MEAL PLAN April 2nd

He is Risen! Happy Easter Weekend! I’m in Kansas City visiting family and planning out the feast for Sunday with my mom. My Easter lunch menu is all about smoked salon and dill deviled eggs, rack of lamb, spring veggies like asparagus and spring greens and lastly the most delicious grain free carrot cake cupcakes with a honey goat cheese frosting. Trader Joe’s sells a honey goat cheese that I soften and whip up and its a great cream cheese frosting alternative. I’m also excited to get back in my kitchen with you guys next week after a super busy week away. Most of these recipes are plant forward and easily adaptable to your families preferences. Read my notes below for easy swaps.  Here’s to a new month and a beautiful holiday weekend!

See you in the kitchen!

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Meal Plan January 29th

It’s the final days of Whole30! I hope you are feeling awesome, inspired, energized and ready to make some more long term changes to your health. This is my fourth round and in a lot of ways I eat this way majority of the time as you know by now. What I love about the program is it empowers you to find out how your individual body responds to different food. Over the years I found that I can handle small amounts of dairy and very little gluten. I can also eat corn in some forms i.e. tortillas but fresh corn really bothers me. These little changes have made a big difference in how I feel overall and I’m thankful for programs like the Whole30 for getting me more in tune with my body. With that said I will be going back to corn and cassava tortillas after this week and a glass or two of wine which are really the things I miss the most but I know in moderation I can handle well. Cheers to your health!

See you in the kitchen!

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Roast Chicken & Shallots with Salsa Verde

Cast Iron roast chicken isn’t fancy but somehow always comforting and the perfect weeknight go to that is always a crowd pleaser.  I like adding quartered shallots and citrus and topping the chicken with very herby salsa verde. This sauce is so great to have on hand because it literally can be added to anything from roasted veggies, morning eggs, steak and/or salmon.

Roast Chicken & Shallots with Salsa Verde

  • 4 bone in skin on chicken thighs
  • 2 bone in skin on chicken breasts
  • 1 tbsp kosher salt
  • 2 tsp black pepper
  • 2-3 tbsp ghee or olive oil
  • 3 shallots (peeled and quartered )
  • 1 lemon (sliced )

Salsa Verde

  • 1 tbsp capers (drained)
  • 3 garlic cloves (minced)
  • 2 anchovies (minced)
  • 1/4 cup parsley (chopped fine)
  • 1/4 cup cilantro (chopped fine)
  • 1/4 cup basil (chopped fine)
  • 1 tbsp tarragon (chopped fine)
  • 1 tbsp mint (chopped fine)
  • 2 tbsp scallions (chopped fine)
  • 1/2 tsp salt
  • 1/2 cup olive oil (extra virgin)
  1. Preheat oven to 475° and place your cast iron pan in the oven to heat up. 

  2. Once oven reaches 475° remove from oven and place chicken skin side up in the preheated pan and season with salt, pepper on both sides and drizzle with olive oil.

  3. Scatter quartered shallots and lemon slices tucking in between and on top of chicken. 

  4. Place pan in the center rack. Check the chicken after 30 minutes and if browning too quickly turn the heat down to 400° until the chicken is cooked through anywhere from 45-60 minutes. 

  5. Remove from oven and let the chicken rest for 10 minutes before serving. 

  6. Serve with shallots, lemons slices, cooking juices and salsa verde.

Salsa Verde

  1. In a medium bowl add all of the ingredients, stir and set aside.

  2. Salsa can be stored in the fridge up to two weeks as long as the olive oil is covering the herbs completely. 

Sweet Potato Toast: Four Ways

I love toast! I’ve been known to drop silly amounts of money on avocado toast and large thick slices with fresh ricotta and jam. So when I came across sweet potato toast a couple of years back I was very intrigued. Whether you are doing a Whole30 and need to steer clear of grains or you’re looking for a fun appetizer to serve at your next brunch or party sweet potato toast will be your new bff. Bake a batch ahead of time and you’ll have slices ready to go and pop right into your toaster to heat up. I’ve created four options, savory and sweet but the skies the limit on your favorite combos.

Sweet Potato Toast: Four Ways

Sweet Pototoes

  • 1 or 2 large sweet potatoes (sliced quarter inch thick)
  • 2 tbsps ghee (or oil of choice)
  • salt

Poached Egg with Avocado

  • 1 egg (poached)
  • 1/2 avocado (sliced)
  • salt and pepper – to taste

Poached Egg with Smoked Salmon

  • 1 egg (poached)
  • 1 ounce smoked salmon
  • dill – to taste (fresh or dried)
  • salt and pepper – to taste
  • everything but the bagel seasoning – to taste

Almond Butter Banana

  • 2 tbsp almond (or any nut) butter
  • 1/2 banana (sliced)
  • 1/2 tsp hemp seeds
  • 1 tbsp pomegranate seeds ((optional))

Strawberries and Ricotta

  • 2 tbsp almond milk ricotta (I used Kite Hill)
  • 2 strawberries (sliced)
  • 1 tsp balsamic glaze
  • 1 tsp fresh basil (sliced)
  • sea salt – to taste (flaky or maldon)
  1. Preheat oven to 425°

  2. Line a baking sheet with parchment paper.

  3. Lay out your sweet potato slices, brush with ghee, and season with salt on both sides. Bake for 25 minutes (flipping half way through). Once finished, add your toppings & enjoy.

  4. Note: this can be done beforehand & you can place them in a toaster to reheat when desired. 

Meal Plan January 22nd

Rolling into week three of Whole30 and I’m happy to say that I’m 96% recovered from this cold/flu and I’ve been sleeping awesome! I also warned you all that I planned a weekend vacation to some warmer weather and won’t be doing the full 30 days with you all but instead a Whole25. That said I’ll be cooking the first three days of this week but will still be creating Whole30 menu plans to cover the entire month. I’ve put together some more delicious meals that I hope you’ll be excited about making too.

See you in the kitchen!

MONDAY: Simple Roast Chicken with Salsa Verde

> This is essentially a salsa recipe since roasting chicken is pretty straight forward but this salsa is so good on everything!

TUESDAY: Southwestern Wedge Taco Salad 

> This recipe looks so good and I’ve got ground beef in my freezer so its happening!

WEDNESDAY: Salmon Burgers 

> Teri from No Crumbs Left always has the best recipes and I’ve been dying to make these! Serve with a side salad.

FRIDAY: Wonton Meatballs 

> I had these last week at a friends house and they are so so good! Serve with cauliflower rice and try not eating the whole pan in one sitting.