Whole 30 Zoodles Puttanesca (Low Carb) (Paleo)

The flavor POW of puttanesca sauce meets the low-carb, Whole 30 friendly zucchini noodle. 

Zoodles alla Puttanesca

Zoodles alla Puttanesca

For those of you continuing Whole 30 from a January start, those who are starting anew in February,  or those whoi are just  keeping with generally paleo principles, this dish is a total pleaser. It happens to be low carb, paleo, gluten, grain and dairy-free, all the dietary superlatives (save for vegan, thanks to the anchovies), but really, it’s all about gorgeous flavors made with nourishing veggies (plus those aforementioned anchovies). You can put the whole shebang together in 20-30 minutes, or you can prep the sauce the night before to let (almost) all the ingredients do that magical meddling thing they do, then whip the zucchini noodles together when you reheat the sauce and toss in the parsley. Whatever your fancy, puttanesca is a perfect vehicle for zoodles – and vice versa.  …

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Southwest Soba Noodle Bowl with Ginger Jalapeño Broth (Vegan)

Broth with a flavor punch of ginger and jalapeño – and the trick to serving soup to a crowd!
Southwest Soba Noodles

A good soba noodles bowl is one of my favorite comfort foods. I love Asian flavors and so I was craving this dish, but wanted to try a twist, naturally.

I have been obsessed with broths lately. How to make them full bodied rich and tasty and interesting, but not take all day. So, one thing I have been doing is bringing the broth to a boil and load it with aromatics and then turn off the heat and let it steep. Like a good tea, this works like a charm. I put one sliced jalapeño pepper and some sliced ginger in a pot of water and just let it sit for awhile. The longer you let it sit, the more flavorful it becomes. I added just a dash of soy sauce and some sesame oil and – East meets West deliciousness was the result.

The other thing that makes this dish a snap to make is Nasoya baked tofu. The folks at Nasoya sent me a sample of this yummy Chipotle tofubaked for this recipe. I love the texture of the pre-baked tofu. It is no-fuss when you are in a hurry – no draining or pressing tofu. Just cube and use in your recipe. SO great. I cut the tofu into cubes and put it right into the noodle bowl, and it was perfect.

For a buffet – like for instance on Game Day – here’s the trick to serving a broth-based soup: Keep a bowl of your cooked ingredients at room temperature (minus the broth) on hand with serving bowls in a stack next to it. Then, keep a pot of hot broth in a slow cooker nearby. Let guest scoop up the ingredients and then ladle hot broth into their bowls. Perfectly cooked and hot soup every time!

Happy Game Day, everyone!

Southwest Soba Noodles

 

Southwest Soba Noodles with Ginger Jalapeño Broth

Serves 6 to 8

6 green onions, whites and green separated
1 piece (3 inches) ginger, peeled and thinly sliced
3 cloves garlic, smashed
1/4 cup low sodium tamarin soy sauce
2 tablespoons rice vinegar
2 tablespoons olive oil
1 teaspoon sesame oil
8 ounces Nasoya Chipotle tofubaked, cut into 1-inch cubes
8 ounces soba noodles, cooked according to package directions
1 bunch baby bok choy, thinly sliced
6 ounces snow peas, trimmed and thinly sliced
Black sesame seeds for garnish

In a saucepan, place 8 cups water and the green onion whites, thinly sliced, ginger, garlic, soy sauce, rice vinegar and boil for 5 minutes. Turn off heat and let sit for 30 minutes.  Stein and discard solids. Pour broth into a slow cooker and turn on high.

Heat a large skillet to medium high heat. Add oils. Sauce the bok choy and snow peas for 2 to 3 minutes, until just tender but not soft. Stir together with tofu and soba noodles and place in a large serving bowl.

Keep broth hot and let guests spoon vegetables and some hot broth into their serving bowls. Garnish with sesame seeds.

Southwest Soba Noodle Bowl with Ginger Jalapeño Broth (Vegan)
 
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Cook time
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Author:
Recipe type: Soup
Cuisine: Southwest
Serves: 6 to 8 servings
Ingredients
  • 6 green onions, whites and green separated
  • 1 piece (3 inches) ginger, peeled and thinly sliced
  • 3 cloves garlic, smashed
  • ¼ cup low sodium tamarin soy sauce
  • 2 tablespoons rice vinegar
  • 2 tablespoons olive oil
  • 1 teaspoon sesame oil
  • 8 ounces Nasoya Chipotle tofubaked, cut into 1-inch cubes
  • 8 ounces soba noodles, coked according to package directions
  • 1 bunch baby bok choy, thinly sliced
  • 6 ounces snow peas, trimmed and thinly sliced
  • Black sesame seeds for garnish
Instructions
  1. In a saucepan, place 8 cups water and the green onion whites, thinly sliced, ginger, garlic, soy sauce, rice vinegar and boil for 5 minutes. Turn off heat and let sit for 30 minutes. Stein and discard solids. Pour broth into a slow cooker and turn on high.
  2. Heat a large skillet to medium high heat. Add oils. Sauce the bok choy and snow peas for 2 to 3 minutes, until just tender but not soft. Stir together with tofu and soba noodles and place in a large serving bowl.
  3. Keep broth hot and let guests spoon vegetables and some hot broth into their serving bowls. Garnish with sesame seeds.

 

Cocoa Crusted Roasted Cauliflower (Whole30) (Low Carb) (Vegan)

Cocoa Crusted Roasted Cauliflower

Some recipes just make you scratch your head in wonder. Cocoa and Cauliflower are two things I never thought I would see in a recipe together. And yet, here we are.

Foodie Boy Genius Justin Warner coated his cauliflower with cocoa powder and then roasted it. They don’t call him a Boy Wonder for nothing. This is a genius dish, I tell you. The cocoa gives the cauliflower a rich, deep satisfying taste.

I thought it needed a little heat and smokiness, so I decided to add smoked paprika in equal parts with the cocoa powder and then some salt. SO delicious. The one thing I will say is that you should eat this right out of the oven, because if it sits, the moisture form the cauliflower florets will make the cocoa soggy and not crusty.

This dish only takes about 5 minutes of prep time. You just toss the cauliflower florets in some olive oil and then dip the florets in the cocoa powder mixture.

And you’ll never look at cauliflower the same way again.

Cocoa Crusted Roasted Cauliflower

Cocoa Crusted Roasted  Cauliflower

1 small head of cauliflower, hard stem removed and broken into florets
1/4 cup extra virgin olive oil
1 tablespoon cocoa powder
1 tablespoon smoked paprika
1 teaspoon salt

Preheat oven to 400 degrees.
Toss the florets in oil . Stir together the cocoa powder, smoked paprika and salt. Hold the florets by the stems and then sprinkle each one generously with the cocoa mixture. Place in a single layer on a baking sheet and bake for 20 to 30 minutes, until cauliflower is fork tender.
Serev warm.

Cocoa Crusted Roasted Cauliflower
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Side Dish
Serves: Serves 4 to 6
Ingredients
  • 1 small head of cauliflower, hard stem removed and broken into florets
  • ¼ cup extra virgin olive oil
  • 1 tablespoon cocoa powder
  • 1 tablespoon smoked paprika
  • 1 teaspoon salt
Instructions
  1. Preheat oven to 400 degrees.
  2. Toss the florets in oil . Stir together the cocoa powder, smoked paprika and salt. Hold the florets by the stems and then sprinkle each one generously with the cocoa mixture. Place in a single layer on a baking sheet and bake for 20 to 30 minutes, until cauliflower is fork tender.
  3. Serev warm.

Other food bloggers do intriguing cauliflower:

Roasted Curried Cauliflower with Lemon and Cumin, Kalyn’s Kitchen
Honey Roasted Cauliflower with Pine Nuts and Crispy Sage, Food for my Family
Buffalo Ranch Cauliflower Nachos, The Wicked Noodle
Roast Cauliflower with Lemon, Almonds and Pomegranate, Healthy Delicious

Whole 30 Creamy Bacon, Leek and Cauliflower (BLC) Soup

This fabulous bacon, leek and cauliflower soup will hit the midwinter spot – whether you’re doing Whole 30 or not! 

BLC Soup: Creamy Bacon, Leek & Cauliflower. Perfect for #Whole30. #Dairyfree and delish. #paleo

BLC Soup: Bacon, Leek and Cauliflower. Perfect for Whole 30. Dairy-free and delish.

 

If you’ve been joining in on the January Whole 30, you’re in the home stretch! But you might want to make this again (and again, and again) even once your 30 days are up. Totally dairy-free, this manages to be rich and creamy without being heavy. With an immersion blender, it’s also a total cinch. If you don’t have one, it’s also totally possible in a blender, don’t worry! You’ll definitely want to drizzle this with either Nom Nom Paleo’s sublime homemade sriracha or the good stuff from the Paleo Chef.

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Eggs in Root Vegetable Baskets (Whole30) (Dairy Free) (Grain Free)

Simple, stunning eggs for your breakfast table.
Eggs in Root Vegetable Baskets

Pretty little baskets of root vegetable breakfast goodness are so, so easy and yet pretty enough to impress company!

Whole30 goodness has inspired me to make these delightful little whole food “baskets” with baked eggs. They couldn’t be easier – or more impressive. They take just a few minutes of prep, and that includes spiralizing the veggies.

So, I like omlettes as much as the next person. But. They can get boring. Making these little root vegetable baskets of goodness are just the ticket out of Boredomville.

All you do is spiralize the veggies, toss them in a little olive oil and press them into large muffin tins. If you don’t have a spiralizer, my first suggestion is GO BUY ONE! This is one of the best kitchen gadgets I have purchased. Ever. So, so easy to use and results in so much adventurousness in the kitchen! While you’re waiting for your spiralizer to arrive, you can make this recipe by grating the veggies on the large holes of a box grater. This won’t be a s pretty as the effect you get with a spiralizer, but it will work.

This dish just takes minutes of prep and then about 40 minutes total in the oven.

One tip: if you like your veggies crunchy, use very few veggies. If you like your veggies a little softer, use more veggies per muffin tin. That way, the veggies are more crowded and tend to steam more. I like the crunch factor, so you can see in the photos that the veggies are pretty crisp.

This is so easy and fun that I will make these pretty much every weekend. For the rest of my life.

Root Vegetable Eggs

Eggs in Root Vegetable Baskets

Serves 6

1 large Russet potato, peeled
1 large sweet potato, peeled
1 large beet, peeled
2 tablespoons of olive oil
6 large eggs
A sprinkle of Salt and pepper

Preheat oven to 400 degrees.

Spiralize the veggies on a thin setting, so that veggies are about the size of spaghetti noodles. (NOTE: If you don’t have a spiralizer, grate the veggies on the large holes of a box grater.

Toss veggies in oil and then press them into 6 tins of a large muffin tin. You could also use one-cup ramekins. Bake for 20 minutes. Check frequently every 2 minutes until vegetables are almost done to your liking. (They will cook a little more with the eggs added, so you let them be at least a little al dente.)

Remove from oven and crack one egg into the well of each muffin tin. Bake for another 10 to 12 minutes, depending on how you like your eggs.

Remove from oven and sprinkle with salt and pepper. Let cool for just a minute or two and then run a knife around the edges of each baked egg bundle. Remove carefully and set on serving plates. Serve immediately.

Root Vegetable Eggs

One Pot Whole30 Unstuffed Cabbage Roll Stew

It’s one pot. It’s Whole 30. It’s low carb. It’s hearty and simple and delicious. What’s not to love?

Unstuffed Cabbage Rolls - A #OnePot, #Whole30 #paleo Stew

Unstuffed Cabbage Rolls – A One Pot, Whole 30 Stew

You won’t miss the rice in this version of the comfort food classic. All the hottest hashtags apply! Easily made on your stovetop, and could also be easily adapted for a slow cooker (or even better, your Instant Pot, as you can saute and then cook in the same container). Like so many soups and stews, it’s even better the next day, of course! I made this version with ground turkey to lighten it up a touch, but feel free to use beef or any other ground meat you prefer. …

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Greek Chicken Meatballs with Avocado Tzatziki Sauce (Whole30) (Dairy Free) (Grain Free) (Low Carb)

Greek Chicken Meatballs with Avocado Tzatziki Sauce

Greek flavors shine with these chicken meatballs and avocado tzatziki sauce. Yes, that’s right: dairy free Tzatziki sauce!

Greek Meatballs are so delicious I may never go back to plain old meatballs. I like using ground chicken here, because the chicken is a perfect canvas for the Greek flavors to shine. Seriously, it was difficult not to eat the whole pan of these little cuties.

And dairy-free Tzatziki is truly a revelation! So, so good.

With my new Whole30 life, I have begun to experiment with replacements for things like sour cream and yogurt. Avocado as a replacement for yogurt work perfectly here. All you need to do is add lemon juice to achieve the tartness of yogurt and the taste and texture of the avocado is divine. I like my sauce a little chunky, so a food processor works perfectly for this. If you like your sauce more blended, use a blender. I was so pleased with this sauce that I will make it this way forever!

Greek Meatballs with Avocado Tzatziki Sauce

Greek Chicken Meatballs

1 pound ground chicken meat
1/4 cup minced red onion
2 tablespoons coconut flour
1/4 cup minced parsley
2 teaspoons dried oregano
1 large egg
1/2 teaspoon salt
1/4 teaspoon pepper

Mix all ingredients together with hands. Roll into balls that are 2 tablespoons each. Chill for at least one hour.

Preheat oven to 350 degrees.

Place meatballs on an oiled baking sheet. Spray meatballs lightly with oil. Bake for 18 to 20 minutes. Broil for the last minute until lightly browned.

Avocado Tzatziki Sauce

Place in a food processor or blender:  flesh of one ripe Haas avocado; 1 cup diced seedless cucumber;1 clove garlic, minced; 2 tablespoons lemon juice; and 1/2 teaspoon salt. Blend until cucumber is in very small bits. Stir in 3 tablespoons minced fresh dill. Taste and add more salt as desired.

Greek Chicken Meatballs with Avocado Tzatziki Sauce (Whole30) (Dairy Free) (Low Carb)
 
Prep time
Cook time
Total time
 
Greek flavors shine with these chicken meatballs and avocado tzatziki sauce.
Author:
Recipe type: Entree
Cuisine: Greek
Serves: 0Serves 4 to 6
Ingredients
  • 1 pound ground chicken meat
  • ¼ cup minced red onion
  • 2 tablespoons coconut flour
  • ¼ cup minced parsley
  • 2 teaspoons dried oregano
  • 1 large egg
  • ½ teaspoon salt
  • ¼ teaspoon pepper
Instructions
  1. Mix all ingredients together with hands. Roll into balls that are 2 tablespoons each. Chill for at least one hour.
  2. Preheat oven to 350 degrees.
  3. Place meatballs on an oiled baking sheet. Spray meatballs lightly with oil. Bake for 18 to 20 minutes. Broil for the last minute until lightly browned.
  4. For avocado Tzatziki sauce:
  5. Place in a food processor or blender: flesh of one ripe Haas avocado; 1 cup diced seedless cucumber;1 clove garlic, minced; 2 tablespoons lemon juice; and ½ teaspoon salt. Blend until cucumber is in very small bits. Stir in 3 tablespoons minced fresh dill. Taste and add more salt as desired.

Other bloggers Greek meatballs:

Baked Greek Meatballs with Feta, Kalyn’s Kitchen
Gyro Meatball Lettuce Wraps, Kalyn’s Kitchen
Greek Meatballs with Tzatziki Sauce, Garnish with Lemon
Greek Lamb Meatballs, Nutmeg Nanny
Greektown Ground Turkey Meatballs, The Perfect Pantry