Happy Halloween! I like Halloween. Probably because candy is delicious. I was always the kid who would come home and dive right in, running out of candy approximately 3 days later. My brother would organize his, have a piece, forget about it, and still have some up until Easter. I can not condone behavior like that. Anyway, instead of dressing up and partying this year, I’m going to the dentist. I’m actually really excited; I love the dentist. And I made sure to buy candy to hand out that while name brand, does nothing for me, as to not be tempted by it.

Monday: Vegan Butternut Squash Mac N Cheese– This meal will come together quickly, so you can get homework done, costumes on, and get out of the door by twilight. To save even more time, use a can of butternut squash puree instead of making your own. For gluten free, be sure to use gluten free pasta, and replace the flour with cornstarch. I skip the breadcrumb topping all together, because I don’t like the crunch on mac n cheese.

Tuesday: Chopped Enchilada Skillet– Gluten free, can easily be made vegetarian by doubling the beans, can be dairy free if you use dairy free cheese (Trader Joe’s Almond Milk shredded cheese is really good…and my husband thought he was eating cow mucus- I mean ‘milk’ cheese). Now, I’m actually a grandma, so I make my own enchilada sauce, because store bought tends to have some ingredients that I stay away from. Here’s the recipe I use…it makes a LOT, so I freeze what I don’t use.

  • 1/4 cup chili powder
  • 2 cups broth (any will do….use bone broth for added protein)
  • 10 ounces tomato paste
  • 1 teaspoon dried oregano
  • 1 teaspoon ground cumin
  • 1 tablespoon fresh or dried chives (or leave this out…you’ll more than likely have onions in whatever meal you’ll be using this for)
  • 1/2 teaspoon salt
  • No need to cook this…just stir/blend it and think, “Does Martha effing Stewart even make her own enchilada sauce?!”

Wednesday: Kale Quinoa Stuffed Sweet Potatoes- I could eat this every day. This is complete to me, but serve with roasted chicken (I’ve been buying a rotisserie chicken every week for my husband) or white fish for added protein. You can easily double this recipe, and have a quick lunch all ready. Here’s the link to the sauce this is served with: Out of This World Tahini Herb Sauce.

Thursday: Autumn Cobb Salad with Smoky Pumpkin Dressing: How can you not want to eat this? So, I am lazy, and I buy raw, pre-cut butternut squash from the grocery. This saves time and so many fingers. Obviously no seeds come with this, so I just use pre-roasted pumpkin seeds. But, walnuts or pecans would go really well with this, too. This is another instance where that rotisserie chicken is a perfect time saver.

Friday: Roasted Smoked Eggplant Curry–  Vegan and gluten free. I plan to serve with cauliflower rice, so I can also have naan. I try to keep my carbs to one option at each meal. Pre-riced cauliflower rice is your best friend. Trader Joe’s sells is in the refrigerated section, and I toss it in the freezer until I’m ready to use it.

Saturday: Apricot Dijon Roast Chicken– I mean, look at that picture. This meal is beautiful. Although….I think I’m going to use a salmon fillet instead of a whole chicken. Also, I don’t know if I can find fresh apricots at this time of year, so, I think you could chop some dried ones instead. Or (and I promise I don’t get paid by Trader Joe’s), but they sell frozen apricots that are delicious and make me happy as all hell. Serve with a rice or quinoa dish to round this out.

Sunday: Crispy Carnitas– A favorite recipe of ours. It’s foolproof. Don’t skip the last step where you fry the cooked meat to crisp it up. It’s worth cleaning another dish. Aaaaand, save your leftovers, because we’re going to use them next week. It’s Sunday: Treat Yourself. Bust out the tortillas.


Happy last full week of October! Fall is kind of here now (?) Hopefully you’ll find that this week’s recipes are still filling, but not too heavy.

Monday: Sweet Potato Egg Boats– Simple, complete, and delicious. You can leave out the bacon for a vegetarian option. This recipe serves 2, but is very easily multiplied. This would also taste great with white potatoes instead of sweet. Double the avocado cream portion, and save the rest for tomorrow’s dinner. Make a side salad to go along with this…you can never have too many vegetables (that aren’t saturated in oil, butter, &/or bottled salad dressing).

Tuesday: Mexican Style Cauliflower Rice– Gluten free and vegan. Save yourself time and buy pre-riced cauliflower. To bulk this up and add more protein, you can add ground beef, chicken, or textured soy protein to this.

Wednesday: We all have them. They lurk in the freezer and fridge. Coated in frost. Mysterious. Leftovers. It’s time. Thaw them out. Save yourself a night of cooking. There may be something you like in container #2.

Thursday: Paleo Plantain Beef Pie– Paleo (gluten, grain, and dairy free). Are you on the plantain wagon with me yet? You really should be. I love plantains because of their nutritional value, and the fact that you can cook with them at all stages of their ripeness (seriously, from green to completely black). And you can buy 5 pounds of them at Costco for $3.

Friday: Salmon, greens, and honey squash- No recipe needed here. I was able to find organic honey squash, which is delicious. It looks like a tiny butternut squash, but it’s sweeter.  Roast the squash (whole); cut open and scoop out the insides; add some sage, ghee, and salt and go at it. If salmon doesn’t look good this week, try this with roasted chicken or pork.

Saturday: Fajitas- Again: No recipe needed. Protein+vegetables+guacamole+extras you may like= fajitas. You can toss everything onto a bed of lettuce for a lower carb option, or really treat yourself and enjoy with warm tortillas.

Sunday: Creamy Potato Cauliflower Soup– Vegan and gluten free. In order to appease my husband, I’m calling this, “Loaded Baked Potato Soup.” He doesn’t need to know that there is cauliflower and no dairy involved. Although, I’ll probably add cheese to his to really seal the deal. A sprinkle of bacon to meet his dietary need of meat multiple times a day, and I’m winning at life.

I did it again. This past weekend was a 3 hour dinner and a food festival, so…I fell off that sugar and dairy wagon. But, I’m vowing to have 0 fun for weeks, months, years…not really…just as long as it takes for my stomach to not twist and turn no matter what I eat. So, this week it’s all broth and kale. Ok, too extreme. How about these options instead?

Monday: Chickpea Vindaloo– Vegan and Gluten free. Don’t be discouraged when you look at the paste ingredients- just improvise. I don’t have cardamom pods, whole cloves, or cumin seeds, so I’ll use the ground versions. I don’t have mustard seeds, so I’ll leave it out.  Fenugreek? Skip. These swaps also allow for another day of not having to grocery shop.

Tuesday: Crab Risotto– I plan to dumb this down immensely. I have never made risotto that I thought was worth the time and effort. So, I will probably use whatever rice is in the cabinet, toast it with oil and the spices called for, then add the wine and stock (1/2 the amount called for)- not crab stock, because I don’t have any. Who am I? Ina Garten? This recipe will be good with shrimp if you don’t want to deal with crab. Although, you can find lots of good quality, canned claw meat at any grocery and Costco.

Wednesday: Tortilla Soup with Jalapeño Cashew Queso– Gluten free and vegan, but feel free to use cheese and add shredded chicken. To save time, skip making your own tortilla strips, and just use some chips.

Thursday: Salad Night. So many options here. Empty the fridge, lay it all out on the counter, and have at it.

Friday: Garlic Shrimp Spaghetti Squash– This is an easy recipe, perfect for people who don’t want to cook on a Friday…AKA the Earth’s population. Serve with leftover salad or another vegetable. This recipe is very low-cal, so fill up! ***Buy your spaghetti squash from places that sell by the squash, and not by the pound. I know for sure that Trader Joe’s sells their’s this way. ***

Saturday: Grilled Lemon Chicken Flatbread Wraps with Spicy Garlic Sauce– Don’t have a grill? Cube the chicken and bake it at 425 for 10-15 min (depending on the cube size). It won’t have the same char-y grilled look, but will still be delicious.You can even coat the chicken in the spices and toss it in the crock pot. Or, for a vegetarian option substitute the chicken for tempeh or Gardein. Careful! Gardein contains wheat, and some brands of tempeh do too. If you’re steering clear of bread, serve this with quinoa or another grain/seed that you like.

Sunday: Crock Pot African Peanut Stew– Gluten and dairy free….can be Paleo if you eat something entirely different. I’ll admit, I haven’t tried this recipe before, but it sounds really good to me. So, I’m forcing it on you! Just be sure that you use peanut butter without added sugar, or this will taste way too sweet. For a grain free side, try plantains instead of rice.



I hope you enjoyed a relaxing, long weekend. Mr. and I were lucky enough to get away for a bit, see some new sites and states, and had a really lovely time. I love traveling, but do you know who hates it? My digestive system. It’s such a jerk. I really try to stay on track with some of the tricks I use to keep things…moving (sorry). But, let’s be real: It’s hard to keep up with water intake, your sleep suffers, you don’t know 100% of the ingredients you’re consuming, the workout clothes just take up room in the suitcase, and there’s no amount of probiotics that can help you. I am such a healthy eater at home, but unleash me into the world and it’s OVER. The past 5 days were filled with french fries, dairy, and white sugar. And I feel it. So, this week imma reel myself in a bit. These recipes are vegetarian (except for one, but I plan to skip the meat….but, as always feel free to add meat to any and everything!), full of flavor, and they take advantage of fall ingredients.

Tuesday: Baked Pumpkin Falafel Bowls with Maple Tahini Dressing– Be sure to use gluten free breadcrumbs/cracker crumbs/pretzel crumbs/rice or corn Chex/plain Cherrios if you need to keep this recipe g-free.

Wednesday: Vegan Indian Dahl (lentils)– Pretty easy recipe. Serve this with quinoa, rice, cauliflower rice, &/or Sweet Potato Flatbread (save time and use organic canned sweet potato aaaannnnnd if you’re feeling ambitious, make a double batch and use the leftovers on Sunday.)

Thursday: Spicy Pumpkin and Butternut Squash Ramen– I like to use Miracle Noodles in place of ramen. Try them if you haven’t already. Just be sure to rinse the hell out of them when you open the package, because it kinda stinks. I’m sure you’re a customer for life now. I also reduce the amount of liquid when I make soups like this, so they aren’t as soupy.

Friday: Crunchy Cashew Thai Quinoa Salad with Ginger Peanut Dressing– This is a good one! If you don’t like cashews, try almonds. To save time, use store-bought coleslaw mix instead of shredding the cabbage yourself.

***While you have your cashews out, soak 3/4C overnight for tomorrow’s dinner.***

Saturday: Vegan Pumpkin Alfredo Linguine– I’m lazy, so I’ll take all of the sauce ingredients, blend them, and then add it all to the cooked and drained pasta and stir to heat. The pumpkin can be replaced with butternut squash puree or cauliflower.

Sunday: Chipotle Butternut Squash Chili– My crockpot doubles as a fry pan…it’s a Ninja, and I love that you don’t have to dirty another pan when you use it. Soooooo, if you have the time slow cook it. If not- don’t!

Bonus Brekkie recipe! Breakfast Pumpkin Custard. This recipe is Whole 30, gluten free, grain free, sugar free, and paleo. I love finding recipes where I have every ingredient. Try it…I just pulled a batch out of the oven, and it has the most delicious smell! Now, this won’t be enough for me to call a meal- unless I’d eat half the pan, so I think I’ll have this with some oatmeal. Because apparently I’m 95 and eat custard, oatmeal, and other soft foods.

Monday: Grilled Zucchini and Corn Tostadas with Spicy Hummus– Gluten free and vegan. Any vegetables you have on hand will work for this. And you can skip the grill, and roast the vegetables in the oven. To save time, you can use store-bought hummus and add cayenne.

Tuesday: Slow Cooker White Chicken Chili– Gluten and dairy free. I am never a fan of dark meat, and always use chicken breasts. But, use what you like.  This will make a lot, and will freeze well.

Wednesday: 5 Ingredient Egg-Free Salmon Patties–  Paleo and AIP friendly. Not the most appetizing name, but these are fast and easy. You could use tuna instead of salmon. I would also add spices to the mix…the recipe doesn’t call for any. This recipe is easily multiplied. Serve with salad, roasted vegetables, or spaghetti squash “pasta.”

Thursday: Vegan Quinoa Power Bowls with Roasted Veggies and Avocado Sauce– I think that about explains it!

Friday: Paleo Butternut Sausage bake with Kale– Paleo and Whole 30. Feel free to substitute ground beef or shredded chicken for the sausage…I’m sure you could leave out the meat altogether.

Saturday: Honey, Lemon, and Rosemary Chicken with Potatoes– Gluten free, grain free, dairy free. It doesn’t get easier than a one pan dinner! Again, use whatever chicken you and your family like.

Sunday: Homemades!!!

***Bonus Monday recipe: Vegan Beef Bourguignon–  I’ll be enjoying this day off! The rest of this week’s menu will be posted on Tuesday.