Wednesday, January 25, 2017

Whole30 Recipes that Made the cut this week!!

Ok the #1 message I am getting is " Sara!!! Help me with Whole30 Recipes!!" I hear ya! 

I am on day 10 so I have a few but I will add MORE!! I have tried a few that I will not add here so that gives me about 6 days give or take not counting going out to eat on date night!! I am listening! I am cooking like a MAD women!! :)

Whole30 Beef and Broccoli 

Whole30 Beef and Broccoli 

  • 3 tablespoon toasted sesame oil
  • 7 cups cut up broccoli
  • 2 tablespoons grated fresh ginger
  • 2/3 cup coconut aminos
  • 1 teaspoon salt
  • 1 teaspoon garlic powder
  • 1 teaspoon red pepper flakes
  • 1-1 1/5 pounds flank steak or sirloin, cut in strips against the grain
  • 1 tablespoon tapioca starch (optional for a thicker sauce)
  1. 30 minutes before cooking take beef out of the fridge. Add 1 tablespoon sesame oil, 1 tablespoon grated ginger, add 2 tablespoons of coconut aminos, and EVOO to marinate the steak.
  2. Add oil to a large skillet and turn the heat on to medium-high.
  3. Add the beef and cook for 3 minutes per side. Remove and Set aside
  4. Add the rest of the ginger, coconut aminos, salt, garlic powder, and red pepper flakes to create a sauce.
  5. Add Broccoli to hot pan, if dry add coconut oil. Saute broccoli for 1 min and keep it moving on the hot pan. Add 2 tablespoons of water cover Cook until the broccoli starts to soften- about 3 minutes.
  6. Add the beef and sauce cook for another 5 minutes.
  7. If desired, add the tapioca starch and stir until sauce is thickened.
  8. Plate and garnish with toasted sesame seeds
  9. Serve over rice, cauliflower rice, or zucchini noodles.

Slow Roasted Pork Tenderloin with Lemon, Garlic and Basil

1 boneless pork loin
1/2 cup fresh parsley, chopped
1/4 cup onion, minced
1 tablespoon dried basil
1/4 cup lemon peel, grated
3 garlic cloves, crushed
3/4 cup olive oil
3/4 cup dry Sherry Vinegar or Red Wine Vinegar (watch out for added sulfites) 

Score the pork line with a knife. Whisk together the parsley, onion, lemon peel, basil, garlic and two-thirds of the olive in a small bowl. (Reserve remaining olive oil for later use.) Rub this mixture onto the pork, distributing it evenly. Wrap the pork loin in foil and refrigerate overnight.

The next day, remove the pork loin from the refrigerator and let it come up to room temperature (about an hour). Preheat oven to 350o Fahrenheit
Brush the remaining olive oil onto the pork loin and set on a rack in a shallow roasting pan. Roast the pork for 2 ½ hours, or until meat registers 170o Fahrenheit in the center. Set aside.

Add the vinegar to the juices in the roasting pan. Deglaze over medium heat on the stovetop for 2-3 minutes. Pour off into a gravy boat or bowl. 

Transfer pork to a serving platter and garnish with fresh lemon slices and additional parsley, if desired. Serve sherry sauce separately.

So that's what I got so far!! 
Stay tuned for more!!
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