I absolutely love how fresh this salad is. It goes great with anything grilled, especially grilled chicken or shrimp skewers! The crunch, the fresh flavors, the everything– Mediterranean food for the win! Yum!!
Another Whole30 recipe that the whole family can enjoy, because we all know our toddlers aren’t joining in on the challenge! My 3 year old and my 1 year old devoured this one, which makes a momma happy.
On another note, can we talk about how hard it is as a mom to do the Whole30 Challenge while making your kids their typical kid-food? Yes, my kids eat healthy but they (regularly) eat PBJs, Macaroni and Cheese, and…just SO MUCH GLUTEN. It literally haunts my every move but, every time I do that Whole30 challenge you know what I realize? I realize that I have been cleaning my kids plates with MY FREAKING MOUTH. haha! But seriously, while I am preparing their dinner I snack on their food, when they don’t finish it I snack on their food, their food looks at me in the pantry…I snack on that, too. The struggle is SO REAL.
I know all you other moms, aunts, dads, and grandparents can laugh at this and I do, too. It is funny! But, I really really need to get a grip on this habit. It is, literally, out of control. I am so thankful for this round of Whole30 to remind me, again, that I can control myself while serving my kids their meals!!!! If you’re a momma like me and have this same struggle, do the whole30, it will definitely cure you even though it is really tough at first. You can do it!
Season both sides (even the fat side) generously with salt and pepper.
In a large dutch oven, heat 3 tbsp. olive oil over medium-high heat. Sear both sides of the brisket until nice and brown, about 8 minutes per side. Remove from dutch oven and set aside.
Turn heat down to medium and add the onions, saute until tender, about 4 minutes and season with a little salt and pepper.
Pour in beef broth and using a wooden spoon, scrape up all of the brown bits in the dutch oven. Then, add in the smashed garlic (just use the back of your knife and the palm of your hand and press down to smash it) and add in the can of tomatoes. Again, using a wooden spoon press against the whole tomatoes so that they break open and fall apart.
Add in the bayleaf, and the sprigs of thyme. stir in to combine.
Place brisket back in the sauce (fatty side up) cover, and place in oven.
Bake in oven at 325 for 3-4 hours, or until brisket is fork tender.
Remove the brisket to a cutting board and let it rest for 15 minutes.
With a long, serrated knife, begin cutting away the slab of fat off of the top of the brisket. It should be very easy to remove.
Now, Slice brisket across the grain. Using a spatula, place sliced brisket back into the sauce. Serve however you please!
Instead of cooking in an oven, you could easily do this recipe in a crockpot. Just cook on low for about 6 hours.
Stir fry’s are a go-to in my household when I am feeling uninspired to be super creative in the kitchen– you really just can’t go wrong with tossing a hodgepodge of meat and veggies in a skillet with a couple of sauces and calling it a day, it pretty much always turns out good. This was one of those meals I threw together for lunch recently and I really enjoyed it so I thought I would share with you guys. It is great if you are doing the Whole30 challenge and want an easy, throw together dinner! Enjoy!
1 tbsp. organic tamari or coconut aminos if Whole30
Kosher salt and pepper, to taste
Heat 2 tbsp. of olive oil over medium-high heat. Add pork and sliced onions and saute, breaking up the pork with the back of a spoon. Season lightly with kosher salt and pepper, to taste.
Cook until pork is cooked through (no longer pink), about 5 minutes. Add the cabbage and the mushrooms with the sesame seed oil. Saute for 2 more minutes, then add the rice vinegar and tamari. Saute until cabbage is slightly wilted, yet still has a little crunch to it and the mushrooms have softened.
Serve immediately and enjoy! Top with crushed red pepper (or sriracha if not Whole30) to add heat, if desired.
Who doesn’t love a good Caesar Salad? I just LOVE that creamy, tangy dressing smothered all over my greens to make my salad super satisfying. It is just so good!
If you are taking on your first Whole30 Challenge, I strongly encourage you to make your own Mayo. It is so versatile and makes your Whole30 Challenge much more enjoyable. You can make homemade ranch dressing to dip veggies in, toss it in tuna or chicken salads, and you can make a creamy Caesar salad dressing like I did here! Our homemade mayo recipe takes only 5 minutes to make with only 5 ingredients and its like the silkiest, most delicious thing ever…I may or may not lick the spoon when I’m done making it (#shame). Another option to have in your fridge is Primal Kitchen’s mayonnaise. It is a great staple to keep in your fridge and the only store bought mayo I have found that is Whole30 Approved! I always see it at both Wholefoods or Central Market. If you can’t find it there, just order it on Amazon.