Claire made this when we visited her last week and it was SOOOO good. I thought it deserved a place on here.

Mississippi Pot Roast

By Spend with Pennies

Ingredients:

4 pounds Chuck Roast

1 packet Ranch mix

1 packet Au Jus packet, low sodium

6 pepperoncini peppers, with 1/2 cup juice from bottle

1/4 c butter

Directions:

-Brown roast in pan (optional)

-Place roast in bottom of slow cooker with 1/2 cup pepperoncini juice, and sprinkle Ranch and Au Jus mix on top.

-Add sliced butter and pepperoncinis on top of roast.

-Cook on low 8-10 hours.

-Serve over mashed potatoes.

Whole30 Beef Stew

In all truth, I'm not much of a fan of beef stew...it just has never done it for me.  But, this one was delicious and also one of those that gets even better with time- meaning I ate it 3 days after it sat in the fridge and it was amazing.  Note- it bakes for 1.5 hours in the oven so prepare in advance!

Whole30 Beef Stew

Primal Gourmet

• 2 lbs stewing beef - cut into 1" cubes chuck, shoulder, bottom round, or rump all work here
• 2 med-sized onions - quartered
• 4 celery stalks - chopped into 1" pieces
• 3 carrots - chopped on a bias into 1" pieces
• 2 parsnips - cubed (optional- I didn't use b/c I don't like them)
• 227 gr button mushrooms - quartered
• 7 cloves garlic - smashed
• 1 tbsp fresh thyme
• 1 tbsp fresh rosemary - finely chopped
• 2 bay leaves fresh or dried
• 1 tsp paprika
• 1 tsp smoked paprika
• 1 L chicken or beef stock
• 8-10 baby white potatoes - quartered
• salt and pepper
• avocado oil
• fresh parsley - for garnish

Instructions

1. Preheat oven to 350F.
2. Pat meat very dry with paper towel and season both sides with salt.
3. Add 1 tbsp avocado oil to a large Dutch oven or oven-safe pot over high heat. Add beef to pot and brown in batches so as to not overcrowd the pot. Transfer browned beef to a bowl. **Note: if you’re beef does not brown it is because a) you did not dry the meat b) the pot is not hot enough c) you overcrowded the pot and are causing the beef to steam d) all of the above.
4. If required, add an additional 1 tbsp avocado oil to the pot. Add onion, celery, carrot and parsnips. Season with a small pinch of salt and cook for 4-5 minutes.
5. Add mushrooms and cook an additional 4-5 minutes. Add garlic, thyme and rosemary and cook an additional 60 seconds.
6. Add paprika and smoked paprika and cook an additional 45-60 seconds. Return browned beef to pot along with stock, potatoes and bay leaves. Bring everything to a boil, season with black pepper, cover with lid and transfer to 350F oven for 1.5 hours.
7. Remove from oven, taste for seasoning and adjust accordingly. If the meat is still tough, return to oven for an additional 30 minutes, then check again.
8. Serve and garnish with fresh parsley.

Instant Pot Carnitas

courtesy

Ok, these were legit good.  Lick your plate good.  I wish I would have doubled it.  Made it into a salad and topped with diced and roasted sweet potatoes and salsa for dressing.  Yum.

Instant Pot Carnitas

Real Simple Good

• 3 lbs pork shoulder or butt, cut into 2 inch cubes
• 1 medium onion, diced
• 6 cloves garlic, peeled and smashed
• 3/4 cup fresh squeezed orange juice (about 2 oranges)
• 1/4 cup fresh squeezed lime juice (about 2 limes)
• 1 tbsp cumin
• 1 tbsp chili powder
• 2 tsp oregano (fresh or dried)
• 2 tsp salt
• 1 tsp chipotle powder
• 2 tbsp ghee (or other cooking oil)

FOR TOPPING/SERVING:

• romaine lettuce (or sub Siete Tortillas or other sturdy lettuce)
• cilantro
• avocado
• jalapenos, sliced
• lime wedges

  INSTRUCTIONS

  • Cut pork into cubes and set aside. Prep onion and garlic as noted.
  • Combine orange juice, lime juice, cumin, chili powder, oregano, salt and chipotle powder in a bowl or jar and mix well.
  • Press the sauté button on the instant pot and add ghee. Once hot, add in the pork and brown it on all sides. Press cancel on the instant pot once the pork is browned.
  • Pour the juice/seasoning mixture all over the pork cubes and add in the diced onion and garlic.
  • Secure the lid on the instant pot and close the pressure valve. Press the “manual” button (or “pressure cook” button) and set the time to cook for 30 minutes at high pressure. Once the time is up, let the pressure naturally release on its own for 20 minutes.
  • Manually release any remaining pressure and remove the lid. Shred the pork with two forks.
  • Serve carnitas in lettuce wedges or tortillas with your favorite toppings.

  OPTIONAL STEP (FOR CRISPY CARNITAS):

  • Set your oven to broil.
  • After shredding the pork, use a slotted spoon to remove the pork and onions from the instant pot and place on a large sheet pan. Spoon some of the juices from the instant pot over the top of the pork in the sheet pan.
  • Place in the oven to broil for 6-8 minutes, until the pork begins to develop some brown and crispy edges. Watch carefully and cook to your preference.
  • Alternatively, you can simply transfer some of the pork to a skillet over medium heat and cook it until it’s crispy, stirring occasionally. This method is easiest if you are re-heating the pork leftovers from the fridge.

Paleo Breakfast Casserole

courtesy

This was one of the breakfast casseroles (and I made ALOT) that I was excited about eating on day 3 of it being in the fridge.  That means it was good :) Swap whatever veggie you like best.  The original recipe calls for Brussels sprouts, but I used broccoli.

Paleo Breakfast Casserole

Paleo Running Mama

• 12 slices nitrate free bacon sugar free for Whole30
• 2 large sweet potatoes peeled and sliced into thin rounds approximately 1/4"
• 1 tbsp melted cooking fat** + sea salt for roasting the sweet potatoes
• 3 cups broccoli, chopped, plus about 1 tbsp cooking fat** plus a pinch of sea salt for roasting
• 1 large onion or 2 small sliced thin
• 12 eggs or 6 eggs + 6 egg whites
• 1/3 cup full fat coconut milk (I used unflavored cashew milk)
• 1/2 tsp salt plus to suit your taste
• 1/4 cup nutritional yeast this is for a cheesy flavor, you can also sub Parmesan if you include dairy in your diet
• 1/2 tsp garlic powder
• Black pepper to taste

1. Preheat your oven to 425 F and grease a 9x13" casserole dish with coconut oil, and line a large baking sheet with parchment paper.
2. Cut the bacon into 1" pieces and cook in a large heavy skillet, over medium high heat, stirring occasionally for even browning, until crisp. Remove with a slotted spoon to drain on paper towels and set aside. Reserve at least 3-4 tbsp of bacon fat to caramelize onions.*
3. Next, roast the sweet potatoes and brussels sprouts. Toss the sweet potato rounds with cooking fat of choice and sea salt to taste (I add a generous pinch) and arrange, (overlapping since they will shrink after roasting) over the bottom of your casserole dish.
4. Arrange the brussels sprouts on the parchment lined baking sheet in a single layer. Place the casserole dish and baking sheet in your oven to roast. The sweet potatoes will roast for about 30 minutes until soft and the brussels sprouts for about 20.
5. Meanwhile, caramelize the onions. Heat the pan you cooked your bacon in over low/medium heat and add the onions, tossing with the leftover reserved bacon fat*
6. Add a pinch of salt, and cook, stirring occasionally, adjusting the heat if any onions begin to brown too quickly. Cook the onions long and slow (about 25 minutes) to bring out the most flavor. Once the onions are deeply caramelized and very soft, remove from heat.
7. While the onions cook, whisk together the eggs, coconut milk, nutritional yeast, salt, pepper, and garlic powder.
8. Lower your oven heat to 400 F, then assemble the casserole. Layer your roasted brussels sprouts over your sweet potato rounds in the casserole dish. Remove the caramelized onions with a slotted spoon and layer over the brussels sprouts, follow with the cooked bacon. Finally, pour all the whisked egg mixture over the casserole to evenly cover.
9. Bake in the 400 F oven for about 25 minutes until the center is just set and edges begin to turn light brown. Allow to cool for a bit in the baking dish before cutting into pieces and serving warm. Leftovers can be stored, covered, in the refrigerator for up to 5 days*** Enjoy!

IP Pineapple Chicken Curry

courtesy

For Whole30, I had to make a few adjustments to the recipe to accommodate our diet.  But, it was worth it.  I love curry and everyone here loved this!  You'll want to check out her original post for recommendations on curry paste and cream.

IP Pineapple Chicken Curry

Tried, Tested and True

• 1-4 oz Maesri Red Curry Paste (found on amazon)
• 1 tbsp Fresh Garlic minced
• 1 tbsp Fresh Ginger grated
• 1/2 medium Onion sliced
• 2 tbsp Oil Coconut, vegetable, or canola
• 1 large Chicken Breast thinly sliced about the grain
• 1 large Red Bell Pepper chopped
• 1/2 cup Sliced Bamboo Shoots (optional- I couldn't find these)
• 1 cup Carrots thinly sliced
• 1 20 oz can Pineapple Chunks or Tidbits in Heavy Syrup NOT DRAINED or use fresh-cut pineapple and 100% pineapple juice
• 2 13.5 oz cans Coconut Milk Shaken (Trader Joe's)
• 1/2 cup Cream of Coconut or Coconut Cream (Trader Joe's)
• 1/2 cup Whole Cashews
• 1/4 cup Cornstarch or Arrowroot
• 3 tbsp Cold Water
• Preheat the Instant Pot to High Saute. When it reads HOT, fry the curry paste, garlic, ginger, and onions in oil until fragrant and onions are tender. Use 1/4-1/2 the can for less spice and the whole can for a medium spiciness level. I use the whole can.
• Add chicken and saute until coated and no longer pink. Add in the rest of the vegetables, pineapples and juice, coconut milk, cashews, and stir to combine.
• Turn OFF saute mode. Lock the lid, turn the knob to SEALING, and cook on manual high pressure for 10 minutes. Allow a 5 minute natural pressure release, or if in a hurry, carefully perform a quick release in short bursts.
• Open the lid, stir, and taste. Turn on High Saute again.
• Add 1/4 cup Cream of Coconut, then taste again. If you’d like it sweeter, add the remaining 1/4 cup. I used 1/2 cup with the entire can of curry paste and enjoyed it like that. 
• Mix together cornstarch and cold water to make a slurry. While stirring, add in the slurry to the simmering curry to thicken. Add an additional tablespoon of cornstarch slurry at a time to make it as thick as you like. Turn off heat and serve immediately over rice or cauliflower rice.

Veggie Turkey Taco Lettuce Wrap

courtesy

This was legit one of our favorite meals on Whole30 and our kids looooved it.  I doubled it and it was still gone after two meals.  My kids ate it in tortillas, but Brian and I made it into a salad with salsa for a dressing.  Seriously delicious and super healthy.  

Veggie Turkey Taco Lettuce Wraps

Mel's Kitchen Cafe

FILLING:

•  1 1/2 to 2 pounds lean ground turkey (or lean ground beef or ground chicken)
•  1/2 cup chopped onion
•  1 tablespoon chili powder
•  2 teaspoons ground cumin
•  1 teaspoon garlic powder
•  1 teaspoon ground coriander
•  1 teaspoon salt (I use coarse, kosher salt)
•  1/4 teaspoon black pepper
•  1/2 cup chicken broth
•  1 cup chopped broccoli
•  1 cup chopped cauliflower
•  1 cup chopped zucchini
•  1 cup chopped carrots
•  8 to 12 ounces tomato sauce
•  2 cups torn spinach

• FOR SERVING:

  •  Romaine lettuce leaves or other lettuce "cups"
  •  Shredded cheese
  •  Diced avocados
  •  Fresh cilantro
  •  Chopped tomatoes
  •  Sour cream

1. In a deep 12-inch skillet or saucepan, add the ground turkey and chopped onion and cook, breaking the meat into small pieces, until the turkey is no longer pink, 3-4 minutes. Drain any excess grease.
2. Add the chili powder, cumin, garlic powder, coriander, salt, and pepper. Mix well and cook over medium heat for 1-2 minutes until sizzling. Stir in the broth and add all of the chopped vegetables except the spinach. Stir to combine. Cover the skillet and cook over medium heat until the vegetables are crisp-tender, 5-6 minutes.
3. Add the tomato sauce and stir to combine. Stir in the spinach. Cook for 2-3 minutes until the spinach is wilted and the filling is warmed through. Season to taste with additional salt and pepper, if needed.
4. Serve in lettuce wraps or cups with additional toppings.

Grilled Avocado and Mango Salad

courtesy

So Brian and I have been doing Whole 30 for the last 5 weeks and I wanted to post some of our favorite recipes here.  Most of these would also work well for macros, but all of them are delicious, healthy and nourishing.

Grilled Avocado and Mango Salad

• 12 oz grilled chicken breast, sliced (from 1 lb raw)
• 1 cup diced avocado
• 1 cup diced mango, from 1 1/2 mangos
• 2 tbsp diced red onion
• 6 cups baby red butter lettuce

For the vinaigrette:

• 2 tbsp olive oil
• 2 tbsp white balsamic vinegar
• salt and fresh cracked pepper to taste
• 
  
• 1. Whisk vinaigrette ingredients and set aside
• 2. Toss avocado, mango, chicken and red onion together
• 3. Fill a large salad platter with baby greens or divide on 4 small dishes
• 4. Top with chicken/avocado mixture and drizzle half the dressing on top
• 5. Serve with remaining dressing if desired.