Who doesn't love the combination of fluffy waffles with crispy fried chicken and sweet maple syrup?! If you've never indulged in a southern meal like this, you are seriously missing out! It's the perfect combination of sweet and savory! Chicken & waffles have always been a favorite of mine for breakfast or brunch, but would even make a great dinner! This meal is a little time consuming, so I would recommend making it on the weekend or on whatever day you have off! Making waffles is always so fun for me... I love drinking my coffee, blasting some of my favorite music, and whipping up a nice batter on the weekends. It's so relaxing and it feels so great when you work hard on a meal and it actually turns out delicious! The best thing about this recipe is that it is paleo friendly and has minimal ingredients that you can pronounce! (Free of Gluten/Grains/Dairy) I am so excited to share this recipe and hope you guys enjoy making and eating this as much as I did! <script async src="//pagead2.googlesyndication.com/pagead/js/adsbygoogle.js"></script> <script> (adsbygoogle = window.adsbygoogle || []).push({ google_ad_client: "ca-pub-9392731807296089", enable_page_level_ads: true }); </script> WAFFLES- WHAT YOU NEED: *This makes 6-7 10" Waffles
FRIED CHICKEN - WHAT YOU NEED:
WAFFLES - WHAT YOU DO:
FRIED CHICKEN - WHAT TO DO:
0 Comments
There is nothin’ much better than a big, hearty bowl of chili on a chilly day! This recipe is great to fill you up, keep you warm, and amaze your taste buds! I recently made this chili for my family and it was a big hit. My husband and dad both went up for seconds. They loved it! It’s the perfect amount of spicy and has a bit of sweetness from the sweet potato. My family couldn’t believe it was whole30 compliant! I love to top my bowl with paleo sour cream, avocado, and nutritional yeast. The paleo sour cream can be made by simply whipping together 1 cup of coconut cream with a pinch of salt and the juice from a lime. The nutritional yeast also gives it a nice “cheesy” flavor. If if you don’t follow a paleo/whole30 diet, another great thing to pair with this chili is corn bread! I love to crumble a little on top or just dip it in! This recipe will feed a family of 4-6 people, and if it’s just you or two of you, it’s GREAT for meal prepping! Make a big pot of this, and it’s perfect for lunches all week long. You could also freeze your leftovers and have a great re-heatable meal for a rainy day! <script async src="//pagead2.googlesyndication.com/pagead/js/adsbygoogle.js"></script> <script> (adsbygoogle = window.adsbygoogle || []).push({ google_ad_client: "ca-pub-9392731807296089", enable_page_level_ads: true }); </script> Recipe makes 4-6 servings
WHAT YOU NEED:
WHAT YOU DO:
Living on the southern east coast, I’ve eaten a lot of shrimp & grits in my lifetime. It’s one of my favorite savory meals, and I almost always order it if it’s an option on a menu! My first memory ever eating shrimp and grits was when I was very little. My dad used to go fishing withsome family friends, and they decided to take a shot at shrimping. They brought some home one night and cooked it up with some grits for dinner. We all shared and enjoyed the delicious, creamy grits and slightly spicy shrimp. The flavors that came from this combination were just out of this world! Since transitioning into a Whole30/Paleo lifestyle, I don’t eat grains or dairy much anymore. (Hardly ever.) But I really missed this dish, and started brainstorming what I could do to re-create it with healthier ingredients. I did a few google searches, and found that some people have used cauliflower to replace grits! What a brilliant idea. I’ve become kind of a pro at making mashed cauliflower, so I thought, “this could be pretty easy!” And it was! I basically used the same ingredients and same methods as I do when making a mash, but didn’t blend it quite as much. (That way you get gritty texture.) Shrimp is so easy to cook, so the whole meal came together quite quickly! I made sure to make a super yummy marinade for the shrimp, and added in some bacon, onion, and peppers for extra flavor! Hope y’all enjoy making and eating this dish as much as I did! I have broken down the recipe into 3 parts: cauliflower grits, shrimp marinade, and flavor bombs! FOR THE SHRIMP, WHAT YOU NEED:
FOR THE CAULI GRITS, WHAT YOU NEED:
FOR THE EXTRA FLAVOR BOMBS, WHAT YOU NEED:
WHAT YOU DO:
With Valentine's Day right around the corner, I started seeing my favorite treat displayed throughout the grocery store isles... Reese's hearts! There is something so delicious about all of their holiday chocolate and peanut butter treats... the hearts, eggs, pumpkins, and trees have always been a favorite of mine! A sweet chocolatey shell, with a creamy and savory center. After a couple rounds of Whole30, and several months of eating a Paleo diet, I have found that certain foods work for me, and certain foods don't. Since I no longer indulge in many processed and sugar-filled candies, I started to think how i could re-create my favorite, as a healthier alternative. These chocolate hearts are made of dark, dairy-free chocolate, almond butter, tapioca flour, coconut oil, and naturally sweetened with maple syrup and coconut sugar. You can feel comfortable eating these, with such minimal ingredients. And if you decide to share, these would make a great treat for a significant other, friend, teacher, or even for your kids to take to their valentine class parties! (Peanut-free, so no worries about classmates with allergies!) These are so easy and fun to make. Hope y'all enjoy as much as we did! WHAT YOU NEED:
WHAT YOU DO:
I never stop craving curry. It's such a great go-to meal that's filling, comforting, and super tasty! In the winter months, when it's chilly out, all i want is to curl up with a big bowl of curry or soup. This recipe gives you the best of both worlds! It's thick, creamy, hearty, and reminds me of tomato soup my mom used to make when I was a kid. You will be amazed at how delicious it is paired with roasted cauliflower rice. (Seriously....don't make it without the cauli rice- it's totally the best combo ever!) If you're a busy bee like me, you'll really appreciate how quick and easy this meal is. You can easily whip it up on a weeknight when you get home from work. This recipe will make about 5-6 servings, so it's great to feed your family or use as leftovers for lunches! It is also both Paleo and Whole30 compliant. When making this recipe, I first start getting the cauliflower rice ready since it takes the longest. I pre-heat my oven to 425 and line a large baking sheet with aluminum foil. I spread the cauliflower rice evenly onto the foil, and toss with some avocado oil, salt, and pepper. It goes into the oven for about 15 minutes. This is when you get started on your curry. After the 15 minutes, take it out, shake the cauliflower rice around and put back into the oven for another 10-15 minutes. (You want it to be a light golden-brown color.) I recommend buying more cauliflower than you think you need, because it shrinks down a lot in the oven. I buy pre-riced cauliflower, but you could easily rice it yourself by using a grater or food processor. Below is the BEFORE & AFTER pics of the cauliflower rice. I always use chicken in my tomato curry, but feel free to switch it up if you like! (If you follow a vegan diet I would recommend using zucchini instead.) I dice the chicken up into bite-sized cubes, and cook them in large pot, on medium heat, with some coconut oil, salt, and pepper. Once it's cooked, I remove it with a slotted spoon, and set aside. After you remove the chicken, you may need to add a little more coconut oil to the pot if there isn't much liquid left. Now you want to add in a diced onion, and chopped garlic cloves. Cook until translucent and fragrant. Next, stir in tomato paste. Add in roasted diced tomatoes, and tomato sauce. Stir to combine, and add chicken back in, with some chopped basil. Stir in coconut milk. (*Make sure the coconut milk and cream are combined before you pour it in.) Lastly, add in some salt and pepper if needed, and let it simmer for all of the flavors to combine. Top with some more chopped basil, and serve alongside your roasted cauliflower rice! ENJOY! WHAT YOU NEED: FOR THE CAULIFLOWER RICE-
FOR THE TOMATO CURRY-
WHAT YOU DO: FOR THE CAULIFLOWER RICE-
FOR THE TOMATO CURRY-
Growing up in the South, I've eaten a lot of BBQ sandwiches in my lifetime. I've tried a lot of different BBQ and a lot of BBQ sauces. But never have I ever eaten my BBQ on a plantain bun...until now! A Plantain Bun?! You may ask. How does that even work?! Just trust me. You will be so shocked and delighted with how amazing it tastes and how well it holds together without falling apart. These sliders are perfect to make for your family or to take to a get-together. Your friends and family will LOVE them! (And they probably will have no idea that they're both Paleo and Whole30 compliant!) That'll be our little secret! This is honestly such an easy meal to throw together, especially using an Instant Pot! I always use a large, 5 lb Pork Shoulder so that we have lot's of leftovers for lunches. The pork shoulder takes about 90 minutes to cook in the Instant Pot (about 2 hours if you count the time it takes to come to pressure and to naturally release the pressure) During that 2 hours, I like to make homemade BBQ sauce and coleslaw, in preparation for the meal. I usually make a double batch of BBQ sauce ahead of time and freeze one so that I always have one on hand. My favorite recipe to date is from Alex @thedefineddish which you can find on her website, and I will link it here. It's sweet, spicy, and super tangy! For the coleslaw, I make it stupid-simple. The pork and plantains have so much flavor, I don't want to over-complicate it. I never used to be a fan of coleslaw until recently, so I keep it simple and easy. I just buy one of those pre-chopped coleslaw mixes that you can probably find at ANY grocery store. It has Green cabbage, Red Cabbage, and carrots. I make a dressing out of homemade mayo, white distilled vinegar, lemon juice, salt, and pepper then just toss it all together. Yep, that's it! And then for the best part... once the pork is done cooking and pressure has been released, I shred the pork, toss in some BBQ sauce, and put my Instant Pot on the "keep warm" function while I construct the plantain buns! I take 3 ripe plantains (gotta be ripe!), mash them with a potato masher in a big bowl throw in some salt, and then form them into little patties, a little smaller than the size of my palm. I put equal parts coconut oil and ghee into my cast iron skillet, and heat on Medium. Once the skillet is hot enough, I carefully place the plantains in the oil and cook for about 4-5 minutes on each side. They start to firm up and get a nice brown on each side. This helps keep them together when you pile all that BBQ on! And then....assemble! Pile that pork on the bottom half of your bun, top with coleslaw, a drizzle of bbq sauce, and you got it goin' on! Hope y'all enjoy these as much as I did. Happy cooking! <script async src="//pagead2.googlesyndication.com/pagead/js/adsbygoogle.js"></script> <script> (adsbygoogle = window.adsbygoogle || []).push({ google_ad_client: "ca-pub-9392731807296089", enable_page_level_ads: true }); </script> I'm gonna break this recipe into 4 separate parts (Pulled pork, BBQ sauce, coleslaw, and plantain buns), in case you want to switch it up or only make certain parts. INSTANT POT PULLED PORK I was inspired by Michelle @nomnompaleo pork recipe for this one...got a few ideas from her but switched it up to what worked for me! WHAT YOU NEED:
WHAT YOU DO:
SIMPLE COLESLAW WHAT YOU NEED:
WHAT YOU DO:
PLANTAIN BUNS
WHAT YOU NEED:
WHAT YOU DO:
BBQ SAUCE This sauce recipe is from @thedefineddish, and it's amazing! So tangy and delicious. You can find it on her website, here. WHAT YOU NEED:
WHAT YOU DO:
ASSEMBLY! Once you've got all the components for these sliders, you're ready to assemble! Place a decent sized portion of pork on the bottom half of the plantain bun, top with a bit of coleslaw, a drizzle of bbq sauce, and the top bun! ENJOY! Chicken Alfredo has always been my go-to pick at any Italian restaurant. I love the creamy, cheesy, flavorful sauce paired with crispy grilled chicken. I'm always trying to think of new and healthier ways to enjoy some of my old favorites. Sometimes it's fun to just mess around in the kitchen and see what you can come up with! Not every time does it turn out successful, but this one was definitely a winner! I can't wait to share this recipe and make it over and over again. The classic Alfredo sauce is full of unhealthy fats from heavy cream and parmesan cheese, and isn't all that nutritious. After eliminating dairy from my diet, I have found lots of awesome alternatives that are so much more nutritious, hearty, and filling. Shortly after I switched to a Paleo/dairy-free diet, I made a Vegan Queso Dip. I ended up looking up lots of recipes for dairy free queso online, taking bits and pieces from each one and making it my own. I was surprised with how delicious it was and how similar it tasted to cheese, but was made from vegetables! I am currently in the middle of a Whole30 reset for the month of January, and was really craving some pasta! My husband and I love spaghetti squash, and have made it several times, mixing it with marinara sauce or my homemade pesto sauce, but had yet to try it with an alfredo sauce. If you've never made spaghetti squash, you're totally missing out! It has an amazing texture that mimics spaghetti, is easy to make, and pairs great with any kind of sauce and/or meat! This recipe is fairly quick (especially with the help of an Instant Pot!), and easy to make for your family on a busy weeknight. I can totally see kids loving this recipe, as well! If you partake in a Vegan diet, you could skip on the chicken or replace it with veggies and this would be a totally awesome Vegan meal. WHAT YOU NEED: Serves: 4 FOR THE SPAGHETTI SQUASH -
WHAT YOU DO: FOR THE SPAGHETTI SQUASH -
FOR THE ALFREDO SAUCE -
FOR THE CHICKEN -
Assemble -
ENJOY! If you told me a year ago I’d be drinking unsweetened coffee every morning I would’ve laughed in your face. I was the girl who wanted all the Splenda and cream, with just a little bit of coffee. It’s funny how much your taste buds can change and adapt. Whole30 really changed me. I started drinking my coffee black and actually liking it. After completing my first Whole30, I never looked back at sweeteners. Splenda who?! I had seen fellow instagrammers posting about this magical “bulletproof coffee”, and was very intrigued. I did some research, and started putting some ghee and coconut oil in my coffee. I was a little hesitant at first, but was pleasantly surprised with the toasted, nutty taste and how much energy I had in the mornings. I then ordered my first bottle of Bulletproof Brain Octane Oil. Uhhhh octane oil? That sounds intense. Yeah, I was intimidated too. But after reading about it, & seeing other people having positive experiences with it, I decided to bite the bullet and try it. Haha, get it? Okay, moving on... According to Bulletproof, Brain Octane is found in coconut oil in small quantities. But they concentrate it, which brings you the purest energy source possible. So let me break it down for you-- What is Bulletproof Coffee? It’s basically coffee mixed with healthy fats: such as ghee or butter, and coconut oil or MCT Oil. Why drink Bulletproof Coffee? Energy, productivity, and it keeps your tummy full! Not only are you getting energy from the caffeine in your coffee, but also from the MCT Oil/coconut oil/Brain Octane Oil (whichever you prefer.) It gives your brain a big boost in the morning and helps to increase productivity. Although I don’t recommend skipping breakfast, if you’re in a rush and only have time to make your Bulletproof coffee, it will keep you full until lunch time. (Especially when you add a scoop of protein such as Collagen Peptides.) Although you really only need coffee, ghee or butter, and coconut oil or MCT oil to make bulletproof coffee, I add a few extras to boost the flavor, make it creamy and keep me full longer.
WHAT I USE:
WHAT I DO:
Okay let’s talk chicken wings... I like ‘em extra crispy, fresh, and flavorful. Oh! And dunked in cool and creamy ranch. There’s nothing worse than going out to eat somewhere, ordering wings, and biting in to them to find they are mushy and not crispy in the slightest. A while back when I first discovered baked wings were a thing, I thought “how in the world can you get them crispy without frying them?” Well, I was totally wrong. It’s taken a few tries to get them just right, but I think I finally have. The very first time I tried baking wings was during my first Whole30. (Side Note: the fact that you can still eat wings on Whole30 is amazing right?!) I kept it simple and went with a Buffalo Sauce to coat them in. I googled lots of buffalo sauces and found that they mostly consisted of hot sauce and butter. Being on Whole30 and knowing I couldn’t use butter, I used the closest alternative... Ghee! The sauce turned out amazing. Just enough spice, but not too much that I couldn’t handle. (Yes...I’m the girl in the restaurant sweating and panting from eating the MILD wings!) My husband and I dipped the buffalo wings in my homemade ranch and We loved them so much, they basically became a bi-weekly meal in our house. The buffalo wings are amazing, but my all-time favorite wing sauce is Parmesan Garlic! On Whole30 you cannot have dairy, so I knew the Parmesan was out. The second time I made wings, I decided to get a little more creative and figure out how I could re-create a similar flavor without the Parmesan. I looked around in my fridge, and saw I had half a bottle of Tessemae’s lemon garlic salad dressing. Hmmmmmmm.... I poured it into a sauce pan, dumped in a bunch of black pepper, and some minced garlic and wah-lah! That’s when the Lemon Pepper Garlic wings were born! They were a perfect mash-up of lemon pepper wings with Parmesan garlic....but they were made with clean ingredients and Whole30 compliant. I figured that although it’s delicious, I wouldn’t always have a bottle of Tessemae’s in the fridge. It can get pricey and is sometimes hard to find at grocery stores near me. I remembered that my grandma used to a make a similar tasting salad dressing that we loved. I called my mom, and she told me that it consisted of olive oil, lemon juice, and salt. Sounds easy enough! So that’s what I tried next. Put some olive oil, lemon juice, garlic, salt and pepper into a sauce pan, and it was fantastic! So, there ya have it. And thanks to my grandma for making an awesome simple salad dressing that helped me figure out this wing sauce. Since then, I have re-created it several times, made lots of buffalo wings, and also experimented with Bbq flavored wings using The Defined Dish bbq sauce recipe. So delicious! I have put together two recipe versions of these Crispy Baked Wings for y’all... one with Buffalo Sauce and one with Lemon Pepper Garlic sauce! Hope you enjoy! WHAT YOU NEED:
WHAT YOU DO:
“Zuh-puh?” “Zoo-pah?” Who really knows. But whatever way you choose to say it, this soup is DE-LICIOUS! You will definitely be going to the pot for seconds. And if you’re my 6’2” husband...maybe even thirds. The great thing about this recipe is it makes a whole bunch, so whether you’ve got a big family to feed, a giant husband like me, or want leftovers for lunches, I got ya covered! When we used to go to the Olive Garden, this was always my go-to order. A true favorite. I even re-created it once, using a recipe I found online. It was pretty good but not as great as what I had expected. Then Whole30 happened.... and the bittersweet thing about Whole30 is it forces you to think outside of the box! Your mind starts wondering, “Which one of my favorite meals Can I make compliant?” “I wonder if I can switch these ingredients with these” “Hmmmm how is it going to taste if I use this instead of that?” And that, my friends, is when new recipes are born! This has become one of our monthly (if not weekly) meals at the Goodcuff house! It has minimal ingredients, only uses one pot (Barely any dishes!!!! Yay!), And is ready in under 45 minutes. I love making this when I’m sick. It warms me up and clears out the sinuses! WHAT YOU NEED:
WHAT YOU DO:
|
Meet carlyHey y'all! Growing up in the South, the traditions, lifestyle and personality have always spoken to me. I am dedicated to the discovery, understanding and celebration of the holistic food, drink, and culture of the world through the eyes of a true Southern belle.
Archives
January 2018
Categories |