Category Archives: Whole30

Salmon Avocado Mango “Tacos” | Paleo // Whole30

This was a leftover meal from the already ridiculously easy Salmon Avocado Mango Salad with Soft Boiled Egg that I made a few weeks ago. I meant to do a follow up post right away, but…

You know….LIFE! Summer has been kicking my arse lately!

In any case! This is a great two-fer meal. Make one and then the other the next day. Isn’t that the mom holy grail???!!

Adjust the measurements as needed! 🙂 Blog Whole30 Paleo Salmon Avocado Mango Lettuce Tacos-1 From the original post (makes both meals!)

Ingredients (Would serve 4)

3 6oz cans of wild Alaskan Salmon
10 grape tomatoes (cut in half)
1 large avocados
1 Mango diced
1/2 and inch slice red onion diced (or a scallion)
1/3 cup diced pickles
Sea Salt and Pepper to taste
Head of Butter Lettuce
For garnish and a bit of heat- my favorite…Garlic Hot Sauce

Directions

Drain Salmon, place in large bowl, and break it up.
Dice tomato, avocado, mango, and onions and stir into salmon
Salt and Pepper to taste
Scoop into butter lettuce cups, and pierce with a toothpick and an extra tomato for garnish

Enjoy!

Grilled Chicken, Onion, and Pepper Shish Kabobs

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It’s summer, and what screams summer more than grilling?!! Ok, pools, popsicles, all of Esther’s yummy cocktails (!!)….ok, a lot of things scream summer. BUT…grilling. YUM!

I’ve talked many times about my love of grilling. Ok, the EASE of grilling!! It used to intimidate me, but now I LOVE it! I usually do whole chicken breasts, but decided to try and do shish kabobs. SO GOOD! Blog Whole30 Paleo Grilled Chicken Peppers Onions Shish Kabobs-1 Ingredients (varies people you want to feed)

Chicken Breasts (cut into 1-1.5 inch cubes)
Bell Peppers-I used red, yellow, and orange (cut into 1-1.5 inch cubes)
Large Onion (cut into 1-1.5 inch cubes)
Olive Oil
Balsamic Vinegar
Trader Joe’s Every Day Seasoning

What to do

It’s not absolutely necessary, but if you can marinate the chicken a few hours before you’d like to grill, that’s the best. Just put the cubed chicken in a bowl. Drizzle with olive oil, balsamic, and grind the Trader Joe’s Every Day Seasoning over it. I honestly had all these ideas of various spices I was going to add, and then (OF COURSE!) was running late and reached for what’s easy, and good!
Do the same for the veggies (not as necessary to have those marinate!)
You can use wooden sticks to spear all the meat and veggies. If you do, make sure you soak the them for a good 10 minutes prior.
Preheat your grill to medium heat.
Evenly spear chicken and veggies until everything is used up.Grill for 7-8 minutes on each side. Oh, and Maya is in this stage where she doesn’t want her picture taken, UNLESS I’m trying to take pictures of something other than her… haha.

Enjoy! dit-elle-Lauren

Salmon Avocado Mango Salad with Soft Boiled Egg | Paleo // Whole30

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Anyone else guilty of thinking up recipes about 30 minutes before you need to start making dinner?

There’s benefits to thinking on the fly, but a lot of times I’ll forget what I did. That makes it hard to recreate if it turns out well. I’m also forced to use what I have on hand, as a trip to the supermarket is out… Somehow, they always turn out ok…

This one was more than ok! Light and refreshing, yet totally satisfying with lots of healthy fats!

So glad I wrote it all down 🙂 Blog Paleo Whole30 Salmon Avocado Mango Salad with Soft Boiled Egg -1

Ingredients (Would serve 4)

3 6oz cans of wild Alaskan Salmon
10 grape tomatoes (cut in half)
6-8 eggs (The Huz and I each had two, but Maya only had one)
1 large avocados
1 Mango diced
1/2 and inch slice red onion diced (or a scallion)
1/3 cup diced pickles
Sea Salt and Pepper to taste
Head of Butter Lettuce

Directions

Boil water and cook eggs for 7-8 minutes (I accidentally forgot to set the timer and cooked mine a little longer than I had planned) 7 minutes for a runny yolk, 8 for a soft one as pictured. Take off burner and add cold water and ice until they are cool. Very important to have them fully cool, in order to peel properly. Set aside while you make everything else.
Drain Salmon, place in large bowl, and break it up.
Dice tomato, avocado, mango, and onions and stir into salmon
Salt and Pepper to taste
Set butter lettuce in a bowl, and scoop large cub of mixture on top. Top with eggs.

Enjoy!

Next week, I’ll show you how I ate this for lunch the next day! It was almost better!!

Avocado and Apple Salad with Sea Vegetables

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This is a great salad and I can’t wait to make it again! I have been experimenting with kelp noodles recently and came across a mix of “sea vegetables” (which was a variety of seaweeds) in the local grocery store. I found a packet of the “Sea Tangle” brand of fresh seaweed in the refrigerator aisle. It’s supposed to be high in calcium and iron, and known to promote thyroid function and skin support. the seaweed was crispy and tasted fresh and good! The only downside, as my husband likes to point out, is that you are paying for “not a lot of calories”. Well, however you want to look at that 🙂 these are a great alternative to starchy pasta noodles and a great way to try some new foods!

avocado and apple seaweed salad blog (2) Ingredients

2 Tbsp olive oil
2 tsps. lemon juice
1 avocado, peeled and thinly sliced
1 apple, peeled, cored and chopped
3 oz. sea vegetable mix

Directions

Whisk olive oil, lemon juice
Add avocado, apple, and sea vegetables and gently toss
Serve fresh or refrigerate for a while
Enjoy!

dit-elle-Esther

BBQ Pulled Pork Sweat Potato Bun Sandwiches | Whole 30 & Paleo

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Truth be told…these were too messy to pick up and eat like a sandwich! BUT…the flavors are so good together, and it looks so good as a “sandwich”!!

🙂 Blog Paleo Whole 30 BBQ Pulled Pork Sweat Potato Bun Sandwiches-1 Ingredients (feeds 4 with leftovers)

1 Large Pork Loin or 2 small
1 Can of Low Sodium Chicken or Vegetable Stock
1/2 teaspoon crushed ginger
1/2 Teaspoon crushed garlic
2 Medium size sweet potato
1 Medium Avocado
1 Medium to Large Onion
Olive oil + Salt + Pepper to lightly coat the sweet potato
BBQ Sauce. If you aren’t on any dietary restrictions use whatever you’d like. There are lots of healthy options out there that are Paleo and Whole 30 approved. Try here.

Directions

Place Pork Loin(s), Chicken/Vegetable Stock, Crushed Ginger, and Crushed Garlic in the crockpot, and cook on low for 8 hours or high for 5.
When it’s done, drain all but 1 cup of the liquid. Shred with a fork, stir it all up in the liquid, and pour half a jar of BBQ sauce on.

When you are closer to dinner… Blog Paleo Whole 30 BBQ Pulled Pork Sweat Potato Bun Sandwiches-3

Light Grill and set to medium heat.
Cut sweet potato in 1/2 inch slices (lengthwise not width wise.) Then they actually look like buns!
Cut Onion in 1/2 inch slices
Lightly coat both and in olive oil (or oil of your choosing), and salt and pepper to taste
Grill both 7-8 minutes on each side.
Layer a flat sweet potato round, pork, slice of grilled onion, slice of avocado, and top with the end piece of the sweet potato! Drizzle more BBQ sauce over if you’d like!

Enjoy!

You might also like Esther’s Bacon Avocado Chipotle Sweet Potato Burger

Balsamic Rosemary Beets

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This is a wonderful paleo side dish any time of year. It calls for fresh rosemary but you could also use the dried herb. Beets are nutritious and delicious, especially when roasted and seasoned.

roasted beets with balsamic and rosemary blog

Ingredients

4 medium beets, peeled and cubed
1 Tbsp olive oil
1 Tbsp balsamic vinegar
1 Tbsp fresh rosemary
1/2 tsp freshly ground black pepper
1/4 tsp sea salt

Directions

Preheat oven to 400.
In medium bowl, combine all ingredients and mix thoroughly
Transfer to glass baking dish and cover with aluminum foil
Bake for 45 minutes
Remove foil and bake uncovered, for another 10-20 minutes until beets are tender when pierced with a fork
Serve hot, warm or cool

Thank you Paleo Cooking from Elana’s Pantry which has many more excellent recipes!

dit-elle-Esther

Sweet Potato, Carrot, Onion Hash

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Truth be told, these started out in my mind as pancakes (clearly that didn’t happen!). I’m not really sure they are a “hash”, but I couldn’t think of a good name for them. They reminded me of the consistency of polenta, but I didn’t want to confuse anyone any more than I already was haha.

Whatever it ended up being still tasted really good, so it all worked out in the end 😉

I like that the carrots and onions add some additional nutrients/health benefits, and the eggs add a little protein! Blog Whole30 Paleo Sweet Potato Carrot Onion Mash-1 What you need… (would feed 4-6 people)

One Large Sweet Potato
1 medium onion
Handful of baby carrots (about 1/2 cup)
1/2 Teaspoon crushed garlic
2 eggs
Salt and pepper to taste
2 Tablespoons Olive Oil (or oil of your choosing)

What to do…

Blog Whole30 Paleo Sweet Potato Carrot Onion Mash-3

Chop up your sweet potato, onion, and carrots, and toss them into a Cuisinart. Pulse until all finely diced. Maya LOVES this part, and it’s an easy way to get your child involved in the process 🙂
Whisk eggs and garlic together and add into the Cuisinart. Pulsing a few more times, and scraping down the edges to blend.
Salt and pepper to taste.
In a large frying pan, heat oil until nice and hot.
Pour mixture into pan (I had to do it in two batches). Wait until it gets nice and brown before flipping. I loved the crispy parts in there!
Honestly, I made 4 little pancakes the first batch and attempted to keep them in tact. They fell apart, so I just mixed them together in the end…I served it with fish and a variation of my staple Mango Avocado Salad, and it was yummy! I think it would be amazing with a fried egg and avocado too for brunch! Really, the possibilities are endless 😉

Enjoy! dit-elle-Lauren

Roasted Garlic

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Roasted Garlic is one of the easiest and elegant baked dishes! Slice top of garlic bulb, drizzle with some coconut oil, olive oil, or butter, bake in a hot oven for about an hour and voila. Perfectly tender garlic! The garlic will be soft and smooth so that you can spread it on toast or eat with veggies, add it to pasta, salad, or anything where you want some roasted garlic flavor. Enjoy!

roasted garlic blog (3) roasted garlic blog (2) roasted garlic blog (1)

Ingredients

One bulb of garlic, top sliced off (crosswise and you’ll slice some of the garlic cloves as well)
Oil or butter

Directions

Put oil or butter on garlic half, put top back on and bake for around one hour in a 400* hot oven
Serve hot or let cool and wrap in plastic or tinfoil and refrigerate

dit-elle-Esther

Sweet Potato, Guacamole, Chicken Sausage, Soft Boiled Egg…Breakfast for dinner?

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I know I’m not the only person that loves breakfast for dinner! And, I also know that it’s kind of a repeat for me, but…it’s easy and DELICIOUS! Who wouldn’t want that?!

I literally came up with this meal 30 minutes before I was supposed to make it, and it took me approximately 30 minutes to make. Admittedly, because I ran inside while Maya was playing with our neighbors. I turned on the oven, peeled and chopped the sweet potatoes, seasoned them, and turned on the pot for the eggs, in…less than 5 minutes. Then…we played for a few more minutes.

THANK GOD FOR LITTLE DISTRACTIONS, NO?!!!

And, precooked chicken sausages are a godsend in our household. I freeze them for later, and soak them in a warm water bath right before I need them!

Diced up for a pasta meal, or sliced in half for this! SO easy, delicious, and healthy!

Blog Sweet Potato Guacamole Chicken Sausage Soft Boiled Egg Whole30 Paleo Gluten Free-1 What you need…

One sweet potato (for 2-4 people)
Olive Oil
Sea salt
3 Pre Cooked Chicken sausage (Depending on the amount of people you want to feed! I did one per adult, and half for Maya) I love Aidell’s, but there are so many good ones!
Avocado (or pre-made guacamole-yes, I cheated on this one!)
Eggs (2 for me and the Huz, one for Maya)

What to do…

Preheat oven to 400 degrees.
Cut sweet potato in 1/2 inch slices
Lightly coat in olive oil (or oil of your choosing), and salt and pepper to taste
Start a pot of boiling water. For me, it’s a LOT easier to soft boil eggs for more than two people. If you want a runny egg and there’s more than 2, it’s way too much for me to manage on top of everything else!!!
Bake the sweet potatos in the oven for 20-25 minutes, flipping over half way through.
At the half way mark add chicken sausages that are cute in half.
In that time, remove the eggs from the boiling water. 7 minutes = runny yolk, 8 minutes, less, so…I remove ours at 7, and then turn the heat off for Maya’s while ours then run under a cool water bath.
Once the sweet potatoes are crispy on the outside, take them and the chicken sausages out.
Layer everything and enjoy!

Asparagus Pistachio Pesto

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It’s asparagus season and we are seeing a lot of beautiful crisp fresh green stalks in stores locally. If you love asparagus, lemon, garlic, olive oil and pistachios, you will LOVE this! It is totally, amazingly, delicious. This recipe directs you to blanch the asparagus quickly and then process into pesto. Perfect spring or summer appetizer or side! Enjoy! 🙂

asparagus pistachio pesto (2) asparagus pistachio pesto (1)

Ingredients

1 lb asparagus, tough ends removed
2-3 cloves minced garlic
1/2 cup pistachios
1 lemon, juiced (2 to 3 Tbsps, I used Champagne Vinegar)
Salt, to taste
Freshly ground pepper, to taste
3/4 cup olive oil

Directions

Blanch or steam asparagus until al dente and still a bold green
Refresh in cool water
Cut asparagus into 1-inch pieces
In food processor, pulse garlic, pistachios, lemon juice, salt and pepper a few times, then add asparagus
Pulse the processor to make sure mixture is not over mixed, while gradually adding olive oil
Process until desired consistency

Thanks PCC Natural Markets!

dit-elle-Esther

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