Really good food for really good people

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Garlic Roasted Eggplant Fries

Garlic Roasted Eggplant Fries

“I think it pisses God off if you walk by the color purple in a field somewhere and don’t notice it.” ― Alice Walker, The Color Purple   Eggplants are fun.  So often people just pass them by in the store.  How can you?  They […]

Eggs-ellent! Real (not lab created) Protein Options for your Smoothies!

Eggs-ellent! Real (not lab created) Protein Options for your Smoothies!

After Whole30 we try to keep a decent 80/20 balance of eating Whole30/Paleo and not.  One of the things I struggled with during the Whole30 process was waking up and eating.  It just was really hard for me.  I think it might be genentic because […]

Whole 30 Menu: Week One

Whole 30 Menu: Week One

What to eat? What to eat?  Hmm, more like what not to eat!

I did a Whole 30 in January of 2015.  It was awesome.  Since then we eat much better.  Not strictly Whole 30 (because that is not the point of the plan), but we eat really well.  I tend to use Whole 30 as my base for weekly meal plans so I thought those in need might enjoy a nice laid out meal plan.


Monday

Breakfast: Antipasto – most days for me it is two boiled eggs, either a sliced cucumber or red pepper, and a mix of strawberries, blueberries, and/or raspberries & blackberries

Lunch: Antipasto – most days this is a simple salad of greens on hand, mostly baby spinach, carrot sticks, grilled chicken (made in bulk for the week), a small cup of Kalamata olives and an apple or orange.

Dinner: Chicken Nuggets with Roasted Japanese Eggplant

Tuesday

Breakfast: Antipasto

Lunch: Antipasto

Dinner: Asian Meatballs & Baked Zoodle Shoestring Fries

Wednesday

Breakfast: Antipasto

Lunch: Antipasto

Dinner: Teriyaki Salmon & Roasted Cardamom Sweet Potatoes

Thursday

Breakfast: Antipasto

Lunch: Antipasto

Dinner: The Whole 30 Chili

Friday

Breakfast: Antipasto

Lunch: Antipasto/ Leftover Chili

Dinner: Roast Chicken* with Vegetables

*make two if you won’t have enough leftover to pull off for the Chinese Chicken Salad tomorrow

Saturday

Breakfast: Eggs, Bacon, and sliced cucumber and/ or peppers

Lunch: Chinese Chicken Salad

Dinner: Sausage (Aidell’s Chicken & Apple) & Hasselback Potatoes

Sunday

Breakfast: Eggs, Bacon, and sliced cucumber and/ or peppers

Lunch: Chinese Chicken Salad

Dinner: Pan-Fried Fish with Cold Zoodle Salad

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Cold Zoodle Salad

Cold Zoodle Salad

It’s summer which means it is salad time!   This checks every box for a summer salad and you get to make zoodles.   Give it a try! Cold Zoodle Salad  Serves/ Yield: 4 Prep Time:  15 minutes Cook/ Assembly Time:15  minutes Total Time: 30 […]

Chinese Chicken Salad

Chinese Chicken Salad

This is so good! Bonus, it makes a huge amount so it’s great for bringing to a party or eating over many, many days! Chinese Chicken Salad   Serves/ Yield: 4-6 Prep Time:  15 minutes Cook/ Assembly Time: 5 minutes Total Time: 20 minutes   […]

Roast Chicken with Vegetables

Roast Chicken with Vegetables

A simple, classic dish everyone should have in their arsenal.  Impressive, but easy.


Roast Chicken with Vegetables

 Serves/ Yield: 4-6

Prep Time:  10 minutes

Cook/ Assembly Time: 65 minutes

Total Time: 85 minutes

 

Ingredients:

  • 4 Tbsp. olive oil, divided
  • 2 Tbsp. white wine vinegar
  • 1 Tbsp. Dijon Mustard
  • 2 Tbsp. rosemary, chopped
  • 1 Tbsp. garlic, chopped
  • 1 whole chicken, giblets removed
  • 2 cups of turnips, peeled, cut into a  3/4-inch dice
  • 2 cups carrots, peeled, cut into a ¾-inch dice
  • 2 cups cauliflower, cut into 1-2 inch florets
  • Salt and Pepper, to taste

Recipe:

Preheat oven to 375 degrees Fahrenheit.

Combine two tablespoons olive oil, white wine vinegar, mustard, rosemary, and garlic.  Season, to taste, with salt and pepper.

Gently loosen the skin from the breast and legs of the chicken – do not tear the skin.  Rub most of the mixture under the skin and the rest on top of the skin.  Season the whole chicken with salt and pepper.

Place the chicken on the rack of a roasting pan and put it in the oven.  Cook for 10 minutes.

Toss the vegetables with two tablespoons of olive oil.  Place around the chicken in the bottom of the pan.  Baste the chicken every 15 minutes with its own pan juices.  Turn the vegetables as needed.  Roast for an additional 45-60 minutes, until the juices run clear or a thermometer read 165 degrees Fahrenheit.

Remove from the oven and let rest for 10 minutes.  Carve and serve.

 

Options and Notes:  You may be able to roast two chickens at once if your pan is large or your chickens are on the smaller side.  Just be sure to make enough marinade for both.

 



Roasted Cardamom Sweet Potatoes

Roasted Cardamom Sweet Potatoes

Everyone knows roasted sweet potatoes are awesome. But, what you didn’t know they were missing is cardamom.  For reals.  It’s awesome. Enjoy. You’re welcome. Roasted Cardamom Sweet Potatoes   Serves/ Yield: 4 Prep Time:  10  minutes Cook/ Assembly Time: 35 minutes Total Time: 45 minutes […]

Teriyaki Sauce

Teriyaki Sauce

 Teriyaki Sauce for your Paleo and/or Whole 30 needs! And, everyone needs Teriyaki… Teriyaki Sauce  Yield: 1 cup Prep Time: 5  minutes Cook/ Assembly Time: 10 minutes Total Time: 15 minutes   Ingredients: ½ c. boiling water, divided 4 medjool dates, pitted ½ c. cocount […]

Teriyaki Salmon

Teriyaki Salmon

Simple and Delicious

Teriyaki Salmon is an easy and delicious dish. My kids love anything with teriyaki and it is generally an all around crowd pleaser. Enjoy!


Teriyaki Salmon

Serves/ Yield: 4

Prep Time:  20 minutes

Cook/ Assembly Time: 10 minutes

Total Time: 15 minutes

 

Ingredients:

  • 1 ½ lbs. salmon fillets
  • 3 Tbsp. Teriyaki Sauce (Whole 30 compliant)
  • 1 Tbsp. rice vinegar
  • 1 tsp. chopped garlic (about one medium sized clove)
  • 1 tsp. grated ginger (or 1/8 tsp. ground ginger
  • 1 tsp. dark sesame oil

Recipe:

Preheat oven to 450°F and position rack in the middle of the oven.

Combine teriyaki sauce, vinegar, 1 teaspoon garlic, ginger and sesame oil.

Place salmon in a shallow dish; sprinkle with 1 ½ tablespoon teriyaki mixture; marinate 15 minutes. Roast salmon until it is just cooked through, 8 to 10 minutes. Top salmon with remaining teriyaki mixture.

 



Zoodle Shoestring Nests, Baked or Fried

Zoodle Shoestring Nests, Baked or Fried

Nothing more awesome than saying zoooooodles! Well, except maybe making them. Zoooooodles! Zoodle Shoestring Nests, Baked or Fried  Serves/ Yield: 4-6   Prep Time: 5 minutes Cook/ Assembly Time: 20 minutes Total Time: 25 minutes   Ingredients: 2 spiralized zucchini (zoodles) 1 egg, beaten 1/3 […]