Dinnertime has always been a sacred time for me. Growing up, we had dinner as a family every night. During his busy-season, my dad would always be home in time for dessert- even if that meant going back to his office afterwards.
Fast forward twenty years, and I still value dinnertime. I also value healthy-eating and my 6pm workout. This combo often creates quite a dinnertime conundrum. Planning is key, and I try to do some prep work on Sunday evening.
Dinner is something I always look forward to. I know that Ben and I will sit down for twenty-minutes and talk about our days. We are usually laughing and occasionally watching Wheel of Fortune.
Here are three of our favorite meals:
Sloppy Joe Toastadas (Dairy Free/Grain Free)
This is one of Ben’s Favorites. I think it’s because I use bison meat, and it makes him think of his college mascot. (????) I typically serve this with rice or riced cauliflower. You will need:
–1 package of Siete Grain Free Tortillas (They are worth every penny, trust me!)
-1 can of black beans (or if you can soak your own dried black beans)
-bunch of cilantro
-1 package ground bison meat
-1 18 ounce can of diced tomatoes with jalepenos
-2 small sweet potatoes (peeled and cubed)
-1 small sweet onion
-Mexican seasoning (I use the Whole Foods brand)
***Avocado, shredded Daiya cheese, salsa, or anything else you wish to garnish your toastadas with***
- Prepare the bean puree by placing the entire can (minus the oil) into a Nutribullet or food processor. Add 5 tablespoons of water and salt and pepper to taste. Blend together until it becomes “spreadable.”
- Prepare the toastada filling by cooking the sweet potatoes in a large covered skillet with coconut oil for 10-15 minutes.
- In a separate skillet, brown the bison meat and onion.
- Combine the meat, sweet potatoes, and diced tomatoes in the large skillet. Add Mexican seasoning and let simmer for 15 minutes.
So the picture doesn’t look so appealing, but it’s delicious. I promise.
Shrimp , Cauliflower Mash, and Steamed Spinach (Gluten Free/Dairy Free)
Easy-peasy-lemon-squeezy. (Imagine me saying that in my first-grade teacher voice. Eye roll.)
You will need:
-1/2 pound of clean, deveined shrimp
-1 head of cauliflower
-3-5 tablespoons of dairy-free butter of your choice
-1 box of washed spinach or 1 package of frozen
-Generous handful of basil
-salt&pepper to taste
- Chop the cauliflower into small chunks. Pulse in your Nutribullet or food processor until a rice-like consistency.
- In a medium-sized skillet, add the cauliflower and 3 tablespoons of dairyfree butter. Cook on medium-low, covered for 10 minutes.
- Salt and pepper the shrimp. In another skillet, add the remaining butter and shrimp. Cook for 5-7 minutes or until the shrimp become pink.
- Add the basil and spinach to the medium-skillet with the cauliflower and reduce to a simmer.
- Stir in the shrimp and let simmer for 10 minutes.
**If you’re “cheese” obsessed, like me, I usually add some nutritional yeast flakes for that cheese-flavor.**
This is a picture of the recipe made with actual rice- which is also an option.
Shells and “Cheese”
Growing up, you could get me to do anything by simply promising me Velveeta Shells and Cheese. For health reasons, you will not longer find my childhood favorite on my plate. (Major, bummer). This cheese sauce is super easy to make and nutritious as it is made with butternut squash and cashews.
I can’t take credit for this recipe as I found it on Pinterest thanks to the lovely blogger, Veggie Inspired.
It is easy to whip-up on a weeknight and serve with the options below (steamed broccoli, sweet potato fries, and gluten-free breaded chicken cutlets)