I can’t believe we’re heading into week three of Whole30 meal plans. Halfway there! Are you with me? Or are you doing “Whole30-ish”? Either way, I hope you’re enjoying the meal plans and recipes. My goal is to give you dinner ideas that are attainable on a weeknight, delicious and healthy.
Tomorrow I have my last Kitchen Reboot webinar and they’ve been a blast! I’ve had so much fun connecting with hundreds of you online and sharing my kitchen organization tips. Register for the last webinar tomorrow. If you missed all three, I plan to do a quick recap in Instagram and Facebook lives next week.
And, drumroll please, did you hear about my new 5-week online digital course? It’s all about meal planning, and I plan to have you planning and pulling off weeknight dinners like a pro after this class. Click here to learn all about it and hear all the details!
Loving this lazy three-day weekend. On Sunday afternoon, I’m teaching a class to Smart in the Kitchen School. And guess what, it’s all Whole30 compliant so it will make the perfect dinner! Instant Pot Picadillo (which can be made with pork or ground beef, and freezes amazingly well!), an Italian sausage frittata (I’ll get this posted on the blog soon) and Whole30 smashed potatoes.
Crispy Smashed Potatoes
- 2 pounds new or other *small* waxy potatoes
- 1/2 cup kosher salt
- ⅓ cup extra-virgin olive oil, divided
- Freshly ground black pepper
- ¾ cup sour cream or crème fraiche (omit for Whole30)
- ½ cup mixed tender herbs, such as parsley, dill, cilantro, and/or basil
- Lemon wedges (for serving)
- Place a rack in center of oven; preheat to 450°. Place potatoes in a large pot and cover with water. Add 1/2 cup salt and bring to a boil. Immediately reduce heat to medium-low, bring to a simmer, and cook until potatoes are just cooked through and pierced easily with a fork, about 15 minutes (time will vary depending on the size of your potatoes; be careful not to overcook as they’ll fall apart when smashed). Drain and transfer potatoes to a rimmed baking sheet. Let cool slightly.
- Place another rimmed baking sheet on top, then push down firmly to smash potatoes alternately, use the bottom of a measuring cup to smash each one individually). Drizzle ⅓ cup oil over potatoes, then toss to coat; season lightly with salt and black pepper. Roast potatoes until crispy and golden brown, 35–40 minutes.
- If using, spread sour cream on a platter. Top with potatoes. Scatter herbs over the top and serve with lemon wedges.
Fish tacos for the win! I love serving these with a spicy lime crema, but no dairy for me. An easy Whole30 alternative is a drizzle of habanero ranch from Tessemae’s — it’s delicious with crunchy shredded cabbage!
Lamb keema is total comfort food for me. I’ve been devouring it since high school (thanks to a good friend’s mom). My favorite recipe is from the Bombay Cafe Cookbook by Neela Paniz, but the recipe I linked looks very similar. Serve with red lentil daal.
One of my youngest’s favorite dinners is French dip sandwiches (the photo for this recipe is old and terrible, but I promise the recipe is a keeper!). When I make this on Whole30, I serve over Whole30 mashed potatoes or spaghetti squash — just omit the cheese in that recipe.
I’m throwing together an easy sheet pan dinner with chicken thighs. My son hasn’t come around to my chicken thigh obsession, so I may throw a couple drumsticks on there too. I’ll toss cauliflower florets, fennel and cherry tomatoes with extra-virgin olive oil and kosher salt. Spread in a single layer on a rimmed sheet pan and roast in a preheated 425 oven for 20 minutes (use convection if you have it). Meanwhile, mix together 1 tablespoon ground cumin, 1 teaspoon paprika, ½ teaspoon ground garlic, 1/4 teaspoon cayenne pepper, ½ teaspoon ground onion, 1 tablespoon kosher salt, freshly ground pepper. Toss the chicken thighs in the spice mixture and a little drizzle of extra-virgin olive oil. Use as many thighs as you’d like, just make sure they aren’t crowded or touching each other. Set the thighs on top of the vegetable mixture and return to the oven for 15 minutes, until internal temp reachers 165. Serve with lemon wedges and garnish with cilantro or parsley.
It’s an easy night at the grill for us. Make these rib-eye kebabs — for a Whole30 variation, use coconut aminos in the marinade and omit the honey. Add a big Caesar salad on the side (with no cheese).