“I think it pisses God off if you walk by the color purple in a field somewhere and don’t notice it.” ― Alice Walker, The Color Purple Eggplants are fun. So often people just pass them by in the store. How can you? They …
After Whole30 we try to keep a decent 80/20 balance of eating Whole30/Paleo and not. One of the things I struggled with during the Whole30 process was waking up and eating. It just was really hard for me. I think it might be genentic because …
Roast Chicken is a simple, classic dish everyone should have in their arsenal. Impressive, but easy.
Roast Chicken with Vegetables
Serves/ Yield: 4-6
Prep Time: 10 minutes
Cook/ Assembly Time: 65 minutes
Total Time: 85 minutes
- 4 Tbsp. olive oil, divided
- 2 Tbsp. white wine vinegar
- 1 Tbsp. Dijon Mustard
- 2 Tbsp. rosemary, chopped
- 1 Tbsp. garlic, chopped
- 1 whole chicken, giblets removed
- 2 cups of turnips, peeled, cut into a 3/4-inch dice
- 2 cups carrots, peeled, cut into a ¾-inch dice
- 2 cups cauliflower, cut into 1-2 inch florets
- Salt and Pepper, to taste
Preheat oven to 375 degrees Fahrenheit.
Combine two tablespoons olive oil, white wine vinegar, mustard, rosemary, and garlic. Season, to taste, with salt and pepper.
Gently loosen the skin from the breast and legs of the chicken – do not tear the skin. Rub most of the mixture under the skin and the rest on top of the skin. Season the whole chicken with salt and pepper.
Place the chicken on the rack of a roasting pan and put it in the oven. Cook for 10 minutes.
Toss the vegetables with two tablespoons of olive oil. Place around the chicken in the bottom of the pan. Baste the chicken every 15 minutes with its own pan juices. Turn the vegetables as needed. Roast for an additional 45-60 minutes, until the juices run clear or a thermometer read 165 degrees Fahrenheit.
Remove from the oven and let rest for 10 minutes. Carve and serve.
Options and Notes: You may be able to roast two chickens at once if your pan is large or your chickens are on the smaller side. Just be sure to make enough marinade for both.
Everyone knows roasted sweet potatoes are awesome. But, what you didn’t know they were missing is cardamom. For reals. It’s awesome. Enjoy. You’re welcome. Roasted Cardamom Sweet Potatoes Serves/ Yield: 4 Prep Time: 10 minutes Cook/ Assembly Time: 35 minutes Total Time: 45 minutes …
Simple and Delicious
Teriyaki Salmon is an easy and delicious dish. My kids love anything with teriyaki and it is generally an all around crowd pleaser. Enjoy!
Serves/ Yield: 4
Prep Time: 20 minutes
Cook/ Assembly Time: 10 minutes
Total Time: 15 minutes
- 1 ½ lbs. salmon fillets
- 3 Tbsp. Teriyaki Sauce (or Whole 30 compliant brand)
- 1 Tbsp. rice vinegar
- 1 tsp. chopped garlic (1-2 medium-sized cloves)
- 1 tsp. grated ginger (or 1/8 tsp. ground ginger)
- 1 tsp. dark sesame oil
- Optional garnish: sesame seeds and green onions/ scallions
Preheat oven to 450°F and position rack in the middle of the oven.
Combine teriyaki sauce, vinegar, 1 teaspoon garlic, ginger and sesame oil.
Place salmon in a shallow dish; sprinkle with 1 ½ tablespoon teriyaki mixture; marinate 15 minutes. Roast salmon until it is just cooked through, 8 to 10 minutes. Top salmon with remaining teriyaki mixture.
Nothing more awesome than saying zoooooodles! Well, except maybe making them. Zoooooodles! Zoodle Shoestring Nests, Baked or Fried Serves/ Yield: 4-6 Prep Time: 5 minutes Cook/ Assembly Time: 20 minutes Total Time: 25 minutes Ingredients: 2 spiralized zucchini (zoodles) 1 egg, beaten 1/3 c. …