This Fit Life | Weekly Recipe Round (3) Up
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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

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 :


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:

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.

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