Stuffed bell peppers with an egg on top

These bell peppers make a nice light dinner on their own or can be served with pasta or risotto. They are also the perfect way to use an abundance of herbs if you have a garden!

Ingredients:

1lb grassfed ground beef

1/2 cup chopped herbs (oregano, parseley and basil work well)

Sea salt, to taste

Cracked pepper, to taste

One egg for the meat mixture

1/4 cup Parmesan cheese

1/2 cup goat cheese

1/2 can tomato sauce

An egg to top each pepper

Four large bell peppers

Directions:

Slice the bell peppers open lengthwise, remove stem and seeds. Place side by side on a parchment-lined pan, like this one. Mix one egg, herbs, spices, Parmesan and beef in a bowl thoroughly. I usually mix with my hands. Separate the mixture into 8 equal portions and smoosh into the halved bell peppers.

Top each one with a couple of tablespoons of the sauce, then sprinkle a bit of goat cheese on each one. Bake at 350 for about 25 minutes. Take the pan out of the oven and create a little divot in each. Gently crack an egg on top. Add a bit more salt ans bake another ten minutes.

Chicken chili—an easy, gluten-free, one-pot dinner idea

This recipe was borne out of the need for an easy, fast dinner that also packed nutrition and flavor. I’ve been down with terrible allergy symptoms since planting my garden last weekend and needed something requiring minimal work and even less cleanup, but it also needed to be warm and satisfying. I’ve made many different chicken chili variations before, but this one is by far the easiest. You literally put everything into a Dutch oven or heavy lidded pan and throw it in the oven. The only other step is slicing the chicken and placing it back in the pan at the end. We were so hungry when this came out of the oven that I didn’t manage to get a photo of the final product!

Ingredients (makes 4 large servings):

  • Three medium sized chicken breasts, thawed (they can still be partially frozen if you are pressed for time)
  • One 4 oz can of green chilis
  • One 15 oz can of fire roasted tomatoes (click here for the ones I love)
  • One can cannellini beans, drained and rinsed
  • One onion, diced
  • 2 tsp cumin
  • 1.5 tsp chili powder
  • 1 tsp salt
  • 1/2 tsp garlic powder
  • 1/2 tsp white pepper
  • 2 tsp smoked pimenton (paprika)
  • A handful of your favorite chopped herbs (I used a spicy oregano and cilantro from my garden)

Directions: Preheat the oven to 350. Place the chicken breasts in the pan. Pour all other ingredients on top. Stir slightly, just to mix. Cover pan and bake for one hour. Pull the pan out and take the chicken breasts out with tongs. Place them on a cutting board, and, when cool enough to handle, dice them. Put the chicken back in the pot and stir gently. Place the pot back into the oven for 5 minutes. Remove and enjoy with your favorite tortilla (I like this kind, which are gluten-free and paleo).

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Brussels Sprouts With Sweet Roasted Glaze

This side dish really goes with anything, but the last time I made it I accidentally discovered that it is the.best.chili.topping.period. I already think there is little better in the food world than a super crisp, almost burned Brussels sprout, but when you add them to the chili it created a whole new texture and taste combo that really worked. We had planned to serve this dish with pork chops, but they were spoiled when we opened them, so after already having the sprouts in the oven we took a quick assessment of the rest of our ingredients and chili became dinner. The sprouts were already cooked so we tried it together and the result was … just really good.

Ingredients:

  • 1 bag of shaved or halved Brussels sprouts. If they are halved and not shaved, chop them lightly to break them up a bit.
  • 4 tablespoons white wine vinegar
  • 2 tablespoons course organic sugar (regular or brown will also work)
  • Salt and pepper to taste
  • Steak seasoning, to taste
  • 2 tablespoons avocado oil, ghee, duck fat or lard. (Any high-quality fat with a high smoke point will do)

Directions: mix all ingredients in a bowl until thoroughly covered. Pour the sprouts into a parchment lined baking sheet and spread into a single layer. Bake at 400 for 20 minutes, or until the small sprout leaves are crispy. Serve alongside your favorite meal, on top of a chili, or alone as a snack.

Salmon With Gochujang Glaze

A couple of months ago we visited a local restaurant that served a sriracha-glazed salmon that was so good we’ve been thinking about it ever since. I’ve tried a couple of times to recreate it, without much luck. This recipe is definitely different, and I subbed a Korean Gochujang sauce for the sriracha, but it’s my best attempt yet. This only takes a couple of minutes to prepare and goes well with roasted asparagus and rice.

Ingredients:

  • Four tablespoons honey
  • Two tablespoons minced garlic
  • One tablespoon hoisin sauce
  • Three tablespoons granulated sugar
  • One tablespoon rice vinegar
  • Two tablespoons soy sauce
  • Three tablespoons Gochujang sauce
  • One tablespoon sambal olek
  • About a two-inch section of fresh ginger, peeled and minced
  • A squeeze of fresh lime juice
  • Four to five small to medium salmon fillets

Directions:

Pat the salmon dry and place it on a baking sheet prepped with parchment paper or in a shallow roasting pan, oiled. Mix all of the other ingredients together and spoon an equal amount on each fillet. Flip the fish, and spoon equal amounts on the other side. Brush with a pastry brush to evenly coat each piece. There will be leftover sauce on the tray, that’s ok because it bakes into more glaze.

Bake the fish at 400 degrees for ten to 15 minutes depending on the thickness of the fish. When it flakes off easily, it’s done. Move the pan to the upper rack and broil on high for one minute.

Spoon the sauce in the pan over the fish and serve immediately.

Sweet Potato With White Chicken Chili Topping for an Easy Weeknight Meal

There are many white chicken chili recipes out there, and yet somehow I’ve never made it until this week. I decided to use this version as a sweet potato topping, but it would be good on its own or rolled into a tortilla as a taco or enchilada.

Ingredients (makes six servings):

  • Six boneless skinless chicken thighs
  • One large white onion, diced
  • Two four-ounce cans of green chili
  • One fresh jalapeno (seeds removed if you want to tone down the spice, leave them in if you like it hot)
  • One can white beans, drained –navy or cannellini work best
  • 1/2 cup heavy cream
  • 3 tablespoons grass fed butter
  • 1 teaspoon cumin
  • Salt and pepper, to taste
  • Six sweet potatoes
  • About 1/4 cup water
  • About 1/4 cup avocado oil
  • Sea salt, enough to coat the potatoes in (about a tablespoon)
  • Cilantro, for garnish

Directions:

For the potatoes: Preheat the oven to 400 and prep a baking sheet with foil. Wash the potatoes and set on a paper towel to dry. Once they are dry, coat them with the avocado oil then roll them in the sea salt. Poke them each with a fork twice and place them in the heated oven for about 40 minutes, or until they are soft and can be easily pierced with a knife.

For the chili: While the potatoes are cooking, saute the onions in a tablespoon of avocado oil in a large, heavy pot. Add the green chili and the water and bring to a simmer. Add the chicken thighs whole, then dust with salt. Add the cumin and allow to simmer for a few minutes, turning the thighs occasionally. Add the beans and the heavy cream, and turn the heat to low. Cover and simmer until the thighs are cooked through and tender, about 20 minutes. Remove the chicken thighs and shred them or cut them into small chunks. Place the chicken back into the mixture. Add the butter, and allow to simmer about five more minutes, until the butter melts. Correct for salt and pepper.

Remove the potatoes from the oven and allow them to sit for five minutes. slice them open lengthwise and top with about a cup of the chicken mixture. Sprinkle with cilantro.

Asian-inspired chicken for an easy, healthy dinner

We love getting takeout from a local Chinese restaurant, but occasionally we want the flavors without the unhealthy stuff sometimes added by restaurants. This dish is an easy take on the flavors we love and is just as nice served in a lettuce cup as it is alongside rice. This would also work with cauliflower rice if you are paleo.

Ingredients:

  • One onion, finely chopped
  • Two tablespoons avocado oil (sesame oil would work well here, too)
  • One pound ground chicken
  • Several cups chopped greens (I used kale and chard)
  • A large handful of cilantro
  • A tablespoon garlic paste or several chopped cloves
  • A 2-3 inch section of fresh ginger, peeled and chopped
  • Two to three tablespoons of soy sauce
  • Two to three tablespoons fish sauce
  • Two to three tablespoons sweet chili sauce
  • One tablespoon sambal olek
  • Salt and pepper to taste
  • Chives and sriracha to garnish

Directions:

Sauté the onion in the oil until it’s soft, about 3-5 minutes. Add the garlic and greens and sauté until they are wilted. Add the chicken and salt and pepper. Add the sauces, then the ginger. Allow it to simmer for ten to 20 minutes, stirring occasionally and making sure the chicken is diced up into tiny bites. Serve with rice or in lettuce cups. Cauliflower rice would also work well here! I added chopped chives and a drizzle of sriracha to mine.

Cabbage rolls with Italian sausage

Cabbage roll served with Parmesan, basil and cherry tomatoes

I’ve been wanting to try a cabbage roll with Italian flavors for awhile. I’ve done Asian-inspired rolls before but wanted to branch out. I love Napa cabbage and found a huge head of it at the store so it seemed like a good day to try this recipe. This recipe tastes a little like Italian wedding soup, all wrapped up. You could easily serve it in a broth or with a marinara, or even over some risotto.

Ingredients:

  • Ten to 12 leaves Napa cabbage
  • 1 lb ground Italian sausage (I used turkey, but pork will do too)
  • One onion, finely diced
  • 2 cups chicken broth (I use bone broth)
  • 1/2 cup Italian farro – this is optional, omit if gluten-free
  • 1 tablespoon garlic, chopped
  • 2 tablespoons tomato paste
  • 1 teaspoon each of salt, pepper, chili flakes and garlic powder.
  • 1 tsp Italian seasoning, or fresh or dried chopped herbs of your choosing.
  • Parmesan cheese and cherry tomatoes, to garnish

Directions:

Sauté the onion in a little bit of avocado oil until it is soft, about 3-4 minutes. Add the turkey and chop it up into tiny pieces with the spatula, and sauté about five minutes. add the spices and herbs. Add one cup of the broth and bring it to a simmer. Add the farro and simmer about ten minutes (you may have to add a bit more liquid to get the farro to soften enough). Add the tomato paste and stir it all together, remove from heat.

Add the second cup of broth to a stock pot or large pan. Bring it to a simmer. Take the cabbage leaves (washed and prepped) and place them on top of the broth, to steam for five minutes.

Pull them out onto a cutting board, draining excess liquid, and let them cool just until you can handle them. Scoop the sausage mixture into the leaves in equal parts, roll them and secure them with a toothpick. Place them back into the pan you steamed them in and let them simmer/steam covered on low for about another ten minutes.

Top with grated Parmesan and tomatoes and enjoy!

Salmon burger dinner— a gluten-free, one-pan meal

Sometimes you just need a quick and easyoweeknight meal that’s also healthy and good. This one fits that bill. The salmon burgers aregsatisfying without being heavy, and the green chili cumin combo really sets off the flavor of the fish. The freshness of the dill with the potatoes and the simplicity of the green beans combine to make this one of my favorite easy meals.

Ingredients:

For the salmon:

  • One pound salmon filets, dried on a paper towel and skin cut off.
  • One half a white onion, diced
  • 1/3-1/2 cup green chili from a can or jar
  • 1 tsp salt
  • 1 tsp cumin
  • 1/2 tsp cracked pepper
  • 1 egg
  • 1/2 cup almond flour

For the potatoes:

  • Four medium Yukon gold potatoes, pre-baked for about three minutes in the microwave (bake them all together, not separately).
  • 3-4 tablespoons melted butter
  • 2 tsp salt
  • Cracked pepper to taste
  • A large handful of fresh dill

For the green beans:

  • One 12-oz bag of green beans
  • Two pats butter
  • 1 tablespoon avocado oil
  • Salt and pepper, to taste

Directions:

View this video for the full how-to:

Chicken chili—an easy, one-pot dinner idea

This recipe was borne out of the need for an easy, fast dinner that also packed nutrition and flavor. I’ve been down with terrible allergy symptoms since planting my garden last weekend and needed something requiring minimal work and even less cleanup, but it also needed to be warm and satisfying. I’ve made many different chicken chili variations before, but this one is by far the easiest. You literally put everything into a Dutch oven or heavy lidded pan and throw it in the oven. The only other step is slicing the chicken and placing it back in the pan at the end. We were so hungry when this came out of the oven that I didn’t manage to get a photo of the final product!

Ingredients (makes 4 large servings):

  • Three medium sized chicken breasts, thawed (they can still be partially frozen if you are pressed for time)
  • One 4 oz can of green chilis
  • One 15 oz can of fire roasted tomatoes (click here for the ones I love)
  • One can cannellini beans, drained and rinsed
  • One onion, diced
  • 2 tsp cumin
  • 1.5 tsp chili powder
  • 1 tsp salt
  • 1/2 tsp garlic powder
  • 1/2 tsp white pepper
  • 2 tsp smoked pimenton (paprika)
  • A handful of your favorite chopped herbs (I used a spicy oregano and cilantro from my garden)

Directions: Preheat the oven to 350. Place the chicken breasts in the pan. Pour all other ingredients on top. Stir slightly, just to mix. Cover pan and bake for one hour. Pull the pan out and take the chicken breasts out with tongs. Place them on a cutting board, and, when cool enough to handle, dice them. Put the chicken back in the pot and stir gently. Place the pot back into the oven for 5 minutes. Remove and enjoy with your favorite tortilla (I like this kind, which are gluten-free and paleo).

Cabbage rolls with Italian sausage and farro

Cabbage roll served with Parmesan, basil and cherry tomatoes

I’ve been wanting to try a cabbage roll with Italian flavors for awhile. I’ve done Asian-inspired rolls before but wanted to branch out. I love Napa cabbage and found a huge head of it at the store so it seemed like a good day to try this recipe. This recipe tastes a little like Italian wedding soup, all wrapped up. You could easily serve it in a broth or with a marinara, or even over some risotto.

Ingredients:

  • Ten to 12 leaves Napa cabbage
  • 1 lb ground Italian sausage (I used turkey, but pork will do too)
  • One onion, finely diced
  • 2 cups chicken broth (I use bone broth)
  • 1/2 cup Italian farro
  • 1 tablespoon garlic, chopped
  • 2 tablespoons tomato paste
  • 1 teaspoon each of salt, pepper, chili flakes and garlic powder.
  • 1 tsp Italian seasoning, or fresh or dried chopped herbs of your choosing.
  • Parmesan cheese and cherry tomatoes, to garnish

Directions:

Sauté the onion in a little bit of avocado oil until it is soft, about 3-4 minutes. Add the turkey and chop it up into tiny pieces with the spatula, and sauté about five minutes. add the spices and herbs. Add one cup of the broth and bring it to a simmer. Add the farro and simmer about ten minutes (you may have to add a bit more liquid to get the farro to soften enough). Add the tomato paste and stir it all together, remove from heat.

Add the second cup of broth to a stock pot or large pan. Bring it to a simmer. Take the cabbage leaves (washed and prepped) and place them on top of the broth, to steam for five minutes.

Pull them out onto a cutting board, draining excess liquid, and let them cool just until you can handle them. Scoop the sausage mixture into the leaves in equal parts, roll them and secure them with a toothpick. Place them back into the pan you steamed them in and let them simmer/steam covered on low for about another ten minutes.

Top with grated Parmesan and tomatoes and enjoy!