Fajita week should totally be a thing. This is the 2nd time we have had fajitas in the last week and we totally cooked enough for tonight plus at least 2 more meals. That brings our fajita consumption to 4 meals lol. Don’t judge, they are soooooo good cooked on our blackstone grill with lime, onions and green, red, yellow and orange peppers. Served with avocado, black beans, violife vegan cheese on warm siete brand tortillas. Yum!
My current addiction.
Romaine lettuce, a cup or two of quinoa (cooked in bone broth), blueberries, mandarine oranges and fresh roasted almond slivers (a little ghee and some sea salt toasted on the stove top). Add a little poppy seed dressing…..TO.DIE.FOR. Don’t bother making it without the fresh toasted almonds. They make the whole thing.
I made it 143 days without posting a food photo. As a foodie family, that was hard. And I give up. This is one of my most favorite fast dinners when things are chaos at our house. We call it pizza pasta. We choose all organic ingredients and it’s so delicious. This serves our family of 6 dinner plus leftovers. Recipe follows.
Pizza Pasta
Splash Braggs Olive Oil
1 Red Bell Pepper Julienne cut
1 Orange or Yellow Bell Pepper Julienne cut
1 Green Bell Pepper Julienne cut
1 White Onion
I Container Mushrooms, washed and sliced
2 Lg Cans Black Olives
2 Packages Applegate Pepperoni Slices cut in to quarters
2 Cans Organic Pizza Sauce
1 Box Quinoa Pasta or Lentil Pasta (we prefer Lentil Penne by Tolerant Noodles)
3 Cloves Minced Garlic
Handful fresh or dried basil
Tablespoon or two dried oregano
Sea Salt & Pepper to taste
Put water on the stove to boil, when ready, cook noodles according to the instructions on the box. Cut up peppers, onion, mushrooms and pepperoni and place in wok with a splash of olive oil. Add minced garlic, black olives, basil, oregano, sea salt and pepper. Saute over medium heat for 5-10 minutes (peppers should still be crunchy). Add pizza sauce and continue to cook for several minutes over medium heat. Add noodles and mix well. If you aren’t dairy free you can add some raw milk cheese or parmesan. Serve hot. Peppers and onions should still have some crunch to them.
I posted this photo of our dinner over on instagram tonight along with a few requests for the recipe. So here it is. Easy peasy, gluten free, dairy free, soy free, egg free, grain free option, fast, super yum dinner!
Italian Stirfry
1 Yellow Pepper Julienne Cut
1 Green Pepper Julienne Cut
1 Red Pepper Julienne Cut
1 White or Yellow Onion Julienne Cut
1 Container of Mushrooms sliced
1 Can Black Olives
1 Jar Artichoke Hears cut in half
Handful of Cherry Tomatoes cut in half
3 Cloves of Garlic chopped
1 Pack Applegate Pepperoni cut up
Dash of salt
Dash of fresh ground black pepper
10-15 Leaves of Fresh Basil from my garden
1 Jar of Organic Roasted Garlic Salad Dressing
Throw it all in a pan and saute for a few minutes over medium heat. I like it warm but not overcooked so the onions and peppers still have some crisp to them. We serve it straight up, over Red Lentil pasta from Tolerant Foods (for those in our family that are grain free), over Quinoa Pasta or you could serve it over rice. As long as you don’t overcook the pepper, cold leftovers the next day are delish! The above portions fed 7 at my house tonight with no leftovers so you may want to adjust if you have a smaller family to feed.
In an effort to save money I started making my own toothpaste a few months ago. With 6 people in this house, we can easily go through 6+ tubes a month. At $4+ each for natural, fluoride free toothpaste, it definitely adds up. Who wants to spend $288 a year on toothpaste?! Not this girl! Plus keeping track of who likes what flavor stresses me out. And honestly, even with the fluoride free stuff, I didn’t love the ingredients of store bought tooth paste. I put off making my own for a long time but I totally regret that because it is SO EASY. Less than 5 minutes and you are done. I wrote out the recipe and my kids can do it, easy peasy! After the initial expense of buying the ingredients, it didn’t take me long start saving. So I started looking for a recipe on Pinterest, I tried a few and the kids weren’t fans at first. I combine and tweaked and finally came up with something we all love. And just in time, Taryn came down with her first cavity. She’s been using this new recipe for 2 weeks and her tooth is well on it’s way to being fully remineralized. Her tooth stopped hurting the same day she started using this. When we ran out of the homemade stuff this week, it took me an extra day to mix it up and make more, so I used our old natural brand. My teeth felt so different. I really prefer this, my teeth feel cleaner and I love that it contains On Guard, as its a boost to the immune system!
What you need:
3 GoToobs
3/4 cup Organic Coconut Oil
3 Tbs Redmond Bentonite Clay
1 Tbs Aluminum Free Baking Soda
2-3 Tbs Organic Xylitol
Pinch of Real Salt
15-20 Trace Mineral Drops
20-30 Drops of DoTerra On Guard
This recipe is enough to fill 3 GoToobs. I’ve seen other recipes us Peppermint, Lemon or Sweet Orange essential oil as well, but On Guard is definitely our favorite.
Yum! Grass fed beef burger, raw milk cheese, bacon, avocado and salsa. All organic. Sooooooo good. And already gone. And I didn’t share a single bite with the kids, even though they asked.
You know you are really pregnant when you find the time to blog and you choose to talk about food over the latest cute thing your kid did. Guilty.