Sun-Dried Tomato Chicken

This is most definitely one of my new favourite recipes. It is so hearty, but still light, full bodied bold flavour, and seems fancy, but is really so easy to make.
The potatoes in the recipe soak up all of the delicious goodness of the sauce and turn into these even more little unctuous nuggets of flavour.


My Ingredients:
2 Tbsp Oil
5-6 Chicken Thighs (Chopped into larger bite sized pieces)
1/4 Cup Tapioca Starch
1 Medium Onion
4 Cloves Garlic
2 Peppers
2 Cups Baby Potatoes
3/4 Cup Sun-Dried Tomatoes (Dry Packed)
1 Can Full Fat Coconut Milk
1/2 Cup Water/Stock
1/4 Tsp Chili Flake
1 Tbsp Italian Seasoning
Basil for Garnishing
My Method:
Heat 1 Tbsp of oil in a large skillet.
Dredge the cut up chicken in tapioca starch and cook until lightly brown.
Remove from the pan, and heat up other Tbsp of oil.
Add onions and peppers and cook through 4-5 minutes.
Add in chopped sun-dried tomatoes and garlic.
Add the chicken back into the pan and add in spices.
Add coconut milk, water/stock, potatoes, S&P
Cover and let simmer for approx. 25-30 minutes.
Garnish with basil and enjoy

– If you want the sauce a little thicker, add in a bit more tapioca starch through the cooking process.
-You can easily add in other vegetables like carrots or some greens.


Orange Chicken

Do you love Chinese food? Are you lying to yourself? I love Chinese food, but I don’t love overly saucy, fake tasting, greasy Chinese. This was easily my favourite recipe from my first foray into Whole30. I have made it quite a few times and once you learn the recipe, it’s really easy to replicate! It even passed the niece test. Gasp! Auntie Annie, what are we having for dinner? Orange Chicken! UGH. I hate oranges. And I HATE chicken.
Neither are true. They moved it around on their plate, totally disgusted, and what a surprise… as soon as they tasted it, it got gobbled up! Aunt WIN!
Serve with rice, cauliflower rice, or even bump up veggies and serve all by itself!
Enjoy. You’ll be picking at the pan at the end of the night!


My Ingredients:
2-4 Chicken Breasts
1/4 Cup Tapioca Starch
1/4 Cup Coconut Flour
3 Tbsp Coconut Oil
2-3 Large Peppers
1 Medium Onion
2 Large Juicy Oranges
2 Tbsp Coconut Aminos (or Soy)
2 Tbsp Rice Wine Vinegar
1/2 Tbsp Sesame Oil
2 Cloves Garlic
1 Inch Nub Ginger
Pinch of Chili Flakes
Salt and Pepper
Top with Green Onions, Cilantro, or Sesame Seeds!

My Method:
In a medium bowl, mix together tapioca starch, coconut flour, salt and pepper.
Chop chicken into bite size pieces and cut onions and peppers into strips.

Melt half the coconut oil in a large pan, dredge the chicken in the dry mixture and cook until lightly brown on the outside.
While it is browning, mix together the zest of one orange, juice of both oranges, coconut aminos, rice wine vinegar, sesame oil, grated garlic, ginger, chili flakes, S&P.
When the chicken is done, remove from pan.
Melt the second half of coconut oil, and sauté onions and peppers.
Add chicken back into the pan and add in the liquid mixture.

Cook until sauce thickens.
Then eat. it. all. up.

Chipotle Chili

I love chili, a lot! I have a pretty standard recipe that I adapted from my moms recipe that I grew up eating, but that gets tired after a while. I love a slow cooker recipe that you can come home to at the end of the day with a delicious smell in the air. Yams add a nice sweetness that you can’t get from a regular potato! The chipotle in this adds a distinctive smokey flavour and you can definitely eat bowls and bowls of it. If you don’t want to cook this in a slow cooker, cook everything in a large pot and let simmer for about an hour or so, you can let it sit there and just get tastier! This is also Whole30 friendly!


My Ingredients:
1 Tsp Oil
1 Lb Ground Meat
2 Large Yams (Peeled and medium chopped)
1/2 Head Cauliflower (Chopped, use some of the stem too)
1 Large Onion (Rough chop)
3 Cloves Garlic (Rough chop)
8-10 Cremini or White Mushrooms (Stemmed and chopped)
1.5 Tsp Garlic Powder
1.5 Tsp Cumin
1 Tsp Paprika
1 Tsp Chili Powder
2-3 Chipotle in Adobo (Chopped finely)
1 Can Diced Tomatoes
S&P (You are going to want to use a decent amount of salt for this much food)

My Method:
Heat oil in pan and cook meat until brown, remove from heat.
I layer the hard veg at the bottom. Yams, cauliflower, and onions. Toss with spices, salt and pepper.
Add in beef, garlic, mushrooms, tomatoes and chipotle in adobo. Give a slight stir/poke to the mix.
Set for 4 hours on high or 8 hours on low.
If you like a soupier chili, add a cup or two of broth or water. If you like it thicker, add a little arrowroot starch towards the end.

-You can cook the meat and chop the veg ahead of time. I let my meat cool and then cover in the fridge. I put all of my veg in a huge bowl in the fridge, then it is ready to be dumped in the slow cooker in the morning before you leave the house!
-You can also use whatever meat you would like, I have used straight beef, and a beef pork blend. You could used pork or chicken too!
-I like to use no salt added tomatoes. That way you get to control your own salt level. That goes in all my recipes.

Noatless Noatmeal

So this definitely might be one of the weirdest recipes I have ever posted. But please, give it a try! I tested it out a few times and really feel like I made it work (the original did not). Don’t try to describe this to people, because I did, and I got a lot of blank stares. I literally took a poll for what to call this, because I refuse to call it oatmeal, but it’s not really porridge. So here you have No-oat Oatmeal.
A really light but filling breakfast filled with nutrients and Whole30 compliant! 20170228_071245

My Ingredients:
1 cup Egg White (used boxed, it’s way easier)
1/2 Large Zucchini
1 Ripe Banana
1 Tsp Cinnamon
1/4 Tsp Nutmeg
1 Tsp Coconut Oil
3 Tbsp Flax Seed (heaping tbsp)
1 Cup Almond Milk
1 Tsp Vanilla
My Method:
Grate zucchini on the finest grater you have. Mash your ripe banana and set both aside.
Using a non-stick pan on medium heat, melt coconut oil.
Add in zucchini and sauté for 2-3 minutes.
Add in cinnamon and nutmeg, and cook until most liquid is gone.
Slowly add in almond milk, then egg whites, and vanilla.
Keep stirring for a minute or two, don’t let curdle.
When it starts to thicken, add in flax seed and keep stirring for 3-4 minutes until thick.
Add in banana and stir for a final 1-2 minutes.


-Top with dried or fresh fruit, nuts, seeds etc. I loved this with fresh blueberries.
-Have your ingredients ready to go, it comes together quickly, and you need to watch it.
-Serve warm or cold. I microwaved it in the morning for about 1 minute so the chill was gone.

2-4 Servings depending on serving size.

Coconut Turmeric Salad

Ok! So. I love salads. I am one of those weird people who loves vegetables and I actually order salads when going to restaurants, cause I enjoy how many ingredients are usually in there, and frankly I am too lazy to make them at home a lot of the time. As soon as I saw my inspiration recipe for this, I knew that I had to try it. It’s actually pretty simple, but packed with flavour. The dressing is delicious and really versatile. You can easily do this with any kind of protein. I felt like this needed a protein punch, but the base salad is sooooo good as is. Lots of people asked if all that I ate was salads while doing the Whole30 and I had to laugh, cause I ate a ton of food, this happened to be one of the only salads I ate and was well worth it Whole30 or not. I can’t wait for you to try this!


My Ingredients:
2 Cups Chopped Red Cabbage
1 Bag of Baby Spinach
2 Crowns Brocolli
1/2 Pack Garlic or Alfalfa Sprouts
1/4 Cup Unsweetened Coconut
1 Tbsp Olive Oil

1 Tbsp Coconut Oil
2 Chicken Breasts
1/2 Tsp Each Turmeric, Curry Powder, and Garam Masala

6 Dates soaked in a couple of Tbsp of hot water
3 Cloves Garlic
1 Tbsp Dijon
Pinch of Salt
4 Tbsp Apple Cider Vinegar
4 Tbsp Olive Oil
1 Tsp Turmeric
My Method:
Preheat oven to 400 degrees.
Chop broccoli, including stalks, into bite sized pieces, toss with olive oil, S&P, and roast for 20 minutes.
Chop cabbage finely.
Layer the salad with spinach, cabbage, sprouts, and coconut.
Heat coconut oil, add in chopped chicken, spices, S&P, and cook until brown and tender!
To make the dressing, blend the garlic, dates, and 2 Tbsp of the date water. Add in mustard, turmeric, salt, apple cider vinegar. Drizzle in olive oil until dressing comes together.

Preheat oven to 400 degrees
Serves 4

Coconut Chia Halwa Pudding

Have you ever eaten that delicious sweet carrot pudding at Indian restaurants? Yes? Ok, you know where I am going with this. No? Then, please go to an Indian buffet and stuff your face. This is a delicious sweet, savoury, salty, and sweet filling breakfast. Please try it. Now. This is so so good and definitely one of my favourite recipes from Whole30.

My Ingredients:
1 Can Full Fat Coconut Milk
1 Large Carrot – Grated
1/4 Cup Chia Seeds
1/4 Cup Raisins
1/4 Cup Chopped Pistachios
1/4 Cup Unsweetened Coconut
1/4 Cup Sliced or Slivered Almonds
1 Tsp Ground Cardamom
1/4 Tsp Cinnamon
1/8 Tsp Nutmeg
Pinch of Salt
My Method:
Mix coconut milk and chia seeds in a bowl. Add in grated carrot.
Chop nuts, coconut, and raisins together.
Add in half the nut and fruit mixture to the pudding. Then add in spices and stir together.
Let sit over a few hours or over night.
Serve topped with the rest of the fruit and nuts or a splash of almond milk.

4 Servings

Cauliflower Rice

Now, when I heard about Cauliflower Rice, I was intrigued, and also a little nervous to try it. I felt like it was going to be a lot of work. It’s literally just cauliflower that has been grated or ground, and steamed. Now, if you don’t love cauliflower, this is probably not for you. By itself, it tastes like cauliflower, but adds a nice bed to saucy dishes. Get over the fact that it’s not rice, nothing will be rice, and enjoy this as is!

1 Head Cauliflower
Butter or Coconut Oil
Salt and Pepper

My Method:
Chop cauliflower into manageable pieces.
Grate or food process until the cauliflower resembles rice.
Steam on stove or microwave for 3-5 minutes until tender.
Mix in fat of choice, salt and pepper, and serve!

Jerk Shrimp and Vegetables

Woooooweee! I love Caribbean flavours! It’s so worth making your own jerk seasoning to flavour this dish. The bonus to that is that you can make extra and jerk seasoning for tons of dishes! You can easily make this with other fish, chicken, pork, or beef, but there is something amazing about the delicate qualities of shrimp that adds a certain unctuousness to this dish! I hope you enjoy this as much as I do. Serve with rice or if you want to make this totally Whole30 compliant, serve with cauliflower rice. There are a lot of ingredients, but bear with me, it’s totally worth it!


My Ingredients:                             Jerk Seasoning:
2 Tsp Oil                                             1/2 Tsp Garlic Powder
1 Pepper                                             1 Tsp Thyme
1 Onion                                               1/2 Tsp Cinnamon
1 Carrot                                               1/2 Tsp Paprika
1 Habanero                                        1/4 Tsp Ground Ginger
2 Cloves Garlic                                 1/4 Tsp Cayenne
1 Inch Ginger                                    1/4 Tsp Nutmeg
1 Can Crushed Pineapple
1 Can Coconut Milk (Full Fat)
1 Tbsp Coconut Aminos (or Soy Sauce)
1 Lime (Juice and Zest)
20-25 Shrimp (Fresh or Frozen)
2 Tbsp Arrowroot Starch
Salt to taste
Cilantro for garnish

My Method:
Heat oil in large sauté pan on medium high heat. Add in carrots and cook until slightly tender. About 5 minutes.
Add peppers and onions and sauté until mostly cooked through, another 4-5 minutes.

Mince and add in garlic, ginger, habaneros, and cook for another 1-2 minutes.
Mix together spices and sprinkle over veggie mixture, cooking for another minute until darkened and fragrant.
Add in pineapple (with juice), coconut milk, coconut aminos, and salt.
Simmer until thickened, approximately 10 minutes.
Add in shrimp and cook until opaque and pink, 3-5 minutes
If you would like it thicker, add in arrowroot starch just before shrimp.
Stir in cilantro right at the end and top for a garnish.

-Habaneros are very spicy, try taking out the ribs and seeds before using, if you can handle the heat go for it. They add a very distinctive flavour to this dish!
-I used tail on frozen shrimp for this and it turned out great!

Serves 4

Thai Egg Drop Soup

Now, I have to say, usually soup is not my jam. I usually stick with stews and thick soups. But, when you pack so much flavour into a brothy, meaty soup, I just cant resist. This really packs a spicy, rich, deep flavour that will make you want seconds! As with most things I cook, the spice level is fairly dependent on your preferences. I made it as is and I am a fairly big wimp, it just hit my capacity for heat.


My Ingredients:

1 lb Turkey or Chicken Ground
1 Shredded Carrot
4 Tbsp Cilantro
1 Tsp Sesame Oil
1 Red Chili (Chili flakes for less heat)
1/2 Bunch Green Onions
1 Inch Nub of Ginger
2 Tbsp Coconut Aminos (or Soy Sauce)
1 Egg

1 Tbsp Sesame Oil
1 Inch Nub of Ginger
1-2 Red Chilis (Chili flakes for less heat)
4 Cups Chicken or Vegetable Stock
4 Cups Water
2 Tbsp Coconut Aminos (or Soy Sauce)
2 Tbsp Fish Sauce
3 Eggs (Whisked)
1/2 Bunch Green Onions
1 Carrot Shredded
1 Lime (Zest and Juice)
4 Tbsp Cilantro

My Method:
Preheat oven to 400 degrees
Mix together all meatball ingredients in a bowl
Roll into 16 balls and place on a lined baking sheet or stone wear
Bake for 20-25 minutes until opaque and firm

In a large soup pot, heat sesame oil, add in chili’s and ginger until fragrant
Add in stock, water, coconut aminos, and fish sauce
While the broth is heating up, whisk your eggs. When your soup comes to a boil, slowly drizzle in your eggs, breaking them up with a fork to reduce clumping.
Reduce the heat to a simmer, add in meatballs, green onions, carrots, lime juice and zest, cilantro, S&P.
Serve with additional onions, chilis, or cilantro on top.

– When using coconut aminos you need to add more salt than typical as it does not have the same salt content as soy sauce. You want that umami flavour in the background.
-You could easily use pork or beef in the meatballs.
-Try shredding your carrots all at once in your food processor, it saves your hands from grating.

Preheat oven to 400 degrees
Serves 4

Sloppy Potatoes

Ok! So. Sloppy Joes. Delicious right? A memory from when you were kid of eating a soft squishy bun and oozing meaty sauce. Plus the chance to get a little messy while you were eating made it even more special. I found this recipe for Sloppy Potatoes and was immediately excited. How had I never thought of this? I think I am now going to put everything on a roasted potato. Like. Everything. Potatoes are 100% my favourite food, so, I honestly feel like my life opened up to a whole new world of cooking. Curry potatoes? Beef stew potatoes? I can think of so many. Ok. Back to the Sloppy Potatoes. Here goes…
Also. Whole30 Approved. Ya!


My Ingredients:

4 Russet Potatoes
4 Tbsp Olive Oil
1/2 lb of Ground Meat
1 Small Onion
1 Sweet Pepper
8-10 Mushrooms
2 Cloves Garlic
1 Tbsp Tomato Paste
1 Tbsp Dijon Mustard
2 Tbsp Apple Cider Vinegar
1 Tsp Italian Seasoning
3 Dates + 2 Tbsp Hot Water
1 Can Tomato Sauce (Low Sodium Preferred)
Green Onions

My Method:
Preheat the oven the 400 degrees.
Scrub potatoes and poke on all four sides with fork.
Place in pan and pour 2 tbsp of olive oil and salt over potatoes and rub in.
Cover pan with tinfoil and bake for 1-1.5 hours, flipping half way through.

While the potato is baking, put your pan on medium-high heat.
onion and sweet pepper until translucent, 3-5 minutes.
Next, grate in garlic and add meat cooking 1-2 minutes until the meat starts to break up.
Add in mushrooms and cook through, another 4-5 minutes.









Next, add tomato paste, dijon, apple cider vinegar, Italian seasoning, dates and liquid, and cook for another minute.
Add tomato sauce  and S+P to taste, and simmer until ready to serve









Break open your potato, pour 1/4 of the meat sauce over the potato and top with green onions.

Devour and enjoy!

-You can tell when the potato is done by inserting a butter knife or if you squeeze it should give and feel soft
-If you want your mixture to be a bit thicker feel free to add some arrowroot starch in the final step.

Oven at 400 degrees
4 Servings