BBQ Shrimp Pizza -- KETO FRIENDLY

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Calling all Keto friends! This pizza is going to rock your world. Healthy, spicy and packed with flavor, you’ll want to enjoy pizza night every night with this recipe. I love experimenting with new cauliflower crusts and different ingredients to top my pizzas. Pizza night is huge in the Hall household, so I will buy a bunch of cauliflower crusts and set out a bunch of fun ingredients so the kids and I can personalize our own pizzas to our liking. This is such a fun way to get the kids in the kitchen for a fun and healthy dinner together! Enjoy!

Ingredients

  • 1 cauliflower crust (I used Califlour Foods Spicy Jalapeño)

  • 3 tbsp bbq sauce (Available on my meal prep menu each week)

  • Cooked shrimp, remove tails (You can buy pre-cooked shrimp from my meal prep menu here!)

  • Thinly sliced red onion (to taste)

  • 2 tbsp feta cheese

  • Fresh jalapeño (optional)


Directions

Follow the instructions on the box of your cauliflower crust (I baked for 10 min at 400). Top your pre-cooked crust with all of the ingredients then bake at 425 degrees for 5-8 minutes until cheese is lightly browned. Top your baked pizza with arugula and serve!


Whole30 Approved Pecan Butter Baked Apple

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I say this all of the time, but Whole30 and clean eating don’t have to be boring! I’ve teamed up with my dear friends at Georgia Grinders to bring you this Whole30 Approved Baked Apple that will satisfy any sweet tooth. Nut butters are an absolute staple in the Hall household, so I was very excited to see the different varieties Georgia Grinders offers. I love these people because they make their hand crafted nut butters in small batches in Atlanta, GA — close to home! Show them some love, or make this recipe with your favorite (or homemade) nut butter. Happy summer!

Ingredients

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Instructions

Drizzle apple halves with olive oil and sprinkle with pepper to taste. Bake in an oven-safe dish at 400 degrees for 8-10 minutes until soft. Top with blueberries, pecans and Georgia Grinders Whole30 Approved Pecan Butter.

Memorial Day Wild Rice Salad

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The holiday we’ve all been waiting for is just around the corner and I can’t wait! If you need some inspiration for a recipe to please your family and friends, you’ve come to the right place. Memorial Day is a day to enjoy the weather and good company, so I’ve created this Wild Rice Salad to keep things light and extra flavorful. I even utilized Uncle Ben’s Ready Rice so that you can whip up this dish in no time. Enjoy!

Ingredients

  • 1 Uncle Ben’s Long Grain & Wild Ready Rice -- microwave for 90 secs (directions on package)

  • ¼ cup orange bell pepper, diced

  • Salt and pepper to taste

  • 1 tbsp olive oil

  • Splash red wine vinegar

  • 2 stalks celery, diced

  • Cherry tomatoes, sliced in half

  • Handful mint and parsley, chopped

  • ¼ cup yellow onion, diced

Instructions

Prepare the rice according to the package. Chop veggies and herbs and combine all ingredients. Serve cold or at room temp. Happy Memorial Day!


Thai Style Papaya and Jicama Salad

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The weather is warming up which means it’s finally salad season! This salad recipe is dressed to impress. Full of simple ingredients that are packed with flavor, you’ll be going back for seconds.. maybe thirds 👀 If you’ve decided to take on a Whole30 challenge this summer or you just want a fun and healthy salad to bring to your next barbecue, this Thai-inspired salad is for you! Happy salad season!

Ingredients

½ papaya, skin removed and thinly sliced

½ jicama, skin removed and sliced into matchsticks

1-2 handfuls snow peas, ends removed and sliced in half long ways

1 handful fresh cilantro

2 tbsp olive oil

1 lime, juiced

Handful peanuts (or macadamia nuts for Whole30)

Salt and pepper to taste

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Instructions

Remove skin and slice papaya and jicama. Slice snow peas in half long ways. Add all ingredients together in a large bowl and mix until ingredients are evenly combined . Plate on a bed of arugula. Garnish with nuts. Enjoy!

Healthy Whole30 "Shrimp and Grits"

EasyPeasie Cauliflower Puree with Shrimp and Spinach

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I have absolutely fallen in love with a new product — EasyPeasie Veggie Blends. If you have a picky eater at home or you’re just wanting to add more veggies into your diet, this is for you. In this recipe, I took my favorite southern dish and “vegified” it to make a healthy Whole30 version of the beloved Shrimp and Grits. Adding the EasyPeasie Red Blend gave the cauliflower mash a beautiful color and packed this dish with extra nutrients. I can’t wait to see what else I can create with these veggie blends! Enjoy!

Ingredients

  • 1 head cauliflower

  • ¼ cup coconut cream (just the solid)

  • Salt to taste

  • Cayenne pepper

  • EasyPeasie Red Blend

  • 6-8 medium shrimp

  • 2 handfuls fresh spinach

  • ¼ cup cherry tomatoes

  • 1 tbsp. garlic

  • Extra virgin olive oil

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Instructions

Roughly chop cauliflower and boil until tender. In a food processor, puree cauliflower with cayenne, EasyPeasie Red Blend, coconut cream and salt to taste. Sautee shrimp and spinach with salt and olive oil. Quarter tomatoes and add to sautee until blistered. Top cauliflower puree with sautee mix. Enjoy your favorite southern shrimp and grits… Whole30 style!

Dave's Hot Sauce Shredded Chicken Stuffed Sweet Potato

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One thing I love to remind my friends and followers is that there is no shame in taking some shortcuts sometimes! Life can be busy with work, family, etc. and sometimes that can leave dinner on the back burner (no pun intended). I have teamed up with my friends at Dave’s Gourmet to show you a quick and easy meal for one that is packed with flavor and nutrients using pre-made ingredients from the grocery store! The Creamy Roasted Jalapeño Hot Sauce is my current favorite, but you can’t go wrong with any of their flavors. Whip up this recipe on a busy week night and let me know what you think!

Ingredients

  • Pre-made coleslaw base

  • ¼ red pepper, sliced

  • ¼ yellow onion, chopped

  • Dollop of guacamole (I used pre-made in this recipe, but you can make your own if you have ripe avocados!)

  • Splash of Dave's Creamy Roasted Jalapeno Hot Sauce

  • Extra virgin olive oil

  • Handful of shredded rotisserie chicken

  • 1 large sweet potato

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Instructions

Bake sweet potato at 400 degrees for 20 minutes until soft. Shred rotisserie chicken and toss with a splash with Dave's Creamy Roasted Jalapeno Hot Sauce. Slice red pepper and dice onion then saute with olive oil until peppers are tender and onions are translucent. Toss coleslaw mix with a splash of olive oil (just enough to coat the slaw). Make a large slit in the sweet potato then stuff with hot sauce chicken, cole slaw, peppers and onions. Top with guacamole and more hot sauce to taste. Enjoy!

Zaatar Spice Crispy Chickpea Salad

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Sometimes it’s nice to switch it up and enjoy a light, meatless dish - especially now with all this warm weather and sunshine! I’ve teamed up with local nutritionist, Betsy Johnson, to bring you this killer high-protein vegetarian salad. It’s packed with flavor, so I promise you won't be missing the meat at all!

Ingredients

  • 15 oz. chickpeas

  • 1 tbsp. Zataar (a classic Indian spice)

  • 1 bundle shredded rainbow chard

  • 1 cup cherry tomatoes

  • 3-4 radishes

  • 2 tbsp. extra virgin olive oil

  • 1 lemon

  • 2 eggs (boiled)

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Instructions

Strain chickpeas and bake for 30 min on 375. Remove from the oven and toss in 1 tbsp. olive oil 1 tbsp. Zaatar. Once chickpeas are all coated,  put back in the oven for another 10 min. Chiffonade the chard, quarter slice the tomatoes and thinly slice radishes. Lightly toss the vegetables in olive oil and salt and pepper to taste. Mix all ingredients together and serve with a lemon wedge on the side and boiled eggs. Enjoy!

Joining Forces!

I’ve been making Whole30 approved foods for quite some time now, and while I love to serve all of you and see what fun and healthy new recipes I can create for you all to try at home, I figured it was time to add another level to this health journey.

I will be joining forces with Betsy Johnson, an ISSA certified nutrition coach, to bring you additional healthy meal prep items that are gluten-free, Keto, or just all around healthy. I am so excited to add Betsy's nutritional expertise as it will bring more options to the menu that meet a variety of dietary preferences.

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Betsy has a passion for exercise and has competed in numerous races such as Ironman events, marathons, and triathlons. When Betsy was seriously training for these races, she began to educate herself on the nutrition side of these events. She understands what it means to compete, but most importantly, how to fuel your body correctly for an ultimate lifestyle change. Betsy has a passion for nutrition and sports and loves to help people reach their ultimate goal in weight loss and lifestyle changes.

Betsy’s passion as well as her expertise is something I am so excited to add to the Simon Hall Private Chef experience as we both agree that nutrition is at the core of personal happiness, healthy living, and growth.

The menu is up and ready and features items like Power Quinoa Bowl, Grilled Shrimp, and Overnight Oats! Check out the new menu items and let me know what you think of the options!

First day for delivery/pickup with the new menu is Monday, March 11.