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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Cauliflower Biryani Rice (Whole 30) (Paleo) (Vegan)

A low-carb, paleo side dish to go with any Indian feast!

Cauliflower Biryani Rice #paleo #whole30 #vegan #glutenfree #grainfree

Cauliflower Biryani Rice

This spin on cauliflower rice was originally created to accompany my Tikka Masala Meatballs, but it was so tasty (and is so healthy, by any metric) I thought it deserved its own post. Perfect for Whole 30 – and also happens to be vegan, if you swing that way.

3 cups of riced cauliflower (I pulse it in my food processor) is ABOUT
what I get from one medium head, but if it’s a little more or a little less, don’t sweat it. If you’re using pre-riced cauliflower that’s starting to be sold all over (Trader Joe’s New Seasons, etc.), I just wanted to give you a ballpark amount.

CAULIFLOWER BIRYANI RICE

2 tablespoons coconut oil
1/2 onion, sliced
1 cinnamon stick
4 green cardamom pods
1 teaspoon nigella seeds
1/2 teaspoon  coriander seeds
1/2 teaspoon turmeric
1/4 teaspoon salt (plus more to taste)
3 cups (or thereabouts) cauliflower, riced
1/4 cup sliced almonds
1/4 cup cilantro, chopped

Heat the coconut oil in a large skillet over medium heat. Add the sliced onion, cinnamon stick, cardamom pods, nigella seeds (you could substitute cumin seeds if you can’t find nigella, a.k.a. charnoushka), coriander seeds, and turmeric. Sauté until onions have started to turn golden brown and the spices are oh-so-fragrant; 4-5 minutes. Add salt and cauliflower and cook for about 7-8 minutes.

Remove cinnamon stick (the other whole spices are fine), take of heat, stir in almonds and cilantro, and serve!

Cauliflower Biryani Rice (Whole 30) (Paleo) (Vegan)
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Side Dish
Cuisine: Indian
Serves: 3-4 servings
Ingredients
  • 2 tablespoons coconut oil
  • ½ onion, sliced
  • 1 cinnamon stick
  • 4 green cardamom pods
  • 1 teaspoon nigella seeds
  • ½ teaspoon coriander seeds
  • ½ teaspoon turmeric
  • ¼ teaspoon salt (plus more to taste)
  • 3 cups (or thereabouts) cauliflower, riced
  • ¼ cup sliced almonds
  • ¼ cup cilantro, chopped
Instructions
  1. Heat the coconut oil in a large skillet over medium heat. Add the sliced onion, cinnamon stick, cardamom pods, nigella seeds (you could substitute cumin seeds if you can't find nigella, a.k.a. charnoushka), coriander seeds, and turmeric.
  2. Sauté until onions have started to turn golden brown and the spices are oh-so-fragrant; 4-5 minutes.
  3. Add salt and cauliflower and cook for about 7-8 minutes.
  4. Remove cinnamon stick (the other whole spices are fine), take of heat, stir in almonds and cilantro, and serve!

Cauliflower Biryani Rice #paleo #whole30 #vegan #glutenfree #grainfree

Paleo, vegan, Whole 30 Cauliflower Biryani Rice

— posted by Anne

Chicken Tikka Masala Meatballs (Whole 30) (Paleo)

A paleo spin on a longtime favorite: Chicken Tikka Masala in meatball form.

Paleo Tikka Masala Meatballs with Cauliflower Biryani Rice #whole30 #GF #dairyfree

Paleo Tikka Masala Meatballs with Cauliflower Biryani Rice – coming soon!

If you’re a fan of this dish already, you’re probably aware that it is technically NOT a purely authentic Indian dish, but was rather developed in the UK (and of course heavily influenced by Indian cuisine). As I’ve been experimenting with a variety of meatball combinations on a recent Whole 30, the idea for this variation seemed like a very necessary natural addition to my repertoire.

Note on preparation: I like to make the meatball mixture the night before, so as to let the flavors ‘marinate’ a bit, as you would do with the chicken if you were making the original dish. But you can easily do it all in one go as well. …

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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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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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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

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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