Hello there. Are we having fun yet? It’s half way thru the #JanuaryWhole30 and after an intense couple of weeks I am finally feeling some “Tiger Blood” and suddenly everything is much, much better. Headaches are gone, sinus weirdness, gone. Funny tummy is all calm and happy and my angry skin looks better. I’m sleeping like I was drugged and have more and more real energy during the day. Does this mean that I don’t want a glass of rose on a warm summer’s night? Helllll NO! There are a few moments in the day where I am slightly triggered to reach for my old “reward” foods.
My partner is also doing a Whole30 and we were realizing that we reward ourselves with an alcohol beverage at the end of a challenging day. Or a great day. Or a mediocre day or an especially miserable day! We use this drink to chill us out and slow us down so we can feel relaxed. What I love about Whole30 is that it becomes very obvious what my “reward” foods are and just what a grip they have on me. This awareness gives me the opportunity to consider if I would like to change things up. The last 2 weeks without my relaxing wine has been ok. I am finding other ways to relax and feel chill which are also pretty great. But more on that later!
I want to share with you the best part so far, the food! I have eaten some very delicious food during the last 2 weeks of Whole30 and I wanted to share my favorite recipes with you. Part of the fun of doing Whole30 is being inspired my so many new food bloggers, books and the Realplans app which has introduced me to so many great recipes.
You don’t have to do a Whole30 to enjoy these recipes they are basically just delicious and you will find them easy to make as well. Let me know which ones you try! Tag @the.remedy.project on instagram.
Whole30 Recipe Roudup (halfway point)
Summer Mexican Soup @the_remedy_project
I have no photo for this but I wanted to include it because it is a staple of my freezer and we eat it often. It is so nice on a cool summer day and just so good to know something healthy and nourishing is in the freezer in case my meal plans change.
Roasted Sausage with Potato and Peppers adapted from @bitsofbbskitchen
I love this dish! It is so easy and gives me that carb boost that I need to get thru the first couple of weeks of Whole30. Prepare this, chuck it in the oven and while it cooks you can do other things. Like relax. Serve this along with a nice green salad or green beans and you will be winning dinner. Even the teens are into this one.
This recipe was served up to me in my Realplans meal plan and to be honest I really was skeptical. I think it was the eggs? Thank goodness that I made this because it is now hands down one of my favorite meals. I changed up the tomato sauce because the Spiral Foods makes this perfect sauce and all the hard work has been done for you. You could use another sauce or make your own but make sure it is Whole30 compliant (no sugar or additives). This makes a great lunch if you whip it up the night before. Serve along with a handful of rocket with vinaigrette.
Simple Summer Frittata @the_remedy_project
This is one of my clients favorite recipes as well as on the blog. It’s an easy light dish that I have relied on so often as it is quick protein and vegetables all in one. Perfect for work lunches or those summer picnics.
Slow Cooked Wild Venison Chili @the_remedy_project
Ok, this is the chili. I have made this chili about a hundred times in my life. I use venison because my husband has a beef allergy and we get amazing wild meats here in Wellington (Commonsense and Moore Wilsons) so it is a perfect replacement. I have also used beef or pork to make this chili and the results are great. I make a double batch and then freeze into individual pie dishes for quick servings. So yummy served on a oven roasted kumera!
And lastly, the most amazing Caesar Salad from @NoCrumbsLeft. I have no photo because I made this to take to a 2 day conference and made a mess of everything but YOU NEED TO MAKE THIS SALAD. THE DRESSING WILL HEAL YOUR LIFE. I think that is all that needs to be said.
Enjoy and tag @the_remedy_project so I can follow your recipe making
This is my go-to “bring a plate” dish for the last couple of years because it is dead easy to make with a few ingredients. I have brought this along to new mum’s who have food intolerance, meditation retreats with vegetarians, baby showers with breastfeeding mamas, school events, shared lunches and picnics. Its a crowd pleaser. Did I mention it is super delish? Serve it with a bit of green salad or a few crispy flax crackers. Also a staple in my house during any Whole30!
- 10 Organic Pasture raised eggs, cracked and whisked in a bowl
- ½ cups chopped soft herbs such as parsley, basil or dill (optional)
- ½ teaspoon sea salt
- fresh black pepper
- 1 zucchini, thinly sliced into rounds
- 1 small tomato thinly sliced or a few cherry tomatoes halved
- ½ a red or yellow capsicum diced
- ⅓ C Almond milk or coconut milk
- Preheat oven to 180
- Line a pie dish with baking paper generously overlapping. (use coconut oil to help the paper stick)
- Mix all ingredients together and pour into pie dish making sure baking paper is in place. Top with sliced tomatoes.
- Bake in oven for 25-40 minutes or until center is set. Check after 20 minutes. (I check by pressing on the center to see if it is set)
- Enjoy a slice any time of day. Store any uneaten frittata in the fridge.
- You could half this recipe and make in a smaller dish
This recipe was served up to me in my Realplans meal plan and to be honest I really was skeptical. I think it was the eggs? Thank goodness that I made this because it is now hands down one of my favorite meals. I used my favorite organic tomato sauce from Spiral Foods because they make a fantastic sauce and it makes my life easier. You could use another sauce or make your own but make sure it is Whole30 compliant (no sugar or additives). This makes a great lunch if you whip it up the night before. Serve along with a handful of rocket with vinaigrette.
- 3 medium eggplants
- 3 large organic eggs
- 1 Jar Spiral Foods Organic Pizza/Pasta tomato sauce (commonsense, Moore Wilson)
- coarse sea salt, to taste
- ground black pepper, to taste
- 3 Tablespoons extra virgin olive oil
- Few sprigs of chopped parsley or basil
- Preheat oven to 180C. Peel and slice the eggplants into discs. Beat the eggs in a small bowl separately.
- Place eggplant on a baking sheet and douse both sides of the eggplant with olive oil. Bake for about 15 -20 minutes, or until eggplant is lightly golden and soft. Remove from oven leaving oven on.
- Grease a medium size baking dish lightly with olive oil. Layer 1/3 of eggplant, top with 1/3 of sauce and repeat twice more.Pour eggs evenly over dish.
- Bake uncovered at 180C for 25-30 minutes. Allow to cool for 15-20 minutes before serving. Garnish with fresh parsley or basil.
This dish is a family winner! I have always loved the combination of sausage, peppers and onions, something anyone from Philadelphia has eaten most of their lives! But the addition of the tiny new potatoes gives this dish completeness thanks to the healthy carbs. It is a easy sheet pan meal which I love because it’s all made in one pan. EASY. I saw a version of this on my Realplans mealplan by @bitsofbbskitchen and decided to simplify the recipe to make it with local NZ ingredients.
- 400g new potatoes cut into quarters
- ½ yellow onion cut into 6 wedges
- 1 red capsicum sliced into 2 cm strips
- 1 280g package of L’Authentique Roast Chicken Chipolata (Moore Wilson and NW) sliced into 2-3cm chunks
- 2-3 TBL Olive oil or Avocado Oil
- Fresh or Dried Thyme and Rosemary to season
- coarse sea salt, to taste
- ground black pepper, to taste
- Heat oven to 180. Grease a large roasting dish or sheet pan with oil. In a large bowl, combine all ingredients and toss to combine. Spread on baking dish in a single layer. Place in the oven for 35-45 minutes until potatoes are fork tender and browning.
- I double this recipe for the family or if I want leftovers for lunches
- Please share your meal with instagram and tag @the_remedy_project I would love to see your food 🙂