Category Archives: recipes

toast 3 ways

Toast: 3 Ways

There’s something about toast. Whether it’s with a smashed avocado, nut butter, or delicious fruit, toast has become the carrier of all things delicious. In light of this, today we decided to dip into the archives for this recipe roundup. Grab your favorite loaf, and let’s make some amazing toast.

Keep reading for the full recipes after the jump!

almond butter toast Homemade Almond Butter Toast with Berries

This recipe was a remix. (The column where we recreate some of our favorite dishes from restaurants at home.) With homemade almond butter, organic wheat toast, and fresh raspberries, this toast is crisp and a slightly indulgent sweet treat in the morning.

Whipped Goat Cheese with Prosciutto, Basil and Balsamic Reduction

This is one of our favorite ways to have savory toast. To fill out this dish, we recommend adding a bit of arugula for a green with some bite. Layered with prosciutto, fresh mozzarella, and whipped goat cheese, it’s our take on a cafe favorite.

Whipped Goat Cheese with Mixed Berries, Honey, and Cinnamon

We’re back at it with berries. This toast rather than using nut butter, uses a whipped goat cheese spread, topped with berries, honey, and cinnamon. The berries and cheese create the perfect sweet and savory pairing.

All in all, we truly love toast and the flexibility it brings. Whether for a simple snack, quick lunch, or breakfast on the go, it’s delicious and can be incredibly filling.

What are some of your favorite ways to make toast?

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

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!

5 foods that make clean eating fun

5 Foods that Make Clean Eating Fun

When it comes to the Whole30 and trying to eat as cleanly as possible, I have one major stumbling block. I’m a sucker for dessert and lattes. Last month, we were sticking to the Whole30 in our house and discovered these amazing products. While not all of them are Whole30 approved, many are and all are clean eating friendly. They’re delicious and have totally helped us curb any sweet cravings you might have.

Keep reading for our favorites after the jump!

1. Califia Farms Black & White Cold Brew: We can’t tell you how much we have come to love Califia’s Almond Milk. Whether it’s one of their premixed cold brew drinks or their barista blend almond milk, their milk is uniquely different. It doesn’t separate and has the thickness of a dairy milk. (You know those floaties that happen when your almond milk has separated from your coffee? Kiss those days goodbye.) Last month I was straight up struggling when it came to coffee. I firmly believe I wake up in the morning in order to experience coffee. When I stumbled upon this item, it doesn’t have sugar, and is the perfect blend of cold brew to almond milk ratio. The heaven’s might have opened and my summer routine was formed.

2. Flavored Sparkling Water: We all love La Croix. It’s delicious, addicting, and the perfect afternoon pick me up. Before there was La Croix, there was flavored sparkling water. That’s right, it’s not nearly as fancy, but it totally does the trick, has a lower recycling fee (we live in California), and comes in at 1/3 of the price. Head to Trader Joe’s and buy yourself a liter for 99 cents.

3. Halo Top Ice Cream: If you haven’t discovered, Halo Top yet you’re seriously missing out. At 70 calories a serving, this ice cream is packed with protein, made out of almond milk, and has three grams of sugar. It’s perfect for a splurge and great in moderation.

4. Edible Cookie Dough: We recently stumbled upon this recipe and are absolutely in love. With a few tweaks, it’s clean. It brings with it a pack of protein and an afternoon pick me up of chocolate. Here’s the recipe: Combine 3/4 scoop vanilla organic pea protein powder, 2 T raw almond butter, 1 T vanilla almond milk, and 1 T cocao nibs. Stir with a spoon to thoroughly combine and you have a single serving of edible cookie dough.

5. Chocolate Bark from The Whole Food Diary: We are a sucker for chocolate and the rich stuff. Head to the Whole Food Diary for this delicious chocolate bark. (Make sure to store it in the freezer, particularly during summertime.) With no sugar, it’s Whole30 approved. You’re welcome.

Any tricks you have for clean eating and thriving on the Whole30?

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

This post contains affiliate links. All thoughts and opinions are our own. Thank you for continuing to support brands that support Glisten and Grace throughout the month.

 

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!

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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.