Filed In: Snacks

Marinated Cucumbers and Onions

 

These marinated cucumbers and onions are such a simple way to elevate your everyday meal. Toss them over salads, sandwiches, burgers, or just eat them by themselves! The delicious oregano flavor comes through so it especially goes great with Greek food and Mexican inspired dishes. For example, I tossed them over a grilled lamb burger the other day, what a wonderful addition! AND, I also tossed them over a little side salad with some seared salmon (that I seasoned in adobo seasoning) for a delicious and fresh lunch. When I do top them on salads, I just drizzle a little of the marinade over the lettuce as my dressing…fantastic!

It is super easy to whip up and can be used as flavor enhancers throughout the week. I just keep them in the fridge for no longer than 5 days (as they tend to start getting soggy), but its hard to keep them around that long anyway!

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Marinated Cucumbers and Onions
I simple way to elevate salads, sandwiches, burgers, on top of fish....anything!
Cuisine Meal Prep
Prep Time 5 minutes
Servings
Ingredients
Cuisine Meal Prep
Prep Time 5 minutes
Servings
Ingredients
Instructions
  1. Place all ingredients in a bowl. Toss to coat. Cover and refrigerate for at least 30 minutes before 1st use, but it is good for up to 5 days.
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Whole30 Cocktail Sauce

A great and easy appetizer to serve is shrimp cocktail and, one would think it would be easy to serve this when you doing a Whole30challenge. Wrong! I can’t find storebought, complaint cocktail sauce anywhere because, well, sugar is in everything! 

Sugar is also always in ketchup (unless you are using Tessamae’s), and ketchup is one of the main ingredients in Cocktail sauce. I didn’t have any Tessamae’s ketchup on hand recently and just decided to make some cocktail sauce based on basic, easy store bought ingredients. It is so easy and delicious! A great thing to have in the fridge for snack time or a nice appetizer when hosting. No one will know its Whole30 because that sugar is SO unnecessary.

Whole30 Cocktail Sauce
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Prep Time
10 min
Prep Time
10 min
Ingredients
  1. 2 tbsp. tomato paste
  2. 2 whole, peeled tomatoes from the can (no juice)
  3. 2 tbsp. lemon juice
  4. 1 tbsp. distilled white vinegar
  5. 1 clove garlic
  6. 2.5 tsp. prepared horseradish
  7. 5-10 dashes of tabasco sauce (depending on your taste buds)
  8. salt and pepper, to taste
Instructions
  1. Place all ingredients in a food processor or blender and blend until tomatoes are pureed and all of the ingredients are well combined. You don't want to over blend and have it too smooth, you want a little bit of texture.
  2. Serve with pre-cooked and chilled shrimp and/or crab claws.
The Defined Dish http://www.thedefineddish.com/

3-Ingredient Buffalo Chicken Dip

I made this for our Bachelor watch party and everyone was shocked when I told them it was Whole30 approved! If you have any leftovers, which is unlikely, then add it on top of a romaine salad for lunch the next day. yum!

Whole30 Buffalo Chicken Dip
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Cook Time
20 min
Cook Time
20 min
Ingredients
  1. 3 cups shredded cooked chicken
  2. 1 cup mayonaise, try our homemade mayo or Primal Kitchen Mayo- both are Whole30
  3. 3/4 cup hot sauce (we love Tessemae's, Frank's Original and Wing-Time Wing Sauce)
  4. 1/2 teaspoon salt
  5. 1/4 teaspoon black pepper
Instructions
  1. Preheat oven to 350.
  2. Combine all ingredients in a medium bowl. Stir.
  3. Spoon ingredients into a 1 quart baking dish.
  4. Bake uncovered for 20 minutes or until hot and bubbly.
  5. Remove from oven and serve with veggies and/or crackers. Enjoy!
Notes
  1. If you aren't doing whole30, you could sprinkle about 1/2 cup bleu cheese or your favorite cheese over the top before baking.
  2. For shredded chicken: I boiled 3 chicken breast for about 15 minutes and it equaled 3 cups shredded! You could also use your crockpot to shred your chicken.
The Defined Dish http://www.thedefineddish.com/

Whole30 Buffalo Chicken Salad

As far as meal prep goes, making a chicken or tuna salad at the beginning of the week makes for a great grab and go healthy lunch option. More importantly, these types of mayo-based salads are also filling, which is ideal for me to stay on track. If I am hungry after lunch, that is when I hit up the carbs hard and then I just end up doing myself more of an injustice. 

I have come up with tons of fun ways to change up basic Tuna and Chicken Salads. This is one of my favorite and most flavorful versions and, the best part is its probably one of the easiest! With the addition of good ole Franks Red Hot, you really don’t need much else!

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To shred my chicken: I just place bone in, skin off chicken breasts (as many as you want, really) in a pot and fill it up with water until the chicken breasts are just covered. Bring to a boil, turn down heat and let simmer until cooked through…about 45 minutes to an hour depending on how thick your chicken is and how many you are cooking. I remove it from the water and onto a cutting board and let sit until they are cooled and easy to handle. With my hands, I pull off all of the bones (be careful, there are tiny ones in there so get them all!!). I then pull apart the chicken into bite sized pieces and place in a bowl. Go back through the chicken to be sure there aren’t any more bones in there! Then, you can use the shredded chicken however you please. I use mine in soups, on top of salads, to stuff in poblano peppers or make enchiladas, or to (obviously) make chicken salads like I did here. 🙂

Buffalo Chicken Salad
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Prep Time
10 min
Cook Time
5 min
Total Time
15 min
Prep Time
10 min
Cook Time
5 min
Total Time
15 min
Ingredients
  1. 1 cup shredded chicken
  2. 1 stalk of celery, diced
  3. 1/8 of a red onion, diced small
  4. 2 tbsp. homemade mayo or primal kitchen mayo
  5. 1/4 cup Franks RedHot (or more to taste)
  6. Juice of 1/2 Lemon
  7. Kosher salt, to taste
  8. Black pepper, To taste
Instructions
  1. (See above post re: how I cook and shred my chicken).
  2. In a bowl, combine all ingredients, toss to combine.
  3. Serve and enjoy!
Notes
  1. I like to add 2 cloves of garlic, minced, to my mayo for added flavor!
The Defined Dish http://www.thedefineddish.com/

Chocolate Protein Bulletproof Coffee

Bulletproof Coffee
Serves 1
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Cook Time
3 min
Cook Time
3 min
Ingredients
  1. 4-8 ounces of hot coffee
  2. 1/2 scoop collagen peptides
  3. 1/2 tbsp ghee (or grass-fed butter)
  4. 1 tbsp Bulletproof brain octane (or coconut oil)
  5. 3/4 cup almond milk
  6. 1-2 tbsp chocolate protein powder
  7. a few shakes of cinnamon or pumpkin spice seasoning
Instructions
  1. Combine all ingredients to blender. Blend until smooth. Top with a sprinkle of cinnamon or pumpkin spice seasoning. ENJOY!
The Defined Dish http://www.thedefineddish.com/

Have you ever tried bulletproof coffee?! It’s black coffee mixed with grass-fed butter or ghee and Braine Octane oil- an extract of coconut oil. I love making bulletproof coffee before an early morning workout. I’m getting protein, healthy fats, energy and a little something to fill me up. My husband is loving this recipe, too! If you don’t have all these ingredients then have fun with it because the possibilities with bulletproof coffee are endless! Also, I’m obsessing over my new Healthy Human tumbler. Comes with a little steel straw so it’s great for on-the-go and protecting your teeth.

Brain Octane: distilled from 100% pure coconut oil. Get your energy from healthy fat, not sugar! This bad boy helps the body to burn fat that’s why I love this blend before a workout.

Vital Proteins: I pretty much love everything about this company. You can’t go wrong with any of their products but the two I used are my favorites. I add them both to all my smoothies and now my coffee! Even when you are just making a regular cup of coffee try adding the collagen peptides. They have no flavor but are packed with protein for your hair, skin and joints. They even make them in individual packs for on-the-go!

Ghee: Pure Indians Ghee is great but I also love Fourth and Heart Vanilla Bean Ghee. It’s sooo good in this coffee, smoothies, on toast or as a replacement for butter when baking.

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