Weekly Roundup #16

I’ve gone from eating a plant-based (or high carb) diet to now closer to a paleo or even ketogenic (low carb) diet. And I’m sure it will be different again next year…who knows.

I don’t believe there is one right way to eat for everyone.

I do think, however, that there is an optimal way to eat for our individual body. And that we have to be persistent in finding out which foods work best for us. And, of course, which don’t.

So, I continue to be the guinea pig in my own experiment and adjust here and tweak there.

No matter what way of eating you subscribe to, cooking at home and sticking with whole, unprocessed foods is where it’s at. And, as always, adding in as many of those dark, leafy greens and colorful vegetables as possible.

So, I’ve again rounded up some amazing recipes for you.

Here is your Weekly Roundup!


All of the recipes I include in the roundup must check these boxes…
QUICK 
30 minutes or less OR can be made in the crockpot for ultimate ease. They will be completely doable on the weeknights!
EASY 
You’ll likely have most of the ingredients on hand with only a few that need to be purchased.
And of course…
HEALTHY
I will include a mix of recipes so those of you that are vegetarian/vegan will be able to find something as well as those that include meat in their diet. Either way, low-glycemic (little to no sugar) is the goal!

FISH TACO CABBAGE BOWL

MMMMMM….fish tacos.

This version, however, is low-glycemic and waist-friendly…and I promise you won’t even miss the taco shell.

GROUND BEEF AND KALE CASSEROLE

Looking for a way to get some kale in your (and your family’s) diet without actually having to taste the kale? Well, here you go.

This delicious one “pot” meal is not only delicious, but includes that serving of dark, leafy greens. And we know the dark leafies are the most nutrient dense food, right?!

PALEO & WHOLE30 CREAMY CHICKEN TOMATO SOUP

This soup will satisfy any way of eating…dairy-free, gluten-free, paleo, Whole30, etc. For a vegan/vegetarian version, switch out the chicken for garbanzo beans (chickpeas).

And it’s a crockpot recipe! If you’re making the vegan version, just add in the chickpeas at the end for about 15 minutes or until warmed through.

GRILLED LEMON HERB MEDITERRANEAN CHICKEN SALAD

This is such a beautiful salad! And delicious. This is a full meal deal.

Put the chicken in the marinade before work and you’ll be all set to cook the chicken immediately when you want to.

ENJOY!


PREVENTIONISTA’S TIP: Always use the highest quality ingredients. This includes:

  • organic, as much as possible
  • wild-caught fish and seafood
  • free-range, organic eggs and poultry
  • grass-fed beef

Now, go forth and take charge in your kitchen.

And if you like this weekly roundup, share it with a friend.

Have a great week!

Michelle