Slow Cooker Turkey Stew

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2 cups onion, chopped
2 cups carrots, chopped
1 cup celery stalks, chopped
1 cup mushrooms, sliced
1 zucchini, sliced
3 cloves of garlic, minced
3 cups turkey bone broth
1.5 lbs shredded turkey
2 teaspoons basil
1 teaspoon thyme
1/4 teaspoon red pepper flakes
For higher meal phases needing meal carbs, try adding brown rice, or sweet potatoes to the crockpot!


  1. Add all ingredients into a large crockpot.
  2. Slow cook on low 5-7 hours.
  3. Serve immediate, and enjoy!

Be sure to measure your serving size according to your current meal phase. Make adjustments to ingredients as necessary.

Baked Sweet Potato Fries

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1 pound sweet potatoes, peeled
1 tablespoon olive oil
½ teaspoon garlic powder
½ teaspoon paprika
½ teaspoon salt
black pepper to taste


  1. Heat the oven to 400.
  2. Cut the sweet potatoes into sticks that are about 1/2 inch wide and 3 inches long.
  3. Toss sweet potatoes with the olive oil and set aside.
  4. Mix the spices, salt, and pepper in a small bowl, and sprinkle them over the sweet potatoes. Cover a rimmed baking sheet with parchment paper and spread fries on top of it so that none are overlapping.
  5. Bake for about 15 minutes until golden brown and crisp on the bottom. Then, turn them over and cook until the other side is crisp – for about 10 minutes more.

Pro-tip: Prior to cooking, soak pre-cut sweet potatoes in water for an hour. This will help make the fries crisper.

Cinnamon Apple Nachos

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1 apple chopped (we prefer Granny Smith for the perfect sweet but tangy taste)
2 tablespoons of raw peanut butter or almond butter (crunchy or smooth - your choice)
1/8 teaspoon cinnamon
a pinch of sea salt to taste


Microwave (single serving)
Place all ingredients into a microwave safe bowl and mix until well combined. Place in microwave and heat for 2 minutes.

Meal Prep Option (2+ servings)
Make a larger portion of your mid-morning snack for multiple days by doubling or tripling the recipe. To do so, preheat the oven to 350 degrees. Double, triple or quadruple the recipe and place all ingredients into a casserole dish. Cook for 20 minutes and cool. Measure contents according to meal phase and store in meal prep containers. When you're ready to enjoy, heat your meal prepped portion in a microwave safe bowl for 2 minutes.

Lobster Pasta With Tomatoes and Basil

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1 pound cooked lobster meat, chopped into 1/2 inch pieces
10 oz brown rice lasagna noodles, sliced lengthwise
1 tablespoon olive oil
4 shallots, sliced
4 garlic cloves, minced
1/2 teaspoon red pepper flakes
2 cups fresh tomatoes, chopped
8 oz of vegetable broth
1 bunch of fresh basil, roughly chopped
salt and pepper to taste
**Pasta free options: With a mandoline or vegetable spiralizer, slice zucchini, squash, or large carrots to make grain-free noodles.


**Optional 1. If using fresh whole lobsters, prepare lobster by boiling them in water for 6 minutes. Cool and then remove meat.

  1. Bring a large pot of salted water to a boil and cook pasta according to directions.
  2. Meanwhile in a wide skillet, heat olive oil over medium-high heat and add in shallots. Cook for 1 minute until wilted. Next, add garlic, red pepper flakes, and tomatoes. Cook until garlic is fragrant, but not brown.
  3. Add half of vegetable broth to tomato mixture and lower heat to a simmer until reduced by half (for about 5 minutes).
  4. Add lobster and mix until well coated with tomato mixture. Cook for another minute.
  5. Add remaining broth and simmer until sauce has thickened to desired consistency. Stir occasionally.
  6. Once pasta is al dente, drain and slice lengthwise.
  7. Measure appropriate amount of lobster, tomato sauce, and pasta for your current MetPro meal phase.
  8. Add fresh basil and serve immediately.