Posted on 5 Comments

Whole30 Sunshine Soup

Sunshine Soup! It’s an absolutely simple dinner. My kids grew up with Sunshine Soup, beautiful homemade stock blended with vegetables and crushed tomatoes…and it’s heaven. As a mother it felt great to see my kids eating chicken stock infused with love and blended with vegetables–eating this way really makes a person feel like sunshine, from the inside out. Prior to settling on the name Sunshine Soup, when I couldn’t get my kids to eat, I would name the soup after my kids’ favorite character. One of my kids wouldn’t eat vegetables but loved Cinderella, so I called it Cinderella Soup and told him it was her favorite soup! He loved it! If this works for you, name it whatever will make your kids eat it. Once you learn this soup, you will find yourself making so many variations using chicken stock, a variety of roasted vegetables, and different spice profiles.

Sunshine Soup

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  • 6 cups chicken broth (click here for recipe or compliant store bought)
  • 2 cups compliant tomato puree from a can
  • Vegetables left over from making the chicken stock
  • 2 tsps salt
  • 1 tsp freshly ground black pepper

Place everything in a Vitamix and blend until smooth.

Posted on 14 Comments

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.

Tools:

Posted on 9 Comments

Pork Roast Party Platter

This is a favorite party entrée perfect for the weekend with friends.  We enjoyed it tonight watching the Olympics. If you winde up with leftovers it’s spectacular – it’s great for meal-prep, lunch to-go, breakfast, or lettuce wraps.

Pork Roast Party Platter

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For the Potato Crisps:

  • 4 Yukon Gold potatoes
  • 2 Tbsps olive oil
  • Salt
  • Freshly ground black pepper
  • Pinch of cayenne pepper

Make the Potato Crisps first: Preheat oven to 425 F. Slice the potatoes into 1/4-inch slices. Place potatoes in a bowl with olive oil, salt, pepper, and cayenne and coat each potato slice evenly. Evenly place the potato slices on a parchment paper covered baking sheet. Bake in preheated oven for 15 minutes. Remove, flip, and return to oven for 15 more minutes. Repeat this step until the edges are brown and crisp and the inside of the potato is soft.

Spoon reserved pork juice or chicken stock over the pork and heat the pork in the oven at 200F for 15 minutes or until warm.

Assemble the platter first with arugula and sprinkle with a bit of olive oil and salt.

Then place down the pork, the shredded red cabbage, and the potato crisps. Top with Marinated Onions MAGIC ELIXIRS™ and serve with the Smoky Red Pepper Sauce MAGIC ELIXIRS™.

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.

Tools:

 

Posted on 9 Comments

Salmon Nicoise Salad

Here’s my SPRING NICOISE SALMON SALAD. I’m a gal that loves an entree platter – there’s something for everyone. It’s ideal if you are loving seafood or observing Lent. Niçoise eating, with a twist, and most of it is do-ahead! Delicious!

NICOISE SALMON SALAD

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Serves 4

2 lb salmon
12 ounces French green beans, blanched
12 ounces pear tomatoes, halved and sprinkled with salt
8 T Marinated Onions MAGIC ELIXIRS™
2 Persian cucumbers
Lots of sorted soft lettuces
1 cup Nicoise olives, halved
Chives, chopped, for sprinkling over

For the Potato Crisps:

2 Japanese Sweet Potatoes (or Bonitas), peeled
Coconut Oil
Kosher Salt

For the Lemon Chive Vinaigrette:

1/4 cup fresh lemon juice, Meyers if possible
1/2 cup high quality olive oil
1 garlic cloves, crushed
1/2 t kosher salt
1/4 t crushed black pepper
2 T chives

WholeSister’s Ranch

Cut tomatoes and pitted black olives in half, and thinly slice Persian cucumbers. Add a bit of dressing to each to marinate. Pick a nice assortment of beautiful soft lettuces. Wash, dry, tear into pieces and set aside.

Cut salmon into ‘fingers’ about 3/4 inch thick. Pan sear them on the stove, about 1-1/2 minutes per side (longer if you want them more fully cooked).

Make the dressing by whisking all ingredients together. Add chives and stir.

Cut the sweet potatoes as thinly as possible. Heat the oil to hot, but not smoky. Sauté one slice in the coconut oil to test it out. Once you know how long it takes to get them nice and crispy, sauté the remaining slices. Remove and set on paper towel at room temperature. Sprinkle with kosher salt.

Here’s the FUN part: assemble your salad beautifully, drizzle with dressing. Serve.

Tools:

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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.

Tools:

 

Posted on 13 Comments

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™.

Tools:

Posted on 17 Comments

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.

Equipment

 

Posted on 17 Comments

Crispy Passport Chicken Salad with Green Goddess Dressing MAGIC ELIXIRS (TM)

I’m a gal that loves an entree salad! And how about this one — Crispy Passport Chicken with my delectable Green Goddess Dressing MAGIC ELIXIRS™! Perfect on a bed of beautiful greens and topped with Marinated Onions MAGIC ELIXIRS™. Check the stories in a bit for the step-by-steps of how we got here. Be sure to check the Live here to see how these beautiful greens were grown in the winter!

 

Crispy Passport Chicken Salad with Green Goddess Dressing

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Whole30 Green Goddess Dressing MAGIC ELIXIRS™ Ingredients:

  • 3 oil-packed anchovy filets
  • 3 garlic cloves, chopped fine
  • 1 cup Whole30 mayo
  • 2 handfuls basil leaves
  • 4 Tbsps fresh tarragon leaves
  • ¼ cup parsley
  • 3 Tbsps lemon juice
  • 5 Tbsps olive oil
  • 2 Tbsps red wine vinegar
  • 2 pinches salt

For the Passport Chicken Marinade:

  • 5 Tbsps extra-virgin olive oil
  • 2 Tbsps dried oregano
  • 5 cloves of garlic, crushed
  • Juice and zest of one lemon
  • 1 tsp salt
  • 1 tsp ground black pepper

Everything else:

  • 3 boneless and skinless chicken breasts
  • 1-2 Tbsps extra-virgin olive oil
  • Lettuce (use your favorite greens)
  • Arugula
  • Cucumbers
  • Radishes
  • Olives
  • Avocado
  • Marinated Red Onions MAGIC ELIXIRS™

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.

Make the chicken marinade: combine the olive oil, oregano, garlic, lemon zest, salt and pepper together.

This next step is tricky because you are going to use a sharp knife to cut the chicken breasts lengthwise, so be careful. For ease of cutting, freeze the chicken breasts for about an hour or two until they’re just partially frozen. Cut the breasts into strips, by laying them flat on a board, and covering most of the breast with one hand. Then slowly cut the breast lengthwise. Then cut again, so you end up with 3 thin slices.

Salt and pepper thoroughly. Place in a container with the marinade and marinate for an hour, or longer, depending on who much time you have.

In a large sauté pan over medium heat, heat 1 Tbsps of olive oil. Sauté the chicken pieces 2 minutes on each side.

Assemble your masterpiece beautifully on a platter.

Tools:

Posted on 13 Comments

Sizzling Shrimp Lettuce Wraps with Smoky Red Pepper Sauce MAGIC ELIXIRS (TM)

This is one of my favorite go-to dishes that we enjoy tremendously. You may already know about my Sizzling Shrimp. When you start with gorgeous wild caught Gulf shrimp like this, it’s hard to go wrong! These are an absolute no fail, as easy as marinating the shrimp in a bit of olive oil, garlic, lemon juice, lemon rind, and red pepper flakes, then sautéing on a grill or in a pan, and finishing it off with one of my MAGIC ELIXIRS™: clarified butter and hot sauce.

They are spectacular alone but make a wonderful filling for lettuce wraps. And today I am delighted to introduce a new addition to my MAGIC ELIXIRS™, Smoky Red Pepper Sauce.

Sizzling Shrimp Lettuce Wraps with Smoky Red Pepper Sauce

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Serves 4

For the Sizzling Shrimp

  • 2 lbs. shrimp, shells on (optional), and deveined
  • ½ cup extra-virgin olive oil
  • 1-½ tsp salt
  • 1-½  tsp freshly ground black pepper
  • 2 tsp red pepper flakes
  • 1 Tbsp lemon zest
  • 2 Tbsps fresh lemon juice
  • 4 cloves garlic, chopped fine
  • 6 Tbsps clarified butter, warmed
  • 3 Tbsps Whole30 compliant hot sauce

Marinate the shrimp for 20 minutes in a mixture of olive oil, salt, pepper, red pepper flakes, lemon zest, lemon juice, and garlic.

Heat a large sauté pan over high heat. Add 1 Tbsp olive oil to the pan. Remove the shrimp one by one from the marinade and place them in a single layer in the pan. Cook for 3 minutes on one side, flip, and cook for 3 minutes on the other side.

When almost finished cooking on the second side, pour the clarified butter and hot sauce over the shrimp. Toss to coat well.

NOTE: If your pan is not big enough and you have to cook them in batches, split the clarified butter and hot sauce into batches as well. Serve.

For the Smoky Red Pepper Sauce MAGIC ELIXIRS™

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.

For the Platter

  • Romaine lettuce leaves
  • ½ purple cabbage, shredded
  • 1 bunch radishes, cut into matchsticks
  • 1 jicama, cut into 2-inch-long matchsticks
  • ¼ red onion, chopped fine
  • 1 lime, cut into wedges

Assemble your platter, starting with the lettuce, then all the remaining vegetables. Add the Sizzling Shrimp (remember — peel before you eat) and the Roasted Red Pepper MAGIC ELIXIRS™ to the platter.

Make up your lettuce wraps and enjoy!

Tools:

Posted on 21 Comments

Fish Filet

My new current favorite dish is my own updated spin on a Filet O’ Fish. Sure to please anyone, especially those eating more seafood this month, it’s as simple as a nice piece of cod dusted with almond meal, paprika, and garlic powder, then sautéed and served with my classic Tarragon Tartar MAGIC ELIXIRS™, Marinated Onions MAGIC ELIXIRS™, and Refrigerator Pickles MAGIC ELIXIRS™.

Fish Filet

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Serves 4

Salt and pepper each fish filet well on each side with 1/4 tsp salt and 1/8 tsp pepper per filet.

In a bowl, beat the eggs very well with a fork and set aside.

In a separate bowl, mix the super fine almond meal, smoked paprika and granulated garlic together.

Making sure not to mix any of the egg mixture in the first bowl with the almond meal mixture in the second bowl (for example, I use my right hand for the egg and my left for the almond meal), one by one, handling each filet minimally and gently, dip each filet in the egg, then remove and drop into the almond meal to cover each thoroughly.

In a large sauté pan over medium heat, melt the clarified butter. Then add the olive oil to the pan and mix together to combine. Reduce the heat to medium low.

Sauté each cod filet in the pan for 3 minutes a side, until just golden brown.

Serve in between two pieces of lettuce with my Refrigerator Pickles, Marinated Onions, and Tarragon Tartar Sauce MAGIC ELIXIRS™.

Tarragon Tartar Sauce

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Ingredients

  • 1-1/2 cups homemade mayonnaise, recipe below (or your favorite Whole30 compliant mayonnaise)
  • 3 shallots, minced
  • 4 cornichons, minced
  • 18 green olives, pitted and chopped (I use Cerignola; I believe they make a significant difference)
  • 1-1/2 tablespoons fresh tarragon leaves, minced
  • 1 tablespoon cider vinegar, or to taste
  • Compliant hot sauce to taste

After finely chopping the shallots, cornichons, green olives, and tarragon, stir them into the mayonnaise, vinegar, and hot sauce until combined well.

Tools:

Posted on 21 Comments

Spicy Cauliflower Soup

Roasted Cauliflower Soup

  • 1 Tbsp Aleppo Pepper
  • 1 Tbsp Sumac
  • 1 Tbsp Smoky Paprika
  • 1 Tbsp Garlic powder
  • 2 tsp salt
  • 1 head cauliflower
  • 3 Tbsp olive oil
  • 5 cloves garlic
  • 1 quart chicken stock (or compliant vegetable stock)
  • optional toppings: toasted pepitas, Whole30 compliant bacon or croutons, créma (if not doing Whole30).

Preheat oven to 400 F.

Make a spice blend by combining the Aleppo pepper, Sumac, smoky paprika, garlic powder, and salt. Set aside 2 Tbsp for this recipe and store the rest for later use.

Break up the cauliflower into florets. Toss with olive oil, 2 Tbsp of spice blend, and salt.

Roast for 20 minutes. Remove and add the garlic cloves. Return to the oven for 20 more minutes, or until done. (My cauliflower took a total roasting time of 40 minutes.)

Blend the roasted cauliflower in a Vitamix with the chicken or vegetable stock.

Serve with suggested toppings (or your favorite toppings.)

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Posted on 85 Comments

Coq au Blanc

Coq au Blanc

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  • 8 chicken thighs – bone-in, skin on
  • 1 cup chopped celery
  • 1 cup chopped onion
  • 1 cup sliced carrots
  • 4 Tbsp olive oil, divided
  • 3 cups warmed chicken stock (use compliant if Whole30)
  • ¾ cup green olives
  • ½ chopped basil
  • ½ bunch parsley, chopped
  • 4 garlic cloves, peeled and sliced
  • 1 lemon, sliced
  • 2 Tbsp macerated preserved lemon MAGIC ELIXIR™
  • 1 tsp salt
  • Freshly ground black pepper
  1. Preheat oven to 350° F.
  2. In a large frying pan over medium-high heat, add 2 tablespoons of olive oil and brown the chicken thighs on both sides until golden brown, but not cooked through, working in batches and setting browned thighs aside on a plate. On your last batch of chicken, throw in sliced garlic and brown for a few seconds. Remove the chicken and garlic and set aside.
  3. In the same pan, wipe out the chicken oil and add 2 tablespoons fresh olive oil. Add the chopped celery, onions and carrots to make the mirepoix. Cook for about 10 minutes or until caramelized.
  4. Return chicken to pan. Stir in 2 teaspoons of macerated preserved lemon with 1 cup of warmed chicken stock. Pour the mixture over the chicken.
  5. Cover and put in the oven for 40 minutes at 350°F.
  6. Remove from the oven and pour in 1 to 2 cups chicken stock. Then toss in olives and sprinkle with the parsley, basil, olives, lemons and place back in oven, uncovered, for 20 min.
  7. Remove and serve.

Posted on 19 Comments

Pistachio Pesto Chicken Salad

It’s tricky to make a truly delicious compliant chicken salad because typically, the little bit of sugar in regular mayo is a key ingredient that’s essential for deliciousness. But I’ve spent quite some time perfecting this chicken salad that requires Pistachio Pesto MAGIC ELIXIRS™, Whole30 mayo, and Marinated Onions MAGIC ELIXIRS™, which as many of you know are staples for me and will likely become so for you too.

Pistachio Pesto Chicken Salad

Serves 6

Ingredients

Shred chicken breast, add Pistachio Pesto MAGIC ELIXIRS™, mix well. Then add Whole30 mayo and Marinated Red Onions MAGIC ELIXIRS™, and stir to combine. Season to taste.

Pistachio Pesto MAGIC ELIXIRS™

Pistachio Pesto was a life-changing discovery. (Why had I never heard of it before?) It’s absolutely out of this world!

Ingredients

  • 1 cup raw pistachios
  • 3 cloves garlic, peeled, put through the press
  • 1 cup fresh basil
  • 1 cup fresh flat leaf parsley
  • ½  to 1 cup olive oil (depending on your desired consistency)
  • 3 Tbsp lemon juice
  • Salt and pepper

In food processor, blend raw pistachios. Next, add pressed garlic, basil and parsley. When mixed well, slowly add ½ cup of olive oil, or more if desired. Then, add lemon juice, salt and pepper and combine until well mixed. Nirvana.

For more Whole30 tips, inspiration and recipes, follow @nocrumbsleft and nocrumbsleft™.net.

Posted on 15 Comments

Paleo Sloppy Joes

 

I realize this is the world of Insta-pots, but by nature I am just the opposite. I love the soul-satisfying experience of slow cooking, and the joy of putting something into the oven at a low temperature for an entire day. A long, slow cooking process is just absolutely life enhancing to me. I received a message from a follower who said she had recently rediscovered her soul in the kitchen and reminded herself that cooking is like art: there are no rules. That is it in a nutshell. In honor of that, I share with you my Paleo Sloppy Joe recipe.

Some people live by a recipe and follow it to a T, but not I. With my Marinated Onions MAGIC ELIXIR™ and Heroine Chicken, I stick to the program, but for almost everything else, I like the idea of really playing in the kitchen. This Sloppy Joe is a work in progress, so the next time you look at the recipe you will probably see that I’ve changed it…and frankly, it’s the reason I have never written a cookbook.

Some Paleo recipes are easier than others, but with a Sloppy Joe, cooking the sugar down for hours creates a certain magic. So, when you take sugar out of a recipe, it’s an advanced kung fu move to try to figure out what alternative magic will perfect the recipe. I’m not going to lie to you, the Paleo Sloppy Joe is not quite the same as my original, but it’s pretty darn good. There are a whole lot of ingredients, but they are sort of the palette I work with, so find them, and I think you will find that you will use them again and again–but feel free to tweak it with your own magic ingredients. If you don’t have sumac or Aleppo pepper, use extra chili powder. When you make yours, please be sure to tag me on Instagram @nocrumbsleft and use #nocrumbsleft so I can find you.

Flavors like coconut aminos, hot sauce, Aleppo pepper, sumac, dried chilis, balsamic vinegar, and tomato paste are the stuff of solidly delicious Paleo cooking. If you want to cook this way, these are the elements you need in your kitchen, and they are probably more important than having a fancy pan.

Paleo Sloppy Joes Ever

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Ingredients

  • 1 lb. ground beef
  • 1 medium onion, finely chopped
  • 1/2 red bell pepper, seeded & finely chopped
  • 1 stalk celery, finely chopped
  • 2 cloves garlic, minced
  • Two 6oz cans tomato paste (make sure it is compliant if doing Whole30)
  • 1 Tbsp. apple cider vinegar
  • 1 Tbsp. balsamic vinegar
  • 1 Tbsp. smoked paprika
  • 1 teaspoon fresh dry mustard
  • 1 teaspoon sumac
  • 1 – 14 oz. can fire roasted tomatoes, pureed (make sure they are compliant if doing Whole30)
  • 3 dry chipotle peppers, ground
  • 2 teaspoons salt (but likely more)
  • 1/2 teaspoon chili powder
  • 1/2 teaspoon freshly ground pepper
  • 1 teaspoon coconut aminos
  • A sprinkle of cayenne pepper, to taste
  • A few dashes of hot sauce
  • 1 Tbsp. Aleppo pepper

In a large Dutch oven over medium-high heat, cook the beef with the onion, celery, bell pepper and garlic, stirring to break up the meat, about 8 to 10 minutes. Keep stirring. When the meat is cooked through, leave on medium, and add the remaining ingredients, a couple at a time, stirring to combine well, as you go. I like to watch the ingredients go in and see the dish change as they combine. Keep combining and stirring till you’ve added them all. At this point you can transfer your mixture to the slow cooker, use a Bain Marie, or just leave it in the Dutch oven and place it into a larger pan with water in the preheated oven.

Cover and cook at 200 degrees for about six hours–but if you think it’s done sooner, by all means enjoy. I take it out and stir about every 90 minutes, and it’s fun to watch it transform. Make sure to replenish water in the pan when needed, if it evaporates. I like to try a bit along the way and decide when it tastes perfect. (We generally can’t wait much longer than 5 or 6 hours because anyone who comes within a mile of my kitchen or happens to call me on the phone that day is eager to eat it.) You may end up cooking between 4-6 hours, depending on your idea of the perfect Sloppy Joe. Add more spice or vinegar as desired.

Posted on 12 Comments

Whole30 Caesar Salad

 

Caesar Salad – I’m pretty much over the moon about this recipe. Crispy Chicken, romaine, and touches like avocado and grated egg yolk add some delicious and healthful fats that keep you from missing the cheese.

Whole30 Caesar Salad

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Serves 4

Ingredients

  • Crispy Chicken (recipe below)
  • Caesar Dressing MAGIC ELIXIRS™ (recipe below)
  • 2 heads Romaine lettuce
  • Avocado chunks
  • Pear tomatoes, halved
  • Radish, sliced into thin coins
  • Eggs: boil for 9 minutes, then grate yolk on top

Crispy Chicken Ingredients

  • 2 or 3 breasts, skinless and boneless
  • 4 Tbsp olive oil
  • 3 Tbsp dried oregano
  • 5 cloves of garlic, peeled and crushed
  • Juice and zest of 1 lemon
  • 1 tsp salt
  • 1 tsp ground black pepper
  1. Mix all ingredients together
  2. Cut chicken on diagonal into strips then marinate overnight in refrigerator.
  3. Remove chicken from refrigerator. Turn on grill, oil it a bit, and heat to high. Grill chicken for 2-3 minutes per side. Serve.

Caesar Dressing MAGIC ELIXIRS™ Ingredients

  • 1 egg, room temperature
  • 1 cup olive oil
  • 2 cloves garlic, peeled and pressed
  • 2 anchovy fillets
  • ½ tsp compliant Dijon mustard
  • ¼ cup freshly squeezed lemon juice
  • 1 tsp kosher salt
  • ½ tsp ground black pepper
  1. Crack egg into a Mason jar. Using a hand blender, slowly add oil as you blend, pausing to let incorporate. Continue to slowly add more oil.
  2. Add garlic and anchovies, blend.
  3. Add Dijon, lemon juice, kosher salt and pepper, blend well.

Note: If you add oil too quickly, it will separate. Every time I make it, it’s a little different – so if I need to thicken it, I add 2 Tbsp of mayonnaise. 

Posted on 10 Comments

Whole30 Sheet Tray Breakfast

 

Have you ever tried oven bacon? It’s an absolute must-do! It’s as easy as a sheet tray covered with parchment paper and a 375°F. oven for 10-15 minutes, and it’s the best bacon ever. I take it a step further–if it works with bacon, why not with eggs and vegetables also? The eggs cook in the leftover bacon magic. Delicious!

Sheet Tray Breakfast

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Serves 2

Ingredients

  • 6 slices compliant bacon
  • 4 eggs
  • One bunch broccolini
  • Kosher salt and freshly ground black pepper, to taste
  1. Place parchment paper on a sheet tray and cook bacon at 375°F for 15 minutes. Remember, you will be adding your broccolini and eggs to the tray, so leave room for those ingredients.
  2. After 15 minutes, add broccolini. If the bacon is crisp, remove it; if not, leave in for 5 more minutes and then remove bacon.
  3. Crack eggs directly onto the tray, season with kosher salt and pepper, and bake with broccolini for approximately 3 minutes, until done. Remove from oven and serve.

Posted on 5 Comments

Whole30 Sizzling Shrimp

 

You may already know about my Sizzling Shrimp. When you start with gorgeous wild caught Gulf shrimp like this, it’s hard to go wrong! These are an absolute no fail, as easy as marinating the shrimp in a bit of olive oil, garlic, lemon juice, lemon rind, and red pepper flakes, then sautéing on a grill or a pan, and finishing it off in one of my MAGIC ELIXIRS™: clarified butter and hot sauce. Be sure to check out the stories for all the details. When you make it, please tag me…I’d love to see your version! Let’s double the recipe, and in my next post, I’ll show you what to do with the leftovers!

Whole30 Sizzling Shrimp

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Serves 4

Ingredients

  • 2 lbs shrimp, shells on, and deveined
  • 4 cloves garlic
  • Juice of 1 lemon
  • Zest of 1 lemon
  • 2 tsp salt
  • 2 tsp pepper
  • 2 tsp red pepper flakes
  • ½ cup olive oil
  • 6 Tbsp clarified butter, warmed
  • 3 Tbsp Whole30 compliant hot sauce
  1. Marinate shrimp for 20 minutes in a mixture of olive oil, salt, pepper, red pepper flakes, lemon zest, lemon juice and garlic.
  2. Mix clarified butter and hot sauce together right before cooking shrimp. Set aside.
  3. Over high heat on the stove, heat a large pan. Place shrimp in a single layer in the very hot pan and cook for 3 minutes a side. When almost finished cooking on the second side, pour clarified butter mixture over the shrimp. If your pan is not big enough and you have to do them in batches, split the clarified butter mixture into batches as well.

Posted on 8 Comments

Shrimp Louie Salad

 

Shrimp Louie Salad is both fun to eat and sure to please guests. A salad is only as good as its ingredients, so using the very best you can find will elevate your salad to “Wow” status.

Shrimp Louie Salad

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Serves 4

Ingredients

  • 2 heads soft lettuce
  • 2 lbs large shrimp, deveined and cooked (see Sizzling Shrimp recipe)
  • 6 eggs, soft-boiled for approximately 9 minutes
  • 1 bunch of radishes, sliced
  • 2 avocados, cut into chunks
  • 1-½ cups pear tomatoes, sliced
  • 1 bunch chives, chopped

Dressing

  • 1 cup homemade Whole30 compliant mayonnaise
  • 3 Tbsp Tessemae’s Buffalo Sauce
  • 1-½ Tbsp green olives, finely chopped
  • 1 Tbsp fresh lemon juice
  • Several drops Whole30 compliant hot sauce
  • 1 tsp smoked paprika
  • 1 tsp Aleppo pepper or red pepper flakes
  • 1 clove garlic, peeled and pressed
  1. Make dressing: whisk all dressing ingredients together to combine well.
  2. Soft boil eggs. I find 8 minutes in boiling water leaves them perfectly gooey. Cook longer if preferred.
  3. Arrange salad beautifully on a large platter, or in a bowl, whether for one, or a group. Cooking is like a meditation for me, and this is the part where you get to really slow down and put your heart into the dish. I’m absolutely delighted when it’s all assembled and ready to eat or share with friends.

Posted on 1 Comment

Whole30 Buddha Bowl

 

I happen to love the concept of dinner for breakfast—and to be honest, most of my breakfasts consist of leftovers repurposed, usually topped with an egg. Cauliflower Rice Buddha Bowl is a favorite that uses Cauliflower Rice instead of a grain, and it’s a perfect way to make space in your refrigerator the day before a trip to the farmer’s market. With coins of carrots caramelized in clarified butter, thinly sliced shallots fried super crispy in coconut oil, some previously sad-looking spinach revitalized by wilting and adding slivers of garlic, hunks of avocado, and topped with a slice of crispy bacon, it’s an absolute winner! Happily, you can do it your way with whatever is local and in season. Simply said: mine was divine! This post is more about inspiration than a specific recipe, with tips below.

Breakfast Bowl

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Serves 1

Ingredients

  • Crisp compliant bacon
  • Scrambled eggs
  • Sliced avocado
  • Crispy shallots
  • Marinated Onions MAGIC ELIXIR (TM)
  • Arugula or salad greens
  • Cauliflower Rice – see below
  • Carrot coins sautéed and caramelized in clarified butter

Tip for creamy scrambled eggs: crack eggs into blender, add a shell or so of water, and blend on high until smooth. Cook on lowest heat with clarified butter, stirring eggs constantly, until nice and creamy. 

Cauliflower Rice Ingredients

  • 1 large head cauliflower
  • 2 Tbsp coconut oil
  • ¼ cup compliant broth (I like chicken, but use your broth of choice)
  • Kosher salt and freshly ground black pepper, to taste

Rice the cauliflower. Over medium high heat, heat the coconut oil in a saucepan. Add cauliflower to the pan and cook for 10 seconds, stirring continuously. While continuing to stir, add broth and stir to combine. Cover and cook for 5 minutes. Remove cover, sprinkle with salt and pepper, stir, and cook for 5 more minutes, stirring occasionally, until the broth is gone.

Posted on 18 Comments

Whole30 Chicken Piccata

I totally love Chicken Piccata, but as always, the trick is to create a version that’s really delectable, doesn’t sacrifice taste, and is compliant–which is why I developed this recipe. One of the tips that make this Chicken Piccata spectacular is to purée the almond meal a second time to get it super fine before you dust the chicken breasts. The outcome is absolutely scrumptious and would have made fabulous leftovers, but we ate every bit!

Whole30 Chicken Piccata

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Serves 4

Ingredients

  • 1-½ lb chicken cutlets (flattened breasts)
  • Almond meal, ground extra fine in food processor (enough to dust, about ¾ cup)
  • 1-2 Tbsp Sumac
  • 3 Tbsp olive oil (plus extra)
  • 4 Tbsp clarified butter (plus extra)
  • 1 small onion, sliced
  • 4 cloves garlic, sliced thin
  • 3 shallots sliced thin
  • 1 cup chicken stock (Whole30 compliant)
  • 3 lemons
  • 1 Tbsp capers
  • 2 dashes coconut aminos
  • Kosher salt and black pepper
  • Chopped herbs of your choice
  1. Salt and pepper the chicken cutlets well. Add 1-2 tablespoons Sumac to the almond meal and stir to combine well. Then dip in the super fine almond meal mixture, coating evenly. Shake off any extra.
  2. Heat a large pan over medium-high heat. (Don’t crowd the pan–cook chicken in batches.) When warm, add 2 Tablespoons clarified butter and 2 Tablespoons olive oil. When melted, mixed together, add the chicken cutlets, and brown each side for 3-4 minutes, or until golden. After both sides are browned, place on a warm plate.
  3. Remove any leftover almond meal bits between batches and wipe out with a paper towel. Warm pan again, add a ½ glug olive oil, and cook onion and shallots until translucent. Then add garlic, stir for 30 seconds, and deglaze with chicken stock, coconut Amino’s and lemon juice. Turn the heat up and allow it to reduce and thicken. Lower heat, add 1-2 tablespoons of clarified butter and capers.
  4. Return chicken to pan to warm. Spoon the sauce over and add salt, pepper, fresh herbs. Serve.