Whole30 Certified Coach littleg Posted April 13, 2014 Whole30 Certified Coach Share Posted April 13, 2014 Its been about 35 days for me now and I found some great recipes early on that I've made. Each week. I still enjoyed eating them last week but I'm thinking that for the sake of nutritional variety I should switch it up a little. What recipes do you find making over and over again because they are tasty and satiating? These are the ones I've made every week: Beef Stew - goes great with raw snap peas for lunch Asian meatballs Ginger zucchini soup - I heat up the soup and eat the meatballs cold, dipped in coconut milk Link to comment Share on other sites More sharing options...
SharynF Posted April 13, 2014 Share Posted April 13, 2014 Breakfast Meatloaf (not just for breakfast!) Barbecue Sauce Cinnamon Cayenne Sweet Potatoes and my all time favourite recipe from way before my first Whole30 Chili Cilantro Lime Crockpot Chicken and having bought Well Fed cookbook I always brine chicken pieces before cooking now s they are just so moist and tender. Link to comment Share on other sites More sharing options...
Whole30 Certified Coach littleg Posted April 13, 2014 Author Whole30 Certified Coach Share Posted April 13, 2014 Those look great. I think I'll try that chili cilantro recipe for this week! Link to comment Share on other sites More sharing options...
Moderators LadyM Posted April 13, 2014 Moderators Share Posted April 13, 2014 Great question! I'll BBL to answer, but I wanted to save a spot. Link to comment Share on other sites More sharing options...
GFChris Posted April 13, 2014 Share Posted April 13, 2014 Here are my go-to's:Moroccan Meatballs Shepherd's Pie (I make it with fresh cauliflower mash with clarified butter instead of frozen with coconut milk)In the summer: Farmer's Market GazpachoPlantain Beef PieSweet Potato Meatloaf Link to comment Share on other sites More sharing options...
Whole30 Certified Coach littleg Posted April 13, 2014 Author Whole30 Certified Coach Share Posted April 13, 2014 The pastelon you linked above may be the best recipe I've tried since going paleo three years ago! Link to comment Share on other sites More sharing options...
Vian Posted April 13, 2014 Share Posted April 13, 2014 This is a recipe I made up, but I love it and make it almost every week. http://forum.whole9life.com/topic/14888-pork-siu-mai-meatballs-with-spicy-garlic-green-beans-and-carrots/ http://nomnompaleo.com/post/74180911762/cracklin-chicken http://nomnompaleo.com/post/1626061164/roasted-broccoli-bacon-recipe http://nomnompaleo.com/post/4807547385/slow-cooker-roast-chicken-and-gravy http://www.phoenixhelix.com/2013/03/11/simple-tender-pot-roast-with-holy-grail-gravy/ http://autoimmune-paleo.com/create-your-own-breakfast-skillet/ Link to comment Share on other sites More sharing options...
Beets Posted April 13, 2014 Share Posted April 13, 2014 I make Nom Nom's Korean BBQ recipe almost once a week. (No link, sorry, on phone.) Hers calls for short ribs, which are nice. But I do it with a brisket and eat it all week. It's AIP compliant and hits the spot for me, flavor-wise. I usually eat it with sautéed cabbage, onto which I shave frozen ginger (best trick), but it's also yummy over salad with avocado. Or I'll make some broccoli either steamed or stir fried. I love making a hunk of meat in the slow cooker that I can eat all week long. Link to comment Share on other sites More sharing options...
Beets Posted April 13, 2014 Share Posted April 13, 2014 Lady M, please come back. Your food always sounds amazing but I never want to ask for every single recipe. Link to comment Share on other sites More sharing options...
Whole30 Certified Coach littleg Posted April 14, 2014 Author Whole30 Certified Coach Share Posted April 14, 2014 I just happen to have a brisket in the freezer that is nearing its life expectancy... Do you change the recipe on her website for brisket vs ribs? Thanks everyone for all the responses - definitely bookmarked a bunch of the webpages posted Link to comment Share on other sites More sharing options...
Beets Posted April 14, 2014 Share Posted April 14, 2014 Nope. I do the recipe the same for the brisket. If it's a big one (my last was 4.5 lbs) I add a little extra stock. I have used a Fuji apple the last couple times and don't taste a difference from a brisket made with an Asian pear. Link to comment Share on other sites More sharing options...
Moderators LadyM Posted April 14, 2014 Moderators Share Posted April 14, 2014 I second Beets' korean slow cooker beef, Sharyn's cilantro lime chicken (thanks, you two, for tipping me off to those!), and Vian's nomnom chicken and gravy. I also often throw a pork shoulder in the crock pot covered with a dry rub (WF2's italian pork roast is a good recipe to start with) for a lovely bunch of meals. Gotta run again, but I'll be back with more on veggies and sauces. No time to link right now but I will!! Link to comment Share on other sites More sharing options...
snowflower Posted April 26, 2014 Share Posted April 26, 2014 Breakfast Meatloaf (not just for breakfast!) Barbecue Sauce Cinnamon Cayenne Sweet Potatoes and my all time favourite recipe from way before my first Whole30 Chili Cilantro Lime Crockpot Chicken and having bought Well Fed cookbook I always brine chicken pieces before cooking now s they are just so moist and tender. I'm trying the Crockpot Chicken tonight! I've got it all ready to put into the crockpot at noon. The limes are ridiculously un-juicy lately....I needed 5 to get 1/2 C of juice! Link to comment Share on other sites More sharing options...
snowflower Posted April 26, 2014 Share Posted April 26, 2014 My make the following again and again: Meatza Pie from Well Fed. Italian Pork Roast from Well Fed 2. Sweet Potato Soup from Well Fed 2 (I omit the bacon step and use coconut oil) Nom Nom Paleo's Braised Green Cabbage http://nomnompaleo.com/post/1356598429/worlds-best-braised-green-cabbage Zoodles (I julienne several zucchini and leave them raw in the fridge and pull out what I need for each meal. I don't cook them ahead of time I just add them to whatever hot food I'm eating. I like the texture better this way.) Link to comment Share on other sites More sharing options...
Thesalty7 Posted May 16, 2014 Share Posted May 16, 2014 For those of you who used brisket- I have 2 briskets- 2 lbs each. How did you prep yours? did you still broil? Did you cut them up? Thanks in advance! Link to comment Share on other sites More sharing options...
Guest Posted May 16, 2014 Share Posted May 16, 2014 homemade beef burgers, om nom nom Link to comment Share on other sites More sharing options...
LuiseRN Posted May 19, 2014 Share Posted May 19, 2014 Sometimes if I want a quick lunch, I'll sautee some veggies (stir-fry veggies) in olive oil, then scramble in 2-3 eggs and add some coconut aminos. It tastes like "fried rice" sans rice Link to comment Share on other sites More sharing options...
Beets Posted May 20, 2014 Share Posted May 20, 2014 When I make my brisket I follow the nom nom recipe for Korean BBQ short ribs, but with brisket. I do broil the meat first, which is a genius alternative to pan browning. I usually get a 4lb piece and I cut it if I can't get it to fit into my crock pot. And yeah I basically live on meatcakes, ie, burgers. A little smoked salt and voila. 😘 Link to comment Share on other sites More sharing options...
Billie Burke Posted May 21, 2014 Share Posted May 21, 2014 I find the things I "go to" are not recipes at all! Simple and delicious...like sweet potato hash browns, or fried cabbage, or a big juicy grass fed hamburger steak! Link to comment Share on other sites More sharing options...
Guest Posted May 21, 2014 Share Posted May 21, 2014 homemade soup with shredded chicken/beef, LUSH Link to comment Share on other sites More sharing options...
Guest Posted May 21, 2014 Share Posted May 21, 2014 also, iced herbal tea, I'm currently drinking one and feeling really guilty like I've had something really sugary to drink...I haven't #logic Link to comment Share on other sites More sharing options...
Peg541 Posted May 22, 2014 Share Posted May 22, 2014 Right now the cumin spice chicken is in the crock pot. Tomorrow the breakfast meatloaf goes in. Looks yummy. Great ideas all. Thanks. Link to comment Share on other sites More sharing options...
snowflower Posted May 23, 2014 Share Posted May 23, 2014 I'm curious about the breakfast meatloaf process and am tempted to try to put one of the WF2 recipes from the Burgers, Balls, and Bangers section in the crockpot to cook as a loaf. (I love the Merguez sausage recipe with lamb) Shaping the balls is time consuming for me. Has anyone tried this? Link to comment Share on other sites More sharing options...
GreenThumbGal Posted May 23, 2014 Share Posted May 23, 2014 Snowflower - I don't see why that wouldn't work. I love "Best Chicken In the World" from Well Fed. (Seriously amazing.) We also loved the Char Siu (Chinese BBQ Pork) from WF, but that's kind of time consuming so I don't make it as often as I'd like. I eat fresh green beans like it's going out of style. Steam quickly, then saute in olive oil with some garlic. YUM. Also loving pureed cauliflower! Link to comment Share on other sites More sharing options...
Peg541 Posted May 24, 2014 Share Posted May 24, 2014 I made the breakfast meatloaf today. It's unappetizing. There is a lot of it. I hope it tastes better than it looks.I It's just me really. I'm picky. I bet it's good. Link to comment Share on other sites More sharing options...
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