Lettuce Wrap fish tacos

When I originally received my shipment from Greensbury Market, I intended on using the cod for a Whole30 version of Fish and Chips. That is still on my list of recipes to create, but I was craving fish tacos and had the ingredients I needed to create this Whole30 version. This took me less than 15 minutes to make and was a perfect weeknight meal. If you have not tried fruit on your fish tacos, do not be afraid. You will love it! If nectarines are not available or in season, use a mango.

PS…You may need extra napkins when eating your lettuce wrap tacos, this may get messy.

Lettuce Wrap Fish Tacos
Serves 2
Prep time: about 5 minutes
Cook time: about 5-6 minutes

• 2 6-ounce cod filet
• Your favorite taco seasoning, I used Siete taco seasoning
• 2 T light olive oil or avocado oil
• 8 pieces of romaine
• Shredded carrots
• Shredded purple cabbage
• 1 nectarine, diced
• 1 avocado, sliced
• Your favorite salsa
• 1 lime, cut in quarters
• 1 jalapeno, sliced


  1. Prep your romaine, and other fruit and veggies.
  2. Cut fish into strips and season with taco seasoning.
  3. In a large skillet, heat oil over medium high heat.
  4. Place fish in hot pan and cook for about 1-2 minutes per side, until fish starts to brown and become flaky.
  5. To create tacos, I used 2 pieces of romaine for each taco, placed carrots, cabbage, avocado, and nectarine inside the romaine taco shells, then added the fish, salsa, and jalapenos. Squeeze a little lime on top.

Whole30, Paleo, Keto, Low Carb, Dairy Free, Gluten Free

Brining 101

Brining 101
I have brined turkeys for thanksgiving for many years, and I finally tried this method with other cuts of meat. It is my new favorite method to get juicy and delicious pork and chicken. I keep it really simple by just using salt and water to make my brine, then brine for a minimum of 6 hours and up to up to 3 days. This is a way for me to make dinners during the week that are fast and easy. I will use Sunday to defrost the cuts I want, I use a lot of boneless skinless chicken breasts and boneless pork chops, then I add them to a Ziplock bag with my brine and put them in the fridge until I am ready to use them. When I get home from work, I will pull out what I want, transfer the meat to a plate, pat each piece dry (this step is especially important), add a light drizzle of oil, and seasoning if I want, and cook. If you season your meat, you will not need to add salt. The brining method makes the meat so tender and juicy. Use your usual cooking method of choice. You can grill, pan sear, air fry, or oven roast. Cooking times very so I always use a meat thermometer to ensure the meat is done to my liking.
For pork, I use 1 tablespoon salt and 3 cups warm water. Once the salt is dissolved and your meat is defrosted, add the meat to the brining liquid.
For chicken, I use 1 tablespoon salt and 4 cups warm water. Once the salt is dissolved and your meat is defrosted, add the meat to the brining liquid.

Brining process
• Create brine (1T salt with 3C water for pork, 1T salt, 4C water for chicken) Make sure salt is dissolved in water
• Place your meat in brine, refrigerate for 6 hours up to 3 days
• Remove meat from brine, pat dry
• Season meat, you don’t need to add more salt (optional)
• Drizzle meat with a little oil (I use light olive oil or avocado oil)
• Cook meat with the method of your choosing

Whole30, Paleo, Keto, Low Carb, Gluten Free, Gluten-free, Meal Prep

Chicken Puttanesca

My Chicken Puttanesca dish is full of flavor and super easy to throw together. This recipe requires very little prep and most of the cooking time is in the oven. I like to use a Le Creuset braiser so this is a one dish meal with minimal clean up required. If you don’t have a braiser, you can easily brown the chicken in a skillet and transfer the sauce and chicken to a oven safe baking dish. This has become a favorite in my house and I hope you give it a try. I’d love to hear your feedback in the comments if you do try it.

Chicken Puttanesca
Created by Kimberly Smith

Serves 6
Prep time 5 minutes
Cook time 45 minutes


• 6 boneless, skinless chicken breasts
• 2 T ghee or olive oil
• 1 jar Cucina Antica nonna’s recipe pasta sauce
• 1 C water
• 1 12 ou jar sliced roasted red peppers, drained
• 1 12 ou jar kalamata olives, drained and rinsed
• ¼ C capers, drained and rinsed
• 10 cloves of garlic
• 1 lemon, zested
• ½ t fresh thyme
• Salt and pepper


  1. Preheat oven to 350 degrees.
  2. In a large skillet or braising dish, heat ghee over medium high heat.
  3. Pat chicken dry and sprinkle both sides with salt and pepper.
    Once the skillet is nice and hot, add chicken to the skillet and cook until browned (about 4-5 minutes). Flip and cook 1 minute (do not brown the 2nd side of the chicken). Remove chicken from the skillet and set aside on a plate.
  4. Add roasted red peppers to the skillet, along with the pasta sauce, water, kalamata olives, capers, garlic, lemon zest and thyme. Stir. Cook until the sauce comes to a boil. If you are using an oven safe skillet or braising dish, add chicken and juices back to the sauce and cover. Otherwise, transfer sauce to an oven safe dish and add chicken and juices to the sauce and cover. Place dish in the oven and cook for 30-35 minutes. Remove and serve with your favorite side vegetable.

• I like to use a Le Creuset braiser for this dish for an easy one dish meal that transfers perfectly from stovetop to oven.
• Patting the chicken dry before you season the chicken will help get the chicken nice and brown.
• When you put the chicken back, in the sauce, place the browned side up for nicer presentation.

Whole30, Paleo, Gluten Free, Dairy Free, Main Dish

hash brown frittata

You can make a frittata a million different ways. I change up the protein and veggies every time I make a frittata based on what I have on hand. This one was one I made not that long ago. In this rendition, I added sliced ham, sweet peppers, and purple onions. It was a nice balance of savory and sweet. I was able to share this with some friends and family and they all loved it. I had some fresh salsa that I made using tomatoes from my garden and it was the perfect addition to this delicious Hash Brown Frittata. When I don’t have fresh salsa, I like adding my Romesco as a topper to my frittata.

The key is browning the hash browns first. This will give a good base for your other ingredients to sit on and browning the hash browns adds so much flavor. Don’t skip this step. I usually start the hash browns while I prep the other ingredients.

If you give this recipe a try, please come back and leave a comment. Your feedback is greatly appreciated!

Hash Brown Frittata

1 bag hash browns, thawed
2 T ghee or olive oil
½ t salt
½ t pepper
1 package sliced ham, chopped
½ lb mini sweet peppers, sliced
½ purple onion, sliced
12 eggs, whisked
Chives, chopped

Top with
Basil, cilantro, or chives


Preheat oven to 400 degrees

Line a baking sheet with parchment paper
Place hash browns on parchment paper, drizzle with ghee or olive oil, salt and pepper and mix
Bake hash browns for 25 minutes, until lightly golden

Grease 9X13 pan
Reduce oven temperature to 350 degrees

Transfer cooked hash browns to the bottom of the 9X13 pan
Top hash browns with ham, peppers and purple onion
Add whisked eggs
Bake for 25-30 minutes until egg mixture is set
Top with fresh herbs

During the summer months, I often also add fresh salsa to this frittata.

Whole30, Paleo, Dairy Free, Gluten Free, Breakfast, Brunch

shrimp and nectarine salad

The heat of summer is here and cool, refreshing salads will be my quick go to meal all summer long. Some of the best salads come from using up what I already have on hand. This is one of those salads. We have an abundance of peaches and nectarines during the peak of summer and I am always look for ways to use them.

This combination of shrimp, nectarines, avocado, butter lettuce, cilantro and Tessemae’s Lemon Pepper dressing is so simple, yet so delicious. Feel free to use this as your inspiration to create your own summer salad. If you don’t have nectarines, try using strawberries, blueberries, or mango. Don’t like shrimp? Use leftover grilled chicken, tri tip or salmon. Herbs can also be changed up to what you have available, try basil, mint, or parsley.

Don’t forget to tag me in your posts if you do give this “no recipe” recipe a try.

I order my Tessemae’s dressings on Thrive market. If you haven’t signed up yet, click on my link below for 25% off of your first order and 30 day free trial membership.


Shrimp and Nectarine Salad
1 bag of lettuce
1 pound of cooked shrimp
2 nectarines, sliced
2 avocados, sliced
Handful of cilantro, chopped
Tessemae’s Lemon Pepper dressing

In individual serving bowls add lettuce
Top with shrimp, nectarines, avocados, and cilantro
Add dressing to your liking

Whole30, Paleo, Gluten Free, Dairy Free

Easy Meals for Whole30

September Whole30 officially starts tomorrow.  Today is a great day to plan and prep for your first week of Whole30.  I have several free resources available for you if you look at my Whole30 page including a Sprouts shopping guide, meal templates, and a reintroduction guide.

During a Whole30, it’s nice to have some easy go to recipes that can be made without much effort.  I wanted to compile a list that will make your life easier, so here are 15 easy meals that are worth trying.  Whether you are doing a Whole30 or not, these meals are perfect to try out during the week when you want to get dinner on the table fast.

Here are some of my favorite bloggers with Whole30 recipes and resources.


Sheet Pan Summer Shrimp and Veggies (Whole30 Paleo Keto)

sheet pan summer shrimp and veggies


sheet-pan sausage and brussels


Sweet Potato Noodle Skillet



breakfast hash


nocrumbsleft salmon.jpg


bruscetta chicken



Whole30 Day 16: Ollie’s Cracklin’ Chicken by Michelle Tam / Nom Nom Paleo https://nomnompaleo.com

Grilled Balsamic Chicken

livinglovingpaleo balsamic chicken.jpg

Whole30 Beef Stir Fry

nocrumbsleft stir fry.jpg



Waldorf Chicken Salad

Paleo BLT Coleslaw ( Whole30, Low Carb)

wholesmiths blt coleslaw.jpg