Category: Whole30

Taco Tuesday

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My love of tacos runs deep. I think I could eat them for every meal. While Brad would pick pizza or salsa and chips to live off of forever, I would pick tacos.

Tacos are life. I love the variety you can make, but a classic taco is hard to beat. Whole30 can make Taco Night a little challenging, but I love getting to enjoy extra veggies and eating more of the good stuff since I’m not filling up on chips and tortillas.

This time around I went with a romaine lettuce boat for my taco shell. But I stuffed it full of cauliflower rice, grassfed ground beef, salsa, guacamole and hot sauce.

Brad ate his with a Siete cassava flour and coconut flour wrap. And we both enjoyed a little cauliflower rice taco bowl for round two.

We left the dinner table full and happy. It was one of my favorite meals during this round of Whole30.

We have some big celebrations coming up this month. It’s Brad’s mom’s birthday this weekend, and Brad and I are celebrating our Two Year Anniversary the following week.

I’ve got grand ideas to celebrate his sweet mom’s birthday. I’m thinking roasted chicken with root veggies and some sort of sweet treat. It will be such a pretty presentation. I can’t wait.

But our anniversary has me stumped. I usually like to go out to eat so we can have a date night. But it falls on a Wednesday, and Little Rock isn’t the most paleo-friendly city. And Whole30 makes things extra complicated. So I’m open to ideas.

Any Whole30 fancy pants meal ideas for anniversaries?

Italian Sheet Pan Dinner

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Whole30 is in full swing. And we are over the halfway mark.

This sheet pan dinner is inspired by Italian flavors, and it is super easy to make.

What you need:

  • Sheer Pan lined with aluminum foil
  • 2 chicken breasts, diced
  • 7-8 small baby red potatoes, diced
  • 2 cups fresh green beans
  • Handful of cherry tomatoes
  • Salt, pepper, dried garlic and Italian seasoning, to taste
  • Drizzle of avocado oil
  • Drizzle of balsamic vinegar

Preheat oven to 400 degrees.

Put diced chicken into a bowl with avocado oil, salt, pepper, garlic and Italian seasoning. Let sit while you prep veggies.

Dice the potatoes, and cut the green beans into similar size pieces. Add whole cherry tomatoes. Season with salt, pepper, Italian seasoning and garlic. Drizzle with avocado oil.

Add chicken on top of veggies. Drizzle everything with balsamic vinegar.

Back for 35-40 minutes until potatoes are tender and chicken is fully cooked.

The end result will look something like this.

Very delicious.

What are your favorite sheet pan dinners?

Oven Roasted “Fried” Okra

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Okra is a staple of Southern summer suppers. And I buy as much of it as I can while the farmers grow it. It’s my favorite vegetable.

While the South may be all about fried foods, Whole30 is not. So we must improvise.

Meet Oven Roasted “Fried” Okra.

What you need:

  • As much okra as you want to roast, sliced into circles
  • Salt and pepper, to taste
  • Cayenne, to taste
  • Garlic powder, to taste
  • Coconut oil, to drizzle
  • A sprinkle of almond flour, enough to cover and coat the okra.

Preheat the oven to 400 degrees.

Line a baking sheet with parchment paper. Combine okra, salt, pepper, cayenne, garlic powder, coconut oil and almond flour.

Stir until okra is evenly coated. Spread evenly on baking sheet. Bake for about 15 minutes, or until your desired crispiness.

It’s the closest thing to fried okra. And it’s amazing.

Whole30 Latte

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I love coffee.

It’s like a life-line to my sanity.

When I’m on Whole30, I can’t have my occasional (beloved) latte because of all the sugary syrups and heavy cream.

I’ve been working on waking up earlier this week, and the added time left me with a little time to create a Whole30 approved latte.

What you need:

  • Hot coffee
  • 1 heaping tablespoon of coconut oil
  • A splash of Nutpods French Vanilla Creamer (made with almond and coconut milk)
  • Immersion blender
  • Cinnamon, to taste

Combine coffee, coconut oil and Nutpods creamer in a medium size bowl. Blend with immersion blender until creamy and frothy. Top with a little cinnamon.

Enjoy the no added sugar, frothy coffee of your dreams.

When I’m not on Whole30, I’ll add in grassfed butter and a splash of real vanilla to make it extra special.

How do you take your coffee?

Whole30 Eggless Breakfast Hash

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This could be my favorite breakfast creation ever. Eggs or no eggs. It’s delicious.

So much of Whole30 breakfasts are centered around eggs. And after ten days of nothing but eggs for breakfast, I just couldn’t do it. Not another egg. (I’ll go back to eggs tomorrow.)
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The beauty of this dish is the variety of veggies. It is truly a rainbow.

What you need:

  • 2 apple chicken sausages, cut into half-moons
  • 1 small yellow squash, cut into half-moons
  • 1/2 onion, diced
  • 1/2 red bell pepper, diced
  • 3 cloves of garlic, minced
  • 1 large handful of spinach
  • 1 sweet potato, mashed
  • salt, pepper and red pepper flakes, to taste

Directions:

Bake your potato the night before and put in fridge.

Heat a medium skillet with avocado oil to medium-high heat. Add in the onion, squash and bell pepper. Season with a little salt and pepper. Cook until the onions are translucent, about 5 minutes.

Add in the garlic, red pepper flakes and sausage. Stir well to combine. Make sure the mixture evenly covers the pan. Cook on medium-high heat without stirring for about 5-6 minutes. This will give your meat and veggies a nice crust on the one side. Stir in spinach until it starts to wilt. Remove from heat and set aside.

Take your sweet potato from the fridge. Remove skin. Mash with a fork, and heat in the microwave for 30 seconds. Top with breakfast hash.

Enjoy.