Marinated Eggs, by Diane

I decided to make a new version of marinated eggs because I love ramen eggs so much but have not yet stumbled upon a recipe I love (there are two others on here already!). I made this up at random with pantry ingredients, and this was the BEST combo! I loved these so much and will absolutely make them again. Yum.

Ingredients:

12 jammy eggs, cooked 9 minutes (drop in boiling water for 9 minutes then transfer to ice bath and peel)

1 cup water

1/4 cup soy sauce

1/4 cup ume plum vinegar

1 tbsp sesame oil

2 tbsp sugar

2 cloves garlic, minced

2 tsp gochugaru

2 tsp black sesame seeds

Directions:

Cover eggs with marinade and refrigerate overnight.

Turkish Shepherd Salad, by Diane

This was AMAZING and I cannot believe how simple it was to make! I found this recipe from Zestful Kitchen and although I could not find the urfa pepper it was awesome without it. I made it for some Greek hummus bowls, but wound up eating it on it's own because it was that good! I also think this would be good with chicken. YUM!

1 medium shallot, thinly sliced

1 english cucumber, diced

red and yellow grape tomatoes, halved

1 anaheim pepper, diced (I omitted this)

1/2 cup chopped parsley

3 tbsp chopped mint

2 tbsp chopped dill

1.5 tsp sumac

1 tsp urfa pepper (can sub aleppo pepper)

1/2 cup cubed feta cheese

3 tbsp EVOO

1 lemon, juiced

kosher salt

Directions:

Mix all and combine, adjust to taste. 

Okra Kimchi, by Diane

 I love okra, and wanted a creative green veggie for the week. I came across this recipe from @korean.roots to turn okra into kimchi and it could not have been easier! This was really good, and while you can have this fresh right away I liked it the more it fermented in the fridge!

Ingredients:

1.5 lb young okra, tops and tails removed and cut into 1 inch slices

4 tbsp kosher salt

1/2 small red apple, minced

3 green onions, chopped (green parts only or can use both)

4 cloves garlic, minced

2 tbsp white sugar

3 tbsp gochugaru (Korean red pepper flakes)

2 tbsp black sesame seeds

2 tbsp rice wine vinegar

1 tsp sesame oil

Directions:

1. Toss okra in salt, let rest up to 2 hours, rinse and drain 2-3 times. Okra should still be a little salty.

2. Combine okra with remaining ingredients.

3. Serve immediately or refridgerate/ferment in an airtight container.

Tuna Sushi Bowl with Crispy Rice, by Diane

 

I have been craving a chilled, easy lunch recipe for the week to batch cook, and created this bowl out of a few trending recipes I saw online. I used canned tuna for convenience here, but really any protein would work well. I thought this would be great fresh, but it actually worked better after a few hours to sit and marry all the ingredients together.

Ingredients:

3 tins canned tuna (I used fish wife albacore in spicy olive oil)

2 cups crispy rice (click link for recipe)

1 cup julienned carrots

4 scallions, thinly sliced, green and white parts

1 cucumber, thinly sliced (I used a mandolin)

1-2 cups edamame, shelled

2 packets seaweed sheets

2 tbsp black sesame seeds

3 tbsp fried shallots

Sauce: 3 tbsp soy sauce, 2 tbsp mayo, 3 tbsp chili sauce, 1 tbsp sesame oil, 2 tbsp rice wine vinegar

Directions:

Combine all ingredients and enjoy!!

Easy Zesty Lime Shrimp and Avocado Salad, by Cheryl

Ooh it's been a hot minute since I've been on here! But I just had to make this new shrimp and avocado salad and I'm so happy I did! I've already made it twice in one week. It's so light and refreshing... perfect for a summer lunch or snack! Super flavorful, healthy, and quick! Yum!

Ingredients: 

1/4 cup red onion, chopped

2 limes, juiced

1 tsp olive oil

salt and pepper, to taste

1 lb cooked jumbo shrimp, chopped

1 medium tomato, diced

1 medium avocado, diced (I used two)

1 jalapeno, seeds removed, diced

1 tbsp chopped cilantro

Directions: 

1) In a small bowl, combine red onion, lime juice, olive oil, and salt and pepper. Set aside at least 5 minutes.

2) In a large bowl, combine chopped shrimp, avocado, tomato, and jalapeno

3) Combine all of the ingredients together, add cilantro, and gently toss. Add salt and pepper to taste, if desired. 

Pineapple Pickled Onion Salsa, by Diane

I had some leftover pulled pork from an event this weekend and decided to make lettuce cup tacos, and wanted to make a quick salsa to go with it. This wound up being so good I kept eating it plain with a spoon! It was super quick to make. Yum!

Ingredients:

Tomato (I used plum and grape here), small diced

1 can black beans, rinsed and drained

Diced pickled onions (I do a quick pickle by slicing them and placing them into a jar covered with white vinegar, shake twice daily and ready after 1 day but can leave for longer!)

1 handful chopped cilantro

1 lime squeezed

1 small can crushed pineapple, liquid removed

1/2 jalepeño, seeds removed and diced small

Salt, pepper

Directions: Mix well, adjust to taste, enjoy!

 

Cinnamon Cardamom Apple Pecan Oats, by Diane

I whipped this up randomly this cold chilly morning with some leftover cardamom spice I got in Sweden, and oh my gosh was this so good and warming! Yum! I love adding manuka for extra immune support during winter, and anti inflammatory spices are helpful too like cinnamon and ginger!

Ingredients:

1/2 apple, cubed small

1/2 cup quick oats

1 cup water

Dash salt

1 tbsp manuka honey

Spices: baking spice, cinnamon, ginger, cardamom

Chopped pecans

Directions:

Mix all ingredients except pecans well and microwave for 2 minutes or until water is evaporated. Stir in pecans and enjoy!

Sheet Pan Za’atar Chicken & Veggies, by Cheryl

I wasn't sure how everyone would love the spices in this chicken dish, but it was SO good! We gobbled it up and the flavor was amazing. I would definitely make this again as it was pretty easy and quick to prepare. YUM!

Ingredients:

Sauce:

2 tbsp za'atar 

2 tsp sumac

1 tsp sweet paprika

6 garlic cloves, minced

2 lemons, juiced

extra virgin olive oil, 1/2 cup

Chicken & Veggies:

5 Yukon gold potatoes, peeled and cut into large pieces (I used red potatoes, cut in half)

5 carrots, peeled and cut into 2 inch pieces

1 large red onion, peeled, halved, and cut into thick half moons

salt and pepper

8 bone in, skin on, chicken thighs and drumsticks

Directions: 

1) Preheat the oven to 425.

2) Make the garlic za'atar sauce. In a small bowl, whisk together the spices, garlic, lemon juice, and olive oil. 

3) Arrange the veggies on a large sheet pan and season with salt and pepper. Drizzle 3-4 tbsp of sauce over the veggies and mix well with your hands so they're coated. Spread them without overlapping.

4) Pat the chicken dry and loosen the skin by gently sliding beneath the skin with your finger, separating the skin and the meat. Season generously with salt and pepper on both sides and underneath the skins. Season underneath the skins with the sauce. 

5) Nestle the chicken into the veggies. Drizzle any remaining sauce on top of the chicken pieces. Cover with foil and bake for 25 minutes. Then take off the foil and bake for another 30 minutes or until the skin starts to brown and crisp. 

6) Remove from oven and let rest for 5-10 minutes. 

Sausage Stuffed Mushrooms, by Cheryl

Well hello 2026! To welcome the new year, Jon and I are doing Whole 30 for our 7th year in row! Wow! I wanted to add some different Whole 30 recipes to the list so in comes these sausage stuffed mushrooms from Paleo Running Momma. These were just okay. I wouldn't make them again. My daughter didn't like the sausage mix so she only had the mushrooms. And to be honest I wasn't a huge fan either. Jon ate them up though! Yum?

Ingredients:

18 large white mushrooms

4 tbs olive oil, divided

sea salt and ground pepper

cooking spray

1 small onion, diced

2 cloves garlic, minced

1/2 lb Italian sausage 

1/4 cup almond flour

1 tsp Italian seasoning

1/3 cup almond milk cream cheese

1 tbps plain unsweetened almond milk

3 tbsp fresh parsley, minced

Directions: 

1) Preheat oven to 350 and spray a 9x13 baking dish.

2) Remove the stems from the mushrooms and chop them finely. Set aside. Place the mushroom caps in a shallow bowl and toss with 2 tbsp olive oil. Sprinkle with a bit of salt.

3) Heat 2 tbsp olive oil in pan on medium heat. Add the sausage, crumbling it with a spoon. Cook unti lits completely browned, about 5-8 minutes. 

4) Stir in the onions and garlic and cook for another 2-3 minutes, stirring occasionally. Add the almond flour, seasoning, stirring to combine. Finally, stir in the cream cheese and almond milk. Remove from heat and stir in the parsley. Season with salt and pepper to taste. 

5) Arrange the mushrooms in a single layer on the pan. Fill each mushroom generously with the sausage mix. Bake until stuffing is browned, about 30-35 minutes.  

Baked Tilapia with Lemon, by Cheryl

On my quest to add more fish to my diet that isn't salmon, I found this easy, quick, and healthy recipe! I don't usually cook with a lot of lemon, but it added a refreshing taste to the fish. I served it over farro with a side salad. This dish is light and would be perfect for summer, which is when I'd probably make it next. Yum!

Ingredients (recipe from here): 

1 pint cherry tomatoes, cut in half

1 large shallot, thinly sliced

3 garlic cloves, minced (oops forgot this!)

1 small lemon, thinly sliced into rings

2 tbsp olive oil, divided

salt

4 oz feta cheese

1.5 lbs tilapia

1 tbsp Italian seasoning

1 pinch red pepper flakes

1 tsp smoked paprika

2 tbsp drained capers

finely chopped fresh parsley or basil

fresh ground black pepper

Directions: 

1) Preheat oven to 425. 

2) Place the chopped vegetables and lemon slices in the bottom of a 9x13 baking dish. Mix with 1tbsp olive oil, salt, and pepper. 

3) Crumble the feta cheese over the top. 

4) Pat the tilapia dry. Rub with 1 tbsp olive oil and salt. Place on top of other mix in the dish. Sprinkle the tops with black pepper, smoked paprika, and red. pepper flakes. Sprinkle the capers on top. 

5) Bake for 20-25 minutes. Serve over a grain of your choosing. 

Fresh Cabbage Kimchi, by Diane

 

I took a cooking class in Seoul, South Korea and we learned to make four types of kimchi. This was a new type for me and I was obsessed with the flavor!! Unlike fermented kimchi, it has more crunch and is tossed with just a bit of sesame oil for an unreal flavor. If you leave it in the fridge at a few days-1 week it begins to get those gut healthy probiotics from fermentation too. Yum!

Ingredients:

1 large napa cabbage

7 stalks scallions, green parts only, sliced into 1/3's

1/4 large white onion, sliced into slivers

4 cloves garlic, minced

Coarse salt

Water

3 tbsp gochujaru (Korean red chili powder- you cannot sub regular chili powder or flakes here!)

1 tbsp fish sauce

1/2 tbsp preserved shrimps

1 tbsp white sugar

1 tsp crushed sesame seeds (or 1 tbsp whole sesame seeds)

1 tbsp sesame oil (use high quality if possible)

Directions:

1. Cut the cabbage in two parts separating the leafy from the stem for each leaf. For the leafy green parts, cut into bite size pieces and set in one large bowl. For the white stems, slice into bite size pieces at a diagonal (instead of straight down, cut diagonally out to expose more of the stem to marinate), set in another bowl. 

2. For the stems, add 1/2 tbsp coarse salt and 1 tbsp water, mix well with your hands and let sit 15 min. For the leaves, add 1/2 tbsp coarse salt, mix well with your hands and let sit 15 min. 

3. While the cabbage sits, mix the seasoning ingredients together (green onion, white onion, gochujaru, fish sauce, shrimps, sugar and garlic) in a small bowl and cover in the fridge.

4. Rinse each bowl of cabbage well with running water, drain, and repeat 2-3 times to get all the salt water off. Then combine the cabbage in a strainer and let sit for one hour.

5. After the hour is up, combine cabbage and seasoning in a large bowl and mix well with your hands (do not touch your eyes or use kitchen safe gloves). Add sesame oil and sesame seeds and mix gently, coating each piece.

6. Kimchi is ready to eat, or it can be stored in an airtight container in the fridge.

Seared Ahi Tuna, by Cheryl

I've been looking to add more fish dishes to our dinner rotations lately. My 11 year old loves tuna and salmon so I decided to sear some tuna steaks since I already make a lot of salmon. This was a huge hit! And it was super fast and easy to make too. I served it over sushi rice with a side of sweet potato fries (since that's a fave in my house). Yum!

Ingredients: 

Tuna steaks

1 tbsp toasted sesame oil

2 tbsp soy sauce

1 tbsp honey

Olive oil

Salt

Pepper

Optional: Green onions, sesame seeds, lime wedges 

Directions: 

1) Dry the tuna steaks

2) Whisk the other ingredients together (not the optional stuff). Place tuna steaks in marinade for about 10 minutes.

3) Heat a skillet on medium high heat. Add 1 tbsp olive oil to hot pan. Sear the tuna for maybe 1 minute on each side, no more! You can pour the rest of the marinade on top of it while cooking. 

4) Remove from heat. Slice into 1/2 inch slices. Garnish with green onions, sesame seeds, and lime wedges if desired. 

BBQ Chicken Chopped Salad, by Diane

 

I was craving a BBQ chicken chopped salad, and decided to try my hand with some summer produce from my favorite stand and a high protein dressing- side note, I'm getting really good at my own dressings! This salad was SO SO good and honestly this dressing was maybe my best one yet. So crunchy and flavorful and definitely a filling lunch. YUM. 

Ingredients (3 big salads):

1 bag of sliced grilled chicken breast, chopped small (I just used this for ease)

2 cups yellow and orange cherry tomatoes, chopped

4 long sweet banana peppers in different colors, chopped

1/4 red onion, diced

1 bag chipotle cheddar salad mix by Dole

3 ears corn, grilled and charred then kernels cut off

1/2 avocado

1 bunch cilantro leaves

1 clove garlic, peeled

1 tsp salt

1/4 tsp black pepper

1 tsp onion powder

1/4 cup smoky BBQ sauce

8 oz plain greek yogurt

Directions:

1. Combine chicken, tomatoes, peppers, onion, corn, and salad portion of the mix together and toss well. For meal prep I divided this mixture evenly in 3 containers.

2. Make the dressing by blending remaining ingredients avocado through yogurt and adjust to taste.

3. When ready to serve, top each salad with dressing and tortilla chips from the salad bag (the salad bag also comes with cheese and an alternate dressing you can use if you like but I don't like either!).

Immunity Honey, by Diane

 

I saw this "recipe" from @holistically.anne.marie for immunity honey, which ferments if you make it right about now to have on hand for the winter months. Garlic and raw honey are both super boosting to the immune system, and are anti-viral and anti-bacterial. I got both ingredients from a local farmers market, as local honey is pollenated by bees in your area and therefore also helpful for allergies too. It's important for the honey to be raw for essential bacteria and other healthy nutrients, and organic so it is free of pesticides and chemicals.

Ingredients:

several heads of garlic (enough to fill your jar 3/4 way)

local organic raw honey

Directions:

1. Sterilize a jar and fill up 3/4 way with garlic that has been peeled and the rough ends cut off.

2. Cover cloves entirely with honey.

3. Store in a dark, cool and dry place for a few weeks. Make sure to burp this honey daily by unscrewing the lid and breaking the seal, and flip upside down each day to mix things up.

4. Bubbles will start to appear from the raw ingredients in the honey after a bit, this is normal, and the garlic will sink to the bottom. Placing the honey on a plate to catch overflow might be necessary at this point!

5. Take a spoonful of honey when you start to feel sick, or as prevention. You can also eat the garlic too!

Chicken Crust Pizza, by Diane

 

I have been seeing recipes for high protein pizza made with a crust of ground chicken breast, and it looked like a easy and filling way to have sort of a chicken parm/pizza hybrid for dinners this week! This recipe by Wholesome Yum was super easy and included reheating and storage instructions (also super easy!). I chose some random toppings I wanted but this is easy to change up. This wound up being really good and tasted more like pizza and less like chicken than expected! I actually love it cold, and have made it now 3 weeks in a row! YUM.

Ingredients:

1 lb ground chicken

1/2 cup grated parmesan cheese

1 large egg, beaten

Seasonings: italian herbs, salt, pepper, onion and garlic powders

Pizza sauce (I used Rao's marinara bc I love that stuff!)

Shredded mozzarella cheese

Toppings: thinly sliced red onion, red sweet/hot italian peppers, arugula, mexican oregano

Directions:

1. Preheat oven to 400, line a pan with parchment paper. 

2. Mix chicken through seasonings well and spread evenly onto parchment paper 1/4 inch thick. I did this by placing a top layer of parchment on and then rolling out with a can, then smoothing out the rest by hand. Bake for 15-20 minutes until firm and golden on edges.

3. Let the crust rest for 10 minutes to seal, then add sauce and cheese (I like to spread the sauce and cheese all the way to the edge as the "crust" isn't my fave without it) and toppings and cook for another 10-15 minutes until cheese is melted. 

4. Brown the cheese and toppings under a high broiler and let cool before slicing.

5. Store leftovers in an airtight container for 4 days and reheat on a baking sheet without parchment paper for 10 min at 350. Freeze crust rolled out on a baking sheet until frozen then wrapped in plastic wrap for 6 months, to reheat place unwrap and place frozen crust in the oven until hot then proceed to step 3. 

Chipotle Chicken Crunch Salad, by Diane

This recipe is from @ice.karimcooks on IG, who makes high protein meal bowls (which have been a game changer for meal prepping during my busy week!). This one could not have been easier to make! I made a few changes to the dressing and I LOVE it so I'll post it below. As a side note, I've been making my own dressings for a bit now off some of these recipes, and they are actually so much better than store bought. I didn't believe it when people said that, but this salad pack came with a dressing I assumed would be better and I tasted it after the one I made and I could taste all the oil, sugar, and chemicals- it immediately got tossed! A pretty neat experiment as it turns out. I also changed the cooked chicken for pre-sliced grilled chicken for ease and taste. Finally, I added pepitas for crunch to make it healthier and avocado would be great in here as well, but the tortillas it came with were also delicious! This was a total crunchy cold winner perfect for summer! The crunchy cabbage and tortilla strips with the grilled chicken and corn and the spice of cilantro and cool cilantro- perfection!

Ingredients:

2 bags Chipotle Cheddar salad bag mixes

2 bags cooked grilled chicken strips

1 can black beans, rinsed and drained

3 ears fresh corn, charred over flame then cut from kernel

1 bunch scallions, white and green sliced (save about 3 tbsp of the green parts for the dressing)

1 bunch cilantro, chopped

1/2 cup roasted pepitas

Dressing: 8oz plain greek yogurt, green scallions, 1 bunch cilantro, 1 chipotle in adobo pepper, 1 garlic clove, 1 tsp salt, 1 tbsp honey, 1/2 lime juiced

Directions:

1. Combine the salad mix and cheese with the chicken, beans, corn, scallions and cilantro, mix well and set aside. (For meal prepping I left the salad and cilantro separate to be added later so it wouldn't get soggy).

2. Combine the dressing ingredients and blend well until smooth, adjust for taste, toss with salad. 

3. Top salad with crunchy tortilla chips in salad mix and pepitas, toss well and enjoy!

Zucchini Breadwich Sandwiches, by Diane

 

This week for dinners I tried the viral zucchini breadwich trend, which I tried before with pickles and it was a serious hit! This time I used summer zucchini, and flipped the way I cooked it so the cheese was on top instead of below and got super crispy! I filled the breadwich with smoked honey turkey, pickled red onions (I saw a hack online to place leftover red onion in leftover pickle juice!), and a diced pepper tomato spread (roasted tomatoes, sun dried tomatoes, and yellow cherry peppers diced for some smoky heat and flavor!) with arugula and summer basil. While this combo was absolutely a hit, the zucchini still got too soft and it was easier and less messy to eat with a knife and fork. Still delicious!

Ingredients:

1 zucchini, sliced thin on a mandolin

1/2 cup shredded mozzarella cheese

Italian seasoning and salt/pepper

Directions:

On a baking sheet, top with parchment paper and stack zucchini slightly overlapping to form the shape of a square as in photo above. Top with cheese and seasoning, cooking for about 25 min at 300 (I used my airfryer)3, or until golden and bubbly. Let cool then flip and fold over your fave sandwich ingredients!

Protein Beef Taco Bowls, by Diane

I have been seeing high protein beef bowls all over my instagram, and they have really been helping lately in my diet. I saw this one from Chelsea's Messy Apron, and a sauce by Get On My Plate, and decided to combo them together! This was really really good, and I loved how healthy and filling these were! They were also super easy to prep for batch cooking and tasted great all week! (note- I ran out of avocado for this photo but it's in the recipe!)

Ingredients:

1lb ground beef, grass fed

Taco seasoning (I made my own with paprika, chili powder, onion powder, garlic powder, cumin, salt and I like mexican oregano and a dash of cinnamon here)

2 sweet potatoes, cubed

EVOO

3 ears corn, roasted and cut off cob

1 can black beans, drained and rinsed

1/2 cup cilantro, rough chopped

1/2 avocado, sliced

Sauce: 1/2 cup greek yogurt, 1/2 chili in adobo, 1/2 lime juice, 2 tbsp cilantro, 1 tbsp honey, 1/2 tsp salt

Directions:

1. Blend the sauce well and set aside in the fridge. 

2. Heat a large saucepan to medium, brown and drain the beef, and mix in taco seasoning to taste. Set aside.

3. While the beef is cooking, roast sweet potatoes tossed in EVOO and taco seasoning at 400 (I airfried them for 25 min) until soft.

4. Combine all ingredients in a bowl and mix well. Enjoy!

Plum Salad With Arugula & Blue Cheese, by Cheryl

I bought a whole bunch of gorgeous sweet red plums at the farmer's market. I generally don't eat or make a lot of salads, but when I do I like to put some fruit in there. So I thought it would be nice to use these plums in a delicious salad! Paired with some goat cheese and balsamic dressing and this salad was very tasty! I think adding a protein in there might make it a nice little lunch! Yum!

Ingredients: 

4 cups baby arugula

4 ripe plums

1/2 cucumber, sliced

1/3 cup walnuts

1/3 cup blue cheese, crumbled

Dressing: 

1/4 cup olive oil

2 tbsp balsamic vinegar

1 tbsp lemon juice

1 tsp garlic powder

1 tsp honey

salt/pepper to taste

Directions: 

1) Slice plums and cucumber. Set aside

2) In a large salad bowl, add arugula, plums, cucumber, walnuts, goat cheese. 

3) In a small jar with a lid add all of the dressing ingredients. Shake well. 

4) Pour dressing over salad and toss. Add salt and pepper to taste.

Healthy Roasted Veggie and Egg Breakfast, by Diane

 

While at the beach visiting a friend, I made breakfast using a few leftovers from the fridge. This turned out to be a serious hit, and I've been having it for lunches all week- Yum!

Ingredients (makes 3 servings):

2 zucchini, sliced into 1/4 rounds

1 yellow and 1 red bell pepper, sliced

1 small container portobello mushrooms, sliced (I used baby bellas and removed the stem)

10 or so brussels sprouts, halved and stem removed

6 eggs, cooked over medium

1 cup fresh tomato sauce, or eggplant pepper spread from TJ's

12 fresh baby mozzarella balls

Directions:

1. Roast the veggies with salt and EVOO until browned. Set aside in a bowl with the mozzarella balls, letting them melt into the veggies.

2. Cook eggs until yolks are just set, sprinkling with salt and pepper.

3. Combine eggs, veggies and cheese with sauce and enjoy.