Pesto Pasta

Standard pesto pasta with sausage. 

Fajita Veggie Tacos

Mostly made them up. Onion, peppers, ground beef, etc. Were good.

Shrimp Curry

Woked up some onions and carrots. Added broccoli, green peppers. Then bok choy. Cilantro, Curry powder, turmeric. Can of coconut milk. Shrimp. Topped with lime and basil.  Roasted cauliflower on the side. 

Polish sausage and grilled veg

Grilled up some sweet potatoes, zucchini, onion. Polish sausages. 

Baked Cod with Cauliflower Rice

Baked some cod with olive oil, salt pepper and thyme. 400 for 15ish minutes. Cauliflower Rice with shallot and poblanos. Relish with olives, oil, orange juice and zest, some other things. 

Chinese Chicken Salad

https://therealfoodrds.com/chinese-chicken-salad/

INGREDIENTS

For the Salad:

3 cups thinly sliced Napa cabbage (may substitute green cabbage)*

1 cup thinly sliced red cabbage*

1 cup shredded carrots (look for pre-shredded carrots in the produce aisle)

1 cup sugar snap peas, thinly sliced

1 cup fresh cilantro, leaves separated from stems and roughly chopped

3 green onions, white and green parts, thinly sliced

1 cup oranges (peeled and cut into chunks. ‘supremed’ or a 12-15 oz. can mandarin oranges in 100% juice, drained well)

⅓ cup slivered or sliced almonds, toasted

3 cups cooked, shredded chicken (or 1¼ lbs. raw chicken breast cooked using our method for Perfect Chicken Breasts or Easy Instant Pot Shredded Chicken)

Optional: Black and/or white sesame seeds for garnish

*May substitute one 12-ounce bag of bagged coleslaw mix for cabbage and add an additional ½ cup carrots or snow peas if desired.

For the Dressing:

3 Tbsp. coconut aminos (may substitute 1 ½ Tbsp. tamari + 1 ½ Tbsp. water)

2 Tbsp. avocado oil (may substitute light tasting olive oil)

3 Tbsp. toasted sesame oil

4 Tbsp. unseasoned rice vinegar

½ tsp. dried ginger (we recommend Simply Organic)

¼ tsp. garlic powder (we recommend Simply Organic)

INSTRUCTIONS

DIRECTIONS

Combine cabbage, carrots, sugar snap peas, onions, and cooked chicken in a large bowl. Toss well to combine.

In a small bowl (or jar) combine dressing ingredients. Whisk or shake well to combine. Pour over salad just before serving.

Gently stir in oranges, cilantro, and almond. Sprinkle with sesame seeds and enjoy.

Crispy Beef Taco Salad with Fried Plantains and Spicy Mayo

https://www.instagram.com/p/B_z31GalMbx/

Ingredients

For the Beef:

3 pound beef chuck roast

1 tablespoon chili powder

1 teaspoon cumin

1 teaspoon garlic powder

1 teaspoon onion powder

1 teaspoon dried oregano

1/2 teaspoon smoked paprika

1/4 teaspoon red pepper flakes

1 teaspoons sea salt

1 tablespoon fish sauce (Whole30 compliant)

1 tablespoon apple cider vinegar

1/4 cup fresh lime juice

1 tablespoon coconut oil

—

For the Salad

1/4 cup fresh lime juice

2 tablespoons coconut oil

1 plantain, sliced into 1/4 inch rounds

sliced avocado

chopped tomato

diced onion

minced jalapeno pepper

shredded lettuce

shredded cabbage

fresh cilantro

—

For the Spicy Mayo

3/4 cup Whole30 compliant mayonnaise

1 tablespoon Whole30 compliant hot sauce (use more or less to taste)

—

Instructions:

For the Beef:

Whisk the spices together in small bowl, then rub over the chuck roast.

Place the roast in a slow cooker and sprinkle the vinegar and fish sauce on top. Cook on low for 8-10 hours until the meat is falling apart.

Remove the meat from the slow cooker and shred it using two forks, degrading any pieces of fat. Transfer the meat to a bowl and pour in some of the remaining cooking liquid to moisten.

—

For the Salad:

Place roughly 1 1/2 cups of the shredded beef in a bowl and stir in the lime juice. Marinate for about 20 minutes.

Meanwhile, heat the coconut oil in a large skillet over medium heat. Add the plantains and cook for 4-5 minutes per side until golden brown. Transfer to a paper towel lined plate and season with sea salt.

Increase the heat to medium high, then spread the beef in an even layer in the skillet. Cook, stirring occasionally until is starts to brown and get crispy. about 4-5 minutes.

Add the lettuce, beef, and plantains to a bowl and top with the remaining vegetables. Dress with the spicy mayo to taste.

Buffalo Chicken Spaghetti Squash

https://therealfoodrds.com/buffalo-chicken-stuffed-spaghetti-squash/

These were good, except we used a spicy buffalo sauce which made it pretty hot.

Egg Roll in a Bowl

https://therealfoodrds.com/easy-egg-roll-in-a-bowl/

INGREDIENTS

1 lb. ground chicken or turkey

1–2 tsp. avocado or coconut oil

8 green onions, sliced; white/light green and green parts separated

3 tsp. grated fresh ginger (may sub 1  tsp. ground ginger)

5 cloves garlic, minced

2 12-ounce bags Mann’s Broccoli Cole Slaw (May substitute broccoli slaw or bagged cole slaw mix of choice)

½ cup coconut aminos, plus more for serving

3 Tbsp. toasted sesame oil

2 Tbsp. rice vinegar

½ tsp. Chinese 5-spice powder

Optional: Sesame seeds and/or fresh cilantro

INSTRUCTIONS

In a bowl, combine coconut aminos, sesame oil, rice vinegar and Chinese 5-spice powder. Whisk to combine then set aside.

Place a large skillet over medium heat. When pan is hot add the oil and white/light green parts of onions only. Stir fry for 3-4 minutes or until onions start to soften.

Add garlic and ginger and stir fry an additional 1 minute.

Add ground chicken (or turkey). Use a spoon or spatula to break meat up into small pieces. Continue cooking 7-8 minutes, stirring occasionally, until meat is cooked through and no longer pink.

Increase heat to medium-high. Add broccoli cole slaw and sauce (from step 1). Stir fry 6-7 minutes or until slaw is crisp tender or to your liking.

Stir in reserved sliced green onion tops. Remove from heat and garnish with sesame seeds and/or cilantro.

Serve with additional coconut aminos or hot sauce, if desired.

Coctel de Camarones

http://everydaylatina.com/coctel-de-camarones-mexican-shrimp-cocktail/

We used cooked shrimp.

Ingredients

Vegetable Juice Base

2 cups tomato or vegetable juice (see notes)

1 diced tomato

1 diced celery stalk

1/4 diced onion

2 tbsp diced cilantro

1 diced jalapeño (add half for less spice or leave out altogether)

1/4 tsp garlic powder

1 tsp paprika

1 tsp cayenne pepper (use 1/2 a teaspoon for less spice)

1 tsp salt (plus more to taste)

1/2 tsp ground black pepper

juice of one orange

juice of one lime

1/4 tsp yellow mustard

2-4 drops Tabasco sauce

1-2 tbsp Mexican hot sauce (I prefer Valentina)

Shrimp

1 lb medium or large shrimp, skin on and deveined (see notes)

1/2 tsp salt

1 tbsp lime juice

To Serve

1 diced cucumber

1 diced avocado

Instructions

Defrosting the Shrimp

Place frozen shrimp in a big bowl of cold water or under cold, running water until defrosted. Set aside.

Preparing the Vegetable Juice Base

Add 2 cups of either the tomato juice or vegetable juice to a big mixing bowl.

Next, add the rest of the juice base ingredients, except for the Tabasco sauce and hot sauce.

Mix until well incorporated.

Add 2-4 drops of Tabasco sauce and 1-2 tablespoons of your favorite Mexican hot sauce. You can add more or less of both hot sauces depending on your spice preference. Both sauces add so much flavor so you definitely want to add at least a few drops of each.

 Cover the bowl with plastic wrap or aluminum foil and place in the fridge to chill.

Cooking the Shrimp and Serving

Fill a medium pot halfway with water and bring to a boil. Add 1/2 teaspoon of salt and a squeeze of lime juice (about 1 tablespoon) to the water.

Fill a medium mixing bowl with cold water and lots of ice.

Add 6-8 shrimp to the boiling water. Cook for about 3-4 minutes, until the outside is pink and the flesh is opaque and a bit white. Using a slotted spoon, take the shrimp out of the boiling water and place in the ice bath to stop the cooking process.

Continue to cook the rest of the shrimp following the same steps. Only cook 6-8 shrimp at a time in order to keep the water boiling.

Once all the shrimp are cooked and in the ice bath, reserve one cup of the cooking liquid and place it in the refrigerator to cool.

Next, peel your shrimp (and devein if yours isn't already). For larger shrimp, cut them in half as it will be easier to scoop up with a spoon when you’re eating the cocktail.

Mix in the shrimp and chilled cooking liquid to the tomato juice and vegetable mixture.  Taste and adjust salt as necessary. If the shrimp cocktail is still not cold, add half a cup of ice to help it cool down.

Coctel de camarones is traditionally served in cocktail glasses or wine glasses, but you can also serve it in glass cups or bowls.

Garnish with dice cucumber and avocado.

Notes

Shrimp Tips

Using raw shrimp with shells work best. They are more flavorful and the cooking broth that is added to the cocktail also adds a great taste.

If you are short on time, you can use already cooked shrimp. If they are frozen, simply defrost them by placing them in cold water. Then add them right into the cocktail mixture. Add a full cup of ice to make up for the missing cooking liquid which helps make the cocktail less thick.

To Serve

Place hot sauces on the table for anyone who likes extra spice.

Serve as is for a light lunch or appetizer, or with a side salad for a more filling meal.

If you are not on Whole30, serve with a side of saltine crackers.

Store leftovers in an air-tight container in the refrigerator for 2-3 days.

Beef Tacos

With caramelized onions and peppers.