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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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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Whole30 Kickoff: Slow Cooker Chuck Roast Chili

A hearty slow cooked paleo chili to kick off your January Whole 30! Best. leftovers. ever.

#Whole30 Chili #paleo #JanuaryWhole30 #Whole30isEPIC

Whole 30 Slow Cooker Chili, topped with Paleo Ranch Dressing (I may have gotten a tad carried away with the dressing. Forgive me. It’s that good.)

You know the Timehop app? The one that takes you down a social media memory lane each morning by sharing old photos and posts from your various accounts? Just two days ago, this one popped up for me.

4 years ago this week.

4 years ago this week.

4 years ago this week, I took my first plunge from gluten-free to full paleo. As you can, see it was a bit of an adjustment! I’ve made many a paleo chili since then (there are many who claim that beans are a less authentic ingredient in the dish; that true chili should be only meat and chile peppers – even tomatoes are an addition to the original), but one major difference in this particular recipe is the use of cubed chuck, rather than ground beef/other meats. It’s a really nice change in texture, and stands up very well to the length in cooking time. Though I’ll still use ground meat from time to time (especially when I want to add a touch of organ meat – a great way to sneak those into your diet), the change in texture is a really enjoyable one.

This will be about my 4th time doing the Whole 30 in full (otherwise I keep to about an 80/20 paleo life), and I can think of no better dish to make in a huge quantity for the early winter weeks. Nourishing, beyond nutritious, and so satisfying. For added creaminess, I topped it with the ranch dressing included in the Whole 30 cookbook itself – I worried that the coconut cream would be off-putting, but it’s not at all. Use it on your own chili and save the rest for dressings and dips….

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Romesco Shrimp Zucchini Noodles ( Zoodles ) ( Whole30 )

Romesco and zucchini – a match made in Flavor Heaven!
Whole30 Romesco Shrimp Zucchini Noodles

Whole30 dinners are fun and flavorful when you use zucchini noodles for your “pasta.”

I adapted this recipe from the Whole30 cookbook, and it is a revelation! So fun and fresh and packed with wonderful flavors and textures. This recipe fits so many styles of eating. It is low-carb, dairy free, gluten free, paleo and, of course, Whole30. And, of course, it is for regular omnivores as well.

I simplified a Romesco sauce I found last year in Fine Cooking, to make it a little more weeknight friendly, and I skipped the bread slice to make it fit Whole30. Didn’t miss the bread at all.

The Romesco sauce is easy to use and such a refreshing change from plain marinara. I love, love LOVE the combo of the toasted almonds and red pepper. SO good!

I see this dish as becoming a regular in my Whole30 life for the rest of this month. With dishes like this, how can Whole30 be hard to stick to?

This Whole30 thing is going to be superb!

Whole30 Romesco Shrimp Zucchini Noodles

 

ROMESCO SHRIMP ZUCCHINI NOODLES

Serves 4
Ready in 40 minutes

4 medium zucchini noodles
2 tablespoons cooking oil
1/2 cup diced onion
3 cloves garlic, minced
16 ounces peeled and deveined shrimp
1 teaspoon salt
1/2 teaspoon pepper
2 tablespoons diced parsley
Romesco Sauce:
2 tablespoons cooking oil
1/2 cup sliced almonds
1/4 cup chopped hazelnuts
1 cup diced onion
3 cloves garlic, minced
2 teaspoons smoked paprika
1 red bell pepper, roasted and chopped ( or, use purchased jarred pepper)
1/2 cup tomato puree
2 tablespoons extra virgin olive oil
2 teaspoons red wine vinegar
1 teaspoon salt
1/2 teaspoon pepper

Convert zucchini into long, thin strips that are about 1/4 inch thick. (NOTE: If you have a spiralizer, use it here!) Blanch the zucchini “noodles” in boiling water or in a microwave oven, just until softened slightly, not mushy. Place them on a plate.
Add the oil to a large skillet over medium high heat. Cook the onion until softened, about 3 minutes. Add garlic and cook another minute. Add in shrimp and cook on each side until firm and opaque, a few minutes per side.
Serve immediately on top of zucchini “noodles” with Romesco sauce and sprinkled with parsley.

For Romesco Sauce:
In a large skillet over medium high heat, saute the nuts and onion in oil for a few minutes, until onion is softened. Add in garlic and smoked paprika and cook for another minute. Add roasted red bell pepper and tomato puree and cook another 2 minutes, scraping the bottom of the skillet frequently. Place skillet contents in a blender and add rest of ingredients. Blend until very smooth, about 3 minutes.

Whole30 Romesco Shrimp Zucchini Noodles
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Entree
Cuisine: Whole30
Serves: 4 servings
Ingredients
  • 4 medium zucchini noodles
  • 2 tablespoons cooking oil
  • ½ cup diced onion
  • 3 cloves garlic, minced
  • 16 ounces peeled and deveined shrimp
  • 1 teaspoon salt
  • ½ teaspoon pepper
  • 2 tablespoons diced parsley
  • Romesco Sauce:
  • 2 tablespoons cooking oil
  • ½ cup sliced almonds
  • ¼ cup chopped hazelnuts
  • 1 cup diced onion
  • 3 cloves garlic, minced
  • 2 teaspoons smoked paprika
  • 1 red bell pepper, roasted and chopped ( or, use purchased jarred pepper)
  • ½ cup tomato puree
  • 2 tablespoons extra virgin olive oil
  • 2 teaspoons red wine vinegar
  • 1 teaspoon salt
  • ½ teaspoon pepper
Instructions
  1. Convert zucchini into long, thin strips that are about ¼ inch thick. (NOTE: If you have a spiralizer, use it here!) Blanch the zucchini "noodles" in boiling water or in a microwave oven, just until softened slightly, not mushy. Place them on a plate.
  2. Add the oil to a large skillet over medium high heat. Cook the onion until softened, about 3 minutes. Add garlic and cook another minute. Add in shrimp and cook on each side until firm and opaque, a few minutes per side.
  3. Serve immediately on top of zucchini "noodles" with Romesco sauce and sprinkled with parsley.
  4. For Romesco Sauce:
  5. In a large skillet over medium high heat, saute the nuts and onion in oil for a few minutes, until onion is softened. Add in garlic and smoked paprika and cook for another minute. Add roasted red bell pepper and tomato puree and cook another 2 minutes, scraping the bottom of the skillet frequently. Place skillet contents in a blender and add rest of ingredients. Blend until very smooth, about 3 minutes.

I must try these Zoodles recipes with a few tweaks to be Whole30:

Zucchini Noodle Shrimp Scampi, Just a Taste
Vegan Ramen Soup with Zucchini Noodles, Inspiralized
Zucchini Noodles with Cherry Tomatoes, Sausage and Garlic Sauce, Kalyn’s Kitchen
Avocado Basil Zucchini Noodles, Inspiralized
Zucchini Noodles with Clam Sauce, Everyday Maven

Coconut Curry Chicken (Whole30) (Low Carb) (Dairy Free)

Whole30 Coconut Curry Chicken

And the Apron Strings Whole30 fest continues with this quick and easy and legal Coconut Chicken Curry dish.

This is one of those desperation dinner ideas that you should always keep in your back pocket. You saute the chicken and then put it in the oven while you are finishing your sauce.

The coconut milk curry sauce has such good, deep flavor for only having cooked for a few minutes. It is exceptional. It is taken from the Whole30 cookbook with just a few minor tweaks.

Highly recommend.

Whole30 Coconut Curry Chicken

Coconut Curry Chicken (Whole30) (Low Carb) (Dairy Free)

Recipe Type: Entree
Cuisine: Whole30
Author: Donna
Prep time: 15 mins
Cook time: 15 mins
Total time: 30 mins
Serves: 4 servings
Ingredients
1 tablespoon cooking oil
4 chicken breasts (bone-in, skin-on)
1/2 onion, diced
3 cloves garlic, minced
2 tablespoons favorite curry powder
1 cup canned crushed tomatoes
1/2 cup coconut milk
1 teaspoon salt
1/2 teaspoon pepper
1 lime, quartered
Instructions
Preheat oven to 350 degrees.
Heat a large heavy bottomed skillet (cast iron is perfect for this recipe) to medium high heat. Add oil and place chicken breasts in skillet, skin side down. Cook for 5 to 8 minutes, until skin is golden brown and crispy. Place chicken breasts on a baking sheet, skin side up, and then place in the oven and cook for 10 to 12 minutes, while making the sauce.
Add onion to skillet and cook until softened, 3 to 5 minutes. Add garlic and curry powder and cook another minute. Add crushed tomatoes, coconut milk, salt and pepper and cook, scraping bottom of skillet frequently, for about 10 minutes, until thickened.
Serve chicken breasts drizzled with sauce. Serve sprinkled with lime juice.

Whole30 Coconut Curry Chicken (Low Carb) (Dairy Free)
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Entree
Cuisine: Whole30
Serves: 4 servings
Ingredients
  • 1 tablespoon cooking oil
  • 4 chicken breasts (bone-in, skin-on)
  • ½ onion, diced
  • 3 cloves garlic, minced
  • 2 tablespoons favorite curry powder
  • 1 cup canned crushed tomatoes
  • ½ cup coconut milk
  • 1 teaspoon salt
  • ½ teaspoon pepper
  • 1 lime, quartered
Instructions
  1. Preheat oven to 350 degrees.
  2. Heat a large heavy bottomed skillet (cast iron is perfect for this recipe) to medium high heat. Add oil and place chicken breasts in skillet, skin side down. Cook for 5 to 8 minutes, until skin is golden brown and crispy. Place chicken breasts on a baking sheet, skin side up, and then place in the oven and cook for 10 to 12 minutes, while making the sauce.
  3. Add onion to skillet and cook until softened, 3 to 5 minutes. Add garlic and curry powder and cook another minute. Add crushed tomatoes, coconut milk, salt and pepper and cook, scraping bottom of skillet frequently, for about 10 minutes, until thickened.
  4. Serve chicken breasts drizzled with sauce. Serve sprinkled with lime juice.

 

Savory Corn Ebelskivers for Thanksgiving

 

These savory corn ebelskivers are some gluten-free AMAIZEBALLS for your Thanksgiving sides.

Easy Corn Ebelskivers with Chive Compound Butter #glutenfree

AMAIZEBALLS: Savory Corn Ebelskivers with Chive Compound Butter

It should go without saying by now that I (brace yourself) love Thanksgiving. Any waxing rhapsodical is totally redundant at this point. Even the fact that I love the sides more than the turkey: old news. Let’s take all that as a given, eh? Cracking on with it: Man, I do specifically love me some cornbread on Thanksgiving. Well, anytime, really, but as I try to minimize starchi-carbiness in the day-to-day, it’s definitely one of my favorite treats on special occasions.

My friend Kimberly hit upon garbanzo bean flour as the perfect flour pairing for a gluten-free adaptation. This works remarkably well regardless of the method/technique you choose. This year, I thought I’d try playing with the shape of it a bit, and what’s more fun (and simple, once you get the hang of it) than ebelskivers? The bonus: I get to call them A-MAIZE-BALLS.  …

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Pumpkin Spice Tacos

Pumpkin Spice Tacos: sometimes a bandwagon is a very good thing. (Yes, they’re savory.)

Pumpkin Spice Tacos #vegetarian #vegan #gf #dairyfree

Pumpkin Spice Tacos

Not long ago, the advent of fall made itself known via the onslaught of pumpkin spice everything, everywhere. Judging by my social media streams, roughly half the population couldn’t possibly be more stoked about it, while the other half rolled their eyes at the now annual flavor phenomenon. Clearly in the latter crowd, a friend posted this picture:

On display at the Rosepepper Cantina in Nashville

On display at the Rosepepper Cantina in Nashville.

And being me, I thought, ” . . . that actually sounds pretty good.” Okay, not as in a sugared-up dessert, but with savory spices, in a vegetarian Southwest context. What’s not to love? By the way, the pic above, from the Rosepepper Cantina? They have a long history of hilarious signage – check out a collection of their hits here. …

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One Pot Breakfast Skillet: Italian Chicken Sausage, Peppers and More

This One Pot Italian Chicken Sausage & Peppers (& Parsnips & Fennel) Skillet is both protein AND veggie packed. What a start to your day!

One Pot Chicken Sausage Breakfast Skillet #Paleo #Whole30 #Dairyfree #Glutenfree

One Pot Chicken Sausage & Peppers (& more) Breakfast Skillet

I love any recipe that incorporates a hearty helping veggies into my morning along with the usual breakfast proteins; eggs and sausages, etc. A recipe for an awesome Southwestern skillet in The 21 Day Sugar Detox Cookbook (that’s an affiliate link) inspired this variation. It is, of course, ideal fresh out of the oven, but if you don’t happen to have a crowd of 6 joining you for breakfast or brunch, don’t worry – it actually reheats quite well.

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Caramel with Molasses, Maple and Sucanat: Apples Optional

Sometimes it’s worth sharing a fail when there’s a WIN in the same effort, as in the case of these wretched-looking mini candy apples with what turned out to be an fabulously flavorful caramel sauce.

Caramel with Molasses, Maple and Sucanat #dairyfree #norefinedsugar

Go ahead, laugh. I deserve it! But truly, the flavor of the sauce is worth making this for other caramel uses.

Aren’t they pitiful? You can say so, I know they are. Any food blogger these days naturally gets excited when they think they may have a potential Pinterest hit in the works. I thought these adorable mini apples might be contenders, scooped with a melon baller and skewered with twig-shaped lollipop sticks, sprinkled with smoked sea salt.

Well.

The consistency was potentially a problem, but the moisture on the apple balls (having no skin on them) made them so slippery that the caramel more or less slid right off.  Letting the caramel cool and thicken a bit more helped a little, but as you can see, it was eventually to no avail.

But the good news is the flavor of the sauce. As I’ve mentioned once or thrice, I have a serious Thing for caramel and will eagerly try all the varieties I can. I wanted to experiment with some unrefined sweeteners (like sucanat and molasses from Wholesome Sweeteners). I also wanted to make it dairy-free and slightly lower-glycemic. Both the coconut milk and the unrefined sweeteners, the molasses lent the caramel a hint of tanginess and umami that worked beautifully – even if it looked far from beautiful melting around the base of those apples. And hey, the minerals in both the sucanat and the molasses give it a nutritional boost as well. …

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Caramel Apple Cheesecake Parfaits – A Raw Dessert for Early Fall

If you’ve never tried a raw dessert, these Caramel Apple Cheesecakes are a perfect intro (especially on an autumn day). 

Raw Caramel Apple Cheesecakes #rawdessert #paleo #vegan

Layered Caramel Apple Cheesecakes – a perfect raw dessert for fall.

Raw food ‘cooking’ and I got off to an awkward, if memorable, start. I was already intrigued by the concept, and had sampled and loved quite a few raw dishes at some of my favorite vegan restaurants that featured raw cuisine (like Caravan of Dreams) when I was living in NYC (and was still a committed vegetarian).  Later, having relocated to Connecticut, when I saw that a local cooking school was offering a whole series on raw cuisine, I jumped at the chance immediately, securing my slot well in advance.

By the time the class rolled around, I was newly pregnant and in the throes of so-called morning sickness. For me, like so many other moms, this was really more like feeling intensely carsick 24 hours a day (if ONLY it were limited to morning). Very little food sounded appetizing at all, the least of which was vegetables – normally something I loved and thrived upon.  I still attended the class, never one to let money or learning opportunities go to waste, so although Lily was only about the size of a peppercorn at the time, she prevented me from tasting more than a few perfunctory nibbles of everything we created. Drat!

But first trimesters pass in the blink of an eye, and soon enough I was able to make the items I had missed out on at home, thanks to the booklet our instructor had given out. Though living exclusively or even primarily on raw foods doesn’t work for me, I appreciate many of the benefits: how nutrient-dense it is, how it’s naturally dairy-free (and much of it is quite paleo-compatible, actually, if you’re including it in balance).

It’s especially great for having the occasional dessert treat  – hence this creation. With the seasonal shift well underway, I was starting to crave some caramelly, cinnamon apple flavors. A bit of experimentation led to this! It takes a bit of prep and assembly, but the effort is totally worthwhile. Multiple household members reported back with enthusiastic reviews. (Then again, none of us are pregnant. Proceed with caution if you are.)…

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