Thursday, May 5, 2016

Pecan-Crusted Chicken- Whole30

My oh my.
I knew this would be tasty before I actually made it.

But then I actually made it. And the house smelled so good, and the food looked so yummy, and the family was all "feed us right now!"

And we gobbled it all up before I took a picture!!

So, I made it again today and took a picture before anyone got near the table!
I hope you'll love this as much as our family did! It's allllll the deliciousness of fried chicken AND ITS WHOLE 30 COMPLIANT!

You're welcome! 

4 boneless skinless chicken breasts
2 eggs well beaten
3/4 cup pecan meal (which translates to pulverized pecans)
4 Tbsp ghee
Salt and pepper

Place skillet over medium heat and melt ghee.Place eggs in a bowl and beat, spread pecan meal in a pie plate or dinner plate. Dredge your chicken in the egg then into the pecan meal to coat both sides. Brown the chicken over medium heat, 8-10 minutes per side. Turning the heat up too high will scorch the pecans so keep it to medium/medium-high and everything will be just fine.

You guys, I would eat this any old time Whole30 or not. You'll love it and won't feel like you're deprived or missing out on anything. 

Except maybe grandmommy's biscuits, but I can't do a darn thing about that. 

Here's the pecan meal I use.

It's from the pecan holy-land since we pass it just about every weekend on our way to the beach this time of year. 

If you aren't passing by Priester's just get yourself some pecan halves or pieces and give the a whirl in the food processor. 

Spring Beachin

We've been back and forth to our beach house more times than I can keep up with at this point. 

The weather in March, April and May is spectacular on the gulf coast and we love  having Lulu's mostly to ourselves (or at least with no wait!).

My kids are beach and boat kids even if that means we're the only ones on the beach, or we have to bundle up under their life jackets. 

There was literally no one else in sight. 

Practicing her beach yoga. 
1st order of business--dig a big hole. 
Mardi Gras means lots of loot we went to the Mystics of Pleasure.....
...and the Mystics of Paradise!

Check out that  awesome Marlin Float!

 Captain and co-captain cruising on the intercoastal. 

 Early morning staff meeting. 

One very exciting day we took the boat to Lulu's and parked right beside the Nina and the Pinta so we had to check them out!

I think the boys were examining a crab. Don't tell Liz. 

The highlight of the Farmer's Market is playing on the fruit!

February Fun at Fort Morgan!

And that's how we spent our beach trips this spring. Lots of clear skies and sunshine and lots and lots of digging in the sand for the littlest Wests!

Looking back at these pictures makes me SO ready for summer days, no school and more fun in and on the water!

Wednesday, May 4, 2016

Green Onion Turkey Sausage

I had some Green Onion Sausage a few weeks ago from a vendor at a farmer's market at the beach...I NEEDED to recreate that this week while we were home in Birmingham this week and I have to say I did a pretty good job!

Also, sausage doesn't photograph well. But looks aren't important here. It's important that this was sweet and delicious. It's important this was a cinch to make. It's important that this much sausage would've cost me $12-15 from the farmer's market. 

1 pound organic ground turkey
1 and 1/12 Tbsp Cajun Seasoning
1 tsp garlic powder
3 green onions washed, trimmed and cut into 2-3" sections.

Place onions in food processor to mince. Add dry spices and pulse. Add your turkey and let the processor combine your ingredients. I turned mine out onto freezer paper and formed it into a tube. 

Then cooked some the next morning and  it smelled so great cooking I couldn't wait to dig in. 

Can I get an amen?


Make the Mayo already. -Whole30

'Twas the eve of our Whole30, and all through the house, I was meal-planning and avoiding my spouse.....

The day before our Whole30 began I was making lists and checking them twice. I was planning and prepping and stressing and dreading. I had no idea how challenging and rewarding the next 30 days would be. I was sure they would be different, hopefully not desperate times for us. I was also sure Joseh was going to "need" some comfort foods. Mayo-making was at the top of my list of to-dos so I pinned recipes, compared, stocked the pantry and got to work making the mayo. 

And it was okay. Nothing to write home about, but okay. So I revisited my pins, reviewed and revised again and again every week until I have what now, we like best.

It's thick enough to stand alone but creamy enough to work into salads and dressings without being gloppy. 

I know there are lots of Paleo/Whole30/Homemade mayo recipes out there and try mine and if it's not right for you then try another, but this one is our favorite!

1 room temperature egg
1 Tbsp apple cider or red wine vinegar
1/2 Tsp ground mustard
1/4 tsp white pepper
1/4 tsp salt
3/4 cup light tasting olive oil or avacado oil

I use my food processor at home and the blender at the beach. Either way works great.

In the bowl of the food processor combine everything but the oil. Give it a whirl for about 20-30 seconds then remove the small cover in the lid and slowly drizzle your oil in through the hole with the blades going. Pour a slow steady drizzle until all of the oil is incorporated. (This takes me about 2 minutes, maybe a smidge less.)

I store mine in a mason jar in the fridge. I use a dry erase marker on the lid to make sure I know what's in there. 

Now, go ahead, make the mayo already! 

Broccoli Salad-Whole30

We'd been eating Whole30 style for about 3 months before I ever thought to make broccoli salad. Don't make the same mistake I did! Make this today.

16 ounce bag broccoli florets, trimmed to bite size
1/4 red onion finely diced
6-7 Mejdool dates pitted and chopped
salt and pepper to taste

Combine all ingredients in a large mixing bowl. Cover and chill 2-3 hours or overnight.

This is an incredible make-ahead salad in that it gets better with time! Cool and crisp and a little sweet, this salad is a great thing to bring to a pot-luck to make sure you have something compliant but non-whole30-ers will enjoy it as well! 

Spinach Cauliflower Rice Salad-Whole30

A meal in itself this salad is a make ahead salad to serve and serve for days. Think Sunday lunch then take to work a few days of the week. Or take this to your next family gathering. Or lake weekend. Or if you're like me make it on Thursday for lunch and pack the rest for the beach this weekend. 
This would be great for a shower or gals dinner, too. It's easy to throw together, makes a great use for leftover grilled or smoked chicken and keeps in the fridge for days. 

Did I also mention I had ALL of the ingredients on hand and didn't have to run to the store? That's a #whole30win any day of the week. 

4 cups organic baby spinach
16 oz package of rices cauliflower
1/2 cup chicken stock
1/4 tsp lemon zest
3 Tbsp fresh lemon juice
1 Tbsp Extra Virgin Olive Oil
1/2 tsp salt
1/2 tsp minced garlic (2-3 cloves)
1-1/2 cups cooked chicken, diced (I used leftover grilled chicken)
1/2 cup diced cucumber
1/2 cup red bell pepper chopped
3 green onions, thinly sliced
1Tbsp chopped fresh dill
Additional olive oil to coat pan. 

Drizzle olive oil to coat the bottom of skillet and heat over medium high heat. 
Once oil is heated add cauliflower rice and chicken stock. I add a dash of salt and pepper here as well. Simmer until rice is tender, about 10 minutes, stirring occasionally.

Meanwhile in a small bowl whick lemon zest, lemon juice, olive oil and garlic. Salt and pepper to taste.

Once rice is cooked, transfer to a large mixing bowl and pour lemon/oil mixture on top. Toss to coat. Add chicken, dill, pepper, onion, cucumber and spinach. Toss and serve immediately or cover and refrigerate. This salad is so versatile, you'll enjoy it both ways!


Lemon Roasted Green Beans-Whole30

I just love fresh green beans and since they are completely Whole30 compliant they should be in the awesome veggie rotation a time or two this month!!
These are quick and simple to throw together and a bright and crisp (in flavor AND texture) addition to your plate.

1 pound fresh green beans, trimmed
Juice from 1/2 lemon (slice the other half)
3 cloves of garlic, minced
2 Tbsp olive oil
1 Tbsp fresh parsley, minced

Preheat oven to 375 and place a sheet of parchment on a baking sheet, place green beans on the sheet and set aside.

In a bowl mix lemon juice and garlic then slowly whisk in the olive oil. Add parsley and give another stir then drizzle the lemon oil over the beans and toss to coat. 

Place in oven for 25 minutes tossing midway through. Add a few lemon slices to the top for the last 5-10 minutes of roasting.