We know life gets busy sometimes and a lot of people feel overwhelmed with healthy eating when schedules are packed or you are rushing around between the kids sports, work and the gym. So, we want to help you with some easy recipes that are simple and quick!
The best part about these is you can make them for dinner and have leftovers, or maximize the time you're cooking in the oven or the skillet to make an additional protein or extra veggies along with it!
Raspberry Protein Donuts
- 1/3 cup gluten free oats, ground into oat flour *or other gluten free flour
- 3 tbsp almond meal/almond flour *or more gluten free flour
- 1 scoop CLEAN protein powder (vanilla)
- 1/2 tsp baking powder
- 3 egg whites
- 2 tsp vanilla extract
- 3 tbsp Walden Farms maple syrup OR 1 1/2-2 tsp liquid stevia
- 1/4-1/2 cup unsweetened almond or coconut milk, until batter is a good consistency
- 1/4 cup raspberries, fresh or frozen (I just added a handful)
- 2-4 tbsp mini chocolate chips
- Preheat oven to 350.
- Grease a non-stick donut pan or muffin tin and set aside.
- Combine all your ingredients, except for the blueberries, until smooth and no lumps remain.
- Gently fold in blueberries and spoon your mixture into your prepared pans, filling 3/4 full.
- Bake your donuts for 8-10 minutes or until they are cooked through and a skewer inserted into the middle removes clean. The underside of your donuts will be nice and golden whilst the top will still be quite pale. Don't worry if they look ugly in the pans, just flip them over to the good side!
*Allow your donuts to cool before removing from the tins and devouring!
These donuts will keep for 1-2 days in a container at room temperature or in the fridge or can be frozen in an airtight ziplock bag/container until you're ready to eat them! Simply defrost them in the fridge overnight before eating.
Chicken Burrito Bowl (Crockpot or Instant Pot)
This is SUPER simple and sautéing the onion and garlic is optional! When I made this, I skipped that step and just put everything together in the instant pot, stirred it and pressure cooked it for 20 minutes - it turned out fine!
- 1 1/2 lbs chicken breast or thighs, boneless skinless
- 1 tbsp oil (coconut, avocado or macadamia nut oil)
- 1 cup chicken broth, low-sodium
- 1 can black beans, low-sodium
- 2 cloves garlic, diced
- 1 yellow onion, diced
- 1 cup white rice, long-grain
- 1 packet of fajita seasoning OR make your own with 1 tsp black pepper, 1 tbsp Chili powder, 1 ½ tsp cumin, 1 tsp salt
- 1/4 cup fresh cilantro, for topping
- Optional toppings: cheese, diced onion, diced jalapeno, cilantro, salsa
- Add the oil to the Instant Pot, turn on sauté, and heat until shimmering. Add the onion and garlic and cook, stirring occasionally, until softened, about 4 minutes. Stir in the spices or just chili powder and cumin and cook until fragrant, about 30 seconds.
- Add 1/4 cup of the chicken broth and cook, gently scraping the bottom of the pot with a wooden spoon to loosen any stuck-on bits, and simmer for 1 minute.**
- Add the chicken, beans, salsa, and stir to combine. Sprinkle the rice over the top. Pour the remaining 3/4 cup broth over the rice, but do not stir. Using the manual setting, set the pressure to HIGH for 10 minutes. Close and lock the lid. It should take the pressure cooker about 10 to 12 minutes to come to pressure and begin the 10 minute countdown. When the cooking time is complete, do a quick release of the pressure.
- Gently stir everything together. Divide between bowls and top with the cheese and cilantro.
**Step 1 and 2 are not necessary, to make it quicker skip those steps and add everything except the ¾ cup broth and 1 cup rice and stir. Then add rice over top and pour the remaining ¾ cup over rice.
Skillet Shrimp Stir Fry
This is one of my favorite recipes as I can keep frozen shrimp and frozen stir fry veggies on hand for the end of the week before grocery shopping again or in a pinch returning from vacation! It is also super clean and simple as it is all in one skillet!
If you have extra protein in the house you could use another skillet to cook that at the same time such as cubed chicken, ground beef or ground turkey. You're in the kitchen cooking for 10-15 minutes so why not! Turn the cubed chicken or ground meat into other bowls with veggies, microwaveable rice or as tacos (our favorite!)
- 1 lb shrimp, cooked and deveined (I buy frozen and thaw)
- 2 tbsp olive oil or butter
- 1 bag stir fry veggies
- 2 cloves garlic, diced
- 1 cube ginger or 1 tbsp grated ginger (I use frozen cubes you can pop into the pan from Target or Trader Joes)
- ½ tbsp coconut aminos, more to taste
- In a medium skillet, or cast iron skillet heat olive oil or butter on medium heat.
- Add in garlic and stir until fragrant, about 1 minute
- Add frozen veggies in and cook 3-5 minutes.
- Add in shrimp, ginger and coconut aminos and cook until done, 5-8 minutes.
- Serve with white rice along with more coconut aminos on rice if desired. Can also add in diced pineapple for a little sweetness or sriracha for heat.
Roasted Sheet Pan Dinner - Steak, Asparagus and Red Potatoes
This is one of our go to recipes in the winter when it is too cold to grill or the grill won't start. You can also maximize your time by roasting other veggies along with this to have on hand for leftovers!
- 1 1/2 lb flank steak
- 1 lb asparagus
- 3 garlic cloves, diced
- 1 tsp parsley, dried
- 2 lb red potatoes
- 3 1/2 tbsp olive oil
- 1 tsp ground pepper
- 1/2 tsp sea salt
- 4-5 tbsp parmesan cheese
- Preheat the oven to high broil.
- Slice off ends of asparagus and rinse, pat dry. Cut potatoes into quarters. If they are larger red potatoes, cut into eighths.
- In a medium bowl, or on a sheet pan that has been sprayed with oil, toss together potatoes, 2 T olive oil, 2 T parmesan, 1 minced garlic clove, 1/2 tsp cracked pepper, salt to taste and parsley. Toss well to coat all potatoes evenly.
- Spread potatoes evenly on sheet pan and broil for 6-8 minutes or until they just start to lightly brown.
- While potatoes are cooking, spread 1 T olive oil on both sides of steak and salt as desired. Spread two garlic cloves, the rest of the pepper. Sprinkle 2 T parmesan onto steak as well.
- When potatoes are ready, push them all to the side and place steak next to them. Add asparagus* and sprinkle them with a drizzle of olive oil (1/2 T), the rest of the parmesan, one garlic clove minced and sea salt and pepper to taste.
- Place the pan back into the oven and broil cooking the steak each side 4-6 minutes on each side and then check for desired doneness. This should be cooked to about medium, if you want it more done, cook each side about 2 minutes or so longer. You may need to remove the asparagus at this time.
- Remove pan from oven and allow to rest for 5-10 minutes. Serve with an extra sprinkle of parmesan and enjoy!
*If your steak is thick, feel free to wait until you flip the steak to add the asparagus so as not to overcook it.
**If your steak is on the thicker side, you can add the steak in the beginning with the potatoes and wait to add the asparagus until the last 5-7 minutes. I have also had some readers cook this recipe on two separate sheet pans so the steak can stay in longer if necessary.
2 in 1 Shredded BBQ Chicken + Chicken Salad
Shredded chicken is one of my staples almost weekly as shredded chicken is so versatile and can be seasoned many different ways after cooking and shredding! Also like to keep a batch on hand to help with a high protein snack during the day or as a smaller meal!
- 2-3 lbs boneless skinless chicken breasts
- 1-2 cups chicken broth
- Primal Kitchen sugar free BBQ sauce
- Seasonings of choice for chicken salad, recommendations listed below
- In an instant pot or crockpot, add chicken breast and pour chicken broth over top. Chicken broth should cover chicken breast.
- Cook on poultry setting for 20 minutes or in a crockpot for 4-6 hours on high.
Remove chicken and shred with 2 forks.
BBQ Chicken: Put ½ in one bowl and make the BBQ chicken with Primal Kitchen Sugar Free BBQ Sauce. Season until desired taste. Serve with salad, in a wrap, in a bun, or fresh coleslaw. Easy coleslaw recipe: 1/2 bag of coleslaw, 1 tbsp mayo, 1 tbsp dijon, 1/2 tbsp apple cider vinegar, 1/4 red onion, 1 lime juiced, cilantro to taste and 1 diced jalapeno if you like spice.
Chicken Salad: Put the other 1/2 in another bowl and add mayo or 1/2 cup greek yogurt, 1/4 tsp EACH garlic powder, salt and black pepper (more to taste), 2 tbsp dijon mustard and any optional add ins you like: 1/2 cup chopped celery, 2 diced pickles, 1/4 cup pecans (walnuts or sliced almonds, toasted if desired), 1/4 cup quartered grapes, 1/4 cup finely chopped red onion. Serve with salad, in a wrap, or in a bun.
Crockpot Beef Stew
Everyone’s favorite comforting beef stew made easily in the crockpot and great for a cold winter night! The meat is SO TENDER and the stew is rich, chunky and hearty!
- 2 lbs stew meat chunks
- 1 package dry beef stew packet
- 3-4 russet potatoes, large diced
- 1 bag baby carrots
32 oz. carton of beef broth
- Add all ingredients to slow cooker and cook on Low for 8-10 hours.
*If stew is thin, stir in 2 tbsp of gluten free flour until thickened.
Enjoy these recipes!