Normally I prefer to make any sort of chili, beef or stew in the crock pot–it’s just so easy to set it and come home to a ready-made meal at the end of the day. This chili, however, only takes about 10 minutes to chop and prep everything and then 15 minutes of active time at the stove (browning the meat, adding in the ingredients). You then can let it simmer while you clean up the kitchen…. or kick back with a glass of wine (La Croix if you’re on Whole 30!) while your husband cleans the kitchen!
If you live in the north, you know that 50 degree weather in March calls for grilling out, which is exactly what we did this past weekend. Even if it is dark at 6:00 pm. The flavorful burgers sandwiched between crisp hashbrown cakes made summer feel like it was that much closer.
I’ve mentioned before that I don’t spend a lot of time each week planning out our lunches. Instead, I plan dinners that are large enough to have leftovers for us to make lunch out of the next day. On Sundays, though, I do like to make a big batch of something to supplement those leftovers at lunch. Lately, this broccoli salad has been on rotation (I double the recipe).
This recipe is…. wow. So good.
The meatballs are great on their own but are taken over the top with the coconut sauce. Like I actually just want to make a batch of this sauce every week to put on all of the things. I also love changing up your typical meatball by using ground chicken instead of beef and Thai spices.
Since there is no penne pasta in this recipe, I probably cannot call it “Penne Rosa.” But I don’t know what else to call it. So here we go.
As you may know, on Mondays I like to share standard recipes I’ve modified to be Paleo and/or Whole 30 approved. This week is a pretty simple one, but I wanted to share it anyways to show you how easy it is to make small tweaks to your favorite recipes to make them healthier.
This recipe from Wholefully is a recreation of Noodles and Co’s Penne Rosa. It’s actually a really great start–I only made a few modifications. The most obvious one is swapping out the pasta since grains are a no-no on Paleo. The swaps I’ve made make this recipe both Paleo and Whole 30 compliant.
Paleo baking can be a bit overwhelming at first–having to replace everything in your pantry with Paleo-friendly items such as almond flour, coconut flour, cassava flour, coconut sugar, maple sugar, etc. Luckily, Simple Mills has made things easy with their Paleo almond flour baking mixes. You can find these mixes on Thrive, at Whole Foods and even Target.
I recently used their Chocolate Muffin & Cake Mix to whip up some chocolate cupcakes for Cody on Valentine’s Day. I added in unsweetened shredded coconut for some extra flavor.
But what is a cupcake without frosting? While organic grassfed butter is typically considered “okay” on the Paleo diet, I did not have any on hand so needed to come up with an alternative to buttercream frosting–and I think this shortening, coconut cream and coconut sugar concoction does the trick!
In the winter, we make some sort of roast in our house once per week. My favorite is a nice pork roast with BBQ sauce, served over a sweet potato and topped with coleslaw.
Since this sauce uses dates rather than honey, it is not only Paleo, but also Whole30 Compliant. You could also use a bit of unsweetened apple sauce in place of the dates.
On Mondays, I’ll be sharing some of my favorite non-Paleo recipes that I’ve made a few tweaks to make them Paleo. This one, in particular, also happens to be Whole 30 approved.
On the surface, Chick-fil-A grilled nuggets seem like a safe choice, but one quick look at the ingredients list will prove you wrong: soybean oil, modified corn starch, sugar, cane molasses (sugar) and dextrose (more sugar)—all things you should avoid in general, but are definitely not allowed on Whole 30. Luckily, a quick Google search brought me to this homemade version from Girls Can Grill.
I travel frequently for work, so I thought it would be fun to do some “What I ate in….” type posts. I think these types of posts will be helpful for two reasons: one, to give you some good food recommendations if you happen to be traveling to these cities and two, to show how easy it is to eat well and make some modifications while dining out or traveling.
Unfortunately, for this time around, I thought of the idea for the post after the fact, so I don’t have many pictures. Hopefully the descriptions do it justice – I ate very well there!
We shop at Costco once a week and the items they carry constantly rotate, so I’m always finding new things (and spending too much money!). I’ll usually do the bulk of my grocery shopping at Whole Foods, HyVee or Trader Joe’s on the weekend and then make a stop at Costco during the week after the gym. It’s easily the most cost effective option (at least in our area) for staples like organic chicken and eggs.
In the future, I’ll do “What I bought at Costco” type posts with some of the new items I find. This list, for the most part, are the items I find in my cart regularly.