Clean Eating, Recipe, Whole 30

Whole30 Instant Pot Chicken Tacos

You’ll need:

  • 2 pounds boneless chicken thighs, trimmed of fat
  • 1 small yellow onion, diced
  • 1 14.5 ounce can fire roasted tomatoes
  • 2 tablespoons chili powder
  • 2 teaspoons paprika
  • 2 teaspoons oregano
  • 2 teaspoons cumin
  • 2 teaspoons onion powder
  • 2 teaspoons garlic powder
  • 2 teaspoon sea salt

Method:

Place chicken in instant pot and sprinkle with spices. Top with onion and tomatoes. Secure lid and close pressure valve. Press manual and increase time to 10 minutes. Allow to cook with slow release. Once pressure is released, shred chicken. I like to drain excess liquid.

Serve on a bed of lettuce or over cauliflower rice with avocado slices and a squeeze of lime juice.

Clean Eating, Recipe, Whole 30

Whole30 Hawaiian Chicken

You’ll need…

2 lbs chicken boneless chicken thighs, trimmed of fat

1 16oz can diced pineapple, drained or 2 cups fresh pineapple, diced

1 medium red onion, diced

1 red bell pepper, diced

2 cloves garlic, minced

2-3 tsp coconut aminos

1 bag frozen cauliflower rice, prepared according to package

1 tbsp olive oil

1 tsp garlic powder

Salt + Pepper, to taste

Method…

1. Heat skillet over medium heat; add olive oil once hot.

2. Add chicken to the pan and cook until chicken is fully cooked, about 3 minutes per side.

3. Remove chicken from the pan and set aside.

4. Toss in onion and garlic and cook until softened

5. Next add pineapple and cauliflower rice to pan with coconut aminos, salt, pepper, and garlic powder.

6. Cook until cauliflower rice mixture is softened.

7. Chop chicken into bite sized pieces and return to pan. Toss mixture and drizzle with hot sauce; I like @franksredhot! Garnish with green onions is desired.

Next time I will add Whole30 compliant bacon 😊

Clean Eating, Recipe, Whole 30

Whole 30 Curry Pecan Egg Salad

Happy Easter, friends!

When you find yourself with a dozen perfectly good hard-boiled eggs (AKA Easter Eggs), you make egg salad 😊. This was a new flavor combo that I experimented with and I LOVE IT.

You’ll need:

1 dozen hard-boiled eggs

1/2 cup W30 compliant mayo (make your own or use @primalkitchen)

1/2 cup chopped toasted pecans

1 tablespoon unsweetened almond milk

1/2-1 teaspoon curry powder (I love curry, so I used a a full teaspoon)

S+P, to taste

1 chopped green onion

Peel eggs and place in a mixing bowl. Use a fork to coarsely mash the eggs. Add the mayo, pecans, almond milk, curry powder, salt and pepper to the bowl and stir to combine. Garnish with green onions.

Note: The Instant Pot is the absolute fastest way to hard boil eggs, but when I don’t feel like getting it out, I always go with The Pioneer Woman’s method:

Easy-to-Peel Eggs

Enjoy!

breakfast, Clean Eating, Recipe, Whole 30

Whole 30 Bacon and Egg (Cauliflower) Fried Rice

I love, love, love cauliflower fried rice. I thought I had made every variation possible until I came up with this one! So easy and versatile – you can eat it for breakfast, lunch or dinner! I served it for dinner with steak and roasted broccoli then had the leftovers for breakfast the next day! Cook once, eat twice – my kinda recipe! Make it, y’all!

You’ll need:

-1 pound bacon (I like @pedersonfarms)

-3/4 cup chopped yellow onion

-2 bags frozen cauliflower rice (I like @greengiant veggie medley), steamed

-6 eggs, beaten

-4 tablespoons Coconut Aminos

-3 green onions, chopped

-Salt + Pepper, to taste

Method:

1. Heat skillet over high. Add bacon and cook until crispy. Remove bacon from pan and allow to cool on plate lined with paper towels. Once cooled, crumble.

2. While bacon cools, add onions to pan with bacon grease and cook until soft.

3. Reduce heat to medium and pour eggs into pan with onions. Use a wooden spoon to scramble eggs.

4. Fold steamed cauliflower rice and crumbled bacon in to pan.

5. Add coconut aminos and stir until cauliflower rice is coated.

6. Cook, stirring constantly, for 2 minutes then top with green onions.

7. Season with salt and pepper.

Note: Skip the cauliflower veggie medley if on a Whole 30 – use plain cauliflower rice!

Uncategorized

Whole 30 Avocado Chicken Salad

Avocado Chicken Salad is my favorite way to use leftover grilled chicken (and is best when served on the beach 😍)

You’ll need:

2 grilled chicken breasts, chopped

1 apple, chopped (I like gala)

1 red pepper, chopped

1/2 red onion, finely chopped

1/2 cup slivered almonds

1-2 avocados, mashed

1 lime, juiced

2 tsp curry powder (more or less depending on preference)

S+P, to taste

Method:

Combine chicken, red pepper, apple and onion in mixing bowl. Stir in mashed avocado, lime juice and spices. Taste and adjust seasoning. Top with almonds.

Enjoy!

Clean Eating, Recipe, Whole 30

Sheet Pan Salmon + Bacony Brussel Sprouts

You’ll need…

• 1 pound Brussels sprouts, halved

• 1/2 pound W30 compliant bacon (like Pederson Farms)

• Parchment paper

• 2 tbsp. olive oil

• sea salt + pepper, to taste

• 2-4 filets of salmon (~1 total pound)

• Tessemae’s Creamy Ranch, optional

• Lemon, optional

Method…

1. Preheat oven to 400.

2. Prepare sheet pan with parchment paper.

3. Put brussel sprouts in a bowl and add olive oil. Stir until well coated and then spread evenly on sheet pan.

4. Cut the bacon into 1/2 inch chunks and add them to the sheet pan. Try to disperse evenly across the brussel sprouts.

5. Season pan with salt and pepper.

6. Roast in preheated oven for 15 minutes.

7. Meanwhile, drizzle the salmon filets with a little olive oil and season with salt and pepper.

8. After 15 minutes, remove brussel sprouts from oven and gently toss them around the pan and then push them to create spaces in the middle for the salmon. Add the salmon filets to the open spaces on the sheet pan.

9. Place back in oven and bake for 12-14 more minutes (This may be less depending on the thickness of your salmon – watch closely until salmon is cooked to your liking)

10. Remove from oven, drizzle salmon with lemon juice or Tessemae’s Creamy Ranch if desired.

Enjoy 😊

*Recipe modified from Defined Delish Green Goddess Salmon.

Recipe, Whole 30

Whole 30 Slow Cooked Balsamic Chicken Thighs

Easy Meal Prep Protein.

You’ll need…

1 t Garlic Powder

1 t Dried Basil

1/2 t Salt

1/2 t Pepper

2 t Dried minced onion

4 garlic cloves, minced

1 T EVOO

1/2 cup Balsamic Vinegar

8 boneless, skinless chicken thighs or 4 chicken breasts

Fresh parsley for garnish if desired.

Method…

1- combine first 5 dry spices in a bowl and then spread over chicken on both sides

2- pour olive oil and garlic in bottom of slow cooker

3 – place chicken on top of olive oil and garlic

4- pour balsamic vinegar over chicken

5- cover and cook on high for 4 hours.

I served over mixed greens with blueberries, slivered almonds and hard boiled egg then tossed in EVOO + balsamic vinegar. Also delicious with roasted potatoes and broccoli 👌🏻

Clean Eating, Recipe, Whole 30

W30 Egg Roll in a Bowl

All the deliciousness of an egg roll minus the greasy, unhealthy fried wrapper.

I discovered the idea of “egg roll in a bowl” a few years ago during one of my Whole 30s and since then I’ve made about 10 different variations (probably 10 times each!) I’ve even shared a couple of these recipes online, and today I’ve got a new one for you that I think is the best yet!

This recipe is a modified version of 40 Aprons Egg Roll in a Bowl. I love the mix of ingredients they put together and the delicious Creamy Chili sauce.

I changed the method a bit to reduce the greasiness from the ground pork, took out a few ingredients (ones I thought many people wouldn’t have on hand) and added scrambled eggs to the mix!

Ingredients

  • 2 tablespoons olive oil
  • 1 small bunch green onions sliced, green and white parts divided
  • 1/2 cup red onion diced
  • 5 cloves garlic minced
  • 1 pound ground pork (ground turkey or chicken could also be used)
  • 1 teaspoon fresh grated ginger
  • 1-2 tablespoons Whole30 compliant hot sauce (I like Franks RedHot Sauce)
  • 14 ounce bag coleslaw mix
  • 3 tablespoons coconut aminos
  • 3 eggs

Garnish (optional)

  • green parts of sliced green onions from above
  • Sesame seeds

Creamy Chili Sauce (optional)

  • 1/4 cup W30 Compliant Mayonnaise  (store-bought or homemade. I like this recipe.)
  • 1-2 tablespoons W30 compliant hot sauce

Method

  1. Heat olive oil in a skillet and place over medium heat.

  2. Add white parts of green onions, diced red onion, and garlic and saute, stirring frequently, until red onion begins to soften, about 5 minutes.
  3. In another large skillet, brown ground pork and drain excess fat.

  4. Add onion mixture, grated ginger, and hot sauce to pork skillet and allow to cook together over medium heat for about 5 minutes.

  5. Add coleslaw mix and coconut aminos. Stir until well combined. Cook, stirring regularly, until cabbage is tender, about 5 minutes.

  6. Meanwhile, in a small bowl whisk together 1/4 cup mayonnaise and 1-2 tablespoons compliant hot sauce. (Totally unnecessary, but if you want to make your plate pretty, place creamy chili sauce in a small plastic sandwich bag to “pipe” when serving.
  7. Once pork-cabbage mixture is fully cooked, push mixture to one side of the skillet and crack eggs in open space. Allow eggs to cook for a 2-3 minutes then scramble gently and incorporate into pork-cabbage mixture
  8. To plate: Spoon a helping of the egg roll mixture in a serving bowl. Either spoon some of the creamy chili sauce on top or snip off the corner of the sandwich bag with the sauce and drizzle over egg roll mixture. Garnish with green parts of the green onions and sesame seeds if desired.

Let me know if you try it!

Clean Eating, Whole 30

The Perfect Roasted Veggies

One of my saving graces during a Whole 30 is having lots of roasted veggies on hand. They are the perfect thing to throw together with chicken sausage or left over ground beef in a pinch for a filling, healthy meal.

I typically roast a variety of veggies on Sunday and then eat them through the week.

My favorites to have on hand are sweet potatoes, broccoli, brussel sprouts and peppers.

Here are my tips for making the BEST roasted veggies:

1- Roast veggies in a hot oven (I always roast at 400 and sometimes up to 425!)

2- Drizzle a little olive oil or avocado oil, salt and pepper before roasting.

3- Roast on a flat pan (not one with sides as they will hold in heat and create a steaming effect – which produces mushy veggies – yuck!)

4- Roast on parchment paper, not aluminum foil for best results. Parchment paper better absorbs the moisture in the veggies allowing them to get crispier.

5- Space out the veggies on the pan. Overcrowding does not allow for even cooking.

6- For an extra crispy effect, turn the oven to broil for the last few minutes of cooking. You have to watch closely though as they will burn quickly!

7- When storing, be sure veggies are completely cooled before closing in a container and be sure to store like veggies together. For example, you wouldn’t want to mix roasted tomatoes with sweet potatoes as tomatoes are very watery and would change the flavor of your sweet potatoes.

Happy Roasting!