Want to know my favorite food? Chips. Yes, I know…weird, huh? For someone that loves food SO much I choose chips as my favorite food. But it is what it is, the heart wants what the heart wants!
The Whole30 diet definitely helped me with my addiction to chips. Previously, chips and salsa were my afternoon snack of choice. But, do you know the problem with chips and salsa? Once you start you just can’t stop. Well, for me at least. During my first Whole30 Challenge, this was the most challenging thing to say goodbye to for me. I craved my salty chip and salsa fix like a true addict. But I am glad I went through that struggle. I started to find other things to snack on that a) were more healthy and b) I could stop eating them when it was time to stop eating them. Thank goodness!! Today, I still indulge in chips and salsa at least once a week. Its my thing. But I have a much better relationship with it.
With all that to say, I love chips! Chips love me! Which is why I wanted to turn regular roasted potatoes into a tangy and delicious take on one of my favorites– Salt and Vinegar chips! You can eat them by themselves but I also love to serve them with the smokey aioli sauce, it reminds me of my study abroad time in Spain!
You guys have to try this one out if you are real chip lovers like myself! It’s SO good.
Crispy Salt + Vinegar Roasted Potatoes with Smoked Paprika Aioli
Whole30 compliant roasted potatoes with a salt + vinegar twist served up with a smoked paprika aioli for dipping!
Combine potatoes, 1 cup vinegar, and 1 Tbsp. kosher salt in a medium saucepan. Add water to cover the potatoes by 1”. Cover and bring to a boil. When boiling, add some salt to season the water, cover and continue to boil until the potatoes can be pierced with a fork, but are not falling apart--about 10 minutes.
Drain the potatoes in a colander and allow them to cool slightly. (you want them to completely or almost stop steaming)
Meanwhile, while the potatoes are cooling let's make the aioli: 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.
Crack the room temp egg into a food processor or blender with 1/4 cup of the safflower seed oil. Blend until just combined.
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 at this point.
Now, add in the minced garlic, the SMOKED paprika, the lemon juice, and kosher salt (to taste). Blend once more until combined. Set aside or refrigerate until ready to use.
Once the potatoes have cooled, spread them on a large baking sheet (covered in parchment paper if you have it). Drizzle with 2 tbsp. olive oil and gently toss until coated and spread the potatoes in a single layer across the baking sheet. Season them, to taste, with kosher salt and black pepper.
Roast the potatoes in the oven for about 30 minutes, tossing halfway through, or until the potatoes are golden brown and crisp.
Remove from oven and drizzle with 2 tbsp. of vinegar, toss to coat once more.
Need an easy and elegant weeknight at home date night meal? Well, here is a great dish for you. Flakey white halibut wrapped in thin, crispy layer of proscuitto that you just toss in the oven to roast–easy and so good. Then, top it all off with a super easy and tasty lemon-caper-dill sauce…it’s just perfect.
The sauce could be served over ANY fish– I drizzle it over pan seared sole or oven roasted salmon all the time!
I served mine alongside some buttery mache greens and roasted brussels sprouts, but it goes great with anything!! Enjoy!
Proscuitto Wrapped Halibut with Lemon-Dill-Caper Sauce
Easy oven baked proscuitto wrapped halibut served with a delicious lemon-caper-dill sauce!
Position a rack in the center of the oven and heat the oven to 400°F.
Season the fish with salt and pepper then wrap each fillet with a slice of prosciutto. The prosciutto should form a belt, enclosing the center but leaving the ends exposed. Lay each wrapped fillet on a baking sheet covered with a sheet of parchment paper.
Bake until the fish is cooked through (it should flake and be opaque in the thickest part), 15 to 20 minutes, depending on the thickness of the fillets.
For the Lemon-Caper-Dill Sauce
Meanwhile, heat a non-stick skillet over medium-low heat. Add the olive oil and swirl the pan so it is evenly coating the bottom.
When the olive oil is hot but not smoking, Add in the garlic and saute for about 30 seconds, being careful not to burn.
Add in the arrowroot starch and using a spatula (preferably a silicone head spatula) stir and toss into olive oil mixture until it is combined and there are no clumps.
Pour in the chicken broth and whisk constantly, to remove any clumping and combine evenly. Let it come to a light simmer (you may need to raise your heat to medium depending on your stovetop), it should not be boiling, just a little simmer.
Add the lemon juice, the dill, the capers, salt and pepper to taste. Continue to whisk, occasionally, until it reaches the sauce has thickened, about 5 minutes. Turn heat down to low or remove from heat if its getting too thick until the halibut is ready to serve.
This Texan girl loves her breakfast with a kick and one of my favorites is Chilaquiles! For those of you not familiar with chilaquiles, they are typically layered with tortilla strips, smothered in salsa (red or green) and topped with eggs or beans. Since this is a favorite of mine, I just had to make a compliant version!
This Whole30 take on chilaquiles is definitely one of my new favorite brunch dishes. Invite your friends over this weekend and make them this dish, they’ll love it!
Whole30 Chilaquiles Verdes
A delicious, whole30 friendly version of Chilaquiles.
In a bowl, toss the sliced sweet potatoes in 2 tbsp. oil, salt, pepper, paprika, and cumin until evenly coated. Lay in a single layer across a baking sheet (preferably lined with parchment paper).
Roast in oven for about 15 minutes, or until crispy on the edges, and fully cooked all the way through.
Remove from oven and transfer into a cast iron skillet or a small baking dish. Place the sliced red onions and the shredded chicken on top and drizzle over 1 cup of salsa verde.
Place back in the oven and roast for 10 more minutes.
Meanwhile, Heat 2 tbsp. of oil or ghee in a large skillet over medium heat. Swirl pan so that it evenly coats the bottom of the dish.
Crack 3-4 eggs in the skillet, and reduce heat to low. Cover, and let cook until a white film just barely covers the yolk of the egg, or about 3-5 minutes for sunny side up. Season the eggs with salt and pepper, to taste.
Remove the chilaquiles from the oven and top with the fried eggs.
Top with fresh cilantro, sliced radishes, and pico de gallo (optional). Serve with lime wedges.
This is one of my favorite meal prep tips of all time. It’s a two for one special y’all and I love it! Throw a ton of ingredients in a pot and let it simmer for 3 hours and you’ll have absolutely delicious homemade broth and lots of shredded chicken!
The shredded chicken is fantastic for chicken salads, in soups, in breakfast hashes, in casseroles, in pasta, in ANYTHING (except for dessert, obviously). Try making this super easy Buffalo Chicken Salad for starters–yummo.
The broth is great for homemade soups and I even love it in a coffee mug to just sip on because its delicious, comforting and nourishing!
Homemade Chicken Broth + Shredded Chicken
An easy way to kill 2 birds with 1 stone-- toss a bunch of ingredients in a pot and you'll have 8 cups of delicious, homemade chicken broth and a ton of shredded chicken to use in all sorts of recipes for the week!
Place all ingredients in a large pot (no need to peel the carrots or onion, just toss them in there whole, they are just for added flavor).
Bring water to a boil, then reduce heat so that it is lightly simmering and cover. Let cook, stirring occasionally, for 3 hours.
Using tongs, remove the chicken breasts and drumsticks onto a rimmed baking sheet (I find this less messy since the juice will run everywhere using a cutting board) and let sit until cooled enough to handle.
Meanwhile, Use a colander to strain out the broth. Discard all of the veggies used to make the broth and set broth aside to let cool.
When the chicken has cooled, Remove and discard skin. Carefully, using your (clean) hands, shred the chicken into pieces discarding any bones. Be very diligent about making sure there are no bones in the shredded chicken (there are lots of tiny bones in there).
Place the shredded chicken in a container and store for up to a week. Place the broth in a separate container and store in the fridge for up to a week, or freeze for up to 3 months!
Thai food is just the best. Its spicy (#1 in my book) and it uses so many fresh herbs that make your taste buds freak out in the most wonderful way. I just cannot get enough of it!
Larb Gai is one of my husband and my all time favorite dishes. It’s quick to make and has so many delicious flavors. Plus, it’s super healthy!
I like to make my Larb with ground pork, but you can also use ground turkey, chicken, or beef if you’d prefer. With the delicious umami flavor from the fish sauce and lime, the heat from the thai chiles, and the freshness from all of the herbs… it really doesn’t matter which meat you choose because it’s all good.
Whole30 Thai Larb (Spicy Pork Salad)
A fantastic and easy Whole30 take on the Thai Classic!
In a large skillet, heat olive oil over medium-high heat. When hot, but not smoking, toss in the shallots, the ground pork, and the garlic. Season the pork with a little salt and pepper and using the back of a spoon break it up. Continue to cook, stirring and breaking up the meat often, until the pork is cooked through, about 7-10 minutes.
Drain off excess fat if necessary and place pork back in the skillet over medium heat.
Toss in the thai chiles, the fish sauce and lime juice. saute for 2-3 more minutes.
Add the fresh herbs, stir in, remove from heat and serve immediately.
Serve in lettuce cups or over a bed of lettuce topped with more freshly chopped cilantro, mint and basil (optional). Also serve with a side of sliced cucumber, onions, and a wedge of lime.