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!

Ingredients:

• 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

Directions:

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.

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.

Ingredients:

• organic, free range chicken thighs
• green beans, trimmed
• baby heirloom tomatoes
• red onion, cut into chunks
• evoo
• salt, dried thyme, fresh rosemary

Directions:

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.

Directions:

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.

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.

Ingredients:

• 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

Directions:

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!

Corned Beef & Cabbage

Easy Americanized St. Patrick's Day dinner!

Photo: NJ Paleo Girl

Ingredients:

• 6 organic carrots, cut into chunks
• 1 large onion, chopped
• 1 organic cabbage, cut into wedges
• 2-3 lb beef brisket or chuck roast
• 1 bouquet garni of 3 T pickling spice - ours is from Savory Spice and has cinnamon, lampong peppercorns, mustard seeds, ginger, coriander, dill, mace, allspice, juniper berries, cloves, chiles, bay leaves
• 2-3 cups water or homemade bone broth

Photo: NJ Paleo Girl

Directions:

1. Add all ingredients, in order, to the slow cooker.
2. Cook on low 7-9 hours.
3. Remove bouquet garni and discard.
4. Remove beef and shred or slice across the grain.

We added the beef back to the slow cooker and served ours over rice, ladling the juice, beef, and veggies over our rice.  You could do that with mashed sweet potatoes, too!

Cauliflower Mash

Summer is so busy and most days I don't want to cook.  I end up serving tried and true dishes that I don't really have to think about, hence the few posts over the last couple of months.

We're getting down to the last few servings from our 1/4 cow (see my "we're buying a cow" post).  Last night I made a chuck roast from I breathe... I'm hungry... (which gave me the idea to do the Whole30, but that's another post).

Photo: Eating With Purpose

I served the roast over cauliflower mash.

Ingredients:

• 1 head cauliflower, cut off the stalk and broken into small pieces
• 2-4 tablespoons grass-fed butter
• 2 tablespoons ghee, butter, mct oil, or olive oil
• splash of raw milk or heavy cream (if dairy intolerant, use broth)
• salt and pepper to taste

Directions:

1. Sauté all ingredients (except liquid) in a heavy stainless steel skillet until slightly softened 
2. Stir in a splash of liquid - I like my mash thick and lumpy, use more if you like yours thinner
3. Use an immersion blender in the pan to mash the cauliflower
4. Stir to incorporate all ingredients 

Serve alone as a side dish, as the topping for shepherd's pie, or in a bowl under a roast and all the yummy juices.