Beef Tacos Whole30 Style

http://jessposhepny.com/2016/05/whole30-style-beef-broccoli/

 

You’ll Need:

  • 1 pound ground beef
  • 1 bunch radish, sliced
  • 1 avocado, cut into chunks
  • Cilantro, cut off stems
  • 2 limes, cut into quarters
  • 1 tomato, cut into chunks
  • Red onion, chopped
  • 2 heads butter lettuce

 

Seasoning {to your taste}

  • paprika
  • cayenne
  • salt
  • pepper

Method:

Cook ground beef with seasoning, once 1 minute from done {almost all browned} add ¼ cup water. Remove from heat.

To serve:
Build ingredients in lettuce cups as desired, finish with a squeeze of lime and cilantro.

http://jessposhepny.com/2016/05/whole30-style-beef-broccoli/

Eat Clean, Eat Healthy, & Eat Well.

 

 

 

Asian Roasted Cauliflower Rice Bowl

Asian Roasted Cauliflower Rice Bowl

Whole30 Approved

http://jessposhepny.com/2015/12/roasted-cauliflower-a-staple-for-the-healthy-household/

 

You’ll Need:

  • 3 boneless, skinless chicken breast
  • 6 carrots, peeled, and sliced
  • 2 zucchini, cut in quarters, then sliced
  • ½ yellow onion, sliced, then cut in half
  • 1 red bell pepper, chopped in ½ cm squares
  • 2 heads broccoli, cut into bite size pieces
  • 1 head cauliflower, roasted
  • Salt and pepper
  • ½ cup sesame oil
  • 2 tbsp. Chinese mustard
  • 1 tbsp. Siracha
  • 2 tbsp. Ponzu
  • 3 tsp. Garam Masala
  • 2 tsp red curry paste
  • Olive oil for cooking
  • Sesame seeds to garnish

Roasted cauliflower:

Drizzle with olive oil, season with salt, pepper, and 1 tsp Garam Masala, wrap in foil and roast in 375 degree oven for 45 minutes. Full roasted cauliflower method and recipe here on the blog.  

Remove from oven and unfoil. Let stand for a few minutes to cool enough to handle. Cut in half, then slice thinly, then chop into rice-like size pieces.

Sauce for chicken:

Mix up 4 tbsp. Sesame oil, red curry paste, sriracha, ponzu, 3 tsp Chinese mustard, and 1 tsp Garam Masala in a bowl and set aside.

Sauce for veggie:

Mix remaining Chinese mustard, sesame oil, and 1 tsp Garam Masala.

Heat large skillet and drizzle with olive oil, add onions, cook 5 minutes, add in carrots, stir and saute for about 10 minutes, add in red pepper and zucchini, saute another 10 minutes while stirring. Add the veggie sauce, mix up well while adding in broccoli making sure to coat everything. Turn the heat down to low and cover.

Chicken:

Butterfly the breasts, cut in half, then slice into strips. Season with salt and pepper. Heat a saute pan, add olive oil then chicken. Sear on both sides, then finish in the oven, about 5 minutes. Remove and drizzle the chicken sauce over, mix and let set 3-5 minutes.

To serve:

Scoop in the cauliflower “rice”, veggies, top with chicken, and sprinkle with sesame seeds.

Eat Clean, Eat Healthy, & Eat Well.

Perfect Grilled Tacos

I love tacos because you can use any variety of ingredients and prep in advance or as you cook throughout the week {keep a little of this here and there type deal}, thus the name “perfect”.

Two types of taco recipes I like are here:

http://jessposhepny.com/2015/08/sonoma-wine-country-weekend/

Grilled chicken tacos 

Start with
Corn tortilla
layer with
shredded white cheddar cheese
top with
Grilled chicken {seasoned with garlic, pepper, paprika, a little cayenne, and salt}
 add
red and yellow heirloom tomato chunks {for flavor and color}
add a little
fennel and corn slaw {or canned corn, fresh corn from the cob on it’s own, whatever you have… can do radish too}
finish with
red cabbage {thinly sliced then tossed in a mayo, Dijon mustard, and sriracha mix}

This is my favorite taco! It’s full of flavor, has a nice spice character to it, the flavor builds as you bite through, and the spice is coupled with just the right amount of tang. YUM. I love this in the Spring and Summer when the grill is ready to go, but you can also bake or saute your chicken for similar results.

 

Next on my list of “Perfect” tacos

Grilled shrimp

Toss your shrimp in a spice mix: Uncle Timmy’s Spice Rub {if you have it- coming soon to my site :), otherwise you can use salt, pepper, paprika, garlic powder, and celery salt}. Grill shrimp and slice into pieces.

Start with
Corn tortilla
sprinkle with
white cheddar cheese
top with
shrimp
add
corn and fennel slaw {or a sweet slaw of your choice…onion and corn}
finish with
romaine lettuce
and
red cabbage {thinly sliced then tossed in a mayo, Dijon mustard, and relish…yes similar to thousand island dressing}

http://jessposhepny.com/category/recipes/

These tacos are kid tested! My boys love them and my husband does too! They’re healthy, flavorful, and you can always prep ahead. So remember, a good, delicious dinner does not have to take forever or take a lot of effort!

**Make this Whole30 by using romaine as the taco, eliminating the mayo and relish, corn, and cheese. Instead use extra cabbage, chicken or shrimp, siracha, and add balsamic to the tomatoes for a little flare.

Cheers!

Moxie Lady 

 

Fresh Fruit Cubes

Moxie’s Fresh Fruit Juice Cubes

{Whole30 Approved}

This is for those hot afternoons and evenings when all of my friends are sipping on Sauvignon Blanc and Rose’s or cool craft beers, I sip on this. Fill a glass with regular ice cubes, add one fresh fruit cube, and fill with mandarin orange bubble water. This is the perfect refreshing mock-tail! This is great for entertaining too, dinner party guests love these kinds of refreshing drinks!
You can be healthy and still enjoy delicious refreshing beverages without the booze!

 

Kid Tested 🙂 Mother & Whole30 Approved! 

These are also great for kids- my son LOVES these, he could eat them without any bubble water! In fact, he likes to take one in his water bottle with him to baseball.

 

You’ll Need:

  • 4 Grapefruit, cut into quarters
  • 2 Oranges, cut into quarters
  • 1 ½ Limes, cut in half
  • 2 packages of fresh blackberries

 

Method:

Squeeze the juice out of each of the citrus’ {with a hand held juice press} into a container. Put all of the blackberries into vitamix along with the citrus juice and blend until smooth. Take another container along with a chinois on top of it and pour the liquid into the chinois. Use a spoon to help get the juice through the chinois around the seeds. Repeat until all of the liquid is filtered. Dispose of the seeds after each pour through the chinois so it will be easier to filter the liquid through.

Take the finished liquid and stir it, pour into ice trays, stirring in between to blend the juice together as needed. Freeze the cubes for at least 5 hours, or until firm. It’s all juice so the cubes will not pop out like normal ice cubes do, use a knife to help them out. I take all of my juice cubes out and place in a freezer bag for convenience.

If putting in a freezer bag then leave the cubes in the ice trays overnight to ensure they are frozen all the way through.

Makes 3 ice cube trays full.

http://jessposhepny.com/category/whole-30-life/ http://jessposhepny.com/category/whole-30-life/

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Eat Clean, Eat Healthy, & Eat Well.

Moxie’s Chicken and Vegetable Soup

Moxie’s Chicken and Vegetable Soup

{Whole30 Approved}

Kid Tested 🙂

You’ll Need:

  • 4 medium sized chicken breast, cleaned of fat, and cut into thirds
  • 4-5 carrots, peeled and chopped in rounds
  • 7 stalks of celery, sliced thick
  • 2 turnips, peeled and chopped into 2cm cubes
  • 10-15 cremini mushrooms cut in halves then sliced
  • ½ red onion, chopped
  • 6 zucchini, cut in half then sliced thick
  • Vegetable broth to cover {I make homemade with the scraps of the veggies as I cook, but you can buy low sodium organic chicken or vegetable broth from the store too}
  • 1 can diced tomatoes
  • Olive oil for cooking

 

Method:

Put a stock pot over high heat and lightly coat with olive oil, add the chicken. Sear on each side about 2 minutes, just to add a bit of caramelization for flavor. Remove from pan and set aside.  Add in water or broth to deglaze the pan and pour that liquid into a bowl and set aside {to be added later to the soup because this is full of flavor}

Add in the onion, cook for about 2 minutes, then add the carrots, celery, mushrooms, and turnips- stir continuously for about 10 minutes, adding in a little broth to keep the pan deglazed and the veggies from sticking. Add in the broth, enough to cover all of the vegetables and add in the chicken, and canned diced tomatoes, stir and bring to a boil. Add salt and pepper to taste, and half of the sliced zucchini, then reduce heat to low and cover, let cook on low for an hour {until the chicken falls apart}. Add in the rest of the zucchini, stir and continue to let cook until all of the chicken is shredded.

http://jessposhepny.com/category/whole-30-life/

 

 

 

 

 

 

 

 

 

 

 

 

Serves 8, or makes enough to freeze for lunches and dinner for the week.


Eat Clean, Eat Healthy, & Eat Well.

Spiced Shrimp and Zoodles

Spiced Shrimp and Zoodles

{Whole30 Approved}

Kid Tested 🙂 My little loves this. It’s good for them too! 

I have been pinning recipes with “Zoodles” {zucchini noodles} for the last couple of days and thought I’d better buy a spiral cutter and try them out! After seeing what all of the fuss is about, I wonder if I’ll ever need real pasta again!!

Spiced seared shrimp, steamed broccoli, and zucchini noodles tossed in olive oil, lemon, and parsley. It’s so good you won’t even know it’s healthy and even the toughest critics {the teenagers} will love it! Mine sure did!

You’ll Need:

  • 4 zucchini, spiraled
  • 2 heads of broccoli, cleaned and cut into bite size pieces
  • 20 shrimp, peeled and deveined
  • Olive oil
  • 1 lemon
  • half a bunch of parsley chopped
  • Salt & Pepper
  • Red pepper flakes (2 shakes)
  • Uncle Timmy’s Spice Rub {or use paprika and a little cayenne}

 

Method:

Drizzle olive oil over the shrimp and season, flip and season the other side.

Lightly coat a pan with olive oil and add red pepper flakes. Add the broccoli,mix up and cover. Cook on medium heat until dark green and al dente {3/4 of the way cooked}, then set aside.

Heat another pan with olive oil, add the shrimp, cook on one side for a couple of minutes to get some caramelization, then flip and cook for about 30 seconds. Take shrimp out of the pan and set aside. Add a touch more olive oil and throw in the noodles, toss, and season with salt and pepper. Cook until soft, then add in the broccoli, and shrimp, mix up and then squeeze the lemon over and chopped parsley and mix again, then serve.

Serves 4 hungry people.

http://jessposhepny.com/whole30-diary/

Eat Clean, Eat Healthy, & Eat Well.