Today I’m bringing you a new kind of post today. I love to share what kind of dishes and treats I am cooking up in the kitchen, so I figured I would share it right here on the blog. How does that sound? I thought so! Let’s get to it.
Let me preface this first Meal Round Up. In case you missed my last post, I am back at home after spending 10 days travelling and camping across Utah and southern Idaho. I had an amazing time and it always feels good to take a step back from the everyday to get a fresh perspective. I look forward to sharing my tips for camp meals and eating healthy on the road!
Admittedly, spending a week and a half living out a van (more on that later) allowed me to truly appreciate my kitchen upon my return home. I was ready to cook my socks off! Needless to say, I had to do a bunch of restocking because the only two items in the pantry were sweet potatoes and a bag of lemons in the fridge. To save some time planning out a week of meals, I stuck with tried and true recipes and easy to make dishes. Here’s a peak into what I ate this week.
Breakfast: Two-Ways Open-Faced Breakfast Sandwich, made with Paleo Cashew Bread, Venison bacon and Eggs, or Egg salad
My version of the ultimate open-faced breakfast sandwich. I made a loaf of paleo cashew bread, baked up some venison bacon and hardboiled a half-dozen eggs. For the “bread” I usually use a recipe I found on IG a couple years ago, and since it’s not my recipe (nor do I know who it belongs to) I don’t feel right sharing it. I recommend you google “paleo cashew bread” and something similar should come up! I ended up making my sandwich lightly toasted with eggs-over-easy on the mornings I was home and with my infamous egg salad on mornings I reported to the office. Trust me, everyone in the office just loves the smell of egg salad first thing in the morning. Usually serve with a side of sautéed kale and mushrooms and steamed asparagus. Oh and my favorite toppings, pickled jalapenos and marinated onions (from the 21 DSD Daily Guide). So good!
Dinner: PaleOMG’s Almost 5-Ingredient Pizza Spaghetti Pie
This casserole has quickly become a favorite in my home. The recipe sets the base for a meal that can be customized using whatever your favorite “pizza” toppings are, or more simply, what vegetables and meats you have in the fridge! Because it requires some amount of prep (cooking and shredding the squash) and baking for about one hour, I usually double the recipe. The base is spaghetti squash, eggs, pizza sauce, and ground meat and veggies of choice – I like to add nutritional yeast, ground sausage, mushrooms, bell peppers and top with Applegate nitrate-free pepperonis. This dish is so frigging delicious and 100% paleo, which I love. I like to indulge and eat great tasting food but not at the risk of feeling crummy the next day, you feel me?
Dinner: Gluten Free 3 Meat Pizza
love live for gluten free pizza night! It is my go-to on night’s when the fridge is looking a little bleh, like the night we whipped this delicious slice of yummyness up for dinner. Prepared mixes make it super easy to throw a homemade and health conscious meal together in under an hour. I used a box of Chebe gluten free pizza crust mix that calls for an egg, oil and an optional cup of sharp cheese, for which I mainly substituted nutritional yeast. For the toppings: leftover shredded chicken, venison bacon, parmesan cheese, diced green peppers, mushrooms and pepperonis. The crust turns out a big on the chewy side and with a really great taste because of the nutritional yeast. While I love my Bob’s Red Mill gluten free pizza mix I do recommend trying this if you like chewy crust! You can purchase the mix on Amazon or Vitacost (like I did).
Snacks: The Balanced Blonde’s SOS Choco-Tahini Brownies
TBB is not lying when she says these are the healthiest and fudgiest brownies you’ll ever find. Better yet, these *brownies* are to die for. If you’re anything like me, you’ve tried what seems like hundreds of “healthy” dessert recipes and one of two things are usually the outcome. It either calls for some crazy ingredients you can’t find, or it tastes like crap and you still end up wanting to dive headfirst into a plate of Hershey’s chocolate fudge cake. But these brownies, Healthy √ Delicious √ . And, I’m not going to lie… I have been snacking on these for breakfast and after-dinner dessert. That’s right, a two-a-day kick. Why? Because the recipe is super clean and I had all of the ingredients in my kitchen. The best part? They’re just the right amount of *sweet* for me to be satisfying but not send me on a craze to eat the rest of the pan. If you can’t tell, I HIGHLY recommend checking out this recipe and modifying for your dietary needs!
Drink: Morning ACV Mocktail
This drink has became my new morning routine! Cinnamon, cayenne pepper, Celtic sea salt, apple cider vinegar and lemon juice. I like to combine everything in a big mason jar, squeeze my fresh lemon and top with cold, filtered water. Not only does it start the day on a healthy note but it tastes so refreshing, like sunshine. Too cheesy? Sorry, I only speak the truth!
Thanks for reading this week’s version of Meal Round Up! Have any comments to share or requests for more information/specific recipes? Drop me a line below!!
Disclosure: By making purchases through any of the links provided on this page I may receive a small kickback. Never worry, all thoughts, recommendations and opinions shared with you are my own and I will never recommend a product I don’t stand behind.