tuesday, august 14 2012 Whole30 week 3 menu – aug.15.12

This Whole30 routine should be settling in real nice by now. 14 days down, 16 (read: a lifetime) of good choices remaining! There have been some seriously colorful and delicious looking recipes submitted to the Foodee Project over the last week. We are excited to share (and try) some of these creations. This week’s list includes 6 dinner ideas with proteins nice and varied: pork, chicken, beef and lamb. There is also a fresh breakfast idea!

Good luck with week 3 folks!

"Here’s another variation on my green sliders — this time with Asian flair, just like me! Seriously, my kids love these portable pucks and it makes me happy that they’re getting veggies and protein in each bite. First, I dumped a package of frozen spinach into a Corningware container - covered it with a lid, and nuked it on high for ~4 minutes to defrost it. Then, I dumped the spinach into a colander and pressed out all the liquid. I heated 1 tablespoon of coconut oil over medium heat in a large cast iron skillet and tossed in the chopped onions and mushrooms along with some salt and pepper to taste. The veggies were sautéed until the liquid had evaporated and the onions were softened."
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"Sear chicken thighs seasoned with rosemary and thyme and topped with a flavorful pan gravy. I have completed Days 9 and 10 of the Whole30. Overall I'm still feeling really great. My hunger is in control though sometimes I'm still afraid that the hunger pangs are going to return and it makes me a little anxious. I haven't noticed any itchiness either, but I'm not entirely sure that it is because of the nightshades. I guess I will find out once I add them back into my diet. "
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"On our first trip to the farmers market this year, we purchased pastured (no soy) pork country style ribs from our favorite local farm, Green Circle Farm. As we have said in a previous post, Erika, the owner of Green Circle follows a Weston A. Price based diet, and is very particular about what she feeds her animals. This is why we love her (plus she is super nice)! We had pork back bone ribs once before at our friends Stacy and Matt’s house, Paleo Parents. This was the first time we had ever had country style ribs, and we were in love with the first bite. Matt is an excellent cook, and he really fed us well! After that we were on a mission to get that same style of ribs from a local so..."
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"There’s no shortage of braised brisket recipes out there, each claiming to be the tastiest way to coax a tough piece of meat into a tender, melt-in-your-mouth meal. Most of these recipes are very good, but they also tend to be very similar. The meat cooks in some blend of wine/tomatoes/broth (and often, a sweet sauce of some sort from a jar) and then emerges hours later smothered in a thick, rich coating. This recipe for Lemon-Parsley Brisket gives brisket a makeover, changing the flavor entirely. Lemon is so often used with fish and poultry that it might seem like an odd choice for a big chunk of red meat. It turns out to be the perfect accent though, adding a light, zesty flavor to ev..."
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"Fish is so intimidating. I have no idea why. It’s not hard to cook. It smells a little funny, but I sometimes do too and I’m not intimidated by myself. Well, I decided to stop being a lil b*tch and cooked up some fish. Salmon to be exact. And it turned out beautifully. I was lucky enough to get an awesome piece of salmon from my friend Ryan who catches little fishies himself! If you live in CO and want fresh fish this summer, Ryan is your man to talk to! Check out the flyer below for his information! And get to eating salmon you Colorado people."
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"Think eating healthy is boring? Think paleo is dull? Think taking care of yourself is no fun? Think again, my darlings. And make yourself some Moroccan Meatballs. Morocco has long been on my list of must-visit countries. Twisty alleys, markets crowded with vendors, scampering trained monkeys… I need to see it all. The country sits in the northwestern corner of Africa, and the influence of Arab and Moorish invaders can be tasted in traditional Moroccan cuisine. Lucky us! Spices like aromatic cinnamon, cumin, and paprika are prevalent, along with herbs like mint and parsley. These meatballs are seasoned with essential Moroccan spices, then simmered in tomatoes that cloak them in a sauce t..."
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"We love eggs! Our eggs come from happy free range, drug free chickens, at a local Ontario farm. We cook our eggs in different ways, but we recently learned that there are benefits to eating raw eggs, specially the yolk. According to the Food Chemistry journal, the yolk has twice as many antioxidant properties as an apple! They are rich in carotenoid antioxidant compounds, which is why their color is yellow. We created an egg pancake recipe that we topped off with a raw egg yolk (see recipe below). If you buy your eggs from local organic farms, you should give it a try! Below: Egg pancake topped with a raw yolk for antioxidants and a refreshing bowl of watermelon (drizzled with a little hone..."
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