Paleo Salisbury Steak Meatballs, by Diane

YUM. This recipe is soooo good! I made these for dinners this week, because as it turns out my family and I love being on Whole30 so much we are staying on indefinitely (which means lots of new fun recipes!). They came together fairly quickly, and even though I hate pan frying meatballs in batches, I would totally make these again in a heartbeat! I was really skeptical about the mustard in both the sauce and the meatballs but it turned out really good. Have I mentioned these are good? Recipe from https://www.paleorunningmomma.com/paleo-salisbury-steak-meatballs-whole30/

Note: If you aren't doing Whole30 or Paleo, breadcrumbs can sub for almond flour, soy sauce for coconut aminos, and cornstarch for arrowroot powder

Ingredients:

1.5 lbs grass-fed ground beef 85% lean
1 egg
1/3 cup blanched almond flour
3/4 tsp fine grain sea salt
1/4 tsp black pepper
2 tbsp tomato paste
2 tbsp brown mustard 
1 tsp garlic powder
2 tsp onion powder
1 tbsp coconut aminos
1/4 tsp liquid smoke optional
1 cup white mushrooms divided 
1 Tbsp ghee or other cooking fat
Parsley chopped, for garnish
12 oz beef bone broth divided (1 cup + 1/2 cup)
1 Tbsp ghee
1 med onion chopped
3 cloves garlic chopped
1 tbsp arrowroot powder or tapioca
1 tsp mustard
2 tsp coconut aminos
Directions:

1. In a large bowl, mix together with your hands the ground beef, almond flour, salt, pepper, garlic and onion powder, mustard, tomato paste, coconut aminos, 1/4 cup finely chopped mushrooms, egg, and liquid smoke (if using.)
2. Form into 1.5 inch balls while preheating a large deep skillet over medium heat. Add 1 tbsp ghee to the skillet, then brown the meatballs all around. Transfer browned but not cooked through meatballs to foil lined sheet and lower the heat to low. 
3. Add the second tbsp ghee to the pan, then the onions and cook until translucent. Add the garlic and cook another minute.
4. Add 1 cup of the bone broth, leaving a half cup to mix with arrowroot
5. Add the mustard, aminos, 3/4 cup sliced mushrooms and bring to a simmer, stirring.
6. In a small bowl, whisk arrowroot with the remaining 1/2 cup of broth, add to the pan and stir to combine.
7. Add meatballs back to the pan with the sauce, cover and simmer on low for 5-10 minutes until meatballs are fully cooked and sauce thickens.
8. Spoon sauce over meatballs, sprinkle with parsley and serve with mashed potatoes. Enjoy!

Cinnamon Sea Salt Watermelon Salad, by Diane

A few weeks ago I was reading a magazine article about Meghan Markle in a waiting room, and she said that her favorite snack was watermelon with cinnamon sprinkled on it. I thought this was a weird combo, but that evening we had a family cookout and had a watermelon for dessert. We tried it with cinnamon, and WOW does the cinnamon bring out the flavor of the watermelon!! I can't eat it alone anymore.

Fast forward to this week, our 4th week of Whole30, and I am sorely missing fun summer desserts like ice cream and snow cones. I remembered the watermelon combo and created this dish with some leftover mint in my fridge. This is SO good chilled, and I don't even miss dessert! It's been a huge hit at the pool all weekend. :)


Ingredients:

1/2 seedless watermelon, cubed
1/4 cup fresh mint, diced
1 tsp coarse sea salt
2 tsp cinnamon

Directions:

Mix all ingredients in a bowl and chill for at least an hour. This is best fresh, but it will last in the fridge for a few days covered.

Savory Chicken and Veggie Patties, by Diane

HOLY MOLY these are amazing. They are SO healthy, uber easy to put together, and literally so addictive I'm in danger of not having enough for lunches this week! I made these for lunches for week 4 of Whole30, and got the recipe from @thenourishinghome with a few adaptations (posted below). No more need for words- make these NOW!!!

Ingredients:

1 cup spinach
1 small zucchini, cut into sections
1 carrot, cut into sections
1 clove garlic
4 scallions, white and green parts
1 lb ground chicken (using dark and white meat will make this juicier than chicken breast)
1 egg
1 tsp italian seasoning
1 tsp salt
Red pepper flakes (I used a cajun seasoning here that is a house staple, Tony Chachere's)

Directions:

1. Preheat oven to 350. Spray a cooking sheet with cooking spray and set aside.

2. In a food processor, blend all ingredients through scallions until finely diced. Squeeze excess liquid and put in a large bowl.

3. Add in remaining ingredients and mix well, then form into patties (mine made 7!).

4. Bake for 20 minutes, flip over, and bake 20 more minutes.

Pizza Spaghetti Squash, by Diane

Unfortunately my large mixing bowl is also orange!!!

This is week 3's installment of Whole30 dinners. It is easy to throw together for a quick weeknight meal, and tasty too! Recipe from @thewholesmiths

Ingredients:

1 large spaghetti squash, halved and de-seeded

EVOO

Salt and Pepper

1 lb. Italian sausage, cooked and sliced or crumbled

1/2 cup sliced black olives

1/2 cup roasted mushrooms

Italian seasoning, red pepper flakes, and nutritional yeast to taste

15 oz. can pizza sauce

Directions:

1. Preheat oven to 425, roast the squash on a baking sheet skin side down until fork tender after brushing with EVOO and sprinkling with salt and pepper.

2. Shred the squash into a large bowl and mix in the remaining ingredients.