Health Coach Approved Weeknight Dinners That You Can Repeat

As a momma who wears many hats, I often get home tired, hungry, and lacking the inspiration I normally have on the weekends, to make a healthy and delicious dinner. Fortunately, I’ve found some recipes that can be whipped up quickly and easily for this exact situation. As a former fitness competitor and restrictive eater, I have devoted endless hours in the kitchen trying to find ways to make nutritious food taste great and something the rest of my family is willing to eat. When timelines are tight, there IS another option other than take-out that will keep your health goals in check. Here are 3 of my go to recipes when time is tight.

Try these recipes, all done in 30 minutes or less.

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Eggs In a Butternut Squash Nest

Try eating seasonal vegetables, ie. squash. They taste better, are cheaper, come fresher and are higher in nutritional value.

Makes 1 serving

  • 3/4 cup Butternut Squash (spiralized into noodles) **hint, hint!! They sell these already prepared :)

  • 1 tsp Coconut Oil

  • 2 Eggs

  • Sea Salt & Black Pepper (to taste)

  • 2 tbsps Microgreens (optional)

    Directions

  • Form the spiralized squash noodles into nests, making a small well in the center for the egg.

  • Heat a pan over medium heat and add the coconut oil. Use a spatula to transfer the squash nests to the pan and cook for about 7 minutes.

  • Crack eggs into cups and transfer them into the wells of the squash nests. Cook for about 3 to 4 minutes or until the whites have set and it is cooked to your liking. Cover the pan with a lid to speed up the cooking time.

  • Transfer the egg nests onto a plate and season with sea salt and black pepper to taste. Garnish with microgreens (optional) and enjoy!

Turkey Taco Lettuce Wraps.jpg

Turkey Taco Lettuce Wraps

If you are following a low carbohydrate diet, this recipe is perfect for you. These carb friendly tacos have only 23 grams of carbohydrates, and 12 grams of fiber per serving.

Makes 4 servings

  • 1 tbsp Avocado Oil

  • 1 Yellow Onion (diced)

  • 1 lb Extra Lean Ground Turkey **Substitute with firm, drained tofu or crumbled tempeh for a vegetarian option

  • 2 tbsp Chili Powder

  • 1 tbsp Cumin

  • 2 tsp Smoked Paprika

  • 1 tsp Garlic Powder

  • 1 tsp Sea Salt

  • 1/2 tsp Red Pepper Flakes

  • 1 Lime (juiced)

  • 3 Tomato (finely chopped and divided)

  • 1 Jalapeno Pepper (seeds removed and chopped)

  • 1 head Iceberg Lettuce (leaves pulled apart and washed)

  • 2 Avocados (diced)

Directions

  • Heat oil over medium-high heat. Add onion and cook for about 5 minutes until translucent.

  • Add ground turkey to the pan and break into very small pieces with a spatula and cook until no longer pink. Drain any excess drippings if necessary.

  • Add the chili powder, cumin, smoked paprika, garlic powder, salt, red pepper flakes and lime juice and stir until the meat is coated evenly. Add half the chopped tomatoes and the jalapeno. Stir to combine and cook for another 5 minutes until tomatoes are very soft. Remove from heat.

  • To assemble the tacos, divide the turkey into the lettuce leaves, and top with remaining tomatoes and diced avocado. Enjoy!

Lentil Salad with Maple Roasted Squash.jpg

Lentil Salad with Maple Roasted Squash

Beans are packed with tons of fiber, as well as plenty of iron and protein. They are rich in antioxidants and phytonutrients. They are low in calories.

Makes 4 servings

  • 2 cups Butternut Squash (chopped into 1 cm cubes)

  • 1 1/2 tsp Avocado Oil

  • 1/4 tsp Sea Salt (divided)

  • 2 tbsp Maple Syrup

  • 1/4 cup Extra Virgin Olive Oil

  • 2 tbsp Apple Cider Vinegar

  • 1/4 tsp Cinnamon

  • 2 cups Lentils (cooked, from the can)

  • 4 stalks Green Onion (chopped)

  • 1/4 cup Dried Unsweetened Cranberries

  • 1/4 cup Parsley (chopped)

Directions

  • Preheat oven to 400ºF (204ºC). Line a baking sheet with parchment paper.

  • Arrange butternut squash cubes on the baking sheet and season with avocado oil and half of the salt. Roast in the oven for 20 minutes then remove from oven and drizzle with maple syrup. Return to the oven for an addition 5 to 10 minutes, or until the butternut squash is tender and maple syrup has started to caramelize. Remove from the oven and let cool slightly.

  • In a large mixing bowl whisk together the extra virgin olive oil, apple cider vinegar, cinnamon and remaining salt. Fold in lentils, green onion, cranberries, parsley and butternut squash. Season with additional salt if needed. Enjoy!

Eating clean doesn’t need to be complex or time consuming and as a busy momma you need all the time you can get. Try out these delicious clean eating recipes and let me know what you think!

Curious about how health coaching can help you make your own healthy changes? Let’s talk! Schedule an initial complimentary consultation with me today——or pass this offer on to someone you care about!

xo Tarrah