A weeknight Whole30 staple
Let me start right off the bat by saying in no way, whatsoever, is this meal replacing a delicious bowl of gluten and cheese filled spaghetti and meat sauce from your favorite Italian restaurant. Also, before the naysayers come at me about how quickly this meat sauce is made, this is not your grandmother’s Sunday sauce; this is a quick meat marinara sauce that does not take much time but still tastes delicious. Now that we’re on the same page, let me show you how to make a delicious and fast Whole30 approved dinner that you can surprisingly pull together with some potential staples lying around your kitchen (or am I the only one who regularly has zucchini and sweet potatoes on hand and ground beef in my freezer?).
The perfect meal to batch cook
When people think of Whole30 they think of lame, boring, sad salads. I get it, I thought the same thing as first. Little do these said negative people know that eating Whole30 compliant meals can actually be pretty freaking delicious. Not only delicious, but easy. This meal is so simple, includes a wide variety of ingredients that are easily interchangeable, and is the perfect meal for a batch cooking session. Cook a huge skillet of this stir-fry on a Sunday night and I promise, your hungry Whole30-doing self will thank you every day afterwards. Whether enjoying at work, while your coworkers eye you with envy mid bite of their sad salad mentioned above, or at night, sans that glass of wine that you crave so badly (sorry, I can’t help you there), it will hit the spot.
The too good to be true healthy dessert
Health kicks or diets can get crazy. A lot of us have been there: you decide to gung-ho cut out a ton of food groups, maybe specifically sugar or dessert, and then realize it is all you can think about. As someone with a serious sweet tooth but also a secret side love affair for all things salty, I combined the two with my new obsession over tahini and made the perfect healthy-fied dessert. No-bake raw coconut cashew tahini bars. Pop these babies in your freezer and have on hand for when you just need that extra something.
Gluten and dairy free vegetable packed omelet bake
With every dish made, there is a spot it falls on the effort required / deliciousness graph; there are some that require hours of labor and are just kind of blah when the time comes to actually eat it and then there are ones that require very minimal effort and return insanely positive reactions. This, my friends, is the champion of this scale. This dish is the answer to any “breakfast / brunch for group” question you may have. This bake can be all prepped and ready to go the night prior, so that you aren’t waking up at the crack of dawn or cooking while your guests are enjoying themselves, and simply requires you to only place it in the oven the morning of. Without a doubt, if I am ever making breakfast for a group, this dish is the star of my menu. Especially for family brunches, such as on Christmas morning, there is no better option. Continue reading “Sausage & Vegetable Omelet Bake”
Thanksgiving leftovers transformed to chicken & vegetable soup
If you’re like my family, as soon as Thanksgiving dinner is over everyone immediately grabs a Tupperware and begins fitting as much food as possible into their dedicated “leftovers bin”; fighting for that last bite of stuffing or spoonful of sweet potato casserole. This year, I made it easy for the rest of my family, and took myself out of the fight declaring I only wanted to take one thing home, something that absolutely no one else was eyeing: the turkey carcass. Yep, that’s right, I wanted the bones. So much so, that I even traveled back to NYC with them in a Ziploc bag (I know, seriously a psycho move). BUT, the week prior I made turkey stock with all of the turkey bones leftover from my Friendsgiving meal and it truly was better than any bone broth I had ever tasted (fully tooting my own horn) and it was garlic & onion free. This is huge for all of my low FODMAP friends out there. So, instead of elbowing my sister over the white turkey meat, I grabbed my bones and headed back to my apartment where my instant pot resided. As expected, the turkey stock turned out magnificently. So tasty, in fact, that I may begin eating turkey instead of chicken just so I can store the bones for my next batch of broth. Either way, I had vats and vats of turkey stock to put to work; one can only fit so many mason jars in her refrigerator. As I felt a cold coming on, I knew what I was prepping for my weekday lunches: homemade chicken vegetable soup. It was insanely easy, cooked itself (not kidding), and is now officially going to be on my meal rotation all winter. Bless you, turkey, for giving me so much to love over the past two weeks.
Dairy and gluten free raw pumpkin coconut cheesecake bars
Thanksgiving is most commonly associated with a big old turkey, but I would venture to guess that the second dish that comes to people’s minds is a pumpkin pie. What is Thanksgiving without some type of creamy, delicious, pumpkin filled dessert. In an attempt to recreate my favorite dessert but also keep my menu gluten and dairy free, and to include some of my favorite ingredients, I created raw coconut pumpkin cheesecake bars. These are incredibly easy to make and perfectly fill the void of that craving for sweets as you begin to clear your plates.
Continue reading “Raw Pumpkin Coconut Cheesecake Bars”
Dairy-free Thanksgiving mashed potatoes
As probably the biggest fan favorite and most notorious side, good mashed potatoes are an extremely important key to a successful Thanksgiving meal. They must be creamy but not too mushy, have texture but not too lumpy, and most of all, flavorful. While mashed potatoes may get a bad rep on the “healthy” scale, since most act as a canvas for unnecessary filling ingredients (hello, heavy cream, I’m looking at you), this recipe focuses on making the actual potatoes the star of the show. Plus, it is dairy free for all you non-lactose lovers out there and is garlic and onion free for anyone following low FODMAP.
Healthy and easy gluten free, dairy free, refined sugar free, apple pie muffins
I have always found baking extremely intimidating. I am someone who enjoys cooking because there are no rules. Want to add some of this spice? Go ahead. Want some more vegetables in that dish? Throw them in. While cooking is an art, baking is a science. There are rules to follow, recipes to read, and instructions to stick to. Because of these restrictions, and the fact that one quarter cup of an ingredient can automatically ruin your recipe, I have always steered clear of baking. Then, my friend Lara of @_littlemissfoodie kept posting all these insanely decadent baking photographs and encouraging and inspiring me to finally take the plunge. So as the notorious muffin (wo)man she is, I decided to tackle this baked good first. While I was contemplating what muffins to make, simultaneously my next-door neighbor’s 3-year-old daughter knocked on my door and told me she was having a farmer’s market with all of the apples she harvested at her house outside the city. As she handed me over a bushel of massive beautifully bruised and imperfect apples, I knew exactly what I was going to thank her with: a batch of homemade apple pie muffins. I put my big girl pants on and got to work in my kitchen and after a few test runs can proudly say I have officially created a recipe that revolves around baking. These will definitely be on repeat in my kitchen throughout the fall and they should be in yours also!