Oooooo M GEEEE you will never EVER miss the beef after trying this version! Be sure to buy YOUNG Jackfruit in water, they ripe kind in syrup is totally NOT what you want here. I make my own BBQ sauce to go with this little dandy and no one even knows the difference.
Check out the recipe here, and thank me later alligator.
Sweet & Spicy Beer Can Chicken
I love how Jamie Oliver approaches food, and this recipe is something I know my kids would get behind, no pun intended. Delivering a moist chicken, this has quickly become a family favourite! Click photo or here for recipe.
Poached Halibut in Tomato Curry Broth
Poaching fish is a lot easier than many realize, and delivers an incredible moist texture. Combine that with this luscious soup base, and you're on a roll. Click photo or here for recipe.
Sticky Chicken & Watermelon salad
Such great flavour combinations that kids love! Crunchy, sweet, and sticky! I dare you find a kid that doesn't love something about this dinner. Adjust the spices to your family's tolerance, but be sure to cook with some, it's important for little pallets to start developing at a young age.
Maybe not your first protein choice for tacos, but definitely one that shouldn't be overlooked. I love to grill a whole salmon on the BBQ for a weeks worth of add-ins to salads, fish cakes and sandwiches. This is a great recipe to start you off on a fish-y track of tacos instead of the traditional beef/chicken. I love to add homemade hummus to the base of these bad boys for a nice protein-packed punch!
Click here to check out the recipe and Joanna's cute little blog.
Slow Cooker Steak Fajitas
nothing beats firing some simple ingredients into the slow cooker and heading out for the day only to return to a delicious smelling hosue and satisfying meal - ready for consumption. This one works for both steak or chicken breasts and are an easy way to stay on the taco cleanse :)
Ok, it's thursday night and you've gobbled up all your corn/rice tortillas and don't want to cheat - what do you do? You use swiss chard! Lol, ok, maybe thats not the obvious choice for everyone, but hear me out. Chard is full of vitamin A & C and a good source of magnesium which activates over 300 enzyme reactions in the body, translating to thousands of biochemical reactions happening on a constant basis daily. A great alternative to a rice wrap! Use vegan cheese for bonus awesome points!
This easy one-pot dish leaves for less time scrubbing dishes and more with your family. It's lean and nutritious, and if your kids only eat the pasta, it's better than nothing right?
NOTE:To make gluten free, use gfree noodles and always ensure your meat says gluten free. If it doesn't, assume there is gluten or contaminants of gluten. Depending on the severity of your allergy/tolerance this could still cause damage to the intestinal walls.
This is a vegan meal anyone can get behind. I love the walnut/lentil mix and with these flavours you will not miss the beef at all. I make these for lunch and dinner have zero guilt when I eat five...or more.
Meet Angela over at Oh she Glows, and if you follow me on snapchat, you'll know how much I love her cookbooks. A great resource for anyone wanting to flirt with the vegan diet.
Truth be told, I could easily have filled all seven dinners with a different variation on fish tacos. This is something that I can not live without, and treat myself every now again when we have a good fillet of fresh fish. This is one of my favourite ways to have fish tacos, but the possibilities are endless. I've even tried my hand at vegan fish tacos, which I have on the blog here and yes, they did trick my meat loving boys! I lovingly named them fish(ish) tacos and are a great vegan alternative!
Taco pizza is like combining the best of two culinary worlds! If you haven't been brave enough to order it off a menu, try it at home..and feel no shame when you binge eat the entire pie. I like to make this the day after we've had traditional tacos and have leftover toppings. Sometimes I'll even pop one in the oven after taco dinner to have to the following day's lunch. So. good.
For the full recipe, click here. To substitute for gluten free crust, use a tapioca flour blend or premade crusts.
Butternut Squash & Black Bean Quesedilla
This dish is incredible and I am giving all the credit to the enchilada sauce. I make a big batch and put it on everything I can think of! So good! This is a must if you love Mexican cuisine! Check out the recipe on Skinnytaste here.
Tilapia Lettuce Wraps with Mango Papaya Salsa
Tilapia Lettuce Wraps with Mango Papaya Salsa are a fresh and healthy dinner that requires very little cooking. This recipe is great for gluten free, dairy free and autoimmune protocol (AIP) diet.
YAS. This recipe is a favourite around my house, sometimes if I'm being really sneaky but naptime didn't happen that day, I'll puree this so the boys have no idea if it's their carnivorous version or mom's vegan one. Bonus points if you add Arbonne's daily protein boost to it!
Check out the full recipe over on Michelle's website, here
Pan Fried Trout
Have you caught any fish lately? This trout recipe is simple and brings out the beauty of your fresh catch! Simple potatoes and greens on the side for an easy weeknight meal. Trout is a protein source I can totally get behind, and a great source of omega 3.
I had a really great recipe for this, and can't source it...so until then this recipe is second-best! I love to crush green chilies, raw ginger and garlic together in a pestle and mortar to really get the flavours going first. Serve with naan and your kids won't even know it's vegan!
The green sauce in this literally takes these bad boys to the NEXT LEVEL. I love LOVE this dish and try and save it for when I'm not pressed for time in the kitchen - as I like to make my own enchiladas sauce and tortillas, so like, lots of work there.
These could almost make it into the dinner category for this week, because what kid wouldn't want to try these little Steak Rolls? I've been trying to recreate these with eggplants strips to make them vegan, I'll post the recipe when I've mastered one ;)
I love dinners that get thrown together at the last steps and this is just that. Cook salmon on grill while getting vinegrette and salad fixing's ready. An awesome weeknight meal! Recipe found here.
Skinny Chicken & Avocado Caesar Salad
Nothing beats a caesar salad and I love the addition of avocado to this skinny take on a classic. You've got to try this one this week, bookmark the recipe here.
Cilantro Lime Chicken with Avocado Salsa
Get your healthy fats with avocado in this dish. Let your older kids help you in the kitchen with this meal, prepping the salsa and keeping an eye on the chicken. Full recipe found here.
Spinach & Zucchini Lasagne
When your garden is exploding with zucchini what do you do? Get creative! I love this recipe from Amy at The Idea Room, sub in vegan cheese if desired. A great weeknight meal that is usually better the next day as leftovers!
Always a classic, chicken fingers satisfy almost any appetite and this easy recipe delivers. For the gfree recipe, click here.
I love a good lettuce cup, and if you haven't tried them yet, get in there! They are a great option for a gluten free wrap of sorts, and are so good for you. This recipe found on Jamie Oliver's site is easy and you can substitute in your favourite ingredients if you wish!
Crispy Smashed Potatoes
I just love Oh She Glows and her newest cookbook is heading with me on my flight to Ontario this week. These yummy smashes potatoes are great served as a main for the veg head in your life, or fire up a steak to go alongside it and your in business. Find the recipe here.
Cheesy Vegetarian Chili Mac
This one just screams fall, doesn't it? And featuring low budget ingredients keeps the often-times gfree grocery budget down. Check out Beth's yummy recipe here!
Greek Turkey Meatballs
This recipe easily doubles to make you look super smart. Freeze half for another meal later and enjoy these with a light salad or made a little bigger for Greek Turkey Burgers. An easy weeknight meal.
Inspired by Delish’s version (with video tutorial) found here
INGREDIENTS 2 c. ricotta 1 c. freshly grated Parmesan, plus more for sprinkling 2 large eggs Kosher salt Freshly ground black pepper 2 1/2 c. marinara sauce 1 bunch kale 1 clove garlic 2 cups sliced mushrooms 3 large zucchini, cut into wide strips using a Y peeler and drained on paper towels 3 c. shredded mozzarella
DIRECTIONS Preheat oven to 350°.
In a small skillet, place kale and garlic and steam for five minutes with minimal water. Meanwhile, In a small bowl, stir together ricotta, Parmesan, and eggs and season the ricotta mixture with salt and pepper. Add kale and combine.
Spread a thin layer of marinara in a baking dish and layer with 1 layer of zucchini noodles, and half the ricotta mixture and mozzarella. Next layer sauce and mushrooms then zucchini and finish with cheese layer.
For the final layer, make a zucchini lattice. Layer zucchini noodles side by side at a diagonal in the baking dish. Lift the bottom half of every other noodle and lay another zucchini noodle across diagonally. Repeat until top layer is full.
Sprinkle with more Parmesan and season with salt and pepper.
Bake uncovered until totally melty and zucchini is cooked through, 45-60 minutes.
Let rest 10 minutes before slicing.
Gluten Free Pierogi's
3-1/2 cups gluten-free flour* plus more for dusting 3 large eggs 2 tablespoons sour cream 3/4 cup water
2 cups mashed potatoes 1 tsp oregano 1/2 teaspoon garlic powder 1/2 teaspoon onion powder 1/2 teaspoon salt 1/4 teaspoon black pepper 1 cup grated cheddar cheese
*Make your own gfree flour mix with 6 cups rice flour, 2 cups potato starch & 1 cup tapioca starch. Be sure to add guar gum or xanthan gum for hold.
In a large mixing bowl make the dough. Combine flour, eggs, sour cream and water. Slowly beat in eggs until dough is well mixed. Turn the dough out onto a clean, lightly floured surface. Knead 3 to 5 minutes (or use mixer for this). Wrap in plastic wrap and rest 30 minutes.
In another bowl, stir together mashed potatoes, oregano, garlic powder, onion powder, salt, pepper, and cheese.
Pinch tablespoon sized pieces of dough and roll into about three dozen balls. Roll each ball out on a lightly floured surface into a 3 1/2 to 5 inch circle. (insert Karina’s lazy method from above) Cover with a damp towel or paper towel to prevent them from drying out.
Place a heaping tablespoon of potato filling into the centre of each circle. Fold in half, pinching the sides shut with your fingers, or gently with a fork to seal.
I freeze my pierogis at this step to firm everything back up again to make sure they don’t explode in the water bath. You can cook from this point too, but be warned they may not hold as well.
Bring a pot of salted water to boil. Working in small batches, boil pierogis for 2 to 3 minutes, or until they float. Remove and transfer to a paper towel lined plate to drain.
Melt 1/2 cup butter in a large skillet and saute pierogi until lightly browned. Serve hot topped with sour cream and garnish with chives. Or fry up some bacon and once cooked, remove to towel-lined plate and fry pierogi in bacon fat for added flavour. Serve on a bed of salted shredded cabbage with dollop of sour cream.