5 Easy + Healthy Weeknight Dinners!
We have at least one of these meals for dinner each week because A. they’re easy, B. they’re so good! and C. we always have tasty leftovers for lunch the next day (or the next couple of days)!
All of these meals are Paleo and Whole30 approved meaning they are gluten, soy, dairy, and refined sugar-free. I love food that makes me feel good, is good for me, and tastes great too, which is why I’m very concious about what I’m putting into my body! This doesn’t mean that I don’t occasionally eat fries or sweets, I certainly do! It's all about balance. :)
Chicken Apple Sausage with Brussels Spouts & Apples
This recipe actually first started out as breakfast while I was doing the Whole30 a few years ago, but now we most often will serve it for dinner instead, but it really works for any meal!
2 Tbsp Avocado Oil or EVOO
1 lb Brussels Sprouts
Aidell's Chicken Apple Sausage
1 Medium Apple
1 Tbsp Apple Cider Vinegar
Salt & Pepper to taste
Wash, trim, and cut the brussels sprouts in half. Place them in a large skillet on medium heat with oil. Season with salt and pepper and saute until tender. Add apple cider vinegar.
While the brussels sprouts are cooking, peel and chop an apple and set aside. Then cut the sausage into slices and add them to the skillet. Stir to combine, cooking for about 5 more minutes.
Last, add in the apple and mix it all together, only cooking for a couple more minutes and just like that dinner is ready! Be sure not to overcook as the apples will get mushy.
Shrimp & Asparagus Stir Fry
If you’re looking for a healthier version of a chinese stir fry this. is. it. We typically serve it with brown or wild rice, but it’s really good with cauliflower rice, quinoa, or whatever floats your boat!
4 Tbsp Avocado Oil or EVOO
1 lb Small Shrimp (fresh or frozen)
1 lb Asparagus (1 bundle, cut into thirds)
1 tsp Salt
1/4 tsp Crushed Red Pepper Flakes (up to 1/2 tsp if you like it a little spicier)
1 tsp Minced Garlic
1 tsp Ground Garlic
1 Tbsp Coconut Aminos
In a large skillet, heat 2 Tbsps avocado oil or EVOO over medium heat. Add rinsed shrimp to pan, then season with 1/2 tsp salt and 1/4 tsp crushed red pepper. If using raw shrimp, cook until shrimp is pink. If using cooked shrimp, just heat up for about 5 minutes. Remove the shrimp from skillet and set aside.
In the same skillet, add the remaining 2 Tbsps of oil and asparagus. Mix in the ginger, garlic, and 1/2 tsp of salt. Stir frequently and cook until the asparagus is tender-crisp.
Return the shrimp to the pan, add the coconut aminos, and stir until well combined. There you have it, simple and delicious!
Zucchini Spaghetti
This is probably the easiest recipe ever. I honestly feel like it doesn’t even need explanation haha. But I’ll let you in on a little secret, I love to make food from scratch, but my favorite spaghetti sauces are Rao’s or Victoria’s, they have clean ingredients and are so so good! You can totally make this with whole grain spaghetti noodles or with gluten free noodles, but zucchini noodles are bomb. Don’t knock it ‘til you try it (and please try it)!
Coconut oil cooking spray
1 to 1.5 lbs Lean Ground Turkey or Beef
1 24 oz jar Spaghetti sauce, my favorite’s are Victoria’s Slow Cooked Tomato Basil or Rao’s Homemade Tomato Basil
4 - 6 Organic Zucchini’s (depending on the size and how much zoodles you eat with your spaghetti sauce :) )
Wash the zucchini’s, cut off the ends, and use a spiralizer to make the zoodles. (I have this little handheld one and it works like charm!)
Once you make the zoodles, cook them in portions on medium-high heat in a greased skillet for 3 - 5 minutes or until desired tenderness. (I find it too hard to cook them all at once, so I cook 1-2 zucchini’s worth at a time, depending on how much fits in the skillet.) It may take a little longer, depending on the amount. Toss continuously so that all zoodles are cooked evenly.
While the zoodles are cooking, fry the ground turkey or beef in a large saucepan on medium heat until fully cooked. (I always drain the fat once cooked, but that’s optional!)
Then, turn the burner down to simmer, add the spaghetti sauce and mix with the fully cooked meat until well combined and the sauce is warm. Serve the spaghetti meat sauce over the zoodles and enjoy!
You guys, if I’m being honest, I never liked sloppy joes until I made this recipe.. But now I could eat it every day. For real.
We love having it over steamed sweet potatoes because sweet potatoes are life, but it would be super good over regular potatoes, a whole grain, or gluten-free bun!
Recipe & photo is by
Shepherd’s Pie with Sweet Potato Topping
Last but not least, the most perfect hearty, winter meal. It's healthy comfort food that you would never guess is healthy! One of my all-time favorite meals, only I omit the mushrooms because…mushrooms are not my favorite. Haha!
Recipe & photo is by
Have a great week, friends! Let us know if you try any of these recipes in the comments below!