Tag: recipes

Green Tomato Salad

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This quick salad makes use of some batch cooked eggplant and deli rotisserie chicken for a light meal that comes together in a flash.

gluten-free, paleo, low carb

Green Tomato Salad

4 oz rotisserie chicken

1 green tomato

5 sundried tomato halves (or roasted red pepper pieces)

1/2 c sautéed eggplant cubes

Squeeze lemon juice

Flake salt & pepper

Warm the chicken & eggplant. While that heats, chop the tomatoes (both kinds). Add to the eggplant chicken, dress with a squeeze of lemon, a sprinkle of salt and a few cracks black pepper and serve.

Serves 1 for a light dinner

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

Sweet Potato Breakfast Bowl

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Sweet Potato Breakfast Bowl

1 medium sweet potato, boiled until soft and mashed

Glug or so your favorite milk

Hefty dash cinnamon

Sprinkle salt

Teaspoon or so vanilla

1/2 tsp cardamom

1/4 tsp nutmeg

Purée together until smooth.

Optional toppers:

Nut butter

Ground flaxseeds

Pomegranate seeds

Pepitas

Granola

Coconut flakes

Serves 1

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