Category Archives: dinner

eggplant parmesan whole 30 edition

Eggplant Parmesan with Italian Chicken Meatballs and Garlic Zoodles (Whole30 Edition)

When it comes to eating cleanly, I can handle living without sugar. My true challenges are letting go of carbs and cheese. We’re known for living off of antipasto around our house and it’s a guarantee that a charcuterie will be served at any given party.

This recipe is a lighten up version of an Italian classic, Eggplant Parmesan. By removing a few of the breaded coatings and subtracting the cheese, this recipe is the perfect weeknight dinner and can be made quickly over the stovetop.

Keep reading for the full recipe after the jump!

Eggplant Parmesan with Italian Chicken Meatballs and Garlic Zoodles (Whole30 Edition)

4 servings

Ingredients:

For the meatballs:

  • 1/4 C almond flour
  • 1 egg
  • 2 T italian seasoning
  • 2 garlic cloves, minced
  • 1 lb ground chicken
  • 1 T extra virgin olive oil

For the eggplant:

  • 3 T organic extra virgin olive oil
  • 1 Eggplant
  • Salt and pepper, to taste

For zoodles:

  • 4 organic zucchini
  • 2 garlic cloves, minced
  • salt and pepper, to taste
  • 1 T extra virgin olive oil

Fresh basil, for garnish

Directions:

Begin by prepping vegetables. Rinse zucchini and cut off the ends. Using a spiralizer, create zoodles and set to the side on a flat plate or lined cookie sheet. Slice eggplant into rounds 1 inch thick. Place flat on a cookie sheet and sprinkle with salt. Let sit for 30 minutes. Then using a damp paper towel, wipe off bitter moisture from eggplant and excess salt.

In a medium size bowl, place ground chicken. In the center, add almond flour, italian seasoning, egg, and garlic cloves. Combine mixture thoroughly. Roll mixture into meatballs the size of a golf ball. In a large skillet over medium high heat, bring oil to temperature. Add meatballs and turn with tongs until cooked through, rotating sides every 2-3 minutes. Place on a plate lined with paper towels. Continue to add meatballs to skillet until all the meatballs are cooked. Set to the side.

While meatballs are cooking, in another skillet over medium high heat add olive oil and bring to temperature. Place eggplant and brown.

Add olive oil to skillet (I use the skillet that I’ve cooked the meatballs in for extra flavor.) and bring to temperature over medium high heat. Add minced garlic, allowing garlic flavor to permeate the oil. Add zoodles in batches. Sauteing and cooking quickly for two minutes.

Assemble your dish by adding eggplant, zoodles, and your favorite pasta sauce to a skillet bringing all items back to temperature. (We love the organic basil marinara from Trader Joe’s. If you want to make your own sauce, we use Rachael Ray’s simple cherry tomato sauce recipe.) Using tongs, wind zoodles into a serving and place on a shallow bowl. Add eggplant, meatballs, and ladles of sauce. Top with torn fresh basil, drizzle of organic olive oil, and salt and pepper.

Get Ready for Dinner

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What are some of your favorite clean eating recipes?

We’d love to hear from you! Let us know in the comments below.

 

thai lettuce wraps

Thai Lettuce Wraps (Whole30 Approved)

When I go to the Thai restaurant, I absolutely love the appetizers, particularly the lettuce wraps. With fried little morsels of goodness, topped with a soy sauce, and fresh herbs and rice noodles, it’s one of the best parts of going out. This is our own take. A recipe filled with layers of flavor, made in 30 minutes, fresh herbs, and Whole30 approved.

Keep reading for the full recipe after the jump!

Thai Lettuce Wraps (Whole30 Approved)

Ingredients:

  • 3 T sriracha
  • 1 lb ground turkey
  • 1/4 C almond flour
  • 1/4 C coconut flour
  • 1 egg
  • 1/3 C diced scallions
  • 3 T coconut liquid aminos
  • 1/2 t granulated garlic
  • 1/2 t ginger
  • 2 T organic extra virgin olive oil
  • 1 head of romaine lettuce, split into leaves
  • Fresh mint and cilantro, for garnish

Directions:

Preheat oven to 350 degrees F.

Begin by dicing fresh ingredients. In a large bowl, place ground turkey. With your hand add a well in the middle. Place flour, sriracha, egg, scallions, liquid aminos, sriracha, garlic, and ginger. Thoroughly mix and combine ingredients until everything is incorporated. Using clean hands, form mixture into meatballs. Place on cookie sheet lined with aluminum foil. Using a pastry brush, brush on extra virgin olive oil on meatballs to add extra moisture. Put meatballs in the oven and bake for 20-25 minutes or until the internal temperature is 180 degrees.

To serve: Place meatballs on romaine leaves, top with fresh mint or cilantro, diced scallions, and sriracha. Pick out your favorite topping options and enjoy!

salmon packets

Salmon Packets

When it comes to camping, I always find that a few hacks up my sleeve are worth it. This recipe is one of those and a game changer. Whether made in charcoal embers in the bowl of a grill or over a campfire, with a bit of simple prep, this meal can be easily made in the backcountry, on the campground, or in the backyard. Made with simple ingredients, it’s whole, seasonal, and fresh boasting the flavors of summer.

Keep reading for the full recipe after the jump!

Begin by prepping your ingredients. Make sure any pin bones are removed from salmon. Rinse asparagus and trim off woodsy stems. Scrub potatoes and chop into cubes. Cut lemons into rounds, removing seeds.

Place a 12 inch piece of aluminum foil on your counter surface. Divide your asparagus in two portions. Place filet of salmon on top. Add three rounds of lemon, 1 T of butter into pads, and salt and pepper to taste. Bring up sides of aluminum foil and fold into a packet. Roll as tight as possible. Place packets into ziploc bag for travel. Place another 12 inch width of aluminum foil on the counter. Place diced potatoes, salt, pepper, olive oil, and  diced garlic. Roll into packet. Place in separate gallon ziploc bag for travel.

Once arriving to your campsite, build your fire. These can be placed in embers of a fire or over an open grate. Cook potato packets for 10 minutes. Then add salmon packets to the fire. Cook for an additional 10 minutes or until salmon is perfectly pink and potatoes are fork tender. Enjoy!

Salmon Packets

2 servings
30 minutes total time
10 minutes prep time
20 minutes cooking time

Ingredients:

  • 2 salmon filets
  • 2 T Kerrygold butter
  • 2 T extra virgin olive oil
  • 1 bunch asparagus
  • 2 garlic cloves, minced
  • 2 russet potatoes, diced
  • 2 lemons, cut in rounds
  • Salt and pepper, to taste

Directions:
Begin by prepping your ingredients. Make sure any pin bones are removed from salmon. Rinse asparagus and trim off woodsy stems. Scrub potatoes and chop into cubes. Cut lemons into rounds, removing seeds.

Place a 12 inch piece of aluminum foil on your counter surface. Divide your asparagus in two portions. Place filet of salmon on top. Add three rounds of lemon, 1 T of butter into pads, and salt and pepper to taste. Bring up sides of aluminum foil and fold into a packet. Roll as tight as possible. Place packets into ziploc bag for travel.

Place another 12 inch width of aluminum foil on the counter. Place diced potatoes, salt, pepper, olive oil, and diced garlic. Roll into packet. Place in separate gallon ziploc bag for travel.

Once arriving to your campsite, build your fire. These can be placed in embers of a fire or over an open grate. Cook potato packets for 10 minutes. Then add salmon packets to the fire. Cook for an additional 10 minutes or until salmon is perfectly pink and potatoes are fork tender. Enjoy!

Free Resources

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Print friendly recipe pdf

What are some of your favorite foods to enjoy around the campfire?

We’d love to hear from you! Let us know in the comments below.

summer gathering

A Summer Sonnet Overview + Free Hosting Guide

Happy Friday everyone!

We’ve absolutely loved sharing this week’s posts. We hope you’ve enjoyed the recipes and are inspired to host your own gathering. The other day I found myself in conversation with a friend and we were reminiscing over the past year. Some of our favorite nights in Redding have been like this. Often times outside, underneath the string lights and stars, with a drink in hand, surrounded by great food and community. In the daily grind of life, it’s challenging to find margin to make a delicious healthy meal, much less make the time to sit down and enjoy it. It feels somewhat counter cultural to unplug and engage at an evening meal. May I issue you a challenge? Find the hearts and those you want to share a meal with. Set a date and make it happen. Whether it’s lobster or grilled pizza, find a dish that’s simple to prepare, set the table and gather those you love. It’s worth it time after time.


We want you all to be equipped to host your own gathering, whether it’s the first time you’re having people over or the hundredth. We pulled together A Summer Sonnet Hosting Guide. It includes printable menus, recipe cards, shopping list, and playlist. Consider everything but the shopping done! Download it on the clickable link below.

A Summer Sonnet Hosting Guide

P.S. Have gluten-free, dairy-free, or Whole30 eating friends joining you for dinner? This meal becomes compliant by removing cheese from any dish.

Sources for Table:

Canape Plates from Anthropologie
Dinner Plates from World Market
Napkins from World Market 
Flatware from Target
Stemless Gold Rim Wine Glasses from Pier 1
Red Wine Glasses from Crate and Barrel
Natural Linen Runner from Crate and Barrel

Just in case you missed it, here are this week’s posts:

Gather: A Summer Sonnet | DIY Floral Bundles | Grilled Lobster Tails | Heirloom Tomato Salad with Whipped Chive Goat Cheese | Zucchini Ribbons + Asparagus Salad

Are you feeling inspired to invite friends around the table? We’d love to see it! Use #GGgathers on Instagram.

 

Zucchini Ribbon Asparagus Salad

Zucchini Ribbons and Asparagus Salad

We’ve loved playing with raw foods and adding more nutrition to our diet. At times, the flavor of raw vegetables can be overly bitter and keep me going back to the skillet. This salad shifted my paradigm and now I firmly believe that asparagus and zucchini are just as tasty raw as they are cooked. This salad hosts a variety of green veggies that when cut down and into ribbons, are absolutely delicious. With a punch of onion, crunch of almonds, and creamy finish of goat cheese, it boasts a nuance of flavor and finesse unlike most salads we’ve tasted. (Remove goat cheese and this recipe is Whole30 Approved!)

Keep reading for the full recipe after the jump!

Zucchini Ribbons and Asparagus Salad

Ingredients: 

    • 3 organic, locally grown zucchini
    • 1 bunch of asparagus
    • 2 C organic baby kale
    • Juice of two lemons
    • 1/4 C red onion, sliced in thin rounds
    • 4 T organic extra virgin olive oil
    • 2 cloves of garlic, minced
    • 3 T fresh parsley, torn
    • 3 T fresh mint, torn
    • 1/2 C raw almonds,  chopped
    • 2 oz goat cheese, crumbled
    • salt and pepper, to taste



Directions:

Rinse produce and pat dry with paper towel. Using a vegetable peeler or a spiralizer, cut zucchini into ribbons. Place in bowl for serving. Clean asparagus and remove the woodsy part of the stem. Cut stalks into 1 inch pieces and place in salad bowl. Add herbs, kale, red onion, and rough chopped almonds. In a smaller side bowl, juice 2 lemons. Slowly drizzle in extra virgin olive oil and whisk until emulsified. Season with salt and pepper to taste. Pour over salad and toss. Top with crumbles of goat cheese and fresh ground black pepper. Serve and enjoy!

Free Resources

Click on the link below to print or save this recipe to your device.

Print friendly recipe PDF

Planning your own gathering? We’d love to see it! Use #GGgathers on Instagram so we can follow along.

tomorrow's-post-overview