Even though my schedule is busier than ever these days, I’m finding that taking the time to make quick, homemade lunches and dinners is key to keeping energized throughout the madness. Every meal listed below was prepared in less than twenty minutes and kept me plenty full as I hopped around town from project to project.
Filet with Zucchini & Onions
- Heat cast iron grill pan over medium-high heat
- Coat filet lightly with olive oil and sprinkle with salt and pepper
- Grill on each side for approximately 4 minutes {or until desired temperature is reached}
- Heat 1 tablespoon of organic unsalted butter {or coconut/olive oil} in a saucepan over medium heat
- Add 1/2 onion {coarsely chopped} to butter and cook, stirring occasionally, until browned
- Add 1 small zucchini {coarsely chopped} to onions and butter and cook, stirring occasionally, until zucchini is tender {less than 5 minutes}
- Season with salt and pepper
Shrimp & Greens
- Heat 1 tablespoon of organic unsalted butter {or coconut/olive oil} in a frying pan over medium heat
- Add 6 peeled and deveined shrimp to butter
- Season with salt and pepper and cook for about 2 minutes on each side or until cooked all the way through
- Remove shrimp from pan and set aside
- Add two to three large handfuls of baby spinach to the same frying pan
- Season with salt and pepper and stir until wilted
- Place spinach and and shrimp on a plate and sprinkle with crushed red pepper flakes
Chicken Sausage & Asparagus Quinoa
- Bring 1 cup of water to boil in a small saucepan
- Add 1/2 cup rinsed quinoa to water, cover, reduce heat, and let cook for 12 minutes
- Remove from heat, keep covered, and let sit for 4 minutes
- While quinoa is cooking, heat a grill pan over medium-high heat
- Lightly coat chicken sausage with olive oil and let grill until internal temperature reaches 165 degrees {this sausage took about 15 minutes}
- While sausage is cooking, add 2 tablespoons of organic unsalted butter {or coconut/olive oil} to a frying pan over medium-high heat
- Add 1/2 onion {coarsely chopped} to butter and cook, stirring occasionally, until browned
- Add 1/2 bunch of asparagus {coarsely chopped} to the onions and butter until the asparagus is tender, but still firm {about 5 minutes}
- Add quinoa to veggies, season with salt and pepper, and serve with sausage
Broiled Grouper & Greens
- Coat grouper lightly with olive oil and season with salt and pepper
- Broil for about 10 minutes, until fish is opaque and flaky
- While fish is cooking, place a handful or two of greens on a plate
- Drizzle greens with coconut oil and massage oil into greens
- Season with salt and pepper
- Squeeze juice of 1 key lime {or 1/2 regular lime} over greens
- Top with fish and serve