40 Simple Whole30 Recipes

40 Whole30 Recipes collage

Are you doing a Whole30? Eating strict Paleo? Just want to eat clean for awhile? Well, these 40 simple Whole30 recipes are here to make your life easier, and I’ve included some great resources at the end of the post to help ensure your success!

 

Breakfast

Breakfast for One from Life Made Full

Perfect Soft-Boiled Eggs from Rubies and Radishes

The Egg-Hater’s Omelette from Life Made Full

Perfect Hard-Boiled Eggs Every Time from Rubies and Radishes

Broccoli Frittata from Life Made Full

Bacon-Scrambled Eggs from Life Made Full

Two-Minute Tuna Salad from Life Made Full

 

Lunch/Dinner

Ginger Chicken from A Girl Worth Saving

Tangy Green Bean Salad with Crispy Walnuts from Delicious Obsessions

Easy Balsamic Infused Beef Pot Roast from Just Enjoy Food

Easy Slow Cooker Taco Meat from Rubies and Radishes

Cream of Asparagus, Celery and Zucchini Soup from Delicious Obsessions

Stir-Fried Squid from They Call Me Oystergirl

Yam, Celery Root and Bacon Hash from Rubies and Radishes *
*note: make sure you have Whole30-compliant bacon

Coconut Oil Roasted Carrot Fries from Delicious Obsessions

Easy Slow Cooker Curry–Two Ways! from Rubies and Radishes

Cream of Portobello Mushroom Soup from Delicious Obsessions

Roasted Lemon/Garlic Chicken with Shallots from The Organic Kitchen

Garlic Herb Lime Cauliflower Rice from Delicious Obsessions

Summer Garden Ratatouille from Rubies and Radishes

Sage-Rubbed Turkey Breast from A Happy Health Nut*
*Use Ghee in place of butter

Easy Slow Cooker Poached Chicken from Rubies and Radishes

Italian Sausage Soup from Deductive Seasoning

Slow Cooker Pot-au-Feu from Rubies and Radishes

Sun-Dried Tomato and Mushroom Meatloaf from Rubies and Radishes

Tropical Salmon from The Organic Kitchen

Lazy Sunday Slow Cooker Pot Roast from Rubies and Radishes

Paleo Beef Kebobs from Rubies and Radishes

Chunky Chicken and Vegetable Soup from The Organic Kitchen

Egg, Avocado and Tomato Salad from They Call Me Oystergirl

Balsamic-Glazed Pork Tenderloin from A Happy Health Nut

 

Snacks

Easy Snack Ideas from Life Made Full

Crispy Sweet Potato Chips from Life Made Full

Caramelized Coconut Chips from Life Made Full

Caramelized Peaches & Cream from Life Made Full

 

Miscellaneous

Garlic Basil Mayo from Life Made Full

Chipotle Ranch Dressing from Life Made Full

Homemade Coconut Milk…The Easy Way! from Rubies and Radishes

Pico de Gallo & Guacamole from Deductive Seasoning

How to Steam Littleneck Clams from They Call Me Oyster Girl

————————————————————————————————————————————————————-

There are some great books that will help you have success in your Whole30 journey. Here are some of my favorites:

It Starts with Food by Dallas & Melissa Hartwig
It Starts With Food outlines a clear, balanced, sustainable plan to change the way you eat forever–and transform your life in unexpected ways. 

Well Fed by Melissa Joulwan
Preparing quality food is among the most caring things we can do for ourselves and the people we love. That’s why Well Fed: Paleo Recipes For People Who Love To Eat is packed with recipes for food that you can eat every day, along with easy tips to make sure it takes as little time as possible to get healthy, delicious food into your well-deserving mouth.

Well Fed 2 by Melissa Joulwan
Well Fed 2: More Paleo Recipes For People Who Love To Eat is the follow-up to the deliciously popular Well Fed – by ”The Clothes Make The Girl” blogger Melissa Joulwan — and it’s packed with even more internationally-inspired recipes, mouth-watering photos, and easy meal ideas.

Some things make life easier. Here are some of my top picks for the kitchen that are by no means necessary, but are luxuries that will help ensure your success while on the Whole30

Crock Pot Programmable Slow Cooker

10-inch Cast Iron Skillet

Cuisinart Food Processor

Nesco Food Dehydrator

A Good Set of Knives

Looking for more? Check out all my Whole30 recipes HERE

Good luck, and happy eating! 

 

Simple Butternut Squash and Chicken Bake

simple butternut squash and chicken bake

This recipe is so easy, it’s almost embarrassing. Really!

Recipe: Simple Butternut Squash and Chicken Bake

simple butternut squash and chicken bake

4 boneless, skinless chicken breasts

3 TBSP avocado or olive oil

salt/pepper to taste

garlic powder to taste

Separately:

1.5 pounds butternut squash, cut into pieces (I buy the pre-cut stuff at Costco)

4 TBSP avocado or olive oil

1 egg

salt/pepper to taste

pinch red pepper flakes

Heat 3 TBSP oil in a cast iron skillet or oven-safe skillet over medium-high heat. Sprinkle chicken with salt, pepper and garlic powder. Place chicken in skillet and brown both sides. Remove from skillet and set aside. 

In a high-powered blender, blend the butternut squash, 4 TBSP oil, egg, salt & pepper and red pepper flakes. Note: if you don’t have a high powered blender, just add a bit more oil, and then you can slowly add a bit of water to help it be able to blend. Blend just until pureed, you don’t want it too smooth. 

Pour the pureed squash into the hot skillet and spread out evenly. Gently place chicken on top of the squash, cover with foil, and bake in a 375-degree oven for 30 minutes. Remove from oven, and cut chicken into bite-size pieces. Enjoy!

What’s for Dinner 11/5-11/9

poblano pepper boats

Monday: Stuffed Poblano Pepper Boats, cauliflower and mango

Recipe: Stuffed Poblano Pepper Boats (serves about 4 people as a main dish)

4 Poblano peppers, stem and core removed and sliced in half lengthwise

1 lb ground beef or other ground meat

1 sweet potato, cooked, skinned and mashed

2 TBSP olive oil

1 small onion, diced

1 TBSP garlic salt

1 TBSP chili powder

3-4 green onions, diced

Heat oil in a large skillet, and preheat broiler in oven. Line a baking sheet with foil and place peppers skin side-up on the sheet. Lightly baste with olive oil and broil in oven for about 6 minutes. Flip over and cook another 5-6 minutes, until nicely browned:

While the peppers are cooking, add onion to heated skillet and cook until tender. Add meat and spices and cook for a few minutes until beginning to brown. Add cooked sweet potato, continue to stir and heat through. Remove from heat and add in green onions. Place each pepper, skin side-down, into a baking dish. Fill each half with the meat mixture, cover the dish with aluminum foil and bake in a 350 degree oven for about 20 minutes.

Note: For some added flavor, sprinkle with cheese, cilantro, or any other yummy topping! 

Tuesday: Spiced Filet Mignon with Avocado-Cilantro Dressing, green beans and strawberries

Recipe: Spiced Filet Mignon (serves 2)

(2) 1/2-lb tenderloin steaks

1 TBSP paprika

1 TBSP garlic salt

2 tsp onion powder

1 TBSP Italian seasoning

pinch of cayenne pepper

2 TBSP butter or olive oil

Combine all the spices in a bowl, rub over steaks and let sit at room temperature for about 10 minutes. Heat butter or oil over medium heat and add steaks. Cook for about 6 minutes, flip over and cook another 5-7 minutes, depending on thickness of steaks and desired doneness. Top with Avocado-Cilantro Sauce:

Recipe: Avocado-Cilantro Dressing

1 avocado

3/4 cup cilantro

1/4 cup red onion

1 TBSP lemon juice

1/4 cup olive oil

1 clove garlic

1 TBSP apple cider vinegar

1-2 tsp water

With a food processor or immersion blender, combine all ingredients and blend until smooth. Keep in fridge until the meat is ready.

Wednesday: BBQ Chicken Drumsticks, Baked Cabbage

Recipe: BBQ Chicken Drumsticks

3 lbs drumsticks

couple TBSP olive oil

salt and pepper to taste

1 batch of THIS awesome BBQ sauce!

Preheat oven to 375 degrees. Place the drumsticks into a large bowl and drizzle with olive oil. Cover and shake to get the oil over all the chicken. Place in a single layer on a foil-lined baking sheet and baste generously with BBQ sauce. Bake for about 15 minutes, flip over and baste the other side with sauce. Return to oven and cook for another 10 minutes, turn broiler on, and cook them another 5-10 minutes, until juices run clear. Remove from oven and serve with additional BBQ sauce, if desired.

Recipe: Baked Cabbage (serves 6-8) (you can make this ahead of time and just reheat it to make it easier)

1 small head cabbage or 1/2 large head

couple TBSP olive oil

salt and pepper to taste

Preheat the oven to 350 degrees. Cut the cabbage into large chunks and lay into a 9×13 glass dish. Drizzle with olive oil and sprinkle with salt and pepper. Carefully add enough water to cover the bottom of the dish (about a 1/4″ or so). Cover with foil and bake in oven for 40 minutes, then remove foil and let cook for another 15 minutes, until beginning to brown and cabbage is tender.

Thursday: Leftovers from previous days

Friday: Teriyaki Chicken, pineapple and olives

I based this recipe off of THIS recipe, and changed it up to make it “cleaner.” You could also use THIS homemade teriyaki sauce recipe!

Recipe: Teriyaki Chicken

2 TBSP tapioca flour or starch

2 TBSP cold water

3/4 cup honey

1 cup coconut aminos

1/2 cup apple cider vinegar

2 clove garlic, minced

1 tsp ground ginger

1/2 tsp ground black pepper

12 chicken thighs

In a small saucepan over low heat, combine the tapioca flour, cold water, honey, coconut aminos, vinegar, garlic, ginger and ground black pepper. Let simmer, stirring frequently, until sauce thickens and bubbles. Preheat oven to 375 degrees. Place chicken pieces onto a broiler pan, and baste them with the sauce. Turn pieces over, and baste again. Bake in the preheated oven for 15 minutes. Turn pieces over, and bake for another 20 minutes, broiling the last 5 minutes to crisp the skin, and until no longer pink and juices run clear. Baste with sauce every 10 minutes during cooking.

 

 

What’s for Dinner 6/11-6/15

the grub meatballs

Monday: Crock Pot Garlic Chicken, Brussels sprouts and watermelon

Recipe: Crock Pot Garlic Chicken

3 pounds boneless, skinless chicken breasts

~30 cloves garlic

salt and pepper to taste

Put about 10 of the garlic cloves on the bottom of the crock pot. Lay the chicken breasts on top of the garlic, then sprinkle generously with salt and pepper and add the rest of the garlic. Cook on low for 4-6 hours, then remove and serve how desired. This is great as chicken tacos or by itself!

Tuesday: Slow-cooked oven rump roast, pineapple and kale chips

Recipe: Slow-cooked oven rump roast

1 (3-lb) beef rump roast

garlic salt

pepper

6-7 large carrots, ends cut and cut into chunks

Preheat oven to 225 degrees. Line a deep baking pan (I used my broiler pan without the rack that goes on top) with foil, and place roast and carrots into pan. Sprinkle all sides of meat and carrots generously with garlic salt and pepper, and cover the pan tightly with foil. Bake for about 2.5-3 hours, and let sit for about 10 minutes before carving.

Wednesday: Garlic Pesto-Crusted Salmon, broccoli and strawberries

Recipe: Garlic Pesto-Crusted Salmon

2 salmon filets (double recipe if you want to serve more)

1/2 cup fresh basil leaves

1/4 cup pine nuts

~4 TBSP fresh cilantro

2-3 cloves garlic

1/4 cup olive oil

1 TBSP lemon juice

salt and pepper to taste

Preheat oven to 350 degrees. Pulse all ingredients (except salmon) in a food processor until minced (you want little bits, not smooth). Put the salmon and the pesto mixture into a Ziploc bag and refrigerate for at least a 1/2 hour. Remove from bag, smear the pesto mixture left in the bag onto the salmon and place the salmon (skin-side down) onto a foil-lined baking sheet. Bake for about 12-14 minutes, or until the salmon flakes easily.

Thursday: Leftovers from previous days

Friday: “The Grub” Meatballs, green beans and bananas

Recipe: “The Grub” Meatballs

3 lbs ground beef (grass-fed preferred)

2 TBSP garlic salt

1 onion, diced small or grated

2-3 stalks celery, diced very small

2 eggs

3 TBSP chopped cilantro

2-3 TBSP olive oil

Heat oil in large skillet over medium-high heat. In a large bowl, combine all remaining ingredients and mix with hands until well incorporated. Form into golf ball-sized meatballs (or a tad larger). Place into heated pan and cover for about 6 minutes. Remove lid, flip meatballs over with tongs, and cook, uncovered, for another 4-5 minutes. Remove and set aside and repeat with remaining meatballs. I kept mine covered with foil on the “warm” setting in the oven while I cooked the rest.

What’s for Dinner 6/4-6/8

asparagus stuffed kabobs

The Asparagus-stuffed Beef Kebobs on Wednesday were a big hit in our house. Even my son, who says the word asparagus is a “bad word” because he can’t stand it, actually ate and said, “It’s good!” That’s a big stamp of approval in my book!

Monday: Easy Broiled Chicken, Brussels sprouts and strawberries

Recipe: Easy Broiled Chicken

3 lbs chicken thighs (bone-in, skin-on)

olive oil for basting

garlic salt

paprika

Preheat broiler in oven, and line a broiler pan with foil. Lay the thighs on the broiler pan, baste with olive oil, sprinkle generously with garlic salt and paprika. Broil for 15 minutes, change oven to “bake” at 350 degrees and bake for another 20 minutes, or until juices run clear.

Tuesday: Balsamic Salmon, kale salad and blueberries

4 salmon filets

1/4 cup balsamic vinegar

2 cloves garlic, minced

1 tsp crushed red chili pepper flakes

1/2 tsp salt

1/4 tsp pepper

2 TBSP olive oil or coconut oil

Combine all ingredients in a large Ziploc bag and let marinate for a 1/2 hour. Heat oil in a skillet over medium-high heat. Add salmon, discarding marinade. Cook for about 4-5 minutes, flip over, and cook another 4 minutes or so, until it flakes easily.

Wednesday: Asparagus-stuffed Beef Kebobs, green beans and bananas

Recipe: Asparagus-stuffed Beef Kebobs

3 pounds ground beef

2 tsp onion powder

2 TBSP chili powder

1.5 TBSP cumin

2 tsp salt + about 3 TBSP (separated)

2 tsp ground black pepper

3 TBSP chopped cilantro

1 small Jalapeño pepper (optional–use only if you like spice)

8-10 asparagus spears, rough ends cut off

olive oil to drizzle

wooden or metal skewers 16-20

Preheat oven to 350 degrees, and line a broiler pan with foil. Cut the asparagus spears in half and put each half on a skewer. Add 3 TBSP (or so) of salt to a very large bowl and add hot water. Set the skewered asparagus into the hot salted water to soak while you prep the rest of the meal. In another large bowl, combine the meat, onion powder, chili powder, cumin, salt and pepper, cilantro and Jalapeño, if desired. Remove asparagus from water and set onto paper towels to drain. Take a handful of meat and roll it into a “kabob” form:

Press the asparagus into the meat and form the meat around the asparagus. Lay on the broiler pan and drizzle lightly with olive oil. Bake for 20-25 minutes, flipping half way through, and let cool for about 5 minutes before eating.

Thursday: Leftovers from previous days

Friday: Curried Pork Chops, zucchini and blueberries

Recipe: Curried Pork Chops 

6 pork chops

3 TBSP olive oil

3 tsp garlic salt

2-3 tsp chili powder

2 tsp curry powder

1/2 tsp ground ginger

Heat oil in a skillet over medium heat. In a small bowl, combine spices. Sprinkle generously over one side of the pork chops and place, spice-side-down, into the heated skillet. Sprinkle other side with remaining spices. Cook for about 5-6 minutes, and flip over. Cook for another 5-7 minutes, depending on the thickness of your chops. Let sit for 5 minutes before eating.

 

What’s for Dinner

easiest herbed chicken

Monday: Easiest Herbed Chicken Ever, zucchini and strawberries

2 lbs boneless, skinless chicken thighs

couple TBSP olive oil

Herbes de Provence

salt and pepper to taste

Heat oil in a large skillet over medium-high heat. Sprinkle chicken with Herbes de Provence, salt and pepper. Place in skillet and cook for about 4 minutes, flip over and cook another 4-5 minutes, until juices run clear. Let sit for about 5 minutes before eating. That’s it!

Tuesday: Crock Pot Garlic Short Ribs, broccoli and apples

2-2.5 lbs beef short ribs

20-30 cloves garlic, whole

1 onion, cut into chunks

1 (14.5 oz) can diced tomatoes

salt and pepper to taste

Put everything in the crock pot and cook for desired time. I cooked mine on low for about 6 hours. Pull meat off bones when done and serve as-is or wrapped in lettuce. Delicious!

Wednesday: Asian Spaghetti Squash, green beans and watermelon

1 spaghetti squash

1 onion, sliced thin

4 TBSP olive oil, divided in half

4 TBSP sesame oil, divided in half

1/2 head purple cabbage, sliced thin

4 small cloves garlic, minced

1 tsp red chili pepper flakes

salt and pepper to taste

Preheat oven to 375 degrees. Cut spaghetti squash in half lengthwise and remove seeds. Place center-side down in a large baking dish with about a 1/2″ of water and bake for about 30-40 minutes, until the squash can be scraped into “noodles” easily with a fork. While that’s baking, add 2 TBSP olive oil and 2 TBSP sesame oil to a large skillet and heat over medium heat. Cook onion and cabbage until very tender, about 10 minutes, then add garlic and cook a few more minutes. Remove from pan and set aside. When the squash is done, scrape into noodles and add the remaining oil to skillet. Add in noodles, and cook for about 5 minutes. Add noodles to the onion/cabbage mixture and toss to combine. Serve promptly.

Thursday: Leftovers from previous days

Friday: Sweet Potato Beef Paprikash, asparagus and sliced bananas

3 lbs ground beef

3 TBSP olive oil

1 onion, chopped

3 tsp paprika

2 tsp salt

1 tsp black pepper

1 tsp crushed red pepper flakes

1/2 cup water

1 can tomato paste

3 sweet potatoes

Preheat oven to 350 degrees. Peel sweet potatoes and slice to about 1/4″ thickness. Lay a single layer in a 9×13 pan, and drizzle with a bit of the olive oil. Heat the remaining olive oil in a large skillet, add onion and cook until translucent. Add in the meat, tomato paste, water, and seasonings and cook until meat is browned. Pour a layer of meat over the sweet potatoes in the dish. Layer another layer of sweet potatoes, then meat, then potatoes, then meat, until everything is used up. Cover tightly with foil and bake for about 35-40 minutes, until sweet potatoes are cooked through. Let sit for a few minutes before serving.

What’s for Dinner 5/21-5/25

green chili chicken

Monday: Green Chili Chicken, Brussels sprouts and mixed berries

Recipe: Green Chili Chicken

2-3 lbs boneless skinless chicken thighs

olive oil to baste

salt and pepper

2 (4 oz) cans diced green chiles

1/4 cup olive oil or coconut oil

1 TBSP chili powder

1 tsp garlic powder

1 tsp salt

dash cinnamon

Preheat oven to 275 degrees. Line the bottom of a broiler pan with foil and place chicken on top of broiler pan. Baste with olive oil, salt and pepper. Bake in oven for 45 minutes. While that’s cooking, process green chiles, chili powder, garlic powder, salt and cinnamon in a food processor. After chicken has baked for 45 minutes, remove from oven and baste generously with the green chili mixture. Increase oven to 325 degrees and return chicken to oven for 10 minutes, remove and flip chicken over. Turn oven to broil and broil for another 6 or 7 minutes.

Tuesday: Easy Peasy Tri-Tip, watermelon and green beans

1 (2 lb) tri-tip

1/4 cup olive oil

1/4 cup coconut aminos

2-3 cloves chopped garlic

salt and pepper to taste

Combine all the ingredients in a Ziploc bag and let marinate for at least a 1/2 hour. Preheat oven to 375 (or preheat grill) and bake in oven for about 20 minutes. Flip over and cook another 20 minutes or so, to desired doneness. Let sit for 10 minutes before carving.

Wednesday: Cajun Blackened Fish, pineapple and mixed green salad

Recipe: Cajun Blackened Fish

4 filets of mild fish (I used Ono, which I bought at Costco)

1 TBSP paprika

1.5 tsp salt

1 TBSP garlic powder

1 tsp black pepper

1 tsp onion powder

1/4-1/2 tsp cayenne pepper

1 tsp dried thyme

2 TBSP coconut oil

Heat oil in a large skillet over medium-high heat. Combine all the spices in a small bowl and coat one side of each filet with the spice mixture. Place into pan and cook for 4-5 minutes, flip over, sprinkle with the rest of the spices, and cook other side. Time will depend on how thick your filet is. Cook until blackened and fish easily flakes.

Thursday: Leftovers from previous days

Friday: Tuna Salad, mixed veggies and some type of fruit

3 cans of albacore tuna, no crazy added ingredients (THIS is an awesome brand, but is very expensive)

3/4 – 1 cup homemade mayo

1 tsp mustard

1 tsp dill

salt and pepper to taste

paprika to garnish

Combine all ingredients except paprika in a bowl. Serve over a bed of spinach and garnish with a bit of paprika.

What’s for Dinner 5/14-5/18

macadamia crusted salmon

Monday: Zucchini Burgers, apples and Blueberry Muffins to Die For

3 pounds ground beef

3 zucchini squash (I used the green kind)

1/2 a red onion

1.5 tsp red chili pepper flakes

1 tsp salt

1-2 cloves garlic, minced

1 tsp pepper

1 egg (optional–it’ll help hold the burgers together better, but it’s not vital)

Heat a large skillet, grill, or griddle over medium heat. Using the grating blade of a food processor, grate the zucchini and onions (they can be done together). Note: if you don’t have a food processor, you can do this with a hand grater. Add all the ingredients to a large bowl and smoosh around (yes, that’s a technical term) with your hands. Then, form them into patties (whatever size you like). Place onto the heated grill or griddle and cook to desired doneness (5-7 minutes per side). Let cool for a few minutes before eating.

Tuesday: Chicken-Zucchini Stir Fry with Hot Chili Oil, bananas

Recipe: Chicken-Zucchini Stir Fry

2 lbs thigh meat, sliced kinda thin

4 TBSP sesame oil

1 tsp salt

1 tsp pepper

2 TBSP olive oil + 2 TBSP olive oil (separated)

3 green zucchini

1 small onion, sliced thin

1-2 cloves minced garlic

In a large Ziploc bag or bowl, combine the chicken, sesame oil, salt, pepper and 2 TBSP olive oil. Set aside to marinate for at least a 1/2 hour. Heat 2 TBSP oil in a large wok or skillet. Cook onion until tender, then add garlic and chicken. Cook chicken for a few minutes, then add zucchini. Cook until done, stirring occasionally. Meanwhile, make hot chili oil (if desired):

Recipe: Hot Chili Oil

1 tsp red chili pepper flakes

1/4 cup sesame oil

3/4 tsp coconut aminos

Blend the ingredients with a hand blender or food processor until well combined. Drizzle over stir fry.

Wednesday: Macadamia-Crusted Salmon with homemade tartar sauce, broccoli, blueberries

Recipe: Macadamia-Crusted Salmon with Homemade Tartar Sauce

3 salmon filets

1/2 cup macadamia nuts

1 egg

2 TBSP butter or olive oil

salt and pepper to taste

Grind macadamia nuts into crumbs with a food processor or coffee grinder:

Heat oil in a large skillet over medium heat. In a small bowl, whisk egg, add salt and pepper and dip each salmon filet in the egg mixture. Coat with macadamia crumbs and place directly into heated skillet. Cook for about 4-5 minutes, flip over, and cook another 4-5 minutes, until the salmon flakes easily. Serve with some homemade tartar sauce!

Thursday: Leftovers from Previous Days

Friday: Carne Asada Fajitas, grapes and cauliflower

Recipe: Carne Asada Fajitas

2 lbs carne asada steaks

1/3 cup white vinegar

1/2 cup coconut aminos

4 cloves garlic, minced

2 TBSP lime juice or lemon juice

1/4 cup olive oil

1 tsp salt

1 tsp pepper

1 tsp garlic powder

1 tsp chili powder

1 tsp cumin

1 tsp paprika

1 lb sliced bell peppers

1 small onion, sliced

1 head cabbage

couple TBSP olive or coconut oil

Lay the steaks flat in a 9×13 glass dish. In a bowl, whisk together the remaining ingredients, and pour over meat. Cover and marinate for a few hours, flipping a couple times to ensure the marinade covers everything.

Bring a large pot of water to a boil and then turn off burner. Cut the head of cabbage in half and remove the stem and tough parts, keeping the leaves as intact as possible. Place the two halves into the hot water and let sit for about 10 minutes, until leaves are soft. Remove one leaf at a time with tongs and set aside onto a plate.

Heat oil in a large skillet over medium-high heat. Add peppers, onions and a bit of the marinade and cook for a few minutes, until beginning to get tender and sprinkle with some salt. Remove from skillet and set aside. Cut carne asada into small strips and add to skillet, stirring constantly until meat is cooked through. It shouldn’t take long as carne asada is generally cut pretty thin. Add veggies back in and cook together for a few more minutes. Scoop into the cabbage leaves and top with salsa if desired.

 

 

 

What’s for Dinner 5/7-5/11

Monday: Crock Pot Country Style Ribs, Brussels Sprout Bits and strawberries

Recipe: Crock Pot Country Style Ribs

3 lbs country style pork ribs

2 TBSP garlic salt

1 TBSP onion powder

2 TBSP chili powder

Put all ingredients in a large Ziploc bag and shake to coat. Place in crock pot (do not add liquid) and cook on low for about 6 hours (or however long works for you). Falls off the bone! Works great shredded on salad, too!

Recipe: Brussels Sprout Bits

1.5 pounds Brussels sprouts

2 TBSP olive oil

garlic salt and pepper to taste

In a food processor, pulse Brussels sprouts until they are in “bits”:

Heat oil in a large skillet over medium heat. Add processed Brussels sprouts and the garlic salt and pepper, stir to combine. Cover and cook for 5-6 minutes, stirring occasionally.

Tuesday: Pan-fried Tilapia with Mango Salsa, zucchini

4 Tilapia filets

2 TBSP olive oil

garlic salt to taste

red chili pepper flakes to taste

Heat the oil in a large skillet over medium heat. Sprinkle tilapia with garlic salt and red chili pepper flakes. Fry on each side for about 4 minutes, until the fish easily flakes. Top with mango salsa:

Mango Salsa:

2 mangoes, pitted and diced small

3 TBSP diced red onion

2-3 TBSP chopped cilantro

1 TBSP lemon juice

1/2 tsp red chili pepper flakes

1 TBSP olive oil

Combine all ingredients in a bowl and pour over tilapia.

Wednesday: Chili Dogs, apple slices

3 lbs ground beef

1 onion, diced

1 (6 oz) can tomato paste

1 TBSP olive or coconut oil

2 (14.5 oz) cans diced tomatoes

handful of cilantro, chopped

3 TBSP chili powder

2 TBSP garlic salt

1 TBSP cumin

2 TBSP honey (optional)

1.5 cups water

hot dogs of choice

Heat oil in a large skillet over medium heat. Add onion and cook until translucent, then add ground beef and tomato paste. Cook until browning, then transfer to crock pot. Add remaining ingredients, and stir. Cook for as long as you want–I just cooked mine on high for 2 hours, but you could cook it longer on low as well.  Serve over hot dogs of your choosing, or eat it alone!

Thursday: Leftovers from previous days

Friday: Chipotle Pork Tenderloin, broccoli and kiwi

Recipe: Chipotle Pork Tenderloin

1 average-size pork tenderloin (mine was 2 small tenderloins–about 1.5 pounds total)

2 tsp garlic salt

1 tsp onion powder

2 TBSP chipotle chili powder (or less, depending on how spicy you like it)

2 TBSP olive oil

1/4 cup honey

Add all ingredients to a large Ziploc bag and smoosh (is that a word?) around until the meat is coated. Refrigerate for at least a 1/2 hour, turning over once. Preheat oven to 325 degrees and line the bottom of a broiler pan with foil. Place tenderloin on broiler pan, and baste with marinade, setting the rest aside. Bake in oven for about 10 minutes, flip over, baste with remaining marinade and cook for another 15-25 minutes, or until the internal temperature reaches 160 degrees. Remove from oven and let sit for about 10 minutes before carving.

 

What’s for Dinner 4/21-4/25

Here’s next week’s menu! Enjoy–the Mahi Mahi is amazing!

Monday: Ginger Glazed Mahi Mahi with Roasted Green Beans and Pineapple


 

 

 

 

 

 

 

 

 

 

 

Recipe: Ginger Glazed Mahi Mahi

3 TBSP honey

3 TBSP coconut aminos

3 TBSP balsamic vinegar

1 tsp ground ginger

1 clove garlic, minced

2 TBSP olive oil + 2 TBSP olive oil (separated)

4 Mahi Mahi filets (I buy them frozen from Costco)

salt and pepper to taste

Combine the honey, coconut aminos, balsamic vinegar, ginger, garlic, salt and pepper, and the 2 TBSP of olive oil in a large Ziploc bag. Add the fish filets to the bag. Refrigerate for 20 minutes to marinate. Heat remaining olive oil in a large skillet over medium-high heat. Remove fish from the bag, and reserve marinade. Fry fish for 4 to 6 minutes on each side, turning only once, until fish flakes easily with a fork. Remove fillets to a serving platter and keep warm. Pour reserved marinade into the skillet, and heat over medium heat until the mixture reduces to a glaze. Spoon glaze over fish, and serve immediately.

Tuesday: Easy Tomato Chicken with broccoli and apple slices

Recipe: Easy tomato chicken

6 boneless, skinless chicken breasts

2 TBSP olive oil + 3 TBSP olive oil

(2) 14.5-oz cans diced tomatoes

2 TBSP apple cider vinegar

2 tsp salt

1 TBSP chili powder

1 clove garlic, minced

pinch of cayenne pepper

salt and pepper to taste

Heat 2 TBSP olive oil in a large skillet over medium-high heat. Sprinkle chicken with salt and pepper and place into skillet. Brown both sides and remove from skillet (set aside). Add remaining ingredients and cook for about 5 minutes, until fragrant. Add chicken back to skillet, lower heat to medium-low, and cover. Cook for about 8 minutes, flip over, cover, and cook for another 8-10 minutes, until cooked through and juices run clear. Remove lid for last 3-4 minutes to allow the sauce to thicken a bit.

Wednesday: Indian Ground Beef with Cauliflower Rice and strawberries

Recipe: Cauliflower Rice

1 large head cauliflower

1 onion, diced small

2 TBSP olive oil

salt and pepper to taste

Remove stem and leaves from cauliflower. Chop into large chunks and pulse in a food processor until a rice consistency is achieved. Heat oil in a large skillet or wok over medium heat and cook onion until tender. Add cauliflower, salt and pepper and cook for about 5-8 minutes, until soft but not mushy. Remove from pan and set aside to keep warm.

Recipe: Indian Ground Beef (makes about 4 servings)

1 lb ground beef

1 TBSP olive oil

2 tsp curry powder

1 tsp turmeric

1 tsp paprika

1 tsp chili powder

2 tsp garlic salt

1 tsp onion powder

1 can diced tomatoes (14.5 oz)

Using the same skillet from your cauliflower rice, heat 1 TBSP oil over medium heat. Add meat and all other ingredients except the tomatoes and cook until beginning to brown. Add tomatoes and cover skillet. Cook for another 5 minutes or so. Remove lid and turn off burner, but leave skillet on the burner to help reduce the liquid a bit. Serve over cauliflower rice.

Thursday: Leftovers from previous days

Friday: Apple Cider Pork Chops with Zucchini

Recipe: Apple cider pork chops

6 pork chops

1 cup apple cider vinegar

2 tsp garlic, minced

1 tsp salt

1/2 tsp pepper

1/4 cup honey

Add all ingredients to a gallon-size Ziploc bag and let marinate for a few hours.

Preheat 3 TBSP olive oil in a large skillet over medium-high heat. Place pork chops in skillet and sprinkle with salt and pepper and drizzle with honey. Cook for about 5 minutes, flip over, sprinkle with salt, pepper and honey and cook another 5 minutes. Let rest for 5 minutes before serving.

What’s for Dinner 4/16-4/20

Monday: Curried Pork Chops with Roasted Green Beans

Recipe: Curried Pork Chops

6 pork chops

3 TBSP olive oil

3 tsp garlic salt

2-3 tsp chili powder

2 tsp curry powder

1/2 tsp ground ginger

Heat oil in a skillet over medium heat. In a small bowl, combine spices. Sprinkle generously over one side of the pork chops and place, spice-side-down, into the heated skillet. Sprinkle other side with remaining spices. Cook for about 5-6 minutes, and flip over. Cook for another 5-7 minutes, depending on the thickness of your chops. Let sit for 5 minutes before eating.

Recipe: Roasted Green Beans

1.5 lbs fresh French green beans

couple TBSP olive oil

couple TBSP garlic salt

Preheat oven to 350 degrees, and line a baking sheet with aluminum foil. In a large bowl, toss together all ingredients. Pour onto baking sheet and bake for about 15 minutes, until crisping.

Tuesday: “The Grub” Meatballs with Green Salad and Bananas


3 lbs ground beef (grass-fed preferred)

2 TBSP garlic salt

1 onion, diced small or grated

2-3 stalks celery, diced very small

2 eggs

3 TBSP chopped cilantro

2-3 TBSP olive oil

Heat oil in large skillet over medium-high heat. In a large bowl, combine all remaining ingredients and mix with hands until well incorporated. Form into golf ball-sized meatballs (or a tad larger).

Place into heated pan and cover for about 6 minutes. Remove lid, flip meatballs over with tongs, and cook, uncovered, for another 4-5 minutes. Remove and set aside and repeat with remaining meatballs. I kept mine covered with foil on the “warm” setting in the oven while I cooked the rest.

Wednesday: Broiled salmon with mango salsa and Crisped broccoli and bacon

Recipe: Broiled salmon with mango salsa

Salmon:

4 salmon fillets, skin on

olive oil for basting

garlic salt to taste

pepper to taste

red chili pepper flakes to taste

Preheat broiler. Place salmon onto foil-lined broiler pan and place a few inches from heat. Cook for about 12-13 minutes. While that’s cooking, make the salsa:

Mango Salsa:

2 mangoes, pitted and diced small

3 TBSP diced red onion

2-3 TBSP chopped cilantro

1 TBSP lemon juice

1/2 tsp red chili pepper flakes

1 TBSP olive oil

Combine all ingredients in a bowl and pour over salmon. Yum!

 

Recipe: Crisped broccoli and bacon

4 cups broccoli, cut small

1 TBSP olive oil

5 strips cooked bacon, cut into piece

salt and pepper to taste

Heat oil in a large skillet over medium-high heat. Add bacon and cook until crisping. Add broccoli and cook for another 7-8 minutes. Salt and pepper if desired. Serve promptly.

Thursday: Leftovers from previous days

Friday: Ham soup with Sweet Potato Wedges and garlic/olive oil dip

Recipe: Ham soup

2 TBSP olive oil

1 onion diced

1 large leek, or 2 small, sliced

1-2 tsp. garlic

2 bunches collard greens

2 small ham hocks, or a leftover ham bone (if you’re doing the Whole30, be careful to read your labels!)

2 cups organic vegetable broth (carefully read those ingredients!)

8 cups water

salt and pepper to taste

Heat olive oil in a large pot over medium-high heat. Add onion and leeks, cook until onion is translucent. Meanwhile, de-stem collards by laying flat and slicing on both sides of the rib of each leaf. I just stacked a couple on top of each other and cut them at the same time. Add garlic, salt and pepper, and collard greens. Cook until greens are wilted. Add ham hocks, vegetable broth and water. Bring to boiling, reduce heat to low and cover for 1-2 hours. The longer you let it simmer, the better it tastes!

Recipe: Sweet potato wedges

5-6 sweet potatoes, rinsed

2-3 TBSP olive oil

garlic salt and pepper to taste

Preheat oven to 375 degrees. Line a baking sheet with foil. Slice sweet potatoes into wedges (no need to peel) and place into large bowl. Add olive oil and stir until all the potatoes are covered with oil. Spread onto baking sheet in single layer and sprinkle with garlic salt and pepper. Bake for 20-25 minutes, until crisp on the outside, soft on the inside! Serve promptly.

What’s for Dinner 4/9-4/13

I’m reusing a few recipes that I posted last week (not on the weekly dinner menu). Hope you enjoy!

Monday: Herb Roasted Chicken Breasts with Brussels sprouts and apples

Recipe: Herb Roasted Chicken Breasts

3 lbs boneless skinless chicken breasts

1/4 cup olive oil

couple TBSP Italian seasoning

salt and pepper to taste

Preheat oven to 400 degrees. Place breasts on a broiler pan and baste each breast generously with olive oil, sprinkle with salt and pepper and Italian seasoning. Bake for about 15 minutes, flip over and re-baste and apply seasonings. Bake for another 15-20 minutes, until breasts are cooked through.

Tuesday: Honey sesame shrimp stir fry with pineapple

Recipe: Honey Sesame Shrimp Stir Fry

2 lbs medium shrimp, deveined and tails off

3 TBSP honey

2-3 TBSP sesame oil

2 TBSP olive oil

1 lb mixed veggies (I used frozen)

2 cloves garlic, minced

salt/pepper to taste

In a large wok or skillet, heat olive oil over medium-high heat. Add veggies and garlic and cook for about 5-7 minutes. Add shrimp, sesame oil, honey and seasonings and cook until heated through and veggies are tender.

Wednesday: Leftovers from previous days

Thursday: 

Beer-Battered Fish Tacos

3 pounds firm fish (cod or some other type of firm fish)

2 cups almond flour

1 cup tapioca flour

2 tsp gluten free, cornstarch free baking powder

1 tsp salt

2 eggs

2 cups gluten free beer

1.5 quarts olive oil

Lettuce to wrap fish in

Heat the olive oil over medium heat in a pot. If you have a thermometer, heat it until it’s between 325-350 degrees. Cut the fish into thick strips (like you would see in a fish taco). In a bowl, combine the dry ingredients. In a separate bowl, whisk together the eggs and beer with a fork (careful–it can overflow). Quickly pour the liquid into the dry ingredients and stir. It’s ok if there are some clumps.

Sprinkle the fish with a bit more tapioca flour, dip in batter and place into oil. Repeat and let fry for about 5 minutes, until golden brown.

Recipe: Fish taco cream sauce1 cup homemade garlic mayo (just leave out the basil)

1/4 cup lemon or lime juice

1 tsp dill

1/2-1 tsp cayenne (depending on how hot you like it)

1/2 tsp cumin

1/2 tsp parsley

Combine all the ingredients in a small bowl. Refrigerate until ready to use.

Place a couple pieces of fish on a lettuce leaf (I used Romaine), top with some sauce and a bit of Pico de Gallo. Enjoy!

Friday: Balsamic Marinated London Broil with Pan-Fried Zucchini Noodles

Recipe: Balsamic Marinated London Broil 

(1) 1.5-2 lb London broil steak

4 TBSP balsamic vinegar

4 TBSP olive oil

2 cloves garlic, minced

1.5 tsp salt

1/2 tsp pepper

Combine all ingredients in a large Ziploc bag and seal. Let marinate for a few hours in the fridge. (Meanwhile, get noodles ready–see below)

Once the meat is ready, heat a few tablespoons of olive oil in a large skillet over medium-high heat. Place steak in pan and allow to cook for 6-7 minutes. Important: do not move meat. Let it sear! Flip meat over, cook another 5-8 minutes, depending on thickness. Mine was pretty thick so it took on the longer end. It’s important not to overcook London broil as it will get tough. Medium rare is perfect for this cut of meat.

When the meat is done and crisped on the outside, pull out of pan and set aside to sit for about 10 minutes before carving. Another note: leave drippings in pan for noodles! Finish preparing the noodles while you are waiting:

 

Recipe: Pan-Fried Zucchini Noodles

8-9 zucchini, ends cut off

1 tsp red chili pepper flakes

1-2 cloves garlic, minced

salt and pepper to taste

Few tablespoons olive oil

 

I am soooo excited about this nifty contraption I got a few weeks ago:

World Cuisine A4982799 Tri-Blade Plastic Spiral Vegetable Slicer

Seriously, it’s awesome. It took me like 5 minutes to make all those zucchini into noodles (aren’t they purrrty??):

Note: If you don’t have one of these, you can use a vegetable peeler or mandolin to get flatter noodles.  

Slice your noodles, whichever way you can. Put all the noodles into a strainer and sprinkle with some salt, toss to coat. Let sit for a 1/2 hour or so and allow the water to drip out.

Add a bit more olive oil to the skillet with the drippings from the London broil over medium heat. Add remaining ingredients and stir continually until noodles are beginning to brown and are softened. Let all those bits of goodness from the bottom of the pan cook into the noodles. Eat promptly.

These noodles were a huge hit at our house. If you want to just make the noodles without the London broil, you can just throw a dash of balsamic vinegar (along with the other ingredients) into them as they’re cooking. They won’t get quite the same flavor, but they are still great! These would also be delicious as an Asian dish with some sesame oil, too!

 


What’s for Dinner 1/23-1/27

I’m on Day 21 of the Whole30. And I’ve learned a lot about my eating habits. Some of them may seem obvious, but I think I might be a little dense and never really made the connections. I also think my observations have been a bit magnified due to my grandma’s death last week. Here’s what I’ve discovered so far:

*Sadness makes me want chocolate

*When I feel I’ve had a rough day, I feel I deserve a treat

*I crave sweets in the evening…and the afternoon…when I’m bored…or when I’ve just eaten a meal.

*I feel empowered by not giving in to my sugar tantrums

*When I’m out by myself, I’m tempted to pick myself up “a little something” just because no one’s there to witness my indulgence (don’t worry–I haven’t!)

*It is possible for me to be master of my cravings. I don’t have to give in to them, no matter how difficult it may seem

*I’ve changed from thinking, “I can’t wait to eat a piece of cheesecake when this is over” to “I can’t wait to see how this ultimately changes my way of thinking.”

*I’m feeling pretty darn good, and I’m liking it!

And with that, here is this week’s menu!

Monday: London Broil steak with roasted bell peppers and blueberries

Recipe: London broil steak with roasted bell peppers

London Broil:

1.5-2 lb London broil steak

2 TBSP olive oil

2 tsp. apple cider vinegar

2-3 TBSP garlic salt

1 tsp pepper

Combine all ingredients in a Ziploc bag and marinate for a few hours or overnight in fridge. Remove from fridge a 1/2 hour before ready to cook. Line a broiler pan with foil. Set steak in middle and follow steps for bell peppers:

Roasted Bell Peppers:

3 bell peppers, sliced thin

3 TBSP olive oil

1-2 tsp garlic salt

Combine ingredients in a bowl and stir to combine. Spread onto broiler pan around the steak.

Preheat broiler, place pan a few inches from heat. Cook 6-7 minutes, flip over and cook another 6 minutes. *Be careful not to overcook as it can get tough quick!

 

 

 

 

 

 

Tuesday: Broiled salmon with mango salsa and Crisped broccoli and bacon

Recipe: Broiled salmon with mango salsa

Salmon:

4 salmon fillets, skin on

olive oil for basting

garlic salt to taste

pepper to taste

red chili pepper flakes to taste

Preheat broiler. Place salmon onto foil-lined broiler pan and place a few inches from heat. Cook for about 12-13 minutes. While that’s cooking, make the salsa:

Mango Salsa:

2 mangoes, pitted and diced small

3 TBSP diced red onion

2-3 TBSP chopped cilantro

1 TBSP lemon juice

1/2 tsp red chili pepper flakes

1 TBSP olive oil

Combine all ingredients in a bowl and pour over salmon. Yum!

Recipe: Crisped broccoli and bacon

4 cups broccoli, cut small

2 TBSP olive oil

5 strips cooked bacon, cut into piece

salt and pepper to taste

Heat oil in a large skillet over medium-high heat. Add bacon and cook until crisping. Add broccoli and cook for another 7-8 minutes. Salt and pepper if desired. Serve promptly.

Wednesday: Sausage-stuffed zucchini casserole with pineapple

Recipe: Sausage-stuffed zucchini

7-8 zucchini squash

2 lbs Italian sausage

1/2 tsp salt

1/2 tsp pepper

olive oil to baste zucchini

Cut ends off zucchini and cut in half lengthwise. With a melon baller or knife, scoop out flesh of zucchinis and set aside in a bowl. Lay in a casserole dish, baste with olive oil and a bit of salt and pepper. Cook under broiler for a few minutes until browned a bit. Remove from oven and set aside.

Preheat oven to 350 degrees. In a large skillet, brown sausage. Mix with the reserved zucchini flesh. Add salt and pepper and “stuff” zucchini with sausage mixture. Cover with foil, and bake for 25-30 minutes.

Thursday: Leftovers from previous days and Pecan butternut crunch

Recipe: Pecan butternut crunch

2 lbs butternut squash, cubed (I buy the pre-cubed stuff from Costco)

1 TBSP garlic salt

1/4 cup chopped pecans

2-3 TBSP olive oil

1 TBSP dried parsley

Preheat oven to 400 degrees. Combine all ingredients in a large bowl. Pour into small casserole dish, cover and cook for 20 minutes. Uncover and cook for another 10-15 minutes, until browning on edges.

 

Friday: Asian-spiced shrimp with green beans and carrots

Recipe: Asian-spiced shrimp

2 lbs medium shrimp, pre-cooked, de-tailed and shelled

1/4 cup olive oil

1/8 cup sesame oil

1/2 cup coconut milk (from the can)

2 tsp red chili pepper flakes

1 tsp salt

coconut oil for pan

Combine all ingredients except coconut oil in a large Ziploc bag. Let marinate for a few hours. Remove from fridge about a 1/2 hour before cooking if possible. Preheat a large skillet or large griddle over medium-high heat. Baste with coconut oil. Add shrimp in a single layer, flip over after about one minute and remove from pan and cook for one more minute. Set aside, and repeat until finished.

Have a great week!