Taco Boats

Taco Boats   www.eatmovelivelove.com

My family loves us some tacos!  I am pretty sure that we could eat tacos every day and there would be no complaints.

Being on the Whole30, tortillas and corn shells are a no-no.  Avoiding flour and corn isn’t going to stop us from enjoying some delicious tacos!

In this recipe, we make our own taco seasoning for the ground beef (store bought has all sorts of junk in it) and use romaine lettuce as our taco shells.  At my last Costco shopping trip, I found Artesian Romaine lettuce heads that are absolutely perfect for the lettuce shells.  If you can’t find these, Hearts of Romaine or Boston Lettuce would work just fine.


1 – lb of ground beef (organic, grass-fed if available)

Head of Hearts of Romaine or Boston Lettuce

1 tablespoon of Chili Powder

1 teaspoon of garlic powder

1 teaspoon of onion powder

1/4 of teaspoon of crushed red pepper flakes (or more if you like the heat!)

1 teaspoon of paprika

1/2 tablespoon of ground cumin

1/2 teaspoon of sea salt

3/4 cup of water

Toppings of your choice

  • chopped tomatoes
  • chopped red onion
  • chopped jalapeño
  • chopped green onion
  • chopped cilantro
  • lime slices
  • Guacamole
  • Salsa
  • Whole30 compliant hot sauce such as Valentina



In a large skillet, brown the ground beef over medium high heat.  Drain fat from pan if using a fattier ratio of ground beef.  Stir in chili, garlic, and onion powders, red pepper flakes, oregano, paprika, ground cumin, and salt to the meat.  Add 3/4 cup of water to the pan and continue to cook over medium heat while, stirring occasionally for about 3-5 minutes.   Break off lettuce leafs and scoop taco meat into the leafs acting as a boat.  You can double up the lettuce leafs if desired.  Add your favorite taco toppings and enjoy!

Shrimp and Zucchini Noodle Stir Fry

Shrimp and Zucchini Noodle Stir Fry  www.eatmovelivelove.com


Gingery, sweet, and tangy!  If you enjoy these flavours, you are definitely going to enjoy this delicious stir fry.  This vegetable dense dish is quick and easy to whip together making it perfect to create on a weeknight.  You will spend more time chopping up vegetables than cooking.  This dish is Whole30 compliant and will leave your stomach satisfied.  My 11 year old son absolutely loved it!  I used a vegetable spiralizer to create the zucchini noodles.  Below is a link to the one I own.  I highly recommend purchasing one if you don’t own one.  If you don’t own one, you can still create this dish.  Just julienne the zucchini into pasta like strips.

Shrimp and Zucchini Noodle Stir Fry    www.eatmovelivelove.com

Spiralizer –  http://amzn.com/B0007Y9WHQ

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Sweet Potato and Kale Lentil Stew


Sweet Potato and Kale Lentil Stew  www.eatmovelivelove.com

Looking for a hardy, vegan dish to warm you up this winter?  This is the stew for you! 

This stew uses red lentils which are loaded in protein, iron, fiber and anti-oxidants.  The red lentils make the stew incredibly hardy….you won’t be missing meat in this dish!  The sweet potatoes and carrots provide a subtle sweetness that pairs perfectly with the mix of turmeric, cumin, ginger and garlic.  This stew only takes about 30 minutes to whip up which makes it perfect for any weeknight dinner, especially Meatless Monday!  You will be left feeling full and satisfied with out all the calories.  The recipe makes about 8 servings leaving you with the perfect lunch to heat up throughout the work week.  The flavors just improve the next day.  You can also freeze the left overs for a later date! 


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Stuffed Pepper Stew

Stuffed Pepper Stew (Gluten Free)

Fall weather has officially arrived and it has sent my comfort food cravings into high gear!  There is nothing like warming up on a crisp Fall day with a big bowl or soup or stew.  This healthy, gluten-free stew combines all the delicious flavors we love about Stuffed Peppers in one satisfying bowl.

This dish is incredibly easy to make.  In fact, I was able to throw everything together into my crock pot over my lunch.  This makes dinner time a breeze.  It’s so nice to come home and have dinner waiting for you on those extra busy nights.  Especially when you are busy busing your kid all over town to basketball practice or have a 2 hour Birth Preparation Class to attend in the evening (that was the case for us).

This recipe will definitely come in hand this winter after baby arrives.  A goal of mine is to prepare a bunch of freezer meals before the baby comes so that we have healthy, easy meals to throw in the crock pot.  This one definitely makes the list of those I plan on preparing!

Stuffed Pepper Stew (Gluten Free)

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Red Pepper and Sausage Frittata

Red Pepper and Sausage Frittata

Lately, my family has been in a bit of a breakfast rut.   Eggs, Bacon (or Sausage), and Hashbrowns.  The typical breakfast.  As delicious as this typical breakfast is, sometimes you just need a change…..something different from the norm.

That’s where the Frittata comes in!

Not only is this dish easy to make and delicious, but it’s fun to say in an Italian accent!  Go ahead….say it a few more times.  I’m not judging anyone!

The Frittata appears to be the Italian’s version of an Omelet.  This dish is very satisfying yet healthy.  It can even be made Whole30 compliant.  Just omit the dairy!  In this recipe, I used breakfast sausage and red bell peppers.  There are so many different directions you can go with this dish so don’t be afraid to get creative and experiment with the ingredients that you use.   This dish would be delicious with all different types of veggies thrown in.  Bacon of course would make an excellent addition as well!

The best part of the Frittata?  If you have leftovers, they reheat beautifully for breakfast, lunch, or dinner during the workweek.

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Baked Garlic Dijon Salmon

Baked Garlic Dijon Salmon


Today when I checked my gmail account, I had a glorious email from Whole Foods notifying me that they had Coho Salmon on sale today only.  At that moment, I knew exactly what we would be having for dinner.  I sent the hubs out to our local Whole Foods to grab the goods.  I told him to see if they could remove the skin for us to make cooking easier (tip for those of you buying the seafood counter).  Not only did they remove the skin, but they offered to remove all the pin bones.  My husband watched the gentleman behind the counter meticulously remove each of the bones, one by one with a smile on his face.  Let me tell you…this made the whole cooking process a breeze!  High level of customer service is not something you find in every grocery store however, this is where Whole Foods really shines above the rest.  Makes my heart grow even founder for my favorite grocery store!

This delicious salmon is topped and baked with a garlicky dijon sauce that is going to knock your socks off!  This recipe in not only ridiculously easy to make but it is jam packed with flavor and is Whole30 compliant.  My husband raved about it over and over as we were eating this evening.

Pair with steamed veggies or zucchini noodles and get your omega-3’s on with this delicious salmon tonight!


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Coconut Curry with Cauliflower Rice (Paleo, Vegan options)

Coconut Curry with Cauliflower Rice



Weeknights are busy for my family.  Trying to fit in time to cook something quick, easy, and healthy can be a challenge.  This recipe has become a weekly staple in my home since developing it.  Not only is it easy, delicious, and healthy but it is also cheap to make!

This vegetable dense meal is dairy/grain free, Paleo, and has options to make it Whole30 approved!  And if meat is not your thing, I have also included options in the recipe to make it vegan.

If grains are not an issue for you, feel free to serve it over brown rice or aromatic Basmati or Jasmine rice.  You can also enjoy it as a stew if you wish.

This dish serves 4-6 which means I have leftovers for lunch!  It’s even better the next day!

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Mediterranean Pilaf Salad

Mediterranean Pilaf Salad

Summer is (almost) here and I am beginning to crave cool, refreshing flavors in effort to beat the heat.  Here is an effortless salad that is not only nutritious but jam packed with flavor.  This would make the perfect side dish to bring to a pot luck or serve at your next Summer BBQ.

This dish is produce heavy….cucumbers, tomatoes, and super food swiss chard just to name a few!  The fresh herbs (especially the mint) brighten and compliment the other flavors perfectly.  I happened to have gluten free orzo in my pantry to try out so I used that for my pilaf.  You can easily substitute quinoa (which is loaded with protein), couscous, or rice!

Mediterranean Pilaf Salad

Last night I served this with Grilled Chicken Kabobs (recipe coming soon) and it was delicious!  I found myself with a good amount leftover so I now have an easy lunch ready for the rest of the work week!  I plan on adding a little shredded chicken for extra protein to make this a complete meal.  If you don’t want a lot of leftovers, this recipe can easily be cut in half.

Mediterranean Pilaf Salad

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Spicy Chicken Tortilla Soup

Spicy Chicken Tortilla Soup

Yesterday was Cinco de Mayo and I wanted to celebrate at home with a festive dinner.  Most Mexican dishes are not the healthiest!  After a weekend of travel (and not so healthy eating) I decided to make my Chicken Tortilla Soup to get us back on track for the week ahead.  This Mexican inspired soup is loaded with flavor and nutrition.  It is incredibly filling as well so it can easily be served as the main dish.  This recipe is easy on the digestive system – no beans, gluten, dairy, or grains!  Best part is you can whip it up in no time at all!

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Sweet Potato Chili

Sweet Potato Chili

Colder temperatures and snow have invaded the Midwest once again…did I mention is April 14th?


Saturday was absolutely gorgeous.  It felt like summer with temps in the 80’s and I was able to get a significant amount of yard work completed…6 hours worth to be exact!  I even got a little sunburned (which I am not proud of BUT the warm weather was very much welcomed!).  Then Sunday rolled in along with some crazy thunderstorms and colder temps (and sore muscles…ouch!).

I decided to make a pot of chili for dinner last night for two reasons.  One, it would be easy to throw together and could cook while I was getting some things done around the house.  Set it and forget it!  And two, it is the perfect comfort food for a cold, dreary day!

This recipe is legume free to be easier on the digestive system.  I used grass fed, organic beef which is high in omega-3’s.  The sweet potatoes provides a ton of Vitamin A, antioxidants, and have anti-inflammatory properties!  This chili is also Whole30 compliant and paleo.

This chili has all of the classic flavors we love and expect.  The sweet potatoes compliment the smokey, peppery flavors perfectly with it’s subtle sweetness.  This dish will please your entire family.  Best part is that it makes quite a bit so you will have dinner ready to go for a busier night later in the week.  You could also use the leftovers as enchilada filling like I did tonight.  It would make a great nacho topping or taco filler as well.  And of course, you could always freeze it in an air tight container.

This dish could easily be added to a crock pot and cooked on low all day while you were at work or ran errands.

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