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Zesty Sweet Potato Fries

For me, the perfect Sunday brunch is a big, juicy bunless burger with a side of sweet potato fries. Since you all know I am all about the savory, spicy flavors– I like to ‘zest’ up my sweet potatoes fries in lots of yummy spices and toss them in the oven roast for an easy, delicious side dish.

Spring is here! Fire up your grills and get some burgers going and serve these delicious fries with them!! They are a crowd pleaser!!! Oh, and these go fantastically with Tessemae’s Ketchup for the perfect Whole30 feast.

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Zesty Sweet Potato Fries
Course Side Dish
Servings
Ingredients
Course Side Dish
Servings
Ingredients
Instructions
  1. Preheat oven to 375 degrees.
  2. Place the cut sweet potatoes in a large bowl and toss with 2 tbsp. oil until coated evenly.
  3. Add all of the seasonings, and toss again until evenly coated.
  4. Spread across a parchment paper lined baking sheet in a single layer.
  5. Roast in oven for 2-30 minutes, tossing halfway through baking time. Fries should be cooked through and lightly crispy on the edges.
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Steak Fajita Salad with Creamy Cilantro-Lime Dressing

This Texan really loves her tex-mex food and fajitas are at the top of my list. They are a healthy choice when you leave out the tortillas, cheese, and sour cream and so full of flavor!

Since I love fajitas so very much, I decided to dedicate this hearty, healthy salad to them. And, since we can’t enjoy all of the tortillas, cheese and what not–I topped it all off with a delicious creamy cilantro-lime dressing.

You’ll leave this meal thinking a salad has never been so satisfying. Enjoy!

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Steak Fajita Salad with Creamy Cilantro-Lime Dressing
A delicious, hearty fajita salad that is Whole30 and Paleo approved!
Course Main Dish
Cuisine Mexican
Prep Time 15 minutes
Cook Time 20 minutes
Passive Time 15 minutes
Servings
people
Ingredients
Creamy Cilantro-Lime Dressing:
For the Steak
For the Veggies
For the Bowl
Course Main Dish
Cuisine Mexican
Prep Time 15 minutes
Cook Time 20 minutes
Passive Time 15 minutes
Servings
people
Ingredients
Creamy Cilantro-Lime Dressing:
For the Steak
For the Veggies
For the Bowl
Instructions
Creamy Cilantro-Lime Dressing
  1. Fill a small cup or bowl with hot water (as hot as your sink water will get is fine). Place the uncracked egg in the hot water and let soak for 2-3 minutes so that it gets to room temperature.
  2. Crack the room temp egg into a food processor or blender with 1/4 cup of the safflower seed oil. Blend until just combined.
  3. Turn your food processor or blender on and keep that blending as you VERY SLOWLY pour in the remaining 3/4 cup of safflower oil in. When I say slowly pour, just keep a constant flow going as slow as you can possibly go. The slower you pour, the thicker. If you pour too quickly, it will not emulsify. When this process is finished, it should look like mayo (because it is 😉
  4. Add the remaining dressing ingredients to the food processor (lime zest, garlic, lime juice, apple cider vinegar, cilantro, salt and pepper). Blend until smooth. Set aside or refrigerate until ready to use.
For the Steak and Peppers:
  1. Using a sharp knife, slice steak against the grain into thin strips. (If you are having a hard time slicing it thin, pop it in the freezer for 15 minutes, then slice it. This makes it easier to handle).
  2. Place the sliced steak in a bowl or large ziplock bag with all of the "for the steak" ingredients (oil and spices). Toss to coat. Let marinade at room temp for 15-30 minutes.
  3. Meanwhile, Place the sliced bell peppers and onions in a separate bowl, drizzle with 2 tbsp. avo oil and season, to taste, with salt and pepper. Set aside.
  4. Heat a large skillet (preferably cast iron) over medium-high heat. When hot, add the steak and marinade and spread so that it in one layer (if possible) sear on the first side until golden brown, toss and continue to sear until all sides of the steak have a golden brown crust (about 10 minutes total).
  5. Using a slotted spoon or tongs, transfer steak to a bowl and cover with foil and let rest.
  6. Meanwhile, place the onions and bell peppers into the same skillet (with all of the leftover juice from cooking the steak) and saute until tender, about 7 minutes. Be sure to scrape up all the yummy brown bits from the steak while you're sautéing these!
  7. Divide lettuce amongst 4 bowls. Top with sliced avocado, the steak, and sauteed onions and pepper. Drizzle with the creamy cilantro dressing. Serve with more fresh cilantro on top and a wedge of lime (optional).
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Whole30 + Paleo Chinese Orange Chicken

Holy $#@%! I am in Whole30 heaven! This take on the Chinese take-out favorite, Orange Chicken, is fantastic and you wouldn’t even know its Whole30. I love that this is one the whole family can enjoy, my kiddos loved it and so did I (obviously). 

Currently, I am obsessing a bit over giving classic Chinese take-out a Whole30 makeover (I recently posted this Mongolian Beef that is to die for). If you have any other Chinese food cravings, give me a shout in the comments below! I’d love to try and make a Whole30 friendly version for you!


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Chinese Orange Chicken
A delicious whole30 and paleo approved take on the chinese take-out classic!
Course Main Dish
Cuisine Chinese
Prep Time 15 Minutes
Cook Time 15 Minutes
Servings
People
Ingredients
Course Main Dish
Cuisine Chinese
Prep Time 15 Minutes
Cook Time 15 Minutes
Servings
People
Ingredients
Instructions
  1. In a bowl, whisk together the orange juice, rice vinegar, coconut aminos, fish sauce, and ginger. Set aside.
  2. Cut the chicken breasts into 1 inch cubes. Season with salt and pepper all over and toss to coat evenly. Now add arrowroot flour and toss to coat evenly.
  3. Heat avocado oil and sesame oil over medium-high heat in a large non-stick skillet.
  4. Add chicken to the hot skillet and spread so that it is in a single layer if possible. Sear on all sides until golden brown, about 7 minutes.
  5. Add sliced garlic and saute for about 30 seconds with the chicken, being careful not to burn.
  6. Add chicken broth and using a sturdy spoon, scrape up as much brown bits as possible.
  7. Pour in the sauce, toss to coat. Bring to a boil, then lower heat to a simmer. Cook, stirring often, until sauce is thick and reduced by nearly half, about 5 minutes.
  8. Add in the ¾ of the orange zest (reserve the rest for garnish).
  9. Serve and garnish with sliced scallions, crushed red pepper flakes, toasted sesame seeds and little orange zest.
Recipe Notes

I served mine over cauli-rice and with roasted broccoli.

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