SUNDAY
It’s football playoffs and the celebration of a successful 8th grade musical performance (and the end of rehearsals). Another batch of buffalo chicken wings is in the works and my kids requested enchiladas. The Against All Grain Easy Enchilada Sauce is Whole30 compliant. Mix two cups of shredded rotisserie chicken with a 1/2 cup of the enchilada sauce. I stuffed a sweet potato with some of the shredded enchilada chicken and it was delish! My kiddos had chicken enchiladas: Soft tortillas filled with the chicken mixture and smothered with the remaining enchilada sauce and shredded jack cheese. Bake at 350 for about 30 minutes, or until the cheese is melted and the sauce is bubbly.
MONDAY
Cauliflower fried rice with green onions, broccoli, green beans and carrots. I’m loosely following the Goop recipe linked here, except I’ll use frozen riced cauliflower from Trader Joe’s (you can buy it at almost any grocery store in the freezer section). Skip the zucchini (too watery) and kale (who puts kale in their fried rice? So Goopy…). Also, no tamari, just coconut aminos to keep it Whole30.
TUESDAY
Slow Cooker Chicken Tortilla-less Soup. To keep things Whole30, omit the corn tortillas along with the cheese and crema toppings. Add a scoop of steamed cauliflower rice to the soup before serving, and top with radishes, jalapeños, cilantro and avocado slices. I may make a batch of cornbread for the non-Whole30 members of my household. If they’re really good, they’ll get a batch of my orange blossom honey butter for their cornbread.
WEDNESDAY
My slow cooker is sure getting a good workout this week. Slow cooker BBQ pork ribs are super fast to put together. To make these Whole30 compliant, leave out the brown sugar in the sauce, or use a bottle of Tessemae’s BBQ sauce instead of the homemade version in the recipe. Serve with tangy cole slaw or a big green salad.
THURSDAY
Weeknight bolognese. This meaty sauce is full of sautéed vegetables that get pureed with the tomatoes. During Whole30, I like to serve this over lightly sautéed spiralized zucchini or steamed spinach.
½ yellow onion, chopped
1 carrot, chopped
1 celery stalk, chopped
1 yellow squash, chopped
1 zucchini, chopped
1 red pepper, chopped
1 28-ounce can of crushed organic tomatoes
Olive Oil
2 pounds grass-fed ground beef
1 teaspoon kosher salt
In a large high-sided sauté pan, sauté the vegetables for 5 to 10 minutes until softened. Add the can of crushed tomatoes and let simmer until warm. Transfer the vegetable mixture to a food processor and purée. Set aside.
In the same pan you used to sauté the vegetables, pour a teaspoon of olive oil and allow it to heat up. Add the beef to the pan, breaking up with a wooden spoon, and sprinkle with salt.
After the beef loses it’s raw red color, add the vegetable mixture to the pan. Stir to combine. Cover and simmer on low until ready to serve.
FRIDAY
Andouille sausage and chicken gumbo sounds like Friday night perfection. To make this Whole30, substitute arrowroot flour for all-purpose flour, and feel free to substitute store bought chicken stock and rotisserie chicken. Look for Pederson’s no sugar added Andouille sausage, or just check labels and make sure the sausage you use is sugar free.
SATURDAY
If you’re having a night at home and want something that will taste like a restaurant quality meal, try this Red Curry Salmon with Avocado Crema. If you’re not a salmon fan, substitute your favorite fish. Pair it with baked sweet potatoes or roasted lemon broccoli.
Leave a Reply