Category Archives: Whole30

Costco’s Garlic Pepper Pacific Cod with Mango and Avocado Salsa

I seriously could eat this salsa on everything! And…when mangos are in season, we do haha.

I cheated and used Costco’s already marinated cod. Didn’t feel guilty about it at all, because it’s so yummy! You could easily grill up any kind of fish with a little oil of choice, garlic, and salt and pepper to taste!Ingredients (for Salsa)

2 Mangos cut into 1/2 inch cubes.
1 1/2 medium avocados
20 Cherry tomatoes diced
1/4 cup Walla Walla sweet onions diced
Juice from 1/2 a lime
5 leaves of fresh Basil diced
Sea Salt and Pepper to taste
As many filets as you need.

Directions

Cut everything up and toss in a bowl!
Or….if you are short on time, toss everything into a Cuisinart and pulse a few times.
Bake fish according to directions and top with salsa. EASY PEASEY!!

Enjoy!

Soft Boiled Egg, Avocado, Almond, and Arugula Salad

6 Replies

If there’s one thing I’m good at, it’s raiding the kitchen and pulling a meal out of my arse 🙂 That’s exactly what I did on Saturday, and it was delicious. Although, adding a soft boiled egg to just about anything makes it delicious in my book!Ingredients (serves 4)

One medium yellow onion
2 Avocados
4 eggs (although, I gave the Huz 2 eggs on his salad, so…as many eggs as people want ;))
Handful of almonds chopped
4 Tablespoons Goat Cheese (omit if you are trying to go Paleo/Whole30)
Large handful of Arugula for each plate.
Balsamic Reduction (can do on stove top or buy from Trader Joe’s) Drizzle over top to taste.
Salt and Pepper to taste

Directions

Bring a pot of water to boil. Add in eggs, and cook for 7-8 minutes depending on how runny you want the yolk. I did mine for 8. Remove and add cold water til cool.
While the eggs are boiling, cut your onion in 1/2 inch pieces, season with olive oil, salt, and pepper. Grill on BBQ or on stove top until soft and a little charred. Then dice.
Place arugula on each plate. Top each with half an avocado sliced or diced. Sprinkle almonds and goat cheese. Drizzle balsamic reduction, olive oil, salt, and pepper to taste. Crack the egg on top right before serving. Maya is pretty open to eating whatever we eat, but she doesn’t really like the taste of arugula. I wasn’t really sure if it was ok for her to eat a soft boiled egg, so I cooked her egg 2 minutes longer than ours, and just put everything else into a bowl for her. She gobbled it all up! 🙂

Enjoy!!

Shakshouka // The lazy gals version…with chicken sausage.

2 Replies

I was totally intrigued when Esther posted this recipe. And then of course, I had to try my “lazy gals” approach to it! And…I added a little more protein, because…teenage boys and all. It needs to be more filling! All by itself, I LOVED it! I served it over veggie pasta, so that it would appeal the masses (teenage boys/toddler girl), but I would have happily eaten it as is, and been totally satisfied and happy!Ingredients

(serving size depends on how many you want to feed. I fed 5)

One medium size yellow onion
Tablespoon crushed garlic
2 Tablespoons Olive Oil
Jar of your favorite pasta sauce
8 Chicken sausage (already cooked and diced)
Half of a large avocado or one small
5 Eggs

What to do

In a sauce pan heat olive oil, garlic, and onions until onions are soft.
While those are heating, dice your chicken sausages into bite size pieces.
Add to onion mixture once onions are almost done and heat chicken sausages for a minute
Add pasta sauce and bring to a boil.
Make a pocket and crack eggs into the pocket. Cover and let cook for 6-8 minutes, or until eggs are cooked to your liking. Garnish with sliced avocado and enjoy!

Yellow Squash Guacamole // Paleo // Whole30

Chicken and Spinach Stuffed Sweet Potato with Soft Boiled Egg! // Paleo // Whole30

2 Replies

What is it about soft boiled eggs? I’ll tell you. The soft ooey goey yolk!!! They make just about anything they are on look DELICIOUS and taste decadent! So…I figured I better add it to my first attempt at a Whole30 dish that I was going to make for the boys 🙂 It worked! They devoured it!!Ingredients

4 sweet potatos (or, however many people you have. If you get ridiculously large ones like I did, you can cut them in half per serving)
6 cups spinach
2 Tablespoons Extra Virgin Olive Oil
1 Teaspoon crushed garlic (I cheat and use Trader Joe’s pre crushed :))
2-3 large bone in chicken breasts or if you’re in a pinch for time a rotisserie chicken and shred the breasts from it (I’m not a big fan of dark meat, but you could use all of it!) Bone in is so much juicier and easier to shred.
4 Eggs (or as many people that you have)

Directions

Cook chicken ahead of time (to make shredding easier) by coating with 1 Tbl Olive Oil and use crushed sea salt/pepper. Bake in preheated oven 375 until chicken meat is no longer pink at the bone and the juices run clear, 45 to 60 minutes. An instant-read thermometer inserted in the thickest part of the breast meat should read 165 degrees F. Or, you could BBQ on med 10-15 minutes each side depending on size.
Place sweet potatoes on a baking sheet or a baking pan, pierce with a fork and bake for an hour, or until the inside is soft. It took my ginormous ones an hour and 15, so fair warning if you are on a time schedule for dinner!! 😦
Start boiling water for the eggs. Once water is boiled, add eggs. Boil for 6 minutes. Drain the hot water and add cold water a few times until they are completely cool. Once cool, peel and set aside to put on top of dish. Good luck getting all of them to completely come out of the shell. I’ve never been able to! :{ Feel free to make extra if you are serving to people that care haha.
Dice up the red onion
Sautee 2 Tablespoons of Extra Virgin Olive Oil with red onions and garlic for about 5 minutes
Shred the chicken and add it to the above.
Toss in the spinach until it’s wilted.
When potatoes are done, take them out, cut in half if big, or slice down the center if small or medium. Crush it up a little. Spoon on chicken and spinach mixture. Top with soft boiled egg.

Enjoy!

40 Clove Garlic Lemon Chicken // Paleo and Whole30

1 Reply

I’ve seen this recipe in various forms, and have been so intrigued by all the garlic! 40 cloves sounds like a lot, but it really isn’t! I might add more next time I make it. When it bakes, it gets golden on the outside and buttery smooth on the inside. It’s not overpowering at all and so delicious!! I added some onion and lemon to give it a little more flavor, and I think next time I will throw in some grape tomatoes!Ingredients

4 chicken breasts (I used boneless and skinless, although you could use bone in!)
40 garlic cloves, peeled (I bought pre-peeled cloves from Costco, and yes, I counted them :))
One large yellow onion cut into 1 inch pieces.
2 lemons cut into 1/4 inch slices and quartered.
1/4 cup olive oil
sea salt & freshly ground black pepper, to taste (I did about 20 grinds for the pepper and 10 for the sea salt)
Garnish with fresh basil (mainly because I have a basil plant that I’ve managed to keep alive! :))

Instructions

Preheat oven to 400 degrees.
Put chicken breasts, garlic, and lemons in a big bowl. Pour olive oil over the entire mixture, salt and pepper to taste and toss until everything is evenly coated.
Pour into 9×13 pan and cover pan with aluminum foil.
Bake for covered for 30 minutes.
Uncover and cook for 15 minutes uncovered or until chicken is cooked all the way through.

(I used really large chicken breasts and did them for an extra 10 minutes.)
I served it over quinoa, but it would be fine all by itself with a salad or with some crusty artisan bread that you could smear the garlic on YUM!!! (Not Paleo or Whole 30 if you do this :))
Enjoy!!

Grilled Chicken, Onions, and Peaches with Avocado Tomato Salsa // Paleo and Whole30

6 Replies

I love when one ingredient is the basis for a meal. In this case it was some peaches that I bought that weren’t quite ripe, but I was itching to eat them. So…I BBQ’d them! I swear everything tastes better when you put it on the grill! Although, I may still be still flushed with my new found grilling ability 🙂 Ingredients (to serve 4)

2 peaches (I used ones that were almost ripe, but still a little on the firm side)
4 boneless chicken breasts
1 large sweet onion
1 avocado
10 cherry tomatos
3 large leaves of basil
Extra Virgin Olive Oil (amount not measured, but will describe in instructions :))
Sea Salt and Pepper

Directions

Light your grill and set it to a medium heat.
Cut your onion into 1/2 inch slices
Season the chicken breasts and onion with olive oil, sea salt and pepper.
Set both on the grill for 8-10 minutes (depending on the size of your chicken breasts)
Cut peaches in half and lightly coat with olive oil and a little bit of sea salt.
At the 8-10 minute mark, flip both the chicken and onion and add the peaches to the grill.
Cook everything for another 8-10 minutes until chicken cooked all the way through.
During the cooking, cut avocado and tomatoes into 1/2 inch squares. Dice up the basil and toss all together in a bowl.
Layer everything together and ENJOY!!! 🙂

Baked Orange Rosemary Chicken with Sweet Potatos // Paleo and Whole30

2 Replies

Ok, so….I may or may not have forgotten to write the recipe down after I made this, but it really was so easy that I’m fairly certain this is it haha. :}

The Huz introduced me to bone in chicken. I mean, I’d had it before, but I think I thought it was harder or not as good-what was I thinking?? When you cook things with the bone in, they are so much moister and more delicious!! I personally don’t eat the skin, but I was told it pretty darn tasty too! AND…because it’s so moist and delicious all on it’s own, you really don’t have to do much to it-WIN!Ingredients

4 bone in chicken breasts
2 Tablespoons coconut oil
1 Tsp garlic
6 clementines or mandarin oranges
1 medium sized onion
2 sweet potatoes (there is some debate on whether sweet potatoes are “paleo”, but since some websites say they are, I’m going with them 🙂 )
4 sprigs of rosemary
Sea Salt and Pepper to taste.

Directions

Preheat oven to 400 degrees
Peel and cube the sweet potatoes. ( I asked the Huz to get them, and he came back with the “white” ones. I always get confused on what the orange ones are (yams), and I do believe it’s different depending on what part of the country you live in… Anywho, the ones in the picture look like regular potatoes, but they are sweet 😉 )
Dice the onion
Melt the coconut oil
Peel 3 of the oranges, and squeeze the juice from them into the melted oil
Add garlic to the above liquid
Toss the potatoes and onions in the above liquid.
Place the chicken breasts in a 9×13 baking pan and spread potatoes and onions around them, letting them get coated with the oil/garlic/orange juice liquid.
Grind a little salt and pepper over the entire dish-I don’t use much.
Peel the last 3 oranges and place pieces as well as the rosemary sprigs around the dish.
Bake uncovered for an hour, or until potatoes and chicken are fully cooked (time will vary depending on the size of the breasts you get).

Enjoy!!

Mango Avocado Salsa

5 Replies

Just a warning. I will be posting a few recipes using this/variations of this. It is THAT good!! I made this big bowl thinking we’d have leftovers (it was just me, the Huz, and Maya). Well…we polished off the entire bowl haha 🙂 Ingredients

2 Mangos cut into 1/2 inch cubes.
1 1/2 medium avocados
20 Cherry tomatoes diced
1/4 cup Walla Walla sweet onions diced
Juice from 1/2 a lime
5 leaves of fresh Basil diced
Sea Salt and Pepper to taste

Directions

Cut everything up and toss in a bowl!
Or….if you are short on time, toss everything into a Cuisinart and pulse a few times.
Serve over fish, chicken, or as a dip with chips or pitas!

Grilled Chicken Salad on a Portobello Mushroom // Paleo // Whole30

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