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 […]
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 minutes
Cook/ Assembly Time: 0 minutes
Total Time: 5 minutes
- 1 Tbsp. plus 2 tsp. kosher salt
- 1 tsp. black pepper
- 1 tsp. Smoked Paprika1 tsp. garlic powder
- ½ tsp. onion powder
- ¼ tsp. dry mustard
- ¼ tsp. ground thyme
Combine all ingredients and use prolifically!
Options and Notes: It’s good on everything!
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 […]
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!
Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
- 12 ounces beef top round steak
- 1/3 c. orange juice
- 1/4 cup rice wine vinegar
- 1 Tbsp. coconut aminos
- 1 tsp. salt
- 1 tsp. coconut sugar or honey (optional, omit while on Whole30)
- 3 Tbsp. arrowroot powder (if omitting sugar or honey include an extra Tbsp. of arrowroot)
- 3 Tbsp. Tapioca Starch
- 1 Tbsp. fresh ginger, grated
- 1 clove garlic minced
- 2 tsp. orange zest
- 2 cups Broccoli florets or green beans, cooked and still warm
- 4 green onions, sliced
- 2-8 Tbsp. coconut oil, for stir-frying
Trim fat from beef. Thinly slice beef across the grain into strips. Then again into bite-size portions. Set aside.
Prepare the sauce. In a small bowl stir together orange juice, vinegar, coconut aminos, salt, and coconut sugar or honey (if omitting sweetener, whisk in one tablespoon of arrowroot powder). Set aside.
Mix together the arrowroot powder and tapioca starch. Toss beef in the mixture to coat. Discard excess.
In a wok or large skillet heat enough oil to cover the bottom of your pan over medium-high heat. Stir-fry the beef until crispy and golden brown; work in batches if need be and set aside. Drain all but 1 tablespoon of oil from the pan.
Add zest, ginger, and garlic; cook briefly until fragrant. Add the sauce mixture to the pan, bring to a boil, and cook until thick (about 5 minutes). Return beef to hot pan, heat through, stirring to coat.
Serve immediately tossed with broccoli or green beans. Garnish with green onions.
Options and Notes: If desired, partially freeze beef for easier slicing. If you are omitting honey or sugar your sauce will need a thickener. Instead, whisk in one tablespoon of arrowroot powder.
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 […]
So simple. So lovely. These will give you all the warm feels.
Perfect Garlic Herb Mashed Potatoes
Serves/ Yield: 6-8
Prep Time: 10 minutes
Cook/ Assembly Time: 15 minutes
Total Time: 25 minutes
- 2 1/2 lbs. Potatoes, peeled & cut into 1” cubes (Russet or Yukon Gold)
- 6 T. Ghee, divided
- 2 T. chopped fresh herbs (to taste – rosemary or sage are excellent choices)
- 4 garlic cloves, minced
- 3/4 c. coconut milk, full fat
- Salt & White Pepper, to taste
- 3 scallions, green parts thinly sliced (optional)
Place the cubed potatoes in a large deep pot and fill with water to cover the potatoes by 1½ inches. Set to high heat and bring to a boil. Once boiling reduce the heat to medium and simmer for 12-15 minutes. The potatoes are ready when they can easily be pierced with a fork. Drain the potatoes and return them to the pot. Cover with a lid and set aside.
In a small sauté pan heat the ghee over medium heat. Once melted add the minced garlic and sauté until fragrant, about 30 seconds. Remove the pan from the heat and add the herbs. Gently mix and then pour the ghee mixture over the potatoes.
Add the coconut milk to the potatoes and beat with an electric mixer until smooth and creamy. Adjust flavor with salt and pepper as desired.
Garnish with scallions and serve.
Options and Notes: Can be made in advance and reheated. Add additional coconut milk if it is too thick.
Categorically Speaking: Whole 30, Paleo, Side Dish, Vegetable, Lunch, Dinner
Brisket is a Texas staple. Slow Cooker Beef Brisket with Blueberry Barbecue Sauce is our twist by throwing it in a slow cooker and imbuing it with a blueberry essence. All fun all the time around here! Time to try something fun and different! Slow […]