Beef and Pepperoni Pizza "Pasta"

Beef and Pepperoni Pizza "Pasta"

(Serves 4)

1 medium-large spaghetti squash

1 TBS coconut oil (or other choice of oil)

1 onion, chopped

1 pound grass-fed beef

Salt and Pepper

2.5 oz. Applegate Farms sliced pepperoni, chopped (omit for W30 or swap for approved chopped sausages)

2 (15 ounce) cans of pizza sauce (I like Muir Glen, but check others for approved W30 ingredients)

2 TBS Italian seasoning

2 tsp garlic powder

2 tsp onion powder

Shrimp Scampi over Spaghetti Squash

Shrimp Scampi over Spaghetti Squash
(Serves 4)

1 Medium-large spaghetti squash
2 TBS coconut oil (or other fat of choice)
1/2 onion, chopped
4 cloves of garlic, minced
1/2 tsp red pepper flakes (more or less depending on how spicy you like it)
1 pound of shrimp ( I used shelled, deveined, tail off for easier eating)
1/2 cup chicken broth
1 TBS fresh lemon thyme, chopped (substitute regular thyme if you can't find this)
1 TBS fresh chives, chopped
Zest and juice of 1 lemon
Salt and pepper

Primal Chili Cheese Dip

Primal Chili Cheese Dip

1 pound grass-fed beef
1 TBS chili powder
1 tsp cumin
1 tsp coriander
1 tsp garlic powder
1/2 tsp salt
1/2 tsp pepper
1/4 tsp cayenne pepper
1.5 cups salsa
2 TBS grass-fed butter
3 TBS arrowroot starch/flour
1.75 cups unsweetened almond milk
1.5 cups shredded grass-fed/raw cheese
1 big handful baby spinach
1/4 cup sliced green onions
1/4 cup chopped cilantro (plus extra for garnish)

In one pot, brown the beef along with all of the seasonings
In another pot, add in the butter to melt over medium heat
Once it is melted, add in the arrowroot and stir together
Once all of the butter has soaked in, add in the almond milk
Whisk together until it becomes thick (this only will take a few minutes)
You will know when it is done when the sauce sticks to the back of a spoon
Once this has thickened, add in the cheese and stir together
Turn down the heat
Once beef has browned, add the salsa in with it and mix
Next, add in the cheese sauce, spinach, green onions, and cilantro
Combine thoroughly
Allow to come to a low boil for a few minutes until the spinach has completely wilted
Turn heat down to low and top with some cilantro as a garnish
Serve (or you can do this a day ahead and place in fridge to reheat on the stove when you need it)

Slow Cooker Cinnamon Applesauce

Slow Cooker Cinnamon Applesauce
(Makes 1 quart)

8 large apples (I used a combination of Rome Beauty and Golden Delicious that we picked this weekend.)
1/2 TBS lemon juice
2 tsp cinnamon
1/2 cup water

Core and slice apples (Yes, you can leave the skin on.)
Place the apples in your slow cooker
Add in lemon and stir around
Add cinnamon and water
Combine all together
Cook on low for 6 hours
Then use an immersion blender (or place in blender carefully)
Blend well until desired consistency is reached

*If you don't want the cinnamon flavor, just leave it out, and you'll have traditional applesauce.
**Store this in the fridge for up to a week or in the freezer for 6 months.

Tomato-Basil Soup

Tomato-Basil Soup

(Serves 4)

4 large tomatoes, cut into eighths

1-2 TBS avocado oil (or other favorite oil for roasting)

Salt and pepper

1 TBS coconut oil (or other oil)

1 onion, chopped

3 cloves of garlic, minced

1/2 cup loosely packed basil leaves, chopped (plus more for garnish)

4 cups vegetable stock (chicken stock will also work)

1 can (6 oz) tomato paste

1 tsp salt

1/4 tsp pepper

Optional:

1/2 cup canned coconut milk

Basil or herbed olive oil

Cajun Salmon with Warm Mango and Vegetable Salsa

Cajun Salmon with Warm Mango and Vegetable Salsa
(Serves 4)

Salmon-
2 TBS coconut oil (or other oil of choice)
4 salmon fillets
Cajun seasoning (to your liking)

Salsa-
2 tsp coconut or other oil
1/4 cup onion, diced
1/4 cup bell pepper, diced
Handful cherry or grape tomatoes, diced
1 serrano or jalepeno, seeded and diced*
Juice of 1 lime
1 mango,  peeled and diced
TBS cilantro, chopped
Salt and Pepper

Dill and Lemon Chicken Quarters over Roasted Veggies

Dill and Lemon Chicken Quarters over Roasted Veggies

 (Serves 4)

4 Chicken leg quarters (4.5-5 pounds total)
8 cups chopped favorite veggies (I used onions, carrots, Yukon potatoes, asparagus, zucchini, and yellow squash)
1/2 cup olive oil
2 lemons (zest and juice)
2 tsp garlic powder
1 tsp salt (plus extra for garnish)
1 tsp pepper
2 TBS chopped fresh dill (plus extra for garnish)

Asian Turkey Stir Fry

Asian Turkey Stir Fry 

(Serves 4-6)

1 TBS sesame oil

1 pound ground turkey

Salt and pepper

1 small head of cauliflower, stem discarded and processed into "rice"

1 onion, chopped

1 bell pepper, chopped

2 large carrots, grated

2 garlic cloves, minced

1 tsp fresh ginger, grated

2 TBS coconut aminos

1 tsp fish sauce

Magic Asian Sauce (recipe below)

Cilantro and/or green onions for garnish

Choose your preference for serving-Romaine hearts (for boats), Bibb/Butter lettuce leaves (for lettuce wraps), Chopped butter lettuce (for a chopped Asian salad), or Corn tortillas (if you prefer traditional "tacos")

Balsamic Chicken Salad over Greens

Balsamic Chicken Salad over Greens
(Serves 1-2)

1 (12.5 oz) can premium chunk chicken (ingredients-chicken, water, and salt only)
1/2 apple, chopped (I used gala.)
1 TBS raisins
1 TBS red onion, finely diced
2 TBS homemade mayo
1 TBS balsamic vinegar
Salt
Pepper
Salad greens of choice
*Optional-1 TBS finely chopped pecans

Slow Cooker Garlic and Herb Chicken Drumsticks

Slow Cooker Garlic and Herb Chicken Drumsticks
(Serves 4)

3 pounds chicken drumsticks
3 TBS olive oil
10 garlic cloves, peeled but whole
3 TBS fresh favorite herbs, chopped (I used rosemary, oregano, lemon thyme, basil, and chives.)
Salt
Pepper
1/2 cup chicken broth

Creamy Pumpkin Soup with Sage and Bacon

Creamy Pumpkin Soup with Sage and Bacon
(Serves 6-8)

1 TBS bacon fat (or other preferred fat of choice)
1 onion, diced
2 apples, peeled and diced
1 tsp fresh chopped sage (or 1/2 tsp dried), plus more for garnish
1 tsp fresh chopped thyme (or 1/2 tsp dried)
1/4 tsp ground nutmeg
1/2 tsp salt
1/2 tsp black pepper, plus more for garnish
2 cans organic pure pumpkin (15 oz each)
6 cups chicken broth*
1 bay leaf
6-8 slices bacon, cut into lardons (for garnish)

Roasted Beet and Butternut Squash Salad with Chicken and a Balsamic and Thyme Vinaigrette

Roasted Beet and Butternut Squash Salad with Chicken and a Balsamic and Thyme Vinaigrette 

 (Serves 4)

2 beets, peeled and chopped into 1 inch pieces. (I used a red beet and a striped beet.)

1 butternut squash, peeled, scooped out, and chopped into 1 inch pieces

1-2 TBS olive oil

Dried thyme

Salt and Pepper

Spring Mix greens or your favorite lettuces

3 chicken breasts, grilled and chopped into cubes (I used leftover grilled chicken that had been chilled.)

Raisins

Blue cheese crumbles (omit for Whole30)

Raw sunflower seeds (or any nut or seed you like)

Balsamic and Thyme Vinaigrette

2 oz. balsamic vinegar

4 oz. extra virgin olive oil 

1/2 TBS dried thyme

Salt and Pepper

Combine all of these ingredients together and mix well

10-Second Paleo Mayo

Two Christmases ago, I only wanted one thing. I wanted an immersion blender. Initially, I wanted one for soups. I had been into making squash and other veggie soups, and I really hated having to transfer the soup to a blender to puree before adding it back in to the pot. This took more time and created more dirty dishes. So, an immersion blender would cure all of these troubles. I received the blender and over time, I have found several uses for it. It has become my favorite kitchen tool.

Grain-Free Mexican Lasagna

Grain-Free Mexican Lasagna
(Serves 9)

1 tbs coconut or olive oil (plus more for greasing dish)
2 pounds grass-fed beef
1 onion, chopped
1 bell pepper, chopped
4 cloves garlic, minced
2 jalepenos, seeded and diced
2 tbs chili powder
2 tsp cumin
2 tsp coriander
2 tsp garlic powder
1 tsp sea salt
1 tsp black pepper
8 medium coconut flour tortillas (I made these while meat, veggies, and spices cooked.)
1 cup Grass-Fed or Raw Cheddar
1 cup Grass-Fed or Raw Pepper Jack

Chicken, Berries, and Apples over Spinach with Homemade Lemon Ricotta, Poached Egg, and a Honey-Lime Vinaigrette

I went to a local restaurant about a year ago and ordered a fantastic salad. It had berries and a whipped lemon ricotta with a poached egg and a honey vinaigrette dressing. It seems odd that all of this would go together, but once mixed, it was perfect. The next time I went to this restaurant, the menu had changed and this salad was no longer on there. I decided to recreate this salad at home and add in some of my own extras. I hope you give it a try.  :)