Whole 30 Recipes

In preparation for our next Whole 30 starting January 1st, I thought I would pull together some recipes we used during our first go round.

(All recipes courtesy of my amazing husband, Josiah.)

Enjoy!

Organic Lettuce
Fresh Eggs from the Farmers Market
Cherry Tomatoes
Whole 30 Approved Salad Dressing found at Whole Foods

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2 pounds boneless/skinless chicken breast or thigh cut into small pieces
1-tablespoon fresh cracked black pepper
1/4 cup tapioca starch 

mix all in Ziploc bag to cover chicken pieces 

sauté in batches until golden brown using coconut oil sauce: soy sauce substitute(coconut aminos) 

2 tablespoons rice wine vinegar
2 cloves of garlic
 half a tablespoon of fresh ginger red pepper flakes to taste
2 tablespoons of organic tomato paste 

combine in a blender/food processor to make sauce 

toss everything together in wok and cook until chicken is done.

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Ingredients

1 Salmon Filet with skin on 

1-2 tbs cooking fat or oil Fresh Thyme Sprigs (Can also use Rosemary or Basil leaves) 

Fresh ground salt and pepper 

1. Start by drying the salmon filet. 
2. With a sharp knife score skin side of salmon all the way across, keeping depth at a half inch. 
3. Season entire filet with salt and pepper, insert thyme leaves and sprigs into scores in salmon. 
4. Glaze the top of salmon with oil. 
5. Heat skillet to medium/high heat and add oil. 
6. When pan is almost smoking, place salmon in the pan skin side down, press to ensure even contact. 
7. Leave until cooked halfway through, then flip and cook to preferred doneness.

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Holeigh V Photography

Ingredients

2-3 lb. beef chuck roast, boneless

1 clove garlic, minced;

1/2 cup red wine or Red wine vinegar;

2/3 cup balsamic vinegar

6 carrots, rough cut pieces;

2 shallots, sliced;

Sprigs of fresh rosemary;

Fresh bay leaves;

2 to 2 ½  cup all natural beef stock

2 tbsp. oil

Sea salt and freshly ground black pepper to taste

4 sweet potatoes, cut into square pieces;

Preparation

1. Season the roast on all sides with sea salt and black pepper
2.  Add cooking oil to skillet over a medium-high heat, when oil is hot sear the roast for each side and all the way around
3. Place the meat in the slow cooker and top with the remaining ingredients. (if liquid doesn't cover roast completely add more beef stock)
4. Cover the slow cooker, turn it on low, and cook for 5-8 hours depending on cooker setting
5. Remove and discard the bay leaves and rosemary sprigs. 
6. Pour the liquid from the slow cooker into a saucepan and bring to a slow boil over a medium-high heat to reduce. 
7. Reduce to preferred consistency