Recent Posts

Summer Squash Chips

Summer Squash Chips

Summer Squash Chips are the perfect crispy accompaniment when you’re in a squash rut. Extremely versatile and always delicious!

Bacon & Apple Smothered Pork Chops

Bacon & Apple Smothered Pork Chops

Bacon. Apple. Pork. What’s not to love? This recipe comes by way of Nom Nom Paleo.  It’s a good one and I made very few changes because it’s a good one.   The only problem with the pork was entirely my own.  I used boneless pork chops […]

The Tailgate Chili

The Tailgate Chili

So much chili so little time! The Whole30 Chili can be a bit…intense.  It has some real depth of flavor that is simply not everyone’s cup of tea.  For a more traditional tasting chili, we also fall back on our Tailgate Chili.  Which, as the name implies, is great for groups and a general people pleaser.  It does have some non-compliant options, so check your ingredients carefully if you are still on a Whole30.  Otherwise, let’s get cooking…or simmering!

This can be made ahead and reheated.


Tailgate Chili

Serves: 12

Prep Time: 30 min

Cook Time: 2 hours

Total Time: 2 ½ hours

Ingredients:

  • 2 lbs. ground beef chuck
  • 1 lb. stew beef, diced
  • 4 slices of bacon
  • 2-28 oz. cans diced tomatoes with juice
  • 1-6 oz. can tomato paste
  • 1-15 oz. can pineapple, pureed
  • 1 large yellow onion, chopped
  • 3 stalks celery, chopped
  • 1 green bell pepper, seeded and chopped
  • 1 red bell pepper, seeded and chopped
  • 2 green chili peppers, seeded and chopped (jalapeno or poblano are good options)
  • 1/4 c. chili powder
  • 4-6 cloves garlic, minced
  • 1 Tbsp. dried oregano
  • 2 tsp. ground cumin
  • 1 tsp. dried basil
  • 1 tsp. salt
  • 1 tsp. ground black pepper
  • 1 tsp. cayenne pepper
  • 1 tsp. smoked paprika
  • 1 Tbsp. maple syrup (optional)
  • 1-12 oz. bottle dark beer (optional, replace with Beef Bone Broth or other compliant stock)

Toppings:

  • 1 bunch Cilantro, chopped
  • 2 Avocado, diced
  • 1 white onion, diced
  • Hot Sauce

Recipe:

Heat a large Dutch oven or stockpot over medium-high heat. Cook the bacon to crisp. Remove and cool. Do not drain off grease.

Crumble the ground chuck and stew beef into the hot pan, and cook until evenly browned. Drain off excess grease.

Pour in the diced tomatoes, tomato paste, and pineapple puree. Crumble the bacon and add to the pot. Add the onion, celery, green and red bell peppers, chili peppers, and beer or broth. Season with chili powder, garlic, oregano, cumin, basil, salt, pepper, cayenne, paprika, and syrup (optional). Stir to blend, then cover and simmer over low heat for at least 2 hours, stirring occasionally.

After 2 hours, taste, and adjust salt, pepper, and chili powder if necessary. The longer it simmers the deeper the flavors. Remove from heat and serve.

Serve with cilantro, diced onions, avocado, and hot sauce.



Whole30 Meal Plan Round 2: Week Five and Beginning Reintroduction

Whole30 Meal Plan Round 2: Week Five and Beginning Reintroduction

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 […]

Carne Guisada (Braised Beef) with Slow Cooker Option

Carne Guisada (Braised Beef) with Slow Cooker Option

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   Ingredients: Cooking oil 2-3 pounds cheap steak or roast, chopped into one-inch pieces 1 […]

Spicy Thai Salad

Spicy Thai Salad


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 sliced
  • 1 c. Raw Cashews
  • Salt and pepper, to taste

Dressing

  • ¼ c. Water
  • 2 Tbsp. Shallot, minced (about half)
  • ½ inch slice of fresh Ginger, minced or (1 tsp. grated)
  • 1-2 Garlic bulbs, minced
  • 2 Tbsp. Rice Vinegar
  • 2 Tbsp. Sesame Oil
  • 2 Tbsp. Lime Juice
  • 1 Tbsp. Coconut Aminos
  • ½ tsp. Salt, or to taste
  • Cayenne and red pepper flakes, to taste

 

Recipe:

Preheat oven to 425 degrees Fahrenheit and line a rimmed baking sheet with parchment paper.

Combine dressing ingredients (blend if desired) mix and refrigerate until use.

In a medium-sized bowl toss grated carrot in 1-2 Tbsp. of oil. Spread on baking sheet and bake for 10 minutes. In remaining oil toss bell peppers and cashews. After 10 minutes turn the carrots and add the bell pepper strips and raw cashews. Spread evenly, salt and pepper to taste, and continue roasting for 5-10 minutes more.

Remove from the heat and let cool before tossing the salad together.

Assemble the salad by tossing the romaine with the dressing. Top with the roasted mixture and garnish with cilantro.



Creamy Thai Spice Shrimp

Creamy Thai Spice Shrimp

Quick, easy, and delicious – what more could you want! Creamy Thai Spice Shrimp   Serves/ Yield: 4 Prep Time: 20 minutes Cook/ Assembly Time: 15 minutes Total Time: 35 minutes   Ingredients: 1 Tbsp. Oil or ghee for frying 1 lbs. medium shrimp, peeled, […]

Spicy Avocado Lime Sauce

Spicy Avocado Lime Sauce

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 […]

Okra Jalapeno Fritters

Okra Jalapeno Fritters

It must be okra time around here because they are showing up in the stores.  Seems a little early but I’m not much of a farmer.  We do grow okra so I’m going to start testing this recipe out.  It has legs but I’m not gonna lie. It is not quite ready.  You can test with me and give your tips in the comments if you know it out of the park.  As with all fritters, they will be good with ranch or maybe something a little different


Okra Jalapeno Fritters

Serves/ Yield: 4

Prep Time: 10 minutes

Cook/ Assembly Time: 20 minutes

Total Time: 30 minutes

 

Ingredients:

  • 4 Tbsp. Almond Meal or Flour
  • 2 Tbsp. Arrowroot Powder
  • 2 Tbsp. Tapioca Flour
  • 1/2 tsp. kosher salt
  • 2 cups sliced okra
  • 1/2 medium Vidalia or other sweet onion, finely chopped
  • 1 medium jalapeño pepper, minced
  • 1/4 cup full-fat coconut milk
  • 1 egg
  • Oil for cooking

Recipe:

Mix dry ingredients.  Add okra, onions and jalapeño pepper.  Toss to coat.

Whisk coconut milk and egg. Pour into the vegetable mixture.  Stir until dry ingredients are wet.

Add cooking oil to a large cast iron skillet. It should be 1/2 inches deep and be heated to 350 degrees. When you flick a drop of water and it sizzles the oil is ready.

Drop tablespoons of the mixture into the oil.  Gently, press flat with the back of the spoon so they have a consistent thickness. They should not touch so that the heat can properly circulate and cook evenly.  Work in batches and cook for 3 to 5 minutes per side. Until crisp and brown.

Keep warm by covering your batches with a foil tent.

Remove to a wire rack or paper-lined plate. Sprinkle with coarse salt while hot.

 

Categorically Speaking: Whole 30, Paleo, Side Dish, Vegetable



Deconstructed Egg Rolls

Deconstructed Egg Rolls

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 […]