Tag Archives: whole30

Grilled Orange Chicken with Onions and Quinoa

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!

blog-orange-onion-chicken-and-quinioa-1This tastes great on it’s own, but even better when paired with the salad… blog-orange-onion-chicken-and-quinioa-2

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.

Enjoy!!

dit-elle-Lauren

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

Grilled Chicken, Onion, and Pepper Shish Kabobs

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!Blog Whole30 Paleo Grilled Chicken Peppers Onions Shish Kabobs-1 Blog Whole30 Paleo Grilled Chicken Peppers Onions Shish Kabobs-2Ingredients (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)
  • Large Onion (cut into 1-1.5 inch cubes)
  • Olive Oil
  • Balsamic Vinegar
  • Trader Joe’s Every Day Seasoning

What to do

  • 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!)Blog Whole30 Paleo Grilled Chicken Peppers Onions Shish Kabobs-3 Blog Whole30 Paleo Grilled Chicken Peppers Onions Shish Kabobs-4
  • 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.Blog Whole30 Paleo Grilled Chicken Peppers Onions Shish Kabobs-5Grill for 7-8 minutes on each side. Blog Whole30 Paleo Grilled Chicken Peppers Onions Shish Kabobs-6Oh, 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.Blog Outtake

Enjoy!dit-elle-Lauren

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

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

Ginger, Chicken Sausage, Spaghetti Squash, Egg Muffins | Paleo, Whole30

I have always loved the taste of ginger, but have been even more inspired to add it into things after reading Esther’s post on the health benefits of it.  I mainly just loved the taste haha.

I had made another variation of these muffins a few months ago (with spinach!), and have kept meaning to make them again.  They are a little time consuming, but it’s SO worth it to have these ready to eat in the morning!  OR…for a snack 🙂Blog Whole 30 Paleo Ginger Spaghetti Squash Chicken Sausage Egg Muffins-1 Blog Whole 30 Paleo Ginger Spaghetti Squash Chicken Sausage Egg Muffins-2

What you need… (12 Muffins)

  • 5 Large Eggs
  • 2 cups spaghetti squash, cooked with water squeezed out.
  • 6 precooked chicken sausages, chopped into bite size pieces (I used these)
  • 1 Teaspoon ginger
  • 1/2 Teaspoon crushed garlic
  • 1 medium onion, diced
  • 2 Tablespoons Olive Oil (or fat of choice)
  • Salt and Pepper to taste

What to do…

  • Preheat oven to 400 degrees
  • Squeeze out all the moisture from the spaghetti squash with a paper towel and evenly distribute into lined muffin tins (This is my 2nd time making these and I spent almost as much time scrubbing the tins both times, even though I greased them!!).  I had Maya push a paper towel into them to get even more moisture out.  She thought it was fun, and it helped pack them in there!
  • Bake for 10 minutes til the spaghetti squash gets slightly browned at the edges.
  • While that is baking…In a large frying pan, heat up your oil (or fat of choice) with the ginger and garlic, and cook diced onions until soft.  I let Maya stir these up.  🙂
  • While these are cooking you can dice up your chicken sausage.  Once the onions are soft, add in the chicken sausage for a few minutes to warm them up and release the juices.
  • After the spaghetti squash has cooked, reduce  your heat to 350.
  • Evenly distribute the onion/chicken sausage on top of the spaghetti squash in the muffin tins.
  • Whisk all the eggs, and add salt and pepper to taste.  Maya loves whisking eggs, and it was an easy way for her to help!
  • Pour over the sausage and onion mixture until you can see the egg.  Not quite covering the sausage.
  • Bake at 350 for 20 minutes, or until the eggs are all the way cooked through.
  • Store in an air tight container, and eat through out the week!

Here are some behind the scenes video from us making these.  I’m totally inept at Snapchat, but we are both having fun with it.  Find us at lkahan-ditelle 🙂

ENJOY!! 🙂dit-elle-Lauren

Guacamole three ways

Avocado + salsa + sour cream + chips = yum! Now you just need a pitcher of margaritas, a cabana by the beach and some Latin music.. OK, even if you don’t have those last three, you can still enjoy chips and guac any day! 🙂 Here, a very simple way to make guacamole three ways – done progressively for max efficiency and ease!

guacamole three ways blog (2)guacamole three ways blog (1)

Ingredients

  • Avocados
  • Garlic
  • Lemon juice
  • Pico de Gallo or fresh salsa
  • Greek yogurt or sour cream
  • Salt as needed
  • Tortilla chips

Directions

  • You’ll make the three varieties of guacamole in a progressive fashion – starting simple and adding to it
  • Start by mashing all avocadoes in a bowl
  • Remove about a third of the mashed avocado, add some garlic and/or lemon juice and salt if you wish, and set aside – this is your first bowl
  • With the 2/3rds remaining avocado, mix in some salsa (this is a great quick way to make guacamole) – set aside half of this mixture
  • With the remaining avocado/salsa mixture, add in some yogurt
  • Garnish with extra ingredients!
  • Serve with tortilla chips
  • There you go – guacamole – three ways!

dit-elle-Esther