Healthy Recipes – Delicious, and Filling
I’m going to be real honest with you here, I have been in a MAJOR cooking rut. Like popcorn and a scoop of peanut butter for dinner kind of situation. Truthfully, I enjoy cooking, but I have food allergies and intolerances that make cooking sometimes feel like more of a mind puzzle than, you know, enjoyable. I realize that is not an excuse, and I am SO grateful that we have access to food, but ruts are real and WOW have I been in one.
Last Sunday I finally threw in the towel and DECLARED that this week would be different. I’d actually meal plan, use my handy-dandy binder, spend some time finding new healthy recipes, and over all… Act like an adult. Ha! And you know what? It WORKED!
We had fresh, amazing meals every day this week and it was actually fun! I prepped our lunches the night before and felt like I was more productive this week because of it… Probably because I wasn’t hangry while staring into an empty fridge while on the phone ordering takeout, embarrassing.
Life is all about balance, right!? 😉 Anyway, this week was a win. I didn’t take photos of everything I made (I need to be better at it) but I captured a few. Here they are along with the recipes. All gluten, dairy, and soy free…. and of course, healthy.
GF/DF Free Pasta Salad With Baked Salmon
This recipe may have been my favorite of the week (pictured as the main photo)! I use This Healthy Gluten Free Pasta Salad recipe from Prepare & Nourish and made a few revisions. Instead of gluten free pasta I used chickpea pasta, instead of marinated artichokes I used plain, and I omitted the feta cheese all together. Also, I topped it off with a small portion of baked salmon.
Truthfully this made SUCH a delicious lunch, and we had enough for both Ryan and I for more than two days!
GF/DF Frittata with Dressed Kale
Well, this recipe turned out GREAT. I love a quiche, but can’t have the crust, etc, etc, so I’m a big frittata gal! Healthy, fast, and just plain good! Our oven actually broke a few weeks ago (we have a new one on the way… a story for another day, ha!) so I did this entire thing stove top! I made the recipe up as I went, but it turned out great! Also, I paired this with a dressed kale salad using this lemon dress, and chef’s tip… massage the dressing into the kale, makes it SO much better!
- 1 pealed and chopped sweet potato
- 1 yellow diced yellow onion
- 1 diced zucinni
- Spicy chicken sausage
- 8-10 eggs
Saute onions until fragrant and translucent, add in sweet potatoes. Stir and saute for a few minutes then add in zucchini. In separate pan cook the spicy chicken sausage, once cooked at to saute pane with onions. Next in a large bowl whisk together eggs, then pour over onion mixture. Cover saute pan and set the heat to low. Should take around 15 (ish!) to completely set.
Air Fryer Fried Tostones & GF/DF Avocado Dipping Sauce
So clearly this wasn’t a “meal” but this night I made a big Mexican salad for dinner (chopped mojo chicken, lettuce, black beans, onions, tomatoes, and cucumbers). I thought we needed something with a “crunch” and I remembered this recipe from The Skinny Taste for Air Fryer Tostones… and WOW did they turn out tasty.
Also the GF/DF Avocado dipping sauce was the dressing I made for the Mexican Salad that doubled as a dip for the tostones, and it was SO GOOD. I used this Avocado Citrus Vinaigrette recipe from The Harvest Kitchen, and oh my gosh, I want to put it on everything!
Hopefully these recipes will serve as inspiration for you whether you are in or out of a cooking rut! Happy July 4th Weekend, friends!