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, week five is an accomplishment and we are awesome for coming so far. This week’s meals are some of our family favorites and …
ONE The first day is easy: Like anything new, Whole 30 Day 1 is shiny and hopeful and fast. TWO The first week is hard: After that first day of accomplishment detox hits, there are headaches, crankiness, weird poop, and constant cooking. I recall begging …
When starting something new, like our Whole30 Challenge small changes made beforehand can help ease you into the bigger ones. Just because you say you are starting on January 22nd or February 1st doesn’t mean you can’t start something before your chosen date. First, you’ll …
Summer Squash Chips are the perfect crispy accompaniment when you’re in a squash rut. Extremely versatile and always delicious!
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 …
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.
Serves: 12
Prep Time: 30 min
Cook Time: 2 hours
Total Time: 2 ½ hours
Ingredients:
Toppings:
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.
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, week five is an accomplishment and we are awesome for coming so far. This week’s meals are some of our family favorites and …
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 …
Serves/ Yield: 4
Prep Time: 5 minutes
Cook/ Assembly Time: 20 minutes
Total Time: 25 minutes
Ingredients:
Dressing
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.
Quick, easy, and delicious – what more could you want! 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, deveined, …
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 …
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…
Serves/ Yield: 4
Prep Time: 10 minutes
Cook/ Assembly Time: 20 minutes
Total Time: 30 minutes
Ingredients:
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 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 …