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 πŸ™‚

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 πŸ™‚
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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; seasonΒ 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 πŸ™‚ 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 πŸ™‚

Stay strong & stay in the fight!

-Gina

TheFight2BeFit@gmail.com

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Soothe your Soul

Hope everyone is enjoying their weekend! I am finally starting to feel like myself again, after being out of commission all week with a bad throat infection and a mild case of bronchitis.

I don’t do well with sitting still so I’ve been climbing the walls. Obviously being so sick meant no working out this week…and it also meant no food shopping. My stock was running so low! I finally made it out to Trader Joe’s yesterday and I can FINALLY begin my quest on the Whole 30 diet this week

Anyway, with a low food supply I had to make do with what I had…but I managed to create a healthy, delicious soup…and it may even cure what ails ya! This soup is inexpensive to make and you can make it to your personal preference. For example, I used chicken broth but you can certainly sub that out for vegetable stock if you prefer. Make it for yourself or for a loved one. Enjoy the rest of this 3-day weekend everyone πŸ™‚

Pastina Kale Soup

image **Excuse the quality of this picture…the steam got in the way πŸ˜‰

Ingredients:
-1 can chicken broth (or 2 cups) (I use Swanson 100% natural)
-1 can (or 2 cups) of water
-1/4 cup pastina (any small pasta will work)
-1/2 cup kale (I used frozen but use what you have!)
-Pinch of salt, red pepper flakes, and garlic powder
-1/2 tsp Italian seasoning

Directions:
-In a small pot, add chicken broth and water along with seasonings. Bring to a rapid boil.
-Add pastina. Stir until broth boils again. Add kale.
-Cook for approx 6 min. Carefully drain most of the broth into a container. Add the rest along with pastina and kale to a bowl.
-Top with some grated cheese and enjoy πŸ™‚