Chicken Zucchini Bites

Every time my husband searches for a recipe online he gets frustrated by blog posts that lead off with a three thousand word story that usually has nothing (or little) to do with the actual recipe being posted. He then is forced to scroll and scroll and scroll – through text and pictures – to the very bottom of the blog post where the actual recipe resides.

In deference to my husband, please see up front the super simple recipe for these super simple (and delicious!) chicken zucchini bites. You’re welcome.

(For those of you still looking for a story, keep reading!)

chicken zucchini bites |

Chicken Zucchini Bites

makes 12-15 bites


1 lb ground chicken

2 medium zucchini, grated

1/2 onion, grated

1 tbsp cumin (optional)

1-2 tsp garlic salt (to taste – I used Trader Joe’s garlic salt grinder)

black pepper, to taste


Preheat oven to 375. Grate your zucchini and onion – I used a food processor and did both together. Once the vegetables are grated, wring out the excess moisture. I did this by dumping the veggies into a clean dishtowel and then squeezing all the extra water out. Trust me – this step is important if you want your zucchini bites to hold together!* In a bowl, combine all ingredients and mix well. Form 12-15 balls and place on a baking sheet – don’t beat yourself up too much if they look more like odd lumps, this is because of the stickiness of the dough. Bake at 375 for 12-15 minutes, flipping them halfway through.

*NOTE: You don’t necessarily have to wring out the excess water from your zucchini/onion mixture, but if you don’t the meat “dough” will be super sticky and it will be much harder to form meatballs. When I first started playing around with these I did NOT wring them out and had to use muffin tins for the meatballs because I couldn’t get the mixture off my hands. That said, they still tasted delicious!

chicken zucchini bites |

There’s not much of a story to these cute little chicken zucchini bites really. Each week I like to have a few easy to grab, pre-cooked proteins on hand for work lunches or snacks, and some sort of meatball or patty usually makes an appearance. I had seem some version of chicken-zucchini meatballs on Pinterest and as it just so happened, I had ground chicken and zucchini in my fridge this week. Thus, these babies were born.

Because zucchini holds a lot of water (even after wringing most of it out), these meatballs stay moist, even after a couple of days in the fridge. They were delicious straight out of the oven (served with a side salad and topped with guacamole, as it happened), but they tasted just as good – if not better – served cold. Many times I find my turkey or beef meatballs can dry out pretty quickly but these retained the moisture from the zucchini, keeping them juicy and delicious. I packed two of them as a snack for my husband the other day and he liked them so much he turned around and finished off the rest with lunch.


chicken zucchini bites |

Grilled Pork Tenderloin with Rainbow Slaw

Can you believe Valentines Day is this weekend? | grilled pork tenderloin with rainbow slaw

What’s that, you say? You just started a Whole30 and now you have nothing to make for Valentines Day? Well, you’ve come to the right place!

It’s true, navigating holidays and special occasions is hard when you’re on a Whole30. But have no fear! You can still serve your significant other a delicious (and impressive) dinner this weekend, even without the wine and chocolate. | grilled pork tenderloin with rainbow slaw1

Pork tenderloin is one of my favorite entrees to make when we’re having company. It’s elegant, impressive, and incredibly easy to make. Not to mention the fact that there are about a million seasoning options, and it pairs well with a plethora of side items. Try it marinated in olive oil and fresh chopped herbs. Love it up with a spicy dry rub. Serve it up alongside a plate of cauliflower rice pilaf and some mango salsa for a light and easy springtime meal. Try it with roasted butternut squash and brussels sprouts for a hearty winter dish. For classic comfort food, try a side of whipped potatoes and some sauteed green beans.

For this particular dish we kept it simple: grilled pork tenderloin with rainbow slaw! | grilled pork tenderloin with rainbow slaw2

I don’t know what it is about pork and coleslaw, but I can’t get enough of it. I think it started with loading up a pulled pork barbecue sandwich with gobs of sweet, creamy coleslaw – I die. So when I was looking for something to pair with our pork tenderloin the other night and spied a jar of homemade mayonnaise and a bag of shredded “rainbow salad” (broccoli, cauliflower, carrots, and red cabbage – thank you, Wegmans!), it was game on.

There’s another reason I really love the idea of serving this for Valentines Day. What tends to happen to me every year, without fail, is that the Husband and I will splurge on a super expensive meal at a super expensive restaurant, complete with a super expensive bottle of wine and some decadent dessert. And every year, without fail, I go to bed with an upset stomach, grumbling about how much food I ate. Well, every year except the one where the Husband had to work and I showed up with homemade pizza as a surprise. Anyway. This meal won’t do that. Win! | grilled pork tenderloin with rainbow slaw3

Still wondering how you’re going to survive without wine and dessert? How about a nice chilled glass of sparkling water? And instead of indulging in something chocolate and heavy, if you must have dessert, why not a small bowl of berries with coconut cream?

Trust me, you’ll feel so much better.

Grilled Pork Tenderloin with Rainbow Slaw

serves: four (with leftovers)

active time: 30 min

inactive time: 1 hour

total time: 1 hour 30 minutes


for the pork:

2 pork tenderloins

olive oil

1/2 tbsp chili powder

1/2 tbsp cumin

1 tsp garlic salt

1 tsp onion owder

1 tsp smoked paptrika

1 tsp black pepper

for the slaw:

1 bag pre-made slaw mix (I used this)

1/2 to 3/4 cup homemade mayo (use more or less depending on preference)

1 small handful golden raisins

1 small handful chopped walnuts

1 tbsp Trader Joe’s 21 seasoning salute

1/4 cup chopped celery


Let your pork tenderloins come to room temperature, rinse, and pat dry. While your pork is sitting, combine the spices and set aside. Coat the pork with a healthy layer of olive oil and cover the pork with the rub. Sear the pork over direct heat for about 2 minutes on each side, then continue to cook on indirect heat for about 20 minutes, until pork reaches an internal temperature of 145. Rest about five minutes before slicing.

While your pork is cooking, combine all slaw ingredients and stir well to combine. This slaw tastes even better if made ahead and let to sit about 2 hours to really let the flavor sink in. | grilled pork tenderloin with rainbow slaw4

Need some other ideas for your Whole30 Valentines Day Dinner? Try one of these!

Paleo Paella | paleo paella

Chili Lime Pork Tenderloin with Mango Salsa and Toasted Almond Cauliflower Rice | chili lime pork tenderloin

Lemon Rosemary Salmon with Roasted Asparagus | lemon rosemary salmon with roasted asparagus

Crab Cakes | crab cakes

Crispy Chicken Thighs with Collard Greens and Root Vegetables | crispy chicken thighs with collard greens and root vegetables

Pan Fried Indian Spiced Okra

Okra is one of those vegetables that gets a bad reputation. When someone says “okra”, I believe 95% of the population immediately thinks “slimy”. It’s kind of like peanut butter and jelly – people think okra and slimy. Including me, until I actually tasted it for the first time. | indian spiced okra

I’m not going to lie; there was much trepidation before I took my first bite. We were having dinner with the couple who leads our Bible Study and the theme for dinner was Indian – which I love. We’ll call the couple John and Mary for simplicity. John and Mary have a garden, and they also made okra with dinner – heavily spiced and cooked in a wok. I watched as John added all the spices, tossed the okra in the pan, and then started cooking…and I couldn’t help but notice that there was a lot of slime. However, once it was all said and done, John blotted most of the excess liquid from the wok and I have to say – from that first bite? I loved it. It was perfectly spiced and not at all slimy and at that moment I knew I wanted to try to make my own okra. | indian spiced okra

The funny thing is – John is a lot like my husband, in that when we texted him to get his recipe the response was something like, “Oh, I don’t know – I threw in these different spices and just sort of cooked it.” Yep, just like my husband. He did however give us a list of the primary spices he used, and so I just started with that and came up with my own version of this delicious vegetables.

After a quick google search I learned that the key to making okra not slimy is to make sure your oil is extremely hot, so that when you add the spice coated okra to the pan the oil essentially flash fries the seasoning onto the pieces – somewhat like fried okra, except a lighter and healthier option. Also, you want to make sure you keep moving the pan around – you want to sauté the okra until it’s nice and brown, but if you leave it sitting in the oil too long it will get slimy and stay wet. (If you do end up with slightly slimy okra, don’t fear! Just take a clean paper towel and blot off the excess oil.)

Not surprisingly, okra went from being one of the vegetables I never thought about to one I now cook on a regular basis.


*NOTE: all measurements for the spices are suggested; this recipe is largely “to taste” and will vary based on your personal preferences and spice tolerance.

1 lb okra, chopped into half inch coins

1 Tbsp Garam masala

1 Tbsp Moroccan seasoning

1 Tbsp Cumin

1 tsp Salt

1 tsp Black Pepper

1 tsp Chili powder

1-2 tsp Turmeric

Rinse and chop your okra into small, half inch coins. In a small bowl, combine your spices – you’ll want enough of a mix to coat the okra evenly. Heat a thin layer of olive oil in a pan until hot. Toss the okra into the hot oil and sauté, keeping your pan moving, for about five minutes until okra turns brown and crisp. Serve! | indian spiced okra