Tag: #whole30recipes

3 Minute Belly-Comforting Pumpkin Soup

3 Minute Belly-Comforting Pumpkin Soup

I needed something to nourish a hungry body with an upset digestive tract on a chilly, rainy evening, and did not want to venture out to the store for ingredients. This soup did the trick. A light meal, comforting to the belly, rich with nutrients, and […]

Super Simple Cabbage Sabji

Super Simple Cabbage Sabji

Sabji is an Indian preparation of vegetables in a more dry form (as opposed to a saucy curry). Here I’m using plain ol’ cabbage, it’s so quick and delicious, and easy on the grocery budget too! This goes well with potatoes or basmati rice and […]

Savory Spiced Lamb Stew

Savory Spiced Lamb Stew

A variation of an Indian recipe I used to make for a client in Santa Barbara.

Easy to put together with just a handful of ingredients and will warm your belly on a chilly spring evening. I always make enough for leftovers, it freezes and thaws beautifully!

INGREDIENTS

2 lbs lamb stew meat

2 medium yellow or white onions, diced

1 tablespoon ghee or coconut oil + 2 for browning the meat

2 heaping tablespoons whole seed mustard (or regular ol’ spicy brown mustard)

2 teaspoons ground cumin

2 1/2 teaspoons granulated garlic

1 1/2 teaspoons salt

fresh ground black pepper to taste – try tellicherry pepper

2 cups water

In a large, non stick skillet (there are “safer” non stick varieties) heat a portion of the ghee or coconut oil and brown the pieces of meat on all sides, in batches, taking care not to crowd the pan. You want enough space between each piece to allow for good browning. Too crowded and we end up releasing all the juices, instead of getting a good sear on the outside. Set the seared meat aside.

In a large, non stick skillet, heavy bottomed pot (I use my enameled cast iron pot) heat the remaining tablespoon of ghee or coconut oil on medium heat till it begins to shimmer. Add diced onion and sauté until lightly browned, 3-4 minutes.

Add the lamb, and the remaining ingredients, still to combine well, turn heat to low, put the lid on and let it slowly simmer for about 2 hours. Add more liquid as needed. You can cook it in the oven at 325 instead, if you don’t want it simmering on the stove, just make sure your pot and lid are oven proof.

Serve with basmati rice, cauliflower rice, or a baked sweet potato, and a handful of chopped fresh cilantro.

 

Ginger Thai Spice Chicken with Bok Choy Salad & <BR>Umeboshi-Sesame Vinaigrette

Ginger Thai Spice Chicken with Bok Choy Salad &
Umeboshi-Sesame Vinaigrette

Another cold leftover chicken lunch. So easy. So good! I work all week at my “other job” so on Mondays when I cook for my clients I always make enough for easy grab-n-go options in my own fridge too. This plate took about 3 minutes to throw […]

Spiced Lamb Meatballs with Basil Mint Pesto

Spiced Lamb Meatballs with Basil Mint Pesto

These little flavor bombs are pure protein and absolutely delicious. No fillers or binders such as nut flour, bread crumbs or eggs are added to this recipe. Not that those additions wouldn’t be delicious, just that this recipe was created for clients who are on […]

Balsamic Herb Baked Chicken Thighs

Balsamic Herb Baked Chicken Thighs

You probably have all the ingredients for this marinade in your pantry right now. If you don’t, you should! Make a full batch of this chicken so you have some leftovers, they’re great the next day. Cold, right out of the fridge, or room temp for picnic or road-trip lunch. They reheat well too.

I used them in this salad.

Serve with mashed potatoes and a seasonal green vegetable for a classic dinner. Or, try pureed cauliflower in place of the potatoes.

Preheat oven to 350F. Stir all the marinade ingredients together in a large mixing bowl. Add chicken thighs and use your hands to coat them evenly with the marinade. Cover and let them marinate in fridge for 3-4 hours (or overnight). Arrange chicken in a large baking dish and bake about 40 minutes, or until cooked throughout, basting a couple of times with the juices when they’re getting close to done, to help them brown up nicely.

The flavors of coconut palm sugar and date sugar are most similar to brown sugar. My preference for this recipe is the coconut sugar, but either will work just fine.

 

Over Easies & Beet Greens

Over Easies & Beet Greens

Farm fresh over easies with garlic sautéed beet greens. Pastured eggs, fresh from a local farm whenever you can get them, are naturally rich in long chain omega 3 fatty acids, and higher in Vitamin E and Vitamin D than the typical grocery store egg. This […]