Awesome Whole 30 Recipes
I finished my Whole 30 program at the end of March, but am continuing with the plan because I feel so good about it. I wrote last time that I was surprised by how good clean eating can be. This time I’m going to prove it! Give these “recipes” (I use that word loosely) a try and let me know what you think, if you modified them, and how they turned out.
This one is so easy, I can’t stand it. The flavor will make everyone think you’re some kind of a genius in the kitchen! I don’t know if I ever had pork roast before The Whole 30. A friend recommended it, or I would’ve never attempted to make it myself. The basic recipe is here and I modified it slightly to suit my pantry.
Basically, get out your crock pot, spray it down with cooking spray (I use Pam Organic Olive Oil), and lay 3 slices of no-sugar bacon (I got mine here and it’s delicious), or prosciutto if you can’t find sugar-free bacon, on the bottom. Put a 3-5 pound pork roast (I use the biggest one I can find because I want lots of leftovers) on top of the bacon. (Make sure your pork doesn’t have MSG in it. I got a natural one from Wal-Mart, but check the label!) Now, make 5 deep slits in the meat and put a peeled garlic clove in each one. (I crush mine a little with the flat side of my big knife so they melt into the meat a little easier.) Lastly, put a couple tablespoons of Pink Himalayan Sea Salt on top of it. Cook it on low for 12 hours (newer crock pots) or 16 hours (older crock pots). Do not baste it or mess with it at all. Trust me.
THIS IS IMPORTANT! When it’s done, remove it from the crock pot and put it in a large bowl or casserole dish. Using two forks, shred it. Do NOT shred it in the crock pot. The juice is way too salty and will ruin it. You really need to shred it (and mix it around pretty good) to distribute the roasted garlic and crispy skin evenly. Roasted garlic is mild and delicious, even if you end up eating a whole bulb of it at once, but it really enhances the flavor of the meat when it’s broken apart in the shredding process.
Just to make it extra-easy (because you do so much prep-work on this diet), I serve this with roasted red potatoes, canned green beans, and store-bought, sugar-free applesauce. I also take the remaining juices and bacon from the bottom of the crock pot and put them in a container in the fridge. Whenever I need cooking fat, I pull that out and savor the added flavor. YUM. Just note that if you use it, you won’t need nearly as much (if any) salt because it’s already very salty.
Ingredients list: 3-5 pound pork roast, 3 slices sugar-free bacon, 5 cloves of garlic, 2 T Pink Himalayan sea salt (I didn’t grind mine, but if yours is ground, you should probably use less.)
Prep time: 5 minutes before, 5 minutes after
Cook time: 12-16 hours
Roasted Red Potatoes
The Whole 30 is extremely restrictive, but it does allow for all varieties of potatoes. According to my sister (an expert in all these things), if your main goal is weight loss, you’ll want to skip all but the sweet potatoes. But if you’re feeling deprived without bread or pasta and want to splurge a little, this recipe is delicious. I came up with it one day when, on a whim, I decided to invite friends over for lunch after church to share my precious pork roast. I’d planned on making 2 roasted sweet potatoes, but that wasn’t enough for all of us. I came up with this on the fly and it was so quick (compared to baking for an hour) and easy, I made it for guests several time. There were rave reviews every time.
Get one of those small bags of baby red potatoes at the grocery store, spray them with some veggie cleaning spray, wash them, cut them in half (or don’t, to save time), and place them in a glass bowl with a lid. Add a few tablespoons of water to the bowl, put the lid on tightly, and microwave them for 8-10 minutes. You want them soft, but not so mushy they fall apart. That’s not the end of the world, but they’re harder to work with if they get too soft.
Drain the water and put the potatoes on a parchment paper-lined baking sheet. Drizzle them with extra-virgin olive oil, garlic powder (or minced garlic, if you have the time), onion powder, Italian seasoning, salt, and pepper. Broil for 5 minutes, stir, then broil another 5 minutes or so. Keep an eye on them so they don’t burn, but let them get a nice caramel crust on them. That’s it. You’re done! YUM.
Ingredients: small bag of baby red potatoes, water, garlic powder, onion powder, Italian seasoning, salt, pepper, extra-virgin olive oil
Prep time: 5 minutes
Cook time: about 20 minutes
Pepper, Onion, Tomato Awesomeness
I’m not sure what to call this mixture. Sauce? Side dish? So, we’ll go with Awesomeness, because that’s exactly what it is. With The Whole 30, you need to eat veggies at every meal and sometimes that gets challenging. This recipe works really well if you can do your prep work in advance. It’s a sweet, flavorful mix that brightens up any plate. It’s so good, I use it on just about everything – eggs, meat, and even by itself. It’s not a fast recipe, so it’s best if you make it when you have plenty of time. Then refrigerate it and warm it up when you’re ready to use it. It’s totally worth the time.
First of all, get one of those 3-packs of multi-colored sweet peppers (red, yellow, orange). Wash, seed, and slice them. In a skillet, melt some of your pork roast fat or other cooking fat, and add the peppers. I like to put a tight lid on them to speed things up. The point of this step is to soften up the fresh peppers.
*I’ve discovered a way to skip this step though. If you pre-slice all the peppers and onions and freeze them, the peppers will be very soft when they thaw out. Then you can put the peppers and onions in the skillet at the same time. I tend to do several batches of peppers at once, which saves time and tears (onions) later.
While the peppers are cooking, slice a yellow sweet onion and peel and mince some garlic. Cut a couple handfuls of cherry tomatoes in half (or use regular tomatoes, whatever you have on hand). When the peppers have softened, add the onions and garlic, stirring to incorporate everything well. Put the lid back on and sit down to read a book. Check on them every few minutes, stirring to be sure they don’t burn. When the onions become translucent, add the tomatoes, stirring everything up again. Add some salt, pepper, and a little basil if you want. (I like to add crushed red pepper too, but I’m the only one in this house who likes things spicy. Do as you wish with yours.)
Cover it back up and go back to your book. When the onions start to caramelize, you’re done. The tomatoes should’ve wilted down and everything should look like it’s soft and wonderful. Stir it up one more time, then put it in a glass dish with a lid.
Add this mix to everything until it’s gone (sigh) and you need to make another batch. If you have company, don’t put it all out on the table or they WILL eat.it.all. They won’t even realize all the work that went into making that amazing dish. Keep some back or you’ll be staring wide-eyed and mournful while they eat every last bite.
Ingredients: cooking fat, 3 sweet peppers, 1 yellow onion, tomatoes, garlic, salt, pepper, and basil
Prep time: How fast can you wash, seed, peel, and slice peppers, onions, and garlic?
Cook time: about 15-20 minutes
If you’re anything like me, you enjoy making breakfast but don’t always have time for a big production. This basic dish is an excellent solution. I started making it ahead, planning to eat the leftovers on busy mornings. I used to grab a bar or a couple hard boiled eggs on busy mornings, which always left me feeling a little cheated. With this dish, I have a breakfast I can look forward to, needing only a minute or so to reheat it. It tastes just as good the second day as it does the first, so enjoy!
First, figure out what kind of meat you want to use and prepare it in a cast iron skillet (or other oven-safe skillet) over medium heat with some cooking fat so it doesn’t stick. I’ve used ground beef, chicken sausage, bacon, and kielbasa. Use enough for 2 servings. Add in some of your Pepper, Onion, and Tomato Awesomeness and half a bag of raw spinach. Stir it all up. Cook it for a few minutes so it all gets warm and the spinach wilts.
While it’s cooking, turn your oven on Broil and whisk 6-8 eggs really well. The longer you whisk, the more air gets in there and gives you nice, fluffy eggs. You can add a little water to the mix too, if you want.
Go back to your meat and veggie mix. Make sure it’s all warm and evenly distributed. If you’re using a cast iron skillet, you may want to push everything to one side and spray it again with Pam, then do the same on the other side. If I don’t do that, my eggs really stick, but I don’t have a non-stick skillet that’s oven-safe over 350 degrees F. Fuss with your ingredients a bit here, making sure you don’t have a bunch of meat in one spot and a big hole somewhere else. Once everything is spread out nicely, pour the eggs over it. Now, let it sit for a few minutes until the sides begin to set. Not too long or it’ll burn on the bottom! 3-4 minutes is typically enough. If you want to be really fancy, you can add sliced tomatoes, diced avocados, or crumbled bacon to the top. It makes it look extra nice, but isn’t necessary.
Now, take the skillet and put it under the broiler. I like to put it on the top rack so it cooks quickly. 2 1/2 to 3 minutes later, your fritatta is golden on top and delicious! Cut it in half, pour a cup of hot coffee, and find a comfortable spot to savor your delicious meal!
*Note, I like to do as much prep-work ahead of time as possible. During the kids’ naps, I’ll often brown the ground beef with some onion and garlic for a later recipe, or slice up the kielbasa, or cook the bacon til it’s almost done. The only thing I wouldn’t recommend doing ahead of time is whisking the eggs. That didn’t turn out so well for me. :-/
Ingredients: cooking fat; 6-8 eggs; Pepper, Onion, Tomato Awesomeness; Baby Spinach; Meat of your choice
This isn’t a recipe, just a tip. It’s really helpful to do The Whole 30 during the summer when fresh fruits and vegetables are widely available and you can fire up the grill easily.
When you get the grill going, this is the time to do as much prep-work as you possibly can for the week to come. I like to cover every inch of my grill with something (twice)! I also like to use a charcoal grill for the taste, so I don’t want all that work setting up the grill to go to waste.
To prepare, put your meat on the counter for about an hour so it gets to room temperature. Pound the chicken so the thickness is even. Coat your steak and chicken well with sea salt and pepper. Spray the grill with Pam and get it as hot as you can (500-600 degrees, yay!). Gather your supplies: oven-mitts to protect your hands and wrists from the heat, plates, utensils, sauces, baskets, meat, veggies, and anything else you plan to grill.
Grill everything you can get your hands on and have a feast! Then, take all the leftover meat and store it in individual 4-5 ounce servings. Grilled chicken and steak can be sliced or diced. I use snack size zipper bags and freeze them. Use the leftovers in salads, your fritatta, or other recipes.
Note: Living in a rural, farming community, I don’t have easy access to awesome stores like Trader Joe’s or Whole Foods. I buy almost all my groceries at the local grocer. I’ve found my store to be very responsive to the smallest request, upping their supply of anything I happen to mention. Anything I can’t find there, I typically order from Amazon Prime because it comes so quickly. I did recently travel 90 minutes away so I can leisurely stroll around Trader Joe’s and Whole Foods. I filled my car with all kinds goodies I can’t find locally.
Lastly, if you’re interested in doing The Whole 30 yourself, I’m starting a Facebook group to offer support and encouragement. We’re starting on Monday, June 13th. Let me know if you’d like to join. And if you’d to get daily updates, follow me on Instagram. My handle is kimberly.wyse. 🙂