LOVELANEGRAVEYARD

Like most of us this time of year, I’m trying to make up for the last couple of months of holiday shenanigans. I know, I know. New Year’s resolutions blah blah blah. But I don’t consider it one – I see it more as a reset as I hop back on the Whole30 train for a couple of weeks. Everyone has their thing, but the Whole30 principals seem to work for me, and I feel great in the process. No sugar, no dairy, no legumes, no soy, no booze, no grain, no alcohol. Or as I lovingly say, no fun.  

Truth be told, it’s some of my favorite times in the kitchen because you’re challenged to get a little more creative and typically churn out better results in the process. The other day my friend had a killer birthday brunch, complete with a – wait for it – mimosa bar. Instead of taking a duck and cover by skipping out and staying at home,  I decided a little seltzer with a splash of grapefruit juice and a few compliant dishes to bring along would do me just fine. And self-control, yeah that too.

I made these garlic-rosemary smashers, and they were mind-blowingly delicious. They were the first dish to disappear at the party and got that “OMG who made these?” question on numerous occasions. So if you need a side dish and want something savory and satisfying, give these guys a try. Trust me – they do not disappoint.

Garlic Rosemary Smashed Potatoes

Ingredients:

3lb baby potatoes with skin

Extra Virgin Olive Oil

2 cloves garlic, minced

2-3 teaspoons of fresh rosemary, chopped 

sea salt or kosher salt

Get the Goods:

1. Boil potatoes in a pot of water until just soft enough to poke with a fork, but don’t overcook.

2. Let potatoes cool, then place on a baking sheet lined with parchment paper. Smash each potato with the palm of your hand just enough to crack it open and flatten a bit. Meanwhile, preheat oven at 450. 

3. Drizzle potatoes generously with olive oil to coat. It’s also a good idea to tip the pan side to side so that the oil spreads underneath the potatoes. 

4. Sprinkle potatoes with the minced garlic, rosemary, and sea salt. 

5. Bake for about 30 minutes or until brown. I find that it helps to broil them at the end to ensure they’re nice and crispy (be mindful of not burning the garlic, though). 

Garnish with a sprig of fresh rosemary if you want them to look fancy, but whatever you do, be sure to sprinkle some more sea salt for good measure before serving.

Coffee in one hand, camera in the other. Sometimes the best adventures are down the roads we've always known.

Fall in Vermont

THIS is what a mound of spicy deliciousness looks like. Thai Red Curry is one of my favorite foods, and it’s hard to believe something this delectably delicious can be compliant. But rest your worried @whole30 mind, not only is this one compliant but also is loaded with veggies as well. This recipe can be free formed based on your veggies of choice but here are the basics:

Ingredients:

2-3 chicken breasts or thighs, sliced into thin chunks ½ red onion thinly, sliced 1 red bell pepper, diced 2 chili peppers finely, diced (I used Serrano) bok choy, chopped 1-2 handfuls of broccoli 1-2 handfuls of sliced mushrooms 1 can coconut milk 2-3 tablespoons of red curry paste (I typically do it to taste) A couple of dashes of fish sauce (or as much as you’d like, again, I do this to taste.) 2 garlic cloves, minced 2-3 zucchini and/or summer squash spiralized (I use my lovely @kitchenaidusa attachment) ½ lime, juiced cilantro for seasoning (you can skip this if you’re not a cilantro fan or if you don’t want to buy the whole bunch – I skip it most of the time) crushed red pepper (if you want to spice things up)

To get the goods:

Sautee the chicken, garlic and onion in a hot pan with coconut oil. No need to cook the chicken thoroughly, but cook until the outside is white. 

Then add the red bell pepper, bok choy, broccoli, mushrooms, and chili pepper (and whatever other veggies your little heart desires.) Saute for a few minutes. 

Then reduce heat and add the coconut milk, red curry paste, fish sauce and lime juice. The fish sauce and lime juice are key to bringing a dynamic flavor to the curry. Let simmer for a bit (as long as you’d like) to bring out the flavors and soak up the deliciousness into your veggies. 

Meanwhile, in a separate pan, sautee the zoodles in crushed red pepper, olive oil, and a bit of salt. 

Place your zoodles in a dish, top with the curry, sprinkle some cilantro (if that’s your thang,) and enjoy.

*If zoodles aren’t your style (and you’re not worried about Whole30 compliance) you can easily serve the curry over brown or white rice.

I had a couple bunches of asparagus in the fridge I needed to cook up before heading out of town this weekend, so soup it is! This creamy asparagus potato soup is topped with a roasted asparagus and bacon garnish – and by bacon I mean apple cider brined uncured whole30 compliant and totally kickass bacon from the fine folks at Vermont Smoke and Cure.

Here’s the gist of the recipe, or see it in action on my snapchat vid below. To get the goods:

1. Chop 1 small/medium onion or half large. In a large pot, sauté in olive oil until soft. 2. Peel and chop 4 small/medium potatoes (I used red potatoes.) 3. Snap the ends off two bunches asparagus. Chop into 2-3 inch pieces. 

4. Add four cups of water to pot. Add chopped potatoes and asparagus. Cover and heat on medium-high heat until boiling. 

5. Reduce heat. Add salt, pepper, and bouillon (I use 'better than bouillon' organic chicken base.) Cover and simmer until potatoes are soft. 6. Using an emulsion blender or whatever form of blending you prefer, blend until smooth. Add juice of half a lemon, salt and pepper to taste. 7. Serve in bowl with a drizzle of olive oil, bacon and roasted asparagus spears. 

*Recipe is Whole30 Compliant and Paleo Friendly (depending on your stance when it comes to potatoes.) You can make this vegan/vegetarian without the bacon but you'll be sad about it.

Summer meets savor with this one. I love how cheap chicken legs are, so I picked up a few the other day to try something new and ended up with these garlic smoked paprika chicken legs. It makes the perfect meal when paired with a bright and easy summer salad. 

Garlic Smoked Paprika Chicken Legs:

1. Add two minced garlic cloves, about one tablespoon of smoked paprika, salt, pepper, and oregano to 1/4 cup olive oil in a pan. Lightly saute to release the garlic flavor - but be sure not to burn it (it still has to go in the oven!) 

2. Place 5-6 chicken legs in an oven-safe dish. Top with the sauce and toss them around so they are fully covered in the flavory goodness.

3. Bake on 425 for about 45-50 minutes or until nice and crispy. I topped with a little fresh parsley for garnish.

Avocado Cucumber Heirloom Tomato Red Onion Salad:

1. Chop one avocado, 1-2 heirloom tomatoes, 1/2 red onion, 1/2 cucumber, and place in a salad bowl. You could also add cilantro or other herbs and spices but I kept mine nice and simple.

2. Squeeze the juice of a half of a lemon over the veggies. Add about 2 tablespoons of olive oil, salt and pepper. Toss and enjoy.

* Whole30 compliant and paleo friendly (no sugar, dairy, grain, soy or legumes used) 

This one is a little out there but hear me out. After eating kinda crappy this past weekend, I've been trying to get back in the swing of things when possible. I was craving buffalo chicken and had a zucchini I needed to use, so I whipped up these buffalo chicken zoodles. Sounds weird, I know. But if you're a buffalo sauce freak like me you might just like it.

One Pan Buffalo Chicken Zoodles

Cube two chicken breasts and sauté in about a tablespoon of ghee, sprinkling with salt, pepper, and garlic powder.

Add Frank’s Red Hot (if you’re on @whole30 make sure it's the original, not the wing sauce, so it's compliant) and add a little more ghee to add some texture to the buffalo sauce.

Add one spiralized zucchini to the same pan and sauté/simmer until noodles are soft. Add the zoodles and chicken to a dish and top with chopped red onion. Makes about 2-3 servings.

How about these meatloaf sliders? The chipotle bbq sauce and sweet potato puree give it a next-level fancy factor. 

I was looking for a new recipe or food inspiration for ground beef and stumbled upon a recipe from simplynourishedrecipes.com. I modified it a bit, and made my own chipotle BBQ sauce instead of Tessamae's but here's the gist.

(ps. whole30 approved and paleo friendly)

For the Meatloaf:

1. Saute one small onion (or half a large) in a tablespoon of coconut oil. Once soft, add in two minced garlic cloves and saute until fragrant.

2. Place 1lb ground beef in a large bowl, add the sauteed onion and garlic, 1/4 bbq sauce, 1/2 tsp. sea salt, 1/4 tsp black pepper and 1/2 tsp. dried thyme. Mix by hand. (I could do without the dried thyme as the taste kind of clashed with my chipotle bbq sauce, but I'm sure it's great either way!)

3. Roll the mixture into eight small-medium balls and place in the rounds of a cupcake tray. (Mine ended up being 9-10 balls.) Bake at 350 for 20 minutes or until cooked throughout.

4. Meanwhile, boil two peeled, chopped sweet potatoes until tender. Remove water. Add a tablespoon of ghee or coconut oil (or butter if you're not whole30ing.)

5. Puree the potatoes or mash by hand (I used emulsion blender.) Then put the mixture in a piping bag or ziplock with the tip cut. Decorate as if it's a cupcake and voila! I topped with more BBQ sauce to pack a bigger punch.

*Recipe via http://simplynourishedrecipes.com/bbq-meatloaf-muffins/

Quick and Easy Chipotle BBQ Sauce:

I do most of these sorta things by taste so sampling as you go is more important than measurements in my eyes. In a bowl, add the following: One 6oz can of tomato paste (I use @muirglen,) a splash of apple cider or 100% apple juice (2-3ish tablespoons should do,) 1/2 cup balsamic vinegar, 1/2 lemon, chipotle powder to taste, ground garlic powder, sea salt, pepper. Whisk everything together and there you have it. Modify as desired and taste as you go so it's just the way you like it.

These little beauties are the perfect way to brighten up the morning and hit the refresh button on a mundane egg routine.

Sweet Potato Egg Nests: 1. Spiralize one sweet potato. One potato makes about two nests. (I use my favorite @kitchenaidstandmixer  attachment) 2. Sauté sweet potato in olive oil with sea salt to soften. 3. Press the sweet potato into the cup of a cupcake tray. I'm sure you can also use a large muffin tin, but a mini cupcake tin may be tough because the eggs will spill over.  4. Bake at 350 for 20 min or until egg is firmed up to your liking. I sprinkled with salt and pepper, paired with salsa and salad, but I'm sure these would be amazing with a bit of crushed bacon on top. 

PS. Spiralizing first thing in the morning may seem like a tall order, but the Kitchen Aid spiralizer attachment works in seconds with the flick of a switch. Well worth the purchase.

For more Whole30 and Paleo-friendly recipes follow my foodgram @whole30amanda 

It's crazy to imagine nachos being any good sans cheese (because, what's the point?) but these proved me wrong. If you're looking for a cheat-like meal that's not cheating at all, try these loaded sweet potato nachos with slow-cooked pulled chicken and an avocado lime drizzle. Whole30 and Paleo friendly. For the Chicken:

5 chicken thighs 3/4 jar of your favorite salsa or whatever amount it takes to cover the chicken (I like Green Mountain Gringo Medium Salsa, it's all natural and totally compliant) Cumin Smoked Paprika Chili Powder Onion Powder Garlic Powder Chipotle Powder Dash of Cayenne Sea Salt Pepper Place chicken thighs in a slow cooker, top with the salsa and spices. Cook until chicken is almost done. Remove chicken and shred, then put back in slow cooker to cook a bit more so the chicken absorbs the juiciness and spices. For the Chips:

Thinly slice one or two sweet potatoes (or as many chips as you want to make.) I used my Kitchen Aid mixer attachment that slices things oh so magically. But a mandolin or hand slicing will work fine as long as you slice them thin. That helps with the crisp factor.

Toss in melted coconut oil and sprinkle with sea salt. Bake at 375 on a parchment lined baking sheet for about 10-15 minutes. Then flip and bake for another 10-15, keeping an eye on them so they don't burn. Continue to cook until they lightly brown or no longer seem mushy. Cool on a drying rack (I find that this also helps guarantee a crisp.) 

For the Avocado Lime Drizzle:

1/2 large avocado 1/2 lime 1 tablespoon water 1.5 tablespoons olive oil Sea salt Blend with an emulsion blender (or whatever you use to blend.) 

Once the chips are cooled, top with the pulled chicken. Add chopped tomato, red onion, and whatever else your little heart desires. Top with the avocado lime drizzle and a bit of cilantro. Serve immediately to avoid sogginess, but don't worry they won't last long. 

For more healthy cookins that are Paleo and Whole30 compliant check out my foodgram @whole30amanda

Berning the house down.