Easy Greek (and plain) yogurt swaps you can use every day in recipes to cut fat and calories with added health benefits!
Cooking and substituting yogurt in recipes expands yogurt beyond the quick breakfast with added health benefits that Greek yogurt brings to every dish.
When I create new recipes it’s always a priority that they are healthy without skimping on flavor. One of my favorite tricks for maintaining this balance of health and flavor is subbing Greek yogurt. I use Greek yogurt in place of much heavier, higher fat or more calorie dense ingredients – like butter, sour cream, oil, or buttermilk. Using yogurt in your baked goods will make them incredibly moist, while adding yogurt to savory dips and soups gives them creaminess with a touch of tang.
These bite-sized, air fryer bacon burgers make a great low-carb appetizer – perfect for the Super Bowl.
Air Fryer Bacon-Burger Bites
Move over, sliders. Get ready for burgers on a stick! This bun-less appetizer will be your new favorite low-carb way to eat a burger. They’re so cute and a definite crowd-pleaser. If you’re hosting a party for the Big Game, you should add these burger bites to your menu. If your obsessed with your air fryer as much as me, you will love this and more air fryer recipes!
The weather outside may be frightful. via GIPHY But these workout tracks? Oh, they are so delightful. via GIPHY Put ’em on and fire up those glutes! One Two Things, Party Pupils, Louis Futon featuring TOBi Super infectious beat. Father of All, Green Day Not the sound you’re used to from Green Day … The Game, Milky Chance We wanna play, too. Complainer, Cold War Kids Don’t sit around and complain about it … In A Spiral, Phantogram In the workout spiral. Uneventful Days, Beck For those times when you’re feeling introspective. My Own Dance, Kesha Lots of language, but…
Chicken and broccoli stir-fry is a quick and healthy Whole30 meal that you can easily whip up on a busy weeknight. If you aren’t cooking simple stir-fries for dinner, you’re working too hard!
One of the many valuable lessons I learned from my mom is that a protein and vegetable packed stir-fry is the easiest and tastiest way to get dinner on the table quickly. It’s the original clean-out-the-fridge meal, and it helps combat food waste, too!
My tips for ensuring tasty stir-fries:
Use an amazing gluten-free sauce a.k.a. my All-Purpose Stir-Fry Sauce to season it! (Click here for other ways to use this amazing sauce!)
Mise en place is key: measure out all the ingredients and cut everything ahead of time so you can quickly cook the stir-fry when the skillet is hot!
When it comes to stir-fries, don’t stress out about following the recipe exactly—use whatever combination of meat and veggies that you have in the fridge. Stir-fries should be close to effortless!
Need more tips on how to make a fabulous stir-fry? Check out this post!
What do you serve with chicken and broccoli stir-fry?
Asian stir-fries are traditionally served with steaming bowls of white rice, but to keep it low carb and paleo, you can eat this dish with cauliflower rice. Sometimes I just serve it with Instant Pot Vegetable Soup because I’m a rule breaker!
Craving other Whole30 stir-fry recipes?
I’ve got you covered! Here are some of my favorite Whole30-friendly stir-fries:
Pour ½ cup of the sauce into a small measuring cup and whisk in 1 teaspoon of arrowroot powder. Set it aside.
In a medium bowl, combine the chicken, 1 tablespoon avocado oil, fish sauce, kosher salt, and remaining ½ teaspoon arrowroot powder. Mix well to combine.
Heat a large skillet over medium high heat. When the pan is hot, add 1 tablespoon avocado oil.
Add the shallots and cook for 1-2 minutes or until slightly softened.
Place the marinated chicken in the pan and fry the meat for 2-3 minutes or until it’s mostly cooked through.
Transfer the chicken to another platter.
Add the broccoli to the empty skillet and pour in ¼ cup of water. Cover the pan and cook the florets until they are bright green and tender-crisp, about 2-3 minutes.
Stir in the minced garlic and reserved cooked chicken.
Whisk the reserved stir-fry sauce one last time and pour it into the pan.
Stir-fry the broccoli and chicken until the sauce simmers and thickens.
Transfer the chicken and broccoli stir-fry onto a serving plate and top with sliced scallions and toasted sesame seeds.
Chicken and broccoli stir-fry is a healthy and quick Whole30 meal that you can easily whip up on a busy weeknight! If you aren’t cooking simple stir-fries for dinner, you’re working too hard!
½ cup All-Purpose Stir-Fry Sauce
1½ teaspoons arrowroot powder (divided)
1½ pounds boneless, skinless chicken thighs or breasts (cut into bite-size pieces)
2 tablespoons avocado oil (divided)
1 teaspoon Red Boat fish sauce
½ teaspoon Diamond Crystal kosher salt
1 large shallot (thinly sliced)
1 pound broccoli (cut into small florets and stems thinly sliced)
Pour ½ cup of the sauce into a small measuring cup and whisk in 1 teaspoon of arrowroot powder. Set it aside.
In a medium bowl, combine the chicken, 1 tablespoon avocado oil, fish sauce, kosher salt, and remaining ½ teaspoon arrowroot powder. Mix well to combine.
Heat a large skillet over medium high heat. When the pan is hot, add 1 tablespoon avocado oil.
Add the shallots and cook for 1-2 minutes or until slightly softened.
Place the marinated chicken in the pan and fry the meat for 2-3 minutes or until it’s mostly cooked through. Transfer the chicken to another platter.
Add the broccoli to the empty skillet and pour in ¼ cup of water. Cover the pan and cook the florets until they are bright green and tender-crisp, about 2-3 minutes.
Stir in the minced garlic and reserved cooked chicken.
Whisk the reserved stir-fry sauce one last time and pour it into the pan. Stir-fry the broccoli and chicken until the sauce simmers and thickens.
Transfer the chicken and broccoli stir-fry onto a serving plate and top with sliced scallions and toasted sesame seeds. Serve with steaming bowls of cauliflower rice!
Pasta with Italian Chicken Sausage, Escarole and Beans is ridiculously good made with lots of garlic, lean Italian chicken sausage, and white cannellini beans.
Pasta with Sausage, Escarole and Beans
Escarole and beans with sausage is a typical dish in Italian cuisine. Here I tossed it all with pasta, and loved the results! It turned out to be a winner with everyone in my home, even my picky kids. You can easily make it gluten-free and swap out the escarole for your favorite greens.
Stress. It’s a part of everyday life — especially if you’re a parent and feel like your attention is being pulled in a hundred directions at once. In order to help with that — quickly — we’ve got a mindful breathing exercise from the book Mindfulness for Mums and Dads that takes only three minutes. Featuring dozens of case studies, as well as simple mindfulness practices that can be carried out anywhere, Mindfulness for Mums and Dads offers practical tools for feeling calmer and more compassionate, and for being fully present for the small moments in life that create true and…
Did you know that not only is it normal to have your fitness personality change over time but also that it should change to adapt to your different life events and situations? True story says fitness expert and author of Your Future Fittest Self, Kathleen Trotter. In our podcast episode with her, she talks about the four most common fitness personalities and how they can help you to be the fittest version of you possible. If you’re hitting a fitness plateau right now or just need some inspiration to up your workout game, this show is for you! A few of…
These tasty Swedish Meatballs are always a hit with my family! They’re lighter than most recipes but still have all the flavor.
Swedish Meatballs
My family loves these Swedish meatballs. They are so tender and flavorful and much lighter than traditional recipes out there. And, let’s not forget the sauce! The creamy sauce really makes the dish.
The following post is sponsored by the ASICS Studio™ app. For our sponsored post policy, click here. If there’s one thing I want to do more of in 2020, it’s to meditate more. But as a mom to three girls now, finding the time and quiet to do so is, well, not exactly the easiest. Not to mention that when I do actually get the chance to sit down and meditate, my mind is generally swirling with the 100 other things I “could” and even believe I “should” be doing. (Yes, I’m working on that.) And I know for all of…
This Whole30 and keto version of Eggs in Purgatory, a fiery Neapolitan classic of baked eggs in a spicy tomato meat sauce, is so fast and easy to cook that you’ll want to eat it for breakfast, lunch and dinner!
I first tried this popular Italian brunch dish at New York City’s Dell’Anima many years ago, and its version featured smoky pancetta in a spicy tomato sauce. As soon as I returned home, I recreated a simple Whole30 version that contained sausage and mushrooms—a combination inspired by my favorite pizza topping. It‘s the next best thing besides Meatza when you can’t eat pizza anymore!
This recipe (a.k.a. Uova in Purgatorio) was first published in our debut cookbook, Nom Nom Paleo: Food For Humans, and it’s become a Nomster favorite. Today, we’re finally sharing it here on the blog so everyone can make this satisfying 30-minute meal!
Can you change the meat & veggies?
Definitely! Although I love pork sausage and mushrooms in the spicy marinara sauce, I sometimes substitute chicken sausage or any ground meat seasoned with my Magic Mushroom Powder. Also, I chop up leftover cooked vegetables to add to the sauce for variety.
What if you don’t like spicy?
If you’re not a fan of spicy food, leave out the red pepper flakes or decrease the amount depending on your heat tolerance. The baked eggs still taste fantastic without the crushed red peppers.
What do you serve with Eggs in Purgatory?
Your favorite vegetable side dish! To keep weeknight meals fast and easy, I like to serve this baked egg dish with a simple big green salad or roasted vegetables.
How do you make eggs in purgatory ahead of time?
Although eggs in purgatory tastes best when you cook them fresh, you can make them ahead of time and reheat them later in the week. If you bake these ahead of time, you can save the leftovers in the refrigerator for up to four days. You can reheat one in a microwave or carefully scoop one out and gently warm it up in a covered skillet.
Alternatively, you can make the spicy tomato meat sauce ahead of time and assemble the eggs in purgatory when you want to bake them. Just make sure you heat up the sauce before you add the raw eggs.
Time to make Eggs in Purgatory!
Serves 4
Ingredients:
1 tablespoon extra virgin olive oil, avocado oil, ghee, or fat of choice
All of my recommended kitchen tools are listed here.
Method:
Preheat the oven to 400°F with the rack in the upper-middle position. Heat a large skillet over medium heat and swirl in the extra virgin olive oil or fat of choice when the pan is hot.
This Whole30 and keto version of Eggs in Purgatory, a fiery Neapolitan classic of baked eggs in a spicy tomato meat sauce, is so good you’ll want to eat it for breakfast, lunch and dinner!
1 tablespoon extra virgin olive oil (avocado oil, ghee, or fat of choice)
Preheat the oven to 400°F with the rack in the upper-middle position. Heat a large skillet over medium heat and swirl in the extra virgin olive oil or fat of choice when the pan is hot.
Add the onions and saute until translucent, about 5 minutes.
Toss in the mushrooms and add ½ teaspoon Magic Mushroom Powder or Diamond Crystal kosher salt. Cook for 5 minutes, stirring frequently, until the moisture released by the mushrooms evaporates.
Add the sausage to the pan, breaking it up with a spatula. Cook the sausage until it’s no longer pink.
Pour the marinara sauce into the pan and stir in the red pepper flakes. Continue cooking the meaty sauce until it starts bubbling.
Divide the spicy meat sauce into four 8-ounce ovenproof ramekins or mini cocottes. Put the containers on a rimmed baking sheet.
Use a spoon to make a small well in the center of the sauce and pour a cracked egg into each one. Sprinkle Magic Mushroom Powder (or salt and black pepper) on top of the eggs.
Place the ramekins on the rimmed baking sheet into the hot oven. Bake until the egg whites are cooked through and the yolks are your desired consistency, about 10 to 15 minutes.
Top with minced Italian parsley if desired, and serve with a big green salad!
