I promised many of you that I would share the recipes that I enjoyed on Whole 30. I wanted to call these healthy recipes and not Whole 30 recipes because they can be enjoyed by everyone! I am only sharing the ones that I have added to my regular rotation! There were a few recipes that I tried and didn’t care for so those wont be included.
Just click on the name of the recipe and it will take you to the link to pin that specific one!
Turkey Burgers – This is just ground turkey, onion powder, garlic powder, paprika and whatever else I felt like sprinkling in! I cooked it on the stove in a skillet with some olive oil for a few minutes on each side. I served this up with roasted potatoes which is olive oil, salt and Italian seasoning in the oven at 425 degrees for about 20-30 minutes. And don’t forget the ketchup!! (See next recipe)
Whole 30 Ketchup– This stuff is seriously legit you guys!!! Chris actually requested this several times with our turkey burgers even though he wasn’t Whole 30.
I just love Giada De Laurentiis so when I saw her cookbook, I knew I would have to have it. What I really think stands out about this cookbook compared to others out there is that it is more than recipes. You actually get to know Giada a little bit. There are pictures of her throughout the book and she is giving tips for different social situations and actual glimpses into her life. There are even pictures with her daughter.
The recipes are focused around clean, healthy eating which is perfect for me! Some are simple and anyone can make them, but there are a few more complex ones as well to practice your skills with. I like the balance that is offered.
One of my favorite tips is buying a really good whole grain loaf of bread and keeping it in the freezer and just pulling out a slice or two as needed versus a new loaf that you throw out every week because you only needed a few pieces.
Some of the recipes that I have my eye on are:
“Nutella” Milk
Mediterranean Chile Chicken Wings
Buffalo Grilled Shrimp with Goat Cheese Dipping Sauce
Brown Butter Tortellini
Cupcake Shake
Citrus Chile Acorn Squash
Tis the season for soups, so I wanted to share the Italian White Bean, Pancetta, and Tortellini Soup recipe from the book!
3 tbsp olive oil
4 ounces pancetta, chopped
3 large shallots, chopped
1 carrot, peeled and chopped
2 garlic cloves, chopped
1 can cannellini beans, rinsed and drained
4 cups of Swiss chard (1 bunch trimmed)
6 cups low-sodium chicken broth
1 (9 ounce) package fresh cheese tortellini
1/2 tsp kosher salt
1/4 tsp ground black pepper
In a large heave soup pot, heat the olive oil over medium high heat. Add the pancetta, shallots, carrot, and garlic and cook, stirring occasionally until the pancetta is crisp, about 5 minutes.
Add the beans, Swiss chard, and broth. Bring the soup to a boil over medium-high heat, then reduce the heat to a simmer. Add the tortellini and cook for 8 minutes. Season with salt and pepper and serve.
Serves 4-6 – Packed with protein and filling enough to make a meal.
There is a great mix of breakfast, lunch, dinner, snacks, desserts, cleansing drinks, fun shakes/smoothies and plenty of party hosting ideas too. Plus if you like photography, there are some great pictures of the food.
If you are in the market for a new cookbook, I would certainly give this one a look!
Zucchini Ravioli can be summed up with one word: yum!!! I am a fan of pasta, that is no secret. I grew up eating most Italian based foods and unfortunately, they aren’t always so kind to the waist line! Finding a way to cut down on the carbs and calories is always a goal of mine. As is incorporating more fun foods to our week day routine. Salads can get boring, you know?! Besides, Chris stated that this is one of his favorite new “healthier” things that I have made. So you know it is good! He isn’t going to throw those terms around lightly.
What you need:
2 zucchinis
1 15 ounce container of park skim ricotta cheese
shredded Parmesan cheese
Italian season
parsley flakes
Lawry’s seasoning
jar sauce of your choice (I used a low sodium, organic tomato sauce but would be fabulous with many kinds!)
olive oil spray
What you do:
–Preheat oven to 350
–Spray a baking sheet with olive oil spray
–Mix the ricotta cheese, a handful of Parmesan cheese, Italian seasoning and parsley in a bowl
–Slice the zucchini lengthwise into thin strips using a veggie slicer
–Make an “x” with two pieces of the zucchini and place a spoonful of the cheese mixture on to the center
–Folder over each of the the zucchini slices and place fold side down on a baking sheet until you are out of cheese
–Sprinkle Lowery’s seasoning (or one of your choice) over the “ravioli”
–Bake at 350 degrees for 20 minutes
–Top with a few spoonfuls of sauce and shredded cheese
I grew up eating gnocchi. Anytime we ever had mashed potatoes with a meal, my mom would always make extra and set aside for gnocchi later in the week. It is something that is so simple, yet so delicious!!! Chris is pretty open to trying whatever I make, and he loved gnocchi as well. I decided to play a little and try it out with sweet potatoes. It does not disappoint!
This recipe is really basic. You can pretty much add anything to it to spice it up. I kept it simple and I really enjoyed it. I served this as our main dish, but it would make an excellent side dish to something with more flavor!
For this recipe, I actually bought packaged sweet potato gnocchi at Target. I know, know…for shame!!! But I wanted to keep it stupid simple! Gnocchi is really easy to make at home, and this would be 10 times better with homemade, I am sure.
What you need:
1 package of sweet potato gnocchi
1/2 cup of unsalted butter
sage – I used seasoning (about a teaspoon-ish) but fresh sage would be great here as well! If you are using fresh sage, I would recommend about 1/4 of a cup, maybe a little less if you don’t want it to over power.
nutmeg – A little dash of nutmeg adds a little extra something if you are using packaged gnocchi. Most homemade gnocchi recipes call for nutmeg while mixing up the dough.
-Parmesan cheese (to garnish)
What you do:
-Cook gnocchi according to package
-In a medium skillet on medium heat, melt butter. Cook the butter for about 4 minutes then stir in the sage (and nutmeg if you are adding it.) Add the cooked gnocchi, and saute on medium low for about 4 to 5 minutes.
That’s it!!! Serve these up on a plate or in a bowl with some fresh Parmesan cheese and dinner is ready! So easy!
Looking for a healthy, sweet snack? Look no further! I have been playing with chia seed pudding recipes for awhile, and I think I have found my favorite! With little prep work and time to chill over night, your sweet tooth will be satisfied in this little treat!
What You Need:
2 1/2 tablespoons of chia seeds
2 tablespoons mini chocolate chips
1 tablespoon cocao powder
1 tablespoon PB2
2/3 cup of unsweetened almond milk (regular or vanilla works great)
1 teaspoon of honey
What You Do:
-Put all ingredients in a mason jar, put on the lid and shake it like a Polaroid picture.
-Place in the refrigerator for 30 minutes.
-Stir the ingredients around, then place back in the refrigerator. I prefer to keep it over night to thicken up and be chilled, but you can start eating this after 2-3 hours of refrigeration. Just be sure to stir it first, chia seeds tend to stick together.
This keeps in the refrigerator for up to a week, so feel free to double up the recipe or make this amount and just take bites whenever you need that chocolate. That’s what I do!
So easy and delicious, so what are you waiting for?! Jump up on the Chia Seed Pudding train!
