whole30 Archives - Page 6 of 8 - A Calculated Whisk

Monkfish with Lemongrass-Scallion Sauce

June 17, 2014 By Becky 4 Comments

Disclosure: I received this product as part of an advertorial.

Have you ever tried monkfish? It’s also known as “poor man’s lobster”, and it’s a mild, firm, white fish that won’t fall apart when you cook it. I am calling it “starving grad student lobster”, and it’s my new favorite fish. Inspired by the color of my new Ozeri Green Earth pan, I smashed lemongrass, scallions, olive oil, and pepper into a paste for the sauce. This stuff will make you pucker your lips after the first bite and want to lick your bowl after the last.

In addition to being a wonderful, mood-lifting shade of chartreuse, the Green Earth pan is special because of its health- and eco-friendly design. The nonstick ceramic coating is free of PTFE and PFOA, so it won’t release harmful chemicals. The bottom of the pan has a raised honeycomb pattern that enables you to cook with very little oil and makes sure that nothing sticks to the pan. You can find out more about Ozeri’s products on their site.

Braised Chicken with Leeks & Scallions

May 8, 2014 By Becky 5 Comments

Coq au vin is one of my favorite classic French dishes. Chicken braised slowly in wine of any kind is almost guaranteed to be delicious, and I’ve made this coq au riesling recipe several times over the past year. It’s become my go-to dish for whenever company is coming. However, wine is not truly part of a paleo diet, and many people try to avoid all alcohol, even in cooked dishes. The question on my mind was this: can you make coq au vin without the vin? Without any wine, is braised chicken still something exceptional?

You may have guessed that my answer is a resounding yes. This recipe is proof: wine is not necessary for making delicious braised chicken. In fact, I liked this dish even more than the coq au riesling I’ve been making, and to me, the chicken and sauce still had all the flavor benefits of dishes made with copious amounts of wine. I’m eager to see if you agree, so if you try this recipe, please let me know what you think!

Want to know why this recipe is so good, even though there’s no wine in it? My theory is that it’s because of the following three reasons. First, this recipe uses Pure Indian Foods’ organic, grassfed ghee. Ghee is by far my favorite cooking fat, because it has all the delicious flavor of butter paired with the higher smoke point of oil. In fact, I think ghee tastes even better than butter, and it’s also a much healthier choice than canola or vegetable oil. If you haven’t heard me talk about the wonders of ghee, you can read more about what it is and how it’s made here.

Pico de gallo de frutas

May 2, 2014 By Becky 4 Comments

This post contains affiliate links. As an Amazon Associate I earn from qualifying purchases.

This pico de gallo de frutas is a spicy take on fruit salad that is paleo, gluten free, and vegan. It’s perfect for Cinco de mayo or anytime!

After I graduated from college, I moved to Houston and became a bilingual teacher. I had the most amazing group of students, and was lucky enough to be their teacher for three years in a row: kindergarten, first grade, and second grade. We spoke Spanish almost all day, except for an hour or so of ESL. Their kindergarten year was my first year of teaching, as well as my first year living far away from home. While those things made it a difficult year for me, my kids and their families were absolutely fabulous. A lot of people may say this, but I truly think I could not have asked for a better group of students. They worked as a team almost from the beginning–embracing me, each other, and all the new students that trickled in (and sometimes out, and sometimes back again) over the course of our three years together. They were unbelievably kind, patient, tolerant, bright, and hilarious.

At the end of three years, I had learned a huge amount of Spanish (I had thought I was fluent before taking the job, but the Spanish spoken in Texas is so different from what I’d practiced while studying abroad in Argentina that I had to learn new words for much of what I wanted to say). Most of them had learned a huge amount of English, and had learned to read in both languages. I had also learned so much about teaching, about children and families, and about life. I know that sounds very expansive, but it was a foundational experience for me, and I think of those kids and their families almost everyday. Shockingly (to me, because it makes me feel so old), they’re in middle school now, and I’m happy to still be in touch with several of them.

Sweet Potato & Crispy Kale Breakfast Skillet

April 21, 2014 By Becky 14 Comments

It took me a really long time to jump on the kale bandwagon, but now I’m hooked. I see it at the grocery store and it’s so affordable, so curly, and so healthy looking that I have to buy it. The flavor of kale takes a little getting used to, but I’ve found that when it’s crispy and/or cooked with garlic, even haters will happily chomp on it. This recipe delivers on both counts, and also offsets the leafy kale with sweet potatoes and perfectly-cooked eggs. You start the breakfast skillet on the stove, pan-roasting the sweet potatoes with chopped red onion until they’re tender. The garlic and kale are tossed in and stir-fried just for a minute. Next, you make four little wells amongst the veggies, crack an egg into each one, and then pop the skillet into the broiler. In just a few minutes, the eggs cook and the kale crisps up just like kale chips. You are going to love it!

Slow-Cooker Carnitas Lettuce Wraps with Pineapple & Avocado Salsa

April 3, 2014 By Becky 9 Comments

This post contains affiliate links. As an Amazon Associate I earn from qualifying purchases.

Crisp and tender slow-cooker carnitas are wrapped in butter lettuce and topped with pineapple and avocado salsa for a paleo dinner or appetizer with an ideal balance of sweet and savory flavors.

Ben is out of town this week, so I have been left to my own devices. Last night I got home and decided to read the first chapter or two of the kids’ novel Because of Winn-Dixie, which I needed to preview before using it in a lesson. Turns out the book is really good, and also a bit sad. A girl named India Opal, whose mother left when she was little, moves to Naomi, Florida with her dad and ends up adopting a stray dog who helps her make all kinds of interesting friends. Each friend has their own poignant story. I may have ended up crying several times (just enough to need a tissue, not straight-up bawling), and finishing the whole book in less than two hours. Now, that’s what I call a fun evening! Tonight I might watch the film version.

Sweet Potato & Roasted Garlic Hummus

March 28, 2014 By Becky Leave a Comment

Is it spring yet? It’s still freezing here. Also, yesterday was so windy that I ended up getting dust and tiny pebbles blown into my eyes several times during my ten-minute walk to the train. A little early-spring sandstorm right here in Boston. Needless to say, I was not a fan.

I’m trying to keep my food springy, in hopes that the weather will follow suit. So, here is some paleo (chickpea-free) hummus. It’s a little sweet from the sweet potato, but with lots of savory flavor from the tahini, a whole head of roasted garlic, and some garlic-infused olive oil. Don’t be intimidated by the large quantity of garlic–it mellows out as it roasts, and the flavor is amazing. Your house will smell amazing, too.

Pan-Seared Chicken, Orange, & Walnut Salad

March 22, 2014 By Becky 47 Comments

Next Friday is the one-year anniversary of my very first blog post (note the cringe-worthy photos). Even though I didn’t know much about blogging back then, I totally stand by that first recipe–the lemon curd is so delicious. It’s amazing that this site, which is such a big part of my life now, didn’t even exist just one year ago.

To celebrate, I made us a salad. If you don’t think a salad is the proper way to celebrate a blogiversary, you’re right–I don’t think of salads as celebratory, either. I totally have plans for an over-the-top grain-free cake for next week, but thought I would balance things out by making this nutritious salad first.

My favorite part of this salad (other than the gorgeous hue of the Cara Cara oranges) is the creamy dreamy dressing. I’m pretty boring with dressings, and usually just make a simple balsamic vinaigrette, perhaps with a touch of honey or Dijon mustard if I’m feeling fancy. However, I do have a soft spot for rich, creamy dressings. I wondered if I could make a great creamy dressing without any dairy, so that people with allergies (or people doing a Whole30 or strict paleo) could eat it.

Bacon and Sweet Potato Chili

March 12, 2014 By Becky 16 Comments

This bacon and sweet potato chili is my go-to paleo dinner. The recipe makes a large batch, and it freezes well!

Do you have a really big skillet? If not, you are going to want to go buy one so you can make this bacon & sweet potato chili right away.

If you are not convinced that you need a 14-inch skillet, I understand. However, I intend to convince you to make this chili. It’s the best chili I’ve ever had, and it’s a complete and colorful one-pot meal. If you didn’t just go buy a huge skillet and/or don’t need to feed a bunch of people, you can halve the recipe and make it in a normal-sized pan.

Why is this the best chili ever? Well, because bacon. And sweet potatoes. And all the fresh things on top that make this the perfect comfort food to carry you from winter into spring.

This dish is for people like me, who don’t want beans or any tomato products or a lot of excess liquid in their chili. I just need salty bacon, sweet potatoes, some perfectly spiced meat, and what’s basically deconstructed guacamole for a topping. Using half pork and half beef gives the chili even better flavor. It’s amazing right away and it’s even more amazing the next day. My mother agreed that this is the best chili ever, and she is kind of hard to please. I haven’t heard her rave so much about a food I’ve made since this cranberry orange curd tart.

There is kale in this recipe. If you don’t want to put kale in your chili you obviously don’t have to, but I want to tell you that you can barely taste it. It’s just a nice way to sneak in some greens and start feeling a little more springy. I got the idea to put kale in chili from the cookbook Cooking with Coconut Oil, and now I’m hooked. It adds great color and texture, and makes me feel extra healthy when I eat it.

One more reason to make this bacon and sweet potato chili, and to put kale in it? Kale & sweet potato are really good friends. See proof here.

Vanilla Chai Spiced Ghee + Chai Ghee “Latte” (Whole30 Day 26)

January 27, 2014 By Becky 8 Comments

I am so obsessed with ghee. Ever since I followed Nom Nom Paleo’s instructions and made my first batch, it’s been a staple in my kitchen. First of all, it smells amazing. Second, it’s easy to make. Third, it has a high smoke point, which means it won’t burn like butter does during high-heat cooking. Fourth, it tastes great with everything. And bonus–it’s lactose and casein free.

I’ve even been putting a teaspoon or so of ghee and coconut oil in my morning coffee (inspired by Stupid Easy Paleo). After a short blitz with the immersion blender, it’s foamy like a latte. Delicious. Basically, ghee is saving my Whole30 life.

Moroccan Beef with Apricots & Dates + Simple Cauliflower Mash (Whole30 Day 22)

January 22, 2014 By Becky 9 Comments

It’s Day 22 of my Whole30! I can’t believe it’s been over three weeks. This month really is flying by. I have more energy, more even moods, and while I still get hungry, I no longer want to kill all the things when my stomach starts rumbling. Also, my pants are looser and I’m recovering more quickly from my workouts, with much less soreness.

Yesterday, a big snowstorm came to town. After traipsing home from the train station in the snow, I made this Moroccan beef. It’s almost a stew, but I wanted the sauce to be nice and thick so that the beef wasn’t swimming in liquid. The meat is perfectly spiced, and the sweet fruit provides a wonderful counterpoint. The garnishes–toasted almonds and fresh cilantro–are highly recommended. I served this beef over a simple cauliflower mash, but it would also be great with spaghetti squash, cauliflower rice, or even real rice–anything that will soak up the delicious sauce. No matter how you serve it, this dish will comfort and warm you on a cold winter’s night.

Fried Okra with Avocado Crema (Whole30 Day 18)

January 19, 2014 By Becky 4 Comments

My mom grew up in Austin, and that’s where I learned to love fried okra. We used to go every year to visit our family, and we always ate at this amazing cafeteria called the Marimont that has now been closed for several years. We would stay for a week, and eat there everyday for lunch. Here’s what I used to get: two or three sides of macaroni and cheese (theirs was the best!), an order of fried okra, and a slice of chocolate cream pie. I miss that place so much!

Fortunately, there are other places to get great fried okra (I recently had some really delicious okra at Tupelo Honey in Chattanooga). However, as far as I know, none of those places are in Massachusetts, and none of them offer fried okra that’s paleo, gluten-free, vegan and fried in coconut oil. I still consider my version an indulgence since it uses a lot of oil, but treats like this are important, especially when you’re doing a Whole30 and can’t have any desserts.

I made an easy avocado crema to go with my okra. If you have extra crema, it would also be great on eggs or as a dip for veggies. Of course, the okra is also amazing plain, with just good coarse salt sprinkled on top!

Mini Quiches with Duxelles & Baby Broccoli (Whole30 Day 15)

January 16, 2014 By Becky 5 Comments

I’ve only been back at school for two days, and I’m already ready for another vacation! On my first day back, I accidentally left my computer at school. Luckily a friend was still on campus and was able to find it and stash it in her locker, so nothing happened to it. I was stuck without it at home, though, which meant I had to break my blogging streak. It was a little disappointing, but I figure it’s more important to keep up the healthy eating than to blog about it everyday, right? Tuesday was the longest day ever with class from 8 to 1:30 and back-to-back sessions in the clinic from 3 to 5. Today, I finally made it into the kitchen.

My Whole30 is officially half over, and I’m so happy to be eating such great food. I have almost no cravings for off-plan foods, although there was one rough evening when I was getting ready to go to dinner at a friend’s and Ben had my favorite kind of pizza delivered. To his credit, he thought it would arrive after I’d left. I was starving and I would have loved a slice of that pizza…but I love having my pants fit better even more. I stayed strong, made it to my friend’s house, and enjoyed a delicious Whole30-compliant meal there. I even managed to sit calmly at the table while everyone else had cake and ice cream!