Plantain Nachos

 

I am craving a huge plate of nacho chips smothered with nacho cheese sauce and sour cream. Since that is not possible right now, I thought I could take the Spicy Plantain Chips I made as a base, top with Chili, and cut up avocado. I went into this meal negatively thinking, "No way is this going to make this craving go away" and I was blown away! This is such an awesome combination. No leftovers!

I also did this with sweet potato chips as a base:

Enjoy!

Kelsey

Spicy Plantain Chips

 

I had never purchased a plantain before, but I guess there's no time like the present! For some reason today I have been craving something crispy and crunchy, but since I can't eat chips, I decided to try to bake some "chips." Here's what I came up with:

Ingredients:

• One plaintain
• 1 tbsp olive oil
• Dash of cumin
• Dash of paprika
• Dash of garlic powder
• Dash of chili powder
• Double dash of cayenne pepper
• Double dash of salt

Directions:

1. Heat oven to 400 degrees
2. Cut up plantain into slices (mine were about 1/2 cm)
3. Add everything into a medium bowl and mix with hands
   
4. Put parchment paper on baking sheet
5. Place "chips" onto sheet
   
6. Bake for 10 minutes and flip
7. Bake for another 10 minutes, or until browned

I also did this with sweet potatoes:

Enjoy!

Kelsey

Zucchini Chili Boats

 

The chili I made (recipe here) made a TON of it, so I'm trying to get creative with how to eat it. Poured into scooped out zucchini was so good as it added a really fresh crunch.

Ingredients:

• Chili
• Zucchini

Directions:

1. Take as many zucchinis as you want to eat, clean, cut in half, and scoop out seeds
2. If chili is not hot, heat up
3. Pour chili into the "boats"

Enjoy!

Kelsey

Lox Scrambled Eggs

 

Salmon is one of my favorite things. Of course I'd rather eat it on a New York City everything bagel with cream cheese, onion, and tomato, when you're doing the Whole30 challenge you have to get creative! It was so good in eggs because it was already super salty and I didn't need any toppings. Loved it!

Ingredients:

• 3 eggs
• About 3 slices of lox (maybe 1/4 c.?)
• 1 tsp olive oil

Directions:

1. Heat oil over medium heat in a skillet
2. Whisk together eggs and torn up pieces of salmon
3. When oil is hot, cook eggs and salmon until done

For an upgraded version - add chopped avocado!

Enjoy!

Kelsey

Avocado and Egg Bake

 

Experimenting in the kitchen... I was thinking about Dr. Seuss and his green eggs and ham, and I wondered how his eggs are green (deep thoughts today). I've been eating endless amounts of eggs and avocado, so I figured why not blend them together? When I did that, the consistency was super thick, almost like Homemade Mayo. So I poured them into my Ramekins and baked it. It looked super weird, like a green brain, but I liked it!

Ingredients:

• Half avocado
• Three eggs

Directions:

1. Heat oven to 350 degrees
2. Blend avocado and eggs until well blended
   
3. Spray cooking spray/butter/ghee on Ramekins
4. Pour mixture into Ramekins (I made three)
   
5. Bake for about 25 minutes or until top of egg mixture starts to brown

The mixture will cool and shrink after taken out of the oven. I ate this with Sweet Potato "Rice"

Enjoy!

Kelsey

Sweet Potato "Rice"

 

I saw this idea on Instagram and immediately thought, "Why didn't I think of that?!" This was SO GOOD. I ate the entire thing and could have eaten 4 more servings. Great alternative when you're craving something super starchy.

Ingredients:

• Sweet potato
• Clove of garlic, minced
• 1 tsp olive oil

Directions:

1. Peel the sweet potato and put in your spiralizer to make "noodles"
   
2. Put "noodles" in food processor and pulse until you have rice sized chunks
   
3. Heat olive oil in skillet over medium heat
4. When hot, add garlic and sweet potato "rice"
5. Cook until your liking (I made mine pretty brown and crispy)

Enjoy!

Kelsey

Broiled Oranges

 

Broiled Caramelized Sugar Grapefruit is one of my favorite snacks. I love grapefruit plain, but that brings it to a whole new level. I wondered what would happen if I did the same thing with an orange. I'm not eating sugar right now, so I couldn't top it with anything, so I decided just to lay slices on a sheet (reminded me of Chocolate and Sea Salt Cuties), broil them, and see what happens. It's so hard to describe how it tasted. Like a warm orange, but with a sort of char. I really liked it!

Ingredients:

• Orange

Directions:

1. Set oven to broiler
2. Peel orange and divide into slices
3. Place slices under broiler for about 5 minutes, rotating every few minutes
4. Let cool before eating!

Enjoy!

Kelsey

Chili

 

I've never made chili before. Usually I like a lot of beans in it, and of course topped with sour cream and cheese, but with the Whole30 challenge I had to get creative. I found this recipe for a paleo chili so I thought I'd try it. I cut back on the spices because I didn't think my husband would like it, but we both decided it was too bland when first trying it so we added all the spices back. It makes a ton so I've also gotten super creative with what to do with all the leftover chili!

Ingredients:

• 1 large onion
• 1 green pepper
• 1 jalapeno 
• 4 cloves of garlic
• 2 tbsp coconut oil
• 2 lbs grass-fed ground beef
• 1/2 tbsp salt 
• 2 tbsp chili powder
• 2 tbsp cumin
• 1 28 oz can of diced tomatoes
• 1 6 oz can of tomato paste
• 16oz of water
• 1/4 tsp chili flakes
• Avocado (optional) 
• Spaghetti (optional)
  

Directions:

1. Chop the onion, jalapeno, and peppers
2. Mince the garlic
3. Place all the ingredients in a large pot with the coconut oil and saute on medium-low until they are soft
   
4. At the same time, in another pan, add the beef and salt. Cook until browned, then strain the beef
   
5. Add the chili powder and cumin to the chopped vegetables and stir well (this smelled SO good!)
   
   
6. Add in tomatoes and beef, and stir again
7. Add in the tomato paste, water, and chili flakes and stir again
8. Bring everything to a boil, and then turn down to low and let simmer for about 20 minutes 
   

I ate mine with sliced avocado on top, and my husband ate his mixed in with some spaghetti.
 
Enjoy!

Kelsey

Walnuts on a Log

 

I am obsessed with almond butter. Obsessed. I've been eating it straight out of the jar. I figured I should probably eat it another way that might be a tad healthier. So I spread it on celery, and topped with crushed walnuts! Delicious. Also, always remember to keep celery wrapped in tin foil - stays fresh and crispy for a super long time.

Enjoy!

Kelsey

Baked Acorn Squash - Two Ways

 

I made acorn squash a long time ago with a buttered brown sugar glaze. It was really delicious. I bought another one, and because I'm not eating butter or sugar right now, I decided to make it two other ways - sea salt and olive oil, and ghee and cinnamon.

Ingredients:

• 1 acorn squash
• Dash of sea salt
• 1 tsp olive oil
• 1 tbsp ghee
• Dash of cinnamon

Directions:

1. Heat oven to 400 degrees
2. Cut the squash in half lengthwise (not the equator)
3. Scrape out seeds
4. Arrange on baking sheet
5. Rub one half of the squash with olive oil, and the other half with ghee
6. Sprinkle the olive oil side with sea salt, and the ghee half with cinnamon
7. Roast for about 40 minutes, or until fork tender

Enjoy!

Kelsey

Avocado and Meatballs

 

I am obsessed with avocado. I'm eating WAY too much of it! Regardless, I had leftover Baked Turkey and Beef Meatballs and decided to chop them up with chopped with avocado. It was amazing! It didn't even require any sauce. I topped with a little bit of salt.

Enjoy!

Kelsey

Blueberry Scrambled Eggs

Someone I follow in Instagram is also doing the Whole30 challenge and she has a lot of great ideas for approved meals. One she has made a few times was blueberry scrambled eggs. I was pretty skeptical, but it actually was pretty delicious!

Ingredients:

• 1/2 c. fresh blueberries
• 2 eggs
• 1 tsp olive oil

Directions:

1. Heat skillet over medium heat
2. Add olive oil and cook until hot
3. Whisk eggs and add blueberries in
4. Add to skillet and cook until done

Enjoy!

Kelsey

Chicken Fajitas

 

I made Skirt Steak Fajitas last week and they were AMAZING. I can't stop thinking about them. So I used the exact same marinade and this turned out just as delicious! I only wish I had made more.

Ingredients:

• 1 tbsp. red pepper flakes
• 1/2 tbsp. paprika
• 1/2 tsp. onion powder
• 1/2 tsp. garlic powder
• 1/4 tsp. cumin
• 1/4 tsp. salt
• 1 large onion
• 3 peppers (we used two green and one red)
• 1 lb chicken, skinless and boneless, fat cut off and cut into cubes
• 1/4 c. olive oil
• Optional: avocado, tortillas, sour cream, cheese, etc.

Directions:

1. Preheat the oven to 400 degrees
2. Mix the first six ingredients together (red pepper, paprika, onion powder, garlic powder, cumin, and salt) together and put aside
3. Cut the onion and peppers into long strips
4. Add to a casserole dish with chicken cubes
5. Sprinkle seasoning and the olive oil over the meat and vegetables, then mix thoroughly with your hands
6. Bake for 20 minutes, stir, and then bake for another 20 minutes
7. Serve with optional toppings

Enjoy!

Kelsey

Filet of Beef Scrambled Eggs

 

My Mom made some delicious filet of beef over the weekend, so I stole a slice (thanks Dad!), cut it into small pieces, and added it with 2 scrambled eggs. Kept me full until lunch!

Enjoy!

Kelsey

Roasted Sweet Potato with Almond Butter and Cinnamon

I'm obsessed with almond butter and cinnamon right now, but I'm getting a little sick of the banana combination. So I figured why not try on a sweet potato?!

Ingredients:

• 1 sweet potato
• 1 tbsp. almond butter
• Dash of cinnamon

Directions:

1. Heat oven to 375 degrees
2. Scrub potato clean and stab all over with a fork
3. Bake for one hour
4. After an hour, cut open, and while hot, spread almond butter over and sprinkle with cinnamon

Enjoy!

Kelsey

Skirt Steak Scrambled Eggs

The skirt steak from our Skirt Steak Fajitas was some of the best meat I have ever eaten. It was so tender, and had no much flavor from the vegetables and the sauce. So I decided to add about 1/3 c. of the steak, onion, olive oil mixture to a skillet over medium heat. Then I whisked two eggs, and cooked over the steak until done. So amazing!

Enjoy!

Kelsey

Roasted Veggies and Pistachios

Whenever I roast vegetables, I always try to get them so they're soft on the outside, but still kind of crunchy on the inside. Still working on that. So to add another crunch, I decided to add in pistachios the next time I roasted vegetables. Turned out delicious!

Ingredients:

• One bunch of asparagus, cleaned and cut up into 2 inch strips
• 2 sweet potatoes, peeled and chopped into 1 inch cubes
• Bundle of Brussels sprouts, with the ends chopped off and top layer peeled off
• 3 tbsp. olive oil
• Salt
• 1/2 c. pistachios, no shell

Directions:

1. Heat oven to 400 degrees
2. Put all vegetables in a bowl, pour over olive oil and salt, and mix with hands
3. Add to baking sheet and add pistachios
   
4. Roast for about 25 minutes, stirring halfway through

Enjoy!

Kelsey

Skirt Steak Fajitas

 

The last time Andrew and I made fajitas, they were good but not amazing. These, I promise you, are amazing. I literally couldn't stop talking about how good they were while we were eating dinner. And the next day. And the day after that when I put them with scrambled eggs. They are pretty spicy so back off on the spice if you aren't ready for it.

Ingredients:

• 1 tbsp. red pepper flakes
• 1/2 tbsp. paprika
• 1/2 tsp. onion powder
• 1/2 tsp. garlic powder
• 1/4 tsp. cumin
• 1/4 tsp. salt
• 1 large onion
• 3 peppers (we used two green and one red)
• 1 lb skirt steak, tenderized
• 1/4 c. olive oil
• Optional: avocado, tortillas, sour cream, cheese, etc.

Directions:

1. Preheat the oven to 400 degrees
2. Mix the first six ingredients together (red pepper, paprika, onion powder, garlic powder, cumin, and salt) together and put aside
3. Cut the onion, peppers, and skirt steak into thin strips
4. Add to a casserole dish
5. Sprinkle seasoning and the olive oil over the meat and vegetables, then mix thoroughly with your hands
6. Bake for 20 minutes, stir, and then bake for another 20 minutes
7. Serve with optional toppings

Try with chicken!

Enjoy!

Kelsey

Caramelized Onion, Cauliflower Rice, and Spicy Chicken

 

I'm definitely starting to experiment more in the kitchen.  I have never made any of the above items, and I am so pleased how this turned out! I wish I had made more and can't wait to make it again.

Ingredients:

• One medium onion
• 1 tbsp. olive oil
• 2 cloves garlic, minced
• 1 head of cauliflower
• 2 chicken breasts, skinless and boneless
• 1/2 tsp. paprika
• 1/2 tsp. red pepper flakes
• 1/8 tsp. cumin

Directions:

1. Add olive oil to pan and cook over medium heat
2. Cut onion into long strips and add to pan
3. Stir every once in awhile (you have to stir enough so all parts of the onion browns, but not too much where nothing browns)
   
4.  While cooking, use a cheese grater to grate cauliflower down to "rice"
   
5. Also, cut all fat off chicken and cut into cubes
6. Sprinkle paprika, red pepper, and cumin over chicken
   
7. When onion is 80% done, add minced garlic to onion along with "rice" and the chicken
8. Stir, and cook until chicken is no longer pink

Enjoy!

Kelsey

Spaghetti Squash Scrambled Eggs

 

I kept seeing this meal on Instagram from people I follow who are also doing the Whole30 Challenge. I found it a pretty bizarre combination so I figured I might as well try it. Very interesting! Not my favorite thing, to be honest, but I can see how people would like it.

Ingredients:

• Spaghetti squash noodles (see here on how to cook)
• 1 tsp olive oil
• 2 eggs
• Dash of salt

Directions:

1. Dry spaghetti squash noodles with a paper towel
2. Add olive oil to skillet over medium heat
3. When hot enough, add noodles to skillet
4. After 5 minutes, pour whisked eggs over noodles and cook until done
5. Top with salt

Enjoy!

Kelsey

Creamy Avocado Chicken Salad

 

Same idea as the Creamy Avocado Tuna Salad, but this time with chicken!

Ingredients:

• 1 avocado
• 2 breasts of shredded chicken (see this post for the easiest shredded chicken!)
• 1/4 c. hot salsa
• 1/4 c. homemade mayo
• Dash of sea salt
• Dash of garlic powder

Directions:

1. Mash everything together
2. I ate about 1/3 c. at a time with a few cups of spinach.

Enjoy!

Kelsey

Creamy Avocado Tuna Salad

 

I'm not a huge tuna person and I LOVED this! It was so filling that I didn't need a snack between lunch and dinner (which rarely happens) and I almost licked the bowl it was so good.

Ingredients:

• 1 avocado
• 1 can of tuna
• 1/4 c. hot salsa
• 1/4 c. homemade mayo
• Dash of sea salt
• Dash of garlic powder

Directions:

1. Mash everything together
2. I ate about 1/3 c. at a time with a few cups of spinach.
   
   
   
   

Enjoy!

Kelsey

Homemade Mayo

 

I'm not a huge chicken or tuna salad person, but I thought it would be a good way to eat more vegetables and eat tuna. So I found this recipe for homemade mayo. It surprises me how easy it is! I used garlic olive oil so it turned out really garlicky, but that's exactly what I wanted. (Also check the link for a video!)

Ingredients:

• 1 egg
• 2 tbsp lemon juice (can use fresh or bottled)
• 1/2 tsp dry mustard
• 1/2 tsp salt
• 1 1/4 c. light tasting olive oil

Directions:

1.  Place egg and lemon juice in blender and let sit for 60 minutes
2. Add dry mustard, salt, and 1/4 c. of the oil
3. Blend for 30 seconds
4. Then, SLOWLY (over about 3 minutes) pour the rest of the olive oil in (1 cup) until fully blended
5. Put in the fridge for half hour to harden up

Done! Enjoy!

Kelsey

Banana, Almond Butter, and Cinnamon

I have never eaten almond butter before. I am so mad I waited so long! It's so delicious. Spread on banana, top with cinnamon, and here you have a perfect breakfast/snack!

You can also fold the bananas over to make traveling easier.

I also ate this once with melted almond butter (just stuck in the microwave for 30 seconds). Delish!

Enjoy!

Kelsey

Clementine Snail

Sometimes, you have to have fun with your food :)

Homemade Fruit Roll Ups

I saw these on Pinterest and they looked both really easy and really delicious. I had to try it!

Ingredients:

• Cut up mango (I bought the pre-cut stuff from Trader Joes) or another fruit

Directions:

1. Heat oven to 175 degrees
2. Line baking sheet with Silpat or parchment paper
3. Blend fruit until smooth in a food processor
   
4. Use a spatula to evenly spread the puree as flat as possible
   
5. Bake for about 3 1/2 hours, or until dry and pliable

You can make the mango into actual roll ups (original recipe and directions here) but I ate them straight off the pan, tearing them into these long strips. And I ate the whole thing. THE WHOLE THING. I was really craving a sweet treat and this hit the spot!

I tried again with strawberry and it was just as good. Always remember to make the puree as smooth as possible, or some parts with be done when other parts are not nearly finished (my edges were really thin and the middle was really thick)

Enjoy!

Kelsey