Whole30 Dump Ranch

I LOVE THIS! If there is one big thing I have missed the most, it's ranch dressing. I'm loving that this is non-dairy and yet it's still so creamy. Feel free to mix up the herbs. I've used cilantro and parsley- both amazing.

• 1 large egg, room temperature (very important...just put in bowl of hot water for 5 mins)
• 1 cup LIGHT olive oil
• 1/2 cup full-fat coconut milk
• 1/2 cup packed fresh cilantro, parsley, and/or other herbs
• 2 Tbs. red wine vinegar
• 1 Tbs. fresh lemon juice
• 1 tsp. salt
• 3/4 tsp. onion powder
• 3/4 tsp. garlic powder
• 1/2 tsp. black pepper

In a blender (I use my magic bullet), combine all ingredients. Blend for 1 minute. Store in refrigerator for 1 week.

Recipe: Whole30 cookbook

Paleo Meatballs

Although my favorite are still Grandma Powell's meatball recipe, when following a paleo diet, these are definitely a close second. I served with an organic marinara and zucchini noodles (or regular pasta for the kids).

• 2 lbs ground beef 
• 1 egg
• 1/4 cup blanched almond flour
• 3/4 tsp fine grain sea salt 
• 2 tsp onion powder
• 1/2 tsp garlic powder
• 1 tbsp Italian seasoning blend**
• generous pinch crushed red pepper adjust for spice preference
• 1 tbsp chopped fresh parsley - optional

Mix all ingredients together in a bowl. Shape into meatballs on a greased cookie sheet. Bake in oven on 400 for 22 mins.

Recipe: paleorunningmomma.com

Teppan Chicken with Bean Sprouts

The credit for this one goes out to my sister! Made this the other night and we all loved it! Made excellent leftovers too.
Serve with green beans and toasted almonds. Cauliflower rice would also be great with this too!

Ingredients:

• 2 lbs. chicken breast (cut in bite sized pieces)
• 1-2 Tbs. ghee
• 1/2 lemon
• Garlic powder to taste
• Salt to taste
• Coco aminos to taste
• 1 pkg. bean sprouts

Melt ghee in skillet. Add chicken to skillet and sprinkle garlic powder and salt to taste. Fry chicken in ghee until browned and cooked through. Add more ghee and add sprouts to skillet. Cook sprouts until slightly tender. Remove from heat and add coco aminos to taste.

Recipe: Sarah Fiala

 

Paleo Carnitas

I have always liked carnitas but never made them before. This was so delicious. Huge hit with the family. We had nachos, salad, so many options! And leftovers too!

Ingredients

• 2 pounds pork tenderloin
• 1/2 onion chopped
• 3 cloves garlic minced
• 1 jalapeño chopped
• 2 teaspoons salt
• Juice of one lime
• Juice of one navel orange

Pork Tenderloin Rub

• 1 tablespoon dried oregano
• 2 teaspoons ground cumin
• 1 tablespoon olive oil

To Serve

• olive oil

Instructions

1. Pat dry pork tenderloin with paper towels. Combine rub ingredients and rub all over tenderloin then place in your Crockpot.
2. Top with remaining ingredients, cover, and cook on high for 4-6 hours or low for 6-8 hours. When done, the meat will be cooked through and very tender, easily separated with a fork.
3. Remove the tenderloin from the Crockpot and shred the meat with two forks. Do not discard juices.

To Serve

1. Heat a drizzle of olive oil in a medium skillet over medium heat. Add enough carnitas to cover the surface without crowding and ladle a little of the carnitas juice over. Cook until juice has evaporated and bottom of carnitas is crispy and browned. Flip and cook briefly, but not until too brown.
2. Remove from skillet and drizzle with a little more juice. Serve.

   
   

   Recipe:40aprons.con

Chicken Chorizo "No Potato" Hash

We have used this recipe so many times already this summer and it's always a hit. Not a lot of added spice needed because the chorizo puts so much flavor in this dish. Easy to prepare too!

Ingredients:

• 2 cups cooked chicken, chopped or shredded
• 5-6 ounces Mexican chorizo
• ½ red onion, chopped
• 4 large zucchini, cut into 1/3 inch cubes
• 1 red pepper, seeded and chopped
• ½ cup chopped cilantro
• 1 tablespoon olive oil, if needed
• Salt and Pepper

1. Heat a large skillet over medium-high. Brown the chorizo for 2-3 minutes, then add the chicken until warmed through. Remove the chorizo and chicken, and set aside.
2. Add the onions to the skillet and sauté for 1 minute. Add the zucchini, red pepper, and a tablespoon of oil if needed. Sauté for 2-3 minutes, until just cooked, but not mushy. Salt and pepper to taste. Then add the protein back in.
3. Remove from heat and stir in the cilantro. Serve immediately.

Servings: 4

http://www.aspicyperspective.com/chicken-chorizo-no-potato-hash/2/

Asparagus Chicken Alfredo

One of the challenges I have faced in following the low-carb lifestyle is how to cook Italian dishes with no pasta! Or bread!  This recipe struck me because it had all of my favorites...chicken, asparagus, and alfredo sauce. But the chicken has a creole seasoning which I thought was interesting and it turned out to be a perfect mix with the alfredo. The original recipe was just made for two people so I quadrupled it for our family. And although this is great on it's own, I may make some zucchini noodles and some plain pasta for the kids to help add a bit more to it next time.

Ingredients

4 skinless chicken breasts

2 1/2 Tbs. Tony Chachere's Creole seasoning (I used cajun seasoning)

1/2 cup oil 

12 ounces fresh asparagus (I used two steam bags of frozen)

1 cup- 1 1/2 cups Alfredo Sauce (I used the whole batch of the recipe below)

1/2 cup -1 cup Parmesan 

4 tablespoons chopped Italian parsley 

Instructions 

1. Slice the chicken breast on the diagonal into 1/2 inch thick slices. 

2. Place in a bowl. 

3. Sprinkle the seasoning over the top and mix until the chicken is evenly covered with the seasoning. 4. If possible cover and put in the refrigerator for several hours. If not ­ proceed with recipe. 

5. Heat the oil until it is shimmering. 

6. Add the chicken and saute until it is cooked through. 

7. Pour off any remaining oil. 

8. Gently stir in the asparagus. 

9. Pour the warm sauce over the top and stir gently to cover the chicken and asparagus. 

10. Heat through. 

11. Serve topped with Italian parsley and grated Parmesan 

Alfredo Sauce

• 6 tablespoons unsalted butter
• 1 cup heavy cream
• 1/8 teaspoon freshly grated nutmeg
• Pinch of salt
• 1/2 cup grated Parmesan

1. Slowly melt the butter in a heavy sauce pan. Don't let it boil.
2. Whisk the cream into the melted butter.
3. Bring to a simmer and cook for 1 to 2 minutes. Don't let it boil!
4. Remove from heat and add the nutmeg and salt.
5. Stir in the Parmesan until it's melted and the sauce is smooth and creamy.

Grilled Flank Steak with Chimichurri Sauce

It's the last week of school and I decided to try two new recipes. I know....I'm crazy. But when I saw this one and saw it involved the grill, we had to try it! Just about every cooking show I have seen lately has talked about this chimichurri sauce and I have been meaning to give it a shot. So, tonight we did. And it was sooooo good. The whole package to this meal was good....perfect seasoning for meat along with the sauce. Definitely making this again this summer!

Ingredients:

• 1 1/2 pounds flank steak
• 1 tsp garlic powder
• 3/4 tsp ground cumin
• 1/2 tsp dried oregano
• fresh ground pepper
• 1 1/4 tsp kosher salt

For the Chimichurri Sauce:

• 2 packed tbsp parsley, finely chopped (no stems)
• 2 packed tbsp chopped cilantro
• 2 tbsp red onion, finely chopped
• 1 clove garlic, minced
• 2 tbsp extra virgin olive oil
• 2 tbsp apple cider vinegar
• 1 tbsp water
• 1/4 tsp kosher salt
• 1/8 tsp fresh black pepper
• 1/8 tsp crushed red pepper flakes, or more to taste

Directions:

Using sharp knife, lightly score the steak about 1/8 inch deep on both sides in a crisscross pattern at 1/2-inch intervals. In a small bowl combine the cumin, garlic powder, oregano, freshly ground pepper and kosher salt. Season both sides of the steak with season spices.

For the chimichurri, combine the red onion, vinegar, salt and olive oil and let it sit for about 5 minutes. Add the remaining ingredients. Mix all ingredients together. (Note: this tastes best when you chop the onions by hand rather than in a food processor, not sure why but trust me)


Prepare the grill on high heat. Grill the steaks to desired doneness, about 3 to 4 minutes per side for medium-rare, turning steaks 1/4 turn after 1 1/2 minutes to form crisscross grill marks, if desired. Transfer steaks to cutting board; let rest 5 minutes. Thinly slice steaks across grain. Transfer to platter and top with chimichurri sauce.

Recipe: http://www.skinnytaste.com/grilled-flank-steak-with-chimichurri/

Creamy Cucumber Salad

My SIL has passed on to me a love for dill :). I'm always looking for fresh side dishes in the warmer months and this one was instantly a hit. (I did not try the onion, but may do that next time)

Ingredients

• 2 long english cucumbers
• 1/2 cup plain greek yogurt (or sour cream)
• 3 tablespoons mayonnaise or dressing
• 1/4 cup fresh dill , chopped
• 3 tablespoons white vinegar
• 1/2 teaspoon white sugar
• salt to taste
• Optional: 1/3 cup sliced white onion

Instructions

1. Peel the cucumbers and cut in half lengthwise. Scrape out the seeds and slice into 1/4" slices.
2. Combine all dressing ingredients and toss with cucumbers. Refrigerate 1 hour before serving.

http://www.spendwithpennies.com/creamy-cucumber-salad/

Dill Pasta Salad

My SIL used to make this for our lake trips and since we no longer have the lake house, I miss it! I had a craving for it a couple of weeks ago and decided to look it up. I already know my family likes it, and now I'm happy to share it with friends too :). Thanks Carissa!

1 (16 oz) pkg dry penne pasta
2 large cucumbers, peeled and cubed (I like using European cucumbers)
3 roma (plum) tomatoes chopped
2 cups mayonnaise
1 (8 oz) container sour cream
3 tablespoons dried dill weed
2 tablespoons lemon pepper
1 can medium black olives, drained

Directions:
1. Bring large pot of lightly salted water to a boil. Add penne pasta and cook for 8-10 minutes or until al dente; drain.
2. Combine pasta with other ingredients. Serve as is or chill for 45 minutes.

Recipe: Carissa Bolinger c/o allrecipes.com

Paleo Banana Bread Muffins

We all love banana bread but making it low-carb is a challenge. Until I found this recipe. We waiver on the balance of paleo and low-carb with a lot of our meals so realizing the bananas are not necessarily "low-carb" (and neither are the choc chips!), I'm going with the healthier paleo option on this bread :).
I made a batch using both almond and coconut flour and didn't notice much of a difference in flavor, so I say go with what you have. I also added chopped walnuts to a batch. It's a very versatile recipe, which I love. 

Ingredients

• 4 medium eggs (or 3 large)
• 2 -1/2 cups mashed bananas (4-5 medium)
• ½ cup almond butter (peanut butter can also be used)
• ¼ cup butter (olive oil can also be used)
• 1 teaspoon vanilla
• ½ cup coconut flour (almond flour can also be used)
• 1 tablespoon cinnamon
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• pinch of sea salt
• ½ cup chocolate chips (optional and not included in nutritional facts)

Instructions

1. Pre-heat oven to 350 degrees F. Grease or line 12 muffin cups with liners; set aside.
2. Combine eggs, bananas, almond butter, butter, and vanilla in a large bowl. Whisk until fully combined. Add the coconut flour, cinnamon, baking powder, baking soda, and pinch of salt. Stir with a wooden spoon until fully combined.
3. Spoon batter into muffin tins, ¾ full. Bake for 15-18 minutes or until golden. Cool for 10 minutes before removing from muffin tin. Store in refrigerator for up to 4 days.

Recipe: http://gimmedelicious.com

Slow Cooker Pepper Jack Cauliflower

I will start by saying that I have tried lots of cauliflower recipes since January and typically the response is not favorable. Cauliflower is just a difficult vegetable for us, it seems. But this one....WOW! The kids loved it, my hubby went for seconds, and there were zero leftovers! I'm certain it was the cream cheese. That stuff is a miracle ingredient :) 

*And a note- I will most likely double this or 1 1/2 it next time if I want leftovers or to serve for a larger party.

Ingredients

• 1 head cauliflower, cut into 1 inch florets
• 4 ounces cream cheese
• 1/4 cup whipping cream
• 2 tbsp butter
• 1 tsp salt
• 1/2 tsp pepper
• 4 ounces Pepper Jack, shredded
• 6 slices bacon, cooked crisp and crumbled

Instructions

1. Grease the inside of a 4 to 6 quart slow cooker.
2. Add the cauliflower, cream cheese, whipping cream, butter, salt, and pepper. Cook on low for 3 hours.
3. Add the Pepper Jack and stir to combine. Continue to cook another 30 minutes to an hour, until cauliflower is fork tender.
4. Add bacon crumbles and serve.

Recipe: https://asweetlife.org/slow-cooker-pepper-jack-cauliflower/

Buffalo Chicken Lettuce Wraps

To be honest, I wasn't sure how this one would play out. My kids were a bit unsure of the lettuce wrap idea, but they ended up loving it! In fact, they have both asked when I am planning to make this again ;).

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Ingredients:

1 pounds boneless skinless chicken breast, cut into bite-size pieces
½ cup buffalo sauce, plus a little more for drizzling over the finished chicken if you prefer
2 cups plain panko bread crumbs
4-6 large soft leaves of lettuce (I used romaine)
1 cup cooked quinoa
½ cup diced tomatoes
½ cup diced avocado
blue cheese (or ranch) dressing & scallions to garnish

1. Preheat the oven to 375 and lightly grease (I used cooking spray) a baking sheet or line it with parchment paper.
2. Toss the chicken in the ½ cup buffalo sauce, cover, and refrigerate for at least 30 minutes.
3. Pour the breadcrumbs into a shallow dish. Coat each chicken piece evenly and place them on the prepared baking sheet. The baking sheet will get pretty crowded -- it's okay.
4. Bake for 30 minutes. You can toss the baked chicken with the extra buffalo sauce if you like.
5. To assemble the wraps, fill each leaf of lettuce with quinoa, tomatoes, and avocado. Top with the crispy baked buffalo chicken, drizzle with the blue cheese, and sprinkle with the green onions.
6. These are also a delicious cold lunch if you prepare the chicken ahead of time and refrigerate it before serving.

Recipe: https://www.sugardishme.com/buffalo-chicken-lettuce-wraps/

Broccoli Cheddar Soup

I have always been scared of making this for dinner because my husband proclaims he "hates" it. And if he refuses to eat it, why would I make it? But since I love it so much and I really want to diversify our low carb recipes, I finally decided on a whim to give it a shot....even if just for the kids and I. And what do you know? They ALL loved it! I'm talking leftovers gone...loved it! It's so quick and easy too!

Ingredients:

• 4 cups broccoli (fresh, cut into florets)
• 4 cloves garlic (minced)
• 3 1/2 cups chicken broth (or vegetable)
• 1 cup heavy cream
• 3 cups of cheddar cheese (original recipe calls for pre-shredded but I just shredded my own)

1. In a large pot over medium heat, saute garlic for one minute, until fragrant.
2. Add the chicken broth, heavy cream, and chopped broccoli. Increase heat to bring to a boil, then reduce heat and summer for 15-20 minutes, until broccoli is tender.
3. Add the shredded cheddar cheese gradually (1/2 cup at a time), stirring constantly, and continue to stir until melted.  Remove from heat once cheese melts.

Recipe: http://www.wholesomeyum.com/recipes/broccoli-cheese-soup-low-carb-gluten-free/

NOTES

Nutrition Facts

5-Ingredient Broccoli Cheese Soup (Low Carb, Gluten-free)

Amount Per Serving

Calories 291Calories from Fat 225

% Daily Value*

Total Fat 25g38%

Saturated Fat 16g80%

Polyunsaturated Fat 1g

Monounsaturated Fat 7g

Cholesterol 85mg28%

Sodium 290mg12%

Potassium 214mg6%

Total Carbohydrates 5g2%

Dietary Fiber 1g4%

Sugars 1g

Protein 13g26%

Vitamin A23%

Vitamin C69%

Calcium35%

Iron4%

* Percent Daily Values are based on a 2000 calorie diet.

Net carbs per serving: 4g