Photo ©Nicole Abalde Worcestershire Sauce Prep Time: 2 min. Cook Time: 5 min. Yield: 1 cups Ingredients: ½ cup apple cider vinegar 3 dates, pitted and chopped 2 Tbsp. water 2 Tbsp. coconut aminos 2 Tbsp. anchovy paste ½ tsp. salt ¼ tsp. ground ginger …
Mmmm, cake. Yes, even fish cakes make me happy. These Salmon Cakes are a knock-out classic from Melissa Joulwan’s Well-Fed. They are so good they must be shared far and wide – for something that the kids will eat as well as the adults is a …
The soup sings summer songs!
If I really had to use one word I would call it fresh. The name doesn’t imply a fall from grace but is a play on the Spanish word “sin” which means “without.”
The soup is also endlessly versatile and super easy. If you use leftover chicken or even just pre-cook some while you are prepping a previous nights’ dinner you can get this bad boy ready in 20 minutes (plus chopping time – if we all had someone to prep for us I pretty sure most meals could be done in thirty minutes!)
This Chicken Sin Tortilla Soup is also great as leftovers or double batch and freeze to reheat later.
Happy Summer!
Serves: 4-6
Prep Time: 20 minutes
Assembly Time: 60 minutes
Total Time: 1 hour and 20 minutes
Ingredients:
Recipe:
If you are using cooked chicken proceed to shred the chicken. Preheat oven to 375 degrees Fahrenheit. Rub chicken breasts with one tablespoon of oil (melting it first will make this easier), coating well. Sprinkle seasoning mix on the chicken, rub to coat evenly, and place on a rimmed baking sheet and into the preheated oven. Bake for 30-45 minutes until cooked through and liquids from the chicken run clear. It is easier to shred the chicken while it is hot so use two forks and pull it apart. If you are using previously cooked chicken it will be easier to shred by hand. Alternately, chop the chicken into one-inch pieces.
While the chicken is baking, heat the remaining 2 tablespoons of oil over medium heat in a large Dutch oven. When hot, add the onions. Cook until onions are translucent, about 7 minutes. Add the garlic and peppers and sauté for 1-2 minutes, until fragrant. Pour in the chicken stock and fire roasted tomatoes and bring to a boil then reduce to a simmer.
To thicken the soup, remove half of the soup solids and puree in a blender. Return to the pot and mix. Allow it to return to a simmer and add chicken, cilantro, and lime juice. Salt & pepper, to taste.
Serve hot with chopped cilantro, avocado, onions, and/or hot sauce. Enjoy!
So, say on your Whole 30 you are dying to go to that place with the awesome chicken nuggets and is closed on Sundays. Just schedule these babies into your meal plan and you will be a happy camper. Promise. I wouldn’t lie to you. …
Pumpkins before fall. What?! It’s always a good time for pumpkin. But, if you’re not feeling it just swing back by in October…you know like everybody else. I kid, I kid! This is a souffle for the Whole 30. It is not sweet. There is …
What can be said for tostones that they don’t say for themselves? Fried, salty, sweet goodness. These seriously ring a lot of bells. Let’s just get right to it, but if you want something a little more try a dollop of Pineapple Guacamole on top. How do you say, “ooh la la” in Spanish?
Servings: 4-6
Prep Time: 5-10 Minutes
Cook Time: 10-20 Minutes
Ready In: 30 Minutes
Ingredients:
Recipe:
Heat ½ cup of the oil in a large skillet over medium heat. Use the rest of the oil as needed to maintain a ½ inch depth. It is ready when a drop of water sizzles. Place the plantains in the oil and fry on both sides until bright yellow to golden brown; about 2-4 minutes per side depending on the ripeness of your plantains.
Remove the plantains from the pan and lay in a single layer on parchment paper. Place another piece of parchment paper on top. Flatten the plantains by placing a flat-bottomed glass, pan, or plate (whatever floats your boat and you can get some leverage on, I like a clear drinking glass so I can see them smoosh) over the fried plantains and pressing down to smash them to ¼-1/3”.
Return them to the hot oil and fry 1-3 minute on each side, until the edges are browning and crisping. Salt to taste and serve immediately.
You know what the Internet has a lot of? Yes, cat memes, but also Sweet Potato fry recipes. I think the moral of this story is it’s gonna be pretty hard to screw these up. And, if they’re not to your liking try, try again…and …
I finally found some Whole 30 compliant Italian sausage. No idea why this knocks my socks off, but I get annoyed adding a thousand seasonings to ground meat to make it sausage. Sometimes it’s just the little wins. In related sausage news, my personal fave …
You know the recipe for chili that goes around and around all the Whole 30 forums? It’s like that, but still a bit different.
Here are a couple of things to keep in mind:
This recipe makes a healthy portion of chili so in the spirit of cook-once-eat-twice (COET) you could make tacos too. Simply, stop after you incorporate the spices and remove about a pound of the meat, serve it on a bed of lettuce or rolled up in some lettuce leaves with your preferred toppings. Then continue to cook the chili with the rest of the ingredients (just don’t forget to halve everything else or start with three pounds of meat instead), when it’s done cooking save it, freeze it, dole it out for lunches – whatever rocks your world and minimizes kitchen time.
Also, it’s just chili. It’s really good chili when prepared the slow and steady way, but it’s perfectly good chili if you are in a hurry and don’t want to wait for a 2-hour simmer.
On that note, don’t break the bank. If you have an open carton of chicken stock or half a 28 oz can of regular old diced tomatoes hanging out in your fridge use them. If you don’t use the beef broth and fire-roasted, chopped tomatoes I won’t tell. And, it will still be good. Heck, throw that leftover bell pepper or zucchini in there too.
Lastly, if you are cooking for picky kids who can “feel” spicy foods as soon as they see them, it may be worth the effort to make sure your chili powder is mild. Or, if your kids are not Paleo-ing or W30-ing shred some cheese on it or put it on a bun and call it sloppy joes.
Don’t stress, it’s just food. Enjoy it!
Serves: 6-8
Prep Time: 20 min
Cook Time: 2-3 hours
Total Time: 2 ½ hours
Ingredients:
Toppings:
Recipe:
Heat a large Dutch oven (or other deep pot) over medium-high heat. Add the coconut oil. To the melted oil add the onions. Cook until they’re translucent and some are beginning to brown, 6-7 minutes. Add the garlic and sauté about 30 seconds. Add the ground meat and break it up into small pieces as you brown it.
When the meat is brown determine your oil content. If you want less in your chili drain some off now. Don’t drain it all away. One way to do this would be to push everything to the sides and see what pools in the middle, then using paper towels absorb some out.
Add spices to the meat and incorporate them evenly. Stir in the tomato paste and combine well.
Add the chopped tomatoes (with their juice), beef broth, coffee, and water to the pot. Stir well. Bring to a boil, then reduce the heat to a gentle simmer. Simmer uncovered for two hours.
Top with diced onions, a dash of hot sauce, cilantro, and avocado.
The French are not afraid of vegetables and this recipe c’est magnifique. Minestrone soups never rated highly in my world (perhaps because a French person never made me any…). A hearty beef stew with chunks of veggies generally falls into the meh category. So, my …