Salmon, Pesto, & Goat Cheese Quesadilla and Salmon Salad

“Make yourself a dang quesadilla!”~ Napoleon’s Grandma
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Fine.
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1 set of ingredients, 2 separate meals (actually 3, but the 3rd deserves it’s very own post 😉) = yes, please. This also comes from the “things I’ve eaten in restaurants that I want to recreate” vault, and I’m glad I finally got around to this one. Salmon/pesto quesadilla and salad...both are great for an easy summer lunch or dinner and both will certainly become part of my regular meal rotation.
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Ingredients:
Salmon (cooked or canned)
Pesto (check out my arugula pesto recipe in the feed down below)
Goat cheese
Spinach/arugula mix (my preference, you could use either alone)
Mayo (I used homemade, and I always go heavy on the lemon bc that’s how I like it, if you are using store bought add a squeeze of lemon juice!)
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For the quesadilla:
I spread pesto on my tortilla (I used @sietefoods almond & cassava flour), sprinkled it with torn spinach and arugula, added my desired amount of salmon and goat cheese and topped with another tortilla coated with pesto. Sprayed my skillet with some avocado oil and cooked until crispy on both sides and heated through. Drizzled with more pesto and a little lemony mayo.
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For the salmon salad:
Make it like a tuna salad and serve it on top of the spinach and arugula (o&v, s&p). I then topped mine with goat cheese, but you could mix that in if you like (skip goat cheese for #whole30 ).

Chicken Sausage Veggie Hash

“Rain, rain...GO Away” 🌧
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Daydreaming about grilling and al fresco dinners, but NO because of ALL THE RAIN. So instead I was looking for a hands off, easy meal to get on the table quickly, and this fit the bill! It was heavy on veggies and absolutely DELICIOUS. Put it on the menu, you won’t regret it.
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Preheat oven to 450 degrees.
Coat a large parchment lined sheet pan with 1-2 T avocado oil and then spread the following in separate sections:
Diced sweet potato (smaller dice for a faster cook, don’t crowd them)
Sliced chicken apple sausage (I use @aidellssausage , it’s whole30 compliant)
Frozen caulirice (even layer)
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Sprinkle sweet potato and caulirice with salt and a light seasoning blend (I used @traderjoes 21 seasoning salute)
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Roast for 15-20 minutes (give the sp and caulirice a toss halfway through). Broil for about 4 minutes at the end if you want to brown up your veggies and sausage (don’t forget about them!)
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Grab a convenience bag of shredded salad...like shredded brussels sprouts or cruciferous crunch from trader joes, (I used a kale and broccoli stalk blend) and throw in to a hot skillet with oil (about 1 T) and a pinch of salt. Toss for about 4 minutes, long enough to heat through and coat with oil.
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Add all ingredients together into a large bowl. Add a handful of sunflower seeds, dried cranberries and a couple spoonfuls of your favorite stone ground mustard (@lustymonkmustard is my favorite). Stir to combine. Serve and enjoy!

Grilled Chicken & Granola Salad

“Simplicity is the ultimate sophistication.” ~Leonardo da Vinci
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Who needs an easy dish idea to bring to a party this holiday weekend? 🙋‍♀️ Well here is the perfect, super simple, classic salad that everyone will love! This salad, with only 6 ingredients, is a snap to prep ahead of time (just mix it all together right before serving) or you can stop at the store on the way to your party and pick up everything you need and throw it together in under 5 minutes.
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Here are the ingredients:
Clamshell of spinach/arugula mix (my preference)
Grilled chicken (chopped)
Thinly sliced red onion
Granola (original @purely_elizabeth is my fave, slightly sweet/salty 👌)
Strawberries (sliced)
Poppyseed dressing (I use @tessemaesbecause I love everything they make)
Optional: goat cheese, feta or gorgonzola crumbles would be a good addition to this salad
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Mix it all up in whatever proportions you like just before serving.
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Want to simplify even more? Utilize the salad bar at your grocery store...mine usually has chopped chicken, sliced onions and cut strawberries. Rotisserie chicken is also an option, just cut the breasts off in large pieces and chop. Easy, fast! Everyone loves this salad!

Healthy Sloppy Joe's

"Planning is bringing the future into the present so that you can do something about it now." ~Alan Lakein
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I like to keep our weekly meals simple. And if I can cook once and expand it to 2 meals then I’m a happy camper. Here I’m cooking 2 lbs of meat, seasoning it lightly, putting half aside for later in the week (in the freezer) and adding a sauce for this meal. This batch is similar to old school sloppy joe’s, with the same convenience but none of the junk. My version is also whole30 compliant since I used @tessemaes bbq sauce and ketchup.
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I started by browning 2 lbs of meat and added 1 tsp each of garlic powder, onion powder and salt and ½ tsp of aleppo pepper (chili powder would work too). Once that was cooked through I removed half of the meat and set it aside to cool (then transferred it to a freezer bag), and also drained off most of the fat. With the meat pushed to the side, I then added a handful of finely chopped onion and pepper and 2 cloves of garlic (minced), and cooked through for about 1 ½ -2 minutes, then incorporated it into the meat. I then mixed ¼ c bbq sauce with 2 T ketchup and 1 tsp coconut aminos and poured over the meat mixture and stirred until the meat was fully coated, for a more "saucy" mixture, just double the sauce. I served mine over a baked sweet potato that I had from the freezer, kids had tots and a big salad rounded out the meal. Fast, easy and a big hit with the family. And I've got another pound of meat ready to go later in the week...I'm thinking taco bowls or maybe stuffed zucchini boats!

Chicken Avocado BLT Wrap with Chipotle Mayo

“We don’t have any vegetable jokes so if you do lettuce know.”
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This Chicken Avocado BLT Wrap with chipotle mayo was the clean, paleo lunch I was craving today. All I did was grab a big romaine lettuce leaf and topped it with sliced chicken, 1/2 a small avocado, and a slice of cooked bacon and tomato. Then I drizzled some chipotle mayo (@primalkitchenfoods mayo mixed with some chipotle spice, a squeeze of lemon, and a pinch of garlic & onion powder), wrapped it up like a burrito, and cut it in half. This is a satisfying yet healthy meal that will not disappoint! I’m thinking next time I might add some @whole30recipes fries to go with it! 😋

The Best Slow Cooked Pork

“If it ain’t broke, don’t fix it.” ~T. Bert Lance
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Here is the process I use for slow cooked pork. Every. Single. Time. Whether I am making it mexican style or for barbecue, it’s the same. Once upon a time I thought you had to add a bunch of “stuff” to make it the best it could be and I might have even gone through a phase of cutting off the excess fat. 😱 But really the star is the meat, so the only thing it really needs is time.
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The process starts the night before you want to serve. I used a Boston Butt cut of pork from @hickorynutgap and rubbed the whole thing with a simple dry rub of spices (garlic powder, onion powder, salt, pepper, chili powder), then I put the meat in the crockpot, fat side up, turn the slow cooker to low and walk away. The next morning it is already falling apart and has created its own sauce, so I shred the whole thing so the meat is spread evenly across the bottom of the slow cooker. I then drizzle maple syrup over all of it, turn the heat down to warm and leave it be. By dinner time the top and edges are caramelized so you’ve got a mix of super tender meat with just the right amount of crispy bits. Might be one of my family’s favorite meals.
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For this batch, I topped a charred @sietefoods tortilla with a kale chiffonade dressed lightly with lime juice, oil and s&p, then added pork, julienned radish, red peppers and onions, sprinkled with finely diced jalapeño and drizzled with a simple avocado crema and my favorite @cholulahotsauce sauce, chili garlic. Lime slices for an extra squeeze. Dig in and enjoy!

Paleo Sandwich Bread

“If it is bread that you seek, you will have bread…” ~Rumi
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Bread is something that I don’t need in my #foodfreedom. I usually keep a loaf of gluten free bread in the freezer, but it’s usually months before there is a need to replenish. BUT, I tried this paleo sandwich bread from @paleogrubs(http://paleogrubs.com/sandwich-bread-recipe) when my Mom made it and I loved it. This is easy to make and doesn’t require rising, kneading or special machines. The result is a great tasting, moist bread that is great for sandwiches or toasted. I used mine today for a BLT sandwich (with my arugula pesto, scroll down for that recipe, mixed into mayo), and will slice up the rest and put in the freezer to pull out when the mood strikes. Go! Make this!

Mango Habanero Chicken Wings

“I have the right to life, liberty, and chicken wings.” -Mindy Kaling
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If you need a weekend dinner/appetizer idea, try these Pineapple, Mango, & Habanero Baked Wings! If you order wings at a restaurant, they usually come deep fried and the exact ingredients will be unknown to you. These wings, however, are paleo and Whole30 approved but will still leave you feeling completely satiated, and there are no mystery ingredients involved… only healthy, whole foods. If you like a sweet & spicy combination, these are for you!

What you’ll need (serves 4-6 people):
-24 chicken wings
-2 T ghee
-1/2 mango, peeled, pitted, & diced
-1/2 cup fresh pineapple, diced
-3 habanero peppers (or more/less depending on spice preference), seeded and diced
-2/3 cup apple cider vinegar, (I used @bragglivefoodproducts )
-Salt & pepper, to taste

Directions:

1. Bake wings on a baking sheet lined with greased parchment paper at 425ºF for 20 minutes. Continue cooking and flipping wings in 15 minute intervals until you reach desired crispiness (we usually cook them 45min-1 hour).

2. While wings bake, make your sauce. In a pot on medium heat, melt the ghee, and add all other ingredients except the ACV. Cook until ingredients are softened, about 8 minutes. Add your ACV, bring to a soft boil, then turn down heat to low, and cover for 10-15 minutes, stirring occasionally.

3. Use a food processor or immersion blender to blend the sauce until smooth. When wings are done baking, toss wings in the sauce, and broil all wings another three minutes to caramelize the sauce. Just keep an eye out… you don’t want to burn them! I topped them with chopped green onion and lime wedges and dipped them in Tessamae’s ranch dressing.

Easy Homemade Pesto

"The only thing I like better than talking about food is eating." ~John Walters
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In an effort to empty my fridge, this chimichurri was a no-brainer to use up the leftover herbs (parsley & oregano) I had. This is a great condiment for grilled meats and veggies, and a little bit can go a long way...seriously, this stuff really packs a punch! And best of all, you can easily freeze what you don't immediately use and use it as a flavor booster any time! (I just put a little spoonful in scrambled eggs 🤤👌).
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This is a basic recipe, but you can adjust according to your preferences.
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1 cup packed flat leaf parsley (stems too)
3 cloves garlic
2 T fresh oregano leaves
2 T red wine vinegar
½ tsp salt (or to taste)
½ tsp red pepper flakes
¼-⅓ c olive oil
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I blended all ingredients except oil together, scraping down sides when necessary. Then when everything was nicely incorporated, I drizzled in the oil until my desired consistency.
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What would you add this herby, zingy, garlicky deliciousness to? Here are some suggestions for you: top grilled meats and veggies, add to chicken salad, add to mayo to create an aioli, add to scrambled eggs, add to simple vinaigrette, eat a spoonful to ward off vampires or unwanted suitors...

Salmon & Kale Salad

“Ok Monday, let’s do this!”
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This is a great meal to start your week off right! Simple, fast, nourishing...delicious! I made one sauce that acted as both a marinade for the salmon and a dressing for the salad with just a handful of ingredients.
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Here is the base for this double duty sauce, easy to adjust to suit your flavor preferences, just mix the following together (save the honey for salad):
2 T sesame oil
1 T ginger juice (this is a new (to me) product I recently found in the Asian section of my grocery store)
1 T coconut aminos
Juice of ½ lime
½-1 tsp minced garlic
1 tsp honey (for the salad only)
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Salmon prep:
I poured a couple of spoonfuls of the sauce (just to coat) over a large piece of salmon (just under 1lb), and let it sit and marinate for about 1 hour. Once I was ready to cook the salmon, I poured off the marinade, patted the fish dry with a paper towel and lightly salted the fish. I heated a cast iron skillet on high and added avocado oil just before adding the salmon, skin side up. Give it a little shake so it doesn’t stick and then leave it alone to brown. I had an end piece that was not very thick so I flipped it at 2 minutes (skin side down), turned off the heat, covered the skillet and left it to steam until done, which took about 3 minutes. Timing is going to depend on the thickness of your fish.
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Salad prep:
Chiffonade a small bunch of kale. Add enough sauce to lightly dress the kale (I added a little bit of honey for the dressing to balance the acidity). Add salt to taste. Add a few T chopped nuts (and add some red pepper flakes for a little heat!).
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Dig in and enjoy! Let me know in the comments if you would like a video tutorial!

Chicken Lettuce Wraps

🎶"Wrap it up, I'll take it!"🎶 ~The Fabulous Thunderbirds
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With Cinco de Mayo coming up, I'm sure your feed has been flooded with tons of great Mexican menu ideas. But what about dinner tonight? Here's a tasty, simple dish that you can customize with what you have on hand, cook in one pan and have on the table in under 30 minutes! Curried chicken lettuce wraps!
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Ingredients:
1 lb ground chicken (sub turkey or pork)
1 tsp onion powder
1 tsp garlic powder
1 tsp ginger powder
¼ tsp curry powder
¼ tsp turmeric
¼ tsp salt
1T cashew butter
1 T coconut aminos (or soy sauce)
3-4 dashes fish sauce (feel free to omit if using soy)
1 T green curry paste
Handful each of chopped peppers, onions, broccoli, water chestnuts
Lime wedges, green onion, sliced jalapeno, chopped nuts, hot sauce(optional for toppings)
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Start by browning your meat. Mix spices together and sprinkle over meat once it is almost cooked though. Add peppers and onions, cook for 2 minutes (or more if you want your veggies softer). Turn off heat. Add cashew butter, coconut aminos, fish sauce and green curry paste. Mix thoroughly so everything is combined. Add finely chopped broccoli and water chestnuts...turn the heat back on medium and stir through for about 1-2 minutes. I prefer my veggies to retain a bit of crunch in a dish like this, but if you prefer to soften your veggies, just keep it on the heat a bit longer. Spoon onto your lettuce of choice (I used butter lettuce), give it all a squeeze of fresh lime, add some toppings and dig in!

Creamy (dairy free) Lemon Chicken Soup

“Everybody talks about the weather, but nobody does anything about it.” ~Charles Dudley Warner
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Not sure how things are in your neck of the woods, but Mother Nature can’t seem to make up her mind about spring here in Asheville. It’s been cold and rainy here and that only means one thing to me: SOUP! This creamy (dairy free), lemony chicken is warm and comforting and full of veggies, but it also has bright flavor that won’t weigh you down.
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Ingredients (4 servings):
1 T olive oil
¼ large onion (diced)
1 clove garlic (minced)
1½ c riced cauliflower
½ c unsweetened almond milk
2 c chicken broth
1½ c frozen veggies
1½ c shredded chicken
½ lemon (juice and zest)
1 c chopped kale
¼ tsp cinnamon
s&p to taste
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Cook onion and garlic in oil until translucent. Add cauliflower (mine was frozen) and cook until tender and heated through. Add unsweetened almond milk and chicken broth (I used homemade instant pot bone broth). Using immersion blender, blend until you have a smooth, creamy consistency (you could also do this in the blender). Then add shredded chicken (I make big batches of shredded chicken in the instant pot, you could also use a store bought rotisserie chicken). Add frozen veggies (whatever you want here- I had a bag of peas, carrots and corn...choose something else to make it whole30). Add juice and zest of ½ a lemon. Salt & pepper to taste. And finally add cinnamon...sounds odd, I know, but it works! Let simmer for 10-15 minutes, then add finely chopped kale before serving.
I always top mine with some crushed red pepper flakes. A satisfying, healthy, versatile, comforting meal...ready to go in 30 minutes! Serve with a salad for a full meal, or just double the recipe. Enjoy! 

Chicken Stuffed Mini Peppers

“Use it up, wear it out, make it do, or do without.” ~Boyd K. Packer and grandmothers everywhere
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I love leftovers! Some of my favorite meals come from leftovers. It doesn’t have to mean just reheating the same thing you ate last night...get creative! The leftovers here were ground chicken from taco night. I use my own spice blends, so this had been lightly seasoned and for this meal I added my arugula pesto (I store mine flat in the freezer, so that I can easily break small bits off for single meals). I then stuffed mini bell peppers with the ground meat, sliced up an avocado and put together a simple salad...DONE! Lean protein + healthy fat + lots of veggies = 🙌. The mini peppers are a new favorite as well. They are about ¼-½ the size of a regular bell pepper, have a mild taste and great crunch...keep an eye out for them! This will be a great summer meal too. It’s definitely going into my regular rotation.
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What is your favorite way to use up leftovers?

Gyro Platter

“Variety's the very spice of life, that gives it all its flavor.” ~William Cowper
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Everyone loves “Taco Tuesday” right? Of course, because...tacos...and EASY! This gyro platter is just as easy to put together as tacos, and is a great way to add a little flavor variety to your weekly meals without complicating things!
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Here are my add-ins: cucumber, tomatoes, feta chunks, green onions, mini bell peppers, radishes, chopped iceberg lettuce, black olives, store-bought tzatziki, spiced chicken strips and pita bread to stuff it all in.
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I searched for a gyro seasoning blend for my chicken because I prefer to make my own than buy the stuff that is full of junk. This blend was great with this chicken and mix of ingredients, but it didn't taste at all like a gyro! My gyro seasoning blend search continues (or I’ll cave and buy the Super Gyro from @primalpalate )! Has anyone tried that one before?
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This chicken was simple to make: I sliced chicken tenders into thin strips, seasoned with spices (keep it simple with s&p or do a quick search for a Greek seasoning recipe), tossed with oil and let it sit while I prepped all of my other ingredients. Then, I threw the chicken (w/the oil) in a hot cast iron pan, let it brown on one side, flipped the pieces and finished them off (5-6 minutes total). Super simple, can be tweaked to accommodate whole30/paleo/vegetarian etc, and always a crowd pleaser!