Whole 30 Recipes That Are Good – And Easy

I’m doing the Whole 30 thing…whole foods and no sugar, alcohol, additives, grains, all that stuff for 30 days. I’m on day 17. It’s going really well! I know many of you are doing it as well, and thought I’d share the recipes that I’ve found that are really great and really easy. A lot of these are crockpot worthy, which makes me VERY happy!

{Some of these may need modifications depending on what your preferences and dietary requirements happen to be.}

Here ya go!

Easy Moroccan Beef

 

 

Grocery List:

  • 3 medium yellow onions, roughly chopped
  • 2 lbs (or 1 kilo) beef cut into 1 inch chunks
  • 2 T ras el hanout spice
  • 1 T sea salt
  • 1 t freshly ground black pepper
  • 1/3 C unsalted butter
  • 3 cloves garlic, crushed
  • 2 C beef stock (you can substitute chicken or vegetable stock if you need to, or water.)
  • 2 whole, organic lemons (1 of them quartered and thinly sliced, seeds removed)
  • 1 medium butternut squash, peeled and seeded, cut into 1 inch chunks
  • Optional: greens– I used some beet greens and stems from our garden
  • 1 bunch fresh cilantro, roughly chopped
  • You will also need a dutch oven or similar pot that can be put in the oven.

Directions

Place all of the ingredients except for the butternut and cilantro into your dutch oven.
Bring to a simmer on your stovetop over medium-high heat, then move to a 300 oven andcook for 2 hours.
Add the butternut squash and stir into the pot, scraping the bottom with a wooden spoon. If you are using some greens, then now is the time to add the chopped stems, if using. If the stew is already thick, you can add some more liquid. Cook in the oven for 1/2 an hour more, until the squash is tender.
Take your stew out of the oven. Stir it up and taste it. If needed, add extra lemon juice and salt. Stir in the leafy greens, if using. Throw the chopped cilantro in the pot and cover again for a few minutes, until the herbs turn bright green.
Serve over rice (we eat our with cauliflower rice) or eat it on its own as you would a hearty stew. Enjoy!
From: And Here We Are

Meatball Zoodle Soup

I bought the spiral cutter Peace, Love, and Low Carb recommends and will use it next time. You can also use a carrot peeler or just slice the zucchini thinly.

 

Grocery List:

  • 32 oz. Beef Stock
  • 1 Medium Zucchini – Spiraled
  • 2 Ribs Celery – Chopped
  • 1 Small Onion – Diced
  • 1 Carrot – Chopped
  • 1 Medium Tomato – Diced
  • 1 ½ tsp. Garlic Salt
  • 1 ½ lb. Ground Beef
  • ½ Cup Parmesan Cheese – Shredded
  • 6 Cloves Garlic – Minced
  • 1 Egg
  • 4 Tbs. Fresh Parsley – Chopped
  • 1 ½ tsp. Sea Salt
  • 1 ½ tsp. Onion Powder
  • 1 tsp. Italian Seasoning
  • 1 tsp. Dried Oregano
  • ½ tsp. Black Pepper
  • (2 Tbs. Peace and Love)

Heat slow cooker on low setting.
To the slow cooker, add beef stock, zucchini, celery, onion, carrot, tomato, and garlic salt. Cover.
In a large mixing bowl, combine ground beef, Parmesan, garlic, egg, parsley, sea salt, onion powder, oregano, Italian seasoning, and pepper. Mix until all ingredients are well incorporated. Form into approximately 30 meatballs.
Heat olive oil in a large skillet over medium-high heat. Once the pan is hot, add meatballs and brown on all sides. No need to worry about cooking them all the way through as they will be going into the slow cooker. Add meatballs to slow cooker, cover and cook for 6 hours.
From: Peace, Love, and Low Carb

Beef or Chicken Curry

I’m making the Green Chicken Curry right now…it’s smelling SO good! I added thinly sliced eggplant and a package of sliced mushrooms just to get some veggies in. The hubs said it was FANTASTIC!

 

Chicken Curry Grocery List:

  • 2-3 lbs. boneless, skinless chicken thighs
  • 1 can coconut milk
  • 3 tablespoons green curry paste

Directions:

Add chicken, coconut milk and curry paste to the slow cooker. Use a fork to mix in the curry paste.
Cook on low for 4-5 hours.
Use 2 forks to pull apart the chicken.
Use a slotted spoon to remove the chicken from the liquid.
Serve and enjoy!

Beef Curry Grocery List:

  • 2-3 lbs. beef stew meat or chuck roast, cut into several big chunks (any tougher cut of beef you have, will work)
  • 1 can coconut milk
  • 3 tablespoons red curry paste

Directions:

Add beef, coconut milk and curry paste to the slow cooker. Use a fork to mix in the curry paste.
Cook on low for 6-8 hours.
Use 2 forks to pull apart the beef into smaller chunks.
Use a slotted spoon to remove the beef from the liquid.
Serve and enjoy!
From: Rubies and Radishes

Roasted Butternut Squash, Cranberries and Celery with Pecans, Rosemary and Lime

I really like cashews and almonds, too, so I used a mixture. Pairs well with the cauliflower rice recipe below.

 

Grocery List:

  • 2 cups butternut squash, cubed
  • 2 cups fresh cranberries
  • 3 celery ribs, chopped
  • 1 red onion, chopped
  • 2 tbsp fresh rosemary, chopped
  • 2 tbsp olive oil
  • ¼ cup pecans, chopped
  • pinch kosher salt
  • pinch red pepper flakes
  • 1 lime

Directions:

Preheat oven to 400° F.
In a large bowl mix together the cubed butternut squash, cranberries, chopped celery, red onion.
Remove leaves from fresh rosemary stem and chop. Add to the bowl of vegetables along with the olive oil, pecans, salt and pepper.
Juice the lime and pour over vegetables. Mix completely to thoroughly coat.
Place in a large pan or stone and roast for 45 minutes, stirring occasionally to evenly brown and crisp.
Remove from oven and serve immediately.
From: Kevin is Cooking

Chicken and Zucchini Poppers

SO good!

Grocery List:

  • 1 lb. ground chicken breast
  • 2c grated zucchini (leave peel on)
  • 2-3 green onions, sliced
  • 3-4 Tbsp cilantro, minced
  • 1 clove garlic
  • 1 tsp salt
  • ½ tsp pepper
  • (optional: ¾ tsp cumin)
  • olive oil, for cooking (or coconut oil, avocado oil, or ghee)

Directions:

Toss chicken with zucchini, green onion, cilantro, garlic, salt, and pepper (and cumin, if using). Mixture will be quite wet.
To cook on the stovetop:
Heat a drizzle of olive oil in a medium pan over medium heat. Use a small scoop or a heaped tablespoon to scoop meatballs into the pan. Cook 8-10 at a time for about 5-6 minutes on the first side. Flip and cook an additional 4-5 minutes, or until golden brown and the centers are cooked through.
To bake:
Drizzle a bit of olive or avocado oil onto a baking sheet. Scoop meatballs onto the greased pan. Drizzle a bit of additional oil over the meatballs. Bake at 400 degrees 20-25 minutes, or until cooked through. If desired, place under the broiler for an additional 2-3 minutes or until browned on top.
Serve with guacamole, salsa, or your favorite dip.
From: One Lovely Life

Making Cauliflower Rice

VERY easy and very tasty.

 

Grocery List:

  • 1 head of cauliflower, cut roughly into florettes
  • 1 medium yellow onion, cut into quarters
  • 1 T cooking fat– coconut oil, beef tallow, ghee, bacon grease– you choose!
  • 1 t sea salt
  • 1 T fresh lemon juice
  • a food processor (seriously recommended, although you could do this with a knife and cutting board)

Directions:

Put your onion into the food processor and chop it finely.
Add your roughly chopped cauliflower to the food processor. Process only until uniformly chopped– you don’t want to get it too fine, and may have to remove that one last chunk that doesn’t seem to want to submit to the blades. (Once you have it chopped evenly, you can store it in a glass container or a ziplock bag to use through the week.)
Heat some oil in a medium pot or cast iron skillet. I like to use coconut oil or beef drippings. Add the cauliflower/ onion mixture, and stir it up. Keep the pan HOT. Make it kind of like a stirfry. (A lot of people steam their cauliflower rice, and this makes me nuts because it gets soggy, and no one likes soggy rice.) Squeeze in some lemon juice and add salt and pepper, stir it around let it keep cooking until it’s tender but still just a little “toothsome.” You can put a lid on it briefly if it doesn’t seem to be getting tender, but keep an eye on it.
Taste and season. Enjoy!
From: And Here We Are

Nachos! Heck, yeah!

Superbowl party? Who’s coming?

 

Grocery List:

  • 2 medium tomatoes, diced and seeded
  • 2 tbsp fresh cilantro, chopped
  • 1-2 tbsp lime juice
  • 2 cups guacamole
  • 2 tbsp green onions, chopped
  • For the sweet potato chips
  • 3 large sweet potatoes
  • 3 tbsp melted coconut oil
  • 1 tsp salt

For the meat:

  • 1 medium yellow onion, finely diced
  • 1 tbsp coconut oil
  • 1 green chili, diced
  • 1 lb. ground beef
  • 2 cloves garlic, minced
  • 1 tsp smoked paprika
  • 1/2 tsp ground cumin
  • 1 tbsp tomato paste
  • 12 oz. canned diced tomatoes
  • 1 tsp salt
  • 1/2 tsp pepper

Directions:

To make the sweet potato chips, preheat the oven to 375 degrees F. Peel the sweet potatoes and slice thinly, using either a mandolin or sharp knife. In a large bowl, toss them with coconut oil and salt. Place the chips in a single layer on a rimmed baking sheet covered with parchment paper. Bake in the oven for 10 minutes, then flip the chips over and bake for another 10 minutes. For the last ten minutes, watch the chips closely and pull off any chips that start to brown, until all of the chips are cooked.
While the potato chips are baking, start preparing the beef. Melt the coconut oil in a large skillet over medium heat. Add the onion and chili to the pan and sauté for 3-4 minutes until softened. Add the ground beef and cook for 4-5 minutes, stirring regularly. Add the garlic, diced tomatoes, tomato paste, and remaining spices and stir well to combine. Bring the mixture to a simmer and then turn the heat down to medium-low. Cook, covered, for 20-25 minutes, stirring regularly.
Stir the chopped tomatoes, lime juice, and cilantro into the beef mixture. Adjust salt and pepper to taste. Remove from heat.
To assemble the nachos, form a large circle with the sweet potato chips on a platter. Add the beef mixture into the middle of the circle, and then top with guacamole and green onions.
From: Paleo Grubs

Burrito Bowl

You can use chicken or just beans if you’re vegetarian.

Grocery List:

  • 2 Tablespoons of avocado oil (olive oil can be substituted)
  • 3 cups of broccoli slaw (found in produce department)
  • 1 cup of chopped onions, bell pepper, and celery (1 cup total)
  • 2 cloves of garlic, minced
  • 1 lb of ground beef
  • 1 can of petite diced tomatoes
  • 1 small can of diced green chilies
  • 1 Tablespoon of chili powder (I used a Bold Taco spice blend)
  • 2 teaspoons of ground cumin
  • 2 teaspoons of smoked paprika
  • Cilantro, chopped for garnish

Directions:

1. Saute’ broccoli slaw, onions, bell pepper, celery, and garlic in 1 Tablespoon of avocado oil for 5-8 minutes. Set aside when crisp tender.

2. Brown beef. Add tomatoes, green chilies, and spices. Stir to combine. Add a little water if needed.

3. Assemble bowls. Put a layer of veggies, top with meat sauce. Then top with cilantro. Other toppings could include salsa, green onions, avocado, jalapeños.

This is broccoli slaw. It is just a bag of shredded broccoli stems, carrots, and purple cabbage. I use it stir fries, too. It packs a powerful nutrition punch in place of plain cabbage or lettuce.

From: Katrina Runs

Author: Jen Adair

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