I really noticed the changing of seasons this week; not because it got colder (we live in Northern California, after all!) but because it was dark at dinner time. You’ll notice that a few of our meal photo’s don’t look great; I’m not a professional photographer, and while I’ll try my best to illustrate our recipes, I’ll acknowledge in advance that some of my fall and winter posts will have bad lighting. Don’t worry – the food will still taste good!
We completed our first week on the Fall Whole Life Challenge. We’re “playing” at what’s called Lifestyle level during this 6-week challenge, which means we’re including legumes, corn, rice, and oats in our diet. This is so close to our everyday nutrition choices that it’s easy to maintain for the entire family. We up-cycled a few favorite recipes this week – adding stir-fried spicy asparagus to roasted salmon and topping rice with various chicken, roasted veggie, and fried egg combo’s. I’ve also included a quick banana pancake recipe. Everything is dairy-free, sugar-free, wheat-free, and low-FODMAP. I hope you enjoy!
After a long weekend that included successfully managing a 5k fundraiser and completing a 9-mile training run, I needed fast, easy, comfort food on Sunday night. We cooked a double batch of Japanese rice, roasted a few veggies, and prepared a Rice Bowl with Fried Egg and Avocado. We used the extra rice later in the week for a quick version of this dish with mixed sauteed veggies.
We brought home a large bag of leftover bananas from the 5k race I directed on Sunday, and I was so excited to use them to whip up a stack of Banana Pancakes! These are so, so simple to make. I know you’ll love them!
We capped a busy Monday with an easy one pot meal – Chicken Baked with Potatoes and Cherry Tomatoes. Bright tart tomatoes perfectly complement creamy, sweet yellow potatoes and pieces of chicken soak up a fragrant and homey sauce.
If it’s not obvious by now, I love this Sweet Potato Chorizo recipe! I was planning to make a taco salad, and when I was trying to figure out what protein to use, I had a brainstorm – why not use our favorite paleo protein? This Sweet Potato Chorizo Salad is our riff on a taco salad. The salad includes romaine leaves, pears avocado, and green onion. We used leftover chorizo for breakfast bowls the next morning!
We’ve shared recipes for salmon preparation before, but this Miso Butter Salmon is a bit different, and the Stir-Fried Spicy Asparagus is new and oh-so-delicious. Who knew asparagus and ginger would make such an amazing pair?
About this salad. It turned out so pretty I thought I’d share: butter lettuce and fresh basil dressed in a simple homemade balsamic vinaigrette; red bell pepper, carrot, nectarine, and chives. The dressing is a simple 2:1 ratio of olive or avocado oil to balsamic vinegar, with Kosher salt and freshly ground black pepper added to taste. Whisk to emulsify (combine). Use a vinegar with a flavor you really like!