Cracklin' Chicken (Whole 30)

Ingredients

• 8 bone-in, skin-on chicken thighs (approximately 4 pounds)
• 1 tablespoon Diamond Crystal kosher salt
• 2 teaspoons ghee
• 2 teaspoons seasoning blend of choice (optional)

Instructions

1. Blot the chicken dry with a paper towel. Then, starting at one end of each thigh, use a sharp pair of kitchen shears to carefully cut out the bone, making sure you don’t cut through the meat. Stay as close to the bone as possible. When you get to the other end, trim around the joint and cartilage and remove the bone.
2. If extra skin or fat is flapping around and hanging off the thighs, you can trim it off as well. But don’t cut too much away, because the skin will shrink when you fry it.
3. Flatten the chicken with a meat pounder (or cut a gash in the thickest part of each thigh piece with your scissors) to ensure uniform cooking.
4. Turn the chicken skin-side-up, and sprinkle salt on the skin.
5. Heat a large cast iron skillet over medium high heat. Melt the ghee in the pan and place four chicken thighs skin-side down in the hot pan.
6. Season the meat side with your favorite seasoning blend. If your seasoning blend of choice doesn’t include salt, you may want to add a bit more kosher salt to the chicken.
7. Let the skin fry undisturbed until crispy and golden brown (around 7-10 minutes), rotating the pan 90 degrees at the halfway point to make sure the heat from the burner is uniformly distributed.
8. Flip the chicken and cook for 3 more minutes or until cooked through. Transfer the chicken to a wire rack and rest ’em for 5 minutes.
9. Repeat the steps above with the four remaining thighs. When you’re ready to eat, slice them up and dig in!

Notes

When frying the chicken, cover the pan with a splatter guard to keep your stove (relatively) clean. Otherwise, line your floor in front of the stove with towels, or the deliciousness of Cracklin’ Chicken will come with a slick, oil-splattered price!

Turkey Bacon Meatballs with Tomato Sauce (Whole 30)

Ingredients

• 4 slices bacon
• 2 lb lean ground turkey
• 1 (8-oz) package sliced fresh mushrooms, finely chopped
• 1 large onion, chopped
• 1 tablespoon Italian seasoning
• 1 large egg, lightly beaten
• 2 tablespoons coconut oil
• 2 (14.5-oz) cans fire-roasted diced tomatoes

Instructions

1. Place bacon on a paper towel-lined plate; microwave on HIGH 1½ to 2 minutes or until crisp. Crumble bacon.
2. Combine ground turkey, bacon, mushrooms, onion, Italian seasoning and egg; shape mixture into 1-inch meatballs.
3. Heat oil in a large deep nonstick skillet over medium heat; cook meatballs 4 minutes or until browned and no longer pink in centers, stirring frequently. Remove from skillet, and keep warm.
4. Add tomatoes to skillet; bring to a boil, and simmer 15 minutes or until slightly thickened. Add meatballs to pan; cover and simmer 5 minutes or until thoroughly heated.

From: http://blog.emeals.com/paleo-turkey-bacon-meatballs-with-tomato-sauce/

Slow Cooker Kalua Pig (whole 30)

Slow Cooker Kalua Pig

author michelle tam

yield 8 servings

Ingredients

• 3 slices of bacon
• 5 pound Boston butt roast bone-in or out)
• 1½ tablespoons of Alaea Red Hawaiian Coarse Sea Salt (or ~1 tablespoon of Alaea Red Hawaiian Fine Sea Salt)
• 5 peeled garlic cloves (optional)

Instructions

1. Line a slow cooker with 3 slices of bacon. If desired, use a knife to remove the skin from the roast.
2. Weighed the pork so you can estimate how much salt to use. Follow Judy Rodger’s rule of thumb: use ¾ teaspoon of medium-coarse salt for every 1 pound of meat. (Using fine salt? Use about half that amount.)
3. Then, cut some slits into the meat and tucked in the garlic cloves. Salt the pork all over, and then place the roast on top of the bacon in the slow cooker, skin-side up.
4. Cover with the lid and cook the roast on low for about 16 hours. (Note: newer slow cookers are hotter and may only require 9-12 hours on the low setting.) Don’t add any liquid!
5. When the pork is finished cooking, remove the meat and shred it with two forks. Check the pork for seasoning and adjust with the cooking liquid that remains at the bottom of the pot. Don’t just shred the meat in the cooking liquid—it’ll be too salty.

From: http://nomnompaleo.com/post/10031990774/slow-cooker-kalua-pig

Paleo Sloppy Joes (Whole 30)

INGREDIENTS

• 2 tablespoons coconut oil
• 1 red pepper, or orange/green/yellow
• 1 large onion
• 1 teaspoon salt
• 1 teaspoon garlic powder
• 1 pound grass-fed beef
• ¾ cup Paleo Whole30 Ketchup, or ketchup of choice if not following Whole30
• ¼ cup coconut aminos
• 2 tablespoons tomato paste

INSTRUCTIONS

1. Place the coconut oil in a large skillet.
2. Dice up the red pepper and onion and sauté in the coconut oil over medium heat. Cook for about 5 minutes, until they start to soften and onions start to become translucent.
3. Sprinkle with salt and garlic powder and stir in.
4. Add the beef and break it up with a spatula. Cook until browned.
5. Add ketchup, coconut aminos, and tomato paste and stir to combine.
6. Let cook on low for at least 10 minutes. The longer it cooks the more the flavors will develop. I like to simmer it for 30-40 minutes.
7. Serve over zucchini noodles, a sweet potato, or just eat it out of a bowl!

From: http://www.jaysbakingmecrazy.com/2015/04/13/sloppy-joes-paleo-whole30/

Crash Smashed Hot Potatoes

• 12 whole New Potatoes (or Other Small Round Potatoes)
• 3 Tablespoons Olive Oil
• Kosher Salt To Taste
• Black Pepper To Taste
• Rosemary (or Other Herbs Of Choice) To Taste

INSTRUCTIONS

Bring a pot of salted water to a boil. Add in as many potatoes as you wish to make and cook them until they are fork-tender.

On a sheet pan, generously drizzle olive oil. Place tender potatoes on the cookie sheet leaving plenty of room between each potato.

With a potato masher, gently press down each potato until it slightly mashes, rotate the potato masher 90 degrees and mash again. Brush the tops of each crushed potato generously with more olive oil.

Sprinkle potatoes with kosher salt, fresh ground black pepper and fresh chopped rosemary (or chives or thyme or whatever herb you have available.)

Bake in a 450 degree oven for 20-25 minutes until golden brown.

From: http://thepioneerwoman.com/cooking/crash-hot-potatoes/

Creamy Bacon Garlic Spaghetti Squash (Whole 30)

Ingredients:

• 3-4 cups cooked spaghetti squash cut spaghetti squash in half and lay in pan with 1" water, cook on 350F for about 1 hr until soft.
• 8 pieces cooked bacon chopped in pieces or bacon bits
• 1 1/2 cups steamed broccoli

Sauce

• 1 cup full fat coconut milk
• 1 medium egg
• 1 teaspoon sea salt or to taste
• 1 teaspoon garlic powder
• fresh ground pepper to taste

1. In a saucepan whisk together all the ingredients for the cream sauce.
2. Heat the sauce on the stove over medium heat. Continue whisking the sauce while it cooks for about 5-8 minutes until it thickens.
3. In a casserole dish, add the steamed broccoli and bacon to the cooked spaghetti squash. Then pour the cream sauce over the casserole. Heat in the oven on 400F until warm or save for later

From: https://paleoglutenfree.com/recipes/creamy-whole30-bacon-garlic-spaghetti-squash/

Egg Roll in a Bowl

1 lb ground sausage
1 bag dry coleslaw mix (shredded cabbage and carrots)
5 cloves garlic, minced
1/2 cup soy sauce (coconut aminos if W30)
1 teaspoon ginger
sliced green onion

In a large, deep skillet, brown sausage. Meanwhile in a small bowl, combine garlic, soy sauce, and ginger; set aside.

Once sausage is cooked through, add dry coleslaw mix to skillet and stir to combine.

Pour soy sauce mixture into the skillet and stir, continuing to cook over medium heat for about 5 minutes or until cabbage is wilted, but still a bit crunchy. Serve with sliced green onion.

From: http://www.mostlyhomemademom.com/2014/07/eggroll-in-bowl.html?m=1

Cucumber Tomato Avocado Salad

Ingredients for Tomato Avocado Salad:

1 lb Roma tomatoes
1 English cucumber
1/2 medium red onion, sliced
2 avocados, diced
2 Tbsp extra virgin olive oil or sunflower oil
Juice of 1 medium lemon (about 2 Tbsp)
1/4 cup (1/2 bunch) cilantro, chopped*
1 tsp sea salt or 3/4 tsp table salt
1/8 tsp black pepper

1. Place chopped tomatoes, sliced cucumber, sliced red onion, diced avocado, and chopped cilantro into a large salad bowl.

2. Drizzle with 2 Tbsp olive oil and 2 Tbsp lemon juice. Toss gently to combine. Just before serving toss with 1 tsp sea salt and 1/8 tsp black pepper

From: http://natashaskitchen.com/2015/06/01/cucumber-tomato-avocado-salad/

Sheet Pan Flank Steak with Garlic Roasted Potatoes

Ingredients

• 2 Pounds of Flank Steak
• 2 Pounds of Small Red Potatoes
• 2 Cups of Broccoli
• 1 Medium Onion, sliced
• 1 Red Pepper, cut into cubes
• 4 Cloves of Garlic, finely chopped
• 1/4 cup of Olive Oil
• 2 Tablespoons of ground cumin
• 1 Tablespoon of dried oregano
• Salt and Pepper to taste

• Preheat your oven to "high" in broil mode.
• Add cooking spray (or olive oil) to sheet pan.
• Separately boil the potatoes with salt for 20 minutes.
• In a large bowl, combine 2 cloves of garlic, the olive oil, the cumin, the oregano, and salt and pepper. Mix well and add the broccoli, the onions, the red pepper and boiled potatoes and then add to the sheet pan.
• Season the flank steak with pepper, salt, and the rest of the garlic.
• Cook in the broiler for 5 - 7 minutes and then flip the meat and continue cooking on broil for 5 - 7 more minutes until cooked to your desired level of doneness.

From: http://www.mylatinatable.com/sheet-pan-flank-steak-garlic-roasted-potatoes/

Paleo Creamy Chicken Tomato Soup (Whole 30)

Paleo Creamy Chicken Tomato Soup

Cook Time: 25 minutes

Yield: 4-6

Ingredients

• 2 cans (14.5 oz) fire roasted tomatoes
• 1 cup bone broth or water
• 1/4 teaspoon pepper
• 1 teaspoon Real Salt
• 1/3 cup packed fresh basil
• 2 tablespoons garlic infused olive oil
• 2 pounds boneless skinless chicken thighs
• 1 can full fat coconut milk

Instructions

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1. In a large stock pot or cast iron brasier, combine the tomatoes, broth or water, pepper, salt, basil, and garlic oil. Str together and place the chicken in the mixture, covering the pieces as much as possible.
2. Cook on medium heat, covered, for 25 minutes, stirring occasionally. Remove from heat, take out chicken and set on a plate, and blend soup with an immersion blender.
3. Add in coconut milk and stir to combine.
4. Cut up cooked chicken and add back in. Cook on medium for 5 more minutes and serve.
5. Top with addition basil and garlic oil if desired.

From: http://www.jaysbakingmecrazy.com/2017/03/27/paleo-creamy-chicken-tomato-soup/