Whole 30 Thai Inspired “Noodle” salad


veggie “noodles”


My date paste is trying to escape its container, sorry date paste

Woo hoo! New kitchen gadgets make me so happy! I got my new veggie slicer and have been going crazy with it! I made an awesome “spaghetti” recipe from my friend Laurie and now this veggie noodle salad! Not sure whats up next, but I’m contemplating making sweet potato noodles for something crazy! Anyway, this’ll be quick since I need to wake my sleeping son before it’s too late in the afternoon. So no going on and on about how good this slicer and salad are. Just trust me, they are.

Whole 30 Thai-ish “Noodle” Salad

Yield: 10 Serving of 84 grams (3oz)/serving

Nutrition per serving

Calories 43

Fat 2 g

Sodium 211.2 mg

Carbs 6.2 g

Fiber 1.5 g

Sugars 3.5 g

Protein 1.5 g


mmmm dressing



smooth dressing




183 g or approx 1-2 medium zucchini julienne/shredded/spiral noodle cut

317 g or approx 1-2 medium yellow squash julienne/shredded/spiral noodle cut

200 g or approx1-2 large carrots julienne/shredded/spiral noodle cut

5 basil leaves chiffonade/minced

¼ cup fresh cilantro minced



2 cloves garlic minced

2 Tb almond butter

1 oz date paste or 1-2 Tb sweetener of choice

¼ fresh squeezed lime juice

1Tb-1tsp grated fresh ginger (to taste, I like mine gingery!)

1 Tb light coconut milk, or full fat, your choice, I happened to have light today.

1 tsp kosher salt

¼ tsp red pepper flakes


My method when I cook: yellow pad and scribble frantically between measurements and weighing


pretty salad!

I used my new veggie slicer to cut my veggies into noodles and then made a yummy Thai inspired dressing to toss them with! Put your cut veggies into a large bowl and set aside. In a smaller bowl whisk together all dressing ingredients. Drizzle your dressing on top of the veggies and toss everything together. Garnish with the basil and cilantro for a pretty presentation, or just toss it all in together. Tastes great either way! I don’t happen to have any fish sauce, but I’m pretty sure this would be a great recipe to use it in if you happen to have some in your pantry. This dressing would also make a great dipping sauce for some Thai/Vietnamese lettuce wraps. Hmmm that sounds good. Maybe I’ll be having lettuce wraps for dinner!


Whole 30 Pico de Gallo

Sorry for another tomato recipe, but here it is. That’s what I get for shopping at Costco and purchasing Ginormous amounts of produce at once. However, today I went to Soulard Farmers Market and got some great farm raised brown eggs, eggplant, parsnips and a big head of cabbage that I’m planning on making into grilled cabbage with smoky lime cilantro sauce. It is divine. I love anything latin flavored and this Pico is another great example of that. I’ve already had to make two batches because my husband keeps eating it with chips! That makes me slightly jealous, but certainly not bad enough to break my whole 30 for. Speaking of my whole 30, I am on day 10! At least I think I am. Do I start counting the day I began as 1, or is that day 0? I am confused. Either way, I am in over a week and doing great! I had one small hiccup, and that was because I assumed about a sauce and when I double checked later it had agave nectar and evaporated cane juice in it! Both No-no’s on whole 30. Oh well, it couldn’t have been much and I certainly felt no ill effects from eating the Key lime chicken that it was in. After the first few days of headache and fatigue I am feeling pretty normal. When I work out I do fatigue more easily and I have had some pretty difficult runs. Keep in mind those runs were in 90-95 degree heat and I was going around 8:30/mile. Which isn’t my fastest, but isn’t a slow run by any means. Anyway, the point is, I’ve been having an extremely positive experience so far! looking forward to the next 20 days! or 21, whatever.

Whole 30 Pico de Gallo

Yield: 811 g total, 20 servings with 40.5 g per serving, about ¼ cup

Nutrition per serving

Calories 12.2

Fat 0.1 g

Sodium 96 mg

Carbs 2.6 g

Fiber 0.8 g

Sugar 0.9 g

Protein 0.6 g


1 lb red grape/cherub tomatoes, diced or quartered

7 oz diced white or yellow onion

3 medium cloves garlic, minced

¼ minced fresh cilantro

juice of 4 ½ limes

1 tsp kosher salt

3 medium/small seeded and diced chili peppers. I used 2 jalapenos and 1 Serrano

Mix all all ingredients in a bowl and let marinate for at least 30 minutes. Eat it on anything! My husband isn’t doing whole 30 so he devoured about half of it last night with tortilla chips! I eat it on my eggs and on grilled chicken breast. I also have mixed it up with sauteed veggies for added flavor. So yummy!


pretty sure I forgot to include the garlic in my first batch, oops! Still tasty regardless.

Dutch Oven/Crockpot Lime Cilantro Shredded Chicken

IMG_4998Dutch Oven/Crockpot Lime Cilantro Shredded Chicken

Yummmmmm. That’s what I have to say about this recipe. I love finding new ways to make chicken since I eat it a looooooooot. My family is addicted to all things tex mex, we ate homemade mexican about 2-3 times a week growing up and we all loved it. We usually had ground beef however and I never even questioned it! I am branching out in my adulthood =) This recipe was spur of the moment but it happened to turn out Gluten free, (bonus!) and super easy as well. The lime and cilantro skillet sauce is fantastic alone, but I like to up the flavor factor by adding in my own spices, onion and garlic. Since I love spicy food I did use 1/2 tsp cayenne and that might be too spicy for some. Feel free to add or subtract from this recipe according to your taste and how convenient the ingredients are. I’ve only made mine in the dutch oven, but I imagine its just as good in the crockpot. My only warning is- don’t skip the sauteing steps! I hate the way onions taste cooked in the crockpot from raw. blech. Follow the steps and you’ll have yourself one delicious dish that everyone will enjoy!


yield: 10 servings, 4.2 oz each


Calories: 147

Fat: 3.1 g

Sodium: 434.6 mg

Total Carbs: 4.4 g

Fiber: 1.6 g

Sugars: 1.6 g

Protein: 26.1 g


½ Tb coconut oil

2.5 lb boneless skinless chicken breast

8 oz onion, diced. 1 med-lg

4-5 garlic cloves, diced

1 tsp each: cumin, coriander, chili powder, smoked paprika, kosher salt

½ tsp cayenne pepper

½ tsp fresh cracked black pepper

1lime, juiced and zested

1 pouch Frontera skillet sauce Key Lime Cilantro flavor (gluten free!)IMG_5140

  • If using a dutch oven preheat oven to 310°. If not, get your crockpot out of storage and plug in!
  • Heat coconut oil in a large skillet or your dutch oven.
  • Add in diced onion and garlic and saute until onion is almost translucent, 7-10 min.
  • Measure in all the spices and salt and pepper and let them cook with the onions and garlic to develop flavor.
  • Nestle chicken breast into the bottom of the pot, move them around a bit first to get them coated in the spices.
  • Cook a few minutes, them turn them over to cook and coat the other side. They don’t need to cook through.
  • Once the chicken has cooked about 7 minutes total add in the juice and zest of the lime, and the skillet sauce. You can substitute salsa if you cant’ find the Frontera sauce, but the sauce is delicious!
  • Stir in the sauce, juice and zest.
  • If using your dutch oven, put the lid on and place the pot in the oven. Cook in the oven for about 50 min to an hour.
  • If using a crockpot, pour everything in your skillet into your crockpot and cook on high for an hour, or on low for 2 hours. You want it cooked through, but not overly done to where the meat loses its juices and gets dry.
  • Once the chicken is cooked, shred it with two forks and let it sit and absorb the sauce for about 10 minutes. IMG_5141

This was amazing over quinoa with avocado slices. It is also great wrapped in a corn tortilla with a dollop of plain Greek yogurt! Pretty much anything you can do with shredded meat this would be wonderful with. (Taco bar for a Mexican themed party!) When I’m heating up leftovers I usually am picking at the cold meat and it is also delicious! I hope you enjoy this recipe, its easy and tasty as heck!IMG_4999

Jalapeno Gorgonzola Turkey Meatloaf… now thats a mouthfull!


I’ve made very few meatloafs (meatloaves?) in my life. I like them, but it never pops into my head when I’m thinking “what the heck am I going to make for my dinners this week?” I would like to start changing that. Growing up I always had the standard ground beef meatloaf with ketchup on top. Don’t get me wrong, I love it that way! However since I’m trying to be a health conscious person, I figured I would try to make mine a bit less fat and cholesterol laden. I also happened to have gorgonzola cheese, quinoa and jalapenos sitting in my fridge getting old. (does gorgonzola even get old? I mean, it’s already moldy, right?) My first attempt at this was made with ground chicken breast, and though the flavor was great, the texture was off. Next attempt was more succesful with ground turkey. So much better! I also made the cheese chunks a bit larger this time so it didn’t just blend into the meat. With larger pieces you really get the flavor of the cheese in every bite. Unless you search around and eat all your chunks of cheese at the beginning. Which may have happened. Have I told you I have a problem with cheese? It’s really a problem with loving all food, but cheese is hard for me to resist. Also, peanut butter. I can’t stand it when Christian abandons his peanut butter sandwiches. It feels like sacrilege to throw them away. Sorry about that tangent. Back to meatloaf. Try it. Enjoy it. Try it with a different cheese, such as feta, if you aren’t a fan of blue cheese. I will probably try it without the mexican spices next time. Maybe an italian version with italian herbs and chunks of fresh mozzarella or parmesan? Hmm I’m getting hungry. Enjoy this picture of Christian as you peruse the recipe.IMG_4784





Jalapeno Gorgonzola Turkey Meatloaf

Yield: 8 servings, around 132 g each (see note below)


Calories: 217

Fat: 11.1 g

Sodium: 212.8 mg

Total Carbohydrates: 4.4 g

Fiber: 0.9 g

Sugar: .4 g

Protein: 27.5 g


I put a small plastic sandwich size baggie on my hand while dicing and seeding my jalapenos. I had some super spicy ones once that burned my hands for a few hours after cutting! It was terrible, so I now recommend gloves or the bag method.


Ingredients! Onion powder not pictured. It doesn’t like the papparazzi. also, I forgot about it during the photo shoot.


2 lb 93% lean Ground Turkey*

½ of a medium Onion, diced (3.8 oz)

2 medium Jalapenos (2 oz), seeded and diced (or not seeded, whatever your heat level preference)

1 whole Egg

4-6 cloves Garlic, minced

2 oz Gorgonzola or Blue Cheese, crumbled, but not too small

½ cup cooked Quinoa

1 tsp each: Kosher Salt, Pepper (fresh ground preferred), ground Cumin, Onion powder, Garlic powder, Smoked Paprika, Chili powder, ground Coriander, Worcestershire sauce

dash of Cayenne pepper (again, to your preference. I like spice, so I mayyyy have done a large dash)

2 tsp Franks RedHot hot sauce, or hot sauce of your choosing.


  • Preheat oven to 350°.
  • Spray a loaf pan with non stick spray, or coat with ¼- ½ tsp Coconut oil.
  • Put the ground turkey in a large mixing bowl and add all the spices, minced garlic, diced onion, diced jalapeno, Quinoa, and Gorgonzola.
  • In a small bowl crack egg and whisk together with the Worcestershire and hot sauces.IMG_4795
  • Add the egg/sauce mixture to the turkey and slowly incorporate all ingredients. Try not to over mix, as the meatloaf can get very dense and brick like!
  • Once all the ingredient are mixed together, and you can no longer see large streaks of spices, put the meatloaf onto your prepared loaf pan. You may need to use a spatula and spread it out a little if it doesn’t by itself.IMG_4797


    Into the oven you go!

  • Place into preheated oven and bake for a little over an hour, or until internal temperature reaches 155°-160° F.
  • Let the meatloaf rest until it reaches the recommended temperature of 165°.


    Looks like a brick, tastes like heaven.

  • Slice into 8 equal portions and devour. I couldn’t stop taking little pieces from the sides of the pieces as I was portioning it out!




Side dishes for Meatloaf. Steamed Brussel Sprouts and Roasted Squash(es).

*I did make this the first time with ground chicken breast and it turned out much too dense and solid. I like my meatloaf tender and the fattier turkey was perfect. You could certainly trade out the higher fat meat for lower, just be aware that the texture will change.