Tag Archives: Whole30

Tuna Chermoula Salad

01 Saturday Jul 2017

Posted by in keto, Recipes, Whole30

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This recipe is based off of a tuna chermoula toast I saw in a favorites of the week link roundup recently. I was struck by the simplicity of the flavors and the overall unexpectedness of encountering the humble canned tuna in presumably a party setting.

Chermoula is a really neat condiment. Popular throughout northern Africa, this sauce is made a zillion different ways and used as a meat marinade, accompaniment to fish or seafood, and dressing for vegetables. The version I’m making is seasoned to balance tuna’s meaty-but-dull nature.  I’ve seen versions that include the brininess of olives, sweeter versions including raisins, and versions that just straight up seem like chimichurri to me. If you happen to have preserved lemons on hand, they would make a fantastic swap for the lemon here. I, sadly, have run out.

gluten-free, paleo, Whole30, keto


Tuna Chermoula Salad

Your favorite canned tuna (I used a 6 ounce pouch of water packed tuna)
1/4 cup olive oil
Big hand full cilantro
Juice and zest of 1 big lemon (I had 2 small little sad lemons on hand)
1 clove garlic
1/2 inch ginger
1 tsp. sweet paprika
Big pinch red pepper flakes
1/2 tsp. cumin
Big pinch salt
Few cracks black pepper
1/2 avocado
2 cups roasted broccoli

If your broccoli isn’t already roasted, roast some broccoli florets sprinkled with salt, pepper and your favorite fat in a 400 degree (F) oven for 25 – 30 minutes). Let cool.

On to the chermoula.

Chop the cilantro, and add to a bowl. Add the lemon zest and juice, the garlic and ginger once those have been grated, the olive oil, paprika, cumin and red pepper flakes, and hit with a  big pinch og salt and pepper. Taste. Your sauce should be nice and acidic and there should be a bunch of it. Adjust as necessary for your personal salt and heat preferences.

Add the tuna and stir. Add the broccoli and stir. Chop the avocado and add last, gently stirring to combine.

Taste again and adjust seasoning if necessary.

Serves 2 for lunch

Dilled Kale Salad

10 Saturday Jun 2017

Posted by in CSA Shares, keto, Recipes, Whole30

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This summer salad utilizes fresh baby greens and an unusual ingredient in salad – fresh dill. Makes a great dish to bring to a potluck on short notice.

gluten-free, paleo, whole30, vegan, vegetarian, keto


Dilled Kale Salad

Roughly 1/2 a pound baby kale

1/3 c. avocado oil mayo (I use Sir Kensington’s)

1 Tbsp. whole grain mustard (Maille is my favorite)

2 Tbsp. chopped fresh dill

2 big cloves garlic, grated

2 Tbsp. apple cider vinegar

Juice of 1 lemon

Sea salt & black pepper

1/3 c. toasted pine nuts

1/4 c. shaved parmesan (optional)

In a large bowl, combine: mayo, lemon juice, dill, grated garlic, and apple cider vinegar. Hit with salt and pepper – taste. You’re looking for a robust dressing – something bright and acidic (maybe a hair too acidic, it’ll tone down when you add the kale).

Add the kale and toss to coat, taking care to massage the dressing into the leaves so it really soaks in.

Add the pine nuts and cheese if you’re using.

Serves 4 as a nice side; makes a good potluck dish

Yuzu Sesame Slaw

06 Saturday May 2017

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This quick and easy side makes a bright, spicy counterpoint to a sweeter meat main or the Thai meatballs I posted last week.

gluten-free, paleo, Whole30, vegetarian, vegan


Yuzu Sesame Slaw

2-3 cups tricolor slaw mix (broccoli slaw would also be great)
2 Tbsp. yuzu hot sauce
1 jalapeno or serrano
1/2 bunch scallions
2 Tbsp. sesame oil
1 Tbsp. sesame seeds
1 tsp. grated ginger

Slice the scallions and chop the peppers; add to a large bowl with the slaw mix.

In a small bowl, whisk together the yuzu hot sauce, sesame oil, sesame seeds and grated ginger.

Pour the dressing over the slaw and massage to combine.

Great served with my paleo Thai meatballs, bacon and avocado, or a nice salmon burger.

Serves 2 as a salad base

Sesame Brussels (keto)

21 Saturday Jan 2017

Posted by in Life, Recipes

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This is a delicious little side dish to serve with pretty much everything – you could turn it into a stir-fry by adding some chicken or beef cubes (or some ground meat), it would go well alongside a burger patty, fish would be good – as would steak. This goes with everything.

gluten-free, vegetarian, paleo, keto, Whole30


Sesame Brussels

2 c. shredded brussels sprouts
2 Tbsp. unsalted grass fed butter
4 cloves garlic
1 Tbsp. sesame oil
2 Tbsp. sesame seeds
2 Tbsp. fish sauce (Red Boat is W30 compliant)
1 Tbsp. coconut aminos (also W30 compliant)
Pinch red pepper flakes
Pinch salt
Black pepper

In your largest skillet, heat the butter and sesame oil over medium-high. Add the garlic and fry until browned.

Add the brussels sprouts, fish sauce & coconut aminos and stir to combine.

Add the sesame seeds, red pepper flakes, salt & pepper to taste and keep stir-frying until the brussels are wilted and turning brown in spots.

Serves 2

Nutrition: 273.5 calories, 7.58 grams net carbs, 4.5 grams protein, 24 grams fat

Japanese Sesame Greens

07 Saturday Jan 2017

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This quick and easy side dish makes a great light dinner with a little protein. Inspired by a recipe made on one of my favorite YouTube channels: Texan In Tokyo (RIP).

gluten-free, paleo, whole30, keto, vegetarian, vegan


Japanese Sesame Greens

1 bunch bok choy (about 1 cup chopped)
2 Tbsp. sesame oil
3 Tbsp. sesame seeds
1 Tbsp. coconut aminos
2 drops stevia

In a medium pan, heat the sesame oil over medium-high heat. Add the bok choy and cook, stirring frequently, until softened.

Meanwhile, bash the sesame all to hell in a mortar & pestle until it resembles sand.

When the sesame is done, add the coconut aminos & stevia and stir to combine. Let cook a minute or so. Add the bashed sesame seeds, stir to combine, and pull off the heat.

Serves 1 as a side dish

Nutritional Breakout: 430 calories, 7 grams net carbs, 8 grams protein, 40 grams fat

Keto Pecan Stuffing

26 Saturday Nov 2016

Posted by in keto, Recipes, Whole30

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I was so excited about this recipe when I saw it on Pinterest. 

This is pretty much everything I want in stuffing – with none of the cloyingly dry grossness that is the bread. 

Keto FTW!

Gluten-free, paleo, Keto, Whole30


Keto Pecan Stuffing
Based on Low Carb Pecan Stuffing by Simply So Healthy

4 ribs celery
1/2 a white onion
8 – 10 ounces pecans
Fresh sage
Fresh rosemary
1 Tbsp. fat of choice (I used bacon fat)
1 Tbsp. unsalted grass-fed butter
Himalayan salt & black pepper

Thinly slice the celery and dice the onion. Add to a large pan with the Tablespoon fat over medium heat. Sautée until the veggies are softened.
While the veggies work, mince the herbs (you’ll want 3 – 4 Tbsp. in total).

When the veggies are softened, add the herbs, pecans and butter. Sautée until the pecans are starting to burn. Hit with salt & pepper to taste.

Want to take this stuffing from delicious to ;)&(@,!?)’ delicious? Add the drippings from a turkey and cook an additional 3 – 5 minutes. This dish is great without, but with …. holy shit, this is good.

Serves 4 or so as part of a big holiday spread. 

Thai-Influenced Chicken Omelette

10 Saturday Sep 2016

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I was going to call this dish ‘laaaaadies niiiight! eggs’ since I had to feed myself for dinner last night and wanted an omelet – but not – but that was too long.

I do not like omelettes. Frittatas I can do; I love tamagoyaki, but to me French-style omelettes just taste like wet dog smells and gross me out. They also generally for some reason make my stomach hurt on the rare occasion I get it into my head I want one.

So, for dinner I took inspiration from the Japanese drunk dish – okonomiyaki. Okonomiyaki is generally made with cabbage and egg and some other stuff and is delicious and pretty much all things good in the world.

Gluten-free, paleo, Whole30 if you source it right


Thai-Influenced Chicken Omelette

3 eggs
4 ounces chicken breast
1 cubano pepper
2 tsp. sesame oil
2 c. shredded green cabbage
2 Tbsp. fish sauce
1/2 Tbsp. butter or ghee
Juice of 1 lime
Sriracha to taste

Chop the chicken into bite-sized pieces and slice the pepper thinly.

In a large skillet, heat the sesame oil. Add the chicken and pepper and sautee until just browned.

Add the cabbage and butter and sautee until the cabbage is softened and browning in spots.

Beat the eggs together with the fish sauce and lime juice. Spread the cabbage mixture out over the bottom of the pan in as even a layer as possible. Pour the egg over. Let sit until the eggs are mostly set.

Sriracha to taste.

Here, if you’re really skilled and awesome – flip that sucker over and cook the other side. I am less awesome, so ended up breaking my eggs up and kind of scrambling them from this point. They were no less delicious.

Serves 1 for dinner

Seared Watermelon Salad

23 Saturday Jul 2016

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Mmmmmm… Summer watermelon. This dish takes a portion of the bounty and gives it a spin, so it’s more ‘melon’ than ‘messy dessert’.

Gluten-free, Paleo, Whole30


Seared Watermelon Salad

Watermelon
Red bell pepper
Broccolini
Sesame oil
Sweet and spicy candied nuts (I used pecans) – optional
4 scallions
Boneless skinless chicken breast tenders
Almond flour
1 egg
High-temperature fat of choice
Curry powder
Juice of 1 lime
Avocado oil
2 cloves garlic
1 thumb ginger

First, make the salad. Skin the watermelon and cut into roughly 1-inch pieces. You’ll need about 3 cups. Chop the pepper. Chop the broccolini.

In your largest sautee pan, heat 1 Tbsp. sesame oil on medium-high. Add the broccolini and sautee until beginning to brown. Add the peppers and sautee until softened, hitting a couple times with salt and pepper as you go. Add to a large bowl.

Add 1 Tbsp. sesame oil to the now-empty pan. Heat over medium-high. Add the watermelon and sautee until seared around the edges. Add to the veggie bowl. Add the 4 scallions (chopped) and candied nuts (chopped). Toss to combine.

Now on to the chicken. In a shallow bowl, combine 1/2 cup almond flour, 1 Tbsp. curry powder, a big pinch kosher salt and a few cracks black pepper. 

In a separate bowl, beat the egg. 

Add 2-3 Tbsp. fat of choice to your pan. Put back over medium-high.

Dip the chicken in the egg and dredge in the flour mixture. Shallow fry until golden and cooked through. Remove to a plate to rest while you make the dressing.

To make the dressing, combine 3 glugs of avocado oil, the juice of 1 lime, a big pinch kosher salt, a few cracks black pepper, the 2 cloves of garlic (minced), the ginger (also minced), and 2 tsp. curry powder. Whisk or shake.

To serve, load a bowl with the veggie mixture, chop the chicken into bite-sized pieces and arrange over top – drizzle with the dressing.

Serves 2 for dinner + 1 for lunch.

Peach & Sesame Salad

02 Saturday Jul 2016

Posted by in Recipes

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As written, this recipe makes a great Summer snack. If you want to bulk it up to meal hardiness, add some sliced tuna, chicken or serve alongside a nice burger.

Gluten-free, Paleo, Whole30, vegetarian, vegan


Peach & Sesame Salad

1 cucumber
1 small peach
1 tsp. Sesame oil
1 – 2 tsp. Mixed seeds (I used sesame and chia)
1/2 tsp. Rice vinegar
1 tsp. Sriracha
1 green onion
Kosher salt & black pepper

First, spiralize your cucumber into noodles.

Slice the green onion thinly and add to the “noodles”.

Chop the peach and add. Toss to combine.

Drizzle with the sesame oil, sriracha and rice vinegar. Toss with a big pinch kosher salt and a few cracks black pepper. Sprinkle with seeds and serve.

Serves 1 as a snack or light side 

Turmeric & Chive Cauli Rice Bowl with Chicken

25 Saturday Jun 2016

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You guys. It’s been so long. I haven’t posted a recipe in months, and I apologize. Nerd school had me running around so busy I didn’t even always remember to *eat* dinner, and when I did it was mostly what was quick, cheap, and could be gotten with as little effort as possible.

Needless to say, a month or so of that has left me feeling kind of like crap. And now I’m hot on the job hunt, so my schedule continues to be wonky. 

But … I got to make dinner this past week, and man was it a good one! This dish is crazy healthy (it’s basically a hit salad), has enough fat to be fulfilling, brings a one-two punch of protein to the party, and is low in carbs. What more could a girl ask for when trying to repair her schedule (and body!)?

Gluten-free, Paleo, Whole30, easily made vegetarian or even vegan


Turmeric & Chive Cauli Rice Bowl with Chicken

Based on Rainbow Cauliflower Rice Bowl by 101 Cookbooks 

1 head cauliflower
1 lb. boneless skinless chicken thighs
4 eggs
2 Tbsp. Grass fed butter, melted
1 tsp. Cumin
1 tsp. Turmeric
Smattering of dried ghost chili (or cayenne)
1 bunch chives
Juice of 1 lemon
Salad oil of choice (I used hazelnut)
1/2 bunch rainbow chard
Cooking fat of choice (I used coconut oil)
Kosher salt & black pepper

First, make the “rice” and get the eggs on. 

Quarter, de-stem and roughly slice the cauliflower. Crumble as you add to a large pot with about 1/2 inch water in the bottom. Hit with a big pinch of salt and cover. Steam about 5-7 minutes.

While the cauliflower is going, boil the eggs 5 or so minutes until hard-boiled and let sit to cool. 

Wash and de-stem the chard. Chop the stems and add to the cauliflower during the last minute or two of cooking. Slice the leaves into ribbons and set aside.

Drain the cauliflower + chard stems and set your broiler to high.

In a small bowl, combine the butter, turmeric, cumin, chili, and a big pinch of salt.

Dump the cauliflower onto a baking sheet, pour the turmeric sauce over, and massage well to combine. Spread into a single layer on the sheet and drizzle with a little additional fat. Broil 5 – 7 minutes or until browned in spots.

While the cauliflower is browning, chop the chicken, hit with a couple big pinches salt and a few cracks of black pepper – sautee over medium-high in a Tablespoon of fat until cooked through. During the last minute or so, add the chard ribbons and stir to wilt.

While everything else is working, blend the chives, lemon juice and a big pinch of salt with a few good glugs of salad oil until smooth. Reserve.

Peel your eggs – have you seen this? Genius! – and slice.

To serve, add a healthy portion of cauliflower “rice” to a bowl, top with the chicken chard mixture, add a couple sliced eggs, and drizzle with chive oil.

Serves 2 for dinner