Tag: Whole30

Pork Ragu With Roasted Veg

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This is a simple to throw together dinner that’s pretty damn hands-off. Perfect for nights when you have a million things to do before dinner hits the table and not enough hours to do them.

Gluten-free, paleo, Whole30

  

Pork Ragu with Roasted Veg

2 lbs. boneless pork shoulder
28-ounce can diced fire roasted tomatoes
14-ounce can tomato sauce
1 medium onion
4 cloves garlic
1 sprig rosemary
3-4 sage leaves
Big pinch red pepper flakes
Kosher salt & black pepper
1-2 lbs. root veggies (I used a mixture of golden beets & rutabaga)
Fat of choice

To make the pork, chop the onion and add to your slow cooker. Chop the garlic and add. Chop the rosemary and sage and add. Add the red pepper flakes. Add the pork. Pour in the tomatoes and tomato sauce. Sprinkle with a couple big pinches salt & a few cracks black pepper. Let cook on High 6 hours.

To make the veggies, preheat your oven to 400F. Wash and chop the root veg into 1/2-inch or so pieces. Toss with a good slug of your favorite fat (I used some reserved chicken fat from the night before) and spread out on a cookie sheet or your largest oven-safe pan. Roast 20 minutes, stir, and roast another 20 or until soft and caramelized in spots.

When the meat is finished, shred with tongs or two forks and serve over the veggies.

Serves 4

Indian Spice Salad with Chili Tamarind Sauce

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This dish is based on a nacho recipe – while it doesn’t end up being nachos, it does end up being tasty and healthy. And bonus: it’s Whole30-compliant.

Gluten-free, paleo, Whole30. 

 

Indian Spice Salad with Chili Tamarind Sauce

Based on Indian Nachos from Tasting Table

Salad

1 lb. baby potatoes
1 cucumber
1/4 onion
2c. broccoli slaw
1 small carrot
1 thumb fresh ginger
1/4 golden beet
1 bunch snap peas
Pomegranate molasses

Chili Tamarind Sauce

1 can full fat coconut milk, put in the fridge so the cream rises to the top
1 lemon
2 tsp. chili powder
1.5 tsp. tamarind concentrate

Indian Spiced Chicken

1 chicken thigh per person
Chana masala
Kosher salt
Ghee

First, put the potatoes on. Rinse and toss into a pot with a few big sprinkles salt. Boil 10 minutes. Drain when ready.

Then make the sauce: combine about a 1/4 of a cup of coconut milk fat with the juice of half a lemon, a couple pinches Kosher salt, the chili powder and tamarind. Whisk or blend to combine and stash in the fridge while making the rest of dinner.

Move to the salad: de-tipping and chopping the snap peas, dicing the carrot, de-seeding and dicing the cucumber, dicing the beet, mincing the ginger, and dicing the onion. Toss with the juice of half a lemon and a couple big pinches Kosher salt + the broccoli slaw. Add the potatoes when done cooking and toss.

Dust the chicken with chana masala spice and sprinkle with Kosher salt. Sauté over medium high in a Tablespoon or so of ghee.

When the chicken is done and rested, chop and add to the salad. Drizzle with pomegranate molasses and the chili tamarind sauce.

Serves 4 – 6

 

Charred Chili Brussels Turkey Bowl

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This recipe is full of flavor, paleo, and just enough substance for a nice dinner bowl. Were I you, I’d make sure to check out the recipe this one is based off of – I completely forgot two ingredients that would have completely changed the flavor profile of this dish. It’s great as presented here – and would have been great-but-different had I remembered the Tabasco and vinegar.

Gluten-free, paleo, Whole30

 

Charred Chili Brussels Turkey Bowl

Adapted from Charred Cauliflower w/Garlics, Tabasco Vinegar from Lady & Pups

1 lb. brussels sprouts
1 lb. ground turkey
5 cloves garlic
4 Tbsp. fish sauce
Red chili flakes
1/4 c. avocado or other oil
White pepper
Kosher salt
2 Tbsp. onion powder
2 Tbsp. garlic powder

First, set your garlic up. Peel and smash the cloves – brine in 2 Tbsp. fish sauce for 20 – 30 minutes.

While your garlic is brining, halve the brussels and scatter onto a sheet pan. Set broiler to High.

When the garlic has brined, transfer the garlic (set the fish sauce aside) to a small pot with the oil and a few pinches red pepper flakes. Let fry over med-low heat until the garlic is golden brown and soft. Remove the garlic to its own little bowl. Add the reserved fish sauce + a couple sprinkles white pepper to the oil and pour over the brussels.

Broil 5 – 6 minutes or until charred in spots; flip and repeat. Sprinkle with Kosher salt.

While the brussels are working, add the turkey + a little oil to a large skillet set over medium-high heat. Add a couple pinches red pepper flakes, a dusting of white pepper, the onion powder, garlic powder and a pinch or two of Kosher salt. Sauté until cooked through, stirring and breaking up as you go. Add 2 Tbsp. fish sauce, stir to combine, and let cook another minute or two.

Toss in the brussels and reserved brined garlic.

Serves 2 for dinner

Flank Steak with Paleo Chipotle Crema

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This is a great sauce. Creamy, fatty, spicy, smoky and delicious. Plus: it’s paleo (and vegan)!

Gluten-free, paleo, Whole30

  

Flank Steak with Paleo Chipotle Crema

1-2 lbs. flank steak
1 c. water
1/2 c. raw cashews
1 chipotle + adobo sauce
2 Tbsp. tomato paste
Juice of half a lemon
Kosher salt
1 Tbsp. garlic powder
1 tsp. white miso (optional)
1/4 c. avocado oil

First, prep your cashews. Boil the water (I nuked for 2 minutes) and add the cashews. Let soak anywhere from 30 minutes to 8 hours.

When your cashews have soaked and it’s time to make dinner, start with the steak. Sprinkle with Kosher salt and black pepper and lay on a prepped cookie sheet. Broil on High for 3-4 minutes or until desired doneness is reached. Pull and let rest 5 minutes before slicing and serving.

To make the sauce: Blend the cashews (reserve the water), chipotle, tomato paste, lemon juice, 2 big pinches Kosher salt, garlic powder, white miso if you want. Drizzle in about a quarter cup of the cashew water to get things moving – and then about a quarter of a cup of oil if your desired consistency is not reached. I started off blending in the food processor, wasn’t getting the creaminess I wanted, and moved on to the Vitamix for a smoother puree.

Serves 2 – 4

Sous Vide Basil Chicken Fried “Rice”

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This dish was my first crack at using my new gadget – a Sous Vide machine. Actually, it’s more of a wand that you stick into a pot that circulates the water and keeps it a steady temp. If you’re curious, this is the one I have and so far I’m liking it.

This dish is flavorful, light, healthy and the chicken ends up nice and moist (even if you have to pan-fry it a bit like I did) and even lightly flavored from the basil. A wholly successful first crack, if I do say so myself.

Gluten-free, paleo, Whole30

 

Sous Vide Basil Chicken Fried “Rice”

4 chicken thighs (I used bone-in and skin-on)
Fresh basil
1 head cauliflower
2 Tbsp. coconut aminos
1 Tbsp. garlic powder
1 Tbsp. onion powder
1 – 2 Tbsp. sesame oil
1 egg per chicken thigh
Kosher salt & black pepper
Sriracha for serving if desired

First, get the chicken going because this is not a quick dish. Generously salt and pepper each chicken thigh on both sides. Gently place 2 of the thighs into the bottom of a gallon zipper freezer bag with 1 – 2 leaves basil pressed into both sides of each thigh. Repeat in another bag with the other two thighs.

Squeeze out most of the air in the bag, leaving the chicken on the bottom. Set your sous vide up according to manufacturer directions, and submerge the chicken slowly to squeeze the air out of the top of the bag as you go, only sealing once the bag is almost submerged and the air is almost removed. See instructions here, plus a handy video if my directions aren’t clear.

Once your chicken is prepared, set your machine to 165F/74C and let cook an hour and a half (or more. This recipe has great direction on cooking bone-in chicken thighs and what temperature/time configurations give what results). I let my chicken go for exactly an hour and a half at the 165F, and it could have stood another bit of time – I was able to easily finish off in a hot pan, however, so timing is really up to you.

While your chicken is taking its leisurely bath, make the cauli fried rice.

Core and quarter your head of cauliflower, and either grate or break up in a food processor until you have rice-sized granules. If you’re going the food processor method, you may need to do this in 2 – 3 batches.

When all your cauliflower is processed down, heat a large wok or skillet on high and add 1 Tbsp. sesame oil. When the oil is hot, add the rice. Add the onion and garlic powders, a generous pinch salt and a few cracks black pepper. Add the coconut aminos and stir well to combine. Let cook until starting to brown and get crispy on the bottom, around 5 minutes. Stir and repeat the process 2 – 3 times until your “rice” is done with a fair amount of browned bits.

Let sit until your chicken is done.

When your chicken is done, knock the basil off and pat dry. Place skin side down in a medium pan over medium-high heat with the second Tablespoon of sesame oil. Pan sear the skin until crispy. If you’re worried that the meat is underdone, flip and sear the other side too.

When you’re ready to serve, fry an egg per thigh until over medium. Serve the chicken and rice topped with an egg and garnished with extra torn basil. Add sriracha if needed.

Serves 3 – 4. (I got 3 comfortable rice servings out of my medium head of cauliflower; if you need to stretch, do 2 eggs per person)

 

Lemon Chicken Thyme Paleo Risotto

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This dish just about scratches an itch. I thought it was a pretty successful approximation of risotto, given that the cauliflower has zero of the starch of risotto rice. The hubbs wasn’t fooled, but he enjoyed it anyway.

Gluten-free, paleo, possibly Whole30 depending upon your bacon

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Lemon Chicken Thyme Paleo Risotto

Based on Creamy Pumpkin Sage “Risotto” with Bacon by My Living Nutrition

4 slices bacon
2 leeks (white and light green parts only)
4 cloves garlic
Half a head of cauliflower
1/2 cup white wine
1-2 cups stock
1 cup full fat coconut milk
2 tsp. thyme
1/4 cup parmesan (optional)
1 Tbsp. preserved lemon
2 tsp. arrowroot powder + 1 Tbsp. cold water for a slurry (optional)
Salt & pepper
6 boneless, skinless chicken thighs

Place a large pan over medium heat and chop your bacon. Add to the pan and fry until crispy. Remove from the pan, leaving 2 Tbsp. fat.

While the bacon is crisping, wash the leeks and slice into thin coins. Mince the garlic. Get started breaking the cauliflower down into florets so you can rice them in the food processor.

When the pan is free, add the leeks and garlic and sautee, stirring occasionally until the leeks go all soft and start browning at the edges. Finish turning your cauliflower into rice while this is working and gather your liquids. Dice your preserved lemon. Gather your thyme.

When the leeks and garlic are starting to brown, add the cauliflower “rice” (about 4 cups) and the wine. Cook until the wine is almost completely evaporated. Add the 2 tsp. thyme and 1 cup stock. Simmer, stirring occasionally, 8 minutes or until the rice looks almost cooked through. If your mixture gets too dry during this process, add the second cup of stock.

Add the coconut milk, parmesan if using, and preserved lemon and simmer, stirring frequently, 5 minutes or until thickened.

If at this point your risotto isn’t thick enough (or if you didn’t use parmesan), make a slurry out of the arrowroot powder and water and add to the mixture. It should thicken almost instantly. Taste your risotto for seasoning. Add salt/pepper/acid until it is where you want it to be.

While your risotto is bubbling away, chop your chicken into bite-sized pieces and liberally sprinkle with salt and pepper. Sautee over medium-high heat in 2 Tbsp. fat of choice (bacon!) until cooked through.

Serve the chicken over the risotto, sprinkled with the bacon.

Serves 2 for dinner + 1 for lunch

Pumpkin Protein Smoothie

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Contrary to what it looks like to people who know my morning smoothie a day habit, I am not generally a fan of supplements or liquid calories in general.

But, on days when I don’t have time to grab dinner that can be chewed, this smoothie comes to the rescue in style.

As written, this recipe yields 1 smoothie with 461 calories, 40g fat, 54mg sodium, 20g carbohydrates, 15g protein, 133% Vitamin A, 15% Vitamin C, 5% Calcium, and 31% Iron. If you add the optional 2 egg yolks, that adds 108 calories, 10g fat, 420mg cholesterol, 16mg sodium, 1g carbohydrates, 6g protein, 10% Vitamin A, 4% Calcium, and 6% Iron

Gluten-free, paleo, Whole30

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Pumpkin Protein Smoothie

2/3 cup full-fat coconut milk
1 tsp. loose chai tea
3 Tbsp. pumpkin (I’ve used both canned pumpkin puree and frozen butternut squash – both worked well)
1 tsp. vanilla extract
1/2 tsp. pumpkin pie spice
1/2 of an avocado
2 Tbsp. collagen (I used grass fed collagen)
1/2 tsp. maple syrup
2 egg yolks (optional – these do not affect the taste or consistency of the smoothie, only add protein and calories if needed)

Blend and serve.

Serves 1 and is intended to stand as a meal replacement 

Thai Pumpkin Chicken

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This dish is really easy to make, holds for a long time, and is flavorful and warming. And it’s healthy – a win/win/win.

Edit: I made this a week or so ago, and I’m still thinking about it. And I’m kinda upset I don’t have it to eat right now.

Gluten-free, paleo, Whole30

 

Thai Pumpkin Chicken

1 can coconut milk
1 lb. chicken thighs
3 stalks dried lemongrass
3-4 dried kefir leaves
1 kabocha squash or other pumpkin
1/2 large onion
2 Tbsp. green curry paste (check labels!)

Peel the squash, de-seed and cut into 1/2 inch chunks. Add to a crock pot with the rest of the ingredients. Cook on high 4 – 6 hours.

Serves about 4

Chipotle Pumpkin Soup

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Faced with an unexpected CSA prize – an adorable pumpkin – I set out to find something fitting to do to this noble squash, aside from sitting it on the edge of my counter so I could ogle it daily, luxuriating in the little bit of Fall brought into my daily line of sight.

I researched pumpkin recipes high and low, got frustrated because it seems everything calls for canned pumpkin or butternut squash (because let’s face it: pumpkins are fickle, unpredictable bastards and a crap item to use in baking), or is a soup. I *always* make pumpkin soup.

That’s because pumpkin soup is delicious.

I settled on the flavors from one soup married to the flavors from another, with the cooking method of a third – and lo and behold, this soup was born. It’s hands-off lazy girl cooking at its finest, utilizing the crock pot and nothing else. And it smells divine while burbling away on the countertop all afternoon.

Note: As written, this soup is on the liquidy side. If you like super thick soups, you could probably get away with halving the stock or maybe omitting altogether.

Gluten-free, paleo, vegetarian and vegan if you use vegetable stock, Whole 30

 

Chipotle Pumpkin Soup

1 2 – 3 lb. pumpkin
1 small onion
2 chipotles in adobo
13.5 ounce can full-fat coconut milk
1 c. broth (I used some leftover bone broth stashed in the freezer for just such an occasion)
2 – 3 cloves garlic
2 tsp. ground cumin
2 tsp. dried oregano
Kosher salt
White pepper
The juice of 1 – 2 limes

Peel and chop your pumpkin into chunks. Add to a crock pot. Peel and chop the onion and garlic. Add. Chop the chipotle and add. Add the coconut milk, broth (mine was still frozen), cumin and oregano. Hit with 2 big pinches salt.

Cook 4 hours on high.

When cooked and cooled a bit, blend (be careful – need I remind you that piping hot liquid + a blender is a recipe for disaster if one is not really really careful?). Taste. Add the juice of 1 lime and a couple pinches salt. Taste. Add more lime and/or salt as necessary. I used 2 limes + 6 big pinches salt and a smattering of white pepper.

Serves 2 – 4, depending upon how large your servings are.

Half-Baked Chicken

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Half a chicken. I had no idea this was a “thing” until I received one in my CSA share a couple of weeks ago. I saw it, had no idea what to do with it, and promptly shoved it to the back of the freezer until I ran out of meat – and it was between learning what to do with half a chicken and trying to phrase dinner excitingly enough that two tiny lamb kidneys sounded like a buffet.

I figured it was time to face the half chicken. If you, like me, have zero idea what to do with this bizarre bird configuration – you’re in the right place. Here, I have cobbled together instructions from a couple different sites into something that works well for a simple dinner.

Throw in a few chopped carrots (and those radishes that were hiding in the bottom of my crisper) and I had myself a full meal that was relatively hands-off. Perfect for the amount of effort I had to expend.

Gluten-free, paleo, Whole30

 

Half-Baked Chicken

Half a chicken
Fat of choice
Seasoning mix of choice
Kosher salt & black pepper
Root veggies – I used most of a bunch of carrots + a whole bunch of radishes

Preheat the oven to 400F.

Rinse the chicken and pat dry. Rub your fat of choice all over the chicken + on a large oven-proof skillet (big enough to hold the chicken + veggies). Season liberally with your favorite seasoning mix (I used a vaguely Asian mix I picked up in my butcher’s impulse spice section) and salt & pepper if necessary.

Place the chicken cut side/open cavity down. Bake 15 minutes, or until the skin starts to brown.

While the chicken is working, chop the veggies.

When the chicken is done, pull it, arrange the veggies around it, kick the heat down to 350, and put the chicken back in. Bake until the thigh registers 165 – 180 F, about 20 minutes per pound.

Let sit out of the pan 10 minutes to allow the juices to re-distribute. While the chicken is resting, make sure your veggies are cooked through and seasoned to your liking.

Serves 2 – 3 for dinner