Tag Archives: whole30

Chicken & Shrimp Paella

Last week, a coworker of mine got a gigantic paella pan for Christmas from his mother-in-law.  This event reminded me of how delicious paella is, and how I’ve never actually attempted to make it.  It was a great time for us to finally venture out to the local international market, as well.  We were able to find everything we needed there, and all for much less than what we typically pay at the local grocer. Continue reading

Colonel Cole Slaw

This recipe is an attempt to pay homage to the cookbooks that attempt to have the same effect as The Masked Magician Secrets Revealed.  I really hope the reaction to this recipe doesn’t result in a similar style of exile and anger.  We all know of the famous Southern Colonel who is known for his poultry and sides, and we decided to try and rip a page out of his book without the associated diabetes.  


My mother was kind enough to share such a cole slaw recipe from a book that suggested using 1/2 cup of sugar for cole slaw.  I think back to my fond memories of this delicious side, and I felt betrayed.  To me it feels like the equivalent of lacing your food with some addictive substance and just non-chalantly accepting the accolades of how “addicting” it is.  Here is our take, sans sugar and dairy.

Asparagus, Bacon and Broccoli Soup

Hearty and savory, we think you are going to love this stuff!

Brent aptly pointed out that it is very reminiscent of split-pea soup. But we agree, it’s so much better than that! It’s thick and rich… First, you taste that bold broccoli. Then, a hint of asparagus, quickly followed by a smokey, salty, bacon-y goodness. Last, but not least, a warmth from the red pepper flakes rounds out the flavors on your palate.

Warning: this recipe makes A LOT of soup. How much is A LOT? Four quarts. Or 16 cups. Or 3.78541 liters. Yea… it’s A LOT. We froze one quart immediately. I’m excited to have it on hand once the weather chills out a bit.
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Potent Primal BBQ Sauce

If you haven’t discovered Stubb’s BBQ sauce, you are missing out. It’s the cleanest, tastiest stuff on the market. Yes–I did just say tastiest–and coming from a former Sweet Baby Ray’s-enthusiast, that’s A LOT.

However, Stubb’s is not Whole30 approved. In fact, we’ve not seen a Whole30-friendly BBQ sauce at any store, any time, any where. So, we make our own during Whole30 challenges, and this time, I think we made a good one. 🙂 Edit: Since this recipe, we’ve toyed around more with barbecue, and think this recipe is both easier to make and more delicious!
Why do we love this sauce so much? Well, it’s got bold tomato flavor, the natural sweetness of which is subtle but delightful. Then there’s the slightly smokey, lingering heat from the roasted jalapeño and spices. Finally, it has a great tangy bite from the garlic, mustard, and lime juice.
Warning: This sauce is not for the faint of heart. If you don’t like spice or heat, don’t bother reading the rest of this post. You’re wasting your time.

Just kidding! You could easily modify this to suit your tastes, whether you like more kick or less in your sauce. (Follow the recipe below, and then water it down a smidgen with chicken broth or amp up the heat with more spices once you’ve tasted it.)

Potent Primal BBQ Sauce

Ingredients
  • 6 Campari tomatoes, sliced in half and seeded
  • 2 Jalapeños, sliced in half and seeded
  • 3 Garlic cloves
  • 1 Tablespoon of bacon fat, melted
  • 1/4 Teaspoon sea salt
  • 1 Tablespoon coconut oil
  • 1 Shallot, minced
  • 1 Teaspoon organic spicy mustard
  • 1 Teaspoon smoked paprika
  • 1 Teaspoon chipotle chili powder
  • 1 Teaspoon ground cumin
  • 1/2 Teaspoon sea salt
  • 1 Cup organic chicken broth
  • 1 and 1/2 limes, juiced
  • 1 6-oz can of tomato paste

Method

First, roast the tomatoes, garlic and jalapeños:

  • Pre-heat the oven to 450 degrees F.
  • Place the tomatoes, garlic and jalapeños in a baking dish or roasting pan (we used a shallow glass baking dish).
  • Drizzle the bacon fat over everything.
  • Sprinkle the 1/4 teaspoon of sea salt over everything.
  • Roast for approximately 15 minutes.

Set aside and allow it to cool. Then, move on to the rest of the recipe.

 

  • Heat coconut oil in a medium sauce pan over medium heat.
  • Press the roasted garlic and add to the sauce pan.
  • Immediately add the minced shallot. 
  • Sauté until shallot is soft and translucent.
  • Add the mustard, smoked paprika, chipotle chili powder, cumin and the 1/2 teaspoon salt.
  • Stir to blend in the spices.
  • Then, add the chicken broth, lime juice, and tomato paste.
 
 
Stir again (use a whisk if you have one!) until smooth.

  • Add roasted tomatoes and jalapeños, and stir.
  • Bring everything to a soft boil, then reduce it to a simmer and lightly cover it with a lid.
  • Simmer for about 25 minutes, stirring occasionally.
  • Remove from heat, and allow the mixture to cool.
Pour the mixture into a blender or food processor (we used our handy-dandy Ninja!), and blend until the whole mixture is smooth.

Wednesday for lunch, we slathered it on slow-cooked pork shoulder and served it on a bed of greens (baby spinach and spring mix, to be specific). It was delicious! Next week, we’re thinking about using it on ribs and/or chicken. We hope you enjoy it as much as we have!

Easy Sage Tea

I worked from home the past few days because I haven’t been feeling well–this Whole30 thing has really sent my body’s internal organs on a crazy ride. Hopefully, everything settles down soon; for now, I’m doing my best to tough it out.

I would never have thought to make my own tea, nevermind sage tea. But today, a friend suggested it for my upset tummy and I remembered that we had fresh sage in the fridge. So I did a quick Google search for “how to make sage tea” and tada! an easy recipe was at hand.

I didn’t actually follow the recipe. That would be too easy! :-p Instead, I just tore up enough sage leaves to fit into my tea strainer, heated some water, and let it steep. The recipe lists lemon and honey as optional additions. Honey is obviously not a Whole30 menu item, and I wanted to experience the flavor (and hopefully the helpful effects) of this tea in its original form so I didn’t add the lemon either.

 

The tea is light in color. It’s soothing on my throat and the warmth feels nice in my tummy. The soft sage flavor is just right. I suppose too much sage would make this tea rather bitter. But I got lucky–apparently my tea strainer holds just the right amount of torn sage leaves. 🙂

Cabbage Slaw

Here’s a quick and easy dish to put together as a light meal or side that’s sure to last for at least a few days between two people.  The one thing that makes it possible is a reliable mandolin.  I got mine at a local home retailer for less than $30 and it keeps finding ways to be useful.

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