5 Staples That Got Me Through My Whole30

Melissa Hartwig (the mastermind behind the Whole30 lifestyle) states in the Whole30 resources that many things in life are hard, and that of those many things, Whole30 is not hard. Sure, the loss of loved ones, disease, losing a job, etc. are all hard things we may face in life. But I’m here to tell you: Whole30 is hard too. I’m not saying it’s up in the ranks with the most difficult things in life, but it is most certainly challenging.

Though many of my recipes have been inspired by Whole30 and Paleo lifestyles for quite some time, I have only recently completed my first Whole30. It was difficult, and often times annoying, but I did indeed see some amazing changes in my body and have learned some great lessons about myself. In this blog post, I’m sharing some of the simple staples that I had available or prepared at all times. These staples = life for me on my Whole30, and I hope that they make your round of Whole30 that much easier, too. But first, for those of you who are knew to Whole30:

 

What the heck is a Whole30?

Whole30 is not a diet or weight-loss plan. Whole30 is essentially a dietary reset that challenges you to eliminate processed or altered foods and only consume whole foods for thirty days. The program has a ton of rules that I’m not going to include in this post. I will, however, point you in the direction of some resources if you’d like to learn more:

The Whole30 masterminds have quite a few books available for purchase (click the images above to shop on Amazon). These books are a GREAT resource for Whole30 rules, tips, and recipes. The Whole30 website also offers many free resources that are super helpful.

These resources are great! Although, many of the recipes they include here are on the complicated side. They are delicious, but do require several ingredients and often also require a lot of your time. During my Whole30, I found cooking breakfast, lunch, and dinner every day for 30 days to be exhausting and overwhelming. So along the way I started to implement some simple and easy staple recipes/ingredients into my routine.

 

Staple 1: FRITTATAS

Breakfast is one of my favorite meals of the day, but on Whole30, it’s tough to whip up a compliant breakfast when you’re in a hurry. My work-week breakfast staple quickly became frittatas. They are easy to make and one batch will last you several days. Simply store in the fridge until you need it, and the reheat at work (or home) when you’re ready to eat! Here are some of my favorite frittata recipes (pictured above, omit cheese if listed in recipe):

STAPLE 2: COCONUT MILK

Coffee is a Whole30 compliant beverage, but cream and sugar are not compliant add-ins. This is a big problem for some people, but I’m happy to say that I’ve found a life-long replacement for cream (I’ve never been a sugar in my coffee person) in my coffee: coconut milk. Not the boxed kind you find stored next to the almond milk in the refrigerator isle, though. I’m talking about full fat canned coconut milk. It is thick, creamy, slightly sweet and so so delicious in my coffee (frothed along with my collagen peptides of course).

Not only is it delicious, it’s a healthy fat that will help keep you full throughout the morning. Canned coconut milk is not created equally though, as some brands are not compliant due to extra additives. Pictures of some compliant brands are included below, click them to shop:

       

STAPLE 3: CHICKEN SALAD

Cranberry Nut Chicken Salad

Cranberry Nut Chicken Salad

Whole30 recommends eating leftovers from dinner for breakfast or lunch the next day. That advice is great in theory, but not so much in practice (for me at least). My boyfriend and I did Whole30 together, and by the time we each ate our fill of our meal, there was almost never any leftovers to save for later. Our giant dinners always nearly disappeared, as if by magic, no matter how much “extra” we thought we we had made.

My solution to the lack of leftovers issue was chicken salad! Make a big batch at the start of the week, and eat it on the days that you run out of leftovers. My favorite recipe is Cranberry Nut Chicken Salad. It does call for cranberries, though, so make sure you’re using berries that are compliant. If you can’t find compliant cranberries, try substituting grapes or diced apples, or switching to Super Crunch Chicken Salad instead.

STAPLE 4: SMOKED SALMON

Smoked salmon was an absolute live saver during my Whole30. It’s not only decadent, but it requires no cooking! A compliant protein (fish) that doesn’t need to be cooked! Hallelujah. A no-cook, no-prep meal is a real treat on Whole30. Add it to a salad for lunch or dinner, or serve it along side some eggs and an avocado for breakfast. A little squeeze of lemon and a shake of Everything But The Bagel seasoning is all it needs. Smoked salmon is in the same boat as coconut milk, though. You’ll definitely need to read your labels to make sure there isn’t any added sugar. The images below are examples of some compliant brands.

 

STAPLE 5: HARD BOILED EGGS

I had never had a hard boiled egg until doing the Whole30. I always thought they looked and smelled gross, so I never even though to try one. I’m not sure what encouraged me to start cooking them during my round of Whole30, but boy am I glad I did! They are delicious. During Whole30, I’d whip up nearly a dozen at a time, and save them to use in breakfasts and lunches, and as emergency snacks. The pictures above are examples of how I’d incorporate hard boiled eggs into simple and easy meals. A sprinkle of salt, pepper and Everything But The Bagel seasoning or cayenne pepper is my favorite topping. If you’re new to cooking boiled eggs, here’s how I do it: Perfect Almost-Hard Boiled Eggs.

YOU CAN DO IT!

A round of Whole30 is hard. You are forced to live without foods that are deeply engrained in your diet, but it is worth it. You will learn so much about yourself and your body. If there’s anything else I can help you with, please let me know in the comments below!

 

FULLBELLYWHOLEHEART

**I am a Hungry Harvest and Amazon affiliate. This post contains affiliate links, meaning that if you purchase something from one of the links above, I will receive a small percentage, at no additional cost to you. I will only ever recommend products that I use myself and totally approve of. Thank you! ❤

Turkey & Chickpea Freezer Burritos

Turkey & Chickpea Freezer Burritos

Turkey & Chickpea Freezer Burritos

It’s that time of year again… New Year’s resolution time. My resolutions this year really are not changing much from last year. I’m simply aiming to lead a healthier life by staying active and making healthier choices, like eating more greens.

In the last year I’ve found that the most helpful recipes for staying on track are freezer-friendly recipes.  They’re there for you on the days that you just don’t have your sh-t together. Forgot to go to the grocery store? Don’t have time to cook? Overslept? Don’t worry, the freezer is there for you.

Turkey & Chickpea Freezer Burritos

Turkey & Chickpea Freezer Burritos

This recipe is not much different than my Turkey & Black Bean burritos, just swap the black beans out and toss in the chickpeas. The first time I made these I was actually planning to make the black bean recipe, only to realize that I didn’t have any black beans in the pantry. I was a little worried it would be weird with the chickpea substitute, but they turned out to be delicious!

Improvising in the kitchen can be risky. You don’t always know how it will turn out, but I encourage you to go with your gut and get creative! What you create might be extra tasty.

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Turkey & Chickpea Freezer Burritos

 

Turkey & Chickpea Freezer Burritos

A lifesaver of a recipe when you’re in a pinch for a quick and delicious lunch!

  • 1 lb. ground turkey
  • 1 can chickpeas
  • 1/2 onion (diced)
  • 1 large tomato (diced)
  • 1/2 summer squash (yellow or green) (diced)
  • 2 garlic cloves (finely chopped)
  • 1 tbsp cooking fat
  • 8  whole wheat tortillas
  • shredded cheddar cheese
  • 1 tbsp cumin
  • 1-2 tsp cayenne (to taste)
  • Salt & pepper (to taste)
  • Optional: (to taste)
  • 1 tbsp cilantro (chopped)
  • 1 heaping handful fresh spinach (chopped)

Burrito filling:

  1. Warm a cast-iron skillet or regular skillet over medium heat.
  2. Add oil, onions and garlic to the pan. Sauté for 2-3 minutes.
  3. Add the rest of the veggies (tomato, squash, chickpeas, spinach), season with salt and pepper, cook until veggies begin to soften – about 5 min.

  4. Remove veggies from pan and set a side.
  5. In the same skillet, brown the turkey meat over medium or medium-high heat.
  6. Once browned, add the spices and combine, then add the veggies into the mixture. Simmer for 5-10 minutes.
  7. Remove burrito filling from heat, add cilantro and set aside.

Assembly:

  1. Place a single tortilla on your work station, add a sprinkle of cheese, then spoon on the filling. The amount of filling you use depends on the size of the tortilla.

  2. Once cheese and filling are added to the tortilla, roll into a burrito. Eat fresh or store in freezer.

Freezer storage:

  1. Wrap burrito in tin foil, label and store in freezer.

To reheat:

  1. Remove from freezer.

  2. Remove tinfoil.

  3. Wrap in damp paper towel.

  4. Microwave for 3 min.

  5. Remove paper towel and let rest 1-2 min.

Happy munching! : )

**I am a Hungry Harvest and Amazon affiliate. This post contains affiliate links, meaning that if you purchase something from one of the links above, I will receive a small percentage, at no additional cost to you. I will only ever recommend products that I use myself and totally approve of. Thank you! ❤

Sweet Potato & Bacon Breakfast Burritos (Freezer Friendly)

Sweet Potato & Bacon Breakfast Burritos

Sweet Potato & Bacon Breakfast Burritos

I can’t believe I’m actually saying this… but I think I have kicked the habit! I don’t crave cream cheese bagels for breakfast anymore! I never thought the day would come. While I don’t crave those additive, delicious jerks anymore, I unfortunately still eat them when I’m unprepared in the morning – but I don’t enjoy them nearly as much as I once did. I’d call that progress.

Usually I’ll prep a giant frittata or large hash at the start of the week to avoid going bagel town. But sometimes life gets in the way and I don’t have the time to prep, and to bagel town I go. In effort to decrease my trips to bagel town, I’ve started prepping breakfast back ups, similar to my lunch time backup Turkey and Black Bean freezer burritos. They have been a total lifesaver. I’ll prep a bunch at a time and store them in the freezer until I need them, and they only take 3 minutes to reheat! So now instead of eating a bagel after I run out of frittatas, I have a healthy, nutritious breakfast burrito waiting for me in the freezer.

Sure, there are plenty of breakfast options that you can purchase from the freezer isle at the grocery store, but I really love having total control over the ingredients I consume (and don’t consume). This particular recipe is simple and nutritious – wheat tortillas, sweet potatoes, spinach, bacon, and eggs – that’s it! You could also amp it up with a little bit of cheese and maybe some Primal Kitchen’s mayo.

Sweet Potato & Bacon Breakfast Burritos

Sweet Potato & Bacon Breakfast Burritos

Making burritos for the freezer is also a great way to use up produce before they turn. I subscribe to Hungry Harvest, which is a produce service that sources unwanted fruits and veggies before they hit the trashcan. Sometimes I accumulate too much produce in the fridge, and making freezer staples is a big help!

*The link above is a referral, and if you click it and order, you and I will each receive $5 off of our next Hungry Harvest order! Never heard of Hungry Harvest? Check out my post: 5 Reasons I Love Hungry Harvest

Ingredients (6 burritos):

  • 2 medium sweet potatoes
  • 8 eggs
  • 1 cup fresh spinach
  • 6 strips bacon, cooked
  • 6 soft “taco” tortillas (wheat)

Instructions:

  • Preheat oven to 400 degrees.
  • Poke raw, whole sweet potatoes with a fork a few times. Place the potatoes on a pan and bake for roughly 40 minutes, until fork tender. Once soft, remove from the oven to cool. Cut in half, scoop the flesh away from the skin and mash.
  • Cook bacon on stove top or in the oven. Scramble eggs.
  • To assemble, layer ingredients in a tortilla and roll up into a burrito.
  • Wrap the burrito in tinfoil, label, and store in the freezer for up to a month.
  • To reheat: remove tinfoil, wrap in damp paper towel and microwave for 3 minutes. Unwrap and let cool 1 min.

Happy munching! : )

**I am a Hungry Harvest and Amazon affiliate. This post contains affiliate links, meaning that if you purchase something from one of the links above, I will receive a small percentage, at no additional cost to you. I will only ever recommend products that I use myself and totally approve of. Thank you! ❤

Maximize Your Harvest With Your Freezer

Hungry Harvest

Mini Harvest + 1 sweet potato and 1 block of cheese

If you have read other posts on my blog or social media platforms, you’re probably already aware that I’m a bit obsessed with Hungry Harvest*. Chances are that you will be (or are), too.

When chatting with friends about Hungry Harvest, whether they have subscribed to HH or not, people usually say that they love the idea of HH and support their mission. However, that awesome statement usually has a big fat BUT on the end of it. They usually say something along the lines of: I love Hungry Harvest, BUT…

  • “I don’t have enough time to cook all of it up during the week. I feel like I’m still wasting food.”
  • “I’m too busy to cook a creative dinner every night and am tired of roasting veggies.”
  • “I don’t have the patience, time or creativity to meal prep every week.”

Okay, I get it. Not everyone is as pumped about cooking as I am. But lucky for you, there is something in your house that will make your Hungry Harvest life SO much easier… your freezer! There are so many ways you can use the freezer to  your advantage when using Hungry Harvest. Sure, you still have to cook SOMETIMES, but if you take the time every now and then to make some meals, sauces, etc. for your freezer, your future self will thank you.

Not only does the freezer save you time during the week month, it’s a great way to use up those extra HH veggies. You know which veggies I’m talking about, those veggies that you forgot about for a week and a half and are now looking a little sad.

*Use the link above with the code HERO5 to get $5 OFF your first HH order! Don’t know what Hungry Harvest is? Check out my post: 5 Reasons I Love Hungry Harvest #hungryharvesthero

How I maximize my Harvest with the Freezer:

Freezer Burritos: Turkey & Black Bean

Freezer Burritos: Turkey & Black Bean Filling

Turkey & Black Bean Burritos: This is my FAVORITE freezer option. It also happens to be my most popular recipe on the blog. Seriously, these burritos are so yummy. The HH veggies I typically use in this bad boy include: tomatoes, onion, garlic, zucchini/yellow squash, and sometimes spinach! I always have these burritos on hand because they are an absolute lifesaver when I don’t have time to prep a lunch or dinner.

Turkey & Black Bean Burritos have lunch and dinner covered, but don’t worry, there’s a recipe for breakfast burritos too. Sweet Potato & Bacon Breakfast Burritos are a great way to use up HH sweet potatoes and eggs!

Hidden Veggies Tomato Sauce

Hidden Veggies Tomato Sauce

Hidden Veggies Tomato Sauce is another staple in my freezer. It’s great to have on hand to use on pastas, in eggplant parmesan, etc. There are many HH veggies that you can use in this, but I typically use really sad looking veggies for this recipe. Tomatoes, onion, celery, carrot, parsnip, peppers, garlic and herbs are just a few of the options you can use in this. Here are a couple links to recipes on my blog that use this sauce:

 

Chicken and Veggie Enchiladas

Chicken and Veggie Enchiladas

Chicken + Veggie Enchiladas are great when you’re in a pinch for dinner! Simply throw it in the oven for half an hour and you’re good to go. Assembling these guys doesn’t take long, thanks to the help of rotisserie chicken. The HH veggies I like to use in these include: HH onion, spinach/kale, peppers, squash/zucchini, tomatoes.

 

Smoothie Cubes

Collard Greens Smoothie Cubes

Last but not least, Leafy Greens Smoothie Cubes! Do you ever find yourself with super sad kale, spinach or collard greens? Me too! Throw them in a blender with some water, freeze ’em and toss one or two in a smoothie. Don’t forget to add some Vital Proteins Collagen to your smoothies, too. I’m addicted to that stuff – it has my nails growing long and strong!

I challenge YOU!

These are some of my favorite ways to use the freezer to my advantage, but I challenge you to come up with some of your own tricks too! Half the fun of Hungry Harvest is figuring out what to do with it anyway. : ) If you’d like to share some ideas, comment below!

 

 

**I am a Hungry Harvest and Amazon affiliate. This post contains affiliate links, meaning that if you purchase something from one of the links above, I will receive a small percentage, at no additional cost to you. I will only ever recommend products that I use myself and totally approve of. Thank you! <3

Turkey & Black Bean Burrito (Freezer Friendly)

Freezer Burritos: Turkey &amp; Black Bean

Freezer Burritos: Turkey & Black Bean

Meal prepping items for your freezer is a total life saver when you’re in a pinch – they’re just sitting there waiting for you until you need them, and you can totally control what ingredients go into them. Freezer burritos are my lunch time life saver during the work week. They are super tasty and easy to heat up. There’s actually one sitting in the freezer at work as I type, waiting for me when I get back from vacation.

Making healthy freezer options also helps me use up veggies before they go bad. Sometimes I’m unable to use up all of the veggies that come in my Hungry Harvest* deliveries before they go bad, so it’s great to use them in freezer items for later.

*The link above is a referral, and if you click it and order, you and I will each receive $5 off of our next Hungry Harvest order! Don’t know what Hungry Harvest is? Check out my post: 5 Reasons I Love Hungry Harvest

In addition to this recipe, I almost always have some breakfast burritos and Chicken + Veggie Enchiladas in the freezer as well (gotta have back up breakfast and dinner, too!). However I must say that this recipe for Turkey & Black Bean Burritos is my all time favorite freezer option. I never get tired of it. I choose to stuff it with veggies, reduce the amount of cheese, and leave out the rice, making this a healthier burrito option.

Freezer Burritos: Turkey &amp; Black Bean

Freezer Burritos: Turkey & Black Bean Filling

Ingredients:

  • 1 lb. ground turkey
  • 1 can black beans (low sodium)
  • 1/2 onion, diced
  • 1 large tomato (or several cherry tomatoes), diced
  • 1/2 summer squash (yellow or green), diced
  • 2 garlic cloves, finely chopped
  • 1 TBSP cooking fat (olive or avocado oil)
  • 8 whole wheat tortillas
  • Shredded cheddar cheese
  • Spices:
    • 1 TBSP cumin
    • 1-2 TSP cayenne (taste test to preference)
    • Salt & pepper
  • Optional:
    • 1 TBSP cilantro, chopped
    • Fresh spinach, chopped

Instructions:

  • Burrito filling:
    • Warm a cast-iron skillet or regular skillet over medium heat – I prefer cast iron.
    • Add oil, onions and garlic to the pan. Sauté for 2-3 minutes.
    • Add the rest of the veggies (tomato, squash, beans, optional: spinach), season with salt and pepper, cook until veggies begin to soften – about 5 min.
    • Remove veggies from pan and set a side.
    • In the same skillet, brown the turkey meat over medium or medium-high heat.
    • Once browned, add the spices and combine, then add the veggies into the mixture. Simmer for 5-10 minutes.
    • Remove burrito filling from heat, add cilantro and set aside.
  • Assembly:
    • This is pretty straightforward, but here we go: simply place a single tortilla on your work station, add a sprinkle of cheese, then spoon on the filling. The amount you use really just depends on the size of the tortilla.
    • Once cheese and filling are added to the tortilla, roll into a burrito. Eat fresh or store in freezer.
  • Freezer storage:
    • Wrap burrito in tin foil and store in freezer.
    • To reheat:
      • Remove from freezer
      • Remove tinfoil
      • Wrap in damp paper towel
      • Microwave for 3 min
      • Remove paper towel and let rest 1-2 min.
        • I have found that letting it rest helps the tortilla to dry out again, as it is soggy when it first comes out of the microwave.

Happy munching! : )

 

**This post contains affiliate links, meaning that if you purchase something from one of the links above, I will receive a small percentage, at no additional cost to you. I will only ever recommend products that I use myself and totally approve of.

 

 

Leafy Greens Smoothie Cubes

Smoothie Cubes

Leafy Greens Smoothie Cubes

Sneaking greens into a smoothie is a great way to turn a delicious treat into a delicious AND nutritious meal. I don’t know about you, but I don’t always have fresh leafy greens on hand… they go bad super quickly! I also hate going to the grocery store more than I have to.  So how am I supposed to be prepared for a smoothie any time I crave one? By prepping Smoothie Cubes, that’s how.

These little guys are super quick and easy to prepare, and then silently live in your freezer until you’re ready to pop them in your blender with your favorite fruits. I’ve found this method to be better than my old favorite trick, which was juicing the greens and then freezing the juice into cubes. It was super effective, but also super messy and a pain to clean up.

Leafy Greens Smoothie Cubes

(The photo above shows a blanched collard leaf… I was about to eat it but thought it would help to show what was in the blender. I recommend using fresh, uncooked leaves for the Smoothie Cubes.)

Smoothie Cubes are a great way to use up greens that are a day away from spoiling. My personal favorite green to use is spinach – it really doesn’t change the flavor of the smoothie all to much, it’s super nutritious, and it goes bad WAY too quickly in the fridge. But who am I to stop you at spinach? Add whatever greens you’d like. Heck, mix different greens together if you want! Now that I think about it, adding spinach Smoothie Cubes to my Chocolate Banana & Matcha Smoothie Bowl doesn’t sound half bad!

What you’ll need:

  • A blender
  • Fresh leafy greens (spinach, collard greens, kale, etc.)
    • The amount really doesn’t matter. The more greens you add, the more cubes you will make.
  • Water
  • Ice cube tray

Instructions

  • Add enough water to cover the blades of your blender.
  • Place leafy greens into the blender.
  • Blend water and greens until the leaves are finely chopped and can be easily poured. You may need to add more water depending on the amount/type of greens you are using.
  • Transfer liquid to an ice-cube tray and freeze. Once frozen, remove the cubes from the tray and store in a freezer safe container or bag.
  • When you’re ready to make a smoothie, pop 1-3 cubes in your blender with the rest of your smoothie ingredients.
    • BEWARE: Collard greens cubes are POTENT. I learned this from experience. Start by adding only one cube at first, and be sure to use other ingredients with a strong flavor – like a banana. Unless you love the idea of drinking a “mixed berry” smoothie that tastes like collard greens, you’ll heed this advice.
Leafy Green Smoothie Cubes

Leafy Green Smoothie Cubes

 

Happy blending : )

Chicken + Veggie Enchiladas (freezer friendly)

Chicken + Veggie Enchiladas

Chicken + Veggie Enchiladas

There’s nothing worse than coming home after a long day, opening up the fridge and finding nothing to eat for dinner. Sometimes life just gets busy and you don’t have time to prepare, but that doesn’t mean you need to go to McDonalds or order an extra large pizza. That’s where freezer meals come into play. Freezer meals are the BEST.

I have a handful of freezer recipes on stock at any given time because I am unprepared for meals at least once a week. I haven’t added most of my freezer recipes to the blog yet (breakfast burritos and turkey burritos), but Hidden Veggies Tomato Sauce is up and live for your viewing and eating pleasure. That sauce has become a staple in my freezer. It saves me when I’m out of fresh veggies – I can just reheat it and add it to some pasta for a quick and secretly nutritious dinner. You can also easily amp it up and create a well rounded meal, such as my Healthier Baked Penne with Turkey Meat Sauce.

Ok, ok, back to the enchiladas. What I typically do is make a big batch of the filling mixture, and use 1/2 of it for a fresh enchilada dinner and use the other 1/2 for freezer enchiladas. For example, I sometimes use collard greens instead of tortillas to make the fresh option (Collard Greens Chicken & Veggie “Enchiladas”). I haven’t tried freezing collards before, so if you try it let me know how it turns out!

This recipe is super simple and pretty fool proof thanks to rotisserie chicken and store bought enchilada sauce. If you’re trying to be more conscious of the ingredients you consume from store bought products like sauce, make sure to read the label before you purchase. I had to scan the shelf for a few minutes before I found a sauce that had no added sugar, no weird un-pronounceable ingredients, etc. I found Las Palmas Enchilada Sauce to be the best option at my local Safeway.

Ingredients:

  • 1 rotisserie chicken, shredded
  • 1/2 yellow squash, diced
  • 1/2 red pepper, diced
  • 1/2 white or yellow onion, diced
  • 2 10oz. can of enchilada sauce
  • 1/3 cup shredded cheddar cheese
  • Enchilada tortillas, or regular tortillas cut in half
  • Oil of choice (I used avocado oil)
  • 1/2 tsp. cumin
  • 1/2 tsp. cayenne
  • Salt & pepper to taste
  • Sliced or diced tomato for garnish
  • Oven safe pan OR aluminum dish trays for freezing
  • **Like I said above, this will make a lot of enchiladas! Depending on the size of the pan you are using, you will likely need to cook it in batches or use multiple pans. Consider serving some fresh, and freezing the rest.

Instructions:

  • Chicken mixture: Place a pan on the stove over medium to medium-low heat. Add about 1 tbsp oil to the pan.
    • Once warm, add squash, peppers and onions, and cook until soft – about 5 minutes.
    • Add the shredded chicken to the pan and pour in 1 can of enchilada sauce. Mix everything together well, and simmer for another 5 minutes. Season with cumin, cayenne, salt and pepper to taste.
  • Spoon about 2-4 spoon-fulls of the chicken mixture into tortilla (depending on the size of your tortillas) and roll into enchiladas. Place into an oven safe dish if cooking right away OR in to an aluminum dish tray. You may need to cut some of the enchiladas in half to fill in gaps in the pan.

Freezer safe enchiladas

  • SERVING FRESH:
    • Preheat oven to 350 degrees.
    • Pour remaining can of enchilada sauce on top of the rolled enchiladas, sprinkle with cheese and garnish with sliced tomatoes (as pictured above).
    • Bake in the oven until cheese is melted, about 15 minutes.
    • Top with fresh cilantro if you have it.
  • FREEZING:
    • Do not add remaining sauce or cheese to the enchiladas.
    • Place a lid on the un-cooked enchiladas and store in the freezer. I don’t like to leave them in there longer than a month.
    • When ready to cook:
      • Preheat oven to 350 degrees
      • Remove from freezer
      • Pour remaining can of enchilada sauce on top of the rolled enchiladas, sprinkle with cheese and garnish with sliced tomatoes (as pictured above).
      • Bake in the oven until cheese is melted and stuffing is heated through, about 30 minutes.
      • Top with fresh cilantro if you have it.
  • ** I like to write the cooking instructions on my freezer safe containers to make reheating easy (yes I know I spelled enchiladas wrong on the container – oops). I usually write the name of the dish, cooking instructions, and the extra ingredients needed.

Chicken and Veggie Enchiladas

 

Happy munching : )

**This post contains affiliate links, meaning that if you purchase something from one of the links above, I will receive a small percentage, at no additional cost to you. I will only ever recommend products that I use myself and totally approve of.

 

Hidden Veggies Tomato Sauce

Hidden Veggies Tomato Sauce

Hidden Veggies Tomato Sauce

Have limp celery? Wiggly carrots? Sometimes vegetables pile up in your fridge, and over time they start to look sad and flimsy. Their next destination shouldn’t be the trashcan… they should wind up in your next bowl of pasta, masked by tomato goodness.

I love making large batches of this sauce and storing portions of it in the freezer. That way I always have a healthy, hearty tomato sauce on hand. What’s great about this sauce is that you can dump whatever you have on hand into the pot, there is not a strict list of ingredients for this recipe.

This is also a lifesaver when you find yourself with way too many veggies. Sometimes I have a busy week, and don’t have the time to cook up my veggies from my Hungry Harvest delivery before they go bad. That’s usually when I make this sauce!

*The link above is a referral, and if you click it and order, you and I will each receive $5 off of our next Hungry Harvest order! Don’t know what Hungry Harvest is? Check out my post: 5 Reasons I Love Hungry Harvest

Hidden Veggies Tomato Sauce

In the last batch I made, I used 2 carrots, 1 pack of cherry tomatoes, 3 stalks of celery, a few garlic cloves and one onion. The ingredient list below is very vague for a reason. This is meant to be a guide for using your leftover veggies, and not a strict recipe.

Ingredients:

  • Must haves:
    • 1 10oz can of tomato paste
    • At least 1 cup of fresh or canned tomatoes
    • 1 TBSP oil (avocado or olive are my preference)
    • Salt & pepper
    • Vegetables, mixed variety
      • My favorites to add include onion, carrot, celery and parsnips.
  • Possible add-ins:
    • Garlic cloves
    • Fresh herbs
    • Anything your heart desires…

Instructions:

  • Dice vegetables – try to keep all the pieces the same size so that they will cook evenly.
  • Add vegetables to a pot on the stove over medium heat, with a tablespoon of olive or avocado oil. Start with adding the tougher veggies (like carrots and celery) first, then adding the softer veggies (like the tomatoes) after about 5 minutes. Add salt and pepper to preference.
  • Simmer veggies over medium heat for about 10 minutes, then reduce heat to medium low, allowing them to soften.
  • While veggies simmer, add the small can of tomato paste. This really helps to mask the flavor of the “hidden” veggies. Depending on how many vegetables are added to the pan, you may find that you’ll need to add more tomato paste.

Hidden Veggies Tomato Sauce

  • Once everything has softened and smells awesome, turn off the heat. This is the time to add the fresh herbs if you have them. Allow the mixture to cool, then transfer to a blender or food processor. Blend until smooth.

Hidden Veggies Tomato Sauce

  • Either use the sauce right away, or transfer to freezer safe containers and freeze. That’s it! You’re done.