Whole30: Slow Cooker Beef Stew by Lexi's Clean Kitchen

  1. 2 lb. boneless grass-fed chuck, cubed
  2. 1 tbsp extra-virgin olive oil
  3. 2 cups beef broth
  4. 2 tbsp tomato paste
  5. 1 tbsp tapioca flour/or flour of choice
  6. 3 organic carrots, chopped
  7. 1 large onion, chopped
  8. 1 cup mushrooms, chopped
  9. 2 cloves garlic, minced
  10. 2 celery stalks, chopped
  11. 1 cup frozen peas
  12. 1 tbsp paprika
  13. 1 tbsp garlic granules
  14. 1 bay leaf
  15. 1 tsp parsley
  16. 1 tsp thyme
  17. 1 tsp Himalayan sea salt, more to taste
  18. 1 tsp ground pepper, more to taste
  1. In a skillet, heat oil and brown the meat for 5 minutes
  2. Chop all veggies and place into the crock-pot with the meat
  3. Add in broth, tomato paste, tapioca, and spices
  4. Mix well to combine
  5. Set on low for 8-10 hours
  6. After 7 hours, taste and adjust spices to your liking (i.e. add additional salt, cayenne, or red pepper flakes)
  7. Remove bay leaf and serve hot

Hearty White Chili by The Pioneer Woman


  • 1 whole Fryer Chicken, Cut Up (or 3 Cups Cooked Chicken)
  • 1 whole Medium Onion, Diced
  • 4 cloves Garlic, Minced
  • 2 whole Cans Green Chilies, Chopped
  • 1 pound Dried Great Northern Beans, Rinsed
  • 8 cups Chicken Broth
  • 1 whole Jalapeno, Sliced
  • 1-1/2 Tablespoon Ground Cumin
  • 1/2 teaspoon Paprika
  • 1/2 teaspoon Cayenne Pepper
  •  Salt To Taste
  •  White Pepper, To Taste
  • 1 cup Whole Milk
  • 2 Tablespoons Masa (corn Flour) OR Cornmeal
  •  Grated Monterey Jack, To Taste
  •  Sour Cream For Garnish
  •  Cilantro For Garnish
  •  Guacamole (optional)
  •  Pico De Gallo (optional)
  •  Corn Tortillas, Warmed

Preparation Instructions

Cover chicken and cook for 20 to 30 minutes or until done. Remove meat from bones. Set aside.
In a dutch oven over medium-high heat, saute onions and garlic for 2 minutes. Add chopped green chilies, then rinsed beans. Pour chicken broth into the pan. Add sliced jalapenos. Season with salt, pepper, and cumin. Place lid on pot and reduce heat to low.
Cook for 2 hours or until beans are done. Halfway through the cooking process, add 3 cups of cooked chicken.
When beans are tender, mix milk with masa (or cornmeal) and pour into the chili. Cook for an additional ten minutes to thicken. Check seasoning and adjust, adding cayenne pepper and paprika if desired.
Add some Monterey Jack cheese to the pot and stir to melt.
Serve chili in a bowl. Garnish with cilantro, sour cream, extra cheese---even pico de gallo and guacamole, if you have some on hand. Roll up warm corn tortillas and serve on the side of the bowl.

Becca's notes- amazing. My beans took an extra two hours to cook but it was worth the wait. We ate it with sourdough bread and went back for thirds. 


whole 30: sweet potato crust quiche

one sweet potato
2 1/2 tbsp ghee
5 eggs
1 cup chopped broccoli
1 cup chopped prociutto
3 green onions
1/2 tbsp sea salt
1/4 tsp paprika

-mince one sweet potato in a food processor
-combine with 2 1/2 tbsp ghee
-press into pie pan, bake at 450 for 20 min or until golden brown
-while the crust is baking, mix all other ingrediants together
-pour mixture into baked sweet potato crust and bake at 350 for 30 min

10/19/14 notes
added nutritional yeast and ground mustard, and it rocked
crust needed to go in for a lot longer at a low temp to keep from burning
quiche needed to bake for an extra 7ish minutes


whole30: pumpkin curry

  • 1 15-ounce can of unsweetened coconut milk (full fat, not light)
  • 2 cups pumpkin puree (not pumpkin pie filling)
  • 1 cup chicken stock
  • ½ tablespoon curry powder
  • ¼ teaspoon tumeric powder (I skipped)
  • 2 teaspoon garam masala (I skipped)
  • ½ teaspoon Kosher salt
  • ¼ teaspoon ground black pepper
  • ½ large onion, diced
  • 1 garlic clove, minced
  • 3 carrots, cut into 1-inch pieces
  • 3 cups 1-inch cubed sweet potatoes
  • 2 chicken breasts, cut into 1-inch cubes
  • Juice of 1 lime
  1. In the insert of a 4-quart or larger slow cooker, add the coconut milk, pumpkin puree, chicken stock, curry powder, tumeric powder, garam masala, salt, and pepper. Whisk together to make sure it is all combined and spices are evenly distributed.
  2. Add the onion, garlic, carrots, sweet potatoes, chicken breasts, and lime juice to the mixture. Stir to coat and incorporate.
  3. Cook on low for 6 hours.
  4. Serve over rice!
  5. Refrigerate leftovers in an airtight container for up to seven days.



whole30: mayo

  • 1-1/4 cup of light olive oil, divided
  • 1 egg
  • 1/2 teaspoon mustard powder
  • 1/2 teaspoon salt
  • 2 tablespoons vinegar 
  • Place the room temperature egg, 1/4 cup of olive oil, mustard powder, salt, and vinegar in a mixing bowl, blender, or food processor. Mix thoroughly.
  • While the food processor or blender is running (or while mixing in a bowl with a stick blender),  slowly drizzle in the remaining cup of olive oil.

- Becca adapted from http://whole30.com/2014/05/mayo/#sthash.jU3011K5.dpuf

whole30: steak fajitas


1 lb flanks steak
2 bell peppers (any color)
1 onion +any other veggies you like

Marinade ingredients:
1/4 c avocado or olive oil 
Juice from one lime (1/4 c)
3 cloves garlic
1/2 small onion
1 T jalapeño (optional) 
3/4 t sea salt 
Half a bunch of cilantro 
The how-to: 
1. Using a food processor, immersion blender, or standing blender mix together all ingredients for marinade. 
2. Cover steak in marinade and marinate 4-6 hours, the longer the better. 
3. Heat grill
4. Slice peppers and onion 1/4-inch-thick. Toss with oil and salt + pepper. 
5. Place peppers and onions on 2 sheets of tin foil or a grill pan and place on grill. Grill for about 10-15 minutes, stirring half way. * you may also roast or sauté peppers if you don't have a grill. 
6. Grill flank steak for 4-5 minutes on each side. Let rest for 10 minutes. Cut diagonal against the grain in strips.
7. Serve in a lettuce wrap with your favorite whole 30 toppings: pico, mango salsa, guac, diced tomatoes. * if you double the marinade.. You can use the extra for dressing.

Read more at http://websta.me/p/738367022578622403_1318032646#To4zOPvRQ0icvaa3.99

(10/12/14 notes: way awesome. threw leftover veggies into butternut squash soup)


Baked Camembert with Sun-Dried Tomatoes

Serves 8Hands-On Time: 05m Total Time: 20m



  1. Heat oven to 375º F. Remove the Camembert from its paper or plastic wrapping, return it to the wooden box (discard the lid), and place on a baking sheet.
  2. Top with the sun-dried tomatoes, garlic, and thyme. Drizzle with the oil and bake until soft, 10 to 12 minutes. Serve immediately with the bread or crackers.
Real Simple 

Caramelized Onion Tarts with Apples



  1. Heat oven to 400º F. Heat the oil in a large skillet over medium heat. Add the onions and cook, stirring occasionally, until soft and golden brown, 12 to 15 minutes. Stir in the apples, ½ teaspoon salt, and ¼ teaspoon pepper and cook until just tender, 2 minutes.
  2. Place each sheet of pastry on a parchment-lined baking sheet and prick all over with a fork. Spread with the crème fraîche, leaving a ½-inch border. Top with the onion mixture and bake until the pastry is crisp and browned, 30 to 35 minutes. Cut into pieces before serving.
Real Simple

Quick Pesto with Broiled Tomatoes

Serves 8
30 minutes or fewer
Broiled, vine-ripened tomatoes are a seasonal vehicle for fresh basil pesto. Serve warm or at room temperature.
Quick Pesto
  • 3 cups basil leaves
  • 2 cloves garlic, peeled
  • ¼ cup pine nuts
  • ¼ cup nutritional yeast
  • ½ cup olive oil
Broiled Tomatoes
  • 4 medium tomatoes, cored and halved crosswise
  • 5 Tbs. plus 1 tsp. panko breadcrumbs
1. To make Quick Pesto: Place basil and garlic in food processor, and process until finely chopped. Add pine nuts and nutritional yeast, and process 1 minute, or until pine nuts are finely chopped and mixture is paste-like. With motor running, add olive oil in steady stream. Process 1 minute more, or until smooth. Season with salt and pepper, if desired.
2. To make Broiled Tomatoes: Preheat oven to broil. Place tomatoes cut-side up on baking sheet. Spread each tomato half with 2 tsp. Quick Pesto, and sprinkle with 2 tsp. panko breadcrumbs. Broil 3 to 5 minutes, or until breadcrumbs are browned and pesto is bubbly. Serve as a side dish.
July/August 2011 Vegetarian Times

new mexico green chile and frito burgers

  • 1 pound ground chuck
  • 1 teaspoon kosher salt
  • 1/4 teaspoon pepper
  • 2 teaspoons vegetable oil, divided
  • fresh Hatch or Anaheim chiles (4 oz. total) or 1 can (7 oz.) Hatch* or regular green chiles, sliced
  • slices (4 oz.) pepper jack cheese
  • 2 cups Fritos
  • 3 tablespoons mayonnaise
  • 2 teaspoons chipotle barbecue sauce
  • kaiser rolls, split
  1. 1. Heat grill to medium (350° to 450°). Mix ground chuck, salt, and pepper in a large bowl until just combined (do not overmix). Divide into 4 portions and form into 1/2-in. patties with a slight depression in the center of each to help them cook evenly. Brush with 1 tsp. oil.
  2. 2. Rub fresh chiles with remaining 1 tsp. oil. Grill over high heat, turning often, until blackened, about 4 minutes. Cover with a towel to steam, about 10 minutes. When cool, rub off skins, then stem, seed, and slice chiles into strips.
  3. 3. Grill burgers until cooked the way you like, about 7 minutes for medium. In last few minutes, lay a cheese slice on each burger and lay split rolls on grill.
  4. 4. Arrange burgers on bottom of buns and top with one-quarter of chiles and Fritos. Mix mayonnaise and barbecue sauce and dollop about 2 tsp. onto each burger. Set tops of rolls in place.
  5. *Canned Hatch green chiles are available in some grocery stores.
  6. Note: Nutritional analysis is per burger.