Hey everyone! It’s definitely been a while and I apologize about that. Life can get busy (especially with a toddler keeping you on your toes!) but I am here with an awesome new recipe I came up with on the fly last night! I’m excited to share this with you because….well, I really like it! It’s definitely something that I am going to make regularly on weeknights going forward. This is my spin on fried rice but using cauliflower rice. It’s full of flavor and is something the whole family can enjoy. The best part – it can be made Whole30 compliant! Enjoy!
Delicious, thick, homemade mayo! I NEVER buy mayo anymore at the store. This stuff is so much better.
My family loves us some tacos! I am pretty sure that we could eat tacos every day and there would be no complaints.
Being on the Whole30, tortillas and corn shells are a no-no. Avoiding flour and corn isn’t going to stop us from enjoying some delicious tacos!
In this recipe, we make our own taco seasoning for the ground beef (store bought has all sorts of junk in it) and use romaine lettuce as our taco shells. At my last Costco shopping trip, I found Artesian Romaine lettuce heads that are absolutely perfect for the lettuce shells. If you can’t find these, Hearts of Romaine or Boston Lettuce would work just fine.
1 – lb of ground beef (organic, grass-fed if available)
Head of Hearts of Romaine or Boston Lettuce
1 tablespoon of Chili Powder
1 teaspoon of garlic powder
1 teaspoon of onion powder
1/4 of teaspoon of crushed red pepper flakes (or more if you like the heat!)
1 teaspoon of paprika
1/2 tablespoon of ground cumin
1/2 teaspoon of sea salt
3/4 cup of water
Toppings of your choice
- chopped tomatoes
- chopped red onion
- chopped jalapeño
- chopped green onion
- chopped cilantro
- lime slices
- Whole30 compliant hot sauce such as Valentina
In a large skillet, brown the ground beef over medium high heat. Drain fat from pan if using a fattier ratio of ground beef. Stir in chili, garlic, and onion powders, red pepper flakes, oregano, paprika, ground cumin, and salt to the meat. Add 3/4 cup of water to the pan and continue to cook over medium heat while, stirring occasionally for about 3-5 minutes. Break off lettuce leafs and scoop taco meat into the leafs acting as a boat. You can double up the lettuce leafs if desired. Add your favorite taco toppings and enjoy!
My family loves crunchy chicken tenders so I thought I would make a healthier version with a twist. In this Whole30 approved recipe, we rely on coconut flour and unsweetened shredded coconut to provide the crunch. This coating would also be delicious on fish or shrimp!
No reason to buy salad dressing with a million different ingredients you can’t pronounce when you can make your own. This is an easy, delicious dressing to accompany any salad of your choice. It would especially pare well with a Southwestern or Taco Salad.
Gingery, sweet, and tangy! If you enjoy these flavours, you are definitely going to enjoy this delicious stir fry. This vegetable dense dish is quick and easy to whip together making it perfect to create on a weeknight. You will spend more time chopping up vegetables than cooking. This dish is Whole30 compliant and will leave your stomach satisfied. My 11 year old son absolutely loved it! I used a vegetable spiralizer to create the zucchini noodles. Below is a link to the one I own. I highly recommend purchasing one if you don’t own one. If you don’t own one, you can still create this dish. Just julienne the zucchini into pasta like strips.
Spiralizer – http://amzn.com/B0007Y9WHQ