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Creamy Chicken Casserole

Creamy Chicken Casserole

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 […]

Whole30 Meal Plan Round 2: Week Four

Whole30 Meal Plan Round 2: Week Four

It’s Week Four! We are in the home stretch! Speaking of stretching – my pants aren’t anymore!  Huzzah!  Hopefully, you too are seeing some of the benefits of this drastic change we’ve embarked on.  And, it should be getting a bit easier.  Although, it also might be […]

Whole30 Meal Plan Round 2: Week Three

Whole30 Meal Plan Round 2: Week Three

How did Whole30 week two go?  I’m not gonna lie there were some days that were rough.  Even though I can already feel the difference – everything fits better – almost every night I dreamt of cookies!

This week three Whole30 Meal Plan follows a similar pattern but as usual, there are some fun changes and recipes to try.  Hopefully, you’ll find some winners in there!

Week three continues with simple breakfasts and lunches to K.I.S.S.  Have you been prepping on Sunday night? It makes a difference!  Preparation can really make or break your Whole30.


WHOLE30 2018 Meal Plan Week 3


Monday:

Antipasto Breakfast

Antipasto Lunch or Simple Green Salad with protein or Leftovers

Slow Cooker Beef Brisket with Blueberry Barbecue Sauce and Perfect Garlic Herb Mashed Potatoes

Tuesday:

Antipasto Breakfast

Antipasto Lunch or Simple Green Salad with protein or Leftovers

Bacon and Shrimp Chowder with a Simple Salad

Wednesday

Antipasto Breakfast

Antipasto Lunch or Simple Green Salad with protein or Leftovers

PRM’s Caramelized Onion, Apple & Sausage Stuffed Acorn Squash

Thursday:

Antipasto Breakfast

Antipasto Lunch or Simple Green Salad with protein or Leftovers

Blood Orange Balsamic Roasted Chicken with PGF’s Cheesy Vegan Cauliflower Mushroom Risotto

Friday:

Antipasto Breakfast

Antipasto Lunch or Simple Green Salad with protein or Leftovers

Orange Beef with Egg Drop Soup

Saturday:

AAG’s Asparagus Benedict

TWC’s Sheet Pan Balsamic Basil Chicken Cauliflower Rice Bowl

Pan-Fried Pork Chops with Green Beans & Bacon

Sunday:

PRM’s Paleo Breakfast Casserole

Sausage (Aidell’s Chicken & Apple) and BMW’s Baked Curly Fries

Feel Better Chicken Soup (Slow Cooker)

 

Let’s Eat!


Week One          Week Two          Week Four          Week Five + Beginning Reintroduction




Feel Better Chicken Soup (Slow Cooker)

Feel Better Chicken Soup (Slow Cooker)

Feel Better Chicken Soup is the soup you didn’t know you needed. Or you need it for some whiny person blowing their nose and running a fever and trying to infect everyone in the house.  Okay, that was me two weeks ago.  When I should have […]

Seven Spice Sprinkle

Seven Spice Sprinkle

This spice mix is the basis for everything.  In the whole world? I don’t know. Maybe.  Our Seven Spice Sprinkle is great on steaks, chicken, pork, blah, blah, blah – everything! Just start shaking! Seven Spice Sprinkle Serves/ Yield: about 3 Tbsp. Prep Time: 5 […]

Pan-Fried Pork Chops

Pan-Fried Pork Chops

Pan-Fried Pork Chops are a simple staple great for any chef’s arsenal.  They are good with a simple shake of salt and pepper, but using our Seven Spice Sprinkle makes them great!


Pan-Fried Pork Chops

 

Serves/ Yield: 4

Prep Time: 10 minutes

Cook/ Assembly Time: 12  minutes

Total Time: 22 minutes

 

Ingredients:

  • 2-4 Tbsp. ghee, divided (or grass-fed butter)
  • 4-6 boneless pork center loin chops, 3/4-1 inch thick
  • 1-2 Tbsp. Seven Spice Sprinkle

Recipe:

Pre-heat a cast iron skillet or griddle over medium-high heat, 5-10 minutes.  Reduce heat slightly, add 1-2 Tbsp. ghee to the pan.

Sprinkle spice across pork chops. Once the ghee has melted add the chops spice-side down.  Sprinkle the top-side of the meat.  Cook on each side between 4 and 6 minutes.  If using a meat thermometer, it should read at least 160F.

About one minute before they are completely cooked place a pat of ghee or butter (about the size of a postage stamp) in the middle of each chop.

 



Egg Drop Soup

Egg Drop Soup

Egg Drop Soup is so easy.  Like so super-duper-why-have-you-been-ordering-it-all-your-life easy.  Really.  Make some when you’re having a yen for Chinese Takeout or tonight.  Or both. Whenever. 🙂 And, for a super swell bonus our version is so good for you. No yucky weird ingredients hiding […]

Orange Beef Stir-Fry

Orange Beef Stir-Fry

Keeping with this week’s orange theme it’s Chinese takeout night, Orange-Beef Stir-Fry here we come!  If you are a fan of ordering out you will be amazed at how quickly this comes together.  Probably faster than waiting for your order! Orange-Beef Stir-Fry     Serves: 4 Prep […]

Blood Orange Balsamic Roasted Chicken

Blood Orange Balsamic Roasted Chicken

Winter is blood orange season! They are in stock and abundantly available.  This recipe for Blood Orange Balsamic Roasted Chicken is a fun twist on a classic chicken dish.  A really lovely combination of sweet and savory.


Blood Orange Balsamic Roasted Chicken

 

Serves/ Yield: 4-6

Prep Time: 20 minutes

Cook/ Assembly Time: 40 minutes

Total Time: 60 minutes

 

Ingredients:

  • 5 lbs. chicken thighs (4-6 thighs)
  • Italian Seasoning, dash (optional)
  • 1-3 blood oranges, peeled and wedges separated
  • 1 tbsp. olive oil
  • 1 tbsp. quality balsamic vinegar

 

Marinade

  • 1/3 c. of the juice of blood oranges, 1-2 depending on size
  • 2 Tbsp. olive oil
  • 2 Tbsp coconut aminos
  • 1/4 c. balsamic vinegar
  • 2 garlic cloves, minced
  • Salt and Pepper, to taste

Recipe:

set on the prepared baking sheet.

Rinse and pat dry the chicken. Place it in a large plastic bag or other sealable container to marinate.

Prepare the marinade by blending all the ingredients in a food processor until liquefied. Pour over the chicken thighs, coating evenly. Seal the bag and refrigerate for at least 30 minutes or up to 24 hrs.

When you are ready to roast, preheat the oven to 400 degrees Fahrenheit. Prepare a rimmed baking sheet with foil and grease with olive oil. Discard the marinade that the chicken is in and place the chicken skin side down. Roast for 20 minutes.

While the chicken is roasting, in a small bowl, toss the orange slices with the oil and vinegar.

Turn the chicken thighs skin side up and add the oranges to the pan, sprinkle with Italian seasoning. Use the remaining oil and vinegar from the orange bowl to baste the chicken thighs.

Continue roasting for 20 minutes. Until juices run clear and the skin is crispy.  If the chicken is done and you want the skin crispier broil for 3-4 minutes or until desired doneness.

Serve and enjoy!

 



Bacon and Shrimp Chowder

Bacon and Shrimp Chowder

As we’re pushing towards spring we still have a little winter and this Bacon and Shrimp chowder will warm you up from the inside out.  It’s a pretty straightforward recipe full of nostalgic flavor! Bacon and Shrimp Chowder   Serves/ Yield: 4 Prep Time:  15 […]