What’s Cooking at CFS: Our all-time favorites
These are some of the most popular recipes with CFS Whole30ers. They’re our go-to recommendations for newbies and the recipes the vets fall back on when we’re not sure what to eat. We called upon our Recipe Maven Lisa Godfrey to compile these (thanks to her, our Facebook group has a documents file with more than 150 recipes!). There’s a mix of original recipes and borrowed favorites here. We hope you enjoy them as much as we have!
Sweet Potato Hash
Sweet potato hash has become mine (and many others) standard go to comfort food while doing a W30. It can be eaten for breakfast, lunch or dinner and fills you right up with everything you need for a balanced meal.
1 lb ground turkey seasoned with Italian seasoning, S & P, red pepper flakes, and a couple of splashes of red wine vinegar. Mix together and let set a while before cooking.
1-2 large sweet potatoes, diced
1/2 red sweet pepper, diced
1/2 green pepper, diced (I used red, yellow, and orange instead of green)
1/2 onion, diced
3 cloves garlic, minced
2 Tbsp coconut oil or ghee
Salt and pepper to taste
Brown sausage until cooked, then add coconut oil and potatoes. Sauté about 10 minutes. Add pepper, onion and garlic. Sauté until potatoes are cooked and veggies are browned.
Top with poached or fried eggs, or scramble your eggs and add the hash right before your eggs are done.
Sixy Salad with Grilled chicken and Pear Vinaigrette
This salad was the creation of CFS Whole30 Mentor Kirk Reisner . It’s such a versatile bunch of veggies that has unlimited possibilities! It stores for up to a week in the fridge (he key here is these are “dry” veggies, low moisture, unlike lettuce, tomatoes and peppers that only last 2-3 days after being cut up) and can be combined with almost any protein to make a full meal.
¼ head of red cabbage
¼ head of green cabbage
¼ head of cauliflower
2 crowns of broccoli
3 stalks celery
Run everything through slicer blade on food processor.
Top with grilled chicken and sliced almonds. Drizzle with pear vinaigrette.
Mix equal parts of Pear Infused Vinegar (or any flavor you like) with EVOO. Add a bit of minced garlic, cracked pepper and sea salt.
Add this salad to any meal to give it just the perfect touch of fruit.
1 c pear, cubed & unpeeled
1 c apple, cubed & unpeeled
1 c grapes
¼ c paleo mayo
1 t apple juice
1/8 t cinnamon or apple pie spice
¼ c unsweetened coconut flakes or shreds
Mix the above together and let set to mix flavors, makes 4-6 servings.
Thai Salad Lettuce Wraps with Cauliflower Rice
These wraps are fun and just plain good. If you don’t like to mess with wraps, just put it over salad and top with guacamole.
4 tsp olive oil
½ cup minced shallots or onion
½ cup thinly sliced red bell pepper
4 tsp minced fresh garlic
1 pound ground chicken
2 Thai or Serrano chiles, minced
1 T fish sauce
2 tsp coconut aminos
1 T apple juice
¼ tsp cracked black pepper
1 cup fresh basil leaves, chopped
1 T fresh lime juice
4 Lime wedges
Heat a large nonstick skillet over medium-high heat. Add 2 teaspoons oil to pan; swirl to coat. Add shallots; sauté 2 minutes. Add bell pepper; sauté 1 minute. Add garlic; sauté 30 seconds. Remove shallot mixture from pan.
Add remaining 2 teaspoons oil to pan; swirl to coat. Add chicken; cook 5 minutes or until browned, stirring to crumble. Drain well. Return chicken to pan over medium heat. Add chiles; cook 1 minute. Add shallot mixture to pan. Stir in fish sauce and next 3 ingredients (through black pepper); cook 1 minute or until thoroughly heated. Remove pan from heat; stir in basil and juice. Serve with lime wedges in butter lettuce “wraps”.
Cauliflower Rice – Nom Nom Paleo
Shepherd’s Pie with Mashed Cauliflower Topping with Steamed Broccoli
A recipe out of the Well Fed Cookbook.. and just phenomenal. True comfort food for those times when meal planning frustration hits J
Paleo Pad Thai with Ginger Broccoli
This is one tried and true recipe from The Clothes Makes the Girl. For those times when you just gotta have Chinese!
My suggestions: Grill the chicken and bake the squash a day prior to making. Let the squash drain and get dry. Make it in a wok if you have one. Make 3x the amount of Sunshine Sauce it calls for.You can seriously drink the stuff. Or use it on veggies…Or drink it.
1 tablespoon olive oil
2 tablespoons minced garlic
4 teaspoons minced fresh ginger
1 pound broccoli crowns, trimmed and chopped (about 6 cups)
3 tablespoons water
1 tablespoon fish sauce
1 tablespoon rice vinegar
Heat oil in a large skillet over medium-high heat. Add garlic and ginger and cook until fragrant but not browned, 30 seconds to 1 minute. Add broccoli and cook, stirring, until the broccoli is bright green, 2 minutes. Drizzle water and fish sauce over the broccoli; reduce heat to medium, cover and cook until the broccoli is just tender, about 3 minutes. Stir in vinegar just before serving.
Crockpot Brisket with Coffee/Cumin and Cocoa Rub with Mashed Sweet Potatoes
A few members have made this and loved it! The brisket recipe comes from The Paleo Drummer website.
4 lbs (approx.) 100% grass-fed beef brisket (or other roast of your choice)
1/4 cup ground coffee (I used decaf)
2 tablespoons ground cumin
2 tablespoons sea salt
1-2 teaspoons unsweetened cocoa powder
1 tablespoon coconut oil
1 can coconut milk, the full-fat stuff, not the light version
Pour coconut milk into crockpot (I put this first because if you pour it over top of the already-rub-filled hunk o’ meat, I think you will rinse off too much of the rub) and stir to mix it up. –mix all the rub ingredients in a bowl…. that’s the coffee, salt, cumin and cocoa.
Take the solid coconut oil and rub it all over the brisket, then apply the rub.
Cook for ten hours in the coconut milk that is already in the crockpot, a bit longer if it is not easily shredded at the ten-hour mark.
Mashed Sweet Potatoes
4 large sweet potatoes
6 T coconut cream (at the top of your canned coconut milk)
2 T cinnamon
2 tsp nutmeg
½ C chopped pecans
Cut potatoes into small cubes and boil or microwave until soft. Drain and mash until almost smooth. Add coconut cream and spices. Stir well. Toss in pecans and stir.
Makes about 6 cups.