I rarely make full on recipes because, well, I just don’t have time for that. I use whatever is in my fridge and I create a meal that takes under 30 minutes. Whether it’s breakfast, lunch or dinner, my meal has to be made quickly or I’ll just end up snacking. I recently shared a post with 16 meals I have made at home for me and my husband that takes under 30 minutes and you guys seemed to love that post so I wanted to continue sharing posts like this one every couple months. Hopefully these posts give you ideas of how to make a meal in a pinch instead of reaching for crappy food in the pantry!
Just a recap (I shared this in my previous post) – with a little planning, a little creativity, and with the help of some special ingredients, there’s really NO EXCUSE to not eat a healthy meal. It’s really freaking easy, I promise you that. You’ll see many repeats in my diet because I stick with foods that make me feel my best and that cook up quickly. Plus, I use whatever ingredients I have on hand in my freezer. So let’s get to it. Here’s a little breakdown of what I always have at home and/or purchase week to week:
- ButcherBox – Every month I get my monthly supply of grass-fed, grass-finished, antibiotic and hormone-free, pasture-raised beef, chicken and pork. This way I always have meat on hand that I can pull out of the freezer the day beforehand to make for meals the next day. And since it’s delivered to my doorstep, I don’t have to think about it, which is the best part. In every box, I always get burgers and breakfast sausage, then whatever other meat is available that month!
- Thrive Market – I try to get a Thrive Market box delivered to my doorstep every month or so. I love stocking up on coconut wraps, coconut aminos, Siete Foods sea salt grain free tortilla chips, and organic extra virgin olive oil. Be sure to follow me on instagram and my instagram stories/highlights because every time I get an order, I share those finds and goodies on my social media!
- Whole Foods or Natural Grocers or Trader Joe’s –
- Freezer section – I always like to purchase cauliflower rice, sliced bell peppers, asparagus, cauliflower and kale so if I’m in a pinch and have no fresh produce around, I can quickly defrost any of these vegetable and whip up a meal quickly.
- Produce section – I almost always purchase arugula, kale, carrots, cherry tomatoes, ripe plantains, yukon gold potatoes, sweet baby peppers, butter lettuce, honey crisp apples, cilantro, green onions and whatever other vegetable looks good.
- Pre-cut veggies – At Whole Foods (and many other grocery stores nowadays), they have pre-cut vegetables that have made a huge difference when it comes to how long it takes to make a meal. It costs a little more, but to me it’s worth it because it keeps me eating healthy. I’ll always buy pre-cut butternut squash fries, brussels sprouts, kale, beets (I buy the Love Beets brand), zucchini noodles, beet noodles, and carrot fries.
- Butcher section – Since I get all my meat from ButcherBox, I usually only purchase wild-caught fish and seafood at Whole Foods. We try to eat salmon, scallops, sea bass and whatever other fish looks good. And we’ve been eating more fish and seafood recently because my husband is on a strict diet where he can’t have chicken or pork, which is why most of my dinners are beef or fish/seafood. I love getting fish/seafood for the nights that we have limited time since it cooks up so quickly.
Let’s get to it! Remember, these aren’t recipes. Just quick recaps of how I made these meals in no time flat!
This was a super easy breakfast with everything left in the fridge! I heated up a cast iron skillet, added ghee then diced 1/2 Yukon gold potato small and cooked it until it was crispy then added 1/2 orange bell pepper, and ButcherBox breakfast sausage. Once sausage was cooked through, I added arugula, and Primal Palate meat & potato seasoning!
I created this breakfast when I didn’t have much to choose from in the fridge, so I whipped up a little hash! First I added bacon to a pan, once crispy I added carrots, apple, and leftover turkey and cooked in all up. Then I topped it with pan, topped with Primal Palate meat & potato seasoning and put it in butter lettuce cups!
This breakfast was super similar. I cooked up a couple chorizo sausages I picked up at Whole Foods, leftover asparagus from the night before and some sautéed sweet peppers, both that I cooked up in the same pan while the sausages heated through!
For this breakfast, I first made a big salad with arugula, orange bell peppers, cherry tomatoes, cucumber and Primal Kitchen Ranch. Then I cooked up 1/2 sweet plantain in ghee and some ButcherBox breakfast sausage all in the same pan!
This dinner took around 20 minutes. In one pan, I cooked up ButcherBox burgers and later topped with Primal Kitchen mayo and Sir Kensington’s ketchup. Then in another pan, I cooked up some pre-chopped kale and carrots in ghee until soft and tender and topped the kale with some salt, garlic powder and lemon juice!
Whenever I make tacos, I almost always have 1 taco then make a taco salad afterwards. For this taco night, I coming atcha! I cooked a ButcherBox steak in a cast iron skillet with just salt and garlic powder. Then while it rested, I added red & yellow bell peppers and cooked until tender. Then to make the taco, I used a Siete Foods cassava tortilla, added some chipotle Bitchin’ Sauce, cilantro, white onion, green onions and goat cheese! And I added a little Frank’s hot sauce on top!
This was a post workout lunch I made that was super quick and easy. I always keep leftovers because I almost always can come up with some sort of meal with the leftovers. This was leftover taco meat from dinner last night, then I quickly sautéed frozen and thawed kale with salt, garlic powder and lemon juice. And I served it with Terra plantain chips that are cooked in coconut oil and a little scoop full of cilantro chili Bitchin’ Sauce! So good and it was all whipped up in under 10 minutes!
To make this dinner in under 30 minutes, I tossed peeled and diced parsnips in melted ghee with a little salt and roasted them in the oven at 400F for about 25 minutes. While the parsnips roasted, I cooked sea bass in a pan with a little ghee, about 6-7 minutes per side, until the sea bass was flaky. Then I made an arugula salad with apples, walnuts, Kite Hill almond milk truffle & dill cheese, and a quick dressing made from lemon juice, olive oil, fresh dill and chives, honey and s&p!
This was a post workout meal made in about 30 minutes. I first cooked ButcherBox steak in a cast iron skillet with some salt and garlic powder. Then while the steak rested, I cooked a piece of salmon in the same skillet for about 4-5 minutes per side. And in another pan, I cooked kale in ghee, then added a couple diced ripe plantains in the same pan until soft and tender.
This meal included ButcherBox ribeyes cooked in ghee in a cast iron skillet. Then I oven roasted asparagus in melted ghee, salt and garlic powder in 400F for about 8 minutes. And I made a quick beet salad with Love Beets, lemon juice, arugula, dill, mint, and S&P!
For a little post workout meal, I roasted sliced brussels sprouts and zig-zag butternut squash in ghee and salt at 400F for about 25-30 minutes. Then while the veggies roasted, I cooked ButcherBox burgers in a pan then topped with homemade sriracha mayo and pickles on a bed of butter lettuce! a
I made this quick meal just the other night! First I cooked kale in ghee, Primal Palate adobo seasonings and lemon juice. Then I made a quick tomato and cucumber salad with olive oil, lime, cilantro, and S&P. And to finish the meal, I cooked wild caught cod from Whole Foods cooked in a pan until flaky, about 6 minutes per side, then I topped the cod with Primal Palate new bae seasonings!
This was dinner from last night in 28 minutes! First I tossed green beans in ghee and roasted them at 375F for about 15 minutes. While they were in the oven, I heated up a cast iron skillet until super hot, then I added skin-on chicken thighs skin side down in the pan. Once the skin was crispy, I flipped it over and cooked it for another 5 minutes, then placed the chicken thighs on the pan with the green beans and cooked it in the oven for another 5 minutes. While the chicken finished cooking, I made a quick salad of arugula, diced yellow bell peppers, diced honeycrisp apples, walnuts, hemp hearts and I dressed it with my honey thyme vinaigrette.
There ya go! There is 13 meals you can make it under 30 minutes. And you can always look at my previous post for 16 more ideas! Hope this helps you stay healthy with your quick food decisions at home!
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