Category: Whole30 compliant

We have been living a “Whole30” lifestyle as much as possible for three months and will continue to do so as it has been incredibly beneficial for our health and weight.
I have let you know which recipes of mine are Whole30 compliant to make life a little easier.
http://whole30.com

Asian flavors · Dairy-free · Gluten Free · Vegan · Whole30 compliant

“Greens” braised in coconut milk and ginger

Belinda

This recipe yields collards that are tender, creamy, and incredibly flavorful. They’re a perfect accompaniment to a simple beans and rice dinner or a bowl of chili. Add more chili flakes for a little extra spice. Recipe by Gena Hamshaw

Screen Shot 2019-03-21 at 7.02.21 AM

Serves: 4

1 tbsp coconut oil
1 onion, diced
1 clove garlic, minced
1 tbsp grated ginger
1 pound collard greens, stems removed, cut into ribbons
3/4 cup coconut milk
1/2 cup vegetable broth, plus more as needed
1 tbsp lime juice
2 tbsp tamari, to taste
1 pinch salt, plus more to taste
1 pinch red chili flakes, to taste

Melt the coconut oil over medium-high heat in a large wok or skillet.
Add the onion and sauté for 4 to 5 minutes, or until it’s clear and soft.
Add the garlic and ginger and cook, stirring frequently, for another minute.
Add the collard greens to the pan. Stir frequently for a minute or two, until the collards are just wilting (if it helps to wilt the greens, you can cover the wok or skillet for a moment).
Add the coconut milk, vegetable broth, lime juice, and 1 tablespoon of tamari to the wok or skillet and stir everything well.
When the mixture is simmering, reduce the heat to low. Cook for 15 minutes, or until the greens are totally tender.
If the simmering liquid starts to dry up, add a few splashes of vegetable broth as you go along.
Season the greens to taste with extra tamari, if desired, as well as salt and red chili flakes.
Serve

Appetizer Vegetarian · Dairy-free · Gluten Free · Salad · Vegan · Whole30 compliant

Blood Orange, Beet, and Fennel Salad

Belinda

A twist on a Moroccan recipe.

Screen Shot 2019-03-13 at 4.36.56 PM

Serves 4 to 6

2 medium red beets, tops trimmed
2 medium golden beets, tops trimmed
3 blood oranges
1 medium navel orange (preferably Cara Cara)
1 tbsp fresh lemon juice
1 tbsp fresh lime juice
1/2 small fennel bulb, very thinly sliced crosswise on a mandoline
1/4 red onion, very thinly sliced on a mandoline (about 1/3 cup)
Good-quality extra-virgin olive, pumpkin seed, or walnut oil (for drizzling)
Coarse sea salt, such as fleur de sel or Maldon sea salt, and freshly ground black pepper
1/4 cup loosely packed fresh cilantro and/or chervil leaves

Preheat oven to 400°.
Wash beets, leaving some water on skins. Wrap individually in foil; place on a rimmed baking sheet and roast until beets are tender when pierced with a knife, about 1 hour. Let cool.

Meanwhile, using a sharp knife, cut all peel and white pith from all oranges; discard. Working over a medium bowl, cut between membranes of 2 blood oranges to release segments into bowl; squeeze juice from membranes into bowl and discard membranes. Slice remaining blood orange and Cara Cara orange crosswise into thin rounds. Place sliced oranges in bowl with the segments. Add lemon juice and lime juice.

Peel cooled beets.
Slice 2 beets crosswise into thin rounds. Cut remaining 2 beets into wedges. Strain citrus juices; reserve. Layer beets and oranges on plates, dividing evenly. Arrange fennel and onion over beets. Spoon reserved citrus juices over, then drizzle salad generously with oil. Season to taste with coarse sea salt and pepper. Let salad stand for 5 minutes to allow flavors to meld. Garnish salad with cilantro leaves.

Appetizer Vegetarian · Dairy-free · Gluten Free · Nuts · Salad · Vegetable sides · Whole30 compliant

Carrot and Beet Slaw with Pistachios and Raisins

Belinda

Another beauty of a recipe that use beets in a very different way.
(Recipe by Joshua McFadden & Sara Kramer, Photo by We Are The Rhoads)

 Screen Shot 2019-03-13 at 4.27.36 PM

 
Serves 6
2 garlic cloves, crushed
3/4 cup golden raisins
1/4 cup white wine vinegar
6 medium carrots (about 1 lb.), peeled, julienned
2 medium beets (any color; about 1 lb.), peeled, julienned
1/2 cup (packed) fresh flat-leaf parsley leaves
1/4 cup (packed) fresh mint leaves
3 Tbsp. fresh lemon juice
1/2 tsp. crushed red pepper flakes
Kosher salt and freshly ground black pepper
1/3 cup extra-virgin olive oil
1/4 cup unsalted, shelled raw pistachios

Preheat oven to 350°.
Spread out pistachios on a small rimmed baking sheet; toast, stirring occasionally until golden brown, 6–8 minutes. Let cool; coarsely chop.

Combine garlic, raisins, and vinegar in a large bowl; let sit 1 hour.

Remove garlic from raisin mixture and discard. Add carrots, beets, pistachios, parsley, mint, lemon juice, and red pepper flakes; season with salt and pepper and toss to combine. Add oil; toss gently.

Appetizer Vegetarian · Gluten Free · Vegetable sides · Vegetable-related · Whole30 compliant

Cauliflower steaks with walnut-caper salsa and lemon-yoghurt sauce

Belinda

This is a fabulous adaption of an Ottolenghi recipe by the food blog, Alexandra’s Kitchen. If you have a Le Creuset braiser it will help, as the shallow sides help caramelize the cauliflower steaks.The combination of the lemony yoghurt sauce under the cauliflower steaks and the walnut caper salsa on top is spectacular

Screen Shot 2019-03-10 at 10.55.12 AM

For the salsa:
1/2 cup walnuts
¼ cup olive oil, plus more to taste
2 tbsp drained capers, patted dry
1/4 tsp crushed red pepper flakes, or more to taste
1/3 cup coarsely chopped parsley
1 tbsp dried currants
1 tbsp vinegar, such as white balsamic, sherry or red wine, plus more to taste
zest of 1 lemon
Kosher salt to taste

For the cauliflower:
1 small head of cauliflower
2 to 3 tablespoons grapeseed or olive oil
Kosher salt

For the yogurt sauce:
1 cup Greek yogurt, (I like Fage 5%)
1 tbsp fresh lemon, from about 1/2 a lemon
1/4 tsp kosher salt
parsley, optional

Make the salsa.
Preheat oven to 350°F.
Toast the walnuts on a small pan or rimmed baking sheet, until golden brown, 10 to 12 minutes. Let cool, then use your hands to break the walnuts into small-ish pieces. Set aside.

Increase oven temperature to 425° for roasting cauliflower.

Heat the oil and capers in a small saucepan over medium, swirling often, until capers burst and are golden brown and crisp, about 5 minutes. Carefully pour the oil and capers into a small heatproof bowl. Add the crushed red pepper flakes and currants. Let cool. Then, stir in the walnuts (leaving as much papery skin behind), parsley, vinegar, and lemon zest; season with salt. Taste.
If it tastes too sharp, add more olive oil by the tablespoon. (I almost always add 2 more tablespoons of oil.) If it needs more salt, add to taste.

Make the steaks.
Trim the cauliflower stem on the bottom to create a flat base. When I first made this, I trimmed away the greens, but now I like to keep the outer greens attached — they taste good roasted. Remove them if you wish.
Cut straight down through the center, then make another cut 1.5 inches away from the center on each side — you’ll likely get 2-3 steaks total. I used to save the cauliflower pieces that broke away for another day, and you definitely can do this, too, or you can sear and roast them right along with the steaks in the pan.

Heat the oil in one or two large skillets over medium-high. Add the cauliflower steaks and any florets/greens that broke away, if you wish. (If the steaks don’t fit in a single layer, you should use two pans or you won’t get a nice sear.)

Cook, gently lifting up cauliflower occasionally to let hot fat run underneath, until steaks are deep golden brown, about 3 to 5 minutes. Turn steaks and season with salt. Transfer skillet to oven and roast until cauliflower stems are fork-tender, 15-20 minutes.

Make the yogurt sauce:
Stir together the yogurt, 1 tablespoon lemon juice, and 1/4 teaspoon kosher salt. If you have leftover parsley from the bunch you purchased, and you think you might not use it anytime soon, chop it up finely and stir it in. Taste. Adjust seasoning to taste.

To finish: smear the yogurt sauce over a large platter. Top with the cauliflower steaks. Spoon the caper-yogurt sauce over top. Serve immediately or at room temperature.

Appetizer Vegetarian · Asian flavors · Dairy-free · Gluten Free · Vegan · Whole30 compliant

Meet my beets.

Belinda

This is such a lovely (and quick) recipe with a really super combination of flavors

Screen Shot 2019-03-04 at 8.33.00 AM

Recipe and photo c/o Lakshmi Sundar on the website “Food 52”

Serves: 4
Prep time: 5 min
Cook time: 15 min

2-3 beets
2 cups fresh spinach leaves, cleaned
4 tbsp freshly grated coconut (or 2 tbsp coconut milk)
1 tsp mustard seeds
1-2 dried chili pods
1 tsp turmeric powder
1 tbsp olive oil or avocado oil
1 tsp salt (or to taste)

Wash and peel the beets and cut into small cubes.
Heat oil in a pan.
Add the mustard seeds and dried chili pods to the hot oil.
When the mustard seeds start popping, add the beets, salt, and turmeric powder. Stir, cover and cook till the beets are cooked, yet crunchy (about 10-15 minutes).
Add the spinach, fresh coconut or coconut milk and toss a few times.
Serve

Dairy-free · Dessert · Gluten Free · Nuts · Whole30 compliant

Paleo grilled peaches with coconut cream

Belinda

I scraped my bowl clean. It reminded me of peach cobbler without the crust. Even simple desserts can pack a lot of flavor.

These very low calorie, sugar-free grilled peaches are delicious topped with coconut cream for some added sweetness, with a sprinkle of cinnamon and nuts. They have a bright flavor for a refreshing end to a meal.

Screen Shot 2019-03-03 at 7.46.54 PM.png

Serves 1

3 medium ripe peaches, cut in half with pit removed
1 tsp good vanilla essence
1 can coconut milk, refrigerated
1/4 cup chopped walnuts
Cinnamon (to taste)

Place the peaches on the grill with the cut side down first. Grill on medium-low heat until soft, about 3-5 minutes on each side.

Scoop the cream off the top of the can of chilled coconut milk. Whip together the coconut cream and vanilla with handheld mixer.
Drizzle over each peach.
Top with cinnamon and chopped walnuts to garnish.

Asian flavors · Dairy-free · Fish · Gluten Free · Whole30 compliant

Salmon Poached in Lemongrass Scented Coconut Milk

Belinda

This is a quick and flavorful dinner easy enough to throw together after work, but nice enough to impress guests.

Screen Shot 2019-03-02 at 5.00.39 PM

Serves: 4
1 lemongrass stalk
1 knob of ginger
13.5 ounces coconut milk (1 can, preferably full fat)
1/4 tsp salt
1lb salmon, cut into 4x 4 ounce filets
1 lime, zest and juice

Cut the lemongrass stalk into 1 inch segments and then in half lengthwise.
Cut the ginger into slices. Bruise both with the butt of a knife. Reserve a small piece of lemongrass and mince that piece finely for garnish (you’ll want about a teaspoon or so total), then set aside.

Skim the cream off the top of the can of coconut milk and warm it in a skillet that will comfortably fit all the salmon pieces (but preferably not too much larger because then you will end up with a lot of extra liquid at the end).
When the cream starts to bubble and the surface looks shiny, add the lemongrass, ginger, and salt.
Lower the heat and stir and simmer for 5 minutes until the sauce is quite thick and fragrant.
Add the salmon pieces and the rest of the coconut milk. If the coconut milk does not cover (or mostly cover) the salmon, add a bit more water.

Raise the heat and just when the liquid starts to bubble, reduce heat to a simmer, cover, and cook for about 8-10 minutes or until salmon begins to flake when poked with a fork.
Remove salmon from sauce and raise heat to medium high.
Reduce volume by about half (or until the sauce is thick). Stir in lime juice right before serving.
Pour sauce over the salmon, garnish with minced lemongrass and lime zest.

Asian flavors · Dairy-free · Gluten Free · Whole30 compliant

Shrimp and Asparagus Stir fry

Belinda

A lovely, super healthy, super tasty and super low calorie meal

Screen Shot 2019-01-29 at 7.40.16 AM

Serves 4

4 tbsp olive oil
1 lb raw shrimp
1 lb asparagus, cut into 3″ pieces
1 tsp salt
1/4 tsp crushed red pepper, or more if you like it spicy
1 heaped tsp garlic, minced
1 heaped tsp fresh ginger, minced
2 tbsp coconut aminos or low sodium soy sauce
2 tbsp lemon juice
6 scallions, chopped

In a large frying pan, heat 2 tablespoons olive oil over medium-high heat.
Add shrimp to the pan, then season with 1/2 teaspoon of salt and 1/4 teaspoon crushed red pepper. Cook until the shrimp is pink. Remove the shrimp from the pan and set aside.
In the same pan, heat 2 tablespoons olive oil and add asparagus.
Add ginger and garlic, then season with 1/2 teaspoon of salt. Stir frequently and cook until the asparagus is tender-crisp, adding in the chopped scallions halfway.
Return the shrimp to the pan then add the soy sauce/coconut aminos. Stir until the ingredients are well combined. Just before the dish is ready, add lemon juice, stir once more, then serve while hot.

Dairy-free · Gluten Free · Salad · Whole30 compliant

Orange and date salad

Belinda

Ottolenghi’s clean and super-tasty salad, also perfect for a Whole 30 or Paleo way of living.

Screen Shot 2019-01-12 at 3.31.09 PM

Dressing:
2 tbsp lemon juice
2 cloves of garlic, minced
1 tsp orange blossom water
1/2 tsp cinnamon
2 tsp fennel seeds, toasted and crushed
5 tbsp olive oil
1/2 tsp salt
1/4 tsp black pepper

Salad:
6 cups mixed salad greens
2 cups arugula
1 cup fresh cilantro, chopped
1/2 cup fresh mint, chopped
1/2 cup fresh Italian parsley, chopped
3 large Medjool Dates, pitted and sliced lengthwise
4 ounces radishes, sliced paper thin
1/2 medium red onion, sliced thinly into rings
5 oranges (2 pounds), peeled and cut in slices (as seen in the picture)

Start with making the dressing:
Whisk all dressing ingredients in a small bowl.

To assemble:
Mix all salad greens, arugula, radish and red onion slices, dates, and fresh herbs in a bowl. Pour half of the dressing over it and give it a toss.
Place the oranges on top and pour the rest of the dressing over the oranges. Serve.