TUNA POKE WHOLE30

Hawaiian Style Raw Marinated Tuna

2 lb sushi quality tuna diced 1/2 inch

1 bunch cilantro leaves picked

1-2 Serrano chili fine chopped

3 scallions sliced thin

3/4 cup coconut aminos

1/4 cup toasted sesame oil

1 tsp salt & pepper mix

Method

Mix all ingredients and let marinate one hour.

Serve with things like mango, seaweed, salad, avocado, pickled ginger ......

CROCK POT CHICKEN WHOLE30

Whole chicken
Bay leaf (1 per chicken)
Sea Salt 1 tsp
Black pepper 1/4 tspn
Garlic powder or granulated 1/4 tspn
Onion powder 1/4 tspn
Celery 1 stalk
Baby carrots 10

Put everything in crock pot on low for eight hours (no extra liquid added)
Remove and debone.

To make stock- throw bones back in pot with more celery carrots, cover bones with water and cook down additional eight hours.

CUBAN BEEF AND PORK WHOLE30

Onion- medium diced
Coconut or olive oil - 2 Tbsp
Carrots - 2 diced
Red pepper- 2 diced
Jalapeño - 1 diced (optional)

Sauté until onions are clear

Ground beef or buffalo (preferably grass fed but not a must) 1lb
Ground pork (pref grass fed ) 1lb
Add to sauté vegetable (use a pot rather than sauté pan)

After meat is brown add
Cumin -2 Tspn
S/P mix- 1 tspn
Oregano - 1/2 tspn
Garlic powder/granulated -1 tspn
Tomatoes- 28oz can crushed with basil
Olives - 6oz green or black

Simmer 30 minutes - enjoy!!!

ROAST VEGETABLES WHOLE30

Preheat oven to 400

Califlower-head
Butternut Squash - package
Carrots- 1lb bag of baby
Brussel sprouts - 1 12oz bag cut in half
Zucchini- 1 sliced (larger slices)

Cut vegetables evenly (other veggies are ok, use what you like!)
Place in bowl season to taste with coconut oil salt pepper.

Roast for 45+/- mins turning occasionally

CURRY CHICKEN WHOLE30

Cauliflower - half head cut up
Asparagus - 1/2 bunch diced half inch
Red Pepper - whole diced
Onion - small diced
Mushrooms - 8oz sliced
Ginger- 1/2 inch peeled and grated or diced fine

Coconut oil - 2 tbsp

Sauté vegetable except cauliflower and asparagus until onions are clear.

Chicken - 2lbs boneless diced chicken
S/P - 1 tspn
Curry - 2 tspn
Tomatoes - 14oz can crushed
Coconut milk- 14oz

Add and sauté bring to boil, reduce to simmer, add cauliflower and asparagus simmer for thirty minutes.

EAT!!!!

Salt/Pepper mix WHOLE30

1 cup sea salt
1/4 cup pepper

CHICKEN AND BROCCOLI RABE WHOLE30

Three heads Broccoli Rabe - chopped cut off about an inch of stem)
2lbs Chicken - Boneless skinless breast sliced


Boil water , add Broccoli Rabe  back to a boil - strain and cool

Garlic - 6 cloves chopped fine
Coconut Oil - 2 TBSP
Brown Garlic
Add Chicken
Cook Thru

Add:
Broccoli Rabe
Chicken Stock - 1 Cup
S/P mix - 1 1/2  Tsp or to taste
Bring To Boil turn flame off

Add
1/2 cup Extra Virgin Olive Oil

JERK PULLED PORK WHOLE30

Crock Pot
8-10LBS Pork Butt (shoulder) - boneless. Trim meat as desired or do after cooking.
4 Slices approved bacon - chopped


Jerk Marinade
Habaneros - 2-6 depending on how hot you want it
Garlic - 4 cloves
Thyme - leaves from 6 sprigs
Scallion - 2 bunches with bulb chopped
Water -  2.5 cups

Add to blender - liquify then add

Allspice - 2 TBSP
Nutmeg - 1 Tsp
Salt/pepper mix - 2 TBSP

Add Marinade to Crock pot cook 8-10 hours
Remove Fat if desired or just pull the pork (easier to remove fat and pull when cooler)

Meatballs WHOLE30

Chop meat - 2 Lbs
Eggs - 2
Garlic - 1.5 Tsp granulated
Onion Powder - 1.5 Tsp
Almond Flour - 1/2 cup
S/P mix - 1.5 Tsp
Oregano - 1.5 Tsp
Basil - 1.5 Tsp

Pre-Heat oven to 350

Mix ingredients together, roll into 2” balls (brown if desired)
place on foil covered cookie sheet bake for 20-25 minutes

Steak Stir Fry WHOLE30

Flank Steak - 1.5lb
Arrowroot - 3 tbs
Onion - 1 small sliced thin
Coconut oil - 1 tbs

Cut flank in four pieces then slice thin agains the grain mix arrowroot into meat (may be sticky, its OK)
On high heat, heat coconut oil till it almost smokes, add sliced onions stir fry about a minute then add meat. Stir fry until meet is cooked through. Set aside


Red Pepper - 1 sliced thin
Green Pepper - 1 sliced thin`   
Snow Peas - small package cleaned
Bok Choy - head sliced thin
Broccoli - crown chopped and boiled
Coconut Oil - 2 tbs

Sauce
Coconut Aminos - 1/2 cup
Sesame Oil - 1/4 cup
Five Spice powder - 1 tsp
S/P mix -1.5 tsp

On high heat, heat coconut oil till it almost smokes Add peppers and bok choy  stir fry for 2-3 mins then add boiled broccoli and snow peas, stir fry for an additional 2-3 mins. Mix beef and sauce mixture in, stir fry to boil remove from heat.  Sauce should be slightly thick.

Eat with chopsticks ;~}

Lemon Rosemary Chicken WHOLE30

Chicken - 3 lb Boneless, skinless, fat trimmed and cut into bite size pieces.

Coconut Oil - 2 tbs
Onion - 1 medium chopped fine

Chicken Stock - 2 cups
Arrowroot - 2tbs
Combine Chicken stock and Arrowroot.

Rosemary - Leaves from 1 sprig
S/P - 1.5 tbs
Clarified Butter - 2 tbs
lemons - 3 lemons squeezed

On high heat, heat oil over high heat, add onion till translucent add chicken. Saute Chicken until 3/4 cooked, then add chicken stock, bring to boil, reduce to simmer when chicken is cooked through remove from heat add 1.5 S/P mix and 2 tbs clarified butter(ghee) and juice of three lemons.

Marinara Sauce WHOLE30

Small Crock Pot

Tomatoes - 21/2-3 28oz can crushed
1 tsp Oregano dry
1 Onion small chopped
Garlic - 6 clove chopped
Coconut Oil - 1 Tbs
Basil - 6 Basil leaves chopped
Olive Oil - 1/2 cup
S/P - 1 Tbs

Heat Coconut oil
Saute Garlic in Coconut Oil till fragrant.
Add Onion till translucent
Add Oregano till fragrant
Add to crock pot
Add Tomatoes and Basil and S/P mix.

Set and forget (8-10 hours).

Califlower Rice WHOLE30

1 head of Cauliflower - grated
1/2 Med onion diced small
1 piece scallion chopped fine
1 tb Ghee or Clarified Butter
1 cup chicken stock
1 tsp s/p mix

Heat clarified butter in pan, add and sauté onions and scallion till onions are translucent.

Add Cauliflower, S/P and stock approximately ten minutes (until tender but still a bit firm).

SAUSAGE RECIPES WHOLE30

Breakfast Sausage

Ground Pork - 4 lbs
Sage - 3/4oz pkg fresh leaves picked and finely chopped
S/P mix - 2 Tbs
Mix


Italian Sausage

Ground Pork - 4 lbs
Toasted Fennel - 2 Tbs
S/P mix - 2 Tbs
Mix

Chorizo Sausage

Ground pork - 1 lb
Cumin - 1 tsp
S/P mix - 1.5 tsp
Ancho Chili - (Toast Ancho chilis over open flame quickly turning once with tongs (Electric stove use dry pan on high heat) remove when they puff.
Open the chili’s remove stem and seeds. Put in boiling water for five mins remove and add to blender with 1-2 cups of boiling liquid. )
Garlic - 1 clove smashed

Add Chili and Garlic to blender with hot liquid to cover to blend.

Scotch Eggs WHOLE30

Eggs - 2 dozen lightly hard boiled
Sausage - Breakfast or Italian 4 lbs

Wrap eggs with sausage mixture, pan brown then bake for 20-25 mins at 350.

Enjoy hot or cold!

Beef and Chorizo Taco Party WHOLE30

Red Pepper - 1 Diced fine
Green Pepper - 1 Diced fine
Onion - 1 large diced fine
Coconut Oil - 2 Tbs
Beef - 4 lbs ground
Chorizo - 1 lb
Tomatoes - 1 28oz can crushed
S/P mix - 1 Tbs
Cumin - 2 Tbs
Paprika - 4 Tbs


In large pot add Coconut oil cook peppers and onions till onions are translucent, add beef and Chorizo stirring to brown, once browned add tomatoes and seasonings simmer on low 45 mins.


This is bulk recipe 1 lb per person per week is estimated, cut or add to personal preference.