Whole 30 Thursday: Salmon

Yes, I’m a wee bit lot late with this post.  It was supposed to be here last Thursday but I just didn’t get to it.  Patience, Grasshopper!

Last week’ recipe from the Whole 30 Fast and Easy cookbook was Ancho-Clementine Salmon with  Herbed Sweet Potato Fries and, like all the other recipes I have tried in the book, it was quite tasty.

The salmon was rubbed with a mix of orange zest, oregano, garlic powder and salt.  The recipe also called for ground ancho chile powder but I don’t use/like that so I used some cajun seasoning and cut back on the salt.

The fries were tossed with EVOO, oregano, garlic powder, rosemary salt, pepper and thyme.

All of it made for a delicious lunch that was ready in no time.

The recipe is on page 126.

Kayte is getting ready for school these days so she’ll get to this eventually.

While we will not be posting the actual recipes from the book (we encourage you to honor the author and to buy the book so that you can own the recipes yourselves), we will share our photos and  ingredients and comments on each. If you would like to join in, just leave the link to your post so we can come and read all about it.  Even if you aren’t eating Whole 30ish, the recipes and food are wonderful and fit into any meal plan.

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Whole 30 Thursday: Chicken Lettuce Wraps

It must be chicken month.  The last two dishes we made from Fast and Easy have been chicken.  Today’s recipe is chicken and next week…you guessed it – chicken.

BBQ-Pulled-Chicken Lettuce Wraps to be exact.  They are on page 15.

They are easy and delicious.

Easy if you have either W30 compliant BBQ sauce or a recipe for one.  Luckily I found one.  From Happy Wife Style and it is very good.

Once you have the BBQ sauce the only other ingredients you need are shredded cooked chicken, some shredded carrots, chopped cilantro (NOPE!), and some lime juice.  Wrap all the ingredients in some lettuce leaves, I used Romaine, and you have a portable lunch.

Definitely a repeat. Just ask Kayte.

Next week – Fruity Chicken Chopped Salad (page 26).

While we will not be posting the actual recipes from the book (we encourage you to honor the author and to buy the book so that you can own the recipes yourselves), we will share our photos and  ingredients and comments on each. If you would like to join in, just leave the link to your post so we can come and read all about it.  Even if you aren’t eating Whole 30ish, the recipes and food are wonderful and fit into any meal plan.

 

 

Whole30 Thursday: Spicy Red Pepper Chicken Skillet

Howdy, Y’all.  Long time no see.  I’m dusting off the blog which has not been used for almost a year.  No reason, just couldn’t get it together.  But thanks to Kayte I am up and running again.

Why am I thanking Kayte?  Last October I did my first Whole30.  It wasn’t the first time I was aware of it.  It was the first time I realized I really needed to do it.  My Triglycerides were over the roof, my weight was not where I wanted it and I was, simply, running out of clothes.  I also want to live long and see my grandchildren grow up.  All very positive motivations.  Somehow I managed to convince Kayte to do it with me and then Leslie jointed in and we encouraged each other ant kept us all going.  You have to know that Kayte lives in Indiana and Leslie lives in California so our communication was nightly texts of how we felt and what we ate and “You Rock!” types of texts.  The three of us managed to finish the W30 and were quite proud of ourselves.  Since that time I have done it one more time and Kayte, as well.  So there is the story.

Now, Kayte and I are cooking through Whole30 Fast and Easy together.  Bothe of us have already made some of the recipes.  Spanish Chicken and Cauliflower Skillet (YUM), Indian Beef and Bell Pepper Stir-Fry (good), Skillet Butter Chicken (needed more garam masala), Red Curry Shrimp Skillet (tasty), Veggie Hash with Eggs  ( I used sweet potatoes rather than parsnips), Sheet Pan Shrimp with Sesame Broccoli (ok), Thai Chicken Sweet-Potato-Noodle Bowls (meh), Chicken Tikka Masala (meh), Creamy Curried Butternut Squash-Shrimp Soup (WHOA!!), and Sweet and Spicy Vegetable-Pork Stew (meh).

But for this first Whole Thirty 30 Thursday we made the Spicy Red Pepper Chicken Skillet which as delicious.

Chicken thighs sauteed in a mix of garlic, tomatoes, bell peppers and onion.  Delicious!  I only made 2 servings but I  wish I had made 4.  The next time I make it I will use boneless thighs.  It will be easier to cook and easier to eat.

You can visit Kayte’s post and see how she liked it.  (Spoiler alert:  She did!)

While we will not be posting the actual recipes from the book (we encourage you to honor the author and to buy the book so that you can own the recipes yourselves), we will share our photos and  ingredients and comments on each. If you would like to join in, just leave the link to your post so we can come and read all about it.  Even if you aren’t eating Whole 30ish, the recipes and food are wonderful and fit into any meal plan.

 

{EwE} Mash Ups!

When Gaye suggested Mash-ups for this week’s theme I was thinking fancy.  Two or three different foods to make one – like a cookie baked inside a cookie or a pie within a cake.  I was wrong.  Her idea was for, simply,  for mashed food.  Like potatoes, or sweet potatoes, or turnips or something.  Easy Peasy!

How about Ellie’s herbed mashed potatoes?

Like most people we eat mashed potatoes.  Usually loaded with milk and butter.  These aren’t loaded with those but they are loaded with flavor.

Tarragon and chives along with the salt and pepper give the flavor.  There is SOME milk and butter but not a lot.  Not like usually.

And since I am following the Whole30 program I’m not supposed to have dairy at all.  So I subbed in coconut milk and clarified butter.  Just right.  There is no coconut flavor with the coconut milk so it just adds moisture.  Good!

The recipe is from Ellie’s So Easy (page 174).  I also found it HERE.

For more Mash Ups -> Eating with Ellie

 

{EwE} SPRING IS HERE!

It’s SPRING!  I LOVE Spring!  Flowers!  Planting the Garden.  Cool days and nights.  Fresh Spring Veggies.  Spring Fruits. I know there aren’t many but what is Springy is always fresh and delicious.  Each region of the US has a different growing season and different fruits and veggies available.  The South has a nice long growing season so were are more fortunate than some areas.

Since it has been a busy week I went with something quick and simple for Peggy’s pick this week – Spring Harvest.

Cauliflower “Rice” Pilaf

Since I am still doing the Whole30 program for 90% of my meals this fit in perfectly.  And only four main ingredients:  cauliflower, pine nuts/almonds, onions and parsley.  It was perfect with some leftover Black Pepper Chicken.  

I did make one change.  Ellie called for OO for sauteeing the onions and cauliflower but I decided to use some toasted sesame oil instead.  It added a little Asian flair to the rice and a little bite.  Good!

The recipe is from Ellie Krieger’s You Have it Made.  page 306.

For more Spring Harvest visit Eating with Ellie.

And if you want to cook/bake along with us the weekly themes are listed on the right of the Ellie page.  We don’t publish the recipes.  We would rather you purchase Ellie’s books.

 

{CC#15} Seared Chicken

Last post for March.  Last post for  The Whole30: The 30-Day Guide to Total Health and Food Freedom.  Not the last day for me to use the program and the recipes though.  I feel good.  I feel healthier than I have in years so I will continue on with this style of eating without any regrets.

I decided to keep it simple this time – Perfect Seared Chicken.

 This pic was borrowed from Cooking for Two because I accidentally deleted my pic.

My chicken looked exactly like this.  It was simple, moist and delicious.  Just salt and pepper are all that you need.

How simple you ask? Season your boneless, skinless chicken beast.  Heat cooking fat until HOT.  Sear chicken round side down until nice and brown.  Throw the skillet in the oven for about 10 – 15 minutes and VOILA! perfect seared chicken.

The recipe is on page 157 of  The Whole30: The 30-Day Guide to Total Health and Food Freedom.

I’m linking this post with Cookbook Countdown 15 hosted by Kitchen Flavours and Emily’s Cooking (Makan2).

 

 

{CC#15} Shrimp on the plate

The Whole30 is over and now we are reintroducing some of the foods we weren’t able to eat on the program.  Dairy.  Grains. Legumes. Gluten.  But the other days are compliant so we aren’t done with the ‘special’ foods yet.

The Pesto Shrimp with Cherry Tomatoes was on my menu today.

The pesto is made with spinach, basil, walnuts, and garlic.  It was good, but I did miss the Parmesan cheese I usually have in it.  Mixed with the shrimp and some tomatoes {I didn’t have cherry ones so I cut up some regular ones I had canned last summer.}

So very good.  And quick.

It appears that Shrimp has become my go-to meal when I want something quick.  I always have it in the freezer.  It is easy and quick to fix.

The recipe is from  The Whole30: The 30-Day Guide to Total Health and Food Freedom (pg 359). Want to try it?  I found the recipe on the Whole30 blog.

I’m linking this post with Cookbook Countdown 15 hosted by Kitchen Flavours and Emily’s Cooking (Makan2).

 

{CC#15} Green beans with Onions…

…and mushrooms, and peppers.  All cooked together where the flavors of each blended yet didn’t.  It was quite tasty.  {And more tasty than it looks!}  No fancy hard to find spices just salt and pepper to bring out the flavor.

The recipe says to precook and ‘shock’ the beans but I didn’t do that because I had some beans that we canned last year and they were already cooked. The sliced onions, and mushrooms and strips of bell pepper are cooked in a skillet until tender.  Add the beans back in.  Easy to cook {and easy to over-brown} while you watch over them and shake them  often.  The beans should be crisp and bright green.  Mine – not so much.  But still a great side that would go with anything.

This recipe is from  The Whole30: The 30-Day Guide to Total Health and Food Freedom the book I have been using for March’s Cookbook Countdown.  You can find it on page 280.

If you want more info about The Whole 30 program just visit Whole30.  The program outline is there along with recipes, tips, and other great info.

I’m linking this post with Cookbook Countdown 15 hosted by Kitchen Flavours and Emily’s Cooking (Makan2).

 

{EwE} March to your own Drummer

That’s the theme for this week.  Kayte decided we needed to just let it go and fulfill our own cravings/desires/needs.

At this time I am following the Whole30 program so finding dishes that are compliant are not that easy.  Lucky for me because all of Ellie’s dishes are healthy just tweaking some of the ingredients is the only necessity.

That being the case I went with Ellie’s…

…Fragrant Chicken and Eggplant Stew

This dish was totally compliant.  YAY!!  And it was delicious!!  Chicken, eggplant, tomatoes, green olives, onions, and garlic flavored with tumeric, paprika, and saffron. 

I only made 1/4 of the recipe and it was plenty for two meals.  And it was only for me….

The recipe is from You Have It Made.   page 179.

Want more of our cravings -> Eating with Ellie.

We ‘d love to have you cook with us.  Themes are always listed.  Just cook, blog, and link up.  Easy Peasy.

We don’t publish recipes .  We would rather you acquire Ellie’s books.

 

{CC#15} Cauliflower Rice

Last night was the end of Day 21 on Whole30.  So I celebrated with a Diet Coke, a HUGE plate of pasta and some mini cupcakes…

No!  Just kidding.  Maybe it was in my dream.  Funny thing, I started out thinking of all the things I CANNOT have – pizza, pasta, bread,  DIET COKE – but now its thinking about all the good things I CAN have.  Fresh fruit.  Fresh veggies.  Shrimp.  Beef.  Nuts.  Baked Potato.  I. Will. Survive!

Last night we had fresh fish browned in a little ghee and coconut oil  Okra. And while The Man had leftover ‘non-compliant’ mashed potato cakes browned in ghee I had..

Cauliflower Rice

It was easy to make.  Process cauliflower in the food processor.  Brown some onions, garlic, and carrot in ghee.  Add in the ‘rice’ and let it steam until soft.  Easy!  I think I liked it but I’m not really sure.  I think using a little Sesame Oil would really up the flavor.  

The recipe is on page 272 of  The Whole30: The 30-Day Guide to Total Health and Food Freedom.    I also found the recipe on Recipe Girl’s Website if you want to try it.

I will try it again.  As much as I love cauliflower I’m not sure if this will be a hit or not.

I’m linking this post with Cookbook Countdown 15 hosted by Kitchen Flavours and Emily’s Cooking (Makan2).