Whole30 and Paleo Pulled Pork Scrambled Eggs

15 Jan

Got leftover pulled pork?  You need to try this easy breakfast!  My husband and his brother came up with the idea of pulled pork scrambled eggs – so easy, so good.

Whole30 & Paleo Pulled Pork Scrambled Eggs

Whole30 & Paleo Pulled Pork Scrambled Eggs

Ingredients:

2-3 large eggs

Handful leftover pulled pork, recipe here

Kosher salt

Pepper

Method:

Heat a non stick skillet over medium heat.  Add your pork and begin to sauté to warm.  Whisk your eggs in a large bowl and season with salt and pepper.  Add eggs to skillet and scramble with pork to desired doneness of the egg.

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Whole30 and Paleo Burrito Bowls with Avocado Cream

15 Jan

Who’s doing Whole30 and really missing Taco Tuesdays?  Have no fear!  Check out these burrito bowls!  Do you normally love a dollop of sour cream?  Got you covered there too, including a recipe for avocado cream – also perfect on top of your favorite chili!

Whole30 and Paleo Burrito Bowl with Avocado Cream

Whole30 and Paleo Burrito Bowl with Avocado Cream

Ingredients:

Whole30 and paleo taco meat, recipe here

Whole30 and paleo Mexican cauliflower rice, recipe here

3 ripe avocados

1 cup canola or olive oil mayonnaise

1/2 tbl. lime juice

Method:

Make the taco meat and rice as described.  For the avocado cream, remove the pits from your avocados and discard.  Scoop the avocado flesh into your food processor or Vitamix along with mayo and lime juice.  Process until creamy.

Layer “rice” and meat in a bowl and dollop with avocado cream.

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Whole30 and Paleo Taco Meat

15 Jan

Have you figured out how to make bacon taco shells yet?  NO?! Two ways, either buy a taco shell bake rack and use those as a mold and bake until crisp, or curl bacon around a muffin tin (use inside or flip it over and use the outside) and bake until crisp.  Now, what to fill them with?  THIS taco recipe!

Whole30 and Paleo taco meat

Whole30 and Paleo taco meat

Ingredients:

2 pounds lean ground beef or bison (don’t like read meat? use ground turkey or ground chicken)

2 onions, one sweet, one yellow; diced

2 cloves garlic, minced

14oz can fire roasted tomatoes with garlic

3 bell peppers (I used one yellow, one orange, one red), chopped

2 jalapeño peppers, diced

3 tbl. chili powder

1 1/2 tbl. cumin

1/2 tbl. garlic powder

1/2 tbl. onion powder

1/2 tbl. paprika

Kosher salt

Pepper

Optional: 1/4-1/2 tsp. cayenne pepper (for heat)

Method:

In a large pot over medium heat brown meat with onion.  Spoon fat from pot and discard.  Add garlic, bell peppers, jalapeño peppers, and spices.  Sauté until peppers are desired texture and meat is cooked through.  Season to taste with kosher salt and pepper.  Yes it is that easy!  See?  No junk filled seasoning packet required!

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Whole30 and Paleo Mexican Cauliflower Rice

15 Jan

Looking for a rice substitute for some Mexican style dishes you have planned?  Check out this Mexican cauliflower rice recipe!

Whole30 & Paleo Mexican Cauliflower Rice

Whole30 & Paleo Mexican Cauliflower Rice

Ingredients:

2 tbl. ghee or olive oil

2 large heads cauliflower, riced

1 sweet onion, diced

4 cloves garlic, minced

2 green bell pepper, chopped

Two 10oz cans of fire roasted tomatoes with green chiles

4oz can of diced green chiles (I used “hot”)

1/3 cup tomato paste

1/2 cup roasted salsa verde (Wegman’s brand is whole30 compliant)

1 tbl. chili powder

Kosher salt

Method:

In a large pot over medium high heat melt ghee.  Add onion and begin to sauté while you rice cauliflower in your food processor using the shredding disc blade.  Add cauliflower to pot along with remaining ingredients.  Stir periodically and sauté for approximately 15 minutes until cauliflower is tender.  Add kosher salt to taste.

 

 

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Paleo PBJ Pancakes

14 Jan

Yes, my pancakes are purple.  I have purple sweet potatoes in the house, but no over-ripe bananas!  You can use either over-ripe banana or mashed sweet potato to make this recipe.  Great post workout recovery carbohydrates!

Paleo PBJ Pancakes

Paleo PBJ Pancakes

Ingredients:

Pancakes

9oz mashed sweet potato (or banana)

2 large eggs

1/8 tsp. Himalayan sea salt

1/8 tsp. vanilla

Optional: 1/8 tsp cinnamon or pumpkin pie spice (to compliment sweet potato)

Jam

1 cup frozen fruit (I used blackberries)

2 pitted dates

1 tbl. chia seeds

1/4 cup warm water

Favorite nut butter (I use Trader Joe’s creamy salted cashew butter)

Method:

Pancakes

Mash potato or banana and with a fork whisk in eggs, salt, and vanilla.  Heat a NON-STICK skillet over medium heat.  Add 2 tbl. of the pancake batter to the skillet and smooth into an evenly thick round ~3 inches in diameter.  Note – keep these pancakes to this size so that they are easy to flip.  Cook ~3 minutes per side.  Recipe yields 6.5 pancakes at ~3″ diameter.

Jam

Add frozen fruit, dates, chia seeds and warm water to a food processor or Vitamix and process until smooth.  Recipe yields 3/4 cup jam.

Serve pancakes with jam and nut butter.

Approximate macros for half the pancakes with 1 tbl. cashew butter and 1 tbl. blackberry jam:

Calories              305

Fat                       6g

Carbohydrates  35g

Protein               10g

 

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Whole30 and Paleo Pork Enchilada Soup

8 Jan

Pulled pork is awesome for two reasons. 1. You can make a LOT in the same amount of time it would take to make a little.  2. You can do many things with the pork once you’ve cooked it.  What can you do?  Pulled pork, pulled pork loaded sweet potatoes, pulled pork scrambled eggs, pulled pork waffles (no sauce, just maple syrup), pork mofongo, pulled pork soup…speaking of which…this enchilada soup recipe could just as easily be made with leftover chicken.

Whole30 pork enchilada soup

Whole30 pork enchilada soup

Ingredients:

1 pound leftover pulled pork (un-sauced) pulled pork recipe click here

2 tbl. ghee

1 sweet onion, chopped

1 yellow bell pepper (can substitute any color), chopped

1 jalapeno, diced

2 cloves garlic, minced

1 baked sweet potato, mashed (I used 12oz)

1 cup medium organic salsa (no sugar for whole30)

4-5 cups organic low sodium chicken broth (no sugar for whole30)

3oz tomato paste

1/2 tbl. cumin

2 tbl. + 1 tsp. chili powder

1/2 tsp. oregano

Kosher salt

Pepper

Method:

In a large pot over medium high heat melt ghee.  Add onion and sauté 3-5 minutes.  Add garlic, bell pepper, and jalapeño, and sauté 1-2 more minutes.  Whisk together spices, tomato paste and some of the chicken broth and add to pot.  Add salsa, mashed sweet potato, pork, and remaining chicken broth to pot.  Heat through and season to taste with salt and pepper.  I garnished mine with avocado slices, chives, and some pickled jalapeño slices.

In case you’re wondering, the I’m using mashed sweet potato in this recipe to thicken the soup instead of using cheese, flour, or corn.

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Whole30 and Paleo Prosciutto Wrapped Stuffed Dates

8 Jan

This recipe is an idea I came up with last January for an appetizer/snack, but never actually tried executing…until now!  Good thing, they are pretty fantastic!

Whole30 prosciutto wrapped stuffed dates

Whole30 prosciutto wrapped stuffed dates

Ingredients:

8oz dried pitted dates (if you can get any from the UAE I’m jealous – those are the best)

1 cup raw macadamia nuts, unsalted

1/2 tsp. Himalayan sea salt

1/2 tbl. lemon juice

1/4 cup water

16oz prosciutto (no nitrates for Whole30)

Method:

Preheat oven to 350°F.  In your food processor combine nuts, salt, lemon juice, and water until the mixture starts to become creamy.  You want it to be the consistency of ricotta.  Continue processing and you’ll make cashew butter instead.  Use kitchen shears to slice the dates open lengthwise.  Stuff each date with the macadamia nut mixture and wrap with prosciutto.  1/2 a slice of prosciutto is sufficient to wrap each date, but I used an entire slice folded in half lengthwise since prosciutto is delicious!  Arrange stuffed dates on a baking sheet, I lined mine with foil to keep the sheet clean (fast cleanup, just toss the foil).  Bake at 350°F for 20 minutes to crisp prosciutto.

With the size dates I had, this recipe made 33.  I only had 32 pieces of prosciutto, so the final two dates were each wrapped with half a slice of prosciutto.

Approximate macros (when using one entire piece prosciutto for each) per wrapped stuffed date:

Calories              79

Fat                       5g

Carbohydrates  6g

Protein               4g

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Whole30 and Paleo Dijon Herb Crusted Pork Tenderloin with French Onions

8 Jan

Made this at the beginning of the week as our first dinner of the new year, loved how it came out!

Whole30 dijon herb pork tenderloin with French onions and herb roasted purple sweet potatoes

Whole30 dijon herb pork tenderloin with French onions and herb roasted purple sweet potatoes

Ingredients:

Pork

4 pounds pork tenderloin (four 1 pound tenderloins), trimmed as needed of any silverskin

1 tbl. fresh thyme, removed from stems

2 tbl. fresh parsley, chopped

2 large cloves garlic, minced

1/4 cup dijon mustard (no sugar or wine for whole30)

1/4 cup extra virgin olive oil

2 tbl. apple cider vinegar

1/3 cup almond flour

Kosher salt

Pepper

Whole30 French Onions

Whole30 French Onions

French Onions

5 yellow onions, sliced

2 tbl. extra virgin olive oil

4 cloves garlic, minced

2 tbl. coconut aminos

2 tbl. onion powder

2 sprigs thyme, stems removed

1/2 tsp. celery seed

1 1/4 cups beef broth (no sugar if whole30)

Kosher salt

Pepper

Method:

Pork

Preheat oven to 400°F.  Season tenderloins with salt and pepper.  In a large mixing bowl whisk together garlic, dijon and vinegar.  Add olive oil while whisking followed by herbs and almond flour.  Coat tenderloins on all sides with dijon mixture and place on a cooling rack over a baking sheet.  Bake tenderloins at 400°F for 30 minutes.  Remove pork from oven and tent under aluminum foil and allow to rest 10 minutes before slicing.  Pork can be eaten medium rare (145°F) or greater, cook your pork more or less based on preference.  As this makes ~8 servings, when planning leftovers I prefer my pork closer to medium rare.  That way, the thinner sections are perfect to eat when you make the recipe, and the more medium rare is better for reheating (without overcooking when reheating).

French Onions

Heat olive oil in a large saucepan over medium-high heat.  Add onion, season with salt and pepper.  Cook for 5 minutes.  Add garlic, beef broth, onion powder, thyme, coconut aminos, and celery seed.  Continue to sauté until onions reach desired tenderness.

Slice pork, serve onions over pork and enjoy.

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Whole30 & Paleo Herb roasted sweet potatoes

7 Jan

What a delicious side dish, and it looks pretty to boot! When I was grocery shopping the store was out of regular sweet potatoes and yams, but they had purple sweet potatoes! Go figure, purple is normally hard to find.  You don’t have to go in search of purple sweet potatoes to make this dish, regular sweet potatoes, white sweet potatoes, and yams will all work.

Whole30 herb roasted sweet potatoes

Whole30 herb roasted sweet potatoes

Ingredients:

3-4 pounds sweet potato, washed and sliced to 1/4″ thick rounds with mandolin (so as not to slice my finger I did not slice the end of the potato so while I started closer to 4 pounds, I did not cook the full 4 pounds).

1/3 cup ghee

1 tbl. fresh sage, minced

1 tbl. fresh thyme, minced

1 tbl. fresh parsley, minced

Extra virgin olive oil

Kosher salt

Pepper

Method:

Preheat oven to 400°F.  Slice your sweet potatoes and toss with just enough olive oil to give a light coat, seasoning with salt and pepper.  Arrange the potatoes upright in a casserole dish (I used a 9×9″).  Over medium heat melt the ghee in a small saucepan.  Once melted add the herbs and let sit over heat 1-2 minutes.  Pour the herb/ghee mixture over potatoes and bake at 400°F for 50 minutes.  I did not grease my Corningware casserole dish, and my potatoes didn’t stick very much.  If you’re concerned about sticking you can grease the dish with coconut oil before adding the potatoes.

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Paleo Pizzelle Cookies

12 Dec

Yes, you read the title correctly, I succeeded in making paleo pizzelles!  This is one happy Italian here!  So excited to share this recipe with all of you I still have ‘flour’ on my hands!  Don’t worry, I already ate one.  Can’t post a recipe I haven’t tried!

Paleo pizzelle cookies

Paleo pizzelle cookies

Ingredients (makes 20 cookies):

Pizzelle iron (I have a Cuisinart non stick pizzelle iron)

1/2 cup Nutiva shortening (this is a mixture of palm, red palm, and coconut oil) – sub palm shortening if you can’t find this stuff

1/3 cup date sugar (I used Bob’s Red Mill)

1/3 cup Monk fruit in the raw

3 large eggs

1 cup almond flour (this is the blanched stuff)

1/2 cup arrowroot powder

1/3 cup coconut flour

2 tbl. + 2 tsp. tapioca flour

1 tsp. baking powder

2 tbl. pure anise extract (If using anise oil, use 1/2 tbl)

1/8 tsp. Himalayan sea salt

Method:

Heat pizzelle maker.  In stand mixer with paddle attachment, cream together shortening with date sugar and monk fruit.  Add eggs one at a time.  Add remaining ingredients.  Use 2 tbl. batter to make each cookie.  Press to desired crispiness.  I do not grease my iron and no, nothing ever sticks.

 

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