As most of you, who have been following me for a while know, I'm a super fan of "meal prep Sunday".
Taking some hours off to cook and prepare everything you and your family will be having during the week really is something that can take away all the stress from cooking on weekdays or nights and give you the reassurance of having great and healthy food and snacks available at all times.
I try to think about the amount of lunches/dinners we'll be having at home, as well as school and work lunches, meals and snacks. Since doing my first whole30 I try to limit the processed food we eat and usually reserve those options for the weekend, as a treat.
We've always been used to eating mostly healthy food, cooked at home and with wholesome ingredients. Cooking was always something that was part of my life, growing up, and I've always loved to do it, either by helping my mom out when I was a kid or doing it now for my family. My kids also love to help around the kitchen and my son, Mr. J, keeps telling my that he wants to be a Chef when he grows up! Lets see if we can make the spark last and keep the kids more and more excited about food and making healthy choices.
When meal planning and prepping for your family there are some main points that you should have written down. I've writing this blog post about meal prep and I always go back to the basics when I start my plan:
What do I need to know in order to build by meal plan for the week:
After getting this essential information you must also think about the order in which your meals and food will be eaten. Some of the things that might get spoiled easily must be eaten first, as well as raw leafy greens, like arugula and spinach. I always prep my raw veggies for the week and keep them in airtight containers and they last throughout the whole week.
I just got an amazing set of clear glass food storage containers and I absolutely love them! I will be needing to buy some more of the bigger sizes and one of the reasons I love them so much is because I can see exactly what each container holds without having to open or move it! That way I don't forget about eating something that's in a colored plastic container, hidden from plain sight!
I wrote this blog post throughout the week and, at the end of the post, I'll be able to tell you exactly how many meals I got with this specific meal prep. I'll also be creating a shopping list for it and I'll be giving the option of getting some more information on my meal prep and new recipes by entering your email on the box by the end of the post so you can get all this amazing information in your inbox!
Let's move on and get into the delicious details of my family's weekday meals!
Every week I try to cook up, at least, a batch of soup. It's an excellent way to get some more vegetables in your diet because when I say soup I don't mean "hamburger soup" or "tortilla soup" but a vegetable based soup. This is also great to control the amount of food you eat because if you're having a plate of healthy and satiating soup before your main dish you'll probably be able to eat a bit less of your main dish and, this way, control the amount of food you eat in one sitting.
This week I was missing this amazing roasted tomato soup and I decided to cook up a batch that was enough to fill two tall plastic containers - I'm still midway through changing all of my food containers to glass!
I love tomato soup but I'm not a fan of a heavy version of it (with added cream) and this light but super flavorful version is just perfect! I gave up dairy since completing my whole30 and I really don't need it. The prolonged cooking process of this soup (roasting, simmering and simmering again after blending it) gives it a creamy texture and an amazing deep flavor.
I also cooked up a batch of carrot soup with fresh watercress. I made a basic vegetable soup base with carrots, onion, garlic and zucchini, blended it with my immersion blender after cooking the vegetables in bone broth for approximately 20 minutes and then added the watercress and cooked for an additional 10 minutes on low heat.
Making vegetable soup is so easy and simple and it is a great way to enrich your daily diet. Give it a try and mix your favorite veggies and get eating some delicious and comforting soups to go with the colder weather that is getting closer and closer by the day! For the colder days try this super yummy Onion soup or this hearty meatball soup that is a whole meal by itself...I love soup season!
I always like to have fresh raw veggies to have as a snack, both for me and for the kids. The notion that a snack doesn't need to come in a package is something that I've been trying to pass on to my children. Of course they eat those snacks too but I always try to make them like a weekend treat event and not a daily eating habit.
Fresh veggies are great for kids and come in so many colors that helps us build colorful and beautiful lunches that are healthy but super tasty too. Either by themselves or with some hummus or good quality ranch dip I always send two or three different kinds of veggies in the lunchboxes - I try to ask the kids if there's a preference for the next day because kids' tastes are ever changing, right?!
This week we chose celery, bell peppers, carrots, radishes, green beans and cucumber. We usually have grape tomatoes too, but this week our farmers market didn't have a good batch so we passed on those. All I have to do is wash the veggies (except the carrot which I peel), pat them dry with a "unpaper towel" (I love these ones, from Marley's Monsters and they're my secret to having gone down to 1 roll of paper towels every couple of months!) and cut them up. I store them in glass or plastic containers and they really last all week long -- the celery and carrot hold pretty good even longer.
These veggies are an essential component of the kids' lunchboxes and they're also great for a quick snack, which some hummus or cheese. Pick your favorites and include them in your weekly meal prep to make your snack time easier and quicker.
There are so many vegetables available all year long that there's no shortage of cooked veggies for our weekly menus! I love roasted and grilled veggies and this week I chose roasted acorn squash and sweet potato, grilled eggplant, boiled mini corn on the cob (great for dinner and paired with a cup of soup!), sauteed garlic kale, roasted mushrooms with thyme and garlic and boiled mixed veggies.
The mixed veggies is something that I always like to have in my freezer because they make those quick lunches doable and super easy! Mixed with a hard boiled egg and 1/2 a can of tuna they make up for a satisfying and nourishing lunch, both for kids and adults.
I also grilled some asparagus (simply seasoned with salt, pepper and garlic powder) and roasted a whole cauliflower, cut up in medium pieces and seasoned with curry powder and turmeric, which is a great anti inflammatory .
In the big glass square container there's a whole spiralized zucchini. This is a pretty expensive item to get at the supermarket, if you buy it already spiralized but it's so cheap and easy to make it at home that it really is a pretty good investment to get your own spiralizer and do it yourself. A lot of vegetables can be spiralized, like butternut squash, carrots, beets and turnip.
I use one pretty similar to this one and this even offers more blade variety so you can get different shaped veggies!
Cooked extra sides
Besides the vegetables I also cooked some quinoa and white rice to go with the prottein sources and the veggies. I also ended up coking up a batch of smashed potatoes and the kids absolutely loved it, I'll be cooking those up again a lot during the winter time!
This an extremely easy recipe for potatoes and all you have to do is boil the potatoes in salted water and after straining all the water out just lay all the potatoes in a baking tray lined with parchment paper. With a potato masher squash each potato until it gives in and spray the potatoes with some olive oil. Put the potatoes under the broiler for about 10 minutes or until you see they're getting crunchy and golden - keep an eye on them because the broiler can be really fast doing its work!
Cooked protein sources
One thing that you'll always see on my weekly meal prep is hard boiled eggs! It's such a great and portable source of protein and it's great to incorporate in almost every meal or to have as a snack - I usually cook up half a dozen and by the following day they're almost gone! Tuna or chicken salad with a hard boiled egg is usually one of the meals on repeat for the kids' lunchboxes because it's pretty easy to put up in the morning and everyone loves it.
I also cooked up a smoked kielbasa sausage, basically just pan searing it, with no added fat. It's also a great option to add to any plate with veggies and rice, for example. The chicken breasts I grilled were enough to make a batch of chicken fried rice and are also a perfect meal to heat up in the microwave during the week or to send in thermos containers to school or lunch.
I was in the mood for cooking some comforting meals and a medium batch of ground beef with tomato sauce was the perfect solution for that - it goes great with the smashed potatoes, over some spiralized zucchini or with the plain white rice or quinoa. As I've mentioned before I'm totally focused on keeping "food boredom" away and that's why I'm always trying to build up different meals with my meal prep items - I'm not one to eat the same meal 3 days in a row but if I have the opportunity to use the same protein base and mix it with different veggies and sides that makes it perfect!
This week the kids were asking for hot dogs so I changed it a bit and baked some pigs in blankets with some store bought refrigerated dough. Paired with a bowl of soup this make up for a great dinner and I also love to send them for lunch, with some raw veggies and fresh fruit.
How many servings/meals did we get from this meal prep?
After all of this you must be asking yourself this really important question:
How many meals did this weekly meal prep rendered?!
So you can have a very accurate idea of how many meals/servings I got out of each item on this meal prep I'll give you a full description of what we had and how we paired our main and side dishes:
As you can see we had a total of 22 meals and 14 servings of soup for the whole week, which was great for a 4,5 h meal prep work. This is one of the reasons I stick to this routine - there have been weeks when I wasn't able to meal prep and the result was a chaotic week with stress mornings prepping lunches and a lot of cooking during the weekdays which is something that I try to avoid!
I know that it might sound daunting prepping for that long in a day but, trust me, it is totally worth it!
This is an amazing way to make sure that you and your whole family have healthy and balanced meals and snacks at all time! Whenever you feel like eating something you'll be able to open the fridge and take something out that is good for you and quick to pick up.
To make this meal prep easier for you I've listed all the items used on this meal prep. If you wish to receive an email with the full list just fill out the form below with your name and email address and you'll get everything delivered to your inbox. The full grocery list needed and, as a bonus, for those of you that enter the email address I'll also be putting up a document with most of the recipes I used on this 4,5 h meal prep, so you can give it a try and test them with your family! Those will be sent separately and, probably, during the next week.
Once again I hope that this blog post is somewhat of an incentive to get you on the "meal prep train" and to also help you with some healthy and quick meal options for the whole family. I'll be publishing some more weekly meal prep posts and also weekly menus with different recipes so you can choose from a wider variety of meals and ingredients.
My whole30 journey was what triggered me to start doing this and it is something that I always try to pass on to my friends and family - eating healthy everyday is possible, it just needs time, organization and prep time!
If there's something that makes me happy during the school year mornings is knowing that I have the kids' lunches ready to go and filled with good and healthy food! I need my time in the morning...to wake up, have my breakfast and drink my coffee without rushing or running around getting everyone and everything ready in time for school.
I always wake up way earlier than I really need just to make sure that I get some morning time for myself. I don't do chaos - I hate hectic mornings which usually give me a headache and a bad day, overall. I rather wake up earlier and be able to have a scheduled routine with everything prepared. This doesn't mean that the lunchbox is completely packed and ready to go, it may only need some finishing touches, I'd say 5-10 minutes to get them filled and complete to go into the lunch bags and then everyone gets breakfast before heading out the door.
The only way to make this happen is to meal prep on Sunday. We can go around this issue and try to figure out other ways to make it work but it really is the only way to do it...honestly, I'd rather take a couple of hours on Sunday than put that stress on me on the weekdays.
It's more than worth it!
My husband usually takes his lunch to work too, so I have three lunches to make for the day. As for me I always make sure to cook something extra and loads of veggies that I can always pair with some cooked protein from the previous night's dinner or I can just have a vegan bowl which has been happening a lot lately!
Basics on lunchbox meals
I've always made a single meal for all of us, since the kids started eating "regular food". Cooking two different meals just didn't seem right, or possible, and I believe it is the best way to expose children to different foods and ingredients. They won't like everything we give them but they will start to get used to a diversified diet and that will help them to keep being curious about food.
I never get angry at them if they don't like something, which rarely happens. My 10 year old son loves to eat so there's no problem there! My 7 year old daughter is a bit different...she usually doesn't like spicy food, a lot of fresh herbs on her food or new things, in general. I usually have a couple of veggie options for lunch/dinner so there's always something for everyone.
This might seem a lot of work, having two veggie options at every meal but with meal prep Sunday things get way more easy and manageable. As you know, since I did my whole30 I've maintained the habit of meal prepping which allows for a smoother meal routine.
The basics for lunchbox meal prep are basically the same as for the regular meal prep:
1. First go over your fridge and pantry to make sure that you don't have fresh produce that might be about to go bad, in order to incorporate it on your meal prep. I usually do this on Friday night or Saturday morning and I use whatever I got leftover from the week to cook our weekend meals.
2. The second thing will be making a list of your kids' favorites - write down a list of proteins, veggies, fruit, grains and snacks. After this first time all you have to do at the beginning of each week is go back to this list and match some perfect pairings to have the weekly lunchbox menu done. After that week try to switch the meals to a different day of the following week and change the sides so that you can always give them something different. Kids get bored easily!
3. After having that list done go back to your pantry to check what you've got and what you'll be needing to shop for the week. Make your shopping list and remember to stick to it when you're at the grocery store! A great trick to save you time is to try and make some family meals from a meal that they like, this way you can prep their lunch and a weeknight family meal at the same time just by doubling the recipe!
4. Check what lunchboxes are still good from the previous year or if someone needs a upgrade! Older kids need more food and younger kids might eat a bit less so try to consider that when choosing your lunchbox. This year I took the leap and got my 10 year old son a PlanetBox Rover lunchbox - I can't wait for him to start using it! I've heard wonders about this product and I can't wait to try it out. They are expensive but very durable and spacious. I'll leave the links for the lunchboxes so you can choose which one will suit your needs the best.
I always find Amazon to be the best site to look through and compare different products because it also allows you to read the reviews written by other people that have already bought the item you're thinking of buying. That is an extremely tool for me and I always find the information that I'm looking for! The Rover PlanetBox can be found here:
For my 7 year old daughter I have the Yumbox that she totally adores! The different compartments with the drawings and writings are perfect for kids and make them even more excited about lunchtime! Find it on Amazon:
For me and my husband I have a BentoGo which works perfectly for carrying the meal and the fruit/salad in the adjacent compartment: the size is good and the lunchbox is pretty functional and pretty. The fact that the fork, spoon and knife fit inside the containers is also pretty neat and useful.
5. Check if you have adequate containers to do your meal prep. The amount and the type of container is also important - I've decided to switch to glass storage containers since I've become interested in a greener way of life. Also, besides the good option of ditching the plastic I was shocked about the amount of bacteria and other harmful stuff that can get stuck in plastic containers! No wonder we can't wash them properly...even when we think we do there's always something left there due to the porosity of the plastic itself! So, just check if you need to buy some containers and head on to the next step!
6. Do your shopping trip, preferably alone! This way you can be sure to get JUST what was on your list and not another toy, snack or candy that wasn't there...we've all been there, haven't we?! Don't forget to also shop for snacks - I'll be also making a post about healthy school snack options. It's extremely important in what regards snacks to make sure that your kids' school has a "safe school snack list" to make sure that you don't send anything that they might not be able to eat.
7. Now that you have everything you need to make your lunches for the week, just get prepping! Wash and cut the fruit and veggies yourself because buying them pre-cut is way more expensive and, most of the times, you don't even know how long the produce has been in that container...also, less plastic, less waste!
I've placed below two pictures from my fruit and veggies meal prep. Having this items already washed and ready to place in the lunchboxes is a life saving hack! I can't stress enough how this is the foundation of a smooth week in what comes to packing lunches for kids and adults! To be able to take and go anything from these containers makes a huge difference and it shows us that preparation leads to a healthy lifestyle and good choices. EVERY, SINGLE, DAY.
This veggies are some of the staples at our house. Both the kids love them so we always go around rotating them throughout the week. Whatever I see that's being leftover I usually try to incorporate in our dinner meals to make sure that nothing goes to waste. The only thing missing is the cherry tomatoes that I forget to buy on Sunday and had to rush and pick up on Monday morning.
For example, this week I saw that the carrots weren't getting as much love as the other veggies so I decided to throw them in the soup pot and make a creamy carrot soup with lentils, turmeric and spinach, which is a leafy veggie that I always have frozen to use in a situation like this. Who doesn't like a creamy, rich and delicious soup?!
It's always a matter of choosing your family's favorites and try to incorporate them in the daily meals in a fun and different way. As I've already mentioned kids get bored really fast!
So, put up a list and just start trying out the meal prep game, I assure you it will be something that will stick with you for good!
I've also written this blog post about meal prep when I was doing my whole30, so be sure to check it out too because it has really great tips for a weekly meal prep for the whole family. I assure you that, at first, it may seem a bit daunting, it also did feel that way to me, but now I can not live without it and it's what makes me feel in control of my family's meals and good choices!
A week of healthy school lunches
Now that you have the basics for planning your kids' school lunches lets get to work and build those satisfying and healthy meals that will nourish them and put a smile on their face whenever the time comes for them to open the lunchbox at the school cafeteria!
We must remember something here. It's the beginning of the school year and we're all excited for school to start - kids are eager to get together with their friends, learn new things or get to know a new school and a new daily routine and the parents are off to their regular dairy routines too. At first we're all going to be able to get those sandwiches really pretty with those cutter we just bought from Amazon but by December we may feel like this is too much and that's OK! Just keep prepping and making sure that what's in the lunchbox is healthy and it's something that the kids like, none of us is perfect and a regular sandwich is totally fine! Don't put too much stress on you or everything will become harder and stressful. All you need is some time over to weekend to plan and, knowing the time you have available to get the lunches finished in the morning, just use what you have and the time you have to make it work.
These are some ideas from lunches that my kids like. Some of them have something that my daughter likes the most and some of them are my son's favorites. I hope they inspire you to build your own weekly lunchbox menus and, if you need any help, feel free to email me with your questions and I'll make sure to try to get back to you as soon as possible.
Lunchbox 1 - Ham wrap and fresh veggies and fruit
Take the fresh fruit and veggies from your pre-cut essentials that you have from Sunday meal prep and add some chopped walnuts (or any other nut that your kid may like) for healthy fat and all you have to do is make the wrap which you can prepare the night before and keep it in the fridge until putting it on the lunchbox in the morning!
I chose cherries and green seedless grapes to have some more color which is something that always gets the kids' attention. Trying to make things appealing really does pay off and encourages them to eat what they think is pretty and exciting!
I smeared some avocado mayo on a wrap and added some romaine lettuce leaves, carrots sticks and 3 slices of oven roasted ham. Rolled it up, holding everything very tightly and sliced it so I could fit everything in the lunchbox. If you prepare the wrap the night before, keep it in a sealed container and you just need to slice it in the morning.
I think these lunchbox cards are just adorable! There are a lot of printable options too, if you look them up online. It's something that I love to send to school everyday so that the kids feel like their lunch really is important to me and that I care that they like what I prepare for them. The kit I got is super cute, gender neutral and has a super price as of now - get it while you can!
That's it! Easy and peasy - one lunch down, four more to go!
Tuesday - Grilled shrimp with sticky rice balls
Don't go thinking around that I cooked the shrimps specially for the lunchbox! That would be going overboard, indeed!
We had them grilled the night before and I added some extra so I could have some leftover for the kids' lunches! That's something that I always think about - what protein can I cook extra the night before to incorporate in the lunchboxes for the next day. That's way prepping is SO important!
The fruit and veggies are from the meal prep containers that are sitting in the fridge just waiting for me to pick them up when I'm assembling the lunches. This time I chose fresh cucumber slices, carrot sticks, black olives, diced pineapple and blueberries.
The sticky rice balls were a new experiment and it worked out really well and both the kids loved them! I prepared the sushi rice according to the instructions on the package and then transferred the cooked rice to a glass bowl. When the rice was still warm but manageable by hand I used a table spoon measure to scoop out a rice ball and, with my hands slightly wet I molded the rice just a little bit. I placed the balls on a tray and after finishing them all I placed them in an air tight container and kept them in the fridge. These sticky rice balls are perfect for lunchbox lunches because the kids can just hold them by hand and eat them with no need for forks or any other utensil. Also, they are really cute!
I sprinkled some sesame seeds on some of the balls and I'll be sure to look for black sesame seeds for some color, that should be fun! The little toothpicks are perfect for holding small foods and I'm sure I wouldn't mind having some for myself. Even though I'm an adult I sometimes find myself looking for those cute animal picks to have some blueberries too!
Wednesday - Meatballs with pasta, green beans and mushrooms
The other day I decided to make some meatballs using the Mighty Spark Food ground bruschetta mix. I love this brand because it has the most delicious and creative meat products I've ever seen and I haven't tried one that I haven't liked!
With 2 lbs of ground meat I did a batch of meatballs which I separated in two portions - I froze one of the portions for quick weeknight dinners and I cooked the rest of the meatballs to have during this week. I was even able to get two hamburger patties out of this amount of meat and I decided to freeze them in my Tupperware container that I used for my "Salmon cakes two ways" that you can find here.
For this lunch I sauteed some mushrooms in olive oil and seasoned them with salt, pepper and fresh thyme. I had some leftover cooked pasta and I added some cooked green beans - to make sure that the pasta wouldn't become sticky in the container I decided to give it a toss in a pan adding just a bit of olive oil.
After everything was cooked it was just a matter of assembling everything in the little lunchbox compartments. I also added some tomato sauce as a dip for the meatballs, fresh carrots and some black olives. Honeydew melon was already cut up so I just added that too.
Thursday - Black eyed pea tuna salad with a hard boiled egg
My son LOVES this salad! Although this is my daughter's lunchbox I'm using some favorites from both of them so I can give you a better notion about the meals we eat as a family. It's such a simple recipe and it keeps pretty well in the fridge for 3-4 days, just make sure to season it when you're serving it and not before.
I used one can of tuna and that was enough for four portions of salad, which is pretty good! In a large bowl I added the tuna, a can of black eyed peas, some freshly chopped parsley and diced peppers (I used a mix of orange and red to keep it colorful).
At the time of serving or putting the salad in the lunchbox add a bit of olive oil and salt. I added extra protein with a hard boiled egg and also kept the salad theme with some romaine lettuce leaves, cherry tomatoes, black olives and fresh cucumber. I used a cutter to get that fish shape and it just took me a couple of minutes, using the already sliced cucumber that I had in the fridge.
For fruit today we chose two clementines.
Friday - Peanut butter and jelly sandwich with veggie chips
The last lunch of the week was more a mainstream one! The kids weren't used to having sandwiches for lunch back in Portugal but now they like to have them for lunch, once in a while. Today I made a peanut butter and jelly sandwich with some whole grain seeded bread and used a puzzle shaped cutter to cut out little pieces of the sandwich. I really have to get the accessory sandwich tray for this yumbox because it is way more spacious to fit a whole sandwich than this one!
I added some veggies chips from this brand that we like. I always look at the ingredient list and try to choose a snack option that represents "the less of two evils"! I limit the processed food my kids have in a week but they need to have some chips that they can have and as long as we take note of what is eaten and in what amounts, I think it is perfectly fine. A balanced diet is the final goal, not total deprivation!
I'll be working on a blog post about snacks that I buy for my family and what options you have if you're looking to get your kids on a healthier lifestyle. It's good to have, at least 4-5 options from which they can choose what to have in their lunch.
For veggies today I added fresh celery sticks with ranch dressing. That's another important issue - choosing dressings that are made with all natural ingredients and no added sugar, so that we and our children can enjoy them without not only the guilt but also the unhealthy consequences. I like the Tessamaes "Organic Creamy Ranch" which I buy maybe 2 bottles a year. We don't use much as you can tell but the kids like to dip their veggies on it, once in a while.
For fruit we had green seedless grapes and also some mixed nuts.
I hope you liked my suggestions and that this post was an inspiration to get some freshness and healthy ideas in your kids' lunches and yours too! I would love to get some feedback from all you moms and dads out there that struggle with packing lunches for school:
What information do you need to get your packing routine smoother?
Would you like to see more of our weekly menus?
What about a shopping list with all the ingredients needed for this or other week of school lunches?
Let me know about your ideas and questions in the comments below or send me an email with all this questions! I can't wait to read them and find out all about your needs so I can try to help you through some very simple and easy tips that we can all do in our homes to make our children eat better but without too much stress!
If you follow my blog you must know, by now, that I love salmon!
I am truly grateful to have had the opportunity to sample the Virgin Bay Seafood Co. wild caught salmon, from Alaska. It really does pay off to spend a bit more for great quality protein that is sustainable caught and that has, indubitably, more flavor and a texture that will leave you wanting for seconds after each meal you prepare with it!
I mean, just take a look at this perfect and beautiful salmon portions:
How could anyone be tired of eating food like this?!
Oh, well, I can't have this fish every week but I'm making sure to take some time and do proper research about the quality and sourcing of our family meals' protein sources. We really should pay more attention to what we feed our bodies and, specially after the whole30, that has been a concern of mine.
Not only for my health but for all of my family's.
By the time I did this recipe I was also able to try out some veggie kits I got from Urban Roots - even though I had to eliminate some of the seasonings that weren't whole30 compliant I had a great time trying these kits out and sampling the different condiments that come with each package. I loved the experience and I'm really glad to know that there's a company that makes eating veggies easier and simpler - if you have a busy life and not a lot of time to spend cooking you should really look into these!
Check out their website and all their veggie kits!
Here's a picture of what I got, alongside some amazing olive oil which continues to be a staple at our house.
I used the butternut squash and the cauliflower kit as a side for another meal and they were delicious! I usually buy all my veggies at the farmers market and prepare them yourself but, like I sad, if you're running low on time and want to make sure that there is always a veggie option in your fridge, make sure to grab some of these packages and try them out as soon as you can.
You won't be disappointed!
The recipe is pretty simple and that's one of the things that I like about cooking. You don't need to over do it, just choose good ingredients, simple flavors and you're off to a good meal, for sure!
2 wild caught salmon fillets (I used the Virgin Bay Seafood Co. - Copper River Sockeye Salmon)
1 big sweet potato sliced
1 brocolli crown
1 lbs small yellow potatoes
1 cup cherry tomatoes
1 Tbsp capers
1/3 lemon juice
1 Tbsp (total) garlic powder
salt and pepper
a bunch of cilantro
2 Tbsp pitted kalamata olives
1 - Preheat the oven at 400 F.
2 - Prepare all the veggies that are going into the oven - wash the potatoes and cut them in half. Wash the broccoli and separate it in florets. Place each vegetable in a different bowl and add the seasonings.
3 - On the potatoes and cherry tomatoes mix I used olive oil, salt, pepper and garlic powder. The broccoli had olive oil, turmeric, salt and pepper. The sweet potatoes just had olive oil, red pepper chili flakes and garlic powder.
4 - Line a baking sheet with parchment paper and line up all your veggies making sure that they are not overcrowded in order to cook evenly. I ended up mixing the salmon with the veggies but next time I'll cook them separately!
5 - On a different baking sheet lined with parchment paper place the salmon fillets and season with salt, pepper and a drizzle of olive oil. Cook the fish and vegetables for about 20 minutes or until you see they're cooked through. The time may be a bit off if you choose thicker fillets or bigger chunks of veggies - if that is the case roast them for another 5-10 minutes.
6 - When everything is cooked, transfer to a serving plate and make the sauce to cover the salmon: in a bowl add the lemon juice, about a tsbp of olive oil, the chopped and pitted kalamata olives, the capers and some freshly chopped cilantro.
I love cilantro so I really got a good amount in there!
This was a meal for 4 and the whole family loved it!
I must say that sheet-pan meals are my favorite for weekdays because they make everything so easy and simple - one pan (or two, in this case!) and everything gets cooked at the same time. It's also perfect to cook chicken breast/thighs (might need a bit more time to cook) or shrimp!
Take a look at what you got on your last shopping trip and figure out what protein and veggies you can combine to make yourself a full and satisfying meal like this one!
I would love to know if you also have the habit of doing this kind of sheet-pan meals! Let me know in the comments!
As most of you, who read my blog, know I went through my first round of whole30. I started on January 29 and ended up doing a whole65. I wanted to do the proper reintroduction and have blood work done after finishing my round so I went on a bit longer to make sure that things like my cycle wouldn't influence the results of the blood tests or of the food groups reintroduction.
I was interested in the concept of eating solely whole foods and observing how my body would react - logically it could only be good and I also wanted to find the trigger foods for my chronic migraines. Having to live with migraines on a weekly basis (2-3/week) was disruptive and life altering. The episodes would lead to feeling sick, mood swings, not having enough patience for my kids at the end of the day... it was an overall bad situation, not only for myself but also for my whole family.
What is the whole30?
If you have never hear of the whole30, the first and basic thing you need to know is that it is a food elimination process that is intended to let you know how different food groups affect you. After finishing a round you are supposed to do the reintroduction process, one food group at a time,
The program rules are simple: eat only real food and eliminate all processed food or additives. The first thing you'll need to do is clean your fridge and pantry in order to eliminate any non-compliant food. After that all you have to do is fill it up with whole natural foods and seasonings and eliminate the following for a 30 day period:
By now, if you weren't familiar with this process, you must be thinking:
"Wow! There are so many things that I can not eat!"
What about thinking about it the other way around:
"So, WHAT can I eat?"
The best thing to do is to look around and list all the produce you can eat, I assure you that you'll be able to find new favorites if you just leave your comfort zone for a while. There are a lot more vegetable options than broccoli and cauliflower! Nutrient dense green leaf greens, starchy veggies like sweet potato, peppers, lettuce, zucchini (great to make zoodles which go perfectly with home made marinara sauce!), butternut squash, green beans...there's a whole new world out there waiting for you to find it!
Before diving in, make sure you have all the information possible so that you feel comfortable enough to start the program and keep on track. The whole30website is perfect and has all the information you need. Basic advice, recipes, testimonials, everything is there.
One last thing you need to make sure you have mastered is the notion of the "whole30 plate template" that is the ratio of each food group you should incorporate in each meal. During the day you are to have 3 meals (breakfast, lunch and dinner) with no snacking at all. Exceptions for pregnant women or if you're breastfeeding and also if you workout intensively which will make you incorporate several mini-meals throughout the day. In order to be satiated until your next meal and to get a balanced daily diet on the whole30 you should recreate the following plate:
Do you spot the "fat" portion of the plate? Be sure to get that healthy fat at every single meal and don't be afraid of it! We need good fat and it does wonders for our bodies. Just give the system a try and you'll see the benefits for yourself! I now know that I always have to incorporate a healthy fat in my meals (avocado, olives, coconut, nut butters) to feel satiated and to prevent mindless snacking before my next meal.
I'll briefly describe my 4 weeks in order to try to explain what I felt and noticed different in my body (and mind) during this whole process.
Week 1 -
The first week was that thrill of starting something new and exciting!
I was preparing myself for a whole month before starting so I knew I had to meal prep in order to succeed - that was my first step. At the beginning of every week I knew I had compliant meals because I spent 2-3 hours on Sundays cooking and prepping all the meals I'd eat during the week. Having a beautifully stocked fridge on Sunday evening made me so happy!
I made sure that I always had washed and chopped fresh veggies and fruit, some cooked meals, roasted vegetables, greens for salads/cooking and the rest of my family's meals scheduled so I could be assured to have compliant meals and no-stress weekdays. It's so worth it the work on Sunday!
This first week I felt lots of energy, since day 1!
I think getting in the right mindset is key to a smooth whole30. If you enter this process thinking that it is an obligation you will not succeed - this is something that I did for my own good, to help my body find its balance and to make it cleaner and healthier. The advantages were all there for me and if to feel better I'd have to leave some foods behind I consider it a small price to pay for a happy and healthier life!
I had one day in particular when I was mad at my husband, don't ask my why, but the good thing that came out of it was that I did't cave in and I didn't go for comfort through food! That was my first NSV (non-scale victory), for sure!
I had some delicious meals and did not feel the need for snacking, at all. Maybe because my portions at breakfast were large I felt satiated longer and pretty confident about what I was feeding my body. I cooked this amazing fish and seafood soup with coconut cream and had it throughout the week. It is amazing and my 9 year old son loved it so much that I had to cook up a second batch! It freezes really well so you can double the recipe and freeze in individual portions to have a compliant meal on those busy days when you really don't have time to cook or strength to go into the kitchen! For lunch I had a small bowl and a salad and when I had it for dinner I added 1/2 avocado as the plated fat.
On those first 2-3 days it was hard adjusting to this new meal template. We're used to the concept of "breakfast food"and abandoning that concept takes a while. After day 3 I was already good with it and it started feeling awesome to have such nutritious food for breakfast!
Isn't that a beautiful plate of food to start the day?
I began practicing the concept of "eating the rainbow" - fill your plate with different colored foods to get an array of different vitamins and nutrients and to enrich your daily diet. Besides feeling great it looks so pretty on the plate!
For some inspiration you can look into my week 1 food journal and check out every meal I had during this week!
Major findings during this first week of whole30:
Stressful situation - the only thing that was hard on me during this week was making toasted bread for my kids in the morning and spreading butter on it! I'm Portuguese and we LOVE bread...having to smell that scent in the morning or afternoon (after school) and not being able to eat it was really hard during these 7 days!
However, I persisted, stayed strong and carried on!
Week 2 -
Another awesome week and I could only think that I was feeling happy all the time. Isn't that weird? I mean, I wasn't unhappy or miserable before but now everything just felt absolutely right! As soon as I'd wake up I'd feel great, super energized and ready to take on another whole30 day!
Every morning was crowned by a gorgeous breakfast and I realized that fueling our body right from the first hours after waking up is essential to keep the energy levels going throughout the day! My family kept find it a bit weird because they really weren't used to seeing breakfast food like this but I felt amazing and just wanted to keep on going!
I remembered about smoked salmon and used it as my protein for breakfast and it was SO good! One of the major issues I see people battling with is "food boredom" - choosing a vast array of different foods (protein, fat and vegetables) allows you to fight this and to maybe, even, get to try new foods that you haven't even thought off, before!
I also made sure that I spent quality time with my breakfast, not shoving food down my throat! Thinking about what you're eating and taking time to properly enjoy breakfast became a priority and, even if that meant waking up 30 minutes earlier every morning, I did it because it made me feel good!
I love food so it does make a lot of sense to enjoy it properly!
I made a delicious "Pan seared cod with homemade tomato sauce" and added some more olives as the plated fat. This was a meal for the whole family...cooking different meals wasn't on my plan so whatever I cooked for me they also ate - what I did was cook the occasional rice or pasta for them instead of having just the vegetables.
For lunch this week I had a lot of salads and tried to incorporate as many different veggies as I could. I maintained the fruit portions on 2 pieces a day and ALWAYS followed the meal template. On day 10 and 11 I felt a bit tired because I was on my cycle; I also felt a bit more hungry than usual but didn't cave in and opted for almond butter as plated fat at breakfast which I think helped a lot!
On my week 2 food journal I have pictures and description of every meal I had, so feel free to check that out and try to recreate some of the dishes by yourself.
You won't be disappointed!
Major findings during the second week of whole30:
Week 3 -
The first day of this week was my last one with the period and that was when I got my first migraine - worst day ever! One of the reasons I started this program was to find trigger foods for migraines and the good news is that this was my first episode during the program - before, I used to have 2 or 3 each week and these two whole weeks with none were surprising, to say the least!
So, with that being said, the first day of this week was the worst so far, with no energy at all and a full blown migraine banging on my head! After that everything returned to normal and by the following day I already had more energy and a clearer head!
This week I had bacon for breakfast in a couple of days and it tasted so good!
I started to think of this way of eating as a probable future lifestyle: it makes me feel great, my body is looking slender and amazing and, above all things, my mind is so clear that I can properly focus on what I'm doing all day long. If you had asked me before the whole30 I wouldn't tell you I had issues focusing but now that I'm realizing that I really did! Detoxing your body from fake stuff and fake food really has a great impact on our mind, that is clearer to me than ever before.
I also stopped stressing so much about whether the program was working on not because I was feeling amazing and that was all that mattered. No scale can make you feel like that, only good, natural and nutritious food, so I decided to just enjoy it!
Feel free to look up my week 3 food journal to get some ideas and try something different for next week's meal prep!
This was the week when I knew I would be having my gum surgery and that was kind of a bummer...however I decided to schedule it for my day 31 of the whole30 so I could do the whole full round. I started to think about soft food diet and I decided to really savor every meal I would have until then!
What I felt during the third week of my whole30:
Week 4 -
With the finish line in sight the week went by too fast! The difference I felt from the other weeks was that I felt more tired but I was getting to my period week again and I attribute that to the hormonal changes - I usually start to have symptoms a week and a half before getting my period. Although I was more tired I can say that, as someone who usually has a lot of pain during this week, I felt like during the whole30 the symptoms were much more lighter and also my flow was lighter too. I know that a lot of ladies ask about this and these were my findings, regarding the period week: less pain, less bloating and less flow.
As for the food things were delicious, as usual!
One of my favorite meals was the one I've pictured below - spaghetti squash with minced meat in home made marinara sauce, roasted asparagus, kalamata olives and plain blueberries. So good and so pretty!
When they say 'we eat with our eyes' I couldn't agree more. Just look at that gorgeous meal, doesn't it look absolutely amazing?!
I was so happy to be able to eat proper food because I got the news that after having my gum surgery I would have to be on a soft food diet for 6-8 weeks! That's a pretty long time...
I also knew that I wanted to do the proper reintroduction so that would mean that I would have to carry on doing the whole30 until after my post-op soft food diet so I could reintroduce foods properly and identify the ones that wouldn't agree with me.
I was in for a treat!
I tend to overthink things like procedures like this one and that was what happened - the result was a week of restless sleep, feeling tired almost all the time and, at the same time, feeling very apprehensive about it all.
In the meantime I kept cooking my meals and doing meal prep on Sunday, which I kept pointing out as one of my biggest tips for a successful program. On my week 4 food journal you can see my meals with pictures and description of everything I ate.
As for my findings I'll leave these ones for the main conclusion because it really reflects all of my whole30 and it should be read as a whole conclusion of the total period doing the whole30.
Laser gum surgery
As I've already explained I had to have laser gum surgery done in two different procedures. On the first one I had my whole left side done and one the second one (10 weeks later) I had the upper right side done. All I can say is that it is not pleasant...it's not worth drawing flowers around the situation, it's uncomfortable and, if you do it while on the whole30, it is even more complicated in terms of foods you can eat.
I'm working on a specific blog post on soft food diet during the whole30 so I won't be going into much detail here. What I can say is that I looked at what I could eat/drink and made it compliant - for example, smoothies are not allowed on the whole30 but in this case I had no choice given that on the third day eating liquid soup for breakfast I was already gagging and getting it all out! So, I had to brace myself and go for it! I used what I knew was good for me, like bone broth and high quality protein that the doctor recommended as a post-op recovering aid.
It really was hard and by the second week I was discouraged and didn't feel like eating at all. I lost even more weight than I already had until then (more on that on the post conclusions) but I really couldn't make myself eat more food. It was hard!
Blood tests after the whole30
Since I had started the program I had the idea of doing a check-up at the end and have some blood work done.
I confess that one if the things that I was fearing the most was cholesterol - due to eating so many eggs. I had already read that it has already been proven that the cholesterol from eggs does NOT influence our cholesterol, which is mainly driven by genetic factors and other food interactions. Also, I had always bought organic eggs precisely due to the fact of eating more of them lately. Even so the doubt was there.
Now, after having read tons of information and watching some documentaries with lots of scientific background studies I see that when we are "fed" the same recurrent message or information over decades it is hard to accept that those ideas were wrong and that the reality is different. It takes a strong person to change but when you have scientific evidence before you, I mean, I don't need anything else to believe the facts.
I won't publish my values because I consider them personal information and I really don't have a base to compare them with because I didn't have previous blood work to compare. Let me tell you - my doctor was so surprised with the results that she even asked my what I was doing, even being a young and healthy woman!
Alongside the blood work I also did a sensitivity test. I found a company online that uses strands of hair and I decided to try this out, after all, what harm could it do? I wanted to have this information in my power AFTER my reintroduction period so I could compare the results I had gotten with the results from the sensitivity tests and find out if they matched.
Reintroduction period -
I decided to do the reintroduction of the different food groups on the final period of my post-op soft food diet. Because of that, I had to change the order of some food groups to be able to try them according to the sensitivity I had on my healing gum - I didn't want to get anything ruined but I also wanted to be sure of the effects that food had on me!
I decided to follow the 10 day reintroduction schedule but, as said, changing the order of some of the food groups.
I'll list the food groups I reintroduced and what were my symptoms after doing it, or for the next couple of days so you can have a feeling of what you might also feel if you try these elimination program. This is something very personal, we are all different and our bodies react differently to the same foods. It's just a matter of doing the experiment and seeing what foods make you feel good or bad!
At the end of the day I was feeling good and thinking that, maybe, the only thing I would be would be some bloating...was I wrong or what?! When I woke up on the next day I felt like I had been run over by a train!
I had pain all over my body, getting up was a hurdle and every movement I had to make was painful...for real, if I hadn't experienced this myself I wouldn't believe it. I had back pain like I used to have before getting my spine surgery...it was really intense and that just goes to show me that, at least for me, dairy is out of the question due to its high inflammatory effects.
Truth be told, the only dairy I used to have was butter and ice cream once in a while. From now on I'm perfectly comfortable with other options like ghee and vegan ice cream, if I ever decide to try it out. Nowadays there are so many options out there that you'll always have options regarding the different food groups or diets you follow.
I didn't reintroduce alcohol because I don't drink alcohol. The exception will be the occasional cooked dish with a small amount of cooking wine but that is so sporadic that it doesn't even bother me. Other than that I don't drink, at all.
It was really interesting to get my sensitivity tests results after doing the reintroduction and noticing that there were things that really did match. Others were a surprise for me and I'll keep having those foods since the effects of consuming them are not serious or almost noticeable. I tested for high intolerance (at least 85%) to the following foods:
There were also other foods like a specific variety of apple but these were the ones that I think are most interesting and the ones that I should focus on more. As for dairy and wheat I had already noticed from the reintroduction phase that I didn't react well to them and that my body had a negative response - either pain (inflammatory response for dairy) or by inducing a migraine (in the case of gluten grains). I had already decided to eliminate these two groups from my daily diet but it was somewhat reassuring to know that this can be supported by this testing. Although it is not a 100% certain result test method I think it helps us to get some more information.
As for the salmon I was really shocked!
I've always loved salmon and during my whole30 I had it several times and never felt anything weird or wrong after eating it. What I've read about the symptoms of eating salmon when having a high intolerance to it was that it can manifest itself through scaling of the skin, like eczema. I noticed that my right hand, specifically, had been getting worse during these last few weeks and it could be because of that. Even so, I don't consider it so bad or harmful that will make me eat less salmon and the same goes for the olives. I love them and will continue to use them a source of good fat on my daily diet.
Findings and conclusion
This really was a journey of self discovery!
I got to try a new way of eating, I began a new eating routine but doing this whole30 showed me that it is way much more than just something about food. It's a deep process of re-setting your mindset towards food and life in general. As I've mentioned before, along the way, I noticed the impact that the changes I made to complete this program had on my behavior, general mood and overall wellness indicators.
As I started to go on a whole foods diet I started thinking clearly and feeling more positive and energetic. I had a sense of calmness that reassured me something that is pretty obvious but that you'll only perceive if you try something like this - real food heals, real food is good for you, real food is what your body needs to keep your mind healthy and thriving through good and bad times.
Whenever I would be faced with a challenge or a situation with which I wasn't comfortable with I was able to turn the situation in my favor and resolve it in a calm and orderly manner. I learned that I start to be more patient with my kids, I wasn't yelling at them as I would before and that everything needed to be more calm and peaceful in my household. My husband also noticed it and mentioned that to me, which was pretty reassuring and satisfying for me.
Physically, the changes are huge!
Of course I've lost weight and that was also favored by my post-op period from my gum surgeries in which I had to have 13 weeks of soft foo diet. Even so, after resuming my regular whole foods diet I've maintained my weight which has never happened before! Since starting in January I've lost 22 lbs and I'm now at my fittest as an adult as I've ever been.
I've been struggling with weight issues for a LONG time and to know that I can be at my fittest without making any sacrifices and eating the foods that I want and crave makes this experience so much more rewarding than I ever thought possible.
For decades I would hear those voices that we all hear, through TV commercials, magazines or on social media:
"Stay away from fat! Eat only fat-free food!"
"If you want to loose weight count calories - if you burn more than you eat you will loose weight, for sure!"
"Eat small portions of food throughout the day, no big meals!"
Those messages that we are fed for so many decades really do us harm and don't help us at all. What I've learned is exactly the opposite of that and I'll keep sharing it with my readers, family and friends so that all of you can, too, try to get to a point where you don't feel like food is the enemy. Food is your friend and food can heal, just choose the most natural way of eating and it can only do you so much good!
Eat real food
Do not base your grocery shopping on boxed items, they are full of chemicals and fake stuff!
Eat generous but balanced meals made up from excellent protein, colorful veggies and fat!
Good fat, eat it and enjoy it because it makes you so much good that you're blood work will get A+
Avocado, olives, nuts, nut butters, olive and avocado oil are amazing good fat choices, use them!
Eat the rainbow at every meal and you'll beat any multivitamin that comes off from a bottle!
Eat loads of different dark leafy greens to get vitamins and calcium in highly absorbable levels!
With all that being said I feel great about my natural daily diet and I'm currently looking into Paleo diet as a lifestyle. Keeping things and meals the simplest possible really makes me feel really good, healthy and energetic, so why would I want to change that?!
The only thing that keeps holding me back from being 100% Paleo, at the moment, is the fact that I love hummus! I usually have it a couple of times a week and I do get it why legumes are out of the Paleo lifestyle but I'll have to contemplate the options and decide what to do. Maintaining a good gut health and avoiding foods that cause leaky gut are a priority for me, now that I've learned so much about nutrition and about the impact that food can have on our lives.
I've also tried to incorporate, at least two days a week, a plant-based day. Eating just plants has proven to be an excellent way to feel even more in touch with myself and to have clearer thoughts and I'm loving all this things that I'm learning through food. Experimentation really is an amazing tool and I couldn't be happier with this experiment that has gone through almost 6 months.
So, eating grass-fed and grass-finished meat, sustainable wild caught fish, organic eggs, lots of veggies and fruit, tree nuts and raw unfiltered honey have been my guidelines after finishing my round. I just have the issue with legumes to look into but if I don't even miss oats anymore I believe I can do that with legumes too, as long as it is for the sake of a better life and healthier future.
I'm also taking the time to teach my kids about food and the importance of making good choices for their present and future health. I don't impose them any specific diet but they do have veggies with every meal and they love fruit. I also know that I'm passing on to them the right concepts and I trust them to carry them on through their lives and practice what I teach them.
Should you do a whole30 round?
I would recommend everyone to do a whole30 round!
As we all know it is not a weight loss diet.
It isn't a diet at all.
It is a reset program built to let your body detoxify itself from all the junk and fake stuff that we usually have through processed foods. Keeping a natural diet will help you achieve so many things beyond weight loss: no more inflammation, no more migraines, no more metabolic issues due to an imbalanced nutrient intake.
With the reintroduction program you will be able to determine which foods don't do you any good and remove them from your diet. It will always be an option and a single round may not be enough, specially if your previous daily diet was loaded with sugar and carbs.
No matter how many rounds you need, the most important thing is to START!
Put yourself first, put your health first because all you feel it's wrong with you can be changed by changing what you eat. We really are what we eat - I see that now, more clearly than ever! Give this program a try and see for yourself how amazing it can be, how good you can feel about yourself and share it with other so they can also have a glimpse of what they can achieve, without medication, fake vitamins or more chemicals pumped in our system.
Go natural, go back to our basic diet and feel like a million bucks!
I really hope that this posts inspires you to start or to continue your journey and I would love to know about your personal experience with going on a natural diet.
Feel free to comment or to reach out through my email, either way I'll love to know your personal experience!
I love salads and they really are my first choice for warm weather meals. This was my first attempt at a chicken salad with mayo since I usually don't use it and prefer simpler seasonings. I had gotten a Primal Kitchen avocado mayo to try out so I decided to use it and it really came out perfectly balanced and not overpowering, as I thought it would be with regular mayo.
I chose Boston living lettuce leaves because they are big and sturdy enough to hold the salad, in case you really want to ditch the fork and eat it like a taco! It's a pretty portable meal either way - carry it in a glass container and enjoy a fresh burst of flavors and textures either eating with a fork or getting adventurous and grabbing your lettuce taco by hand!
This was done as a Whole30 meal, hence the brand of marinade I used, but you can always choose another brand or make your own marinade if you're not following this specific food elimination program. Either way this step of marinating the meat you'll make for a super tasty chicken that will, in itself, elevate this simple chicken salad to the next level. There is nothing worse than plain, boring chicken breast meat, right?!
I hope you get to try this because it is delicious, simple and easy to make. It's a perfect meal for summer days and if you choose to carry it out don't forget to pack some ice packs around your container to make sure that everything stays safe on warm weather days.
The textures and falvors go perfectly together and the crunchiness from the celery is the perfect complement for the creamy mayo and the sweet grapes.
What a perfect flavor/texture combo!
Write down your grocery shopping list and get this recipe on this week's menu for the whole family!
Boston living lettuce leaves (trimmed and thoroughly washed)
1 lb chicken breast
1/3 bottle of "The Primal Kitchen" classic marinade or cooking sauce
3 small celery sticks
1 tsp garlic powder
1 + 1/2 cup seedless grapes
1/2 cup walnuts
1 cup Primal Kitchen avocado mayo (you can substitute for your favorite brand)
salt, pepper at taste
1 Tbsp olive oil (to cook the chicken)
1 - Start by marinating the chicken in "The New Primal Kitchen" classic marinade and cooking sauce. If you're using whole chicken breasts, like I did, cut them in smaller bite-sized portions and place them in a glass container, covering with the marinade so that the whole chicken gets covered. Close the lid and keep in the fridge for about 2 hours. Alternatively you can buy the chicken strips instead of the whole breast in order to save some time with the prepping.
2 - Grill the chicken in some olive oil, adding the rest of the marinade as you go. Reserve the cooked chicken in a bowl, letting it cool down completely in order to start making the salad. You can also do this two first steps a day ahead so you can have everything ready to go when you want to make your salad.
3 - Peel and shred the carrot, wash and roughly chop the celery, adding them to a big bowl where you're going to build your salad and mix all the ingredients. Add the cooled chicken pieces.
4 - Wash the seedless grapes, pat them dry and cut them in half. Add these to the salad bowl with the walnuts. Add the mayo to the bowl and season with salt, pepper, garlic powder and freshly chopped dill. Mix everything together and taste it so you can see if you need to make any adjustments at this time.
5 - Platting - I love serving salads like this over lettuce leaves and I used Boston living lettuce because of its broad and large leaves which are perfect for this! Serve the salad on a plate, over the lettuce leaves.
I also prepared the rest of the salad in glass meal prep containers so I could have extra meals prepared and ready to grab and go. There's nothing like meal prep to make you feel prepared for a healthy and pretty good tasting week of meals!
In this particular case I ended up sharing my chicken salad with some friends.
I mean, it's one of the things that makes me feel better - to share what I cook with others and see their reaction. My love for food is closely tied too my love for sharing my passion for cooking and healthy habits so the best thing to do is to share!
This is an example of a very simple meal and, of course, you can always add some other ingredients that you fancy or use other seasonings. From the basic recipe build up your chicken salad and make a super refreshing meal to your whole family over this next week!
.Breakfast! The first meal of the day and, as many say, the most important one. After having been without food for a considerable number of hours our body needs nutritious biological fuel to start waking up our metabolism and to give us energy to kick start a new day with a positive mindset.
While I was on the whole30 I had to rethink my idea of "breakfast". It was no longer the meal filled with cereal, bread or milk to what I had been accustomed to. For me it was relatively easy to change my perspective and try to face this meal as any meal out of the other two I would have during the day - it was a meal that, according to the whole30 plate template, would necessarily have to include protein, vegetables, a plated healthy fat and the occasional piece of fruit.
The first instinct is to choose eggs and, believe me, I LOVE eggs!
Having a couple of beautiful, organic, deep orange yolked eggs in my plate seems like the perfect start to any weekday! But the idea of having the same thing everyday, over and over again, can become really old and give room to "food boredom" which is one of my worst enemies! It makes me feel like I no longer enjoy food and while I do eat healthy and try to always make good choices I love a filled plate of gorgeous food for breakfast as you've probably noticed if you have read any of my food journals, like this one: whole30-week-2-food-journal.html.
A lot of people who I talk to come to me with the same question:
What can I have for breakfast that doesn't include eggs? I can't stand eggs anymore!
Well, the quick answer is to tell you that you can have ANYTHING for breakfast, it doesn't have to be eggs!
I used to have leftovers from dinner or lunch from the previous day but I know that ii's also good to have some "recipes" that you can get into your Sunday meal prep and feel more organized during the week, just in case you end up with no leftovers from your meals.
The last thing you want if you're doing a whole30 round is find yourself unprepared and with no compliant options. Having to grab something quick that may not be satiating enough might lead to mindless snacking or poor choices which is precisely what we want to avoid during this reset program.
So, I came up with a bunch of links to delicious and mouth watering breakfast options that don't include eggs. Enjoy and take a look at these delicious and colorful suggestions to start your day right and full of nutritious food!
1. Sweet potato skillet, by "Confessions of a Clean Foodie"
Credit: Confessions of a Clean Foodie
I've been following this blog for a while as well as the author's Instagram account and I am a confessed huge fan!
I so identify myself with her values and her looks on healthy food and eating clean. You will need a spiralizer for this recipe but if you haven't bought one already it's the perfect time to do it! It's one of the kitchen tools I use the most and makes including veggies into your meals even more easy and practical. Zoodles are a favorite of mine and I'm getting the kids on board too, sometimes I'm switching pasta by zoodles and everyone loves it.
It's a super easy recipe that gets everything in the same pan which is perfect - one utensil to clean up and I'm pretty happy about it! You can prepare this over the weekend and even double the recipe, depending on the number of people who you're cooking to and then keep it refrigerated to use as you go.
2. Spinach, mushroom and cherry tomato fry up, by "Eat Drink Paleo"
Credit: Eat Drink Paleo
This is a combo that I love! Spinach and mushrooms really do belong together and I'll try to add the tomatoes next time I do something like this because it looks absolutely stunning! You can always add some more veggies, if you like, and add a piece of fruit like an apple with almond butter for the platted fat.
3. Kale, sausage and pepper skillet, by "Primal Gourmet"
Credit: Primal Gourmet
Just take a look at those sausages? Doesn't that make you want to have a full plate of wholesome food for breakfast?! Sausage and peppers are a great combo and pairing them up with some leafy greens is perfect to get part of your daily dose of vegetables in the first part of the day.
I would definitely add some chopped avocado on top for extra creaminess!
4. Whole30 breakfast hash, by "Tasty Thin"
Credit: Tasy Thin
This kind of breakfast hash is the most common option and useful one if you have a lot of veggies and root vegetables that you want to cook up in just one skillet. Add your protein, choose your favorite healthy fat and finish with a small piece of fruit.
Adding different colored veggies makes it fun to the kids to get involved in the cooking process and in trying new flavors!
5. Breakfast Pot Pie, by "The Castaway Kitchen"
Credit: The Castaway Kitchen
I did not know about this recipe when I was still on my round but now that I've found it I will absolutely make it because it looks absolutely delicious and comforting! This is another blog that I follow, mainly through Instagram, and it's always a source of inspiration and excellent healthy recipes and ideas.
It is a bit elaborate and you have to make the cashew or the cauliflower cream (see notes by the author) but I bet it's absolutely worth it!
Once again, you can always prep ahead and have this done for the week.
It's just a matter of organization and meal prep!
6. Paleo Bison Plantain Breakfast Bowl, by "Fed+Fit"
I love breakfast bowls!
In fact, I tend to prefer eating from a bowl than from a plate...since finishing my whole30 round I notice that I eat less and the size of a regular bowl is perfect for a meal, at least for myself. My husband would take two bowls, for sure!
As for the meat you can use whatever compliant ground meat you have available and substitute the bison.
It really looks yummy and makes you feel hungry just by looking at the picture, right?!
7. Zucchini and sweet potato latkes, by "I Breath I'm Hungry"
Credit: "I Breath I'm Hungry"
I know, I know! When you click on the link and start reading through the recipe you see an EGG on top of the latkes! Forget about the egg, since we're on a egg-free recipe journey and substitute it with another protein of your choice. Smoked salmon would work perfectly here alongside with some fresh and peppery arugula.
Doesn't that sound better?
Usually we think sausage, bacon, ground meat but forget about the smoked salmon and it is such a perfect protein source.
Just give it a try and you might be surprised!
8. Butternut squash breakfast sausage, by "Real Food with Dana"
Credit: "Real Food with Dana"
I love combining fruit with meat and this combo just looks perfect for a breakfast dish!
Add some grilled or sauteed veggies from your Sunday meal prep (yes, I'll keep insisting on meal prep because that is ESSENTIAL to make you stay on track and always have healthy options available!).
Particularly apples work great with turkey or chicken and give that sweet/sour contrast that goes perfectly with the meat flavors.
I love Dana's recipes and views on whole30 and she is also another blogger that I follow and admire.
9. Collard green wraps, by "The Castaway Kitchen"
Credit: The Castaway Kitchen
Wraps are a great option, either for breakfast, lunch or dinner!
They are also very versatile because you can really utilize whatever ingredients you have on hand and it's also the perfect use for those "cleaning fridge" days - whatever vegetables you have left, grilled chicken or salmon, just throw everything together and make it a wrap!
Also, I've seen a lot of collard greens wraps made with the raw leaves and it always seemed kind of hard to assemble that way: getting them in boiling water and cooling them sown afterwards seems like the perfect solution.
10. Egg-free paleo breakfast bowls, by "Simone Miller's Zenbelly"
Credit: Simone Miller's Zenbelly
This bowls are so easy to put together and it's one of those recipes that you can make them your own by replacing some of the veggies by the ones you have sitting in the fridge before they go bad!
Use different proteins and seasonings to have variety do you don't get stuck with the same breakfast every day for a week.
Stay away from food boredom!
11. Yam, celery root and bacon hash, by "Rubies and Radishes"
Credit: Rubies and Radishes
I love skillet meals!
I don't know what it is that fascinates me but a round pan filled with good veggies and tasty bacon sounds like the perfect breakfast option right now!
Just make sure to choose a whole30 compliant no-sugar bacon to stay on program.
I love green veggies so I would definitely add some chopped kale or Swiss chard to this beautiful root vegetable skillet!
12. Mango chicken breakfast sausage, by "HeartBeetKitchen"
Making your own breakfast sausages is a great Sunday meal prep idea!
Aside from the fact that you can add your own seasonings and add-ons, you can also double batch and freeze the patties so you can use them as you need them!
This sound absolutely delicious with the diced mango and simple ingredients.
Have them in the morning with a salad and 1/2 avocado for the healthy plated fat portion.
13. Sausage and sweet potato Paleo egg-free breakfast, by "Paleo Bailey"
Credit: Paleo Bailey
Another great skillet meal and this comes with the suggested plated fat, avocado!
That creaminess from the avocado with the richness of the sausage and the freshness of the green onions seems like the perfect combo!
Give this a try and you'll be surprised at how easy this recipe is and how tasty your mornings can become.
Get this all prepped on Sunday and reheat during the week.
14. Sausage and cabbage, by "Life Made Full"
Credit: "Life Made Full"
Is there anyone who doesn't like sausage and cabbage?
t's such a comforting dish!
Just make sure to use compliant sausage and serve this up with some cheery tomatoes and olives!
A different but truly indulgent way to start any day!
15. Pumpkin breakfast apple bake, by "Wholesomelicious"
This recipe is last on the list for a specific reason.
We all know that whole30 discourages the recreation of baked goods and I can see that this looks just like one of those cases. I also know that, sometimes, we just really need something different to get through another day and it's just not about giving into the sugar dragon, it's about needing to have something different that day or something that it's more convenient to eat on the go.
It's funny how I've discovered this recipe. Actually I didn't!
Through my whole30 I met someone on the Facebook group and we went on helping each other out and supporting each other through our journey.
When I went through my first gum surgery I was really demoralized during my post-op weeks and was so fed up with soups, smoothies (I had to take them because of my restricted soft food diet - even though discouraged if they are compliant it's still a whole30) and scrambled eggs that I really didn't feel like eating...at all!
So, my friend sent me the link to this recipe and I did it with shredded apples and no nuts because of my post-op restrictions. I can only tell you that this was a life saver for my 8 weeks of restricted soft food diet and I think it might help other people that are also looking for alternatives for whatever reason that may be.
I hope everyone finds these suggestions helpful and I would love to know if you tried to cook some of them at home.
Don't forget that whether you are doing a whole30 or not, MEAL PREP is essential for a healthy diet and allows you to make the right choices for yourself and for your whole family.
Spending a couple of hours on Sunday cooking up for the majority of the rest of the week may also free you up from that daily stress of figuring out what to cook!
If you are struggling with this issue go back to my blog post about meal prep, here, and read it thoroughly so you can get into the right mindset.
Also, the post about whole30 essentials is a must for anyone starting a whole30, just to get the basics of the program. You can look it up here.
Let me know if there's anything you would like to see posted here on the blog and keep me on your saved links because sharing is caring and we can all use some advice from one another.
Any questions you may have just drop me an email or comment on this post!
I've been wanting to try the Virgin Bay Seafood Co. salmon burger since the moment I got it! With the gum surgeries recovery time it got hard to try new recipes with the products I had but now that I can eat everything again I'm getting to try some new and delicious recipes and sharing them with all of you once more!
I had two 1 lb packages of salmon meat to use and I decided to make salmon cakes.
A very simple and easy recipe that you can whip up with wholesome ingredients that only bring out the natural flavor of the salmon, which is the star of the dish. It was done as a Whole30 meal because I've become accustomed to using only natural foods and condiments - it really makes cooking such an easy and fun activity!
Just choose some tasty seasonings, add some fresh herbs and I assure you you'll have a pretty tasty and nutritious meal for yourself and for your family!
I cooked the cakes in some avocado oil on a ceramic pan and I got them with a nice golden crunchy crust! I first cooked the plain salmon cakes which I did for the kids, since they don't fancy peppers, and then I cooked the pepper salmon cakes which got so yummy with that brown and tasty outside coating!
This is the perfect recipe for a relaxed weekday dinner - you can prep everything ahead of time and then freeze the cakes/patties to have them on hand and cook them whenever you need to!
I used my Tupperware accessory that I bought when I was still living in Portugal. It's funny because I bought it to make homemade hamburgers but just used them once for that specific purpose!
Now that I remembered to pick it up for this salmon recipe I'll use it again for sure.
It is super practical and it allows me to freeze up to 5 individual portions; I can then take and cook portions as I go and leave the others in the freezer.
Convenience at its best!
As I've mentioned before, I did two variations of the salmon cakes: one plain (just with the salmon meat, almond flour and seasonings such as salt, pepper and garlic powder) and the other with peppers which turned out really flavorful and aromatic.
It's a very costumizable recipe too because you can really add any ingredient, seasoning or fresh herb you prefer!
In cooking these kind of dishes there are no rights or wrongs!
Just pick your flavors and start making your own salmon cakes recipe!
Also, I used a package of frozen rainbow peppers because I had it in the freezer but it's perfectly fine to use fresh peppers, just use whatever you've got available.
I always try to make sure that I have, at least, four different varieties of frozen vegetables in the freezer to make sure that I don't run out of veggie options. Some Whole30 habits remain forever and I consider them a plus!
2 lbs salmon meat (I used the Virgin Bay Seafood Co. which you can findhere)
juice of 1 lime
fresh herbs (I used basil and parsley)
6 Tbsp almond flour
salt, pepper and garlic powder to taste
1 medium onion, peeled and sliced
1 small package of rainbow peppers
1 tsp red pepper flakes
1 Tbsp olive oil
Avocado oil to cook the salmon cakes (about 1 Tbsp should be enough)
1 - Start by defrosting the salmon meat and the pepper mix overnight in the fridge.
2 - Prepare the pepper mix for the pepper salmon cakes. Cook the sliced onion in a pan with olive oil and when it gets softened add the strained rainbow peppers trying to remove as much of the water as possible to prevent the mix to become soggy in the pan. I did this by pressing the peppers though a mesh sieve and pressing a bit to remove all the excess liquid. Season with salt, pepper and garlic powder and let the vegetables cook for about 10-15 minutes or until they start to get a brownish color which means that their flavor is really coming out and they're ready.
3 - Reserve the pepper mix on a plate and let it cool to start making the salmon cakes.
4 - Place the salmon meat on a bowl and season with salt, garlic powder and the freshly chopped herbs. Separate into two smaller bowls, one for the plain cakes and one for the pepper ones.
5 - Add 3 Tbsp of almond flour to the salmon meat and form balls using your hands. If you see that the mix is too wet add a bit more of almond flour until you can form the balls and they retain the shape. Place them on a plate and flatten them a bit. Reserve.
6 - Place the pepper mix on a chopping board and using a sharp knife cut them pretty finely or at your desired size. Don't over chop to prevent excess liquid. Add the peppers and the lime juice to the salmon meat and add 3 Tbsp of almond flour adjusting this amount, if needed. I also added some extra red pepper flakes to this ones because I just love a bit of heat on my salmon!
7 - First I filled my Tupperware containers with these salmon mix and pressed down on each compartment to make sure that I would have well defined patties. I used a small spoon to make sure that I was able to press down every single bit of salmon mix. With the rest of the salmon mix I formed small balls and did exactly like I had done with the plain salmon patties.
After having these perfectly shaped and pressed down I pilled them up on top of each other and finished with the plastic lid to seal them up. Ready for the freezer!
8 - To cook the salmon cakes heat up some olive oil in a non-stick pan and place them on medium heat until they're cooked on one side which takes about 3 minutes and flip them over to finish cooking on the other side. The cooking time will also depend on the thickness of the patties, the thinner they are the faster they'll cook up. Don't overfill the pan to make sure that the temperature stays pretty constant.
9 - Remove the cooked salmon cakes from the pan, add some more olive oil, if needed, and continue cooking all your salmon cakes.
10 - Serve the salmon cakes with grilled veggies or a fresh and colorful salad and enjoy! A bit of lime juice on top is also perfect for a final touch of freshness.
This delicious meal pictured below was amazingly refreshing on a warm spring day! Coleslaw with roasted potatoes, Brussels sprouts, roasted garlic sauerkraut and an amazing and quite spicy pepper salmon cake!
And you know what the best part of all this is?
I have four more delicious salmon cakes in the freezer for a lazy day when I don't feel like cooking but still want to have a healthy and satisfying meal.
What about you? Do you like salmon?
What are your favorite ways to cook it up and serve it at your house?
I've got this thing with butternut squash - I love it when it's cooked by me but whenever I ask for it when I'm eating out it seems to never come out quiet as good! I do love to play with different flavors and textures and I think that's what so amazing about cooking - you can always try something out of the ordinary, think outside the box: in most cases it works out pretty darn well!
This was a side dish that I tried while I was still on my Whole30. It goes perfectly well with meat, either grilled or roasted and, as a plus, the kids had the apples and walnuts as a dessert and it was a hit! They are not fans of squash but they tried it, as I always make sure they do every time I cook up something new and different. It's extremely important to expose them to all kinds of foods and ingredients and they will only know if they like it by trying it, right?
1 butternut squash
5 medium apples
1/2 cup roughly chopped pecans
juice of 1/2 lemon
1 Tbsp ground cinnamon
salt and pepper to taste
1 tsp garlic powder
1 Tbsp olive oil
1 Tbsp freshly chopped parsley
1 - Preheat the oven to 450 F.
2 - Start by preparing the butternut squash: cut it in half with a well sharped knife. Peel the squash and hollow the inside of each half and discard the seeds. Put the squash in a baking tray and cut some deep cuts (not going all the way through) like seen in the pictures. Season with salt, pepper, garlic powder and finish with the freshly chopped parsley.
3 - Evenly distribute the olive oil between the two squash halves. I use the spray bottle which makes it a lot easier to control the amount of fat I'm using in my cooking. It''s my usual way of getting the fat in my roasted veggies too, the spray is wonderful and you won't get too much fat in your cooking.
4 - Prepare the apple mix: wash the apples and cut them in quarters. Take off the seeds and stems and cut in big chunks or slices, whichever you prefer. Place the apples in a bowl and drizzle the lemon juice to help prevent the oxidation on the apple. Add the cinnamon and the chopped pecans and mix everything really well.
5 - Place the apple mix on the baking tray alongside the squash and bake for about 35 minutes or until the butternut squash gets golden as well as the apples. Don't cut the apples in small pieces or you'll end up with burnt apples! Not good!
As you can see, this recipe is extremely simple and can serve as a side for so many dishes or as an add-on to a simple salad and turn it into something completely different! If you're not doing a Whole30 round you can also drizzle some honey right at the end of the cooking time to give it a sweet natural touch and it'll turn out perfect too!
Next time I'll add some more nuts and apples to make sure that I have enough to eat this as a side and to have enough dessert for my kids! They went through this like crazy - better have the sweet tooth satisfied with some fruit and nuts than with some high sugar candy, right?
Since wrapping up my first Whole30 I found out several things about the effect that different foods have on me. I found out, among other things, that gluten IS the trigger to my migraines: I used to have 2-3 each week and I'm down to one a month which is amazing! This discovery allowed me to change the way I eat in order to control something that was really disturbing and disruptive to my daily life.
Coincidentally, I was contacted by Cappello's brand to whip up some recipes with their gluten-free products! They offer a great range of product, from pizza to pasta and cookie dough. Guess I won't be missing anything on my gluten-free diet! I decided to start with the gluten-free gnocchi because I've always wanted to try them but ended up never doing it. I can only say one thing: PERFECT!
This little golden clouds of puffiness were an absolute delightful meal, paired with roasted veggies that have now a precious place in my daily food routine. Getting them cooked and then crispy by sauteing them in garlic ghee was the perfect choice and resulted in a crunchy outside and a soft and creamy inside - I'm serious, you must try these gnocchi!
Ingredients (3 servings):
1 package of Capello’s gluten-free gnocchi
1 acorn squash
½ butternut squash
4 leaves of Lacinato kale
15 fresh wild-caught shrimp
Salt, pepper to taste
1 tsp garlic powder
1 tbsp fresh thyme leaves
1 tsp new bae seasoning (I used the Primal Palate one)
1 tbsp garlic ghee (I used the 4th and Heart one)
1 – The first thing to do is to start on roasting the veggies. Preheat the oven to 400 F.
2 - Wash the acorn squash and cut it in half, remove the seeds and cut thin slices. Peel the butternut squash and dice it finely.
3 – Line a baking sheet with parchment paper, spray some olive oil on it and place the veggies on top. Season with a bit more olive oil, salt, pepper, garlic powder and the fresh thyme leaves. Roast in the oven for about 25 minutes or until the veggies are cooked (time may vary according to the oven). Midway through the cooking time toss the veggies around so they get evenly cooked on both sides.
4 – Now, start working on those beautiful gnocchi. Get a big pan, fill it with filtered water and take it to a boil. When the water is boiling add the gnocchi and keep moving them around every 30 seconds or so, just like recommended in the package. When the gnocchi float that’s when you know they’re cooked through!
5 – Melt the garlic ghee on a pan and add the strained gnocchi. Let them brown and get the taste from the garlic ghee which is amazing! This process takes about 6-8 minutes but make sure to keep shaking the gnocchi around the pan, so they get brown all over – this step will give a wonderful crispiness that goes amazingly well with the creaminess of the inside of the gnocchi!
6 – When the gnocchi are golden remove them from the pan and cook the shredded kale for about 4 minutes, just enough time to get it flavored but not soggy. Add the gnocchi back to the pan. Turn the heat off.
7 – The last thing to do is to cook the shrimp. Season them with new bae seasoning and just grilled them on a bit of olive oil for just a couple of minutes on each side. Remove from the pan and reserve to drain any liquid that may come off.
8 – Assemble your dish: add the butternut squash to the pan where you have the gnocchi with the kale and plate each serving on a single serve dish. Add the acorn squash and the shrimp and that’s it! A feast for the yes and for the taste buds!
I can't wait to try the other products by this brand! As I'm writing this blog post I'm having another 6 weeks of soft food diet due to a second gum surgery that I had done. It's always boring to be limited to soups, smoothies, scrambled eggs, mashed banana, apple sauce and steamed fish but...it's necessary! Can't wait too get back to solid food and start creating delicious meals again!
In the meantime I have some tasty suggestions that I've cooked these past few weeks and that I want to share with all of you. Stay tuned for another great recipe on Thursday!
If you follow my Instagram account you know that a lot has happened between my last blog post and now!
I had laser gum surgery done on my left side gums (upper and lower) which has limited my meal options a lot in these last 4 weeks. I was on a restricted soft food diet until last week, when I got the OK from my periodontist to get on with "regular" food, but only chewing on the right side of my mouth. Well, I'll take an upgrade from a bad situation any chance I get and this was the perfect opportunity to start trying out new recipes at home and share them on the blog, again!
At the same time, I'm still on my Whole30 journey and I'm now on the reintroduction phase. I've tried dairy, legumes and non-gluten grains and, as soon as I finish that phase, I'll write everything down on a detailed blog post with all my conclusions including if I got to find out about the foods that trigger my migraines which was, after all, the reason to start the whole process!
The recipe I'm sharing today was the last one I got to cook before I got my surgery. As some of you know I got some amazing wild caught Alaskan fish from Virgin Bay Seafood Co. and I've been thinking about it all through this period when I couldn't eat proper food, as I call it! I chose some amazing halibut portions and I cooked them in the oven with some rainbow carrots and broccoli...what can I say? When you have prime ingredients the best thing to do is keep it simple and let the fish shine on its own...and did it shine!
The texture of the halibut was firm and the taste was surprisingly fresh and delicate. I didn't want to overpower it with other flavors and it turned out perfect. If you get a chance, take a look at the company's website and check out the offers in terms of package so you can get your hands on some marvelous wild caught fish from Alaska. I can't wait to try their salmon!
One thing is certain: there really is a huge difference in taste and texture between farmed fish and wild caught fish. Of course the price you pay to get it is higher, as it should, because the superior quality has costs and they are really well known by all of us. The real question is: would you rather pay more for healthier and tastier fish or for healthcare and medicines when the quality of what you eat shows up in some sick and unpleasant way? I choose healthy for me and for my family and I've been trying to improve our food choices in order to improve our health and general well being as well as paying attention to sustainable options that lower the impact that we have on our planet. It is ours to keep safe and protected.
1 - Preheat the oven on 400 F. Peel the onion and slice it in thick slices. Saute them in olive oil and add the garlic and the bay leaf. Season with the jerk seasoning and let it cook for about 10-15 minutes until it starts to get brownish. Arrange the onion on the bottom of the baking sheet, in the center so it can be shielded from the heat of the oven, by the fish.
2 - Place the halibut portions in the center of the baking sheet and arrange the carrots around it. Wash the broccoli crown and cut off the florets to distribute them alongside the carrots. Season with salt, pepper, garlic powder and lemon juice. Drizzle a generous amount of olive oil on the vegetables and arrange the lemon slices by the fish. Sprinkle some freshly chopped parsley and bake it in the oven for about 25 minutes, keeping an eye on it.
3 - When the fish is ready turn off the oven and take the baking sheet out, not to overcook the fish. Boil the eggs and peel them to serve alongside with the fish and the vegetables.
This was a perfectly healthy and delicious dinner for the whole family!
The kids love fish and if you add eggs to it it's like "the best meal ever"! Isn't it rewarding to hear something like that from them when they're 7 and 9 years old? Teaching them how and what to eat has become another task as a mom and I'm taking it very personally; getting children on the path of healthy food it's an investment in their future health and teaching them things like reading ingredient labels and identifying unhealthy options really is looking out for them.
I'm proud to be an interested mind and I hope to influence my kids' decisions in terms of foods, for as long as they let me! I hope that by the time they start making their own decisions, eating outside, they'll have the tools and information to make the right choices and to practice a balanced diet with real food!