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15-Minute Paleo Taco Skillet Dinner
This 15-Minute Paleo Taco Skillet Dinner is ready in just about 15 minutes and it’s loaded with quality protein, fibrous leafy greens and if you top it with avocado, you’ll get some bonus healthy fats. A perfect, low-carb, one pan meal to please all!
I have been loving a good one-pan meal these days. Despite the, I am sure, blanket assumptions that when you don’t have kids, you have all the time in the world for meal planning, it can actually be quite hard, even still, in a child-free home. Without the forced structure and routines that comes with having little ones, we can often flail and have to just “make do”.
I am not that great at planning ahead some weeks and I am often not that methodical with our meal planning, so there are always staples that we have around, so there are always those staple-inspired meals. You know the ones – they aren’t all that glamorous and they are more about the function than the fashion.
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Bone Broth Braised Greens {Paleo, Gluten-free, Whole30, AIP}
These Bone Broth Braised Greens are a nourishing addition to any holiday table or just a perfect, comforting side dish, for anytime. Bone broth, onion, garlic, lemon and red pepper flakes add flavor to this side dish that can be made with whatever hearty green is in season. Collard greens, Swiss chard, kale or a mix of your favorites.
I find that at holiday tables (shoot many dinner tables year ’round, for that matter) the veggies are often an afterthought. The thing people throw together and half-ass, because they “have to”. Veggies deserve more love than that. A little respect and honor, ya know? After all, nutrient-rich veggies should be the backbone of any real food diet, or any diet really. We should be shooting for some green stuff at every single meal. Non-negotiable.
I know veggies can get boring and if you’re like me, in the cooler months, salads get less and less enticing, so getting those greens in can be hard. Steaming works, but let’s be real, it can be ‘blah!’ and when you serve ‘blah’ veggies, it’s a fight to get them down and the chances are you aren’t going to do it at every meal.
These slow cooked greens, bring the flavor and nourishing, healing goodness of the bone broth, we get a little heat from the red pepper flakes and the onion, garlic and lemon, round it all out with classic, simplicity.
It’s a pretty fuss-free recipe and at the end of it, you get a bowl of goodness that your beautiful body sooo deserves! Every time I share that I am whipping up this recipe on social media, I get so many messages that you want the recipe. So I finally wrote it up to share with you. Just in time for the holidays.
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Kale Salad with Balsamic Roasted Beets, Horseradish Tahini Dressing and Spicy Maple Pepitas
DOLE® Fresh Vegetables is a sponsor of Tasty Yummies. DOLE® provided me with Organic Salad samples for the purpose of this post, as well as compensation for my time. All content, ideas, and words are my own.
You guys know how I feel about my daily greens and more importantly about the quality of all the foods that we eat in our household. Sourcing organic is of top priority to me so when I received word that DOLE® was expanding their organic product line to include new salad mixes, I was beyond excited to get into the kitchen and start creating with them.
It is an absolute given that at all times I have organic baby spinach and/or kale in the fridge. Whether it’s wilted down in my morning eggs, tossed into a blended smoothie or the base of an epic, seasonal salad I find these to be the most versatile veggies to always have on hand.
If I am being fully honest with you, I have been known to just save a fistful of baby spinach or baby kale into my mouth mid-day if I have been slacking on my greens consumption. Hey – you do what you gotta go sometimes.
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Lemon Garlicky Rainbow Chard with Lentils
Swiss Chard often gets overlooked as just another green and I constantly find people confused as to what it is or how to cook with it. In my opinion, chard needs far more attention than what it gets. Why is kale getting all the love, anyway? This vitamin-packed, leafy vegetable is actually part of the chenopods, a subfamily of flowing plants that beets and spinach also belong to. Like beets and spinach, chard is packed with antioxidants and vitamins and it’s beautiful, colorful rainbow stems are just perfection.
The other great thing about chard is that you can eat all of it. Stems and leaves. It’s another, as I like to call it, “nose-to-tail veggie”! (see also my Charred Carrots with Carrot Top Pesto)
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Red Curry Roasted Pumpkin and Fennel Quinoa Salad
Well, Thanksgiving is officially done and over (insert sad face) and everyone is already onto Christmas (ok, insert happy face). Self included. We decorated the entire house this weekend, inside and out. That said, it is still Autumn, people. Despite the gnarly winter storms that have already clobbered the east coast, we still have another three weeks of fall. I feel like poor fall always gets rushed. We want to hang onto the last bits of summer and then we rush into winter with the holidays. My point is, how quickly we discard all things pumpkin for gingerbread, egg nog, peppermints sticks and the like, the minute Thanksgiving is over.
Many winter squashes and pumpkins are still in season and need our attention. Don’t leave them in your dust in favor of a Peppermint Mocha, quite yet. You can have your holiday yummies too, but just remember that pumpkins and other winter squashes are still in season. Need more convincing not to ditch these orange beauties just yet? Read this amazing History of Pumpkins from my friend Tori Avery for PBS Food.
