Salsa

A food processor is crucial for this recipe, in my opinion for time. Takes about 5 minutes to whip up the most delicious, fresh salsa. 

10-12 big tomatoes  (I like to mix varieties)

1 small purple onion 

3 cloves of fresh minced garlic

1 bunch fresh cilantro

1 jalapeño 

1 green pepper

Juice of 2 limes

1 1/2 tsp cumin

1 tbsp olive oil

Salt to taste 

1. Add onion, jalapeño, garlic and a few tomatoes and pulse In food processor till chopped but not mushy. 

2. Add cilantro, green pepper and rest of tomatoes to processor and pulse till chopped but not mushy. 

3. In a large bowl mix both batches from processor and add oil, lime juice, cumin and salt. Chill well before serving. 

Enjoy!

Curried Coconut Spicy Shrimp

Full of flavor, fast and healthy ✅✅✅

1 lb peeled and deveined shrimp

2 limes with 1 more for garnish 

1 tbsp coconut oil or olive oil

1/2 onion chopped

1 tbsp fresh grated ginger 

3 cloves of fresh minced garlic

1 14.5 oz can Whole fat coconut milk

1 14.5 oz can of diced tomatoes

1 tsp curry powder

1/2 tsp tumeric powder

1 tbsp sriracha (or to taste)

Cilantro for garnish

Salt and pepper to taste

1. In a bowl, toss shrimp with lime juice, salt and pepper. Set aside to marinate. 

2. Heat oil in large sauté pan. Add garlic, ginger and onion and cook till onion is tender. 

3. Add milk, tomatoes, Curry, tumeric and sriracha to onion, garlic and  ginger. Bring to a simmer and cook for about 5-10 minutes. 

4. Add shrimp to sauce and cook till shrimp are pink. Service with rice or cauliflower rice. Garnish with fresh cilantro and a fresh lime wedge. 

Enjoy!!

Shrimp and Cauliflower “Grits”

Shrimp and Cauliflower “Grits”

1 lb peeled shrimp

4 pieces bacon

4 green onions chopped (plus 2 more sliced for garnish)

1 sweet pepper chopped

1/2 cup chopped cherry tomatoes

1 cup sliced mushrooms

1 tbsp olive oil

1 garlic clove minced 

1/4 cup bone, veggies or seafood broth

1 head of cauliflower

2 whole garlic cloves

3 tbsp ghee or butter

2-3 tbsp milk of choice (coconut or cow)

1/2 cup sharp cheddar cheese (optional)

Salt and pepper to taste

1. Cup of bacon in pieces and cook till done. Remove from pan but leave grease in pan. 

2. In a seperate pot cut up Cauliflower into smaller pieces, fill with water and drop 2 whole garlic cloves in pot. Bring to a boil and cook till fork tender. 

3. Add olive oil, garlic, peppers, mushroom and tomatoes to pan and cook till tender. 

4. Add broth and shrimp to pan with vegetables and cook till pink. Add bacon back to pan. Season with salt and pepper. 

5. Drain water off Cauliflower (it will try to hold a lot of water but put pressure on it to try and get most of it out). Add butter and milk to pot, with a fork or potato masher, smash till a “Grit” texture. Stir in cheese and salt if you feel frisky. 

6. Top “grits” with shrimp and veggies, drizzle with a little sauce and top with a little green onion.

Enjoy!

Creamy Butternut Squash Soup

1 medium butternut squash seeded and chunked

1 medium onion chopped

4 peeled carrots sliced 

4 celery stalks sliced (can add leaves)

1 sweet apple peeled and chunked

2 fresh garlic cloves

2 tbsp olive oil 

4 cups broth of choice (bone, chicken or vegetable)

1 cup full fat coconut milk

1 spring of fresh rosemary

Small handful of fresh thyme

2 bay leaves

1 tsp dried sage

Himalayan salt and pepper to taste

1. Add all vegetables, thyme, garlic and apples to large pan. Toss with salt and olive oil and roast at 425 for about 30 minutes till vegetables are tender. 

2. Add vegetables to large pot with broth, rosemary, bay leaves and sage and bring to a simmer for about 30 minutes. 

3. Using either an immersion mixer or vitamix, purée vegetable broth mixture till smooth. 

4. Add coconut milk to puréed soup and simmer for about 10-15 minutes. Serve immediately!

Enjoy!

Asian Spicy Beef Zoodles

1lb grass fed ground beef

1 chopped white onion

2 tbsp sesame oil

3 fresh garlic cloves

1 tbsp grated fresh ginger

1tbsp fresh lemon grass

1-2 tbsp sriracha (depending on spice)

1/3 cup coconut aminos 

2 medium zucchini “zoodled”

2 large carrots grated

3 chopped green onions

Sesame seeds for garnish

1. Heat oil in large sauté pan. Add onions and garlic. 

2. When onions are tender add beef and cook till brown. Drain fat if any. 

3. Add ginger, lemon grass, sriracha and aminos to meat mixture. Simmer for about 5 minutes. 

4. Top with carrots and zoodles and still in meat mixture. Heat slightly, careful not to make the noodles mushy. 

5. Sprinkle with sesame seeds and green onions. 

ENJOY!!

Whole 30 Traditional Potato Salad

8 potatoes cut in chunks with skin

4 boiled eggs peeled

1 cup of a whole 30 approved Mayo

1/4 cup yellow mustard

1/2 cup chopped whole 30 approved pickles

1/4 cup pickle juice

2 tbsp diced pimentos

3 stalks of celery chopped

1 bunch of chopped green onions 

1 tsp celery salt

1 tsp Himalayan salt

1. Boil potatoes till soft but not mushy and drain well. Sit aside and allow to cool slightly. 

2. Add eggs and vegetables to potatoes in a big bowl. 

3. Whisk Mayo, mustard, pickle juice, pimentos and spices together. Stir into potato mix. Season with more salt if needed. 

Enjoy!!!

 

Whole 30 Chili

Whole 30 chili is really just chili without beans, not that beans are terribly unhealthy but they do take longer to digest then most carbs and can play havoc on your digestive system. Using a baked sweet potato as your carb will provide you with more energy and complements great to a spicy chili. This also has fresh garlic and bone broth which of course is always a BIB plus!

I would double this if you want lots of leftovers or want more of a soup. When topping the potato, you dont need quite as much chili. Also, try topping your chili with avocado or guacamole and avoid the sour cream and cheese😀. Tostones on the side are ALWAYS a good option too!

1 lb grass fed ground beef

1 small onion chopped

3 fresh garlic cloves minced

1 1/2 cup of chopped sweet peppers

1 can tomatoes with chilis

3 cups bone broth

1-1 1/2 tbsp chili powder (depending on desired spiciness)

2 tbsp Tomato paste

Himalayan salt to taste

1. Brown meat with garlic, onions and peppers. Drain fat. 

2. Add all other ingriedients and bring to a simmer. Cover and simmer for about a hour for the flavors to merry. 

Enjoy!

 

Balsamic Tomato Sauce

2-28 oz whole tomatoes (no salt added. I used organic plum tomatoes)

1 tbsp olive oil

3 cloves fresh minced garlic

1/2 cup balsamic vinegar

2 tsp basil

Himalayan salt to taste

Fresh basil for garnish

1. Warm oil and add garlic. Sautéed till tender. 

2. Add balsamic vinegar and simmer till reduced by about 1/2 and till it thickens. 

3. Stir in tomatoes and basil. Bring to a simmer and heat covered for about 15-20 minutes. When whole tomatoes are soft and warm, smash or cut in half with a spoon. 

4. Season with Himalayan salt and serve with chicken sausage (already cooked), over pasta, zoodles, spaghetti squash or cauli mash. Garnish with fresh basil. 

Enjoy!

 

Balsamic Pot Roast

Easy, healthy pot roast. I adore pot roast and this might be the best one yet. 

3 lb chuck roast

3 fresh whole garlic cloves

1 onion quartered

4 whole carrots cut into big pieces

2 tbsp olive oil

4 stalls of celery cut into big pieces

1/3 cup balsamic vinegar

1 cup water

2 bay leaves

Handful of fresh thyme and rosemary 

LOTS of Himalayan salt and pepper

1. HeAt oil in a lidded cast iron pot and sauté vegetables and garlic till tender. Remove from pot. Add roast (seasoned with salt and pepper) and brown on all sides. 

2. Add vegetables back to pot on top of roast. Top with vinegar, water, bay leaves and herbs. Season pot with lots of pepper and salt. Cover and bake at 350 for 2 1/2-3 hours.

 

 

Creamy Kale

You can go wrong with garlic, purple onion, bacon and whole fat coconut milk. Dreamy. 

2 tbsp ghee or butter

2 garlic cloves minced

1 small purple onion sliced thin

2 slices of bacon chopped

1 tsp nutmeg

3/4 cup whole fat coconut milk

8 cups fresh chopped Kale 

Himalayan salt to taste 

1. Heat ghee or hitter in a large cast iron skillet. When hot add bacon, garlic and onion. Cook till slightly carmelized. 

2. Add nutmeg and stir well. Toss is Kale and drizzle with coconut milk. 

3. Mix and cook on medium heat till Kale is all wilted and tender. Season with Himalayan salt. 

Enjoy!

 

Whole 30 Zuppa Tuscana Soup

Full of flavor and super fast! This soup is very healthy and easy! 

1 lb local sausage

1 small onion chopped

2 cloves of garlic minced

3 small white potatoes cut into pieces

4 cups chicken stock or bone broth

1 can full fat coconut milk or milk of choice

3 heaping cups of fresh chopped kale

4 stalks of chopped celery

1. Brown sausage. Drain fat. 

2. Add garlic, celery and onion. Heat till tender. 

3. Add broth and potatoes and bring to a boil. Cover and simmer for about 15-20 minutes. 

4. Top with kale and milk. Stir well and heat again. 

5. Serve immediately!

Enjoy!

 

Whole 30 Chicken Salad

3 cooked chicken breasts

2 fresh garlic cloves

1 tsp dill

Juice of 1 lemon

1/2 cup homemade whole 30 mayo or Primal Kitchen Mayo

1/2 chopped sweet apple (I prefer honey crisp)

Himalayan salt and pepper to taste

1. Place chicken and garlic cloves in food processor and pulse till desired consistency. 

2. In bowl mix chopped chicken with all other ingriedients. Chill well before serving. 

Enjoy!

Whole 30 Pork Tenderloin and Apples in Pressure Cooker

2-2 1/2 lb pork tenderloin or 2 smaller tenderloins halved 

1 sweet onion quartered

3 fresh whole garlic cloves

2 apples quartered

Himalayan salt and pepper 

1 tbsp olive oil

1 1/2 cup water

1.  Set pressure cooker to setting to brown meat. Add oil, garlic and onions. Season meat with salt and pepper and brown all sides. 

2. Set pressure cooker to meat setting for 30 minutes. Add apples and water and close and cook. 

Enjoy!

Whole 30 Shepherds Pie

I have always LOVED shepherds pie.  Its filling, hearty and there is something about it being comfort food that I find appealing.  With a few little amendments, I made it Whole 30 and Paleo approved! It always makes it taste a little better too when I know its health!


2 white potatoes
1 head of cauliflower
1/4 cup coconut milk

1 free range egg
2 tbsp. ghee or organic butter
1 lb grass fed ground beef
2 stalks of chopped celery
1 zucchini diced
1 yellow squash diced

1/2 cup chopped sweet pepper
2 fresh garlic cloves minced plus 1 whole extra
1 onion chopped
2 carrots chopped
1/2 cup bone broth or beef broth
2 tsp Braggs organic spice blend
Himalayan salt to taste


1.  Chop potatoes and cauliflower and place in a pot of water with 1 large garlic clove and bring to a boil.  Cook till tender.
2.  In a large skillet, brown beef with onions and garlic.  Drain fat. 
3.  Add vegetables and sauté till tender. 
4.  Slowly add broth and spices.  Season with salt and pepper.
5.  Pour meat mixture into a greased baking dish.
6.  When potatoes and cauliflower are done, drain water.  Add milk and ghee and mash with a hand mixer till blended and most lumps are gone. Stir in egg and season with salt and pepper. 
7.  Top meat mixture with mashed potatoes mix.
8.  Bake at 350 for approx. 40 minutes or till meat mixtures is bubbly. 


ENJOY!

Pork Carnitas

Have I mentioned that I LOVE this pressure cooker! It really is awesome for fast healthy meals! This pork was so tender, juicy and yummy for tacos, nachos, burritos or a salad!

4-5 lb pork butt/shoulder 

1 onion in chunks 

4 fresh garlic cloves smashed (not cut up)

1 cup orange juice

Juice of 2 limes

2 tsp chili pepper

2 tsp cumin

2 tsp oregano

1 tbsp olive oil 

Himalayan salt and pepper

1/4 cup water

1. Cut pork into large approx 2 inch chunks. 

2. Heat pressure cooker and add oil. Brown meat with onion and garlic. 

3. Add spices, juice and water to cooker. If you have a bone, add that too. Seal cooker and set to meat setting for 35 minutes. 

4. Follow instructions for your cooker. When done allow steam to exit and remove bone. The broth is also great to drizzle meat with when serving! 

Enjoy!

Date Balls

These little gems are perfection. So much in fact I may not eat a Lara bar again! Plus, they are Whole 30 approved!

1 cup dates

1 cup almonds

1/2 cup chia seeds

1 tbsp coconut butter

Cacao nibs and unsweetened coconut to roll or top with. 

1. In food processor, pulse nuts till finely ground. 

2. Add dates and pulse till you have a well ground consistency. 

3. Add chia seeds and butter and born till well mixed. 

4. You can roll into individual balls or spread into a 8 x 10 dish. Roll or top bars with cacao nibs and coconut. 

Store in fridge! (I like to double recipe)

Enjoy!

Whole 30 Buffalo Chicken and Whole 30 Ranch

It felt like a splurge but really wasn't! Buffalo chicken just goes with ranch. And  this one didn't disappoint!

Chicken

4 free range chicken breasts

3 fresh garlic cloves minced

1/2 onion sliced

1 cup Frank's red hot sauce

Throw is all in an electric pressure cooker  set on meat for 35 minutes. 

Shred when done. 

Can it be an easier?!?!?

Ranch

1 cup LIGHT olive oil

1/2 cup unsweetened coconut milk

Juice of 1/2 lemon

1 room temperature egg

2 tbsp red wine vinegar

1 tsp dried parsley

1 tsp dried dill

1 tsp garlic powder

1/2 tsp onion powder

1/2 tsp Himalayan salt

Throw it all in a Vitamix blender (or equivalent hand mixer or blender) and mix for approx 2-3 minutes on medium setting till thickens. Chill before serving!

Enjoy!