Woo! This is officially my FIRST post on Simply GFDF. I hope that this blog fulfills the creative void I’ve been feeling over the past few months, and that you just happen to LOVETHEHECKOUTOFIT, too. I’m starting off with a few of my favorite, or “go to” recipes/cooking methods.
I love food blogs, but find myself wishing that the authors would post some real daily life meals and strategies along with their recipes. The recipes are always fab, but honestly – who has time to gather all those ingredients and cook like that every day o’ the week? Not many of us. So, here are a few of my not-so-glamorous staples for easy and quick meals. I honestly use at least one of these per week as a staple.
- Diane SanFilippo’s Pumpkin Pancakes from her book “Practical Paleo”. Recipe HERE. These pancakes ARE SO GOOOOOOOOOOOOD. So good. I can’t even. One batch creates about 8 or 9 palm-sized pancakes, and when you eat half of the batch you’re getting roughly 20g of protein, healthy fats and carbs all in one meal. I measure out a tablespoon of maple syrup (the real VT stuff guys, not that nasty syrupy nonsense) on top. After a breakfast like this, my day can only go downhill from here. So good. I tend to make a few batches at once on a Sunday and heat them up during the week for quick breakfasts or snacks on the go!
- Sear-Roasting Boneless Skinless Chicken Breasts. Ok, I know – BORINGGGGG. Because chicken breasts are mostly to be dreaded. As a woman who lifts weights and watches her protein count semi-carefully, I have had my fair share. So trust me when I say this recipe is worth a try. Instead of eating dry, chewy, overcooked breasts, this recipe ALWAYS gives me moist and – dare I say it – delish chicken breasts.
- Basically, I preheat my oven to 450 degrees, heat up my cast iron pan with a few dabs of coconut oil (if you don’t have one, buy one now. Worth EVERY penny. Link to mine HERE). Once hot, I throw a few salt and peppered chix breasts in that puppy for about 6 minutes, flip ’em and then put my cast iron skillet in the oven for 10-15 minutes, depending on the size of the chicken breasts. You want a meat thermometer to read 165 degrees. Don’t have one of those? Get one, you will not regret it. And they’re like $5, so…just do it. Let those babies rest for about 5 minutes – don’t skip this step either! The juices really do redistribute. Then boom, done, moist chicken breasts for any day O’ the week.
- Oven Baked Turkey Burgers.
- Preheat your oven to 375 degrees.
- Mishmash 1lb organic ground turkey, 1 egg, 3/4 cup gluten free breadcrumbs, some chopped onions and mushrooms in a bowl.
- Form into about 5 patties, place on pan, bake for 30 minutes (turning once halfway).
- You should double this recipe. You’ll be annoyed you didn’t. Trust me.
- Basic Breakfast Smoothie. It’s simple, and for 323ish cals, gets you 26g of protein, 36g of carbs, only 14 of sugars and 9g of healthy fats! Boom.
- 1/2 banana
- 1/2 cup frozen organic berries
- 1 tbsp chia seeds
- 12 tbsp liquid egg whites – I use the “All Whites” brand. It’s not organic, but whatevs. Good protein.
- 1 tbsp of your fave peanut butter. I’m in love with Peanut Butter & Co’s Bees Knees and their Dark Chocolate Dreams versions.
- 1 cup of So Delicious’ Unsweetened Organic Coconut Milk
- 1 large handful of organic baby spinach
- Cram it all in there, blend it up and conquer your day 🙂
- Spaghetti Squash. Honestly, this took a few attempts before I decided to like the stuff, but now I eat it at least twice a month!
- 1-1/2lbs organic ground beef. I use the organic Costco brand, easy peasy.
- 1 can of your favorite marinara – ideally, with as few ingredients as possible. There are plenty of great organic brands out there!
- 1 spaghetti squash.
- Preheat your oven to 400 degrees. Cut the spag squash in half, scoop out the seeds, lay the halves face up in a pan and drizzle with olive oil. Bake for 35-40 mins, depending on size of squash. It’ll be done when you can stick a fork in there easily.
- Combine with cooked ground beef, your fave spices, marinara. Eat. This usually makes about 4 servings, so double as needed!
Anndddddd, that’s it for now! Cook ’em all up, throw in lots of veggie sides and you have yourselves a whole week’s worth of meals! Don’t worry, I’ll be back with more soon.