Tag: whole30

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!

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 […]

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 […]

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




Slow Cooker Beef Brisket with Blueberry Barbecue Sauce

Slow Cooker Beef Brisket with Blueberry Barbecue Sauce

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 […]

Whole30 Meal Plan Round 2: Week Two

Whole30 Meal Plan Round 2: Week Two

How is Whole30 week one going?  Can you believe it is time for week 2!  This Whole30 Meal Plan follows a similar pattern but has some fun additions!  I love trolling Pinterest boards as much as the next cooking momma so we have some fun […]

Chicken Wings

Chicken Wings

There is something gluttonous and indulgent about chicken wings. You know that if there are chicken wings being served it is a casual fun party vibe. And, that makes me happy. However, to be delicious they don’t need to be unrecognizably coated in breading as long as you get a nice crispy skin it will balance out those greasy wings perfectly!

These chicken wings are so easy you will be sad you’ve never made them before. Really. Easy peasy.


Chicken Wings

Serves: 4-6

Prep Time: 5 min.

Cook Time: 40 min.

Total Time: 45 min.

 

Ingredients:

  • 2-4 lbs. chicken wings
  • oil or ghee
  • garlic or spices of choice
  • salt and pepper
  • 1/2 c. ghee
  • 1/2 c. Frank’s Red Hot
  • Optional: Ranch, Teriyaki, any other sauce you may have (a Thai peanut-style sauce is also delicious)

Recipe:

Preheat the oven to 400 degrees Fahrenheit (if your oven has a convection roast option choose that).  Adjust your racks to be evenly spaced.  Rub your chicken wings in oil – olive oil, avocado oil, melted coconut oil or ghee – anything will work.  Generously salt and pepper them.  Sprinkle any desired spices and rub them into the meat.  Spread the wings out on foil-lined baking sheets where they are not touching, but they can be quite close.  You will need 2-3 rimmed baking sheets depending on how many wings you make.

Roast for 40 minutes.  If you don’t have a convection setting then rotate the pans halfway through the cooking time.  The wings are ready when the skin is crispy and golden.

While the wings are cooking melt the ghee an mix it with equal parts Frank’s.  If you have leftover Teriyaki Sauce the wings are great tossed in that too.

When the wings are done use a large bowl to toss them in sauce and eat.

Delicious with homemade Ranch too!



Simple Roast Pork

Simple Roast Pork

Simple Roast Pork is a great recipe that follows the K.I.S.S motto. Even though it is not a thirty-minute meal it is a very hands-off recipe with a fast prep time. If you have a smaller roast (1-2 lbs.) you can add root vegetables to […]