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Official Whole30® Recipes
@whole30recipes
Official recipe account for the #Whole30 program, as detailed in NY Times bestselling books The Whole30, Food Freedom Forever, & The Whole30 Cookbook

All About Tomatoes!

My Recipes
Fiery Chicken Legs
Philip and Mystique back at it again from @chef.souschef with a one pot wonder dish that'll leave you feeling full with plenty of leftovers. What’s your favourite goto one pot wonder dish? chefsouschef.com #chefsouschef #chicken
Recipe
Watermelon And Tomatillo Caprese Salad
more @human.resources 4th of July ideas for y'all today! I'm actually a pretty lazy chef when it comes to making recipes. my philosophy is to pack as many vegetables and nutrients as humanly possible into our food in the least amount of time; hence, this recipe. this is my signature party contribution- the creamy tahini makes these little bites taste like a freakin’ caprese salad, I swear. make the stacks a couple of hours before your 4th of july party, and drizzle the tahini, balsamic and olive oil right before you serve. Maldon sea salt takes it to another level.
Recipe
Good morning friends and happy Sunday! It’s @feedmedearly here on my final hosting day. Up on stories you’ll see me cooking some indulgent holiday brisket and duck confit. Here’s a lighter dish for you: marinated beet salad with horseradish vinaigrette. * I just got my hands on a copy of “Real Food Heals” by @seamusmullen and wanted to showcase one of the recipes (adapted based on ingredients that I had on hand). Seamus and I first connected over our shared journey with food, mine to heal from stage IV cancer, and Seamus with his recovery from Rheumatoid Arthritis. I’m here today in large part because of the power of conventionally-based immunotherapy....but also because I combined a holistic approach that includes a focus on healthy foods. Real food does heal. * This salad comes together with very little active time. Simply wrap the root veg in foil with a few aromatics and roast. Add some greens, some herbs, a spicy bright horseradish vinaigrette, top with a scattering of sunflower seeds. Although there are a few substitutions based on Seamus's original recipe, you can start with any cookbook as a foundation for ideas and inspiration, and then tweak to work within Whole30 guidelines. * INGREDIENTS 1 Chioggia beet, peeled and cut into paper thin slices on a mandoline Roasted marinated root vegetables (rub each vegetable with olive oil, thyme, grated garlic, salt + pepper and a dash of white wine vinegar and wrap in foil + roast in an oven at 400 deg. for an hour; peel skins when cooled.) (I used a mix of beets, turnips & watermelon radishes). 1 cup mixed salad greens (I used baby red mustard greens) 1 cup pea shoots (or other microgreens) ½ cup hulled unsalted sunflower seeds Flake salt Horseradish vinaigrette (whisk 2 tablespoons prepared horseradish (or fresh!), 1 tbsp. #whole30compliant mustard, ½ clove of garlic, finely grated, 3 tbsp. white wine vinegar, 4 tablespoons olive oil, 2 tablespoons cashew cream, s&p) 1 tbsp lemon zest Fresh herbs (I used thyme, chervil and red leaf sorrel) * DIRECTIONS Combine the beets, sprouts, sunfl. seeds in a bowl and season with s&p. Drizzle on vinaigrette, toss, finish w/ lemon + herbs + salt.
@feedmedearly: Anyone ready for some smoked kabocha squash with a creamy, lemony cashew cream vinaigrette and pomegranate? This is one of the first ever recipes that I made on my smoker. I wasn’t lying when I said that a grill is one of the most versatile cooking tools available. I smoked this kabocha squash low and slow and then cranked up the heat for some beautiful grill marks. You can easily do these in the oven- just roast as you would normally with a touch of olive oil until soft and golden. You can still get a touch of smoky flavor from a good smoked salt brand (@jacobsensaltco carries one of my favorites). This makes for a really beautiful holiday side dish, whether roasted, grilled or smoked. I make a similar dish with rings of delicata squash, which I oven roast, toss with the same lemony, creamy cashew-based vinaigrette, and then garnish with pomegranate seeds and cilantro. If you have allergies in the house (as we do) feel free to substitute coconut milk. But my daughter who’s allergic to nuts doesn’t like squash, so cashew cream it is! Hope you enjoy. *** INGREDIENTS • 1 large Kabocha squash, seeds removed and cut into 1/2-inch thick slices (leave the peels on) • 1 tsp kosher salt • 4 tablespoons extra virgin olive oil, divided • 1 tablespoons cashew cream • 2 tablespoons lemon juice • 2 teaspoons smoked salt, divided • 1/2 cup pomegranate seeds • Heaping tablespoon cilantro leaves • Black pepper *

DIRECTIONS Preheat @Traegergrills on smoke setting (or preheat your oven to 350) In a baking dish, coat the squash slices in 3 tablespoons of olive oil + kosher salt. Smoke the squash slices directly on the grill for 90 minutes and then crank to high heat and smoke for 30 minutes more. (or bake in the oven for 60 minutes until tender) While the squash is cooking, make the cashew cream sauce by mixing the cashew cream with the remaining olive oil, the lemon juice and 1tsp of the smoked salt. * Take the squash off the grill (or out of the oven), plate, drizzle the cashew cream over the top and finish with the pomegranate seeds, cilantro, the remaining smoked salt + freshly-cracked pepper.
@feedmedearly: Zucchini noodles with kimchi and crispy shredded duck confit + fresh herbs. Kimchi and sauerkraut are some of my favorite flavors & they're super nutritious to boot (my naturopath recommends eating a few bites of a fermented food like kimchi at every meal for the probiotics and to aid digestion. I love their notorious pungent flavor. And if you're in the mood to try your hand at duck confit, I'm making it up on stories today + 2 duck confit recipes (an easy + more advanced version in the comments below ??) but only if you want; it's usually available in grocery stores. * When I’m not eating kimchi straight from the jar (often), you can find me mixing it into all sorts of dishes like these zucchini noodles. If you’d like a less intense hit of kimchi flavor, simply use the pickling juice from the jar. These noodles are lovely on their own, but even better when you get the flavor and texture contrast from the crispy shredded meat. * INGREDIENTS 1 zucchini, spiraled 1 tablespoon kosher salt, divided 2 tablespoons sesame oil Kimchi, sliced thinly, and a tablespoon of reserved juice from the kimchi jar 2-3 radishes, quartered 1 duck leg confit Fresh herbs (e.g. mint, shiso, or even parsley) Large pinch sesame seeds Flake salt * DIRECTIONS Heat a medium fry pan on medium heat. In a bowl, sprinkle half the kosher salt onto the zucchini and let sit for a few minutes to release some of the moisture. Meanwhile, add the duck, skin side down, to the pan and cook until the fat has rendered, the duck is warmed and the skin is crispy (approx. 5 minutes). Flip and warm the other side. Rinse the zucchini noodles, squeeze gently, and then separate into two bowls and toss in the sliced kimchi. In a small bowl, whisk together the sesame oil, the reserved kimchi juice, and the salt. Split the dressing and the quartered radishes between both bowls of noodles, and toss gently. Shred some duck onto the top of each bowl, top with some herbs, a pinch of flake salt.
@feedmedearly: Good morning and Happy Saturday! Day 6 of my adventure with you Whole 30ers….how is everyone feeling? * This scrambled egg salad dish couldn’t be easier and it was one of the first posts on my blog. It was also one of the first dishes that I made for myself when I did my Whole 30 in June. This is not a run-of-the-mill plate of scrambled eggs with some wilted greens on the side.  This is a big bowl of fresh organic greens with a puckeringly-bright vinaigrette, topped with soft scrambled eggs.  Something magical happens when the warm eggs hit those greens - the dressing wakes up, the eggs soak in the vinaigrette. It’s unexpected even though it seems obvious. * Back in the olden days of my blog, I didn’t realize that you eat with your eyes, and though my salad was delicious on its own, the picture did it no justice. These days I usually spend the extra 30 seconds to adorn the bowl with something pretty. Pretty-fying in my mind means nothing more than taking something that’s already beautiful, like these sunflower sprouts from @goodwaterfarms and a few more fresh spinach leaves and layering them on top of your salad. * INGREDIENTS 2-3 tablespoons rice wine vinegar, or to taste 1 finely-diced shallot 1 teaspoon kosher salt, divided ¼ cup extra virgin olive oil, divided 3 large organic eggs 3 large handfuls spinach leaves 1 handful sunflower sprouts Optional: freshly-cracked pepper and flake salt (I like @jacobsensaltco) * DIRECTIONS Whisk the vinegar, shallot and a pinch of the salt in a large bowl. While whisking, drizzle in all but 1 tablespoon of the oil to emulsify. Set aside. Heat a small non-stick frying pan on medium/low (I like @allclad’s D3 Armor line) and add the remaining oil. Crack the eggs into a bowl and whisk vigorously, adding about a teaspoon of water to help loosen. Season with the remaining salt and then add to the pan, stirring every so often with a wooden spoon until loose curds form. Toss the spinach in the bowl and add your scrambled eggs. Garnish with the remaining spinach and sunflower sprouts (+freshly-cracked pepper / flake salt).
@feedmedearly: It’s Friday night, why not celebrate with roasted guinea fowl (with blood orange, rosemary and honeynut squash)! * At this point you’re probably thinking that I've shared a few oddball recipes ;) But my goal this week is to show you how creative you can be with your Whole30 so if you think I’m pushing you, my goal has been achieved. I have never made guinea fowl until this week, but because it’s the holidays and we’re making special food, why not. I saw it at the farmer’s market and went for it, figuring that I could cook it just like a butterflied chicken (at home experiment confirmed this). And doesn’t this conjure images of Dickensian characters sitting around a table, knocking back pints of sour beer? I went for a few things with this dish: color, texture, and flavor. Crispy skin, sweet oranges and squash, tart (unsweetened) cranberries + herbal rosemary. If you can’t find guinea fowl, by all means substitute any other bird – squab, capon, or yes, even a standard issue chicken. It’ll still be beautiful. INGREDIENTS 1 3-6 lb bird, butterflied (guinea fowl, chicken, etc) (your butcher can butterfly for you) 1.5 tablespoon kosher salt, divided 3 tablespoons olive oil 1 orange, sliced 1 honeynut squash, peeled, seeded and sliced (fine to substitute butternut) Handful fresh cranberries Few sprigs of rosemary (reserve some for plating) * DIRECTIONS Preheat your oven to 325 degrees. Season the bird all over with 1 tablespoon of the kosher salt (for a 4 lb bird, use less or more if you’re working with a different size) Heat a skillet on medium-high and add your oil. Sear the bird, breast side down, until caramelized (several minutes). Remove the bird to another plate, and then add your squash and remaining salt, caramelizing both sides (this will take a minute or two per side). Add your bird back to the pan, on top of the squash, and tuck the orange slices around the bird. Sprinkle with the cranberries and tuck a few rosemary sprigs around the side. Roast in the oven until the thigh temperature reaches 165 degrees (approx 30 mins).
@feedmedearly : It’s #whole30compliant ramen and it might just be the most satisfying bowl to hit your table this holiday season. * Tender chewy noodles was one of the foods that I missed the most when I gave up gluten. But you can make a pretty good proxy (visually and texturally) with Japanese sweet potato noodles which are the same color, and cook into a similar toothsome hearty goodness. * I’m sure that many of you have gotten your hands on a spiralizer by now but if not, I’m seeing more and more vegetable noodles hitting the grocery store shelves. @Wholefoods carries a great assortment of pre-spiralized noodles, including these Japanese sweet potato noodles. I’m not one to buy many pre-packaged ingredients, preferring to do it myself (especially spiralizing which takes all of five minutes and costs less than half of the price of pre-packaged noodles), but in a pinch… * This isn't professional ramen so we can take some liberties, including using a good quality (pref. homemade) bone broth, your veg. noodles, and your favorite toppings. Just don’t forget those jammy eggs, because #optics. If you want a good hot sauce on it, @farmtopeople carries a number of great w30-compliant brands (I just unboxed some on stories). * INGREDIENTS 1 Japanese sweet potato, spiralized (or 1 package of spiralized sweet potatoes) 2 tablespoons olive oil 1 tablespoon kosher salt, divided. 1 quart bone broth (your favorite will do) Mix of garnishes, eg: * 1 small watermelon radish, cut into matchsticks * ¼ small carrot, cut into matchsticks * 1 small red radish, sliced * A few torn mint and cilantro leaves * Sunflower sprouts 2 5-minute eggs (https://www.bonappetit.com/recipe/jammy-soft-boiled-eggs) Hot sauce (check out @farmtopeople for a set of #whole30compliant brands) * DIRECTIONS Preheat your oven to 450 deg. and then toss your noodles in the olive oil and 1/3 of the salt and the roast for 10-15 mins. You want them just tender but not colored. While the noodles are roasting, bring your bone broth to a simmer on the stove. Split the broth and noodles into two bowls and top with the eggs, halved, and the garnishes. Sprinkle with chili flakes, pepper, salt + hot sauce.
Happy Friday! It’s @feedmedearly here with a soul-satisfying breakfast. If any of you follow me over on my feed, you’ll have seen this posted a few days ago. Creamy garlicky mushrooms with poached eggs and chervil. * I used coconut as the cream in this dish, which can sometimes overpower with a tropical coconut flavor, so I amped up the garlic. You can do your eggs any way you’d like – fried or even nested right into the sauce and cooked shakshuka-style in the oven. I tend to love the full-throttle yolk action that spills out of a poached egg which mixes into the sauce and enriches it into a custard-like flavor and consistency. You want a good crisp golden sear on the mushrooms, so there’s a healthy dose of oil + ghee. But this can serve three people easily, so indulge. It’s the holidays! INGREDIENTS 6 tablespoons olive oil 3 tablespoons ghee 3 cups mixed mushrooms, wiped with a damp cloth and torn into pieces 1 tablespoon kosher salt 1 5oz can coconut cream (or the cream from the top of a 14 oz can of coconut milk)_ 2 peeled garlic cloves 3 eggs poached and kept warm (https://www.thekitchn.com/how-to-poach-an-egg-easily-cooking-lessons-from-the-kitchn-205661) Chili flakes Flake salt Small bunch soft herbs (e.g. chervil, chopped parsley) * INSTRUCTIONS Heat a large sauté pan on medium/high heat. In three separate batches, add the following: 2 tablespoons of olive oil + 1 tablespoon of ghee. Let melt, and then add 1/3 of your mushrooms (you don’t want to overcrowd the pan). Cook each batch of mushrooms until they’re golden, about 5 minutes per batch, turning occasionally. Add 1/3 of the kosher salt and then add to a large mixing bowl while you repeat the process with the remaining two batches of mushrooms. Return all of the mushrooms to the pan together and then add your coconut cream, stirring until it reduces into a thick cream. Using a microplane, grate your raw garlic directly into the sauce to remove the bitter bite but retain its strong garlicky flavor. (If you don’t have a microplane, mince with a knife.) Simmer for a min., stirring, and then ladle the mushrooms into three bowls, topping each one with an egg, the chili flakes, the salt & the herbs.
@feedmedearly: Good morning friends! Some exciting updates in this post including a @traegergrills #giveaway (just launched this AM on my own @feedmedearly feed) + the recipe for this smoked paprika chicken! * I’ve been counting down the minutes until I could let you guys know that I’m hosting this giveaway. You’ll see the contest rules over @feedmedearly. The package is mighty, a smoker + set of accessories from my friends @TraegerGrills worth nearly $2,000. Happy holidays! * I got my first Traeger in early 2017 and it was a big part of my Whole 30 process in June, adding a kiss of wood-fired smoke to all of my foods from meats to vegetables (as well as yesterday's smoked tomahawks which are still up on stories ?) Any of the meals prepared on a smoker can be made in an oven too so don’t feel left out if you don’t have a smoker at your disposal. I’ll always include those oven instructions. * Good luck with the giveaway! * Whole smoked (or roasted) chicken: * INGREDIENTS 1 tablespoon of smoked paprika 2 teaspoons garlic powder 1 tablespoon onion powder 1 teaspoon cumin 1 tablespoon of salt 1-2 tablespoons olive oil 1 whole chicken, approx. 5 lbs * DIRECTIONS * Mix the first 5 ingredients together in a bowl and then season your chicken liberally with the rub (you may have some left over) and let it sit refrigerated for a few hours (or overnight). * Rub the oil over the chicken and then continue with either the smoker or oven technique (make sure to bring your chicken to temp for 30 mins outside the fridge before cooking). * SMOKER: preheat your smoker to the smoke setting, rub the oil over the chicken, and then smoke the chicken for an hour. Remove from grill, crank the grill to high, and cook the chicken until it’s golden brown and an internal thermometer on the thigh registers 165 degrees, approx. 25 minutes. * OVEN: Preheat your oven to 425 deg and rub your chicken with the oil. Place your chicken in a roasting dish and bake for 20 minutes, or until you’ve gotten some good color on your bird. Once colored, reduce the temperature to 325 deg and finish roasting for another 20-30 minus and the internal temperature on the thigh registers 165 degrees.