Yesterday was Day 1 of my WHOLE30 challenge and I have to say, the food I ate was incredible! I haven't had a breakfast that yummy and satisfying in months and my lunch and dinner were packed with lean protein and veggies and were
so delicious. I didn't even notice that I was eating paleo. And yes, I realize it was the first day but I'm so optimistic and excited for the rest of my journey.
And I would be doing all of you a disservice if I didn't share my first three WHOLE30 recipes, so here goes!
Bell Pepper & Sweet Potato Hash [Paleo]
This power breakfast is packed with delicious veggies and tasty sweet potato pieces; top it with an over-easy egg and let the yolk run over it all for an amazing way to start your day!
Ingredients
1/2 cup diced bell peppers of choice // I did red & yellow since the sweet potatoes are orange
1/2 cup diced sweet potatoes, partially cooked and cut to the same size as bell peppers
>> I prepped these in advance by peeling them, cubing them and steaming them for 5 minutes; store in fridge in glass container and use when ready <<
Extra Virgin or Extra Light Olive Oil
Salt & Pepper
1 Egg
Cast Iron Skillet // Small frying pan
Directions
1. Put 1 TBSP of your favorite olive oil in cast iron skillet and warm
2. Add peppers and sweet potatoes to skillet and cook until tender // I like when the peppers start to blister
3. In a separate small frying pan, fry an egg // I love mine over easy so I can break the yolk over the hash but you can prepare it any way you like
4. Add S+P to hash as desired and top with egg
5. Enjoy!
Confetti Tuna Salad [Paleo]
A fun and colorful take on traditional tuna salad, this fresh and healthy meal makes for a quick and easy light lunch packed with vegetables and lean protein; a nice kick comes from the spicy brown mustard and garlic salt adds an extra layer of flavor.
Ingredients:
1 can high quality wild caught yellowfin tuna in spring water
1/4 cup finely diced red onion
1/4 cup shredded carrots
1/4 cup finely diced red bell pepper
1/4 cup finely diced celery
1-2 TBSP Spicy Brown Mustard [WHOLE30 approved]
>> I like Gulden's Brand; it contains vinegar, mustard seed, salt, spices, turmeric <<
S+P // Olive Oil to Drizzle if Desired // Garlic Salt if Desired
Directions
1. Open tuna and drain slightly but not fully
2. In large bowl, mix all vegetables with tuna, flaking as needed
3. Add 1-2 TBSP spicy brown mustard (or regular mustard if you prefer that) and coat mixture
lightly4. Season with S+P or Garlic Salt to taste // My favorite here
5. Enjoy!
Chicken Puttanesca over Zucchini Spaghetti [Paleo]
Ingredients
1 Large Onion, sliced thinly
1-2 cups sliced mushrooms // Any kind will work but we love baby bellas
1 large green zucchini per person
1 boneless skinless chicken breast per person
Garlic Flavored Olive Oil (Our favorite here)
1 Jar of Puttanesca Sauce from Trader Joe's [Any jarred Puttanesca sauce that contains WHOLE30 compliant ingredients would work but TJ's brand is my fav or if you're really ambitious, you could make your own!]
[Ingredients: Whole Italian tomatoes, tomato puree, olive oil, black olives, capers, kalamata olives, red wine vinegar, garlic, anchovy paste, basil, parsley, onions, white pepper, crushed red pepper, oregano]
Garlic Powder // S+P
Spiral Vegetable Slicer // Our favorite here
Directions
1. Prepare zucchini spaghetti using the spiral vegetable slicer; set aside
2. In dutch oven, heat garlic olive oil; once warm, add sliced onion and cook through
3. Add sliced mushrooms and cook through, adding S+P
4. Season chicken breasts with ground pepper & garlic powder
5. Grill chicken breasts using an indoor grill pan or outdoor grill
6. Once mushrooms and onions have cooked through, add puttanesca sauce to desired consistency // For the two of us for one meal, I used about half of a large jar
7. In separate pan, heat garlic olive oil and warm zucchini noodles through, tossing to coat and cook lightly, about 4-6 minutes on medium heat; overcooking will lead to mushy noodles
8. Once sauce and noodles have both heated through, assemble your plate: zucchini spaghetti on the bottom, sliced chicken on noodles & top with your mushroom & onion puttanesca sauce
This was one of the most satisfying & delicious meals I've had in so long! It's hard to believe all it is is vegetables and lean protein! And honestly, I haven't eaten a real bowl of spaghetti in over 5 years, and having the long zucchini noodles made me feel like I was eating spaghetti; it was so fulfilling! This dish would also be great with ground turkey or ground beef in the sauce instead of grilled chicken, and you can add any veggies to the sauce that you like. We had mushrooms on hand and I love the meatiness that they add to any dish! This will be on the menu many more times before my WHOLE30 is over! Enjoy!
