Here is a fun recipe for the delicata squash that came in my local harvest box this week. Had them last night with some leftover pork. I think this is slowly starting to grow on my family too.  No one has asked me where the rice or potatoes is lately and I don't even think they have noticed they are getting two vegis or a fruit and vegi instead! Made a salad with lettuce, blueberries and walnuts with oil and balsamic vinegar and that was not as successful, but they did eat about half .  Ahh there is hope for a healthier family.

Baked Delicata Squash Fries

http://paleoinpdx.com/2013/01/15/baked-delicata-squash-fries/

Quite possibly the BEST thing I have made so far.  You have to like salmon and shrimp, but this roasted Salmon and shrimp chowder is fantastic!! I made this with leftover salmon I had baked two nights before, and some cooked shrimp that I picked up at the shrimp bar.  If you are a chowder lover you must try it.

Salmon and Shrimp Chowder
15 shrimp (I got cooked and chilled from the shrimp bar at schnucks)
3 slices of bacon
1 shallot chopped
1 tbspn fresh dill
2 turnips chopped into bite size pieces
2 cups chicken stock
1 salmon fillet (I baked salmon for dinner the night before and had it leftover)
1 can full fat coconut milk
sea salt and pepper

Heat oven to 385. Toss turnips, shallots, dill, salt and pepper and lay in single layer on pan with bacon on top cut in bite size pieces.Roast for 20-25 min and stir occasionally. Heat chicken stock on stove and add roasted vegis and bacon, cook on med heat until boiling. Stir in 1 can coconut milk and 1 tspn arrow root powder. Continue stirring and add in shrimp and salmon at end until heated through.

With it being so cold I think soup has been on our mind. Bhairavi sent a great Cream of Broccoli soup recipe from nom nom paleo

Cream of Broccoli Soup

http://nomnompaleo.com/post/2345953636/curried-cream-of-broccoli-soup

 

 

 

 

 

 

 

 

 

 

 

Last soup recipe for today is from Ann and is a Beef Vegetable Soup

 

VEGETABLE BEEF SOUP
1.5 lbs extra lean ground beef (or ground turkey)
1 cup chopped onions
1 jar (24-26oz.) organic spaghetti sauce. I used Schnuck's "Full Circle" Portabella
2 cans Del Monte diced tomatoes with zesty green chilies
2 cans of beef broth
1 lb. frozen mixed vegetables (I used the Asian mix with asparagus, green beans, carrots, yellow squash, celery and mushrooms)
1 tsp. pepper
1 cup water

In a large pot, cook the beef and onion until the meat is no longer pink. Drain grease. Dump in all ingredients except for the veggies and bring to a boil. Stir in the frozen vegetables and lower the heat to low to medium. Cook for an hour (covered) stirring occassionally. NOTE: I usually make this with turkey and can't tell the difference.

Thanks for the great recipes and tips being thrown my way from our fantastic Whole 30 challenge participants.  It sounds like everyone is embracing good food and have gotten very creative.  Here are a couple more that sound delish.

First is Brian's Fast and Slow Guacamole options: (and yes, I am quoting Brian verbatim because his commentary makes the recipes!)

Fast Guacamole

I created this because chopping tomatoes, chiles, and onion is lame when you want the guacamole NOW.

One big avocado – I get these from Dierberg’s because they have the best ones.  Big and always ripe.  That’s what she said.

As much or as little pre-made pico de gallo from Trader Joe’s.  The pico is freshly made and is in their veggie/fruit/meat/cheese section.  There are various degrees of spice so you decide which is best for you!  Other stores like Schnucks and Dierberg’s have their own version of this, but I prefer Trader Joe’s because I feel like I’m saving the rain forest or something when I shop there.  Or maybe because I just think it tastes better.  But probably because the containers are easiest to open.  If you ever have dealt with those flimsy plastic containers they put their premade stuff in at Schnucks or Dierberg’s then you know what I’m talking about.

Mash the avocado and add the salsa and stir.  Done.  Good for breakfast, lunch, snack time, or dinner.  Or as topping…on bacon, perhaps.  This recipe is so fast that it takes less time to make it than it does to read this recipe.

Slow Guacamole

1 10-12 ounce cucumber, peeled, seeded, and diced (not a diny dice, maybe ¼-1/2 inch)

½ cup finely diced red onion

2 fresh serrano or jalapeno chiles.  Minced, including seeds (if you want) or more to taste

1 Tbsp. freshly squeezed lime juice

¾ tsp. fine salt or 1 ½  tsp. coarse salt

2 large or 3 small ripe avocados, halved and pitted.  As if you were going to leave the pit in.

½ pineapple, peeled, cored, and diced (1/4 to ½ inch dice)

Fresh cilantro is optional

Stir together the cucumber, onion, chiles, lime juice, and salt in a large bowl.  Score the avocados in a cross-hatch pattern while they’re still in the skin, and scoop them out, right into the bowl.  You an also scoop it out onto a cutting board then cut it into chunks.  Whichever way you choose.  The trick is not to mash them. Stir.

 Next, add the pineapple so the fresh acidity is a distinct counterpart to the avocado.  Whatever that means!

 Finally, season to taste with additional chile, lime juice, and salt.  Sprinkle cilantro on top.

 Sweet, delicious goodness.  Almost make me forget about ice cream.  Emphasize “almost”.

Stuffed Red Peppers (Courtesy of Sara B)

2 red peppers cut in half and take out seeds
1lb ground turkey
1 1/2 frozen spinach thawed and drained.
1 onion diced
1 egg
Garlic salt
Salt
Pepper
1 large can crushed tomatoes

Sauté onions in olive oil and set aside in large bowl with turkey, egg, spinach, and spices. Mix well. Microwave pepper halves for 3 minutes or to desired softness. Stuff peppers with meat mixture and spoon tomatoes on top in baking dish. Pour the rest of tomatoes in dish and bake at 350 degrees for 40 min.
 

Chunky Salsa Italiano
(Courtesy of Ann M)

20 Roma tomatoes (chopped)
2 Tbl. Extra virgin olive oil
1/3 cup fresh basil (chopped)
1 lb. mushrooms (sliced)
1 large white onion (chopped)
1 tsp. chopped garlic
1 tsp. crushed red pepper
1 tsp. black pepper
2 cups water
3/4 cup of sliced kalamata olives (optional)

  Saute the onions, garlic, basil and red pepper in the olive oil in a large pot (10 minutes). Add chopped tomatoes, black pepper and water and bring to a slow boil. Cook uncovered for 25 minutes, stirring occasionally. Add sliced mushrooms (and optional olives) and cook on low heat (covered) for an additional 20 minutes, stirring occasionally. You can increase the garlic and red pepper for more kick.
 

My Daily Whole 30 newsletter directed me to this recipe from theclothesmakethegirl.com and it is touted as the Best Chicken Ever!  I am totally going to give it a try and I will let you know the verdict.  Here is the recipe http://www.theclothesmakethegirl.com/2009/06/09/the-best-chicken-you-will-ever-eat-ever/

Verdict: Juicy and flavorful and super easy. - Daughters gave it a thumbs up!

Some other tried and liked recipes by you all:

http://blog.stuffimakemyhusband.com/2011/01/souvlaki-platter.html - leave out the tzatziki sauce and feta cheese. 

http://beta.primal-palate.com/recipe/butternut-squash-soup/

Now, to my weekly Local Harvest box.  This is my second week picking up a box of localish goodies from Local Harvest Grocery and Cafe, and I am excited about what is in store.  Last week I had so much fun experimenting with new vegis, turnips, shallots, collard greens - will this week be as interesting? Well, today's box has the following:

• grass fed ground beef
• pasture raised eggs
• chives
• braising kale
• delicata squash
• lettuce
• almonds
• Paleo ready made meal (pork tenderloin mashed sweet potatoes and squash)
• grapefruit, tangerines
• Trout

Dinner tonight was already planned but I was able to use the lettuce for my beet, apple, and dried cherry salad.  Here is what was on the menu at our house tonight

Salmon, fried eggplant, roasted turnips and shallots, and beet, apple, and dried cherry salad.
For the salmon I simply bought a good piece of fresh salmon at Dierbergs and brushed with olive oil then sprinkled with lemon pepper. Bake at 450 for 15 min.

ABC Salad (Apple Beet Cherry)
4 small beets (bought them cooked and packaged by organic vegis)
2 apples
1/4 cup dried cherries
bunch of lettuce
olive oil
apple cider vinegar

chop beets apple and cherries. Toss with lettuce and drizzle with olive oil and apple cider vinegar. Nice refreshing salad.

The Boys like it Saucy!

Ive been getting great feedback from everyone - Keep it coming!! Just so you know we have around 40 people who are getting their Whole 30 on this month and the energy in the gym is fantastic.  I am so proud of everyone giving this a shot. 

Brian sent me in a recipe for Paleo Mayo, and I can't resist posting his email verbatim. Thanks for the recipe Brian!

Not sure if this falls into that crappy “sex with your pants on” category, but I don’t think it does.  Basically what we have here is mayo without the high fructose corn syrup and other preservatives.  It’s really good…just remember that when you pour in the olive oil, do it SLOWLY.  So slowly that you think “damn, this is pretty slow.”

http://paleospirit.com/2012/basic-mayonnaise-recipe-for-your-paleo-diet/

Steve H. is raving about his ranch dressing, so here is the Ranch recipe that is keeping him in line this month:

Paleo Ranch Dressing http://www.paleoeffect.com/recipes/paleo-ranch-dressing-paleo-effect/

 

Couple of thoughts on sausage.  Several of my recipes I have been trying lately have sausage, and I am not feeling good about the quality of sausage out in my supermarket.  One alternative I have tried is some bison sausage  that I picked up at Local Harvest.  It comes in sausage casings, but I removed the casing and cooked it up to go into my heavenly hash and it is soooo good.  The flavor is fantastic and no sugar or funky ingredients.  Sara B forwarded me this email on homemade sausage, so I thought I might give this one a try as well.
http://www.foodrenegade.com/homemade-breakfast-sausage-patties/

Speaking of sausage, I spent the afternoon with two of my partners in crime and we had a food prep afternoon.  Lisa picked 4 recipes, sent us the shopping list and supplied all the spices and we prepped some great dinners to keep us eating Whole 30 the rest of the week!  The Sausage Stuffed Mushrooms are addictive and a great app to bring anywhere.

Sausage Stuffed Mushrooms
Ingredients:
1 lb mushrooms (pull out stem)
1 lb sausage (pork or bison or beef)
6 slices bacon (half cooked)
1/2 tsp parsley
1/2 tsp garlic powder
1/2 tsp creole
1/2 tsp cayenne pepper
1/4 cup almond meal
mix sausage and all spices and almond meal with hands and stuff mushrooms with sausage mixture. put a small 1 inch piece of bacon on top of each cap and bake at 375 12-15 min or until meat slightly separates from mushroom.

The recipes are coming in so I am going to share a couple.  This one is from Eric Peters who is about a week into his whole 30 challenge and doing good so far. He has informed me that one of his goals is 100 unbroken pushups - I am planning on videoing that and putting it on the blog if he does it!

Chicken Cauliflower Stew (He didn't send a name but this sounded good!)

1-1/2 lb Chicken (I used breasts and cut into 2" pieces
1 Tbs Olive oil
1 head of cauliflower cut into pieces
Recipe calls for bell pepper, I prefer asparagus pieces
1 tsp Cumin
1 tsp Thyme
1/2 tsp Garlic powder
Tomato sauce (recipe calls for 8 oz, I prefer 16 oz)

   (I added Pepper to taste)

Large skillet or sauce pan
Brown chicken on all sides in olive oil over medium heat
Add all other ingredients, reduce heat to medium low.

  Cover and cOok for about 45 minutes stirring occasionally 
Alt use crockpot cooking for 4-5 hours
Recipe says 5 servings, I got 4 out of it.