Tag: main dishes

Dilly Bacon & Eggs Potato Salad

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It’s been a minute, hasn’t it? I’ve been wholly uninspired in the kitchen lately, opting for simple meals from batch-cooked protein + veg – or relying much too heavily on grab-n-go dinners.

Hoping brain is turning a corner there.

This was a quick & tasty lunch I batch prepped on Monday and had a couple times this week. Simple, fresh tasting and quick.

gluten-free, paleo

Dilly Bacon & Eggs Potato Salad

1/2 (ish) cup roasted mixed potatoes

2 hard boiled eggs

2 slices bacon

1-2 Tbsp mayo

Generous squeeze lemon

2 Tbsp chopped dill

Add the potatoes to a bowl. Chop the bacon and add. Reheat. While that is working, chop the dill and eggs.

Add the dill & eggs to the potato mixture and stir. Add the mayo and a generous squeeze lemon and stir again to combine well.

Serves 1 for lunch

Dumpling Soup

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Dumpling Soup

1 onion, thinly sliced

4 cloves garlic, chopped

Sauté in 2 Tbsp sesame oil

Add:

4 c vegetable stock

2 Tbsp white miso

1 lb frozen dumplings (I used a beef and black pepper variety)

Let boil 8 minutes.

Add:

1 package baby spinach

Let boil an additional 2 minutes.

Serve topped with:

Chili oil

Chopped scallions

Sesame seeds

Serves 4 – 6

Dilly Salmon Soup

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Dilly Salmon Soup

1 can salmon

1 Tbsp cilantro, chopped

1/2 c mixed dill & parsley, chopped

1 package baby spinach

4 c sweet potato, peeled and chopped

1 yellow onion, chopped

4 c stock

1 c orzo

1 Tbsp flour

2 Tbsp butter

Garlic salt

1 tsp each dried: thyme, basil, oregano

1/2 tsp dried fennel

2 Tbsp butter

1/2 c oat milk

In a large pot, make a roux with the flour and 2 Tbsp butter; stir until light brown. Add the stock, onion, sweet potatoes, spices, and a generous hit salt & pepper.

Let simmer 15 minutes.

Add in the orzo & milk, let cook 7 minutes.

Add the salmon, spinach & half the mixed dill + parsley.

Let cook 1 -2 minutes or until the spinach is wilted.

Serve with buttered bread and a little extra butter per serving for creaminess.

Serves 4 – 6

Butternut Bacon Pasta

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Butternut Bacon Pasta

1 onion, chopped

1/2 large butternut squash, chopped & cooked until tender

Purée with:

1 Tbsp. onion powder

1 Tbsp. garlic powder

2 tsp. rice vinegar

1/2 c. water

Cook 1/2 pkg bacon, reserving some fat and setting the rest aside to cool.

Sautee 5 cloves minced garlic, 2 chopped shallots in 2 Tbsp. reserved bacon fat until translucent.

Add 2 Tbsp. chopped thyme & sage at the end.

Serve with 2-3 servings cooked pasta.

Serves 2-3

Butternut Sausage Rice

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Butternut Sausage Rice

1 onion, chopped

4 c. butternut squash, chopped

4 cloves garlic, chopped

4 leaves sage, chopped

2 Tbsp. thyme, chopped

1 lb. hot Italian sausage, broken up

1 c. rice

3 c. chicken or vegetable stock

Salt & pepper

Add to your favorite slow cooker or Instant Pot and cook on the soup or stew setting.

Serve with: a pat of butter, sprinkle salt & pepper, sprinkle crushed red pepper and possibly something crunchy. I added pepitas to this dish, but slivered almonds or pine nuts would also be good.

Serves 6

Carrot Miso Soup

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Carrot Miso Soup

4 large carrots, chopped

2 chilis, chopped

4 cloves garlic, chopped

1 thumb ginger, chopped

1 medium onion, chopped

1 Tbsp. white miso

4 c. vegetable stock

Baby spinach

1c. white rice

Set your favorite slow cooker or Instant Pot to soup or stew to cook.

Top with:

Scallions

A swirl olive oil

A sprinkle of seeds for crunch

Chopped herbs

Serves 4

Pumpkin Chili

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Pumpkin Chili

1/4 c. pumpkin purée

1 lb. ground chicken

1.5 Tbsp. rosemary, chopped

2 tsp. dried thyme

2 tsp. ground cumin

2 c. zucchini, chopped

1 medium onion, chopped

4-5 poblano peppers, chopped

2 Tbsp. chili powder

1 tsp. chipotle powder

2 green chilis, chopped

1 can coconut milk

1 can vegetable stock

4 cloves garlic, chopped

Salt & pepper

Combine all ingredients in your favorite slow cooker or Instant Pot and set to soup or stew.

Serves 6-8

Green Bowl Of (Salmon) Power

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This is a killer low carb bowl of Summery sushi-esque goodness.

gluten-free, paleo, low-carb, keto, pescatarian

Green Bowl of (Salmon) Power

1 salmon fillet, boned and skinned

1 Tbsp soy sauce or coconut aminos

1 Tbsp sesame oil

1 Tbsp garlic powder

2 tsp black pepper

Cucumber, chopped – measure with your heart

1/2 avocado

2 Tbsp basil, chopped

1 scallion, chopped

1 Tbsp pickled ginger, chopped

Spicy mayo

Togarishi

Sesame seeds

Preheat your air fryer to 400C.

In a small bowl, combine the soy sauce, sesame oil, garlic powder and black pepper.

Cut the salmon into bite-sized pieces and add to the sauce. Coat well.

Add the salmon to the preheated air fryer and set for 4 mins. Cook, shaking a couple times.

While the salmon is working, chop the cucumber, avocado, scallions and ginger. Add to a bowl. Add the salmon and top with the spicy mayo, togarishi and sesame seeds.

Serves 1

Singapore Sling Smoothie

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This is a nice and light smoothie with all the main flavors found in a Singapore Sling – minus the gin.

Note: As written, this smoothie may be a bit bitter for some. I would suggest adding a date if you are sensitive to that flavor.

gluten-free, vegetarian, vegan

Singapore Sling Smoothie

Big hand frozen cherries

Equal amount pineapple chunks

2 Tbsp lime juice

1/2 avocado

1 tsp nutmeg

1/4 grapefruit, peeled and chopped

1/2 small beet, chopped

Big hand spinach

1 scoop protein powder

3/4 c water

Combine and blend.

Serves 1

Lower Carb Pad Thai

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This isn’t keto (if you want keto, check this recipe), but it is relatively low in carbs. Like my other recipe, this is just a riff on pad Thai, but it’s glorious.

gluten-free, low-carb, pescatarian

Lower Carb Pad Thai

1 package shirataki noodles

3 Tbsp brown sugar

2 Tbsp tamarind paste or pomegranate molasses

2 Tbsp fish sauce (Red Boat is gf!)

3 Tbsp lime juice

2 Tbsp soy sauce or coconut aminos

4 cloves garlic, minced

2 tsp ground ginger

1 scallion, sliced

1/4 c cilantro, chopped

2 – 3 Tbsp basil, chopped

2 eggs

Shrimp – use your heart and wallet

Red pepper flakes

Big hand peanuts

First, prep your sauce by mixing the sugar, tamarind or pomegranate, fish sauce, lime juice, soy sauce and ground ginger. Set aside.

Next, rinse your noodles and set aside.

Grab your proteins and set aside.

Mince the ginger; set aside.

Chop the scallions, cilantro and basil – set aside.

Add 1 Tbsp sesame oil to a large pan over medium-high heat.

Heat till shimmering, then add the rinsed noodles. Stir fry 1 minute.

Add the eggs. Let sit 1-2 minutes or until mostly cooked; stir into ribbons.

Add the garlic and shrimp and stir-fry until the shrimp is cooked 3/4 of the way through.

Add the sauce. Stir fry until the liquid is boiled off by at least 2/3.

Add the cilantro and basil and stir.

Top with a big hand peanuts and sprinkle with red pepper flakes.

Note: This would be great with bean sprouts

Serves 1 – 2