Whole30 Recipes - The Girl on Bloor

Baked Chimichurri Chicken Recipe

Taylor Stinson — Wed, 26 Feb 2025 13:00:00 +0000

This Chimichurri Chicken can be made in a skillet, the oven or on the grill. The delicious sauce is a taste of summer all year long!

I hate to brag, but my chimichurri recipe is one of the most requested recipes that my friends want me to bring to dinner parties and potlucks. I love it so much too that I had to find an excuse to pair it with a protein to turn it into a weeknight dinner.

You're going to LOVE this meal!

Why you'll love this recipe

Super easy: Make the sauce, cook the chicken then top it with the chimichurri. Easy as that!
Delicious flavours: The homemade chimichurri sauce is so yummy (and way better than the pre-bought stuff).

Ingredients and substitutions

Boneless skinless chicken thighs – chicken cutlets would also be good.

Chimichurri sauce

Fresh parsley – you can try using just cilantro, but the flavour will be different.
Fresh cilantro – fresh oregano would also be good.
Olive oil – or any other neutral cooking oil like avocado oil.
Red wine vinegar – apple cider vinegar would also be good.
Garlic – freshly minced garlic is best but you can use the jarred variety in a pinch.
Red chili – diced jalapeno or green chilis are a milder option.

How to make chimichurri chicken

Step 1: Make the sauce.

Blend the chimichurri ingredients together.

Step 2: Cook the chicken.

Bake, pan fry or grill the chicken.

Step 3: Make any sides.

Cook the potatoes or make any other sides of your choice.

Step 4: Top the chicken with the sauce.

Spoon the chimichurri sauce over the chicken and serve.

Recipe tips and tricks

Mix it up: If you don't have a blender, chop up the sauce ingredients super fine and mix together.
Use less spice: For a mild sauce, leave out the red chili.
Go for white meat: Swap out the thighs for chicken cutlets or breasts.
Marinate it: Marinate the chicken for 20-30 minutes in the sauce to let the flavours really seep in.

Frequently asked questions

What does chimichurri taste like?

Chimichurri is a bright and refreshing sauce that gets its main flavour from the fresh cilantro and parsley.

Can I grill the chicken instead of baking it?

Yes, grilling is a delicious alternative. Marinate the chicken as you normally would, then grill over medium heat until cooked through.

What if I don't have all the herbs listed for the chimichurri sauce?

While fresh herbs are ideal, you can use a combination of what you have available. Parsley and oregano are the most traditional and important if you have to choose.

What to serve with chimichurri chicken

Since this dish has so much flavour,I recommend keeping the sides light. Here are some side dish ideas to try:

Baby potatoes or mashed potatoes
Cilantro lime rice or cauliflower rice for a low-carb option
Garden salad with a light vinaigrette or a drizzle of any leftover chimichurri sauce

Storing and reheating

Store: Refrigerate the chicken and chimichurri sauce separately in airtight containers for up to 5 days.

Reheat: Sprinkle the chicken with a bit of water to retain moisture, then microwave for 1-2 minutes until it's warm.

Freeze & reheat from frozen: Place the chicken in a freezer-safe container and freeze for up to 3 months. To reheat, thaw in the refrigerator overnight, then warm in the microwave or oven until heated thoroughly.

More easy chicken recipes

See more related recipes

Meal prep tools

Grab some glass meal prep bowls if you plan on turning this recipe into leftovers.
I get all my free-range chicken from Butcher Box, conveniently delivered to me frozen.
Get an instant-read thermometer to make sure your chicken is cooked through.

Baked Chimichurri Chicken Recipe

This Chimichurri Chicken can be made in a skillet, the oven or on the grill. The delicious sauce is a taste of summer all year long!

Course Main Course

Cuisine American, brazilian

Prep Time 20

Cook Time 20

Total Time 40

Servings servings

Calories 452kcal

Author Taylor Stinson

Ingredients

8 boneless, skinless chicken thighs

Chimichurri sauce

1 bunch washed fresh parsley
1 bunch washed fresh cilantro
1/4 cup olive oil
1 tbsp red wine vinegar
2 cloves garlic, minced
1/2 red chili, deseeded optional
1 pinch each salt & pepper

Baby potatoes – optional side dish

2 cups golden baby potatoes, sliced in half
1 red pepper, sliced
1 red onion, sliced
1 tbsp olive oil
1 tbsp lemon juice
1 tsp paprika
1 tsp garlic powder
1/2 tsp each salt & pepper

Get Recipe Ingredients

Instructions

Chimichurri sauce

Add ingredients for chimichurri to a blender or food processor, and pulse until roughly chopped and blended. Alternatively, you can chop all ingredients very finely and mix together.

Oven

Preheat oven to 450 F. Add chicken to a parchment-lined baking sheet and season with salt & pepper. Bake chicken thighs for 12-15 minutes until fully cooked. Remove from oven and serve with chimichurri sauce and choice of side. Enjoy!

Skillet

Heat a skillet over med-high heat. Add chicken to skillet once skillet is hot, seasoning with salt & pepper and sauteeing for 12-15 minutes, flipping halfway through cooking time. Remove chicken from skillet and serve with chimichurri sauce and choice of side. Enjoy!

BBQ

Preheat BBQ to 450 F. Season chicken with salt & pepper. Once BBQ is hot, grill chicken thighs for 10-12 minutes, flipping once halfway through. Remove from grill and serve with chimichurri sauce and choice of side. Enjoy!

Roasted baby potatoes – optional side dish

Preheat oven to 450 F. Toss potatoes, red pepper and red onion with olive oil, lemon juice, paprika, garlic powder and salt & pepper.
Add mixture to a parchment-lined baking sheet and bake for 30 minutes, or add to a foil pouch and grill for 30 minutes, stirring once halfway through cooking time. Serve with chicken and enjoy!

Video

Notes

Marinate the chicken in the chimichurri sauce for 20-30 mins for even more flavour.

Store the chicken and sauce separately in the fridge for 5 days. Sprinkle some water over top, then microwave for 1-2 mins.

Freeze raw chicken in the sauce for 3 months. Thaw in the fridge then cook as normal.

Nutrition

The post Baked Chimichurri Chicken Recipe appeared first on The Girl on Bloor.

Sheet Pan Chicken and Asparagus

Taylor Stinson — Mon, 24 Feb 2025 13:00:00 +0000

This Sheet Pan Chicken and Asparagus recipe is great for meal prep. It’s baked on one pan and is ready in less than 30 minutes!

With minimal prep and cleanup, this dish is a lifesaver when you need something healthy and delicious in a hurry. Serve it as-is, or pair it with rice, quinoa, or roasted potatoes for a more filling meal!

Why you'll love this recipe

Easy & fast: This is a one-pan meal that's ready in under 30 minutes!
Healthy & versatile: You've got your lean protein, starch and vegetable, plus options to customize.

Ingredients and substitutions

Olive oil – use any neutral oil in place of extra-virgin olive oil. Canola oil, grape seed oil or avocado oil can be used.
Lemon juice – use fresh or bottled lemon juice in this recipe or lime juice if you’re in a pinch.
Garlic – use fresh or jarred minced garlic. Garlic powder would also work.
Parsley – dried or fresh parsley is best, but cilantro is the next best substitute.
Rosemary – thyme, oregano or another herb of choice would all work here.
Baby potatoes – any variation of baby potatoes will work. You can also dice a bigger potato of choice into smaller pieces.
Chicken cutlets – use boneless skinless chicken breasts that have been finely cut into half or chicken thighs if you prefer a juicier cut of meat.
Asparagus – use any root vegetable or green of your choice like broccoli, cauliflower, carrots, green beans, etc.

How to make this recipe

Step 1: Make the lemon mixture.

Mix olive oil, lemon juice, garlic, parsley and rosemary together.

Step 2: Bake the potatoes and chicken.

Toss potatoes and chicken with lemon mixture, and bake.

Step 3: Bake asparagus.

Add asparagus and bake the chicken, potatoes and asparagus together.

Step 4: Serve and enjoy!

Slice up the chicken and dig in.

Recipe Tips and Variations

Use these tips to keep this dish fresh and delicious, every time you make it!

Even it out: Cut the baby potatoes into smaller pieces to make sure they cook evenly.
Marinate: Marinate the chicken in the lemon mixture for 30 minutes to make it more flavourful.
Switch the veg: Swap asparagus with other vegetables like broccoli, green beans, or bell peppers.
Add a kick: Sprinkle some red pepper flakes or drizzle a bit of sriracha over the dish before baking.

Frequently asked questions

Can I use chicken thighs instead of chicken breasts?

Yes, you can substitute chicken breasts with boneless, skinless chicken thighs. Keep in mind that thighs may require a longer cooking time, so be sure to use a meat thermometer to ensure they reach an internal temperature of 165°F (74°C).

How do I prevent the asparagus from getting soggy?

Don't overcrowd the pan. This allows the vegetables to roast instead of steam. Also, you can add the asparagus to the pan a little later than the chicken if you prefer it more crisp-tender.

How do I know when the chicken is cooked through?

Use a meat thermometer to check the internal temperature of the chicken. It should reach 165°F (74°C). The juices should also run clear when pierced with a fork.

What to serve with this dish

These sides make the meal even more satisfying, while still keeping it healthy and balanced!

Add some rice or quinoa to soak up any juices or sauce.
Try any of these side salads for a fresh crunch.
Try this low-carb cauliflower rice for a change.

How to store and reheat

Store: Keep leftovers in an airtight container in the fridge for up to 4 days.

Reheat: Microwave for 1-2 minutes or warm in a skillet over medium heat until heated through.

Freeze & reheat from frozen: Freeze chicken and asparagus separately in freezer-safe containers for up to 3 months. Thaw overnight in the fridge, then reheat as you would normally.

More chicken sheet pan dinners

See more related recipes

Meal prep tools

Grab some glass meal prep bowls if you plan on turning the chicken and asparagus recipe into your weekly lunches.
I get all my free-range chicken from Butcher Box, conveniently delivered to me frozen.

Sheet Pan Chicken and Asparagus

This Sheet Pan Chicken and Asparagus recipe is great for meal prep. It’s baked on one pan and is ready in less than 30 minutes!

Course Main Course

Cuisine American

Prep Time 10

Cook Time 30

Total Time 40

Servings servings

Calories 238kcal

Author Taylor Stinson

Ingredients

2 tbsp olive oil
2 tbsp lemon juice
4 cloves garlic minced
1 tsp dried (or fresh) parsley
1/2 tsp dried rosemary
1/2 tsp each salt & pepper
1 cup baby potatoes, sliced in half
4 chicken cutlets (or 2 chicken breasts sliced in half lengthwise)
1 bunch asparagus

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Instructions

Preheat oven to 425 F. In a small bowl, mix olive oil, lemon juice, garlic, parsley and rosemary together.
Add baby potatoes and chicken to a parchment-lined baking sheet and toss with lemon mixture. Bake for 20 minutes.
Meanwhile, trim ends of asparagus. When chicken and potatoes come out at the 20 minute mark, remove chicken, add asparagus to the pan, seasoning with more salt & pepper, and bake the potatoes and asparagus altogether for 10 minutes until tender. Serve altogether and enjoy!

Video

Notes

Choose medium-width asparagus stalks so they cook through without getting mushy.

Trim the bottoms off each asparagus spear.

Use boneless skinless chicken thighs for a juicier cut of meat.

Store any leftovers in the fridge for up to 5 days. Sprinkle some water over top of the chicken then reheat in the microwave for 1-2 minutes.

Freeze the cooked chicken for up to 3 months. Thaw in the fridge overnight then follow the reheating instructions.

Nutrition

The post Sheet Pan Chicken and Asparagus appeared first on The Girl on Bloor.

Easy Sausage, Peppers and Onions Recipe

Taylor Stinson — Wed, 29 Jan 2025 13:00:00 +0000

This Sausage, Peppers and Onions Skillet is an easy one-pan weeknight dinner made with turkey sausage, bell peppers, onions and pasta sauce.

This dish comes together quickly with simple ingredients you probably already have on hand. The tender veggies and juicy sausage are coated in a rich tomato sauce, making it perfect to serve over rice, pasta, or even on its own for a low-carb option.

My mom used to make a variation of this recipe when I was a kid and I see why she loved it: it was SO easy to throw together and was something even us picky kids would eat.

This is my go-to when I need something fast and easy with almost no clean up!

Why you'll love this recipe

One skillet meal: Everything's made in one skillet, so it comes together easily and there's almost NO dishes after.
Super easy: It's great for busy weeknights since it comes together in less than 30 minutes.
Perfect for meal prep: You can portion this out into individual servings for easy work week lunches.

Ingredients and substitutions

Olive oil – or any other neutral cooking oil like avocado or canola oil.
Turkey sausages – use Italian sausage or pork sausage, or make your own homemade turkey sausage.
Mushrooms – use any veggies like broccoli, carrots, cabbage, cauliflower, zucchini or green beans.
Yellow onions – white or red onions would also work.
Green, yellow and red pepper – swap out for another veggie.
Garlic – fresh minced garlic is best but jarred minced garlic will work in a pinch.
Red chili flakes – cut this out altogether or just use half if you’re not a big fan of spice.
Jarred pasta sauce – canned crushed tomatoes would also work.

How to make sausage, peppers and onions

Step 1: Cook the sausage.

Fry the sausages in a little olive oil until ready.

Step 2: Slice sausage.

Slice the cooled sausage into coins.

Step 3: Cook the mushrooms.

Sauté the mushrooms until the juices release.

Step 4: Sauté the onions and peppers.

Cook the onions and peppers.

Step 5: Add in the rest of the ingredients.

Toss in the sausages, spices and pasta sauce.

Step 6: Cook the mixture.

Cook until sausages are fully cooked and veggies are softened.

Recipe Tips and Variations!

Here are some of my top tips and variation for making these Easy Sausage, Peppers and Onions:

Use fresh ingredients: Fresh bell peppers and onions give the best flavour and texture.
Don’t overcrowd the pan: Sauté in batches if needed to ensure everything cooks evenly and gets a nice sear.
Use a non-stick skillet: Prevent sticking and make cleanup easier by using a well-oiled or non-stick pan.
Change the protein: Substitute the meat with chicken sausage, turkey sausage, or even plant-based sausage.
Make it creamy: Stir in a splash of heavy cream or sprinkle with Parmesan cheese for a richer flavor.
Spice level: Add crushed red pepper flakes or use hot Italian sausage for more heat.

Frequently asked questions

Is this dish keto-friendly?

Yes, as long as you use a low-carb sausage and omit any starchy sides like rice or bread, this dish fits a keto lifestyle.

Can I make this dish vegetarian?

Yes! Swap the sausage for plant-based sausage alternatives or add hearty veggies like mushrooms, eggplant, or tofu for a vegetarian twist.

Can I make this in the oven instead?

You sure can! Bake the sausages for 10 minutes first, then slice up and add to a baking sheet with the veggies, garlic, salt & pepper and tomato sauce. Bake the mixture for 10-15 minutes until the veggies are tender, then serve and enjoy.

What to serve with this dish

Here are some ideas on how you can serve this delicious dish:

With grains: Serve it with a side of Spanish rice, brown rice, quinoa or cauliflower rice for a low-carb option.
With pasta: Toss it with your favourite cooked pasta noodles.
With a side dish: Enjoy it on its own with baby potatoes or quinoa salad.
As a sandwich: Add to your favourite sandwich bun with cheese!

Storing and reheating

Storing: Store in airtight containers in the fridge for 5 days.

Freezing: Freeze for up to 3 months. Defrost in the fridge overnight.

Reheating: Sprinkle some water over top, then microwave for 1-2 minutes. If reheating from frozen, microwave for 6-7 minutes, stirring halfway through.

More easy skillet recipes

See more related recipes

Meal prep tools

These glass meal prep bowls are so great for microwaving and reheating your sausage and peppers safely.
I get all my meat from Butcher Box, conveniently delivered to me frozen.

Easy Sausage, Peppers and Onions Recipe

This Sausage, Peppers and Onions Skillet is an easy one-pan weeknight dinner made with turkey sausage, bell peppers, onions and pasta sauce.

Course Entree

Cuisine Italian

Prep Time 15

Cook Time 15

Total Time 30

Servings servings

Calories 312kcal

Author Taylor Stinson

Ingredients

1 tbsp olive oil
4 turkey sausages (1 lb of sausage)
1 (8oz) package mushrooms, quartered
2 yellow onions, sliced
1 each green, yellow and red pepper, chopped
4 cloves garlic minced
1 tsp each Salt & pepper
1 tsp red chili flakes (cut in half or leave out if you don't like spicy)
1/2 cup jarred pasta sauce

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Instructions

Heat olive oil over med-high heat in large frying pan. Add turkey sausages and cook for 10 minutes. Remove from heat and slice when cool.
Without wiping pan clean, add mushrooms to skillet and saute until juices start to release, about 5 minutes. Add onions and peppers, cooking another 2 minutes or so.
Add sausages back in, along with garlic, salt & pepper and red chili flakes. Add pasta sauce. Cook mixture another 2-3 minutes until sausages are fully cooked and veggies are softened.
Divide among 4 meal prep bowls or enjoy for dinner. Leftovers will last up to 5 days in the fridge – enjoy!

Video

Notes

Make your own turkey sausage using ground turkey, fennel seeds, garlic powder, paprika, salt and pepper.

Swap out the veggies for any other veggies of your choice.

Cut down on prep time by chopping up your veggies beforehand.

Store leftovers in the fridge for up to 5 days. Reheat in the microwave for 2 minutes on high.

Freeze this recipe for up to 3 months then microwave from frozen for 6-7 minutes.

Nutrition

The post Easy Sausage, Peppers and Onions Recipe appeared first on The Girl on Bloor.

Sheet Pan Greek Chicken {Meal Prep}

Taylor Stinson — Fri, 27 Dec 2024 14:29:48 +0000

This Sheet Pan Greek Chicken is an easy dinner that doubles as meal prep! You'll love this tasty combo of chicken, potatoes and veggies.

Why You'll Love This Recipe

One pan wonder: Everything comes together on one pan, for less prep and less clean-up.
Yummy flavours: Enjoy a taste of the Mediterranean at your kitchen table!

Ingredients and substitutions

Yukon gold potatoes – substitute for sweet potatoes instead.
Chicken breasts – use chicken thighs or drumsticks instead.
Vegetables – I like bell pepper, red onion and zucchini, but you can use any veggies here.
Olive oil – use another neutral cooking oil like avocado oil.
Lemon juice – lime juice can be used in a pinch.
Garlic – use freshly minced or jarred minced garlic.
Oregano – basil, thyme or parsley will work, but will have a different flavour.
Feta cheese – goat cheese or mozzarella would also be good.

How to make Greek chicken

Step 1: Roast the potatoes.

Season the potatoes then roast in the oven.

Step 2: Make the marinade.

Mix the olive oil, lemon juice and garlic together.

Step 3: Toss everything in the marinade.

Add everything to the sheet pan and pour the marinade over top.

Step 4: Bake in the oven.

Top with feta cheese and serve.

Recipe tips & variations

Here are some of my top tips for making Greek chicken, including different variation ideas:

Add different veggies: Eggplant, mushrooms, beets and olives would all be good.
Use chicken thighs: You'll probably need to cook the thighs for longer.
Try different seasonings: Use my homemade Greek seasoning for even more flavor!
Re-purpose the leftovers: Make loaded Greek fries with the leftovers.

Frequently Asked Questions

Can you use another cut of chicken?

You can use chicken thighs or drumsticks, but the cooking time will vary and the calorie count will be higher.

Why is there liquid at the bottom of the sheet pan?

This is totally normal! The chicken releases juices as it cooks, so there's going to be some liquid in the pan.

Can you make this recipe dairy-free?

Yes definitely, just leave out the feta cheese or swap it out for a dairy-free alternative or even some vegan tzatziki.

What to serve with Greek chicken

This Greek chicken is an entire meal on its own! If you want a little something extra, serve with one of these sides:

Fresh pita bread
Mediterranean-inspired cauliflower rice
Hummus or tzatziki
Beet salad

Storing and reheating

Storing: Store the leftovers in the fridge for up to 5 days.

Reheating: Sprinkle some water over top, then microwave for 1-2 mins. Add some fresh cheese and dig in!

More easy sheet pan recipes

See more related recipes

Meal prep tools

Get your glass meal prep bowls here.
And of course I get all my free-range chicken breasts from Butcher Box.

Sheet Pan Greek Chicken {Meal Prep}

This Sheet Pan Greek Chicken is an easy dinner that doubles as meal prep! You'll love this tasty combo of chicken, potatoes and veggies.

Course Main Course

Cuisine American, Greek

Prep Time 15

Cook Time 20

Total Time 35

Servings servings

Calories 359kcal

Author Taylor Stinson

Ingredients

3 small Yukon gold potatoes chopped into 1-inch pieces
1 lb chicken breasts, diced
1 red pepper, diced
1 yellow pepper, diced
1 zucchini, thickly sliced
1 red onion, thickly sliced
2 tbsp olive oil
2 tbsp lemon juice
4 cloves garlic minced
1 tbsp oregano
1 tsp salt
1/2 tsp pepper
1/4 cup feta cheese, crumbled (leave out for Whole 30)

Get Recipe Ingredients

Instructions

Preheat oven to 400 F. Add potatoes and a bit of olive oil and salt and pepper to a parchment-lined sheet pan. Bake for 15 minutes.
Add remaining ingredients except for feta and toss well to combine. Bake another 15 minutes until chicken is fully cooked.
Remove from oven and divide mixture into 4 portions. Top with feta cheese (optional) and serve. Keeps in fridge up to 5 days.

Video

Notes

Swap out the veggies for broccoli, mushrooms, green beans or sweet potatoes.

Serve your bowls with cauliflower rice or beet salad.

Store any leftovers in the fridge for up to 5 days. Sprinkle some water over top then microwave for 1-2 minutes.

Nutrition

The post Sheet Pan Greek Chicken {Meal Prep} appeared first on The Girl on Bloor.

Easy Sweet Potato Hash Recipe

Taylor Stinson — Wed, 18 Dec 2024 11:30:00 +0000

This one-pan Sweet Potato Hash is a savoury breakfast option you can meal prep for busy weekdays – plus, it’s Whole 30 friendly!

I get sick and tired of the same old for breakfast (move over eggs and oatmeal!) and that's when I make this hash! Bonus: I love being able to clear out my veggie crisper.

Why you'll love this recipe

Healthy breakfast: It's a nutritious way to start your day, packed with lean protein and veggies.
Great for meal prep: Make it in advance and enjoy throughout the week.

Ingredients and substitutions

Olive oil – or any other neutral cooking oil like avocado oil.
Sweet potatoes – white or yellow potatoes would also work.
Red, yellow and green peppers – use another veggie like mushrooms.
Red onion – yellow or white onions would work too.
Kale – spinach would also be good.
Chili powder – use paprika instead.

Homemade sausage

Ground chicken – use ground turkey or pork instead.
Garlic – fresh garlic is best but the jarred variety will work in a pinch.
Dijon mustard – use stone ground mustard instead.
Fennel seeds – anise will provide a smilar flavour.
Smoked paprika – try cayenne or chili powder instead.
Onion powder – onion flakes or garlic powder would also be good.

How to make sweet potato hash

Step 1: Sauté the sweet potatoes.

Season the sweet potatoes and sauté.

Step 2: Make the sausage.

Mix the sausage ingredients together.

Step 3: Brown the sausage.

Cook until browned.

Step 4: Add the veggies.

Add the bell peppers, onions and seasonings.

Step 5: Add the kale.

Stir in the kale and remove from heat.

Step 6: Store in bowls.

Divide into meal prep bowls and store for later.

Recipe tips and tricks

Follow these tips and tricks for the best sweet potato hash:

Add eggs: Scramble eggs with the veggies or fry them separately and add on top.
Make the sweet potatoes crispy: Dice them up super small for extra crispy potatoes.
Use leftover veggies: Clear out your fridge and use any veggies you have on hand.
Add toppings: Diced avocado, green onions, salsa and sriracha would all be good.

Frequently asked questions

Do I need to peel the sweet potatoes first?

I'd recommend peeling them, but it's a matter of preference. You could also buy pre-diced sweet potatoes to save time.

Can I make this recipe vegetarian or vegan?

Yes! Just leave out the sausage and serve with a plant-based protein like tofu scramble or black beans.

What other veggies can I add?

You can add pretty much any veggies of your choice like mushrooms, zucchini, poblano pepper and more.

Serving suggestions

This breakfast hash is a full meal on its own, so if you're looking for side dish ideas, go for something light:

Fresh fruit like berries and bananas
Egg white bites
A healthy smoothie

Storing and reheating

Storing: Store leftovers in the fridge for 5 days.

Freezing: Freeze this breakfast hash for 3 months, then thaw in the fridge overnight.

Reheating: Reheat in a skillet until warm or in the microwave for 1-2 minutes.

More Whole30 recipes

See more related recipes

Meal prep tools

Grab some glass meal prep bowls if you're going to meal prep this sweet potato hash.
I get my free-range ground chicken and turkey from Butcher Box.

Easy Sweet Potato Hash Recipe

This one-pan Sweet Potato Hash is a savoury breakfast option you can meal prep for busy weekdays – plus, it’s Whole 30 friendly!

Course Main Course

Cuisine Clean Eats

Prep Time 20

Cook Time 20

Total Time 40

Servings servings

Calories 352kcal

Author Taylor Stinson

Ingredients

1 tbsp olive oil
2 medium-sized sweet potatoes, diced
1 each red, green and yellow pepper, diced
1 medium-sized red onion, diced
1 cup chopped kale
1 tbsp chili powder
1/2 tsp each salt and pepper

Sausage

1 lb Ground chicken or turkey
2 cloves garlic minced
2 tsp dijon mustard
2 tsp fennel seeds
2 tsp smoked paprika
2 tsp onion powder
1/2 tsp each salt and pepper

Get Recipe Ingredients

Instructions

Preheat olive oil in a large skillet over med-high heat. Add sweet potatoes and half of chili powder, plus a sprinkle of salt. Saute for 15-20 minutes until softened, stirring occasionally.
Meanwhile, mix together ingredients for sausage. Add to skillet once sweet potatoes have cooked 15 min, breaking up sausage with a spoon and cooking for 3-4 minutes until browned.
Add in bell peppers, onions, and remaining chili powder and salt & pepper, cooking another five minutes. Stir in kale and remove from heat, then divide among 4 glass meal prep bowls. Serve and enjoy – will last in fridge up to 5 days.

Video

Notes

Dice up the sweet potatoes nice and small to get them super crispy.

If you're adding eggs, scramble them in alongside the veggies.

Store the leftovers in the fridge for 5 days. Reheat in the microwave for 1-2 mins or in a skillet on the stovetop.

Freeze for up to 3 months. Thaw in the fridge then reheat as normal.

Nutrition

The post Easy Sweet Potato Hash Recipe appeared first on The Girl on Bloor.

2-Ingredient Banana Egg Pancakes

Taylor Stinson — Wed, 20 Nov 2024 14:00:00 +0000

These 2-Ingredient Banana Egg Pancakes are a delicious grab-&-go breakfast idea you can meal prep and store in the freezer for busy mornings!

Made with just ripe bananas and eggs, these pancakes are naturally gluten-free, high in protein, and full of flavor. You can whip up a batch in minutes!

Why you'll love this recipe

Perfect for freezing: These pancakes freeze and reheat beautifully for a perfect grab-and-go breakfast.
Simple ingredients: You only need bananas and eggs—nothing more!

Ingredients and substitutions

Eggs – I haven't tried a vegan alternative yet, but you can use flax or chia seed eggs and see how it works!
Bananas – bananas are essential to this recipe so I don't recommend any substitutes for them.
Fruits and/or nuts – use any fresh or frozen berries and/or nuts you prefer.
Maple syrup – honey, almond butter, or jam would all be good toppings.

How to make banana and egg pancakes

Step 1: Mash bananas together in a large bowl.

Mash the bananas with a fork until they have a smooth consistency.

Step 2: Whisk in eggs.

Incorporate the eggs well for a smooth batter.

Step 3: Pour batter into skillet.

Heat butter or coconut oil in a skillet. Pour 1/4 cup of batter per pancake, using egg rings for even shapes if desired.

Step 4: Cook pancakes.

Cook pancakes then drizzle with syrup or your favorite toppings and dig in!

Recipe Variations

Here are some of my top tips for making these two-ingredient banana pancakes:

Add some spice: Mix in a pinch of cinnamon, nutmeg, or pumpkin spice for extra flavor.
Boost the protein: Stir in a scoop of whey protein powder or a dollop of Greek yogurt to the batter.
Chocolate lovers: Stir in a handful of mini chocolate chips or drizzle pancakes with melted dark chocolate.

Frequently asked questions

Why do my banana pancakes fall apart?

If you find that your pancakes are falling apart, you may not have mashed the banana enough. Make sure the bananas are mashed up nice and smooth so you get the perfect texture.

Are these pancakes healthy?

Yes! They’re packed with protein, healthy fats, potassium and they’re also gluten-free and dairy-free.

How do you keep them from burning?

Make sure you don't have the burner set too high. Cook them over medium heat (or even medium low heat) for 3-4 minutes per side, until they're golden brown. Then, use a thin spatula to carefully flip them over.

How to store and reheat

Storing: Once the pancakes have cooled completely, store them in an airtight container in the fridge for 2 to 3 days. Keep them plain without toppings for easy reheating.

Reheating: Enjoy them cold or warm them in the microwave for about 1 minute until heated through.

Freezing cooked pancakes: Let the pancakes cool completely, then place a square of wax paper between each one to prevent sticking. Freeze in an airtight container or Ziploc bag for up to 2 months. Defrost in the fridge overnight and reheat.

Freezing batter: Pour the batter into a Ziploc bag, leaving some room for expansion. Freeze for up to 2 months. Thaw overnight in the fridge or under cold running water. Once thawed, cook as usual.

More healthy breakfast recipes

See more related recipes

Meal prep tools for this recipe

These are the bento boxes I used for these banana egg pancakes – they're so fun for your work week lunches and are kid friendly too!
These non-stick egg rings are perfect for getting your pancakes to stay in a perfectly round shape while they cook, and you can get them small enough to fit in these bento boxes too!
Freeze any leftover pancakes in reusable freezer bags.

2-Ingredient Banana Egg Pancakes

These 2-Ingredient Banana Egg Pancakes are a delicious grab & go breakfast idea you can meal prep and store in the freezer for busy mornings!

Course Breakfast

Cuisine American

Prep Time 5

Cook Time 20

Total Time 25

Servings servings

Calories 342kcal

Author Taylor Stinson

Ingredients

8 eggs
4 bananas
Fruit and/or nuts to serve on the side
Maple syrup to serve on the side (optional)

Get Recipe Ingredients

Instructions

Mash bananas together in a large bowl then whisk in eggs.
Heat butter in a large frying pan over medium heat and add about 1/4 cup of pancake batter at a time, cooking for 3-4 minutes per side until fully cooked.
Add pancakes to meal prep bowls along with fruit and maple syrup on the side (optional). Will keep in fridge up to 5 days.
To freeze: Stack pancakes in between wax paper and store in a resealable plastic bag. Microwave for 1-2 minutes to reheat.
Makes 16-20 mini pancakes (4-5 pancakes per serving)

Video

Notes

Top your pancakes with maple syrup, nut butter, fresh berries and more.

Make sure you mash the banana nice and smooth so your pancakes don’t fall apart.

Store any leftovers in the fridge for up to 2 days, then eat them cold or reheat in the microwave.

Freeze the cooked pancakes or uncooked batter for up to 2 months. Defrost in the fridge overnight then reheat or cook as normal.

Nutrition

The post 2-Ingredient Banana Egg Pancakes appeared first on The Girl on Bloor.

PF Chang’s Chicken Lettuce Wraps {Perfect Copycat}

Taylor Stinson — Wed, 30 Oct 2024 11:02:00 +0000

Craving PF Chang's chicken lettuce wraps? Try this perfect copycat recipe for a delicious and easy homemade version!

You know I'm a big restaurant copycat girlie and I had to share my version – they're SO easy and ready faster than takeout! I've personally made this recipe over 10 times so you know it's good.

Why you'll love this recipe

Perfect copycat: They taste just like the kind from PF Chang's, but without the high price tag.
Low-carb: These wraps are soooo delicious, while still being healthy and low-carb.
Ready in 30 minutes: I've made this recipe in 15 minutes before when I've prepped the ingredients ahead of time. Just add to a skillet and saute!

Ingredients and substitutions

Olive oil – or another neutral cooking oil like avocado oil.
Ground chicken – try ground turkey, pork or extra-lean ground beef.
Shittake mushrooms – swap out for another finely-chopped mushroom of your choice.
Yellow onion – white onion, shallots or red onion can be used instead.
Matchstick or grated carrots – add another veggie like cucumber after cooking.
Water chestnuts – leave these out if you can’t find them at the store.
Green onions – top with diced white onion instead.
Boston leaf lettuce – romaine, butter or iceberg lettuce are all great options.

Sauce

Soy sauce – coconut aminos or tamari are the best substitutes here.
Sesame oil – you can use olive oil, but it’ll have a milder flavour.
Honey – maple syrup or brown sugar would also add some sweetness.
Garlic – use freshly minced or jarred minced garlic.
Ginger – fresh ginger is best, but 1 tsp dried ginger would work instead.
Sriracha – use another hot sauce or leave this out if you’re not a fan of spice.

How to make PF Chang's lettuce wraps at home

Step 1: Cook the chicken and veggies.

Brown the chicken in a skillet, then add the veggies and cook until softened.

Step 2: Make the sauce.

Mix the soy sauce, sesame oil, honey, garlic, ginger and sriracha together.

Step 3: Add everything to the pan.

Add the sauce and green onions to the pan and cook.

Step 4: Assemble your wraps.

Let the chicken mixture cool, then add it to the lettuce leaves and serve.

Recipe tips & tricks

Here are some tips and tricks to ensure your lettuce wraps turn out perfectly every time:

Peel the lettuce: Carefully peel it away from the head for a fully intact ‘cup' (no cutting required).
Add even more flavour: Add hoisin sauce or oyster sauce for additional flavour.
Prep the filling: Cook the filling up to 2 days in advance, then reheat in a skillet or the microwave.
Add some crunch: Garnish with peanuts or crispy rice noodles to add some crunch.

Frequently asked questions

What's the best lettuce to use?

Use a sturdy lettuce like Boston leaf, romaine, butter or iceberg lettuce. They'll maintain their shape without falling apart when you add your toppings.

Can you use ground turkey instead of ground chicken?

Yes! You can use pretty much any kind of ground meat for these lettuce wraps like ground turkey or ground pork.

How many calories are in PF Chang's lettuce wraps?

PF Chang’s lettuce wraps have 330 calories per serving (which contains two wraps). In comparison, my recipe has 307 calories per serving and each serving contains three wraps – so you’re getting a bigger portion size for around the same amount of calories.

What to serve with lettuce wraps

Here are some side dish ideas to go with these chicken lettuce wraps:

Rice noodles, fried rice or cauliflower fried rice for a low-carb option
Spring rolls or egg rolls
Serve them as an appetizer to this PF Chang's spicy chicken stir fry

Storing and reheating

Storing: Store the filling and lettuce separately in the fridge for 5 days.

Freezing: You can't freeze the wraps for obvious reasons, but you can freeze the filling for 3 months then thaw in the fridge overnight.

Reheating: Reheat the filling on the stovetop or in the microwave for 1-2 minutes, then assemble your wraps fresh.

Mason jar salads: Store your lettuce wraps as salads! Add the chicken mixture to the bottom, then top with chopped lettuce and store in the fridge for 5 days.

More restaurant takeout recipes

See more related recipes

Meal prep tools

You can order water chestnuts online if you can't find them in stores.
Order some coconut aminos if you're looking for a gluten-free alternative to soy sauce.
Grab some glass meal prep bowls if you plan on packing these lettuce wraps up for lunch!
And of course I get all my free-range ground chicken from Butcher Box!

PF Chang’s Chicken Lettuce Wraps {Perfect Copycat}

Craving PF Chang's chicken lettuce wraps? Try this perfect copycat recipe for a delicious and easy homemade version!

Course Appetizer, Main Course

Cuisine Asian-Inspired

Prep Time 15

Cook Time 15

Total Time 30

Servings servings

Calories 307kcal

Author Taylor Stinson

Ingredients

1 tbsp olive oil
1 lb ground chicken
1 pinch salt & pepper
1 lb shittake mushrooms any mushrooms will work here, make sure they are finely chopped
1 yellow onion diced
1 cup matchstick carrots
1 (227mL) can water chestnuts finely chopped
4 green onions sliced
1 head Boston leaf lettuce

Sauce

1/4 cup low sodium soy sauce or coconut aminos or tamari
1 tbsp sesame oil
1 tbsp honey
4 cloves garlic minced
1 tbsp freshly minced ginger or 1 tsp dried
1 tsp sriracha optional

Get Recipe Ingredients

Instructions

Heat olive oil in a large frying pan over med-high heat. Add ground chicken, seasoning with a pinch of salt and pepper, and cook for 2-3 minutes until lightly browned. Next add mushrooms, yellow onion, carrots and water chestnuts. Cook for 5-6 minutes until veggies have softened.
Meanwhile, mix sauce ingredients together.
Add sauce and green onions, mixing all together and sauteeing for 1 minute until combined. Remove from heat and let cool 5 minutes.
Add chicken mixture to lettuce leaves then serve and enjoy!

Video

Notes

Romaine, Boston leaf and iceberg lettuce are best for lettuce wraps.

To make this recipe keto, swap out the soy sauce for coconut aminos and use lower-carb veggies.

Store the filling in the fridge for 5 days. Reheat on the stovetop or in the microwave for 1-2 mins.

Freeze the filling for 3 months, then thaw in the fridge.

Nutrition

The post PF Chang’s Chicken Lettuce Wraps {Perfect Copycat} appeared first on The Girl on Bloor.

Easy Juicing Recipes for Beginners {Cold Press Juice}

Taylor Stinson — Wed, 18 Sep 2024 12:00:00 +0000

Get started with juicing with these Easy Juice Recipes! They're great for beginners, packed with nutrients and super simple to make at home.

Buying those bottles of cold-pressed juice gets expensive, so I thought it was about time I made my own. I don't know about you but I always have some veggies in the fridge about to go bad and I love using them up with my juicer!

Why You'll Love These Juices

Super healthy: They're packed full of nutrients and are a great way to get your veggies in.
Easy to make: All you need is a juicer and you can make your own at home!
Endless combinations: Use whatever you have in the fridge to reduce food waste.

How to make cold pressed juice

Step 1: Prep your produce.

Wash the produce and trim away any ends.

Step 2: Feed it into the juicer.

Slow feed the produce into the feed chute.

Step 3: Remove the pitcher.

Once the juicing is done, remove the pitcher.

Step 4: Serve or store.

Enjoy immediately or store in glass containers.

My Favourite Recipes

I rounded up some of my favourite cold pressed juices. Feel free to mix and match with different fruits and vegetables until you find a combination you love!

Green Juice

Kale – or another dark leafy green like spinach.
Celery – cucumber would also be good here.
Apple – use any kind of apple of your choice.
Lemon – you could also try using lime.
Ginger – use dried ginger powder or leave this out if you don’t have any on hand.

Beet Juice

Beet – buy pre-cut beets at the grocery store to cut down on prep time.
Carrots – substitute for another vegetable of your choice or add more beets instead.
Celery – cucumber would also be good here.
Apple – use any kind of apple or swap out for another sweet fruit.
Ginger – use dried ginger powder or leave this out if you don’t have any on hand.

Carrot Juice

Carrots – substitute for another vegetable of your choice.
Orange – substitute for another fruit of your choice.
Frozen pineapple – canned or fresh pineapple would also work.
Ginger – use dried ginger powder or leave this out if you don’t have any on hand.
Fresh turmeric root – substitute for 1 tsp dried turmeric instead.

More juice flavours

Here are some ideas of fruits and veggies you can juice to make delicious and nutritious healthy juice recipes:

Greens: Kale, spinach, cabbage
Fruits: Apples, pears, citrus, berries, kiwi
Vegetables: Tomatoes, bell peppers, squash
Hydrating: Cucumber, melon, pineapple, grapes
Roots: Beets, celery, ginger, turmeric, parsnips
Herbs: Mint, wheatgrass, basil, fennel

Frequently Asked Questions

What's the best kind of juicer to use?

I use the Breville cold press juicer to make all my fresh juice.

What do you do with the pulp?

You can use throw out the pulp or use it to make pulp crackers, vegan pesto or juice popsicles.

What is the 80/20 rule for juicing?

The 80-20 rule for juicing recipes means using 80% vegetables and 20% fruits for the best mix of nutrients. You don't have to follow it exactly, it's just a general rule of thumb!

Storage tips

Store in the fridge for 3 days in a tightly sealed glass bottle.
Store in the main part of the fridge (not the door) towards the back.
Add lemons, limes, oranges or cranberries to extend the life of your juice.

More healthy drinks

See more related recipes

Meal prep tools

I use the Breville Cold Press Juicer.
Get similar cute juice containers here.

Easy Juicing Recipes for Beginners {Cold Press Juice}

Get started with juicing with these Easy Juice Recipes! They're great for beginners, packed with nutrients and super simple to make at home.

Course Drinks

Cuisine American

Prep Time 15

Total Time 15

Servings servings

Calories 94kcal

Author Taylor Stinson

Ingredients

Green Juice Recipe

1 bunch kale washed well
8 stalks celery washed well
1 apple any variety
1 lemon peeled
3 inch piece of ginger

Beet Juice Recipe

4 large beets washed well & trimmed
4 carrots washed well
6 stalks celery washed well
1 apple any variety
3 inch piece of ginger

Carrot Juice Recipe

8 carrots washed well
1 orange peeled
2 cups frozen pineapple defrosted
2 inch piece of ginger
6 pieces fresh turmeric root or 1 tsp dried turmeric

Get Recipe Ingredients

Instructions

For any of the above juice varieties

Assemble all fruits and vegetables listed under the desired heading (eg add all ingredients under the green juice heading if you'd like to make the green juice recipe). Wash produce well to remove any soil, trimming the ends/leaves off of beets and carrots, and removing any apple stems or citrus peels.
Add a pitcher or container under juicer spout. With the motor running, place produce bit by bit into the feed chute of the juicer, using the food pusher to gently and slowly guide the produce down. The slower you go, the more juice you will get. I use the Breville cold press juicer linked to above this recipe card.
As fruit and veggies are processed, juice will flow into the pitcher, and the separated pulp will accumulate in the pulp container. If you'd like to make more than one juice, rinse the feed chute, filter bowl/basket and dispose of juice pulp before starting again with another juice combo.
Once juice of choice has been made in your pitcher, you should end up with approximately 600-800 mL (20-27 fl oz) of juice concentrate. Because this is a concentrate, I usually add another 4 cups of water to the pitcher and then divide the pitcher among four 16 oz glass bottles. You are welcome to divide the juice concentrate by 4 servings without adding water and enjoy that way as well.
Juice will keep up to 3 days in a sealed container in the fridge.

Video

Notes

NOTE: Nutritional info is for 1/4 of beet juice mixture. All juices will be approximately the same calorie wise but nutritional info such as sugars may vary per juice variety. For instance, the green juice will have less sugar as beets and carrots contain more natural sugars.

Make sure to rinse and wash juicer components right after use.

Store your cold pressed juice in the fridge for up to 3 days.

Add high-acidity fruits to your juice to extend its shelf life.

Nutrition

The post Easy Juicing Recipes for Beginners {Cold Press Juice} appeared first on The Girl on Bloor.

Easy Crockpot Chicken Fajitas

Taylor Stinson — Thu, 11 Jul 2024 13:00:00 +0000

These Easy Crockpot Chicken Fajitas are perfect for meal prep! Dump in the ingredients then set it to cook all day for a hands-off dinner.

Why you'll love this recipe

Easy dinner: Throw everything in the crockpot and let it cook all day. Easy peasy!
Meal prep friendly: Make it ahead of time and enjoy the leftovers throughout the week.

Ingredients and substitutions

Chicken breasts – boneless skinless chicken thighs would also work.
Fresh salsa – use jarred or homemade salsa instead.
Garlic – jarred minced or garlic powder will work in a pinch.
Chili powder – you can use a blend of cayenne, paprika or taco seasoning instead. You could also try using homemade fajita seasoning and then you don't need the cumin.
Cumin – coriander is the best substitute here, or you can just add more chili powder.
Yellow onion – red onion, white onion or shallots can be used too.
Bell peppers – use any colour combination like yellow, red, orange and/or green bell pepper.

Optional toppings

Grated cheddar cheese – Monterey Jack or a Tex Mex blend would also work but the cheese won't be as melty.
Chopped cilantro – leave this off if you’re not a fan of cilantro.
Corn tortillas – flour tortillas can be used instead.

How to make fajitas in the crockpot

Step 1: Prep all your ingredients.

This makes it easier to add to the crockpot all at once.

Step 2: Add the chicken and spices to the crockpot.

Add the chicken, salsa, garlic and spices.

Step 3: Cook the chicken.

Cook the chicken on high for 4 hours or on low for 8 hours.

Step 4: Add the veggies.

Remove the chicken and add in the onions and peppers.

Step 5: Shred the chicken.

While the peppers and onions cook, shred the chicken.

Step 6: Add everything back to the pot.

Mix together the chicken, peppers and onions. Serve in corn tortillas with cheese and cilantro.

Chicken fajitas tips & tricks

Here are some of my top tips and tricks for this recipe:

Use fajita seasoning: Instead of chili powder, you can make your own fajita seasoning.
Go low-carb: For a low-carb option, serve the fajitas in lettuce wraps or over cauliflower rice.
Adjust the spice: If you want them spicier, go for a hot salsa. For a milder flavor, opt for a mild fresh salsa.

Frequently Asked Questions

What toppings do you put on chicken fajitas?

When it comes to the toppings, you can go with the classics like grated cheddar and cilantro served in corn tortillas, or mix up the toppings to include whatever you happen to have in your fridge. Other tasty options would include corn with cotija cheese, black beans, pickled jalapenos, sour cream, guacamole or sliced avocado, lettuce and more.

Should you cut the chicken before cooking?

No, you don't need to cut up the chicken. The breasts will cook whole and then you can shred the chicken using two forks before serving. This will make it more tender and result in less work for you!

Can you use frozen chicken?

You should defrost frozen chicken before adding it to the crockpot. You should never cook frozen chicken in a crockpot, as the meat won't reach a safe temperature fast enough, and it won't be safe to eat.

What to serve with chicken fajitas

Here are some ideas on what to serve with these slow cooker chicken fajitas:

With tortillas and all the fixings like guacamole, pico de gallo, cheese, cilantro and fresh lime wedges
Over Mexican rice with all your favourite toppings or cauliflower rice for a low-carb option
With a side of cowboy caviar or refried beans
To cooked pasta

Storing and reheating

To store: Store in airtight containers in the fridge for up to 5 days.

To freeze: Freeze in an airtight container or Ziploc bag for up to 3 months. If you plan on freezing, leave out the bell peppers as they won't defrost well. You can sauté them separately than add to the dish after reheating.

To reheat: Sprinkle some water over top, add a bit of extra salsa and microwave for 1-2 mins. You could also reheat in a skillet on the stovetop over medium heat. To reheat from frozen, microwave for 6-7 mins, stirring halfway through.

More crockpot chicken recipes

See more related recipes

Meal prep tools

Here's the slow cooker I use.
Grab some glass meal prep bowls if you plan on making crockpot chicken fajitas as your weekly lunches.
I get all my free-range chicken from Butcher Box, conveniently delivered to me frozen.

Easy Crockpot Chicken Fajitas

These Easy Crockpot Chicken Fajitas are perfect for meal prep! Dump in the ingredients then set it to cook all day for a hands-off dinner.

Course Main Course

Cuisine tex mex

Prep Time 5

Cook Time 8

Total Time 8 5

Servings servings

Calories 341kcal

Author Taylor Stinson

Ingredients

1 lb boneless skinless chicken breasts
1 (500mL) container fresh salsa (or jarred salsa)
2 cloves garlic, minced
1 tbsp chili powder
1 tsp cumin
1 tsp salt
1 yellow onion, sliced
1 red pepper, sliced
1 green pepper, sliced
1 yellow pepper, sliced

Optional toppings

1/2 cup grated cheddar cheese
1 tbsp fresh chopped cilantro
Corn tortillas, to serve

Get Recipe Ingredients

Instructions

Add chicken, salsa, garlic, chili powder, cumin and salt to slow cooker. Cook on high for 4 hours or on low for 8 hours.
In the last half hour of cooking time, remove chicken and shred. Meanwhile, switch crockpot to high and add onions and peppers. Cook for the remaining half hour.
Add chicken back to the peppers and onions, then stir to combine. Top with cheese and cilantro and serve in corn tortillas if desired. Enjoy!

Video

Notes

Use fresh salsa like Garden Fresh Gourmet or your favourite jarred salsa.

Feel free to use my easy chicken fajita marinade recipe.

Add on more toppings like black beans, guac, pickled jalapenos and more.

Store the leftovers in the fridge for up to 5 days. Sauté in a pan on the stovetop or in the microwave for 2-3 minutes.

Freeze the chicken for up to 3 months. Reheat from frozen for 6-7 minutes in the microwave, stirring halfway through.

Nutrition

The post Easy Crockpot Chicken Fajitas appeared first on The Girl on Bloor.

Ahi Tuna Salad with Sesame Ginger Dressing

Taylor Stinson — Wed, 29 May 2024 11:18:00 +0000

This Ahi Tuna Salad is a colourful dish served with seared tuna steaks, sliced avocado, crunchy wontons and a delicious sesame ginger dressing.

Why You'll Love This Recipe

Unique blend of flavors: The different flavors of the dressing paired with the sesame-coated tuna is so delicious.
Easy to make: Just make the dressing, sear the tuna and assemble your salad – easy peasy!

Ingredients and substitutions

Olive oil – or any other neutral cooking oil like avocado, canola or grapeseed oil.
Tuna steaks – try using sushi-grade ahi tuna or sashimi-grade salmon.
Sesame seeds – white or black sesame seeds would both work here.
Romaine lettuce – iceberg, bibb or Boston lettuce are the best substitutes.
Coleslaw mix – use store bought coleslaw mix or make your own with a mixture of shredded cabbage and carrots.
Cucumber – try celery, zucchini or another vegetable of your choice.
Green onions – use scallions or leave these out altogether.
Avocado – substitute for a vegetable of your choice if you don’t like avocado.
Wontons – tortilla strips add the same amount of crunch to the salad.

Dressing

Carrot – leave this out altogether if you don’t have any carrots on hand.
Celery – you can leave the celery out.
Sesame oil – grapeseed oil or olive oil can be substituted but they won’t have the same flavor as the sesame oil.
Rice vinegar – white wine vinegar or apple cider vinegar would be the next best option.
Honey – try using agave or maple syrup.
Minced ginger – fresh ginger is best but you can use ground ginger in a pinch.
Soy sauce – tamari and coconut aminos are a great replacement for soy sauce.

How to make ahi tuna salad

Step 1: Make the dressing and prep your ingredients.

Blend all the dressing ingredients and prepare your veggies.

Step 2: Coat the tuna steaks.

Season the ahi tuna steaks with salt and pepper, then coat in the sesame seeds.

Step 3: Sear the tuna.

Heat oil in a large frying pan or skillet, then sear the steaks for 30 seconds per side. Remove from heat, and slice against the grain.

Step 4: Assemble your salad and serve.

Divide all the ingredients in large bowls, top with tuna steaks, toss with the dressing and serve.

Salad tips & tricks

Here are some of my top tips for making this ahi tuna salad:

Don't overcook the tuna: Making the perfect seared tuna can be tricky, especially when tuna steaks come in varying ranges of thickness. I typically do 30 seconds per side to make sure the tuna isn’t overcooked, but you can always cook them longer if desired.
Make the dressing in advance: You can make the dressing up to 5 days in advance, then store it in the fridge in an airtight container like mason jars. Your salad will come together much quicker when you're ready to eat!
Add more veggies: Throw in any extra veggies you have kicking around your fridge, like edamame, bell peppers, zucchini, broccoli slaw, zucchini and more.

Frequently Asked Questions

What is ahi tuna?

Ahi tuna, also known as yellowfin tuna, is found in tropical or subtropical climates. It’s a great source of lean protein and is most commonly served seared or raw in sushi dishes.

Is this salad good for you?

Yes! This recipe is super healthy. It’s made with lots of fresh veggies and the tuna steaks are a great source of lean protein. Tuna is also low in carbs and high in nutrients like vitamin B and omega-3 fatty acids.

Do you need to cook the tuna?

The tuna will need to be cooked, as you should only eat raw tuna if it's marked sushi-grade or sashimi-grade. That means that the tuna has been properly cleaned and is safe for consumption.

Storing leftover salad

You can store the leftover salads in containers in the fridge up to 3 days. I would recommend storing the tuna and salad separately so the veggies themselves can stay fresh. The avocado should also be stored separately so that it doesn't brown. You can squeeze some lemon juice overtop and not slice the avocado until ready to be used again to prevent browning and softening.

Freezing the tuna

You can freeze the tuna steaks for up to 3 months. Store the tuna in an airtight glass container or in a freezer-safe Ziploc bag. When you’re ready to eat, let it thaw in the fridge overnight and serve over fresh salad.

More ahi tuna recipes

See more related recipes

Meal prep tools for this recipe

Get glass meal prep bowls here for leftovers.
You can get wonton strips here.

Ahi Tuna Salad with Sesame Ginger Dressing

This Ahi Tuna Salad is a colourful dish served with seared tuna steaks, sliced avocado, crunchy wontons and a delicious sesame ginger dressing.

Course Salad

Cuisine Asian-Inspired

Prep Time 25

Cook Time 5

Total Time 30

Servings servings

Calories 454kcal

Author Taylor Stinson

Ingredients

1 tbsp olive oil
2 medium-sized tuna steaks fresh or frozen, each steak should be about 8oz
sesame seeds for encrusting tuna, plus more for garnishing
1 head romaine lettuce chopped
2 cups coleslaw mix
1 cucumber cut into matchsticks
4 green onions thinly sliced
1 avocado thinly sliced
wonton strips optional, for garnish

Carrot Ginger dressing

1/2 medium sized carrot grated
1 stalk celery chopped
2 tbsp sesame oil
2 tbsp rice vinegar
1 tbsp honey
1 tbsp minced ginger
1 tbsp soy sauce or tamari if gluten-free

Get Recipe Ingredients

Instructions

In a Magic Bullet, blender or food processor, blend ingredients for dressing. Set aside. If you don't have carrot or celery, you can just mix sesame oil, rice vinegar, honey, ginger and soy sauce together but it won't be as authentic as real sushi-style dressing. It will still taste great though!
Meanwhile, prepare veggies for the salad and divide evenly among four large salad bowls. Season tuna with salt and pepper before coating in sesame seeds.
Add olive oil to a large frying pan over high heat. Wait until oil is smoking, then add tuna steaks, searing for 30 seconds per side. Remove from heat and slice against the grain with a sharp knife, adding half of each steak to each salad.
Garnish each salad with sesame seeds and wonton strips, then add dressing. Serve and enjoy!

Notes

You can substitute the vegetables for whatever you have on hand.

Sear the tuna on each side for 30 seconds.

Store the tuna, veggies and dressing separately in the fridge for up to 3 days, then assemble your salad fresh.

Nutrition

The post Ahi Tuna Salad with Sesame Ginger Dressing appeared first on The Girl on Bloor.

Best Ever Shrimp Marinade

Taylor Stinson — Tue, 14 May 2024 13:00:00 +0000

This is the Best Ever Shrimp Marinade, perfect for the grill or delicious sautéed. You'll always want to make this lemony garlic shrimp!

Ingredients and substitutions

Shrimp – fresh shrimp or defrosted frozen shrimp are best.
Olive oil – use any neutral flavor of oil in the marinade that you prefer. Good choices include vegetable oil or avocado oil. Because the shrimp will be cooking under high heat, be sure to use oil with a high smoke point.
Lemon juice – freshly squeezed or bottled lemon juice would both work. You could also try using another citrus juice like grapefruit or lime juice.
Garlic – fresh garlic is best but jarred minced garlic can be used in a pinch.
Fresh parsley – if you don't have any fresh parsley, use 1 tsp. dried parsley or basil.
Dijon mustard – stone ground mustard can be used instead or you can leave this out altogether.
Lemon zest – use lime zest in a pinch.
Salt & pepper – to taste.
Chili flakes – red pepper flakes would also add some spice to this marinade.
Dried basil – oregano or thyme will provide a similar flavour.

How to marinate shrimp

Step 1: Prep your ingredients.

Peel and devein the shrimp and prep the marinade ingredients.

Step 2: Make the marinade.

Mix all ingredients for marinade together in a large bowl with a lid or Ziploc.

Step 3: Marinate the shrimp.

Step 4: Add the shrimp to skewers.

Add the shrimp to wooden or metal skewers, then place them on a parchment-lined baking sheet and drizzle some extra marinade over top.

Step 5: Cook the shrimp.

Broil the shrimp in the oven until they're pink, opaque and fully cooked.

Step 6: Serve and enjoy!

How to cook marinated shrimp

If you don’t want to broil the shrimp in the oven, you can also grill it on the BBQ or cook it on the stovetop! This shrimp marinade recipe is so versatile and there are so many different ways you can cook the shrimp. Just follow the directions below for your chosen method.

Grilling method:

Preheat BBQ grill to 425° F.
Add shrimp to skewers, then place on a baking sheet. Drizzle some extra marinade over the top, then discard remaining marinade.
Grill shrimp for 2-3 minutes per side, until pink and fully cooked.

Stove top method:

Add 1 tablespoon of butter or olive oil to a large skillet over medium-high heat.
Add the marinated shrimp and all of the marinade to the hot skillet.
Sauté for 3 to 4 minutes, or until shrimp are pink and no longer translucent.

Frequently Asked Questions

How long do you marinate shrimp?

For this shrimp marinade recipe, you only need to marinate the shrimp for about 15 minutes. Since the marinade contains an acid (the lemon juice), you don’t want to soak it for any longer than 30 minutes or it will start to break down the shrimp and make it mushy.

Do you need to peel and devein it?

I find it's best to peel and devein shrimp before marinating it, as it allows the marinade to fully penetrate the shrimp, giving you the best flavor. Leaving the shell on is good if you're making jumbo shrimp, since it keeps them tender and juicy and prevents the moisture from escaping during the longer cooking time.

Can you use this marinade on other proteins?

This is the best shrimp marinade, but you can try using it on other meats and seafoods instead. It'd be great with salmon, or as a chicken marinade or steak marinade.

Can you marinate pre-cooked shrimp?

I'd recommend using raw shrimp if you plan on marinating it. Pre-cooked shrimp won't soak in the marinade as well, and you also risk over-cooking it since it's already been cooked once.

What do you serve on the side?

This marinated shrimp recipe is super versatile and will go with just about any side. Try serving it with coleslaw, steamed veggies, cauliflower fried rice, sweet potato salad or corn on the cob.

Storing and reheating

You can store any leftover marinated shrimp in an airtight container or Ziploc bags in the fridge for up to 3 days. There are a few different options for reheating:

Oven/Toaster Oven: Loosely wrap the cooked shrimp in aluminum foil and bake for 15 minutes at 300°F. Check the shrimp halfway through; if they aren't getting crispy, make a vent in the foil.
Stovetop: Heat some oil in a pan on the stove and add the shrimp in a single layer. Cook for about 1-2 minutes on each side, until slightly browned and warmed through.
Microwave: The shrimp won’t taste the best if you reheat it in the microwave, but it is an option. Arrange shrimp in a single layer on a microwave-safe plate. Sprinkle some water over the top, then cover with a lid or paper towel. Microwave for on high for 1 minute, then in 30-second intervals until warmed through.

Freezing this recipe

Pour the shrimp marinade into a freezer-safe Ziploc bag, then add the shrimp and freeze immediately. Keeping the shrimp in the shell can help preserve the texture – just remove the shells before cooking.

Lay the bag flat when freezing so the shrimp stays in a single layer, and store it in the coldest part of your freezer. It should last in the freezer for up to 1 month. When you’re ready to use the shrimp, let it thaw in the fridge or under cold running water before cooking. Make sure to discard any of the shrimp marinade that you won’t be using!

More shrimp recipes

See more related recipes

Meal Prep Tools

Grab some glass meal prep bowls if you plan on storing any leftovers.
Use these Ziploc bag holders for an easier way to marinate.
Get these reusable metal skewers for grilling.

Best Ever Shrimp Marinade

This is the Best Ever Shrimp Marinade, perfect for the grill or delicious sautéed. You'll always want to make this lemony garlic shrimp!

Course Main Course

Cuisine American

Prep Time 20

Cook Time 10

Total Time 30

Servings servings

Calories 150kcal

Author Taylor Stinson

Ingredients

1 lb shrimp
1 tbsp olive oil
2 tbsp lemon juice
6 cloves garlic, minced
1 tbsp fresh chopped parsley (or 1 tsp dried)
2 tsp dijon mustard
1 tsp lemon zest
1 tsp salt
1/2 tsp pepper
1/2 tsp chili flakes
1/2 tsp dried basil

Side dish ideas

Roasted or grilled potatoes
Oven fries or potato wedges
Steamed, sauteed or roasted vegetables (I love asparagus or broccoli)
Salad
Garlic bread
Soup
Rice
Pasta

Get Recipe Ingredients

Instructions

Mix all ingredients for marinade together then marinate shrimp in a medium-sized bowl for 15 minutes.
GRILLING METHOD: Preheat BBQ to 425 F. Add shrimp to skewers, then place on a baking sheet. Drizzle some extra marinade overtop then discard remaining marinade. Grill shrimp for 2 minutes per side until pink and fully cooked. Serve and enjoy!
STOVETOP METHOD: Add 1 tbsp butter or olive oil to a large skillet over med-high heat (I recommend butter for better flavour). Add shrimp along with marinade to skillet, sauteeing for 3-4 minutes or until shrimp are pink and no longer translucent. Serve and enjoy!
BROILER METHOD: Set oven to broil on high. Add shrimp to skewers, then place on a parchment-lined baking sheet. Drizzle some extra marinade overtop then discard remaining marinade. Broil shrimp for 1-2 minutes per side (watching closely) until pink and fully cooked. Serve and enjoy!

Video

Notes

Cook the shrimp in the oven, on the stovetop or on the grill.

Serve your marinate shrimp with a tossed green salad, rice, grilled veggies or pasta salad.

Store any leftovers in the fridge for 3 days. Reheat in the oven or on the stovetop.

Freeze the raw shrimp in the marinade for up to 1 month. Defrost then cook as normal.

Nutrition

The post Best Ever Shrimp Marinade appeared first on The Girl on Bloor.

Healthy Cabbage Soup

Taylor Stinson — Tue, 14 May 2024 11:37:00 +0000

This Healthy Cabbage Soup recipe is packed full of antioxidants. It’s a nutrient-rich meal that’s perfect for a clean eating diet!

Ingredients and substitutions

Olive oil – or another neutral cooking oil like avocado or canola oil.
Green cabbage – any colour cabbage like red or purple cabbage will work.
Celery stalks – try using chopped fennel instead.
Yellow onion – white onion or shallots would also work.
Garlic – freshly minced garlic is best but jarred minced garlic can be used in a pinch.
Italian seasoning – make your own using a blend of oregano, basil and thyme.
Salt & pepper – to taste.
Can diced tomatoes – you could also use a can of crushed tomatoes.
Vegetable broth – chicken broth can be used instead.
Frozen vegetables – use any frozen vegetable blend of your choice. I used a blend of carrots, corn, peas and beans.
Parsley – chervil will provide a similar flavour or you can leave this off altogether.

How to make cabbage soup

Step 1: Sauté the veggies.

Sauté the cabbage, celery and onion in a pot on the stove top over medium heat.

Step 2: Add the remaining ingredients.

Add in the remaining ingredients except for the parsley.

Step 3: Simmer the soup.

Bring to a boil and simmer, stirring occasionally.

Step 4: Serve and enjoy!

Mix in the parsley then serve.

Variations of cabbage soup

You can customize this healthy cabbage soup to your liking. Here are some different variations you can try:

Veggies: Add in any vegetables of your choice like bell peppers, zucchini, spinach, carrots, peas, corn and more.
Protein: Up the protein content of this soup with some shredded chicken, turkey meatballs, baked chicken breast or pulled pork.
Carbs: If you want this soup to be heartier, add in some chopped potatoes before simmering, or stir in some cooked rice or farro.
Spices: For a bit of spice, add some red pepper flakes, cayenne or even hot sauce.

Frequently Asked Questions

What's the best cabbage for soup?

When I make this diet cabbage soup recipe, I use one head of green cabbage, although I think red/purple cabbage would bring an extra pop of color to the soup. Even Napa cabbage would be delicious with this recipe!

How do you make it thicker?

If you want this soup to be even thicker, stir in some tomato paste along with the rest of the ingredients. You can also stir in a cornstarch slurry or a potato starch slurry, then lit the soup simmer so it gets nice and thick.

Can you add protein to this soup?

Yes! If you want to up the protein content of your cabbage soup, add in some shredded chicken, turkey meatballs, baked chicken breast or pulled pork.

What can you serve on the side?

This soup is a great light lunch idea, but if you're looking for side dish ideas, you can't go wrong with some crusty bread, a grilled cheese sandwich or chicken caesar wraps.

Is cabbage soup good for losing weight?

While this soup is a low calorie meal option, there's no scientific evidence that a cabbage soup diet actually contributes to weight loss. If you're looking to lose weight, you should combine healthy eating with a fitness routine and overall healthier lifestyle. For more info, you can check out my blog post with some of my meal prep weight loss tips.

Storing and reheating

If you want to make this cabbage soup recipe to enjoy later, let it cool to room temperature then transfer it to an airtight container. It will keep in the fridge for up to 5 days.

You can reheat individual servings in the microwave for 1 to 2 minutes. You could also reheat the entire batch in a pot on the stovetop.

Can you freeze cabbage soup?

To prepare this healthy cabbage soup as a freezer meal, transfer the cool soup to a freezer-safe container or in freezer bags. You can also add the leftovers to small glass bowls to make individual servings.

It will keep well in the freezer for up to 4 months. If in bowls, you can defrost and reheat right in the microwave up to 7 to 8 minutes, stirring partway through. You can also defrost it in the fridge overnight then reheat as normal.

More healthy soup recipes

See more related recipes

Meal Prep Tools

Grab some glass meal prep bowls if you plan on turning this soup into leftovers.
Freeze this recipe in glass microwave-safe bowls up to 3 months.
**Get my full list of tools here**

Healthy Cabbage Soup

This Healthy Cabbage Soup recipe is packed full of antioxidants. It’s a nutrient-rich meal that’s perfect for a clean eating diet!

Course Soup

Cuisine American, Irish

Prep Time 15

Cook Time 25

Total Time 40

Servings servings

Calories 109kcal

Author Taylor Stinson

Ingredients

1 tbsp olive oil
1 head green cabbage, chopped
4 celery stalks, chopped
1 yellow onion, diced
4 cloves garlic, mined
1 tsp Italian seasoning
1/2 tsp each salt & pepper
1 (796mL) can diced tomatoes in their juices
6 cups vegetable broth
1 (750g) bag mixed frozen vegetables
1/4 cup fresh chopped parsley (optional)

Get Recipe Ingredients

Instructions

Add olive oil to a large 6 or 8qt pot/Dutch oven, then add cabbage, celery and onion, sauteeing for 5 minutes, stirring often.
Add remaining ingredients, except for parsley, bringing to a boil and simmering for 20 minutes and stirring occasionally.
Once soup is finished, stir in parsley (optional), then serve and enjoy!

Video

Notes

Any kind of cabbage will work for this soup.

Add some protein with shredded chicken, turkey, or pulled pork.

Stir in some cooked rice, farro or potatoes for a heartier soup.

Thicken the soup using a cornstarch slurry.

Store the leftovers in the fridge for up to 5 days. Reheat in the microwave for 1-2 minutes or in a pot on the stovetop.

Freeze this soup for up to 4 months. Defrost in the fridge then reheat as normal.

Nutrition

The post Healthy Cabbage Soup appeared first on The Girl on Bloor.

Easiest 2-Ingredient Crockpot Salsa Chicken

Taylor Stinson — Mon, 12 Feb 2024 12:00:00 +0000

This 2-Ingredient Crockpot Salsa Chicken comes together SO easily – you can use it to make tacos, burritos bowls, salads and more.

Ingredients and substitutions

Olive oil – or another neutral cooking oil like avocado or canola oil.
Boneless skinless chicken breasts – you could try using boneless skinless chicken thighs.
Fresh salsa – jarred salsa will work in a pinch.

Topping ideas

Romaine lettuce – iceberg lettuce or another lettuce of your choice can be used.
Sliced avocado – homemade or store-bought guacamole would be yummy.
Corn – use canned or fresh corn. Bell peppers would also be good here.
Black beans – pinto beans or refried beans can be used instead.
Sliced jalapenos – use pickled jalapenos for a milder option.
Shredded cheese – cheddar, Monterey Jack, Tex Mex and mozzarella would all be good.
Sour cream – you could also top with a lime crema for additional flavor (mix together sour cream and lime juice).
Cilantro – leave this off if you're not a fan of cilantro.
Corn tortillas – flour tortillas or lettuce wraps are good substitutes here.
Cooked rice – use any rice of your choice like white or brown rice. For a low-carb option, serve with cauliflower rice.

How to make salsa chicken

Add everything to the slow cooker.
Cook on low for 6 hrs.
Shred the chicken using two forks.
Add on your toppings and serve!

What to serve with salsa chicken

Here are some of my favourite ways to serve this slow cooker salsa chicken recipe:

On its own with toppings like black beans, diced onion, jalapeno, cowboy caviar, corn and/or Tex Mex cheese
As filling for burritos, quesadillas or burrito bowls
Use it as a topping on your favourite nachos
With a side of Mexican rice, refried beans, tortilla chips or cowboy caviar
Stir in some cream cheese or sour cream after cooking to make creamy salsa chicken
Make stuffed zucchini boats by swapping out the meat for this salsa chicken

Frequently Asked Questions

Is it better to cook the chicken on low or high?

You can cook your chicken with salsa in the crockpot for low on 6 hours or on high for 4 hours – it's all a matter of preference. Cooking it on low might result in even more tender chicken, but you'll still get it nice and tender if you cook it on high.

Can you make this recipe in the Instant Pot?

Yes you can! If you'd like detailed instructions, head on over to my sister site that focuses solely on Instant Pot recipes called Eating Instantly. My Instant Pot Salsa Chicken recipe is extremely similar to this crockpot chicken version but it's ready in less than 30 minutes.

What kind of salsa is best?

Fresh salsa that’s made-from-scratch can be very healthy and add SO much flavour! Here is a super easy homemade salsa recipe if you'd like to go that route. I personally prefer to use a fresh salsa from the grocery store such as Garden Fresh Gourmet. You can also easily use jarred salsa too! Just remember that whatever kind of salsa you use, that's exactly what your chicken is going to taste like.

Can you use frozen chicken?

I wouldn't recommend using frozen chicken in the crockpot for food safety reasons.

Would chicken thighs work instead of chicken breasts?

You can use boneless skinless chicken thighs in place of the breasts if you'd like! The meat will be even more tender, but you will get a little less protein, and a little more fat and calories with chicken thighs than you will with breasts.

Storing and reheating

You can store any leftovers of this crock pot salsa chicken in an airtight container in the refrigerator for up to 5 days. This dish is perfect for meal prep because you can store individual portions in the fridge with any toppings of your choice! I've pictured this salsa chicken as a meal prep taco salad with black beans, corn, cherry tomatoes and lettuce.

If you want to reheat the chicken on its own, sprinkle some water over top and reheat in the microwave for 1 to 2 minutes.

Can you freeze salsa chicken?

This crockpot salsa chicken will last in the freezer for up to 3 months in airtight glass containers or Ziploc bags. Let it defrost in the fridge overnight then reheat as normal, or reheat it in the microwave straight from frozen for 5 to 7 minutes, stirring halfway through.

More crockpot chicken recipes

See more related recipes

Meal Prep Tools

Grab some glass meal prep bowls if you plan on turning this salsa chicken into your weekly lunches.
I get all my free-range chicken from Butcher Box, conveniently delivered to me frozen.
Get a meat thermometer to make sure your chicken is cooked through.
Use these Ziploc bag holders if you're marinating the chicken then freezing it.
Freeze this recipe in glass microwave-safe bowls up to 3 months.
**Get my full list of tools here**

Easiest 2-Ingredient Crockpot Salsa Chicken

This 2-Ingredient Crockpot Salsa Chicken comes together SO easily – you can use it to make tacos, burritos bowls, salads and more.

Course Main Dish

Cuisine American, Mexican

Prep Time 5

Cook Time 6

Total Time 6 5

Servings servings

Calories 160kcal

Author Taylor Stinson

Ingredients

1 tbsp olive oil
1 lb chicken breasts
500 mL fresh salsa Note: You can use jarred, but fresh salsa tastes the best

Topping ideas

Romaine lettuce, chopped
Sliced avocado
Corn
Black beans, rinsed and drained
Sliced jalapenos
Shredded cheese
Sour cream
Cilantro
Corn tortillas
Cooked rice

Get Recipe Ingredients

Instructions

Add olive oil, chicken and salsa to crockpot and cook on low for 6 hours. Remove chicken breasts after cook time is finished, shred, and add back to crockpot, stirring well.
Serve with toppings of choice. Will keep in glass meal prep bowls in the fridge up to 4-5 days.
If freezing chicken: wait for chicken to cool closer to room temperature then freeze in small glass containers with lids. Defrost in the fridge overnight and reheat in microwave for 2-3 minutes to serve.

Video

Notes

Use the salsa chicken as filling for burritos, quesadillas or burrito bowls.

Make your own homemade salsa or use a store-bought fresh or jarred salsa.

Try making this recipe in the Instant Pot.

Store the chicken in the fridge for up to 5 days. Sprinkle some water over top, then reheat in the microwave for 1-2 minutes.

Freeze any leftovers for up to 3 months. Defrost in the fridge then reheat as normal.

Nutrition

The post Easiest 2-Ingredient Crockpot Salsa Chicken appeared first on The Girl on Bloor.

The Best Cauliflower Fried Rice {Low Carb!}

Taylor Stinson — Mon, 05 Feb 2024 13:30:00 +0000

This is the Best Cauliflower Fried Rice! The low carb dish is ready in 15 minutes thanks to frozen veggies and pre-chopped cauliflower rice.

Ingredients and substitutions

Olive oil – use any neutral cooking oil such as grapeseed or canola oil. Sesame oil would also work if you want a stronger flavor.
Frozen raw shrimp – you can make this fried rice with another protein like chicken, beef, pork or tofu.
Salt & pepper – to taste.
Butter – swap out the butter for your favourite butter substitute.
Yellow onion – white onion or shallots would both work.
Garlic – I prefer freshly minced garlic, but jarred minced garlic can be used in a pinch.
Cauliflower rice – buy the pre-chopped cauliflower rice to cut down on prep time. You can also use a food processor to make your own cauliflower rice.
Low-sodium soy sauce – coconut aminos or tamari are the best substitutes for soy sauce.
Frozen vegetables – use any mixed blend of your choice including corn, carrots, green beans, peas, etc.
Egg – feel free to leave this out if you’re allergic to eggs.
Green onions – scallions would also be good.
Sesame seeds – black or white sesame seeds can both be used.

How to make cauliflower fried rice

Step 1: Cook the shrimp.

Season the shrimp with salt and pepper, then stir fry over medium-high heat for a few mins until they're no longer translucent. Remove from the pan.

Step 2: Add butter to the pan.

Without wiping the skillet clean, add butter.

Step 3: Sauté the onions and garlic.

Add the onions and garlic to the pan and sauté over medium heat until softened.

Step 4: Add the rice and soy sauce.

Add the cauliflower rice and soy sauce and sauté until softened.

Step 5: Mix in the frozen veggies.

Step 6: Crack an egg into the middle.

Create a circle in the middle of the veggies and add a tiny bit more butter. Crack an egg and scramble until solid.

Step 7: Dump the shrimp back in.

Stir in the shrimp with the rest of veggies, and add the shrimp back to the pan.

Step 6: Garnish, serve and enjoy!

Stir in the green onions, then garnish with sesame seeds. Serve and enjoy!

Cauliflower fried rice tips

Here are some of my top tips for making this delicious cauliflower fried rice recipe:

Make fresh cauliflower rice: You can use a food processor, a sharp knife or a box grater to make cauliflower rice out of fresh florets. Check out my post on how to make cauliflower rice for more tips!
Defrost frozen rice: If you want to use frozen cauliflower rice, make sure to defrost it completely and then drain out any excess moisture.
Swap out the protein: If you're not a fan of shrimp, add in some diced chicken, tofu or edamame.
Try out different veggies: I normally use a frozen vegetable mix for this recipe, but feel free to use any veggies you have kicking around your fridge like red bell pepper, celery, peas and more.

Frequently Asked Questions

Why is my cauliflower fried rice soggy?

If you’ve made your cauliflower rice from scratch and you find that it’s a bit soggy, you likely left it on the heat too long. Make sure you’re not overcooking the rice or it’ll get too soggy!

How do you get the moisture out?

If you’re making cauliflower rice from scratch, you’ll need to let it drain on a paper towel before cooking.

Can you use frozen cauliflower rice?

Yes, but you'll need to defrost it in the fridge overnight and drain any excess water. You can also defrost in the microwave for 1-2 minutes, stirring halfway through. You don't have to get crazy with draining it as the heat from the skillet will absorb some of the liquid, but try to get the rice as dry as you can with some paper towel or a clean dish towel.

Can you add protein to this recipe?

This fried rice recipe already contains protein thanks to the shrimp and eggs, but if you want to try a different kind of protein, swap out the shrimp and/or eggs for tofu or chicken.

Can you freeze cauliflower fried rice?

Yes you can! You can freeze this recipe without the shrimp for up to 2 months in a Ziploc bag. Let it defrost in the fridge overnight, then cook the shrimp and dump the bag into the pan to reheat.

Storing and reheating

This cauliflower rice is great for meal prep. After it’s cooked, divide individual serving sizes into glass meal prep containers and store it in the fridge for up to 5 days. When you’re ready to eat, all you have to do is sprinkle a bit of water over top and then reheat it in the microwave for 2 to 3 minutes.

Freezing this recipe

You can prep this cauliflower rice ahead of time and freeze it. Add everything (except for the shrimp, which will already be frozen in a separate package) to a large Ziploc freezer bag and store it for up to 2 months.

The night before you want to make this dish, stick the bag in the fridge overnight to defrost. Cook the shrimp as usual, then add your bag of rice/veggies/soy sauce to the skillet and continue cooking. Stir in green onions fresh and you're ready to go.

If you make your cauliflower rice from scratch, grate the cauliflower, place it into an airtight container, and store it in the freezer for up to 2 months. After you've frozen your cauliflower rice, you can thaw it in the refrigerator when you're ready to eat it. It will take a few hours to fully defrost. If you're in a rush, you can also cook cauliflower rice from frozen. It will only take an extra minute to cook.

More low-carb cauliflower recipes

See more related recipes

Meal Prep Tools

Grab some glass meal prep bowls if you plan on turning this recipe into your weekly lunches.
Use these Ziploc bag holders if you're assembling this recipe then freezing it to cook later.
Freeze this recipe once it's been cooked in glass microwave-safe bowls up to 3 months.
Buy coconut aminos if you plan on making this dish Whole 30 friendly.
**Get my full list of tools here**

The Best Cauliflower Fried Rice {Low Carb!}

This is the Best Cauliflower Fried Rice! The low carb dish is ready in 15 minutes thanks to frozen veggies and pre-chopped cauliflower rice.

Course Main Course

Cuisine American, Asian-Inspired

Prep Time 5

Cook Time 15

Total Time 20

Servings people

Calories 305kcal

Author Taylor Stinson

Ingredients

1 tbsp olive oil
1 lb frozen raw shrimp, defrosted and de-shelled
Salt & pepper, to taste
1 tbsp butter
1 yellow onion, diced
4 cloves garlic, minced
4 cups cauliflower rice (or 1 head cauliflower)
3 tbsp low-sodium soy sauce or tamari if gluten-free or coconut aminos for Whole30
2 cups mixed frozen vegetables
1 pinch salt
1 egg
4 green onions, sliced
Sesame seeds, for garnish

Get Recipe Ingredients

Instructions

Heat olive oil in a large skillet over med-high heat. Add shrimp and season with salt & pepper, stir frying for 2-3 minutes until shrimp are no longer translucent. Remove from heat and transfer to a plate.
Without wiping skillet clean, add butter. Once melted, add onions and garlic, sauteeing for 1-2 minutes until softened. Add cauliflower rice and soy sauce, sauteeing another 5-6 minutes until softened. Stir in frozen vegetables and salt, and cook another 2 min.
Create a circle in the middle of veggies and add a tiny bit more butter. Crack egg and scramble, cooking for 30 seconds or so until solid. Stir in with the rest of veggies, and add shrimp back to pan.
Remove from heat and stir in green onions, then garnish with sesame seeds. Serve and enjoy!
Storage and reheating: Wait until meal has cooled slightly, then store in glass meal prep bowls up to 5 days. To reheat, microwave for 1-2 minutes.

Video

Notes

Swap out the shrimp for another cooked protein like chicken, beef, pork or tofu.

If you're using frozen cauliflower rice, let it defrost in the fridge overnight then squeeze out the excess moisture.

Store the leftovers in the fridge for up to 5 days. Sprinkle some water over top then microwave for 2-3 minutes.

Freeze this dish without the shrimp for up to 2 months. Defrost in the fridge overnight then reheat as normal.

Nutrition

The post The Best Cauliflower Fried Rice {Low Carb!} appeared first on The Girl on Bloor.

Easy Sheet Pan Chicken Fajitas

Taylor Stinson — Tue, 16 Jan 2024 12:33:00 +0000

These Sheet Pan Chicken Fajitas are a quick and easy way to enjoy your Tex Mex favourite. Everything’s made on one pan in just 30 minutes!

Ingredients and substitutions

Olive oil – or another neutral cooking oil like avocado or canola oil.
Fajita seasoning – use a store-bought blend or make your own.
Lime juice – freshly squeezed lime juice is best but bottled lime or even lemon juice will work.
Soy sauce – coconut aminos and tamari are the best substitutes for soy sauce.
Vinegar – white vinegar is best or you can leave this out.
Salt & pepper – to taste.
Garlic – I prefer freshly minced garlic. Jarred minced garlic will work in a pinch.
Chicken breasts – you could also make this recipe using chicken thighs. If you wanted to make sheet pan shrimp fajitas, I have a separate recipe for that.
Bell peppers – use any colour combination of bell peppers of your choice.
Red onion – the red onion gives it a Tex Mex flair but white or yellow onions will work too.
Tex Mex cheese – swap out for any shredded cheese blend of your choice.
Cilantro – leave this off altogether if you’re not a fan of cilantro.
Lime wedges – leave these off altogether if you don’t have any on hand.
Corn tortillas – flour tortillas or even lettuce wraps will work as well.

How to make sheet pan chicken fajitas

Step 1: Marinade the chicken.

Mix together the olive oil, seasoning, lime juice, soy sauce, vinegar, salt, pepper and garlic. Pour the marinade over the chicken and marinate for at least 15 minutes.

Step 2: Cook everything on a sheet pan.

Add the marinated chicken to a sheet pan with the sliced peppers and onions, and bake in the oven.

Step 3: Sprinkle on the cheese.

Remove the sheet pan from the oven and turn it to broil. Sprinkle the cheese over top, then broil until the cheese is melted.

Step 4: Serve and enjoy!

Garnish with cilantro and lime wedges, then serve in tortillas with all your favourite toppings.

Variations of these fajitas

Here are some different ways you can customize these sheet pan chicken fajitas:

Toppings: Add on some guacamole, diced avocado, salsa, pico de gallo, sour cream, lime crema, shredded cheese, jalapeno slices or diced tomatoes.
Crockpot: Make them in the crockpot or Instant Pot.
Vegetarian: Make the fajitas with sweet potatoes or black beans instead.
Low-carb: Serve in lettuce wraps or on their own for a low-carb option.

Frequently Asked Questions

What do you serve with chicken fajitas?

You can serve these chicken sheet pan fajitas with a side of Mexican rice, street corn, black beans, cowboy caviar or refried beans.

Can you make your own fajita seasoning?

All you need to do to make homemade fajita seasoning is to mix together some chili powder, cumin, paprika, cayenne, garlic powder, onion powder, salt and pepper. Store it all in an airtight container or Ziploc bag in your pantry so you can use some whenever you want!

How long do you need to marinate the chicken for?

You'll need to marinate the chicken for at least 15 minutes. You could also marinate the chicken the night before and store it in the fridge until you're ready to use.

Are they spicy?

These sheet pan chicken fajitas aren't spicy but they definitely have a big of flavour! If you want to make them even milder, reduce the amount of cayenne in your fajita seasoning.

Can you make the fajitas ahead of time?

You can make these fajitas up to 5 days in advance, then reheat the chicken and peppers in a pan on the stovetop or in the microwave for 1-2 minutes.

Storing and reheating

You can store any leftover sheet pan chicken fajitas in the fridge for up to 5 days in an airtight container. Keep the chicken and veggies in one container and then store your tortillas and toppings separately to ensure everything stays as fresh as possible.

When you want to enjoy your fajitas, I suggest reheating everything in a pan on the stovetop so the peppers stay nice and crisp. You can also reheat in the microwave if you’re in a pinch, but I recommend sprinkling some water over top of the chicken first so it doesn’t dry out. Assemble your fresh tacos, add on your fave toppings and dig in!

Freezing this recipe

While I wouldn’t recommend freezing the veggies, you can freeze the chicken either cooked or raw in the marinade for up to 3 months. Freeze the cooked chicken after it’s cooled down or toss the raw chicken in the marinade and freeze it in an airtight container or Ziploc bag.

All you have to do is let the chicken defrost in the fridge overnight then cook with the rest of the veggies or reheat as normal. Easy-peasy!

More sheet pan recipes

See more related recipes

Meal Prep Tools

Grab some glass meal prep bowls if you plan on adding the fajitas into your weekly lunches.
I get all my free-range chicken from Butcher Box, conveniently delivered to me frozen.
**Get my full list of tools here**

Easy Sheet Pan Chicken Fajitas

These Sheet Pan Chicken Fajitas are a quick and easy way to enjoy your Tex Mex favourite. Everything’s made on one pan in just 30 minutes!

Course Main Dish

Cuisine Mexican

Prep Time 15

Cook Time 15

Total Time 30

Servings people

Calories 300kcal

Author Taylor Stinson

Ingredients

1 tbsp olive oil
1 tbsp fajita or taco seasoning
2 tsp lime juice
2 tsp soy sauce
1 tsp vinegar
1/4 tsp each salt & pepper
2 cloves garlic, minced
2 chicken breasts, cut into 1-inch pieces
1/2 each red, green, yellow and orange pepper, sliced
1 small red onion, sliced
1/2 cup shredded tex mex cheese
1/4 cup chopped cilantro
Lime wedges, to serve
Corn or flour tortillas, to serve (optional)

Get Recipe Ingredients

Instructions

Preheat oven to 450 F. Mix olive oil, seasoning, lime juice, soy sauce, vinegar, salt & pepper and garlic together in a small bowl.
Pour marinade over chicken in a resealable plastic bag or in a large bowl and let marinate for 15 minutes. Meanwhile, slice peppers and onions and place on a large baking sheet lined with parchment paper.
Add chicken to sheet pan with veggies and bake on lowest oven rack for 15 minutes, tossing once halfway through.
Remove from oven and turn oven to broil. Sprinkle chicken and veggies with cheese, then return to oven and bake for 2 minutes until cheese is melted.
Remove from oven, garnish with cilantro and lime wedges then serve and enjoy!

Video

Notes

Make your own seasoning mix by following this recipe for homemade fajita seasoning.

Add on some guacamole, sour cream, shredded cheese, salsa or jalapeno slices.

Serve with a side of Mexican rice, cowboy caviar or refried beans.

Make them in the crockpot or Instant Pot instead.

Store the leftovers in the fridge for up to 5 days. Reheat the chicken and veggies in a pan on the stovetop then assemble your fresh fajitas.

Freeze the chicken either cooked or raw in the marinade for up to 3 months. Defrost in the fridge overnight then reheat or cook as normal.

Nutrition

The post Easy Sheet Pan Chicken Fajitas appeared first on The Girl on Bloor.

Easiest Skillet Shrimp Fajitas

Taylor Stinson — Wed, 15 Nov 2023 14:00:00 +0000

These Skillet Shrimp Fajitas come together in just one pan for minimal clean up. They take 10 minutes to cook and are PACKED with flavour!

Ingredients and substitutions

Olive oil – any neutral oil will work in place of olive oil.
Shrimp – any variety of shrimp can be used for this recipe.
Salt & pepper – to taste.
Garlic – freshly minced garlic is preferred but jarred minced garlic can be used in a pinch.
Lime juice – use either fresh or bottled lime juice.
Soy sauce – coconut aminos and tamari are great gluten-free alternatives to soy sauce.
Vinegar – lemon or lime juice can be used in place of vinegar.
Red onion – shallots, white onion or yellow onion would also be good here.
Red, green and yellow bell peppers – feel free to use more or less of one colour of bell pepper depending on what you have on hand.
Fresh cilantro – if you’re not a fan of cilantro, leave this off altogether.
Lime wedges – leave these off if you don’t have any on hand.
Corn tortillas – serve with corn tortillas, flour tortillas or your favourite lettuce wraps for a low-carb option.

Homemade fajita seasoning

Chili powder – paprika, cayenne or chili flakes can be used instead.
Paprika – cayenne will work in a pinch.
Onion powder – replace with garlic powder or garlic salt.
Garlic powder – use garlic salt if you don’t have garlic powder on hand, but be careful of any extra salt you add to this blend.
Cumin – ground coriander, paprika or garam masala can be used in place of cumin.
Salt & pepper – to taste.
Chili flakes – cayenne pepper will work well in place of chili flakes.

How to make shrimp fajitas

Step 1: Marinate the shrimp.

Mix together the lime juice, soy sauce, vinegar, salt, pepper and garlic in a bowl. Pour the marinade over the shrimp and marinate for 10 minutes.

Step 2: Sauté the pepper and onions.

Heat olive oil in a large skillet and once smoking, add the peppers and onions. Sauté until charred.

Step 3: Add the shrimp.

Add shrimp and all of marinade, and sauté until the shrimp is no longer translucent.

Step 4: Assemble your fajitas and dig in!

Heat up the tortillas in the microwave or oven. Add the shrimp to the tortillas, garnish with cilantro and lime wedges, then serve and enjoy.

What to serve with shrimp fajitas

These shrimp fajitas are a great stand-alone dinner option, but if you're looking to create a delicious Tex-Mex spread, here are some options:

Mexican rice or Spanish rice
Corn on the cob
Pico de gallo, salsa or guacamole with tortilla chips
Cowboy caviar
Refried beans

There are so many delicious dishes that you can serve with your shrimp fajitas, so feel free to get creative!

Frequently Asked Questions

What are the best toppings for shrimp fajitas?

I like garnishing my shrimp fajitas with lime wedges and cilantro, but you can add pretty much whatever options you want. Popular toppings including avocado, guacamole, cojita cheese, Tex Mex cheese, refried beans, salsa, refried beans, sour cream and corn.

How do you make fajita seasoning?

You can use a store-bought fajita seasoning or make your own homemade fajita seasoning and store it in the pantry for later. Mix that together with some lime juice, soy sauce, vinegar and garlic, and you’ve got an easy and flavourful shrimp fajita marinade!

Can you use frozen shrimp?

Yes! If you want to use frozen shrimp for this recipe, just let it defrost in the fridge, then marinate and cook as normal.

How long do you need to marinate it for?

All you need is 10 minutes to marinate the shrimp for these fajitas. You can marinate it for longer if you'd like, but 10 minutes is really all it takes.

How do you know when the shrimp is done?

You'll know the shrimp is done when it's no longer translucent and have an opaque pinky colour.

Storing and reheating

To store your shrimp fajitas, transfer the peppers and shrimp into an airtight container and store them in the fridge for up to 5 days. When you're ready to enjoy your shrimp fajitas, warm them up in the microwave for up to a minute or reheat the mixture in a pan on the stovetop. Serve with fresh tortillas and dig in.

Freezing this recipe

Unfortunately, this shrimp fajitas recipe isn't a freezer-friendly meal. The peppers in this recipe don't freeze well and they’ll get extremely soggy when reheated, so I don't recommend it!

That being said, you can save some prep time by freezing fresh shrimp in the shrimp fajita marinade. When you’re ready to make your fajitas, just pull the shrimp out of the freezer, let it defrost in the fridge, then cook it as normal.

More shrimp recipes

See more related recipes

Meal Prep Tools

Grab some glass meal prep bowls if you plan on turning this skillet shrimp into leftovers.
Use these Ziploc bag holders to make marinating the shrimp easier.
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Easiest Skillet Shrimp Fajitas

These Skillet Shrimp Fajitas come together in just one pan for minimal clean up. They take 10 minutes to cook and are PACKED with flavour!

Course Main Course

Cuisine American, tex mex

Prep Time 20

Cook Time 10

Total Time 30

Servings servings

Calories 333kcal

Author Taylor Stinson

Ingredients

1 tbsp olive oil
1 lb shrimp
1 tbsp fajita seasoning storebought or homemade
salt & pepper, to taste
2 cloves garlic, minced
1 tbsp lime juice
1 tbsp soy sauce or tamari if gluten-free
1 tsp vinegar
1 small red onion, sliced
1 each red, green and yellow pepper, sliced
1/4 cup chopped fresh cilantro
Lime wedges, for garnish
12 corn tortillas, to serve

Homemade fajita seasoning (if not using store bought) – use just 1 tbsp of this mix and save the rest for another time

1 tbsp chili powder
1 tbsp paprika smoked is preferred
1 tbsp onion powder
1 tbsp garlic powder
1 tsp cumin
1 tsp each salt & pepper
1 pinch chili flakes

Get Recipe Ingredients

Instructions

Mix seasoning, lime juice, soy sauce, vinegar, salt & pepper and garlic together in a small bowl. Pour marinade over shrimp in a resealable plastic bag or in a large bowl and let marinate for 10 minutes.
Meanwhile, slice peppers and onions. Heat olive oil in a large skillet over high heat. Once oil is smoking, add peppers and onions, sauteeing for 2-3 minutes until charred.
Add shrimp and all of marinade, reducing heat to medium-high and sauteeing for another 2 minutes until shrimp is no longer translucent.
Meanwhile, microwave corn tortillas or heat in the oven for a few minutes until soft and warm. Remove shrimp from heat and add to tortillas, garnishing with cilantro and lime wedges. Serve and enjoy!

Video

Notes

Make your own fajita seasoning and store it in the pantry to use anytime you want to make fajitas.

Marinate the shrimp for at least 10 minutes or up to 2 hours.

The shrimp is done when it's no longer translucent.

Add on extra toppings like guacamole, refried beans, cotija cheese and more.

Serve with a side of Spanish rice, cowboy caviar or refried beans.

Store the leftovers in the fridge for up to 5 days. Microwave the shrimp mixture or reheat it in a pan on the stovetop and then assemble your fajitas fresh.

Nutrition

The post Easiest Skillet Shrimp Fajitas appeared first on The Girl on Bloor.

5-Ingredient Egg White Frittata {Meal Prep}

Taylor Stinson — Mon, 18 Sep 2023 12:23:00 +0000

This 5-Ingredient Egg White Frittata is the perfect high protein meal prep breakfast you can make ahead, with just 181 calories per serving!

Ingredients and substitutions

Olive oil – any neutral oil can be used like avocado or vegetable oil.
Carton egg whites – you could use regular whole eggs or egg whites.
Cherry tomatoes – swap out for another kind of tomatoes, veggies like roasted red peppers or cheese.
Baby spinach – any leafy greens can work such as kale, Swiss chard, arugula or collard greens.
Salt & pepper – to taste.

How to make an egg white frittata

Step 1: Prep your ingredients.

Chop up all your veggies and grease a baking dish.

Step 2: Add everything to the dish.

Combine the veggies, any other toppings and the egg whites in a baking dish.

Step 3: Bake in the oven.

Place the baking dish on a sheet pan and bake in the oven.

Step 4: Serve or store for later.

Serve fresh or store in glass meal prep containers for up to 5 days.

Different frittata options

You can customize this egg white frittata to your liking with different veggies, protein and even whole eggs!

Use whole eggs: Instead of egg whites, you can try making this frittata with two cups of whole eggs (around 6-7 eggs).
Add some protein: This recipe is vegetarian, but you can add some protein to it if you want! It'd be delicious with bacon, turkey sausage or ham.
Mix up the veggies: Clear out your vegetable crisper and add different veggies like roasted red peppers, mushrooms, kale and more.
Add some cheese: If you're fine with this frittata containing dairy, feel free to mix in your favourite cheese like shredded Swiss, mozzarella or even goat cheese.

Frequently Asked Questions

What kind of pan should you use?

I'd recommend using a 9-inch round pan, baking dish or non-stick skillet for this recipe. Make sure you grease the pan really well so that the frittata doesn't stick to the sides!

Can you use whites from whole eggs?

I find it easier to use a carton of egg whites, but if you prefer using whites from whole eggs, you can definitely give it a try. You'll probably need at least 16 whole eggs for enough whites, but use a measuring cup to ensure you have two cups of whites.

Do you eat the leftovers hot or cold?

You can eat this egg white frittata either hot or cold. If you want to reheat it, stick it in the microwave for 1 to 2 minutes.

Why did my frittata puff up?

If your frittata puffs up after baking, you likely over-beat the egg whites. Make sure you're only lightly stirring the ingredients together to prevent over-beating the eggs.

What can you serve on the side?

This frittata is a full meal on its own, but you can always serve it with some toast or a bagel, some cut-up fruit, a smoothie or a yogurt parfait.

Storing and reheating

After you’ve cooked your frittata, you can store it in the fridge for 3 to 4 days in an airtight container or wrapped in plastic wrap. Store individual serving sizes or the entire frittata in one container.

When you’re ready to enjoy, eat your frittata cold or warm it up in the microwave for 1 to 2 minutes. Serve it with fresh cheese on top, any sauce of your choice, on a bagel or just by itself!

Freezing this recipe

Freeze this egg white frittata for 2 to 3 months in an airtight freezer-safe container. Let it thaw in the fridge overnight then reheat it in the microwave or in the oven for 15 to 20 minutes at 300° Fahrenheit.

More egg-based breakfast ideas

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Meal Prep Tools

Grab some glass meal prep bowls for your leftovers.

5-Ingredient Egg White Frittata {Meal Prep}

This 5-Ingredient Egg White Frittata is the perfect high protein meal prep breakfast you can make ahead, with just 181 calories per serving!

Course Breakfast

Cuisine American

Prep Time 10

Cook Time 30

Total Time 40

Servings servings

Calories 181kcal

Author Taylor Stinson

Ingredients

2 tbsp olive oil or butter
1 500mL carton egg whites
1 cup cherry tomatoes, sliced in half or 1 red pepper, chopped
1 red onion thinly sliced
1 cup baby spinach, chopped
1/2 tsp each Salt & pepper

Optional add-ins for extra flavour

1/2 cup cottage cheese blended with an immersion blender
2 cloves garlic minced
1 tsp Italian seasoning

Get Recipe Ingredients

Instructions

Preheat oven to 400 F. Grease a 9×9 round baking dish/cake pan with olive oil or butter, making sure to grease the sides well. Add remaining ingredients, stirring gently with a fork.
Place baking dish on top of a baking sheet lined with parchment paper just in case a bit of the oil rises above the egg white mixture (optional, but I do this to avoid grease dripping down into the oven as the egg whites rise and cook).
Bake in the oven for 30-35 minutes until egg whites are firmly set. Remove from oven and slice into 4-5 pieces when cooled. Congrats, you've got breakfast ready for the week!

Video

Notes

Nutritional info is for 1/4 of the recipe and does not include optional add-ins.

Swap out the egg whites for 6-7 whole eggs with the yolks.

Mix and match with different ingredients like roasted red pepper, cheese and bacon.

Store the leftovers in the fridge for 3-4 days. Reheat in the microwave for 1-2 minutes.

Freeze this frittata for 2-3 months. Defrost in the fridge then reheat as normal or reheat in the oven for 15-20 minutes at 300°F.

Nutrition

The post 5-Ingredient Egg White Frittata {Meal Prep} appeared first on The Girl on Bloor.

Sheet Pan Bruschetta Chicken {Low Carb}

Taylor Stinson — Tue, 27 Jun 2023 13:12:00 +0000

This Sheet Pan Bruschetta Chicken is a healthy low-carb dinner idea made with fresh veggies – plus, the entire recipe only uses one pan!

Ingredients and substitutions

Olive oil – or any other light cooking oil like grapeseed, canola or avocado oil.
Chicken breasts – you could also use boneless skinless chicken thighs, but they'd increase the calorie count.
Zucchini – swap for any kind of veggies you like such as bell peppers, cherry tomatoes or mushrooms.
Broccoli – cauliflower would also work.
Italian seasoning – make your own blend using basil, oregano, rosemary and thyme.
Plum tomatoes – any ripe tomatoes would work like heirloom, cherry or beefsteak tomatoes.
Garlic – minced jarred garlic or garlic salt would work in a pinch, but I prefer the flavour of fresh garlic.
Basil – fresh basil is the way to go, as dried basil just won't taste the same.
Salt & pepper – to taste.

How to make bruschetta chicken

Step 1: Bake the chicken on a sheet pan.

Preheat oven to 400F. Drizzle chicken breasts with a bit of olive oil (about 1/2 tbsp) and season with salt and pepper and 1/2 tbsp of Italian seasoning. Bake in oven for 15 minutes.

Step 2: Make the bruschetta.

Combine olive oil, diced plum tomatoes, minced garlic, fresh basil, salt and pepper to make the bruschetta then set aside.

Step 3: Add the broccoli and zucchini to the pan.

Remove chicken from oven and add broccoli and zucchini to baking sheet, tossing with about 1/2 tbsp of olive oil, 1/2 tbsp of Italian seasoning and seasoning with salt and pepper. Bake another 10-12 minutes until chicken is fully cooked.

Step 4: Top the cooked chicken with bruschetta and serve.

Remove baking sheet from oven and top chicken with bruschetta. Serve and enjoy!

How to make bruschetta

Now this bruschetta recipe is your most basic version out there.

The basic formula is this: plum tomatoes + LOADS of garlic + olive oil + salt + fresh basil. Here's exactly what you need to make the bruschetta for this sheet pan bruschetta chicken:

1 tbsp olive oil
5 plum tomatoes, diced
4 cloves garlic, minced
1/4 cup freshly chopped basil
1/2 tsp each salt & pepper

DO NOT skimp on the fresh basil.

One time my mom used dried basil and it absolutely ruined in for me. I know it's a pain, but keeping fresh herbs on hand at your house is one of the best ways to elevate your weekly meals from plain and boring to delicious and full of flavour.

Frequently Asked Questions

What is chicken bruschetta made of?

This recipe for bruschetta chicken is made even easier thanks to the sheet pan! It's made of chicken breasts with Italian seasoning, topped with fresh homemade bruschetta.

What do you eat with it?

If you want to keep this keto bruschetta chicken low-carb, I'd recommend sticking with fresh veggies or even a salad on the side. If you're not worried about keeping it keto, pasta is always a super tasty side dish, and I've even got a Chicken Bruschetta Pasta up on the blog from a couple of summers ago and it's my FAVE!

What kind of veggies do you use?

You can literally use ANY type of vegetable for this sheet pan bruschetta chicken! I like to add some chopped potatoes to bake in the oven with the chicken to add a bit of starch – sweet potatoes are also a great option. If using mushrooms or potatoes or another hearty vegetable, I recommend that you cook the sheet pan for a full 20 minutes along with the chicken and drain the excess liquid halfway through. For other types of vegetables like broccoli, cauliflower, bell peppers, zucchini, cherry tomatoes, etc. you will only want them to cook for 10-12 minutes in the oven, so add them in halfway through the cooking time. You don't want to overcook them!

What is bruschetta sauce made of?

This recipe for bruschetta chicken is topped with a flavourful and fresh homemade bruschetta that's made with olive oil, plum tomatoes, garlic, freshly chopped basil, salt and pepper.

Storing and reheating

You can store any leftover sheet pan bruschetta chicken in meal prep bowls in the fridge up to 5 days. To reheat, simply sprinkle a tiny bit of water overtop to avoid drying out the chicken, and microwave for 1 to 2 minutes. Leave the bruschetta off until you've finished microwaving everything – bruschetta will last in the fridge up to 5 days too so it will taste fresh when you add it to the leftover chicken.

Freezing this recipe

As a whole, I would NOT recommend freezing this recipe for bruschetta chicken. The bruschetta definitely won't freeze well, and neither will the veggies. However, the cooked chicken on its own does freeze well so it's worth a shot to freeze a breast or two if you have too many leftovers. This recipe only serves 4 though, so this shouldn't be an issue. I would recommend enjoying fresh if you can, or cut the recipe in half if you don't think you can finish it.

More sheet pan chicken recipes

See more related recipes

Meal Prep Tools

Grab some glass meal prep bowls for your leftovers.
I get all my free-range chicken breasts from Butcher Box.
Get a meat thermometer to make sure your chicken is cooked through.
**Get my full list of tools here**

Sheet Pan Bruschetta Chicken {Low Carb}

This Sheet Pan Bruschetta Chicken is a healthy low-carb dinner idea made with fresh veggies – plus, the entire recipe only uses one pan!

Course Main Course

Cuisine Italian

Prep Time 20

Cook Time 20

Total Time 40

Servings servings

Calories 274kcal

Author Taylor Stinson

Ingredients

1 tbsp olive oil
4 chicken breasts
1 zucchini, sliced
1 head broccoli, chopped
1 tbsp Italian seasoning, divided

Bruschetta

1 tbsp olive oil
5 plum tomatoes, diced
4 cloves garlic minced
1/4 cup freshly chopped basil
1/2 tsp salt
1/2 tsp pepper

Get Recipe Ingredients

Instructions

Preheat oven to 400F. Drizzle chicken breasts with a bit of olive oil (about 1/2 tbsp) and season with salt and pepper and 1/2 tbsp of Italian seasoning. Bake in oven for 15 minutes. Meanwhile, combine all ingredients for bruschetta and set aside.
Remove chicken from oven and add broccoli and zucchini to baking sheet, tossing with about 1/2 tbsp of olive oil, 1/2 tbsp of Italian seasoning and seasoning with salt and pepper. Bake another 10-12 minutes until chicken is fully cooked.
Remove baking sheet from oven and top chicken with bruschetta. Serve and enjoy!

Video

Notes

Make sure to use fresh herbs for the best bruschetta.

Store the chicken, veggies and bruschetta separately in the fridge for 4-5 days. Microwave the chicken for 1-2 minutes, then top with bruschetta and serve.

Freeze the cooked chicken for up to 3 months.

Nutrition

The post Sheet Pan Bruschetta Chicken {Low Carb} appeared first on The Girl on Bloor.

Whole30 Recipes - The Girl on Bloor

Baked Chimichurri Chicken Recipe

Why you'll love this recipe

Save up to $10,000 a year on food!

Ingredients and substitutions

Chimichurri sauce

How to make chimichurri chicken

Step 1: Make the sauce.

Step 2: Cook the chicken.

Step 3: Make any sides.

Step 4: Top the chicken with the sauce.

Recipe tips and tricks

Frequently asked questions

What does chimichurri taste like?

Can I grill the chicken instead of baking it?

What if I don't have all the herbs listed for the chimichurri sauce?

What to serve with chimichurri chicken

Storing and reheating

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Baked Chimichurri Chicken Recipe

Ingredients

Chimichurri sauce

Baby potatoes – optional side dish

Instructions

Chimichurri sauce

Oven

Skillet

BBQ

Roasted baby potatoes – optional side dish

Video

Notes

Nutrition

Sheet Pan Chicken and Asparagus

Why you'll love this recipe

Save up to $10,000 a year on food!

Ingredients and substitutions

How to make this recipe

Step 1: Make the lemon mixture.

Step 2: Bake the potatoes and chicken.

Step 3: Bake asparagus.

Step 4: Serve and enjoy!

Recipe Tips and Variations

Frequently asked questions

Can I use chicken thighs instead of chicken breasts?

How do I prevent the asparagus from getting soggy?

How do I know when the chicken is cooked through?

What to serve with this dish

How to store and reheat

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Notes

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Easy Sausage, Peppers and Onions Recipe

Why you'll love this recipe

Save up to $10,000 a year on food!

Ingredients and substitutions

How to make sausage, peppers and onions

Step 1: Cook the sausage.

Step 2: Slice sausage.

Step 3: Cook the mushrooms.

Step 4: Sauté the onions and peppers.

Step 5: Add in the rest of the ingredients.

Step 6: Cook the mixture.

Recipe Tips and Variations!

Frequently asked questions

Is this dish keto-friendly?

Can I make this dish vegetarian?

Can I make this in the oven instead?

What to serve with this dish

Storing and reheating

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Easy Sausage, Peppers and Onions Recipe

Ingredients

Instructions