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!
Weeknights are busy for my family. Trying to fit in time to cook something quick, easy, and healthy can be a challenge. This recipe has become a weekly staple in my home since developing it. Not only is it easy, delicious, and healthy but it is also cheap to make!
This vegetable dense meal is dairy/grain free, Paleo, and has options to make it Whole30 approved! And if meat is not your thing, I have also included options in the recipe to make it vegan.
If grains are not an issue for you, feel free to serve it over brown rice or aromatic Basmati or Jasmine rice. You can also enjoy it as a stew if you wish.
This dish serves 4-6 which means I have leftovers for lunch! It’s even better the next day!
If you have a garden filled with red-ripe tomatoes, here is a recipe that will help put them to good use! In this salsa, we roast tomatoes, tomatillos (they look like green tomatoes), jalepenos, and garlic to really amp up their natural flavors. This salsa is incredibly easy to create. Be an awesome guest and bring a jar to the next barbecue or party you are invited to as a hostess gift! Continue Reading
Yesterday was Cinco de Mayo and I wanted to celebrate at home with a festive dinner. Most Mexican dishes are not the healthiest! After a weekend of travel (and not so healthy eating) I decided to make my Chicken Tortilla Soup to get us back on track for the week ahead. This Mexican inspired soup is loaded with flavor and nutrition. It is incredibly filling as well so it can easily be served as the main dish. This recipe is easy on the digestive system – no beans, gluten, dairy, or grains! Best part is you can whip it up in no time at all!
I don’t know about you guys, but I am craving some major warmth and sunshine. Winter in the Midwest has been absolutely brutal this year. It’s March 4th and we are still experiencing below freezing temps and snow. OVER IT!
Last Saturday marked Day 20 of the Whole30 and boredom was starting to set in at the house. The miserable Midwest weather has become old and we just want to get out of the house and do something fun…..like go out to eat! Obviously, that was not an option for us so I decided on making something unique for dinner and have some family fun with a game of Monopoly.
Noah dominated the game!
I looked all over the web for Whole30 compliant dishes that we had not tried yet and came across a few for Pad Thai. Pad Thai is something that we have never tried before (Whole30 compliant or not) so this was exciting for our taste buds! The end result was delicious and the whole family enjoyed it! We will definitely be eating this dish again….even after the Whole30! You can use chicken or shrimp in this recipe. I used both Saturday night since I had both on hand!
Last Saturday, we had a lush meal of Steak, Cauliflower Mash, and these delicious Balsamic Roasted Brussel Sprouts. Many of you showed a lot of interest in this recipe so I had to share.
- 1/3 cup of balsamic vinegar
- 1/3 cup of extra virgin olive oil or coconut oil
- 2 garlic cloves, minced
- 1 tsp of oregano
- 1 tsp of basil
- 1 tsp of thyme
- 1 1/2 teaspoon of salt
- 1 teaspoon of pepper
- one bag of trimmed Brussel Sprouts
- Preheat the oven to 400 degrees. Cut each of the Brussel Sprouts in half.
- In a large mixing bowl combine balsamic vinegar, oil, herbs, salt and pepper and whisk until ingredients are evenly mixed.
- Add Brussels Sprouts to the mixing bowl and stir the Brussels into the vinegar/oil mixture until they are evenly coated.
- Spread the coated Brussel Sprouts on you a cookie sheet and ensure they are spread out and not laying on top of each other. Bake for 35 minutes and enjoy!