Tag Archives: Whole30

Apple Ginger Smoothie

11 Saturday Aug 2018

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This is a spin on my old favorite green smoothie recipe for days I can’t find a ripe avocado to save my life – and to include romaine lettuce instead of kale for giggles.

Gluten-free, paleo, vegetarian, vegan, Whole30

Apple Ginger Smoothie

1/2 c. frozen spinach
1/2 Granny Smith apple
1/4 c. orange juice
1/2 in. fresh ginger
1/2 c. romaine lettuce
2 Tbsp. chia seeds
3/4 c. water

Whiz all ingredients together to make one smoothie.

Paleo Poke Bowls

04 Saturday Aug 2018

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Mmmmm… poke. This is a dead simple choose your own adventure kind of dinner – the kind of thing I’m making a lot lately, since I’m back to eating low carb and DH is craving rice to fuel his workouts.

Gluten-free, paleo, Keto if you make it Keto

Paleo Poke Bowls

Fresh salmon or tuna, chopped bite-sized
2 Tbsp. rice vinegar
4 Tbsp. sesame oil
2 Tbsp. coconut aminos
2 Tbsp. pineapple juice
1 Tbsp. sesame seeds

Toppings

Sliced avocado
Shredded purple cabbage
Julienned carrots
Chopped cucumber
Minced ginger
Lime juice
Chopped pineapple
Sliced scallions
Chili garlic paste
Furikake

Base

Zoodles, rice, lettuce or steamed and chilled broccoli

Marinate the fish in the next 5 ingredients while prepping the toppings.

To serve, top X with X and fish. I laid out a plate of toppings + bowls of zoodles & rice for an interactive choose-your-own bar. Enjoy.

Red Smoothie

28 Saturday Jul 2018

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This smoothie is packed with colorful veggies, and has juuuust enough sweetness to pass beets off to a non beet lover (namely, my DH).

For an added protein boost, add a scoop of unflavored collagen powder. A Tablespoon or two of peanut butter may also be either the best – or worst – idea ever. If you try it, let me know!

Gluten-free, paleo, Whole30, vegetarian, vegan

Red Smoothie

1/2 c. frozen spinach
1/4 c. frozen blueberries
1/4 c. cooked and peeled beets
1/2 banana
1/2 medium carrot
Juice of 1/2 a lemon
2 Tbsp. chia seeds
1 c. water

Whiz all ingredients together to make 1 smoothie.

Mango Kimchi Salad

07 Saturday Jul 2018

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Yeah – I know. Another seemingly weird flavor combination that I swear works. And is delicious.

This summer salad is quick to throw together, tastes great after hanging out for awhile in the event of some sort of potluck affair, and can stretch with a protein or bulk item like quinoa or blanched broccoli.

Gluten-free, paleo, vegetarian, vegan

Mango Kimchi Salad

1 medium mango – I used the light green kind

1 medium cucumber

1/4 – 1/3 c. Kimchi – I used spicy but could have done with a shot or two more spice

Juice 1/2 lemon

1/4 cup pistachios

2 Tbsp. Fresh mint

Salt

Pepper

Curry powder

Garlic powder

Peel and chop the mango and add to a bowl. Chop the cucumber, kimchi, mint and pistachios and add to the bowl. Add the lemon juice and toss. Sprinkle with the spices and toss.

As written serves 1 for lunch – 2 if you stretch it with a protein (chicken, shrimp, beef, salmon or even canned tuna would work)

Okra Mango Hash

30 Saturday Jun 2018

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I know. Hang with me for a second. While this may sound like stoner or pregnant woman food, it strangely works.

Unbeknownst to me until relatively recently, the American South doesn’t actually corner the market in okra – okra curries are actually popular throughout India, and they’re delicious. Mango curries are also a thing that are delicious.

I had intended on including a couple spoons red pepper pesto to make a vaguely curries sauce, buuuuuuuut mine had molded. Oops. As did the miso butter I made months ago. So, no sauce but egg yolk and the taste I was thinking of turned out much more subtle than the original Chopped style concept (what can I say, I’ve been too lazy to go grocery shopping).

Gluten-free, paleo, vegetarian

Okra Mango Hash

1/2 – 1 c. okra, cut into 1/4 inch thick rounds

1 small mango – I used the yellow kind

2 ounces leftover chicken – I used curried breasts I’d bulk cooked earlier in the week

2 tsp. fat of choice

2 eggs

1 tsp. butter or other egg cooking fat

Salt, pepper & your favorite curry powder

In a large pan over medium-high heat, bring the 2 tsp. fat to temperature. Add the okra, hit with the spices, and cook, stirring frequently, until the okra is browned a bit.

While that is working, shred your chicken and peel and chop the mango.

When the okra is done, add the chicken and mango and cook, stirring frequently, until the mango gets a kiss of brown.

While that is working, cook your eggs to their desired doneness after sprinkling with the spices.

To serve, top the hash with the eggs.

Serves 1 because DH is 1000% not into anything about this dinner

Sri Lankan Style Okra Curry

17 Saturday Mar 2018

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Sri Lanka. Man, was that place full of good food. Home to many cultures, religions and ethnicities including: Sinhalese, Tamils, Buddhists, Muslims, Christians, Moors, Burghers, Malays, Chinese and Vedda; this tiny nation off the southern coast of India has a mix of flavors and influences when it comes to food (and everything, really – it’s also a former British colony, so there’s that as well).

Most of what we ended up eating (and craving) was curry, and most of those tasted like a combination of Indian (luckily only a little British-Indian) and Chinese flavors. Yuuuuuuuuuum.

Pics, btw, of the trip coming shortly-ish – DH took some great landscape HDRs and I’m waiting on him to process those. Of course, he has some Photoshop-free travel coming up — so it might be awhile. Hold, please.

Back to the food. DROOL. And there’s more Sri Lanka-inspired goodness coming in the next few weeks. CUISINE, I WILL LEARN YOUR SECRETS.

gluten-free, paleo, vegetarian, vegan, keto

Sri Lankan Style Okra Curry
inspired by Sri Lankan Lady’s Fingers (aka Okra, Bandakka) by Island Smile

1 lb. or so okra (3-4 cups when cut)
4 Tbsp. fat of choice (I used half neutral oil and half ghee)
1 medium tomato
1 medium onion
2-3 cloves garlic
1 Tbsp. ground turmeric
1/2 – 1 tsp. cayenne powder
Juice 1/2 lime
Salt

First, prep your ingredients by slicing your okra on the diagonal, and chopping the tomato, onion, and garlic.

Put your okra in a large bowl, salt liberally, and sprinkle with turmeric. Toss to combine.

Heat your largest pan over medium heat. Cover the bottom of the pan with okra (you may have to do multiple batches) and dry fry 5-7 minutes or until the edges start to brown. Set aside. (note: my okra did not kick off much of the dreaded horrorslime. If yours is, and I’ve only really gotten okra to kick slime the first time I ever tried cooking it, cook until it’s is gone. Nobody wants that – slime wins no hearts and minds).

Raise the heat to medium-high and add the fat, onion, garlic, tomato and another hit of salt. Sautee until the onions are soft and start to brown.

Add the okra back to the pan and cook, stirring frequently, another 4-5 minutes. Taste for salt. Sprinkle the cayenne over top, stir to combine, and cook an additional minute or so.

Turn the heat off and hit with some lime and more spice if desired.

Serves 2 for dinner as a main course – great combined with leftover rotisserie chicken – or 4 as a side

Japanese Style Chicken & Cabbage Noodles

13 Saturday Jan 2018

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This is a simple weeknight meal that can be expanded to feed a crowd easily – or can feed just two.

Gluten-free, paleo, keto

Japanese Style Chicken & Cabbage Noodles

1/2 lb. ground chicken
1/2 inch fresh ginger
3 cloves garlic
3 tsp. sesame seeds
4 Tbsp. neutral oil
1 Tbsp. + 2 tsp. sesame oil
1/4 head green cabbage
4 tsp. coconut aminos or soy sauce
2 tsp. rice vinegar
2 stalks celery
2 eggs
Salt
White pepper

Heat 2 Tbsp. Neutral oil in a large pan over medium-high heat. Add chicken.

Press or grate the fresh ginger and garlic and add. Hit with salt and white pepper.

While your chicken is cooking, core and shred the cabbage into long ribbons.

When the chicken is cooked 3/4 of the way through, add 2 tsp. sesame oil & 2 tsp. sesame seeds.

Set aside when cooked through.

In the same pan still over medium-high heat, add 2 more Tbsp. oil. When the oil is up to temperature, add the cabbage noodles.

Stir-fry until soft and beginning to brown.

While the cabbage is working, cut your celery on the bias into 1/4 to 1/2 inch wide pieces. Break your eggs into a small bowl.

When the cabbage is just about done, season with salt & white pepper. Add 2 tsp. soy sauce and 2 tsp. rice vinegar at the end of cooking.

Set aside.

Put the pan back on the heat and add 1 Tbsp. sesame oil. When the oil is up to temperature, add the celery. Stir fry until tender and beginning to brown, adding a couple Tablespoons water if necessary.

When the celery is done, add the eggs. Let sit a few seconds, then gently start to scramble. Season with 2 tsp. soy sauce and 1 tsp. Sesame seeds.

Add the noodles and the chicken back into the pan and give a good toss. Hit with a sprinkle white pepper and some more salt if needed.

Serves 2 for dinner

Dairy-free Low Carb Beef Stroganoff

11 Saturday Nov 2017

Posted by in keto, Recipes, Whole30

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For those of you that have been reading for awhile, I bet you can take a wild guess who is out of town. 🙂

We are a split household on the subject of mushrooms – they are one of my absolute favorite foods; something I can happily eat a pound or so of by myself on the regular. DH? Not so much. He likes the taste, but the texture weirds his mouth out.

I’m also too lazy to make a good pot of butter garlic mushrooms very often, so mushrooms are a sometimes treat food — mostly the second DH goes out of town. Mushrooms, shrimp (which I had for dinner yesterday) and asparagus (which I have not yet seen in stores here).

This version has been mostly caged from a good Nerd friend (shoutout to Fonzico) on her fourth? fifth? Whole30 who raves about this recipe. I’m starting a second pass at keto, so thought it was the perfect time to try.

gluten-free, paleo, Whole30, keto

Dairy-free Low Carb Beef Stroganoff

1 lb. stew beef
1/2 head green cabbage
1 lb. sliced button mushrooms
8 ounces crimini mushrooms
1 can full-fat coconut milk
2 Tbsp. ghee
1 small onion
3 cloves garlic
1 Tbsp. tomato paste
1 Tbsp. fish sauce (check labels)
1 Tbsp. coconut aminos or worcestershire sauce (check labels)
2 c. bone broth or stock
2 Tbsp. fresh thyme + a few extra sprigs
Salt & pepper to taste (I used Himalayan pink salt)
Extra butter or ghee if you need more fat for serving

First, get your aromatics going. Mince the onion and garlic, de-stem about 2 Tbsp. thyme and chop. Add to a large pot with 2 Tbsp. ghee. Sautee on medium-low while you prep the rest of the ingredients, stirring occasionally so you don’t burn the mixture.

While your aromatics are going, cut your cabbage into ribbons, wash your mushrooms, and gather the rest of your ingredients.

When your ingredients are ready to go, add the aminos/worcestershire, tomato paste, and fish sauce to the pot. Stir to combine.

Add the whole mushrooms. Stir.

Add the beef, sliced mushrooms, coconut milk, stock or broth, cabbage and a few thyme sprigs. Stir. Kick the heat up to medium-ish, cover, and simmer 30 minutes.

Uncover and simmer 45 minutes or until the liquid is halved.

Serve up, salt as needed, and add more fat if your macros call for it.

Serves 2 for dinner + 1 for lunch

Thai Chicken Burgers

28 Saturday Oct 2017

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This burger comes together quickly, and brings a hint of Thai flavors to dress up what can otherwise be a boring weeknight staple meal.

Gluten-free, paleo, Whole30, keto

Thai Chicken Burgers

1 lb. ground chicken or turkey
1 green onion
1 Tbsp. fish sauce (Red Boat is Whole30 compliant)
1 Tbsp. coconut aminos or soy (coconut aminos are Whole30 compliant)
1 tsp. lime juice
1/2 inch fresh ginger
1 Tbsp. sambal olek (spicy garlic sauce – check your labels of Whole30 or keto!)
2 cloves garlic
1/2 an avocado per person
Fat of choice
Salt & pepper to taste

Mince your green onions, garlic and ginger. Add to a large bowl with everything but the avocado and fat of choice. Mix, form into 4 burger patties. Hit with salt and pepper to taste.

Heat the fat in a large pan over medium-high heat. Fry your burgers about 3-4 minutes per side or until cooked through.

Serve over sliced avocado.

Makes enough for 4 burgers

Spinach Berry Smoothie

21 Saturday Oct 2017

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Yay, it’s (hopefully) back to the smoothie life over here – and I made a great one this morning. This smoothie is tart, not too sweet, low-ish in carbs and hit the spot for breakfast. Even with the crappy blender I’ve been saddled with (R.I.P. and get lots of in your new home, Vitamix).

Gluten-free, paleo, vegetarian, vegan, Whole30-ish

Spinach Berry Smoothie

Big hand full of spinach
1/2 a medium Haas avocado
Big squirt bottled lime juice (or the juice of 1 fresh lime)
1/3 – 1/2 cup frozen mixed berries (I used a blend of strawberries, raspberries, currants, and blueberries)
Slack hand full of fresh mint (roughly 2 Tbsp.)
Enough water to make the mixture blend

Blend and enjoy – makes enough for a nice-sized smoothie cup or a small glass + sidecar.

Serves 1