Wednesday, September 24, 2014

Whole30 Day 22: Shepherd's Pie

I like to think of Shepherd's Pie as an everything-but-the-kitchen-sink kind of dish because you can throw almost anything in with the meat.  I've posted Shepherd's Pie on my blog before but it's not whole30.  I made some tweaks and easily turned this dish into a yummy whole30 meal.

  • 2lbs sweet potatoes or yams, baked until soft and cooled
  • 1T evoo
  • 1 small onion, chopped
  • about 5 small carrots, chopped
  • 2 stalks celery, chopped
  • a couple handfuls of baby brussel sprouts, sliced
  • 1lb chorizo
  • 1/2 lb grass-fed ground beef
  • 1/4 - 1/2 cup bone broth or other broth

  1. In a large skillet heat evoo and add onion, carrots, and celery. 
  2. Cook about 5 min and add brussel sprouts, cook for about 2 min
  3. Add chorizo and beef and cook until no longer pink
  4. Add seasonings to taste
  5. In a large mixing bowl add the sweet potatoes and broth (I was lucky enough to have some leftover homemade vegetable soup and used that for extra veggies!)
  6. Blend potatoes and broth until smooth
  7. If your skillet is oven proof, spread potatoes over meat mixture and put into oven.  If not, pour meat mixture into a baking dish and top with potatoes.
  8. Bake at 350˚F for about 30 minutes.
I super, super love this one pot meal!!

Tuesday, September 23, 2014

Whole30 Day 17: Carnitas Fries

Absolutely delicious!!!

  • 12oz pkg fully cooked carnitas - or make your own! - I used Trader Joe's Traditional Carnitas
  • 2 lbs sweet potatos, cut into fries sticks or put them through a spiralizer for curly fries
  • 8oz pico de gallo or chop your own tomatoes, onion, garlic, jalapeño, cilantro
  • guacamole
  1. toss sweet potato fries with evoo and season to taste
  2. bake at 450˚F for about 20 min.  
  3. if using packaged carnitas, heat according to directions
  4. when fries are done, top with carnitas, pico de gallo, and guacamole

Whole30 Day 16: Prosciutto Wrapped Peach Salad

  • 2-3 peaches, sliced
  • about 8 slices of prosciutto, cut in half, lengthwise
  • pistachios
  • salad greens
  • lemony dijon dressing
  1. wrap 1/2 slices of prosciutto around each peach slice
  2. grill wrapped peaches until prosciutto is crispy
  3. place peaches on top of salad greens and sprinkle generously with pistachios
  4. drizzle dressing over salad
Salad Dressing - in a small jar mix together all ingredients and shake until well blended
  • evoo
  • apple cider vinegar
  • dijon mustard
  • lemon juice 

Whole30 Day 15: Sausage and Veggies

Super easy! This is especially nice when the heat has zapped you of all your energy but you have a lot of veggies in the fridge that need to be cooked.  You can use what ever veggies you want!

  • brussel sprouts, halved
  • broccoli, chopped
  • onion, rough chopped
  • carrots, cut in 1" chunks
  • chicken apple sausage - I used Applegate - cut into 1" chunks
  • oregano
  • thyme
  • salt 
  • pepper
  1. Toss all the veggies together in EVOO or ghee or oil of your choice
  2. Season with salt and pepper + any other seasonings you like
  3. Pour into a baking dish and bake at 400˚F for 10 min.
  4. Add sausage, stir together
  5. Return to oven and bake for 10 more min.

Tuesday, September 16, 2014

Whole30 Day 14: Roasted Chicken Thighs and Veggies

It's hot and I don't feel like spending a lot of time in the kitchen.  Even though I used my oven, this was quick and easy.

  • organic, free range chicken thighs
  • green beans, trimmed
  • baby heirloom tomatoes
  • red onion, cut into chunks
  • evoo
  • salt, dried thyme, fresh rosemary
  1. heat oven to 375˚F .
  2. combine all veggies and thighs in a bowl.  Add evoo and spices and mix evenly to coat all ingredients in oil.
  3. Add ingredients to a baking dish putting thighs in first, veggies on top.
  4. Roast for 30-40 minutes, until veggies are crisp and chicken is cooked through.
I added some sautéed mushrooms to my plate.  I'm the only one that likes them.

  1. Heat a big tablespoon of butter in a skillet and add mushrooms.  
  2. Sauté at a medium heat until mushrooms are golden brown and caramelized.
  3. Season with salt and pepper.

Sunday, September 14, 2014

Whole30 Day 13: BLATs

Bacon Lettuce Avocado Tomato - easy, delicious, quick, yummy.  This time I turned my avos into guacamole (smashed and added salt, pepper, garlic powder) because that is the only way Cooper will eat them.  I used baby heirloom tomatoes from Trader Joe's and Niman Ranch bacon.

Saturday, September 13, 2014

Whole30 Day 12: Chipotle Carnitas Salad

Let's be real.  Sometimes you have to eat out.

Chipotle Carnitas Salad:
Photo: A Balanced Life Cooks
  • local, fresh lettuce
  • naturally raised pork
  • no rice
  • no beans
  • grilled fajita veggies: bell peppers, onions, oregano
  • tomatillo-green chili salsa: fire-roasted tomatillos, tomatoes, jalapeño peppers, red onion, cilantro, garlic, cumin, oregano
  • pico de gallo
  • guacamole
  • no cheese
  • no sour cream
  • no corn salsa

Friday, September 12, 2014

Whole30 Day 10: Zoodles Carbonara

Spaghetti Carbonara is probably my favorite pasta dish.  I love the richness of the egg and the saltiness of the bacon.  Fortunately, this dish is still very yummy plus it's good for you.  Bonus: it's quick and easy, too!

  • 2 zucchini, spiraled or julienned
  • 6 pieces of bacon, diced
  • 2 garlic cloves, minced
  • 2 eggs, beaten
  1. Cook bacon, add garlic, and cook for just a few seconds.
  2. Add zoodles and cook for a couple minutes
  3. Add in eggs and stir to coat evenly.
  4. Enjoy!

Thursday, September 11, 2014

Whole30 Day 9: Homemade Chicken Soup

So, my youngest is home sick.  Time to make chicken soup.  Thankfully, I turned my bones from last Monday's "Beer Can" Chicken into delicious, healing broth.

  • bone broth - make it yourself to get all the rich, healing nutrients.  Why bone broth? Check it out here that includes a recipe.
  • organic, free range, roasted chicken
  • veggies: carrots, celery, onion, kale, zucchini, broccoli, etc.
  • salt to taste

Add all ingredients to bone broth and bring to a boil.  Simmer, covered for about 15 minutes or until veggies are tender (not mushy).

Whole30 Day 8: No-Taco Tuesday

Tonight's dinner was inspired by my sister-in-law's take on Non-Taco Tuesday. Check out her instagram and more delicious paleo plates.
  • Start with any fresh greens
  • Top with fresh or grilled veggies: bell peppers, red onions, zucchini, carrots, broccoli, etc.
  • Add seasoned grass-fed ground beef: as you're cooking your beef add cumin, sea salt, pepper, cayenne, garlic powder, etc.
  • Top with pico de gallo and guacamole
Super easy and super yum!

Tuesday, September 9, 2014

Whole30 Day 7: Teriyaki Pineapple Burgers

Whole30 Day 6 was leftover Pepperoni Spaghetti Pie.  Day 7 was an amazing, delicious treat! Thank you, whole30recipes, for this one!
Photo: whole30recipes

I pretty much followed her recipe exactly except I grilled my onions.

Actually, I added extra bacon fat.  This is what I did:

1. cooked my bacon, poured off most of the bacon fat
2. sautéed my mushrooms in the bacon fat, set aside in a bowl
3. added more bacon fat to the pan, grilled my onions, set aside in a bowl
4. added more bacon fat to the pan, grilled my pineapple, set aside
5. then grilled my burgers

It really is so yummy!!!

Get the whole recipe on instagram: whole30recipes, August 14, 2014

Saturday, September 6, 2014

Whole30 Day 5: Spaghetti Pie

This recipe is similar to one I posted last year, Pepperoni Pizza Casserole.  But PaleOMG's recipe is just different enough it made me want to try hers instead of mine.  Plus, PaleOMG's version is straight-up whole30 compliant. But I'm topping mine with non-compliant pepperoni slices as inspired by From Here To Health.

Photo: From Here To Health
Almost 5-Ingredient Pizza Spaghetti Pie

  • 1 large spaghetti squash
  • 1 lb italian sausage
  • ½ yellow onion, diced
  • 1 cup pizza sauce (no sugar added)
  • 1 teaspoon dried basil
  • salt and pepper, to taste
  • 3 eggs, whisked
  • (optional: add anything you like with pizza: veggies, basil, even cheese if you do primal)
  1. Preheat oven to 400˚F.
  2. Cut spaghetti squash in half lengthwise. Place spaghetti squash cut side down on a baking sheet and bake for 20-25 minutes or until the skin of the squash gives when you press on it. Then, remove squash from oven and reduce temp to 350˚F.
  3. Once squash is done cooking, remove threads and place in a large bowl. Set aside.
  4. Place a large pan over medium heat. Add italian sausage and onion. Cook until pink no longer remains in the sausage and it is broken up into pieces.
  5. Add pizza sauce, dried basil and salt and pepper to the pan and mix well.
  6. Add sausage mixture to the spaghetti squash and mix well.
  7. Add whisked eggs to the spaghetti squash and mix everything together until you can no longer see the eggs.  Pour into an 8×8 baking dish.
  8. Place in oven and bake for 1 hour or until the top of the mixture forms a slight crust that doesn’t give when you press on it in the middle of the dish.
  9. Let rest for 5 minutes before serving.

Friday, September 5, 2014

Whole30 Day 4: Hot Dogs

This is a re-post from earlier in the year but it is worth a second look!  Just be sure to use whole30 approved hot dogs and toppings.

My dear friend, Kindra at Bon Appetit Paleo, is brilliantly creative.

We're no strangers to organic, grass-fed, beef hot dogs.  We've been buying the Applegate hot dogs for a couple of years and eating them bunless.  We love them!  But when Kindra told me her idea for a bun, I HAD to make it.

It was perfect!  PERFECT!  I barely had to convince myself I was not eating a hot dog bun.

  • organic, grass-fed, beef hot dogs
  • small organic sweet potato or yam (about the size of your hot dog)
  • condiments
  1. Preheat oven to 400˚F.
  2. Scrub potatoes and slather with ghee or bacon fat.
  3. Bake sweet potatoes for about 20 - 30 minutes, until soft and skins are starting to crisp.
  4. Grill hot dogs.
  5. Remove potatoes and allow to cool, to handle.
  6. Scoop out flesh.  This is your side dish.
  7. Add hot dog to potato skin and top with condiments.
Love, love, love this dish!

Thursday, September 4, 2014

Whole30 Day 3: OMG Sliders

Photo: whole30recipes
This is amazing! Thank you whole30 for this recipe.  I followed the recipe pretty much.  I just substitued turkey for leftover "beer can" chicken and avocados for guacamole.  Delicious!!

For the recipe visit whole30recipes on Instagram, August 27, 2014 and while you're at it, visit the whole30 website.

By the way, I've never made my sweet potatoes this way.  Why the heck not?  I'm thinking every time I cook bacon, I'm making these potatoes, too.  Yum!!

Wednesday, September 3, 2014

Whole30 Day 2: Steak Fajita Salad

Photo: Researching San Diego
When I came across grass-fed hanger steak in my freezer I looked up how to cook it and realized it would make great fajitas.

Marinade Ingredients:
  • hanger or flank steak, sliced 
  • 1/4 C EVOO
  • 1/4 C apple cider vinegar
  • salt
  • pepper
  • 3-4 smashed garlic
Salad Ingredients:
  • fajita Veggies:  bell peppers, onions, zucchini, etc
  • salad greens
  • guacamole
Marinade Directions:
  1. Add all ingredients to a giant ziploc bag and mix well.
  2. Allow to refrigerate for at least 6 but not more than 8 hours, turning once halfway through.
Salad Directions:
  1. Sauté veggies in EVOO until al dente, not mushy
  2. Add salt and cumin (optional) to taste, remove from pan, and set aside
  3. Add steak to same pan and cook to desired temp.
  4. Place salad greens on each plate
  5. Add sautéed fajita veggies
  6. Top with steak and guacamole

Tuesday, September 2, 2014

Whole30 Day 1: "Beer Can" Chicken

Back in the day we grilled beer can chicken all the time.  I had totally forgotten about this delicious dish until whole30recipes posted her version on Instagram.  She uses a rack but I never have.  I find the can and the chicken's legs make a nice tripod.

  • 1 3-4lb Whole Organic, Free Range Chicken, innards removed, rinsed, and patted dry
  • EVOO
  • equal parts smoked paprika, garlic powder, salt, pepper
  • 1 can sparkling water
  1. Heat oven to 350˚F.
  2. Rub EVOO and spices over entire chicken
  3. Open can of sparkling water and place chicken over it.
  4. Add veggies to the pan (optional)
  5. Roast for 90 min. until thighs register 165˚F
 Super easy and super yummy!