I actually took these pictures the next day as I had the leftovers for my lunch.
Dare I say that it was even better the next day?!
Isn’t that the case with a lot of dishes? The flavors just need to settle into each other sometimes. One of the many reasons I always make extra!
2 Tablespoons Extra Virgin Olive Oil
1 Teaspoon crushed garlic (I cheat and use Trader Joe’s pre crushed :))
1 Teaspoon Crushed Ginger
1 white onion
2 Cups shredded Carrots
2 Cups Diced Mushrooms
2 lbs ground turkey (I like to make a lot so we have leftovers :))
Avocado for garnish. Not necessary, but the creaminess of the avocado was so good with the savoriness of the dish. Plus…avocado on everything, I say!
Jar of your favorite pasta sauce.
2-4 large sweet potatoes. We all each had just half, but if you only have small sweet potatoes, or love them…do more!
Start your sweet potatoes ahead of time!! I’ve tried numerous times, and they ALWAYS take longer than they are supposed to! This might be the ONE thing that pushes me over the edge to finally try my Instapot….that has been sitting there unused for the last two years, because I’m scared of it haha. BUT…
Place sweet potatoes on a baking sheet or a baking pan, pierce with a fork and bake for an hour, or until the inside is soft. It took my ginormous ones an hour and 15, so fair warning if you are on a time schedule for dinner!! 😦
Dice up onion while your potatoes are cooking…you’ll have plenty of time 😉
Sautee 2 Tablespoons of Extra Virgin Olive Oil with garlic, ginger, and onions for about 5 minutes.
Olive Oil (or oil of choice) I just drizzle, but maybe 2 Tablespoons.
1 teaspoon grated fresh ginger (I cheat and use this)
1 teaspoon crushed garlic (I use this, but woah…go to the store! It’s a fraction of the cost)
8 Organic Bella Mushrooms
3 organic Rainbow Carrots (regular are just as good-not as pretty though ;))
1 Jar of Pasta Sauce
4-5 handfuls of Power Green Mix which is spinach, baby chard, and kale)
Use a pretty large non stick pan, and add in the garlic, ginger, and oil of choise
Dice up the onion and add it in.
While the onion is sauteing dice up your other veggies. I honestly just use whatever I have on hand. I’ve subbed in various sweet peppers or even broccoli. Add whatever you have in.
Once they are almost al dente add in your meatballs. I like to get them cooking with the veggies to impart their flavor a little bit.
Once everything is almost ready, add in the hand fulls of greens. It doesn’t have to be mixed. Just spinach would be good! If it’s all kale, I would add it in sooner due to the toughness of kale.
Top it all off with a jar of your fav spaghetti sauce and your good!
Frequently I’ll add in these gluten free noodles (can be bought in smaller quantities at Thrive Market or in bulk at Costco. We LOVE them not only for their flavor but QUICKNESS to cook!) . Or you could easily add zoodles to keep it dietary compliant!
None of this is sponsored. We just live by the easy shopping of Costco, Trader Joe’s, and Thrive Market. And are happy to share the easy cooking to be had from there!
Last week I posted a recipe for a easy, refreshing, delicious Clementine Goat Cheese Salad. I mentioned in that post, that I made this dish to go with it, and here it is!
I rarely use recipes (ironic, no?!), but one thing I love doing, is repeating flavors in the different dishes of the meal. I used the same flavors in the chicken, the quinoa, and also the salad. It cuts down on needing a bunch of different ingredients, and makes everything go so well together!
This tastes great on it’s own, but even better when paired with the salad…
What You Need… (feeds 4)
4 Chicken Breasts
1/4 Cup Extra Virgin Olive Oil
1 Tsp Minced Garlic
1 Sprig of Rosemary or 1 Tablespoon
1 Medium sized Orange
1 medium sized onion
1 Cup uncooked Quinoa (Omit or sub out with cauliflower rice for Paleo/Whole 30 option)
Sea Salt and Pepper to taste.
What You Do…
Pour Olive Oil, Garlic, Rosemary, and juice from half the orange, into a small bowl and stir.
Take 2/3rds of the liquid and pour over chicken breasts in a large bowl or zip lock bag. Slice the other half of the orange and place inside bag/in bowl. Salt and Pepper to taste. Let that all marinate for 30+ minutes. If you want to do this in the morning and let it marinate in the refrigerator all day…even better!
Slice Onion in 1/2 inch slices and drizzle with olive oil, salt and pepper.
Light your grill to medium heat and let it get hot.
Take quinoa and either place in a rice cooker (what I did) and add left over 1/3rd mixture from above and cook. It’s usually done in 20 minutes.
Or, if you don’t have a rice cooker, cook on stove top with 2 cups water plus added 1/3rd left over mixture. Bring to a boil. Lower heat and let it cook covered for another 15 minutes. Let it sit for another 5 minutes covered but with the heat turned off. Fluff it up.
While Quinoa is cooking place chicken, onions, and orange slices on the grill. Cook on each side for 7-8 minutes (depending on breast size).
Layer quinoa in a serving dish (I drizzled a little of the salad dressing over the top, but you could just drizzle with a little olive oil), then top with chicken, onions, and oranges.
It’s summer, and what screams summer more than grilling?!! Ok, pools, popsicles, all of Esther’s yummy cocktails (!!)….ok, a lot of things scream summer. BUT…grilling. YUM!
I’ve talked many times about my love of grilling. Ok, the EASE of grilling!! It used to intimidate me, but now I LOVE it! I usually do whole chicken breasts, but decided to try and do shish kabobs. SO GOOD! Ingredients (varies people you want to feed)
Chicken Breasts (cut into 1-1.5 inch cubes)
Bell Peppers-I used red, yellow, and orange (cut into 1-1.5 inch cubes)
It’s not absolutely necessary, but if you can marinate the chicken a few hours before you’d like to grill, that’s the best. Just put the cubed chicken in a bowl. Drizzle with olive oil, balsamic, and grind the Trader Joe’s Every Day Seasoning over it. I honestly had all these ideas of various spices I was going to add, and then (OF COURSE!) was running late and reached for what’s easy, and good!
Do the same for the veggies (not as necessary to have those marinate!)
You can use wooden sticks to spear all the meat and veggies. If you do, make sure you soak the them for a good 10 minutes prior.
Preheat your grill to medium heat.
Evenly spear chicken and veggies until everything is used up.Grill for 7-8 minutes on each side. Oh, and Maya is in this stage where she doesn’t want her picture taken, UNLESS I’m trying to take pictures of something other than her… haha.
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 🙂
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
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.
Next week, I’ll show you how I ate this for lunch the next day! It was almost better!!
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! What 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
Salt and pepper to taste
2 Tablespoons Olive Oil (or oil of your choosing)
What to do…
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…I 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 😉