I spent the first half of January eating pretty strictly to the Whole30 guidelines, and I was pleased (as usual) to get better sleep, see my skin shine a bit brighter and to be able to more comfortably wiggle into a certain leopard mini skirt that had gotten a bit snug for my taste and comfort. Two weeks on the reset has become a good amount of time to get me back on track, restock my kitchen with clean foods and get back in the habit of meal-prepping and fueling my body well.
I've had a particularly tasty start to 2020, thanks to some new recipes I've tried and a couple of old faithfuls. From quick meals on the stove to spicy breakfast bakes and fancy-pants salmon dishes, these meals make eating clean super simple and shockingly tasty.
The ginger shrimp stiry-fry with zucchini noodles pictured above is super quick, mostly because shrimp cook so dang fast. Slice up a couple of bell peppers and buy some pre-made zoodles (I got mine from Walmart!). The true magic of this dish comes from the fresh ginger and the zesty coconut aminos. It packs so much flavor, but it's also super light and refreshing. It also stays crunchy when you heat it up, making it a super great option to pack for lunch.
After a few years of southern living, your girl is spending her first winter back in the Midwest since college. These below-freezing temps signal a great need for a hearty bowl of chili. I have always loved chili, and being able to throw a bunch of ingredients into my slow-cooker for a few hours is the best. Also, coming home from running errands to an apartment that smells like a batch of chili when it's irrationally cold outside is life. This chili calls for ground turkey. I used ground turkey thigh for a bit more flavor. Also, I used black and kidney beans which are not Whole30-compliant. If you're trying to avoid legumes, dice up a couple of sweet potatoes and throw those in instead!
This was easily the recipe I was most worried about. For some reason, I was super intimidated about making the burger sauce. Y'all, when I tell you these burgers are everything...EVERY. SINGLE. THING. The lettuce bun is so crunchy, it makes you forget that you're not using a real bun. I tried to make sweet potato fries to go with these burger babies, and that was not a success...but the burgers more than made up for it. I recommend being generous with the salt and pepper when you're seasoning your patties. I don't think I'll make burgers any other way!
Fancy, easy and delicious. The concept is super simple: salmon roasted with sliced fennel and cherry tomatoes, but the sauce. Y'ALL, THE SAUCE. Dijon mustard, capers, dill and garlic. It's rich. It tastes like something you'd order at a fancy restaurant, and it's a simple matter of some slicing, whisking and 18 sweet minutes in your oven.
I whipped this up as a quick lunch before heading in for an evening shift, and I just happy danced around my kitchen as I ate it right off of the backing sheet. IT'S THAT GOOD.
These three dishes were what I prepped for my first week! In the bottom third, to the left is a paleo Zuppa Toscana I've made multiple times. There are a handful of adaptations of this dish, but this one is my favorite. It's all the yummy indulgence of Olive Garden without the guilt or consequences.
At the top is my chorizo breakfast frittata ! It's a recipe I kind of made up with a little bit of inspiration from a frittata my mom made for me when I was home for a weekend. Frittatas are always a good idea. They're easy to make and easy to heat up for a quick breakfast during the week. Try making yours in a muffin pan and letting your oven do all the cooking if you want some mini frittatas to grab and go!
All the way to the right, is a Whole30 hot beef and broccoli salad! The mixture is made up of sliced steak, peppers and broccoli marinated in a compliant lemon garlic dressing and cooked to be thrown onto a mixed greens salad. I'll say this- I didn't love the dressing, and I didn't love it on the salad with more of the dressing. I enjoyed it much more as a stir fry. Next time, I'll likely use less dressing for the marinade and whip up a classic vinaigrette for the salad!
If you make any of these recipes, I'd love to see!
With Love & Glitter,
I'm Morgan, and this is my little slice of Internet space. I work in television news and have a heart for Jesus, bold lipstick, new books and good outfits. Thanks for stopping by; I hope you'll stay a while.