whole30

Easy Sous Vide Wild Alaskan Cod

black pepper

Aleppo chile finishing salt

coconut oil

These portable spicy tuna cakes filled with sweet potato and jalapeño peppers are delicious, tender and Whole30-friendly!

Spicy Tuna Cakes

ghee

tuna

scallions (thinly sliced (about ⅓ cup))

cilantro

potato

finely grated zest from ½ medium lemon

jalapeño pepper

eggs

red pepper flakes

Kosher salt

lemons

Heat oven and line the muffin pan.

Preheat the oven to 350°F, and use a brush to grease a 12-cup regular sized muffin tin with one tablespoon of melted ghee. (Or skip this part and just line the tin with parchment muffin liners!)

Combine tuna, sweet potato, and herbs.

In a large bowl, mix together the tuna, scallions, and cilantro. Add the mashed sweet potato to the tuna mixture, and gently combine.

Mix in the seasoning.

Then, mix in the lemon zest, jalapeño, the remaining two tablespoons of ghee, eggs, and red pepper flakes. Season with salt and pepper to taste. I normally use 1½ teaspoons of Diamond Crystal brand kosher salt, but your taste may vary. (Not sure if you’ve added enough S&amp;P? Take a small portion and fry up a little pancake to see if the seasoning is right!)

Use hands to combine.

Use your hands to mix everything together because that way you can make sure that the fish chunks aren’t overly broken up.

Scoop into the muffin tin

Scoop a ¼ cup of the mixture into each greased muffin tin cup and flatten with the back of a spoon.

Bake tuna cakes

Bake the tuna cakes for 20-25 minutes or until an inserted toothpick comes out cleanly.

Cool the tuna cakes.

Transfer the cakes to a wire rack to cool. The easiest way I’ve found to get them out is to put the wire rack on top of the muffin tin, flip everything upside-down, and tap them gently on the counter. 

Serve with lemon wedges.

Grab a lemon wedge and squeeze some juice on your tuna cake before your pop it in your mouth.

https://content.jwplatform.com/videos/tKDQKO2n.mp4

These portable tuna, sweet potato, and jalapeño peppers are delicious and Whole30-friendly! They’re tender and subtly sweet, with a wickedly peppery bite!

This Baked Salmon in Foil with Garlic, Rosemary and Thyme is easy and out of this world delicious! An simple mix of melted ghee, garlic and fresh herbs (plus a little lemon) give this salmon fillet tons of flavor and a high oven temp even gets the skin a little crispy! It's perfect with all your favorite holiday side dishes and salads, plus quick to throw together.

Baked Salmon in Foil with Garlic, Rosemary and Thyme {Whole30, Keto}

lb PrimeWaters Salmon Fillet**

Sea salt and black pepper

Tbsp ghee (melted)

Garlic (minced)

rosemary (minced)

thyme leaves

Lemon juice

Tbsp parsley (minced, for garnish)

Preheat your oven to 400° F and line a large baking sheet with foil, extra long to wrap the salmon later on. Spray the foil with avocado oil cooking spray.

In a bowl, whisk together the ghee, garlic, rosemary, and thyme. Pat the salmon dry and sprinkle all over on both sides with sea salt and black pepper.

Pour the ghee mixture over the salmon to evenly coat, rubbing the ghee on the skin underneath too to coat (it will crisp up a little this way). Sprinkle the lemon juice over the top of the salmon.

Wrap the salmon with the foil, using extra to cover the top. Bake near the bottom of the preheated oven for about 18-20 minutes or until just cooked through (exact cook time with depend on thickness*)

Unwrap the salmon so the top is completely exposed and switch the oven to “broil”. Place the unwrapped salmon under the broiler for about 3-4 minutes, watching it to prevent burning, until the top is browned to preference.

Remove from the oven, sprinkle with minced parsley and serve immediately. Enjoy! Store leftovers in a sealed container in the refrigerator for up to 3-4 days.

https://content.jwplatform.com/videos/LTSfOqLw.mp4

Baked salmon in foil with garlic and rosemary recipe

baked salmon in foil

Make this thick and silky French stew of eggplant, zucchini, sweet peppers, and ripe summer tomatoes before summer ends.

Easy French Ratatouille

olive oil, divided,

eggplant (1 large), large dice

zucchini squash

yellow onion, diced

garlic,

thyme

bay leaf

tomatoes (3 to 4 medium), large dice

large bell pepper, large dice

basil

Heat 2 tablespoons of the oil in a large Dutch oven or heavy-bottomed pot over medium-high heat until shimmering. Add the eggplant, season generously with salt and pepper, and cook, stirring occasionally, until browned in spots, about 2 minutes. Transfer to a large bowl.

Add 2 tablespoons of the oil to the pot. Add the zucchini, season generously with salt and pepper, and cook, stirring occasionally, until browned in spots, about 2 minutes. Transfer to the bowl with the eggplant.

Reduce the heat to medium. Add the remaining 1 tablespoon oil and the onion, season with salt and pepper, and cook, stirring occasionally, until softened and just beginning to brown, 6 to 8 minutes. Add the garlic, thyme, and bay leaf and cook until fragrant, about 30 seconds. Add the tomatoes and bell peppers. Add the reserved eggplant and zucchini and gently stir to combine. 

Bring to a simmer, then turn down the heat to medium-low. Simmer, stirring occasionally, for at least 20 minutes or up to 1 1/2 hours. A shorter cooking time will leave the vegetables in larger, more distinct pieces; longer cooking times will break the vegetables down into a silky stew.

Remove the bay leaf and thyme sprigs. Just before serving, stir in the basil. Taste and season with salt and pepper as needed. Serve, sprinkling each serving with more basil and drizzling with more olive oil.

A quick Thai red curry filled with sweet potatoes, chickpeas, and baby spinach that&#x27;s made creamy with coconut milk.

Sweet Potato Curry

vegetable or coconut oil

ginger

vegan Thai red curry paste,

sweet potatoes (about 1 pound total), peeled and cut into 1/2-inch cubes

chickpeas,

(13- coconut milk

water

salt

(5-ounce) bag baby spinach (about 5 packed cups)

lime

rice,

Heat the oil in a large, deep skillet over medium heat until shimmering. Add the ginger and garlic and cook, stirring, until fragrant, about 1 minute. Stir in the curry paste and sauté for another minute. 

Add the sweet potatoes, chickpeas, coconut milk, water, salt, and pepper and stir to combine. Bring the mixture to a simmer, cover, and cook until the sweet potatoes are tender and cooked through, about 15 minutes. 

Stir in the spinach and cook until just wilted, 1 to 2 minutes. Remove from the heat and stir in the lime juice. Serve over rice if desired.

A quick and easy low-carb, paleo, keto, or whole30 meal made quick and easy in a skillet with ground turkey, teriyaki sauce, and vegetables!

Teriyaki Ground Turkey Skillet with Vegetables

Tbsp avocado oil

red onion (finely chopped)

carrots

radishes (chopped)

turkey

teriyaki sauce (see note*)

zucchini squash (chopped)

baby spinach

tsp sea salt (to taste)

chives (chopped)

Tbsp sesame seeds

Heat the oil in a large (12-inch) skillet with deep sides over medium heat. Add the red onion and cook, stirring occasionally, until onion begins to soften, about 3 minutes. Add the carrots, radishes, and ginger. Cover and cook 3 minutes.

Scoot the vegetables off to one side of the skillet and add the ground turkey. Brown on one side for 2 to 3 minutes, then flip and continue browning another 2 minutes. Give everything a big stir to combine it all together.

Add the teriyaki sauce, chopped zucchini, spinach, and sea salt. Cover and cook until turkey has cooked through and vegetables have reached desired done-ness, about 4 to 5 minutes.

Serve with chopped chives and sesame seeds.

How To Cook Frozen Shrimp

garlic powder

paprika

onion powder

oregano

cayenne pepper

shrimp

Make a Cajun spice blend for the shrimp. Place the salt, garlic powder, paprika, black pepper, onion powder, thyme, oregano, and cayenne in a large bowl and stir to combine.

Preheat the oven and a baking sheet. Arrange a rack about 6 inches under the broiling element and place a rimmed baking sheet on it. Set the broiler to high and let the the baking sheet heat for at least 10 minutes.

Rinse the shrimp under cold water to remove ice crystals. Place the frozen shrimp in a colander and rinse under cool running water for about 1 minute — you want to remove any ice crystals and separate any shrimp that are frozen together. Shake the colander to remove as much excess water as possible.

Season the shrimp. Add the shrimp to the spice mixture and toss to combine.

Broil the shrimp on the preheated baking sheet. Carefully take the preheated baking sheet out of the oven. Quickly pour the shrimp onto it. You should immediately hear the shrimp sizzle. Use tongs to arrange any shrimp that are too close or on top of each other so that they sit in a single layer, evenly spaced apart.

Broil for 5 minutes. Return the baking sheet to the rack under the broiler. Broil until the shrimp curve slightly and become opaque, about 5 minutes.

A gorgeous pasta dish that&#x27;s easy to make. 

Beet Pesto Pasta

regular or gluten-free spaghetti

garlic

almonds

olive oil

red wine vinegar

chives,

Bring a large pot of salted water to a boil. Add the pasta and cook until al dente.

Meanwhile, place the garlic and almonds in the bowl of a food processor fitted with the blade attachment and pulse until the almonds are a fine meal and the garlic is minced. Add the beets, olive oil, and vinegar and pulse until you have a smooth pesto-like sauce. Season to taste with kosher salt.

When the pasta is ready, toss with the pesto and season to taste with kosher salt. Serve hot. (If you want to serve the pasta at room temperature or chilled, rinse the pasta with cold water before tossing with the pesto.)

This Ground Beef and Cabbage Stir Fry is an easy dinner that happens to be gluten free, paleo, low carb, and Whole30 compliant. Seasoned with curry, the meat cooks with onion and mushrooms, then the cabbage is added to complete this simple meal.

Ground Beef & Cabbage Stir Fry (Whole30, Paleo)

1.33 lb ground beef

tsp kosher salt (divided)

shiitake mushrooms

yellow onion (about 1 cup diced)

curry powder

cabbage

Place a large pan (non stick or cast iron) over medium heat on the stove. Put the ground beef in the pan and start to break it up with a wooden spoon. Measure out 1/4 tsp of kosher salt with a measuring spoon then dump it in with the beef and cook until it’s browned, about 7 minutes, stirring frequently.

While the beef is cooking, dice the onion using a cutting board and large sharp knife. Set aside. Next prep the mushrooms. Wash them in water and dry them off carefully with a paper towel, then remove the stems by pulling on them gently with your fingers. Chop them into roughly 1/2 inch pieces and set aside.

When the beef is done cooking, add in the onion and mushrooms, as well as another 1/4 tsp kosher salt and the curry powder. Stir them together to fully incorporate the vegetables and let cook for about 5 minutes, stirring frequently, until the onions become translucent and the mushrooms and release some of their moisture.

While the mushrooms and onions cook, cut up the cabbage. Cut a small portion of the bottom off - just enough to give you a flat surface and take off any large pieces. Then slice it in half from the top to the bottom (the bottom is where the large stem is). Take one of the halves and cut out the large stem in the middle with a large sharp knife on a cutting board. Start by making a cut at the top of the stem and angle it down, then make another cut on the same side - this will result in the stem coming out in the shape of a triangle. Toss the stem, then lay the cabbage flat on one side and slice it into thin strips.

Once the onions and mushrooms are done cooking, place the cut cabbage in with the ground beef mixture and add in the last 1/2 tsp of kosher salt. Stir everything together carefully, as the pan will be full. This will probably take you a good 2 minutes as there is a lot to incorporate! Then cover and let cook for 5 minutes, lowering the heat to medium-low and stirring a couple of times so the cabbage cooks evenly. If you like softer cabbage, you may want to cook it longer (7 to 10 minutes). Taste the dish at the end and add more salt if desired. Then serve and enjoy!

How To Cook Boneless, Skinless Chicken Thighs in the Oven

chicken thighs

Salt

Olive oil

Dijon mustard

balsamic vinegar

brown sugar

Heat the oven and season the chicken. Arrange a rack in the middle of the oven and heat to 425°F. Place the chicken in a bowl and season with salt and pepper. The most basic seasoning that this meat really needs is salt and pepper. At this point, if I&#x27;m not adding another sauce, I drizzle a little bit of olive oil over the meat too, to help it brown well in the oven.

Make a sauce (optional). Whisk all the sauce ingredients together in a medium bowl.

Toss the chicken with the sauce. Pour the sauce over the chicken and toss to combine.

Transfer the chicken to a baking dish. Place the chicken in a single layer in an 8- or 9-inch baking dish. No need to grease the dish, just lay the chicken inside.

Roast the chicken. Boneless, skinless thighs cook quickly. Roast until the chicken has an internal temperature of 165°F, about 20 minutes. If they are not ready, continue roasting and checking the temperature every 5 minutes.

Rest the chicken. Remove the baking dish from the oven, cover with aluminum foil, and let the chicken rest for 10 minutes. This will help it be more tender. Eat and enjoy!

Garlic Butter Baked Pork Chops are juicy, tender, and super-flavourful thanks to the amazing butter sauce. You need less than 20 minutes to make this recipe.

Garlic Butter Baked Pork Chops

pork chops

salt and pepper

butter (melted (use ghee if you're doing whole30))

thyme (chopped)

garlic (minced)

extra virgin olive oil

Preheat oven to 375°F.

Season the pork chops with salt and pepper, and set aside.

In a small bowl, mix together the butter, thyme, and garlic. Set aside.

In a cast iron skillet, heat the olive oil over medium heat.

When the skillet is really hot, add the pork chops. Sear until golden, about 2 minutes per side.

Pour the garlic butter mixture over the pork chops.

Place the skillet in the oven, and cook until the pork chops reach an internal temperature of 145ºF, about 10-12 minutes. The time depends on the thickness of your pork chops.*

Remove from the oven. Using a spoon, pour some of the butter sauce left in the skillet onto the pork chops before serving.

https://content.jwplatform.com/videos/tnxDjp8p.mp4

A rich, creamy, filling Zuppa Toscana that's healthy and Whole30. With tender potatoes, kale, easy homemade Italian sausage, and bacon, this Whole30 soup recipe is loaded with flavor and the perfect one-pot meal.

Whole30 Zuppa Toscana

bacon

Italian sausage (made

potatoes

onion

garlic (minced,

chicken stock

kale (stems removed and leaves chopped, 4 cups)

coconut milk

Salt and pepper (to taste)

pork

parsley (or 2 teaspoons dried)

fennel seed (optional)

2016 Middle Jane Carignan (click to buy)

2018 Oso Pardo Red Wine (click to buy)

2018 Che Fico Pinot Grigio (click to buy)

If making Italian sausage: combine all ingredients in a bowl and mix well. Alternately, combine all ingredients in the saucepan and stir well when browning.

In a Dutch oven or heavy-bottomed medium pot over medium heat, add Italian sausage and sprinkle crushed red pepper flakes over. Use a spoon to break up the pieces. When browned and cooked through, drain and set aside.

Cook the bacon pieces in the same Dutch oven over medium heat until crisp, about 5-10 minutes. Remove the crisp bacon and set aside - don't get rid of the bacon fat! Stir in the onions and garlic; cook until onions are soft and translucent, about 5 minutes.

Pour the chicken broth into the Dutch oven with the onions and garlic, and bring to a boil over high heat. Add the potatoes, and boil until fork tender, about 10-20 minutes. Reduce the heat to medium and stir in the coconut milk and the cooked sausage; heat through. Add the bacon and the kale into the soup just before serving and cook 'til the kale is bright green and softened. Add salt and pepper to taste.

https://content.jwplatform.com/videos/ZSi7rAt1.mp4

This Whole30 zuppa toscana is rich, creamy, and spicy. So filling and perfect for some healthy, dairy free meal prep, too! A favorite Whole30 soup recipe.

Zuppa Toscana (Whole30, Dairy Free)

These whole30 pumpkin muffins are SO easy and made in the blender. You&#039;ll never guess the secret ingredient that makes them sugar free!

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