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Whole30-Day23 (With Recipe)

Posted on

Tuesday 10/14/14

Today for dinner I made a recipe I saw floating around on Facebook by The Preppy Paleo (recipe below).  I even got an early start on it and managed to get dinner on the table at 5pm!!  Dinner is Whole30 Approved and Paleo Baby Approved!

Paleo Pesto, Chicken & Bacon “Spaghetti” Bake

Ingredients

  • 1 large spaghetti squash, cut in half lengthwise and seeds removed (mine was on the smaller side)
  • 6 slices nitrite-free bacon, cut into pieces
  • 1 lb. chicken, cut into chunks (I used closer to 2lbs, I wanted MORE protein)
  • salt & pepper
  • 1 cup pesto (below) (I only made one round of sauce from the recipe and it was plenty for my small squash)

Instructions

  1. Preheat oven to 400. Place squash cut side down on a foil-lined baking sheet. Bake for 30 minutes. Allow to cool.
  2. paleo spinach pesto:
    3 cups baby spinach
    3 tbs. raw walnuts or almonds
    3 tbs. olive oil
    2 small garlic cloves, minced
    2 tsp. nutritional yeast
    salt & pepper, to taste
    Combine all ingredients in a blender until smooth. Taste for seasoning.
  3. Heat a large skillet over medium heat. Add bacon and cook until beginning to crisp. Add chicken and season with salt and pepper. Cook until chicken is no longer pink. Drain excess fat and return meat to pan.
  4. Once spaghetti squash is cool enough to handle, pull inside into threads with a fork. Stir squash into meat in skillet. Mix in pesto. Sprinkle with cheese, if using.
  5. Return to oven and bake for 15-20 minutes or until the top is a bit crisp. Finish off under the broiler for 1-2 minutes if desired.

Day 23 DONE!  7 MORE TO GO!

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Whole30-Day 22 (With Recipes)

Posted on

Monday 10/13

Today I ACTUALLY remembered to take something out for dinner!  I took out 4 delicious pastured raised pork chops in the morning and searched all day for the perfect recipe!  I normally make Maple Chili Pork Chops by PaleOMG (recipe below) but since it has maple syrup in it (NOT Whole30 Approved) and leaving it out just ruin the recipe I decided to look around for something new.  But before I share my new recipe I want to share PaleOMG’s recipe 🙂  YOU MUST TRY IT!  Its sooo good!

 Maple Chili Pork Chops

Ingredients
  • 1 teaspoon ground red pepper
  • 1 teaspoon garlic powder
  • ½ teaspoon chili powder
  • ½ teaspoon cayenne pepper
  • ¼ teaspoon salt
  • ⅛ teaspoon black pepper
  • 2 tablespoons butter (or other fat such as coconut oil, lard, etc.)
  • 2 bone-in, thinly sliced pork chops (about 0.5lbs each)
  • ¼ cup orange juice
  • 3 tablespoons maple syrup
  • 1 teaspoon apple cider vinegar
  • chopped green onions, to garnish (optional)
Instructions
  1. In a small bowl, mix together all the seasonings.
  2. Pat the pork chops dry. Generously sprinkle each side of each pork chop, pressing the seasonings into the pork chop.
  3. Place a large saute pan over high heat. Add butter to the pan to melt.
  4. Let the pan get very hot then add the pork chops to the pan. Sear on both sides for 2-3 minutes.
  5. After the pork chops have seared on both sides, turn heat down to low.
  6. Whisk together orange juice, maple syrup and apple cider vinegar. Pour the mixture into the pan around the pork chops. The mixture will begin to bubble then thicken. Cook the pork chops for another 6-8 minutes, flipping them once to help coat each side of the pork chop.
  7. Once the pork chop is cooked through, remove from heat. Plate chops then garnish with some of the leftover sauce from the pan and chopped green onions.

 

Now the recipe I found for my pork chops that IS Whole30 approved is Bacon Apple Smothered Pork Chops by Nom Nom Paleo (recipe below).  This recipe was super easy and tasted GREAT!

Bacon Apple Smothered Pork Chops

Ingredients

  • 3 slices thick cut bacon, cut into ¼ inch slices
  • 2 tablespoons arrowroot powder
  • 1½ cups bone broth or chicken stock
  • 1 teaspoon fish sauce
  • 5 (¾-inch-thick) bone-in pork chops (about 2 pounds total)
  • Kosher salt
  • Freshly ground black pepper
  • 1 tablespoon ghee
  • 1 large yellow onion, thinly sliced
  • 1 apple, peeled, cored, and thinly sliced
  • 2 garlic cloves, minced
  • 2 fresh thyme sprigs

Instructions

  1. Start by rendering the bacon drippings by frying the bacon in a small saucepan over medium-low heat.
  2. Once the bacon bits are crisp, spoon them out…and set the bacon aside on a towel-lined dish.
  3. There should be about 2 tablespoons of bacon drippings left in the saucepan. Over medium-low heat, whisk the arrowroot powder into the drippings to form a smooth roux.  Keep whisking as you cook the roux until browned.
  4. Then, pour in the broth and fish sauce and stir until incorporated.  Increase the heat to medium-high, and bring the sauce to a boil.
  5. Cook until it’s thickened (around 3 minutes). Cover the saucepan and set it aside.
  6. Season the chops on both sides with salt and pepper.
  7. Heat 1 tablespoon of ghee in a large skillet over medium-high heat. When the pan is hot, add the chops and cook on each side for 1 minute or until golden-brown.
  8. Transfer the chops to a plate.
  9. Toss the onions and apple—along with a sprinkle of salt—into the empty skillet.
  10. Cook, stirring constantly, until the onions are browned on the edges (about 5 minutes). Be sure to scrape up as much of the browned porky bits on the bottom of the skillet.
  11. Add the minced garlic and sauté until fragrant (about 30 seconds).  Transfer the chops back into the skillet, and smother ’em with the cooked onions and apple.
  12. Pour the reserved sauce onto the chops…and add the thyme sprigs
  13. Bring the sauce to a boil over high heat. Then, reduce the heat to low, and cover the skillet. Simmer for 30 minutes…or until the pork chops are fork tender.
  14. Plate the chops, and top them with gravy and the reserved bacon bits.

This recipe was a hit with my husband and of course the Paleo Baby!  We even had left overs which re-heated beautifully!  I hope you enjoy these recipes as much as I did!

Day 22 done, ONLY 8 more to go!

 

 

Whole3-Days 19-21

Posted on

Friday 10/10/14, Saturday 10/11/14, Sunday 10/12/14

 So I’ve gotten a bit behind so I decided to combine my weekend to one short and sweet post!  I must say it was a pretty uneventfully weekend and we really didn’t do much but do some house work, watch football pretty much relax (well as much as we could with a wild 13 month old)  For meals we basically just ate whatever was left in our fridge.  We picked for days at a roaster chicken, had lots of scrambled eggs and bacon and had a few sweet potatoes.  We were in a food slump!  But on a positive note my CRAZY hunger has finally subsided!

That is ALL!  I wish I had a more interesting weekend and Whole30 experience to talk about….

9 Days LEFT!

Whole30-Day 18

Posted on

Thursday 10/9/14

OK!  This is the last time I’m going to brag about the Paleo Baby sleeping through the night!  I’m sure if I keep talking about it, it will end LOL!  Oh and Im knocking on wood with my feet as I type to hopefully not jinx myself!

Work was not just work but actually a workout!  All week all the baby wanted to do was play with my work phone.  So just imagine me trying to be at my desk, typing up orders and checking emails with a 20lbs “spider monkey” crawling all over me and jumping off my lap to my desktop in order to get to the phone.  I was soooo “fun” (said in a sarcastic tone)

For dinner I made Barbacoa Beef in the crock pot!  It was so tender and yummy!  I used the Barbacoa Sauce By Frontera and added 2lbs of my grass fed beef and let it simmer for 7 hours.  I then baked a few potatoes and made some homemade chipotle mayo!  When the beef was done I topped my potato with the meat, drizzled some mayo and garnished it with some green onions!  I also had a small side salad to go along with it!  The hubby was VERY HAPPY with this meal and so was I!  The Paleo Baby even enjoyed the meat, even with it’s little bit of spice.

Since tonight was Thursday Night Football we all gathered around the IPad (we got rid of DirectTV) and watched our beloved COLTS play and WIN against the Texans 🙂  It was a good night!

18 days down…..12 to go!

Whole30-Day 17

Posted on

Wednesday 10/9/14

The Paleo Baby is really starting to spoil me on the sleep front!  He AGAIN slept through the night and woke at 6:30am!  I am LOVING feeling so refreshed in the mornings!  The day seemed to fly by (even though work was slow) and before I knew it, it was 2pm and we were heading out to go give all our information to the local bank and apply for a home loan.

After we got back it was already 4:30pm and I had NOTHING taken out for dinner!  I searched and searched and finally came to the conclusion it was either go out and spend money or make a gluten free pizza.  It was all I literally had in my pantry that I could make and not make us wait over 3 hrs for food 😦    So after 16 days of PERFECT WHOLE30 FOOD CHOICES, I ended up “cheating”.  The crust was at least gluten free and sugar free, the pizza sauce was all natural, organic and sugar free and I topped it with fresh zucchini, spinach, basil and mozzarella (the fresh ball kind).  I guess I could have left off the cheese but lets get real..its NEVER good that way!  Given my circumstances I think I made a pretty decent choice.  Maybe my NEXT Whole30 (whenever that will be) will be PERFECT!  I hope I still see some results by the end of all of this….

Day 17 down, 13 more to go…

Whole30-Day 16 (With Recipe)

Posted on

Tuesday 10/7/14

Once again the Paleo Baby slept through the night!  He woke up around 6am 🙂  It feels so good to get a good nights rest!  I hope this trend continues 🙂

For dinner I made Worlds Moistest Chicken by Jan’s Sushi Bar (recipe below).  This is always a winner!  Its sooo easy and literally takes 5 minutes to prep (that’s if you already have mayo made)  I also baked 2 small russet potatoes for us and paired it all together with a nice green salad!

Ingredients
  • 3 large split chicken breasts
  • salt and pepper
  • 1 cup mayonnaise, preferably homemade
  • 1/4 cup Sriracha hot sauce
Instructions
  1. Preheat oven to 350 F. In a small bowl, stir together the mayonnaise and Sriracha.
  2. Pat the chicken breasts dry with a paper towel and sprinkle lightly with salt and pepper. Spread the mayonnaise mixture evenly over each breast. Bake for 45 to 50 minutes, or until the chicken is golden and the juices run clear when pierced with a fork.
  3. Allow the chicken to rest for 5 minutes; cut each breast into thirds and serve.

If you have little ones you could probably leave the sriracha out for their pieces or even try making a “sweeter” type  “glaze”.  Maybe adding a little teriyaki flavored coconut aminos (a grain and gluten free substitute for soy sauce/teriyaki sauce.  In my opinion its WAY tastier) to the mayo!!

After dinner we all cuddled on to the couch and watched about 6 episodes of our new favorite show on Netflix…“Switched at Birth”   I’m officially addicted!  If you have never seen it PLEASE do!  It really is a great show and to its family friendly as well 🙂

Day 16 OVER…14 more to go!  I’m officially over the halfway MARK!!!

Whole30-Day 15

Posted on

Monday 10/6/14

Well I’m officially in week 2 of my Whole30!  Currently I’m struggling with EXTREME hunger after dinner.  And that’s even when I eat 3 good size meals a day.  My friends who have done a Whole30 say this can be common at the half way point..I guess its like a detox.  They suggest adding a fourth meal.  I’m going to give that a try but frankly its hard enough with a baby to even have time to make and eat 3 meals a day LOL!  I really hope it starts to subside soon!

I’m sorry this post is so BORING!  I really don’t have much to say 😦  Dinner was even an absolute FLOP!  I tried to make the Bora Bora Fireballs by The Clothes Make The Girl but I think because I used frozen pineapple and tried to halve the recipe it became to liquidy and so in turn I basically had meat pancakes.  The flavor was yummy but an odd texture.  Either way I still ate them.  I wasnt going to waste it and I didn’t have anything else to eat in its place 🙂

Day 15 OVER, 15 more to GO!