lunch Archives -

Buffalo Chicken Roll-Ups [Paleo & Gluten Free]

on July 19, 2017January 27, 2021 By Kelley

Buffalo Chicken Roll-Ups are an easy, quick, and tasty lunch with a buffalo flavor punch! You can whip these up in under 5 minutes flat. Healthy, packed with veggies, and loaded with protein these Buffalo Roll-Ups are truly the ultimate power-packed lunch!

With a toddler running wild around my house lunchtime (for me) has become a distant memory.

Gone are the times I could fix myself a beautiful salad with chopped veggies and a freshly blended dressing.

Gone are the times I could sit and eat pretty much, well, um, anything.

Time doesn’t seem to exist anymore. The days wiz by at lightening speed, running around after my lo or running around trying to squeeze in a few errands like a trip to the grocery store.

I enjoy every second of this high-octane, blurry-eyed existence. I may be exhausted and running on empty, but the memories we are creating will be cherished forever and I do not want to miss a single moment.

I can’t even count the number of people who have told me “this will be over so soon, enjoy it now!”

So I am! And if that means I have to make some changes and comprises along the way I am more than thrilled to.

So back to lunch. During lunch time one can find me in my kitchen with my lo clinging to my leg or rolling cars around on the refrigerator shelves (and possibly (knocking over something liquid if it happens to be in the middle of the fridge race track course). I have a very small window to get something healthy and balanced onto a plate. paper plate that it.

That is why these Buffalo Chicken Roll-ups are my new go-to quick and healthy lunch option. You can even make them with one hand if you have a child on your hip!

If you have turkey or chicken cold cuts, celery, carrots, hot sauce and blue cheese or ranch dressing (optional) you are all set!

I am such a buffalo wing fan, and these roll-ups have all the favor of my favorite game day food! (without the guilt!!! Can you say heck yeah!?)

Looking for some healthy paleo-freindly buffalo sauce and dressing options? Here are a few good ones:

http://primalbitesblog.com/2013/07/26/paleo-buffalo-wings/

Dairy-free “Blue Cheese” Dip

The Best Homemade Paleo Ranch Dressing (Try this!)

Buffalo Chicken Roll-Ups

5-6 slices chicken or turkey deli slices
1 carrot
2 celery stalks
1 tablespoon buffalo sauce (see above for paleo-friendly recipe)
1 tablespoon ranch or blue cheese dressing (see above for palo-friendly recipe options)

Slice the carrot and celery stalks into thin matchstick-sized pieces.
Place a few matchstick celery and carrots onto each deli slice.
Drizzle a touch of buffalo sauce and ranch/blue-cheese on top of the veggies, then roll each on up.

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Chipotle Chicken Burrito Bowl Salad

on October 15, 2016January 27, 2021 By Kelley

This Chipotle Chicken Burrito Bowl Salad is so full of fresh flavor it will be your new go-to healthy and hearty meal! Use left over chicken breast, or rotisserie chicken, and this healthy and hearty meal can be made in under 10 minutes flat!

So over the last few weeks something miraculous has happened….. Cricket decided she is no longer a picky eater and now she eats everything and anything… Really! It’s so strange and I can’t figure out what happened. She just decided she likes food after 11 years. Go figure?!

Now this was the dog that only ate fresh grilled chicken and steak, and would turn her nose up to pretty much anything else. Every time we went through a drive through and Cricket would get a Milkbone from an eager drive-through window worker, she would turn up her nose is disdain, and I would have try to make up some excuse of why my dog is acting like such a snob.

But then, she woke up one day (not so long ago) and everything seemed to change. Maybe it’s all the cooking I do? Maybe she is just getting senile in her old age? But whatever had happened she is now a food hound for sure. In fact, I just fed her a RAW CARROT the other day and she scarfed it down like it was a tender piece of filet mignon. Yes way!

You know, I can relate to her insatiable hunger. You know, I feel that way a lot of the time too! I try to eat healthy, but sometimes I’m left feeling hungry, actually hangry, which is far worse for whoever is around. haha.

That is where this lovely Chipotle Chicken Burrito Salad Bowl comes in! This super tasty and nutritious salad is packed with flavor and fresh zesty ingredients, and the best part of all is it really fills you up! It has chicken and beans (omit if paleo) for protein, and lots and lots of veggies that provide fiber and nutrients. It makes a great lunch and its easy to whip up especially if you have left over chicken in the fridge!

Cricket loves this salad too. I gave her her own, and she scarfed the whole thing down including the lettuce! I guess she isn’t the best food critic anymore since she has become such an indiscrimitory eater, but I promise this Chipotle Chicken Burrito Salad Bowl is awesome!

Chipotle Chicken Burrito Bowl Salad

1 cup mixed mesclun lettuce (or lettuce of choice)
1/4 cup cauliflower rice (comes already riced in a bag at Trader Joes! or sub regular rice if you eat it)
1/4 cherry tomatoes (quartered)
2 tablespoons red onion (chopped)
1/4 cup shredded cheese (pasture-raised preferably, or omit for paleo)
1/4 cup black beans (omit for paleo, drained and rinsed)
1/2 cup rotisserie or grilled chicken (chopped or shredded)
1/2 teaspoon chipotle chili powder
3 tablespoons of sour cream (paleo use cashew cream, see below)

Avocado Crema:

1/2 avocado
3 tablespoons sour cream (or cashew cream)
2 tablespoons lime juice
optional: 1 tablespoons cilantro (chopped for ganish)

In a bowl combine the chopped/shredded chicken, chipotle powder, and 3 tablespoons of sour cream (or cashew cream), mix well.
In another bowl combine the avocado, sour cream (or cashew cream), and lime juice, and blend vigorously by hand with a fork or use a hand blender. (add a pinch of salt)
Layer the salad by placing the lettuce in a salad bowl and top with the other ingredients (rice, tomatoes, red onion, cheese, beans).
Next top with the chipotle chicken mixture.
Next add a bit of extra sour cream (or cashew cream) and avocado crema to top it all off, You can also drizzle a bit of olive oil on top to and sprinkle with cilantro. Enjoy!

5 Super Simple Tuna & Salmon Recipes

on April 12, 2016January 28, 2021 By Kelley

These tasty, healthy, and super simple canned tuna and salmon recipes pack in big time flavor! I had the pleasure of working with my favorite brand, Wild Selections, to bring you all of these 5 easy and delicious recipes using their sustainable sourced tuna and salmon. Packed with protein, these simple dishes make the perfect meal or snack!

Curried Tuna Lettuce Wraps

We are big time tuna and salmon lovers in this house. There is no better easy and healthy lunchtime meal, seriously! Even Cricket gets weekly meals featuring canned salmon, as it’s a super healthy, no-prep required option. You can see Cricket’s Super Salmon & Sardine Chow recipe HERE.

Nicoise Stuffed Avocado Halves

You may know I am big advocate for grass-fed and pasture-raised meats, eggs, and even some dairy. What you may not know is why….. There are two very important reasons. The first reason is that meat and other animal products are much healthier for you when they are raised naturally (on pasture, eating grasses). The second reason is that I am an avid animal lover and believe that animals should be treated with compassion and care. I used to be a vegetarian in fact! When I made the choice to eat meat, I decided it had to come from local sources and that the livestock be allowed to graze, forage, et cetera, in a manner that is natural to its species.

Bacon Cup Tuna Melts

And the same rules and values apply to fish. Wild-caught fish are better for you. They have higher levels of omega-3’s and are leaner, as compared to farm-raised fish. In addition, I feel better about consuming fish that have had a great fish-full life in the wild, and not from some fish farm;)! But, with all these benefits for consuming wild fish, we must be responsible and choose to fish sustainably. Employing sustainable fishing practices will keep fish populations from dwindling and help prevents overfishing. To learn more about sustainable fishing and how it effects you visit WWF.

Chipotle Salmon Sliders

This is the reason why I use Wild Selections Tuna and Salmon. They are truly dedicated to ensuring a fish-full future…..Wild Selections donates 13 cents from every can sold to the World Wildlife Fund marine conservation and fishery improvement projects. By 2018 they will have donated over 1 million dollars! That’s incredible!

Lemon Salmon and Avocado Bites

In addition, Wild Selections is the only full line of Marine Stewardship Council certified sustainable seafood, and the blue MSC eco-label tells you that the fish in your can comes from well managed fisheries and healthy fish stocks. You can even visit the website WildSelections.com to learn where the fish in your can was caught! How cool is that? They provide premium quality, sustainably sourced fish, that is also 100% traceable. It tastes simply delicious, and is of course, all natural and non-GMO Project verified. If you want to learn more, visit the brand website HERE, and the store locator (where to buy it) HERE.

Curried Tuna Salad Lettuce Wraps

1 can Wild Selections Tuna in water (drained)
1/4 cup apple (peeled and diced)
1/2 teaspoon curry powder (or more to taste)
1/2 teaspoon lime juice plus 1/4 teaspoon lime zest
1 1/2 tablespoon of mayo (or mashed avocado)
4 lettuce leaves

In a small bowl mix the tuna, diced apple, lime juice, lime zest, curry powder, and mayo. Mix well.
Spoon an even amount of mixture into each of the lettuce leaves.

Nicoise Stuffed Avocado Halves

1 can Wild Selections Tuna in water (drained)
1 avocado
1/4 cup french green beans (about 8 beans, chopped into 1/4″ pieces)
1/4 cup tomato (diced)
5 olives (diced)
Optional: dash of black pepper and 2 teaspoons capers

Cut the avocado in half. Scoop out half of the avocado in one half, and do the same for the other half.
In a small bowl combine the tuna, avocado that has been removed from the halves, green beans, tomatoes and olives. Mix well.
Scoop half of the mixture into each avocado half.
Optional: sprinkle with black pepper and capers.

Bacon Cup Tuna Melts

6 strips of all-natural bacon
1 can Wild Selections Tuna in Water
1 1/2 tablespoon mayonaise (or mashed avocado works well for paleo)
1/4 cup cheddar cheese (I recommend grass-fed, shredded)
dash of salt and pepper

Preheat the oven to 400 degrees F.
Cut each bacon strip in half, then lay the two bacon halves into each muffin tin compartment, creating a cross. You can trim the ends if they are too long.
Bake the bacon cups for 20-28 minutes, or until crispy. Let them cool, then remove from the muffin tin and place on a paper towel to absorb excess grease.They will have shrunken in size somewhat, creating a shallow cup shape.
Drain any remaining grease from the muffin tin.
In a small bowl combine the mayonnaise, Wild Selections Tuna, and a dash of salt and pepper, and mix well.
Spoon a heaping tablespoon into each cup, top each cup with cheese, then place the cups into the muffin tin.
Place back in the oven on the top rack for 2-3 minutes, or until cheese is melted.
Carefully remove the Bacon Cup Tuna Melts from the muffin tin with a fork and serve.

Chipotle Salmon Sliders

2 cans Wild Selections Salmon (drained)
1 pasture-rasied egg
1/2 cup almond meal (make your own by grinding almonds in a high speed blender until they resemble flour)
1/2 teaspoon chipotle chili powder
8 lettuce leaves
1 tablespoon oil for pan frying (avocado, ghee, etc)
Optional: lime wedges (sliced tomato, and avocado slices)

In a bowl mix the salmon, egg, almond meal, and chipotle powder. Mix well.
Heat the oil in a skillet (medium-high).
Form small salmon patties with the mixture that fit in the palm of your hand. Be sure to compress them so they stay intact.
Pan fry each salmon patty for about 3-4 minutes on each side, or until they are golden in color.
Make the sliders by layering the lettuce leaves (to serve as healthy ‘buns’), salmon patty, avocado, tomato and a lime wedge for garnish. Dust with more chipotle chili powder if you like extra kick.

Lemony Salmon Bites

1 can Wild Selections Salmon (drained)
1 1/2 tablespoons mayonaise (or 2-3 tablespoons mashed avocado)
2 teaspoons lemon zest
1 tablespoon red onion (finely diced)
8-10 small gluten-free or grain-free crackers (or crackers of choice, or use my Yuca Crisp recipe to make your own)
Optional: dash of salt and pepper

In a bowl mix the salmon, mayonnaise (or avocado), salt and pepper. Mix well.
Scoop a tablespoon of mixture onto each cracker.
Sprinkle each salmon-topped cracker with red onion and lemon zest.

I was selected for this opportunity as a member of Clever Girls and the content and opinions expressed here are all my own.

Crazy Good Peanut Noodles {Quick&Easy, Gluten-Free, Grain-Free, Paleo}

on January 13, 2016December 22, 2020 By Kelley 76 Comments

These ridiculously addictive peanut noodles are so good you won’t be able to stop eating them, but don’t worry- they are super healthy! Gluten-free, grain-free, and paleo they make a super quick and nutritious lunch and are ready in under 15 minutes!

I love my noodles. Do you ever have those days when all you want in a big heaping bowl of steaming noodles topped with an amazing sauce? Today was one of those days for me. I usually make my CRAZY GOOD Sticky Garlic Noodles, which are so very good, but today I tried something different and it came out amazingly, deliciously, wonderfully awesome! AND I’m sharing it with you today!

These noodles make the perfect easy and quick lunch, as they only take 15 minutes to make. You can use yellow squash noodles, made with the spiralizer, or you can use zucchini noodles, gluten-free rice noodles, quinoa noodles, or your personal favorite. I used almond butter in place of peanut butter, and they still taste just like authentic peanut noodles. I added a pinch of spice and a dash of sweetness to round out the amazing flavor and then SMOTHERED the noodles with this tasty sauce. You may find yourself eating the sauce with a spoon. It’s ok- I did it too 🙂

Cricket even got the opportunity to taste these- she got to lick the bowl! She waited patiently until I was done eating, which didn’t take long.

If you like these also try my other popular noodle recipes:

STICKY GARLIC Noodles TOASTED SESAME Noodles

LOVE Noodles(or zoodles!)!? GET MY ASIAN NOODLE BOWLS E-COOKBOOK complete with follow-along videos for every recipe!

Yummy yummy noodles! Can’t. Stop. Eating. Noodles…..

Crazy Good Peanut Noodles {Quick&Easy, Gluten-Free, Grain-Free, Paleo}

2 summer squash (zucchini, or 1.5 cups cooked gluten-free noodles)
2 tablespoons chopped green onion (or regular onion)
1 tablespoon grass-fed butter (ghee or oil of choice)
1 teaspoon toasted sesame oil (preferably cold-pressed)
2 tablespoons veggie or chicken broth (or water, if the sauce is too thick, plus additional 1-2 tablespoons if needed .)
3 tablespoons almond butter (or peanut butter, I used almond butter b/c it’s paleo)
1 tablespoon coconut aminos (tamari or soy sauce)
1 teaspoon apple cider vinegar
2 teaspoons maple syrup
1-2 teaspoons Sriracha
Optional: chopped cilantro and chopped almonds or peanuts to sprinkle on top

Spiralize your squash to make your noodles and set aside, should make about 3 cups. Or boil your gluten free noodles according to the box’s direction.
In a saucepan over medium-high heat sauté the onions in the butter or oil until they are soft, golden and fragrant.
Turn the temperature down to medium-low and add the remaining ingredients- water, almond butter, coconut amino/soy sauce, apple cider vinegar, maple syrup and Sriracha and mix for about 2 minutes.
Remove from heat and stir in sesame oil, then add your noodles and stir to coat, top with cilantro and almonds.
Serve and enjoy!