When life gets crazy and chaotic it is a challenge to pull together a quick and healthy meal. We asked some of our Dailey Method owners and staff to share their go-to weeknight dinners. Here are a few ideas to add to this week’s menu.
Mexican Style Baked Sweet Potatoes from Jessica Long, owner The Dailey Method Barre Studio, Santa Rosa, CA.
We love to make Mexican-style baked sweet potatoes. Simply bake a sweet potato, slice in half and top with chopped red bell peppers, onions, tomatoes, jalapeño, olives, guacamole, cumin, chili powder, salt & pepper. Delicious! (Our Marketing Director, Emily, was drooling over this recipe when Jessica shared it and made it for dinner last night. Pictured below with sautéed spinach and chopped cilantro).
Whole30 Dijon Pork Tenderloin with Roasted Veggies from Tim Torres, co-owner The Dailey Method Barre + Cycle Studio, Washington DC
What you need:
2 lb pork tenderloin
2 tsp dried basil
2 tsp dried rosemary
2 tsp dried oregano
1 tsp garlic powder
1/2 tsp salt
1-2 Tbsp Dijon mustard
Combine the basil, rosemary, and oregano and pulse in a spice grinder until a powder forms. Add the garlic powder and salt to the spice mixture. Preheat oven to 450 F. In a large skillet, heat 1-2 Tbsp of oil over medium-high heat. Spread the Dijon mustard over all sides of the pork tenderloin. Sprinkle the seasoning mixture evenly over all sides and rub the mixture into the pork tenderloin. Sear the tenderloin for 3 minutes per side (12 minutes total). Once seared, place the tenderloin in a baking dish and bake until cooked through (about 15-20 minutes).
Paprika and Cumin Roasted Vegetables
3 cups Brussels sprouts, halved
2 cups turnips, cubed
1 cup carrots, chopped
1 red onion, sliced
1 tbsp. olive oil
1 tbsp. apple cider vinegar
2 tsp. paprika
1 tsp. cumin
Preheat the oven to 425 degrees. Toss the vegetables with olive oil, paprika, cumin, salt, and pepper.
Place on a baking sheet sprayed with cooking spray in a single layer. Roast for 25-30 minutes, shaking a few times during cooking, until vegetables are tender and cooked through.
Quick Mexican Pozole from Michelle Moezzi, Senior Graphic Designer for The Dailey Method
I do this veggie but you can add chicken. Any stock choice (veggie, chicken, etc), add hominy or garbanzo beans, onion, zucchini, green beans, corn. Salt and pepper to taste. Cook until veggies are tender. Add chipotle peppers in adobo sauce (or just the sauce!) to give heat and smokey flavor. Serve hot and garnish with cubed avocado, squeeze of lime and fresh cilantro.
Weeknight Frittata from Tarra Sachedina, co-owner The Dailey Method Barre Studio, Phoenix, AZ
After a busy day a frittata is a go-to for our house. You can throw in any veggies you have laying around (wilting greens…you bet!) super good if you brown up some sweet potatoes for the bottom, add in your eggs, cheese, veggies, whatever … and bake until done. So satisfying plus there’s usually leftovers!
Burger Bar with Grassfed Beef from Carly Goidosik, owner The Dailey Method Barre Studio, Birmingham, MI
I love this family-friendly option because it allows each person to customize their meal with little work. I made mine clean while my hubby & 3-year-old son made theirs… not so clean. Everyone is happy. It’s also a lot of fun for the kids since they get to create their own meal. You could easily do the same thing with turkey or even veggie burgers. It also pairs well with kombucha beer. Some of my favorite clean toppings: sauerkraut, guacamole, balsamic glazed portabella mushrooms, and Primal Kitchen chipotle mayo. If I have the time I like to make eggplant or sweet potato sliders in lieu of the bun. If I’m running short on time I throw over a bed of lettuce.
