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:

1. Place all of the ingredients except for the butternut and cilantro into your dutch oven.
2. Bring to a simmer on your stovetop over medium-high heat, then move to a 300 oven andcook for 2 hours.
3. 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.
4. 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.
5. 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 she 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)

1. Heat slow cooker on low setting.
2. To the slow cooker, add beef stock, zucchini, celery, onion, carrot, tomato, and garlic salt. Cover.
3. 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.
4. 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:

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

1. Add beef, coconut milk and curry paste to the slow cooker. Use a fork to mix in the curry paste.
2. Cook on low for 6-8 hours.
3. Use 2 forks to pull apart the beef into smaller chunks.
4. Use a slotted spoon to remove the beef from the liquid.
5. 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:

Chicken and Zucchini Poppers

SO good!

Grocery List:

From: One Lovely Life 

Making Cauliflower Rice

VERY easy and very tasty.

 Grocery List:

• 1 head of cauliflower, cut roughly into floretts
• 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:

1. Put your onion into the food processor and chop it finely.
2. 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.)
3. 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.
4. Taste and season. Enjoy!

From: And Here We Are 

Nachos! Heck, yeah!

Superbowl party? Who’s coming?

 Grocery List:

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

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