Gluten Free and Dairy Free
One of my favorite pantry staple salads. Perfect for lunches but also great when you might not be able to go to the store for awhile to re-stock groceries. Leftovers are great as well.
Ingredients:
Directions:
Whole30, Paleo, Gluten Free, Grain Free, and Dairy Free
This dish for me packed in all of the flavors of a traditional lasagna or veggie lasagna. I did not miss the cheese or noodles at all. The different layers and textures make this a dish that I continue to go back to over and over. I enjoy it for breakfast as well with a fried egg on top. A great way to take advantage of produce in season and to get a healthy dose of vegetables.
Ingredients:
Directions:
Note:You may need to test this for doneness at around 35 minutes; depending on your pan, your oven, and the thickness of vegetables. This will be a bit “soupy” when it comes out. I enjoyed it like this on its own. It can be served with bread, pasta, rice, noodles, cauliflower rice etc (depending on your dietary needs)
Whole30, Paleo, Dairy Free, Grain Free, and Gluten Free
This is one of my absolute favorite salads. It is so easy to make, keeps for awhile in the refrigerator, and is great for leftovers. I use the convenience of pre-shredded carrots for this salad but, you certainly can take the time to shred your own.
Ingredients:
Directions:
Note:
This salad is great by itself but, can also be made with grilled chicken added to it. It also holds up well when packed for lunches or picnics/events.
Whole30, Paleo, Gluten Free, Grain Free and Dairy Free
A favorite of mine made better once my Butcher Box featured Italian Sausage. I decided to try it, knowing that the ingredients were clean..and this gem came together. Very reminiscent flavors of a macaroni lasagna recipe that my mom used to make growing up. Easy, delicious, and so quick to throw together. I have made this in a double batch before and frozen the sauce in a mason jar. It defrosts really well.
Ingredients:
2 Tablespoons of extra virgin olive oil
1 small yellow onion
1 small green pepper
1 small red pepper
1 teaspoon of chopped garlic
1 can of fire roasted diced tomatoes (14.5 oz)
1 Tablespoon of tomato paste
1 teaspoon of Himalayan Salt
1 teaspoon black pepper
1/2 teaspoon red pepper flakes
1 pound of ground sweet Italian sausage (out of casing- make sure it has no added sugars- mine came from Butcher Box)
2 Tablespoons of fresh basil
2 Tablespoons of fresh parsley
spiraled zucchini noodles (zoodles as they are often called)
Directions:
Note: Leftovers do make a great breakfast the next day with a fried egg on top.
Whole30, Paleo, Grain Free, Dairy Free, and Gluten Free
I am a huge fan of curry. I grew up eating a lot of it and look for ways to incorporate it whenever I can. I always have put it in my egg salad. My friend came over for lunch, and I served it. She asked for the recipe, so I thought I would type it up and post it on here. It is a good one to have one of my favorite things to make when meal prepping.
Ingredients:
Directions:
Note: The longer it sits, the better it gets. I often make this at night, cover it, and let it sit in the refrigerator. It tastes even better the next day!
Whole30, Paleo, Grain Free, Dairy Free and Gluten Free
I grew up on Philly Cheesesteaks. I have lived many places but, for most of my life have lived near Philadelphia where cheesesteaks are a delicacy! Although, this clearly looks nothing like a cheesesteak, this recipe allowed me the flavors one while staying gluten free and Whole30 compliant. It was delicious!
Ingredients:
Directions:
Whole30, Paleo, Gluten Free, Grain Free and Dairy Free
I grew up in a household that was a bit more unconventional than those of my friends. We never had take out dinner or frozen dinners. We never had macaroni and cheese. We never had “sugary” cereals. But, we did eat casseroles. Casseroles or Hot Dishes were staples in my house. Quick, easy, delicious and guaranteed to have leftovers. While my Mom made a lot of homemade casseroles, many had convenience items such as “cream of something” soup, and that “cheese” that melted so well. My Mom made this meatball casserole regularly. It was made with whole grain white rice, and was covered with cheese. I adapted this to make it fit my Whole30 lifestyle. While the cheese might not be there, the taste certainly is.
Ingredients:
For meatballs:
For rice:
Directions:
Note: The original version of this recipe, had slices of cheese put over the top in the last few minutes. The steam would melt it and each bite would be gooey. It also is good with steak sauce or ketchup drizzled over it.
Whole30, Paleo, Grain Free, Dairy Free and Gluten Free
This recipe came together after making my Spicy Instant Pot Pork Tenderloin with Confetti Riced Broccoli and Cauliflower recipe. I had all of this extra pork bits and flavorful juices in the bottom of my Instant Pot. As someone who can eat soup year round, I decided that I wouldn’t waste this delicious goodness and convert this into a soup. A few added ingredients turn this into a decadent soup.
Ingredients:
Directions:
Whole30, Paleo, Gluten Free, Grain Free, and Dairy Free
This recipe is zero fuss. It is rustic. Vegetables are rough chopped and there really is no exact science to this. It comes together fairly quickly and has the taste of a stew that has been cooking all day long. It is done in the Instant Pot but, could be done on a stove top in a Dutch Oven.
Ingredients:
Directions:
Note: When it comes out of the Instant Pot, it will be more of a soup than a stew. Wishing a few minutes, the sweet potatoes will start to break apart and it creates a stew like texture. You can certainly add a thickener to this recipe. I chose not to because I wanted it to be Whole30 and like the texture the way it is.
Whole30, Paleo, Grain Free, Dairy Free and Gluten Free
Ingredients:
Directions:
Note: This frittata will keep in the refrigerator for a few days. It is a great make ahead meal prep meal and also works well in a container for breakfasts and lunches throughout the week. I sometimes make extra prosciutto chips to garnish leftovers.