The Primal Gourmet Cookbook. He is not overpromising with that title! This is a fun new Whole30 book. He has a great range to suit your mood. There are easy, casual and loose recipes when you’d like to keep it simple and those that are more interesting and involved when you feel like it. The food is fresh, delicious, and nutritious. Perfect!
I’d love to share his recipe for Kung Pao Lettuce Cups with you! I’m making you concerned because it’s a health book? Don’t be! You won’t make them because they’re good for you. Make them because they’re awesome! He says this serves 4 as an appetizer. Double it and serve 4 for dinner. Or breakfast. You do you! A quick note on two ingredients you might not be familiar with: coconut aminos and arrowroot starch. Coconut aminos function like soy sauce and arrowroot starch functions like cornstarch.
Do you want delicious food, high energy, great sleep, or to just feel great in general? Why pick just one?! Cooking Whole30. This is the new updated version of the Whole30 Cookbook. I have both, and this one has more cultural information behind the recipes and bonus recipes! I’ve got all of the Whole30 and Whole30-endorsed books with the exception of the slow cooker title, and they are all fabulous. Melissa Hartwig’s dishes are fantastic, and she has a lot of other contributors, which is really nice, because you can taste a bunch of people’s recipes and have a good idea of what works for you. This is filled with easy, healthy, delicious, make you feel oh-so terrific food. Food preppers strapped for time will be excited because there are a few of what I call “Mother recipes” in here. You make the base recipe and use that in a few different ways over the course of the week. Shortcuts without boredom. Ahhhhh. Totally recommend!
I’d love to share Jessica McMullen’s recipe for Chiles Rellenos with Mexican Picadillo with you. Mexican picadillo is a lot like Cuban picadillo, with potatoes and carrots instead of olives and raisins. To keep it Whole30, she uses cloud-like eggs as her coating. The result is souffle-like. It’s just wonderful. I hope you love it, too!
I love creamed spinach alongside steak. And I love spinach artichoke dip. And now Costco sells this amazing artichoke jalapeno dip. I married all those together as the inspiration for my side dish for my hubby’s 50th birthday. We were all in love with it. And now I can’t quit making it, so I thought I’d share with you lovely people.
It’s fall. For me, that’s kind of a big game of “will it roast”? Pineapple? Oh, heck yes! It’s like a dish and the world’s best home fragrance rolled into one. No candle necessary. Hope you love it, too!
You don’t like pumpkin spice? I *guess* you can use those words together. How about some lovely fall apples then? Roasting them brings out extra natural sweetness, so you don’t even have to think about adding sweetener!
I get so bummed out for a second when summer ends, then I start thinking about fire pits, leggings, sweaters, apple and pumpkin and I get so excited for fall! I was in the mood for pumpkin pancakes. This are grain-free, filled with tons of pumpkin, and taste like a total treat! The flavor and texture are perfection! Hope you love them!
I was craving a garlicky stir fry tonight. I found a pound of shrimp in the freezer, and broccoli, carrots, peppers, and snap peas in the veggie drawer. Perfect! And it’s great for the 800 gram a day produce challenge! There’s 443 grams of produce on that plate. WooHoo! Hope you love it, too!
*If you are visiting right now, I’m trying to adding search and printing functionality. I apologize for any weirdness my tinkering is causing.*
It was a lovely cool day here in Ft. Worth, and it put me in a fall mood. I needed a pumpkin spice smoothie! I’m not calling it a pumpkin pie smoothie, because I don’t want a breakfast dessert, but this is filled with pumpkin, not just spice. It bangs out nearly a quarter of the daily produce goal, and it’s cheap and delicious, so I thought I’d share. Whole30 and Vegan. Hope you love it!
The State Fair of Texas is cancelled for the year, and our family always has a great time there. There’s tons of fun food, but I always get a roast beef po’ boy with debris gravy. And weird beer. Texas and Louisiana are neighbors, so there’s a lot of sharing. Whenever I make po’ boys at home, I use this recipe. PARASOL’S STYLE ROAST BEEF PO BOY RECIPE from NolaCuisine.com. Great blog! You may look at it and your eyes may get huge in horror when you read about simmering the roast and using Kitchen Bouquet in the gravy, but you just have to trust her. It’s so flippin’ lickable!
Okay, so hopefully I wont offend the author with my completely inauthentic use of her insanely delicious beef. But I’m a tinkerer. I’ve made her po’boys exactly as she commands in the recipe. So yummy! But, I’ve also turned it into a po’boy salad when I was in a more salad-y, less bread-y mood. It was awesome. Tonight, I’m using it in my 800 gram of produce challenge in my roast dinner. 345 grams per plate, which puts me at 1003 for the day. Woohoo!