Whole30 and Paleo Dijon Brussels Sprouts

1 Feb

I personally find brussels sprouts, even when oven roasted, on the bitter side.  The easiest solution to this problem?  Dijon mustard.  Now Grey Poupon contains SUGAR, high fructose corn syrup (because you need two forms of sugar?), and soy, so if you’re going Whole30 make sure you find a brand that is compliant with Whole30.  I happen to use Westbrae Natural.

Whole30 dijon brussels sprouts

Whole30 dijon brussels sprouts

Ingredients:

1 pound brussels sprouts, outer two leaves removed and halved

1/2 – 1 tbl. dijon mustard

Extra virgin olive oil

Kosher salt

Pepper

Method:

Preheat oven to 425°F.  In a large bowl toss your sprouts with olive oil, salt, pepper, and dijon to lightly coat.  Spread sprouts in a single layer on a baking sheet (I line mine with foil) and roast for 40 minutes, rotating at the halfway point.  Yes, it is that simple.  The mustard will caramelize the sprouts more than normal, so if you prefer less color than mine, reduce your cooking time.

Whole30 and Paleo PBJ

31 Jan

There are three kinds of people who enter into paleo or the more strict Whole30.  1. “I can’t eat anything.”  2. “OK I can’t eat that again until ____”. 3. “How can I make a paleo/Whole30 version of that?”  I’m number three 😉

Whole30 PBJ (before rolling up the wrap)

Whole30 PBJ (before rolling up the wrap)

Ingredients:

Paleo wrap*

Favorite nut or seed butter (no sugar for Whole30)

Jelly

1 cup frozen raspberries, thawed

1 cup frozen blackberries, thawed

1 tbl. chia seeds

2 tbl. date paste/pressed dates/pureed dates (got mine at my local Indian market)

1/4 cup warm water

Method:

In your Vitamix or food processor process berries, chia seeds, date paste, and warm water until smooth.  Spread the desired amount your favorite nut/seed butter on your paleo wrap, then spread the desired amount of jelly on top.  Save extra jelly for up to one week in a sealed jar in the fridge.

*There are several brands such as Nuco, Sunfood, and Julian Bakery (I’m sure there are more).  These are dried pressed coconut (don’t worry they aren’t super coconut-ty) coconut water, and coconut oil.  That’s it!

Paleo Chicken and Gnocchi Soup V2.0

30 Jan

Here is my flavor packed clean version of Olive Garden’s chicken and gnocchi soup.  It is delicious!  Enjoy!

Paleo chicken and gnocchi soup v2.0

Paleo chicken and gnocchi soup v2.0

Ingredients:

2-3 tbl. ghee or extra virgin olive oil

3-4 chicken breasts, diced

1 large onion, diced

One pound carrots, shredded

6-8 celery stalks, thinly sliced

4 cloves garlic, minced

6 cups organic low sodium chicken broth

22oz So Delicous culinary coconut milk

3-4 cups baby spinach, washed

8 sprigs fresh thyme, thyme leaves only

Kosher salt

Pepper

12oz package Cappello’s paleo friendly gnocchi (use 2 packages if you prefer a ton of gnocchi)

Method:

 

In a large pot over medium high heat, melt ghee or heat olive oil.  Season chicken liberally with salt and pepper.  When ghee/oil is hot add chicken, onion, celery, carrot, and garlic to the pot.  Sauté until chicken is no longer pink.   Add chicken broth (start with 6 cups, add more at the end if you’d like the soup thinner), coconut milk, and thyme leaves.  Bring soup to a boil and add gnocchi.  Gnocchi will float when done.  Check to ensure chicken is cooked through.  If chicken is ready remove soup from heat, add spinach and stir until spinach is wilted.  Season to taste with salt and pepper.

Whole30 and Paleo Baked Frittata

29 Jan

I’ve posted variations of this recipe before, it is literally as simple as using whatever you have on hand.  My husband loves having a piece of a baked frittata for breakfast.  Sometimes I will buy everything to put in it at the grocery store that day, sometimes I use leftovers from dinner.  Today was a great example of leftover usage…

Whole30 and Paleo baked frittata

Whole30 and Paleo baked frittata

Ingredients:

Olive oil or ghee

12 large eggs

Kosher salt

Pepper

Coconut oil for greasing casserole dish

Vegetables of your choosing*

Sausage of your choosing (nitrate, sugar, and flour free to be Whole30)

*Today I’m using one sweet onion, one massive clove garlic, one jalapeño, one red bell pepper, extra cubed butternut squash, leftover roasted brussels sprouts and delicata squash, and andouille sausage.

Method:

Dicc/chop/cube your ingredients.  In a large pot over medium high heat sauté your vegetables and sausage to desired tenderness.  Some of these cook at different rates, so for example I will sauté my onion, butternut squash, and sausage with garlic until the squash begins to soften, then I will add the remaining ingredients and sauté until they are crisp/tender.  Make sure you’ve seasoned your vegetables!  You now have two options, you can let your vegetable/meat mixture cool and then add it to a dozen whisked eggs, or you can temper the hot veggie/meat mixture into your whisked eggs.  I choose the latter because it is faster.  All you have to do is mix a little of the hot veggie/meat mixture into your eggs at a time, this allows the eggs to adjust to the temperature and not scramble.  Pour your egg/veg/meat mixture into a large casserole dish greased with coconut oil and back at 375°F for 45 minutes.

He cuts a square in the morning and heats it for 1 minute in the microwave.

 

Whole30 and Paleo Chocolate Chia Pudding and Cafe Mocha Chia Pudding

26 Jan

You’re chocolate cravings, and need for a healthy breakfast, are covered with these chocolate and cafe mocha chia pudding recipes!

Whole30 Chia Pudding!

Whole30 Chia Pudding!

Ingredients – Chocolate Chia Pudding (4 servings):

2 1/2 cups unsweetened cashew milk (can sub unsweetened almond, coconut, etc)

3/4 cup chia seeds

1/4 cup cocoa powder

1/4 cup pitted pressed dates*

1 tsp. vanilla extract

Method – Chocolate chia Pudding:

Add cocoa powder, cashew milk, date paste, and vanilla to your high powered blender (I used my Vitamix) or food process and blend until date is fully incorporated.  Add chia seeds and process to mix.  Dispense evenly into 4 mason jars and refrigerate overnight to set.

Ingredients – Cafe Mocha Chia Pudding (4 servings):

1 cup coconut milk (can sub unsweetened cashew, almond, etc)

1 cup leftover coffee

2 tbl. cocoa powder

1/4 cup + 1 tbl. pressed dates*

2 tbl. cashew butter (can sub almond, pecan, etc just ensure no sugar)

2 tsp. vanilla extract

1/2 cup chia seeds

Method – Cafe Mocha Chia Pudding:

Add cocoa powder, coconut milk, coffee, date paste, cashew butter, and vanilla to your high powered blender (I used my Vitamix) or food process and blend until date is fully incorporated.  Add chia seeds and process to mix.  Dispense evenly into 4 mason jars and refrigerate overnight to set.

*Found at local Indian market.  You should be able to find pressed dates, baking dates, or date paste (as far as I can tell they are all the same) at Indian or Middle Eastern markets.  If you cannot find this ingredient here is how to make your own:  soak 1 cup pitted dates in 2/3 cups boiling water for 1+ hours (until SOFT) and then puree.

Pitted pressed dates

Pitted pressed dates

 

Paleo Pizza

22 Jan

Yes, paleo pizza!  An almond sweet potato crust that gets crisp on the edges, roasted garlic leek sauce, topped with prosciutto and lemon EVOO arugula.  YUM!  Yes, my crust is purple, compliments of the purple sweet potatoes I used.

Paleo pizza: almond sweet potato crust, roasted garlic leek sauce, prosciutto, and lemon olive oil arugula

Paleo pizza: almond sweet potato crust, roasted garlic leek sauce, prosciutto, and lemon olive oil arugula

Ingredients:

Crust

2 cups mashed sweet potato

2 cups almond flour

3 large eggs

1 tsp. baking powder

2 tsp. dried oregano

1 tsp. kosher salt

Sauce

2 tbl. ghee or olive oil (I used ghee)

2 heads garlic, roasted

2 leeks, white and light green, sliced

1/2 tsp. red pepper flake

2/3 cup So Delicous culinary coconut milk

Kosher salt

Pepper

Topping

1/2 pound prosciutto (no nitrates or sugar)

2 cups baby arugula

1 tbl. + 1 tsp.  extra virgin olive oil

2 tsp.  tbl. lemon juice

Method:

Preheat oven to 375°F.  Cut the tops off of two heads of garlic so that each clove is exposed.  Brush exposed cloves with a little olive oil, wrap each head in aluminum foil and bake for 30 minutes.  In a large bowl combine mashed sweet potato, almond flour, eggs, oregano, baking powder, and salt.  Now, this is the tricky part because this dough is sticky.  I wore lab gloves, but if using bare hands wet them with a little cold water to make this easier.  Spread the dough on a baking sheet lined with parchment paper to form a rectangle of even thickness the size of the baking sheet.  Bake the crust at 375°F for 30 minutes.  Sauté your leeks in 1 tbl. ghee or olive oil until soft, transfer to food processor.  When garlic has finished roasting and is cool enough to handle, squeeze the cloves out of the head into the food processor.  Add 2/3 cup coconut milk, 1/2 tsp. red pepper flake, 1 tbl. ghee (or EVOO), salt and pepper to food processor and puree mixture until smooth.  Spread roasted garlic leek sauce over crust almost to the edge (leave enough room to hold while eating).  Dollop prosciutto all over the top.  Bake an additional 10-15 minutes at 375°F to crisp the prosciutto a little.  In a mixing bowl whisk together 1 tbl. + 1 tsp. olive oil and 2 tsp. lemon juice then toss with arugula.  Sprinkle dressed arugula onto pizza.  I cut my pizza into 8 slices.  Enjoy!

Paleo pizza!

Paleo pizza!

 

Whole30 Chicken Tikka Masala

15 Jan

You’re not seeing double, I’ve posted a chicken tikka masala recipe before.  This time I made the recipe Whole30 compliant – saved time, can’t really tell the difference either!

Whole30 Chicken Tikka Masala over cauliflower rice

Whole30 Chicken Tikka Masala over cauliflower rice

Ingredients:

5-6 pounds boneless, skinless chicken breast cut into bite size cubes

6 cloves garlic, minced

4 tsp. fresh ginger, minced

5 tsp. ground turmeric

2 1/2 tsp. ground garam masala

2 1/2 tsp. ground coriander

2 1/2 tsp. ground cumin

1 tsp. ground ginger powder

1 tsp. garlic powder

kosher salt

Pepper

2 tbl. ghee

2 sweet onions, diced

1/3 cup tomato paste

Seeds of 4 dried árbol chiles (discard pods after releasing seeds)

28-oz box/can crushed tomatoes

33oz So Delicious culinary coconut milk (or 4 cups Thai Kitchen full fat coconut milk)

Method:

Season chicken with salt and pepper.  In a large pot (I used my 9.5 quart dutch oven) melt ghee over medium high heat.  Add onion and sauté a few minutes.  Add garlic, ginger, tomato paste, and chicken.  Begin to sear chicken. Add 5 tsp. turmeric, 2.5 tsp. garam masala, 2.5 tsp. coriander, 2.5 tsp. cumin, 1 tsp. ground ginger, 1 tsp. garlic powder and cook continue to toss chicken to sear other sides (don’t have to get it all).  Add tomatoes, coconut milk, and arbol chile seeds.  Simmer the mixture for 30-40 minutes to cook chicken through.

I served mine over sautéed cauliflower rice: one diced onion, one diced green bell pepper, 1 1/2 cups salsa verde, 2 heads riced cauliflower, ghee, salt, pepper.