Pineapple Pickled Onion Salsa, by Diane

I had some leftover pulled pork from an event this weekend and decided to make lettuce cup tacos, and wanted to make a quick salsa to go with it. This wound up being so good I kept eating it plain with a spoon! It was super quick to make. Yum!

Ingredients:

Tomato (I used plum and grape here), small diced

1 can black beans, rinsed and drained

Diced pickled onions (I do a quick pickle by slicing them and placing them into a jar covered with white vinegar, shake twice daily and ready after 1 day but can leave for longer!)

1 handful chopped cilantro

1 lime squeezed

1 small can crushed pineapple, liquid removed

1/2 jalepeño, seeds removed and diced small

Salt, pepper

Directions: Mix well, adjust to taste, enjoy!

 

Redo Indian Summer Chili, by Diane

 

This snowstorm I decided I wanted a pot of chili, and I created this hybrid version of my decades-long fave Indian Summer Chili. It is more robust in the flavors, not as sweet, and honestly the best flavor combo of chili to come out of this kitchen in a long time! YUM.

Ingredients:

1lb ground beef

1 tbsp EVOO

1 medium sweet onion, diced

2 cloves garlic, minced

1.5 cups sweet rainbow peppers, chopped

1 15 oz can sweet corn, drained

1 15 oz can bean trio, drained (whole foods has this- pinto black and kidney bean mix)

1 15 oz can fire roasted diced tomatoes

2 15 oz cans tomato sauce

1/2 cup smoky bbq sauce

2 tbsp chili powder

1 tbsp ground cumin

2 tsp Tony Chacere's (or enough until salted and spicy- the GOAT)

2 tsp Balti seasoning

Directions:

1. In a large stock pot, brown the beef into crumbles, drain partway and set aside.

2. Use the remaining liquid from the beef, add EVOO, and brown onions until charred. Add garlic in the last minute and brown as well. 

3. Remove from pot and cook peppers in the liquid until soft, then add back the meat and onions.

4. Add remaining ingredients and let bubble, then simmer for at least one hour. Adjust seasoning to taste. The longer this cooks the better it is, and always better the next day!

Mediterranean Chicken Salad, by Diane

I decided to make these salads for dinners this week using the recipe for the Mediterranean Chicken Skewers. You can throw whatever you want in, but this is what I decided for this round. It was really good and a great summer evening meal that came together quickly!

Ingredients:

2 cups greens (I used baby kale and arugula)

1 chicken skewer

1/4 cup baby heirloom tomatoes, cut in half

1/4 roasted red pepper, cut into cubes

3 tbsp pickled red onions (I used my recipe here)

1/2 cup hummus (I used my recipe here)

1/4 cup feta crumbles

Directions: Toss all ingredients together and enjoy!

The Best Tuna Salad Bites, by Diane

 

I saw these on instagram from @goodeatsbyrose and despite me not liking quite a few of these ingredients I was for whatever reason inspired to try it. I'm so glad I did- these were amazing (she just called these Tuna Salad but honestly they are the BEST!). So quick and easy, I can't wait for lunch tomorrow! I think these are perfect because they are a mix of acid, salt, fat, sweet, spice, crunch and soft. I slightly adjusted some quantities based on what I had on hand. Yum!!

Ingredients:

1 large can tuna, drained

6 sweet gerkin pickles, diced

1/2 small red onion, diced

10-15 small sweet cherry tomatoes, quartered or halved

3 tbsp capers

1 tbsp mayo

Juice of 1/4 lemon

1/4 cup feta crumbles

Sprinkle red chili flakes

Salt and pepper to taste

1 tsp garlic powder

Romaine leaves

Directions:

Mix all ingredients except lettuce to combine and adjust seasonings. Put into crunchy romaine leaves and devour!

Goddess Bowl, by Diane

 

I created this bowl specifically because of my Flower Child Sweet Potatoes, and I added the remaining ingredients from there. I called it a Goddess Bowl because I felt so damn healthy and glowing when I ate it for dinner tonight! I always see these creative bowls on instagram but avoid them because of all the prep of the ingredients, and this one did require a bit of prep. But now I have healthy easy bowls for the week and I'm pretty pumped about that! I used roasted mushrooms and beets along with my Burnt Broccoli and grilled chicken here, and for the rest of the week I have some greens I want to serve it over along with a dressing I want to create (I just ran out of time tonight!).

Ingredients:

Red and golden beets, cubed and roasted

Flower Child Sweet Potatoes

Burnt Broccoli

2 cups baby bella mushrooms, sliced

1/2 red onion, thinly sliced into rings

1 chicken breast, cooked and sliced

Salt

Coconut oil

Directions:

1. Saute onions in a large pan with a sprinkle of salt and coconut oil over medium heat until browned, then add in mushrooms with another sprinkle of salt and cook until done.

2. Assemble your bowl with the mushroom mixture, sweet potatoes, broccoli, beets, and chicken.

Sweet Potato Hash, by Cheryl

Easy, basic, and healthy! This breakfast (or lunch or dinner!) hash complimented my sunny side up eggs and bacon! Whole 30 approved. Yum!

Ingredients:

1 sweet potato, scrubbed and chopped

1/2 onion, chopped

1/2 yellow, red, or orange bell pepper

ghee

Directions:

1) Add ghee into a medium skillet. When melted add onions and peppers and cook until translucent. Some brown bits are good too! Set aside. 

2) Add more ghee and add the sweet potatoes. Stir to coat. Cover and cook about ten minutes, stirring occasionally. Add the onions and peppers back in and stir. Enjoy with eggs and bacon or sausage! 

Classic Meatloaf, by Cheryl

Forgot to take a picture! This is from here

Cue what do I make for dinner tonight? In comes meatloaf! I'm not the biggest fan of meatloaf, but this classic dish was so moist and sweet that it may have converted me. My family loved it and it was super easy to make. Yum!

Ingredients:

1lb. ground beef

1 cup dried bread crumbs

1/2 cup diced onion

1/2 cup milk

1 large egg, beaten

2 tbsp. ketchup

1 tbsp. Worcestershire

1 tsp. dried parsley leaves

3/4 tsp. salt

1/2 tsp garlic powder

1/4 tsp ground black pepper

For the topping:

1/4 cup ketchup

2 tbsp. packed light brown sugar

1 tbsp. red wine vinegar

Directions:

1) Preheat oven to 350. 

2) In a large bowl add all of the ingredients except for the topping. Use your hands to mush and mix very well. Under mixing this moist recipe can result in the meatloaf being too soft/mushy.

3) Add meat to a loaf pan. Pat the meat into an even layer. 

4) In a small bowl add the toppings ingredients and mix. Pour the sauce on top of the meatloaf and spread evenly.

5) Bake for 55 minutes. Let rest about 10 minutes when done. 

Balsamic Coffee Pot Roast, by Diane

This was super delicious, and fairly easy for how complex it tastes! The recipe came from a Whole30 blog, @thekitchenista, and it had a cool list of flavors: coffee, balsamic vinegar, orange peel, roasted garlic, and vanilla to name a few. This roast literally fell apart! It may have been a bit too tangy, so next time I might nix either the aminos or the vinegar, but it paired well with the recommended sweet potato mash.

Ingredients:

Kosher salt

2-3 lb chuck roast

2 tbsp coconut or avocado oil

1 large white onion, rough chopped

1 tsp smoked paprika

1/2 tsp ground black pepper

2 tbsp tomato paste

1/4 tsp crushed red pepper

1/4 cup balsamic vinegar

1/4 cup coconut aminos

1 cup strong brewed coffee

2 cups beef bone broth, plus more if needed

4 orange peel strips

2 bay leaves

1 whole head garlic, top sliced off

2 tsp vanilla

1/8 cup chopped dates

Directions:

1. Dry and salt the roast one day ahead, 1 tsp of salt per lb of meat. Refrigerate overnight.

2. Heat a large Dutch oven to medium high heat, add in the oil until just smoking. Dry the meat and sear until deeply browned and crusty on all sides. Remove and set aside. Set the oven to 275.

3. Keeping the oils in the pot, brown the onions, then add in paprika, pepper, crushed red pepper, and tomato paste. Cook one minute.

4. Add in remaining ingredients and scrape the bits off the bottom of the pan. 

5. Add the meat back into the pot, making sure liquid covers 3/4 of the meat. Add more broth if necessary to do this. Cook in the oven with the lid just cracked for 3-4 hours until internal temperature is 200 and the meat is fork tender but holds a slice. 

6. Remove the meat, set aside. Strain the sauce, saving the liquid, and add liquid back to the Dutch oven until it simmers. Add back the onions, and remove all the garlic and smash it into the sauce. 

7. Reduce to the desired consistency, then add meat back in. Serve over mashed sweet potatoes. 

Mexican Breakfast Casserole, by Cheryl

I was craving a Mexican breakfast burrito. So since I'm doing Whole 30 I decided to try to replicate the taste in a casserole! This was soooo good! I will say that I felt it was a just a tad dry, especially when you get to the potato part, but I added hot sauce, tomatoes, and avocados and it elevated the dish exponentially! This is a solid whole 30 meal that I can rely on. Delicious, filling, and healthy! Yum!

Ingredients:

1 bag frozen shredded potatoes (or grate your own. Sweet potatoes ok)

1 lb ground beef

Compliant taco seasoning (or make your own!)

9-10 eggs, beaten

1 bell pepper, chopped

1 onion, chopped

A couple handfuls of spinach, chopped

3 green onions, chopped

Avocado oil 

Optional toppings: tomatoes, avocados, hot sauce, etc. 

Directions:

1) Cook shredded potatoes until cooked through. Set aside. 

2) Cook ground beef until cooked through. Add the spices and about 1/4 cup of water. Mix until the beef is covered. Set aside. 

3) Add a couple of tbsp of oil and cook the pepper and onion until softened. Add the spinach and cook until wilted. 

4) Oil a 9x9 pan or cast iron skillet. Layer the potatoes on the bottom, followed by the ground beef, and then the peppers, onions, and spinach. 

5) Pour the eggs over the top and coat evenly. Top with green onions. 

6) Bake for 45 minutes. When done top with avocados, tomatoes, hot sauce, etc. 

Whole30 Chicken Cacciatore, by Cheryl

This was a solid recipe from Paleo Running Momma. I love chicken cacciatore and use my mom's recipe, but it's not exactly Whole30 compliant. This was a great option and it was so good! We had it over roasted spaghetti squash and it was very filling! Yum! 

Ingredients:

6 chicken thighs, bone in, skin on (I used boneless, skinless since that's what I had on hand)

Avocado oil

salt and pepper

1 onion, diced

4 cloves garlic, minced

2 large carrots, diced

8 oz mushrooms, sliced

1 red bell pepper, diced

1/3 cup chicken broth

28oz can diced tomatoes

1 tsp dried oregano

1 tsp dried thyme

Kalamata olives, optional

Directions:

1) Season chicken generously with salt and pepper.

2) Heat the oil to medium-high heat in a large heavy skillet, cast iron preferred. Add the chicken and sear for a couple minutes each side. Remove and set aside. 

3) Lower heat to medium and cook onion for 1-2 minutes. Add in garlic and saute until fragrant. 

4) Add the peppers, carrots, and mushrooms and saute for 5 minutes. 

5) Pour in the crushed tomatoes, broth, and seasonings. Stir.

6) Add the chicken back into the skillet. Cover the tops of the chicken with the sauce.

7) Simmer uncovered for 5 minutes, then reduce heat to medium-low and simmer for 25-30 minutes until chicken is cooked through. Add in the olives if desired. Serve with spaghetti squash, zucchini noodles, cauliflower rice, or just have it plain! 

Smoky Fiesta Chili, by Diane

 

I created this recipe offhand when I went off a 9 week anti-inflammatory protocol and missed tomatoes, corn, and beans! This is really really good, pretty healthy, and very easy to make. It’s great for the colder weather, and because it’s so multi-colored it looks like a fiesta!

Ingredients:

1 tbsp coconut oil

1 lb ground turkey

20 sweet peppers, sliced

1 small yellow onion, diced

2 cloves garlic, minced

1 14.5 oz can kidney beans

1 14.5 oz can black beans

1 14.5 oz can sweet corn

1 14.5 oz can diced tomatoes with mild green chiles

2 14.5 oz cans tomato sauce

2 stalks green onions, sliced

1 square bakers chocolate

1 tbsp cumin

2 tbsp chili powder

1/2 tbsp each onion and garlic powder

1/4 tsp cinnamon

1 tsp paprika

1/4 tsp black pepper

1 tbsp Tony Chacere’s (adjust to taste)

Directions:

1. Heat a large soup pot to medium high, melt the coconut oil and add in turkey. Break up with the back of a spoon, cook until browned and drain (save the juices).

2. Add the juices back to the pot and cook the peppers, yellow onion, and garlic until soft. 

3. Add the remaining ingredients and bring to a boil. Reduce the heat to low and simmer for 30 minutes. Adjust seasonings as needed. 

Baked Eggplant with Mushroom and Tomato Sauce, by Cheryl

I needed to use stuff in my fridge in order to fit more food in it. This meal kind of just came together with the ingredients I had on hand. I had an idea in my mind of what I wanted to make with it and then used this recipe to help execute. I would have been fine with this as the main dish, but Jon needs some extra oomph to a meal so I added some pasta on the side. This was super delicious and very easy to put together! Yum! 

Ingredients:

1 peeled eggplant, cut into 1/4 inch slices

1 cup chopped onion

cooking spray

1/2 tsp Italian seasoning

1/4 tsp salt

2 garlic cloves, chopped

1 (8-ounce) package of sliced mushrooms

2/3 cup shredded mozzarella cheese

1/4 cup shredded Parmesan cheese

Directions:

1) Preheat broiler. Arrange eggplant slices on baking sheet and spray with cooking spray. Broil for 3 minutes per side.

2) Preheat oven to 375.

3) Heat a pan with oil and cook the onion and everything through the mushrooms for 7 minutes covered, stirring occasionally. Increase heat to high and cook for 2 minutes or until water evaporates. 

4) Spread half the mixture into the bottom of a baking dish coated with spray. Arrange half the eggplant slices on top. Sprinkle with pepper. Top with 1/2 cup tomato sauce and 1/3 cup mozzarella. Spread remaining mushroom mixture on top. Arrange the rest of the eggplant slices on top. Sprinkle with pepper. Top with remaining tomato sauce.

5) Cover and bake for 1 hour. 

6) Sprinkle with 1/3 mozzarella cheese and Parmesan cheese. Bake, uncovered, for 5 minutes or until cheese melts. Let stand for 10 minutes before serving. 

Air Fried Shrimp Tacos in Lettuce Wraps, by Diane

I have always wanted to use my air fryer for shrimp. For this recipe (which is also Whole30), I combined a few recipes to get these delicious little air fried shrimp tacos! This took me barely any time at all, and they were delicious! Also, rather than having leftovers that were soggy, I saved the dry part of the batter that was untouched for the next night to make them fresh since these were so quick to whip up. 

Ingredients:

1 lb large raw shrimp, peeled and deveined

1 egg

1/2 red onion, diced small

1/4 cup cilantro, rough chopped without stems

Bibb lettuce cups 

Avocado oil spray

For the batter:

1/3 cup coconut flour

1/4 cup arrowroot flour

1 tsp salt 

1 tsp paprika

1/2 tsp garlic powder

1/2 tsp onion powder

1/4 black pepper

For the sauce: 

1 tsp salt

1 tsp paprika

1/4 tsp garlic powder 

1/4 tsp chili powder

1/4 tsp black pepper

1/2 lime, juiced

1/2 cup mayo

Directions:

1. Whisk the egg in a shallow bowl, set aside.

2. Mix the batter ingredients with a fork until combined in a small bowl, set aside. 

3. Dry the shrimp, dip first in egg, then in batter until fully coated. Place evenly spread out in a air fryer (spray the air fryer with cooking spray first). 

4. Spray the tops of the shrimp with avocado oil (I have found this oil gets the food most crispy!).

5. Cook at 380 for 8 minutes, flipping halfway and spraying again with avocado oil. 

6. Mix together sauce ingredients until smooth, and adjust seasonings as needed.

7. Arrange the lettuce cups with shrimp, sauce, and top with red onion and cilantro.

Georgia Mustard BBQ Pork Cauliflower Crust Pizza, by Diane

 

This is my second week of an anti-inflammatory and Whole30 protocol, and I am pretty limited on what I can eat. As part of a running theme in which I was determined to eat something other than just chicken and steamed veggies, I decided to get creative. I made my first cauliflower crust, without cheese like most of the recipes called for (this recipe used coconut flour as the binder). I also had to get creative with the bbq sauce, as I can’t have sugar or tomatoes. I love Georgia mustard bbq sauce with pork at my fave bbq joint, and so I sought to recreate it here on this pizza. 

This was absolutely outstanding!! This sauce was a hit and would be great on pretty much anything. It was also incredibly filling for being a cauliflower crust. Definitely a winner!!

For the sauce:

1 cup yellow mustard

1/2 cup brown sugar (I subbed date syrup)

1/4 cup apple cider vinegar 

2 tbsp butter (I subbed ghee)

2 tbsp Worcestershire sauce (I subbed a mix of the main ingredients of tamarind paste, coconut aminos, and cloves)

1 tsp each salt, black pepper, celery seed, Tabasco sauce

For the crust:

2.5 cups riced cauliflower, cooked and cooled to room temp

1 egg

2 tbsp coconut flour

1/2 tsp salt

1/2 tsp garlic powder

1 tsp oregano (I omitted this since it wasn’t an Italian pizza)

Toppings:

2 cups shredded pork

1/2 red onion, thinly sliced

1 small handful cilantro, rough chopped

Directions:

1. Mix all the bbq ingredients in a saucepan and bring to a simmer for 10 min. Combine with pork and set aside.

2. Strain the cauliflower with a tea towel until all liquid is removed, and combine with remaining crust ingredients. 

3. Preheat oven to 425. 

4. Line a baking tray with parchment paper, and spread the cauliflower mixture out into a rough circle (don’t go thinner than 1/4 inch or it will break apart). Bake for 15-20 min or until golden brown on top. 

5. Remove from oven, top with pork and onions, bake for another 10 min or until onions begin to cook.

6. Remove from oven and top with cilantro. 

Musakhan, by Diane

 

This dish was part of the Palestine dinner that I made as my friend and I continued our Cooking through the Countries! Musakhan is pan roasted chicken, marinated in warming spices, cooked over caramelized onions and draped over soft bread where all the juice and spices get absorbed. Typically it is eaten with your hands- grabbing a piece of soft bread and using it to scoop up the chicken and onions. Can't get better than that! 

This was delicious, very comforting, and quite easy to make- though it tastes as if it might have cooked all day (which continues to be a theme in these endeavors much to my surprise!). I used both naan and roti from a local Indian restaurant rather than the taboon bread, mostly for convenience. This would definitely be something wonderful to cook during the winter, and impressive for company. 

Ingredients:

4 chicken legs (I used bone in, skin on chicken breasts)

1 tsp allspice

2 tbsp ground sumac plus 1 tsp

1 pinch saffron

1/2 tsp ground cardamom

1/2 tsp ground cumin

Kosher salt and black pepper

1/4 cup EVOO

2 red onions, thinly sliced

1/4 cup pine nuts

Taboon bread (I used naan and roti)

Optional: 1/4 cup chicken broth, pomegranate molasses

Directions:

1. In a large bowl, combine the chicken and spices together, plus salt and pepper, massaging them into the chicken. Set aside to marinate for an hour.

2. Heat the oil in a large oven safe skillet, then add the chicken to sear on both sides until golden brown (about 5-8 min each side).

3. Transfer the chicken to a plate, leaving the fat in the pan. Add the onions and cook until soft and carmelized (about 15-25 min). Add in the remaining tsp of sumac, along with 1/4 cup water (I used chicken broth here) and salt. I also added about 2 tsp of pomegranate molasses here to boost the flavor.

4. Bring the liquid to a simmer, then add the chicken back to the pan, nestled into the onions (skin side up). 

5. Bake uncovered at 350 for 30 minutes or until chicken is completely cooked through and liquid is evaporated. Allow to cool for 10 minutes in the skillet.

6. While the chicken cooks, toast the pine nuts until golden brown. Remove from heat and sprinkle with salt.

7. Arrange warmed bread on a platter, then top with chicken and onion mixture along with all pan juices. Sprinkle with pine nuts and more sumac, if desired.