Sheet Pan Lemon Butter Chicken & Veggies is a delicious and easy meal that the whole family will love! Sheet pan meals are a quick way to get dinner on the table fast with little clean up since you’re cooking veggies and protein all on one pan.
Lately, I’ve been preparing meals for more than one hungry belly during the work week, so I’ve started to experiment with different ways of putting together healthy whole food meals that are easy enough to manage even with a busy schedule.
Sheet pan dinners have made it high on my list of go-to meals during the week and I’ll explain why …
Here’s what makes sheet pan dinners so great:
1. They’re quick to put together (unless you’re super slow at chopping veggies) and typically cook in under 35-minutes.
2. Clean up is easy since everything is being cooked (and can be prepared) on one pan.
3. It’s an easy way to cook for multiple people or cook enough so that you end up with leftovers for the busy week ahead.
4. The combinations of meat/fish, vegetables and marinades are endless, so you’ll never get bored of sheet pan dinners.
5. Allowing your meats and veggies to cook together in a marinade (or just some simple seasoning) is a great way to achieve a flavourful end product.
Now check out this delicious sheet pan dinner recipe!
Sheet Pan Lemon Butter Chicken & Veggies is a delicious and easy meal that the whole family will love! Sheet pan meals are a quick way to get dinner on the table fast with little clean up since you’re cooking veggies and protein all on one pan.
Mix butter/ghee, lemon juice, garlic, rosemary, sea salt and pepper in a small bowl.
Place chopped veggies into a large bowl and add 3/4 of the butter marinade. Toss until veggies are all coated and spread onto sheet pan. You can also coat veggies directly on the sheet pan.
Place chicken thighs on top of the veggies, sprinkle with some salt and brush them with remaining marinade.
Bake at 425F for 30-35 minutes.
Optional step: If you want to cook off some of the pan juices at the end, remove chicken thighs first (keep covered on a plate or in a glass container) and broil veggies on Hi for 3-5-minutes
Notes
* Make this recipe dairy free & AIP friendly by replacing butter/ghee with avocado oil.
Orange Almond Cookies are soft, chewy and a delicious variation on a classic Italian almond cookie. Made with just 5 simple & clean ingredients. These cookies are free from refined sugar and artificial sweeteners, gluten, grains & eggs.
When it comes to gluten free baking, almond flour recipes are hard to beat. This low-carb flour is an ideal option for people with IBS or following a paleo diet.
It offers all the flavor and texture of traditional baked goods, but without the grains that can cause bloating and other GI symptoms.
Almond flour recipes can also add valuable benefits to your goodies, like protein, trace minerals, and vitamins.
So, if you’re looking for a great almond flour recipe to try, I highly recommend this recipe. These cookies are not only super easy to whip up (only 5 ingredients needed!), but they’re also the perfect combination of healthy and delicious!
RECIPE NOTE: Orange is a great compliment to almond and makes these cookies extra flavourful, BUT if you prefer plain almond cookies, feel free to omit the orange zest.
Orange Almond Cookies are soft, chewy and a delicious variation on a classic Italian almond cookie. Made with just 5 simple & clean ingredients. These cookies are free from refined sugar and artificial sweeteners, gluten, grains & eggs.
Preheat oven to 350F and line baking sheet with parchment paper.
Combine almond flour and baking powder in a bowl and whisk together.
Add maple syrup/honey, vanilla extract and orange zest to bowl and combine ingredients using a spoon until a sticky dough forms and holds together (add some juice from the orange if batter is too crumbly).
Scoop batter with a teaspoon and roll into a ball. Place on baking sheet (leave 1-2 inches of space between balls).
Press an almond into the top of each ball until a cookie shape is formed. For a chewy cookie, don’t flatten the dough too much.
Bake at 350F for 12-minutes or until edges start to brown. Let cool on baking sheet. Once cooled, store cookies in airtight container.
Notes
If you prefer plain almond cookies, feel free to omit the orange zest.
Keyword almond flour, dairy free, Egg free, gluten free, grain free, healthy italian recipes, honey, Italian cookies, maple syrup, orange
This Beef Salad is the perfect go to dish during the busy work week! It’s super quick and simple to prepare, and it’s loaded with heart healthy omega 3’s from grass-fed beef, plus packed with antioxidants from dark leafy greens. The simple flavours of garlic, lemon and basil come together to make this salad absolutely delicious. Warning! This dish is shockingly filling for a salad.
DID YOU KNOW? Grass-fed beef contains significantly higher levels of omega-3s (between 2 and 5 times more) than grain-fed beef.
Omega-3s play an important role in your health and can help with:
Symptoms of Metabolic Syndrome
Inflammation
Autoimmune Diseases
Prevention of Cancer
Fatty Liver
Bone and Joint Health
Depression, Anxiety & Mental Disorders
Eye Health
Risk Factors for Heart Disease
ADHD in Children
Age-Related Mental Decline
Menstrual Pain
You can find grass-fed beef at grocery stores like Nature’s Emporium, Ambrosia and Whole Foods. I also suggest checking your local grocery stores for grass-fed beef.
This Beef Salad is the perfect go to dish during the busy work week! It's super quick and simple to prepare, and it's loaded with heart healthy omega 3's from grass-fed beef, plus packed with antioxidants from dark leafy greens. The simple flavours of garlic, lemon and basil come together to make this salad absolutely delicious. Warning! This dish is shockingly filling for a salad.
Sheet Pan Honey Balsamic Chicken & Veggies is a delicious and easy meal that the whole family will love! Sheet pan meals are a quick way to get dinner on the table fast with little clean up since you’re cooking veggies and protein all on one pan.
Sheet pan dinners have made it high on my list of go-to meals during the week and I’ll explain why …
Here’s what makes sheet pan dinners so great:
1. They’re quick to put together and typically cook in under 35-minutes.
2. Clean up is easy since everything is being cooked (and can be prepared) on one pan.
3. It’s an easy way to cook for multiple people or cook enough so that you end up with leftovers for the busy week ahead.
4. The combinations of meat/fish, vegetables and marinades are endless, so you’ll never get bored of sheet pan dinners.
5. Allowing your meats and veggies to cook together in a marinade (or just some simple seasoning) is a great way to achieve a flavourful end product.
Now check out this delicious sheet pan dinner recipe!
Sheet Pan Honey Balsamic Chicken & Veggies is a delicious and easy meal that the whole family will love! Sheet pan meals are a quick way to get dinner on the table fast with little clean up since you’re cooking veggies and protein all on one pan.
Mix honey balsamic marinade together in a small bowl.
Coat thighs with the marinade in a large bowl.
While the chicken is marinating, prepare veggies and place in a bowl or on your sheet pan and coat with oil, garlic, salt and pepper.
After chicken has marinated for 15-minutes, place chicken thighs on top of veggies on the sheet pan.
Bake at 425F for 35-minutes.
Remove chicken from pan (cover to keep warm) and then place pan with veggies on top rack and broil for up to 5 minutes to cook off some juices from the pan (optional).
Are you looking for a low-carb version of mashed potatoes that you – and your waistline – will love?
Look no further than this mouthwatering mash recipe! Nutrient-dense and full of delicious flavours – it’ll be love at first bite.
This vegetable mash is super versatile and can be enjoyed warm or cold …
Use as a side to your meat or fish dishes
Enjoy topped with fried eggs
Use as a dip or spread for crackers, sliced veggies or wraps
Cauliflower, Carrot & Leek Mash
INGREDIENTS: (serves 4)
1 head cauliflower
5 large carrots
1 whole leek
1 lemon (juice only)
2 tbsp avocado or coconut oil
1/2 can full fat coconut milk
1 tbsp dried rosemary
Sea salt and black pepper to taste
INSTRUCTIONS:
1. Chop up all vegetables, place on baking sheet with oil and spices and bake at 350 for 45 minutes.
2. Put cooked veggies in a food processor or high-powered blender with lemon juice and coconut milk and mix until a smooth mash is formed. You may need to do this in two batches.
3. Use right away or store in fridge for use during the week.
Chocolate Chunk Banana Muffins are soft, moist & full of delicious and natural flavour! They’re packed with all the good stuff, including quality protein and healthy fats + naturally sweetened with ripe bananas, so they’ll keep you on track with your health and weight loss goals. Paleo friendly and free of gluten, grains & dairy.
Five reasons to love this chocolate chunk banana muffin recipe …
These muffins are easy to make with basic & wholesome ingredients. Only one bowl (or food processor) required!
They’re gluten, grain & dairy free, yet they’re fluffy, moist and delicious. No one will know the difference.
They’re naturally sweetened with banana, rather than loaded with refined sugar or artificial sweeteners.
These muffins will warm your soul and taste even better with your morning coffee or espresso!
They freeze well and thaw out fast at room temperature or defrost them in the microwave for 30 to 60 seconds, or until gently warmed through. You can also get them a little toasty in the oven or toaster-oven.
Chocolate Chunk Banana Muffins make for a healthy breakfast, snack or treat all year round.
Chocolate Chunk Banana Muffins make for a healthy breakfast, snack or treat all year round. These muffins are soft, moist & full of delicious and natural flavour! They're packed with all the good stuff, including quality protein and healthy fats + naturally sweetened with ripe bananas. Paleo friendly and free of gluten, grains & dairy.
1/2dark chocolate bar, 85% or higher, chopped into chunks
Instructions
Preheat oven to 350. Grease muffin tin with coconut oil or use liners.
Beat eggs in bowl, mash bananas with a fork on a plate, then add all wet ingredients together and mix thoroughly.
Mix all dry ingredients in a separate bowl then add dry ingredients to wet ingredients and continue to mix until a thick smooth batter is formed. (TIME SAVER TIP: Use a food processor for steps 2 & 3, if you have one)
Add chocolate chunks into the batter and mix (save some to add on top).
Fill muffin tins 3/4 of the way with batter. Top with remaining chocolate chunks.
Bake for 18-20 minutes. Let cool before removing from tray.
Notes
*Substitute with 4 flax eggs or 4 chia eggs for egg free version:
1 tbsp ground flax + 3 tbsp water (whisk until gelatinous and creamy) = 1 egg
1 tbsp chia seeds + 3 tbsp water (Stir and allow to rest for 15 minutes) = 1 egg
TIME SAVER TIP: Use a food processor for steps 2 & 3, if you have one.
My mission is to help women heal their gut, lose weight and feel great through simple and delicious smoothies, whole food nutrition & healthy lifestyle habits.
