Here we are, rolling into week 3 of Whole 30 meal plans. For the most part, I’m not craving anything (except maybe the beer in the photo above). I’m sleeping like a champ, although I’ve been tired every afternoon. Not sure if that’s my Hashimoto’s and low thyroid talking, or the zen of Whole 30.
This week I’m teaching a class at Central Market for Duke alumnae and working on my cookbook proposal. A few of you have asked when my cookbook is coming out, but I should clarify that I don’t even have a contract yet! I’m working on it, friends. Please think good thoughts for me! And any help spreading the word about Smart in the Kitchen recipes and meal plans to friends and family (and getting them to sign up for my newsletter — at the top of my homepage — and follow me on Instagram) would be uber helpful. The proposal is basically a pitch and a sample of what the book will be about, with the hopes that a publisher will salivate once they have it in their hands. It’s a book intended for someone like you, who wants easy, delicious, seasonal recipes and the meal plans that go with them.
Here’s what’s on tap this week. It’s a collection of a few things I’ve been craving during this midway point of Whole 30. Enjoy all the low sugar, high flavors meals ahead.
To be honest, I just got home from teaching a cooking retreat and I’m not sure what I’m going to pull out of my hat for dinner. I want something comforting and easy. Creamy tomato soup sounds perfect. I’ll make panini grilled cheese for my kiddos (which they can actually make themselves. Bonus!) If you’re motivated to make some pesto to dollop on top of your soup (and spread inside a grilled cheese) it’s a delicious combo.
I was perusing through some Ina Garten recipes and realized her Buffalo Chicken Wings are SO close to Whole30. I’m making them tomorrow with LOTS of Frank’s Red Hot, carrot and celery sticks and Primal Kitchen Ranch (instead of the recipe she includes for bleu cheese dip). Use ghee instead of butter to make Whole 30 compliant.
Whole 30 sweet potato turkey nachos are going down! Here’s how I’m putting them together:
Use a mandolin to slice a sweet potato, or use a knife and slice thin. Line a baking sheet with parchment paper and give it a quick spray of Chosen Foods avocado oil spray or olive oil spray (just make sure the spray doesn’t contain soy or other oils). Place the sweet potatoes in a single layer and lightly spray oil on top. Sprinkle all over with salt and pepper Bake at 400 for 10 minutes and then flip over and bake for another 10 minutes.
Meanwhile, in a skillet over medium heat sauté a pound of ground dark meat turkey (or beef or dark meat chicken) and add my homemade taco seasoning. Add a cup of chicken stock to deglaze the pan and simmer to reduce.
Once the sweet potato slices have baked, put them on a platter and top with seasoned ground turkey, chopped tomatoes, cilantro, diced avocado, chopped green onion, jalapeños (fresh or pickled) and salsa.
To make a Whole 30 compliant avocado crema to drizzle on the top, in a food processor combine 1 avocado, 1/4 cup Whole 30 compliant mayo (like Primal Kitchen), a tablespoon chopped cilantro, juice of 1 lime, salt and pepper.
I’m teaching tonight at Central Market, so it’s a crock pot night for my family. Skinnytaste’s Slow Cooker Picadillo is an easy and flavorful crowd pleaser. I’ll leave a pot of black beans for my people (beans are not Whole 30 compliant) and make cauliflower rice on the side.
My husband has been requesting stir fry for the past two weeks. Mongolian beef stir fry is going to be hit! Serve bok choy and cauliflower rice on the side.