Cauliflower Colcannon for St. Patrick’s Day (Whole30) (Paleo) (Low Carb)

A Whole 30, low-carb, nutrient-packed version of the comfort food classic for St. Paddy’s Day.

Cauliflower Colcannon (a.k.a. Caulicannon) for a #paleo #whole30 #lowcarb St. Patrick's Day

Cauliflower Colcannon (a.k.a. Caulicannon) for a #paleo #whole30 #lowcarb St. Patrick’s Day

As one of the unmistakable portents of impending spring, St. Patrick’s Day recipes are starting to pop up all over. I’ve come to love cauliflower rice in so many different forms, so a few years ago, I thought, why not use cauliflower mash as the foundation of a low-carb AND paleo colcannon? Let’s call it Caulicannon.

On top of good flavors, the texture combination works really well here. All on its own, I do generally prefer either ricing cauliflower or roasting it, rather than the pureed version that can be substituted for potatoes, but in this instance, it really hits the spot. My only regret is not doubling the recipe so I’d have more leftovers! Can’t help thinking this would be excellent with some corned beef or bangers, but it would pair well with anything that goes with mashed potatoes.

Slainte to all!…

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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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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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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

Sesame Beef Slaw (a.k.a. Crack Slaw): Whole 30

Betcha can’t eat just one (forkful) of this delicious low-carb, paleo “slaw.”

Sesame Beef Slaw made #paleo Crack Slaw.

Sesame Beef Slaw, adapted for #paleo. Original known around the web as Crack Slaw.

You’ll encounter this recipe on Pinterest and around the low-carb web as “Crack Slaw”, and it is indeed addictive – but the original calls for artificial sweeteners and regular soy sauce, while cooking directly IN sesame oil. Just a few minor tweaks, like coconut aminos (free of both wheat AND soy), omitting the sweetener (who needs it?), and using the sesame oil in the dressing, rather than cooking it (hence oxidation) takes care of all the potential issues.

Best of all, this comes together in a snap. Add it to your weeknight go-to board!

I did try this with ground turkey and chicken as well (I’ve been eating it a lot recently), but I must admit, I like the beef version better. By all means, experiment on your own!

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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.

 

Five Minute Christmas Tree Appetizer

An impromptu party appetizer – ready in just five minutes!
Cream Cheese Appetizers

Holiday gatherings are the best thing about the holiday season.They can be large or small, with or without gifts and elaborate events filled with gourmet foods and Martha-like decor or simple foods that you put together mostly from your pantry. I love them all.

Impromptu parties can be the most fun of all – especially when you keep ingredients on hand to make things festive even when thrown together at the very last minute.

I will be serving this Christmas tree appetizer made with just three ingredients that looks so pretty on a platter. All these years I never knew that you can turn a block of cream cheese into a Christmas tree with one simple cut: you slice it from corner to corner diagonally and then put the two straight sides together on a plate and then add toppings. So easy and flavorful and fits you holiday gathering theme – in five minutes or less.

Let the holiday party season begin!

Five Minute Christmas Tree Appetizer
 
Prep time
Total time
 
Surprise guests? No Problem at all with this 5 minute appetizer!
Author:
Recipe type: Appetizer
Cuisine: Christmas
Serves: 10 to 12 appetizers
Ingredients
  • 1 block (8 ounces) low fat cream cheese
  • 2 medium sized pickles (I used garlic dill)
  • 2 tablespoons sun dried tomato pesto
  • Assorted crackers for serving
Instructions
  1. Cut the block of cream cheese down the middle diagonally. Flip one side over and place next to the other side, forming a tree shape.
  2. Cut pickle lengthwise into thin slices. Lay diagonally across the cream cheese tree. Spoon on the sun dried tomato pesto.
  3. Insert a cinnamon stick at bottom to form a trunk for the tree. Serve with crackers.

Other bloggers do easy holiday appetizers:

Quick and Easy Holiday Appetizer, Always Order Dessert First
 Cucumber Feta Rolls, Good Life Eats
Easy Healthy Holiday Appetizers, Mother Rimmy
Rosemary White Bean Dip, Good Life Eats
Holiday Easy Cheese Appetizers, Cafe Johnsonia

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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