Archives for May 2020

I am currently doing a Whole-30-ish. Ha. It’s my own way of forcing myself to focus with intention on my nutrition, but still allowing myself a few things that are not Whole 30 compliant. Anytime I’m focusing on nutrition, I’m constantly in search of easy, healthy recipes. Whole30 Mediterranean Turkey Wraps come together in 5 minutes and are a perfect solution for those raid-the-fridge days. Add any veggies you like!

I’m finding it especially hard to stick to good nutrition these days. Having the kids out of school while still trying to work a full time job is a lot. That’s why it’s essential that I have a set of go-to, low prep meals that I can fall back on. Otherwise, it’s way too easy to reach for the bag of chips. Or the Dot’s Pretzels. OMG. Have you tried Dot’s Pretzels?! Anyway…Whole30 Mediterranean Turkey Wraps are super simple to prepare, easy to pack as a portable lunch, and delicious! No cooking required.

If you are not concerned about keeping this recipe Whole 30 compliant, Feta is a wonderful addition! You can also switch it up by using hummus in place of the mayo. This still keeps it light and healthy, but gives it a little different flavor. Equally delicious!

If you are looking for other Whole 30 meal ideas, check out my roundup of easy Whole 30 recipes here!

Whole 30 Mediterranean Turkey Wraps

• Author: Sarah

Print Recipe

Pin Recipe

---

Ingredients

Butter lettuce leaves

Sliced deli turkey

Roasted red peppers

Diced cucumber

Sliced Kalamata olives

Sliced roasted red pepper

Diced jarred artichoke hearts

Crumbled feta cheese (optional)

Avocado Mayo

Cook Mode Prevent your screen from going dark

---

Instructions

Spread a small amount (about 1 tsp) of avocado mayo on each butter lettuce leaf.  Roll a slice of turkey and place in the middle.  Top with cucumber, olives, artichokes, roasted red pepper, and feta (if using).  Enjoy as a lettuce wrap!

---

Notes

To remain Whole 30 compliant, omit the Feta cheese.  

As another variation, use hummus in place of mayo (this is not Whole 30 compliant, but it is yummy and healthy!)

I have been loving bowls lately! They are simple to make and perfect for keeping in the fridge for easy lunches! Cuban Pork Bowls are so delicious, flavorful, and healthy. The pork is so good, easy in the slow cooker, and super versatile! Add it to salads, wraps, make a Cuban sandwich, soups, over rice with beans and guac, or in a bowl like this!

I like to make a big batch of this meat and then divide it into smaller portions to freeze. For a super quick weeknight meal, I buy frozen fire-roasted sweet potato cubes, pre-made guacamole, a can of cuban black beans from Trader Joe’s, and the frozen Organic Jasmine Rice from Trader Joe’s. Simply heat the meat, potatoes, beans and rice, and you’re done!

You can also easily make this meal Whole 30 compliant by leaving out the rice, or substituting cauliflower rice if that’s your thing.

Cuban Pork Bowls

• Author: Sarah

Print Recipe

Pin Recipe

---

Ingredients

Scale 1x2x3x

For the Pork:

2 Tbsp extra virgin olive oil

1/2 cup orange juice

1/2 cup lime juice

1 1/2 tsp salt

1 tsp cumin

1 tsp dried oregano

1/4 tsp crushed red pepper flakes

1/8 tsp black pepper

7 cloves garlic, peeled and smashed

1 small sweet onion, sliced thin

1 bay leaf

3 pound pork shoulder

For the Bowls:

Roasted Sweet Potato, diced into 2 inch chunks

Rice, cooked

Cuban Style Black Beans, heated

Romain lettuce, chopped

Smashed avocado (or guacamole)

Cook Mode Prevent your screen from going dark

---

Instructions

Place the onion and bay leaf in the bottom of a slow cooker.  Place the pork shoulder on top of the onions.  In a bowl, combine remaining pork ingredients (oil, orange juice, lime juice, spices, and garlic).  Pour over the top of the pork shoulder.  Cover and cook on low for 8-9 hours, until tender.  Transfer the pork to a cutting board to shred, then return the shredded meat to the slow cooker and mix well with the sauce.

For the sweet potato, peel and dice the potato.  Toss with about 1 tsp olive oil and roast at 400 ° for 15-20 minutes, until beginning to brown. Alternatively, you can use frozen fire-roasted sweet potato chunks and heat.

For the beans, warm a can of Cuban style black beans on the stove.  (My favorite is Trader Joe’s brand).

Prepare the rice, according to package directions.  (I like to use the frozen Trader Joe’s Organic Jasmine Rice because I can quickly microwave it).

To prepare the bowls, layer rice in the bottom of a bowl.  Top with sweet potato, lettuce, beans, pork, and guacamole (or smashed avocado).

---