Lemon Herb Dressing

Lemon Herb Dressing

Whole30 Approved

You’ll Need:

  • ½ c Olive oil
  • 1 tbsp Balsamic vinegar
  • 1 tsp pepper
  • 1 tsp citrus salt {or kosher salt if you don’t have citrus}
  • Juice from 1 lemon

Method:

Whisk. Add more salt and pepper to taste. 

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Eat Clean, Eat Healthy, & Eat Well.

 

Balsamic caramelized onions

Balsamic caramelized onions

Whole30 Approved

 

This is a must have in the kitchen. I love onions any way- raw, pickled, roasted, sauteed, caramelized… give me an onion any day of the week! But these are a necessity on whole30. They give that nice sweetness to a savory dish and you can cook them in advance and use them on many dishes.

You’ll Need:

  • 1 large red onion cut in half then sliced very thin
  • 2 tbsp olive oil
  • ¼ c balsamic vinegar

Method:

In a medium sized sauté pan, add 1 tbsp olive oil and all of the onions. Stir to coat all of the onions, add more oil as needed. Cook for 5 minutes while stirring occasionally. Turn heat to low, add balsamic, stir. Let cook until onions shrink and become soft, about 25-30 minutes.

Serve with roasted vegetables, mashed cauliflower, zoodles, eggs, or cauliflower “couscous”. Goes great with grilled pork and chicken. Options are endless!

Refrigerate unused product, keep up to 10 days.

 

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Cucumber Radish Spring Salad

Cucumber Radish Spring Salad

Whole30 Approved

You’ll Need:

  • 1 English cucumber, peeled and quartered lengthwise, then sliced
  • 10 radishes, sliced thin
  • 1 large avocado cut into chunks
  • 2 tbsp lemon herb vinaigrette 
  • salt & pepper to taste

Method:

In a bowl mix all produce with vinaigrette so everything is coated well. Add additional vinaigrette if desired. Serve immediately.

Serves two.
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Must Have {on Hand} Vegetable Stock

Must Have {on Hand} Vegetable Stock

Whole30 Approved

 

You’ll Need:

A stock pot full of cold water {4-5 quarts depending on size of pot}

  • Ends of at least 2 heads of celery
  • Ends and peels of 10-12 carrots
  • Ends of 2 yellow onions
  • 1 tbsp. Whole peppercorn
  • 2 bay leaf
  • 2 garlic cloves

 

Method:

Add all ingredients into water and bring to a boil. Turn to a simmer and cook for 1.5 hours. Add {gradually} additional water as needed to keep stock pot full. The longer the liquid cooks, and the more vegetable scraps are in it, the more flavorful the stock will be in the end.

Use a chinois and strain liquid into quart containers. Let cool in refrigerator overnight, then label and freeze for later use.

 

Moxie’s Whole30 Bolognese Sauce

Moxie’s Whole30 Bolognese Sauce

{Whole30 Approved}

 

You’ll Need:

  • 1 pound ground mild Italian sausage
  • 1 pound Kobe beef
  • 2 28 ounce cans of whole peeled tomatoes
  • 1 can diced tomatoes
  • 1 ½ red onion chopped
  • 8 roasted red peppers, de-seeded, peeled, and chopped
  • 2 pounds cremini mushrooms, chopped
  • Salt & pepper to taste
  • Uncle Timmy’s Spice Rub {or you can make a mixture of paprika, salt, pepper, cayenne, celery salt, oregano, cinnamon, and thyme to substitute)

 

Method:

One night ahead remove all of the sausage links from the casings and mix up with the seasoning mixture, cover and let sit in the refrigerator overnight.

In a large stock pot cook sausage, then remove. Cook beef then remove. Add in onions and let cook for about 20 minutes, stirring occasionally so they do not burn. Add in mushrooms {half at time} and cook until they soak up all of the juice and become soft. Add in roasted red peppers, tomatoes, stir, bring to a boil and cover to cook on low for about 35-40 minutes.Add back in the meats, stir, then cover and reduce heat to a simmer and let cook 1 hour more. Add salt and pepper to taste but should not need much more because of the seasoning mixture.

Serve over steamed broccoli and or cauliflower or zucchini noodles.

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.

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

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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.

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Eat Clean, Eat Healthy, & Eat Well.