Use the leftover turkey bones from Thanksgiving dinner in this easy Instant Pot Turkey Stock recipe, then use the stock to make a scrumptious soup!
As soon as you carve up the Thanksgiving turkey, don’t throw out the bones and carcass! Instead, throw them straight into an Instant Pot with celery, carrots, onions, garlic and water to make a delicious homemade turkey stock!
It’s honestly that simple and you’ll be so happy you took the extra 5 minutes to toss this turkey stock together, because then you’ll have it on hand to make a seriously delicious Slow Cooker Turkey Soup with Stuffing Dumplings (recipe coming tomorrow!)!
Check out these 30 easy Whole30 recipes that will make it simple to create healthy Whole30 meals, that also taste delicious! Plus, use the handy Whole30 shopping guide to grab everything you need to make these tasty recipes at home!
I’m wrapping up “Whole30 March” today with a list of 30 Easy Whole30 Recipes + a convenient Whole30 shopping list that will make it simple to purchase ingredients for the Whole30 diet that you might not already have in your kitchen pantry.
Key Lime Grilled Chicken Taco Skewers are a quick & easy recipe that’s low carb & gluten free. Serve them in tortillas for tacos, over rice or on a salad!
Last week my friend Carla brought me a giant bag of key limes from the tree at her house. Giant bag of key limes, what oh what would I do with all of these little gems!
Obviously my first thought was key lime pie, cheesecake or ice cream, but I wanted to do something different than dessert. That’s when I got thinking about one of the most popular recipes on the blog, Chipotle Lime Chicken Fajita Skewers.
This Spiralized Jicama & Avocado Salad is a unique and healthy recipe that is gluten free & vegetarian. It’s great for lunch or served as a side dish!
When I first purchased my Spiralizer, I went to the grocery store, perusing the produce section for anything and everything I could potentially spiralizer. One of the items that I found was jicama.
Jicama, also known as a “Mexican Yam” is a vegetable traditionally from Mexico and Central America. It’s a slightly sweet, starchy vegetable that resembles the consistency of a pear or apple. It’s high in dietary fiber and Vitamin C making it a healthy addition to your diet!
Begin by trimming the ends off the green beans, chopping them into 1 inch pieces and adding them to a large mixing bowl.
Add the tomatoes, bell peppers and garlic cloves to the bowl then drizzle with the balsamic vinegar, olive oil and top with the black pepper.
Toss together then place onto a rimmed baking sheet lined with foil or parchment paper.
Top with the fresh basil and place into the oven for 25-30 minutes.
While the vegetables are roasting, toast the walnuts in a small skillet over medium heat for 3-5 minutes.
Remove the vegetables from the oven.
Add the roasted vegetables to a large mixing bowl.
My recommendation: grab the sides of the parchment paper or foil (like this ↓) and simply slide it into the bowl so you make sure to get all the roasted vegetables and the delicious balsamic juices into the bowl.
Next, add the pesto to the roasted vegetables.
Toss well. Place into a serving bowl and top with the toasted walnuts.
My intern Erin and I ate this for lunch last week, but it would also be a great side dish for dinners, BBQs or holidays!
This Shrimp Mango Arugula Salad combines mango, papaya, avocado & lemon pepper grilled shrimp for a fresh, flavorful salad that is perfect for summer!
My most recent summer salad creation was inspired by my favorite dish at Queenstown, San Diego. If you live in the area and haven’t visited this fine establishment, you are seriously missing out!
The food is amazing, service is delightful and drinks are delicious! To say that I’m a regular here would be an understatement!
While I’ve grown fond of a number of dishes on their menu, this salad is my go to for weekend afternoons when I’m craving something light and refreshing, yet still filling.
I created my own version of the salad on Friday with a little extra shrimp I had lying around.
The result was a light and refreshing salad that was packed with flavor!
Lemon Pepper Grilled Shrimp Ingredients
1/4 cup olive oil
1/4 cup lemon juice
2 cloves garlic (crushed)
1 tsp black pepper
8 shrimp (peeled & deveined)
Mango Arugula Salad Ingredients
2 cups arugula
1/4 cup mango (diced)
1/4 cup papaya (diced)
1 avocado (diced)
1 tbsp olive oil
1 tbsp lemon juice
1 tbsp fresh mint
Prepare the marinade for the shrimp by combining the olive oil, lemon juice, garlic and black pepper.
Add the shrimp to the marinade.
Place in the refrigerator for 15 minutes then fire up the grill to medium heat. Grill the shrimp for 2-3 minutes per side, then prepare the salad by adding the arugula, mango, papaya and avocado to a large bowl.
Next, squeeze the tbsp of lemon juice and olive oil over the salad. Add the shrimp and toss well. Top with the fresh mint.
A few months ago, a friend of mine started dating a guy who swore by his Paleo lifestyle. Initially, we could not understand why anyone would choose to follow such a strict diet. Many questions arose even one as simple, and stupid, as “does he actually hunt and gather his food?” While this question may seem ridiculous, the hunter-gatherer methodology of our ancestors largely builds what the Paleo diet is all about. I have not tried the Paleo diet yet and do not in any way claim to be an expert. However, when I have attempted to look up what the Paleo diet consists of, I have found a bunch of different viewpoints, making it confusing and difficult for one to start their own Paleo venture. Between the above paleo infographic and the following post I’m going to simplify what Paleo is, why one should consider the diet, and how to get started. Consider this your go to guide for all the Paleo basics.
The Paleolithic (Paleo) diet craze, often called the caveman diet, began as early as the 1960’s shunning products of the agricultural revolution and the creation of the highly processed foods that exist today. The basic premises of the Paleo diet are simple, eat as if you were roaming the earth more than 10,000 years ago before junk food and heavy pasta meals existed.
What can I eat?
Foods allowed on the Paleo diet all mimic what would have existed in the Paleolithic period. This includes grass-fed meats, fish, seafood, fresh fruit and vegetables, eggs, nuts and seeds, and healthful oils (olive, walnut, flaxseed, macadamia, avocado, coconut). Any type of food that was produced as a result of the agricultural revolution technically cannot be included. This includes grains, legumes, potatoes, refined sugar, dairy, salt, processed foods, refined vegetable oils, and alcohol. If it could not be hunted or gathered by our cavemen ancestors, don’t eat it! Sound too difficult? The leading specialist of this natural diet, Dr. Loren Cordain, offers three “levels” of Paleo in his book The Paleo Diet. These levels enable dieters to slowly transition to full Paleo or stop at whichever point works for them.
Why would I want to be Paleo?
The claims of the Paleo diet all surround themselves with the idea that you’ll live a healthier, fitter life. Paleo research claims it is the only nutritional approach that works with our genetics and ultimately prevents, and can often remedy, the ills and diseases caused by modern day food production. Through their research, Paleo enthusiasts blame refined foods, trans fat, and sugars as the root of many degenerative diseases including obesity, cancer, diabetes, heart disease, Parkinson’s, Alzheimer’s, depression, and infertility. In terms of weight loss, the Paleo diet is much more about maintaining a healthy lifestyle rather than shedding pounds, but by ditching processed foods, many do lose weight as a result. This diet plan does not cater to vegetarians, although it can be modified. It is naturally gluten-free, satisfying another degree of healthy eating.
Is Paleo really the healthiest way to eat?
Critics of the Paleo lifestyle emphasize that humans have evolved to be able to eat modern day food. The wild game that existed during the Paleolithic period is not the same as the meats available today, and the sustainability of Paleo is currently not as realistic as it needs to be. Critics claim nearly every fruit, vegetable, and animal is drastically different from those that our cavemen predecessors consumed. Furthermore, our cavemen ancestors ate the way they did out of necessity, not out of want. There is little research on the actual proven benefits of the Paleo diet. These reasons aren’t necessarily an end all for Paleo, the diet is all about how you feel on it and responding to what your body tells you.
This Strawberry Ricotta Salad combines spinach, fresh fruit, pecans & ricotta cheese with homemade lemon vinaigrette for the perfect summer salad recipe!
This salad is the first of 3 new low-sodium recipes I’ll be adding to the blog in the next 24 hours!
Why the surge of new low sodium dishes you ask? Because I’ve been asked to host a low sodium cooking segment on San Diego 6 News tomorrow morning!
This will be my first live cooking segment and I could not be more excited! If you’re in San Diego, tune in at 8:20 AM. If you’re elsewhere in the world, look for a link to the video on my Facebook page tomorrow afternoon!
You can also follow me on Instagram and Twitter for live updates leading up to the segment tomorrow morning!
Now on to this delicious salad recipe!
In addition to being low sodium, the news station asked that the dishes I prepare be easy to make, consist of only a few ingredients and require no cooking.
My mind immediately went to a fresh, summer salad!
Most of the sodium in a salad comes from the cheese and the salad dressing. The first step in creating a salad low in sodium is making your own salad dressing.
The dressing I created for this recipe contains only 5 mg of sodium per cup. Compare that to a light Italian dressing purchased in the bottle which is 380 mg for 2 tablespoons and you’re saving some serious sodium intake!
Ricotta cheese, as well as mozzarella cheese are the lowest in sodium of all cheeses, so I sprinkled that on top to give the salad a little creaminess.
The entire salad contains only 140 mg of sodium, making it a delicious low sodium choice for a scrumptious lunch or fantastic side dish at summer BBQ’s!
Strawberry Ricotta Salad Ingredients
2 cups spinach
1/4 cup strawberries (stems removed and sliced)
1/4 cup blueberries
1/4 cup pecans
1/4 cup ricotta cheese (crumbled)
Lemon Vinaigrette Salad Dressing Ingredients
1/2 cup balsamic vinegar
1 lemon (zested and juiced)
1/2 tsp black pepper
1/2 cup olive oil
Whisk the balsamic vinegar, lemon juice, zest, and black pepper together. Add the olive oil while whisking well to combine.
Add the spinach to a large bowl, then add the strawberries, blueberries and pecans. Top with the crumbled ricotta cheese.
Serve with 1/4 cup of the salad dressing and reserve the rest. This salad dressing will keep in the refrigerator for up to 2 weeks.
Begin by cutting the sweet potatoes into cubes. I love the skins of sweet potatoes so I leave them on and just scrub the potatoes well before boiling. If you prefer, you can peel the skin off of the sweet potatoes before cubing.
Place the sweet potatoes in a large pot of boiling water and cook for 25 minutes or until fork tender.
Drain the water from the pot, then add the milk, cinnamon and ginger.
Outside of being scrumptious and easy to make, this dish is also full of health benefits!
Ginger helps with cancer prevention and treatment, pain reduction and migraine relief.
Enjoy the numerous health benefits of sweet potatoes and cinnamon as well. This “Superfood” packs tons of fiber, vitamin a and vitamin c, while this “Super-Spice” lowers bad cholesterol and helps stabilize blood sugar, now that’s something I can dig in to!
Grilled chipotle lime chicken fajita skewers are made by marinating chicken in a delicious chipotle garlic lime marinade, then skewering the chicken with peppers & onions for an easy, healthy & gluten free recipe!
I was so excited to host my first dinner party in my new home! It was even more exciting because we were also celebrating the one year anniversary of the blog!
As a food blogger I have an ongoing list of dishes I want to make. Either I’ll see something on the Food Network, eat something out that I want to re-create or come up with a random idea to make crouton baskets while taking a shower!
Inspiration for the blog comes from everywhere and the list keeps growing!
This particular dish has been on the list so long that I don’t even remember where the original inspiration came from! It would be a safe bet to say the Food Network though. It’s always on at my house!