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

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!

Roasted Red Pepper Walnut Dip

I discovered a great dip that makes a fabulous appetizer.  We served it with assorted fresh vegetables before our Christmas dinner and it was a huge hit, even with the grandbabies!  It has the texture and taste similar to hummus, which we haven't had in a LONG time.

Ingredients:

Photo: Cupcakes OMG

• 1 cup walnuts
• 6 oz roasted red peppers
• 2 tablespoons olive oil
• 1 tablespoon chopped green onions
• 1 teaspoon ground cumin
• 1 clove garlic
• salt to taste

Directions:

1. Add walnuts to food processor and pulse into fine crumbs.
2. Add remaining ingredients and pulse until creamy and dip-able.  Add more oil, if necessary, to reach desired consistency.
3. Serve with assorted crudite.

This makes about a cup.  Make lots!  It will go fast.   I'm seeing a lot of paleo peeps serving this dish during the Super Bowl...

Fall Soup

Do you serve Thanksgiving dinner in courses?  Do you include a soup?  We don't usually but I thought I'd throw this recipe out there.  It's super easy and super yummy.  I was inspired by my friend Kindra's latest creation.  Please check it out at Bon Appetit Paleo along with the rest of her delicious posts.

Photo: The Gracious Pantry

Into a crockpot I threw:

1 butternut squash, peeled and cut into chunks (I cheated and bought it already cut up. Some days are like that.)
3 - 4 small, organic carrots
1/2 onion, cut into chunks
1 large sweet potato, peeled and cut into chunks
1 cup water
1 can coconut milk
1" ginger, peeled, roughly chopped
4 cloves garlic
1 bay leaf
sea salt
1T cumin

Cover and set on low for about 10 hours.  When ready to eat, remove the bay leaf and use an immersion blender to blend ingredients.  Add more coconut milk, if needed, to get the consistency you desire.  No immersion blender?  Blend in batches with your blender or food processor.

Easy Tacos

 Sometimes you just don't feel like cooking.  This can barely be called cooking.

1 lb Trader Joe's grass-fed ground beef
Trader Joe's Salsa Verde
Trader Joe's Just the Leaves Romaine (bummer, not organic)
Trader Joe's organic cherry tomatoes
Organic avocados
Organic Pastures Raw Milk Cheddar Cheese

I sauteed the ground beef, drained the juices, and added cumin, sea salt, and salsa verde to taste (I don't use too much because my 10-year old is not a huge fan).


I put everything is separate bowls and called the kids to build their own tacos.

Another 2-thumbs up family favorite!