Monthly Archives: December 2017

Let’s start with a basic, easy whole30 recipe

As I have said before, I am eating about 90/10 whole30 right now. I am eating cheese occasionally, drinking some beer, a little wine, and some malt seltzers, and snacking here and there on tortilla chips….

However, I have kept my breakfast whole30 about 99% of the time by making stuff for the week, coconut milk in my coffee, and half an avocado most mornings.

I do this because I have come to realize how important breakfast is AND I feel so much better starting the day that way…and prepping this is super easy for both Wes and I to grab 2-3 in the AM, saving us money and getting us going.

I didn’t buy tons of stuff at Aldi today since the holidays and travel are coming, so I went with basics tonight.

I did buy a pack of prosciutto (for $2.99) and it is 6 pieces I cut in half to make 12 cups. Line that in a muffin tin. Mine is from Pampered Chef and is the bomb…also good for brownies (not whole30, but made for friends and my 3 and 5 year old). Preheat oven to 350°.

Next I cooked half a red onion, chopped; 4-5 sliced baby bella mushrooms; 10-12 quartered cherry tomatoes; 2 cups fresh spinach, chopped up in about 1 T avocado oil and added some S&P, granulated garlic, and dash of fish sauce or lemon juice for unami!

Mixed that with 9 eggs…I have found that 9 makes a good dozen muffins…if you want to make 2 dozen muffins, I would double my ingredients and add another 9 eggs (and buy another pack of prosciutto, of course).

You can also add other veggies (chopped peppers, chopped broccoli or cauliflower, sliced brussel sprouts, sun dried tomatoes…but this was what I had. Poured that into the muffin tin and put in the oven for about 30 minutes or so.

Bake, let cool, and store in a plastic container and then you can grab some in the AM and reheat for about 30 seconds in a microwave and get your day moving!

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Paleo patties are Jamaican me crazy happy!

I have been trying to perfect this recipe for Paleo Jamaican patties. I have tried both beef and shrimp.
I love patties but my tummy is a hot damn mess after eating them. Since I have done  a full round of whole30 and I have been eating paleo a lot, I have been a little obsessed with creating a recipe that was more tummy and whole30 friendly!

The main issue was the ‘dough’ and getting the plantains ripe enough. That was the problem with a few tries on the dough.

Too fresh and it didn’t brown or cook right. Basically, it is all about the plantains! I usually buy 3 at a time and I let them sit on my counter until they look like this

Then I peel all three and put in the food processor with…

-Jamaican curry powder ( I bought this at Buford Highway Farmer’s Market) *if you know me, I ❤this place)

-salt

-about 3/4 cup coconut water

-1/2 cup coconut flour

-2T coconut oil

Preheat oven to 350°

In a saute pan, make the mix which is 1lb of ground beef (which I usually put in the Magic Bullet or food processor to make it super fine) or 1 lb finely minced shrimp or super chopped-up or ground chicken with probably 3T Jamaican Curry Powder and a small teaspoon of coconut oil.

Line a cookie sheet with parchment paper. I actually started this batch tonight with Silpat/silicon but they held too much moisture so the paper helps draw out the water content.

Spread the (pastey) dough on the parchment and spread out into a medium circle. You can fit about 4 on a sheet.

Bake for 10 minutes and then flip with a flat spatula.  Put some meat on one circle and put another one on top (down side up), pressing the sides down…Wes suggested adding a little wet dough to help hold the outsides together, so I am trying that next time.

Then bake another 10 minutes and take out and eat.

I also sometimes DON’T add the filling and just back on side 2 for 10 minutes and ‘dip’ or make a little meat/plantain taco.

These are so good and light and yummy. One of my new favorites to make every 3 or so weeks….once the plantains ripen…yes, it takes forever.

Try it! Yumminess will ensure!