Spicy Whole30 Sweet Potato Chili

 

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Whole30, Paleo, Gluten Free, Grain Free, and Dairy Free

Total Comfort Food.  I grew up eating chili on a regular basis.  It was delicious but was full of pre-packaged processed ingredients.  This chili recipe has the same spicy kick but with clean ingredients.

Ingredients:

  • 2 cups of sweet potatoes (you can use frozen or the steam bags as well)
  • 1 teaspoon of avocado oil
  • 1 medium onion
  • 1 lb of grass-fed ground beef 85%/15% fat ratio
  • 1 can .6 oz of organic tomato paste
  • 1 can 14.5oz of organic fire roasted diced tomatoes
  • 1 teaspoon of ground black pepper
  • 1 teaspoon of Himalayan Sea Salt
  • 1/4 teaspoon of oregano
  • 1/4 teaspoon of red pepper flakes
  • 1/4 teaspoon of onion powder
  • 1/4 teaspoon of garlic powder
  • 1 teaspoon of paprika
  • 1 teaspoon of chili powder
  • 2 teaspoons of cumin
  • 1/4 cup of water
  • 2 Tablespoons of scallions

Directions:

  1. Peel potatoes, and dice them into cubes.
  2. Microwave for 5 minutes to soften them.
  3. Add avocado oil to dutch oven and put on medium heat.
  4. Add onion and sauté.
  5. Once onion is a bit softened, add in ground beef.  Brown completely.
  6. Add in tomato paste and fire roasted diced potatoes.  Add water.  Bring up the heat until it bubbles.
  7. Once it is bubbling, add in spices and mix thoroughly.
  8. Add in the partially cooked sweet potatoes; mixing
  9. Cover with lid, bring down to low heat and let simmer for 30 minutes.

Note:  This can be served as is, or over a hot dog to make a chili dog.  It does freeze really well.  I freeze it flat in Stasher bags and re-heat in the bag when I want a quick meal.

Clean Hawaiian Chicken Salad

 

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Whole30, Paleo, Gluten Free, Grain Free, and Dairy Free

This salad was made by a special family friend growing up.  She used sour cream and real mayonnaise but, it was always a favorite at get togethers.  I changed the ingredients some but the flavors are still there.

Ingredients:

  • 1 cup of pineapple chunks (fresh or canned)
  • 1 cup of celery
  • 2 T of pineapple juice from can or that has collected
  • 1 cup of red grapes
  • 1/4 cup of red onion
  • 1 cup of chicken (rotisserie works well here)
  • 1/4 cup of toasted almond slices
  • 1/2 cup of mayonnaise (I use Primal Kitchen Avocado Mayo)
  • 1/2 T of pepper
  • 1/2 T of Himalayan Salt
  • 1/2 T of celery seed

Directions:

  1. Dice celery, pineapple, red onion into bite sized pieces.
  2. Slice chicken into chunks or strips; depending on how you like it.
  3. Cut grapes in half.
  4. Toast the sliced almonds.
  5. In a big bowl, mix together, mayonnaise, pineapple juice, salt, pepper, and celery seed.
  6. Put in other ingredients and fold together.
  7. Refrigerate for 2 hours or overnight for best results.

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Chicken and “Rice” Salad

 

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Whole30, Paleo, Gluten Free, Grain Free, and Dairy Free

This salad is so basic and delicious.  I usually have a bowl of it in my refrigerator  at all times.  It gets better over time when the flavors have more time to meld together.  It is interchangeable.  I used vegetables that were abundant and in season for this recipe, but, it certainly could be changed with fall veggies as well.  It is delicious and is great to pack for lunches.

Ingredients:

  • 1 cup of  cooked chicken strips or shredded chicken (I used rotisserie chicken)
  • 1 cup of riced cauliflower and sweet potato mix (this is found in the freezer section and I defrosted it)
  • 1 cup of english cucumber
  • 1 cup or Roma tomatoes or the tomato of your choice
  • 1/2 cup of red onion
  • 6 leaves of fresh basil
  • 1/3 cup of avocado oil
  • 1/4 cup of red wine vinegar
  • 1 tsp of Himalayan Sea Salt
  • 1/2 tsp of black pepper
  • 1/4 cup of pine nuts

Directions:

  1. Dice the tomatoes, cucumber, and red onion into a large dice or bite sized pieces.
  2. Heat the cauliflower/sweet potato rice blend.
  3. Add the avocado oil, vinegar, salt and pepper to the cauliflower/sweet potato rice blend.  Mix and let the rice absorb a bit.
  4. Add in the vegetables.
  5. Take the basil leaves and stack them, rolling them, slide them creating ribbons (chiffonade).
  6.  Add basil to the bowl.
  7. Toast the pine nuts in cast iron pan on medium heat, until lightly tan.  Add to bowl.
  8. Add chicken in and mix thoroughly.
  9. This salad can be eaten warm.  I usually will refrigerate overnight and let the flavors combine.

Note:  If not on any specialty diet, adding feta, or mozzarella is good. Also, I sometimes add black Kalamata olives as well.

 

 

Instant Pot Bone Broth

 

 

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Whole30, Paleo, Gluten Free, Grain Free, and Dairy Free

I decided to try this after we bought a rotisserie chicken from Whole Foods.  We were impressed with the flavor and how many meals we were able to get from it.  I decided to take the remaining bones and try and make my own broth.  There are so many good, nutrient dense bone broths on the market. They can be quite costly.  This broth came out delicious although, a bit lighter in color than some of the commercial ones.  I think if I had more bones, it would be more dense.  I plan to start saving bones and scraps from veggies in my freezer and to keep doing making broth from time to time.  It was really easy to make and perfect for soup and noodle bowls.

 

Ingredients:

  • 1 rotisserie chicken carcass
  • 3 carrots, chopped into big chunks
  • 3 stalks of celery chopped into big chunks
  • 1 large onion, quartered (peels can be on)
  • 1/2 cup of chopped leek tops
  • 4 garlic cloves
  • 3 bay leaves
  • 1 tsp of Nom Nom Paleo Magic Mushroom Powder (purchased from Whole Foods)
  • 1/2 tsp of black pepper
  • 1/2 tsp of flake salt
  • 1 tsp of red pepper flakes (I like my broth very spicy- omit this or leave out if you want)
  • 8 quarts of water

 

Directions:

  1. Put all ingredients in Instant Pot.
  2. Set on manual /low pressure for 120 minutes.
  3. Let it release naturally for 10 minutes.
  4. Release any steam that is left (if any).
  5. Once cool enough, strain bone broth through a fine sieve into a pitcher.
  6. Fill Mason Jars with broth.
  7. Keep refrigerated for 3-4 days or freeze.

 

Instant Pot Chili Lime Cod

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Whole30, Paleo, Gluten Free, Grain Free, and Dairy Free

This recipe is truly the easiest way to make fish! Using the Instant Pot and aluminum foil makes clean up easy as well.  This seasonings on this can also be adjusted for any type of cuisine (ex: Greek Seasoning; Italian Seasoning etc:

Ingredients:

  •  2 fillets of defrosted Alaskan Cod (My cod fillets weighed 1.2 lbs together)
  • 1 T of extra virgin olive oil
  • 1/2 tsp of salt
  • 1/2 tsp of pepper
  • 1 tsp of chili powder
  • 1 tsp of lime zest
  • juice of half a lime
  • 1 cup of water

Equipment Needed:

  • Instant Pot
  • Wire Rack Insert
  • Aluminum Foil
  • microplane grater

Directions:

  1. Put wire rack insert in Instant Pot.
  2. Add 1 cup of water to the bottom of the Instant Pot.
  3. Place fillets on a large sheet of aluminum foil.
  4. Add olive oil and rub in.
  5. Add salt, pepper, and chili powder.
  6. Grate lime zest over fish.
  7. Squeeze the juice of half of the lime over the fish.
  8. Close up fish into a packet and place on wire rack insert.
  9. Set Instant Pot on manual high pressure for 5-7 minutes (depending on thickness of fillets).
  10. Let steam release naturally for 5 minutes.
  11. Release any extra steam, remove packet and open (Use tongs to open or let cool completely)
  12. Shred fish with a fork.

Note: This fish is perfect for tacos, noodle bowls, salads, or any other creations.  It keeps well for a few days refrigerated.

 

Blueberry and Peach Cauliflower “Oatmeal” Breakfast Bowl

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Whole30, Paleo, Gluten Free, Grain Free, and Dairy Free

This recipe came to fruition after a few rounds of Whole30 and honestly, I was getting tired of eggs.  I missed my overnight oats.  While this recipe is not done overnight, it does mimic similar flavors of oatmeal.  It can be made with so many combinations and can be made on the stove top or in the microwave if you want.  If you want a one pot dish that is versatile and re-heats well for leftovers, this is the dish for you. SO delish!

Ingredients:

  • 1 bag (12 oz ) of  defrosted frozen riced cauliflower
  • 1/2  cup Nutpods (or the milk substitute of your choice)
  • 1 vanilla bean pod
  • 1 cup of defrosted frozen peaches
  • 1 cup of fresh blueberries
  • 1/3 cup of sliced  toasted almonds
  • 1/2 teaspoon of salt
  • 1/2 Tablespoon of cinnamon
  • 1/2 Tablespoon of freshly grated nutmeg
  • 2 Tablespoons of Almond Butter (I used Justin’s)

Directions:

  1. Defrost the riced cauliflower.
  2. Slice vanilla bean pod and scrape out seeds (caviar).
  3. In a pot, mix vanilla with Nutpods and heat until it bubbles.
  4. Once it bubbles, turn down the heat, and add in defrosted cauliflower.  Cook for approximately 5 minutes on medium.
  5. Add peaches and blueberries to the  cauliflower mixture.  Cook on medium heat for another 5 minutes.  Sauce will thicken up a little bit and have almost the consistency of oatmeal.
  6. Add in salt, cinnamon, and grate in nutmeg. Mix thoroughly.
  7. Serve in bowl.  Add toasted sliced almonds.  Serve warm, or refrigerate for a later time. (Add a drizzle of honey or agave nectar if not following a restricted diet)

A Few of My Favorite Things- Gluten Free/Whole30/Paleo/Grain Free/Dairy Free (Updated)

 

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New to Whole30?  Starting a Paleo Diet.  Do you follow a gluten free, dairy free, and grain free protocol?  AIP?  Or, just looking to eat clean, feel better, and live a healthier lifestyle.  For me, it is all of the above.  I have been on a mission this year to only eat food that is responsibly sourced, and has clean ingredients.  I should be able to read and understand all food labels.  You should be able to as well.  These are a list of products that I use regularly.  All have clean ingredients and come from companies that are quality and produce “real food”.

 

https://eternalworkinprogressgal.com/products-that-i-like/