One of the positive things that has come out of being quarantined is that it's challenged me to get more creative in the kitchen. Rather than going to the grocery store and getting all of my usual produce items, I've been ordering weekly boxes of produce from a local farm, and it's always fun to open it up and see items that I haven't cooked with before. For example, these carrots. Yes, I've cooked with carrots many times, but I've never cooked with carrot tops! I mean, check out these beautiful greens... it just seems like a shame to let them go to waste! After a quick search for "how to use carrot tops" on Google, I was inspired to make pesto. I didn't have Parmesan or nutritional yeast (a lot of people use this as a cheese replacement to make it dairy-free), but guess what, we didn't even need that to make this pesto super DELICIOUS. So turns out that this pesto is totally vegan, but if you have Parmesan on hand, feel free to add it. I'm totally hooked on this recipe and have been putting it on everything from shrimp to salmon to chicken to potatoes to roasted veggies. You'll love it!
I admit, tuna has never been a "sexy" pantry staple, but let me tell ya, during this quarantine, it's a pretty good ingredient to have on hand! It's healthy, shelf-stable, affordable, and a perfect protein for your stay-at-home lunches. If you can be picky, it's best to look for brands that use wild-caught tuna that's low in mercury, like Safe Catch or Tonnino. If you need some fresh produce and you're avoiding the grocery store, consider ordering from a local farm - I just placed an order through Farm Fresh to You so I can keep making my salads during this crazy time!
Here are 4 fresh and delicious tuna recipes to brighten up your lunch time routine!
It's that time of year when all the citrus is absolutely bursting at the farmers markets and I'm taking full advantage of this juicy season! You guys know I'm all about a big, colorful salad, and this one couldn't be easier to throw together. It's super simple because these fresh ingredients just shine on their own and don't need much to turn them into a delicious salad. It really doesn't even require a "recipe" - just throw your favorite citrus over a big bed of lettuce, add some avocado slices, mint, and pistachios, dress it with a good olive oil, some lemon, and season with salt and pepper, and you're good to go!
Girl Scout cookie season is upon us and I have to say it's one of the hardest indulgences to resist. Maybe it's the deliciousness of the cookies, the nostalgia of eating frozen Thin Mints by the sleeve as a kid, or just the fact that I don't want to disappoint the adorable Girl Scouts by skipping out on their cookies, but saying no for the sake of being healthy is pretty tough... until now! Good news, my Thin Mint lovers, I have a perfect paleo-friendly recipe to satisfy that craving in a much healthier way, and I promise, they're so much easier to make than you'd think! Shoutout to my friend Lauren who inspired this recipe with the keto Thin Mints that she brought me right after I had Noah... let's just say they didn't last 24 hours in our house!
I’ve always been a traditional chocolate chip cookie girl, but since white chocolate macadamia nut cookies are one of Mitch’s faves, I’ve been on a mission to make a paleo version that’s just as delicious as the ones he loves. After testing and retesting (and retesting), I have to say, these are seriously perfection. They’re soft, buttery, salty and sweet, with just the right amount of texture from the macadamia nuts and white chocolate chips!
July 28th, 2016
June 23, 2017
Lindsay is a Holistic Nutritionist who lives for a great meal, a beautiful farmers market, daily matcha lattes, and homemade chocolate chip cookies. Weeknight Bite is Lindsay's happy place where her nutrition practice, simple recipes, and wellness tips come together to inspire you to live a healthy, balanced life.