Shrimp, Kale and Sweet Potato SkilletMakes 2 servings Each serving contains: 2- proteins, 1- carb, 2- veg, 1- fat Ingredients: 2 Tbsp Olive Oil, divided 1 Cup Onion, chopped 1 tsp Garlic, minced Pinch Crushed Red Pepper 1 Cup Sweet Potatoes, chopped 12 oz Shrimp, peeled and deveined 3 Cups Kale, coarsely chopped Sea Salt and Pepper to taste Directions: In a large skillet add 1 Tbsp Olive Oil, Onions and Crushed Red Pepper, cook over medium heat until soft. Add Garlic and cook or another minute. Add Sweet Potatoes and cook until soft, about 15-20 minutes. If need be, add 2-4 Tbsp of wat...

Seared Ahi Tuna SteaksMakes 4 servings Each serving contains: 2 proteins, 0 carbs, 0 veg, 0 fat Ingredients: 2 (6 oz) Ahi Tuna steaks 2 tbsp Tamari or Soy Sauce 1 tbsp Olive Oil Sea Salt and Pepper to taste Dash of Cayenne Pepper Directions: Cover Tuna steaks with Tamari (or Soy Sauce), Oil, Salt, Pepper and Cayenne. Marinate in a container or bag for ten minutes or overnight. Heat a skillet on medium-high heat until hot. Sear Tuna as desired: Rare – 2 minutes on each side Medium Rare - 2 ½ minutes on each side Medium – 3 minutes on each side Slice into ½ inch slices and serve. ...

Shrimp and Avocado Taco SaladMakes 2 Servings Each serving contains: 2 protein, 0 carbs, 2 veg, 1 fat Ingredients: ¼ Cup Cilantro (packed), roughly chopped 4 Tbsp fresh Lime Juice 2 Tbsp Olive Oil 1 tsp Honey 1/2 tsp Chili Powder Sea Salt and Pepper to taste 12 oz Shrimp, peeled and deveined 2 Cups Romaine Lettuce, chopped 3/4 Cup Red Cabbage, shredded ½ Cup Grape or Cherry Tomatoes ¼ Cup Avocado Directions: Combine the Cilantro, Lime Juice, Olive Oil, Honey, Chili Powder, Salt and Pepper in a food processor or blender and blend until smooth. Place the Shrimp in a bag and add 3 Tbsp o...

This is an amazing side dish that will go with any protein from chicken to beef! A flavorful GOLO-friendly way to enjoy more vegetables.

Salmon & Asparagus in FoilMakes 2 servings Each serving contains: 2 proteins, 0 carbs, 1 veg, 1/2 fat Ingredients: 12oz Salmon Fillet, cut into two 6 oz pieces 1 tbsp Olive Oil Sea Salt and Pepper to taste 1 tsp Dried Oregano 16-18 Asparagus Spears 2 slices Onion 4 slices of Lemon 1 tsp Fresh Parsley, chopped Directions: Preheat oven to 400° In a medium bowl, place the two pieces of Salmon and pour Olive Oil over them. Sprinkle Salt, Pepper and Dried Oregano over the Salmon to coat. Cut two sheets of foil big enough to wrap the Salmon and Asparagus. First place Asparagus (about 8-...