Roasted Pepper and Sausage Soup

Roasted Pepper and Sausage Soup

Whole30 Approved

 

You’ll Need:

 

Soup:

  • 10 Red bell peppers, roasted with skins and seeds removed
  • 4 heads of cauliflower, seasoned with salt and pepper or your favorite spice mix from Savory Spice Shop and olive oil then roasted  
  • 1 pound chicken apple sausage, seared then cut in half lengthwise, then sliced thin
  • 2 quarts of homemade roasted vegetable broth

 

Homemade Broth:

  • 5 pounds of cremini mushroom stems only, roasted
  • 1 carrot, chopped
  • 4 stalks of celery, chopped
  • the ends of one onion
  • 2 bay leaf
  • 2 good size pinches of peppercorns
  • 2 pinches of kosher salt

 

Method:

In a stock pot saute all of the sausage until slightly browned, remove and set aside. Add cleaned red bell peppers and roasted cauliflower, break up with wood spoon then add homemade stock. Bring to a boil then simmer 20 minutes. Add in the chicken apple sausage and simmer for 10 more minutes. Using a hand mixer, gently mix soup using the up-and-down motion on low, you want the soup to be slightly smooth with small chunks of sausage.

Serve on it’s own for a savory lunch or dinner and freeze in small containers for an healthy, easy grab-and-go lunch at the office.

 

Mexican-style Chicken Salad

Mexican-style Chicken Salad
Whole30 Approved
Serves 2-4 people

 

I love taco salads and could eat them all day long, everyday! I find myself making something similar all the time so I wanted to try something more fresh, still within the Mexican-style but with other great flavors and textures. I like this because it doesn’t have cheese, but the olive texture replaces that (it doesn’t replace the cheese of course but this does the trick when you are omitting dairy), and this is bold with all kinds of huge flavors that work really well together for a simple, quick, healthy meal the whole family will love. This salad did the trick and even was a huge hit with the hubby.

 

You’ll Need:

 

Salad:

  • 2 chicken breasts, cleaned and cut in half or butterflied
  • ¼ bunch fresh cilantro, roughly chopped
  • ½ can black olives (more if you would like)
  • A handful of jicama, cut into matchstick size pieces
  • 1 cucumber, peeled and then spiralized (or you can cut in half lengthwise and slice if you do not own a spiralizer, though I definitely recommend investing in one, they are awesome)
  • 1 avocado, cut into bite sized chunks
  • 1 lime, cut in half to squeeze on top
  • 2 heads of hearts of romaine
  • Savory Spice Shop’s Mexican Adobo Chicken spice (enough to generously coat each side of the chicken breasts
  • Olive oil for cooking
  • 2 tbsp. Quick chimichurri mixture

Quick Chimichurri:

  • 1 bunch of cilantro, finely chopped
  • ½ cup champagne vinegar
  • ¼ cup olive oil
  • A pinch of salt and pepper

Dressing:

  • ⅓ cup dijon mustard
  • ½ cup olive oil
  • ¼ cup apple cider vinegar
  • The juice from 3 limes, 2 lemons, and 1 orange
  • 2 pinches of salt and pepper

 

Method:

Pat chicken dry with paper towel then generously season both sides with adobo spice rub.

In a cast iron skillet, coated with olive oil, heat pan then add in chicken. Cook on medium heat until cooked thoroughly, about 3-4 minutes on both sides depending on stove and pan. Remove chicken, set aside until cool then slice in bite sized pieces.

Chop romaine and put into a big salad bowl and add in jicama, spiralized cucumber, chimichurri mixture, olives, and dressing and toss until ingredients are lightly coated with dressing. Place in bowls, add chicken, cilantro, avocado, and squeeze half a lime over each salad.

 

Mustard Crusted Baked Chicken

This chicken is so juicy, tasty, with just the right amount of tang and sweetness. My son loves it, so you know it’s got to be delicious! It takes less than 45 minutes to make, making this the perfect dish for a busy mom, or someone who is simply trying to eat healthy. Enjoy!

Mustard Crusted Baked Chicken. Whole30 & Paleo approved.

Whole30 & Paleo Approved

Serves 4

 

You’ll Need:

  • 3 chicken breast cut in halves
  • 2/4 cup brown, spicy mustard
  • ¼ cup coconut aminos (it’s a honey substitute)
  • 1 tsp olive oil
  • 3 tsp spice mix (paprika, salt, pepper, cumin, celery salt, garlic salt)
  • Salt and Pepper

 

Method:

Preheat oven to 375

In a small bowl mix the mustard, coconut aminos, and spices, and set aside.

In a baking dish, coat the bottom with olive oil. Pat the chicken dry, then season with salt and pepper on both sides. Place in pan, using half of the mustard mixture coat the top of the chicken breasts. Put in oven and bake for 20-22 minutes. Remove from oven, flip the chicken over, add the remaining mustard mixture, put the chicken back in the oven and bake for another 8 minutes, or until cooked.

 

This dish is wonderful with roasted baby potatoes with chimichurri. It’s a super delicious meal, it’s healthy, my kiddo loves it, and it’s so simple and quick to make. Just writing this down makes me what to eat the leftovers! 🙂

 

Eat Clean, Eat Healthy, & Eat Well.

Citrus Cilantro Dressing

 

Citrus Cilantro Dressing. Whole30 & Paleo compliant.

This is one of my favs!! I love the Brianna’s dressings, all of them, but most of them have some sort of sugar or something that is not whole30 compliant in the ingredients. So I thought I would use the new Cilantro Lime dressing from Briann’s brand as my inspiration and throw my own spin on it while making it a whole30 compliant condiment/dressing. It’s AMAZING. It’s a little tangy, and that’s just the way I like it. It’s perfect on roasted earthy/root vegetables.

Whole30 and Paleo Approved

Yields one quart

You’ll Need:

  • 1 cup coconut milk
  • ⅔ cup avocado oil
  • ¼ cup water
  • ⅓ cup fresh squeezed citrus (I use a mix of lemon, lime, and orange)
  • 1 tsp pepper
  • 1 tsp salt
  • 1 avocado
  • 1 bunch cilantro, leaves only
  • ⅔ cup apple cider vinegar
  • 1 tbsp aioli (can use avocado mayonnaise or one egg yolk)   

 

Method:

In a Vitamix or food processor mix coconut  milk, avocado, cilantro, oil, and aioli. Once smooth, add citrus, vinegar, salt and pepper, blend again.

 

This dressing is good on: roasted beet and green salads. Use as a dip with fresh vegetables.

 

 

Eat Clean, Eat Healthy, & Eat Well.

 

Moxie’s Whole30 Minestrone

Moxie’s Whole30 Minestrone

{Whole30 Approved}

I LOVE Minestrone, the Italian in me LOVES to make it with lots of the Parmesan cheese rind too to get that rich texture, but since I’m all about Whole30 I decided to get that amazing mouth feel and decadent flavors another way. This is definitely a winner and must for everyone who is looking for something healthy, delicious, and rich with flavors.

You’ll Need:

  • 1 ½ red onion chopped
  • 10-15 cremini mushrooms, cut in half then sliced
  • 5 carrots, peeled and sliced in rings
  • 7 stalks of celery, sliced semi thick
  • 3 cups red cabbage, roughly chopped
  • 2 turnips, peeled and chopped in 2cm cubes
  • 1 28 ounce can of diced tomatoes
  • 2 quarts of vegetable broth {if store bought use low sodium organic}
  • 8 cloves of garlic, finely chopped
  • 1 bunch of Italian parsley, finely chopped
  • 1 pound ground Italian sausage
  • Salt and pepper
  • Olive oil for cooking

 

Method:

Cook sausage in a big stock pot, set aside. Add onion and stir continuously adding a little water to deglaze the pan as needed. Cook onions until nearly caramelized, about 20 minutes. Add in garlic, stir and cook for about 5 minutes, add in mushrooms, stir and add more water to deglaze as needed, continue to stir so the ingredients do not burn or stick. ONce mushrooms are soft, add in the carrots, celery, red cabbage, and turnips and repeat the same steps. Cook and stir for about 8-10 minutes to let the flavors all merry together. Once all the veggies look nice and glossy from the juices of the onions, add in the zucchini and mix up, let that cook for about another 5 minutes, then add the diced tomatoes and mix that up {this is building on all of the flavors allowing each of the ingredients to bring their full flavor to the soup for the best tasting finished product!} and let cook together for 2-3 minutes, then add the broth, enough to cover all of the veggies. Bring soup to a boil then add back in the sausage, stir and season with salt and pepper. Cover and let cook on low for about 40 minutes. Season with more salt and pepper {about 1 tbsp of salt and 1 ½ tbsp of pepper, or to taste} and add the parsley, cover again and let cook for another 30 minutes.

Makes about 4 quarts of deliciousness.

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

Mix up the veggies so they can merry together and bring out all the awesome flavors.

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

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 


Eat Clean, Eat Healthy, & Eat Well.

 

 

 

 

 

 

 

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 Whole30 Chicken and Veggie Sauté

It’s definitely an advantage being married to a chef who can order me produce and help me with how long certain things will last after they’re chopped. He does NOT cook healthy though- or at home… But the family certainly eats whatever I cook with no substitutions so that’s helpful.

This chicken sesame sauté with fresh veggies was full of flavor and all Whole 30.
This recipe can be adjusted with more of each of the veggies depending on how you feel, that’s why I love this! Plus I just like to cook with a little bit of this and a little bit of that…
Here’s what’s in it:

You’ll Need: 

  • 2 Rocky Farms Chicken breasts butterflied and then sliced in long slices
  • 3 zucchini cut in half and sliced
  • 5 leaves of Bok Choy chopped
  • 1 red bell pepper chopped
  • 1/2 red onion sliced thick
  • 1 cup of chopped rainbow chard stems
  • 1 bunch cilantro, chopped
  • 1 lemon
  • Sesame oil for cooking
  • Sesame seeds for garnish

Method:

Use sesame oil in a hot cast iron skillet- lightly cook chicken until slightly colored and remove.
Throw in onions, sauté until soft. Add in the bok choy and chard stems, stirring so it doesn’t burn for about 4-5 minutes then add the zucchini and red pepper and cook until zucchini is soft. Add chicken back in stir and cover for a couple of minutes to ensure the chickens cooked.

Squeeze the lemon over and half of the chopped cilantro, season with salt and pepper and mix.

Serve up in a pretty bowl and garnish with sesame seeds and cilantro.

It certainly satisfied my want for an Asian flare cuisine but it’s all healthy.

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

 

 

 

 

 

 

 

 

 

Eat Clean, Eat Healthy, & Eat Well.