Hey everyone! It’s definitely been a while and I apologize about that. Life can get busy (especially with a toddler keeping you on your toes!) but I am here with an awesome new recipe I came up with on the fly last night! I’m excited to share this with you because….well, I really like it! It’s definitely something that I am going to make regularly on weeknights going forward. This is my spin on fried rice but using cauliflower rice. It’s full of flavor and is something the whole family can enjoy. The best part – it can be made Whole30 compliant! Enjoy!
My family loves us some tacos! I am pretty sure that we could eat tacos every day and there would be no complaints.
Being on the Whole30, tortillas and corn shells are a no-no. Avoiding flour and corn isn’t going to stop us from enjoying some delicious tacos!
In this recipe, we make our own taco seasoning for the ground beef (store bought has all sorts of junk in it) and use romaine lettuce as our taco shells. At my last Costco shopping trip, I found Artesian Romaine lettuce heads that are absolutely perfect for the lettuce shells. If you can’t find these, Hearts of Romaine or Boston Lettuce would work just fine.
1 – lb of ground beef (organic, grass-fed if available)
Head of Hearts of Romaine or Boston Lettuce
1 tablespoon of Chili Powder
1 teaspoon of garlic powder
1 teaspoon of onion powder
1/4 of teaspoon of crushed red pepper flakes (or more if you like the heat!)
1 teaspoon of paprika
1/2 tablespoon of ground cumin
1/2 teaspoon of sea salt
3/4 cup of water
Toppings of your choice
- chopped tomatoes
- chopped red onion
- chopped jalapeño
- chopped green onion
- chopped cilantro
- lime slices
- Whole30 compliant hot sauce such as Valentina
In a large skillet, brown the ground beef over medium high heat. Drain fat from pan if using a fattier ratio of ground beef. Stir in chili, garlic, and onion powders, red pepper flakes, oregano, paprika, ground cumin, and salt to the meat. Add 3/4 cup of water to the pan and continue to cook over medium heat while, stirring occasionally for about 3-5 minutes. Break off lettuce leafs and scoop taco meat into the leafs acting as a boat. You can double up the lettuce leafs if desired. Add your favorite taco toppings and enjoy!
My family loves crunchy chicken tenders so I thought I would make a healthier version with a twist. In this Whole30 approved recipe, we rely on coconut flour and unsweetened shredded coconut to provide the crunch. This coating would also be delicious on fish or shrimp!
Gingery, sweet, and tangy! If you enjoy these flavours, you are definitely going to enjoy this delicious stir fry. This vegetable dense dish is quick and easy to whip together making it perfect to create on a weeknight. You will spend more time chopping up vegetables than cooking. This dish is Whole30 compliant and will leave your stomach satisfied. My 11 year old son absolutely loved it! I used a vegetable spiralizer to create the zucchini noodles. Below is a link to the one I own. I highly recommend purchasing one if you don’t own one. If you don’t own one, you can still create this dish. Just julienne the zucchini into pasta like strips.
Spiralizer – http://amzn.com/B0007Y9WHQ
Looking for a hardy, vegan dish to warm you up this winter? This is the stew for you!
This stew uses red lentils which are loaded in protein, iron, fiber and anti-oxidants. The red lentils make the stew incredibly hardy….you won’t be missing meat in this dish! The sweet potatoes and carrots provide a subtle sweetness that pairs perfectly with the mix of turmeric, cumin, ginger and garlic. This stew only takes about 30 minutes to whip up which makes it perfect for any weeknight dinner, especially Meatless Monday! You will be left feeling full and satisfied with out all the calories. The recipe makes about 8 servings leaving you with the perfect lunch to heat up throughout the work week. The flavors just improve the next day. You can also freeze the left overs for a later date!
Fall weather has officially arrived and it has sent my comfort food cravings into high gear! There is nothing like warming up on a crisp Fall day with a big bowl or soup or stew. This healthy, gluten-free stew combines all the delicious flavors we love about Stuffed Peppers in one satisfying bowl.
This dish is incredibly easy to make. In fact, I was able to throw everything together into my crock pot over my lunch. This makes dinner time a breeze. It’s so nice to come home and have dinner waiting for you on those extra busy nights. Especially when you are busy busing your kid all over town to basketball practice or have a 2 hour Birth Preparation Class to attend in the evening (that was the case for us).
This recipe will definitely come in hand this winter after baby arrives. A goal of mine is to prepare a bunch of freezer meals before the baby comes so that we have healthy, easy meals to throw in the crock pot. This one definitely makes the list of those I plan on preparing!
Lately, my family has been in a bit of a breakfast rut. Eggs, Bacon (or Sausage), and Hashbrowns. The typical breakfast. As delicious as this typical breakfast is, sometimes you just need a change…..something different from the norm.
That’s where the Frittata comes in!
Not only is this dish easy to make and delicious, but it’s fun to say in an Italian accent! Go ahead….say it a few more times. I’m not judging anyone!
The Frittata appears to be the Italian’s version of an Omelet. This dish is very satisfying yet healthy. It can even be made Whole30 compliant. Just omit the dairy! In this recipe, I used breakfast sausage and red bell peppers. There are so many different directions you can go with this dish so don’t be afraid to get creative and experiment with the ingredients that you use. This dish would be delicious with all different types of veggies thrown in. Bacon of course would make an excellent addition as well!
The best part of the Frittata? If you have leftovers, they reheat beautifully for breakfast, lunch, or dinner during the workweek.