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.