5 Family Favorite Dinner Recipes - Burn Boot Camp
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5 Family Favorite Dinner Recipes

February 4, 2016

Are you in a dinnertime rut? Do you have trouble pleasing everyone in the family? Well, I am here to help! These 5 family favorite dinner recipes have been adult and kid-approved. They are not only delicious, but healthy too!

Cauliflower Crust Pizza

Who doesn’t love pizza? Try this carb-cutting version where you replace the pizza dough with a cauliflower crust. Customize the pizza with toppings your family enjoys.

Makes 1 large crust


  • 2 pounds frozen cauliflower florets, thawed overnight in refrigerator 
  • 1 egg, lightly beaten 
  • ½ cup goat cheese 
  • 3 teaspoons Italian Seasoning 
  • ½ teaspoon Pink Himalayan Salt


  1. Preheat the oven to 400 degrees. 
  2. Put the frozen cauliflower into a food processor and pulse until a ricelike consistency is achieved. Pour the cauliflower rice into a thin dishtowel and squeeze out the excess water. This step is very important! Get out as much water as possible. 
  3. In a large bowl, mix together the egg, goat cheese, Italian seasoning, pink Himalayan salt and cauliflower rice. 
  4. Line a pizza pan with parchment paper. Thinly spread out the cauliflower mixture on the pan into a large circle. 
  5. Bake for 30 minutes. May take longer if you did not squeeze enough water out. Bake until golden. Carefully flip it over and bake for an additional 10 minutes. 
  6. Remove from oven. Top with sauce, cheese and desired toppings. We enjoy organic pizza sauce, Daiya cheese or Vegan Gourmet Shreds cheese, and peppers and onions. Place the pizza back into the oven for another 10 minutes or until cheese is slightly golden.

Additional notes: This crust freezes really well. Make a double batch. Eat one now and freeze one for later. Very convenient for those busy school nights when you get home late after a kid’s sports practice and don’t know what to make for dinner.

One Pan Chicken Sausage and Veggies Bake

This recipe is so simple and easy! Toss it all together and roast it in the oven. Your house will smell amazing while this recipe bakes. Feel free to customize with whatever veggies you have on hand.


  • 3 All Natural Chicken Sausage Links (I recommend Target’s Simply Balanced All Natural Chicken Sausage) 
  • 8 oz peeled, diced, uncooked sweet potatoes (Shortcut: buy a bag of pre-cut ones in the produce section) 
  • ½ a bag of baby carrots or 2 large full-sized carrots 
  • 1 green pepper, diced 
  • 1 onion, sliced 
  • 1-2 TB olive oil 
  • 1-2 TB Italian Seasoning (I love Wildtree’s Hearty Spaghetti Sauce Blend) 
  • 4 cloves of garlic, minced


  1. Preheat oven to 375 degrees. 
  2. Chop all meat and veggies into bite sized pieces. 
  3. In a gallon sized Ziploc bag, add olive oil, Italian seasoning and garlic. Mix together. 
  4. Add chopped meat and veggies to Ziploc bag. Shake until everything is coated with the olive oil mixture. 
  5. Pour into a 9 x 13 glass casserole dish. Spread out evenly. 
  6. Roast at 375 degrees for 30-45 minutes or until potatoes are soft. Stir once, halfway through baking time.

Zucchini Noodles (Zoodles) with Turkey Meatballs

Do you have a spiralizer yet? If not, what are you waiting for? This is one of my favorite kitchen gadgets. You will be amazed at all of the things you can spiralize. This next recipe uses the most popular vegetable to spiralize – zucchini. Your whole family will love this healthy version of spaghetti and meatballs!

Makes 4 servings


For the Meatballs:

  • 1 pound of lean ground turkey 
  • 1 egg 
  • 1 small onion, finely diced 
  • ¼ cup (or more) almond flour 
  • 1 TB Wildtree’s Hearty Spaghetti Blend or Italian Seasoning 
  • A dash of Pink Himalayan Salt and black pepper

For the Zoodles and Sauce: 

  • 2 Zucchinis 
  • 28 ounce can of crushed tomatoes 
  • 1 TB Wildtree’s Hearty Spaghetti Blend

To make the meatballs:

  1. Preheat oven to 350 degrees. 
  2. Put all of the meatball ingredients into one big bowl. Mix thoroughly. 
  3. Roll the mixture into 1 ½ to 2 inch meatballs. 
  4. Spread meatballs out evenly on baking pan that has been sprayed with coconut oil. 
  5. Bake at 350 degrees for 20-30 minutes.

To make the zoodles and sauce:

  1. Thoroughly wash the zucchini. Chop off the ends. 
  2. Get spiralizing! Use your spiralizer to turn your zucchini into zoodles. Divide the zoodles among 4 bowls. Set aside. 
  3. In a saucepan on the stovetop, combine the can of crushed tomatoes and Wildtree Hearty Spaghetti Sauce Blend. Heat through. 
  4. Top each bowl of zoodles with sauce and a few meatballs.

Additional notes: My family loves to eat zoodles raw, but if you prefer you can heat them. Simply saute them in a skillet for 2-3 minutes until warm.

Breakfast for Dinner – Pumpkin Protein Pancakes

Who doesn’t love to switch it up and have breakfast for dinner? My kids love it when we do this. I’ve experimented with a lot of different pancake recipes. I finally got it right with this one! So fluffy! My kids devour these. Don’t save these pumpkin pancakes just for the fall, enjoy them all year long!


  • 1/4 cup canned 100% pure pumpkin 
  • 4 TB almond milk 
  • 1 TB honey 
  • 3 eggs 
  • 1 TB coconut oil, melted 
  • 2 tsp vanilla 
  • 1/4 cup coconut flour 
  • 1 scoop After Burn 
  • 1 tsp pumpkin pie spice 
  • 1/4 tsp salt 
  • 1/4 tsp baking soda 
  • Drizzle of maple syrup for serving


  1. In a large bowl, whisk together the dry ingredients – the coconut flour, After Burn, pumpkin pie spice, salt, and baking soda. Then in a separate bowl, whisk together the wet ingredients – the pumpkin, almond milk, honey, eggs, coconut oil, and vanilla. Add the dry ingredients to the wet ingredients. Stir everything together until just combined. 
  2. Heat a griddle or non-stick skillet to medium heat. Spray pan with coconut oil. Pour about 1/4 cup of batter onto the skillet. Cook for 2-4 minutes until the bottom is cooked through, and then flip. Cook for another 2-4 minutes until lightly browned. Repeat with remaining batter. If desired, drizzle with maple syrup or top with sliced bananas.

Additional notes: Make it a complete meal by adding a side of turkey bacon and fresh fruit.


Everyone loves taco night! Lighten up your tacos by using lean ground turkey instead of ground beef. I love having tacos for dinner because the leftovers are perfect for lunch the next day. There are so many ways you can customize your tacos to please each individual in your family.


  • 1 pound lean ground turkey 
  • ½ cup water 
  • 5 tsp Wildtree Taco Seasoning 
  • Gluten free tortillas 
  • Your favorite greens (Romaine, baby spinach, etc.), washed and chopped 
  • Toppings: tomatoes, onions, avocados, salsa, black beans, vegan cheese


  1. In a skillet, brown the ground turkey. Drain off excess fat. 
  2. Add the taco seasoning and water. Bring to a boil and then reduce to a simmer. Cook for 5 minutes. 
  3. Serve as a salad on a bed of greens or in gluten free tortillas. Customize with your favorite toppings.

Healthy CAN be delicious! Give these recipes a try and let me know which one is your family’s favorite in the comments below.

Happy Cooking, 

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