Dining In

Very few diet plans or cleanses can truly get you excited for what you’ll be eating next…but Whole 30 never ceases to amaze me. I think it’s the lack of simple sauces or dressings we can grab from the fridge, or that we can’t make our typical easy fix meals, that get us to really think outside the box. Each time Hubby and I do another Whole 30 challenge, we get adventurous at the grocery store. Anything from the lollipop lamb chop recipe we found last year to the simple veal we had the other night. Dinner every night this week has felt like a gourmet meal out. Here are our highlights!

First off, a few tips in tracking down the right recipe. I usually start with Pinterest, and searching on major ingredients I know we have. Disclaimer, I don’t always measure, or freak out if we don’t have every ingredient on hand. Cooking isn’t always a precision science, and with a working family, you can’t make everything perfect! When something looks good, we just go for it 🙂

Dinner Day 2 – Veal and Veggies

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This was a ridiculously simple dinner! All the veal needed was olive oil, salt, and pepper. It was pan seared for a little less than two minutes on each side, and we drizzled aged balsamic vinegar on top. The veggies were a blend of eggplant and asparagus, seasoned with Italian spices. Also cooked quickly in a pan, we added tomatoes once the eggplant was soft.

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Dinner Day 3 – Chicken Pad Thai

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Like I said earlier, even if we don’t have every ingredient…that won’t scare me away from a recipe. This one called for sprouts and scallions as well, but who thinks to buy sprouts in advance? And why would I stop myself from making delicious Pad Thai (recipe here) just because we didn’t have the right type of onions?? We made ours work with carrots, mushrooms and a yellow onion…the spaghetti squash made up for the lack in additional veggies.

Dinner Day 4 – Avocado Stuffed Meatballs

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Tonight’s dinner was a nice surprise! I came home and Hubby was already in the kitchen chopping everything for a recipe he’d found for Avocado Stuffed Meatballs. We didn’t have Whole 30 compliant mustard, so we swapped it out for 2 tsp dry ground mustard. While he was getting those ready, I seasoned potato wedges with salt, pepper, onion powder, and smoked paprika. To top it off, we sauteed green beans with salt and pepper.

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Hope these give you some great inspiration…happy cooking!!

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