Articles Tagged whole30 recipes

Whole30/Paleo Day 6-17

by bosssanders on September 17, 2012 with no comments

I’m not really the type of girl who posts photos of her food daily…  it has a little to do with not wanting to take the time to do it and most to do with the fact that I remember photos as I’m taking the last bite.  Oops.

Oh well.

We are really liking Paleo/Whole 30 type of eating and believe we’ll stick to the main jist of it all even after the month is over.  We’ll move over to a more Paleo way of eating (right now, we aren’t cooking with ANY sugars…not even agave, stevia, etc) and we won’t feel bad if we sometimes have a little cheese or just a little bread or a piece of cake.  I’ve actually been looking for recipes like these for a long time (over a year) and just figured out recently that it’s classified as Paleo/Primal.  I had an idea of how I wanted us to eat in my head but didn’t know what to call it!  I love that we found it and it’s so much easier when it’s lumped into a category…makes it easier to find recipes!

Anyhow, let’s link you up with some goodies we’ve tried, shall we?

Budget Friendly Balsamic Mustard Chicken and Oven Roasted Veggies by Everyday Paleo – This was an EASY meal and absolutely DELICIOUS!  The kids gobbled it down as fast as they could and wanted seconds!  We will definitely be cooking this again…plus, it was easy and pretty inexpensive!

For “desserts,” we occasionally have kiwi, grapefruit, pineapple, banana, etc.  On a couple of occasions I actually have made (and loved) the Fruit Parfaits and Fried Banana Pudding from Sarah Fragoso’s Everyday Paleo Family Cookbook. (Sidenote: We really really really like her cookbooks!  The 2 “desserts” didn’t use any “natural” sugars…it was just preparing the fruit/coconut milk/spices we were eating separately to make something that seemed more like dessert!)

Buffalo Beef “tacos” – For the adults, we season beef with Frank’s Hot Sauce and wrap in large lettuce leaves with tomatoes and avocados.  For the kids, we omit the hot sauce.  We serve them with sauteed veggies and are good to go!  Quick and easy!

Buffalo Chicken with Veggie Strips/Fries – Bake chicken wings, coat with Frank’s Hot Sauce.

For veggie strips/fries:

1. Preheat oven to 425 F

2. Cut carrots and zucchini/squash into strips of about 3 in long and about the width of your pinkie-ish.

3. Line a baking sheet with tinfoil and a light layer of olive oil.

4.  Season with salt and pepper, cumin, and paprika

5.  Bake for about 20 minutes or until tender, turning about half-way through.

6.  Eat.

Yummy Chicken Pasta – my mother in law informed me that the photo for this one looks “disgusting,” so I’m working on creating a new one for you… but, I urge you to try it.  It’s really really good.  It’s another one of our favorites!

More Southwestern Frittatta – We also took this to a gathering and it was a pretty big hit!  Love having leftovers for lunches and suppers!

Breakfast for Supper - Eggs, bacon, tomatoes, sauteed veggies

And, if you’re like me and “on the go” for breakfast/lunch and don’t have time to whip up a culinary wonder every time…check out this link for some GREAT time saving tips and ideas!!

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Day 3-5 (Paleo)

by bosssanders on September 6, 2012 with 2 comments

Rora (3 years) and myself gearing up to chop onions!  (Disclaimer: I chopped, she stirred.)

We’ve had some great meals the past few days – but, we weren’t creative and mainly just stuck with the recipes.  I’m going to post their photos with credits to them AND a link to the original recipe, so click the link below the photo if you want to see their recipe.


First up is the Pork Avocado Cream Enchiladas from PALEOMG – and honestly, it wasn’t my fave.  I don’t know if it was the green-ness or the pancake texture of the “tortillas”.  The kids weren’t really huge fans, either.  i did have leftovers the next day and used salsa verde instead of the avocado cream topping and liked it much better.  I also liked the tortillas warmed over better.  The kids…did not eat it (and they aren’t generally picky).  The meat was SUPER tender and we had tons left over, so I froze some of the meat and then used some of the other for eating with fresh veggies.  Because I am ALL ABOUT leftovers and saving some money :)


Next, we tried the Southwestern Frittata from Everyday Paleo.  I doubled the recipe and made 2 – one to keep out and eat and one to freeze.  Loved having this around for snack/lunch/breakfast.  Another plus?  The kids ate it!


We actually made our Chicken Sliders WITHOUT the homemade paleo-ish buns.  Although, I look forward to trying them :)   These were really good…except, trying to save money, we decided to use chicken we had and cooked and chopped it super-fine.  You really do need ground chicken to make them stick together and look all pretty.  Tasted the same, which means they tasted great anyhow…but, still!  We will definitely do these again.  My girls loved these!


Tomato Cream Chicken Sausage ‘Pasta’ was last night and it came from PALEOMG, also.  Pretty yum, except the kids weren’t too impressed.  We would definitely try it again, though.


We’ve definitely CHOSEN to carefully frame this Paleo/Whole30 adventure in a specific mind-frame of THIS IS NOT A DIET.  THIS IS A CHOICE.  We are doing this for us…therefore, we cannot “cheat” – simply because, how do you cheat when it’s something you choose?  So, let’s say after our initial 30 days of healing, I want to have coffee with a friend one day…or there is a wedding…then, we can CHOOSE and not feel guilty.  Pretty liberating, if you ask me!

Sarah Fragoso heard about our Paleo Adventures and was super-excited for us, so she sent a couple of her awesome cookbooks to check out – and they rock!  I have to say, if you are new to Paleo or just want to consider changing some things, her books are a MUST-READ.  I loved reading about her personal story and the things she’s overcome and loved her down-to-earth no-nonsense approach to the “Why Paleo?” question.  In her book, Sarah also talks about “eating non-Paleo” occasionally and I love the fact that she takes time to note that if you DO choose to fall off the wagon, just don’t fall into gluten!  Why?  Because, in short, it takes 10-20 days to get back out of your system.  You’ll want to read her book for more info on WHY you don’t want some of this stuff in your body as I won’t dive that deep into it here, but for the first time EVER, I actually read the front of the cookbook!  And, enjoyed it!

So far, I’ve learned that we really need to work on being more prepared.  This first week has really shown us some great things that we can work on to make this go fabulously!  First of all, we can save ourselves tons of time if at the beginning of each week, we cook some meats (sausages, bacon, beef, chicken) and chop up veggies and store them separated in the fridge.  Then, in a moments notice, we can mix up salads, make frittatas, etc.  Also, making double of recipes we love and freezing!  Frittatas are awesome and can be made in all sorts of ways and are super easy for breakfasts and lunches.

We stay pretty busy here, so I like things that are super fast and convenient for lunches and breakfasts… leftovers rock.  We’ve also learned that it doesn’t have to be expensive at all.  At first, I planned around having a specific meal 3 times a day with corresponding recipes and we bought for that – I’d actually recommend doing that for anyone just getting started.  You can use your first week or half-week to see how much your family eats when you take out grains/sugars and yet, you are prepared if they eat more.  Personally, the meals we’ve chosen keeps us full and our meals are lasting us longer than we thought.  Plus, I notice the girls getting fuller faster.

We are trying some fun recipes because we see this as an adventure and an opportunity to break out of our cooking/eating rut and try NEW things in NEW combinations.  But, if you feel less-fun, you can cook hamburgers with most mustards, tomatoes, spinach, avocado, etc and eat with no bun and no cheese.  Eat with a side of some carrots and VOILA!  Or, you can do Salmon and asparagus.  If you are super picky…just read the whole30 guidelines and make sure those ingredients aren’t in your favorite foods (or sub them out)…and you are good to go!


Day 2 (Whole30/Paleo) – Caveman Pizza

by bosssanders on September 3, 2012 with 3 comments

Breakfast:  Fruit

Lunch: Leftover Fajitas from the night before

Supper:  Caveman Pizza (recipe below)

Day 2 went by well, and surprisingly, I’ve not craved sweets as much as I thought I would – more like, carbs and cheese.  The meals are awesome so far, so it’s not while I’m eating, but more like when I get hungry…or, when I smell certain smells…or, when I’m just craving a “little something” after supper.  Thoughts of flaky biscuits with honey, pancakes, garlic bread, pita bread, tortillas…and queso.  Yep.  And, I did find a recipe for a golden “biscuit” paleo-style…so I’m super curious to look into that.  :)   Not that I NEED it…it just sounds yummy.

Day 2 was marked by a little bit of tiredness, but in all honesty…I felt that eating the food we used to eat, too.  So, no big news there!  I’m looking forward to getting the JUNK out of my system!!

CAVEMAN PIZZA – serves 2

Meat Crust:
1 pound ground beef
2 teaspoons chili powder
1 teaspoon cumin
1/2 teaspoon paprika
1/2 teaspoon salt
2-3 cloves garlic, crushed

1/2 to 3/4 cup of your favorite salsa
Red bell pepper, cut into thin strips
Yellow onion, cut into thin strips
Avocado, sliced
Mushrooms, sliced
(optional) garnish: fresh lime, chopped fresh cilantro

Extra Virgin Olive Oil
Sea Salt
Black Pepper
Garlic Powder

Preheat the oven to 400F. In a large bowl, mix the ground beef with the crust seasonings until combined.

Make the crust. Divide the meat in half, roll into a ball, and press evenly into an 8- or 9-inch round pie pan. Cover only the bottom of the pan and smooth the meat with damp hands until it’s an even thickness. Repeat with the other piece of “crust.” Bake for 10-15 minutes, until the meat is cooked through and the edges are brown. Leaving the oven on, remove the meat crusts from the oven and drain off any liquid.  Put back in for another 5 minutes if desired.

Cook Your Veggies
.  Add 2 T of extra virgin olive oil, sea salt (to taste), black pepper (to taste), and garlic powder (to taste) to pan.  Add in mushrooms, bell pepper, and onion and cook until they reach desired tenderness.  (You can also skip this whole step and put the veggies/mushrooms  on raw.)

Assemble your pizza. Cover a large baking sheet with parchment paper or aluminum foil and place the meat crusts on the baking sheet. Spread about 1/4 cup salsa on each meat crust, leaving a 1/2-inch border around the edges. Arrange the peppers, onions, and mushrooms on top, pressing them gently into the salsa. Pop the pizza back into the oven for 10-15 minutes, until hot and browned to your liking.

Add toppings to your pizza. Remove from the oven and sprinkle with sliced avocado, then squeeze a little fresh lime juice over the top and sprinkle with chopped cilantro, if desired.

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