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Recipes
W30/L: Salsa Beef with Spaghetti Squash
By Dski
Poke a number of holes into the spaghetti squash with a fork to release pressure while cooking
- 1 1 1 lb grass-fed ground beef
- 2 2 2 tbsp coconut oil
- 1 1 1 jar Tomatillo or Roasted Tomato Salsa
- 3 3 3 tsp cumin
- 1/2 1/2 1/2 tsp black pepper
- 1/4 1/4 1/4 tsp salt
- dash dash of oregano
- 1 1 1 spaghetti squash
- to 15 3. of holes into the spaghetti squash with a fork to release pressure while cooking. Put the squash in the microwave for 15 minutes, rotating every 3.
Chick: Mexican: Paleo Mexican Mole
By Dski
We ate ours with shredded cabbage, avocado chunks, lime wedges and some hot sauce along with a side of kale sauteed...
- Mexican Mole My Way
- 1 red onion diced
- 6-8 garlic cloves, smashed with flat side of your knife blade
- 7 raw almonds, soaked in water for 30 minutes
- 2 tablespoons coconut oil
- 1 14.5 oz can diced tomatoes
- The juice from 1 orange
- 1 cup chicken broth
- 2 tablespoons unsweetened cocoa powder
- 1 tablespoon ground cumin
- 1/4 teaspoon ground nutmeg
- 2 tablespoons dried oregano
- A big pinch of saffron threads
- A small pinch of ground cloves
- 1 teaspoon smoked paprika
- 1/4 teaspoon cayenne pepper
- 1 tablespoon raw organic honey (optional)
- 2 pounds boneless skinless chicken breasts or thighs, diced into bite size chunks
W30/D: Pan Fried Chicken with Bacon and Thyme Gravy
By Dski
Begin by butterflying the chicken breasts
- 3 skinless boneless chicken breasts, about 5 ounces each
- 3 thick bacon slices, chopped
- 1/2 medium onion, diced
- 1 tablespoon lard or other cooking fat
- 1 tablespoon chopped fresh thyme or 1 teaspoon dried
- 1 cup chicken stock, preferably homemade
- 1 tablespoon arrowroot powder
- 2 tablespoons water
- salt and pepper, to taste
Salad: Grilled Thai Beef Salad (Ellie Krieger)
By Dski
Rinse and pat the meat dry
- 1 pound top-round London broil or flank steak, about 1 to 1 1/2-inches thick
- 3 tablespoons lime juice, divided
- 3 tablespoons low-sodium soy sauce
- 3 tablespoons canola oil
- 2 tablespoon brown sugar
- 1 teaspoon minced garlic
- 1 1/2 teaspoons minced ginger
- 1 1/4 teaspoons red curry paste or chili-garlic sauce
- 1/2 head red-leaf lettuce, torn (about 6 cups)
- 3 shallots, thinly sliced (about 1/2 cup), divided, for garnish
- 1/2 cup cilantro leaves, rinsed and dried
- 1 cup basil leaves, sliced into ribbons
Chick: Curry: (Paleo) Thai Green Curry
By Dski
In a large soup pot add the coconut milk and curry paste, mix until blended and bring to a boil
- Thai Green Curry
- 1.5 lbs 1.5 lbs boneless skinless chicken breast, diced into bite size pieces
- 2 2 carrots, diced
- 1/2 large head 1/2 a large head of green cabbage, shredded
- 3 cups 3 cups crimini mushrooms
- 1 can 1 can coconut milk
- 1/2 cup 1/2 cup chicken stock
- 1-2 splashes 1-2 splashes of fish sauce or more to taste
- 1-2 splashes 1-2 splashes of coconut aminos or more to taste
- Cilantro
Brkfst: Egg Over Easy Over Meat
By Dski
In a large bowl, combine the meat, jam, onions, Bragg’s Amino Liquids, cayenne pepper, garlic powder, sea salt, ...
- Makes 4 small patties
- 1/2 pound lean, grass-fed ground turkey meat
- 1 tbsp plum jam (or any homemade or no sugar added jam)
- 3 tbsp onions, finely diced
- 2 tsp Bragg’s Amino Liquids
- 1/2 tsp cayenne pepper
- 1/2 tsp garlic powder
- 1 tsp sea salt
- 1 tsp freshly ground black pepper
- 4 eggs
Soup: Rachel Ray's French Onion Soup
By Dski
Directions Heat a large Dutch oven over medium heat
- 1 stick butter
- 4 large onion, very thinly sliced
- 1 teaspoon ground thyme
- Salt and freshly ground black pepper
- 1-ounce dried porcini mushrooms
- 1/4 to 1/3 cup dry sherry
- 1 cup white wine
- 1 small bundle made with fresh flat-leaf parsley, a few sprigs fresh sage and fresh bay leaves
- 2 quarts beef stock
- 8 (1/2-inch) thick slices baguette
- 1 large clove garlic, peeled and halved
- 1 1/2 cups grated Gruyere
- 1/2 cup grated Parmigiano-Reggiano
Snack: Peach Mango Popsicle (Whole Foods)
By Dski
It doesn’t matter if you’re 2 or 102, the sweet-tooth appeal of homemade fruit popsicles is universal
- 1 cup puréed mango (from peeled fruit)
- 1 cup puréed ripe peaches (from peeled fruit)
- 1/4 cup water
- 2 tablespoons sugar
- Lime or lemon juice to taste
- 6 to 8 popsicle sticks
Chick: Mexican: Grilled Chicken Enchiladas
By Dski
Preheat a grill to high heat
- 2 teaspoons salt-free Southwest or Mexican seasoning
- 1/8 teaspoon garlic powder
- 1/8 teaspoon salt
- 4 (4-ounce) boneless, skinless chicken breasts
- 1 1/4 cups canned medium traditional enchilada sauce (red)
- 1 1/4 cups canned medium green chili enchilada sauce
- 3 1/2 ounces (about 1 3/4 cups) finely shredded 75 percent light cheddar cheese, divided
- 1/3 cup chopped fresh cilantro leaves
- 1/4 cup drained, sliced black olives
- 2 tablespoons canned, drained, chopped chilies
- 8 (6-inch) yellow corn tortillas
W30: Creamy Tropical Chicken Salad
By Dski
Directions: In a large bowl, combine the shredded chicken, mayo, pineapple and macadamia nuts
- Ingredients:
- 1 lb cooked boneless skinless chicken breasts, shredded
- 1/4 – 1/3 cup homemade macadamia nut oil mayo
- 3/4 cup fresh pineapple, chopped
- 1/4 cup macadamia nuts, chopped
- Sea salt and pepper to taste
- Torn raw kale (stems removed) or romaine, for serving