I developed a love for Vietnamese food during our time living in Australia. It was so good there, and something that is hard to find living in the Midwest! When we moved home, I wanted to find a way to make some of my favorites at home! These Vietnamese Noodle Bowls are so delicious. I love making them because not only do they taste amazing, but it brings back wonderful memories of our time in Australia.

To make these Vietnamese Noodle Bowls, start by preparing the marinade for the meat and cutting the pork tenderloin into 1/4 inch slices. You will skewer them to grill them, so be sure you have enough meat to skewer when you cut the slices, while still keeping them quite thin so that they cook quickly. To make the marinade, combine the sugar, pepper, garlic, shallot, lemongrass, and ginger in a food processor (or, I use the Magic Bullet for this). Pulse it a few times, then add in the coconut aminos (or soy sauce), fish sauce, and olive oil. If you are doing Whole 30, feel free to leave out the sugar or throw a date in for a little sweetness. Place the meat in the marinade and refrigerate for at least 1 hour (or freeze for later).

To prep the veggies, grate the carrot and mix in the sugar. After 15 minutes, add the lemon juice, vinegar, garlic, chile, and fish sauce. Cover and refrigerate until ready to serve. Slice some cucumber and chop some cilantro, mint, and peanuts.

When you are ready to prepare the bowls, preheat your grill to high heat. While the grill is preheating, prepare the rice noodles according to package directions. Remove the meat from the marinade and thread onto skewers. Grill 2-3 minutes on each side, until beginning to char.

To serve, place the noodles in the bottom of a bowl. Top with meat, carrot, cucumber, bean sprouts (not pictured), cilantro, mint, and peanuts. I like to drizzle Hoisin sauce and sweet chili sauce on top. Then there’s just one thing left to do – enjoy!

Vietnamese Noodle Bowls

• Author: Sarah

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Ingredients

For the Pork:

1 pound pork tenderloin, sliced into 1/4 inch thick slices

2 Tbsp sugar

1 tsp black pepper

2 garlic cloves

1 shallot, quartered

1 4-inch piece fresh lemongrass, halved

1 1-inch piece peeled ginger, halved

1 Tbsp coconut aminos

1 Tbsp fish sauce

1 Tbsp olive oil

For the Carrots

1/3 cup grated carrots 

2 Tbsp sugar

1/4 cup lemon juice

1/4 cup rice vinegar

1 tsp minced garlic

1 Thai Chile, thinly sliced

1 Tbsp fish sauce

For Serving

Rice noodles, prepared according to package directions

3 Tbsp chopped cilantro

3 Tbsp chopped mint

1 cup sliced cucumber

1 cup fresh bean sprouts

1/3 cup chopped peanuts

Hoisin or Sweet Chili Sauce

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Instructions

In a food processor, combine the sugar, pepper, garlic, shallot, lemongrass, and ginger.  Pulse a few times to chop everything and mix together.  Then add the coconut aminos, fish sauce, and olive oil.  Process until well combined.  Place the pork tenderloin pieces in a Ziploc bag and pour the marinade over the top.  Seal the bag and toss it in your hands to cover all of the meat with the marinade.  Refrigerate for at least 1 hour or freeze to use later.

To prepare the veggies, grate the carrot.  Place in a bowl and cover with 2 Tbsp sugar.  Let stand for 10-15 minutes, then add the lemon juice, rice vinegar, garlic, Chile, and fish sauce.  Stir to combine, cover, and refrigerate until ready to use.  Slice the cucumber, chop the mint, cilantro, and peanuts and refrigerate until ready to use.

When ready to serve, preheat the grill to high heat.  Prepare the rice noodles according to package directions while the grill is preheating.  Remove the meat from the marinade and skewer.  Grill over high heat for 2-3 minutes on each side, until starting to char.  

To serve, place cooked rice noodles in a bowl.  Top with meat, carrot, cucumber, bean sprouts, cilantro, mint, and peanuts.  If desired, drizzle on hoisin or sweet chili sauce.

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It’s no secret that I love simple traditions. They give our family something unique and fun to look forward to, and a simple chance to make memories. Every Friday night in our house is pizza night. It’s been our tradition for a few years now and the boys look forward to it every week! We never miss a pizza night. Pizza Stuffed Potato Skins are perfect for those times when I’m trying to really put focus on my nutrition, but I still want that pizza taste. Pizza Stuffed Potato Skins are Whole 30 compliant and totally satisfying, so I don’t feel like I’m missing out on the party.

The key to having Pizza Stuffed Potato Skins come together quickly is prepping ahead. I cook the mushrooms and Italian sausage (mine is Whole 30 compliant) ahead and just reheat. Store bought, Whole 30 compliant marinara sauce (my favorite is Kirkland’s brand from Costco) is a great shortcut for this recipe. I love to serve these with my favorite homemade Dump Ranch!

Note that I use Applegate’s pepperoni for this recipe. While turbinado sugar is listed in the ingredients, it’s a small enough amount that the label reads “0 grams added sugar.” I am okay with this while on a Whole 30, but if you are not, then leave it out!

What family traditions do you look forward to?

Pizza Stuffed Potato Skins

• Author: Sarah
• Yield: 2 servings 1x

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Ingredients

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2 russet potatoes

4 Tbsp marinara sauce, warmed

1/2 lb Italian Sausage, cooked and drained

12 slices pepperoni, sliced

4 oz sliced mushrooms, sautéed

4 oz can sliced black olives, drained

Penzey’s Pizza Seasoning

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Instructions

To prepare the potatoes, preheat the oven to 400°.  Wash the potatoes and poke holes in them.  Brush the outside with olive oil and bake for 30-40 minutes, until tender.  Let cool for a few minutes, then cut the potatoes in half lengthwise.  Use a spoon to gently scoop out the middle, leaving a small edge of potato in the skin.  Brush the inside and outside with olive oil and return to the oven, baking 5 minutes on each side.

While the potatoes are cooking, cook the Italian sausage and mushrooms.  Slice the pepperoni.  Warm the marinara in the microwave.  Drain the black olives.

When the potato skins are finished baking, fill them with sauce, Italian sausage, mushrooms, pepperoni, and black olives.  Top with a sprinkle of pizza seasoning.  I like to serve these with a Whole 30 compliant ranch for dipping.

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Notes

Save the insides of the potato for mashed potatoes with another meal!

I like to prep the sausage and mushrooms ahead.  I also cook the potatoes and scoop out the insides ahead.  On the night of serving, simply brush the skins with olive oil and bake for a few minutes on both sides to heat through.

We have a super busy week ahead, so of course that means Cajun Shrimp and Veggie Skillet is on the menu! This is one of my favorite prep ahead meals, because it doesn’t require any cooking ahead of time. Simply chop the veggies, thaw the shrimp (if needed), and you’re good to go for a super quick and easy dinner! On busy weeknights, I’m often tempted to run through a drive through because there are nights I feel like I just don’t have time to cook and clean up. I love this Cajun Shrimp and Veggie skillet because it comes together in one pan, in less time than it would take me to go through a drive through. Not only is it fast, but its packed with healthy veggies and protein, so I feel great about serving it!

To make this Whole 30 compliant, use a compliant sausage and Cajun seasoning. Or, leave the sausage out!

To prep this meal in advance, I chop the veggies on Sunday afternoon, then we eat this on Monday night.

When ready to cook, heat a large skillet over medium high heat. In a small bowl, whisk together the olive oil and Cajun seasoning. Add the sausage and veggies to the pan and cook until just starting to soften, about 5 minutes.

After 5 minutes, add the shrimp and pour the Cajun mixture over the top. Stir to coat the meat and veggies in the seasoning. Cook for about 5 more minutes, stirring every couple minutes to cook the shrimp evenly. When the shrimp are done, you’re ready to serve!

Cajun Shrimp and Veggie Skillet

• Author: Sarah
• Prep Time: 5 minutes
• Cook Time: 10 minutes
• Total Time: 15 minutes
• Yield: 6 servings 1x

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Ingredients

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1 pound large shrimp, peeled and deveined

12 ounces sausage, sliced (I like Aidell’s Organic Cajun Style Andouille Sausage)

2 medium sized zucchini, chopped into chunks

2 medium sized yellow squash, chopped into chunks

½ bunch asparagus, cut into thirds

2 red bell pepper chopped into chunks

3 Tablespoons olive oil

3 Tablespoons Cajun Seasoning

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Instructions

In a small bowl, whisk together the olive oil and Cajun seasoning.  Heat a large skillet over medium high heat.  Add the sausage and veggies to the pan and cook just starting to soften, about 5 minutes.  Add the shrimp and Cajun mixture to the pan and toss with the rest of the ingredients to coat everything in the Cajun seasoning.  Cook for about 5 more minutes, stirring to cook the shrimp evenly.  

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I love the bright, fresh flavors of a chimichurri sauce. Grilled Chimichurri Shrimp with Quinoa Pilaf is the perfect weeknight recipe if you do a few steps ahead on the weekend. It sounds fancy though, doesn’t it?! The fresh herbs and garlic pack a nutritional punch. Quinoa is high in fiber and protein and is a complete protein, meaning it contains all nine essential amino acids that our bodies can’t make on their own. Add in the shrimp, which is also a healthy protein source and this meal is a winner in the nutrition department! Good thing it tastes just as good as it is for you!

To make this Grilled Chimichurri Shrimp with Quinoa Pilaf an easy weeknight dinner, the key is prepping ahead. First, start with making the Chimichurri sauce. You’ll only need about 3/4 cup of the chimichurri for this recipe, so you can freeze the rest! It will stay good in the freezer for about a month. Next, throw the shrimp and 3/4 cup chimichurri into a Ziploc bag and into the fridge to marinate. Yay! You’re halfway done prepping! The final step is to cook the quinoa. You are only going to halfway prepare the quinoa recipe, as the final ingredients are best added at the end. To do this, boil the water. Add the quinoa and cover. Simmer for 10 minutes, then add the kale and cover. Simmer for 5 more minutes, turn off the heat, and let sit for 5 more minutes. Let cool and then transfer to a glass container and refrigerate. In a small container, combine the lemon juice, lemon zest, olive oil, and pine nuts and place in the fridge. Slice the green onion and store in a ziploc bag in the fridge.

When ready to prepare the meal, thread the shrimp onto skewers (or, if using a grill pan, you can skip this step since there aren’t any grates for the shrimp to fall through). Heat a grill to medium high heat and grill for 2 minutes per side, until the shrimp is cooked. To finish the quinoa, place the cooked kale and quinoa mixture in a skillet over medium heat. Stir constantly until warmed through. Add in the lemon juice mixture and stir. Add in the sliced green onion and stir. Serve the shrimp skewers on a bed of the quinoa pilaf. Yum! There you have it – Grilled Chimichurri Shrimp with Quinoa Pilaf!

Note that this can all be prepared the night of serving, that’s totally fine! Let the shrimp marinate for an hour or so in the fridge (the chimichurri can easily still be prepped ahead – it will stay good in the fridge for a few days). To make the quinoa, as soon as the quinoa/kale mixture is done cooking, just add in the remaining ingredients! It’s still really a pretty quick dinner, it just goes a little faster when it is all pre-prepped.

Grilled Chimichurri Shrimp with Quinoa Pilaf

• Author: Sarah

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Ingredients

For the Chimichurri Shrimp

1 1/2 cups packed fresh parsley

1/2 cup packed fresh cilantro

1 tsp dried oregano

1/4 small red onion

3 cloves garlic

3 Tbsp red wine vinegar

2 Tbsp fresh lemon juice

1 tsp salt

3/4 cup olive oil

1 lb raw peeled and deveined shrimp

For the Quinoa Pilaf

2 cups water

1 cup quinoa

1 small bunch kale, chopped, stems removed

1 lemon, zested and juiced

2 green onions, sliced

1 Tbsp olive oil

3 Tbsp pine nuts

salt and pepper, to taste

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Instructions

For the Chimichurri Shrimp

In a food processor, combine the red wine vinegar, lemon juice, salt, garlic, and onion.  Process until finely minced.  Then add the herbs to the food processor.  Pour in the olive oil while pulsing.  Pulse until the herbs are finely minced, but not pureed.  Place the shrimp in a ziploc bag and pour 3/4 cup chimichurri over the shrimp.  Seal the bag and refrigerate overnight (or at least 1 hour).  When ready to prepare the shrimp, remove from the marinade and skewer.  Heat a grill to medium high heat and cook the shrimp for 2 minutes on each side, until cooked through.

For the Quinoa Pilaf

In a saucepan, bring the water to a boil.  Add the quinoa, cover, and lower the heat to a simmer.  Let the quinoa simmer for 10 minutes, then add the kale on top, cover, and simmer for 5 more minutes.  Turn off the heat and let stand for 5-7 minutes until the quinoa is tender.

Meanwhile, in a small bowl, whisk to combine half of the lemon juice, the zest, olive oil, green onion, and pine nuts.  When the quinoa is tender, pour the lemon juice mixture over the quinoa and fluff to combine.  
Add salt and pepper to taste.

Place the quinoa pilaf on a serving platter.  Top with the shrimp skewers and an additional sprinkle of lemon juice.

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