Here comes week 3 of my Whole30/Paleo month! There might seem like a lot of ingredients this week, but you should still have a lot of the pantry items left over from weeks 1 & 2.
Monday: Almond Butter Thai Noodles
Time: 20 minutes
1 orange pepper, chopped
1 red pepper, chopped
1 yellow pepper, chopped
1 onion, chopped
1 small butternut squash, spiralized
1 carrot, spiralized
2 zucchini, spiralized
1/4 cup creamy almond butter
1/2 cup vegetable broth
1/4 cup sesame oil
1 tablespoon coconut flour
1/4 cup coconut aminos
2 tablespoons apple cider vinegar
2 garlic cloves, chopped
Squeeze of fresh lime
1/4 cup chopped scallions
1/4 cup slivered almonds
4 tablespoons sesame seeds
Protein (meat or beans) of choice, if desired
1. In a large skillet or pan, add a tablespoon of avocado oil (or oil of your choice) and heat over medium heat.
2. Add peppers and onion and cover with lid to cook for a few minutes (the peppers and onions will be fragrant). After they cook for about 5 minutes, add butternut squash and carrot noodles. After 3-5 minutes, add in zucchini.
3. While the veggies are cooking, add the almond butter sauce ingredients (almond butter – lime) to a small saucepan and mix with a spoon to evenly combine. Cook over medium/low heat until warm and creamy.
4. Once sauce is finished, pour on top of veggies and mix well. Sprinkle scallions, almonds, sesame seeds and protein (meat or beans) on top! Enjoy!
Adapted from: rachlmansfield.com
Tuesday: Spaghetti Squash & Meat Sauce
Time: 70 minutes
1/4 cup water
1 spaghetti squash, halved lengthwise and seeded
1 1/2 pounds ground beef
1 white onion, diced
1 tablespoon extra-virgin olive oil
1 cup sliced mushrooms
1 zucchini, diced
1 red bell pepper, chopped
1 (14.5 ounce) can crushed tomatoes
1/4 cup chopped fresh basil, or to taste
1/4 cup chopped fresh oregano, or to taste
1/4 cup chopped fresh thyme, or to taste
1/2 cup extra-virgin olive oil, divided
Preheat oven to 400 degrees.
Pour water into a baking dish. Place squash halves with cut sides down in baking dish; roast for until tender, 30 to 40 minutes.
While squash is baking, cook and stir ground beef and onions in a skillet over medium-high heat until the beef is crumbly, evenly browned, and no longer pink. Drain and discard any excess grease. Set beef aside.
Heat 1 tablespoon olive oil in a skillet over medium heat; cook and stir mushrooms, zucchini, pepper, crushed tomatoes, basil, oregano and thyme. Simmer over medium heat until vegetables are cooked through and tender, about 10 minutes. Add the ground beef and onions; stir to combine. Simmer on low heat, stirring occasionally, while you finish preparing spaghetti squash.
Scrape the inside of hot spaghetti squash halves with a fork to shred the squash into strands; divide onto 8 plates. Drizzle each serving of spaghetti squash with 1 tablespoon extra-virgin olive oil and top each serving with a generous amount of meat sauce. Enjoy!
Adapted from: allrecipes.com
Wednesday: Cauliflower Rice Chicken Biryani
Time: 30 minutes
1 pound chicken breasts, cut into 1 inch chunks
2 teaspoon kosher salt
1 teaspoon fresh grated ginger root
1 teaspoon minced garlic
1 teaspoon garam masala
3/4 teaspoon ground turmeric
1/4 teaspoon chili powder
1 tablespoon fresh lemon juice
3 teaspoons ghee
1 large yellow onion, diced
1 to 2 hot green chili pepper, sliced
6 cups riced cauliflower
1/4 cup chopped cilantro
lemon wedges, for serving
Season the chicken with 1 teaspoon salt, ginger, garlic, 1/2 teaspoon garam masala, chili powder, 1/4 teaspoon turmeric and lemon juice.
In a large skillet over high heat, add 1 teaspoon ghee. Add half of the chicken and cook until browned, and cooked through, about 5 minutes stirring halfway.
Set aside and repeat with the remaining ghee and chicken. Set aside.
Add 2 teaspoons ghee to the skillet, reduce heat to medium-high and add the onion, cook until they become golden about 3 to 4 minutes.
Add the green chili, cauliflower rice, remaining 1 teaspoon of salt, 1/2 teaspoon garam masala and 1/2 teaspoon turmeric.
Cook, stirring until tender, about 6 minutes.
Stir in chicken and garnish with cilantro. Serve with lemon wedges. Enjoy!
Adapted from: skinnytaste.com
Thursday: Cranberry Grapefruit Meatballs
Time: 30 minutes
1 pounds ground beef
1/4 cup almond flour
1/2 teaspoon salt
1/2 teaspoon cinnamon
1 tablespoon olive oil
12 oz cranberries
1/3 cup honey
Juice of one grapefruit
1 teaspoon cinnamon
1/4 cup water
In a bowl combine ground beef, almond flour, egg, salt, and cinnamon until well combined. Scoop into 2 tablespoon sized meatballs and roll into balls
Place a large skillet over medium heat and add oil to the pan. Place meatballs in the pan and cook, flipping occasionally, for 6-8 minutes or until cooked through.
To make the sauce, combine cranberries, honey, grapefruit juice, and cinnamon in a saucepan over medium high heat and bring to a boil. Once boiling, let simmer, covered, until all of the cranberries have popped, stirring occasionally (about 5-7 minutes).
Once the sauce has cooked down, add it to a blender with 1/4 cup of water and blend until smooth. Season with salt and pepper to taste. Depending on how much liquid came out while cooking you may need to blend in another couple tablespoons of water until it has reached a consistency you like on meatballs.
Pour the sauce over the cooked meatballs and serve on toothpicks or veggie of your choice! Enjoy!
Adapted from: littlebitsof.com
Friday: Harvest Soup
Time: 65 minutes
1 (12 ounce) package of sausage, sliced into circles
1 onion, diced
1 teaspoon Italian seasoning
1/2 teaspoon black pepper
1/2 teaspoon of salt
2 cloves garlic, minced
2 medium carrots, peeled and diced
2 medium parsnips, peeled and diced
2 ribs celery, diced
6 baby yellow potatoes, cubed with skin
5-6 cups chicken stock
1 cup chopped kale
1 tablespoon chopped parsley
Place a large soup pot over medium-high heat, and drizzle in about 2 tablespoons of oil; one hot, add in the sliced sausage in a single layer, and allow it caramelize and brown on that first side (a few minutes), then stir and allow it to further caramelize for about another 2 minutes.
Add in the onion, and stir to combine; saute together with sausage for about 3-4 minutes, until lightly golden; add in the Italian seasoning, black pepper, and salt, plus the garlic, and stir to combine.
Next, add in the carrots, parsnips, celery, potatoes, and butternut squash, and stir to combine with the sausage and onion mixture; next, add in the chicken stock, and bring to the boil.
Reduce the heat to medium-low, and allow the stew to simmer, uncovered, for 40 minutes.
Turn off the heat, and check to see if any additional salt/pepper is needed; add in the kale and the chopped parsley, and stir to combine, allowing the kale to wilt into the soup for a few minutes before serving. Enjoy!
Adapted from: thecozyapron.com
Julie is a stay-at-home mom of two girls and with a passion for all things food. She loves growing, cooking, and, of course, eating food! She started meal planning years ago to stay organized and eliminate food (and money!) waste and started sharing it on her own blog, Season Generously.