Gather ‘Round the Dinner Table

Dinner just may be my favorite meal of the day. There’s so many options and so many different foods to enjoy. Being on the #Whole30 diet hasn’t changed that. In fact, I’m learning to appreciate the beauty in all of the colorful foods that are compliant on this diet 🙂

I try to make enough at dinner to yield me leftovers at lunch. If that isn’t possible, I usually make my lunch while I’m making dinner to save time. Since grains are not allowed and I’ve been eating sweet potatoes earlier in the day, dinner always consists of a protein and vegetables. A lot of vegetables. I have also been on a balsamic kick since starting this diet. I had no idea that you could use it to make SO many things taste amazing!

As with my breakfast plan, these recipes all serve one but I am more than willing to assist you in making these recipes work for you and your family.

Tilapia Bruschetta
1-4 oz. Tilapia filet
1/2 can of diced tomatoes
Italian seasoning
Black pepper
Paprika
Pinch of salt
Crushed red pepper flakes
Garlic powder
Parsley

  • Begin by drizzling olive oil in a small pan; heat on medium-high
  • Season tilapia with pinch of salt, black pepper (to taste), a drizzle of lemon juice, and a sprinkle of paprika for color.
  • Place in pan.
  • Cook for 5 minutes then flip for another 5.
  • While that cooks, grab a small pot. Place diced tomatoes, pinch of salt, red pepper flakes (to taste), and Italian seasoning in pot and place over medium heat.
  • Remove fish from pan and top with sauce. Serve alongside your favorite veggies and enjoy 🙂
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Tilapia Over Italian Stirfry

*I make this all the time. When I’m not doing the #Whole30 I place fish over brown rice and serve with asparagus.*

Balsamic Glazed Chicken Cutlets
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1- pound (or a package) of chicken cutlets (or a 4 oz. chicken breast)
Balsamic vinegar
Olive oil
Black pepper, to taste
Italian seasoning
Pinch of salt

  • Begin by drizzling olive oil into a grill pan and placing on medium-high heat.
  • Season chicken with salt, pepper, and italian seasoning.
  • Place chicken into pan and season the other side.
  • Cook for about 5-7 minutes (for the cutlets; about 10-15 if it’s a whole breast) and flip. Cook through.
  • Once chicken is just about done, add balsamic vinegar. Flip chicken to completely coat. Continue to cook for an additional 5 minutes.
  • Remove from pan and serve over salad or alongside your favorite veggies!

Grilled Eggplant
*this recipe can serve 4…or yields many leftovers!*

1-medium eggplant
Olive oil
Italian seasoning
Black pepper, to taste
Pinch of salt

  • Begin by peeling the eggplant and slicing into 1/4-inch thick slices.
  • Drizzle olive oil into a grill pan and heat on medium.
  • Season eggplant slices with salt, pepper, and Italian seasoning.
  • Place slices in pan, seasoned side down. Season the other side. Cook for approximately 5-7 minutes and flip. Cook through and remove from pan.
  • Continue this until all eggplant slices are cooked.
  • Serve alongside other veggies or as a side dish with chicken. Enjoy!

Spaghetti Squash:
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1- medium spaghetti squash
Olive oil
Pinch of salt
Black pepper, to taste

  • Begin by preheating oven to 400 degrees and lining a baking sheet with foil.
  • Slice the squash length-wise; scoop seeds out of middle and discard.
  • drizzle olive oil and season with salt and pepper.
  • Place both halves cut side down onto baking sheet and place in oven.
  • Bake for approximately 25 minutes or until fork tender.
  • Remove from oven and let cool for 5 minutes.
  • Using a fork, shred the inside of the squash, making “spaghetti”
  • Top with your favorite sauce and enjoy!

Sides:

Brussel Sprouts:
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These have a terrible stigma. I saw a bag of frozen sprouts in Trader Joe’s for only $1 so I took a chance….and it changed my life. They are phenomenal! Here’s how I cook mine:

1/2 bag of frozen sprouts
pinch of salt
black pepper
drizzle of balsamic vinegar
drizzle of olive oil

  • Preheat oven to 400 degrees; cover baking sheet with foil.
  • Place sprouts on sheet; season with salt and pepper and drizzle the balsamic vinegar and olive oil. Toss to coat evenly.
  • Bake sprouts for approximately 20 minutes, or until fork-tender.
  • Remove from tray and serve alongside chicken or other veggies

Kale Chips:
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1/3 bag of kale (I use the one from Trader Joe’s)
Olive oil
Pinch of salt
Black pepper, to taste

  • Preheat oven to 400 degrees. Line a baking sheet with foil.
  • Spread kale onto baking sheet. Drzzle with oil and sprinkle salt and pepper. Toss to coat.
  • Bake for 15 minutes, or until crispy.
  • Serve as a snack or alongside your favorite protein dish.
    **I tend to use frozen veggies most often but frozen kale WILL NOT work for this. Trust me…its not pretty.**

String Beans: These are an absolute staple for me. Since being on this diet, I’ve eaten them every day for lunch and many times I also eat them for dinner. They are extremely versatile and I prepare them in many different ways. Some examples of this are: balsamic glazed, steamed and seasoned simply, and Italian style (with diced tomatoes). Typically I buy a bag of frozen whole green beans and go from there. They take hardly any time to cook and are delicious!

Italian stir fry: I wrote a blog on this a couple of months ago however it’s worth mentioning. I basically call anything with zucchini and tomatoes my Italian stirfry 🙂 Depending on what I have available, I add things such as peppers, mushrooms, and diced eggplant to that mix. This is a quick and tasty addition to your dinner table.

I hope this has been helpful. I will continue to post new recipes as they come to me. This diet isn’t easy and it may eliminate many of your favorite foods. However, that doesn’t mean you have to eliminate flavor. Spice things up and make them look pretty and you won’t even miss some of that other stuff 🙂

Stay strong & stay in the fight!

-Gina

TheFight2BeFit@gmail.com

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A Healthy Alternative to a Dinnertime Classic

Tonight I was in a bit of a food rut. I purposely ran my stock low since I was supposed to begin the Whole 30 Diet this week. However, with an upcoming road trip to Philadelphia I decided to postpone the diet by one week. That, combined with the neverending snow (resulting in my inability to get to my favorite supermarket), has my stockpile running crazy low. I got tired of soup and carb-heavy dishes so I walked up to my local supermarket with a mission to find a protein. Since they are a neighborhood store they tend to be overpriced but I figured at the very least I could always just get a rotisserie chicken and use leftovers for lunch and whatnot. Boy was I surprised at what I found. Turkey cutlets…for a good price! Turkey cutlets are RARELY inexpensive so I tend to not buy them as often as I would like but I definitely lucked out tonight. I got a pack, which was about a pound, for only $2.99! I usually grill my cutlets but tonight I wanted them breaded so I came up with a healthier alternative to a fried classic. Instead of drowning the cutlets in oil, I only drizzled enough to barely coat the pan. I did have to drizzle the pan twice, since the cutlets had to be cooked in batches however, it was still a very small amount and significantly less than what you would normally use for cutlets. I also cut down some calories by only using an egg white rather than the whole egg. The result was a lighter, very tasty dinner. Ladies and gentlemen, I present to you my latest culinary creation….Enjoy! 🙂

Turkey Cutlets

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  • One pack of turkey cutlets
  • 1/2 cup of breadcrumbs
  • 1 egg white
  • ground sage
  • black pepper
  • pinch of salt
  • paprika
  • olive oil

-Lightly whisk one egg white in a bowl. On a separate plate, mix together all dry ingredients. Set both aside.

-Drizzle olive oil in a grill pan and set heat to medium high.

-While pan heats, begin dredging the cutlets in egg wash and breadcrumbs. Once coated, place the cutlets in the grill pan. Cook for approximately 5-7 minutes on each side.

Serve alongside your favorite veggies or with a salad. I served mine with a side of roasted sweet potatoes and string beans. Super simple, super fast, and best of all…healthy! Bon Appetit everyone 🙂

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Stay strong & stay in the fight!

-Gina

TheFight2BeFit@gmail.com