easy

Buffalo Shrimp Salad

July 25, 2017
0 Reviews
Serves 2-3
Prep time
10m
Cook Time
5m

Between March and June of this year I completed two Whole 30s. While I love how I feel when cutting out processed foods, by day 30 I’m just a wee bit resentful of all the food prep and cooking required. So in order to survive a Whole 30, one needs to come up with fast and easy options…that still taste good! Enter Buffalo Shrimp Salad.

This recipe was born out of the need to have a healthy lunch when I had limited groceries and no prepped meals waiting in the fridge. I almost always have a bag of frozen shrimp in the freezer as they are quick to defrost and can be the base for yummy stir fries, curries, and pad thai. And I almost always have a big jar of Frank’s Original Red Hot in the fridge…does that stuff ever go bad?

I found it to be a satisfying lunch and made it again for dinner the next week with the addition of quinoa in the bowl to make it a little more substantial. My husband gave it two thumbs up.

If you like spicy, give it a try!

 

Buffalo Shrimp Salad

Ingredients

  • 1 lb frozen shrimp (ideally peeled and deveined to make it quick!)
  • 1/8 tsp EACH of onion powder and garlic powder
  • 1 tsp paprika
  • 2 tbsp ghee, butter, or cooking oil of choice (optional)
  • 1/2 c Frank’s Original Red Hot (not buffalo “wing” sauce)
  • 1 head of romaine, chopped (or 4 cups of favourite salad greens)
  • 2 medium carrots, chopped or shredded
  • 2 stalks of celery, chopped
  • optional: other salad toppings like cucumber, tomato, or green onion
  • optional: Whole 30 Ranch Dressing (pictured)
  • optional: blue cheese dressing or crumbled blue cheese

Method

  1. Defrost shrimp and/or clean and peel. Pat dry and toss with onion powder, garlic powder, and paprika.
  2. Heat large skillet with oil if using, then toss in shrimp when hot. Cook shrimp approximately 2 minutes per side, shaking the pan often.
  3. Add the hot sauce to the skillet and stir to coat the shrimp. Cook for 2 minutes more to ensure shrimp are cooked through and the sauce thickens a bit.
  4. Assemble salad bowls with greens and veggies. Top with shrimp. Drizzle with dressing if using.
  5. Devour!

Buffalo Shrimp

Undone Egg Roll

February 16, 2016
0 Reviews
Serves 4
Prep time
5m
Cook Time
15m

This is the second Asian-inspired recipe I’ve shared in a row…but I guess that is what I have been craving lately! I was looking for something that was a) easy and fast (always!), and b) used up some of the ground pork I have in my freezer from last year’s bulk purchase of frozen, organic meat. This Undone Egg Roll dish comes together in about 15 minutes when you buy pre-shredded coleslaw and carrots and is full of greens (an no yellows for my Fixers!), but you can shred your own cabbage and carrots if you are so inclined. I enjoyed it more the next day, so it is the perfect meal to prep on the weekend and pack for healthy lunches during the week.

Undone Egg Roll

Undone Eggroll

Ingredients

  • 1 tsp oil (I used sesame)
  • 2 tsp minced garlic
  • 2 tsp minced ginger
  • 1 lb of ground pork
  • 1 onion, finely chopped
  • 1 package of coleslaw (my bag was 340g)
  • 1 package of shredded carrots (my bag was 240 g)
  • 4 Tbsp soy sauce (I use tamarind or coconut aminos for a cleaner option)
  • 4 tsp rice vinegar

 

Method

  1. Heat oil in large skillet over medium-high heat. Add garlic, ginger, and onion and cook for 2 minutes. Add in pork break up and cook until browned.
  2. Add in coleslaw, carrots, soy sauce, and vinegar. Cook until wilted down (or your desired doneness).
  3. Divide into four servings and enjoy!

{each serving is approximately 1 red and 2 green in the 21DF}

Undone Eggroll

Sweet and Sour Chicken

February 9, 2016
0 Reviews
Serves 4-6
Prep time
10m
Cook Time
20m

Although I’ve been pulling out my Crock Pot or Instant Pot at least once a week this winter, I’ve been relying on a lot of skillet meals to get dinner on the table quickly. I used to have a slow cooker dinner recipe similar to this with pork meatballs that I made often, but it was from a Kraft magazine and relied on a lot of processed ingredients. I wanted a cleaner option so tinkered with this one a few times of the holidays and got the thumbs up from family, and voila — Sweet and Sour Chicken. Give it a go and let me know what you think!

 

Sweet and Sour Chicken

Sweet and Sour Chicken
INGREDIENTS

  • 2½ lbs boneless, skinless chicken breasts or thighs
  • 2 red peppers, chopped
  • 1 large onion, chopped
  • ½ cup honey
  • ½ cup BBQ sauce (my favourite homemade BBQ sauce)
  • ½ cup low-sodium soy sauce (or tamarind or coconut aminos for a cleaner option)
  • ¼ cup orange juice or chicken stock
  • ½ tsp sesame oil
  • 2 tbsp olive oil
  • 1½ tsp minced garlic
  • ¼ tsp crushed red peppers
  • 6 tbsp cold water
  • 2 tbsp arrowroot flour (or cornstarch)
  • Sesame seeds or chopped peanuts
  • Green onions, sliced

 

 

METHOD

  1. Cut chicken into 1 to 1½ inch cubes and brown in skillet over medium heat (adding a bit of sesame oil if needed).
  2. Add-in chopped onion and red peppers and allow to slightly soften.
  3. Meanwhile, mix together the next 8 ingredients in a small bowl. Pour over chicken and vegetables and stir until heated through.
  4. Mix together the cold water and arrowroot flour and stir into the skillet.
  5. Continue to cook over medium heat, stirring constantly, until thickened. This should only take a couple of minutes.
  6. Remove from heat and sauce will thicken more as it cools.
  7. Serve over rice, quinoa, or cauliflower rice. Sprinkle with sesame seeds or peanuts and sliced green onions.

Sweet and Sour Chicken

Creamy Mushroom Sauce

February 1, 2016
0 Reviews
Serves 4
Prep time
5m
Cook Time
10m

Last week my friend Heather mentioned in our health and fitness group that she had just ate a delicious mushroom reduction sauce over chicken for dinner. That appealed to my pregnant senses and I knew I had a container of mushrooms wallowing in my fridge that needed to be used ASAP. I whipped up this sauce the very next night and it was pretty fancy pants for a weeknight dinner! Husband and toddler approved. This reminds me of my mom’s mushroom pork chops she used to make when I was a kid, but avoids canned mushroom soup which isn’t very “clean”!

{Paleo & Whole 30 modifications in ingredients list}

creamy mushroom sauce

Creamy Mushroom Sauce

Ingredients

1 Tbsp butter (or avocado oil if dairy free)
2 cloves garlic, minced
2 cups cremini mushrooms, sliced
3-4 cups/handfuls of baby spinach or baby kale (it will reduce into a very small amount!)
2 Tbsp flour (I use arrowroot for Paleo or GF)
1.5 cups of milk (or you could use chicken stock if paleo or dairy free)
1/2 tsp of herbs de Provence (or thyme would work nicely)
1/2 tsp of dried basil
freshly ground salt and pepper to taste

 

Method

  1. Melt the butter in a large skillet or sauce pan over medium heat. Add garlic, mushrooms, and spinach and sautee until softened.
  2. Sprinkle the flour over the mushrooms and stir to coat. Add in the milk and spices and stir slowly until sauce is thickened. Add more milk if sauce is too thick.
  3. Serve over chicken with rice, pasta, or quinoa and a side of veggies. Voila!

Mushrooms-1

 Mushrooms-2

 

Creamy-Mushroom-Sauce-2

Crockpot Beef Stew

December 16, 2015
0 Reviews
Serves 8
Prep time
20m

We were craving a hearty, classic stew and I threw this Crockpot Beef Stew together with what I had on hand. And it tasted amazing. Give it a try this winter.

{Paleo & Whole 30 modifications in ingredients list}

 

CrockpotBeefStew-LGF

 

Crockpot Beef Stew

Ingredients

2 lbs of stew beef, cubed
1/4 c flour or arrowroot flour (for gluten-free)
1/2 t salt
1/2 t pepper
1 t sweet paprika

1 lb of potatoes, cubed or halved depending on size
1/2 lb of mushrooms, sliced or halved
3 medium carrots, chopped
2 celery stalks, chopped
1 large onion, chopped

1 clove of garlic, minced
1 bay leaf
1 tsp of coconut aminos (or Worcester Sauce, but aminos are a cleaner option)

2 tbs tomato paste
1 1/2 c beef broth
1 tsp thyme
1 tbsp parsley
1 tsp oregano

1/4 c flour/arrowroot flour
1/4 c water

Method

  1. Toss beef in flour, salt, pepper, and paprika and place in slow cooker.
  2. Chop and toss the next 5 ingredients in the slow cooker. Add garlic, bay leaf, and coconut aminos and stir to distribute.
  3. In a small bowl, mix next 5 ingredients. Pour over contents of slow cooker and mix to combine.
  4. Cook on low for 6-8 hours.
  5. 30 minutes before serving, mix flour and water in a small bowl and pour into slow cooker. Mix well to combine and cook on high for last 30 minutes to thicken up the stew.

Crockpot Beef Stew

 

CrockpotBeefStew-LGF2