This is such a simple and delicious little treat. It tastes especially great if you are in your second or third week of Whole 30 because your taste buds have been given enough of a break from all the super sweet treats loaded with artificial sugars or corn syrup that we are normally used to. We found that at about week 2 to week 3, our tastes buds were more sensitive to the natural sugars found in fruits... (and actually to many foods). One day during our first Whole 30 trip, we bit into some strawberries and couldn't believe how sweet and delicious they were. It was an awakening. And we couldn't believe we used to sprinkle sugar or Splenda over our strawberries! Yikes! Never again.
Strawberries and Blueberries in Coconut Cream
Ingredients:
Strawberries
Blueberries
Coconut Milk (the canned one, I use Thai Kitchen Organic, and NOT the Lite one!)
Optional: Cinnamon
Very important: Make sure you do not shake your can of coconut milk. Refrigerate the unopened can overnight (at least) so the cream can collect at the top.
Instructions:
1. Rinse and cut your strawberries. Place in a little bowl.
2. Rinse your blueberries and add to the bowl.
3. Open the can of the coconut milk from the top (yes, my husband has mistakenly opened from the bottom where there was no cream! LOL). Scoop up the cream and add to the bowl.
4. Stir your fruit and cream and ENJOY! I like to eat it like this but my husband likes to sprinkle cinnamon or some other spice on top.
Monday, February 2, 2015
The Best Whole 30 Breakfast: Bacon and Eggs over Baked Sweet Potato Chips
Crispy bacon and gooey eggs melting over baked sweet potato chips. Yumm!!! This is seriously one of the best meals ever. To keep it special, I normally only cook it for breakfast on the weekends but it's so good that my husband will even ask for it for dinner some nights.
Ingredients:
Organic Sweet Potatoes (I buy mine from Costco)
Dried Rosemary (I like to crush mine in a mortar/pestle before using)
Kosher Salt
Fresh Cracked Black Pepper
Melted Coconut Oil
Bacon (I get the Pure Country brand from PCC)
Eggs
The potatoes take about 30-45 minutes, so start with them first.
Sweet Potato Chips
1. Preheat oven to 400 degrees F.
2. Place parchment paper over a cookie sheet. I slice the potatoes using a mandolin slicer so that they are the same thickness. This is important to ensure they cook somewhat evenly. I spread my potatoes all over the cookie sheet but they are not in a single layer (I used to do that but it takes FOREVER to make all the chips).
3. Gently sprinkle kosher salt all over. Too much and it will be too salty.
4. Lightly sprinkle crushed dried rosemary.
5. Crack some fresh black pepper all over.
6. Drizzle your melted coconut oil all over the chips.
7. Bake for 20 minutes, then gently stir them around. Bake for another 15 minutes.
8. Serve by layering your baked sweet potato chips under your eggs, then your bacon.
While the chips are baking in the last 15 minutes, start your bacon. I like to cook mine in one of those counter top convection ovens with a halogen light. There are a lot of different brands out there but this is the one I use: http://www.amazon.com/Secura-Countertop-Convection-Cooking-787MH/dp/B004B0Y0HO/ref=sr_1_1?s=home-garden&ie=UTF8&qid=1422942943&sr=1-1&keywords=secura+turbo+oven&pebp=1422942970840&peasin=B004B0Y0HO. It takes about 10 minutes or less to make bacon and seriously, it makes the best bacon! So much better than pan frying, microwaving, or baking bacon. But if you don't have one of those, use whatever method you currently do to make your bacon.
Towards the last few minutes, make your eggs. We like to cook our eggs over easy/medium so that the yolks melt all over the potato chips. Enjoy!
Ingredients:
Organic Sweet Potatoes (I buy mine from Costco)
Dried Rosemary (I like to crush mine in a mortar/pestle before using)
Kosher Salt
Fresh Cracked Black Pepper
Melted Coconut Oil
Bacon (I get the Pure Country brand from PCC)
Eggs
The potatoes take about 30-45 minutes, so start with them first.
Sweet Potato Chips
1. Preheat oven to 400 degrees F.
2. Place parchment paper over a cookie sheet. I slice the potatoes using a mandolin slicer so that they are the same thickness. This is important to ensure they cook somewhat evenly. I spread my potatoes all over the cookie sheet but they are not in a single layer (I used to do that but it takes FOREVER to make all the chips).
3. Gently sprinkle kosher salt all over. Too much and it will be too salty.
4. Lightly sprinkle crushed dried rosemary.
5. Crack some fresh black pepper all over.
6. Drizzle your melted coconut oil all over the chips.
7. Bake for 20 minutes, then gently stir them around. Bake for another 15 minutes.
8. Serve by layering your baked sweet potato chips under your eggs, then your bacon.
While the chips are baking in the last 15 minutes, start your bacon. I like to cook mine in one of those counter top convection ovens with a halogen light. There are a lot of different brands out there but this is the one I use: http://www.amazon.com/Secura-Countertop-Convection-Cooking-787MH/dp/B004B0Y0HO/ref=sr_1_1?s=home-garden&ie=UTF8&qid=1422942943&sr=1-1&keywords=secura+turbo+oven&pebp=1422942970840&peasin=B004B0Y0HO. It takes about 10 minutes or less to make bacon and seriously, it makes the best bacon! So much better than pan frying, microwaving, or baking bacon. But if you don't have one of those, use whatever method you currently do to make your bacon.
Towards the last few minutes, make your eggs. We like to cook our eggs over easy/medium so that the yolks melt all over the potato chips. Enjoy!
Wednesday, January 14, 2015
Whole 30 Pork Adobo over Roasted Cauliflower
Pork Adobo over Roasted Cauliflower
Ingredients:
Diced Pork Shoulder or Butt
Cauliflower
Kale & Spinach Mix
1 Diced Onion
3-5 Minced Garlic Cloves
3 Bay Leaves
1 Cup White Vinegar
3/4 Cup Coconut Aminos
1 Cup Water
Sea Salt
Kosher Salt
Black Pepper
Black Pepper
Instructions:
1. Heat coconut oil in a pot on medium high heat.
2. Saute diced onion and minced garlic until wilted.
3. Add diced pork.
4. Add vinegar, coconut aminos, water, bay leaves, salt, and pepper.
5. Allow to come to a boil, then turn heat down to low and simmer for 30 minutes to 45 minutes.
6. Heat coconut oil in a separate pan.
7. Use a slotted spoon and transfer all the pork from the pot to the pan. Warning: oil may splatter due to broth.
8. Brown the pork in the pan by allowing pork to sit for several minutes before stirring.
9. Once pork is browned, transfer back to the original pot. Serve over veggies.
Roasted Cauliflower
Instructions:
1. Preheat oven to 400 degrees F.
2. Line a cookie sheet with foil.
3. Spread a good amount of the Kale & Spinach mix.
4. Spread cauliflower over the greens. Ensure cauliflower pieces are similar in size so they cook evenly.
5. Sprinkle kosher salt all over.
6. Drizzle melted coconut oil all over.
7. Cook for 20 mins.
Whole 30 Cinnamon & Cilantro Crusted Chicken Thighs with Roasted Broccolini
Cinnamon & Cilantro Crusted Chicken Thighs with Roasted Broccolini
Ingredients:
Boneless Skinless Chicken Thighs
Broccolini
Chopped Cilantro
Cinnamon Powder
Sea Salt
Coconut Oil
Instructions:
1. Heat coconut oil in a pan on medium high heat.
2. Season both sides of chicken with sea salt, cinnamon powder, and cilantro.
3. Once oil is hot, place pieces of chicken into the pan. Do not touch for 5-6 minutes. This will brown the chicken.
4. After 5-6 minutes, flip chicken over. Again, do not touch for another 5-6 minutes.
5. Depending on how thick your chicken is, you may need to flip and cook the other side again.
6. You can cut into a thick piece of chicken to check for doneness. Allow other pieces to rest for 10 minutes, then serve with veggies.
Roasted Broccolini:
Ingredients:
Broccolini
Coconut Oil
Kosher Salt
Instructions:
1. Preheat oven to 400 degrees F. I started my broccolini first before fish since it takes a little longer to cook than the fish.
2. Rinse broccolini and spread them out on a sheet of foil on top of a cookie sheet.
3.Sprinkle kosher salt all over.
4. Drizzle all over with melted coconut oil.
5. Cook for about 20 minutes.
Ingredients:
Boneless Skinless Chicken Thighs
Broccolini
Chopped Cilantro
Cinnamon Powder
Sea Salt
Coconut Oil
Instructions:
1. Heat coconut oil in a pan on medium high heat.
2. Season both sides of chicken with sea salt, cinnamon powder, and cilantro.
3. Once oil is hot, place pieces of chicken into the pan. Do not touch for 5-6 minutes. This will brown the chicken.
4. After 5-6 minutes, flip chicken over. Again, do not touch for another 5-6 minutes.
5. Depending on how thick your chicken is, you may need to flip and cook the other side again.
6. You can cut into a thick piece of chicken to check for doneness. Allow other pieces to rest for 10 minutes, then serve with veggies.
Roasted Broccolini:
Ingredients:
Broccolini
Coconut Oil
Kosher Salt
Instructions:
1. Preheat oven to 400 degrees F. I started my broccolini first before fish since it takes a little longer to cook than the fish.
2. Rinse broccolini and spread them out on a sheet of foil on top of a cookie sheet.
3.Sprinkle kosher salt all over.
4. Drizzle all over with melted coconut oil.
5. Cook for about 20 minutes.
Whole 30 Ribeye Steaks and Grilled Asparagus
Ribeye Steaks & Grilled Asparagus
Ingredients:
Ribeye Steaks
Asparagus
Montreal Steak Seasoning
Garlic Powder
Olive Oil
Instructions:
1. Allow steaks to come to room temperature or close to room temperature (30 mins to 1 hour if possible depending on thickness).
2. Preheat grill to highest setting. Ensure grill is scraped/cleaned before cooking.
3. Generously season steaks with Montreal Steak Seasoning blend and garlic powder. Use a spoon and gently press the seasonings into the steak.
4. Oil the grate. I do this by pouring some olive oil into a small bowl and dipping a folded paper towel into the oil. With a tong, use the paper towel to oil the grate. Immediately place steaks onto the hot grill.
5. Close grill lid. Do not move steaks or touch them for 5-6 mins (depending on thickness of steaks).
6. Rinse asparagus and break off hard stems. Drizzle with olive oil and lightly sprinkle with Montreal Steak Seasoning.
7. After 5-6 minutes, flip the steak over. Same thing: do not move or touch steaks.
8. After flipping steaks over, spread the asparagus on the grill. Close lid.
9. After 5-6 minutes, remove steaks and allow to rest for 10 minutes. This method usually gives me medium to medium rare steaks (again depends on thickness of steaks).
10. Also remove asparagus and serve with steaks.
Ingredients:
Ribeye Steaks
Asparagus
Montreal Steak Seasoning
Garlic Powder
Olive Oil
Instructions:
1. Allow steaks to come to room temperature or close to room temperature (30 mins to 1 hour if possible depending on thickness).
2. Preheat grill to highest setting. Ensure grill is scraped/cleaned before cooking.
3. Generously season steaks with Montreal Steak Seasoning blend and garlic powder. Use a spoon and gently press the seasonings into the steak.
4. Oil the grate. I do this by pouring some olive oil into a small bowl and dipping a folded paper towel into the oil. With a tong, use the paper towel to oil the grate. Immediately place steaks onto the hot grill.
5. Close grill lid. Do not move steaks or touch them for 5-6 mins (depending on thickness of steaks).
6. Rinse asparagus and break off hard stems. Drizzle with olive oil and lightly sprinkle with Montreal Steak Seasoning.
7. After 5-6 minutes, flip the steak over. Same thing: do not move or touch steaks.
8. After flipping steaks over, spread the asparagus on the grill. Close lid.
9. After 5-6 minutes, remove steaks and allow to rest for 10 minutes. This method usually gives me medium to medium rare steaks (again depends on thickness of steaks).
10. Also remove asparagus and serve with steaks.
Whole 30 Chicken Fajitas Over Sauteed Kale & Spinach Mix
Ingredients:
Boneless Skinless Chicken (Thighs or Breasts, your choice)
1 Onion
1 Red Bell Pepper
Kale & Spinach Mix (Power Blends from Costco)
Chili Powder
Cumin Powder
Oregano
Sea Salt
Coconut Oil
Instructions:
1. Heat coconut oil on medium high heat in a pan.
2. Cut your onion and bell pepper into 1 in strips. Saute in pan until browned.
3. While onion and pepper are cooking, slice chicken into thin 1 inch strips.
4. Remove onion and bell pepper from pan and reserve in a plate.
5. Saute chicken in the same pan. Add sea salt, chili powder, cumin powder, and oregano. Stir occasionally until cooked.
6. While chicken is cooking, add coconut oil to another pan and quickly saute the kale and spinach.
7. Once chicken is just about cooked through, dump onion and bell pepper back into pan. Stir.
8. Serve chicken fajitas over sauteed veggies.
Boneless Skinless Chicken (Thighs or Breasts, your choice)
1 Onion
1 Red Bell Pepper
Kale & Spinach Mix (Power Blends from Costco)
Chili Powder
Cumin Powder
Oregano
Sea Salt
Coconut Oil
Instructions:
1. Heat coconut oil on medium high heat in a pan.
2. Cut your onion and bell pepper into 1 in strips. Saute in pan until browned.
3. While onion and pepper are cooking, slice chicken into thin 1 inch strips.
4. Remove onion and bell pepper from pan and reserve in a plate.
5. Saute chicken in the same pan. Add sea salt, chili powder, cumin powder, and oregano. Stir occasionally until cooked.
6. While chicken is cooking, add coconut oil to another pan and quickly saute the kale and spinach.
7. Once chicken is just about cooked through, dump onion and bell pepper back into pan. Stir.
8. Serve chicken fajitas over sauteed veggies.
Dinner Ideas and Grocery List for Week 2 Whole 30 Dinners
Here are some dinner ideas for next week. I'll add links to those recipes that don't have a link.
Sunday
Beef Stew
http://theclothesmakethegirl.com/2010/02/02/greek-beef-stew/
Grocery List:
Beef Stew Meat
1 Carrot
1 Onion
1 Celery Stalk
Kale & Spinach Mix
2 Garlic Cloves
Tomato Paste
Beef Broth
Balsalmic Vinegar
Rosemary
Thyme
Sage
Monday
Chicken Fajitas over Sauteed Kale & Spinach Mix
http://nustrition.blogspot.com/2015/01/whole-30-chicken-fajitas-over-sauteed.html
Grocery List:
Boneless Skinless Chicken
1 Onion
1 Red Bell Pepper
Chili Powder
Cumin Powder
Oregano
Garlic Powder
Kale & Spinach Mix
Tuesday
Pork Belly & Roasted Brussel Sprouts
http://theclothesmakethegirl.com/2012/12/20/pork-belly-n/
Grocery List:
Slab of Pork Belly (not pre-sliced)
Minced Garlic
Cumin Powder
Turmeric Powder
1 Lemon
Brussel Sprouts
Kosher Salt
Wednesday
Ribeye Steaks & Grilled Asparagus
http://nustrition.blogspot.com/2015/01/whole-30-ribeye-steaks-and-grilled.html
Grocery List:
Ribeye Steaks
Asparagus
Montreal Steak Seasoning
Garlic Powder
Thursday
Adobo Pork & Roasted Cauliflower
http://nustrition.blogspot.com/2015/01/whole-30-pork-adobo-over-roasted.html
Grocery List:
Pork Shoulder/Butt
1 Onion
Garlic Cloves
3 Bay Leaves
Cauliflower
Kale & Spinach Mix
White Vinegar
Coconut Aminos
Friday
Cinnamon & Cilantro Crusted Chicken Thighs with Roasted Broccolini
http://nustrition.blogspot.com/2015/01/whole-30-cinnamon-cilantro-crusted.html
Grocery List:
Boneless Skinless Chicken Thighs
Broccolini
Cilantro
Cinnamon Powder
Sea Salt
Sunday
Beef Stew
http://theclothesmakethegirl.com/2010/02/02/greek-beef-stew/
Grocery List:
Beef Stew Meat
1 Carrot
1 Onion
1 Celery Stalk
Kale & Spinach Mix
2 Garlic Cloves
Tomato Paste
Beef Broth
Balsalmic Vinegar
Rosemary
Thyme
Sage
Monday
Chicken Fajitas over Sauteed Kale & Spinach Mix
http://nustrition.blogspot.com/2015/01/whole-30-chicken-fajitas-over-sauteed.html
Grocery List:
Boneless Skinless Chicken
1 Onion
1 Red Bell Pepper
Chili Powder
Cumin Powder
Oregano
Garlic Powder
Kale & Spinach Mix
Tuesday
Pork Belly & Roasted Brussel Sprouts
http://theclothesmakethegirl.com/2012/12/20/pork-belly-n/
Grocery List:
Slab of Pork Belly (not pre-sliced)
Minced Garlic
Cumin Powder
Turmeric Powder
1 Lemon
Brussel Sprouts
Kosher Salt
Wednesday
Ribeye Steaks & Grilled Asparagus
http://nustrition.blogspot.com/2015/01/whole-30-ribeye-steaks-and-grilled.html
Grocery List:
Ribeye Steaks
Asparagus
Montreal Steak Seasoning
Garlic Powder
Thursday
Adobo Pork & Roasted Cauliflower
http://nustrition.blogspot.com/2015/01/whole-30-pork-adobo-over-roasted.html
Grocery List:
Pork Shoulder/Butt
1 Onion
Garlic Cloves
3 Bay Leaves
Cauliflower
Kale & Spinach Mix
White Vinegar
Coconut Aminos
Friday
Cinnamon & Cilantro Crusted Chicken Thighs with Roasted Broccolini
http://nustrition.blogspot.com/2015/01/whole-30-cinnamon-cilantro-crusted.html
Grocery List:
Boneless Skinless Chicken Thighs
Broccolini
Cilantro
Cinnamon Powder
Sea Salt
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