Whole30 Tuna Tapas

A few years ago, one of our homeschool groups had a picnic.  My friend brought this amazing tuna dish and called it "Tuna Tapas".  She served it on a bed of quinoa (which is not compliant).  Everyone in my family loved it, in fact, I think we might have been the ones who polished it off and licked the bowl (Sorry, Lindsay!)

Each coop day, her daughters would bring it for lunch, and my daughter would stair at them longingly until they consented to give her a bit.  They call it "Tuna Tapas Tax" (some day, I'll explain our families "French Fry Tax"). Earlier this summer, my daughter was going to be at their house over dinner and my friend asked if she made Tuna Tapas for dinner would my daughter eat it.  After having a good laugh over it, I replied yes (and when I told my daughter thats what was for dinner, she did a fist pump and a "yesssssss"). 

I've been working on perfecting the recipe for replication and sharing.  I also looked at several recipes online, so this is fairly close to a lot of them, but tastes mostly like my friend's. And, it's Whole30 Compliant, easy and delicious!

A perfect summer meal.

Whole30 Tuna Tapas

4 Cans Solid White Albacore Tuna (make sure it's compliant!)

1 Red Pepper, seeded and diced

1/2 Red Onion, diced

2 Tbs Homemade Mayonnaise (or compliant store-bought like Primal Kitchen)

1 Tbs Balsamic Vinegar (check for sugar and sulfates!)

1 Tbs Olive Oil

1/2 Teaspoon Salt

1/2 Teaspoon Freshly Ground Black Pepper

1/2 Teaspoon Garlic Powder

2 Ripe Avocados, sliced

1 Large Tomato, diced

Bib or Boston Lettuce

In a large bowl, mix together tuna, red pepper, red onion, mayo, vinegar, olive oil, salt, pepper & garlic powder.  Serve over lettuce and avocado slices, top with diced tomato. 

When not on round, this is great with Siete Tortilla Chips.

GF/DF Lasagna - Food Freedom Recipe

While MANY of the ingredients in this recipe are Whole30 Compliant, the concept of eating pasta is a recreation - so please, do not eat this on round, it is a wonderful recipe for Food Freedom, though.  For those who stay ingredient compliant while doing Food Freedom, omit the Mozzarella Shreds, and this is "Whole30 NON ROUND compliant".

After my two full rounds of Whole30, I've decided that in addition to being gluten free (which I have been for about 8 years), I must also be dairy free.  I miss Lasagna.  I do not anymore.  This was delicious, albeit quite expensive!

I very similarly followed my traditional recipe for a lasagna, and used some amazing dairy-free products that are available on the market right now.



GF/DF Lasagna
1 Package Capello's Lasagna Sheets (thawed)
1 container Kite Hill Ricotta Cheese
1/2 container Kite Hill Sour Cream*
1 package Follow Your Heart Dairy Free Mozzarella Shreds**
1 lb ground turkey (or chicken, or beef)
28 oz jar of pasta sauce (check your labels for sugar and/or dairy!)
1 Tsp Italian Seasoning
1 egg
1 Tbs. Nutritional Yeast

Preheat oven to 350 degrees.

Brown ground meat in a medium sauté pan over medium-high heat.  Turn off heat and add jar of sauce.  If using ground beef, make sure to drain excess fat before adding sauce.  Set aside.

Place ricotta, sour cream, egg, Italian seasoning and nutritional yeast in a medium bowl and mix until well combined.

Lightly grease an 8X8 or 9X9 deep square baking dish/pan. Add about 1/2-3/4 cup of the sauce mixture to the bottom of the pan and spread around.  Cut lasagna sheets to fit in the pan and place two (or 3) on top.  Add one half of the meat sauce mixture on top, cover with more lasagna noodles cut to fit.  Carefully spread all of the cheese mixture over top of the noodles.  Sprinkle about half of the mozzarella on top. Top with more lasagna noodles.  Spread the remaining meat mixture ontop and sprinkle with mozzarella to your liking. 

Bake for about 30 minutes until everything is bubbly.  Remove from oven and let sit about 10 minutes before cutting.

*use the KiteHill Unsweetened Almond Milk Yogurt if you are trying to remain Whole30 Ingredient compliant
**Omit if staying Whole30 Ingredient compliant

Round Two Recipe Round Up

Finally having some success with Round 2!  We are 12 days in and (seemingly) going strong and doing well.

The key this time was planning our dinners for the entire 30 days.  Some were recipes from our last round, some were new, and a lot of what we ate was just adapted recipes that I already use every day, but make compliant by using compliant ingredients.  Here's a few of the new ones we chose and are loving them!  I hope that you enjoy them, too.

1. Lemon Pork Picatta - adaptation, use tapioca starch or arrowroot instead of cornstarch, exchange the wine for more chicken broth.  I served this one with mashed cauliflower and steamed green beans.

2. Whole30 Chick-Fil-A Nuggets - let's face it...we miss Chick-Fil-A while on a round, don't we??? And 40 Aprons is a great site to glean recipes from.

3. Creamy Tuscan Chicken - This was unbelievably yummy.  I had intended to serve over spaghetti squash but time was running short, so I served over cauliflower rice, it was divine.  The leftovers for lunch the next day were even better!  We're planning on going on vacation in a couple months, and I always prepare frozen meals to take with us.  I'll be prepping this one ahead of time and pouring over spaghetti squash.  Only note would be to watch your sun-dried tomatoes, make sure that they do not have any added stuff, and if you choose oil-packed vs. dried, make sure that the oil is compliant.  I used dried.

I'll add some more links next week after we try a few new ones.

Confession Time & Back-on-the-Wagon Breakfast

So.

Fell off the wagon.

Hard.

And my feet got tangled in the ropes while it dragged me along.

Been doing what I want, when I want, eating all the time...all the sugar.  Sugar Dragon had me in his cave chained to his gooey sweetness for a long time now.

I'm in pain.  My skin is terrible.  I hurt, everywhere.  All the time.  I have NO energy.  Why did I do this to myself again?  Was it worth it?  No.  No, it was not.

I've also gained back about 10 lbs of the 20+ I'd lost doing my first round and the few months after.

New motto "Food is fuel".  This morning's breakfast is my way to climb back on the wagon.  Taking each day one meal at a time.  So for now, I've made it.

Back on the wagon and riding it as long as I can.

Back-on-the-Wagon Breakfast

2 Eggs, whisked
3/4 Cup frozen spinach
5 or 6 grape tomatoes, diced
1 tsp approved oil or ghee
1/2 Avocado, diced
1/2 lime, squeezed
Salt & Pepper to taste

In a small skillet, heat oil/ghee over medium heat.  Add frozen spinach and sauté until defrosted and soft.  Add tomatoes and stir around.  Add eggs.  Allow the eggs to settle to the bottom of the pan and using your spatula, continue opening up pockets where the eggs can get to the bottom.  Cook for 1 minute or 2 until eggs have solidified.  Flip over and allow to cook for a minute or so on the other side.

In a small bowl, place diced avocado and lime juice.  Sprinkle with salt.  Move to one side of the bowl and add the eggs to the bowl.

Eat.

Feel satisfied.

Get back on the wagon.  AND STAY THERE!

FFF - Fast Food Friday - Whole30 Pork Fried Cauli Rice

When I go to the store, I purchase a LARGE pork loin roast (and I mean LARGE).  I cut it up in different ways to prep for future meals.  I make nice thick chops, I cut into large chunks and roll in seasonings to prep for carnitas, and I also dice a pound of it up in bite-sized cubes and freeze it with the marinading ingredients for this recipe, so that when I want fried rice, it's quicker than waiting for take out!  Don't worry, you can dice and prep in the same day (although, I do recommend an overnight marinade for the pork to get the most flavor out of this dish).  Buying this large pork roast, and cutting it and having it frozen in marinades or spice rubs makes cooking later a breeze and takes some of that thought process out for me.


Whole30 Pork Fried Cauli Rice
3/4 - 1 lb Boneless Pork Chops, cut into cubes
1 12 oz Bag Green Giant Riced Cauliflower & Sweet Potato (the one with no sauces added, defrosted)
*1 clove Garlic
3 Tbs plus 2 Tbs Coconut Aminos (some for marinade, some for cooking)
1 tsp Red Boat Fish Sauce
2 Tbs. Sesame Oil (I prefer Dark - again, some for marinade, some for cooking)Avocado Oil OR Olive Oil for stir frying
1 egg, beaten well
1 diced scallion


***Place pork cubes, 2 Tbs Coconut Aminos, 1 tsp Red Boat Fish Sauce and 1 Tbs Sesame Oil into a baggie big enough (I was able to use a quart sized freezer bag)** Let marinade at least 4 hours or overnight is even better.*** (this is the step I do when I get home from the grocery store so that as the pork is defrosting, it's also marinading). 


Heat wok (or skillet) on medium high heat.  Add about 2 or 3 tbs of Avocado or Olive Oil and 1 Tbs Sesame Oil. Add garlic clove (whole, peeled) to oil while it is heating up and slightly fry the clove - flipping - be very careful not to burn, burned garlic is YUCKY!.  Remove the clove when it is lightly browned/fried on all sides.  Set aside, you will be adding this back later.


Add pork cubes and marinade to the hot pan and cook until just about done.  Add the defrosted Cauliflower Rice blend and continue to stir fry.  After about 5 minutes, add 3 Tbs. of the Coconut Aminos.  Stir around and create an empty spot on the pan to cook the egg...allow it to COOK before trying to scramble it and stir into the rice/pork mixture.  (otherwise you end up with a creamy like sauce and not pieces of egg).  Dice the garlic that has been set aside and stir in when you stir in the egg.


After everything is done cooking all together turn off the heat.  Sprinkle top with scallions and stir them in.  Feel free to top with a sprinkle of sesame seeds if you desire!

ENJOY!

NOTES:*You can use any of the riced cauliflower you'd like just make sure that it has no added sauces or flavorings that are non-compliant.

Whole30 Philly Pepper Steak & Eggs

Philadelphia.  City of Brotherly Love. Home of the Eagles, Superbowl Champs LII.  Famous for their Cheesesteaks.  I've eaten a lot of them in my day.  Love a good cheesesteak.  Of course the question that always comes up is Pat's or Geno's?  In my book, NEITHER!  There's tons of places in south eastern PA to get a killer cheesesteak.  WAIT!?  NO DAIRY!  NO GLUTEN! A pile of plain old shaved steak meat sounds kinda boring.

This is NOT a boring breakfast, lunch or dinner.  Easy to whip up.  And so easy to eat while being very satisfying and compliant.  I put my air fryer to work again and added some spiced wedgie fries to go with it. 

2 lbs Chipped Steak Meat (I get from my local grocery store in the meat dept)

1 large green pepper, diced

1/2 medium red pepper, diced

1/2 medium onion, diced

1 Tbs Bacon fat, Ghee, Avocado Oil or Light Olive Oil (I prefer the bacon fat...because...bacon fat!)*

1 Tbs Nutritional Yeast (optional)

Eggs ( as many as you need for your clan, prepared how you like them)

In a large skillet, set on medium high heat (I use a 12" Fry Pan) heat your fat source, add diced peppers and onions and sauté, stirring often.  Cook for about 5 minutes until crisp tender, and some pieces have a slight char on them (be careful not to burn).  

Add chip steak to the skillet, separating as you add it in.  Allow the meat to sear a little and stir around, breaking up a little as you stir.  Cook for another minute or two and stir again.  The meat will cook very quickly.  If you're adding the nutritional yeast, sprinkle over the meat after the first minute or two, making sure to stir it in well so that it dissolves.  This will give a cheesy flavor without adding dairy, but it is not necessary, and will still be quite delicious without it. 

While the meat is finishing up, prepare your eggs to your liking in a separate skillet.  My family is partial to over-easy and over-medium eggs so that the yolks can ooze onto the meat. (okay, I might have just drooled on my keyboard there!). 

I also like to add sautéd spinach just under the egg to add a bit more veggie, if you like.  

ENJOY!

*NOTE ON BACON FAT AND WHOLE30....only ever use bacon fat if your source is organic and free from nitrates & nitrites.  While nitrates and nitrites are okay on Whole30, when rendered into fat, they are not good for you, especially when reheated.  The brand of bacon I use is organic and uncured so the rendered fat is pure.  After cooking my bacon, I allow it too cool slightly and strain through cheesecloth and store in clean glass jar. Just like my great-grandma used to do.

Zoodle Pad Thai

One of our favorite off plan recipes is Pad Thai.  We have a local Japanese restaurant that makes the most delicious Pad Thai known to man.  For those who are NOT on Whole30 Round and can handle rice noodles and peanuts, this is the recipe that my recipe is based off of: One Pot Pad Thai

On Whole30 Round, or even trying to remain as strict to Whole30 as possible (or even Paleo or low-carb), this was a delicious experiment and definitely scratched the pad thai itch I was having.  Preparing does take some forethought, as the components to the sauce may not be readily available in your kitchen. For example, I made the NomNom Paleo Whole30 Sriracha on my meal prep day because I knew I'd be making this pad thai this week for a meal.  That made putting the sauce together a little easier. You can also prep the sauce and keep in the fridge if you like, but I do not recommend making the zucchini noodles until the day of (or purchasing if you aren't making your own zoodles). Making some of these things ahead of time, makes this meal a quicker meal to put together on the fly.  My plan is to freeze the remaining sriracha sauce for another recipe, or another time I make the pad thai.

So...here goes!

Zoodle Pad Thai

[Sauce]
3-4 dried, pitted dates, reconstituted in 1/8 cup boiling water
1/8 Cup Fish Sauce (Red Boat is Whole30 Compliant)
1/8 Cup Rice Vinegar (make sure to check your source for added sulphites)
1/8 Cup Lime Juice
1/8 Cup Coconut Aminos*
1/8 Cup NomNom Paleo's Whole30 Sriracha Sauce (you could also use a Whole30 compliant ketchup and add compliant hot sauce vs. making this - taste would be a little different, but that would work).
1/2 to 1 tsp salt (to taste, really...coconut aminos do not add that "salty" flavor as strongly as soy sauce would)

[Rest of the ingredients]
2 large boneless/skinless Chicken Breast, sliced in thin strips and cut to a about 1" pieces
3 large zucchini, julienned into noodles using a Veggetti or spiralizer (a julienne peeler would work as well, but take longer and not quite be noodles...but would work).
2 Tbs Sesame Oil, divided
1 Tbs EVOO or Avocado Oil
2 cloves garlic, peeled and left whole
1 medium Shallot, diced
2 Eggs, lightly beaten
1 Cup Bean Sprouts
1/2 cup crushed almonds (I used slivered almonds and chopped them up a bit)
1/4 Cup Sliced Green Onions
1/4 Cup Fresh Cilantro

To prepare the sauce, place all of the ingredients into a tall glass jar that your immersion blender will fit into.  Start by reconstituting your dates in this jar with the boiling water.  Once they are soft and pliable, add everything for the sauce EXCEPT for the sriracha sauce.  Using your immersion blender, blend until the dates are all incorporated and no chunks remain.  Then stir in your sriracha sauce.  (I've found blending the sriracha with the remaining ingredients makes it REALLY spicy!).  I like to make this on my prep day so that cooking goes much faster.

Prepare the zucchini doodles and set aside to "drain".  I put mine in a colander and just let them hang out until I'm ready to use them.

In a large wok or skillet, heat 1/2 Tbs of the Sesame Oil on medium high heat and scramble/chop up the egg.  Set aside once cooked.

In the still hot wok/skillet, add 1 Tbs Sesame Oil and 1 Tbs of EVOO/Avocado oil.  Add garlic and allow to lightly fry brown, flip and cook on the other side. on the other side (be careful not to BURN the garlic...ewwwww!!!!).  Remove and set aside - IF you want to add the garlic back in at the end of the cooking, smash it and slice it thin.

Once garlic is removed, add shallot and cook for about 2 or 3 minutes. Then add the chicken and cook until no longer pink.

Add the sauce and stir around and cook until the sauce begins to thicken/reduce.

Quickly add noodles, bean sprouts, cooked egg, and garlic (smashed and sliced).  Stir around until zucchini noodles become crisp tender.

Remove from heat.  Sprinkle the top with scallions, cilantro & chopped almonds.  Serve IMMEDIATELY!

A family pan of zoodley goodness!