Tuesday, May 24, 2016

Whole30 Recipes that were great!

For the past month (close to a month I mean), we have been eating a whole30 lifestyle. This has taken a lot of planning and hard work. As we close the month I thought that I would share some of our favorite recipes. For the most part, we didn't change anything. When it says Chicken Stock, it is homemade since all of the store brands have honey, sulfites or something else we can have, but for the most part, we were able to shop between 5 stores and find everything. The other thing that we learned is that while we weren't too far off with some of  our regular recipes just needed a little tweaking. Dinners have been where the most focus has been. I have had the same sort of breakfast every morning, a baked egg dish with rotating veggies. For the first two weeks I ate salad for lunch, the following was a decent Chicken Pesto. This week I have Chili and it's blay, I could take it and go.


Grilled Swordfish, Asparagus, Wedges and Mixed Veggies

For the Swordfish, I followed a fairly basic recipe from Food.com. Everything is Whole30 approved and it was awesome. This is a definite keeper of a recipe. The mixed veggies were steamed in the microwave, the Asparagus and Wedges were cooked in the oven with spices and olive oil. The best part was this recipe for the fish, it was awesome!

INGREDIENTS
    • 2 1/2 cm gingerroot, peeled and finely chopped
    • 2 garlic cloves, crushed
    • 1 lemon, juice of, only
    • 2 spring onions, chopped
    • 1 red chile, deseeded and finely chopped
    • 2 tablespoons olive oil
    • 4 swordfish steaks
DIRECTIONS

  1. Place ginger and garlic in a small bowl and mix together to form a paste. Add the lemon juice, spring onions, chili pepper and oil, then mix again.
  2. Add swordfish steaks and coat well with the mixture. Leave to marinate for 15 minutes.
  3. Preheat grill to high.
  4. Remove fish from marinade and place on grill rack. Grill for 5-6 minutes, turning once.
  5. Drizzle with remaining marinade and serve
We found a few keeper recipes and this curry one is a keeper as well. It is a Coconut Curry Chicken straight out of the Whole30 cookbook. This has to be one of the best curries we have ever made. It is something that we will eat many times over.

Coconut Curry Chicken with Grilled Veggies

Prep time: 15 mins
Cook time: 15 mins
Total time: 30 mins
Serves: 4 servings

Ingredients

  • 1 tablespoon cooking oil
  • 4 chicken breasts (bone-in, skin on)
  • 1/2 onion, diced
  • 3 cloves garlic, minced
  • 2 tablespoons favorite curry powder
  • 1 cup canned crushed tomatoes
  • 1/2 cup coconut milk
  • 1 teaspoon salt
  • 1/2 teaspoon pepper
  • 1 lime, quartered
Instructions
  • Preheat oven to 350 degrees.
  • Heat a large heavy bottomed skillet (cast iron is perfect for this recipe) to medium high heat. Add oil and place chicken breasts in skillet, skin side down. Cook for 5 to 8 minutes, until the skin is golden brown and crispy. Place chicken breasts on a baking sheet, skin side up, and then place in the oven and cook for 10 to 12 minutes, while making the sauce.
  • Add onion to skillet and cook until softened, 3 to 5 minutes. Add garlic and curry powder and cook another minute. Add crushed tomatoes, coconut milk, salt and pepper and cook, scraping the bottom of skillet frequently, for about 10 minutes, until thickened.
  • Serve chicken breasts drizzled with sauce. Serve sprinkled with lime juice.
  • With the leftover sauce it can be used on a whole chicken.



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