What are we eating now? While we are not continuing on a strict Whole30 path, I am endeavoring to eat Whole30 whenever we cook and eat at home. The one exception is to add Greek yoghurt to the mix as a quick, digestible (for me) breakfast before a workout. When dining out, we aim to select menu choices that are closest to Whole30 but without worrying if there's a little honey in a dressing or having the occasional slice of pizza, but our diet is generally dairy, sugar and gluten free.
Here are some of the recipes I cooked during our Whole30 month:
1-2lbs of buffalo meat
2-4 sweet potatoes cooked and peeled
1 onion (chopped)
2 carrots (sliced)
2-4 tbsps almond milk (optional)
1-2tbps Rama Rub seasoning (http://www.ramarub.com)
1/2 tsp ground nutmeg
|Shepherd's pie heading into the oven|
Bake (45-60mins) or microwave (8mins) the sweet potatoes. Saute the onions and carrots ~ 5mins until carrots begin to soften. Add the buffalo meat and the Rama Rub seasoning (or a seasoning of your choice). Cook until meat is browned. Peel the sweet potatoes and add to a food processor along with almond milk and nutmeg. I prefer to use the Cuisinart to keep some some texture to the sweet potatoes but a Vitamix will make them smoother/creamier.
When the meat is cooked, place in a casserole dish and top with the sweet potato mixture. Sprinkle with crushed cashews and cook in over an 375f for about 15-20mins.
|Shepherd's pie with steamed broccoli|
1/4 cup EVOO
2lbs brussel sprouts (trimmed and halved)
Coarse salt and ground pepper
2tbsp fresh lemon juice
|Sauteed Brussel Sprouts|
Heat oil in a large skillet. Add brussel sprouts, season with salt & pepper and cook, stirring frequently until caramelized (~8mins). Then add 1/3 cup of water to pan and cook until water has evaporated (~2mins). Finally, add the lemon juice and mix to coat the brussel sprouts... serve immediately!
Buffalo & sweet potato lettuce cups (adapted from Feed Zone)
1-2tbsp of EVOO
1lb of buffalo
Seasoning (I used Rama rub)
2 teaspoons of chili powder
1 jalapeño (optional)
1/2 cup of frozen peas
1-2 cooked sweet potatoes, cut in large cubes
1 red bell pepper, thinly sliced,
1 onion thinly sliced
One head of butter lettuce
|Lettuce cups with roasted cauliflower|
Add EVOO to saute pan with heat on high. Add buffalo and stir to stop from sticking. Add the dry spices and jalapeño (if using). Turn heat down and cook until most of liquid has cooked down. Add peas, lime juice and salt and pepper. Cook until peas are soft but still bright green.
In the meantime, to make the sweet potato filling, add 1tbsp of oil to sauté pan on med-high heat. Add bell peppers, onion and sweet potatoes and sauté until potatoes begin to crisp.
To assemble the "lettuce cups", wash lettuce leaves, add a little of each mixture then top with a slice or two of avocado. You can also add your favorite, fresh salsa for some additional spice.
Dry-Spiced chicken and figs (adapted from Feed Zone)
1-2tbps of EVOO
Dry spice rub = 1/2 teaspoon of each: cinnamon, cumin, nutmeg, coriander
2lbs of chicken thighs cut into bite-size pieces
2-4 cups of chicken stock
1/2 cup of apple cider vinegar
2 garlic cloves
8-10 dried figs
1/2 cup of chopped fresh parsley
|I didn't have carrots so used parsnips!|
Green garlic dressing:
2 stalks of green garlic (or scallions), rinsed & chopped
1/4 tspn of sea salt
2 tbsp fresh lemon juice
2tbsp of ripe avocado (~1/2 avocado)
1/3 cup EVOO
1 teaspoon of honey (omitted during Whole30)
fresh pepper to taste
1 cup of farro, cooked (omitted during Whole30)
4-5 farmer's market carrots, sliced thinly (I use a grater to slice thin strips!)
small bulb of fennel
kumquats, sliced thinly (optional)
1/2 bunch of kale, washed, destemmed, chopped into bite size pieces
1/2 gem lettuce (optional, to mix up the kale)
|Kale market salad with kumquats but no farro/carrots|
Add the kale to the bowl and add 1-2tbps of the dressing and ensure mixed well (you can even let this sit for 15mins to soften up the kale). Then add the remaining ingredients and more dressing to taste. I often find I have extra dressing which I'll store in a Mason jar and use later in the week. I've kept it up to a week.
Zucchini and cauliflower curry recipe
|Zucchini & cauliflower curry|