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Whole30 Chicken Paillard Platter with Green Goddess Dressing MAGIC ELIXIRS (TM)

Whole30 Chicken Paillard Platter with Green Goddess Dressing MAGIC ELIXIRS™

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Cutlets:

  • 4 chicken cutlets
  • 1 tsp salt
  • ½ tsp pepper
  • 2 Tbsp olive oil (plus additional 1 Tbsp for each batch of cooking)

Platter:

  • Arugula
  • Salt (for greens)
  • Sliced Avocado
  • Marinated Red Onions MAGIC ELIXIRS™ (click here for recipe)
  • Green Goddess Dressing MAGIC ELIXIRS™ (recipe below)

Place chicken cutlets between plastic wrap or wax paper and pound evenly on both sides, 1 ½ to 2 minutes. Be sure not to rush the process or pound the them too hard – as you may break down the meat.

After pounding the chicken, gently remove the plastic or wax paper and salt and pepper one side of the cutlet. Then flip it into your hand and remove the paper from the top. Salt and pepper the other side.

Heat 2 Tbsp Olive Oil in a large, non-stick sauté pan. Sauté first side for 3 minutes flip over and cook for one minute on the other side. If the oil gets too hot, lower the temp to medium.

If cooking in batches, remove cutlets and place on a baking sheet and keep warm in a 200 F oven. Add additional olive oil (about 1 Tbsp) and repeat process. (If oil seems burned, wipe out pan and start fresh with 2 Tbsp olive oil.)

Assemble everything on a platter and let everyone make their plates with as much of everything as they want!

Teri Tip:  If the cutlets (or chicken breasts) are too large, you can cut them into two pieces which should make pounding them and cooking them easier.

Green Goddess Dressing MAGIC ELIXIRS™

  • 3 oil-packed anchovy filets
  • 3 garlic cloves, chopped fine
  • 1 cup Whole30 Mayo (click here for recipe)
  • 2 handfuls basil leaves
  • 4 Tbsp fresh tarragon leaves
  • ¼ cup parsley
  • 3 Tbsp lemon juice
  • 5 Tbsp olive oil
  • 2 Tbsp red wine vinegar
  • 2 pinches salt

Make the dressing: Blend all the dressing ingredients to combine well. Taste the dressing and add salt, pepper, and more lemon juice for extra tang, if needed.

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Whole30 Winter Feast with Pork Tenderloin

Gorgeous carrots and onions, juicy pork tenderloin and crispy smashed potatoes.  What could be better for a mid winter feast?

This is pork tenderloin with a twist because we are making an “indoor kabob”, which is perfect for fall cooking! The trick to this dish is the amazing marinade. It starts with Extra Virgin Olive Oil then add garlic, lemon rind and lemon juice, fresh rosemary, salt and pepper and you have a magic elixir to use all over this entire dish!

The simple and delicious marinade is a two fer! First, you use it to marinate the pork tenderloin.  Then, after pre-cooking the potatoes, you smash them and toss them in the leftover marinade.  The only way to get truly crunchy potatoes is to cook them twice. If you have never discovered this way of cooking potatoes, you are in for a treat!

Whole30 Mid Winter feast with Pork Tenderloin

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For the pork:

  • 2 pounds of pork tenderloin
  • 2 Tbsp Extra Virgin Olive Oil

For the marinade:

  • Zest of 1 lemon
  • 3 Tbsp of freshly squeezed lemon juice
  • 1 large rosemary sprig or more to taste, chopped coarsely
  • 3/4 cup Extra Virgin Olive Oil
  • 1 Tbsp of salt
  • 1 1/2 tsp freshly ground black pepper
  • 6 cloves of garlic, chopped coarsely

For the crispy smashed potatoes

  • 1 1/4 pounds baby potatoes
  • 2 Tbsp kosher salt
  • 2 Tbsp Extra Virgin Olive Oil

For the roasted carrots and onions:

  • 8 medium sized carrots
  • 1 tsp salt
  • 1/4 tsp black pepper
  • 1 large red onion
  • 3 Tbsp Extra Virgin Olive Oil

Preheat the oven to 450°F.

Cut the tenderloin into 1 1/2″ thick medallions. Place the slices of pork tenderloin in a bowl and set aside.

Marinade: Remove the leaves from the sprig of the rosemary. Chop the lemon zest and rosemary leaves. In a medium bowl, combine all of the marinade ingredients, stirring until combined. Measure out 1/4 cup of the marinade and set aside. Spoon the remaining marinade over the sliced pork, coating all pieces well. Marinate for 30 minutes.

Meanwhile, bring water and 2 Tbsp salt to a boil. Place the baby potatoes in the water and bring back to a boil. Cook for 15 minutes. When done, remove the potatoes from the water with a slotted spoon and place on a sheet pan to cool.  When the potatoes are cool, gently smash each one with a fork to flatten slightly.

Peel and cut the carrots on the diagonal into medium sized pieces, about 2-3 inches long.  Cut the onion into medium size wedges. Place them all on a sheet pan.  Drizzle with 3 Tbsp olive oil and sprinkle with salt and pepper. Toss until well coated.

After the pork has marinated for 30 minutes, remove from marinade and place two pieces on each skewer, leaving a little bit of room between the pieces.  In a large cast iron pan over medium high heat, heat 2 Tbsp of olive oil. Sear the pork for 2 minutes on each side. When done, remove the pork from the pan (and any residual rosemary pieces) and set aside.

Add another 2 Tbsp of olive oil to the skillet.  Moving quickly, place the smashed potatoes into the hot skillet, then place the pork over the potatoes. Pour reserved 1/4 cup of marinade over the pork and potatoes and place the pan in the pre-heated oven. Cook for about 8 minutes, then leaving the potatoes in the oven, remove the pork skewers from the oven and set aside to rest.  Continue to cook the potatoes until brown and crispy, about 30 minutes  At the same time, place the pan of carrots and onions in the oven to cook until tender, about 20 minutes.

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Whole30 Ragu

As far as I’m concerned, everyone should know how to make a ragu and this is a good one! We worked long and hard to perfect this and let me tell you, it’s all about having different kinds of meat.

In this recipe we have used a mix of Italian sausage, ground beef and chuck.  The combination of tomatoes, the seared, slow cooked chuck, sauted mirepoix, beef and Italian sausage create it’s own magic elixir, which is absolutely delightful.

By the way, I am gal that loves slow cooking and I don’t like to rush the process. So I slow cook in a dutch oven on a stove for several hours and the outcome is nothing short of soul food.

Whole30 Ragu

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  • 1 ¼ pound of chuck, cut into 3 pieces
  • 3 tsp salt, divided
  • ½ tsp black pepper
  • 1 Tbsp + 1 tsp Extra Virgin Olive Oil
  • 2 slices compliant bacon
  • 1 ½ cups chopped onion
  • ¾ cup chopped carrots
  • 1 cup chopped celery
  • 2 garlic cloves, chopped
  • ½ pound spicy Italian pork sausage, uncooked
  • ½ pound ground beef (85/15)
  • 2 Tbsp sherry vinegar
  • 4 Tbsp balsamic vinegar, divided
  • 2 cups chicken stock, warmed
  • 3 Tbsp tomato paste
  • 1 ½ 28 oz cans (42 oz total) whole peeled plum tomatoes, blended
  • 1 bay leaf

Season the chuck with 1 tsp salt and 1/2 tsp black pepper. Over medium high heat, heat 1 Tbsp of olive oil in a Dutch oven.  Sear the beef on both sides, until brown, about 9 minutes total. Remove and set aside.

In the same Dutch oven, add the remaining 1 tsp olive oil. Once warm, add the bacon, onion, carrots and celery, stirring occasionally and cooking for 5 minutes.  Add the garlic and cook for another 2-3 minutes, stirring so it doesn’t burn.

Add the sausage and ground beef and sauté until brown, about 5 minutes. Remove the bacon and keep to use for something else.

Add the sherry vinegar and 2 Tbsp of the balsamic vinegar, cook for 1 minute, stirring often to de-glaze the pan, scraping up all the brown bits.

Dissolve the tomato paste in the warm chicken stock, stirring until blended together well. Pour this mixture into the Dutch oven.

Add the blended tomatoes, 2 tsp salt, the remaining 2 Tbsp of balsamic vinegar, bay leaf and the chuck.  Bring to a boil, then reduce heat to low, cover and simmer for 3 hours.

When the chuck is soft, remove and shred with two forks, removing any fatty pieces.  Place it back into the sauce and remove bay leaf.  Add additional salt and pepper to taste. Serve.

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Whole30 Chicken Meatballs in Green Curry

I’m in Chicago and in the middle of winter…let’s just say the weather isn’t giving me a lot of joy, but it’s when cooking delicious food is the ultimate soulful experience. Here’s a twist on my meatballs, just updated with Thai Kitchen green curry. It’s absolutely delicious.

Whole30 Chicken Meatballs in Green Curry

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  • 1 lb ground dark chicken meat
  • 1 lb ground light chicken meat
  • 1/2 cup chopped basil
  • 5 garlic cloves, minced
  • 3 finely chopped green onions
  • ½ cup finely chopped red pepper
  • 3 Tbsp coconut aminos
  • 1 Tbsp green curry paste
  • 1 Tbsp arrowroot powder
  • 2-1/2 tsp kosher salt
  • 2 Tbsp Extra Virgin olive oil for sautéing

For the sauce

  • ¾ cup finely diced onions
  • 4 garlic cloves, minced
  • 1 cup chicken stock, warmed
  • 1/4 cup green curry paste
  • 1 – 14 oz can of coconut milk, stirred
  • 6 oz coconut cream
  • 3 Tbsp lime juice
  • 1 Tbsp coconut aminos
  • 1 tsp red pepper flakes
  • 1/2 cup basil, cut into thinly sliced ribbons
  • 1/2 cup cilantro, chopped
  • Lime wedges for garnish

Place a baking sheet in the oven and preheat the oven to 200F. You will cook the meatballs in two batches and will use this to keep them warm.

Int a large bowl, mix all meatball ingredients together by hand, except for the olive oil.

Using a small ice cream scoop, scoop out meatballs and roll, about 2 ounces each.

In a large Dutch Oven over medium heat, warm the olive oil and brown the first batch of meatballs about 3 minutes a side, making sure to brown all sides. Remove and place on the warm baking sheet in the oven. Repeat for the second batch.

Leaving 1 tablespoon of the oil from cooking the meatballs in the Dutch oven, as well as any other tidbits, remove the remaining oil. Add the onions to the dutch oven and sauté until soft, about 5 minutes. Then add the garlic and sauté for 2 more minutes.

Using 1/3 cup of the warmed chicken stock, deglaze the Dutch Oven, being sure to scrape the bottom to get all the little bits. Dissolve the curry paste in the remaining 2/3 cup of the warm chicken stock and add to the Dutch Oven, stirring to combine. Add the coconut milk and coconut cream, whisking until everything is dissolved and smooth.

Add the lime juice, coconut aminos, and red pepper flakes, and stir. Bring to a boil,  then transfer the meatballs from the oven into the Dutch Oven with the sauce and cover. Turn the heat down to medium-low and simmer for 20 minutes, or until the meatballs are cooked through.

Add basil and fresh cilantro (or any other fresh herbs you like). Stir to combine. Serve over cauliflower rice, and garnish with lime wedges.

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Whole30 On the go Mini Greek Salads with Tzatziki Sauce MAGIC ELIXIRS (TM)

I am so excited to share my Mini Greek Salad lunch to-go, with a new Magic Elixir, Whole30 Tzatziki sauce. I can’t wait for you to try it! Although my kids are grown and living across the country, my happiest times were making them beautiful lunches for @nocrumbslefts_kid and @nocrumbslefts_otherkid. Creating delicious lunches like this reminds me of those happy times!

Whole30 On the go Mini Greek Salads with Tzatziki Sauce MAGIC ELIXIRS™

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  • 2 Greek style Everyday Roasted Chicken Breasts (recipe below)
  • ½ cup Tomato Confit MAGIC ELIXIRS™
  • Marinated Red Onions MAGIC ELIXIRS™
  • 2 small cucumbers, peeled and chopped into chunks (or 1 English)
  • 1/3 cup olives
  • 1 avocado, cut into chunks
  • Greens (whatever you like)
  • Tzatziki sauce MAGIC ELIXIRS™ (recipe below)
  • 1 Tbsp of sliced chives

Assemble salads in to go containers with Tzatziki Sauce MAGIC ELIXIRS™.  Or create a plate or platter for lunch at home.

Greek Style Everyday Roasted Chicken Breasts

  • 2 bone in and skin on chicken breasts
  • 1 1/2 tsp of Greek seasoning blend (see recipe below)
  • 1 Tbsp extra virgin olive oil
  • 1 tsp salt

Preheat oven to 375°F.

Rub 3/4 tsp of the Greek seasoning blend on each chicken breast.  Then, drizzle 1/2 of the olive oil on each and tub the oil and seasonings all over each piece. Finish by sprinkling 1/2 tsp salt on each breast.

Bake for about 35 minutes, then brush the top of the chicken with the juices. Return to oven for 5 minutes to brown the top. Remove from oven. If it isn’t brown enough at this point, baste again, turn up the oven temp, and bake for another 10 minutes.

Greek seasoning blend

  • 1 tsp dried basil
  • 2 tsp dried oregano
  • 1/4 tsp thyme
  • 1 1/2 tsp onion powder
  • 2 tsp garlic powder
  • 1/2 tsp dried dill
  • 2 tsp dried parsley flakes
  • 1/2 tsp ground cinnamon
  • 1/2 tsp ground nutmeg
  • 1 tsp dried mint

Mix all ingredients together in a bowl until well combined.

Whole30 Tzatziki Sauce MAGIC ELIXIRS™

  • 1 cup Whole30 compliant mayo
  • 1 1/2 Tbsp garlic, pressed
  • 1 Tbsp Extra Virgin Olive Oil
  • 1 tsp red wine vinegar
  • 1 1/4 cup finely chopped cucumbers (smallest dice possible)
  • 2 Tbsp finely chopped parsley
  • 1/2 tsp finely chopped lemon zest
  • 2 Tbsp finely chopped mint
  • 3/4 tsp salt
  • 1/4 tsp pepper

In a medium bowl, place mayo, minced garlic, olive oil and vinegar and whisk together.

Add the rest of the ingredients and stir until well combined.

Pour into jar and keep refrigerated.

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Whole30 Spicy Chicken Soup

I am so excited to to share my version of a Chicken Tortilla-less soup. It’s soul-satisfying and perfect for a cold wintery day. Certainly, there are lots of store-bought stocks out there, but you will never get the flavor you get from making it homemade. This soup starts with my new Spicy Chicken Stock. It is what turns cooking, and this soup, from ordinary to extraordinary! In my Whole30 endorsed cookbook, chicken stock is a staple for so many of the recipes.  It is definitely a skill worth mastering!

Whole30 Spicy Chicken Soup

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  • 2 quarts of spicy chicken stock (recipe below)
  • 1 Tbsp tomato paste
  • 1 Tbsp clarified butter
  • 2 medium carrots, cut into coins
  • 4 cups sliced cabbage
  • Chicken from spicy stock, pulled off the bones
  • ½ tsp oregano
  • ¼ tsp red pepper flakes (optional)
  • Sliced avocado
  • Cilantro or parsley (optional)
  • Green onions, sliced (optional)
  • Lime (optional)

Bring 2 quarts of chicken stock to a boil. Remove ½ cup of warm stock from pot and dissolve tomato paste in it. Add back to the pot.

In frying pan, heat clarified butter over medium high heat, sauté carrots, 3-4 minutes. Add to pot with all of the butter and juices.

Add cabbage, pulled chicken, oregano, red pepper flakes and simmer for 2 minutes.

Serve topped with sliced avocado, fresh cilantro and lime.

Whole30 Spicy Chicken Stock

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  • 4 quarts of water
  • 3 Lb chicken, whole
  • 3 celery stalks, cut in half
  • 2 carrots, cut in half
  • 1 onion, cut into quarters
  • 1 bunch of cilantro or parsley (no need to trim)
  • 5 dried chilies de arbol
  • 2 dried guajillo chiles (optional)
  • 1 jalapeno halved, seeds removed
  • 1 head garlic (top cut off)
  • ½ apple
  • 1 tsp of coriander
  • 1 tsp whole peppercorn
  • 2 Tbsp salt
  • 3 dried bay leaves

In a large stock pot, bring the water to boil.

Add all the ingredients to the pot. Return to a boil. Then reduce heat to a simmer. Simmer on low for 45 minutes.

Pull out the chicken and cut off the legs, reserving the remaining chicken for the soup later. Return the legs to the stock. Simmer the stock another 15 minutes.

Pour the stock through a strainer into a bowl. Transfer to jars or a large container. Save the chicken pieces for the Spicy Chicken Soup (recipe on next post.

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Whole30 Spicy Chicken Stock

When people ask what the most important Whole30 ingredient is for delicious cooking, I tell them Chicken Stock. For me it’s a flavor infuser and a basic that any good cook should know how to make. If you take a peek in my freezer, you might be shocked to see it’s filled to the brim with stock of every kind.  The last time I did a Whole30 takeover, I shared my no-fuss, 45-minute chicken stock and now I want to teach you how to make this spicy chicken stock, packed with flavor. This is a template for a spicy soup, but you can absolutely change it up by using different chilies, or different seeds.  It’s delicious on it’s own but a fantastic base for anything you’s use chicken stock in!

Whole30 Spicy Chicken Stock

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  • 4 quarts of water
  • 3 Lb chicken, whole
  • 3 celery stalks, cut in half
  • 2 carrots, cut in half
  • 1 onion, cut into quarters
  • 1 bunch of cilantro or parsley (no need to trim)
  • 5 dried chilies de arbol
  • 2 dried guajillo chiles (optional)
  • 1 jalapeno halved, seeds removed
  • 1 head garlic (top cut off)
  • ½ apple
  • 1 tsp of coriander
  • 1 tsp whole peppercorn
  • 2 Tbsp salt
  • 3 dried bay leaves

In a large stock pot, bring the water to boil.

Add all the ingredients to the pot. Return to a boil. Then reduce heat to a simmer. Simmer on low for 45 minutes.

Pull out the chicken and cut off the legs, reserving the remaining chicken for the soup later. Return the legs to the stock. Simmer the stock another 15 minutes.

Pour the stock through a strainer into a bowl. Transfer to jars or a large container. Save the chicken pieces for the Spicy Chicken Soup (recipe on next post.

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Whole30 Superbowl Platter

I wanted to create something that is all about inspiration for the Big Game or entertaining a crowd. During Whole30, you should focus on what you can eat, rather than what you can’t. If you want to do it all homemade, great! Otherwise, you can pick a lot of it up at the store and then make my homemade sauces.  Mix it up and use your favorites!

Whole30 Superbowl Platter

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Shrimp

  • 2 tbsp olive oil
  • 1 tsp salt
  • ½ tsp pepper
  • ½ tsp garlic powder
  • 1 tsp old bay seasoning

Toss the shrimp in the spices. In a sauté pan over medium to medium high heat, sauté in olive oil, 2 minutes each side, about 4 minutes total.

Jammy Eggs

In a medium sized pot, bring water and 1 tbsp salt to a boil.  Once boiling, gently place eggs in the water.  Cook for 7 ½ minutes.

Remove from water with slotted spoon and place immediately into an ice bath for 1 minute. Remove from ice bath and gently peel.

Sweet Potato crisps

  • 2 large Japanese Sweet Potatoes, peeled
  • 1/3 cup coconut oil for frying
  • Kosher Salt to taste

Cut the sweet potato as thin as possible. Heat the oil to hot, but not smoky. Fry one in the coconut oil to test it out. You want to fry until crispy.

Once you know how long it takes to get them nice and crispy, fry the remaining slices. Remove and set on paper towel. Sprinkle with salt.

You may need to adjust the stove temperature to make sure that the oil stays hot (but is not burning the potatoes).

Avocado Crèma

  • 1 Avocado, peeled and pitted
  • 5 Tbsp coconut milk
  • 2 Tbsp lime juice
  • 1 clove garlic, press
  • ¼ cup cilantro, chopped
  • ½ tsp kosher salt
  • A dash of coconut aminos

In a blender or food processor, combine the avocado, coconut milk, lime juice, garlic, cilantro, salt and coconut aminos and blend until smooth.

Cover and set aside until ready to serve.

Spicy Whole SistersRanch Dressing

Whole Sisters Ranch combined with 3 Tbsp of green hot sauce (Cholula).

Smoky Yellow Pepper Mayo

  • 2 yellow peppers
  • 1 tsp olive oil
  • ½ tsp salt
  • ¼ tsp pepper
  • ½ cup Whole30 mayo
  • 1 Tbsp red wine vinegar
  • Salt and pepper to taste

Preheat oven to 500F. Place peppers on roasting pan, oil, salt and pepper. Roast them for about 15-20 minutes (not too black – light brown) flip every 5 minutes.  Make sure they don’t burn.

Remove from the oven and place in a paper bag for about 30 minutes. After 30 minutes, remove from the bag and remove as much skin as possible. Remove the seeds too.

Transfer to a food processor and add the mayo and red wine vinegar, blending until smooth. Season to taste.

Then Assemble your Super Bowl Spread and be sure to use your favorites!

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Whole30 Canapes

I am a gal that loves old school so I am really in love with this idea of old school canapes and why not Whole30?  I am going to give you some of my ideas but there are so many ways you can make this depending on what you like and what you have leftover.  And they are amazing for lunches to go.  Choose your favorite MAGIC ELIXIRS™, add a protein and your favorite items, Marinated Red Onions MAGIC ELIXIRS™ are always fantastic. Along with my combinations, I’ve added a list of other possible ingredients to play with.

Whole30 Canapes

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Steak

  1. Leftover steak, cut into cubes
  2. Olives with pimento
  3. Roasted red pepper
  4. Heart of palm, cut into ½ inch thick pieces

Preparing roasted peppers:

  • Set the oven to Broil or 500°F. Rub each pepper with 1 tsp olive oil ¼ tsp salt and 1/8 pepper.
  • Place on baking sheet. Broil for 30 minutes, flipping every 5 minutes.
  • Remove from oven and place in paper bag for 30 minutes. Remove peel and seeds.

BLT

  1. ½ strip of oven bacon (not too crispy so you can skewer it)
  2. Tomato Confit MAGIC ELIXIRS™ (or an oven roasted tomato)
  3. Small iceburg wedge
  4. Pepperoncini
  5. Creamy horseradish dressing MAGIC ELIXIRS™

Creamy Horseradish dressing MAGIC ELIXIRS™

  • 1 cup Whole30 compliant mayo
  • ¼ cup grated horseradish
  • 1 tsp Whole30 compliant Dijon mustard
  • 1 tsp red wine vinegar
  • ½ tsp salt
  • ¼ tsp freshly ground black pepper
  • 2 Tbsp chives

Blend all ingredients together in a food processor.

Chicken and Ranch

  1. Leftover Everyday roasted chicken breast
  2. Pineapple chunks
  3. Cucumber
  4. Marinated onion
  5. Serve with WholeSisters Ranch (or, Green Goddess MAGIC ELIXIRS™ )

Other Canapes ingredient options: Whole30 ham, Sausage or Kielbasa, Jicama, Avocado, Sweet potatoes, Cornichons, artichoke hearts.

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Whole30 Roasted Grapefruit Chicken (Cookbook Sneak Preview!)

I am so delighted to share this as a preview to my Whole30 endorsed cookbook, nocrumbsleft™, Everyday Food Made Marvelous, coming out May 2019! This fantastic Roasted Grapefruit Chicken is something that I made for my kids for years and I know that your family will love it too!

Whole30 Grapefruit Chicken

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  • 2 Tbsp salt, divided
  • 1 ½ tsp pepper, divided
  • 1 tsp granulated garlic
  • 1 tsp marjoram
  • 1 tsp paprika
  • ¼ tsp cayenne
  • ¾ cup juice from fresh grapefruit (save the juiced grapefruit)
  • 4 Tbsp Extra Virgin Olive oil, divided
  • 1 whole chicken (about 4 pounds)
  • 3 large carrots (halved lengthwise and cut into thirds)
  • 3 cups quartered red potatoes
  • 1 yellow onion, cut into wedges (about 1 ½ cup)
  • 5 cloves garlic

In a small bowl, stir together 1 ½ Tbsp salt, 1 tsp pepper, granulated garlic, marjoram, paprika and cayenne and stir until combined. In another small bowl, stir together the grapefruit juice and 2 Tbsp of olive oil.

Place the chicken, breast side up on a baking sheet and drizzle with 1 Tbsp olive oil. Sprinkle the spice blend on both sides of the chicken and rub it all in well so that the chicken is coated with spices and oil. Cover the chicken and refrigerate for at least 2 hours or up to overnight.

When ready to cook the chicken, preheat oven to 350°F. Line a baking sheet with parchment paper and place the chicken on it.

In a medium bowl, add the carrots, potatoes, onions and garlic cloves, 1 Tbsp of olive oil, 1 tsp salt, ½ tsp pepper, toss to coat. Distribute them evenly around the chicken on the baking sheet. Fold a juiced ½ grapefruit and stuff into the opening of the chicken.

Cook the chicken for 30 minutes. Remove from oven and baste and with the olive oil and grapefruit juice mixture. Then continue cooking, basting every 15 minutes.  Cooking time is about 20 minutes a pound, so a 4 pound chicken should take about an hour and 20 minutes.  If chicken starts to get too brown, cover loosely with aluminum foil.

Cook’s note: Something important to know is that whenever you are roasting a chicken , place the breast side up (spine side down), no need to flip it in in the middle of cooking, unless a recipe you are using says other wise.

If you don’t like or can’t have grapefruit, this recipe works great with different kinds of citrus.  You can try tangerines, blood oranges, clementines or your favorite citrus fruit.  Just use the same amount of juice that the recipe calls for and save half of the juiced fruit to stuff in the chicken. 

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Harvest Feast with Olive Oils from Spain

Gorgeous carrots and onions, juicy pork tenderloin and crispy smashed potatoes, all infused with Olive Oils from Spain, what could be better for an autumn feast?IMG_7249This is pork tenderloin with a twist because we are making an “indoor kabob”, which is perfect for fall cooking! The trick to this dish is the amazing marinade. It starts with Extra Virgin Olive Oils from Spain, then add garlic, lemon rind and lemon juice, fresh rosemary, salt and pepper and you have a magic elixir to use all over this entire dish!

The simple and delicious marinade is a two fer! First, you use it to marinate the pork tenderloin.  Then, after pre-cooking the potatoes, you smash them and toss them in the leftover marinade.  The only way to get truly crunchy potatoes is to cook them twice. The Extra Virgin Olive Oils from Spain in the marinade makes these potatoes absolute perfection! If you have never discovered this way of cooking potatoes, you are in for a treat!IMG_7264There are over 200 varieties that come from Spain, which means there is one that will be perfect for whatever you are cooking.  The Mediterranean biodiversity and weather make Spain perfect for cultivating olive groves.  Spain is actually home to nearly 50% of the world’s olive oil production, so 1 out of 2 bottles contain Olive Oils from Spain.  They are my favorite to use because you can really taste the difference and Extra Virgin Olive Oil is considered the healthiest fat for human consumption so it adds something special to everything that I cook!IMG_7281When cooking with Olive Oils from Spain, you have so many options.  So many people ask me: “I have been looking for this bottle, where do I find it?”  The good news is, there is no need to look for this exact bottle, just ask your grocer to point you in the right direction.

Harvest Feast with Olive Oils from Spain

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Pork Tenderloin:

  • 2 pounds of pork tenderloin
  • 2 tablespoons Extra Virgin Olive Oil for cooking

For the marinade:

  • Zest of 1 lemon
  • 3 tablespoons of freshly squeezed lemon juice (I prefer Meyer lemon)
  • 1 large rosemary sprig or more to taste, chopped coarsely
  • 3/4 cup Extra Virgin Olive Oils from Spain
  • 1 tablespoon of salt
  • 1 1/2 teaspoon freshly ground black pepper
  • 6 cloves of garlic, chopped coarsely

For the crispy smashed potatoes

For the roasted carrots and onions:

Preheat the oven to 450°F.

Cut the tenderloin into 1 1/2″ thick medallions. (It’s important to measure and cut all of your medallions the same thickness so that they cook evenly.)  Place the slices of pork tenderloin in a bowl and set aside.

Make the marinade: Remove the leaves from the sprig of the rosemary. Chop the lemon zest and rosemary leaves. In a medium bowl, combine the olive oil, garlic, chopped rosemary and lemon zest, salt, pepper and lemon juice, stirring until well combined. Measure out 1/4 cup of the marinade and set aside. Spoon the remaining marinade over the sliced pork, coating all pieces well. Set aside and marinate for 30 minutes.

Meanwhile, bring water and 2 tablespoons salt to a boil. Place the baby potatoes in the water and bring back to a boil. Cook for 15 minutes. When done, remove the potatoes from the water with a slotted spoon and place on a sheet pan to cool.  When the potatoes are cool, gently smash each one with a fork to flatten slightly. Set aside.

Peel and cut the carrots on the diagonal into medium sized pieces, about 2-3 inches long.  Cut the onion into medium size wedges. Place them all on a sheet pan.  Drizzle with 3 tablespoons Extra Virgin Olive Oil from Spain and sprinkle with salt and pepper. Toss until well coated. Set aside.

After the pork has marinated for 30 minutes, remove the pork from marinade and place two pieces on each skewer, leaving a little bit of room between the pieces.  In a large cast iron pan over medium high heat, heat 2 tablespoons of olive oil. Place the pork into the pan, searing 2 minutes on each side. When done, remove the pork from the pan (and any residual rosemary pieces as they might burn) and set aside.

Add another 2 Tbsp of olive oil to the skillet.  Moving quickly, place the smashed potatoes into the hot skillet, then place the pork over the potatoes. Pour reserved 1/4 cup of marinade over the pork and potatoes and place the pan in the pre-heated oven. Cook for about 8 minutes, then leaving the potatoes in the oven, remove the pork skewers from the oven and set aside to rest.  Continue to cook the potatoes until brown and crispy, about 30 minutes (Cook longer if you want them crispier). At the same time, place the pan of carrots and onions in the oven to cook until tender, about 20 minutes.

Teri’s short cut: You can par boil your potatoes ahead of time.  Cook them the night before or even at the beginning of the week and keep in an airtight container in the refrigerator until you are ready to use.  Be sure to bring them to room temperature before using.

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Savory Autumn Wild Rice and Quinoa

I’m so excited to be partnering with Floating Leaf Fine Foods and to be cooking with their Wild Rice Blends.  With @nocrumbslefts_kid out of the house and cooking for herself, I decided to create a smaller thanksgiving or “friendsgiving” which won’t keep her in the kitchen all day. This dish combined with my Heroine Chicken, mashed potatoes and green beans, will make you want to weep it’s so good!

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I love Floating Leaf Rice Blends and Prairie Blends. They are so full of protein and they keep you full and satisfied. The combination of sprouted lentils, wild rice and quinoa with mushrooms, onions and pepper all simmered in chicken stock is magnificent.  You can take it up a notch with Shiitake mushrooms too. I think its fun to do two batches at the same time so that you have a perfect lunch to go the next day!

What’s fabulous about Floating Leaf Rice Blends and Prairie Blends are certified gluten free and their range of grains and legume blends are a great alternative for vegetable forward thinkers.  There are several to choose from:  Sprouted Brown Rice, Split Pea and Quinoa, Sprouted Black Bean and Organic Brown Rice are delicious but my favorite is Sprouted Crimson Lentils, Wild Rice and Quinoa.  And our missions are aligned in the fair treatment of farmers and harvesters and sustaining the environment.

For me, these blends are perfect for family cooking. I have a family member who is plant based and one who is gluten free and who doesn’t enjoy a lot of protein – so this is a home run for the whole group!  And this is great for the Let’s Go Lucy series because it’s a wonderful jumping off point for anything from soup made with homemade chicken broth, a rice bowl, or for the bed of a stir fry.

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Here are some tips for a successful Thanksgiving. This menu will allow you to handle all of the main dishes. You want to enjoy the holiday and that means spreading the love around so that everyone is part of pulling the party together.

Mini Thanksgiving Menu 

  • Appetizer – Assign to a friend.
  • Heroine Chicken
  • Mashed Potatoes
  • Rice
  • Green beans
  • Rolls – Assign to a friend.
  • Wine and non-alcoholic beverages – Assign to a friend.
  • Desserts – Assign to a friend.

And, Don’t forget to add a can of cranberries to your spread for a bit of old school family flavor.

Mini Thanksgiving Timeline (for eating at 3 PM)

  • Some tips (things to do in advance):
    • Get your recipes together
    • Shop for dry ingredients in advance (or things with a long shelf life)
    • Assign appetizers, rolls, drinks, dessert
  • 48 hours before:
    • Make Heroine chicken marinade and marinate your chicken
    • Make chicken stock
  • 24 hours before:
    • Wash and dry beans well and put in fridge.
    • Wash, peel and cut potatoes. Cut into quarters, or halves if they are small
    • Place in a pot and cover with water
      • Be sure to use Yukon Gold potatoes or another waxy potato
    • Prep Morning of:
      • Cut onions for green beans
      • Cut ends off of green beans
      • Cut and slice vegetables for Rice
    • 12:30 PM:
      • Remove Heroine chicken from refrigerator and bring to room temp
    • 1:30 PM:
      • Remove potatoes from the water you stored them in and start with fresh water for boiling
        • You can finish making your mashed potatoes up to an hour/hour and ½ before you eat and keep either in a double boiler on the stove or in a 200° F oven (if you have an extra oven)
      • 1:40 PM:
        • Place chicken in the oven
        • Start water boiling for green beans
      • 2:00 PM:
        • Make the rice
      • 2:20 PM:
        • Cook the green beans, onions, and bacon according to the recipe
      • 2:40 PM:
        • Remove the chicken from the oven and let rest for 20 minutes (you can also have your chicken ready a bit in advance, simply take it out of the oven and cover loosely with foil – be sure not to cover too tightly or you will steam the chicken.)
      • 2:50 PM:
        • Finish green beans.
      • 3:00 PM
        • Dinner is served!

Look for your retailer near you, including Lacasa Del Pueblo, Green Earth Grocery, Fresh Farms, Pete’s Fresh Market (13 locations), Morse Fresh Market, and Blue Goose Market.

Savory Autumn Wild Rice and Quinoa

  • 1-1/4 cup Floating Leaf Sprouted Crimson Lentils, Wild Rice and Quinoa
  • 3-3/4 cup chicken stock*
  • 1 bay leaf
  • 2 tablespoons butter, divided*
  • 2 tablespoons olive oil, divided
  • 8 ounces brown mushroom, sliced
  • 1/4 teaspoon pinch of kosher salt
  • 1/4 teaspoon freshly ground black pepper
  • 1-1/4 cup chopped yellow onion
  • 1 Serrano pepper, deseeded and finely chopped
  • 2 tablespoons chopped fresh parsley
  • Heroine Chicken
  • Mashed Potatoes (recipe below)
  • Green Beans (recipe below)

Rinse the Floating Leaf Sprouted Crimson Lentils, Wild Rice and Quinoa under cold water.

In a medium sauce pan over high heat, combine the chicken stock, rice and 1 bay leaf, stirring occasionally. Once boiling, continue to cook for 5 minutes. Then reduce the heat to medium low, cover and cook for 20 more minutes, or until done. Set aside.

In a medium sauté pan, over medium high heat, combine 1 tablespoon butter and 1 tablespoon olive oil, stirring to combine. Add the mushrooms, 1/4 teaspoon salt and 1/4 teaspoon pepper, stirring occasionally and until brown, about 5-7 minutes. When done, transfer to a bowl and set aside.

Return the pan to the stove, over medium heat and add 1 tablespoon of butter and 1 tablespoon of olive oil, stirring until combined and melted. Add the onions and Serrano pepper and cook until caramelized, about 7 minutes. Turn off the heat. Then add the mushrooms to the sauté pan and the cooked rice, stirring to combine. Top with chopped parsley. Serve on a platter with Heroine chicken, Mashed Potatoes (recipe below) and Green Beans (recipe below).

* To make it vegan, use vegetable stock instead of chicken stock and olive oil instead of butter.

Mashed Potatoes

  • 3 pounds Yukon Gold Potatoes, peeled and cut into quarters
  • 1 tablespoon + 1 teaspoon kosher salt
  • 1/2 teaspoon freshly ground black pepper
  • 1 cup Whole milk
  • 1 stick butter

Peel, cut and rinse the potatoes. Place in a large pot with 1 tablespoon of salt and cover them with cold water. Over high heat, bring the potatoes to a boil, then reduce heat to medium or medium low, partially cover and continue to cook for 20 minutes. When done, check with a fork to make sure they are tender, then drain in a colander and return to the pan.

Meanwhile, in a small sauce pan over medium heat, combine the milk and butter, stirring to combine until the butter is melted, but not boiling.

Mash the potatoes with the potato masher and slowly add the milk and butter mixture. Add the remaining 1 teaspoon of salt, the pepper and stir gently to combine. Finish off mixing with an electric mixer. Add more salt and pepper to taste.

Green Beans

  • 2 pounds green beans
  • 3 pieces uncooked bacon
  • 1 tablespoon kosher salt
  • 1 1/2 cups chopped yellow onion
  • 3 tablespoons unsalted butter

Cut the ends off the green beans and rinse throughly. In a large pot, combine the green beans, bacon, salt and onions. Fill with water until covered, about 4 cups. Bring to a boil, then reduce the heat and simmer for 30 minutes. When done, remove 3/4 of the liquid in the pan, and discard. Add the butter to the beans and stir until melted and combined throughly. Serve.

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Stuffed Potato Skins with Spicy Skyr Sauce

Weeknight eating at its best! Icelandic Provisions Plain Skyr, hot sauce an chives blended together makes a simple and tangy sauce that is absolutely ideal for these potato skins and so much more.

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I’m delighted to be sponsored by my friends and partner, Icelandic Provisions. So many of you are asking questions about what Skyr is. Think of Skyr as a cousin to yogurt, but more delicious, more healthful, with less sugar, more protein and a taste and texture that is amazing. Skyr is to Iceland as Champagne is to France. Although there are different brands that say they are from Iceland, this comes from ancient heirloom cultures.

Icelandic Provisions is the only real Skyr in the US. They have heirloom Skyr cultures that go back centuries in Iceland… cultures is what defines Skyr and gives it it’s rich, creamy taste and texture. And that’s what makes it so fun to cook with. There are so any amazing fruit flavors (Peach and Cloudberry, Coconut, Key Lime, Blueberry Bilberry), but plain is an amazing jumping off point to many of my sauces.

IMG_6988.jpgI’m so delighted with my new series Let’s go Lucy, with @nocrumbslefts_kid. She is off on her now for the first time and although she learned many things at home,  I handled the cooking, so that wasn’t one of them . This series was developed with folks like Lucy in mind to learn how to cook easy, yet delicious food.

These potato skins, crisped up with bacon fat, sprinkled with cheese and topped off with Spicy Icelandic Skyr chive dipping sauce.

Icelandic Provisions Store Locater here.

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Stuffed Potato Skins with Spicy Skyr Sauce

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  • 2 containers Icelandic Provisions Plain Skyr
  • 2 tablespoons thinly sliced chives
  • 4 tablespoons hot sauce
  • 4 Russett Potatoes, scrubbed
  • 1 tablespoon extra virgin olive oil
  • 1 teaspoon kosher salt
  • 1/2 teaspoon black pepper
  • 4 ounces (or more) gruyere cheese, shredded
  • 8 pieces cooked bacon, crumbled, reserving bacon fat

Preheat oven to 400.

Blend the the skyr, chives, and hot sauce in a small Cuisinart, or hand blender until smooth. set aside.

Prick potatoes all over with a fork and rub generously with the olive oil, then season generously with salt and pepper. Place potatoes on a rimmed baking sheet and place in the oven until the skin is crispy and the inside is soft, about 70 minutes. When done, remove and let cool.

Raise the oven temperature to 500F.

Cut the potatoes in half. Leaving 1/4 inch of flesh attached to the skin, scoop out the flesh, saving the flesh for another use.  Brush the inside of the potatoes with the reserved bacon fat and season inside with a little salt and pepper. Return the potatoes to the oven and cook, about 5-7 minutes per side, until skin is crips and flesh is golden.

Remove and fill with cheese and return to the oven until the cheese is melted, about 1 minute. Remove and serve hot, topped with the spicy Skyr sauce, bacon and extra chives.

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Whole30 Sizzling Pollo Picante Chicken Breasts

Here’s a great one and so easy.  I start with a spin on my Everyday Roasted Chicken Breast but turn it up a notch with this fantastic spice blend with smoked paprika, garlic and chili powder.  And, here’s a new discovery, the spices under the olive oil.

Sprinkle a bit of the spices, olive oil then kosher salt, rub it all to create the magic for a juicy and tender chicken breast.  This is great for a weeknight dinner, but I am going to show you how to make a really great taco salad with it! it’s also fantastic for chicken salad, in a Mexican inspired soup or as the beginning of a great lunch to go. And be sure to save the bones for chicken stock!

Whole30 Sizzling Pollo Picante Chicken Breasts

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Picante Seasoning:

  • 2 tbsp smoked paprika
  • 1 tbsp chili powder
  • 1 tbsp oregano
  • 2 tsp garlic powder
  • 2 tsp onion powder
  • 1 tsp black pepper
  • 1 tsp red pepper flakes

Place all ingredients into a bowl and mix together until well blended.  (Store in airtight container for later use.)

Chicken Breasts:

  • 4 chicken breasts
  • 1 tbsp of picante seasoning
  • 2 tsp kosher salt
  • 1 ½ tbsp extra virgin olive oil

Preheat oven to 400°F (if you have a commercial grade oven, like I do, cook at 375°F).  Rub each chicken breast with ¼ of the picante seasoning (about ¾ tsp per piece). Next drizzle each one with extra virgin olive oil (divide evenly across the 4 chicken breasts) and rub the oil and seasoning all over. Then salt each breast with about ½ tsp of salt.

Place on a sheet pan with parchment paper and bake for 30 mins.  Then, baste them with their own pan juices and fat and cook for 5 more minutes.  (add another 5 minutes to cooking time if they are not brown enough.)

Teri’s short cut: Double the recipe so that you have it on hand, ready to go.  Great for chicken salad, lunch to go or even breakfast.

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Easy Summer Salad infused with Olive Oils from Spain

For those of you who follow along, you know I’m a gal who absolutely loves olive oil. From daily sautéing, to using it in my Magic Elixirs™ like Pistachio Pesto and Garlic Confit, it’s a daily companion in my kitchen. Olive oil has always been a simple go-to and part of what makes my food so delicious. Its overall health benefits are undeniable, and I am not alone in considering Extra Virgin Olive Oil to be the most healthful fat for human consumption.

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I especially love Olive Oils from Spain. With more than 200 different types of olives grown in Spain, the variety of flavors, aromas and textures offered in their olive oils can be used in a wide spectrum of ways and dishes. Spain is the #1 producer and exporter and the quality is second to none. I wasn’t surprised to learn that seven out of every ten international awards for excellence go to Extra Virgin Olive Oils from Spain, because you can really taste the difference.

When looking for Olive Oils from Spain in your local store, you’ll find dozens of brands and varieties. You can buy them practically anywhere you shop, and there is no need to look for this exact bottle–just ask your grocer where to find them.

I love the ease of cooking in the summer. With fresh vegetables from the farmers market and outdoor grilling, this recipe is perfect for summer eating. After grilling your steak, let it rest while you assemble the salad with what’s local and in season, then take it over the top by finishing it with my Marinated Onions MAGIC ELIXIRS™and Marinated Onion Oil. There are so many ways to change it up–with a variety beautiful greens, different cheeses, figs, or avocado, the sky’s the limit.

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Here’s a tip: I make the Marinated Onions in the morning with my favorite Extra Virgin Olive Oil from Spain. The Marinated Onion Oil is perfect for dressing and enhances the flavor of the food while adding a touch of deliciousness.

This summer I will be sharing all kinds of uses for Olive Oils from Spain so be sure to keep watching the stories on Instagram.

Easy Summer Salad infused with Olive Oils from Spain

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  • Steak (use your favorite)
  • Assorted greens
  • Tomatoes
  • Cucumbers
  • Olives
  • Marcona Almonds
  • Marinated Red Onions (recipe below)
  • optional:  artichokes, artichokes hearts, figs, Manchego cheese, peaches

This is more a guide than a recipe. Cook the steak to your liking. Line a gorgeous platter with assorted greens. Then beautifully layer the remaining ingredients around the platter. Top with my Marinated Red Onions and Marinated Red Onion Oil.

Marinated Red Onions MAGIC ELIXIRS™

    • 1 tablespoon dried oregano
  • 1 tablespoon red wine vinegar
  1. Thinly slice the red onion and place in a low bowl.
  2. In a separate bowl, combine the olive oil, dried oregano and red wine vinegar together, stirring well. Pour the mixture over the onions, making sure they are submerged.
  3. Let the onions sit on your countertop at room temperature to marinate for at least an hour. Keeps for two days unrefrigerated.

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Whole30 Beef Stir Fry

Here’s a great and quick weeknight dinner. It’s easy and delicious and makes you feel like you’re eating something new! I was so inspired by @iheartumami.ny ‘s recent takeover and this dish reflects her unique take on food and her love for the Whole30 community.

Whole30 Beef Stir Fry

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Serves 4

  • 1-½ Tbsp shredded ginger, squeezed, and pulp discarded
  • 6 Tbsp orange juice
  • 4 Tbsp coconut aminos
  • 1 Tbsp dark sesame oil
  • 1 tsp arrowroot
  • 1 Tbsp cold water
  • 1 tsp salt, plus extra to taste
  • 10 oz. sirloin, sliced diagonally into small strips
  • 1 Tbsp ghee
  • 3 Tbsp coconut oil, divided
  • 4 Tbsp chopped shallots
  • 4 garlic cloves, sliced
  • 1 cup brown mushrooms
  • ½ cup chopped red peppers
  • ½ cup chopped yellow peppers
  • 1 cup pea pods

In a bowl, mix the ginger juice, orange juice, coconut aminos, and dark sesame oil together.

In a separate bowl, make a slurry with the arrowroot powder and water, then add to the sauce in the other bowl and stir to combine well.

Using 1 tsp salt, thoroughly sprinkle the meat. In a large stainless-steel sauté pan over high heat, melt 1 Tbsps ghee and sauté the meat in single layers for a total of 1.5 minutes, flipping halfway through. Remove and set aside. Repeat until all batches are cooked.

In the same pan, add 1 Tbsp coconut oil, then add the shallots, garlic, and a sprinkle of salt and sauté until translucent. Remove and set aside.

In the same pan, add 1-½ to 2 Tbsp more coconut oil, the mushrooms, and a sprinkle of salt, and cook for 1 minute. Add the red and yellow peppers and cook for 1 more minute. Then add the peapods and another sprinkle of salt cook for 30 seconds more, stirring to combine well. Return the beef, shallots and garlic to the pan.

Stir the sauce in the bowl to mix well and add that to the pan. Combine everything well and serve.

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Oven Roasted Sausages

There are so many wonderful Whole30 compliant sausages. Whether you find them at Whole Foods, online, or at your local butcher shop like I do, be sure to always talk to your butcher and ask questions. I hope you saw the Live this morning where I took you all on a Food Field Trip to my Butcher shop. They are so accommodating about creating compliant sausages for me. Don’t feel limited with this dish–get a little creative! Cut the sausages into pieces, roast in the oven, and serve with a variety of Whole30 compliant mustards and my Refrigerator Pickles MAGIC ELIXIRS™…simple and delicious! And remember, always set aside a couple to repurpose for leftovers. You’ll thank yourself tomorrow!

Oven Roasted Sausages

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Preheat the oven to 350F.

Coat the bottom of a sheet pan with 1 tsp of olive oil.

Slice the sausages in half, or thirds and place them on a sheet pan.

Roast in the oven for 30 minutes, flip, and return to the oven for 10 more minutes.

Turn the oven heat up to 475F and roast for 5 more minutes, or until brown and crispy.

When done, remove.

Serve with compliant mustards, and/or your favorite @Whole30 MAGIC ELIXIRS™ and my Refrigerator Pickles MAGIC ELIXIRS™.

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Whole30 Lunch To-GO!

So many Whole30er’s are asking for new ideas on lunch or snack to-go. This snack/lunch box to-go is perfect for a utensil meal and can double as a snack after school. My kids are now 21 and 24, but one of my favorite parts of parenting was picking them up—ravenous–from school. They always had a brilliant snack, made with love like this one waiting for them rather than chips or junk food. It’s perfect for you too, but make extra for after school snacks.

Whole30 Lunch or Snack To-GO

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For the Roasted Cauliflower:

Everything else:

Make the Cauliflower: Preheat oven to 375F. In a bowl, toss the cauliflower with the olive oil, sumac, salt and pepper to coat well. Place cauliflower on a baking sheet lined with parchment paper and roast for 20 minutes. Remove from the oven and cover with the garlic. Return to the oven and roast for 10 more minutes. Remove and let cool.

Assemble your snack to-go box beautifully with the roasted cauliflower, leftover roasted chicken breasts, and your favorite fruits, vegetables and nuts. And don’t forget the delicious Smoky Red Pepper MAGIC ELIXIRS™ sauce for dipping.

Smoky Red Pepper Sauce

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Smoky Red Pepper Sauce MAGIC ELIXIRS™

  • 2 red peppers
  • 1 tsp olive oil
  • 1½ tsp salt, divided
  • ¼ tsp freshly ground black pepper
  • 2 Tbsps red wine vinegar
  • 1 cup Whole30 compliant mayo
  • ¼ tsp cayenne
  • 1 tsp Whole30 compliant hot sauce

Roast the red peppers – Preheat the oven to broil. Drizzle 1 tsp of olive oil over the red peppers. Sprinkle ½ tsp salt and ¼ tsp of pepper over the peppers. Broil in the oven for 30 minutes, or until charred, flipping in the middle.

Remove from the oven, let cool. Then remove the skins.

In a food processor or Vitamix, blend the roasted red peppers, with the red wine vinegar, 1 tsp salt, mayo, cayenne and hot sauce together until smooth.

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Pepper Steak Salad with Creamy Horseradish Dressing MAGIC ELIXIRS (TM)

I’m crazy about an entrée salad, and in this dish I have kicked it up a notch by adding some heat. This steak salad is a crowd pleaser for sure. Here I have coated the outside with freshly ground black pepper, but leave it off if you prefer. The Creamy Horseradish Dressing is another one of my New Whole30 MAGIC ELIXIRS™ and is perfect as a dressing or served on the side as a dipping sauce with vegetables. Gooey eggs, pepperoncini, and avocado take it to the next level. Plus, of course, my Marinated Onions MAGIC ELIXIRS™.

Pepper Steak Salad with Creamy Horseradish Dressing

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For the Creamy Horseradish Dressing MAGIC ELIXIRS™:

  • 1 cup Whole30 compliant Mayo
  • ¼ cup grated horseradish
  • 1 tsp Whole30 compliant Dijon mustard
  • 1 tsp red wine vinegar
  • ½ tsp salt
  • ¼ tsp freshly ground black pepper
  • 2 Tbsps chives

For the Salad:

  • 1 Bone-in Ribeye Steak
  • Salt and Freshly Ground Black Pepper
  • 1 Tbsps extra-virgin olive oil
  • Baby lettuces
  • Soft boiled eggs, cut in half
  • Cherry tomatoes, sliced
  • Cucumbers, sliced
  • Hearts of palm, sliced
  • Nicoise olives
  • Radishes, sliced
  • Avocado, cut into chunks
  • Pepperoncinis, sliced
  • Marinated Red Onions MAGIC ELIXIRS™

Preheat the oven to 400F.

Make the dressing by blending all ingredients together in a food processor.

Salt the steak thoroughly. Then, using a lot of ground black pepper, thoroughly coat the steak, pressing the pepper down into the steak.

In a large oven-safe sauté pan, sear all sides of the steak. Begin by searing the top of the steak on the stovetop for 4 minutes. Then flip it over and sear the back for 4 more minutes. Using tongs to hold the steak, sear the bone side for 1 minute and then flip and sear the opposite edge for 1 minute. Lay the steak flat in the pan and place in the oven. Cook in the oven for 10 minutes. When done, remove and place on a board to rest for 10 minutes.

Assemble your salad: first place lettuce on a platter, sprinkle with salt, and drizzle with Marinated Onion oil. Add the sliced steak to the platter, then place the remaining vegetables around beautifully and serve with the Creamy Horseradish Dressing MAGIC ELIXIRS™.

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Spiced Chicken with Broccolini Stir Fry

I was so inspired by the new Whole30 Fast and Easy book because I love the idea of quick weeknight eating, and if you have the supplies in advance, you can have dinner in under 15 minutes. Broccolini! If you are not currently eating it, it’s an absolute must. It‘s the tastier cousin of broccoli. If you don’t see it in your market, talk to your grocer and develop a rapport–foodies want to help other foodies! It’s quite flavorful with turmeric powder, smoked paprika, and granulated garlic, but there are so many ways to switch it up so by all means, do! By the way, make extra, because tomorrow I will show you how to make a fantastic breakfast with the leftovers.

Spiced Chicken with Broccolini Stir Fry

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  • 1 tsps turmeric powder
  • 1 Tbsps smoked paprika
  • 2 tsp granulated garlic
  • 1½ tsp salt, divided
  • 1-½ lbs boneless and skinless chicken breasts (about 3 breasts)
  • 4 Tbsps olive oil, divided
  • 12 oz. broccolini (2 packages)
  • 5 garlic cloves, chopped
  • 2 Tbsps coconut aminos

Cut the chicken breasts on a diagonal into thin strips, about 1/4″ in width, which will be about 7 pieces per breast. Set aside in a large bowl.

In a medium bowl, stir the turmeric powder, smoked paprika, granulated garlic, and salt together to make a spice mixture. Add to the cut chicken, with 2 Tbsps of olive oil. Mix to coat well.

Heat 1 Tbsps olive oil in a large sauté pan over medium high heat and sauté the broccolini for 2 minutes. Add the chopped garlic and sauté for 1 more minute. Remove and set aside.

In the same pan over medium high heat, add the remaining 1 Tbsps olive oil, a sprinkle with salt and sauté the chicken for 1 minute a side. Remove and set aside.

Add 2 tsps coconut aminos to deglaze the pan and return the chicken and broccolini to the pan and stir to warm. Serve.

Leftover Breakfast

  • Leftover Chicken and Broccolini Stir Fry Breakfast
  • Arugula
  • Eggs
  • Marinated Onions MAGIC ELIXIR™
  • Salt and pepper to taste

Warm the leftover chicken in a medium sauté pan with olive oil.

Cook the eggs to your liking. I fried mine.

Place the greens in a bowl. Drizzle some Marinated Onion MAGIC ELIXIR™ oil on top, then salt. Add the leftover warmed Chicken Stir Fry and eggs. Top with Marinated Onions and serve.

Smoky Chicken Burgers

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Ingredients

  • 1 ½ pounds ground chicken, one pound ground dark meat and half pound ground breast
  • 1 cups spinach chopped coarsely
  • 1 red pepper (or color of your choice), finely chopped
  • Handful of finely chopped chives (if desired)
  • 1 T smoked paprika
  • 2 – 3 tsp kosher salt (less, if you prefer)
  • Black pepper as desired
  • ¼ cup chopped fresh flat-leaf parsley
  • half a medium yellow onion, finely chopped
  • 4 cloves garlic, finely chopped
  • 2 T extra virgin olive oil, plus more to sauté

Place the chicken in a bowl. Combine well. Add the onion, red pepper, spinach, parsley, garlic and mix to combine. Sprinkle the smoked paprika over, and then the salt and black pepper.

Drizzle the chicken mixture with 2 T olive oil, mix it in and form four patties, then place them in well-oiled pan on medium heat. Cook 5 minutes on each side.

TIP: I like to keep the mixture in the fridge in a mason jar for freshness and prepare these throughout the week.

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