Ok, are you ready to make the easiest & tastiest thing you’ve had in ages? Here ya go.
I started out planning to just make a quick chicken & veggie sautee (which really, is what this is). But once I had my veggies assembled, I realized they were the kind I like to use on kabobs (those little peppers came in a plastic package and are called “sweet peppers” and I’m loving them!).
I started chopping and then remembered I had some sliced pineapple in the fridge, and that’s when I realized it was the perfect addition, because I REALLY like pineapple on kabobs. Then it all came together. Chicken + veggies + pineapple [sauteed] = way quicker and easier than skewering, marinating, and grilling kabobs = brilliant (did you follow that equation?).
Deconstructed Chicken Kabobs
Assemble your veggies and pineapple, slice/chop into bite sized pieces (tons of veggies per person)
Slice your chicken breasts into thin slices (1/4″ or so) (one chicken breast per person)
Saute the chicken slices in your fat of choice (I went with a combo of ghee and olive oil)
As the chicken starts to brown, throw in the veggies
Season everything with some salt and garlic powder
Add the chopped pineapple and let it heat through (give it a minute or two)
Once they are all cooked through, throw in a tablespoon or so of coconut aminos (or soy sauce) and let it sizzle and cook down a bit and coat everything.
Enjoy your tasty, delicious, and Whole30 compliant meal that only took you 15 minutes from start to finish.
Please let me know if you try this, and what you think! I’d love to hear any feedback! Also, does this “recipe” even make sense? I’ve never actually written a recipe down before, so I’m not sure if what’s in my head is even translating into something that makes sense. Ha! Let me know 🙂
This post is part of Party Wave Wednesday at Holistic Squid, and The Nourishing Gourmet’s Pennywise Platter
I have officially completed two weeks of the Whole 30! In some ways it’s gone so fast and has seemed pretty easy. In other ways I cannot believe it’s only been two weeks…feels like forever since I’ve had butter :). I am feeling pretty good. I’ve definitely felt some energy surges, but honestly nothing quite as extreme as some of the testimonials I’ve read. Really wish I could a full night of sleep so that I could get a true feeling of what the difference is! Regarding sleep though, I am definitely noticing that I am sleeping more soundly and falling asleep quicker than normal. When one of the kids wakes up at night, it seems like it takes me forever to actually wake up, even though I’ve been hearing the cry for several minutes. I am noticing some changes in my skin, too. It’s certainly not perfect but the overall surface and appearance is smoother. And, it’s not dry at all! This time of year I ALWAYS have at least one little dry patch somewhere on my face, and also usually one on my arm. There are definitely none of those, not to mention my skin just feels soft and supple. Like if I were to forget to put lotion on at night, it wouldn’t really matter.
Going forward for the remaining two weeks I am excited about continuing to mix it up and try new recipes. I think one of the keys to Whole 30 is to keep a variety going in your meals. I don’t mind eating up leftovers, but it’s also good for me to always have 2-3 recipes in my head that I know I want to try. I am continually scanning the #whole30 hashtag on Instagram to get new ideas and inspiration. Breakfast is definitely the hardest, since it’s hard to come up with much variety! And I also just don’t have a lot of time in the morning, what with my two little hungry rascals that are hanging on my legs :).
Speaking of a lack of variety, I basically recreated my dinner from last night. Couldn’t help it, that fried sweet potatoes + chicken sausage combo was so good! This time I added diced green pepper and spinach to the mix. And then threw a couple fried eggs on top. Avocado on the side, of course.
More pot roast.
I recently picked up some Green Tea Matcha powder, after reading this post. I gave it a try today in a little smoothie concoction that I came up with:
one cup coconut milk
one frozen banana
one spoonful of unsweetened cocoa powder
one spoonful of coconut oil
probably 1.5 tsp of green matcha powder
a couple ice cubes
It was SO good! I didn’t really taste the powder so I would probably add more next time. Loved it though!
More pot roast. Ummmm didn’t feel like cooking. The kids had already been fed and put to bed, and Bret was making a steak. So I just ate what I could find to get it over with!
As you can see, this was not an “ideal” breakfast. Not very heavy on the protein, nor heavy on the veggies. And, I definitely felt it! I was hungry less than two hours after eating. Compared to one of my better breakfasts which can last me 4+ hours. Lesson learned! I had leftover veggie fritatta, avocado, and a bowl of pineapple and blueberries.
Leftover pot roast from last night.
Dinner needed to be quick and easy tonight! I filled a skillet with diced sweet potatoes and sliced chicken apple sausage. I wanted to get them good and crispy (I’m not a fan of soft sweet potatoes). A pan on sauteed green beans on the side (add a little coconut aminos + orange juice right at the end to give it a nice flavor kick!). This was actually REALLY good! Even Bret loved it (he usually hates the chicken sausage).
Well, today was my last day with Grace, so I decided to whip up a little something special for breakfast. Now, the ingredients are all “legal” although, the dish itself really isn’t. But oh well. I wanted to make Grace a grain-free Dutch Baby, and that’s what I did! This is one of my most favorite, protein packed, quick and easy breakfasts. If you have your ingredients blended up and sitting in your fridge the night before, then it’s simply a matter of pouring it into the pan and waiting the 18 minutes for it to bake. And, the kids absolutely love it, so that’s a plus. In fact, I have served it to quite a few people and they’ve all loved it! It’s so good with butter slathered on top (ghee in my case for today), a pile of fresh berries, and syrup (or, applesauce if you’re Whole30 style!). Yummmm.
I had another spinach salad (like yesterday), and then ate up one of the last acorn squash + salmon patties.
You know you’re actually truly hungry when you eat this for a snack: summer sausage (organic, grass fed, and nitrate-free) slices with (cold) sliced beets. I was trying hard to be “good” and not reach for a handful of nuts or fruit….so I opened the fridge and had this on a plate 60 seconds later. And really, it was pretty good! A little drizzle of balsamic plus a sprinkle of salt on the beets and they were good to go.
Pioneer Woman’s Pot Roast. Pot Roast has always been one of my all time favorite meals. In fact, I can remember many years growing up when that was what I requested for my birthday dinner. Is that a weird birthday dinner for a 12 year old girl to ask for?! But I love it. And I fell even more in love when I found PW’s version. Holy delicious. The simplest preparation, too. Simply brown your meat, onions, and carrots in your dutch oven. Then deglaze the pan with some broth. Throw the meat and veggies back in, and add the super stellar ingredients that take it over the top: several sprigs of fresh rosemary and thyme. Make sure they’re pushed down into the juices. Then bake it low and slow (275 for 4+ hours). It’s so flavorful it’s almost sweet. Those juices are the best thing you’ve ever tasted. Of course, there’s nothing better than some roasted potatoes to soak up the juices….but of course today those had to be omitted. I did add some steamed broccoli on the side, and it was pretty tasty after rolling around in the juice on my plate! (Broccoli not pictured).
Goodbye, Gracie! Thank you so much for visiting me and the little rascals! I had so much fun with you! And thank you for joining me on my culinary adventure :).
Veggie Frittata and sweet potato hashbrowns (also avocado on the side, not pictured). I ordered 10 POUNDS of these sweet potatoes from my food co-op (Azure Standard). Annnnnd they sent me the white kind. I don’t even know if they carry the orange kind, but I was pretty disappointed that I ended up with the white kind. And now I have about 9.5 more pounds of ’em sitting on my shelf. Anyone want some?
Spinach Salad with warm bacon grease dressing. Mmmmhmmm that’s as good as it sounds. Love this recipe, and I added avocado and tomato this time.
Grace and I got to continue our favorite activity of Eating Out. We went to Downriver Grill, one of my favorite Spokane Restaurants. I was excited to see that they revamped the place a bit (updated look) and changed the menu a bit. Was it just me, or have they lowered their prices?! I mean, $24 for a NICE grassfed Steak with veggie + starch sides? Pretty impressive. And yes, it was delicious. And yes, I subbed my starch for a salad. FTW. (No pic unfortunately. It was dark in there, not to mention I forgot).