From fast food meals to Whole30 recipes…
Here’s a sneak peek at one of our favorite Whole30 recipes.
Truth be told, I’m writing this post from my “mom bench” inside the playhouse of our local McDonald’s. My son, who’s two and a half, asks to come here almost every day. This place is pure chaos and I can barely hear myself think over the playful screams and laughter… but he absolutely loves climbing in their human-size hamster gymnasium, so I give in once in a while. Do we come here each time he asks? Goodness no… but I’ll treat him to a good ‘ol fashioned Chicken McNugget Happy Meal around twice a month.
Mom bench view…
Every time I order one of these colorful boxes of nostalgia, I reminisce about my own childhood. To my fellow thirty-something parents, do you remember going to birthday parties here when you were young? Ronald McDonald himself would grace his presence and every face would light up like he was Santa Claus. McDonald came with a slew of mythical friends and I still remember that my favorite furry creature was Grimace; a big purple character whose sole purpose in life was to steal other people’s milkshakes (and promote them of course).
90’s McDonald’s birthday commercial
Now that I’m older and my tastebuds have evolved, I appreciate a good meal – made from scratch – with a sparkling beverage or (when I’m not doing Whole30) glass of wine. We cook at home almost every single night, so I plan my weekly menu each Saturday morning before our grocery shopping trip. I keep an erasable calendar on our fridge and do my best to mix up our entrees and create new recipes. I’ve been pleasantly surprised with my Whole30 recipes thus far and will most likely continue to eat Whole30-ish even after our first round.
Turkey chili over baked potatoes
We’re starting our third week and I’ve come to find that if I make HUGE batches of our dinners over the weekend, it makes for an easy weeknight meal I can throw together in a snap. This chili is great on it’s own or poured over a baked potato. Serve it with a veggie-packed salad and poof, dinner is served.
Serve with a side salad for a complete meal
This turkey chili is so divine, my husband actually said he felt like he was “cheating” on Whole30. I often serve this with a variety of toppings, this way we can each customize our dish to our own preference. Plus, toppings are pretty and fun. 😉 Personally, I think this tastes fabulous with some fresh squeezed lime juice, cilantro, green onions and fresh jalapeño slices. Mmmmmm. I make the chili mild, this way if our toddler decides to have a bite, it’s not too spicy. However, if he’s not around I’ll add a good shake of Tabasco as well. This recipe makes about two dinner portions alongside 2 lunches (for us), so this has definitely become one of my go-to meal prep recipes.
Lunch idea: Veggies with almond butter + turkey chili with bell peppers + avocado-cilantro “hummus”
- Avocado Oil, as needed
- 2 lb ground Turkey (85 lean)
- 1 med. carton White Mushrooms, chopped
- 1 cup diced Onion
- 2 Bell Peppers (any color), sliced
- 1 (12oz) can Tomato Sauce
- ½ cup Tomato Paste
- 1 (12oz) can diced Tomatoes w/Chilies
- 1 Tbsp. Dijon Mustard
- 1-2 Tbsp. minced Garlic
- 1 tsp. dried Cilantro
- ½ tsp. Salt
- 5 Medjool Dates, pitted & minced
- 1 Tbsp. Nutritional Yeast + more for serving
- Russet Potatoes (one per person)
- Chopped Green Onions
- Fresh Jalapeño or Serrano Peppers
- Sauté Ground Turkey in large skillet with Avocado Oil over medium heat until browned.
- Remove meat, add prepared Mushrooms, Peppers and oOnions. Sauté for 5-6 minutes (add more oil if needed).
- Add all remaining ingredients, mix well and simmer for 30 minutes to let flavors blend. Stir occasionally.
- Serve over a Baked Potato with desired garnishes.
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