Condiments

Citrus Vinaigrette (Whole30)

It’s super simple, so here ya go!

  • 1 tbsp olive oil or any compliant oil for that matter
  • 2 tsps white wine vinegar
  • 3 tsps fresh squeezed orange juice (I got mine from Marianos Market)
  • 1 tsbp Dijon Mustard
  • pinch of salt
  • pinch of pepper
  • 1 TSBP crushed pineapple

 

Once all in a bowl, you just mix together with a whisk or a fork! You are also more than welcome to tweak the measurements based on your own tastebuds!

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Recipes

Whole30 Quickie Chickie and Sweet Potato Fries

Ingredients:

  • 1 pack of 4 chicken breasts,
  • Tessemaes mild buffalo sauce
  • 3 sweet potatoes.
  • ghee
  • avocado oil spray,
  • salt and pepper

1. First cut your chicken in about 1 inch strips.
2. Grab a plastic freezer bag, put chicken breasts, salt, pepper, and give or take ⅔ cup of tessemaes Mild Buffalo Sauce and let it marinate for ATLEAST AN HOUR, but preferably overnight if you can!
3. Next grab your sweet tater, pop it into the microwave for 1 minute to soften, and then chop into fry style pieces.
4. Preheat your oven to 400F.
5. Line the SP fries on a wire rack, on a baking sheet….(try this and thank me later 😏). Spray with avo oil and sprinkle the salt all over. Place into the oven for about 35-40 minutes.
6. Now let’s pretend time has passed and your chickies are marinated enough. Grab some ghee and melt it in a pan.
7.Once melted, place about 4 or 5 chicken strips into the pan and cover with a splatter pan or pot cover…again TRUST me lol.
8. Turn the chicken over once browned/oranged lol.
9. Once chicken is fully cooked, place on plate with sweet potato fries and drizzle some additional mild buffalo sauce for more of a boost in flavor!

Recipes

Take an Eggcation Sweet Potato Bowl (Whole30)

Need an egg-free few days on your whole30…try this recipe!


this is what you need for the base

-1 sweet potato
-coconut oil
-cinnamon
-salt
-almond butter or any compliant nut butter (pictured above is Nutzo Power Fuel)

Now the add-ons
-1 banana
-1 apple
-unsweetened coconut shreds
-almond/walnut/pecan pieces

 

Steps:

  1. Roast the sweet potatoes! I cut them up into chunks…skin on….sprayed with Pompeian coconut oil spray…sprinkled with salt and sprinkled VIGOROUSLY with cinnamon. I baked at 400F for 40 minutes.
  2. Combine base and suggested add-ons to create your own masterpiece. You can also any other add-ons depending on what you like. What’s important is the base – cinnamon roasted sweet potato chunks!

 

 

Recipes

Whole30 Jalapeno Deviled Eggs

I call these puppers #Whole30 Jalapeno Deviled Eggs…they have a bit of a kick but if you like jalapeno #paleomayo…you’ll like these!

Ingredients

  • 5 HB eggs
  • 3 TBSPs Jalapeno Paleo Mayo
  • Salt
  • Pepper
  • Chili Powder
  • Red Pepper Flakes (for garnish)

First you separate the egg yolks into a bowl, add the jalapeno mayo, seasonings and mix together! You can easily just scope the mixture into the egg white shells or you can be fancy and pipe them! Although I have a piping kit, you can easily take a sandwich baggie and snip a corner and voila…a simple piping baggie. Now your Deviled Eggies can be a little fancy!

 

**You can use any paleo mayo recipe and add a roasted jalapeno to it, but if you want my recipe, its listed on an earlier blog post, but I’ve repeated it for your convenience here!

Ingredients:

1. One room temperature egg

2. One cup of avocado oil or lighting tasting olive oil. DO NOT USE EVOO OR REGULAR OLIVE OIL. Trust me! I am a huge fan of chosen foods Avo Oil! Costco has that huge bottle for $10 right now!

3. 1/2 tsp salt

4. 1/2 tsp pepper

5. 1/2 tsp garlic powder

6. 1/2 onion powder

7. Juice of half a lemon or 2 TBSP vinegar (lemon gives a better taste but vinegar works in a pinch too)

8. 1 medium roasted jalapeño chopped (roast fresh jalapeño at 400F for 40 minutes). If the pepper is on the larger side, maybe don’t add all of it cause it might burn your tastebuds hahaha.

Start by measuring out your oil, then crack the egg into the oil and let it settle in the middle. Next add in spices, lemon juice and jalapeño. Place the immersion blender in the middle of the cup preferable above the egg. Blend and slowly move the immersion stick up. That’s it!

 

 

Whole30 Information

Whole30Compliant vs Whole30Approved

Want to know the difference between whole30approved vs. whole30compliant!?!

So I think of it this way….whole30compliant is a good or product that meets all of the whole30 guidelines…ingredients AND rules wise! (Whole30 Swypo is something that has compliant ingredients but as a whole based on the rules is not whole30compliant…think tortillas and banana pancakes etc). Whereas whole30approved is a good or product that meets the guidelines AND is endorsed with the whole30 stamp of approval.

Basically products that are whole30approved are also whole30compliant. But just because something is whole30compliant that DOES NOT MEAN its whole30approved.

 

Follow this link to get an up to date listing of all whole30approved products: LINK

 

Condiments

Jalapeño Paleo Mayo

Want to step up your Paleo Mayo game?! Trying add a medium sized roasted jalapeño to your mayo! You can use my mayo recipe or your own. The important thing is to add the jalapeño before you blend with your immersion blender. Also an immersion blender is a MUST for homemade mayo!

Ingredients:

1. One room temperature egg

2. One cup of avocado oil or lighting tasting olive oil. DO NOT USE EVOO OR REGULAR OLIVE OIL. Trust me! I am a huge fan of chosen foods Avo Oil! Costco has that huge bottle for $10 right now!

3. 1/2 tsp salt

4. 1/2 tsp pepper

5. 1/2 tsp garlic powder

6. 1/2 onion powder

7. Juice of half a lemon or 2 TBSP vinegar (lemon gives a better taste but vinegar works in a pinch too)

8. 1 medium roasted jalapeño chopped (roast fresh jalapeño at 400F for 40 minutes). If the pepper is on the larger side, maybe don’t add all of it cause it might burn your tastebuds hahaha.

Start by measuring out your oil, then crack the egg into the oil and let it settle in the middle. Next add in spices, lemon juice and jalapeño. Place the immersion blender in the middle of the cup preferable above the egg. Blend and slowly move the immersion stick up. That’s it!

PS An immersion blender makes FOUL PROOF Paleo mayo. It’s worth the investment. .

Recipes

Whole30 Green Bean Shrimp Stir Fry

Let me start by saying this is truly an easy meal prep Sunday or night off dish, which can be eaten for lunch or dinner. But the best part, its really really easy and you can get most the ingredients anywhere!

Ingredients:

  • sesame oil but can sub EVOO
  • minced garlic ( I used Trader Joes brand)
  • 1/2 cup coconut aminos (coconut secrets is the brand in the picture, but TJs and Thrive have ones too)
  • 2 cups peeled shrimp
  • 1 cup of green beans
  • garlic salt
  • ginger
  • white pepper ( you don’t NEED it but I highly recommend…I found mine at Whole Foods)
  • sesame seeds (***optional)

 

 

  1. Make sure if you are using fresh shrimp you peel it. I made the mistake of not peeling and lets just say it was interesting haha.
  2. Next either put your shrimp in a bowl or bag and add 1/4 cup of the coconut aminos and let it soak for about 15 minutes.
  3. After the 15 minutes are up, start by heating your pan with the sesame seed oil.
  4. Next add your minced garlic and sautee it for about 5 minutes.
  5. Add in the marinated shrimp, green beans and spices and cook until shrimp is browned.
  6. Optional: Top your stir fry with some sesame seeds.
Recipes

Whole30 Balsamic Mushroom Chicken

I was craving something Italian, Whole30, Easy and Quick and this recipe was born! 

 

Ingredients

  • -2 chicken breasts (flatten with a meat hammer)
  • -1 container white mushrooms
  • -1 white onion chopped
  • -avocado oil or EVOO
  • -Ghee
  • -¾ cup compliant broth (I used trader joes veggie broth cause its about a buck cheaper than chicken broth haha)
  • -⅓ cup balsamic vinaigrette (I used Pompeian cause its free of sulfites and just plain awesome)
  • -1 tsp thyme
  • -1 tsp oregano
  • -1 tsp basil
  • -1 tsp salt
  • -1 tsp pepper
  • -1 tbsp minced garlic (I use trader joes minced garlic cause its so convenient), but you can easily use 4-6 cloves of fresh garlic

 

  1. Start by heating your pain with oil. Next saute your onions until brown.
  2. Now take the chicken, salt and pepper it, and use a meat hammer to flatten it out a bit. IMYO helps the chicken cook a little faster and more evenly.
  3. Next place the chicken in the pan and cook for about 5 minutes on each side or until brown.
  4. Now add the chopped mushrooms, garlic, broth, spices and balsamic vinagrette and let it simmer for about another 10 minutes.
  5. Add in about 1 tsbp ghee to thicken the balsamic broth mixture. 
  6. Now serve and eat!

 

Recipes

Whole30 Buffalo Ranch Chicken Balls

So need a quick dinner or a quick lunch or love hot sauce and dump ranch like me?? Then try this! You can eat these puppies by themselves, use as an appetizer or a top a salad!

 

Ingredients:

  • 1lb ground chicken
  • 1 egg
  • 1 cup hot sauce (preferably Franks)
  • 1 cup Whole Sisters dump ranch or Tessemae’s Ranch or Primal Kitchen Ranch
  • 3/4 cup coconut flour
  • 1 tsp onion powder
  • 1 tsp garlic powder
  • 1 tsp thyme
  • 1 tsp salt
  • 1 tsp pepper
  • Avocado oil or EVOO for frying
  1. Start by preheating oven to 350F
  2. Take your ranch (dump, Tessemaes or Primal Kitchen) and mix it with the hot sauce.
    • Note: If  you want to make your own Whole30 ranch, just search “wholesisters dump ranch” on Pinterest. By far the best.
  3. Next take your ground chicken, place in a bowl and add in egg, spices, coconut flour and ranch/hot sauce mix and mix thoroughly together.
  4. Next start heating up a pan with avocado oil.
  5. Back to the meat, roll into flat balls and place into hot pan.
  6. Cook until brown on both sides.
  7. Once all balls cooked, place into a glass baking pan, place into oven and bake at 350F for 20 minutes.
Uncategorized

Whole30 Turkey

  • Turkey
  • Ghee
  • EVOO
  • Salt
  • Pepper
  • Sage
  • Thyme
  • Oregano
  • Basil
  • Garlic Cloves
  • Lemon
  • Celery
  • Carrots
  • Handful of Dried Apricots
  • Handful of Dried Dates
  • 2 Oranges
  • 2 Apples
  • Citrus LaCroix (Grapefruit, Lemon, Tangerine, Apricot)

**The following was done based on a 10lb turkey. Cooking time will vary depending the weight

  1. The process starts with defrosting! I would say about 24-30 hours before you plan on cooking your turkey, take a tub/container, cover it in a plastic bag or unscented garbage bag, and place your unpackaged turkey inside.
  2. Next fill the bag/container with water, add kosher salt or sea salt, a handful of peeled garlic cloves, and a handful of lemon slices. Once filled, tie the bag tightly, so that the turkey can soak. (I fondly like to call this spa time).
  3. Now about 24 hours later, remove the defrosted turkey from the tub and drain the water. You can leave the turkey in the tub for the time being.
  4. Take your celery and clean up the stalks. I would say to have about 4 – 6 stalks depending on the size of the turkey. Then place the stalks on the bottom of your pan to create a platform. You can also use a mixture of carrots and celery for this.
  5. Now take your EVOO,combine it with all the spices (Salt, Pepper, Sage, Thyme,Oregano, Basil ) and let it sit.
  6. Back to the turkey now! Take your ghee and spoon out chunks and insert or politely shove it under the skin. Be careful to do this semi-delicately as the skin can easily tear. Make sure you do this all over the turkey so that the ghee can be evenly distributed.
  7. Once finished, place turkey on top of the celery platform.
  8. Preheat the oven to 425F.
  9. Take a spoon or a food brush, and evenly coat the skin of the turkey from all sides, under the wings and between the legs.
  10. Once done, insert the orange quarters, apple quarters, lemon slices, dried apricots and dried dates into the turkey. Whatever doesn’t fit, place around the turkey.
  11. Now open up and pour the can of citrus Lacroix over the turkey.
  12. Place the turkey uncovered into the oven.
  13. Let the turkey cook at 425F for 15 minutes.
  14. Then turn the temperature down to 350F and cook the turkey for another 2 hours or so.
  15. Every 30 minutes or so, baste the turkey with juices and add another half can of LaCroix, making sure to pour over the skin.
  16. I would highly suggest the use of a meat thermometer to cook the turkey until 160F.
  17. After the temperature reaches 160F, remove the turkey from the oven and cover with tin-foil to keep warm.

Enjoy!