Official Whole30® Recipes @whole30recipes
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Brunch is my favorite time on the weekends. Charlotte @confessionsofacleanfoodie back with a quick BREAKFAST SKILLET for two. You can add or serve it with eggs but it’s a delicious eggless option. . BREAKFAST SKILLET Serves 2 2 slices compliant no sugar bacon, chopped 2 compliant hot dogs, chopped- @applegate 2 tbsp grass-fed ghee 1/2 a bell pepper, diced 1 small onion, diced Salt and pepper 2 medium sweet potatoes, diced 2 handfuls baby spinach leaves 1/2 tsp compliant jerk seasoning-(@primalpalate) Avocado slices to serve . INSTRUCTIONS: Preheat oven to 400 degrees F. In an oven safe skillet over medium high heat, brown the bacon and toss in the hotdogs to heat through. Remove the bacon and hotdogs from the pan and set them aside. Leave the bacon fat in the pan and add the onions and peppers. Sauté for ~ 5 minutes or until the peppers a tender. Season with a pinch of salt and pepper, remove the veggies from pan and set aside. Now, add the two tablespoons of ghee to the pan and toss in the potatoes. Cook the potatoes for about 10-12 minutes on the stove top (flipping a few times). Return the peppers and onions to the pan with the potatoes and toss with the jerk seasoning. Then stir in spinach, bacon and hotdogs. Transfer the skillet to the oven and continue to cook for ~7-10 minutes or until the potatoes are tender. Serve with avocado slices and compliant hot sauce. #whole30 #whole30recipes
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Hello hello! Charlotte @confessionsofacleanfoodie back with BROCCOLI SLAW & SPICY SHRIMP SALAD | Another crowd pleaser but also doubles as a great take to work lunch you don’t have to heat up. . BROCCOLI SLAW & SPICY SHRIMP SALAD Serves 4 . 1 lb. wild-caught shrimp (peeled and deveined) 1 tsp. old bay seasoning 1/2 tsp. ground turmeric 1/4 tsp. cayenne pepper 1/2 tsp. garlic powder 1 tbsp. grass-fed ghee 1 tbsp. lemon juice 1/2 a purple onion, sliced 1 12- ounce pack of broccoli slaw 5 sweet mini bell peppers, julienned 2 tbsp. freshly chopped cilantro or parsley 1 cup cherry tomatoes, halved 3 slices cooked compliant no sugar added bacon DRESSING: 1/2 a cup compliant avocado mayo 2 tbsp. Compliant yellow mustard 1 1/2 tsp. lemon juice 1/4 tsp. garlic powder 1/4 tsp. cracked black pepper 1 tbsp. filtered water . To begin, pat the shrimp dry and toss them with the old bay seasoning, turmeric, cayenne pepper, and garlic powder. Now, heat the ghee over medium-high heat in a large skillet. Add the shrimp to the pan and sear for ~3 minutes on both sides or until the shrimp is pink. Remove the shrimp from the heat, toss with 1 tablespoon of lemon juice and set them aside. Now, add the broccoli slaw, purple onions, bell peppers, cilantro, tomatoes and bacon to a large mixing bowl and aside. Add all of the ingredients needed for the dressing to a small mixing bowl and whisk until creamy. Pour the dressing onto the broccoli slaw mixture and toss to combine. Season with a couple pinches of sea salt to your desired taste. Transfer the salad to a serving dish and finish with the spicy shrimp. Garnish with lemon wedges and enjoy! . If you’re not a fan of shrimp, you can use chicken or steak. #whole30 #whole30recipes Full recipe: https://confessionsofacleanfoodie.com/broccoli-slaw-spicy-shrimp-salad/
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Day 17 of #januarywhole30 how you doing? Charlotte @confessionsofacleanfoodie saying hi with my best salmon tips. Everything from what to buy to best cooking practices. . First, let’s talk fish! Here are the 3 types of salmon I usually stick to: 𝐖𝐢𝐥𝐝 𝐜𝐚𝐮𝐠𝐡𝐭 𝐬𝐨𝐜𝐤𝐞𝐲𝐞 (rich in color and flavor but also very lean) 𝐖𝐢𝐥𝐝 𝐜𝐚𝐮𝐠𝐡𝐭 𝐜𝐨𝐡𝐨 (subtle flavor, medium fat) 𝐖𝐢𝐥𝐝 𝐜𝐚𝐮𝐠𝐡𝐭 𝐤𝐢𝐧𝐠 (rich in flavor and fat- great to cook under high heat like the broiler) * If you’re in Minnesota, @surrendersalmon is my go to for the best wild caught salmon in the twin cities. . 𝐍𝐨𝐰, 𝐥𝐞𝐭’𝐬 𝐭𝐚𝐥𝐤 𝐜𝐨𝐨𝐤𝐢𝐧𝐠: Salmon can be cooked a multitude of different ways: sear it, roast it, poach it, grill it...the list goes on. I pretty much stick to roasting and searing for the most part. Salmon cooks pretty fast so it’s a great option for a quick meal anytime of the day. Some people prefer to work with skinless salmon. I’m not one of those people. Not only is the skin really good for you and tasty, it also acts as a layer of protection when cooking the fish. Especially when searing, the skin is like a safety layer between the flesh of the fish and the heat. Searing skin-side down first also allows you to flip the fish with ease. . Lastly, let’s talk about how you can tell your fish is 𝐉𝐮𝐬𝐭 𝐫𝐢𝐠𝐡𝐭, 𝐨𝐫 𝐨𝐯𝐞𝐫 𝐜𝐨𝐨𝐤𝐞𝐝. My grandma thought me this trick and it is a lifesaver. When you are searing or roasting salmon, it is very easy to overcook the fish. My rule of thumb when searing is about 5 minutes on first side, and 3 minutes after you flip it. When roasting, I always stick with high heat between 10-12 minutes. Now, you can tell your fish is overcooking when you start to see a large amount of the white protein oozing out. My grandma always says that’s the fish’s way of crying for help. You will always see some of the white protein come out of the fish, but too much means your fish is overcooked. . So I hope you put some of these tips to use and enjoy your salmon meals! However you cook it, salmon is a wonderful source of protein. So have fun with it and don’t be too intimidated by it. #whole30 #whole30recipes
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Good evening peeps! Charlotte @confessionsofacleanfoodie back with CASABLANCA CHICKEN | once you make this, you wont be able to stop. I had a similar dish at one of my fave Mediterranean spots in MN so I recreated it at home and it is truly a flavor bomb. But, it’s so easy you won’t believe how fast it comes together. . CASABLANCA CHICKEN Serves 4 . 1 lb boneless & skinless free-range chicken thighs 1 tsp. Italian seasoning (I like @primalpalate Amore seasoning) 2 garlic cloves, finely minced 1/4 tsp. turmeric 1/4 tsp. smoked paprika 2 tbsp. freshly chopped parsley 1/2 tsp. sea salt 1/4 tsp. black pepper 2 tbsp. ghee 1 onion, sliced 1 red jalapeño or any red chili, seeds removed and diced 1/4 cup organic chicken broth FOR CAULIFLOWER RICE: 1 tbsp. Avocado oil 2 12- ounce packages of frozen riced cauliflower 2 scallions, finely chopped salt and pepper . To begin, pat chicken thighs dry and cut them into cubes. Transfer the chicken to a mixing bowl and add the Italian seasoning, garlic, turmeric, paprika, parsley, sea salt, and black pepper. Toss the chicken to make sure it's well coated. Now, heat the ghee in a deep skillet over high heat. Add the chicken and lower the heat to medium-high. Sear the chicken while continuously stirring for about 5-7 minutes or until the chicken starts to develop some color. Now, add the onions and jalapeño pepper, stir and sauté until the onions are tender, about 5-7 minutes. Then add the chicken broth to deglaze the pan. Lower the heat and simmer for 2-3 minutes. Then taste and season with more salt if necessary. In a separate skillet (preferably castiron or non-stick), heat the avocado oil over high heat and add the riced cauliflower. Sauté the cauliflower (continuously stirring) for 5-7 minutes until the cauliflower is tender. Then, stir in the scallions and season with salt and pepper to taste. Serve Chicken family style with the cauliflower rice. Full recipe: https://confessionsofacleanfoodie.com/casablanca-chicken/ #who#whole30recipes #whole30
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Happy day 16 of #januarywhole30 Charlotte @confessionsofacleanfoodie back with one of my favorite recipes: WHOLE30 BREAKFAST SAUSAGES. This one is especially for those of us who don’t always want eggs for breakfast. They also pair perfectly with the ranch potatoes I posted yesterday. And you can make a double batch and freeze them too! . WHOLE30 BREAKFAST SAUSAGES Serves 4 . 2 slices no sugar bacon 1 lb ground pork 2 garlic cloves, finely minced 1 tbsp freshly chopped sage leaves (you can use a teaspoon of ground sage) 1/4 tsp. Ground coriander 1/4 tsp. Ground nutmeg 4 tbsp. Unsweetened compliant apple sauce 1/2 tsp. Crushed red pepper flakes 2 tbsp. Fresh chopped parsley leaves 2 scallions, finely chopped 1/2 tsp. sea salt 1/4 tsp. cracked black pepper 1 tbsp. Avocado oil . To begin, preheat the oven to 400°F. Lay the bacon slices on a sheet pan and transfer the pan to the oven. Cook for 15-18 minutes until the bacon is crisp. Remove the bacon from the oven, chop it into small pieces and transfer to a large mixing bowl. *make sure you save your bacon fat for sautéing vegetables. Now, add the rest of the ingredients (except the avocado oil) to same bowl with the bacon pieces and use a fork or your hands to combine the mixture. Form the mixture into 1-1½ inch round patties, makes about 8-10 patties. Now, heat the avocado oil in a large cast iron skillet and sear the sausages on medium-high heat for about 5 minutes on each side or until the sausages have a nice outer crust and is cooked through. If you don’t have a large enough pan to sear all the patties at once, sear them in batches. Don’t crowd the pan. You want the sausages to develop a nice crust and flavor. Overcrowding the pan will along the sausages to release more liquid, in turn steaming them not searing. Serve them immediately with sweet potatoes, eggs, sautéed vegetables or fresh fruit. . Full recipe: https://confessionsofacleanfoodie.com/perfect-breakfast-sausages/ #whole30 #whole30recipes
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Good evening! Charlotte @confessionsofacleanfoodie | I thought I would end our half way point through #januarywhole30 with a bang. CHILI GARLIC CHICKEN WINGS! With the big game coming up, you’re going to want these as part of your game day spread! I’m more of a basketball fan, but these are always a crowd pleaser. . CHILI GARLIC CHICKEN WINGS Serves 6 . 1/2 tsp. Sesame seeds 1 tsp. sesame oil 2 tbsp. avocado oil 3 tbsp. Coconut aminos 3 tbsp. compliant Spicy Harissa sauce (I like @mina you can also use mild) 1/2 tsp. salt 2 tsp grated ginger 2 lbs. chicken wings MARINATED SCALLIONS: 2 scallions, finely chopped 2 garlic cloves, finely minced 2 tsp. grated ginger 2 tsp. lime juice 1 tsp. coconut aminos 1/4 tsp. crushed red pepper flakes First, whisk together the sesame seeds, sesame oil, avocado oil, coconut aminos, harissa, salt and ginger in a large mixing bowl. Add the chicken and use your hands to toss and make sure it’s well coated with the marinade. Cover the bowl and transfer it to the fridge. Let the chicken marinate for 4 hours to overnight. Now, spray your air fryer basket with some avocado oil spray (or just rub some avocado oil on the bottom of the basket). Remove the chicken wings directly from the marinade and place them in the air fryer basket about 1/2 an inch apart in a single layer. Spray the wings with a little more avocado oil spray. Set the air fryer to “wings or chicken” at 400 degrees for 20 minutes. Let the wings cook for 10 minutes, then flip them and continue to cook for the remaining 10 minutes. *You may need to cook them in 2 batches if your air fryer isn’t large enough to cook the wings in a single layer. While the wings cook, stir all the ingredients needed for the marinated scallions together and set them aside. Remove the wings from the air fryer and scatter the marinated scallions on top of the wings. Serve immediately and enjoy! . For oven and grill instructions, head to the full recipe: https://confessionsofacleanfoodie.com/chili-garlic-chicken-wings/ #whole30 #whole30recipes
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Hello beautiful people! Charlotte @confessionsofacleanfoodie giving you heavenly breakfast/brunch tease with BUTTERY RANCH POTATOES AND PEPPERS. It’s exactly what your breakfast and brunch dreams are made of. You can use any kind of potatoes you like. I like to use sweet potatoes because the sweet and salty balance is absolutely incredible. . BUTTERY RANCH POTATOES AND PEPPERS Serves 4 . 2 Tbsp Ghee, divided 2 Large Sweet Potato, peeled and diced 1 tbsp compliant ranch seasoning (I like @balancedbites ranch seasoning) Sea Salt Cracked Black Pepper 6 Mini Bell Peppers, sliced or 1 Large Red Bell Pepper 2 Tbsp Fresh Chopped Cilantro . Preheat oven to 400°F. Line a baking sheet with parchment paper and set aside. In a large skillet, heat 1 tbsp ghee over medium high heat. Sear potatoes for ~3 minutes on each side, do this in batches if your pan is too small to comfortably fit all the potatoes. Add the ranch seasoning and toss to combine. Transfer potatoes to the prepared baking sheet and spread into an even layer. Bake for 10-12 minutes or until the potatoes are cooked through. While the potatoes cook, add remaining tablespoon of ghee to the same skillet and sauté the peppers for 5-7 minutes or until tender. Season with salt and pepper. Remove the potatoes from the oven and return them to the skillet. Toss in the cilantro and serve immediately. PRO-TIP: If you don’t have or can’t get your hands on Whole30 compliant ranch seasoning, you can mix together 1/4 of a teaspoon each of garlic powder, sea salt, onion powder, dried parsley and ground mustard Recipe: https://confessionsofacleanfoodie.com/buttery-ranch-potatoes-peppers/ #whole30 #whole30recipes
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For all the those who need new ideas for take to work lunches. Hey, how you doing. Charlotte @confessionsofacleanfoodie with BLT Wraps. All the fixings of a delicious BLT wrapped in collard green wraps! Yea it doesn’t get better than that! . BLT WRAPS: RANCH DRESSING 1/3 cup compliant mayo 2 tbsp. freshly chopped cilantro, or parsley 3 tbsp. filtered water 1 tsp. lemon or lime juice salt and pepper to taste OTHER INGREDIENTS 8-10 slices no sugar added compliant bacon 2 tomatoes, sliced and cut in half 1 small cucumber, julienned or thinly sliced length-wise 1 avocado, sliced 1 bunch of collard green leaves, with spine removed and blanched . To begin, add all of the ingredients needed for the dressing to a mason jar and shake to combine. Set the dressing aside for later. Now, spread the slices of bacon onto a large baking sheet and place the baking sheet in a cold oven. Turn the oven to 400˚F. Cook the bacon until they are crisp (about 12-15 minutes).Remove the bacon from the oven and transfer them to a plate lined with clean paper towels. While the bacon cooks, prepare the vegetables and collard green leaves. To prepare the collard green leaves, you will need to trim the stem, level the spine of the collard green so it's flat. Then blanch the greens. Submerge the greens one at a time in simmering hot water for 30 seconds, then immediately transfer the greens to an ice bath for 10 seconds. Remove the greens from the ice bath and pat them dry using paper towels. Assemble the wrap by layering the cucumber, tomato, bacon, avocado slices and dressing in the middle of the collard green wrap. Fold the bottom half of the collard green wrap over the vegetables, bacon, and dressing. Fold in the sides of the wrap and roll it up like a burrito. Cut the wrap in half and ENJOY! Recipe: https://confessionsofacleanfoodie.com/blt-wrap/ #whole30 #whole30recipes
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