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Found 26 results

  1. I am thinking of making this ketchup recipe https://40aprons.com/whole30-ketchup-recipe/ to add a further condiment to my arsenal. So my question is what is the UK equivalent for tomato paste and tomato sauce? Thank you for your responses in advance.
  2. My recipe for a tasty low carb celeriac and courgette tortilla. Makes a great warm breakfast and also keeps well for lunch. http://www.whatmakesgreat.co.uk/home/2017/6/5/celeriac-and-courgette-tortilla
  3. Hi all, I am on my first day of my first Whole 30. I tried the cauliflower mash recipe from the Whole 30 book and apparently missed the part about adding the liquids gradually. So now I could possibly drink the dish through a straw. Can it be saved? Thanks!
  4. BKA

    Cauliflower Bechamel

    Yesterday, I had a lot of leftover filling (ground beef, tomato, and a bunch of other vegetables) from my stuffed peppers a couple of meals prior. I put the leftovers in a cake pan, covered with sliced eggplant, and made this amazing Bechamel sauce that I thought others might be interested in. Here's the link https://www.forksoverknives.com/recipes/cauliflower-bechamel/#gs.MPsukYI The sauce itself was amazing, and my adult daughter, who's doing the Whole30 with me, said the meal was her favourite Whole30 one yet (and we've been cooking up a storm!). Barb
  5. Picklemeatball

    Roasted red pepper sauce

    I made the roasted red pepper sauce, the one from the Whole30 book, last night. I love that you just throw the raw ingredients together and puree it. I'm wondering-do you have this sauce cold? There was a suggestion in the book to pair it with chicken meatballs. Would you heat up the sauce to pair it with something like that? Thanks for any feedback or suggestions!
  6. Turns out my family's soup recipe that we eat every winter is Whole30 compliant! Ingredients: 1 lb stew beef 1 lb carrots (peeled and cut into small pieces) 1 small onion, peeled, and cut 6-8 stalks of celery (with leaves on if possible), cut 2-3 parnsips, peeled and cut 1 28-oz can of diced tomatoes 5-8 bay leaves 3 Tbls Parsley 1 Tbls Thyme 1 Tbls Summer Savory/Herbs de Provence 1 Tbls Basil Salt & Pepper to tatse Directions: In a large soup pot, fill 2/3 with salted water and/or broth of your choice Add beef, cover, and bring to almost a boil. Water will start to foam. Remove foam as it starts to appear with a large spoon and toss out. As water starts to boil, the foam will get bigger - just keep removing with a large spoon. Turn heat down a little if necessary to keep water from boiling over. When the water doesn’t foam anymore, add cut up vegetables, tomatoes, and spices. Bring back to a boil, cover, lower heat and simmer for ~ 30 minutes until vegetables are tender It's really easy, just slightly time consuming. It makes 8-12 servings so I keep half in the fridge and eat over a week, then freeze the other half which is really easy to defrost in a pan when I need something quick to eat at night.
  7. Hello all (: are there any gyro recipes that you've tried and liked? Thanks !
  8. Go figure, I have a cold. It was pretty bad yesterday (day 2) and I kept waking up in the middle of the night to cough my heart out. My whole life I usually get a cold in the springtime, but this one is especially hard because I cannot just go and cook up a can of Chicken Noodle Soup. Today's email let me know that it is common to get sick in the first week, but that does not make life any easier. Does anyone have any advice during this time? What kind of cold remedies worked for you (Whole 30 approved)? Thank you!
  9. Colorshine

    Saving grace

    What meal or recipe has been your life saver? Like A meal that is either the biggest time saver for you or maybe the recipe that can always satisfy you. Food prepping is not the answer I'm going for here! Please share a recipe or post a link! For me it's probably sweet potato hash. Maybe with a fried egg on top. Pretty easy but here's the link. http://everydaypaleo.com/baa-baa-breakfast/
  10. lnov70

    Recipe success stories

    Share your recipe successes here. This is mine: Tonight my husband was meeting some friends at BWW. We searched their menu online- nothing compliant so he says "I'll eat before I go and just drink some ice tea (unsweetened, of course)." So I thought I'd grill some wings at home and give the buffalo sauce recipe from the Whole 30 book a try. That way he could still have his wings but before he went out. He said they were some of the best wings he had ever eaten! I completely agree. I had about half the sauce left over. I plan on putting that stuff on everything. So good! Anyone have any other recipe success stories they want to share?
  11. KayAnn615

    Breakfast Casserole Recipe?

    Looking to find more creative breakfast ideas besides the standard egg with a side of sausage deal. Does anyone have a favorite breakfast casserole recipe? Or a resource for great casserole recipes? I'd like to have something I can make ahead and have throughout the week to grab before work! Thanks all!
  12. adabeie

    Favorite Cooking Blogs

    Try as I might, I couldn't find a 'favorite blog' roundup for cooking sites. There was a favorite recipes thread, so I thought I'd put this up. Besides some of the regulars (Well Fed, Clothes Make the Girl, Om Nom Paleo), one I heard about from a friend is called Turmeric and Twine (http://www.turmericandtwine.com), from which I've so far used two slow cooker recipes: one for tomato sauce (omitting non compliant ingredients like sugar proved to be no problem in terms of a delicious result), and one for winter squash with cacao and chili, which I'm currently eating even though it's summer. With the slow burn of the chili, it works nicely as a break from gazpacho and is excellent on summer days if you're of the 'fight fire with fire' mentality that many dishes are in terms of summer eating here in Korea. Anyway, I hadn't seen it on any blog rolls, and so far I'm loving it. (Let Mickey D's sue me for appropriating that slogan.) Bonus points for an emphasis on the slow cooker, since there are never enough hours in the day.. Also, pro tip for the squash recipe: I made a simple beef bone broth last week and used a cup of that instead of water along with the coconut milk, and, well, it's a winner.. (the bone broth has also made it into my gazpacho, so it won't last long at this rate..)
  13. Help! I made the Walnut-crusted pork tenderloin from the Whole30 cookbook. It came out way too salty and the walnuts didn't stick one bit. I'll cut the spices for the rub in half to ease the salt but anyone have tips on how to get the walnuts to stick? I feel like I threw the $5 or so for organic walnuts straight into the trash.
  14. Gotgoodkarma

    Hard boiled egg ideas?

    What can I do with a hard boiled egg! Besides eating it plain? I don't make my own mayo so deviled eggs are out unless there's another way... Help!
  15. Rachael2288

    Best Pork Chop of your LIFE

    If you found some chops on sale and aren't sure how to prepare them then make these. They are sooooo good! Check out my blog for the recipe!
  16. Does anyone have a great Vegetarian Recipe that contains some form of protein (even eggs). I need to make a vegetarian meal for my brother-in-law who is also on W30 and I`m coming up blank. The carb/veggie portion of the meal is easy but coming up with a protein recipe (even when I look at the approved list) isn't easy. I'd like to make something delicious so he can say 'hey doing this W30 is great! I don't miss anything' I would like more than just scrambled eggs or an omelet. I`m not a great cook so its not easy to just `throw`things together. I would love to make the `Chocolate Chili`recipe from WelFed but it contains beef so that won`t work...Any suggestions would be wonderful! Thanks everyone....
  17. Hutlifr

    Oxtail stew

    Ingredients: 8 large oxtail pieces, 2 large onions, bay leaf, 2 large potatoes, a handful green beens or asparagus, 2 large carrots (veggies are to add color, so pick whatever you like), salt and pepper. Salt your chunks of oxtail on all side. You need to use lots of salt. Add pepper. Heat oil in a skillet, and brown the oxtails on all sides until they are dark brown. Remove them from pan and add the onions and brown them. I then put the meat and the onions with 2 cups of water and bay leaves into a pressure cooker and cook them for 45 minutes or til tender. You can also use a slow cooker. The meat needs to practically fall off the bone. Then add the veggies last and cook them til tender. In pressure cooker it takes about three minutes. Mix it all up and you got your oxtail stew. It's very important to make sure you use enough salt before browning them. Lots and lots. You cannot over salt them!
  18. Pumpkin Flan I can coconut milk 4 eggs 2 egg yolks half a can of pumpkin puree (not that big can. Just the normal one, same size as the coconut milk can) Pumpkin pie spice vanilla bean if you like Warm 1 CAN COCONUT MILK. Add 4 EGGS plus 2 EGG YOLKS to the warm (not hot) coconut milk, still in the pan. Whisk. To this mixture, add HALF A CAN OF PUREED PUMPKIN. whisk until just mixed. Add some PUMPKIN PIE SPICE (as much as smells good to you -- I used about 1 heaping tablespoon). I did not use, but I would have if I'd had it, one vanilla bean (the seed part that you scrape off of the insides of the bean and maybe let the outside of the bean sit in the warm mixture for a little while). Pour the mixture into 5 ramekins that are set into a high sided pan big enough to accommodate. Pour water into the pan until it rises up the outsides of the ramekins to just shie of the top -- but not so much that you can't lift it without spilling and making a mess. Bake at 350 for about an hour. Just keep an eye on it and check with a knife. Once it comes out clean, you're done. You can tell. Might just be 45 minutes. Wont' be more than an hour. I have to say that I'll really enjoy having some maple syrup on this flan. It definitely wanted the maple syrup. But for this month, it was good. We ate it with our meal, as a side dish. It could be desert. Sort of.
  19. So I've seen many versions very similar to this...tried it...sharing it...wondering how anyone else out there would improve it....would love feedback! Thanks. 3ish T clarified butter 1 1/2 cups diced onions 1 diced red pepper 1 diced yellow pepper 1 diced green pepper 2 t + minced garlic 3/4 head of cabbage chopped maybe about 1.5 lbs boned, skinned, chicken thighs 2 t (est.) Sesame oil 2T Red Thai curry paste 1 can of coconut milk (I actually used about 3/4 of it as I'd already started the can) ________________________________________ Cooked thighs at 425 for 14 minutes. Sauteed onions in 1 T clarified butter - long time on low to try to get browning/caramelizing Sauteed peppers in 1 T clarified butter and the garlic - pretty quick. Sauteed cabbage in 1T clarified butter. Put all veggies in a Tupperware container - mixed them up and stored away for lots of meals to come. In skillet, added a little sesame oil. Added the curry paste to release flavor. Added the coconut milk. Added the chicken - as cooking on a very, very low simmer, I cut the chicken into even smaller pieces (personal preference). Probably allowed to simmer on low for 20 minutes to soak up the flavor. Serving - placed a generous helping of veggies on my plate. Placed a serving of chicken on top.Heated, salted - and ate. ________________________________________________ Notes: I think I could have cooked all the veggies together...but I do think they cook differently, so chose to split it into 3 separate actions. The Thai flavor was NOT too strong. I actually think it could have been stronger, but my husband suggested it might be missing something other than the Thai curry paste. He suggested something with more of a punch like a Cayenne...something that stayed on the tongue. HAVE ANY SUGGESTIONS for any improvements? I think some type of approved nut butter would have been great - but I haven't yet found an approved version in any of my local stores. Still looking. Maybe coconut aminos, but I haven't found that yet either. THANKS!
  20. askins

    Avocado Alfredo Sauce

    There was some interest in this recipe in my log thread, so I thought I'd post it here in case other people are interested... Avocado Alfredo Sauce 2.5 avocados juice of two lemons 1/3.cup of fresh oregano 1/2 cup of fresh.basil 1/2-3/4 cup of evoo Salt and pepper to taste We're allium sensitive and egg sensitive in this house, so feel free to add 1-2 cloves garlic and 1-2 eggs. Combine all ingredients and heat in a saucepan. We tossed it with zoodles and spiced ground beef. The fresh herbs make this sauce - don't skimp.
  21. Half way through our first Whole 30 and doing great! We are doing pretty well at finding a variety of recipes and food combinations so we aren't bored with one exception. I LOVE creamy foods... soups, casseroles, etc. Problem is - using coconut milk in them makes them all taste the same to me. I enjoy the taste, but want (not crave, just want) something a little different. Since we can't use any milk or dairy like sour cream, I'm wondering if there is any other ingredient I am not thinking of to make things creamy? It must be Whole 30 compliant!
  22. Hi all! Hey fellow whole30ers! I am EXTREMELY underweight due to a very bad flare of an autoimmune disorder, and am doing the Whole30 to hone in on some residual stomach problems I have been having. So far, I feel AMAZING. However, I am a week in and have lost two pounds (Yikes!), which puts me at a 14% body fat - not good for a 30 year old woman! I am eating a LOT of fat, protein and calories...but it's definitely not enough. I struggle with my hunger, and I can only eat small meals at a time due to lingering stomach inflammation. I have found that if I eat super, insanely delicious food (bananas fried in coconut oil, bacon-drenched guacamole, etc) I am able to pack a lot more in! So all that to say, I would love to hear about your most high-fat, delicious, over-the-top meals that you have made on your whole30. The more delicious and drenched in fat it is, the more I seem to eat, so I need ideas! Thanks!
  23. I participate in "Healthy Living Food Club" meetings every couple of months. This weekend, we have a "Breakfast Club" planned. We are going to do our boot camp class beforehand, and then bring dishes for a healthy breakfast/brunch. I am having a tough time finding something that doesn't need to be served hot. I need something that can be served cold or room temperature. Does anyone have any good make-and-take Whole30 breakfast options? I want to make sure I have at least one thing I can eat while I'm there. I get the feeling that I may not be able to eat a lot of the other foods at this time. I assume some people are already bringing things like hard-boiled eggs, fruit salads, etc. I am looking for something that's a little bit "different," or at least something that most people might not bring. Thanks in advance!
  24. I made Better Butter Chicken tonight from EverydayPaleo and remembered how delicious it is! Just thought that I would pass it on to anyone looking for a rich flavored chicken dish!!! http://everydaypaleo.com/better-butter-chicken/ Happy eating.... Heidi
  25. Sssheri1980

    Beef Heart; Recipe needed!

    Help! I have a 3lb grassfed beef heart taking up my freezer. My cookbooks and the internet are lacking in recipes. How do I prepare it?