Squash Casserole

In the summer, when yellow squash is coming out of my ears, I slice and freeze for later use. I like it cooked many ways, but what's more southern than Squash Casserole? But by the time many put cream of this and cream of that is full of junk. This is by no means healthy but its good and better than the norm!

Squash Casserole

4 cups of sliced yellow squash
1 sweet onion chopped

2 fresh garlic cloves minced
 1/2 cup organic plain Greek yogurt
1/4 cup chicken stock
1/4 cup fresh grated sharp cheddar cheese
1 egg
1/4 cup homemade whole wheat bread crumbs, crackers etc
 2 tbsp of organic melted butter
1 tsp of Himalayan salt

1. Boil squash and onion till tender in water.
2. Remove moisture from squash and onion.
3. Mix squash, garlic, stock, yogurt, egg, cheese and salt. Place in a greased baking dish.
4. Top with bread crumbs and drizzle with butter
5. Bake at 350 for 30-45 minutes or till bubbly.

Whole30 Cashew Chicken Lettuce Wraps

1 lbs ground chicken

2 tsp sesame oil

2 cloves minced garlic

1 cup sliced sweet peppers

1 cup grated carrots

1 bunch diced green onions

3 tbsp coconut aminos 

1 tbsp fresh grated ginger

1 head of lettuce for meat mix

Cashews, cilantro and homemade sriracha for garnish (optional)

1. Heat oil and garlic and add chicken. When about 1/2 browned, add vegetables. 

2. Toss with aminos and ginger. Cook about 5 minutes. 

3. Fill lettuce with meat mixture and top with desired toppings. 

Enjoy!

 

Whole30 Stir Fry

2-3 free range chicken breasts cut into pieces

1 cup fresh mushrooms 

1 large sweet pepper sliced

1 cup snap peas

1 head of Bok Choy chopped

1 cup fresh pineapple cut into piece

2 fresh garlic cloves minced

1 1/2 tbsp fresh shaved ginger

2 tbsp coconut oil 

1/4 cup coconut aminos

Himalayan salt to taste 

1.  Heat oil in wok or large pan on stove. Add garlic and chicken and cook till no longer pink. 

2. Add mushrooms, peppers and snap peas. Stir in ginger and aminos. Cover and cook approx 2-3 minutes. 

3. Add pineapple and Bok Choy last. Cover and allow bok Choy to slightly wilt. Stir and season with Himalayan salt. Serve with cauliflower rice! 

Enjoy!

Spicy Coconut Curry Chicken-Whole30

4 free range chicken breasts cut into 1 inch pieces

1 red sweet pepper cut into slices

1 can whole fat coconut milk

3 fresh garlic cloves minced

2 tbsp coconut oil 

2 tbsp coconut aminos

1 1/2 tbsp fresh ginger

1 tbsp fish sauce

Juice of 1 lime

1 tsp curry powder

1 tbsp homemade sriracha or hot sauce

Cilantro for garnish

Himalayan salt and pepper

1. Heat oil in large sauté pan. Add chicken seasoned with Himalayan salt and garlic. Sauté till almost cooked through. Add sweet red pepper last few minutes. 

2. Add ginger, curry, coconut aminos and fish sauce to chicken. Mix well. 

3. Slowly add coconut milk and bring to a simmer. Add sriracha last and top with lime juice before serving. 

4. Serve with cauliflower rice for paleo or whole30 and garnish with cilantro. 

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!