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Posts tagged lunch meal prep
Chicken Lettuce Wraps
 

Chicken lettuce wraps - made with an almond butter sauce that is full of flavor and lower in sodium! Gluten-free, dairy-free, and paleo friendly!

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I tried so hard not to create a copycat PF Chang’s lettuce wrap recipe, but in the end, I have done exactly that. I know, sounds cliche and basic, but I can’t hide the truth.

This recipe has a total of just three easy steps and takes less than 30 minutes to make.

Step 1: Brown the ground chicken

Step 2: Prepare a marinade to drizzle over browned chicken and veggies.

Step 3: Make the most delicious almond butter sauce known to man.

If you are concerned with your sodium intake, I have a great alternative -- I use liquid aminos. If you are not familiar with liquid aminos, it’s a vegetable protein from soybeans.

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If soy is an issue for you then e coconut aminos is a great substitution. Coconut aminos is a soy-free alternative to soy sauce. There are only two ingredients to this condiment: coconut tree sap and salt. It’s popular in the paleo community and significantly lower in sodium than tamari or soy sauce.

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Both options are lower in sodium, just remember that coconut aminos will have a coconut undertone.

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Let’s get to the recipe! Btw, this recipe is very macro friendly so if you need me to provide the macros, please let me know.

If you try this recipe, let us know! Leave a comment, rate it, and don’t forget to tag a photo to #fromtherootsblog on Instagram. We love seeing what you come up with!


Chicken lettuce wraps - made with an almond butter sauce that is full of flavor and lower in sodium! Gluten-free, dairy-free, and paleo friendly!

Ingredients

  • 1 lb ground chicken

  • 1 can 8 oz water chestnuts (drained)

  • 8 oz mushrooms (sliced)

  • 1 red bell pepper (diced)

  • 1 white onion (diced)

Marinade

  • ¼ cup liquid aminos (or GF/low sodium tamari or soy sauce)

  • 1 Tbsp rice vinegar

  • 1 Tbsp almond butter

  • Juice of ½ orange

  • 3 cloves garlic (minced)

  • 1 small knob fresh ginger (grated)

  • 1 tsp hot chili oil

Almond butter sauce

  • 1 Tbsp almond butter

  • Juice of ½ orange

  • 1 Tbsp liquid aminos (or GF/low sodium tamari or soy sauce)

  • 1 tsp sriracha

Other

  • Head of butter lettuce (or romaine)

  • ½ cup cashews

  • Spring onions

  • Sesame seeds

Directions

  1. In a large skillet, brown ground chicken on medium high heat for 5-10 minutes.

  2. Set browned chicken to the side and add diced onions to the skillet. Saute onions for 2-3 minutes and then add red peppers, followed by mushrooms and chestnuts until cooked through.

  3. While your vegetables are cooking, prepare the marinade by adding all the ingredients to a small bowl and whisk together until mixture is fully incorporated.

  4. Lower heat to medium and transfer chicken back to the skillet. Pour marinade over the cooked chicken and veggies and cook until marinade has simmered down, coating the chicken and veggie mixture completely.

  5. While the chicken mixture is cooking, wash and clean butter lettuce, and prepare almond butter sauce by adding all ingredients to a small bowl and whisking together until fully incorporated. Depending on how oily the almond butter is, you may need to add water to the mixture until you reach desired sauce consistency.

  6. When you are ready to eat, spoon a small amount of the chicken mixture onto a single butter lettuce and top with the almond butter sauce, sesame seeds, cashews, and spring onions.

 
Creamy Coconut Lime Chicken Thighs
 

Creamy coconut lime chicken thighs - 30 minute, one pan meal that is perfect for meal preps or for a quick dinner! Dairy-free, gluten-free, and paleo-friendly.

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Do you ever get tired of cooking chicken the same way over and over again? As someone who is married to a man that works in the poultry industry BOTH of my hands are up! I would think even someone who develops new recipes every day can fall guilty to this routine.

To get me out of this rut, I often turn to Thai cuisine. One of my favorite thai dishes is Tom Kha Gai soup. If you’ve had this traditional thai soup then you know the flavors of coconut and lime are at the forefront. I’ve taken those components of Tom Kha Gai soup and incorporated it with chicken. So, there you have it -- a delicious Thai-inspired chicken recipe that pairs well with cauliflower rice or sprouted brown basmati rice and broccoli for lunch or dinner!

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You may have noticed that the sauce color isn’t the prettiest but you shouldn’t be discouraged because we are focused on flavor over appearance. I’ve followed recipes similar to this one but they skip the best part which is thoroughly developing flavors in the cast iron. Don’t wipe away those brown bits after browning your chicken! That is the best part, I’m telling you!

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My husband describes this recipe perfectly - it’s reminiscent of a good southern meal but with flavors of something exotic. I think that’s a perfect description because I wanted to create a recipe that is wholesome and hearty but with more depth. You can bring these spicy, floral, and fragrant flavors to your table easily using curry powder, ginger, and cilantro.

If you try this recipe, let us know! Leave a comment, rate it, and don’t forget to tag a photo to #fromtherootsblog on Instagram. We love seeing what you come up with!


INGREDIENTS

  • 1 lb skinless boneless chicken thighs

  • Salt, pepper, yellow curry powder to season

    SAUCE

  • 1 can unsweetened coconut milk

  • 1 red pepper (diced)

  • 4 cloves garlic (minced)

  • ½ tsp salt

  • 1 small knob fresh ginger (minced)

  • 1 lime (juice)

  • 1 Tbsp arrowroot flour + mixed in with 1 Tbsp water

GARNISH

Fresh cilantro, green onions, lime wedges

DIRECTIONS

  1. Heat 1 Tbsp oil in a cast iron skillet over medium high heat.

  2. While your pan is getting hot, generously season chicken thighs on both sides with salt, pepper, and yellow curry powder.

  3. Add the chicken thighs to the skillet and sear for 5-7 minutes. Remove the chicken from the skillet and set aside on a plate. The chicken doesn’t need to be fully cooked at this point - we will be returning it back to the skillet shortly.

  4. Turn the heat down to medium and add more oil to the pan. Add garlic to the pan and saute for 2-3 minutes. Add chopped peppers. Make sure to scrape the brown bits into the garlic and pepper mixture.

  5. Once peppers start to sweat, add coconut milk, salt, fresh ginger, and lime. Bring to a boil then add the arrowroot flour + water mixture. Once your mixture has thickened, place chicken thighs back into the pan.

  6. Cook for 10-15 minutes on medium heat or until your chicken thighs have reached an internal temperature of 165 degrees Fahrenheit.

  7. Garnish with cilantro, green onions, and lime. Serve over brown or cauliflower rice.

NOTES

  1. If meal prepping for 4 servings, cook 4 servings of brown or cauliflower rice and one broccoli head.

  2. Some coconut milk brands can provide different consistencies. I prefer using Thai Kitchen.

  3. Feel free to spice up the recipe with chili oil or fresh chilies!

 
Turkey Taco Spaghetti Squash Boats
 

Turkey taco spaghetti squash boats is a great recipe to make for a guilt-free, low carb taco night. Perfect for meal preps and a hit among kids!

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When I think of spaghetti squash, I think spaghetti = Italian, right? So, that is pretty much all I have done when cooking spaghetti squash. I have made shrimp alfredo, chicken parmesan, and the classic marinara to name a few, but it never occurred to me to use spaghetti squash in a different way. After posting a poll on my IG, it turns out many of you would like to see how spaghetti squash can be used for a Mexican inspired dish!

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Needless to say, after experimenting I was surprised at how spaghetti squash and Mexican flavors paired so well together! My husband was hesitant at first but it was love at first bite for him -- he now asks for these squash boats every week!

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Hey, if I can make this every week then I would be happy as a clam. For a #tacotuesdaynight, it has to be the easiest recipe to bake while preparing the toppings. While your spaghetti squash is cooking, you are preparing the meat mixture that goes inside the boats while prepping all the fun and healthy toppings. As soon as your boats are done baking, add all your favorite toppings and dig in! And the best thing when you’re done eating? You don’t have as many dishes to wash!!

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You can make this recipe kid-friendly by omitting/using less of the spicier seasonings. Other than that, these squash boats would be great to add to your taco night! With that said, you will find that this recipe can be customized to your preference. For example, in my hubby’s boat, I added extra beans and cheese while my boat sticks to the recipe but with 5 maybe 20 dashes of hot sauce (love my spicy food)!

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If you try this recipe, let us know! Leave a comment, rate it, and don’t forget to tag a photo to #fromtherootsblog on Instagram. We love seeing what you come up with!


Turkey taco spaghetti squash boats is a great recipe to make for a guilt-free, low carb taco night. Perfect for meal preps and a hit among kids!

INGREDIENTS

  • 1 lb lean ground turkey

  • 3 cloves garlic

  • 2 cans low-sodium black beans ((drained/rinsed))

  • 1 large spaghetti squash

  • 1 cup fresh salsa or pico de gallo*

  • 1 tsp each garlic powder, ground cumin, and chili powder

  • 1/2 tsp each smoked paprika, cayenne pepper, and salt

  • 1/4 tsp pepper

  • couple dashes of red pepper flakes

Toppings

Lime wedges, fresh salsa, pico de gallo*, romaine lettuce, cheese, avocado, cilantro, jalapenos, peppers, hot sauce

DIRECTIONS

  1. Preheat oven to 375 degrees. Slice squash in half lengthwise and scoop out the seeds.

  2. Drizzle halves with olive oil and season with S&P. Place squash cut side down on baking sheet and roast for 45-50 minutes. When done, use a fork to scrape out the squash flesh.

  3. While your spaghetti squash is cooking, make the meat mixture.

  4. Drizzle oil in a skillet on medium-high heat. Add the minced garlic to the skillet and saute for about 2 minutes or until fragrant. Add the ground turkey and cook until slightly pink, then add all of your seasonings, fresh salsa, and black beans.

  5. Turn the heat off and set meat mixture to the side.

  6. Transfer cooked squash flesh to the meat mixture and combine. At this point, taste mixture to see if you need to add more S&P/seasonings/hot sauce for personal preference.

  7. Transfer squash mixture to your now scraped spaghetti squash bowls and top with optional cheese.

  8. Bump up the oven temperature to 400 degrees and bake for an additional 5-10 minutes until your cheese is nice and bubbly or your naked boat is nice and warm.

  9. Top with your favorite toppings and enjoy!

NOTES

  1. Pro tip: Place the whole squash in the microwave for 5 minutes for an easier slice!

  2. Pico de gallo recipe

  3. If you are using a smaller spaghetti squash, then use just 1 can black beans.