Shakshuka with Spinach and Sausage, by Cheryl

Holy moly, this dish was so flavorful and delicious! I had no clue what I was going to make tonight for dinner - and being on Whole 30 it's not a good idea to not have a plan! In comes the shakshuka plan! I've made it before (it's on the blog), but this recipe takes it to a whole new level. I combined recipes from Paleo Running Momma and Cookie and Kate to come up with this scrumptious dish. The addition of sausage (I used chicken andouille sausage) adds some extra oomph and protein, while the fire roasted tomatoes gives in a kick. Some crusty bread to dip into it would have been very good, but it was great on its own. I'll definitely be making this again. Yum!


Ingredients:

1 onion, chopped
1 red pepper, chopped
2 cloves garlic, minced
4 links chicken andouille sausage, sliced
1 - 28oz can fire roasted tomatoes
2 tbsp chopped cilantro
handful of spinach, roughly chopped
6 eggs
red pepper flakes
salt and pepper
2 tsp paprika
1 tsp cumin
2 tbsp tomato paste
ghee or other cooking fat

Directions:

1) Preheat oven to 375. Heat some ghee in a skillet over medium heat. When hot, add the onion and pepper and cook until translucent.

2) Add the garlic and cilantro and cook for a minute. Add the sausage and cook for about 5 minutes.

3) Add the tomato paste  and seasonings. Mix until well combined and cook for about 1 minute.

4) Add the fire roasted tomatoes with their juices and mix. Bring to a simmer. Add the spinach and mix until wilted.

5) Create 6 spaces in the mixture and crack the eggs carefully into each one.

6) Carefully transfer the skillet to the oven and bake for 10-15 minutes depending on if you want your eggs runny or not. Serve hot!

Seared Salmon Benedict, by Cheryl

This was a solid meal as part of my Whole 30! I decided not to make the Hollaindase sauce, mainly because I just really didn't want to make it. The yolks from the poached eggs provided a nice sauce for the salmon and salad. The whole dish was delicious and very filling. Yum!

Ingredients:

1 fillet salmon
salt/pepper
cooking fat
2 large eggs, poached
1 pinch cayenne pepper
Lettuce of choice (I used arugula)

Directions:

1) Preheat the oven to 350. Season the salmon with salt and pepper. Cook in the oven for about 10 minutes depending on the thickness.

2) Meanwhile poach the eggs.

3) Place the poached eggs and the salmon fillet on top of a bed of lettuce. Top with some black pepper.

Pumpkin Apple Breakfast Bake, by Cheryl

We have So. Many. Apples. Usually I'd make some apple pie, but because of Whole 30 that wasn't happening right now. This came together on a whim this morning and was excellent with a side of bacon (or even with the bacon sprinkled on top). We also had some for a snack and it was super satisfying. Yum!

Ingredients (from here):

1 cup pumpkin puree
3 large eggs
2/3 cup full fate coconut milk
1 large ripe banana
1 tsp pumpkin pie spice
1 tsp cinnamon
1/4 tsp salt
1 large apple peeled and diced (I used 2)
1/2 cup chopped pecans (I used walnuts)

Directions:

1) Preheat the oven to 350. Grease an 8x8 square dish with oil or spray

2) Combine pumpkin, banana (mashed), eggs, coconut milk, and spices in a large bowl. Mix until it is well combined.

3) In a separate bow, sprinkle some cinnamon on the diced apples and coat them. Mix them into the wet ingredients. Pour everything into a square pan.

4) Sprinkle the nuts on top and place the whole pan into the oven.

5) Bake for 35-40 minutes until firm and golden at the top.

6) Let sit for at least 10 minutes. Serve warm, cold, or at room temp.

Brazilian Fish Stew, by Cheryl

As of today I'm on Day 22 of Whole 30. The pros: I feel great! Definitely have more energy, digestion has been top notch, I'm not craving sweets all day, my clothes fit better, and I'm feeling leaner. The cons: Going out to eat is a major pain in the butt and I have total food boredom. This recipe saved me a few days ago when I wanted to throw the entire contents of my fridge outside. It's delicious, healthy, easy to make, and delicious (so good I said it twice). I can see this becoming a staple in our house during the colder months. One note: I found out during this whole 30 that coconut milk with guar gum (which is allowed on whole 30 only bc it's hard to find coconut milk without it) causes me to have a ton of bloating so I now use coconut milk without guar gum. Something I learned already that I can use after this is over! Also, I roasted some chopped sweet potatoes and added those in as well. Yum!

Ingredients (from here)

2 lbs firm white fish (I used cod)
3 cloves garlic, minced
4 tbsp lemon or lime juice (I used lime)
salt and pepper
olive oil
1 medium yellow onion, chopped
1/4 cup green onions, chopped
1/2 yellow pepper and 1/2 red pepper, seeded and chopped
2 cups chopped tomatoes
1 tbsp paprika
pinch of red pepper flakes
1 large bunch cilantro, chopped, with some set aside
1 14-ounce can coconut milk

Directions:

1) Coat the fish with the minced garlic and lime juice. Sprinkle generously with salt and pepper.

2) In a large Dutch oven coat the bottom with 2 tbsp of olive oil and heat on medium heat. Add the onion and cook until softened. Add the bell peppers, paprika, and red pepper flakes. Sprinkle generously with salt and pepper. Cook for a few minutes.

3) Stir in the onion greens and tomatoes. Cook for five minutes uncovered. Stir in the cilantro.

4) Use a large spoon to remove half of the mixture. Spread the remaining veggies on the bottom of the pan to make a "bed". Arrange the fish pieces on the vegetables. Sprinkle with salt and pepper. Add the rest of the mixture on top of the fish.

5) Pour the coconut milk over the fish and vegetables (I added another half a can).

6) Bring soup to a simmer, reduce the heat, cover, and simmer for 15 minutes. Taste and adjust seasonings. You'll likely need to add more salt. Garnish with cilantro.