4 pounds pork tenderloin or loin
1 onion chopped
6 cloves garlic minced
2 jalapeño chopped
4 teaspoons salt
2 tablespoons lime juice
1/2 cup orange juice
Pork Tenderloin Rub
2 tablespoon dried Mexican oregano
4 teaspoons ground cumin
2 tablespoon olive oil
1 pound ground pork
1 pound ground beef
2 teaspoon salt
1 teaspoon dried parsley
½ teaspoon rubbed sage (or more)
½ teaspoon fresh coarse ground black pepper
½ teaspoon dried thyme (or more)
½ teaspoon crushed red pepper flakes (optional)
½ teaspoon coriander
Put all the ingredients in a large mixing bowl and mix thoroughly using your hands. Then make patties out of the meat mixture, about 1/3 cup each, and place in skillet on medium heat. Cook until there is no pink remaining in the center.
**NOTE: in the video, I tripled this recipe just for easy meal prep for the week. Below is if you are making 1 meal for the family.
For the wraps
8 boneless skinneless chicken breast
1 package Bonafide brand bone broth (Chicken)
2 teaspoons salt
2 tablespoons Tandoor Masala
1 13.6 oz can of full fat coconut milk
This one is really simple. Add everything except the coconut milk to the slow cooker. Cook on high for about 5 hours until chicken is falling apart. Then, add the coconut milk and cook for another 20 minutes.
To keep this Whole 30 compliant, you can serve over cauliflower rice or some zucchini noodles.
Start by cooking the ground beef, drain off excess oil and set aside. I like to season with just salt and pepper. Then sauté mushrooms, poblano pepper, and spinach and set aside. For this recipe, I used pre-cooked cubed sweet potatoes.
To build the frittata, start by layering the ground beef first, then the sweet potatoes, mushroom, and spinach. Finally, add seasoning to eggs, stir and cover the mixture.
Place on the middle rack in the oven at 350 degrees for about 20-30 min. Keep an eye on it, you are just wanting to cook the moisture out of it.
1-1/4 cup of light olive oil, divided
1/2 -1 teaspoon mustard powder
1/2 teaspoon salt
1/2 to 1 lemon, juiced (about 2 teaspoons)
Place all ingredients in the jar or bowl – if your immersion blender came with a jar, that's perfect. The size of the jar or bowl is important. All of the mixture must reach the blades. Let ingredients settle for a few seconds.
Place head of immersion blender down into the mixture, at the bottom of the jar. Turn on high speed. Do not move the head until a white, creamy, thick mayo forms at the bottom by the head – this will take a few seconds. Begin to slowly tilt and lift the immersion blender in order to emulsify all the oil; turn the blender off and use the head to push down the oil at the top if necessary. When all oil is emulsified, remove blender and season with salt to taste.
Voila – Mayo!
TIP: If you don’t have any buttermilk on hand for the avocado cream sauce, substitute plain yogurt and just a little water.
Makes 6-8 servings
1 cup diced yellow onion
3 tablespoons olive oil, divided
1 1/2 teaspoons kosher salt, divided
2 garlic cloves, chopped
1 tablespoon ground cumin
1 (29-oz.) can pumpkin
6 -6 1/2 cups reduced-sodium chicken broth
1 canned chipotle pepper in adobo sauce *Look for the brand w/out the HFCS
1 tablespoon adobo sauce from can
1 medium avocado, peeled and diced
1/2 cup whole buttermilk
2 tablespoons fresh lime juice
2 tablespoons extra virgin olive oil
8 ounces smoked sausage, sliced *We used Niman brand chorizo from Brookshire Brothers
1 cup black beans, drained and rinsed *Leave these out for paleo version
1/2 teaspoon smoked paprika
1. Place onions, 2 Tbsp. olive oil, and 1 tsp. salt in a Dutch oven over medium heat; cover and cook 5 to 6 minutes or until translucent. Stir in garlic and cumin; cook 2 minutes. Whisk in pumpkin and 6 cups broth; add chipotle pepper and 1 Tbsp. adobo sauce. Increase heat to medium-high, and simmer, stirring occasionally, 12 minutes.
2. Process soup, in batches, in a food processor or blender 1 minute. Add up to 1/2 cup broth, 2 Tbsp. at a time, to reach desired consistency.
3. Process avocado, next 3 ingredients, and remaining 1/2 tsp. salt in a blender until smooth. Add up to 1/4 cup water, 1 Tbsp. at a time, to reach desired consistency.
4. Cook smoked sausage in remaining 1 Tbsp. olive oil in a large skillet over medium heat, stirring occasionally, 3 minutes. Stir in black beans and paprika, and cook 1 minute. Ladle soup into serving bowls; top with sausage mixture and avocado cream.
(From Southern Living Magazine)
Those of you that have done Spartan with the Loudhouse team know how AWESOME this salsa is. Sandi was kind enough to share the recipe. Enjoy!
1 batch of salsa:
1/2 of a purple onion
3-4 cloves of garlic
1 bunch of cilantro
1 28 ounce can whole tomatoes (I use the organic)
1 can rotel tomatoes – either mild or reg
1 tablespoon vinegar
1 teaspoon sea salt
Juice from 1 or 2 limes
Put garlic, onions and cilantro in food processor and chop till desired consistency. Add both cans of tomatoes and chop again. (You don’t want it puréed) Add vinegar, salt and lime juice and process again till mixed. You can certainly eat it immediately but it’s best if stored overnight in fridge. Serve with chips and is also good on scrambled eggs.