Grain Free, Dairy Free Egg Wrap

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

 

This recipe came to me as an accident.  I was making egg crepes and some of the mix came out too thick.  I added different fillings and was able to make it in almost a tortilla like way where I could wrap it and eat it like a soft taco, breakfast sandwich, or a wrap.  I have made this with a few different fillings and enjoy it every time.

Ingredients:

  • 6 eggs (I use Vital Farms Pasture Raised Eggs)
  • 2 scoops of Vital Proteins Collagen Powder
  • 1/2  cup of Nutpods Original Creamer
  • 1/2 teaspoon of sea salt
  • 2 dashes of hot sauce (I use Cholula Original which is Whole30 compliant)
  • avocado cooking spray

Directions:

  1. Using a blender, I use a Nutri Bullet, blend the eggs, salt, pepper, Vital Proteins Collagen Powder, and Nutpods until frothy.
  2. Put a skillet on high heat, and spray with avocado cooking spray
  3. When hot, add egg mixture and swirl continuously with handle of pan until egg hits all sides of pan and is flat.  For last minute or so, put lid on so that the top of the eggs can cook.
  4. Slide onto plate flat and fill before rolling.
  5. Once rolled, cut and serve.  Can be served hot and also at room temperature

 

 

Corned Beef, Cabbage, and Potato Soup

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Whole30 and Gluten Free

 

This was a huge hit today for St. Patrick’s Day.  It warmed us up on this chilly day and was satisfying to all.  A few quick shortcuts and this soup was done in no time at all.

Ingredients:

  • 1 lb of corned beef – I got mine from a gourmet deli that I know makes it Whole30 compliant with no brown sugar etc in spice mix.  I just have them slice it thin.  You could certainly use deli meat or make it yourself.
  • 1 large carrot
  • 1 medium yellow onion
  • 2 stalks of celery
  • 2 cloves of garlic
  • 1 pound of small mixed potatoes, mine were a yellow, red, and purple mix
  • 1 bag of precut coleslaw mix (just the vegetables (cabbage, carrots), if it comes with a seasoning packet or dressing do not use that)
  • 1 Tablespoon of chopped parsley
  • 1 Tablespoon of olive oil
  • 2 Tablespoons of sea salt
  • 1 Tablespoon of black pepper
  • 6 cups of chicken stock (mine was homemade that I defrosted from the freezer, any kind of compliant stock will work)

Directions:

  1. Dice the onion, carrot, and celery finely.
  2. I used an Instant Pot for this.  This certainly could be done in a slow cooker or on the stove.  On brown setting, put olive oil in and sauté the carrots, onions, and celery adding in the garlic cloves whole.
  3. Add 1 Tablespoon of salt and 1/2 Tablespoon of black pepper. Stir.
  4. Add in coleslaw cabbage mix and let the warm veggies make the cabbage wilt, Mix in.
  5. Add in potatoes.  Cut any that are too bit, into bite sized pieces.
  6. Slice the corned beef into strips and add into Instant Pot.
  7. Add 1Tablespoon of salt and 1/2 Tablespoon of pepper
  8. Add Chicken Stock
  9. Set on Manual High Pressure for 11 minutes.  Let steam release on its own.
  10. Ladle in bowl and top with  chopped parsley

Whole30 and Gluten Free Salmon Cakes

Whole30 and Gluten Free

 

Ingredients:

  • 2 cans of sustainably caught salmon- I get mine from @thrivemkt
  • 2 Tablespoons of chopped parsley
  • 2 Tablespoons of chopped green onions
  • a pinch of Kosher salt
  • garlic to taste (I use dehydrated and like a lot of garlic
  • 2 eggs
  • 2 Tablespoons of Spicy Marinade and Cooking Sauce from @thenewprimal
  • 2  Tablespoons of coconut aminos
  • 1 large cooked sweet potato (no skins- just the inside) (either steamed or roasted)
  • 1 1/2 cups of almond flour
  • 1 Tablespoon of avocado oil
  • sauce recipe- Whole30 and Gluten Free Lemon Tahini Sauce/Dressing

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Sausage and Kale Sheet Pan Breakfast Bake

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Ingredients:

  • Avocado oil
  • 1/2 T coarse salt
  • 1/2 T black pepper
  • 1 T of paprika
  • 6 eggs (I use pasture raised)
  • 2 links of Whole30 compliant chicken and apple sausage (I use Aidells)
  • 1/2 cup of chopped marinated onions (see recipe from Teri Turner of No Crumbs Left)
  • 2 cups raw Kale in bite sized pieces
  • 20oz package of shredded frozen hash browns or diced potatoes (with peppers and onions)

 

Directions:

  1. Defrost hash browns.  I like to do this overnight in a colander with a bowl underneath.  When I am ready to use them, I put them in a clean kitchen towel and squeeze the excess liquid out
  2. Preheat the oven to 350 degrees
  3. Line a large sheet tray with parchment paper.
  4. Arrange the hash brown potatoes as evenly as possible over the sheet tray
  5. Drizzle with avocado oil
  6. Sprinkle salt, pepper, and paprika
  7. Bake for 25 minutes, rotating half way through
  8. Take out of the oven
  9. Make 6 wells in the potatoes for 6 eggs, and crack each egg
  10. Chop up sausage into bite sized pieces, add to the top
  11. Add onions on top
  12. Add Kale on top
  13. Put back in the oven for another 10-12 minutes.  You will need to adjust the time depending on how runny you like your eggs.  I like mine to be cooked through for this.
  14. Take out of oven and let cool
  15. Using a spatula, divide up into 6 servings and put in glass containers or on plates covered in foil.

 

Whole30 “Chicken Divan” Casserole

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Whole30 and Gluten Free

Casseroles were a big part of my upbringing.  I think many of us remember eating a lot of them that started from a condensed soup can.  This recipe is very reminiscent of a Chicken Divan dish that I ate growing up.  Back then, we used to eat it over curried rice.  I adapted this recipe so that all ingredients are clean.  It also uses some meal prep items that I always have on hand (Instant pot shredded chicken, roasted red peppers, and broccoli).  Hopefully, you enjoy it as well.

Ingredients:

  • 1 1/2 cup raw cashews ( I soak them in water either the night before or cover them in hot water for about 45 minutes before they are ready to use)
  • 1 13.5 oz can of organic coconut milk
  • 1 whole roasted red pepper
  • 3 cups of cauliflower rice (I made mine and made it a bit chunkier-you can make yours or buy it, if you buy it frozen make sure you defrost, and drain)
  • 8 oz of chicken stock
  • 2 cups of Whole30 and Gluten Free Instant Pot Shredded Chicken
  • 16oz chopped broccoli (I uses frozen, I defrosted, and squeezed out water with a clean dishtowel.
  • 1 1/2 Tablespoons of curry powder
  • 1 Tablespoon of mustard powder
  • 1 Tablespoons of garlic powder
  • 1 teaspoon of salt
  • 1/2 teaspoon of black pepper
  • Nutritional Yeast to sprinkle over the top

Directions:

  1. Combine cashews, coconut milk, and roasted red pepper into a blender.  Blend until smooth.
  2. Combine cauliflower rice and chicken stock in a skillet, cook down until al dente, usually about 15 minutes on medium heat until liquid has absorbed and evaporated.
  3. Transfer cauliflower rice to a  9×13 cooking dish
  4. Mix spices, salt and pepper together in a bowl.  Add in coconut cashew cream and whisk until well incorporated.
  5. In casserole dish, layer chicken on top of cauliflower rice, and then broccoli.
  6. Top with the sauce; using a spatula to even it out.
  7. Sprinkle the casserole with nutritional yeast all over.  The amount is at your discretion.  This adds flavor, texture, and gives that good brown layer that a casserole should have.
  8. Bake at 350 degrees for 30 minutes until golden brown.

Sweet Potato, Kale, Pancetta and Egg Sheet Pan Breakfast Bake

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Whole30 and Gluten Free

Ingredients:

  • Avocado oil
  • 1/2 T coarse salt
  • 1/2 T black pepper
  • 1 T of your favorite spice blend (I use Primal Palate’s Breakfast Blend)
  • 6 eggs (I use pasture raised)
  • 4 oz of Whole30 compliant diced pancetta
  • 2 cups raw Kale in bite sized pieces
  • 2 pound package of diced frozen sweet potatoes

 

Directions:

  1. Defrost sweet potatoes.  I like to do this overnight in a colander with a bowl underneath.  When I am ready to use them, I put them in a clean kitchen towel and squeeze the excess liquid out
  2. Preheat the oven to 400 degrees
  3. Line a large sheet tray with parchment paper.
  4. Arrange the hash brown potatoes as evenly as possible over the sheet tray
  5. Drizzle with avocado oil
  6. Sprinkle salt, pepper, and spice blend
  7. Bake for 25 minutes, rotating half way through (you may need longer depending on oven)
  8. Take out of the oven
  9. Chop up pancetta into bite sized pieces, add to the top
  10. Add Kale on top
  11. Make 6 wells in the potatoes for 6 eggs, and crack each egg
  12. Put back in the oven for another 10-12 minutes.  You will need to adjust the time depending on how runny you like your eggs.  I like mine to be cooked through for this.
  13. Take out of oven and let cool
  14. Sprinkle the top with spice blend
  15. Using a spatula, divide up into 6 servings and put in glass containers or on plates covered in foil.

 

Whole30 and Gluten Free Curried Pork Soup

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Whole30 and Gluten Free

If you like curry…you will love this!  This came to me after I had a hankering for curry for the last few days.  It turned out to be delicious and the best part was that I had everything in my house already!  I use Butcher Box and Thrive Market so for the most part,  I just buy produce at the market from time to time.  Warning:  This is super spicy.  I like it like that.  You definitely can scale back on the curry or omit the jalapeño peppers and it would still be good.

Ingredients:

  • 1 cup of raw cashews (I get mine from Thrive Market)
  • 1 can (13.5 oz) of organic coconut milk
  • 1 lb of ground pork ( I used my heritage breed pork breakfast sausage from Butcher Box)
  • 1/2 Tablespoon of ghee
  • 1 red pepper
  • 1 yellow pepper
  • 1 green pepper
  • 1 small jalapeño pepper
  • 1 small onion
  • 3 cloves of garlic
  • 1 cup of fresh baby spinach
  • 4 radishes
  • 1 cup of  compliant chicken stock
  • 3 Tablespoons of organic curry powder
  • 1 pinch of flake salt (I use Jacobsen’s)
  • black pepper to taste

Directions:

  1. Soak cashews overnight. Rinse thouroughly. Blend with coconut milk.
  2. Dice the green, red, and yellow pepper finely.  Dice onion and garlic as well.
  3. Sauté vegetables  with ghee on medium heat until translucent.
  4. Add in pork and brown slowly.
  5. Once browned, add in spinach and fold it in, allowing it to wilt from the steam.
  6. Add coconut cashew cream and stir slowly, turning up heat.
  7. Add black pepper and curry powder and continue stirring.  Let simmer, stirring every few minutes for 10 minutes.
  8. De-seed jalapeño pepper and cut rings.
  9. Slice radishes using a mandolin.
  10. Once soup has simmered for 20 minutes, stir in chicken stock to thin it out a bit.   Simmer for 10 minutes.
  11. Ladle into bowl.  Add radishes and jalapeño peppers to the top.  Add a pinch of flake salt.  Enjoy!

Addendum:  If you have leftovers, when you take this out of the refrigerator, you will see that this has thickened quite a bit.  As is, warmed up, it would make a great sauce over noodles or cauliflower rice.  But, if you would like it as a soup again, you may need to add some chicken stock when warming to loosen it up again.