Happy Spring! I know I keep saying it but I’m so ready for this new season. I love the longer days, more sunshine and warming temps mixed with some rain. This past week I wasn’t able to do as many demo’s with having family in town but I’m back this week with some new recipes (hello Moo Shu Pork!) and a shrimp stir fry that I love but haven’t made in some time. All of these recipes are either Whole30 friendly or easily adaptable.
MONDAY: Moo Shu Pork
Moo Shu Pork i.e. the Chinese Taco! Growing up this was one of my favorite things to order when we went out for Chinese. Michelle from @nomnompaleo has made this a paleo friendly recipe that sounds awesome.
TUESDAY: Ground Goat Tacos with Blackened Tomatoes
Teri from @nocrumbsleft gave me some ground goat to use and of corse I thought tacos! If you can’t find goat you can sub lamb or ground beef. Serve over tortillas, cauliflower rice or lettuce cups.
THURSDAY: Pad Priew Wan Goong: Thai Sweet and Sour Stir-Fry with Shrimp
I love this recipe! It’s super simple to make and has tons of flavor. It’s also Whole30 compliant. Serve alone with rice or cauliflower rice.
FRIDAY: Roast chicken with dates, olives and capers
Another recipe from one of my favorites! Ottolenghi never fails me and this chicken recipe looks fantastic. Plan ahead and marinade the chicken a day or two before for optimal flavor. If you can’t find date syrup I have found pomegranate molasses easier to find and would work great. If you want to keep it alcohol free use chicken stock instead. Serve with rice, cauliflower rice and a salad.
This month has flown by! And yet again I am so glad that I chose to do another January Whole30. Every year has its own unique ups and downs but this year was particularly good. Outside of getting the dreadful stomach bug the second week in I have been feeling really good and not deprived. Food freedom is possible and as this program is a great way to get there. As we head into February I will continue to make the meal plans compliant because my husband has decided to keep going for 90 days. I am really proud of him for prioritizing his health this year and I am more than happy to supply all the nutrient rich delicious food for him and our family. If you are on your last week or continuing for a while longer I hope you feel encouraged and armed with the tools and recipes to feel good and feed you and your family. Cheers to health!
MONDAY: Lamb Meatballs with Tahini Sauce
I love this recipe and many of you have told me how much you love it too! You can always sub half beef or all beef if you aren’t a lamb lover.
TUESDAY: Crispy Salmon, Blood Orange, Sweet Potato & Avocado Salad
This is pretty much a salad of all my favorite things!
THURSDAY: Creamy Tomato Soup with Chicken & Vegetables
The ladies at The Modern Proper are always posting new recipes that look killer and this is no exception.
FRIDAY: Chili Chicken Burger Bowls with Avocado Pesto
You had me at Avocado Pesto!
Well this week flew by! We are officially more than half way through our Whole30 and still feeling great. Yes, it does takes some time to plan and make meals but I’m always amazed how delicious real food without gluten, grains, diary, soy, legumes and sugar can be. It’s tempting to look at the list of things that are eliminated and think well what’s left? But the reality is you can still enjoy so many awesome recipes from all over the globe either because they are naturally free of these things or they are easily adaptable. I thrive on trying new recipes and I hope these meal plans inspire you to try some new flavors and have anything but a boring Whole30!
MONDAY: Pork Cabbage Dumplins
As soon as Alex posted these last week I knew I wanted to make them!
WEDNESDAY: Paleo Pad Thai Noodles
I love ChihYu and her recipes and this spaghetti squash Pad Thai looks like the perfect takeout fake out.
THURSDAY: Arabic Meatball Soup
I love meatballs and these flavors of mint and turmeric are calling my name!
FRIDAY: Garlicky Chicken with Lemon Anchovy Sauce
This recipe is from The New York Times and is highly rates and look flat out delicious.
Woohoo! I’m on day 10 of #Whole30 and feeling so great. Not that I have’t had a couple of cravings for a glass of vino or some chocolate at the end of the day (cinnamon tea take the wheel!) but overall my energy has been so steady and my sleep restful. Good health is so easy to take for granted until you find yourself or someone you love not well. Making good habits and decisions today as well as learning to tune in to your body are what make the difference 5, 10, 20+ years from now. I am also aware how the choices I make not only effect me but also my daughter as she learns how to make decisions and listen to her own body. These are both very motivating factors to me sticking with the program. And as Melissa says its only 30 days 🙂 Cheers to a new week of wellness!
MONDAY: Chicken Piccata with Artichokes & Spinach
This recipe is from Danielle Walkers newest cookbook Eat What You Love and it’s one recipe my husband requested!
TUESDAY: Whole30 Chilaquiles with Carnitas Sweet Potatoes
Ok, so we can’t have tacos so we might as well make something close! Sweet Potato Carnitas Chilaquiles! Yum
THURSDAY: Salmon Burgers
I absolutely adore these Salmon Burgers from Teri at No Crumbs Left. They make a great breakfast, lunch or dinner. You can also make a “bun” with lettuce or portobello mushrooms.
FRIDAY: Shepherd’s Pie
I’ve had a couple of friends make shepherd’s pie this past week so I had to make this comfort food classic. I might swap the ground beef for lamb because I love lamb.
Ok, so I was about to make a classic dairy free ranch, my favorite recipe being from Against All Grain but I was out of parsley! I always have cilantro on hand and decided to use what I had and switch it up since I was planning to use the ranch for a taco salad. The end result was delicious that I thought I’d share!
Dairy Free Cilantro Jalapeño Ranch
- 1/2 cup avocado oil based mayo
- 1/4 cup coconut milk
- 2 cloves garlic (minced fine)
- 2 tbsp cilantro (chopped)
- 1 tbsp chives (chopped)
- 1 tbsp dill (chopped)
- 1/2 jalapeno (seeded and minced)
- 1 tbsp lime juice
- 1/2 tsp onion powder
- 1/2 tsp salt
- 1/4 tsp cracked pepper
Whisk together all the ingredients and store in the fridge for up to a week.
Make sure your mayo is sugar free if using for Whole30