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/