I’m excited to share 4 Healthy & Easy Back-to-School dinners with you all today! FEEDING OURSELVES IS trouble enough but ensuring we have nutrient-dense meals every night after school, that’s a whole different challenge.
BACK-TO-SCHOOL or back to the grind, August marks a turning point in the flow of our year. For many of us, that sense of life speeding up again means evenings can feel more rushed — and our mealtime routine is the first thing to take a hit. I hope you’ll give today’s recipes a try and please let me know in the comment below what you think!
Veggie Pizza Waffles
Sauce Ingredients:
– Organic Tomato Sauce
– ½ Cup Onion
– 5 Cloves Garlic
– ½ Cup Red Pepper
– 1 Cup Green Pepper
– 2 Cups Mushrooms
– Italian Seasoning
Waffles:
– 2 cups Shredded Zucchini (roughly 2 medium zucchini)
– 3/4 Cup Red Pepper
– 1 Large Egg
– 1/4 Cup Milk (I used coconut)
– 1/2 Cup Grated Parmesan Cheese
– 1/2 Cup Sprouted Chickpea Flour (Any GF Flour would work)
– 1/2 Tsp Italian seasoning
– Avocado Oil (for waffle iron)
Instructions:
– Place the shredded zucchini in a colander and sprinkle with about 1/4 teaspoon salt
– Let the salted zucchini sit for about 30 minutes, rinse with cold water, and press out as much of the moisture as possible.
– Ring out zucchini inside a nut milk bag
– Preheat your waffle maker to a medium setting (if available).
– In a small bowl, combine the flour with Italian seasoning.
– Combine the egg, milk, red pepper, zucchini in a blender.
– Once the batter is thoroughly mixed, blender wet mix
– Place rounded tablespoons of the batter on the waffle iron
– Close the lid and cook until lightly browned about 3-5 mins
– Chop Onion, Garlic, Pepper, and Mushrooms for Sauce
– Slightly brown on the stovetop, 4-5 minutes.
– Allow vegetables to cool
РAdd organic tomato to the blender with saut̩d vegetables
– Scope one Tbsp of sauce onto each waffle, then top with organic cheese and any other toppings of choice
– Bake at 350 F for 2-3 minutes
Instant Pot Lemon Chicken with Asparagus and Mushrooms
Ingredients
– 1 lb Organic Thicken Thighs
– 1 Tsp Dried Oregano
– 1 Tsp Salt
– 1 Tsp Pepper
– Pinch red pepper flakes
– 4 Cloves garlic, minced
– 1/2 Cup Bone Broth
– 2 Tbsp lemon juice (about 1 lemon)
– 1 Tbsp lemon zest
– 2 Bunches Asparagus
– 1 Cup Mushrooms
– 1 Tsp Cassava Flour
Directions
– Place chicken breasts, oregano, salt, pepper, red pepper flakes, garlic, chicken stock, lemon juice and zest in Instant Pot. Mix together to combine
– Cook on manual high pressure for 8 minutes and once done use the quick release function. Remove chicken, cover to keep warm and set aside.
– Add in Mushrooms and Asparagus. Cook on manual LOW pressure for 0 minutes. Use the quick release function when done.
– Slice the chicken and divide among four plates along with mushrooms and asparagus.
– If desired you can thicken up the sauce at this point: Press the saute function. Add 1 teaspoon of Cassava Flour to a small bowl and scoop out some of the lemon liquid and whisk it with the arrowroot to create a slurry. Return it to the pot and let cook until it has thickened to your desired consistency. Drizzle over the chicken, asparagus, and mushroom and serve with wedges of lemon.
Sesame Chicken Stir Fry
Stir Fry Ingredients
– 4 Cups Vegetable Mix
– 2 Cups Chicken Strips
– Avocado & Sesame Oil
– 2 Tablespoon Bone broth
Sauce
– 2 tablespoons pure liquid honey
– 2 tablespoons coconut amnios
– 1 teaspoon chili paste
– 1 teaspoon grated ginger
– 1 teaspoon (toasted) sesame oil
– ½ teaspoon cassava flour
Instructions
– Make sauce in a small bowl, whisk together
– Heat the olive oil in a large pan over medium-high heat. Add the chicken and cook for 1 to 2 minutes.
– Toss in the vegetable mix and sprinkle with 2 tablespoons of water
– Stir and cook for 2 to 3 minutes, stirring often.
– Pour in the sauce and stir until well coated
– Serve hot on its own or with soba noodles or brown rice
Veggie Breakfast Bake
Ingredients:
– 2 large yellow potatoes
– 1 medium onion, small dice
– 1 red or green bell pepper, small dice
– 1 teaspoon avocado oil (see note)
– 1/2 teaspoon garlic powder
– 1/2 teaspoon chili powder
– 1/2 teaspoon dried parsley
– 6 pieces nitrate-free bacon
– 4 pasture-raised eggs, more as desired
– Salt and fresh ground pepper, to taste
Instructions:
– Pre-heat oven to 400ºF and line a rimmed baking sheet with silicone baking mat or parchment paper.
– Combine diced potato, bell pepper, onion, avocado oil, and spices in a bowl
– Place in oven and bake for 20 minutes.
– Remove pan and move the vegetable mixture to one side of the pan.
– Add bacon in strips to the other side and return to oven for 12 minutes.
– Crack eggs in the divots and return to oven to bake for 8-10 minutes.
-Bake until eggs are cooked for the desired texture. 8 minutes are soft runny yellow yolks or 10 minutes for more fully baked eggs.
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