Tag Archives: dinner

Zucchini Mini Pizzas

zucchini mini pizzas blog (2)zucchini mini pizzas blog (1)

Ingredients

  • Zucchini, sliced 1/2″ thick
  • Tomato or meat sauce
  • Cheese
  • Fresh or dried spices like basil, oregano, thyme
  • Any other favorite pizza toppings

Directions

  • Heat oven to 35o*
  • Set zucchini slices on parchment paper on a baking sheet
  • Top with sauce, spices and cheese
  • Bake for 20-25 minutes or until cheese is melted and toasty
  • Cool a bit and enjoy!

Inspired by http://www.howsweeteats.com/2016/07/mini-zucchini-pizzas-3-ways/

dit-elle-Esther

Salmon Avocado Mango “Tacos” | Paleo // Whole30

This was a leftover meal from the already ridiculously easy Salmon Avocado Mango Salad with Soft Boiled Egg that I made a few weeks ago.  I meant to do a follow up post right away, but…

You know….LIFE!  Summer has been kicking my arse lately!

In any case!  This is a great two-fer meal.  Make one and then the other the next day.  Isn’t that the mom holy grail???!!

Adjust the measurements as needed! 🙂Blog Whole30 Paleo Salmon Avocado Mango Lettuce Tacos-1 Blog Whole30 Paleo Salmon Avocado Mango Lettuce Tacos-2 Blog Whole30 Paleo Salmon Avocado Mango Lettuce Tacos-3From the original post (makes both meals!)

Ingredients (Would serve 4)

  • 3 6oz cans of wild Alaskan Salmon
  • 10 grape tomatoes (cut in half)
  • 1 large avocados
  • 1 Mango diced
  • 1/2 and inch slice red onion diced (or a scallion)
  • 1/3 cup diced pickles
  • Sea Salt and Pepper to taste
  • Head of Butter Lettuce
  • For garnish and a bit of heat- my favorite…Garlic Hot Sauce

Directions

  • Drain Salmon, place in large bowl, and break it up.
  • Dice tomato, avocado, mango, and onions and stir into salmon
  • Salt and Pepper to taste
  • Scoop into butter lettuce cups, and pierce with a toothpick and an extra tomato for garnish

Enjoy!

dit-elle-Lauren

Poached Chicken

This is a staple recipe in my house and a great way to prepare chicken. I like to make a big batch and freeze in small containers. Hungry toddler? No problem! Heat up the chicken and some veggies or make a chicken and cheese quesadilla.. and you have a quick and healthy dinner.

I also like this as a base recipe for tacos – poach the chicken, shred it, and then add taco seasoning!

poached chicken blog (2) poached chicken blog (1)

Ingredients

  • Whole chicken or 4 large chicken breasts
  • 1 onion, roughly sliced
  • Water

Directions

  • Put everything in a pot and add water till it almost covers the chicken
  • Bring to a boil and let simmer for 45-60 minutes
  • Remove chicken, put on a plate and let cool
  • Once cool enough to handle, de-bone the chicken and remove skin
  • Shred meat with a fork and put back in a new pot
  • Add 1/2 cup of the chicken stock back and bring to a simmer – add additional spices as desired
  • As for the rest of the liquid (in original pot), remove onions, but save the liquid as this is excellent chicken stock that you can freeze and use later

dit-elle-Esther

Salmon Avocado Mango Salad with Soft Boiled Egg | Paleo // Whole30

Anyone else guilty of thinking up recipes about 30 minutes before you need to start making dinner?

There’s benefits to thinking on the fly, but a lot of times I’ll forget what I did.  That makes it hard to recreate if it turns out well.  I’m also forced to use what I have on hand, as a trip to the supermarket is out… Somehow, they always turn out ok…

This one was more than ok!  Light and refreshing, yet totally satisfying with lots of healthy fats!

So glad I wrote it all down 🙂Blog Paleo Whole30 Salmon Avocado Mango Salad with Soft Boiled Egg -1 Blog Paleo Whole30 Salmon Avocado Mango Salad with Soft Boiled Egg -2

Ingredients (Would serve 4)

  • 3 6oz cans of wild Alaskan Salmon
  • 10 grape tomatoes (cut in half)
  • 6-8 eggs (The Huz and I each had two, but Maya only had one)
  • 1 large avocados
  • 1 Mango diced
  • 1/2 and inch slice red onion diced (or a scallion)
  • 1/3 cup diced pickles
  • Sea Salt and Pepper to taste
  • Head of Butter Lettuce

Directions

  • Boil water and cook eggs for 7-8 minutes (I accidentally forgot to set the timer and cooked mine a little longer than I had planned)  7 minutes for a runny yolk, 8 for a soft one as pictured.  Take off burner and add cold water and ice until they are cool.  Very important to have them fully cool, in order to peel properly.  Set aside while you make everything else.
  • Drain Salmon, place in large bowl, and break it up.
  • Dice tomato, avocado, mango, and onions and stir into salmon
  • Salt and Pepper to taste
  • Set butter lettuce in a bowl, and scoop large cub of mixture on top.  Top with eggs.

Enjoy!

Next week, I’ll show you how I ate this for lunch the next day!  It was almost better!!

dit-elle-Lauren

BBQ Pulled Pork Sweat Potato Bun Sandwiches | Whole 30 & Paleo

Truth be told…these were too messy to pick up and eat like a sandwich!  BUT…the flavors are so good together, and it looks so good as a “sandwich”!!

🙂Blog Paleo Whole 30 BBQ Pulled Pork Sweat Potato Bun Sandwiches-1 Blog Paleo Whole 30 BBQ Pulled Pork Sweat Potato Bun Sandwiches-2Ingredients (feeds 4 with leftovers)

  • 1 Large Pork Loin or 2 small
  • 1 Can of Low Sodium Chicken or Vegetable Stock
  • 1/2 teaspoon crushed ginger
  • 1/2 Teaspoon crushed garlic
  • 2 Medium size sweet potato
  • 1 Medium Avocado
  • 1 Medium to Large Onion
  • Olive oil + Salt + Pepper to lightly coat the sweet potato
  • BBQ Sauce.  If you aren’t on any dietary restrictions use whatever you’d like.  There are lots of healthy options out there that are Paleo and Whole 30 approved.  Try here.

Directions

 

  • Place Pork Loin(s), Chicken/Vegetable Stock, Crushed Ginger, and Crushed Garlic in the crockpot, and cook on low for 8 hours or high for 5.
  • When it’s done, drain all but 1 cup of the liquid.  Shred with a fork, stir it all up in the liquid, and pour half a jar of BBQ sauce on.

When you are closer to dinner…Blog Paleo Whole 30 BBQ Pulled Pork Sweat Potato Bun Sandwiches-3

  • Light Grill and set to medium heat.
  • Cut sweet potato in 1/2 inch slices (lengthwise not width wise.)  Then they actually look like buns!
  • Cut Onion in 1/2 inch slices
  • Lightly coat both and  in olive oil (or oil of your choosing), and salt and pepper to taste
  • Grill both 7-8 minutes on each side.
  • Layer a flat sweet potato round, pork, slice of grilled onion, slice of avocado, and top with the end piece of the sweet potato!  Drizzle more BBQ sauce over if you’d like!

Enjoy!

You might also like Esther’s Bacon Avocado Chipotle Sweet Potato Burgerdit-elle-Lauren

Healthy Black Bean Chicken Enchiladas | (can be made gluten, dairy, and soy free)

Chicken enchiladas are pretty simple to make.  There are a bunch of different things you can throw in there, and let’s be honest…if it’s drenched in yummy sauce you can’t go wrong. 🙂

When Maya was 5 weeks old, she was diagnosed with a dairy and soy allergy.  Since I was breastfeeding…that meant no dairy or soy for me either :(.  Dairy isn’t so hard, but finding things that don’t have soy is REALLY HARD.  Making dinners was really hard (wait did I say that already?).  I had to get creative.  Did I mention I have two hungry teenage stepsons?  SO…I made this recipe just thinking of things that would taste good that didn’t have dairy and soy.

Maya is still what I’d call “dairy intollerant” (she gets really congested), but we have a little bit here and there and she does ok.  The entire recipe only has 1 cup of cottage cheese, and 1/2 a cup of shredded cheese.  Adds the perfect amount of creaminess to the enchiladas and a hint of cheese on top.

They are packed with low fat protein and taste delicious!  Blog Gluten Free Healthy Black Bean Chicken Enchiladas-1 Blog Healthy Black Bean Chicken Enchiladas-7

Ingredients

  • Bag of Tortillas.  I love these, and you could easily sub in any gluten free options.
  • 7-8 chicken breasts (depending on size)  Basically each enchilada has almost a full chicken breast!
  • Large jar or can of enchilada sauce.  I go back and forth between red and green.
  • Small yellow onion
  • Jar of diced chiles (they aren’t that spicy if you’re worried and add a great flavor and moisture to the mix)
  • Can of refried beans (I like to use black bean, but use whatever!)
  • 1 C low fat Cottage Cheese (I love the one that has Chive in it!) don’t use for dairy free
  • 1/2 C Shredded cheese don’t use for dairy free
  • 2 TBL of Olive Oil

Directions

  • Start boiling your water for the chicken.  I have NO idea why I boil the chicken!  I saw a friend do it once, and then have done it ever since when making enchiladas!  It’s easier, doesn’t have any added fat from cooking it with oil, and it requires less attention-WIN.
  • Add chicken and cook for 10-12 minutes (until they rise to the top)  They will cook more in the enchiladas, so you want to make sure you don’t overcook them.
  • Put olive oil large a non stick pan.  Add onions and stir for about 5 min (or until they start to get soft).
  • Once chicken is cooked, let it sit on a cutting board/plate/bowl.  You will want it to cool before you shred it (I’ve burned my fingers WAY too many times)  Oh, and note-if you have a dog…don’t let the chicken sit out on the counter.  Do I need to tell you what happened when I did that?? 😦
  • Dump refried beans, chilis, cottage cheese (opt out for dairy free)  into the pan with the onions.  You can add a little bit of your enchilada sauce to the mixture if you aren’t using the cottage cheese to make it a little moister.  Start finger shredding the chicken into this mixture and stir.  (or do it all in a big bowl)  Maya loved helping stir it all together!
  • Pour about 1/4 C of enchilada sauce into a 9×13 pan, so they don’t stick.
  • Scoop about a cup of mixture into each tortilla, roll and place (seam side down) into 9×13 pan.  Repeat until all tortillas are filled or you run out of mixture.
  • Pour the rest of the enchilada sauce over the rolled tortillas and add cheese on top (opt out for dairy free)
  • Bake at 350 for 20.  Garnish with avocado, some plain Greek Yogurt, salsa (or all three!)

Keeping it real…

I actually first wrote this post 2 and a half years ago, but hated the picture I took.  The kids were hangry haha.  SO, I never posted it.  I was super excited to find it in the archives after making it again for dinner on Monday!  This time I snapped a few slightly better rushed picture before we ate (oh, to have TIME!!), and had the post all ready to go-WIN!!

Here’s the first picture from 2.5 years ago with green sauce… 🙂Blog Healthy Chicken Enchiladas-9Enjoy!!

dit-elle-Lauren

Sweet Potato, Carrot, Onion Hash

Truth be told, these started out in my mind as pancakes (clearly that didn’t happen!).  I’m not really sure they are a “hash”, but I couldn’t think of a good name for them.  They reminded me of the consistency of polenta, but I didn’t want to confuse anyone any more than I already was haha.

Whatever it ended up being still tasted really good, so it all worked out in the end 😉

I like that the carrots and onions add some additional nutrients/health benefits, and the eggs add a little protein!Blog Whole30 Paleo Sweet Potato Carrot Onion Mash-1 Blog Whole30 Paleo Sweet Potato Carrot Onion Mash-2What you need… (would feed 4-6 people)

  • One Large Sweet Potato
  • 1 medium onion
  • Handful of baby carrots (about 1/2 cup)
  • 1/2 Teaspoon crushed garlic
  • 2 eggs
  • Salt and pepper to taste
  • 2 Tablespoons Olive Oil (or oil of your choosing)

What to do…

Blog Whole30 Paleo Sweet Potato Carrot Onion Mash-3

  • Chop up  your sweet potato, onion, and carrots, and toss them into a Cuisinart.  Pulse until all finely diced.  Maya LOVES this part, and it’s an easy way to get your child involved in the  process 🙂
  • Whisk eggs and garlic together and add into the Cuisinart.  Pulsing a few more times, and scraping down the edges to blend.
  • Salt and pepper to taste.
  • In a large frying pan, heat oil until nice and hot.
  • Pour mixture into pan (I had to do it in two batches).  Wait until it gets nice and brown before flipping.  I loved the crispy parts in there!
  • Honestly, I made 4 little pancakes the first batch and attempted to keep them in tact.  They fell apart, so I just mixed them together in the end…Blog Whole30 Paleo Sweet Potato Carrot Onion Mash-4I served it with fish and a variation of my staple Mango Avocado Salad, and it was yummy!  I think it would be amazing with a fried egg and avocado too for brunch!  Really, the possibilities are endless 😉

Enjoy!dit-elle-Lauren