I don’t know that I necessarily consider this a “recipe” in part because it was easy and I just randomly threw it together. However, a lot of individuals have reached out recently wanting to know simply “what I eat,” and it’s rarely far from elaborate or difficult. So, here’s what I had for dinner last night, which rocked my socks off.
Keep in mind, most of my dinners are either from food I cooked and/or prepped over the weekend – to easily last me throughout the week, OR, leftovers and random things I throw together from items I have on hand, like this. Also, I don’t typically measure when I make things like this (I estimated to give you a baseline), so feel free to change the ratios or add more/less of an ingredient per your personal preference (my own personal preference is to add a shit-ton of cilantro)!
Chipotle Chicken Lettuce Wraps
- 2 avocados, diced
- 1/4 cup diced red onion
- Fresh juice of 1/2 a lime
- Handful of cilantro (probably a loosely packed 1/4 cup)
- 1 1/2 cups finely diced chicken (again, I used leftover crock-pot roasted chicken I have on hand)
- 1 1/2 TBSP Sir Kensington’s Chipotle Mayo
- 3 romaine lettuce leaves (for wrapping)
Mix all ingredients except for the romaine lettuce leaves, well. Spoon the mixture into the 3 romaine leaves, wrap, and eat. I had a little leftover, but was full with 3 wraps. Also, I feel like a key component of good lettuce wraps, is finely diced chicken 🙂 This could easily be replicated in a larger quantity, too.
This was my very first attempt at making a “paleo” cream sauce, without dairy! I totally winged it…and it was fabulous not to mention easy. Put it on eggs, steamed veggies, zoodles (or any other vegetable noodle), paleo biscuits, meat, seafood, etc.! I suppose you could eat it as a soup too, it’s rich. It’s very versatile and keeps well.
Avocado Cream Sauce
- 2 cans coconut milk
- 1 1/2 avocados
- 6 garlic cloves, chopped
- 1 pkg baby crimini mushrooms, chopped
- 2 TBSP garlic powder
- Ground black pepper
- Himalayan pink salt
Add the 2 cans of coconut milk to a saucepan and heat over medium heat. Add the 1 1/2 avocados (I would’ve added 2, but the 1/2 of the 2nd avo was no good), and let the avo soften in the heat for a few minutes. With an immersion blender, blend the avocados into the coconut milk – took about 3 minutes. Add the garlic cloves, and all spices. Saute over medium heat for 15-20 minutes continuing to stir then add the chopped mushrooms. Continue sauteing over medium heat until the mushrooms are soft to your liking (I don’t like mushy mushrooms, but it’s taste/texture preference here).
Tip: If you use a quality coconut milk, you won’t taste any coconut 😉
First, I put it on my zoodles – which, don’t really look like “zoodles” because the gargantuan zucchini didn’t exactly want to work with my spiralizer. Haha. There was zucchini flying everywhere and puppy Lucy was happy about that.
I really wanted to call this “faux chicken salad,” but I feel like anything “faux” these days equates to tofu, and that is not what this is. It’s filled with flavor, and had the richness and texture of chicken salad!
Avocado Salad with Microgreens
- 2 ripe avocados, diced
- Roughly a 1/4 cup diced white onion
- 2 TBSP Sir Kensington’s original mayo
- Small handful of microgreens
- Himalayan sea salt
- Cracked black pepper
Mix together, and enjoy a filling, rich, healthy alternative to the traditional soy/chemical filled chicken/tuna/egg salads out there.
Mayo. One of my all time favorite condiments. I don’t eat condiments anymore. They’re filled, literally filled with soy, corn, canola, refined sugar, etc. One of the things I miss is the creaminess of mayo in things like tuna or egg salad. I’m fine making homemade healthier mayo, however, I can never use it before it goes bad, so I just don’t keep it on hand. I’m also kind of at the point where I can’t stand more than 3 ingredients in something, hahahaha!
The other night I wanted tuna salad – and I happened to have a freakout at Costco a couple weeks ago buying Wild Planet sustainable tuna ($8 for a 6 pack, which means I have 18 cans of tuna in the pantry) SCORE.
I tossed a can of tuna in a bowl, diced an avocado, sprinkled with Himalayan pink sea salt, fresh ground black pepper, and a tiny bit of onion powder. Then, I sprinkled coconut aminos on it. AAAAAAAHHHHHHHHHHHHH. So creamy! The salt and tuna really brought out the subtle sweetness of the coconut aminos. I inhaled it. Highly recommend this quick flavor combo!
My new favorite salad, full of flavor and health. One of my favorite things is a cold refreshing salad with light ingredients, and adding something steaming to it.
Avocado Kimchi Salad
- Butter lettuce
- 2 sliced avocados
- 1/2 cup kimchi
- 3 scrambled eggs (in grassfed butter)