Two days and it’s over! Just kidding, there’s really ten more days, but you’ll get some peanut butter and hummus! Either way, it’s an accomplishment and we are awesome for coming so far. This week’s meals are some of our family favorites and I encourage […]
Missing Mexican food?! Here are some flavors to bring it all back!
Carne Guisada (Braised Beef)
Serves/ Yield: 6
Prep Time: 5 minutes
Cook/ Assembly Time: minutes
Total Time: minutes
- Cooking oil
- 2-3 pounds cheap steak or roast, chopped into one-inch pieces
- 1 large onion, chopped well
- 3 c. water or beef bone broth
- 1 – 8 oz. can tomato sauce
- 2 Tbsp. garlic powder
- 1/2 tsp. salt
- 1/2 tsp. pepper
- 1/2 tsp. cumin
- salt and pepper, to taste
Heat a 5 qt. braiser (large, high-sided skillet), over medium-high heat.
Salt and pepper the beef chunks.
Add a tablespoon of oil to the pan and coat the bottom of the pan. When the pan is hot enough a flick of water will sizzle. If it is smoking, it’s too hot.
Brown the meat in three batches. You do not want the meat to touch or it will steam, and you will not get nicely browned pieces. Remove the meat. If the pan is dry add more oil. Then add the onions to the pan and sauté for 5-8 minutes, until mostly cooked through.
Return the meat to the braiser and add the water or beef bone broth, tomato sauce, garlic powder, salt, pepper, and cumin.
Bring the mixture to a boil, then reduce to a low simmer. Continue to simmer for 2-3 hours. The meat should be tender, and the gravy will thicken. Stir occasionally.
Serve and Enjoy!
Options and Notes: To make this in a slow cooker prepare as above through the meat browning. Add the meat to a greased slow cooker. Combine the tomato sauce and seasonings with ¼ c. of hot beef bone broth. Pour over the meat, stir to coat. Cook on low for 6-7 hours. If there is too much liquid take the lid off for the last half hour and increase the heat to high.
Spicy Thai Salad Serves/ Yield: 4 Prep Time: 5 minutes Cook/ Assembly Time: 20 minutes Total Time: 25 minutes Ingredients: Romaine Lettuce, 1 bunch chopped 1 bunch Cilantro, chopped Oil Shredded carrots, one bag 1 red bell pepper, seeds and membranes discarded, thinly […]
Y’all. I’m about to sling my southern everywhere because, y’all, this stuff is better than your grandma’s biscuits. Some friends of ours brought this jewel over on Super Bowl Sunday (with some bacon-wrapped shrimp, like all good friends should). They were beyond awesome to Whole30 everything they brought and then to knock this recipe out of the park was amazing! It’s so good I want to slather it on everything.
I know you’ve glanced down and are like, it’s guacamole, but it’s not! The creamy consistency is just something else. You gotta’ try it and then stop making it because while fat is good this might be SWYPO. Oh, Lawd, it’s worth it.
Spicy Avocado Lime Sauce
Serves/ Yield: 4-6
Prep Time: 4 minutes
Cook/ Assembly Time: 1 minutes
Total Time: 5 minutes
- 2 medium avocados, skin and pit removed
- ½ cup full fat coconut milk
- Juice of 2 limes
- ½ cup packed cilantro
- ½ teaspoon red pepper flakes
- ½ tsp. cayenne
- Dash of adobo powder
- 2 tablespoons water
- salt and pepper, to taste
Place all ingredients in a high-powered blender and puree until smooth and creamy. It will have the consistency of pudding.
Enjoy, everywhere on everything!
Deconstructed Egg Rolls are perfect for when you are getting the mood for takeout. They are faster than delivery and this version is certainly healthier with a lot more flavor! The hardest part of cooking Asian food is the prep. Generally, if you have your […]
Is it comfort food? It’s hot and creamy and delicious and sooooo easy. Creamy Chicken Casserole is the one dish meal that is great made from leftovers! If you’re already making a butternut squash dish rost some extra. Leftover chicken, shred it up! That random bag of frozen broccoli that you don’t know how long it has really been in there and you start wondering, “Can frozen broccoli go bad?” Yep. That will work too.
Creamy Chicken Casserole
Serves/ Yield: 6-8
Prep Time: 0 minutes
Cook/ Assembly Time: 20 minutes
Total Time: 20 minutes
- 4 cups shredded or cubed cooked chicken
- 2 2/3 cups cooked and mashed butternut squash
- 1/2 cup coconut cream
- 1/2 cup ghee or coconut oil
- 2 cups cut green beans, asparagus, or broccoli, fresh or frozen and thawed
- 2 – 4 Tbsp. raw apple cider vinegar
Put everything in a saucepan and cook over medium heat until the peas are warmed through and everything is melted together and heated through. Serve and enjoy!
Options and Notes: Coconut cream is the thick part at the top of the can of full-fat coconut milk. If you put it into the refrigerator the night before it will separate nicely (don’t shake the can). You can open from the bottom and pour off the liquid and the cream will be left.