Beef · Lamb · Recipes · Whole30

FFF: Becca’s Winter Goulash

If you saw my Instagram post about paleo nachos a few weeks ago, you may have already realized what’s happening here, but if not – let me explain. A while back, my friend Sara mentioned that nachos were what she missed most during Whole30, so I did what I could to paleo-fy them for her. Guys, they were SO good. It was like getting struck by lightning, I had to do this for all the friends I’d talked into trying Whole30 (and some of the friends who still don’t think they could do it).

Enter FFF: Friend’s Favorite Foods – a new bekaneggs blog series in which I will attempt to Whole30-fy or at least paleo my friends’ favorite foods. Hopefully these recipes work out because I now have a long list of people waiting for a Whole30 version of their favorite dishes! (SWYPO dishes, problematic foods, and anything that is clearly not in the spirit of Whole30 will not be happening so if you’re looking for pizza, you’re in the wrong place). But I digress, let’s get to Rebecca’s dish.

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My dad… isn’t much of a cook, to say the least – but the man knows his way around a meat stew of any variety. His super spicy goulash, an obsession that started when I dated a Hungarian boy in high school, is one of my favorite family food memories from the teenage years. I was thrilled when my friend Becca said goulash was one of her must-haves – and her reaction when I said I could make it Whole30 made me want to put it together asap.

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Beef · Recipes · Whole30

Laziest Whole30 Dinner: Two Ways

I’ve been pretty candid about my new job and unintentionally way too long hiatus from whole30- and Paleo writing (just the writing part, not the eating part), but I’ve got lots of recipes to share and am trying to stockpile some posts for you guys!

With that new and exciting job, I’ve got some great but also unconventional work hours which means that I am absolutely starving when I get home and Nick’s been waiting for me for nearly two hours. The point is, we’re freaking hungry and I just need to eat something nutritious and filling as soon as humanly possible so I can get on to the relaxing and the doggo snuggling!

How I feel when I get home from work at 8pm and we still need to make dinner

In case you missed it: meet our newest family member – Franklin! We adopted him from the Tillamook Animal Shelter at the beginning of November. Thank you so much to BAPBR for your courtesy listings for pitbulls at other shelters and for helping us with the adoption process! We are ecstatic with our big baby and kind of excited to eventually share some of his paleo-ish life too!

I digress. This dish – if you can even call it that – can go in either of two directions, depending on who is cooking that night and if Nick will submit to eating Thai curry again. The ingredients are pretty much the same either way with one or two swaps.

The basic concept is as follows: ground meat of your choosing, onion, steamed kabocha squash or pumpkin purée, bok choy or spinach (optional), and Thai red curry paste or Tessemae’s creamy ranch dressing.

For this recipe, you will need:
One large pan, nonstick recommended
Spatula
Cutting board
Sharp knife
Microwave safe bowl (for version B)
Plastic wrap (for version B)

Ingredients for Version A –
1 lb ground meat (pork, beef, or dark meat chicken)
One large onion, chopped
One can pumpkin purée
Baby bok choy or spinach (optional)
2 tsp avocado oil or ghee
Tessemae’s creamy ranch dressing
Fresh or freeze-dried scallions (optional)

Ingredients for Version B –
1 lb ground meat (pork, beef, or dark meat chicken)
One large onion, chopped
One bag frozen kabocha squash (Trader Joe’s)
Baby bok choy or spinach (optional)
2 tsp avocado oil or ghee
Thai red curry paste (this one is my favorite)
Garlic powder (optional)
Fresh or freeze-dried scallions (optional)

Regardless of which direction you choose to go in, start by heating avocado oil or ghee in a large pan over medium-high heat. Once the pan is hot, add your chopped onion and cook, mixing occasionally, for 5-7 minutes or until some caramelization begins to form (you can of course go for much longer, but the idea is we’re hungry and impatient). Version B also works great with my meal prep pulled pork!

Version A

Continue reading “Laziest Whole30 Dinner: Two Ways”

CrockPot · Pork · Recipes · Whole30

Meal Prep: Pulled Pork

Over the years I’ve come across countless recipes for pulled pork, and even the paleo ones tend to add copious amounts of sugar in one way or another for reasons I have yet to understand. This is not one of those recipes.

Low maintenance, quick to prep, fall apart pork that’ll last you a full week of meals and suit any cuisine craving that might creep up on you? That sounds like my kind of Sunday. #mealprep

Note: I did actually eat this for the entire week while Nick was on a business trip. It lasted me 10 meals.

Equipment:
5-6qt crockpot
Carving fork (optional, but super helpful)
Tongs and/or slotted spoon
Large heat-safe bowl

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Poultry · Recipes · Whole30

Beka’s Buffalo Chicken

Buffalo chicken has been a favorite food item of mine since the early days of high school (that’s like 15 years!) Buffalo chicken pizza, buffalo chicken wrap, buffalo chicken… pretty much anything. Before Nick and I made the switch to Whole30 as a long-term option, one of my most common cheat day cravings was the buffalo chicken cheesesteak from Jersey Mike’s – a small but mass-produced taste of the east coast. I have missed buffalo chicken a lot, but I definitely do not miss how that massive sandwich made me feel – wheat, soy, dairy, sugar… all the inflammatory things! So I set out to recreate my own Whole30 and paleo version at home …it was way easier than I expected.

This is such a fast and seriously simple recipe that I almost feel a little silly writing it, but it only requires a few ingredients and you guys kept asking, so here it is. You’ll need chicken, tomato, hot sauce, ranch, and onions if you like ’em. That’s it. The hardest part is just finding a buffalo sauce that is actually Whole30. Tessemae’s makes a wonderful sauce in both hot and mild varieties, but my local Whole Foods has stopped carrying that item. I’m still on the hunt for local alternatives, supposedly Target is a good option, but you can also order from Tessemae’s online! While the brand is Whole30 approved, not all of their products are compliant. Be sure to check the ingredients for every item!

You can use any cut of chicken you like, but my two favorites for this recipe are “party” wings (drumettes and flats) and good ol’ boneless, skinless breasts. For wings, follow my DIY Default Wings recipe, toss the wings in the hot sauce, and drizzle with ranch.

For breasts, use this recipe:

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Recipes

Whole30: NSV’s & More

Just a quick one today, as I suppose we should probably talk about this Whole30 thing now that it’s (kind of) over.

The NSV or “non scale victories” that Melissa Hartwig and crew suggest you may experience were… seemingly endless, actually. I went through the worksheet and was able to check off items in every single category excluding brain function and sleep (which are two areas I have struggled with all my life and was not expecting a miracle) so I am mighty pleased with those results. The Boyfriend had a similar experience – his NSVs are marked off with a check mark to the left of the boxes, mine are the x.

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Kid-Friendly · Recipes · Soup · Vegetarian · Whole30

Ultra-Faux Pho

This is… this is not even fake pho. This is a supremely lazy/fast approach to a slightly-influenced-by-Vietnamese-Pho dinner, but one that always goes off without a hitch in my house and can pretty much be done with any veg and meat you have. So here it is, my ultra-faux pho.

Your ingredients list can really go any which way you like, but here are the basics for 2-3 servings:

1 quart chicken, beef, or mushroom broth (or half and half meat/veg)
1 lb meat (meatballs, sausage, shredded chicken, etc)
1 vegetable that you can make noodles out of (zucchini, sweet potato)
1-2 handfuls green leafy vegetables (baby bok choy, spinach, etc)
1-2 handfuls chopped mushrooms (optional)
4-6 eggs
Togarashi, to taste

Using a spiralizer, julienne peeler, or just a regular vegetable peeler, turns your noodling vegetable into said noodles. You can also buy pre-noodled zucchini or sweet potato – they are increasingly available in grocery stores (Trader Joe’s sells sweet potato ribbons and they are fantastic).

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Health · Information · Recipes · Whole30

Whole30 + Ice Cubes

If you checked out my most recent recipe or follow me on Instagram, you may have picked up on some recent little grumblings about Whole30. It’s often referred to as the Whole30 challenge, but it’s essentially a 30 day elimination diet that sounds a lot like paleo on steroids… or I guess, paleo on definitely no steroids whatsoever. The Boyfriend and I completed a round of Whole30 in November of 2015 and despite the struggle of sticking to the rules through Thanksgiving and managing the lack of local/seasonal produce in the winter, it was an overwhelmingly positive experience. We learned so much about our bodies – well, my body mostly – like that I am super sensitive to soy, and for the sake of my skin as well as any living creature in my general vicinity, I should probably not consume dairy, even on slow carb’s allotted cheat days.

We’re coming up on two years since our first Whole30 and I have been itching for another one. If we could make it through a round in November, then summer – with farmers’ markets and damn near everything in bloom – should be a piece of cake (except actually not cake at all because it’s definitely not Whole30 approved).

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Poultry · Recipes · Whole30

Thai Red Curry Chicken

I don’t know what it is about Thai food, but I crave it constantly. Much to my dismay, rice noodles do not fit anywhere into our slow carb or Whole30 lives, so I’ve had to learn to cook some of the good stuff all on my own. This Thai Red Curry chicken is so easy and quick, this might be a new weekly event in our house!

I get our Thai Red Curry paste from a local brand called Thai & True, but any brand is fine as long as it is slow carb/paleo/Whole30 compliant (whichever one you need it to be). I also use a wok-style oil that’s infused with lemongrass and ginger, but this is just something I have on hand and like to use, any cooking fat will do just fine for this recipe! In general, I highly recommend avocado oil and beef tallow for most cooking needs (though beef tallow may not be the best choice for this particular recipe).

Equipment:  
Large non-stick pan
Spatula or stirring utensil

Ingredients: 
2 boneless skinless chicken breasts
1 small onion, finely chopped
4-6 cloves garlic, minced
1-2 tsp fresh ginger, grated
4 tbsp Thai Red Curry paste
1 13oz can coconut milk
1-2 tbsp fresh Thai basil, stemmed
1-2 tbsp fresh scallions, thinly sliced
1-2 tbsp cooking oil
1/2 tsp coriander
salt, to taste
pepper, to taste

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Poultry · Recipes

Crispy Curry Chicken Thighs

I have to admit, I’ve never been a huge fan of chicken thighs – or any dark meat really, but The Boyfriend loves it so I’ve spent…many years trying to find a way to love it. This accidental concoction (in that, I didn’t know just how good it would actually be) has been the answer to all our dark vs light meat problems and it is so quick to put together! You can even prep the night before if needed, for all you meal plan lovers like me.

Equipment:
Large ziplock bag
Cast iron skillet
Oven

Ingredients:
4 bone-in skin-on chicken thighs
1 can coconut milk
2 tbsp British curry powder
1 tbsp Tandoori Masala
2 tsp turmeric (optional)
High-temp cooking oil (avocado oil, tallow/lard)
Salt, to taste

This recipe can definitely be prepped the night before, but as long as you’ve got at least four hours, it’ll be just as good.

Place chicken thighs in a large ziplock bag. Gently add all spices/seasonings and a pinch of salt to the bag – I like to be a little strategic about this and try to pour the dried spices down the sides of the bag rather than directly onto the chicken. This will make it a little easier to distribute.

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Recipes · Sauces

Slow Carbbq Sauce

It has finally happened! A sugar-free, completely slow carb and paleo barbecue sauce! I’m sure anything remotely authentic will put it to shame, but hey, you can have this one any night of the week.

This sauce is super quick to put together and goes great with any protein, but we’ve particularly enjoyed it with boneless pork ribs and chicken thighs so far.

You will need: 
A small pot
Spatula

Ingredients: 
1/2 cup balsamic vinegar
1 tbsp onion powder
1 tbsp minced garlic
2 tbsp grass-fed butter
1 can tomato paste
1 tbsp Worcestershire sauce*
1 tsp yellow mustard
1 tbsp liquid smoke
Pinch of salt
Pinch of cayenne

Combine all ingredients in a saucepan over low heat, stirring frequently until the mixture becomes a uniform sauce. Taste and adjust flavors accordingly. If it tastes too sweet or has too much tomato flavor, add a splash of Worcestershire sauce and/or 1 tsp apple cider vinegar. Stir to combine, adjust as needed.

Serve immediately or refrigerate for later use. Consume within two days.

boneless pork shoulder with homemade bbq sauce

* Please note, while Worcestershire sauce does have some sugar, it is ~ 1g per serving and is not a material amount for this recipe.