Jalapeno Pineapple Grilled Chicken

Grilling season is officially here and we could not be more excited! We like to grill a few different proteins (usually chicken and beef) on Sunday as part of our weekly meal prep. Meal prepping  helps us eat healthy all week and saves us time in the kitchen. One of the reasons I love this recipe so much is because it's extremely versatile. It's important that I can use it many different ways otherwise I'll get bored and it will go to waste. On Sunday, we grilled this chicken with corn, eggplant, and zucchini (I made extra marinade for the veggies). I ate it on an Asian salad for lunch on Tuesday and over rice with avocado on Thursday. This would also make a great chicken burger with a slice of pepper jack cheese and a pineapple ring! I'm definitely making chicken burgers next time we make this recipe! 

Happy grilling ya'll!! 

---

Prep time: 12 minutes | Cook time: 15 minutes | Total time: 30 minutes | Serves: 4 

---

Ingredients

• 2 lbs chicken breasts or thighs
• Salt & pepper
• 1/2 cup mango pineapple preserves (no added sugars!)
• 1/3 cup EVOO 
• 5 garlic cloves, minced 
• 1 jalapeno, seeded & minced
• Juice from 1/2 a lime 
• 1/2 tsp red pepper flakes 
• Cilantro (optional)

Method

1. Season chicken with salt and pepper on both sides.. 
2. In a large mixing bowl, stir jam, oil, garlic, jalapeno, lime juice, and red pepper flakes together. Reserve 1/4 cup or so  of the marinade for coating the chicken later. 
3. Place the chicken in the bowl and evenly coat with marinade. Cover the chicken and refrigerate for a few hours or more if possible. 
4. After the chicken has marinated in the refrigerator, heat your grill and place chicken over the flames. Turn the chicken every few minutes for about 15 minutes total. Cook until the temperature reaches 150 If you have a digital thermometer.
5. Brush the reserved marinade over the chicken and cook for an additional minute on each side. Remove from the grill and enjoy! 

P.S. Check out our Instagram account to see what we're cooking!

👁Sneak peek👉🏼We are sharing one of our favorite grilled chicken recipes soon and all the delicious ways to eat it! We grilled this chicken, corn on the cob, eggplant, and zucchini on Sunday night. Today I put the leftover chicken on a colorful spiralized cucumber and radish salad with chopped cabbage, carrots, cilantro, and green onions. If the baby would have slept longer I would have made a simple dressing with sesame oil, vinegar, ginger, and red onion. But, he woke up and it's still good with just the flavors and juice from the chicken👍🏼 #whole30 #21DSD #paleo #veggiesonveggies

A post shared by Mckenzie Hettman (@hettmanhomestead) on May 22, 2018 at 12:33pm PDT

Healthy Asian Lettuce Wraps

This recipe is perfect for quick weekday dinners or make ahead lunches. All you need is 30 minutes and one skillet to make these delicious asian chicken lettuce wraps! I like to make this on Monday and reheat it for lunch during the week. Most of the time I wrap it in romaine lettuce, but I also eat it stuffed in a bell pepper or on top of a heaping pile of fresh spinach. I love that it yields enough filling to feed the whole family for dinner too!

---

Prep time: 10 minutes | Cook time: 10- 15  minutes | Total time: 25 minutes | Serves: 4

---

Ingredients 

• Coconut oil
• 1 cup carrots, diced 
• 8 oz baby bella mushrooms, diced 
• 1/2 cup yellow onion, diced
• 1/2 cup red bell pepper, diced 
• 3 tsp minced garlic 
• 3 tsp minced fresh ginger
• 1 lb ground chicken or turkey 
• 2- 3 TBSP coconut aminos (could use soy sauce if not following a paleo diet)
• 1 tsp sesame oil
• 1 tsp rice vinegar 
• 2 tsp hot sauce 
• 8 oz water chestnuts, diced 
• 3- 4 green onions, chopped
• 1 TBSP sesame seeds, optional
• 1 bag of romaine (whole) or a head of butter leaf lettuce

Method 

1. Heat a small spoonful of coconut oil in a large skillet over medium heat. Add diced carrots, mushrooms, onion, bell pepper, garlic, and ginger. Saute ingredients for about 5- 7 minutes or until onions are translucent and veggies are tender.
2. Add the ground chicken to the skillet and cook for an additional 5-7 minutes breaking it up into small pieces as it browns.
3. Finally, stir coconut aminos, sesame oil, vinegar, hot sauce, and water chestnut into the ingredients in the skillet. Remove skillet from heat and sprinkle chopped green onions and sesame seeds on top. 
4. Scoop two big spoonfuls of the filling into a piece of lettuce. Add more hot sauce if desired or eat as is- Enjoy!

Lemon Blueberry Collagen Protein Bites

This week we made lemon blueberry collagen bites that taste like blueberry muffins! These are grain free, dairy free, and can easily be made vegan by using a plant protein powder instead of collagen. Brian says this is his new favorite recipe which is saying something since he almost always requests my snickerdoodle bites. We have so many flavors on our blog because we make a couple batches every week. It's just so much less expensive than buying protein bars at the store! It doesn't take much time either. The main reason we always have protein bites on hand is because we are a busy family with school, sports, work, etc. It's convenient to grab a couple healthy bites when we just need a little something in our tummies! 

---

Prep Time: 10 minutes | Total Time: 10 minutes | Yields: about 16 bite sized protein balls

---

Ingredients 

• 1 cup raw cashews
• 1 meyer lemon, zest and juice 
• 1/4 tsp pure almond extract 
• 3/4 cup almond or coconut flour (could use oat flour if not strictly grain free)
• 1 scoop collagen (substitute with a vanilla flavored plant protein powder if vegan)
• dash of salt 
• 1 TBSP granulated sweetener of choice (we use coconut sugar) 
• 1/2 cup dried blueberries

Method

1. Turn the cashews into butter by blending the cashews in a food processor for 30 seconds at a time, stopping to scrap the sides. This only takes a few minutes! Once the cashews have been blended into a creamy and smooth butter texture, scrap the cashew butter out of the blender and place in a medium mixing bowl. Note: you can use store-bought cashew butter and skip this step if you don't want to make it yourself. 
2. Zest a lemon into the bowl then add the juice from the lemon. Add almond extract and stir zest, juice, and extract into the cashew butter.
3. In a small bowl, mix flour, collagen, salt, sugar, and dried blueberries together. 
4. Dump the dry ingredients into the wet ingredients and stir together until combined. 
5. Form dough into balls and place in a container. Refrigerate for 30 minutes to set. -Enjoy! 

Notes

• Store in the refrigerator for up to 1 week. 

Pulled Pork Chile Verde

Last week we shared our carnitas stuffed sweet potatoes recipe and everyone has been loving it so much that we wanted to share another favorite! This recipe is just as simple (crock pot for the win) and is also super versatile. Our favorite way to eat pulled pork chile verde is in tacos or stuffed into a perfectly ripe avocado. Sometimes we make burrito bowls using romaine and rice as a base. Add greek yogurt or sour cream on top if you can tolerate dairy. YUM!

---

Prep time: 15 minutes | Cook time: 8 hours | Total time: 8 hours 15 minutes | Serves: 4- 6

---

Ingredients 

• 1 cup chicken bone broth 
• Juice from one lime
• Zest from one lime (about 1 tsp)
• 1 medium onion, chopped
• 6 large garlic cloves, minced 
• 1 jalapeno, seeded & chopped
• 2 poblano peppers, seeded & chopped 
• 1 lb tomatillos, husked & quartered
• 3- 3.5 lbs pork butt or shoulder
• 2 tsp sea salt
• 1 tsp ground black pepper
• 1 TBSP ground cumin
• 1 tsp dried oregano
• 1/2 cup fresh cilantro, roughly chopped
• optional toppings: fresh cilantro, red onion, plain greek yogurt or sour cream.

Method

1. Lightly grease crock pot with coconut oil. Set temperature to low.
2. Pour chicken broth, lime juice, and zest into the crock pot. Add onion, garlic, jalapeno, poblano peppers, and tomatillos. 
3. Season both sides of the pork with salt, pepper, cumin, and oregano. Place on top of the onion, pepper, and broth mixture in the crock pot. 
4. Put the lid on the crock pot and let cook for 8 hours on low. 
5. Turn the crock pot off after 8 hours. Remove the pork and place in a large dish. Use a fork to shred the pork. Leave the liquid and peppers in the crock pot until the next step. 
6. Pour the liquid and ingredients from the crock pot into a blender. Add 1/2 cup of fresh cilantro. Blend until it resembles a smooth salsa. Stir  1- 2 cups of the salsa into the pulled pork. 
7. Slice an avocado in half lengthwise and discard the pit. Stuff the pulled pork chile verde into each half of the avocado. Top with more fresh cilantro, sour cream, greek yogurt, red onion, or eat as is- Enjoy!

Creamy Asparagus Soup (Dairy Free)

Prebiotics are a form of fiber and are basically food for the good bacteria living in the intestinal tract. If you're taking a probiotic supplement or eating probiotic-rich foods to balance the bacteria in your gut, you also need to be eating lots of prebiotic-rich foods. Onions, garlic, and asparagus are at the top of the list for prebiotic-rich foods. Conveniently, they taste great together and make this soup just as nutritious as it is delicious!

Another reason you'll love this recipe is because it only takes 30 minutes from start to finish! It's inexpensive, easy, and a wonderful meal prep option if you make lunches ahead of time. Even though I work at home I like to make this soup on Sundays and divide it into 3 pint size mason jars. It's always nice to have quick & healthy meals ready for me! 

---

Prep time: 10 minutes | Cook time: 20 minutes | Total time: 30 minutes | Yields: 3 pints  

---

Ingredients

• 32 ounces chicken bone broth (use vegetable broth if vegan)
• 1 yellow onion, chopped 
• 2 garlic cloves, minced 
• 2 white potatoes, peeled & chopped
• 1 celery stalk, chopped 
• 1 lb asparagus
• 1- 2 tsp sea salt 
• 1/4 tsp ground black pepper (omit if following a strict AIP diet) 

Method 

1. Heat broth in a medium sized pot over medium- high heat. 
2. Add onion, garlic, potatoes, celery, and asparagus to the broth. Boil for 15- 20 minutes or until potatoes fall apart and veggies are fork-tender. 
3. Turn the heat off and pour the ingredients in the pot into a blender or food processor. Blend into a smooth puree (about 1-2 minutes). 
4. Return soup to the pot and stir in salt and pepper to taste. 
5. Serve hot and enjoy! 

Paleo Carnitas

Why has it taken me so long to share a carnitas recipe?! This is one of our favorite things to eat because the recipe is versatile, healthy, and I love that it's made in the crock pot. Eat it on top of baked sweet potatoes, in burrito bowls, or simply make authentic tacos with it. This recipe is easy enough for beginners and uses real ingredients that come together to make the most flavorful and tender pulled pork. You'll definitely want to add this one to the meal rotation!

A lot of people have been asking about the baby since we are expecting this little sprout in just 20- something days! We had a doctor appointment earlier today and everything is looking terrific. Baby has a strong heartbeat and is just as active as ever. The baby is head down and in position. Brian set up the rocking chair last night which means the nursery is DONE! Well, the walls are looking a little bare, but I'm not sure what I want to do for wall art yet. The only things left on the list are installing the infant car seat and packing our bags!! HOLY COW, writing that is kind of terrifying!  Eeek!

---

Prep time: 15 minutes | Cook time: 8 hours | Total time: 8 hours 15 minutes | Serves: 4- 6

---

Ingredients 

Autoimmune-Protocol Version (AIP)

• 1 TBSP orange zest
• Juice from 1 large orange
• Zest from 1 lime 
• Juice from 2- 3 limes (3 if the limes are small, 2 if they are large)
• 4 garlic cloves, minced 
• 1 onion, chopped 
• 2 tsp sea salt 
• 1 tsp dried oregano 
• 3 lbs pork shoulder or butt 

Add these ingredients as well if you're not following a strict AIP diet:

• 1 tsp ground black pepper 
• 1/4 tsp coriander 
• 1/4 tsp ground cumin

Toppings

• Fresh cilantro,  chopped 
• Avocado, diced, optional
• Red onion, diced, optional 

Method 

1. Lightly grease the crock pot with coconut oil. 
2. Zest 1 TBSP of the orange peel and squeeze the juice from the entire orange into the crock pot. Zest 1 whole lime then squeeze the juice from 2- 3 limes into the crock pot.
3. Add minced garlic and chopped onion. 
4. Season both sides of the pork with salt, pepper, oregano, cumin, and coriander. Place pork in the crock pot on low heat for 8 hours. 
5. After 8 hours, remove the pork from the crock pot and place in a large dish. Shred the meat apart with a fork (it should fall apart easily). There will be juices, onions, and fat left in the crock pot after you take the pork out. Strain it and add the liquid to the shredded pork. 
6. Scoop pulled pork on top of baked sweet potatoes and garnish with fresh cilantro, red onion, and/or diced avocado.

How to bake sweet potatoes

1. Preheat oven to 425
2. Wash, scrub, and dry potatoes. 
3. Stab small holes in the sweet potatoes using a fork. 
4. Wrap each potato in foil then place in the preheated oven. Bake for 30-45 minutes depending on size.
5. Remove when a fork inserts easily into the center of the potatoes. 

5 Minute Hot Banana Breakfast Bowl (vegan, whole 30, paleo)

This is my go to breakfast lately. When I'm looking for an egg-free breakfast idea, I almost always make chia seed pudding. Today I wanted to make something a little different and needed to use up our ripe bananas. Cereal honestly sounded good but I wanted to stick to eating healthy! This hot banana breakfast bowl was my way of eating cereal and still following the whole 30 rules. We also have leftover cubed sweet potatoes that I plan on adding to this bowl tomorrow morning. Hopefully that combination isn't too weird?!

I didn't chop the nuts up into pieces today like I usually do. I wanted to skip that because I was *starving* but it tastes better when they are chopped vs. whole. 

---

Prep time: 2 minutes | Cook time: 2 minutes | Total time: 4 minutes | Serves: 1 

---

Ingredients 

• 1 cup non-dairy milk (I prefer coconut milk or unsweetened vanilla almond milk)
• 1/2 cup nuts (walnuts, pecans, almonds), roughly chopped 
• 1/8 tsp vanilla extract
• 1 tsp cinnamon
• 1 ripe banana, sliced 
• toppings of choice: unsweetened shredded coconut, chia seeds, coconut creme, etc.

Method 

1. Pour 1 cup of milk and 1/2 cup of nuts into a bowl. Microwave for 2 minutes. 
2. Remove from the microwave and stir in the vanilla extract and cinnamon. 
3. Slice a banana and add to the milk. 
4. Top with shredded coconut, chia seeds, coconut creme, or eat as is. 
5. Enjoy! 

Delicata Squash & Kale Salad With Maple-Walnut Vinaigrette

Is there a better season than fall? I'm convinced that fall is the only season I need in my life. Sweaters, squash, and everything good happens this time of year. Spring is pretty great too, but I would gladly trade summer or winter for a few more months of fall.

Before I share the ingredients with you, I have to be honest here. I am not a big kale lover. We used to avoid it but I've learned a few tricks to make it more enjoyable. YES, kale can actually taste good and you don't have to chew the same bite for hours. Here are 3 tips to make your kale salad go from dull to delicious. 

1. Chop it up into small pieces and cut the ribs out of the leaves. 
2. Use a nut-based dressing (like I use in this recipe). I've learned that thicker vinaigrettes stick better while lighter vinaigrettes slide right off the leaves.
3. Apply the dressing 30 minutes before you eat the salad. If you're really ambitious, you can even massage the dressing into the leaves.

If you try that and you still don't like kale, try cooking it down a little first... If all else fails, add bacon.

---

Prep time: 10 minutes | Cook time: 20- 30 minutes | Total time: 40 minutes | Serves: 4

---

For The Salad 

• 1 delicata squash, seeds removed
• 1/2 cup fresh cranberries (can use 1/4 cup of dried cranberries if you want to skip this step and toss the craisins in at the end)
• 2 TBSP EVOO
• Salt and pepper 
• 1 bunch lacinato kale, washed, ribs removed, & leaves chopped
• 4 oz goat cheese, crumbled 

For The dressing

• 1/2 cup walnut pieces 
• 1/4 cup pure maple syrup 
• 1/4 cup apple cider vinegar 
• 1 whole garlic clove 
• 2 TBSP EVOO
• Salt and pepper to taste

Method 

1. Preheat oven to 400. Cut the ends off the squash (so you have a flat surface and can stand it up). Slice the squash down the center lengthwise. Remove the seeds/pulp. Cut the squash into half inch thick halfmoons. 
2. Toss the squash pieces and 1/2 cup fresh cranberries in 2 TBSP olive oil. Place in a single layer on a large baking sheet. Sprinkle salt and pepper over the squash. Put in the oven for 20- 30 minutes or until the squash is tender and golden. While the squash is baking, begin the next steps. 
3. Wash the kale. Cut the ribs out of the leaves. Chop the leaves into small pieces and place in a large salad bowl. Set aside.
4. Blend walnuts, maple syrup, apple cider vinegar, and garlic clove in a blender or food processor for 30 seconds- 1 minute. Stir olive oil, salt, and pepper in by hand until combined. Pour desired amount of dressing in the bowl of kale and toss together. I think it's better to go heavy on the dressing! Store leftover dressing in the refrigerator though you'll probably want to add more dressing once you add the other ingredients to the salad. 
5. At this point the squash should be finished baking. Remove from the oven and add the squash and cranberries to the kale salad. Crumble goat cheese into the salad bowl. Add 1/4 cup craisins If you didn't use fresh cranberries. Gently toss ingredients together. Stir in more dressing if desired.
6. Serve and enjoy!

Autumn Harvest Stuffed Acorn Squash

The holidays are approaching quickly and we are working on sharing as many healthy recipes as possible! This acorn squash would be a great Thanksgiving side dish or simply enjoy for dinner on a cold fall day. It brings out the best flavors of the season: fresh cranberries, pecans, and acorn squash. If you're making this for Thanksgiving, there are a few steps you can do the night before to save time. I would make the stuffing the day before and only bake the squash on Thanksgiving day. After the squash is cooked, add the stuffing and toss it back in the oven to reheat. This will save time as well as dishes! 

---

Prep time: 5 minutes | Cook time: 45 minutes | Total time: 50 minutes | Serves: 4 

---

Ingredients 

• 2 acorn squash
• 2 cups chicken stock
• 1 bay leaf
• 1/2 tsp celery salt
• 1/2 tsp ground sage 
• 1/2 tsp thyme 
• 1 tsp dijon mustard 
• 1 cup wild rice
• 4 slices of bacon 
• 3 garlic cloves, minced 
• 8 oz baby bella mushrooms, sliced
• 1/2 cup fresh cranberries 
• 1/2 cup pecans or walnuts 
• salt and pepper to taste
• 1/2 tsp parsley flakes

Method 

1. Bring chicken stock, bay leaf, celery salt, sage, thyme, mustard, and rice to a boil. Once the liquid is boiling, turn the heat to low and cover. Let cook for 40-45 minutes or until all the liquid has been absorbed and the rice is tender. Continue with the next steps while the rice cooks.
2. Preheat the oven to 425. Cut the acorn squash in half lengthwise. Spoon out the seeds; discard. Lightly coat the squash in EVOO and place in a baking dish. Put in the oven and bake for 30-40 minutes or until the squash is golden and a fork easily inserts into the flesh of the squash (not through the skin side). 
3. Meanwhile, cook the bacon in a large skillet. Once the bacon is browned, remove from the skillet and place on a paper towel to absorb excess grease. Save the grease in the skillet for the next step. 
4. Add mushrooms and garlic to the greased skillet. Cook over medium heat for 3 minutes then add the cranberries and pecans. Cook for an additional 5- 8 minutes until the cranberries have popped and the mushrooms are tender. Remove from heat. 
5. At this point the rice and squash should be cooked. Remove the bay leaf and fluff the rice with a fork. Mix the ingredients from the skillet into the rice to make the stuffing for the squash. Stir in salt and pepper to taste. 
6. Remove the squash from the oven and scoop the stuffing into the squash cavities until full. You should be able to get 3 large serving spoonfuls of stuffing into each 1/2 of squash. As you can see in the photo below, the rice is sticky and packs together nicely. 
7. Sprinkle dried parsley flakes or fresh parsley over the top and serve immediately. Enjoy! 

More Fall Recipes!

Cranberry Cleanser Smoothie

Apple, Sausage, & Herb Stuffed Squash

Hormone Balancing Hot Cocoa

EASY Gingerbread Granola

Roasted Cauliflower Soup With Leek, Fennel, & Garlic

I'm absolutely in love with how versatile this recipe is! It makes a great soup and salad combination for lunch, or main dish if paired with something like scallops, bacon, or sausage. You could make this on your meal prep day and portion it out for lunches if you are an avid meal prepper. I don't think it's filling enough alone so definitely plan to eat something with it. Who would complain about a side of bacon for lunch or dinner anyway?

 This soup is rich, creamy, and bursting with rustic flavors. It can easily be made vegan by using vegetable stock instead of chicken stock. Either way, you'll taste lots of garlic and a hint of fennel and thyme. The best part is it only takes 30 minutes from start to finish. That's definitely important to me as a full time working mama!

---

Prep time: 10 minutes | Cook time: 20 minutes | Total: 30 minutes | Serves: 4

---

Ingredients 

• 1 large head of cauliflower, chopped into florets
• 4- 6 large garlic cloves, smashed 
• 2 stalks of leek, white and light green parts only
• 2 stalks of fennel, white and light green parts only
• 4 small- medium russet potatoes, cut into quarters 
• Drizzle of olive oil 
• 1 tsp fresh thyme leaves
• 1 tsp sea salt 
• pepper to taste 
• 3 cups chicken or vegetable stock 

Method 

1. Preheat oven to 425
2. While the oven is preheating, cut the cauliflower into florets. Place on a large rimmed baking sheet. Smash the garlic cloves and add to the cauliflower on the baking sheet.
3. Wash and scrub the dirt off the leeks and fennel. Cut the white and light green parts into large chunks. Wash and peel the potatoes then cut into quarters. Place everything on the baking sheet. 
4. Drizzle EVOO over the ingredients on the baking sheet, then use your hands or a brush to evenly coat everything with oil. Place in the oven to roast for 10 minutes. 
5. While that is roasting, pour 3 cups of chicken stock into a medium pot over medium low heat.
6. After 10 minutes of roasting, remove the baking sheet and carefully dump everything off the sheet into the pot of chicken stock. Turn the heat to medium. Add fresh thyme, salt, and pepper to the pot. Let everything cook for an additional 5-7 minutes or until the veggies are fork-tender. 
7. Pour all the ingredients from the pot into a vitamix or ninja and blend for 30 seconds or until smooth and creamy. 
8. Pour the soup into individual bowls and garnish with fresh cracked pepper- enjoy!

Notes 

• We thought this paired well with garlic + butter seared scallops (recipe coming soon). This would also go great with bacon or sausage.

More Recipes! 

Easy + Healthy Chili

Mediterranean Lettuce Wraps

Slow Cooker Chicken Tacos

Sausage, Apple, & Herb Stuffed Squash

Autoimmune Paleo Guacamole

I could eat guacamole with almost anything. We don't often have chips in the house, but we still enjoy guacamole many other ways. I love making Mexican breakfast bowls (taco meat, eggs, potatoes, and bell pepper) topped with this creamy guacamole. Our kids definitely love shrimp bites smothered in guacamole. And as anyone who knows me well could guess, guacamole always pairs well with my favorite meal, tacos. If you're looking for a slow cooker taco meat recipe, try our chicken verde. It will be your new favorite taco night recipe! 

Guacamole is so easy to make and it's fun because you can play around with the ingredients. If you like spicy foods, you can add minced jalapeno. Some people add more cilantro or red onion. We don't like the chunks of onion so we leave that out and use onion powder instead. We make our recipe nightshade-free, although you certainly could chop a roma tomato and add it to the mix. You can also mix with ranch or salsa verde to make a delicious salad dressing. Feel free to get creative! 

Ingredients

• 2 large garlic cloves, minced
• 1/4 cup fresh cilantro, chopped
• 1 tsp sea salt or Himalayan salt
• 1/2 tsp onion powder 
• 1/4 tsp pepper
• 2 large avocados 
• 1 lime

Method 

1. Peel the garlic then mince. Chop a handful of cilantro leaves until you fill 1/4 cup. Place garlic and cilantro in a medium size mixing bowl. 
2. Pour salt, onion powder, pepper, and cayenne into the mixing bowl. 
3. Cut the avocados in half lengthwise and discard the pits. Use a spoon to scoop out the meat and place in the mixing bowl. Discard the avocado skins. 
4. Firmly roll the lime under the palm of your hand against the counter top or cutting board (imagine you were shaping play-dough into a ball). This will express the juice and ensure you get all the delicious lime flavor. Cut the lime in half and squeeze the juice into the bowl. Discard the limes after you have squeezed out all the juice. 
5. Use a fork to mash all the ingredients in the bowl together until just mixed. 
6. Serve or refrigerate for later. 

Notes

• Keep refrigerated for up to 3- 5 days 

More Recipes 

Slow Cooker Chicken Tacos

Tropical Salsa

Simple + Healthy Chili

Avocado Cucumber Salsa

Mediterranean Lettuce Wraps {with 3 Protein Options!}

I'm obsessed with lettuce wraps lately. I avoided them for too long all because I assumed they would never fill me up. I was surprised when I felt full for several hours after eating these Mediterranean wraps. I actually had no intention of even making wraps when I started the recipe. I pulled all the ingredients out to make a Mediterranean appetizer platter with salami but decided to try something new. I'm so glad I did! I even added some salami to a few of the wraps and that was amazingly delicious too.

Mediterranean Lettuce Wraps

---

Prep time: 5- 10 minutes |  Yields: 12 wraps

---

Ingredients

• 1/2 a medium red onion, diced 
• 1/2 a cucumber, quartered
• 10 grape tomatoes, halved
• 1/2 cup pitted kalamata olives 
• drizzle of EVOO 
• drizzle of balsamic vinegar
• 1/2 tsp dried oregano 
• 1/2 cup crumbled feta
• butter leaf lettuce 

-Protein Options-

With Chicken

• add 2 cups of cooked & shredded chicken 

With Tuna

• add a 10 oz package of wild caught tuna

With Chickpeas

• add 2 cups cooked chickpeas, rinsed, drained, & dried

Method

1. Wash and dry all produce.
2. Dice the onion, cut the tomatoes in half, cut the cucumber into quarters and place ingredients in a medium bowl. 
3. Slice the olives and add to the ingredients in the bowl. 
4. Drizzle a little olive oil and balsamic vinegar into the bowl, then add dried oregano. Stir ingredients until mixed together.
5. Fill each piece of lettuce with the Mediterranean veggie mix. Sprinkle feta on top and gently fold/roll the lettuce like a taco. Enjoy!

Slow Cooker Healthy & Hearty Spaghetti Sauce

A few months ago I teamed up with my gal pal and business boo Whitney Carlson from He And She Eat Clean to create a healthy e-cookbook for babies, toddlers, preschoolers, and the whole family. I think it comes across as just a homemade baby food cookbook, but there is SO much more to it! The book begins with baby food recipes and a schedule for introducing foods to your baby, but the rest of the book contains tons of family-approved recipes like homemade chicken nuggets, pesto pasta salad, tuna salad, and this spaghetti sauce! I have been making this sauce for years and it's one of the easiest ways to get my kiddos to eat lots of protein and a variety of veggies in the same meal. 

---

Prep time: 5 minutes | Cook time: 6- 8 hours | Total time: 8 hours 10 minutes | Serves: 4 

---

Ingredients 

• 1 small yellow onion 
• 6 large garlic cloves
• 1 lb mild Italian sausage
• 1 lb grass fed ground beef
• 1 small jalapeno, seeded & diced 
• 2 carrot sticks, peeled & diced 
• 1 zucchini, chopped 
• 8 oz baby bella mushrooms, roughly chopped
• 3 cups no salt or sugar added tomato sauce
• 3 TBSP Italian seasoning 
• 2 tsp garlic powder 
• 2 tsp onion powder
• 1 cup baby spinach, roughly chopped
• 1- 2 TBSP tomato paste- if needed 
• Salt and pepper to taste

Method

1. Lightly grease the crock pot with EVOO or coconut oil. 
2. Dice the onion and garlic then place in a large skillet. Add the sausage and beef. Brown the meat over medium heat, breaking it into small chunks as you go. 
3. Once the meat is brown and the onions and garlic are translucent, scoop out of the sauce pan and place in the crock pot. Turn the heat to low. 
4. Cut the jalapeno in half and discard the seeds. Peel the carrots. Dice the jalapeno, carrots, zucchini, and mushrooms then place in the crockpot. 
5. Pour the tomato sauce, italian seasoing, garlic powder, and onion powder in the crock pot. Put the lid on and let cook for 6 - 8 hours on low. 
6. When you're ready to serve, remove the lid and add a few handfulls of spinach, kale, chard, or any greens you'd like. Add 1 or 2 tablespoons of tomato paste if the sauce is too runny. You can also remove the lid 30 minutes to an hour before serving to thicken the sauce. 

Directions for spaghetti squash:

• Preheat the oven to 400
• Cut the squash in half lengthwise, remove the seeds.
• Place the squash on a lightly greased cookie sheet flesh side down (skin side facing up).
• Bake for 45 minutes.
• Remove from the oven and let cool for 5 minutes.
• Use a fork to rake the inside of the squash away from the skins. 
• Pour desired amount of spaghetti sauce on top of squash "noodles"-- Enjoy!

Something Similar 

Gluten Free + Dairy Free Cornbread

Slow Cooker Breakfast e-Cookbook

Garlic Rosemary Meatballs

Spaghetti Squash Carbonara