thursday things

whole 30 chipotle steak salad

Cooks & Books rounded up some of the internet’s healthy and delicious recipes and was sweet enough to include my barbacoa steak salad (pictured above). You can see that recipe and more on their website!

Nigella Lawson is now on instagram.

F&W claimed they were showing us how to poach a dozen eggs at once… although it’s actually more of “how to bake a dozen eggs at once” but who’s really paying attention anyway?

Nabisco has outdone themselves again with Red Velvet Oreos – which will be made available to us normies on Feb 2nd. At which time, as your faithful Oreo tester, I will promptly scoop some up and let you know how they are.

red velvet oreo

Matthew Inman created a Kickstarter campaign to launch the best card game since Cards Against Humanity… and reached 10,000% of their goal in less than 7 hours.

Conan O’Brien visited the Taco Bell HQ and created a few of his own menu items.

Meanwhile Japan taught 100 robots how to do the robot and revolutionized the dessert world with clear mochi cake.

As I’ve been approaching the end of yet another Whole 30, I feel healthy and energized! I’ve been eating lots of whole-30-approved things like stuffed peppers, lettuce wraps, steak salad, and healthy stir fry

All while experiencing some serious cravings for things like…

This poblano mac and cheese from Annie’s Eats

annie's eats poblano mac

A Periodic Table’s mochi cake.

KONICA MINOLTA DIGITAL CAMERA

Movita’s finnish pulla

finnish-pulla-baked

These multigrain pancakes with bananas foster syrup from Crumb.

bananas foster pancake

And this meatball sub from Serious Eats

20150107-italian-american-meatballs-sandwich-vicky-wasik-2

Are you sensing a theme here?

thursday things – life after whole30, new kitchen gadgets, and a 4th of july recipe round-up

I DID IT! I SURVIVED THE WHOLE 30!

From now on my desserts will look like these “croNOTS” – made from donut-shaped apple slices and healthy toppings like almond butter and yogurt!

Just kidding.

W30 was fun, and I learned some things about myself and the food I eat, but I’m happy to be able to say ‘yes’ again to things like quinoa, and rice, and peanut butter, and cake.

Continue reading

stuffed peppers

stuffed-pepper-wee-eats.com_

I DID IT! I SURVIVED THE WHOLE 30!

And to celebrate, I saved the best (recipe) for last. This recipe was by far the FH’s favorite Whole30 recipe. In fact, I just made a huge batch of the filling so that we could enjoy these stuffed peppers later this week, even though we aren’t even on the diet anymore!

To make this “W-30 compliant”, I used cauliflower “rice” instead of real rice. These are super delicious as-is, but if you feel like that’s not something you’re into, feel free to replace the cauliflower with cooked rice or quinoa (or orzo, any grain of your choice).  I also recommend topping these with cheese, which I may very well do later this week now that I’m allowed to have cheese again. (Hi, cheese!)

As another bonus, this recipe makes a ton of filling. A ton.

So, if you don’t feel like eating 6 stuffed peppers today, you can make a couple peppers tonight and freeze the rest of the filling for your future self. You know that one, the one who comes home late and has no time to make dinner… yeah, that one!  Or you can make the whole recipe and eat them throughout the week – the leftovers reheat great in the microwave. Just pop them in the microwaved (covered, of course, otherwise you may anger your household microwave-cleaner) for about 2 minutes and Voila – just as good as new!

stuffed peppers

Prep Time: 30 minutes

Cook Time: 30 minutes

Total Time: 1 hour

Yield: 6

Serving Size: 1 stuffed pepper half

Ingredients

  • 1 pound lean ground beef or turkey
  • 1 pound (1 medium head) cauliflower, riced
  • 4 large bell peppers, halved with seeds and stems removed
  • 1 jar tomato sauce (I really liked this one )
  • 1 large onion, minced
  • 4 cloves garlic, minced
  • 1/4 cup low-sodium chicken or vegetable broth
  • 1/4 cup fresh parsley, minced
  • 1/4 cup fresh basil, minced
  • 1/2 teaspoon red pepper flakes, optional
  • Salt & pepper, to taste

Instructions

    For the peppers:
  1. Preheat oven to 375F
  2. Place two halves of a pepper, cut side up, onto a microwave-safe plate and cover with wrap. Microwave for 2 minutes until just starting to soften. Repeat with remaining halves of peppers; set aside until ready to fill.
  3. Prepare a 9-by-13-inch baking pan by spreading a thin layer of tomato sauce on the bottom of the pan.
  4. For the filling:
  5. In a large saute pan over medium-high heat, cook the ground beef or turkey with a generous pinch of salt until well-browned.
  6. Meanwhile, finely chop one of the bell peppers. Add onions and chopped bell pepper to ground meat and cook until soft, about 5 to 7 minutes. Add garlic and stir to prevent burning. Cook just until fragrant, about 30 seconds more.
  7. Add half to 3/4 of the cauliflower "rice" (it should make up about half of your total mixture) and another pinch of salt. Add chicken broth and stir to combine, scraping up any browned bits from the bottom of the pan.
  8. Reduce heat to medium and cover loosely with foil to allow cauliflower to steam. Cook about five minutes then stir again. Continue to cook another 5 minutes uncovered, allowing any remaining liquid to cook off, stirring occasionally.
  9. Reduce heat to low and add about a half jar of tomato sauce (just enough to moisten the mixture) along with the parsley, basil, and red pepper flakes. Stir to combine and let simmer about 10 minutes. Taste and adjust seasoning with salt and pepper as needed.
  10. Assembling the peppers
  11. Place peppers cut-side-up into baking dish. Fill with meat and cauliflower mixture. Top with more tomato sauce and cheese, if desired.
  12. Bake, uncovered, 30 minutes* until peppers are tender.
  13. * If baking from chilled, bake covered for 30 minutes then uncovered for the last 10 minutes.

Notes

Feel free to use cooked rice, quinoa, orzo (or any grain you like!) in place of the cauilflower - I made this for the Whole 30 where grains were outlawed so I wasn't allowed to.

Also outlawed on the Whole 30 was cheese, but these would be even better with a bit of mozzarella, fontina, or provolone mixed in (and on top).

http://wee-eats.com/2014/07/01/whole-30-grain-free-stuffed-peppers/

winner winner chicken dinner

chicken with snow peas

WE’VE GOT A WINNER!

This chicken with snow peas is one of the top 5 recipes I’ve made over this past month – and since I’m only sharing my favorites with you then here you go! This tastes so good you won’t even know that it’s good for you – in fact I’ll be making it over and over again even after I finish this whole “diet” ordeal.

As most of our recipes come about – FH had been begging for chicken and snow peas. However, good luck going to a Chinese restaurant and not ending up with mystery ingredients (or soy sauce) in your meal – So my mission began.

What was my mission exactly? To find a way to make FH’s beloved chicken and snow peas Whole-30-approved. I found this recipe on All Recipes (remember that site? apparently it’s still a thing!) and it looked pretty easy to modify to fit our diet… and I was right! Swapped the corn starch with arrowroot powder, used coconut aminos instead of soy sauce, and added/subtracted whatever veggies I wanted and voila (is there a Chinese word for “voila”?) DELICIOUS CHICKEN AND SNOW PEAS WAS BORN.

Only six days left on the Whole 30 and I can see ice cream on the horizon (although, honestly, I’d settle for a bowl of rice or quinoa at this point!). Aren’t you excited to see Wee Eats get back to normal with photos taken with something besides my iPhone? And recipes including our beloved friend Mr. Sugar? I am.

chicken with snow peas

Ingredients

    For the sauce
  • 1 cup chicken broth (I use Imagine brand)
  • 3 Tablespoons coconut aminos (or soy sauce)
  • 1 Tablespoon arrowroot powder (or cornstarch)
  • 1 Tablespoon fresh ground ginger root
  • 1 teaspoon rice vinegar
  • 1 garlic clove, minced
  • For the stir fry
  • 1 pound chicken breast, thinly sliced
  • 1 Tablespoon coconut aminos (or soy sauce)
  • 1 medium onion, thinly sliced
  • 1 large carrot, thinly sliced
  • 2 cloves garlic, minced
  • 9 ounces snow peas, washed and dried
  • 1 Tablespoon sesame oil; divided
  • 1/2 teaspoon white pepper (optional)
  • Scallions, diced, for serving
  • Cauliflower rice or regular rice, for serving

Instructions

  1. In a small bowl combine the ingredients for the sauce, set aside.
  2. In a separate bowl, slice chicken breast and toss with 1 Tablespoon of coconut aminos.
  3. Heat 1 teaspoon sesame oil over medium-high heat.
  4. Add chicken (in batches, if necessary, to avoid over-crowding the pan) and cook until lightly browned and cooked through. Set aside in large bowl.
  5. Add remaining sesame oil to pan and add the onions and carrots to the pan. Cook until onions are translucent (about 5 to 7 minutes). Add the garlic and cook until fragrant, about 30 seconds more.
  6. Add chicken and snow peas to pan, sprinkle with white pepper and toss to combine.
  7. Add sauce to pan and stir to combine. Heat to a boil and reduce to a simmer, cooking until the sauce is slightly thickened, about 5 more minutes.
  8. Taste and add salt or pepper (or even a hint of red pepper flakes) if needed.
  9. Serve with rice or cauliflower rice, or eat on its own (it's that good).

Notes

Recipe adapted from All Recipes

http://wee-eats.com/2014/06/24/chicken-with-snow-peas-and-a-whole-30-updat/

chicken with snow peas | wee-eats.com

barbacoa steak salad with cumin-spiced sweet potatoes

whole 30 chipotle steak salad

Well, we’ve passed the halfway mark on this Whole30 thing and one thing I have been eating a lot of this month is salads.

So many salads. Like, all the salads.

This day in particular I wanted tacos. But, since I can’t eat tortillas, cheese, rice, or sour cream, I made a salad instead.

It’s basically the same thing (not really).

However, this recipe passed a very important test. The FH test. You see, at some point during this ordeal FH decided he was going to support me, stand by my side, and eat only what I could eat (at least, while I was around).

I mean, he saw the cruelty in pigging out on chips and cookies while I was chewing on lettuce on apples… If that’s not love then I don’t know what is.

This is probably one of our favorite Whole 30-compliant recipes that I’ve made so far (along with that delicious cauliflower soup).

As an added bonus, it’s super easy to make. Don’t let the mile-long recipe throw you off – You throw all the meat stuff together in a slow cooker and cook it on low for a bajillion hours until it’s fall-apart-tender.

While that’s cooking, you chop up some veggies ( I chose onions, bell peppers, tomatoes, lettuce, and roasted sweet potatoes), and then when you’re ready to eat just cook up some cilantro-lime cauliflower “rice” alongside so you can pretend like you’re eating rice.

As for the Whole 30?

17 days down, 13 more to go!

I haven’t gained any super powers yet (unless wanting to fall asleep while walking up a flight of stairs or being able to quickly find “sugar” in any of its numerous forms on an ingredient label count as super powers).

HOWEVER, my skin has cleared up significantly and is softer than a baby’s behind, my belly feels less gross and bloaty (generally speaking), I’m sleeping better than I have in ages, and I have the added benefit of just knowing that I”m doing something good for my body. That counts for something, right?

You can see what else I’ve been cooking up on Instagram.

barbacoa steak salad with cumin-spiced sweet potatoes

Prep Time: 50 minutes

Cook Time: 10 hours

Total Time: 10 hours, 50 minutes

Ingredients

    For the beef:
  • 1 small (3 pound) chuck roast (or other cut of meat that is good for cooking low and slow)
  • 1 medium onion, sliced
  • 2 cups chicken or beef broth ( Imagine broth is whole 30 approved :) )
  • 1/4 cup apple cider vinegar
  • 1 Tablespoon chipotle paste (or 1 chipotle pepper in adobo, minced)
  • 1 Tablespoon ground cumin
  • 2 teaspoons garlic powder
  • 2 teaspoons onion powder
  • 1 teaspoon smoked paprika
  • 2 bay leaves
  • Salt and Pepper, to taste
  • For the sweet potatoes:
  • 1 or 2 sweet potatoes, cut into 1-inch cubes
  • 2 teaspoons cumin
  • 1 teaspoon smoked paprika
  • 1 teaspoon salt
  • 1 Tablespoon coconut oil
  • For the cauliflower "rice"
  • 1/2 large head cauliflower (about 1 pound)
  • 1 lime, juiced
  • 1/2 cup cilantro, minced
  • 1 Tablespoon coconut oil
  • For sauteed peppers
  • 2 bell peppers, diced
  • 1 medium onion, diced
  • 1 to 2 teaspoons coconut oil
  • Salt and pepper, to taste
  • For the salad
  • Lettuce of your choice; washed,dried, and chopped (I used romaine)
  • Optional Add-ins
  • Avocado
  • Onion
  • Tomato
  • Guacamole
  • Salsa

Instructions

    For the beef*:
  1. Heat olive oil over medium-high heat. Pat steak dry and season liberally with salt and pepper. Brown steak on both sides (don't cook it through, just get some good color on it). Then transfer to slow cooker.
  2. In same pan, add sliced onions and cook until softened but not browned. Add to slow cooker.
  3. Pour chicken or beef broth into pan and scrape off any browned bits remaining in the pan. Add remaining ingredients to broth and stir to combine. Pour over steak in slow cooker.
  4. Set slow cooker to "low" - Cook on low until meat is tender about 8 to 10 hours.
  5. When meat is finished cooking, shred and let sit in juices. Skim and remove fat, if necessary.
  6. For the sweet potatoes:
  7. Heat oven to 400F. Line a sheet pan with foil and toss sweet potato chunks with melted coconut oil, salt, and spices.
  8. Roast 30 to 40 minutes until browned, tossing halfway through.
  9. For the "rice":
  10. Process cauliflower in food processor until pieces are about the size of grains of rice. Be sure not to over-process.
  11. Heat a large saute pan over medium-high heat and add coconut oil until melted. Add cauliflower rice and a healthy dash of salt and pepper. Cook about 2 minutes, stirring occasionally. Cover pan and allow cauliflower to "steam" for about 5 to 7 minutes.**
  12. Remove cover and stir cauliflower - I like to get my cauliflower nice and browned so it takes another 5 to 7 minutes or so, but you don't have to cook it that far.
  13. Add the lime juice and cilantro and stir to combine. Transfer cauliflower to another dish until ready to serve.
  14. (***See notes below for oven-method)
  15. For the peppers:
  16. Heat oil in saute pan until shimmering. Add peppers and onions and saute until softened. Salt and pepper to taste.
  17. For the salad:
  18. Assemble salad with lettuce, peppers, onions, etc and enjoy! Top with salsa or a simple dressing, if desired. (Try a vinaigrette with lime, olive oil, and paprika)

Notes

* I usually make my beef the day before and store it in the fridge until I'm ready to use it. When I start cooking everything else, I reheat the meat in a saucepan over low heat.

**Alternatively, you can give your rice a head-start in the microwave. Place cauliflower in a microwave-safe bowl and cook on high 2 to 3 minutes, covered with a microwave-safe plastic wrap. Continue with the rest of the steps as directed.

*** You can make your cauliflower rice more "hands off" by roasting it in the oven on a separate sheet pan while you roast your sweet potatoes, stirring occasionally. Add lime and cilantro before serving. (Thanks Shannon for turning me on to this method!)

Beef recipe adapted from Ezra Pound Cake

http://wee-eats.com/2014/06/17/whole-30-barbacoa-steak-salad-with-cumin-spiced-sweet-potatoes/