my favorite dinner this week was this one-pan orange ginger halibut with mango salsa, brought to you by @Whole Foods Market and their Explore the Tropics event 🌴🥭🍊☀️🛒 make this recipe to bring a little bit of sunshine into your kitchen and get a variety of fruits & veggies in every bite 👏🤤 here’s everything you need: bok choy: 2 bok choy heads 2 tbsp avocado oil salt to taste orange ginger halibut: 1 tbsp fresh minced ginger 2 tsp finely minced garlic juice of 1 dekopon citrus (about 1/3 cup) 1 tbsp honey 1/4 cup coconut aminos, tamari, or soy sauce salt to taste 1 ½ lbs wild caught halibut, cut into 2-4 filets mango salsa: 2 yellow mangoes, peeled, de-pitted, & cubed 1 medium avocado, peeled, de-pitted, & cubed 3/4 cup fresh cilantro leaves, chopped juice of 1 lime salt to taste optional: 1 cup brown or white rice, cooked for serving + additional lime juice Preheat oven to 425 degrees. Cut the bok choy heads into quarters, then heat the avocado oil in a large cast iron or stainless-steel skillet over medium heat. Once the oil is heated add the bok choy four quarters at a time and sear each flat side for 3-4 minutes to crisp. Top with a sprinkle of salt right after removing from heat. Set all of the bok choy aside. While searing the bok choy, mix up the orange ginger sauce by whisking the garlic, ginger, dekopon juice, honey, and coconut aminos together in a small bowl. Salt to taste. Prepare the rice according to package instructions if using. Add the halibut filets, skin side down, to the same pan that the bok choy was cooked in. If needed, add another drizzle of oil to the pan so the filets don’t stick. Add the bok choy back to the pan to surround the halibut. Top everything with the orange ginger sauce, then place in the oven for 10-12 minutes. While it bakes, mix the cubed mango, avocado, cilantro, and lime juice in a bowl to make the mango salsa. Salt to taste. When the halibut is done, serve over the rice and bok choy with a few spoonfuls of the sauce. Top with the mango salsa and enjoy! 💕 #onepanmeal #easyweeknightdinner #30minutemeals #easyhealthyrecipes #glutenfreerecipes #healthydinnerideas #weeknightdinner #explorethetropics

gluten-free creamy tomato basil orzo w/ mini meatballs 🤤 the primary components are: • Ground beef • Shallot & garlic • Orzo • Cherry tomatoes & tomato paste • Chicken or veggie broth • Coconut milk • Fresh basil leaves • Parmesan cheese or nutritional yeast this one is a bonus recipe on my substack, which is currently 25% off!! aka $3.40 per month 🫶❤️ #glutenfreerecipes #dairyfreerecipes #glutenfree #easyhealthyrecipes #easyrecipes #weeknightdinner #easydinnerideas #healthyrecipe

this week’s sunday meal prep! 🤝 this basic formula of a protein-packed breakfast, 1-2 lunch items, & a sweet snack always works really well for starting my week off strong all of the recipes are on my website under meal prep OR you can just go to my “4/7 meal prep” highlight! 🫶 - high-protein spinach & cheddar egg muffins (I accidentally left them in the oven too long, dont be like me) - green veggie lemony orzo salad - gluten-free breaded chicken - chocolate raspberry protein balls who else is meal prepping today?! let me know what you’re making in the comments & if you have any requests let me know that too 💕 #sundaymealprep #mealprep #mealprepping #mealprepideas #mealprepsunday #mealpreplife #groceriesonabudget #groceryshopping #easyhealthymeals #easyhealthyrecipes #healthylunchideas #healthybreakfast #highprotein #glutenfreerecipes

I teamed up with @Whole Foods Market for my weekly grocery shopping trip & I’m taking you with me + sharing my strategies 🛒 Whole Foods Market’s Explore the Tropics event is currently going on, featuring a variety of tropical fruits that make produce selection even more fun 🌴🥭🍊 after taking my pantry & fridge inventory I got everything I needed within my budget 👏 I’ve said it before, and I’ll say it again—you can shop at Whole Foods Market for a great value! It’s all about planning + making budget-friendly choices my grocery list: - 1 shallot - 1 garlic head - ginger root - 2 limes - 3 avocados - 4 dekopon citrus - 2 yellow mangoes - 2 bok choy - 4 broccoli heads - 365 by Whole Foods Market 12oz cherry tomatoes - 1 lb asparagus - 1 zucchini - butter lettuce head - 365 brand baby spinach bag - 365 brand shredded kale bag - fresh basil leaves - fresh cilantro bunch - dozen eggs - 1 + 1/2 lbs wild caught halibut - 365 brand 1 + 1/2 lbs boneless chicken breast - 12oz cottage cheese - 365 brand mild cheddar cheese - 365 brand almond flour tortillas - cassava orzo - 48oz chicken broth - unsweetened almond milk - 2 15oz cans artichokes - 2 lbs frozen cauliflower rice calling this a very successful grocery store trip & I’ll share more of what I make soon! 💕 #WholeFoodsPartner #groceries #groceryshopping #groceriesonabudget #mealprep #mealprepping #mealprepideas #budgetgroceries #mealplanning #glutenfreerecipes #wholefoodsfinds #explorethetropics

welcome to episode 1 of partially prepped! where I’m showing you recipes you can partially prep the night or morning before to make dinner time easier 👏 this baked feta, chicken, & roasted veggie pasta dish is a simple, veggie & protein packed meal ❤️ marinate chicken ahead of time, then just toss everything in a baking dish to bake while you make your pasta at night! p.s. I tested this recipe without the feta and it was still delish with the oil & lemon as a light sauce here’s everything you need: lemon basil chicken: - 1/3 cup olive oil - juice of 2 lemons - 2 tbsp coconut aminos - 4 garlic cloves, minced - 1/4 cup fresh chopped basil - 1 tsp salt - 1/2 tsp pepper - 1 + 1/2 lbs chicken breast baked veggies/pasta: - 1 lb asparagus, chopped - 12oz cherry tomatoes - 8oz feta - 9oz pasta, cooked (I used TJs brown rice rotini) - for topping: chopped basil & lemon zest (there’s a character limit so plz refer to the full blog post for detailed instructions!) In a bowl, add the oil, lemon, coconut aminos, garlic, basil, salt, & pepper. Whisk to combine. Place the chicken in a container. Cover in the marinade (flip to coat), put the lid on, refrigerate for at least 20 mins, or overnight for best results. Preheat oven to 400. Transfer the chicken and the marinade to a deep baking dish. Add the veggies and mix to coat. Clear an opening in the middle of the pan to place the feta block (recipe notes on this in the blog post). Bake for 35-45 mins, until the chicken is at internal temp of 165, feta is soft, and veggies are tender. While it bakes, boil a pot of salted water and cook the pasta. When the chicken is done, remove from the baking dish and cut into 1/2-inch cubes. Mix the feta and veggies until there are no big chunks left. Mash the tomatoes slightly. Add back the chicken and add pasta. Mix to coat. Serve immediately for best results, topping with basil and lemon zest. Store in an airtight container in the fridge for 3-4 days. enjoy!! 💕 #easyhealthyrecipes #onepanmeal #30minutedinners #glutenfreerecipes #easyrecipes #weeknightdinner #bakedfeta #healthypasta #mealprep #mealprepping #mealplanning #healthydinnerideas