Spaghetti Squash + Meatball Casserole anyone?
It's Michelle from @thewholesmiths with an easy-to-make recipe that the entire family will dig. And it makes for great leftovers, so I'd say that's a win.
You can serve this up in individual serving dishes or make it in a large casserole dish. Your call, it's delicious either way. (Just adjust the baking time slightly.) I have to say though, my kids love getting their own little individual dish of it.
Ok, fine. It's not them, it's me. I like having my own little individual serving, it makes me feel like I'm at a restaurant. 😜
1 spaghetti squash
1.5 lbs ground beef
1 lb ground pork
2 TBSP. chopped basil
1 TBSP. ghee
1/2 onion finely chopped
3 cloves of garlic finely chopped
1 tsp favorite seasoning (I like 21 Salute by Trader Joe’s for this)
1 tsp salt
I can compliant tomato sauce (I use Trader Joe’s for this one)
2 tomatoes diced
Preheat over to 375*
Cut spaghetti into quarters and scoop out insides
Drizzle olive oil into cavity of squash and season with salt and pepper
Place into baking dish and bake for 40 minutes
Meanwhile, add ghee to a clean sautee pan and heat on medium
Add chopped onions and cook until tender and starting to brown
Once onions have browned add garlic and cook an additional two minutes, remove from heat
In a large bowl thoroughly combine ground beef, pork, onions, garlic, basil, and spices
Form meat mixture into small balls about 1.5 inches in diameter
Add an additional 1/4 ghee to clean pan and heat
Once heated add meatballs into pan and cook
Don’t turn meat over until it has started to brown, otherwise you risk it sticking to the pan
Brown meatballs on each side
Cook meatballs through and set aside
Once squash is done, scoop out sides into a large bowl
Add tomato sauce, chopped tomatoes and eggs to bowl
Toss to combine thoroughly
Grease a ramekin with additional ghee and add mixture into them
Place 2-3 meatball into squash mixture
Bake for 35 minutes. #whole30recipes
@cookbycolor here with my favorite non traditional Roasted Garlic and 3 Herb Chimichurri
This beautiful concoction has tons of healthful and detoxifying phytonutrients, which are simply, the specific qualities that we associate with how any plant food looks, smells and tastes. Basically, all the senses that will make you want to inhale the stuff. To be honest- I’ve made three batches of this in as many weeks and I am using it for dinner tonight (stories coming up). Pretty soon, I’ll be like Pavlov’s dog and will start salivating when I hear the blender.
I love that this recipe is a quick way to dress up any meal. Here, I drizzled the Chimichurri straight from the cup onto all the grilled summer goods, but use what’s available and in season and please embrace your creativity! Once it's in your fridge you'll find tons of delicious uses for it. It only gets better after day one- when all the flavors meld!
Roasted Garlic & Shallot (Make Ahead)
1 head of garlic (Expert Advice: do more than 1)
1 shallot (same advice as above)
1 Tbsp. Olive Oil
Pinch of Sea Salt
Directions: Preheat oven to 400. Chop the top off the garlic bulb(s), peel the skin off the shallot- coat them both with the oil + and a pinch of salt. Wrap in foil. Roast in oven for 45 minutes- 1 hour, until soft and caramelized.
Roasted Garlic & Three Herb Chimichurri (Makes Approximately 2 cups)
1 Cup of Cold Pressed Organic Olive Oil
¼ Cup Fresh lemon Juice
6 Cloves of Roasted Garlic
1 Roasted Shallot
1 Cup (Packed and Heaping) Fresh Parsley Leaves
½ Cup (Packed and Heaping) Fresh Cilantro Leaves
¼ Cup (Packed and Heaping) Fresh Oregano Leaves
½ Tbsp. Red Crushed Pepper
2 tsp. Sea Salt
Directions for the Sauce: Combine all ingredients, I use my @vitamix blender which I love(!) but use what you have suited for smaller quantities- immersion, cup adapter etc. Pulse on a medium speed until just chopped.
I enjoy the texture as “just chopped” and not blended. It looks like you had the exceptional patience and diligence to finely chop all the ingredients yourself but didn’t. #whole30#whole30recipes#cookbycolor#chimichurri
Sky high eggy toast for 🤦🏻♀️today because I had some 🍷 yesterday and my head is 💥... details in my story for step by step buttttt it’s local gluten free bread toasted (the best GF bread for realzzzzzz - if you are in MI, do it!) a whole avocado 🥑 two soft scrambled eggs, Trader Joe’s onion salt (this stuff is 🙌), micro greens and green onions. So good. So good. Bakery: Rumi’s Passion 41120 5 Mile Road
Plymouth, MI 48170 BUT mine was delivered from @doortodoororganics
I’ll let you in on a little secret. The key to making something go from good to great... add tahini!
If you aren’t obsessed with tahini, you really should give it another try! It’s full of protein, healthy fats and so many vitamins and minerals. Oh and it’s also amazingly delicious.
Doge right in with this roasted cauliflower with tahini drizzle recipe! You won’t want to share!
Recipe in link in profile @bites_of_wellness *
Breakfast: soft boiled eggs over salmon, greens and butternut mash. Topped with Cholula of course!
Using dinner leftovers as my breakfast is there only way I get a solid meal in the morning on the days I'm rushing out the door!
Wishing I was having these tacos again instead of leftovers because tacos are life! 🙌🏻 Sorry Kel @_takingmylifeback I know you don't agree but maybe I'll change your mind next week 😉 @sietefoods Cassava + Chia tortillas + @vitalfarms scrambled egg + sautéed Tuscan kale + jalapeños + red onion + @pedersonsfarms bacon. Hand me some hot sauce and 👌🏻
I freaking love Sundays because Mondays are a FRESH NEW START every single week!!!
Are you FINALLY READY for a new start too? Maybe lose 25+ pounds BY Thanksgiving?
My next group starts a week from tomorrow and I want YOU in it hitting goals instead of wishing for them!
BE STRONGER THAN YOUR EXCUSES!
Drop an emoji below to snag a spot in my "fit for fall!"
It is so easy to adjust recipes to be phase 1 protocol. For this recipe just change the oil to grapeseed oil. This looks fantastic! ...... #Repost @whole30recipes (@get_repost)
I absolutely adore salmon, it’s an amazing source of omega-3. These Salmon Skewers are the perfect lunch or light evening meal, they’re so simple and quick to prepare. They are a serious favourite over on my own IG @thewonkyspatula and I’m sure you guys will love them too!! Ingredients:
2 Large salmon darns
Handful of asparagus spears, sliced in half
1 tsp coconut oil, melted
2 tbsp lemon juice
Pinch of garlic granules
1/4 tsp hot chili powder
2 tsp dried coriander leaf
Pinch of coarse salt & black pepper
1. Preheat your grill/broiler to high.
2. In a small bowl combine the coconut oil, lemon juice, herbs, salt & pepper.
3. Slice the Salmon into bit sized chunks and add to the bowl.
4. Coat the salmon in the marinade and prepare the asparagus.
5. Place the salmon & asparagus on spears and lay them out on a wire rack.
6. Place under the grill/broiler for 6-8 minutes until cooked to your liking.
7. Serve & Enjoy!
As you’ve probably seen from the stories feed, I’m all about quick & easy meals that pack a punch in the flavour department so be sure and head over to @thewonkyspatula to keep up with the action!
Pumpkin Spice Fudge
via The Paleo Running Momma
¾ cup pumpkin puree, organic
½ cup cashew butter, creamy
½ cup coconut oil, organic unrefined, melted and cooled to almost room temp
¼ cup maple syrup, pure
1 tsp vanilla extract, pure
2 tbsp tapioca flour
pin it: https://www.pinterest.com/pin/203295370660121206/
Blowing myself away with my dinners this week. Tried out a new recipe for the second time this week. I’m impressed...This chicken and butternut squash soup was super good and pretty quick since I had pre-roasted the butternut squash and had some chicken bone broth ready in the freezer. Yuuuummmm
We just devoured these Sloppy Joe Sweet Potatoes! 👍🏼 This #whole30 meal could not be easier and it’s perfect for feeding a group—because everyone can choose their favorite toppings! We used guac, green onions, paleo BBQ sauce, and jalapeño, but you could also use salsa, chopped tomatoes, fajita vegetables or even add lettuce to make it a salad! Recipe in the comments. Enjoy! #paleo#sweetpotato#whole30recipes
#Whole30 compliant! I knew what I was craving, but didnt have a recipe for it so I just started pulling things from my cupboard and fridge. I ended up with this! What shall we call it? Recipe below:
10 oz organic, boneless & skinless chicken breast.
1 tbsp organic coconut oil.
2 cups baby spinach
Leftover cooked spaghetti squash (about 150 grams)
FOR THE SAUCE:
1 tbsp no sugar added sunbutter
Juice of 1 lime
1/2 tbsp rice vinegar
1 tbsp coconut aminos
1 tsp agave nectar (don't use if you're on the Whole30 plan)
1/2 tsp sesame oil
2 cloves of garlic, minced
1/2 teaspoon red pepper flakes
sesame seeds, to taste
salt, to taste
1.) Heat 1 tbsp coconut oil over medium-high heat in a nonstick skillet.
2.) Add chicken breast (cut into bite-size pieces) into skillet. Sprinkle with salt & pepper. Cook for 2-3 minutes, then flip and cook until no longer pink.
3.) Once chicken is fully cooked, add spinach. Stir to combine and cook until spinach is wilted.
4.) Meanwhile mix all sauce ingredients together until smooth.
5.) Dump spaghetti squash and sauce into pan with chicken and spinach. Cook until warm.
6.) Sprinkle with sesame seeds and more red pepper flakes!
Delicious and easy Sunday meal prep: Lion’s Head Meatballs with steamed Napa cabbage and bok choy. [Recipe by @iheartumami.ny] If you are looking for some AMAZING Paleo or Whole30 recipes, be sure to check out her page!
First soup of the season, made last night, eaten for breakfast this morning: chicken, arugula, sweet potato, and riced cauliflower slow cooked in chicken stock, turmeric, s&p, and assorted seasonings. Mixed some @vitalproteins #collagen peptides into this bowl. So good 😊
Spent several hours today meal prepping and forgot to take pictures of most of it. Pictured is caramelized onion, zucchini and pepper frittata (recipe by @skinnytaste). Also made @paleomg’s BBQ chicken spaghetti squash casserole. Finished lunch prep for the week with turkey burgers and roasted veggies.
💃 Corn 🌽 salsa! So great to mix with choice of meat on tacos! Have it as a side! Or in a salad! Delicious!!! * 2 can corn
* 2 poblano peppers
* 5 tomatoes
* 2 tbsp cilantro (desired amount)
* 2 tbsp clarified ghee
* 1 tbsp chili lime powder * 1/4 cup onions (optional)
* Juice from 1 Lime
* Salt and Pepper to taste
1. Sauté corn 🌽 & poblano peppers 🌶 in ghee until slightly brown. Season w/ chili powder, lime, salt pepper.
2. Let cool for 20 mins. Add tomatoes & cilantro & onions (if desired) Add more lime if desired.
Getting those veggies in!! Dinner tonight was slow cooked chicken (crock pot, low for 4 hours, toss 2 chicken breast in #evoo and mural of flavor seasoning from #penzeys before putting in crock pot- or any seasoning of your choice). Once chicken is cooked shred then mix with 1/3 cup compliant mayo and more mural of flavor. This will make about 3 servings. Top with @franksredhot and pair with some red cabbage and kale chips for a flavorful dinner. Which PSA the easiest way to get kale in is baking it into chips (de-stem kale, lay it flat on a baking sheet, spray with a compliant oil and lightly season with salt, garlic, and parsley. Bake in a 350 degree oven for 20 minutes) #whole30approved
Today’s Football Sunday 🏈 grubs Bacon Wrapped Jalapeño Poppers 🥓+🌶 =❤️ #whole30recipes#cleaneating#cleaneatingrecipes#footballsunday
Bacon Wrapped Jalapeño Poppers
Ready in 25 minutes
Serves 10 poppers
1 breast of shredded chicken
10 fresh jalapeños
5 slices of bacon cut in half
- Preheat oven at 400 degrees.
- Cook and season shredded chicken as desired (I typically boil and then season with Paleo/Whole30 compliant taco seasoning). Set aside. - Wash and cut jalapeños in half. Clean of all seeds. - Stuff each half with shredded chicken and wrap with ½ a slice of bacon. - Place each poker on baking sheet and bake for 15-20 minutes.
I thought I'd switch it up today and share a recipe from my pal @Livewell_health. Easy, healthy and can be a breakfast or a dinner! Make a double batch and you'll have your lunches made for the week. 🙌🏻 Ingredients
Makes 3 servings
1 sweet potato, chopped into 1 inch
2-3 links organic italian sausage or
breakfast sausage patty (casing
removed if it's a link. Chose one
without added sugar)
2 tablespoons coconut oil
2 large handfuls of kale, chopped
3 tablespoons water
Salt and pepper to taste
Heat a skillet over medium heat. Add coconut oil and melt.
Add chopped sweet potatoes to the pan, stirring to brown, and
sprinkle with a bit of sea salt.
Cook sweet potatoes for about 7 minutes, stirring to evenly brown.
Cover to let them soften.
When sweet potatoes are somewhat soft, break the sausage into
small pieces and add to pan and cook through.
Once the potatoes and sausage are browned, add the kale and 1
tablespoon water to the pan and toss to coat. Cover pan and allow
kale to steam. Add another tablespoon or so of water if needed.
After about a minute, check kale and stir.
Serve and enjoy! We ate our leftovers as breakfast the next day with an egg on top. Perfection!
Nicola from @thewonkyspatula here with my very last post of the week! I have had an amazing week taking over @whole30recipes, I love coming on here and sharing my recipes with all of you and I hope you have found some that you love this week!
I’m leaving you with my final recipe - Smashed Sweet Potato, Guac & Bacon Bites. This recipe is perfect for an evening when you’re not in the mood for a huge dinner or in need of a snack to keep you going, they are even as a canapé for a special occasion! Whatever you’re in the mood for they are mouth wateringly delicious!!
Be sure to head on over to @thewonkyspatula to keep up to date with all of my new recipes and thank you for a fantastic week!
2 large sweet potatoes, skin on cut into large slices
2 ripe avocados
Small handful of coriander, roughly chopped
Juice of 1/2 lime
1 clove of garlic, minced
1/4 chili, finely chopped
1 tomato, finely diced
1/2 red onion, finely diced
3 thick cut slices of bacon (ensure it is @whole30)
2 tbsp olive or coconut oil
Sprinkle of coarse salt
1.Preheat your oven to 220°c/420°F.
2.Toss the sweet potato in your chosen oil and place on a baking dish with a sprinkle of coarse salt.
3.Bake in the oven for 15 minutes, flipping half way.
4.In a large bowl, mince the avocado with a fork and stir in the garlic, chili, tomato, onion and coriander. Set aside until your potatoes are fully cooked.
5.Remove the potato from the oven and smash each slice with a fork, cook for a further 5 minutes until golden and crispy.
6.Once the potatoes are fully cooked place on a serving plate and top with a tbsp of guac on each.
7.Heat a pan with some oil and fry off the bacon until fully cooked and crispy, chop and sprinkle on top of the bites and enjoy!
Follow @thewonkyspatula to keep up with all of my new recipes! #Whole30#Whole30recipes#thewonkyspatula
Roasted Cauliflower Soup Recipe
via Paleo Leap
2 heads of cauliflower, cut into florets
3 garlic cloves, minced
2 shallots, minced
3 cups chicken stock (veggie stock for meat free)
1 cup water
1 bay leaf
1 tsp. dried thyme
2 cups full-fat coconut milk
4 cooked bacon slices; cut into pieces (optional)
1 tbsp. olive oil or ghee*
Fresh parsley for garnishing
Sea salt and black pepper to taste
pin it: http://pinterest.com/pin/203295370655237067/ * Ghee is the pure butterfat left over after the milk solids and water are removed from butter.
http://balancedbites.com/content/how-to-make-clarified-butter-ghee/ (make your own clarified butter/ghee)
Where to buy Ghee:
http://bit.ly/indianfoodsghee (Indian Foods)
http://amzn.to/11xXr9D (Purity Farm)
#sundaydinner What I love about the Whole30 cookbook that's out is the leftover recipes. This is the Italian Pot Roast recipe that gets remade into veggie cakes with beef, poached eggs and tomatillo salsa. I can't eat the same thing every day, so this is the only way I can make this much meat at a time. #whole30#whole30recipes
Nothing like comfort food on a Sunday! 😋 cc: @melissasproduce This big ol' plate of #comfortfood might just steal your heart—don't say we didn't warn you. (Psst...it's #glutenfree , too.) Short Ribs, @DutchYellowPotatoes, Poached Egg, and Microgreens... At @CraftKitchenLX.
Breakfast before my last overnight shift of the weekend, featuring one of my favorite ways to cook Brussels! Sautéed in a pan with avocado oil and lemon juice until crispy! 👌🏻add a little S&P and you're good to go. + 2 eggs and 2 slices of bacon 😍
Ok, it's not a totally lazy day. I was sneaking away every once in awhile to add something to the oven or crockpot for my meal prep this week. Almost done! I'm so excited for this week's menu because they're almost all new recipes...yumm!
Breakfast for lunch!
When you have some veggies to finish up fast before they go bad, and when you don't have many other protein options for lunch...bacon, eggs and veg sauteed in the bacon grease it is! #notcomplaining#easyaip#aipreintro