The Primal Gourmet Cookbook. He is not overpromising with that title! This is a fun new Whole30 book. He has a great range to suit your mood. There are easy, casual and loose recipes when you’d like to keep it simple and those that are more interesting and involved when you feel like it. The food is fresh, delicious, and nutritious. Perfect!
I’d love to share his recipe for Kung Pao Lettuce Cups with you! I’m making you concerned because it’s a health book? Don’t be! You won’t make them because they’re good for you. Make them because they’re awesome! He says this serves 4 as an appetizer. Double it and serve 4 for dinner. Or breakfast. You do you! A quick note on two ingredients you might not be familiar with: coconut aminos and arrowroot starch. Coconut aminos function like soy sauce and arrowroot starch functions like cornstarch.
I blogged about the updated Whole30 Cookbook, Cooking Whole30, last week. I’m so in love with this book that I wanted to give you one more recipe to try!
Spicy Shrimp Twice-Baked Potatoes. All the yes! The coconut cream instead of the traditional dairy in the twice-baked potatoes made this even more decadent! The shrimp are wonderful! Both of my teenagers proclaimed this to be their favorite shrimp. I’m making the shrimp again with green vegetables. Hope you love it, too!
Do you want delicious food, high energy, great sleep, or to just feel great in general? Why pick just one?! Cooking Whole30. This is the new updated version of the Whole30 Cookbook. I have both, and this one has more cultural information behind the recipes and bonus recipes! I’ve got all of the Whole30 and Whole30-endorsed books with the exception of the slow cooker title, and they are all fabulous. Melissa Hartwig’s dishes are fantastic, and she has a lot of other contributors, which is really nice, because you can taste a bunch of people’s recipes and have a good idea of what works for you. This is filled with easy, healthy, delicious, make you feel oh-so terrific food. Food preppers strapped for time will be excited because there are a few of what I call “Mother recipes” in here. You make the base recipe and use that in a few different ways over the course of the week. Shortcuts without boredom. Ahhhhh. Totally recommend!
I’d love to share Jessica McMullen’s recipe for Chiles Rellenos with Mexican Picadillo with you. Mexican picadillo is a lot like Cuban picadillo, with potatoes and carrots instead of olives and raisins. To keep it Whole30, she uses cloud-like eggs as her coating. The result is souffle-like. It’s just wonderful. I hope you love it, too!
I love creamed spinach alongside steak. And I love spinach artichoke dip. And now Costco sells this amazing artichoke jalapeno dip. I married all those together as the inspiration for my side dish for my hubby’s 50th birthday. We were all in love with it. And now I can’t quit making it, so I thought I’d share with you lovely people.
Jen’s Spinach, Artichoke, and Jalapeno Side Yum
1 Tablespoon each olive oil and butter. 1 pound baby spinach 4-6 cloves of minced garlic 1 cup of chopped artichoke hearts 1-2 tablespoons of minced pickled jalapenos(optional!) 1/2 teaspoon salt 1/4 teaspoon pepper 4 oz shredded monterey jack (or sliced pepper cojack if that’s what you have today. But that makes it hella hot! :D)
Heat a nice big skillet that you have a lid for over medium. Add the olive oil and butter and let it foam up and settle back down. Add the spinach, about 1/4 at a time, turning with tongs as it wilts until it’s all wilted. Squeeze out all the excess liquid. Really. The liquid would make the finished dish unappetizing.
Return it to the skillet and add the garlic, artichoke hearts, jalapenos, salt and pepper and toss for a minute.
Turn off the heat, add the cheese, pop a cover on, and let it melt. Toss and serve.
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My favorite knife. It’s a 7″ full tang Santoku. I chose the Ikon handle design, which is wonderfully ergonomic. I have spent hours on a produce sculpture before and my hand was just as comfy at the end. It’s worth the pennies.
My favorite cast iron skillet is a 12″ Lodge dual handle pan. Why, the long handles are too heavy to hold with a single hand when they’re loaded up. Since you’re using two hands anyway, you might as well get the ones that take up less space and stack so much better!
I get asked about my spice wall all the time. The magnetic tins on the wall are great for any spices or salt-free blends. Salt corrodes the tins, so anything with salt is in a glass jar on the counter underneath.
I love the changes of the seasons. Summer’s flipping wonderful, but fall’s here and I’m leaning into it hard with some cozy weather favorites. Does everyone roast garlic? It changes the flavor completely, with the sharpness giving way to a deep soulful sweetness. Oh baby! I roast a bunch at once, since I’ve already got the oven on. So good. My idea of meal prepping is creating a lot of awesome ingredients that I can throw into a variety of things throughout the week and make them better.
I was craving a garlicky stir fry tonight. I found a pound of shrimp in the freezer, and broccoli, carrots, peppers, and snap peas in the veggie drawer. Perfect! And it’s great for the 800 gram a day produce challenge! There’s 443 grams of produce on that plate. WooHoo! Hope you love it, too!
*If you are visiting right now, I’m trying to adding search and printing functionality. I apologize for any weirdness my tinkering is causing.*
My favorite ladies’ fitness and health page is doing a super fun challenge for the month of September. 800 grams of produce a day. This one is especially exciting to me because I love to see produce do a hostile takeover of the plate. I have an energy addiction! LOL!
I’m celebrating over here! I won a darling cropped hoodie from my favorite CrossFit and activewear company, Constantly Varied Gear, for healthy recipe contributions. Perfect match. I can’t shut up about food, and they reward one of my obsessions with the other! 😀
I love smoking meat. It’s my favorite meal-prepping so that I can whip out delicious summertime-easy dishes. I make a lot and vacuum seal and freeze little baggies of it. No one’s ever been sad to find BBQ in the freezer!
We have a killer BBQ place in Dallas called Pecan Lodge. It’s the number two place in the state after Franklin’s down in Austin, but man is it close! Pecan Lodge is famous for a dish called The Hot Mess. Jumbo sea salt-crusted sweet potato, South Texas barbacoa (shredded brisket with southwestern seasoning), chipotle cream, cheese, butter & green onions. I like to do an at home version. Hope you love it!
