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

Ingredients

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

Instructions

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

By Lexi's Clean Kitchen

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

Ingredients:

• 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

Instructions:

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.

http://www.tablefortwoblog.com/slow-cooker-pumpkin-coconut-curry/

whole30: mayo

Ingredients:

• 1-1/4 cup of light olive oil, divided
• 1 egg
• 1/2 teaspoon mustard powder
• 1/2 teaspoon salt
• 2 tablespoons vinegar 

Instructions:

• 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

Ingredients:

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)