Tag: whole30

Sausage Sweet Potato Hash (Whole30)

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This dish is literally like crack to me. I can eat it for every meal until it’s gone (usually about 3 days). It is so. so. yummy.

INGREDIENTS

  • 2 large sweet potatoes or 3 small to medium (about 3-4 cups), shredded with a grater
  • 1 lb pork sausage (unseasoned, organic if possible)
  • Ghee (or butter if you’re not doing Whole30)
  • Salt to taste
  • Cinnamon to taste

INSTRUCTIONS

  • Brown your sausage in a large, deep sided skillet on  medium-high heat. Drain, if necessary.
  • Add your shredded sweet potato and stir regularly for about 5 minutes.
  • Once a bit softened, add your ghee. Start with 4-6 Tbl cup, but as you fiddle with the seasoning, you may add a bit more. I am generous with this ingredient, which is probably part of the drug-like quality for me. 😉
  • Cook, stirring regularly, until ghee is melted and sweet potato is cooked through, usually another  5-8 minutes.
  • Add salt and LIBERAL cinnamon. Taste. Add more salt and cinnamon to taste. Seriously. I add more salt and cinnamon to this than I ever think is reasonable but it turns out perfectly. I usually start with 1 Tbl salt and 1 Tbl cinnamon and go from there.

I ALWAYS top this with an over medium or poached egg. getting all that yummy yolk mixed into this is literally like heaven in my mouth.

If you try this, let me know how you like it!

Turkey Stock!

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I seem to be able to connive my family out of the turkey carcass every year. I break it into two large hunks and make two big batches, combine the broth together, then cook it and freeze it to use throughout the year. It’s SO YUMMY and a great way to recycle and use all the leftover turkey parts!

Ingredients for EACH crockpot batch

  • 1/2 turkey carcass
  • 2 medium yellow onions, coarsely chopped (large pieces)
  • 7 organic carrots, diced
  • 1 small bunch of organic celery, diced
  • 1/2 turnip, diced
  • 1 parsnip, diced
  • 1/2 bunch of organic parsley
  • 3 sprigs of fresh rosemary (optional)
  •  5 leaves of fresh sage (optional)
  • 2 bay leaves

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INSTRUCTIONS

  1. Throw it all in a large crockpot, fill with water and cook on low for 8-10 hours. (having done this twice, I recommend putting the carcass in first, then the veggies so the bones are fully submerged).
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    Before shot of batch #2

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    After shot of batch #1

  2.  

    Once the time is up, set up a fine mesh colander and ladle the soup, carcass and veggies into the strainer, emptying into the garbage every few minutes as it gets full, ensuring it’s drained well each time.  20161127_092956_resized

  3. If you are doing two batches, like I needed to do b/c my turkey carcass was THAT big, combine all the soup together and fully cool overnight.
  4. I measure the soup into 1.5 to 3.5 cup jar serving sizes, label and freeze, so I know exactly how much is in there when I need it for a recipe. Be sure to leave a little room in the jars for the broth to expand in the freezer, which it will. Even with cooled soup, never fill a jar of liquid to the top and then freeze it… it will expand and you’ll have a very frozen, very broken jar of soup on your hands (can you tell I’ve done that a time or two?)

I use this stock throughout the year and it really does make the BEST soups. I had a ham hock on hand and made a Ham Hock Vegetable Soup using the fresh broth and it was DIVINE! If you also have a ham hock on hand, get to stocking your freezer for deliciousness!

Crockpot Pulled Pork Chili

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Please caution that this recipe packs some SERIOUS punch regarding heat. I’m a total wuss when it comes to spicy food and this was too much for me, but I couldn’t stop eating it because it was so flavorful and delicious. SO… make note of my edits below if you want to reduce the heat for this. Serves 8-10

INGREDIENTS

  • 2 pound pork roast, excess fat trimmed where possible.
  • 5 garlic cloves, peeled
  • 1/2 cup hot sauce (use 1/4 cup if you’re concerned about heat)
  • 3 Tbl smoked paprika
  • 2 Tbl garlic powder
  • 2 Tbl chili powder
  • 1 Tbl cumin
  • 1 tsp cayenne (use just a sprinkle if you’re concerned about heat)
  • 1/2 Tbl red pepper flakes (leave this out if you’re concerned about heat, or use just a pinch)
  • 1 Tbl salt
  • 2 yellow onions, diced
  • 1 red bell pepper, diced
  • 1 yellow or orange bell pepper, diced
  • 2  (14 oz) cans of fire roasted tomatoes (organic if possible)
  • 1 (14 oz) can of tomato sauce (organic if possible)
  • Garnishment options: Sliced avocado, diced green onions, Greek Yogurt, Sour Cream.

INSTRUCTIONS

  1. Place the trimmed pork roast in the crockpot
  2. Press a knife into the roast in 5 spots and press the peeled garlic cloves into the holes.
  3. Pour hot sauce over meat
  4. Sprinkle the dry seasonings (paprika through salt) on top of the roast.
  5. Place diced onions, peppers, tomatoes and tomato sauce on top of the roast.
  6. Cover and cook on low for 8-10 hours (I did 9 and it was perfection)
  7. Garnish as you’d like with avocado, green onions, sour cream and/ or yogurt. Skip any dairy if you’re doing the Whole30

Bacon Deviled Eggs

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The title says it all. Basically it should be called “Delicious Yummy Goodness.”
I made these last night for movie night and I had, like, 5 halves left. They were a huge hit! nom nom nom

INGREDIENTS

  • 12 large eggs, room temperature (I leave them out overnight)
  • 6 Tbl Mayonnaise (homemade is best!)
  • 5 slices thick cut bacon, cooled and chopped finely
  • 2 Tbl pickle relish (use sugar free if you’re doing low carb/keto). I used a homemade sweet zucchini relish because I had it on hand but it did have a bit of sugar in it.
  • pinch of salt
  • pinch of pepper (optional)
  • sprinkle of paprika

INSTRUCTIONS

  1. Hard boil the eggs by putting them in one layer in a pot, cover with water by at least one inch. Bring to a soft boil on the stove. Once boiling, cover, remove from heat and let sit for 13 minutes. Use a slotted spoon to put them into an ice bath (I use a large bowl with lots of ice and fill with water). Let sit for 10 minutes or so, then peel while they are chilled, but still a touch warm (they are easier to peel this way), under a trickle of running water. Dry well. (I let them sit on a paper towel for 10 or so minutes while I’m doing something else)
  2. Cut the eggs in half lengthwise and carefully squeeze the yolks out into a medium mixing bowl; crumple yolks with a fork.
  3. Add mayo into the yolks until it reaches a batter consistency.
  4. Add pickle relish and mix, adding a pinch of salt, to taste. (I put in a bit of pepper too)
  5. Add cooled, crumbled bacon and fold into yolk mixture
  6. Fill the egg halves with yolk mixture
  7. Sprinkle with paprika
  8. Eat and enjoy!!

Sausage and Veggie Skillet

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As I officially feel more transferred into Fall, I’m doing more meal planning and seem to be erring to the side of soups and comfort food. This one pan/skillet dish met all my needs. Hot, fresh, delicious.

INGREDIENTS:

  • 3/4 lb green beans, trimmed and cut in half
  • 1 large head of broccoli, cut into florets
  • 2 large bell peppers (I used one orange, one yellow), chopped into thick squares
  • 9 oz (usually 3 sausages) sausage of your choice, sliced. I used Aidells Chicken Basil Roasted Garlic but any sausage would be good in this!
  • 6 Tbl olive oil
  • 1/4 tsp red pepper flakes
  • 1 tsp paprika
  • 1 tsp garlic powder
  • 1 Tbl each dried oregano and dried parsley
  • seasoned to taste with salt and pepper (I started with 1 tsp each and finished with more salt after cooking)
  • Optional: Grated Parmesan cheese

INSTRUCTIONS

  1. Preheat oven to 400 degrees F. Line a large baking sheet with parchment paper (foil can work, too).
  2. Place all chopped veggies and sausage on your sheet pan. Drizzle the olive oil and spices on top. Toss to evenly coat all the veggies (you can do this ahead of time in a bowl, too, if that’s easier for you).

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  3. Bake 15 minutes, remove from oven and flip all veggies/meat around. Bake for another 10-15 minutes or until veggies are crisp tender and sausage is browned.
  4. OPTIONAL: Sprinkle with freshly grated Parmesan cheese. (you know I did!)

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NUTRITIONAL INFORMATION:
Serves 6. 278 calories, 20g fat, 16g carbs, 5g fiber, 12g protein