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DAYS 43-49
DAY FORTY-THREE
7:30 AM - Up a little early so I can close on my house. The process is pretty easy and I feel safe about it and such. We do it on the front porch with 6 foot folding table.
8:30 AM - I need to re-caulk the side door trim before I can start painting so I do that while I make my chemex. This is fun (not) because I don’t own a caulk gun.
10:30 AM - Eat a plant yogurt
12:00 PM - Snack on chips and salsa – damn the salsa I made is so good this time. Also make salad for lunch. I’m set up in the kitchen today which is clearly a bad scene because I keep going to the pantry for more snacks. Relocate to the bedroom.
2:00 PM - I really should get my barre class out of the way today. I have a 4PM happy hour and I know I won’t want to work out after that, so I do a 10 minute low impact ride and then start class.
4:00 PM - I get done with most of the class and hop on zoom. Make refried beans in the instant pot for dinner while we chat.
5:00 PM - Finish the zoom and knock out the last 10 minutes of barre. I don’t like to split the classes up like that but oh well.
6:00 PM - Finish making the beans as well as rice and jackfruit for burritos. K isn’t hungry so I watch an episode of The Challenge before making the burritos.
7:30 PM - Ok these are really good. Dang! I don’t want to drink tonight so I open a La Croix and try to hydrate.
DAY FORTY-THREE TOTAL: $0
DAY FORTY-FOUR
8:00 AM - I’m awake and I feel really good. K is still pretty conked out and I get the idea to go to Cartel. I haven’t been in a few months because cases were super high but now seems like a good opportunity. This is the one thing I do behind K’s back. It’s contactless and it’s super safe so I don’t really consider it to be a risk but I know he isn’t ready to drink things directly out of containers they’re served in on the same day you buy them so let’s just leave this between us. Buy a hot oat milk latte and tip $10. $17.57
10:00 AM - Make a chemex so K doesn’t suspect anything. Hang with him on the couch for a bit and then start moving around the furniture in the kitchen to start taping.
11:30 AM - Take a break to cook breakfast - tofu/egg tacos with field roast sausage.
12:15 PM - Back to taping. It takes forev, but I think I did a good job.
3:45 PM - First coat done. Watch an episode of The challenge before I apply the second.
5:30 PM - Done with the second. Watch more of the challenge.
7:00 PM - Dinner tonight is pozole. I take my time making it and drink a glass of wine while I cook.
8:00 PM - Dang this is so delicious.
DAY FORTY-FOUR TOTAL: $17.57
DAY FORTY-FIVE
9:00 AM - Woah I am SO SORE. What the hell? My quads. Make a chemex and work on putting the kitchen back together, but I run out of time and have to meet with S and her BF on zoom. K joins me and it’s a really good time.
11:15 PM - Ok back to tape removal.
12:15 PM - Done! / Looks good! Make more tofu tacos for breakfast.
2:00 PM - My boss is applying for citizenship in the US and she asked me to help build her a website. I have totally spaced it over the past two weeks and get cracking on it today. Make some good progress and send her what I have.
4:00 PM - Watch some episodes of The Challenge. For whatever reason this feels like the first time I’ve actually relaxed this weekend and I am here for it.
6:00 PM - We drive to a bar I DJ at on the reg during non-pandemic times to do a pick up of their Valentine’s Day special. Neither K or I are big V Day fans and we feel like this is good enough to “celebrate.” We get two veggie dogs, fries and a bottle of wine to take home. J (my friend who owns the bar) runs my card for $31ish and I tip $20. K insists he pays and he venmos me $50. $1.89
7:00 PM - I haven’t had fries in like… a year. And these ones are really delicious! The wine is good too. Spend the rest of the evening catching up on my blog. I haven’t felt very motivated to work on it this month.
8:00 PM - Get a charge from Amazon… S is buying movies again. Make a venmo request for $16 and she fulfills it. $0.19
DAY FORTY-FIVE TOTAL: $2.08
DAY FORTY-SIX
8:30 AM - WOW I am still sore WTF. Make a chemex and notice my tea kettle has a rust spot. Damnit. At this point, I would rather just buy an electric kettle with a gooseneck spout to get rid of both of my kettles, but I’m trying to stick to my budget this month. I’ve been covering K’s groceries throughout the pandemic and he owes me around $2k at this point. Because of this, I’ve kind of cut back on clothing and other frivolous purchases until he starts to pay me back so I can still save money every month. But rust is rust and I don’t want to get sick. Buy a Stagg EKG kettle with a nice wood handle. $160.62
10:00 AM - plant yogurt, a clementine and Pure Barre weekly charge. $15
12:00 PM - It’s salad time but I’m kind of out of tempeh and am a little burnt out on the miso Asian vibe anyways. Toss together some greens, bell pepper, onion, carrots, snap peas, cucumber, and a frozen Quorn spicy chicken patty and top it with cashew ranch. It’s honestly really good.
4:00 PM - Call M to wish him a happy bday. Tell him either next Sunday or the Sunday after that we will do a lunch thing together in his backyard to celebrate. Drink a nuun while we chat.
5:15 PM - I do a pure barre workout but make the mistake of doing it on my work computer at the post-workday slacks are coming in hot this AM. My body’s HR doesn’t really pick up but I still feel proud of myself for pushing thru the soreness.
7:00 PM - K and I eat big burritos for dinner with jackfruit, beans, rice, lettuce, tofutti sour cream, cheeze, and jalapenos with chips and salsa. They’re so good and I am sad that we’re out of tortilla chips and salsa now.
8:00 PM - Since dinner was kinda big and I had fries yesterday, I spend the evening hydrating instead of drinking wine. K and I watch a 4 part docuseries on Elisa Lam & the Cecil Hotel. At some point he goes off to work on some stuff and I wrap up this website I’m building for my boss who is working on getting her green card.
DAY FORTY-SIX TOTAL: $175.62
DAY FORTY-SEVEN
9:00 AM - Make a chemex. Finish the site and send it to my boss who approves. Hopefully I don’t have to actually post it for her. I hate dealing with hosting and such.
10:00 AM - I don’t really want yogurt today and find a small portion of tofu scramble leftover from Sunday. Heat that up and top with truffle hot sauce.
12:00 PM - Kill the rest of the salad ingredients today by making the same dish as yesterday but with peas instead of red bell peppers. Review the site I made for my boss. She sends me a $100 amazon gift card! How sweet.
5:00 PM - Get sucked in a meeting and am not able to leave until 5:30. I’m not interested in exercising this late so I zone out on the couch for a bit and snack on some gf pretzels. Start a new season of The Challenge. Drink a glass of wine.
7:00 PM - Heat up leftover pozole for dinner. Eat with K while we “watch” a hockey game.
8:30 PM - Pour another glass of wine and chat on the phone with Q. I end up feeling super antsy halfway through our conversation and decide to take a walk. I do a nice loop down to the lake and back to my house. Next time we decide that we will walk together.
10:30 PM - I check my phone after our conversation to see 100 slack messages from various team members. Looks like there is something going on which will affect the report I have to give tomorrow. Read thru, ask some questions and feel good about what I have to change.
DAY FORTY-SEVEN TOTAL: $0
DAY FORTY-EIGHT
8:15 AM - Up a little early today so I can adjust my report. Make a chemex while I pull numbers.
9:30 AM - Present the info. It’s good stuff! My boss is out of town so I think today should be pretty chill. Get a note from my bank that the wire of leftover funds from the mortgage stuff has been transferred to my checking totaling $1250.39.
12:00 PM - Make broccoli fried rice for lunch. Things turn chaotic for the rest of the day and by the time I know it, it’s 4:00 PM
4:15 PM - Decide to cut out early today and take a live barre class. 20 minutes in (10 minutes before 5), I get a message from my teammate asking to hop on zoom. She has computer issues so I’m actually able to finish the class before she’s ready.
7:00 PM - Finally done working. Rinse off and make pasta for dinner. Drink 3 glasses of wine.
9:30 PM - K and I play Mario Kart for a while before turning in.
DAY FORTY-EIGHT TOTAL: $0
DAY FORTY-NINE
8:30 AM - Today has to be more chill than yesterday… It just has to be. Make a chemex. See that my hair dresser is selling shirts for her shop. Venmo her. $25
12:00 PM - Prep chicken seitan shreds. Broccoli fried rice for lunch with seltzer.
1:30 PM - Finish making the seitan, eat an apple, gf pretzels and carrots. I realize I forgot to eat breakfast this AM. Ugh.
5:00 PM - My butt is super sore from yesterday but I do my barre workout anyways. It’s so nice to not be interrupted. My cal burn is low but I don’t even care. It’s just nice to move.
6:00 PM - Rinse off and prep dinner. We make buffalo chicken sandwiches with roasted potatoes. They turn out pretty good and I’m excited to eat them over the next few days.
8:00 PM - Drink a glass of wine. I google if I can have more since I’m getting the COVID vaccine tomorrow and it seems like one is ok but maybe not more so I decide against it.
DAY FORTY-NINE TOTAL: $25
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healthy dinner recipes
Looking For Healthy Dinner Recipes?
These are the best healthy dinner recipes thoughts that our perusers return to over and over for delicious and nutritious recipes. For quite a long time, we've been composing healthy dinner recipes here on A Easyrecipes.info. Because: if you’re going to the trouble of eating dinner, why not make both delicious and nourishing? This is the energy that energizes us without fail, creating recipes that you'll love to prepare for your loved ones. I needed to make an assortment of a portion of the recipes that have gotten overwhelming applause from our perusers and supporters for being good, however healthy dinner thoughts. What's our meaning of healthy? I don't follow any diet plan explicitly. How we eat by and large follows the Mediterranean diet: parcels and heaps of vegetables and natural products, entire grains, and healthy fats like olive oil. Our concept of health is less about carbohydrate contents and progressively about supplements and a variety of veggies. Did I notice bunches of and loads of vegetables? Huge numbers of the recipes you'll discover here are vegetarian or vegan; however, they taste so delicious you don't feel like you're doing any penances. We trust you'll appreciate these healthy dinner recipes as much as we do!
And now, our best healthy dinner recipes!
healthy dinner recipes
1. Best Grilled Shrimp Foil Packets Recipe
Try these easy & delicious Grilled Shrimp Foil Packets from Easyrecipes.info at your next BBQ!
healthy dinner recipes
INGREDIENTS
1 1/2 lb. large shrimp, peeled and deveined
2 cloves garlic, minced
2 smoked andouille sausages, thinly sliced
2 ears corn, each cut crosswise into 4 pieces
1 lb. red bliss potatoes, chopped into 1-in pieces
2 tbsp. extra-virgin olive oil
1 tbsp. Old Bay seasoning
Kosher salt
Freshly ground black pepper
2 tbsp. freshly chopped parsley
1 lemon, sliced into thin wedges
4 tbsp. butter
DIRECTIONS
Preheat grill over high heat, or preheat oven to 425°. Cut 4 sheets of foil about 12 inches long. Divide shrimp, garlic, sausage, corn, and potatoes evenly over the foil sheets. Drizzle with oil, then add Old Bay seasoning and season to taste with salt and pepper. Toss gently to combine. Top each mixture with parsley, lemon and a tablespoon of butter each.
Fold foil packets crosswise over the shrimp boil mixture to completely cover the food. Roll top and bottom edges to seal them closed.
Place foil packets on grill and cook until just cooked through, about 15 to 20 minutes (or transfer to oven and bake for 20 minutes).
NOTES
Also try this 14 Healthy Recipes to Lose Weight
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healthy dinner recipes
2. Chicken and Avocado Burritos
Burritos stuffed with juicy chicken, cool and creamy avocado, oozy gooey melted cheese, spicy salsa verde and sour cream!
healthy dinner recipes
INGREDIENTS
4 burrito sized tortillas (corn tortillas for gluten-free), warmed
1 pound cooked chicken, sliced or shredded
1 large avocado, diced
1 cup Monterey Jack cheese, shredded
1/4 cup salsa verde
1/4 cup sour cream or greek yogurt
2 tablespoons cilantro, chopped
DIRECTIONS
Assemble the burritos, optionally toast, and enjoy!
Option: Use taco lime grilled chicken, cilantro lime grilled chicken or tequila lime grilled chicken instead of plain chicken.
NOTES
Also try this 14 Simple Meal Plan to Lose Weight
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healthy dinner recipes
3. Easy Crockpot Buffalo Chicken Sandwiches (4 Ingredients!)
Looking for easy crockpot chicken recipes? This shredded buffalo chicken is made with just 4 simple ingredients! It's so dang good in a hoagie roll, or even on a salad if you're keeping it low carb. Cook it on high or low in your slow cooker, and enjoy it for lunch or dinner recipe.
healthy dinner recipes
INGREDIENTS
3-4 large chicken breasts (about 1.5 pounds)
1 (12oz) bottle of Frank's Buffalo Wing Sauce
1/2 packet ranch seasoning mix (about 2 tbsp)
2 tbsp butter
hoagie rolls for serving
DIRECTIONS
Spray your slow cooker with non-stick cooking spray. Place the chicken, buffalo sauce, and ranch seasoning mix in, and cook on LOW for 4-5 hours or high for about 3 hours.
Once the chicken is fully cooked, use a couple of forks to shred the meat (I find it easiest to place the chicken on a cutting board to shred, and then put it back into the crockpot with the juices).
Once shredded, add 2 tbsp of butter to the crockpot and allow it to melt; stir to combine.
That's it! I find it best served on hoagie rolls drizzled with a little ranch dressing. You can also serve with blue cheese crumbles or coleslaw.
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healthy dinner recipes
4. Oven Baked Chicken Parmesan
This delicious Oven Baked Chicken Parmesan recipe is easy and doesn't require any frying. Because this chicken Parmesan is baked, it is healthy, quick and easy! Make this crispy baked Parmesan crusted chicken for dinner tonight in about thirty minutes!
Healthy Dinner Recipes
INGREDIENTS
2 tablespoons olive oil
2 chicken breasts About 1 pound of chicken total
1 egg
1 cup panko bread crumbs
1/2 cup parmesan cheese fresh grated
1 teaspoon dried oregano
1/2 teaspoon garlic powder
1 teaspoon kosher salt
1/2 teaspoon black pepper
1 cup marinara sauce
1 ½ cups shredded mozzarella
2 tablespoon minced parsley optional, for garnish
DIRECTIONS
Line a baking sheet with foil, brush foil with olive oil. Adjust oven rack so that is in the second from the top space. Preheat the oven to 400°F.
Cut the chicken breasts in half and pound to even thickness: Cut through the middle of the chicken breast as if you are going to butterfly it (cutting it open like a book), but cut all the way through to make two equal sized pieces.
After cutting the chicken breasts in half, place them in a gallon sized zip top bag in an even layer, seal it, then pound them to an even thickness using a meat pounder or a rolling pin. You can also place the chicken breasts between two layers of cling wrap instead of a zip top bag if you prefer.
Pat the chicken breasts dry with a paper towel, then season with salt and pepper.
In one shallow dish, mix together panko bread crumbs, grated parmesan cheese, salt, pepper, garlic powder, oregano, and black pepper.
In another shallow dish, whisk one egg.
Dip one chicken breast into the egg, then into the bread crumb mixture. Ensure chicken breast is fully coated in the crumb mixture, and gently press with your hand do help the crumbs stick to the chicken. Place chicken breast on prepared baking sheet, repeat with remaining pieces of chicken.
Place baking sheet in oven on the second from the top rack. Bake for 15 minutes, or until cooked through.
Flip chicken, pour 1/4 cup of marinara sauce over each piece of chicken, then top with cheese. Place back in the oven. Turn on the broiler. Broil for 2-4 minutes, until cheese is melted and bubbly and edges of chicken are browning.
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healthy dinner recipes
5. Whole30 Steak Bites with Sweet Potatoes and Peppers
This recipe for Whole30 steak bites is packed with tons of flavor and huge pops of vitamins thanks to colorful sweet potatoes and bell peppers. It's an easy, approachable weeknight dinner recipe that's ready in under 45 minutes.
healthy dinner recipes
INGREDIENTS
1 large sweet potato (about 12 ounces), diced into 1" pieces
1 tsp sea or kosher salt
1 lb flat iron steak, diced into 1" pieces
3 tbsp olive oil, divided
2 cloves garlic, minced
2 bell peppers, seeded and diced into 1" pieces
4 green onions, thinly sliced
2 tbsp coconut aminos
2 tsp cracked black pepper
2 tbsp fresh chopped cilantro
DIRECTIONS
Place the diced sweet potatoes into a microwave safe bowl, then sprinkle with 1 teaspoon salt. Cover with a plate and microwave on high until just barely tender, 4-6 minutes. Stir once halfway through. The potatoes are ready when you can piece one with the tip of a knife and meet just a bit of resistance. Take care not to overcook at this stage or they'll turn out mushy later.
Heat a 12” skillet over high heat. Add 2 tablespoons olive oil and heat until shimmering. Add the steak in a single layer. Cook, turning every two minutes, until the pieces are browned and the center is medium, about 10 minutes. Remove the steak from the skillet using a slotted spoon and set aside onto a plate.
Add the third tablespoon olive oil to the skillet. Add the sweet potatoes, toss to coat in the fat and cook until browned, stirring occasionally, until browned, 3-4 minutes.
Make a well in the center of the pan and add the garlic. Sautee, stirring occasionally, until fragrant, about 1 minute.
Add the bell pepper and scallions and toss with the potatoes. Sautee, stirring occasionally, until the peppers are bite tender, 3-4 minutes.
Add the steak and juices back to the pan along with the coconut aminos. Toss all ingredients and cook an additional 1- 2 minutes until the liquid has evaporated.
Add the pepper and cilantro, toss, and remove from heat. Portion onto plates, top with additional fresh cilantro if desired, and serve immediately.
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healthy dinner recipes
6. Chicken Avocado Salad Roll Ups
Chicken Avocado Salad Roll Ups are great appetizers for a party, healthy lunch for kids or light and easy dinner for whole family.
healthy dinner recipes
INGREDIENTS
2 cups shredded chicken
1 ripe avocado- mashed
2–4 tablespoons plain Greek yogurt (start with 2 and add more if the salad seems to dry)
1 ½–2 tablespoons lime juice
2 tablespoons finely diced red onion
2 green onion-sliced
Freshly ground black pepper- to taste
¼ teaspoon salt (or more to taste)
½ teaspoon garlic powder
1 ½ tablespoon fresh cilantro or parsley- chopped
½ cup shredded Cheddar cheese
5–6 Tortillas (8 or 10 inch diameter)
DIRECTIONS
NOTES: I had enough filling for 5 tortillas (10 inch diameter). You can use 6 (8 inch) tortillas.
In a large bowl combine all ingredients for Chicken Avocado salad. Stir until evenly blended.
Spread the mixture over tortilla and roll up tightly. Repeat with remaining salad.
Slice with serrated knife into ½ inch slices. You can slice them immediately or refrigerate until firm (about 30 mins). It’s easier to slice when chilled.
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healthy dinner recipes
7. Spicy Shrimp Tacos with Avocado Crema
These Spicy Shrimp Tacos are marinated in delicious spices and sit on top of a homemade slaw with an avocado crema perfect for taco tuesday or any day of the week!
healthy dinner recipes
INGREDIENTS
Shrimp Marinade
1lb shrimp, uncooked, peeled, deveined, tails removed
1 tsp dark chili powder
1 tsp smoked paprika
1/2 tsp ground cumin
1/2 tsp dried oregano
1 tsp garlic minced, (or 1/2 tsp garlic powder)
1/2 tsp red pepper flakes
1/2 tsp kosher salt
Juice of 1 lime (about 2 tbsp)
3 tbsp avocado oil
Taco Elements
1 cup shredded green cabbage
1 cup shredded purple cabbage
8–10 small flour or corn tortillas, lightly toasted
Garnish:
Fresh cilantro
Lime wedges
Avocado Crema
1 medium avocado, seed removed and flesh scooped out
1/2 cup cilantro
1 jalapeño, seeds removed
3 cloves of garlic, peeled
2 limes, juiced (3 tbsp)
1/2 cup plain greek yogurt
3 tbsp avocado oil
3 tbsp water
1/2 tsp kosher salt
DIRECTIONS
In a small bowl, whisk together the marinade ingredients: 3 tbsp avocado oil, lime juice, chili powder, smoked paprika, cumin, oregano, garlic, red pepper flakes, and kosher salt. Add in prepped shrimp, stir to coat all the shrimp with marinade. Place in refrigerator and marinate for minimum 30 minutes.
While the shrimp is marinating, in a food processor add the avocado crema ingredients: avocado, cilantro, jalapeño, garlic, lime juice, yogurt, olive oil, water and kosher salt. Pulse until all the ingredients are smooth. If the consistency is too thick, add another tbsp of water. Set aside.
Using a mandoline or knife, shred the cabbages. Place in a small bowl, add a few spoons of the crema and toss to combine. Save the rest of the crema to drizzle over the tacos at the end.
You can either cook the shrimp in a cast iron skillet or grill them.
Grill method: Skewer the shrimp on either soaked bamboo or metal skewers. Preheat the grill. Over medium direct heat, cook the shrimp for 5-7 minutes, flipping them midway through. You want the outside slightly charred and pink, with the inside white.
Cast iron method: In a seasoned cast iron skillet over medium/high heat, give each shrimp a good shake (to get rid of some excess marinade) and add it to the pan. Cook the shrimp for 5-7 minutes flipping halfway through. You are looking for the same preparedness as above.
Assemble the tacos: Place the tortilla down, add a few spoons of the cabbage slaw, add a few shrimps, drizzle avocado crema over the top, garnish with fresh cilantro, serve with lime wedges!
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healthy dinner recipes
8. Healthy Baked Eggplant Parmesan
Make a healthy baked eggplant parmesan with crispy almond flour-coated eggplant slices that are baked — no frying or bread crumbs needed!
healthy dinner recipes
INGREDIENTS
2 medium eggplants, sliced into 1/2” thick rounds
2 large eggs
1 cup almond flour*
1 cup freshly grated Parmesan, divided*
2 teaspoons Italian seasoning
1/2 teaspoon sea salt
Freshly ground black pepper
Cooking spray
1 24 oz jar (3 cups) marinara sauce
2 cups shredded mozzarella*
1/3 cups thinly sliced basil
DIRECTIONS
Preheat oven to 425°F. Line two large baking sheets with parchment paper and coat with cooking spray. In a shallow bowl, whisk together almond flour, 1/2 cup Parmesan, Italian seasoning and ½ teaspoon sea salt. Season with salt and pepper.
In another shallow bowl, whisk eggs with 2 Tablespoons water and season with salt and pepper.
Dip an eggplant slice into the egg wash, then sprinkle the almond flour parmesan mixture over each side of the eggplant slice. Place on baking sheet. Repeat to coat all eggplant slices. Spray tops lightly with cooking spray.
Bake until soft inside, and golden and crisp on the outside, about 30 minutes, flipping around the 15 minute mark.
In a large baking dish, add 1 cup of marinara and spread evenly. Add an even layer of baked eggplant slices. Add another 1 cup of sauce. Sprinkle with 1 cup mozzarella, ¼ cup of the remaining Parmesan and 1/4 cup fresh basil. Top with another layer of baked eggplant slices and spread on 1 cup of sauce. Top with 1 cup of mozzarella cheese, ¼ cup parmesan and remaining fresh basil.
Bake, uncovered, until top is bubbly and golden, about 15 to 20 minutes.
NOTES
If you have a nut allergy, feel free to use 1 cup of bread crumbs instead of the almond flour.
If you want to keep this dairy-free, use dairy-free cheese options.
Inspired by Eating Well Magazine.
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healthy dinner recipes
9. Pineapple Chicken and Rice
Pineapple Chicken and Rice Dinner Recipe. Tender chicken cooked in a sweet pineapple honey Dijon sauce and served over rice.
healthy dinner recipes
INGREDIENTS
1 and half pounds boneless chicken breasts
1 teaspoon dried thyme
1/2 teaspoon salt
1/8 teaspoon pepper
1 tablespoon vegetable oil
1 can 20 oz. sliced pineapple save the juice for the sauce
1 tablespoon cornstarch
1/4 cup Dijon mustard
1/4 cup honey
2 garlic cloves minced
4 servings of cooked rice.
DIRECTIONS
Season chicken with thyme, salt and pepper.
Over medium heat brown the chicken in the vegetable oil.
Drain pineapple slices and reserve the juice.
Combine cornstarch and 2 oz. of the pineapple juice and set aside.
In a separate bowl combine remaining juice with mustard, honey, and garlic.
Add dijon mixture to the pan, reduce heat and cover.
Allow to simmer for 15 minutes.
Remove chicken from the pan.
Stir the cornstarch mixture and add to the pan and bring to a boil.
Stir for 2 minutes.
Reduce heat and return chicken to the pan. Flip chicken in the pan to get it nice and coated with the sauce.
Add pineapple slices to pan (on top of chicken and around the chicken) cover for 2-3 minutes to allow pineapple to heat through.
Serve over rice.
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healthy dinner recipes
10. Stuffed Pepper Casserole
This Stuffed Pepper Casserole has all the delicious flavors of regular stuffed peppers but turned inside out and made in one pan, keeping the mess to a minimum!
Healthy Dinner Recipes
INGREDIENTS
1 lb ground beef
1 green pepper diced
1 red pepper diced
1 medium onion diced
1 tsp oregano
Salt & pepper
3 cloves garlic minced
2 cups beef broth
1 15 oz can diced tomatoes (petite for regular)
1 8 oz can tomato sauce
1 Tbs balsamic vinegar
1 cup long grain white rice
1-2 cups Colby Monterey Jack cheese
DIRECTIONS
In high sided pan add your ground beef, peppers, onion, oregano, salt and pepper and cook until beef is no longer pink and vegetables are tender.
Add in garlic and cook until aromatic, about 1 minutes.
Add in your beef broth, tomatoes, tomato sauce and balsamic vinegar, stir to combine then bring to a boil.
Add in your rice and stir to combine, cover and simmer for 20-25 minutes until rice is tender and juices are mainly soaked up.
Remove from heat and stir in 1 cup cheese.
Top with remaining cheese and place cover back on to melt.
Serve with chopped parsley if desired.
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healthy dinner recipes
11. Spinach Lasagna Roll Recipe
These EASY Spinach Lasagna Roll ups are totally delicious, perfect for entertaining or serving for weeknight meals. Freezer friendly.
healthy dinner recipes
INGREDIENTS
2 cups homemade marinara sauce, plus more for serving
9 uncooked lasagna noodles, wheat or gluten-free
10 oz package frozen chopped spinach, thawed and squeezed well
15 oz part skim ricotta cheese, I like Polly-o
1/2 cup grated Parmesan cheese
1 large egg
kosher salt and fresh pepper
9 tbsp about 3 oz part skim mozzarella cheese, shredded
DIRECTIONS
Preheat oven to 350°F. Ladle about 1 cup sauce on the bottom of a 9 x 12 baking dish.
Cook noodles according to package directions, then drain.
Combine spinach, ricotta, Parmesan, egg, 1/2 teaspoon salt and black pepper in a medium bowl and mix.
Place a piece of wax paper on the counter and lay out lasagna noodles. Make sure noodles are dry. Take 1/3 cup of ricotta mixture and spread evenly over noodle. Roll carefully and place seam side down onto the baking dish. Repeat with remaining noodles.
Ladle remaining sauce over the noodles and top each one with 1 tbsp mozzarella cheese. Put foil over baking dish and bake for 40 minutes, or until cheese melts. Makes 9 rolls.
To serve, ladle a little sauce on the plate and top with lasagna roll.
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healthy dinner recipes
12. Crispy Garlic Parmesan Brussels Sprouts
Easy-to-make roasted brussels sprouts that will win anyone over. Even the little ones! This recipe comes together in under 30 minutes and is FULL of amazing flavor!
healthy dinner recipes
INGREDIENTS
1 1/2 lbs brussles sproouts, (ends trimmed and sliced in half)
2 tbsp unsalted butter, (melted)
2 tbsp olive oil
1/2 tsp salt, (more or less - to taste)
1/4 tsp pepper, (more or less to taste)
1 tsp garlic powder
1/2 tsp onion powder
1/3 cup panko breadcrumbs, (or regular breadcrumbs)
1/4 cup grated parmesan cheese
DIRECTIONS
Preheat oven to 400 degrees F. Spray a baking sheet with nonstick spray.
Trim the ends off of the brussels sprouts. If you have a mixture of large and small brussels sprouts, slice the larger ones in half or quarters. Keep the small brussels sprouts intact.
If using all small brussels sprouts, slice in half or keep whole. I prefer mine sliced in half if they are not too small to get a nice crisp edge when they roast cut-side down.
To a large bowl, combine the melted butter, olive oil, salt, pepper, garlic powder, and onion powder. Stir to fully combine. Add in the brussels sprouts and gently toss to thoroughly combine with the butter mixture.
Next, add in the panko and parmesan cheese. Toss gently to combine.
Transfer the brussels sprouts to the prepared baking sheet, making sure to create a single, spaced out layer. Arrange any sliced sprouts cut-side down.
If you have any leftover breadcrumb/cheese mixture, simply sprinkle overtop of the sprouts and press down slightly to help it stick.
Bake 15-20 minutes or until sprouts are fork-tender and lightly browned. Check at 15 minutes. Roasting time will vary based on the size of the sprouts. It's important to keep an eye on them to avoid burning.
Best served right out of the oven. Garnish with additional parmesan cheese, if desired.
NOTES
BAKE TIME: Please keep in mind that roasting time will vary depending on how large OR small the brussels sprouts are. The bake time listed above (15-20 minutes) is based on 1.5 lbs of smaller brussels sprouts. Check at 18-20 minutes for larger brussels sprouts and go from there.The sprouts should be lightly browned, crisp, and fork-tender when done. It's very easy to overcook them, so keep an eye on them.
MAKE AHEAD? I do not recommend making these ahead of time. They are best served freshly roasted out of the oven. Leftovers will soften as they sit and will be difficult to crisp up again without overcooking them.
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healthy dinner recipes
13. Asian Chicken Lettuce Wraps
Looking for an easy Asian chicken recipe? This P.F. Chang lettuce wrap copycat from Easyrecipes.info is a great low-carb dinner!
healthy dinner recipes
INGREDIENTS
3 tbsp. hoisin sauce
2 tbsp. low-sodium soy sauce
2 tbsp. rice wine vinegar
1 tbsp. Sriracha (optional)
1 tsp. sesame oil
1 tbsp. extra-virgin olive oil
1 medium onion, diced
2 cloves garlic, minced
1 tbsp. freshly grated ginger
1 lb. ground chicken
1/2 c. water chestnuts, drained and sliced
2 green onions, thinly sliced
Kosher salt
Freshly ground black pepper
Large leafy lettuce (leaves separated), for serving
Cooked white rice, for serving (optional)
DIRECTIONS
Make the sauce: In a small bowl, whisk together hoisin sauce, soy sauce, rice wine vinegar, Sriracha, and sesame oil.
In a large skillet over medium-high heat, heat olive oil. Add onions and cook until soft, 5 minutes, then stir in garlic and ginger and cook until fragrant, 1 minute more. Add ground chicken and cook until opaque and mostly cooked through, breaking up meat with a wooden spoon.
Pour in sauce and cook 1 to 2 minutes more, until sauce reduces slightly and chicken is cooked through completely. Turn off heat and stir in chestnuts and green onions. Season with salt and pepper.
Spoon rice, if using, and a large scoop (about 1/4 cup) of chicken mixture into center of each lettuce leaf. Serve immediately.
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healthy dinner recipes
14. Healthier Broccoli Chicken Casserole
This healthier Broccoli Chicken Casserole recipe is made with tender chicken and broccoli, your choice of pasta, and the BEST creamy cheddar mushroom sauce.
healthy dinner recipes
INGREDIENTS
8 ounces uncooked pasta* (I used whole-wheat rotini)
1 large head of broccoli*, cut into bite-sized florets (about 1 pound of florets)
2 tablespoons butter or olive oil
1 small white onion, thinly sliced
8 ounces baby bella (cremini) mushrooms, thinly sliced
4 cloves garlic, minced
3 tablespoons flour
1 cup chicken or vegetable stock
1 1/2 cups milk
1 teaspoon Dijon mustard
1/2 teaspoon fine sea salt
1/4 teaspoon freshly-cracked black pepper
2 cups (8 ounces) shredded sharp cheddar cheese, divided
2 cups diced (or shredded) cooked chicken
DIRECTIONS
Heat oven to 400°F.
Cook pasta in a large stockpot of generously-salted boiling water until it is al dente. However, about 1 minute before the pasta is done, add the broccoli to the boiling pasta water and stir until combined. Drain both the pasta and broccoli, and set aside.
Meanwhile, heat the butter (or oil) in a large sauté pan over medium-high heat. Add the onion and sauté for 3 minutes, stirring occasionally. Add the mushrooms and garlic and sauté for 5 more minutes, stirring occasionally, or until the mushrooms are cooked through.
Sprinkle the flour evenly over the onion mixture and stir until combined. Cook for 1 minute, stirring occasionally. Add in the stock, and stir everything together until most of the clumps are gone. Add in the milk, Dijon, salt and pepper and stir until combined. Continue cooking the sauce until it reaches a simmer. Then remove from heat and stir in 1 cup of the shredded cheese until it is combined. Taste and season with additional salt and pepper, if needed.
In a large 9 x 13-inch baking dish, combine the cooked pasta, broccoli, mushroom sauce and chicken. Toss until combined. Smooth the casserole out into an even layer.
Bake uncovered for 15 minutes. Then remove pan from the oven, sprinkle the remaining cheddar cheese evenly on top of the casserole, and bake for 10 more minutes or until the cheese is nice and melty.
Serve warm, garnished with extra black pepper and/or fresh herbs, if desired.
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healthy dinner recipes
15. Black Bean Avocado Crunch Wrap
When I'm craving a Cruchwrap Supreme, I don't go to Taco Bell, I stay at home. In fact, I can proudly say that I have perfect Crunchwrap Supreme Recipe.
healthy dinner recipes
INGREDIENTS
CRUNCH WRAP
4 large whole wheat burrito tortillas, plus 4 small tortillas (0r one cut into four equal quarters)
1 15 ounce can black beans, rinsed and drained
1 cup Skinny Nacho “Cheese�� Sauce
2 jalapeños
2 cups cooked brown rice
2 Avocados, pit removed, and cut into bite sized pieces
1 cup grape tomatoes, diced
1 yellow onion, diced
DIRECTIONS
Prepare all vegetables
Lay one tortilla on a plate surface
Place a 1/4 cup of cooked brown rice in the middle
Place 1/4 of the can of black beans on top of the rice
Continues with 1/4 of the remaining ingredients.
Lay a single small tortilla or a quart of an extra large tortillas on top of the ingredients in the center.
Fold the tortilla around the ingredients in a circular motion, meeting the small tortilla or quartered tortilla you used for the center.
Heat a Non-Stick Pan for Oil-Free Cooking to medium low
Place tortilla folded side down first; this will seal the folds
Cook for about 7 minutes; check to make sure golden brown before flipping over
Gently flip crunch wrap over
Cook another 7 minutes, checking to make sure it is golden brown.
Make remaining 3 (I use different pans to have them all done at once).
Serve with salsa or guacamole or BOTH!
I cut in half to share 🙂
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healthy dinner recipes
16. Grilled Chicken and Asparagus Pesto Pasta
Grilled Chicken and Asparagus Pesto Pasta is perfect for summer! Simple ingredients, but tons of flavor thanks to grilling and the pesto lemon sauce.
healthy dinner recipes
INGREDIENTS
2 boneless skinless chicken breasts
1 teaspoon Italian seasoning
1 pound asparagus, woody ends cut off
Olive oil, kosher salt and fresh ground black pepper to taste
12 ounces rotini pasta, gluten free if needed
1/3 cup pesto
1/2 of a lemon, juiced
3 tablespoons shredded Pecorino Romano or parmesan cheese
2 tablespoons toasted pine nuts
Fresh chopped basil and more Pecorino Romano for garnish
INSTRUCTIONS
Cook the pasta according to package instructions. Drain and put into a large serving bowl.
While the pasta cooks, preheat the grill to medium-high heat.
Season the chicken with Italian seasoning, salt and pepper. On a baking sheet lined with foil lay the asparagus out in a single layer. Drizzle with olive oil, salt and pepper and toss to coat.
Grill the chicken for approximately 4-6 minutes then flip over and grill another 4-6 minutes or until the internal temperature reaches 160°-165° F. Let it rest for 5 minutes before cutting it.
While the chicken cooks place the prepared asparagus onto the grill grates horizontally. Grill for 2 minutes then roll or flip them over with tongs and grill another 1-2 minutes. Cut into approximately 2 inch pieces.
Add the chopped chicken and asparagus to the bowl with the pasta. Add in the pesto, lemon juice and shredded romano or parmesan cheese. Season with salt and pepper and toss everything together until coated. Taste for seasoning. Garnish with toasted pine nuts and chopped fresh basil if desired. Serve warm or cold.
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healthy dinner recipes
17. Loaded Burger Bowls with "Special Sauce" (Whole30, Paleo, Low Carb)
Loaded burger bowls with pickles, bacon, a quick guacamole, and a "special sauce"! These low carb burger bowls are Whole30 and paleo, too.
healthy dinner recipes
INGREDIENTS
Burger Bowls Meat
1 pound ground beef any %
4 teaspoon garlic powder
1/2 teaspoon salt
1 teaspoon avocado or refined coconut oil
Burger Bowls
2 small heads romaine sliced and root discarded
1 1/2 cups cherry or grape tomatoes halved
1/2 cup pickles plus more to taste
1 cup red onion thinly sliced
8-10 slices bacon cooked til crisp and roughly crumbled
2 avocados peeled and pitted
1/2 tablespoon lemon juice
1/2 teaspoon salt
Special Sauce
1/2 cup mayonnaise
2 tablespoons ketchup
1 tablespoon coconut aminos if on Whole30, see note for details
2 teaspoon maple syrup if not on Whole30, see note for details
1 tablespoon dill pickle relish
2 teaspoons dried minced onion
Pinch crushed red pepper
pinch salt
INSTRUCTIONS
In a medium bowl, mix together beef, garlic powder, and salt. Heat avocado or coconut oil in a large skillet, preferably cast iron, over medium heat, then add beef and brown, crumbling with a spatula or spoon.
Meanwhile, prepare remaining elements for the burger bowls.
Make quick guacamole: In a medium bowl, mash together avocado, lemon juice, and 1/2 teaspoon salt.
Make the special sauce: whisk together all special sauce ingredients, using coconut aminos only if you're on a Whole30 and skipping the maple syrup. If you're NOT on a Whole30, skip the coconut aminos and use the maple syrup only. Set aside.
When beef is browned and crumbled, remove from skillet and return skillet to medium heat. Add red onions in a single layer and cook until lightly charred on the bottom, then flip. Cook until lightly charred on the second side then remove and repeat until all onions are lightly cooked.
Assemble: start with a layer of romaine in your serving bowls, then spoon 1/4 of the ground beef mixture into the center. Arrange remaining items around the beef: tomatoes, pickles, red onion, bacon, and quick guacamole. Drizzle with plenty of special sauce and serve.
NOTES
You can swap the lime juice for the lemon juice, if you prefer. I wanted to keep the taste more neutral, but a Tex-Mex flair would be delicious!
Don't skimp on the bacon in this recipe! The nicest, thickest cut you can find, the better.
If you're on a Whole30, don't use the maple syrup in the special sauce, only the coconut aminos. If you're not on a Whole30, skip the coconut aminos and go for the maple syrup.
Whole30 Special Sauce Ingredients:
1/2 cup Whole30-compliant mayonnaise
2 tablespoons Whole30-compliant ketchup
1 tablespoon coconut aminos
1 tablespoon dill pickle relish
2 teaspoons dried minced onion
pinch crushed red pepper flakes
pinch salt
Non-Whole30 Special Sauce Ingredients:
1/2 cup mayonnaise
2 tablespoons ketchup
2 teaspoons pure maple syrup
1 tablespoon dill pickle relish
2 teaspoons dried minced onion
pinch crushed red pepper flakes
pinch salt
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healthy dinner recipes
18. Mashed Potato Casserole with Crispy Chicken
This mouth-watering mashed potato casserole is topped with Corn, Cheddar Cheese, Crispy Chicken Strips, and a drizzle of brown gravy! It’s easy to make ahead of time and bake later for a quick family dinner!
healthy dinner recipes
INGREDIENTS
For Casserole:
5-6 cups mashed potatoes
1 cup corn
1 cup cheddar cheese, freshly grated
6 Frozen Chicken Strips
.87 oz. packet Brown Gravy Mix
INSTRUCTIONS
Preheat the oven to 400 degrees Fahrenheit.
Take out your chicken strips and let them sit at room temp for about 5 minutes if you prefer to slice them first.
Spread the potatoes on the bottom of a 9 x 13 casserole dish.
Note: If your mashed potatoes are cold, warm them first.
Top with corn and cheese.
Carefully slice the chicken strips into pieces of desired size and top the casserole dish with them.
Bake for 20 minutes, until the chicken is crisp.
Prepare the gravy on the stove top according to package instructions while the casserole finishes baking.
Drizzle desired amount of gravy over the casserole dish and serve!
NOTES
Milk may be used instead of half and half. You can also use cream for ultimate decadence.
If you prefer a creamier consistency, additional milk or half and half may be added to the mashed potatoes until your desired consistency is reached.
For quicker mashed potatoes, you can peel them and slice them into thirds of equal size so that they finish boiling more quickly.
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healthy dinner recipes
19. Healthy White Chicken Chili
Healthy white chicken chili that's easy, creamy and dairy free. This family favorite recipe includes options to make it in the slow cooker!
healthy dinner recipes
INGREDIENTS
½ tablespoon olive oil
1 medium white onion, chopped
1 can mild green chiles (or sub 2 seeded and diced jalapenos)
1 tablespoon ground cumin
2 teaspoons chili powder
¼ teaspoon coriander
1/4 teaspoon dried oregano
4 cups low sodium chicken broth
2 (15 ounce) cans chickpeas, rinsed and drained
¾ teaspoon salt, plus more to taste
Freshly ground black pepper
1 1/2 pounds boneless skinless chicken thighs (or chicken breast)
½ cup frozen corn
1 medium lime, juiced
1/3 cup fresh, chopped cilantro
For garnish:
Tortilla strips or chips
Extra cilantro
Avocado slices
Extra lime wedge
INSTRUCTIONS
Add olive oil to a large dutch oven or large pot and place over medium high heat. Add onion and green chiles and cook until softened, about 3-4 minutes.
Next stir in cumin, chili powder, coriander and dried oregano; allow the spices to cook for 30 seconds, then add in chicken broth, 1 can of drained chickpeas (about 1 1/2 cups chickpeas), uncooked chicken breast and salt and pepper. Simmer on medium low heat for 20-30 minutes.
After 20 minutes, remove the chicken with a slotted spoon and shred with two forks. Next add in fresh lime juice and cilantro.
Finally, add the remaining can of rinsed and drained chickpeas (1 1/2 cups chickpeas) and ½ cup water (or broth) to a blender. Blend until somewhat smooth, adding a little more water if necessary.
Pour blended chickpeas into soup pot and then stir in the corn, lime juice and cilantro. Allow soup to cook and simmer for 5-10 more minutes. Serve with tortilla chips, an extra lime wedge and avocado if you’d like. Serves 4. Enjoy!
NOTES
Make this in your slow cooker:
Making healthy white chicken chili in the slow cooker is EASY.
Simply add all ingredients except the lime juice and cilantro to your slow cooker.
I also recommend reducing the chicken broth in the recipe by 1 cup as your slow cooker will create condensation and additional liquid as the soup cooks.
Cook on high for 3-4 hours or low for 6-7 hours.
Remove chicken and shred, then add back to the slow cooker and stir in lime juice and cilantro.
Season to taste.
That's it!
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healthy dinner recipes
You don’t want to sabotage your whole day by eating a bad meal. You’ve had a long day and you just want a quick, inexpensive, healthy meal to eat while you snuggle up in your PJs and catch up on your favorite Netflix show. Since I’m also one for quick and healthy meals, I’ve compiled a list of my 18 Keto Dinner Recipes favorite meals for those who share in my attitude. I hope you enjoy them!
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We’ve been away with the extended family for 24 hours now. It is all lovely but the chaos of meals with so many people and all the nibbles on offer is slightly difficult. Not awful, not terrifying, not completely overwhelming as it would have been in the past. But just hard enough to make me wobble on the verge of doing disordered things.
Last night I ate crisps. Probably not “too many” but I feel like I can’t stop and then I start chewing and spitting in a panic to get them gone. For dinner we had chicken casserole, broccoli and rice. My parents made the casserole and it involved double cream which is my total biggest fear. Also drank a fair amount of alcohol, which made the dinner easier to eat, I must confess.
This morning I had a bowl of extra-fruit muesli which I used to find safe because it is 50% dried fruit so less oats etc in a bowl. How my mindset has changed, now the dried fruit actually scares me because of the sugar and I’d rather have more oats. Not that that is a good recovery mindset but it’s just weird how a food can go from being a safe thing to an unsafe thing. Then I had a piece of seedy bread toast with peanut butter.
Lunch was a wrap with chicken, grated cheese, sour cream and salad. And more crisps. More you-know-what. Such a slippery slope once the idea comes to mind. And a piece of Jamaican ginger cake which nearly went the same way but I don’t think it did in the end. Is it bad I can’t remember?
I’m sorry I’m writing it all out in such detail. I also have photos but I will not, that is not necessary. I will stop taking photos. Somehow if I get the words down though, it stops it going round and round in my head. Sausage and bean casserole for tea tonight and jacket potatoes. Then a selection of tarts for dessert. It’s ok to eat dessert. I don’t believe that but I will try.
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I Can’t Stop Cooking
Apparently I respond to a crises by preheating my oven. You guys, I can’t stop cooking. It’s comfort, it’s normalcy, it’s creative, and it’s going to kill me. Not really, I’m trying to keep things healthy. Mostly. We won’t talk about the brownies in the oven. But trying to keep things healthy during a pandemic, when grocery stores are gutted regularly, gets a bit trickier. If you want rice or pasta, odds are that you’re getting the white variety. Stocking up on fresh produce feels like hitting lotto. My last grocery pick up included cucumbers, radishes, cabbage, lettuce, apples, bananas, avocados, tomatoes, fresh green beans, cauliflower, and more. I felt like I was transporting the crown jewels. The downside of that is not picking my own produce, but I’m happy to make do with what is chosen for me. I hope this doesn’t continue through watermelon season. I don’t want anyone else thumping my melon. But I digress, back to the kitchen. I’ve stuffed peppers and I’ve made grand salads, but I have also made creamy sauces and buttery sides, things I would normally avoid. Here’s some pork chops with a tangy green onion chimichurri topping. So far, so good. I had no brown rice so it was paired with jasmine rice. Not good The rice was topped with a yummy black bean and tomato salsa. Healthy! But then I drizzled it with a crema made from sour cream and some lime juice and zest. ��Oops.
Another evening I started with chicken sausage and tomatoes...healthy!
But it ended up in a creamy, buttery sauce on top of spinach and ricotta ravioli. A little shaved parmesan helped too.
It tasted better than it looks. Every calorie was delicious. I’m really trying to find a balance between comfort foods and keeping us on the right track. Most days I do okay. In fact, I usually eat two meals per day and one is usually just veggies. I guess that doesn’t help if the other meal is carbs dripping in butter. Yesterday this was my lunch - a Caesar salad.
Sure, I tossed in a few crumbled croutons and a little bitty bit of chicken and cheese. I used the tiniest amount of lite dressing. Probably a solid 7 on a healthy scale of 1-10, right? Last night’s dinner was one of my favorites. Just a juicy, roasted chicken. I’d always roasted chickens slowly, my high school home ec teacher had taught me that cooking protein should be “low and slow” for optimum tenderness. I’m so very sorry Mrs. Holladay, but you were WRONG. Sometimes low and slow is the right choice, but a perfect roasted chicken needs to go into a 425 oven. I promise. Ina Garten taught me that. So this girl went into the furnace....but first I coated her with melted butter. What is wrong with me?
I stuffed her cavity with garlic, onion, and celery (just for flavor, that’s what I had). Then gave her a good coating of cracked pepper and kosher salt. That chicken was 5.5 lbs so an hour and a half at 425 is perfect. It’ll blow your mind. While the hen roasted I peeled a few carrots and cut them up. They get tossed in a little olive oil, seasoned with salt and pepper, then pan roasted for maybe 30 minutes - depends on how large you cut them. I like to pop them in when the chicken has about 15 minutes left. When I take the chicken out I give the carrots a stir, then let them finish while the chicken rests (covered) for 15-20 minutes. When the carrots are roasted, put them in a bowl and mix with a light drizzle of honey. These are Mickey’s favorite vegetable. He’d eat the whole pan.
The healthy option would have been to serve the chicken and carrots and call it a meal, right? But I didn’t. I added mashed potatoes. Even worse, they were instant potatoes...and they were yummy. The chicken was juicy and flavorful, the carrots were just right, and the taters were a comfort.
Someone stop me. I don’t want to come out of this pandemic and have the producers of My 600 Pound Life stalking me. Cooking is my therapy, cooking gives me a purpose. Cooking allows me to nurture people I love. But this has to stop. So far today I’ve only had an apple (granted it’s only 11am, I could still blow the doors off this day). The plan for tonight’s dinner is a healthy taco salad using ground turkey. Try to forget that I mentioned the brownies in the oven. I’m cooking for my sanity, and if this thing doesn’t end soon I’ll be roaming the neighborhood putting cookies in mailboxes. I feel guilty complaining about this when I know that there are people struggling to even get groceries right now. We’ve helped where we can, and I don’t want to be thoughtless or unfeeling. Should I even post this? Will I get hate mail for roasting a chicken? I hope not. I’m truly just trying to lighten the mood, laugh at myself a little, and distract myself from the worry and fear for a bit. My most fervent wish is that we all come through this healthy and kinder. If you know someone needs a help, reach out in any way that you are able. If you have something to share, please do. I am grateful every minute of every day that right now my family is all well and safe. I hope that yours is too. Every day is a day closer to the other side of this. Can’t wait to see you out there. XOXO
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I have been following a Keto lifestyle since January 2018 and over that time I have lost a total of 88 pounds and learned a lot about what types of recipes and meals help me stick with this low carb life without sacrificing my grocery budget or a ton of extra time in the kitchen.
I consider this our family’s VIP list of keto meals.
Easy to prepare….check. Not too many ingredients….check. Tastes amazing….check.
There are a ton of low carb recipes out there, but I’ve narrowed down the list to the ones we make repeatedly and remain on a regular rotation.
When you find yourself making a recipe all the time, that’s a sure sign that it not only tastes really good, but is easy to make.
Check out this post for more details about why I started a keto lifestyle and how we also save money doing it!
One of my biggest keys to maintaining a keto lifestyle is picking a handful of go-to meals that you love and are easy to make. There are so many great keto meals out there to choose from.
I recommend finding recipes that require very little shopping for additional ingredients and can be made fairly quickly.
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1. Taco Bowls
Taco Tuesday doesn’t have to end when you cut the carbs. One of my favorite things about tacos is everyone can make them exactly how they want them. It’s a perfect meal if not everyone in your family is eating keto.
I make the ground beef and season it the way we all like and then everyone makes their own tacos the way they prefer.
I love making taco bowls with seasoned ground beef, sour cream and scooping everything up with cheese chips.
Making crispy cheese chips could not be easier! Just microwave a slice of cheese for a minute and let cool. Once it’s cooled you can break it into crispy cheese chips.
Taco tip: Skip that seasoning packet, it contains a ton of carbs! We season ours ourselves and eyeball the amounts. We typically use salt, pepper, oregano, chili powder, chipotle powder, garlic powder, onion powder and paprika.
2. Bunless Burgers
It would be pretty hard to find an easier meal than a bunless burger. In the summer, we love to grill them and in the cooler months, we use the air fryer.
You can be as simple or as creative as you want with your bunless burger.
Most of the time, I enjoy my burger with a slice of Muenster cheese, yellow mustard and a sprinkle of Everything but the Bagel seasoning.
The options are endless to get more creative. Use different cheeses, try it with pickles or top yours with avocado slices.
Don’t forget about bunless hot dogs!
3. Chicken Thighs
I have never been a fan of chicken breast. I can never seem to cook it well without drying it out. That is never the case with chicken thighs. They are basically foolproof and always juicy.
Did I mention that chicken thighs are way cheaper than breasts? We pick up a family pack of chicken thighs when we go shopping and when we get home we separate them into dinner size portions.
If you’re a Costco shopper, definitely check out the organic packs of chicken thighs that are a steal and you can easily make 3-4 family dinners out of them.
Here are our favorite chicken thigh recipes that we use again and again:
Cracklin Chicken from Nom Nom Paleo
Chicken Thighs with Creamy Basil Bacon Mushroom Thyme Sauce from Julia’s Album
No Mess Crispy Chicken Thighs from Jennifer Banz
Asian Chicken Thighs from Nom Nom Paleo
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I'll be posting a recipe roundup #ontheblog tomorrow of my favorite #paleo recipes with 5 ingredients or less. We had one of these quick, simple dinners tonight, Cracklin Chicken from @nomnompaleo. This recipe is crazy good and all you need is chicken thighs (skin on, bone out), ghee and some salt and pepper (or magic mushroom powder 😍) and you're good to go. Check out the full post tomorrow! #michelletamismymarthastewart #chicken #nomnompaleo #5ingredientsorless #organic #eatclean #foodstagram #recipe #paleorecipes #paleolifestyle #whole30 #whole30alumni #whole30recipes #whole30homies #protein #simple #love #magicmushroompowder
A post shared by Dawn @ MadeItLoveitPaleo (@madeitloveitpaleo) on Jul 21, 2015 at 5:38pm PDT
4. Sausage, Carrot & Zucchini Casserole from MadeItLoveItPaleo
I’m all about a great casserole and this one is my favorite.
Everything goes into a casserole dish and gets sliced into individual servings for the week. This casserole is full of veggies and is so satisfying.
→ Recipe: Sausage, Carrot & Zucchini Casserole
If you want to try another variation of a yummy casserole, check out this version using peppers and chorizo!
5. Chicken Wings
We love chicken wings at our house! They are affordable and so easy to make. We usually get the wing sections and we don’t even bother to separate them. No need to take the extra step unless you are really particular about eating them as flats and drums.
Here is a roundup of all of our favorite Keto Chicken Wing recipes that we make again and again.
→Keto Chicken Wing Recipe Roundup
6. Crispy Fried Eggs over Greens
I could eat crispy fried eggs over greens every day and never get tired of it. If you’re into creamy, dreamy yolk, then you know what I’m talking about.
I heat butter in a pan over medium-high heat and once it’s nice and hot, I add my eggs. I let them cook until the edges are nice and crispy and the white on top is cooked.
→ No recipe needed!
7. Leafy Greens with leftover meat, grass-fed hot dogs or chicken sausage
This is just an extra way of saying “salad”. Yep, salads are a clutch move when eating low carb.
Greens + Meat + Dressing and you have one easy meal on your hands.
→ No recipe needed!
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8. Broccoli & Cheese Soup from Wholesome Yum
I eat this soup all the time and literally never get tired of it. This soup is crazy easy and only requires a few ingredients to make.
I make it even easier by using a big bag of frozen broccoli. I only change up one thing in this recipe and that is to add 1/2 cup finely chopped onion, because I think it makes the flavor even better. I also love to add a little crispy bacon on top!
This recipe makes enough for almost two weeks worth of lunch. I freeze it in individual servings using silicone muffin tins.
→ Recipe: Broccoli Cheese Soup from Wholesome Yum
9. Kale & Salmon Cakes from MadeItLoveItPaleo
When we’re cleaning out the pantry, I always make these simple cakes using cans of boneless, wild-caught salmon that I like to keep on hand from Trader Joe’s.
They reheat really well and I love having them for lunch.
→ Recipe: Kale & Salmon Cakes
10. Kalua Pig from Nom Nom Paleo
If you haven’t made Kalua Pig from Nom Nom Paleo yet, you are missing out on one of the best recipes ever – low carb or not. This pulled pork is juicy, tender and you can use the leftovers in so many ways.
I regularly add this to soup and salads, but my favorite way to use it is to add it to a hot pan, get it nice and crispy and serve it with fried eggs and greens.
→ Recipe: Kalua Pig from Nom Nom Paleo
11. Chaffles
I finally jumped on the chaffle train a few months ago and it’s opened up a whole wide world of meal possibilities. If you haven’t already heard of chaffles, it’s a waffle made from cheese and egg.
No recipe required here kids – 1/2 cup of whatever shredded cheese you want to use mixed with one egg will make two mini chaffles.
Mini waffle makers are everywhere these days, but this is ours and it works like a champ. You can get it at Target and Amazon.
Here is what I like to do with my chaffles:
Taco Chaffles: Ground beef, a dollop of sour cream and cilantro
Barbecue Chaffles: Brisket + sugar-free barbecue sauce (check out this brand, their sauces are amazing!!!)
Open-Face Egg Chaffles: Fried Eggs + a sausage patty
Chaffle Toast: Smear your chaffle with cream cheese and maybe even a sprinkle of Everything but the Bagel seasoning
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12. Breakfast for Dinner
Breakfast foods are my favorite. Eggs and bacon specifically are my jam, so I looooove having breakfast for dinner.
Scrambled eggs, fried eggs or an omelette paired with bacon or sausage is a yummy way to change up your regular dinner routine.
I also love to take leftovers and use them to make an omelette. In the picture below, I added my leftovers from a local Mexican restaurant – carnitas, cheese and cilantro – and it made for an AMAZING dinner!
→ No recipe needed!
13. Egg Roll in a Bowl
The concept is simple, it’s the insides of an eggroll (with a few tweaks), minus the crunchy wrapper, enjoyed in a bowl.
This recipe is completely and ridiculously easy and it’s now on the menu weekly. It’s delicious, filling and reheats beautifully for leftovers.
Did I mention this is a one-pot meal? That’s right, one pot = one dish to clean. That’s what I’m talking about!
→ Recipe: Egg Roll in a Bowl from MadeItLoveItPaleo
14. Pork Chops
Pork chops are not only delicious, but also really budget friendly. Our favorites are thick, bone-in pork chops. They give the most flavor and are pretty much foolproof when it comes to cooking.
Similar to dark meat chicken – thicker, bone-in pork chops are harder to overcook and are juicier than the thinner, boneless version.
→ Recipe: Oven Baked Pork Chops from Cooking LSL
15. Snacky Meal
I love a quick and easy “snacky meal”. Whenever I’m short on time or low on options, I put together a quick meal of low carb goodies. Almonds, cheese, lunch meat and pickles are my favorites that I almost always have on hand.
Just grab a serving of a few of your favorite low carb foods and make a snack plate. It really doesn’t get much easier than that!
I hope you found this list of my go-to keto meals helpful!
When you have several go-to meals that you enjoy time and time again it makes following this low carb lifestyle so much easier.
We save so much time meal planning and grocery shopping, because we rotate some variation of these meals over and over.
If you’re wondering what we eat on the side, it’s always one of two things: Roasted vegetables or leafy greens (spinach or spring mix), sometimes both.
We love serving meals over a bed of greens to make sure we’re getting plenty of veggies. Just grab a handful of greens, throw them on a plate and serve your food on top.
Roasted vegetables are almost as easy. If your favorite veggies take longer to prep, try prepping them over the weekend and cutting them up into bite sized, ready to roast pieces.
We usually go for zucchini, mushrooms, kale chips, Brussels sprouts, cauliflower and radishes.
Roasting is a time saver, because all you need to do is throw your cut up vegetables on a large baking sheet, toss with some oil, salt & pepper and into the oven they go. They are cooking themselves while you prep the rest of your meal.
We usually roast everything at 375 for 20-30 minutes (except kale chips which take a fraction of that time). I wait until everything is deeply browned before I take it out.
Check out these recipes for some simple and easy roasted veggie side dishes:
Foolproof Kale Chips
Easy Roasted Brussels Sprouts
Smoky Roasted Mushrooms
The 15 Go-To Keto Meals that helped me lose 85 pounds! - I consider this our family's VIP list of keto meals. Easy to prepare....check. Not too many ingredients....check. Tastes amazing....check. #keto #ketoaf #ketorecipes I have been following a Keto lifestyle since January 2018 and over that time I have lost a total of 88 pounds and learned a lot about what types of recipes and meals help me stick with this low carb life without sacrificing my grocery budget or a ton of extra time in the kitchen.
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I’ve been MIA!
It’s hard to believe it’s been so many days since I last updated here! Keto has definitely made some major changes in how my family does life but unfortunately I still struggle with headaches and migraines, not even close to the amount I used to have but they are there. As the months continue on I need to focus more on what is triggering them! I got a migraine 2 weeks ago and it took about 10 days to really get back to 100%. But here I am! With a menu for you and everything! We are going camping at the end of this week and into next week so there will be some suggestions if you go camper camping for some easy to prepare meal.
Sunday- This past Sunday I returned from our church’s annual women’s retreat so dinner was easy and basically no prep. I pulled out some meatballs I had made over the summer (https://www.foodnetwork.com/recipes/ree-drummond/all-purpose-meatballs-2755372 with some keto substiutions), added some bbq sauce to them while they warmed up and drained green beans from a can in butter with some Chicago Steak Seasoning. It is nice to have a plan for when things are crazy and you need something quick and easy!!
Monday- Loaded Burger Bowls- this has appeared on my menu in the past but I’ve never actually made it- until this week. It was awesome! So flavorful and not dry at all! I’m a ranch freak so I added ranch to mine but Drew had the leftovers with BBQ sauce today and said that was equally delicious. We had steamed broccoli as a side. https://www.delish.com/cooking/recipe-ideas/a28007283/loaded-burger-bowls-recipe/
Tuesday- Chicken Bacon Ranch Casserole with broccoli- We’ve made this one in the past, easy and yummy! Just remember that the chicken needs to be cooked before hand so do it in the crock pot before work so it’s ready to add to the dish after work. Make extra chicken to freeze too for an quick meal in the future! https://www.wholesomeyum.com/recipes/chicken-bacon-ranch-casserole-recipe-easy-low-carb/
Wednesday- Upside Down Chili Con Carne- I’m going to double this one tonight! The last time I made it there were no leftovers and we have company tonight so I’d rather have leftovers than not enough. I think leftovers of this would be amazing too! My kids really enjoy this one, I love meals where there is no fight to eat! http://www.ketovangelistkitchen.com/upside-down-chili-con-carne-pie/
Thursday- Tuscan Zucchini with Kielbasa- This is another one that has appeared on my menu more than once but I’ve never actually made it. We head out tomorrow evening so I’m not sure how much of a mess in the kitchen I’ll want to make before we go but I do think it sounds amazing! https://kiolbassa.com/recipe/keto-creamy-tuscan-zucchini-noodles-with-sausage/
Friday- Cheeseburgers- We will be arriving at our destination on Friday so we are planning to have cheeseburgers and sauteed onion, squash and zucchini. We’ll probably have salad also, we are going to be doing some hiking so I’m sure everyone will be quite hungry. We eat cheeseburgers with mayo and mustard in a lettuce wrap.
Saturday- Crock pot beef tacos- This is another one that has appeared on the blog lots. It’s a favorite in our house. We are going to be adventuring all day so it will be nice to have dinner ready when we come back to the camper in the evening. Our not strict keto kids will have refried beans with theirs and we’ll serve it with guacamole, cheese and sour cream.
Have a great week everyone! I’ll be back in a few days with some more camping meals for you!
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tripstations’s Top Global Restaurant Picks
our clothes, our money, and especially our appetites. Navigating restaurants when abroad can be an expensive thrill at best and downright cheap and frightening at worst. Followsummer was recently asked to name our top dining experiences as one of the world’s Expert Travelers. So here, in no particular order, are tripstations’s Top Best Global Restaurant picks – straight from the source.
Daniel Boulud’s Café Boulud at the Four Seasons Toronto
In June of last year, Café Boulud closed its doors for a major design and menu retrofit. Reviews and the general word on the street had been positive but frankly they just did not seem to be pulling a loyal crowd. I must admit being disappointed with both of my visits to Café Boulud. The food was beautiful, the service stellar but I never felt entirely comfortable in the room. Those out of date, stark, pop art posters stealing focus from that admirable food and worthy service. The room itself did not live up to the crisp, classic, clean lines made famous by the Four Seasons brand. And the food didn’t seem that French to me either. Fancy foams and risottos? Mon Dieu! After a whirlwind seven-week, 2 million dollar renovation, Café Boulud was reborn and rejuvenated with a fresh new look and brand new and very French menu.
Edulis, Toronto, Ontario
Visited by the venerable Ruth Reichl (“So many restaurants insist that the experience is about them: their food, their ambiance, their wine. At Edulis, it’s all about you. They feed you wonderful food – but they understand that a great meal transcends what’s on the table.”), Edulis’s eclectic pairing of French and Spanish cuisines make Tobey Nemeth and Michael Caballo’s small room a delight. Difficult to get to on a cold, white February evening, but so worth the snowy effort. Go.
Llangoed Hall, Brecon Beacons, Wales
Chef Nick Brodie has built his name on a cooking career that has taken him from Hong Kong to London to Bath, ensuring that many of the ingredients in his imaginative yet sensible food come from his burgeoning kitchen garden, harvesting his foraged ingredients when they bloom and adapting his beautifully presented seasonal dishes accordingly. His pre-dinner canapés with a cocktail are amongst the most unusual and delicious tripstations has eaten. Our dinner tonight is an extended and extravagant 13-course vegetarian dégustation: a beautifully presented ribbed bowl of Torched Leek, Duck Egg Mimosa, and Jerusalem Artichoke begins our tasting and finish with Smoked Ice cream, Cocoa Nib and Caramel Sauce, all accompanied by individual wine pairings. Incredible. Many of the ingredients in his imaginative yet sensible food come from his burgeoning kitchen garden, harvesting his foraged ingredients when they bloom and adapting his beautifully presented seasonal dishes accordingly.
Saint John Ale House, Saint John, New Brunswick
We readily admit our skepticism when the Saint John Tourism Rep sent us a list of potential dining spots; frankly The Saint John Ale House did not jump out at us as a desirable Saturday-night-in-Saint John, fine ‘pub(ish)’ dining option. However, we dig in, do our research and discover the praiseworthy and progressive pub food offerings of Chef Jesse Vergen.
Vij’s, Vancouver, British Columbia
Whether for work or play, we always make the effort to wait in line (no reservations) often to be greeted by the great Vikram Vij himself (tripstations has personally been welcomed twice by Chef, not so much so of late that he has become somewhat of a national celebrity) to his family style restaurant. Chef serves simple yet outstanding sophisticated flavours and house-made spices, turning up the volume and giving us Vij’s take on classical Indian cuisine. Call ahead for take-away as well.
Les Trois Domes, Sofitel Lyon Bellecour, Lyon, France
My 50th birthday celebration included a trip to Lyon to sample and savour all things Classic Lyonnais food. Les Lyonnais take their food very seriously with delicacies like Andouillette, Tête à Veaux and Veal Foot Salad a must on their must-eat collective dining tables. Not for the faint of heart and perhaps one of the odder food experiences we’ve had in our travels. The saving grace of the trip was our dinner at Les Trois Domes: let’s just say come for the Foie Gras Tasting, stay for the Foie Gras Tasting.
Rob Gentile’s Buca
is like Italian heaven to us, a heaven where there is incredible food, wonderful wine, and superb service. Heaven was certainly on our minds last week as four friends gathered at Buca for a Thursday evening catch up dinner and to continue month-long celebrations of my husbands 60th birthday. Recently listed at number 17 on Canada’s Best 100 Restaurants, we are greeted by a handsome front of house staff: all smiling, all attractive in a heavenly Italian kind of way, who gather our last-of-winter coats and usher us through the bustling, beautiful main dining room with soaring high ceilings, past exposed raw brick, and iron beams to our waiting table, nestled and tucked into the corner beside the hustling, open kitchen.
Workshop Kitchen + Bar. Palm Springs, California
A surprising new entry into the Palm Springs dining scene, Workshop Kitchen + Bar pushes the foodie envelope with their Farm to Table approach. Owners Michael Beckman and Joseph Mourani have realized a contemporary, somewhat austere Modernist industrial design in a beautiful Colonial building which offers a compelling staging point for their ‘Americana’ style of food, offering everything from wood-fired pizza, sous-vide offerings, duck rillette, pan-roasted scallops, black truffle risotto, to Large Format Plates that are great for a ‘family service’ style evening of shared food and conversation. We left feeling well fed with plenty left on the wooden groaning board if we chose to doggy-bag it.
Spencer’s Restaurant at the Mountain. Palm Springs, California
Booking a table at such a traditional, ‘clubby’, Palm Springs restaurant is not usually our style but the name Spencer’s is synonymous with Palm Springs’ classic style and its historically significant mid-century charm offers a stylish elegance and comfortable informality that apparently was not to be missed. Located in Old Palm Springs and situated at the foot of Mt. San Jacinto, the summer air-cooled, and winter propane-heated patio is legendary with the stunning surroundings matched only by great food and unobtrusive yet attentive service. This was, perhaps our best meal in Palm Springs.
The Whole Earth. Chiang Mai, Thailand.
Just up the street from our hotel and near the very busy Night Market Street in Chiang Mai is a beautiful looking restaurant, The Whole Earth. The restaurant is situated in a traditional Lanna Thai pavilion and appears to float slightly above ground and we sit on a long open-air veranda with beautiful views of the gardens. Our meal is delicious – I have Tom Yum Soup, and the tastes of lemongrass, ginger and chili are divine on my tongue and Greg’s sweet and sour vegetables are lovely – not too sweet. We returned several times to indulge in their yummy variety of Thai, Indian and Vegetarian food, blissfully combining two cultures of traditional Thai and Ayurvedic Indian cuisines.
Fat Pasha. Toronto, Ontario.
Ahhh Fat Pasha. Difficult to secure a place at one of their communal tables but when you do…you’ll be feted with a ton of Middle-Eastern-Meets-Your-Jewish-Bubby food with a focus on the Veg side. Did I mention a ton of food? The Fat Pashas also owns Rose & Sons and Big Crow as well so if you can’t get grab a table at the popular FP, try their other eats. But try to taste the Fat P.
We breeze into DaiLo for our 6:30 reservation and are promptly seated at the choice, beautiful mother of pearl inlay table for 6, appropriate for a rendezvous dinner with good friends in from Boston. I have wanted to eat at DaiLo since it’s opening but like Bar Raval, have just not been able to get to Little Italy to sample Chef Nick Liu’s Chinese meets French ‘New Asian Cuisine’ appropriately hashtagged, #sickasianfood. Heavily influenced by Hakka Canadian parents and ancient ancestral menus, Chef Liu updates his creations with local and sustainable fare while wisely playing to our western palates.
Cochon. New Orleans, Louisiana
Dinner at Cochon in the city’s up and coming Warehouse/Arts district, is a must. The room is warm and bustling with warehouse-themed brick predominating the theme. We have an early reservation (did I mention how busy the New Orleans eating scene is?) and once seated, we immediately acknowledge some more New Orleans lagniappe: as with dinner last evening at Lüke, we find ourselves engaged in animated and unreserved conversations with our fellow diners. Typical NOLA behaviour. Delicious starters of arugula & watermelon salad and a mushroom salad with beef jerky and lemon dressing are followed with oven-roasted red fish “Fisherman Style” with pickled fennel for me, and a delicious soft-shell crab for John.
Atchafalaya. New Orleans Louisiana
A Jazzy-Honky-tonk trio welcomes our rain-soaked feet and damp spirits to a highly anticipated brunch at Atchafalaya. When seated, we indulge in their popular make it yourself Bloody Mary bar, featuring numerous types of home-pickled garnish options (including green beans, asparagus tips, peppers and cauliflower) to top off our choice of green tomato or traditional homemade tomato juices. John opts for the Oysters Rockefeller Eggs Benedict garnished with Apple Smoked Bacon and I nosh on The Boudreaux – sunny side eggs, alligator sausage, jalapeño corn bread, crystal potatoes and creole hollandaise – rainy day wonderful.
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10/12/2017
I finally see some posts from you! It feels like it’s been such a long time. Don’t mean that in a bad way. I know you’ve been busy on your trips and haven’t gotten a chance to post them so it’s just really nice to get to see you updating Tumblr.
A very meh day…I mean you honestly could say because Van also left for LA today so I didn’t have much to do. It was my first time sleeping in for a while and when I woke up, I was mildly late for my first class. I just didn’t feel like doing anything today so I ended up ditching the whole day of school…oops
My dad was home though so I didn’t want him to know I was skipping school so I went to Fremont Library instead. Man it has been ages since I’ve been here…everything looks so small after hanging out at MLK library so much. I basically went there to chill on YouTube and do a little homework. I just felt so out of it today so I gave myself a relax day.
After chilling for about 3 hours, I went to buy groceries from Marina…honestly I was walking back and forth through the whole market because I didn’t know what to cook tonight. Danae told me we had some leftover broccoli and some green beans in the fridge but I wasn’t feeling that. I ended up buying some ribs, ginger, and some other small ingredients. I went home and started cooking right away.
So my plan for dinner was west lake soup, sweet/sour ribs, and bok choy with sausages that have been cooked with the rice to add extra flavor…Yes I said plan. I was cleaning through the bok choy when I noticed that a few of them had their leaves chewed through. Eventually I noticed basically all of them were chewed through. And then I found the culprit…there was a small caterpillar in the bag…piece of shit was having a buffet. So I basically tossed the whole bag of bok choy and subbed them with the broccoli and green beans.
West lake soup…it honestly looked like a pot of vomit LOL. Like it was brown colored with bits and pieces of egg whites, ground beef, and cilantro in it. It was also more runny than I had wanted. The flavor was pretty good though but it didn’t taste like west lake soup. The ribs took fucking days…halfway through the recipe, I forgot it takes about an hour to tenderize and cook through the meat…they’re the reason dinner wasn’t until 9:30pm. As for the veggies, I cooked them both in the same pan simultaneously and plated them separately to look like 2 dishes…I never cooked green beans before so they were slightly under-cooked…yes even for me lol
Everyone was present for dinner! My dad and the 3 of us kinda just chilled through dinner and also Danae brought back donuts. Look at that pink perfection! I hope you miss Krisby Kreme! And then Danice had a huge craving for ice cream. We went out to Walmart to buy some and all sat around the table to eat and talk. Nice half-family dinner.
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The Night We Escaped [Rydi Buchanan] (RNM)
That night they rained fire from our sky. This went on for three days. The roof caved in two places. Our furnace no longer works so we have huddled in the kitchen by the woodfire stove. The electrical lines are down so we are without power to light our rooms, to cool our refrigerated goods, to heat our water, or to power our television.
Our mother and stepfather gathered us in the basement. We gathered by the light of a single lantern. This was not the first time we have come together for a family meeting, but none of us could have anticipated what our stepfather would say that night.
Our stepfather is Artus Superbia. He is a pure-blood Kr’v. He married our mother for love. This we know. He is the son of Rex Superbia, the former ruler of Wraith, the city in which we live, and a mermaid named Babette Marquee. Artus is kind to our mother, and good to our family. He has another wife. Her name is Thalassa Banks, and she is also a pure-blood Kr’v. She works at the city treasury and often travels. We do not see her much.
Our mother is Terra Buchanan. She is a fae, but she once married a merman from the city-state of Drakon, a man by the name of Seidos, our father. He died when the youngest of us was just a wee babe.
We are four.
The oldest is Nero, a young man of seventeen, though on Kr’v the ages are different. He is not yet an adult. Nero is a beautiful violinist, and an avid reader. He is good in school, and helps the rest of us with our homework.
I am the oldest daughter, and I am sixteen. I enjoy sewing and making my own clothing, and I make all the costumes for our siblings on Hohn Bewtna (or the Night of Witches).
I also enjoy cooking meals for the family, and I often zone out during my classes, thinking about the different ingredients for various dishes I want to make.
Minced red peppers for the sausages and flatbread.
Chopped white onions for the pork burgers.
A dollop of nabnaka (a soured cream) for the kromp kolaci (potato cakes) and served with jabyka (apple pudding).
These are from mother’s religious tradition. She is a Devoutarian. They are of the Orthodox faith. Our stepfather has also secretly converted. Most Kr’v worship the goddess, Veni.
Mother said she would send me to culinary school someday. My teacher raps my desk with her ruler and tells me I need to focus. When will I ever use the square root of twenty five or how bats can locate prey in the dark? I would rather cook to my heart’s content in the kitchen?
Our younger sister is Concetta, but we call her Connie. She is nine years old. She is always sketching on any scrap piece of paper she can find. A used envelope. The empty white box of a slice of cheese pie. Up the sides of her school notebook paper. Artus purchased an actual sketchbook for her recently, and she was thrilled. Now she spends every afternoon drawing the pictures she sees in the universe. Or at least that is what she calls it. She told me once that all of life speaks to her and asks to be captured on the page.
Our youngest brother is Thaumas, but we call him Thaum. I think the Simlish equivalent would be Thom, but I like Thaum. It is unique. He is a blue-eyed, blonde-haired tot with cherub cheeks. He is only two and a half, but he is the apple of our mother’s eye. Mother and Thaum are often rolling a ball across the ground together when we arrive home from school, or checking out tadpoles in Lake Sanguine. Oh the innocence of his sweet face and the effervescence of his baby laughter.
After tonight, this would all change.
Nero came to get me an hour after I fell asleep. I was so tired after completing the dinner dishes, I hadn’t even bothered to crawl beneath the covers. Nero was adamant that I awaken quickly. He told me to pack a few things, and to meet him in the basement with the rest of the family. I couldn’t understand his hastiness. I didn’t see the fear in his eyes.
I quickly dressed, and put some clothes into a bag. Moving in the middle of the night was not something I was unaccustomed to. We had moved once before like this two years ago when the Drakronon came to Drakon, and burned up our land. Mother lost everything, and our father perished. We left with barely the clothes on our backs, and when I looked back, I could see our entire home engulfed in flames.
Mother had written to a man in Wraith, answering a newspaper advertisement. He promised a good home, and said he was not opposed to children. He wanted a house full of laughter and love, and he hoped to have at least five younglings. He also wanted a woman to care for his estate, and to provide him companionship when his other wife was away. This man was Artus.
From the moment he met us at the ferry, his eyes were alight. One could tell he truly loved our mother at first sight. He gave our mother a kiss on the cheek, and he told us to come get in his car.
Artus had presents for all of us. For Nero, he brought a chestnut violin, since Mother had written him and said her eldest played in the school orchestra and wanted an instrument of his own. For me, he had beautiful wooden mixing bowls and spoons to encourage my cooking. For Connie, he brought a set of wooden coloring pencils. And for Thaum, he had a collection of wooden blocks. For our mother, he had a intricately carved wooden ring with lovely gemstones. We thanked him, completely in awe of our new stepfather’s generosity.It wasn’t until later that we learned Artus was a talented wood carver, and he had made everything for us.
Mother and Artus were married at the City Hall. The ceremony was short, but reverent. After the wedding, mother was given a party by Artus’ sister, Venus, and his half-sister, Jezebel, and his sisters-in-law. It is a custom of these Kr’v. Since we lost everything in our fire, the women brought us clothes and books and toys. We were insanely spoiled by the generosity of this family.
At the family meeting, we were told we needed to leave the city-state. The Xenosi had not let up their rampage against Wraith. Since Artus was part of the city council he was privy to details many were not. The citizens of Wraith had gone mad during the bombings and fighting in the streets. They believed the kidnappings of non-Kr’v were the root of the cause of the war. They were dragging supernaturals from their homes, beating them, killing them, or offering them as sacrifices to the Xenosi.
“Abduct the witches!”
“Take the mermaids!”
“Slay the fairies!”
They chanted hateful things in the streets. The council had agreed to sacrifice a few hundred supernaturals to appease the Xenosi that now plundered our land. Artus had argued vehemently against the edict, and the only voice who shared his opposition was Percevval, his half-brother. Artus said he “purgers” would come in the morning. We needed to be gone by then.
You see, my brothers and sister, and I are all mermaids. My mother is a fairy. As a spouse of a high-ranking city official and pure-blooded Kr’v, she would be spared, but my siblings and I would not be so lucky. Artus could not bear anything happening to us, so he offered to send us away.
Our mother held each of us, and through silent tears, she whispered her love in our ears. Our stepfather embraced each of us, reminding us all that he considered us his own. He was devastated to see us go, but it was the only way he could protect us, to save us from the reapers that would come in only a few hours. He gave us as much money as he could spare without his first wife, Thalassa noticing the absence. He arranged for a friend of a friend of a friend to take us down the river out of town on a trash barge. From there, we could escape, though he did not want to know where we would be. It would be safer this way.
“Someday, I will find you, and I will come for you,” he promised Connie.
We said our goodbyes, and we walked to the edge of town to make our escape. We stood on the rock face on the edge of the Blood River waiting for the friend of Artus’ to come on the trash barge. We would leave town at four in the morning, and we would have no idea where we were going. My name is Eurydice ‘Rydi’ Buchanan and this is my best attempt at a faithful record of our journey through the world of Kr’v.
~ Rydi Buchanan, Journal Entry #1
#livinasimminlife#reap no more#eurydice 'rydi' buchanan#nero buchanan#concetta 'connie' buchanan#thaumas 'thaum' buchanan#terra buchanan#artus marquee#kr'v#wraith
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DAYS 36-42
DAY THIRTY-SIX [FEB 6]
8:30 AM - Make a chemex and get to work.
10:00 AM - Pineapple!
12:45 PM - Heat up cheesy red lentil soup for lunch with a La Croix.
4:00 PM - Do a 10-minute Peloton ride and a barre class. Barre class gets interrupted as I get text updates for the grocery order. I kind of end up half-assing it toward the end but I’m glad I got it done.
5:45 PM - Prep the kitchen for the grocery order – incoming of bread, greens, tomatoes, onions, garlic, tempeh, tofu, tortillas, tortilla chips, pretzels, apples, jalapenos, lemons, limes, cabbage, cilantro, vegan sour cream, rice, chickpeas, pinto beans, frozen burritos, bell peppers, eggs, parsley, ginger, BBQ sauce, buffalo sauce, grapes, sprouts, brussels sprouts, green beans, miso, cloves, frozen pizzas, hamburger buns, plant yogurt, cucumber, carrots, chipotle seitan sausages, tomato paste, broccoli, bananas, celery, potatoes, clementines, hashbrowns, red lentil pasta, dijon, seltzer, pineapple, dark chocolate, strawberry jam, vegetable bouillon, zucchini, mushrooms, dried oregano, radish, & snap peas. $342.39
7:00 PM - roast potatoes and make veggie sandwiches. Drink a hibiscus mezcal cocktail too. MAX RELAX for the rest of the eve. It’s Friday baby!
DAY THIRTY-SIX: $342.39
DAY THIRTY-SEVEN
9:30 AM - Slept in weird vibes. Feel tingly when I stand which means blood pressure is bad. We are seeing friends today and I don’t want to power through it so I just drink some soy sauce. It does wonders and I’m feeling better within 30 minutes. Make a Chemex and watch an episode of dessert person.
10:30 AM - Head out to our pals’ house (If you read my last diary series, they’re the people we used to go to Suns games with) in uptown Phoenix for an outside hang. We meet their new baby and he is super cute. Hang out 10 feet apart and it feels so normal and chill. I also find out that I apparently qualify for the vaccine because I work to facilitate education, so I need to look into that.
2:45 PM - K and I haven’t eaten today and we’re starving. We split a Daiya pizza and eat snack on chips and salsa while we wait. I also eat a clementine.
5:30 PM - Feel my body starting to fade and I’m kind of barred out. Decide to walk to the lake. I do a bad job of getting my HR up but I still enjoy my time outside.
8:00 PM - I’m not hungry at all from all the salt. Decide to eat a small bowl of cheesy lentil soup for dinner but mostly just pound the water while working on a post for oil-free Greek dressing.
8:30 PM - I notice someone posts a sample sale for Splits 59 which is one of my favorite workout brands. I’m hitting 250 Pure Barre classes this week and use it as an excuse to celebrate. Buy 2 pairs of leggings and a cute tank. $70
10:00 PM - Definitely at that point in the day where I feel like I’m just passing time.
DAY THIRTY-SEVEN TOTAL: $70.00
DAY THIRTY-EIGHT
8:45 AM - Spend some time in bed adjusting my fantasy bball team. Still set to be undefeated in the more competitive league. Eventually make a chemex and post my oil-free greek dressing around the web.
10:30 AM - I listen to a session on Mined, cook brunch (tofu/egg tacos with soyrizo) and and frantically get ready for M’s baby’s 1st bday.
1:05 PM - Arrive at the party… what I thought was going to be just me, M, his wife, his mom, and his kid is actually them plus 6 other people hanging in the backyard. Not my favorite thing I’ve had to deal with this pandemic. Everyone is outside/masked. I learn that 2-3 of them have already been vaxxed but it’s still kind of a weird situation for me. I know if K was with me it would be bad news, so I am grateful he stayed behind today.
2:00 PM - Hightail it outta there once 4 more people show up. Listen to music really loud in the car and scream some lyrics on my way home. Feels good man.
2:45 PM - Continue listening to tunes at home, digging thru my Spotify discover weekly for the first time in a while and building a set that I want to record sometime next week.
3:15 PM - K’s brother and wife stop by and we do an outside masked hang with them for about an hour and a half. We haven’t seen them since December of 2019 so this is really really great.
6:00 PM - K and I keep talking about getting takeout but nothing sounds good so we just decide to do veggie sandwiches and potatoes. Drink wine.
7:00 PM - I decide to work on my tax stuff all evening instead of exercising. It takes 2 hours but I get all of my stuff together and send it to the guy. Pour myself a celebratory glass of wine after.
10:00 PM - K and I watch Beverly Hills Ninja in bed. I’d never seen it before and it was so good.
DAY THIRTY-EIGHT TOTAL: $0
DAY THIRTY-NINE
8:00 AM - Chemex. Pure barre weekly charge. $15
10:00 AM - A local bar down the street has been closed since March and a pal posts a GFM on their behalf. I donate to it. Eat a banana and a clementine $50
11:30 AM - Prep salad for the week - greens, gochujang tempeh, miso dressing, soba noodles, snap peas, carrots, and cucumber. Finish about 2 minutes before a call and I’m scrambling to appear composed.
5:30 PM - Do a pure barre livestream while K runs to go pick up dinner from a local vegan spot. K gets a fried chicken seitan sandwich and I get a burger. It’s really really delicious and I’m super stuffed after.
DAY THIRTY-NINE TOTAL: $65
DAY FORTY
8:30 AM - Chemex. Work is still kind of wild but I make a lot of progress on my report this AM so I’m feelin’ good there.
9:30 AM - Banana and clementine.
12:00 PM - Salad.
4:30 PM - Try to do a PB live stream (my 250th class) but Zoom’s server is being weird so I do a 30 min Peloton ride instead with a 5 min stretch.
6:00 PM - Veggie sandwiches with potatoes for din again.
8:00 PM - A friend from highschool, N, and I chat and it’s really really great. I drink 2 glasses of wine while we catch up.
DAY FORTY TOTAL: $0
DAY FORTY-ONE
8:30 AM - Oof my quads are sore. Make a chemex.
10:00 AM - Eat a banana.
11:00 AM - We’ve been dragging on the KN95 thing but decide to go for it today. Buy a pack of 50 in assorted colors, some Healthy Blood iron from Garden of Life, and poop bags for the dog. (Counting this expense as “home”) $98.04
12:00 PM - Spend time doing an analysis that doesn’t really tell me much but it was worth looking into. Eat gochujang tempeh salad
2:00 PM - I have a zoom scheduled with a work pal who I haven’t seen in forever. She tells me (much like the few others) that we qualify for the vaccine. I decide to make the appointment based on her feedback and after 40 minutes of messing with the system was able to get in on Feb 19.
5:00 PM - Take my 250th Pure Barre class! I am sweaty and it’s great.
6:45 PM - K isn’t really hungry so I eat the last of the red lentil soup.
7:30 PM - We have plans to see a friend in town from Ohio. Meet up with him at his hotel and sit on the front patio masked up for a while. I am mostly cold and have to pee.
9:45 PM - We arrive back home. I snack on a few pretzels, drink a glass of wine, eat some grapes and some dark chocolate.
DAY FORTY-ONE TOTAL: $98.04
DAY FORTY-TWO
8:30 AM - Chemex. My allergies are bad this AM. Send emails out - looks like my tax return is going to give me $1200 but then I owe $200 on my state. I always owe on state. One day… Also send a note to the loan guy who says I’m definitely going to close tomorrow at 8AM so we shall see.
10:30 AM - Tax invoice comes in. $220
11:00 AM - Boil some more soba noodles for salads. I’m basically going to be in meetings until 4:30 PM today so I’m trying to get ahead of all my stuff. Also do a check for all of the house painting things that came over the past week. Looks like it’s all here and I can start painting this weekend!
12:00 PM - Make salad in between calls and crack open a La Croix.
4:30 PM - My calls are done, do a 10 minute Peloton climb ride and then do a Pure Barre stream.
8:00 PM - Eat the last of the veggie sandwiches for dinner. Drink 2 glasses of wine and some dark chocolate. Something about tonight is off in my brain. I don’t have the capacity to be productive so I just watch episodes of The Challenge on my laptop while K plays Rocket League.
DAY FORTY-TWO TOTAL: $220
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