AIP, Paleo, Whole30 Recipe: Chicken Salad Bowl with Tri-Olive Dip

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Amidst all of the fancy recipes out there, sometimes we only have minutes to throw together a meal so the more Whole30 meals you build, the more you develop an intuition and for simple, real foods…but, never lacking in quality and flavor!

This photo is an example of a meal I might throw together for myself. It is based on protein (bonesless chicken thighs), veggies (spinach, radish and shredded zucchini) and healthy fat (tri-olive dip).

It’s simple, and if you do just a little advance prep, takes only a few minutes to assemble.

I prepped for this meal by cooking some chicken in bulk and making an olive dip. I use meats cooked in bulk for a few days with meals and I am convinced that sauces and dips pull together a meal wonderfully (did that sound Martha Stewarty…wonderfully!?).

When I needed a meal and opened my fridge, I saw chicken, assorted veggies and dip. And lunch was in the making…

RECIPE:

CHICKEN SALAD BOWL WITH TRI-OLIVE DIP (serves 1)

INGREDIENTS:

SALAD:

4-6 ounces of cooked chicken (or any cooked meat that you have!)
2 cups of greens (I used spinach)
Handful of sliced radish (again, slice up whatever veggie you already have)
1 small zucchini, shredded with a box grater
Fresh Italian parsley, to garnish

TRI-OLIVE DIP (serves 8-10)

1 cup each of black and green olives, pitted
1/2 cup of kalamata olives, pitted
1/4 cup of olive oil
1/2 tsp. of sea salt
1 cup of fresh cilantro, chopped
1 cup of fresh Italian parsley, chopped
Juice from 1/2 of a lime
1 small garlic clove

INSTRUCTIONS:

Pulse all of your tri-olive dip ingredients in a food processor until well combined, about 10-15 seconds.

Set aside 1/4-1/2 cup of dip for your salad and store the rest in a glass jar or container to use throughout the week on meats, veggies, or in scrambles.

Assemble your salad in a bowl and serve with olive dip and parsley. You can also toss your salad/dip togther in a mixing bowl first.

And that is Whole30 meal-building!

I hope you enjoy! How do you build fast, tasty meals?

Paleo, Whole30 Recipe: Greek Chicken Salads in Napa Cabbage Lettuce Cups

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If you have followed my Personal Cheffing photos, you will see that I use lettuce cups all of the time to hold Whole30 salads such as this Greek Chicken Salad.

I use butter lettuce, radicchio and Napa cabbage to fill with salads quite a bit, but also use endive, Swiss chard and collard greens. Lots of options!

For this recipe, I used Napa cabbage because it is sturdy and holds up really well if you prep these a day in advance.

I have made these for client’s lunches and have also shared them at a party with friends. They are colorful and flavorful and the addition of @primalkitchenfoods Greek Vinaigrette makes them sooooo good.

RECIPE:

GREEK CHICKEN SALADS IN NAPA CABBAGE CUPS (serves 8-10)

INGREDIENTS:

1 lb. of organic boneless, skinless chicken thighs (or breast), cooked and cooled
2 carrots, peeled and diced very small
4 artichoke hearts, minced
1/2 cup of fresh Italian parsley, minced
1/2 cup of fresh cilantro, minced
1 tsp. of sea salt
1 Tbs. of fresh lemon juice
1/4 cup of @primalkitchenfoods Greek Vinaigrette (or you can whisk a vinaigrette made with 1/4 cup avocado oil, 2 Tbs. lemon juice, 1/2 tsp. sea salt, 1 tsp. each of dried oregano, dill and basil to keep this AIP)
1 head of Napa cabbage, torn into individual leaves

INSTRUCTIONS

Dice cooked and cooled chicken on a cutting board and place in a large mixing bowl with carrots, minced artichoke hearts, minced parsley and minced cilantro.

Toss with sea salt, lemon juice and @primalkitchenfoods Greek Vinaigrette (or your own vinaigrette).

Arrange Napa cabbage leaves on a serving platter and carefully spoon chicken salad into each leaf.

Cover and place in the fridge until ready to serve, up to 24 hours in advance.

I hope you and anyone you get to share these with enjoy!

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Paleo, Whole30 Recipe: Rosemary Spiced Almonds

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I know what you’re all thinking…”Oh my goodness, next week is Christmas, I need a snack recipe to set out for my friends and family that only takes a few minutes!”

I know! Me, too!

Whole30 is not about snacking yourself through the day, so think of this recipe as a delicious addition to a Whole30 meal (topping a salad or chopped over roasted veggies) and as mercy to yourself when you are famished and only grain-carb-sugar city has come to town.

These Rosemary Spiced Almonds are a cinch to prepare and totally hit the spot when you want that extra depth to your already amazing meal.

RECIPE:

ROSEMARY SPICED ALMONDS

INGREDIENTS:

1 lb. of organic raw almonds
2 Tbs. of ghee
1 tsp. of sea salt
Dash of white pepper
2 Tbs. of fresh rosemary, minced

INSTRUCTIONS:

Melt ghee in a large saute pan on medium low heat

Add almonds to the pan and toss with the melted ghee.

Add sea salt, white pepper and rosemary and toss once more.

Continue to cook on low heat, tossing frequently, until almonds begin to toast, about 5 minutes.

When toasted, remove from heat and allow to cool in a bowl.

Store in a glass jar for about 2 weeks.

And enjoy!

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Paleo, Whole30 Recipe: Mom’s Classic Deviled Eggs

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I’ve been so exited to share a recipe I grew up enjoying because my Mom made it at for us every holiday season…deviled eggs!

I now make these for clients with #whole30approved mayo and I include them on menus….gasp….that fall on non-holiday calendar dates! And my clients love them! Easy to grab, keeps bellies full and it reminds all of us of our Mom’s at Christmas.

RECIPE

MOM’S CLASSIC DEVILED EGGS (makes 24)

INGREDIENTS:
1 dozen organic eggs (I like using extra large eggs)
1/4 cup mayo (@primalkitchenfoods mayo is the best thing to happen to mayo, can I get a witness?!)
2 Tbs. of yellow mustard
1/2 tsp. of sea salt
1/2 tsp. of paprika
Minced chives to garnish

INSTRUCTIONS:

Hard boil your eggs by placing them in a covered saucepan filled with cold water, bring them to a boil, remove the lid, and continue boiling for 12 min.

Once done, run under cold water and place in the fridge to completely cool.

Tip: Hard boil your eggs the day before you make these. You will be glad you saved yourself the cooling time when you are actually ready to “devil” them.

Peel cool eggs and slice each egg in half. I like rinsing my knife in between each slice. Keeps the egg whites clean.

Scoop each egg yolk half into a mixing bowl.

Add mayo, mustard, sea salt and paprika.

Gently mix until the yolks are creamy, spreckled by paprika.

Carefully (or wrecklessly, your choice!) scoop mixture into each hollow egg white.

Sprinkle with additional paprika and minced chives (kitchen scissors work great here).

Serve these little devils on a patter lined with butter lettuce and assorted olives/veggies and I promise you, your Christmas will be just….fine.

Hope you enjoy!

AIP, Paleo, Whole30 Recipe: Ginger Brussels Sprouts Bites

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When in doubt on an appetizer to prepare that is super easy and sure to be enjoyed by everyone, keep things really simple.

I mean, really simple.

Like, just put a toothpick in it.

These roasted brussels sprouts with fresh ginger are no more complicated (and honestly, not complicated at all!) than roasting a tray of fresh veggies, because that is all they are!

But…since they have a toothpick in them, they are party food.  And everyone likes a party…or at least, food with toothpicks in them.

GINGER BRUSSELS SPROUTS BITES

Serves many people as an appetizer (leave the toothpicks out to serve 4-6 as a side dish)

INGREDIENTS:

1 lb. of brussels sprouts, rinsed and tough ends removed

2 Tbs. of avocado oil

1 tsp. of sea salt

Dash of white pepper (optional)

1 tsp. of garlic powder

2 tsp. of fresh ginger, minced

2 Tbs. of coconut aminos (sub apple cider vinegar if preferred)

INSTRUCTIONS:

Preheat your oven to 350 degrees.

Line a baking tray with parchmont paper and set aside.

Rinse brussels sprouts and remove tough ends, then cut in half.

Arrange on a baking tray and pour avocado oil over them and gently toss with a spatula.

Sprinkle sea salt, (white pepper, if using) garlic powder and coconut aminos over sprouts and toss one more time.

Roast in your oven for 10 minutes, toss, and finish roasting for 10 more minutes.

Remove from your oven and gently toss with fresh ginger.

Stick toothpicks in each sprout and serve on a platter as a quick party bite and watch these little green snacks get gobbled up by all of your guests!

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Paleo, Whole30 Recipe: Veggie Skeleton with Roasted Red Pepper Dip for Halloween!

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This healthy Halloween snack is actually a lot of fun to create!  Use up the veggies in your kitchen to create as silly or scary of a skeleton that you wish.  Using your favorite dip as the face will be an extra incentive for people to eat this veggie tray up (and a good idea, since Vitamins A,D,K and E, found in veggies, are absorbed best with the addition of a healthy fat), but brace yourself, you may have a hard time seeing your skeleton vanish before your very own eyes…

VEGGIE SKELETON WITH ROASTED RED PEPPER DIP:

Ingredients

For the Skeleton Body & Face

2 purple curly kale leaves, veins removed and saved
Handful of spiralized zucchini
1 small cucumber, thinly sliced
1 radish, thinly slices
1 carrot, thinly sliced like coins
4 baby carrots
1/2 red bell pepper, seeds removed and julienned
1/2 orange bell pepper, seeds removed and julienned
Handful of sunflower sprouts
2 cherry tomatoes
1 celery stalk, sliced in 4 pieces
1 sprig of fresh rosemary, cut in 4 pieces
2 cilantro leaves
2 thin slices of scallion

Roasted Pepper Cilantro Sauce

1/2 red bell pepper, seeds removed and thinly sliced
1/2 orange bell pepper, seeds removed and thinly sliced
1 cup of fresh cilantro, chopped
1 garlic clove
1/4 cup avocado oil
1/2 tsp. of sea salt

Instructions

PREHEAT your oven’s broiler.

PLACE bell pepper slices on a baking tray lined with parchment paper and roast under the broiler for 10 minutes, or until charred.

TRANSFER bell pepper slices to a high speed blender with cilantro, garlic, avocado oil and sea salt and blend on high until pureed. Store sauce in a small ramekin.

ARRANGE your veggie skeleton on a serving tray by placing your ramekin with sauce near the top of the tray to use as a face.

START to build your skeleton’s body and design its face.

Skeleton body ideas:

  • Curly kale leaves and spiralized zucchini as hair
  • Cucumber and radish slices as ears
  • Bell pepper slices as ribs (create a nesting spot for ribs with sunflower sprouts)
  • Carrot and radish slices as a spine
  • Celery and kale veins as arms
  • Cucumber slices as a pelvic region
  • Celery and baby carrots as legs
  • Radishes as joint connectors
  • Cherry tomatoes as feet
  • Rosemary sprigs as toes and fingers

Skeleton face ideas:

  • Eyes: Cilantro leaves and minced scallion
  • Nose: Carrot
  • Mouth: Radish

BE creative with your skeleton and use any veggies you have on hand.  This is a great snack to set out for loved ones and any parts that are not eaten right away can be chopped and added to a salad (using leftover sauce as a vinaigrette).

Paleo, Whole30 Recipe: Swamp Monsters over Braised Kale for Halloween!

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I’ve discovered that putting eyes on food immediately makes it festive…and a bit spooky!

Here is a recipe to make a batch of frittatas Halloween-ready.  Be creative and use what you have in your kitchen.  I used radish, scallion and sunflower sprouts, but you can use all kinds of veggie scraps to make your Monster faces.

SWAMP MONSTERS ON BRAISED KALE:

Ingredients

Braised Kale

2 bunches of dino or curly kale, chopped (veins removed and discarded)
2 Tbs. of ghee
1 tsp. of sea salt

Swamp Creature Bodies

1 dozen eggs
1 tsp. sea salt
2 Tbs. sun-dried tomatoes, minced (dehydrated or packed in oil is fine)
8 basil leaves, minced
2 scallions, minced
Dash of white pepper
2 Tbs. ghee or coconut oil to grease muffin tin

Swamp Creature Faces

2 radishes, thinly sliced and halved
1 scallion, bottom halves only, thinly sliced
Sunflower sprouts

Instructions

PREHEAT oven to 350 degrees. Grease a muffin tin with coconut oil or ghee and set aside.

BRAISE your kale by adding ghee, chopped kale and sea salt to a medium sauté pan and simmer on low heat for 15 minutes or until wilted. Once done, remove the kale from the stove and arrange on a large serving platter. The kale serves as a swamp for your swamp creatures to rest on.

ADD eggs, sea salt, sun-dried tomatoes, basil, scallion and white pepper to a mixing bowl and whisk until well combined.

POUR 1/3 cup of egg batter into each greased muffin cup.  If you run out of batter, simply fill any empty muffin cups with a little water. Bake in the heated oven for 12-15 minutes.

REMOVE from the oven and allow to cool for at least 5 minutes (the egg muffins will deflate during this time). Once cool, remove from the muffin tin and place upside down at a 45 degree angle over the braised kale.

CREATE swamp creature faces by placing two halved radish slices on each egg and a piece of minced scallion in the center of each radish.  Cut tiny slits out of additional radish halves to use as mouths (you do not have to create slits for the mouths, but it does add a festive touch).  Add sunflower sprouts as hair above the eyes.

ENJOY as a spooky and fun breakfast, for for a nourishing meal any time of the day.

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Recipe: Roasted Beet Hummus

I recently made Madeline MacKinnon’s Roasted Beet Hummus and it was AMAZING!

img_6673Vibrant red beets blended with fresh dill and lemon juice makes a delicious treat to top seed crackers, plantain chips and freshly sliced veggies.  Yum!

One thing that I love about Madeline is that her intention with recipe creation.  Every ingredient she opts to use in her recipes supports your hormones in specific ways and she does a great job at explaining what each food does and when they are optimal to consume.

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I like having this Roasted Beet Hummus anytime, but to learn more from Madeline and to grab this recipe to make for yourself, head over to her blog, I think you will really enjoy learning about eating for your cycle!