I'm all about efficiency at dinner time. I typically don't cook a recipe if it takes me longer than 15 minutes to prep and/or cook. This post features a few of my quick, healthy and gluten free dinners.
For my son, these meals are supplemented with a side of frozen organic berries, frozen corn and/or peas and/or edamame, black beans, or cheese cubes. Gotta love those partitioned plates.
My ingredients often come from Costco but most can be found at a local grocery store.
Dinner 1: Rotisserie Chicken + Side of Roasted Veggies
Whenever I hit the grocery, I always pick up a chicken. They are so versatile and it is one less thing I have to cook that evening.
- I usually slice the chicken and serve with a roasted veggie.
Roasted veggie recipe (total prep time 5-10mins, cook time 30-40 mins).
- Literally take any veggie and chop to about the same size unless using pre-cut.
- We often buy pre-cut fresh broccoli or baby carrots but also use sweet potatoes, green beans, eggplant, or zucchini -- or whatever comes from my farmshare.
- Heat oven to 400*
- Put veggies flat on tray and cover with a generous amount of olive oil, garlic salt and pepper.
- Roast for 20 minutes, toss and check, and then another 10-20 minutes to desired doneness. We like ours caramelized.
Dinner 2: Pesto Pasta with optional Ground Turkey
- 1 box of Bonza pasta (found at Whole Foods).
- Brown ground turkey on the stove top with olive oil (cook while water heats)
- Combine meat and pasta when both are done and top with petso.
Dinner 3: Pulled Sun-dried Tomato and Artichoke Chicken Thighs + Side of Roasted Veggies
-Place trimmed boneless, skinless chicken thighs (trimmed of fat) in a crockpot (1.5-3lbs). I usually make extra to have leftovers for the next night.
- Cut a heaping handful of sun-dried tomatoes (I use my cooking scissors and slice into slivers).
- Pour in 2-3 cans/glass jars of marinated artichokes. Use all the liquid from the artichokes (that is the secret in ingredient). I buy in bulk from Costco and use about 1/2 of the jar - chokes and liquid - for each batch.
Cook on low for 6 hours or high for 4 (adjust to longer if chicken is frozen).
- Serve over toasted GF bread.
- I add Franks Hot Sauce and Feta for adults
- The kid loves it plain
Dinner 4: Salmon Burgers and Fries/Salad
- We absolutely LOVE the salmon burgers from Costco.
- These are cooked stove-top for about 10 minutes (follow the instructions on the packaging).
- For adults, I make a red wine vinegar sriracha dipping sauce (mix red wine vinegar with a healthy squeeze of sriracha and stir), kids get ketchup.
- Top with avocado.
- I pair them with organic fries roasted in the oven for 10-12 minutes and/or a tossed salad.
Dinner 5: Ground Turkey Sloppy Joes
- Using 12" or 14" pan, brown ground turkey + small sliced onion in olive oil.
- While this cooks, mix in bowl:
1 (8 ounce) can tomato sauce or chopped tomatoes (sauce is better but I use whatever I have)
1/2 cup ketchup
1 tablespoon brown sugar
1 teaspoon of whatever mustard you have in your fridge (I usually have dijon)
1 tablespoon white vinegar
1 tablespoon Worcestershire sauce
Salt and freshly ground black pepper - to taste
Add sauce to ground turkey and mix well. Simmer 5-10 minutes if you have time. If not, it still tastes good.
- I serve with toasted slice of GF bread
What are your 15 minute dinner hacks?
I know it has been forever since my last post but if you follow me on Instagram (@globalnomaddy), you'll know this summer has been crazy. We bought our first home, shacked up at my mom's while we closed, traveled to Fire Island, and I found out I'm expecting baby #2! It has been nuts around here. But now that we are settled(ish) into our new home, I'm safely in the second trimester, and Jack is in full-time school, I have more time to get back to my blog :).
To start the fall posts off, I wanted to share one my favorite childhood dishes (modified to be GF).
Prep time: 20 minutes
Cook time: 30 minutes (stove top)
- 2-4 chicken breasts
- 3-4 cups of almond meal or brown rice flour (or a combo of the two)
- salt and pepper to taste (I usually do 1/2 tsp of each per two chicken breasts)
- 2-3 eggs
- 3-4 TBSP olive oil
- Juice of 4 large lemons
- 2-3 TBSP grass-fed butter (qty to match the amount of sauce you want).
- 2 large garlic cloves, sliced
- 1/2 cup chicken stock (optional)
First step is to prep the chicken. You will need a meat tenderizer mallet for this (I have this one). I place the chicken breasts into a plastic bag and then tenderize until the chicken breasts are about 1/2 to 3/4 inch thick. The thinner they are, the faster they cook and tastier they are.
Cooking the chicken:
- Once the chicken has been pounded, place to the side and prep two bowls.
- The first bowl will have the 2-3 eggs (depending on how many chicken breasts you have), beaten. In the second bowl, add the flour and stir in the desired amount of salt and pepper.
- Before you dredge your chicken, prep your stove top pan by adding 2-3 table spoons of olive oil.
- Dip each chicken breast in the egg until fully covered and then dredge in the batter mixture until fully covered.
- Place each chicken breast in the pan and cook until both sides are nicely browned (usually about 7 minutes, but I always cut each chicken to ensure they are fully cooked).
- When browned on both sides and fully cooked, remove chicken breasts from pan and place somewhere where they will stay warm for ~5 minutes (microwave, oven) while you prep the sauce.
Cooking the sauce:
- Your pan should have a lot of yummy crunchy batter left over. Leave it! The more crumbs and stuff, the better.
- Add 1-2 TBSP of olive oil and sauté the garlic slices until browned.
- Add lemon juice, butter, capers, and stock (optional) and simmer on a low/med heat until the sauce reduces and is a little thicker than super runny.
Plate chicken, cover with sauce and serve hot!
Did you try it? What did you think?
This household fav is super healthy, high in protein and very filling. I make a huge batch because they are just as yummy the next day and day after, so feel free to pair down as necessary.
Serving size: Yuuuuge
Cook time: ~40mins
3 X 14oz cans of wild alaskan salmon (not sockeye - totally different flavor)
1 X medium to large spanish onion
4 X Eggs
1 X cup almond meal
1/2 cup of brown rice flour (option but add in more almond meal)
Salt and pepper to taste (I use about 1/2-1 tsp of each)
Olive oil (for stove top frying)
-Cut onion into as small of pieces as you can. Mine are never uniform, but it doesn't matter.
-Put onion into large mixing bowl.
-Open, drain and debone salmon as best possible. Again, the little bones don't matter.
-Place in bowl on top of onion. Pull the salmon into pieces as you do.
- Add the eggs directly on top
- Add the flour
-Mix all the ingredients together until a smooth(ish) batter is formed. I recommend using a large, strong spoon (I use one of my salad serving spoons).
-In a large, wide pan (I use my 5 qt Calphon), drizzle olive oil until the base is lightly covered.
-Heat pan with oil on low to start.
-Using your hands, form the batter into little patties (about 3") and place into the pan.
-Turn heat to a medium, cover (very important as this dish can get smokey) and let them cook for about 5-7 minutes (or until browned and crispy on the bottom).
- Every so often, you may need to move the pan around to spread the oil or add oil to ensure the patties cook.
-Using tongs, flip the patties, drizzle with oil if needed. Cook until browned.
- Place the cooked patties into a bowl with a paper towel (to soak up extra oil)
- Repeat steps until all the batter has been cooked and you have a nice mound of patties (this easily makes 20 or so)
-mix red wine vinegar (about 4-5 tablespoons) + sriracha suace (to desired spice level) and stir well.
If you accidentally make it too spicy, add some olive oil to temper the heat.
Sunday morning is all about breakfast before family spin class (Jeff and I spin at our local Crunch Gym while Jack plays in the playroom).
Today, I decided to try these Flourless Banana Blender muffins found on Chocolate Covered Katie. I made a few modifications but kept more or less true to the recipe. They are awesome and super healthy - we will be making these again and again and again.
They are vegan and Jack was super jazzed about licking the batter. Soooo yummy!
Original recipe on the website <--here, my modifications are below (basically, doubled the recipe and added chia seeds):
- The original blog said "Drain the beans and rinse extremely well, then pat dry. This is important because it gets rid of any bean taste." I def did not do this with my garbanzo beans and they came out fine.
- Blend all ingredients until smooth in a blender.
- Spoon batter into muffin cups - about 3/4 full.
- Bake for 20 minutes.
According to Chocolate Covered Katie After 20 minutes, "they will look underdone – let sit 20 minutes and they will firm up. (I like to bake for only 16 minutes and then refrigerate overnight, because I like the texture a little underdone even the next day.) As mentioned earlier in the post, these muffins are supposed to be fudgy, not fluffy and flour-y like traditional muffins. Not everyone will be a fan of the texture, but if you like my black bean brownies, then you will probably like these as well! Muffins last for 3-4 days refrigerated or 2-3 weeks frozen."
Going through my pantry, I found a can of pumpkin. Wanting to use it up, I decided ot make the family pumpkin pancakes - GF of course :).
1/2 - 3/4 cup canned pumpkin
1-1 1/2 cup of almond milk (eyeball for consistency of batter - should be smooth and a little creamy)
1 hand full of oats
3 tablespoons brown rice flour (or some other kind of GF flour)
2 tablespoons coconut oil
1 tsp of cinnamon
1 tablespoon of vanilla extract
1-2 tablespoon chia seeds (optional)
3 tablespoons of maple syrup
1/2 tsp baking soda
1 tablespoon baking powder
salt to taste (I did a couple of shakes from my salt shaker)
combine everything in a large mixing bowl and blend with hand mixer until smooth
heat stovetop pan, spray or layer with some kind of cooking oil (I use the trader joes olive oil spray and/or olive oil.
I've just discovered, and perhaps I'm late to the game, that store bought granola is a scam. Here in NYC, a small, 10-12oz bag of organic granola can cost about $6-7. However, if you make it at home, that same price can make you a bag 3-4x that. And it is SO easy. Here is what you need:
3 cups GF (or not) old-fashioned rolled oats. I use Bob's Red Mill, purchased in bulk on Amazon.
1 cup of raw nuts (this time I used pecans but next time will use almonds)
1/4 cup organic Chia seeds
1/4 cup flax seeds
1 cup honey
4 heaping tablespoons of coconut oil
1 tsp sea salt
1 tsp vanilla extract
1 heaping tablespoon of cinnamon
Pre-heat the oven to 300*
Combine all the dry ingredients (oats, nuts, seeds, cinnamon, salt)
Combine oil and honey into a bowl + vanilla and mix
Slowly add the wet ingredients to the dry until all the oats, seeds, and nuts are covered with the wet ingredients.
Take a deep baking pan and spray it with non-stick (I used olive oil spray from TJ)
spread the oat mix as evenly as possible on the tray
Bake in oven for 30 minutes, take out and mix and re-spread the oats.
Return tray to oven for another 15-20 minutes or until golden brown.
When it comes out of the oven, it may seem gooey but it will crisp as it dries.
Scrape from the pan and store air-tight. I put mine in the fridge.
*beware - your kitchen may get a little messy when trying to remove the granola*
I've been making these all week and eating most of the batches :).
I've had some requests for the recipe so here it is:
1 C smooth PB
1 C semi-sweet chocolate chips
1/2 C of sugar (I used white granulated sugar - I also tried it with honey and they did not turn out well)
1 TS vanilla extract
Serving size: About 15 cookies
- Turn oven on to 350*
- Spray baking sheet with non-stick spray
- Mix all the ingredients in a bowl until well blended
- Use a large spoon and scoop the batter on to the baking sheet (about 1 inch in diameter)
- Using a fork, cross hatch the top of the cookies
- Bake for about 10 minutes or until golden brown
- Let cool for about 5 minutes and enjoy!