Chicken tortilla roll-ups
This is one of the easiest meals to whip up or even prep for the freezer for later! I used it as part of my post-partum freezer prep before baby #3 and I’m so glad I did! Here’s the recipe!!
Mexican Chicken + Rice
Mexican Chicken + Rice
My family (especially the girls) ate this up! It’s such an easy way to get dinner on the table and only have one pot (and probably some plates) to clean up!
Tortellini Soup (instant pot)
My almost-4 year old, Emma, has been obsessed with soup lately. Whether it’s my lentil soup, yogurt soup, beef stew, or this newest tortellini soup, every day when she comes home from school, she wants soup! I don’t mind because I can load em up with veggies and nourishing foods and they are like a hug in a bowl. Here is a delicious tortellini soup I created a couple weeks back, and we all couldn’t get enough of it!
We ate this soup with this crusty homemade bread and it was delicious!
Enchilada Casserole
To go along with my homemade enchilada sauce, we made the most delicious enchilada casserole! My husband and kiddos gobbled it up and it was so tasty, even the next day as leftovers!! It’s pretty easy to throw together and makes for a great warm comfort food during the winter! Here’s the recipe!
Homemade and Easy Enchilada Sauce
My husband and I have been on a saving money on groceries kick, and we wanted to make enchiladas but didn’t have enchilada sauce!
Luckily, I had all the ingredients to make a killer sauce myself! I tweaked things here and there and we made a couple batches before we perfected it, so I wanted to share the recipe with you all as well!
Turkey & Veggie Meatloaf
My kids devoured this and there are so many veggies in it, which made my dietitian-mommy heart happy! It also holds up amazingly as leftovers!
Makes 1 meatloaf
1 small onion chopped
3 mini bell peppers chopped
1 cup cauliflower rice
1 carrot grated
1 zucchini grated
1 T olive oil
1 lb ground turkey
1/2 cup almond flour
1 egg
1/2 tsp thyme & oregano
1 tsp salt
1 tsp garlic powder
1/2 tsp black pepper
Sauté the vegetables with the 1 tablespoon of olive oil until soft. Then let the veggies cool for about 10 mins.
Once the veggies cool off, mix th em with the turkey, egg, almond flour, and spices. Spray a bread loaf pan and pour the meat mixture into it.
Bake on 400 F for about 50-60 mins or until the internal temperature reaches 165 F.
Enjoy with a side of rice and/or salad!
Zucchini Muffins (GF!)
Zucchini Muffins (makes 12 and they are so delicious!
1.5 cups gluten free measure for measure flour (King Arthur is my favorite brand!) or AP flour
3/4 cup coconut sugar or brown sugar
1 tsp baking soda
1 tsp baking powder
1/4 tsp salt
1 egg
1/2 cup avocado oil
3/4 cup milk
1 tsp vanilla extract
1 zucchini, grated
1 tsp cinnamon
Preheat the oven to 350 degrees. Grate your zucchini then roll in a paper towel and squeeze out the liquid. Mix all the other ingredients together, then fold in the grated zucchini. Scoop into muffin liners and bake for 20-25 minutes or until a toothpick comes out clean! Store in the fridge for 7 days (if they last that long!)
Asian Sesame Chicken Thighs
Asian Sesame Chicken Thighs (instant pot + GF)
Serves 4
1/3 cup coconut aminos
3 T coconut sugar
1 T apple cider vinegar
2 T sesame oil
3 tsp crushed garlic cloves
1 tsp pepper paste or sriacha
Dash of ground ginger
4 large chicken thighs (I used frozen)
1 cup water
2 T water + 1 T arrowroot or corn starch
Mix everything but the chicken and arrowroot + water in a bowl to make the sauce. Place the chicken thighs in the instant pot, add the sauce, then add 1 cup water.
Close the lid and make sure it’s on sealing. Cook for 25 mins on manual pressure (15-20 if using fresh chicken thighs), then manually release when complete!
Then, turn the IP off and press the sauté function. Add the arrowroot and water mixture, which will help thicken the sauce and make it silky and smooth! Stir for 3-5 mins until the sauce thickens, and you’re done!
We served this with cauliflower rice and roasted cabbage and it turned out delicious!! The sauce is to die for and I’m sure this will quickly become a family favorite!
The BEST gluten-free pancakes!
Fluffy gluten-free pancakes! Save & share for a delicious weekend breakfast!
(Makes about 20-22)
1.5 cups gluten free flour (I love King Arthur’s measure for measure!)
1/2 cup almond flour
1/4 cup coconut sugar
1/4 tsp baking soda
4 tsp baking powder
1/4 tsp salt
1.5 cups milk of choice
1 egg
2 tsp vanilla extract
1/4 cup melted grass fed butter
3/4-1 cup water (depending on consistency)
Mix all the ingredients together until it becomes a smooth batter. Preheat a skillet and use butter to grease. Pour about 1/4 cup batter and flip when it’s bubbly on top! Enjoy with syrup, peanut butter, or my favorite...both!!