Welcome to my Whole30, Week 3 recipe entry! The moral of the story for this week is plain and simple. Eat. More. Sweet. Potatoes. We have them with everything. We cook them in many different ways to keep it interesting. Sweet potatoes baked in the oven topped with ghee and cinnamon or sweet potato wedges or even sweet potato "chips." No matter which way you spin it, they are packed with tons of amazing nutrients and they taste pretty darn good too! Win/win. White potatoes are OK too in moderation. We like to mix those in as well sometimes! Enjoy!
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| Simple and delicious. We like to grill a lot on the weekends with our new Cabela's Pellet Grill (it really is a great investment). This is a grass fed burger smoked with Penzey's Cajun seasonings topped with tomato, onion and homemade mayo (recipe in previous post) as well as a little Whole30 approved mustard. Served with a sweet potato which was baked in the oven and topped with ghee and cinnamon. Also served with a broccoli stir fry. Saute up some fresh broccoli mixed with Trader Joe's cruciferous crunch mix with a little coconut oil and about 1tbsp. Coconut Aminos (find on Amazon or your local health store). Salt and pepper to taste. Served with a Whole30 compliant dill pickle spear. Perfect Saturday night dinner!:) |
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| This little bowl of heaven is what I like to call Creamy Crockpot Chicken Tomato Soup. The recipe is super simple and you can have a delicious meal waiting for you when you get home from work. You will need: 4 frozen skinless boneless chicken breast 2 tablespoons Italian Seasoning 1 tablespoon dried basil 2 cloves garlic, minced 1 large onion, chopped 2 14 oz. can of coconut milk (full fat), shake before opening can to avoid separation 2 14 oz. can diced tomatoes and juice 2 cups of chicken broth 1 small can of tomato paste 1/2 jar of your favorite tomato sauce Sea Salt and pepper to taste Combine all ingredients in the crock pot and cook on low for 9 hours. Enjoy! |
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| Leftover egg muffins are the best breakfast idea in the world. Find the recipe in previous post. We heated these little bad boys up all week and saved so much time on breakfast! Here I have topped with a little extra chorizo breakfast sausage from Whole Foods with some salsa and served with a side of homemade crock pot cinnamon applesauce. This applesauce is delicious and only TWO ingredients: Apples & Cinnamon! I used two bags of organic fuji apples from Trader Joe's. Try to pick a sweet variety of apple so that your sauce will be sweeter. Wash and peel the apples, dice up and throw in the crock pot. Top with as much cinnamon as you like and cook on low 10 hours or on high for about 5-6 hours. Enjoy! |
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| ATTENTION BACON LOVERS: Bacon IS allowed on the Whole30 as long as it is uncured with no sugar added. We found a great paleo friendly brand at Whole Foods. I wouldn't reccomend going crazy on the bacon if you are after weight loss, which obviously most of us are. Once a week on your Sunday morning is A-Ok in my opinion! Paired with some scrambled eggs topped with salsa and some Trader Joe's hash browns cooked on low in the skillet with a little ghee and salt/pepper to taste. Yum!!! |
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| If you follow my Instagram account then you know I'm not a huge fan of smoothies for breakfast. May just be a mental thing, but I always feel more full when I actually chew my food, rather than drinking it. However, this smoothie was delicious (tasted like pumpkin pie) and kept me full until lunch. So if you are in a hurry, this is a great option. Fill your blender to the top with organic kale. Add 1/2C full fat coconut milk, 1/2 can of pumpkin, 1/2C water and 1 banana (frozen is best). I also added a large handful of ice and a couple drops of vanilla. Blend up and top with cinnamon and unsweetened coconut shavings. Delicious and satisfying. |
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| I've said it before and I'll say it again-- I really love keeping lunches as simple as possible. I don't have a ton of time on lunch break as most of you probably don't either. Look for grass fed Applegate Farms hotdogs at your local health food store. They are delicious and super filling. I like to top mine with raw kraut (also found at your local grocery store, usually in a large jar). Served with some leftover garlic potatoes and broccoli (leftovers make great lunches) and as always, a side of berries. I'm a big fan of packing in as many anti-oxidants in a day as possible. Plus blackberries are just YUM. |
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| I was flying solo with this dinner and a lot of you will probably encounter your spouse or children really disliking a certain type of vegetable that you love. For me, this is brussel sprouts (Nick HATES them). He was out working late for the night so I roasted up some garlic brussel sprouts served with a delicious piece of wild caught salmon. For the sprouts you will need: 1Tbsp. coconut oil, 3 cloves minced garlic, 4 cups brussel sprouts and 1tsp salt/pepper to taste. Preheat your oven to 400 degrees. Rinse and cut off the ends of the sprouts ( I would also recommend cutting in half). Place in a glass baking dish and toss with the 1tbsp. of melted coconut oil, salt and pepper. Roast for 20 minutes, stirring once after 10 minutes. Add your minced garlic, give a final stir and roast for final 10 minutes. Yum. For the salmon, I just used Penzey's chicken and fish seasoning and pan seared in about 1tbsp. coconut oil until done. Served with a dill homemade mayo. Enjoy! |
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| Whole Foods Andoille sausage smoked on the pellet grill and topped with red, green and yellow bell peppers with a little dijon. Served with garlic tri-color potatoes (Trader Joe's) and organic broccoli. First boil the potatoes until tender, and then saute in the skillet with ghee and as much minced garlic as your little heart desires:) Enjoy! |
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| A staple for most mornings for me is a side of berries. Sometimes if I am extra hungry or know that I am going to have a long morning, I will add about 1tsp. almond butter to top them off. So good. Also scrambled eggs with Whole30 compliant spicy sausage and green pepper topped with homemade salsa and homemade guac. I think breakfast has become my favorite meal of the day:) |
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| This coconut ginger shrimp stir fry was simply to die for. First, I cooked up the shrimp in the skillet with some Penzey's Cajun seasonings. Once those were done, I put them off to the side for a bit.
Then, I used about 2tsp. coconut oil in the skillet to saute up all the veggies. I did red, green and yellow bell peppers, fresh green beans, and zuchinni sliced thin with my jullienne slicer. Salt and Pepper to taste, some basil, a little ground cumin, a pinch of cloves, a little onion powder and a little of the same cajun spices.
Then, I added the shrimp back in and added 1/2 can full fat coconut milk and about 1/2 tsp of ginger. Then I let it simmer on low heat for about 10 minutes to soak up all the flavor. EZ PZ.
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| Ain't nuthin' wrong with some pellet grilled filet;) We smoked up these grass fed fillets with some Penzey's Cajun blend, salt and pepper. If you can't tell by now, we LOVE spice. Not everybody does, so season up your meat choice the way you like it. Served medium with sweet potato wedges and another broccoli/cruciferious crunch stirfry (recipe above). For the wedges, boil up 2-3 sweet potatoes until tender. Remove, let cool a few minutes. Slice into wedges, drizzle with olive oil and lots of yummy seasonings, then roast in the oven at 425 for about 25 minutes or until browned. |
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| At some point during your Whole30 you will probably attempt to make something that sounds amazing and it will turn out utterly NOT amazing. Here, I was attempting to make strawberry sorbet for dessert in my vitamix and I clearly did something wrong because it turned out like a bunch of little ice pellets and not creamy at all. My grandma always taught me waste not want not, so of course, this did NOT go to waste. Added 2 bananas and a little almond milk plus a couple drops of vanilla and turned this into a yummy strawberry banana smoothie topped with coconut shavings. Get creative. Things happen. |
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| I never would have imagined before starting the Whole30 that I would actually enjoy tuna. I think the last time I tried it I was probably ten years old and hated it. Through this program I have discovered a new found love for it in all forms. Here, we cooked up some wild caught Ahi Tuna Steaks in the skillet with a little coconut oil and lots of seasonings. The great thing about tuna is that it does not need to be cooked long. You actually want it to be more rare on the inside. The taste is just amazing. Served with organic green beans and leftover potatoes. I always like to serve my fish with a little side of Whole30 mayo mixed with a little dill and topped with a little lemon juice. Delicious! |
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| Turkey lettuce wraps for lunch topped with homemade tahini hummus and some organic tomatoes with leftover veggie blend and a club soda. Fresh, yummy and kept me full until dinner, which is always the goal. |
-J
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