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.

Squash with Kale and Chard

The ehole39 thing. Added sweet potato. Served with tilapia one night and smoked salmon the second.

Chicken Chowder

https://letnacholibre.blogspot.com/2018/01/chicken-chowder.html

Grill panned the chicken, oven roasted the sweet potatoes.

Chicken Chowder

https://letnacholibre.blogspot.com/2018/01/chicken-chowder.html

Pan-fried the sweet potatoes first.  And used grill pan chicken.  Sweet potatoes were better.

Chicken cacciatore

Standard whole30 action with a crock pot chicken. Pretty good.

http://letnacholibre.blogspot.com/2015/09/chicken-cacciatore.html

Crock Pot Carne Asada Tacos

https://lexiscleankitchen.com/slow-cooker-carne-asada/

We used a round roast and didn't sear the meat first.  Turned out really well.

Ingredients

1 tablespoon extra-virgin olive oil
2 chipotle peppers in adobo sauce
2 oranges, juiced, about 1/2 cup
1 lime, juiced
1 teaspoon fish sauce
4 garlic cloves
1/4 cup chopped fresh cilantro
1/2 teaspoon ground cumin
1/2 teaspoon paprika
1/2 teaspoon fine sea salt
2 pounds flank steak or steak/beef of choice

Directions

Place all ingredients aside from the steak into your blender and blend until smooth.

In a skillet over medium heat, sear the meat on both sides then place into the insert of your slow cooker.

Pour the blended sauce mixture over the meat and set on low for 8 hours.

Shred with two forks and serve over a salad, on top of nachos, or in lettuce leaf tacos.

Chili Con Carne

Made a batch of whole30-compliant chili con carne.  Plus roasted potatoes.

Shrimp Curry

Sauteed in batches shrimp. Removed from pan. Sauteed carrots, peppers, broccoli. Maybe another veg? Added garlic and ginger for a minute. Added coconut milk and curry powder. Put the shrimp back in and heated through. Top with cashews, scallions, lime and Sriracha!

Sriracha

What do you do with a jillion jalapenos and serranos?  Sriracha of course!  This turned out super spicy.  I mostly seeded the chilis.

http://nomnompaleo.com/post/53690118029/whole30-sriracha

Ingredients

1½ pounds fresh red jalapeño peppers, stemmed, seeded, and roughly chopped
8 garlic cloves, peeled and smashed
⅓ cup apple cider vinegar
3 tablespoons tomato paste
1 large dried Medjool date, pitted
2 tablespoons Paleo-friendly fish sauce (Red Boat!)
1½ teaspoons Diamond Crystal brand kosher salt

Directions:

First things first: use gloves when handling the peppers to avoid burning your hands and eyes. (I use non-latex gloves; similar ones are available on Amazon.)

I remove the seeds and most of the ribs from the jalapeño peppers to make a sauce of moderate heat, but if you want to breathe fire, feel free to keep the ribs and seeds, and/or use hotter peppers (like serranos or Lumbre peppers).

Throw everything into a high-speed blender (like a Vitamix) or a turbocharged food processor. Purée until smooth.

Yes, a regular food processor will also work—but you’ll want to cut the peppers and garlic into smaller pieces, and blitz the ingredients longer. Otherwise, your sauce may end up on the chunky side.

Pour the purée into a medium saucepan and bring to a boil over high heat. As soon as it boils, reduce the heat to low and maintain a simmer for 5 to 10 minutes, stirring occasionally.

Cooking the sauce concentrates and deepens the flavors, and cuts the sharpness of the raw garlic. Once the foam subsides, the sauce should be a vibrant red color, and you shouldn’t be able to detect any raw vegetable smell.

Taste and adjust for seasoning if necessary, and then transfer the sriracha to a jar (or three) and allow the sauce to cool. You can keep it in the fridge for up to a week.

Cauliflower Fried Rice

http://nomnompaleo.com/post/3195098303/asian-cauliflower-fried-rice

Serves 6

Ingredients:

1 small head cauliflower, separated in florets or 16 ounces riced cauliflower
3 bacon slices, cut into small dice (make sure it’s sugar-free & junk-free if you’re doing a Whole30)
2 large eggs
Kosher salt
Freshly ground black pepper
1 small onion, minced
4 ounces cremini mushrooms, stemmed and thinly sliced
1-inch ginger knob, peeled and grated with a microplane
2 tablespoons coconut aminos
2 scallions, thinly sliced
2 tablespoons chopped cilantro leaves
2 tablespoons chopped basil
1 tablespoon chopped mint
Splash of coconut vinegar or rice vinegar (optional)
Splash of Red Boat Fish Sauce (not optional)

Method:

Pulse the cauliflower florets in a food processor until the pieces resemble rice or couscous. (You skip this part if you bought a bag of riced cauliflower.)

Toss the diced bacon into a large cast iron skillet over medium heat and fry until the bits are crispy.  When the bacon’s done, remove the crunchy swine to a separate plate with a slotted spoon.

While the bacon’s cooking, whisk the two eggs in a small bowl with some salt and pepper.  Pour the whisked eggs into the hot bacon grease and fry a thin egg omelet, about 2 minutes on one side and then 30 seconds on the other side. Transfer the egg omelet to a cutting board and slice it thinly. Set it aside.

Crank up the heat for the cast iron skillet to medium-high heat and add the chopped onions (along with a dash of salt and pepper). Once the onion soften, toss in the sliced mushrooms (along with yet another sprinkle of salt and pepper) and stir-fry everything until the mushroom liquid has evaporated and the ‘shrooms have browned a bit.  When the mushrooms are cooked, add the ginger and stir it around for 30 seconds or until fragrant. Toss in the cauliflower and even more salt and pepper.

Place a lid on the skillet and lower the heat to low and cook it covered for about 5 minutes. When the cauliflower’s tender (but not too mushy), add the coconut aminos, the herbs, and the sliced egg omelet. You can also add a little coconut vinegar to add a tiny bit of tang to the dish. And splash on some fish sauce for good measure! Taste for seasoning and adjust if necessary.

Before serving, I toss on the reserved crispy bacon bits. Voila!

Wonton Meatballs

And fried rice and home made Sriracha. Because we're crazy. All from nom nom Paleo. Maybe I'll add it for real.  

http://nomnompaleo.com/2017/03/20/2017032020170320wonton-meatballs

Serves 4

Ingredients:

¼ ounce dried shiitake mushrooms, soaked in water for at least 30 minutes

½ pound shrimp, peeled and deveined

1 pound ground pork

2 scallions, finely chopped

¼ cup cilantro, minced

1 tablespoon coconut aminos

½ teaspoon Diamond Crystal brand kosher salt

½ teaspoon fish sauce

¼ teaspoon ground white pepper

¼ teaspoon sesame oil

Ghee or cooking fat of choice 

1 scallion, sliced on the bias (optional garnish)

Sriracha (optional)

Method:

Check that your dried ’shrooms are hydrated. I like to throw a bunch of dried mushrooms into a bowl of water in the morning so they’ll be ready by the time I make dinner. When you’re ready to cook, preheat the oven to 400°F, and squeeze the water out of the shiitake mushrooms. Cut off the hard stems, and finely mince them.

Finely chop the shrimp until you’ve got a chunky paste.  Transfer the chopped shrimp to a large bowl and add the pork, mushrooms, scallions, cilantro, coconut aminos, salt, fish sauce, white pepper, and sesame oil.

Use your hands to squeeze and mix the meatball mixture until a sticky and tacky mass is formed. I know that most meatball recipes warn against over-mixing the ingredients lest the balls turn tough, but this is the method my mama uses to make her deliciously springy shrimp and pork cakes. She swears it’s the secret to the bouncy texture, and she’s also the best home cook I know, so I’m gonna follow her advice.

Form the mixture into 1½-inch balls. I like to scoop the balls out with a #20 disher, which holds 3 tablespoons. Roll the mixture into round balls and arrange on a parchment-lined rimmed baking sheet. You should end up with about a dozen balls.

Bake the meatballs in the oven for 15-20 minutes or until cooked through.

Top with scallions and serve immediately. 

Roast broccoli, potatoes, sausage

The title pretty much says it all. Roasted some potatoes, beets and broccoli all separately. Added some sliced sausage to the taters. Not too shabby.

Fajita burrito bowls

Browned some ground beef, sauteed peppers and other fajita veggies, added tomato paste and seasonings and whatnot. Served over cauliflower rice.

There's an official recipe but don't know where.

http://www.justjessieb.com/2017/09/beef-fajita-burrito-bowls-paleo-whole30.html

Chicken Chowder

Whole30, pg 336. Crock pot chicken l, broccoli, sweet potatoes, coconut milk.

Tasted good, but the boiled sweet taters were not the best.

Chicken Cacciatore

Made a standard crock pot chicken, but added beets to the pot for fun and profit.

http://letnacholibre.blogspot.com/2016/05/crock-pot-whole-chicken.html

Made the chicken cacciatore from whole30.  Did some roasted potatoes with it too.  Lots of mushrooms.

http://letnacholibre.blogspot.com/2015/09/chicken-cacciatore.html