Good ol' fashion Mushroom Soup- Just so much more healthier and cleaner. Think that says it all!
Here is what you need (perfect amount for two people)
14 oz of sliced mushrooms
4 TBS of Ghee
2 cloves of garlic- minced
1 Chopped Onion
1 Can of coconut milk
1 Cup of Bone Broth (you can use chicken broth if you need to)
1 Tsp salt
2 Tsp fresh thyme (dried works too)
1 Tsp All Spice
3 Tbs Tapioca Flour/Starch
This is incredibly easy! I wanted something refreshing with some protein and came up with this quick and easy option.
Here is what you need:
1 Ripe Mango
1 tsp Avocado Oil
1 Avocado for Guacamole
1 and a half Limes for juice
Salt (use what you like for your Guacamole)
Chipotle Spice (or Cayenne)
1 package of 4 oz Cold Smoked Salmon (I use Blue Circle Foods and Changing Seas Smoked Salmon)
Turn on the grill and let it heat up to just 300 degrees F.
Cut the Mango in Half and spread on the Avocado Oil both sides. Place on the grill (skin side up) for about 10 minutes. In the meantime, make your Guacamole with the Avocado, half the lime juice, and salt.
Take off your Mango. It should have grill marks on it
I cut the rim of the mangos and put slits in it- vertically and diagonally. Put the rest of the lime juice on the mangos and Sprinkles of the Chipotle Spice.
Top off with Avocado and Smoke Salmon. Add a dash of Chipotle Spice on top.
Super Easy and Done!
So I have had a butternut squash sitting on my counter for the last couple of weeks and I could not figure out what I wanted to do with it. I was looking at IG and saw all these pictures of butternut squash with pasta- it looked amazing. One issue, I do not eat pasta so I had to pass. Then I realized I had some zucchini and voila, my butternut squash with chicken ravioli was started.
Here is what you need (feeds 2 people):
Start about 4 hours before you want to eat
3 medium sized Zucchini
One medium sized Butternut Squash
1 TBS Coconut Oil (melt)
1/2 TBS Cayenne
1/2 tsp nutmeg
Two Chicken Breasts
1/4 cup Coconut Milk
1/2 tsp All Spice
1 TBS honey (if not on whole 30)
Brown Hot Ghee Sauce
4 cloves of Minced Garlic
2 TBS of Ghee
Cut the zucchini with your mandolin at the 1/8th setting. You want them thin but not too thin (cut the long way). When finished, place all the slices on a paper towel because zucchini has so much water in them. I let mine sit on the paper towels for about 2 hour to really dry. If you feel you do not have enough nice sized zucchini slices- cut another zucchini up.
Take your chicken breast and use a meat tenderizer on both sides of the breast. Put the chicken marinade ingredients in a zip lock and marinade for 2-4 hours.
Preheat the oven to 400 degrees F. Put the whole butternut squash in for about 20 min . I like to do this so its easier to cut up in cubes later. When finished, let the squash cool completely and then cut up in half inch cubes. Put cubes in a medium sized bowl and add the coconut oil, cayenne, and nutmeg. Keep the oven on.
Get a cookie sheet and place parchment paper on it (do not use aluminum foil- the squash will just stick). Put the butternut squash on the tray and cook for 30-40 min (until slightly browned).
When you are ready, put your chicken on the grill (you can bake if you want as well but I like it on the grill)- about 6 minutes on each side. If these are not cut all the way thru in the middle, don't worry because you still have bake. Cut into 1/2 cubes.
Now its time to make the "raviolis"
Bring the oven to 375 degrees F.
Take your sliced zucchini (I use the best and biggest slices of zucchini) and put two cubes of butternut squash at the very end of one side. Put a chicken on top of that and one more cube of butternut squash and wrap it up. Continue doing this while placing in your baking pan (mine is 9x6in). I pack them in nice and tight. You can do them upright or laying down- I have mine upright.
(If you have any left over- I decided to use my butternut squash leftovers in a quiche)
Bake in the oven for 30 minutes.
About 5 minutes before taking out the "ravioli's," take your ghee and melt in a small hot pan. When melted and nice and hot- add the scallions and garlic. Let cook for a couple minutes in the ghee.
Take out your "ravioli" and top off with the Brown Hot Ghee Sauce
****You can of course make these without chicken to make these vegetarian/vegan****
I am actually not a huge seafood burger fan but I have never made one on my own. I was not prepared to put this on the blog but I was quite impressed with how this was. Ate this up quickly!
This will make up one larger tuna burger or two small burgers.
What you need:
Frozen/Fresh Tuna portion (chopped up into cubes)- 6 oz
Cilantro- 1/4 cup
Lime Juice- 1/2 TBS
Chopped Green Onion- 1 TBS
Sesame Seed Oil- 2 TSP
Avocado Oil- 1 TSP plus 1 TBS for cooking
Fresh Chopped Ginger 1/4 TSP
Sesame Seeds- 1 TSP
Garlic Powder - 1 TSP
A dash of Salt
Put all ingredients in a blender. Ensure that when you are blending it is on pulse. You want the tuna to be a little chunky still- not mushy. When blended, make into a ball (or two). Have a pan on the stove heating with the 1 TBS of Avocado Oil on Medium High. Place burger(s) on the pan and cook- about 5 minutes on each side.
To complete my burger- I made guacamole from half of a avocado. I only spiced with a touch of lime and salt. I used butter lettuce as my "bun."
Serve and enjoy!
So my husband really wanted meatloaf this week and I really wanted it to be super clean and Whole 30 approved. I have not had meatloaf in such a long time. This was fun to make as it is something completely different in my kitchen. I loved that this was so easy to put together.
Ground Beef- 2 pounds (Organic)
Olive Oil- 1TBS
1 large Chopped Sweet Onion
Garlic- 3 minced cloves
Parsley- 4 TBS
Ground Dry Thyme- 1 TSP
Chai Seeds- 1/4 cup
Cinnamon- 1/2 TSP
Nutmeg- 1/2 TSP
Marjoram- 1/2 TSP
Salt and Pepper
Coconut Oil Spray- No Soy- No Sugar added
Super Simple Quick Ketchup
Tomato Paste- 2 cans -12 oz total
Garlic Powder- 1 TBS
1/8 cup of Apple Vinegar
1/8 cup of White Vinegar
Salt and Pepper
Add water if its not thick enough
Pre-Heat Oven at 350 degrees
Make the ketchup in a small sauce sauce pan. Combine all ingredients. I happen to like a lot of garlic so I add quite a bit... sometimes more than 1 TBS. Play with this recipe as you can make it your own. I do not usually add water to ketchup, but if it is too thick for you then add just a TBS at a time. I let this simmer for about 10-15 minutes.
When you are making this for anything else, I would say to refrigerate for 45 minutes to cool down but because we are heating it up again it really doesn't matter.
Heat a pan on medium with the Olive Oil. Add onions and garlic until translucent. In a bowl, combine all spices with the ground beef. Add onions and garlic when finished cooking. Add half the Ketchup (keep the other half for the topping).
Place parchment paper in a 10" x 7" baking pan or a 12"x5" loaf baking pan. Spray with the parchment paper with the coconut spray. Place the ground beef mixture in the pan. Make sure the the mixture is nice and even.
Place the rest of the ketchup on top. Put the meatloaf in the oven for 1 hour and 20 minutes. Depending on the type of ground beef you use will depend on how much fat juice will be in the pan when it is complete. I took the meatloaf out with the parchment paper and placed on a cutting board- cut and serve.
So this is super easy and refreshing. I love cucumbers. Anything with cucumber seems so refreshing to me. I really enjoy sushi as well and have not eaten as much of it because of the rice. Let's put it this way- sushi is my cheat meal. Its one of my favorites.
Here is what you do for your no-carb, no worries refreshing Sushi.
Sliced Avocado (about half)
Small long slices of carrots
1 long Green Onion
Smoked Salmon - 4 oz package (I use Blue Circle Foods Smoked Salmon)
Click below for more info:
Cut the cucumber in half (keep the ends on)
Take a sharp knife- I used a steak knife and cut out all of the seeds. Discard all seeds
Put the long slice of cucumber and green onion first
Start "stuffing" the cucumber with the avocado on one side...this going to get messy. I have to use the end of a spoon to get it all to the bottom
Stuff the cucumber on the other side with smoked salmon.
Do this on both cucumber halves.
Put in the refrigerator for about 20 minutes. This lets everything "rest" and help not fall apart for cutting
I have served this both with skin on and skin off. If you want to take the skin off, take it off now with a slicer. It is harder to handle the cucumber with it off.
Slice from the open end of the cucumber on down. Add the salt and dill at the end when ready to serve. This is great for your meal or a nice simple appetizer.
I was shocked when I liked this combo- but trust me- it is delicious!
Marinate the steak for at least 4 hours. Overnight thru the day is best case scenario: Also, please tenderize your meat (I use a jacquard) before you put it in the marinade. So worth it!
1.5 pounds of Flat Iron Steak OR Skirt Steak
1 can of Coconut Full Fat Milk
1 Lime - all the juice
Grated Ginger - how much do you like ginger? I happen to like it a lot so I added 1 Tbs
Get your BBQ to 500 Degrees and decrease to medium. Place the steak on (goes without saying, but without the marinade) the grill. Should take about 5 minutes on each side. When finished, cut across the grain. I then cut mine in half for bite size pieces. Let cool before placing on the salad.
For the Salad:
This particular salad I used butter lettuce (2-3 heads for 4 people). I have also used Napa Cabbage ( you would be good with one then cut nice and thin).
2 carrots- cut using a julienne peeler
chopped almonds- 1/2 cup
Top with Cilantro!
Mix the following for the Dressing:
Fish Sauce (I used Whole 30 approved- no sugar)- 1 TBS
1 Juiced Lime
Ginger- 1/2 TBS
Paleo approved Sriracha- 1/2 TBS. If you like it spicy add more!
I make the one from the talented Michelle at Nom Nom"
I am a big fan of curries. I especially love Indian food so I thought it would be fun to have a completely Whole 30 approved curry.
Here is what you need (I made this for two and had some left overs)
2 Chicken Breast cut into cubes
4 cloves of garlic
Curry seasoning- 1 Tbs
salt- 1 Tsp
cinnamon- 1/2 Tsp
Turmeric - 1/2 Tsp
cumin- 1/2 Tsp
Coconut Oil (melted) 2 Tbs
I highly recommend tenderizing the chicken with a jacquard (do this before cutting into cubes). You will notice a huge difference in how juicy the chicken is.
Keep the marinade over night or thru the day. I would at least have this in the marinade for 3 hours.
Coconut Oil - 2 Tbs
2 chopped onions
3 garlic cloves chopped
2 chopped roma tomatoes
1 can of full fat coconut milk
bone broth - 2 cups
Curry Seasoning- 3 Tbs
Turmeric - 1/2 Tbs
Cinnamon 1/2 Tsp
tapioca flour 1/2 cup (this thickens up the sauce)
Head of Cauliflower or one pound of chopped up cauliflower
2 garlic cloves
ghee- 1 Tbs
Cilantro for garnish
Set oven to 375 degrees F.
Take out chicken and put in a pan to cook. Bake for 10 minutes. This is not going to cook the chicken completely.
Melt the coconut oil in your pot. Sauté your onions and garlic until clear. Add curry, turmeric, and cinnamon. Add bone broth and simmer. Add Tomatoes and coconut milk. Let simmer for about 10 minutes. Use a immersion blender to meld your sauce. When all is blended add the tapioca flour... do it a little at a time. It will depend on how you like your sauce. I like mine on the thicker side so I add the full 1/2 cup but you might not. Each time you add the tapioca flour use the blender to blend in. I find that I really have to blend for a while to get all the flour "chunks" out. Add Salt to taste.
Put the chicken in the sauce to completely cook. Cover the sauce and put on medium heat. Let it sit for about 20 minutes.
While you are letting the sauce sit with the chicken, start the cauliflower.
To make it easy, I use the 2 pound bag from Costco and use a pound of it for this meal. They already have the cauliflower chopped up into chunks so I do not have to cut up a full head of cauliflower.
Anyway, Blend the cauliflower and garlic together. Don't blend too much, just enough to look like rice. I blend it in pulses- about 5 seconds each until I feel it is finished. Melt the ghee in a pan. When completely melted add cauliflower and cook for about 10 minutes.
Check your sauce and the chicken to ensure it is completely cooked thru.
Put Cauliflower Rice on the bottom of the bowl and top with your sauce. I added cilantro for garnish.
Serve and enjoy!
Use Sweet Potato Recipe (on veggie Page)
Left over Gravy
Left over Turkey
Take gravy and mix it up with your chopped up turkey. Let the turkey soak into the gravy for about 15 minutes on the stovetop. Scoop up and drizzle all over your sweet potato fries.
We have used this seasoning on all of our "Tex-Mex" and Love it! I probably eat way too much due to the fact it is delish!
All you need:
1 tsp - Sea Salt
1 tsp - Black Pepper
1 tablespoon- Garlic Powder
1 tablespoon- Onion Powder
1 tablespoon- Cayenne
1 tablespoon- Chili Powder
1 tablespoon- Cumin
1 tablespoon- Paprika
You are not going to need all of this so save it for future Tex-Mex meals. Pictured above is a USDA Prime Flat Iron Steak. The steak has been covered fully with the seasoning. Please use it on Chicken too! It's great!
This particular steak was sliced up and used on butter lettuce with sautéed onions and homemade salsa.