Tag Archives: healthy food

All About the Veggies

In 6 days I will be embarking on my Ultimate Reset journey.  This 21 day program is designed to reset your body to it’s “factory settings” (so to speak).  There’s a complete guidebook on how this is to be done.  Essentially you end up eating a vegan diet (which is totally fine with me since I could care less about meat!)

After the 21 days, it’s recommended to ease back into regular eating habits…so…in light of that…I thought I’d share some delicious 21 Day Fix Approved vegetarian recipes!




  • 1 medium eggplant, cut into ¼ inch oblong pieces from end to end.
  • 1 medium onion, chopped
  • 3 cloves of garlic minced, or 1 tsp garlic power
  • 1 cup of organic spinach, chopped
  • 1 cup of 2% cottage cheese
  • 1 tsp basil
  • 1 tsp oregano
  • 1 tsp parsley
  • 3 cups marinara sauce
  • 4 tbs of goat cheese to sprinkle on top
  • 2 tbs oil
  • salt
  1. Pre-heat to 450 degrees Fahrenheit and place middle rack in the oven.
  2. Take eggplant pieces and place on a cookie sheet with parchment paper. Salt the eggplant and set aside for 30 minutes.
  3. Roast in the oven for 12 minutes and baste with oil.
  4. Take the chopped onion, minced garlic and olive oil and place into a skillet to saute until both the garlic and onion become translucent and soft, do this while the eggplant is roasting.
  5. In another small mixing bowl add in the cottage cheese, chopped spinach, basil, oregano, parsley, sauteed garlic and onion to mix thoroughly.
  6. Take a ½ cup of marinara sauce and using a spoon spread evenly on the bottom of the 2 qt glass Pyrex casserole dish.
  7. Pat your eggplant strips dry and place 2 tablespoons full of the cottage cheese mixture into the top of the eggplant and roll up. Place the eggplant roll up into the dish with the seam facing down.
  8. Repeat this process until you have no more eggplant and cottage cheese.
  9. Take 2.5 cups left of the marinara sauce and spread over the top of the eggplant roll ups.
  10. Sprinkle the 4 tablespoons of goat cheese over the top of the roll ups and place in the oven.
  11. Cook for 20-25 minutes or until bubbly.
  12. serving = 1 eggplant medium sized eggplant rollup (some are smaller due to the end of the eggplant so the largest size you make I consider 1 serving)
  13. The 21 Day Fix containers = 1 green container, ½ red container, ½ blue container, ½ purple and 2 tsps

Source: http://www.inspiredhousewife.com/eggplant-roll-ups/




  • 1 large spaghetti squash
  • 1 16oz container of lowfat cottage cheese
  • 1 jar of no sugar added marinara sauce
  • 2 tablespoons Italian seasoning
  • 1 cup of cheese


  1. Preheat oven to 400 degrees while you cook your spaghetti squash. We typically slice the spaghetti squash in half, place it on a platter with a small amount of water and steam it in the microwave for 10-12 minutes until cooked.
  2. Scoop out the seeds, then use a fork to pull the spaghetti squash from the sides so it resembles spaghetti and place it into a bowl
  3. Add one container of cottage cheese, Italian herbs and one jar of marinara sauce to the bowl.
  4. Mix until well combined and then add to an 8×10 banking dish.
  5. Top with one cup of cheese and bake at 400 degrees for about 20 minutes, until the dish is warm throughout and the cheese is bubbly.
  6. Slice casserole into 6 portions.

One slice counts as 2 green, 1/2 red, and 1 blue container. (serves 6)

Source: http://www.coupleinthekitchen.com/blog/2016/2/1/cheesy-spaghetti-squash-casserole




  • 2 cups quinoa, cooked
  • 1 cup sliced mushrooms
  • 1 cup whole, peeled canned tomatoes
  • 1 clove garlic
  • Herbs of your choice (we usedHerbs de Provance and oregeno)
  • 4 bell peppers, tops cut off and insides removed
  • 2/3 cups shredded cheese


  1. To start, preheat your oven to 400 degrees and also start to make up your quinoa. Upon cooking, it usually doubles in size so keep that in mind while making your quinoa. Once cooked, remove from heat.
  2. In a saucepan, sautee sliced mushrooms until soft.
  3. Add garlic until fragrant then add the can of tomatoes. Use your spoon to break them up a bit.
  4. Mix in quinoa and your herbs.
  5. Scoop filling into each bell pepper.
  6. Pop them into a 400 degree oven for about 20 minutes.
  7. Remove from the oven and sprinkle with shredded cheese.
  8. Put your oven on broil and place the peppers back in for about 3 minutes or until the cheese is toasted and bubbly.

This recipe counts as 2 green containers, 1 yellow, and 1/2 of a blue container. (serves 4)

Source: http://www.coupleinthekitchen.com/blog/2016/1/17/stuffed-peppers



2 tsp. olive oil
2 medium sweet potatoes, peeled, cubed
1 medium onion, chopped
1 medium yellow bell pepper, coarsely chopped
1 Tbsp. chile powder
1 tsp. ground cumin
1 (28-oz) can whole tomatoes, undrained
1 (15-oz) can chickpeas (garbanzo beans), drained, rinsed
1 (15-oz) can black beans, drained, rinsed
1 (8-oz) can tomato sauce, no sugar added
1 medium zucchini, cubed
6 Tbsp. nonfat plain yogurt

1. Heat oil in large saucepan over medium-high heat.
2. Add sweet potatoes, onion, and bell pepper; cook, stirring frequently, for 4 to 5 minutes, or until onion is translucent.
3. Add chile powder, cumin, tomatoes, chickpeas, beans, and tomato sauce. Stir to combine all ingredients. Bring to a boil. Reduce heat to low; gently boil, stirring occasionally, for 20 minutes.
4. Add zucchini; cook, stirring occasionally, for 6 to 10 minutes, or until zucchini is tender.
5. Top each serving with 1 Tbsp. yogurt.

container counts: 1/2 green, 2 yellow

Source: https://www.beachbody.com/beachbodyblog/recipes/chunky-vegetable-chili

Spring Forward with Salads

There’s something about Spring that makes me think of salads.


Maybe it’s because the trees are starting to bloom or because the air smells fresher or because it’s a new beginning OR maybe it’s because Spring is quickly followed by Summer which means it’s bikini time and I am DETERMINED to wear one despite having a baby in January!

Sundays are meal prep days and for the past few weeks I’ve been prepping salads to eat for lunch for the week.  (This has worked out REALLY well since, during the day, I don’t have time to chop veggies and put together something other than a PB&J – which is what was happening before I started meal prepping).

So, I wanted to share some delicious salads that I’ve recently discovered that you can have for lunch OR dinner OR both 🙂


(serves 6)

q salad
  • 2 cups water
  • ¾ teaspoon salt, divided
  • 1 cup quinoa, rinsed well (see Tip)
  • ¼ cup lemon juice
  • 3 tablespoons extra-virgin olive oil
  • 2 small cloves garlic, minced
  • ¼ teaspoon freshly ground pepper
  • 1 6- or 8-ounce package baked smoked tofu, (see Tip), diced
  • 1 small yellow bell pepper, diced
  • 1 cup grape tomatoes, halved
    1 cup diced cucumber
  • ½ cup chopped fresh parsley
  • ½ cup chopped fresh mint


  1. Bring water and ½ teaspoon salt to a boil in a medium saucepan. Add quinoa and return to a boil. Reduce to a simmer, cover and cook until the water has been absorbed, 15 to 20 minutes. Spread the quinoa on a baking sheet to cool for 10 minutes.
  2. Meanwhile, whisk lemon juice, oil, garlic, the remaining ¼ teaspoon salt and pepper in a large bowl. Add the cooled quinoa, tofu, bell pepper, tomatoes, cucumber, parsley and mint; toss well to combine.

source: http://www.eatingwell.com/recipe/251928/quinoa-smoked-tofu-salad/



  1. 2 cups fresh spinach
  2. 1 orange, sliced
  3. 1/2 cups strawberries, sliced
  4. 1/4 cup blackberries
  5. 1 apple, diced
  6. 1/2 cup prepared quinoa
  7. 1 lemon, juiced
  8. 1/2 cup olive oil
  9. 1/4 cup fresh basil, sliced into strips
  10. salt and pepper to taste
  1. Assemble the ingredients for the salad.
  2. Sprinkle with prepared quinoa
  3. For the dressing, combine olive oil, lemon juice and fresh basil into a small mason jar.
  4. Cover and shake until well combined.
  5. Toss the salad with some dressing and serve.

source: http://www.carrieelle.com/quinoa-spinach-salad-lemon-basil-vinaigrette/




  • 1 Tbs extra virgin olive oil
  • 1 Tbs fresh lemon juice
  • 1 can light tuna in water, drained
  • 1/4 cup red onion, sliced thin
  • 1/4 cup roasted red bell peppers (jarred in water), chopped
  • 2 Tbs fresh basil, chopped
  • black pepper to season


  1. In a small bowl, whisk together the lemon juice and olive oil until emulsified. Stir in the tuna, red onions, roasted bell peppers and basil. Season to taste with black pepper. Boom.
  2. Serve as a sandwich with bread, half of a pita, or a sandwich thin. This is also AMAZING served over some greens for a yummy, filling salad.

source: http://thefoodieandthefix.com/no-mayo-mediterranean-tuna-salad/




  • 12 oz fish or shrimp
  • salt-free taco seasoning
  • fresh cilantro
  • 3 limes
  • 1 cup diced mango
  • 1 avocado, 1/2 of it diced
  • 1/4 cup diced red onion
  • 1 Tablespoon diced jalapeno
  • 1/4 cup plain Greek yogurt
  • 1/2 cup water
  • 1 clove garlic
  • Salad greens, chopped
  • Cabbage, shredded


  1. Marinade the fish in taco seasoning, juice from 1 lime, and a small bunch of cilantro. Let sit for 20 minutes.
  2. Combine the mango through the diced red onion from the list of ingredients to make the salsa, using the 1/2 diced avocado. Add juice from one lime and a tablespoon of chopped cilantro.
  3. Grill fish until flaky and white.
  4. While the fish is cooking, make the Avocado Cilantro dressing. Simply place 1 cup of cilantro leaves and stems, the remaining half of avocado, the Greek yogurt, water, garlic and squeeze of lime. Pulse and you are DONE! Go check on your fish.
  5. Plate your salad with greens and cabbage, fish, mango salsa, and top with a Tablespoon of the delicious dressing.

source: http://confessionsofafitfoodie.com/2015/08/21-day-fix-deconstructed-taco-salad-with-avocado-cilantro-dressing/


I hope you enjoy these!!!

Weekly Dinner Menu Made Easy

Alright y’all!  As I said, I’m back on this blog and one of the things I like to do is post a weekly dinner menu.  Let’s face it – it’s HARD to come up with meals that are HEALTHY for your family and relatively easy to make.  Maybe it’s not that hard…but…having to do it every…single…week makes it seem tedious and monotonous.

If I don’t have the mental energy to devote some of my creativity to meal planning for the week, I’ll ask my husband – “What do you want for dinner this week?”

His answer usually?  “I don’t know.  Food.”  OR “Something with meat.”

(Insert eye roll here)

I don’t know if it goes like that in your house or not…but in case it does…my goal is to make it simple for you!!

So…here you go…here are 4, HEALTHY and TASTY meals you can make!!!

P.S. They are all Paleo since my plan this week is to follow the Ultimate Reset recipes for breakfast and lunch and have a Paleo meal for dinner.




1 lb chicken thighs, boneless skinless

½ small bunch cilantro

2  English cucumbers

1 (1 inch) piece ginger root

1 lime½ medium red onion

crushed red pepper


natural almond butter

rice vinegar

tamari soy sauce


virgin coconut oil



1. Peel and mince ginger. In a medium bowl, whisk together ginger, almond butter, water, vinegar, soy sauce, honey, lime juice, turmeric, and crushed red pepper. Transfer ½ of mixture to a small bowl (to use as sauce) and set aside.
1 (1 inch) piece ginger
3 tbsp natural almond butter
2 tbsp warm water
2 tbsp rice vinegar
1 ½ tbsp gluten-free soy sauce
½ tbsp honey
½ lime
1 tsp turmeric
⅛ tsp crushed red pepper

2. Wash and dry cilantro. Shave leaves off the stems; discard the stems and mince the leaves. Add ½ (save the rest for the salad) to the medium bowl.

½ small bunch cilantro
3. Cut chicken into bite-sized pieces. Add to medium bowl and toss to coat.
1 lb chicken thighs, boneless skinless
4. Heat a grill pan, outdoor grill, or skillet over medium-high heat.
5. Thread chicken onto 6 skewers and place on a plate. Alternatively, you can cook the chicken pieces directly on the grill/skillet without using skewers.
6. Coat grill or bottom of skillet with oil. Add skewers and cook until chicken is cooked through but still juicy, 3-4 minutes per side.
about 1 tbsp virgin coconut oil
7. In a medium bowl, prepare salad dressing by whisking together remaining cilantro, lime juice, vinegar, soy sauce, honey, and crushed red pepper.
½ lime
2 tbsp rice vinegar
1 tbsp gluten-free soy sauce
1 tbsp honey
⅛ tsp crushed red pepper
8. Peel and thinly slice onion. Wash, trim ends, halve lengthwise, and thinly slice cucumbers into half rounds. Add everything to bowl with dressing and toss.
½ medium red onion
2 English cucumbers
9. To serve, place chicken skewers on a plate, add salad, and have with almond sauce on the side. Enjoy!
Source: http://cooking.mealime.com/recipes/chicken-satay-creamy-almond-sauce-thai-cucumber-salad/1204?servings=4




  • 2 tbsp butter (Ghee) or coconut oil;
  • 8 eggs;
  • 1 large sweet potato, peeled and cut in slices;
  • 2 sliced zucchinis;
  • 1 sliced red bell pepper;
  • 2 tbsp fresh parsley;
  • Salt and pepper to taste.


  1. Heat a pan over a medium-low heat;
  2. Add the oil and sweet potato slices and cook until soft, about 8 minutes;
  3. Add the zucchini and red bell pepper slices and cook for another 4 minutes;
  4. While it cooks, whisk the eggs in a bowl, making sure to incorporate a lot of air in the mixture;
  5. Season the egg mixture with salt and pepper and add to the cooking veggies;
  6. Cook on low heat until just set, about 10 minutes;
  7. Finish the frittata until golden under a heated broiler.
  8. Cut the finished frittata into wedges and serve with fresh parsley.
Tip:  Serve it with a side salad!
Source: https://paleoleap.com/zucchini-and-sweet-potato-frittata/




  • 12 oz chicken sausage, sliced (check ingredients)
  • 4 oz uncured pepperoni, cut into 4ths
  • 1 25 oz jar marinara (check ingredients for no added sugar or oil)
  • 1 14.5 oz can fire roasted tomatoes
  • 1 large onion, diced
  • 16oz mushrooms, sliced
  • 1 3oz can sliced black olives (optional)
  • 1 tablespoon dried oregano
  • 1 teaspoon garlic powder
  • 1/2 teaspoon salt, or to taste


  1.  In a large saucepan, cook all ingredients until the onions and mushrooms are tender or for 30 minutes.
  2. Taste add any extra seasonings as desired.
  3. Serve hot!
Tip:  Serve it with a side salad and/or paleo bread
Source: www.jaysbakingmecrazy.com


  • 1 pound chicken boneless skinless chicken thighs or breasts
  • 1/2 yellow onion
  • 1 teaspoon coconut oil
  • 3 garlic cloves
  • 2 tablespoons sunflower seeds
  • 1 tablespoon nutritional yeast
  • 1 package basil
  • 1 tablespoon avocado oil
  • Salt & Pepper
  • 1/2 cup coconut milk
  • 1/2 teaspoon arrowroot powder
  • 1/3 cup cold water
  • 1 cup cherry tomatoes, sliced in half


  1. Heat the coconut oil in a large skillet over medium heat until it sizzles. Slice the onion into strips while the oil heats, and then add it to the pan. Cook until translucent.
  2. Once the onion is translucent, add the chicken to the pan. Cook for 12 minutes, then flip over and cook for 13 more minutes. (To get the best sear, avoid moving it around too much between flips). Chicken should be cooked through. If it is not, continue to cook until chicken has no pink in the middle and juice run clear).
  3. Meanwhile, prepare the pesto: place the garlic in the bowl of a food processor. Pulse until the garlic is finely minced. Add the sunflower seeds and pulse serval times. Add the nutrition yeast, a sprinkle of salt, and a dash of pepper to the food processor. Finally, add the basil and avocado oil. Pulse until the basil is well minced.
  4. In a small bowl, whisk the arrowroot powder into the water. Add the coconut milk, and then whisk in the pesto. Pour the sauce into the skillet with the chicken. Bring to a gentle simmer. Add the sliced cherry tomatoes. Allow to simmer for 1-2 more minutes, until tomatoes are warmed, and serve.

Tip:  Serve it with a spinach salad

There you go!  I hope you and your family enjoy these recipes!


Weekly Recipe Round (Up) 20

Alright, y’all!!!  Here it is…your weekly dinner menu!!!  The theme this week is….what’s cookin’ in my kitchen!  I am going to share with you exactly what I am going to be cooking and serving to my family this week.   Now – you may be like – wait a minute, don’t you always post what you’re making every week?

Well…not exactly….All of the recipes I share with you I have definitely tried and they are all recipes I have liked – of that you can be sure!  But I don’t necessarily make them the same week that I share them.  Sometimes I’ve made them a week prior, for example.

So this week…you and I…and your family or friends or whoever else you are cooking for this week…can all have the same dinners all week!  Kinda cool, huh?  It’s almost as if we were all sitting at the same table, sharing the meal together!

One more thing you should know – I have difficulty getting in all my green containers every day (or veggies for you non 21 day fixers) so these recipes are all packed FULL of veggies!

So – here we go…

21 Day Fix Butternut Squash Lentil Chili




  • 1 small organic butternut squash, 1/2 inch cubed (I used frozen, cubed)
  • Coconut oil for cooking
  • 1 pound lean ground meat (I used turkey)
  • 1/2 a large organic onion, chopped
  • 1 organic bell pepper, chopped
  • 2 cups sliced mushrooms
  • 2 tbsp garlic
  • 2 – 14.5 ounce cans of organic diced tomatoes (no salt added)
  • 1 – 16 ounce can of crushed pineapple AND 1 – 8 ounce can crushed pineapple (I omitted this because I never have issues getting all my purple containers in or fruits)
  • 1 – 8 ounce bag of Red Chili Lentilicious (if you don’t have access to this, use 8 oz of lentils, and season with 1 tsp chili powder and 1/2 tsp cumin).


  1. In a large pot, heat 1 tbsp coconut oil, add cubed butternut squash to soften and cover, about 10 minutes.
  2. Meanwhile, in a medium skillet, add ground meat let cook all the way through. (Add more garlic, dash of chili powder and cumin for extra spice).
  3. In a medium sauce pan, follow brief directions for the lentils, about 10 minutes total cook time.
  4. Once the squash is softened, add chopped onion, bell pepper, mushrooms and garlic, cover and let cook about 5 minutes.
  5. Add cooked meat and both cans of chopped tomatoes. Once the lentils are cooked through (with some liquid remaining), add to the pot. (If you didn’t use this bag of lentils, add more seasoning to taste (don’t over heat it!).
  6. Let chili cook through with all ingredients for at least 10 minutes, on low. Serve and garnish with cheese, avocado, Greek yogurt (instead of sour cream), and cilantro if you wish! ENJOY!
21 Day Fix Portions:

This recipe yields about 10 cups of chili. Since this is so hearty on the vegetables, I thought 5 servings was adequate (really I could have eaten more it was so good). 🙂 So, with 5 servings, each serving allots to the following containers: 1.5 green, 1 red, 1/2 yellow, 1/2 purple.

Beef and Broccoli with Red Bell Pepper

Source: http://www.beachbody.com/beachbodyblog/nutrition/beef-broccoli-red-bell-pepper


¼ cup reduced-sodium soy sauce (I use coconut aminos)
6 Tbsp. water, divided use
2 Tbsp. corn starch, divided use (or coconut flour)
1 Tbsp. raw honey
1 lb. raw top sirloin beef, trimmed of fat and sliced into ½-inch thick pieces
1 tsp. coconut oil
4 cups broccoli florets
2 medium bell peppers, cut into 1-inch cubes
2 cloves garlic, chopped
1 thin slice fresh ginger, peeled, finely chopped

1. Combine soy sauce, 4 Tbsp. water, 1 Tbsp. corn starch, and honey in a small bowl; mix well. Set aside.
2. Combine remaining 1 Tbsp. cornstarch and 2 Tbsp. water in a large bowl; mix well. Add beef. Toss gently to coat.
3. Heat oil in large skillet over medium-high heat.
4. Add beef; cook, stirring frequently, for 2 minutes, or until cooked through and no longer pink. Remove from skillet, keep warm.
5. Add broccoli, bell pepper, garlic, and ginger to skillet; cook, stirring frequently, for 3 to 5 minutes. Place broccoli mixture in beef bowl.
6. Add soy sauce mixture to skillet; cook, stirring constantly, over medium-high heat for 30 seconds, or until thickened.
7. Return beef and broccoli mixture to skillet; cook, for 1 to 2 minutes, or until well mixed and heated through.

Tip:  Serve with brown rice or quinoa if desired

Another Tip:  For a low carb/paleo option serve it with zoodles (zucchini noodles) or spaghetti squash

Copycat Chipotle Steak Bowl


Steak Rub


1 tsp. dried oregano
1/2 tsp. cumin
1/4 tsp. garlic powder
1/4 tsp. onion powder
2 teaspoons vegetable oil
1 pound skirt steak


Combine spices in a small bowl.  Rub steak with the spice combination on both sides before cooking in vegetable oil.

Copycat Chipotle Cilantro Lime Rice

Source: http://www.beachreadynow.com/recipes/copycat-chipotle-steak-bowls/


1 C. uncooked basmati rice (I use brown rice but doesn’t taste quite the same – but it’s still good!  You could also do this with cauliflower “rice”)
1 1/2 Tbsp. lime juice
1 Tbsp. olive oil
1/4 C. fresh chopped cilantro
1/2 tsp. salt


In a medium saucepan, heat olive oil on medium.  Add uncooked rice and sauté until it begins to brown slightly.  Add lime juice. Toss to coat.  Add 2 C. water and reduce heat to low.  Cover.  Cook until rice is done, season with salt and cilantro.

Black Beans


2 15-oz. cans black beans, rinsed and drained
1 Tbsp. extra virgin olive oil
½ C. chopped onion
2 cloves garlic, finely minced
1 tsp. salt
1 tsp. cumin
1 tsp. oregano
½ tsp. pepper
1 bay leaf
1 tsp. lime juice


Sautee onions and garlic in olive oil until translucent. Add beans and spices. Heat until warm.

Add whatever else you desire- salsa, lettuce, tomatoes, avocado, sour cream (I use plain Greek yogurt), jalapeños, cheese, etc.

Salmon Baked in Foil

Source: http://www.beachreadynow.com/recipes/clean-eating-recipes-salmon-baked-foil/



  • 3 Tbsp. honey
  • 1 Tbsp. white wine vinegar
  • 1 Tbsp. extra-virgin olive oil
  • 1 Tbsp. minced fresh thyme
  • 2 garlic cloves, minced
  • 1/2 tsp. sea salt
  • 1/2 tsp. black pepper
  • 4  salmon fillets



Preheat oven to 375 degrees.  In a bowl, combine the honey, vinegar, olive oil, thyme, garlic, salt and pepper.  Whisk to emulsify.   Place salmon fillets in aluminum foil.  Brush with honey mixture and seal tightly.   Cook until salmon is flaky, tender and cooked through about 12-15 minutes.  Don’t overcook.

Serve it with whatever sides you desire!!  I will be serving mine with roasted broccoli and baked sweet potatoes topped with cinnamon and little bit of butter.

I hope you and your family enjoy these recipes right along with mine!!!

I would love to hear about it so comment about your experience with these recipes or just your thoughts on this blog in general.

And don’t forget – Sharing is Caring so share this blog with others!!

Weekly Recipe Round (3) Up




Back by popular demand is another week of HEALTHY and TASTY meals for you and your family! Why do I take time to plan weekly meals for not only me and my family, but yours as well? Because I hope you’ll truly enjoy these meals and realize that you don’t have to sacrifice taste to feed your family in a healthful way! This is SO important for so many reasons but here are some general ones:

  1. If you put good food in your body you will feel good.
  2. If you feel good, you will have more energy to do things that you need to do and things that you enjoy
  3. You will have more energy!
  4. You will be able to enjoy life in a new way

Don’t you want all of these things for you and your family? I know I sure do!

When I share these recipes with you, I have a certain vision in mind for you and your family. When you cook these meals, I hope you will sit down with your family and enjoy them together just as I do with my family. And I don’t mean in front of the TV and I don’t mean sitting at the table while everyone is on their respective electronic devices. I mean sitting down with each other, just being with each other in a genuine way and learning about each other’s day. That’s what I hope for when you and your family have these meals.


Why is it so important for families to sit down together?

  1. Family dinners are good for the spirit, brain and the health of all family members.
  2. Research shows that there are lower rates of lower rates of substance abuse, teen pregnancy and depression. And there are higher grade-point averages and self-esteem.
  3. Dinner conversation boosts children’s vocabulary.
  4. Regular weekly meals can also reduce the rate of obesity and eating disorders in children.

For more information on this and ideas on how to start conversations, topics to discuss and meal ideas, check out http://thefamilydinnerproject.org

And now…the moment y’all have been waiting for…the weekly recipe round up…

Lentil Chili

lentil chili


2 Tbsp. olive oil

1 medium onion, chopped

1 large red bell pepper, chopped

5 cloves garlic, minced

4 tsp. chili powder

1 (16 oz.) bag of brown lentils

2 (14.5 oz.) cans no-salt diced tomatoes

1 bay leaf

2 (32 oz.) cartons vegetable stock or chicken stock

⅓ cup fresh chopped cilantro

sea salt and fresh ground black pepper

Optional toppings: sour cream, cheddar cheese, avocado


In a large soup pot, heat olive oil over medium heat. Add onion and red bell pepper; saute the vegetables for 8 minutes or until onion is soft and lightly browned.

Stir in garlic and chili powder; cook for 1 minute.

Add lentils, tomatoes, bay leaf and vegetable stock. Bring to a boil, lower the heat to medium-low and simmer partially covered for 30 minutes or until lentils are tender. Remove from the heat and discard the bay leaf.

Transfer 3 cups of cooked chili into a food processor and process until pureed; add the pureed chili back into the remaining chili and stir to combine. Adjust salt and pepper as needed.

Stir in cilantro and serve.

(If you like your chili spicy, add chopped fresh jalapeno or red pepper flakes for some heat)

Tip: Serve with a side salad and/or homemade sweet potato chips and guacamole. And, for all you meat-lovers out there, it would be easy for you to add ground beef or turkey to this.

Eat and Enjoy!


Taco Soup

Note: This recipe is fast and easy to make so if you are crunched for time this is the way to go!


1 lb ground beef (or turkey)

16 oz organic salsa

1 can diced tomatoes

1 can organic kidney beans

1 can organic pinto beans

Taco Seasoning

  • 1 TBSP of chili powder
  • 1 tsp each of onion powder, garlic powder, oregano, paprika
  • 2 tsp cumin


Brown the beef. Stir in taco seasoning and add ¾ cup of water. Bring to a boil, reduce heat and simmer for 5 minutes.

In a large pot add all the other ingredients, including the meat mixture. Bring to a boil, reduce heat and simmer for 15-20 minutes.

Tips: Serve this with a baked sweet potato or acorn squash and/or paleo cornbread

Eat and Enjoy!

Paleo Lasagna

paleo lasagna

Adapted from : http://www.paleonewbie.com/awesome-paleo-lasagna-recipe/


1.5 lbs lean ground beef or turkey

1/2 cup onion, chopped small

(1) 28-oz can peeled tomatoes

(1) 15-oz can of tomato sauce

(1) 6-oz can of tomato paste

(2) 8-oz pkgs of sliced mushrooms

(2) 10-oz pkgs of frozen spinach (thawed)

4-5 medium-sized zucchini

3 cloves of garlic pressed or minced

1 small container of ricotta cheese

1 cup mozzarella cheese

½ cup parmesan cheese

Seasonings for Lasagna Sauce

1 tsp of dried basil

1 tsp or dried thyme

1 tsp of dried oregano

1/2 tsp of salt

1/4 ground black pepper

1-2 Tbsp of fresh parsley

Optional: Add red pepper flakes as desired


  1. Heat TBSP of olive oil or coconut oil in a large pan. Add onions and garlic. Cook until onions are softened.
  2. Add in the meat and cook through.
  3. Add in all of the vegetables EXCEPT for the zuchinni. Make sure to squeeze out as much water as you can from the spinach. Cook until they are softened.
  4. In a separate sauce pan, add all of the ingredients for the sauce: peeled tomatoes, tomato paste and tomato sauce and the seasonings. Bring to a boil, reduce heat and simmer for 10 minutes.
  5. Now you are ready to assemble the lasagna! Cut the zucchini, lengthwise, and place strips at the bottom. Add enough sauce to cover the zucchini. Put dollops of ricotta cheese followed by the meat and veggie mixture. Repeat these layers until you run out of ingredients. Sprinkle mozzarella and parmesan cheese on top.
  6. Bake at 350 for 45-50 minutes or until it starts to bubble.
  7. Eat and enjoy!

Tip: Serve it with a fresh salad!

Whole 30 Crockpot Carne Asad

Adapted from: http://soletshangout.com/crock-pot-carne-asada-lettuce-wraps/

carne asada crockpot


2 lbs boneless sirloin steak

1 medium yellow onion, chopped

2 tbs minced garlic (about 4 cloves, chopped)

1 can diced tomatoes

1 4oz can of fire roasted diced green chiles

1/3 cup beef broth

Juice of 2 limes

2 tbs chili powder

1 tbs cumin

1/2 tsp cayenne pepper

Salt, to taste

Pepper, to taste

Granulated garlic, to taste

Suggested Toppings

Lettuce leaves (butter lettuce, romaine, iceberg)

Avocado, sliced

Salsa verde

Fire roasted salsa

Hot sauce

Lime wedges



  • Throw everything into the crockpot.
  • Toss it around a bit.
  • Set it on low for 7-8 hours
  • Eat and Enjoy!

taco wrap carne asada


Tip: Make a lettuce wrap out of this – SO GOOD! You can also serve this with a side of black beans, brown rice (if you aren’t grain free) and/or homemade sweet potato chips and guacamole.