Last November, D and I endured our first Whole 30 challenge. Welllll…. we challenged ourselves to our first Whole 30 challenge. We made it 21 days before we caved and relinquished our willpower in the name of bread and cheese.
Still, we’ve been on a health kick since then (Christmas notwithstanding). Here are some recipes we’ve been loving lately.
1. Cauliflower tabbouleh (source: Gourmande in the Kitchen)
If it contains olives – I’m all in. Add fresh mint and and toasted walnuts, and I’m weak at the knees. This is a great hearty side, or – if you’re like me – add some chicken and call it a meal.
2. Meyer Lemon Skillet Chicken (source: Brooklyn Supper)
I noticed a display of Meyer lemons at Whole Foods last fall, and ever since then, they’ve been my jam. This recipe plays up the sweet, robust Meyer lemons, complemented by caramelized shallots and fresh thyme. Yum, right?
3. Sesame-spiced turkey meatballs + crushed chickpea salad (source: The Smitten Kitchen Cookbook)
Deb (a.k.a. Deb Perelman, the cookbook’s author and small kitchen foodie extraordinaire) is my hero. Without formal training or restaurant experience of any kind, she began whipping up recipes that are now beloved by many. These meatballs are beloved by us, and the smashed chickpeas are the perfect pairing. (Here’s the recipe online, in case you’re curious!)
4. Salmon with sriracha sauce and lime (source: Self magazine)
Apparently Gwyneth Paltrow is kind of a foodie. I usually don’t pay much attention to celebrity cookbooks or lifestyle blogs, but I saw a photo of this recipe on Pinterest and had to try it. It’s pretty simple, but the flavors are complex and the prep time is minimal, making this the perfect work night meal.
5. Pesto chicken + Brussell sprouts
This is a quick, dinner-on-the-run meal I devised myself a couple months ago, but it’s so delicious that it’s become a frequent meal in our household. I cut one pound of chicken breasts into cubes, halved one pound of Brussells sprouts, and combined both with a cup of Costco pesto in a pan over medium heat. The cook time is ~5 to 10 mins. Easy, peasy. With the aid of the pesto, the Brussells sprouts are hardly the bitter things feared by children everywhere, and the olive oil in the pesto keeps the chicken juicy. I dare you not to love this.
6. Chicken-stuffed peppers with spinach and sundried tomatoes (source: Paleo Fitness Mama)
I discovered during our Whole 30 Challenge attempt that stuffed bell peppers are amazing. This recipe is in our frequent rotation – there was a time when I started making chicken-stuffed peppers once a week. D got a little tired of them, so I’m waiting it out until I can break out the bell peppers once again.
7. Pistachio-crusted flank steak with peach puree (source: Running to the Kitchen)
As you can see, we roll on the rare to very-rare side of things when it comes to red meat. I love any meat or fish that’s encrusted with nuts (pecan-crusted salmon is what my dreams are made of). The peach puree in this recipe is good enough to eat by the spoonful, and the marinade provides an unexpected citrus flavor. (Goodbye, plain old salt-and-pepper steak.)
8. Zoodles + paleo pasta sauce (source: Our Paleo Life)
If you’ve been living under a rock and are unacquainted with zoodles, go get yoself a spiralizer. Ours came at the steep cost of $5 from our local Bed Bath & Beyond and is hilarious named the Vegetti.
Zucchini noodles are even easier to prepare than they may appear, and this paleo sauce makes me regret all the years I’ve been buying bottled (sugar-laden) pasta sauce. Never again.
What are your all-time favorite, go-to recipes?