Well, my Whole30 journey will be over tomorrow! Can’t believe it’s already been 30 days. For those of you who started on January 1st, how did it go? Do you feel a difference? After a long morning of dealing with car issues, I’m ready for a nap. So, I’m just going to post this week’s recipes, and I’ll do a Whole30 recap this week. Have a wonderful week!
Monday: Roast turkey with cauliflower and green beans
(1) 13-15 lb turkey
1 apple, quartered
1 lemon, cut on half and squeeze a bit to get juices flowing
1 onion, cut into large chunks
olive oil for basting
couple tablespoons Herbes de Provence
Garlic salt to taste
Preheat oven to 350 degrees. Remove giblets/neck/etc. from turkey. Stuff cavity with apple, lemon and onion. Baste turkey with olive oil, sprinkle generously with Herbes de Provence and garlic salt. Cover tightly with foil and bake for about 2 1/2 hours. Check internal temperature with meat thermometer. You are trying to reach 160 degrees, so if it’s not there yet, put it back in the oven and cook for another 20 minutes, and keep checking until temp is reached. Let rest for 10-15 minutes before carving. *
Gravy: Take pan drippings and carefully pour them into a medium saucepan. Add 3-4 TBSP of tapioca starch and whisk together. Heat, stirring constantly, until it starts to thicken. Add salt and pepper if needed.
*Note: Don’t forget to save your carcass for turkey soup!!
Tuesday: Leftover turkey with roasted asparagus and berries
1 lb asparagus
1/4 cup sliced almonds
couple tablespoons olive oil
garlic salt to taste
Preheat broiler Cut tough ends off asparagus. Put in bowl, pour olive oil and garlic salt over it, and mix around with hands to make sure asparagus is covered with oil. Pour onto foil-lined baking sheet. Cook in oven for 3-4 minutes, top with sliced almonds, and cook for another 5 minutes or so. Don’t overcook!
Wednesday: Apple cider pork chops with broccoli and apples
6 pork chops
1 cup apple cider vinegar
2 tsp garlic, minced
1 tsp salt
1/2 tsp pepper
1/4 cup honey
Add all ingredients to a gallon-size Ziploc bag and let marinate for a few hours.
Preheat 3 TBSP olive oil in a large skillet over medium-high heat. Place pork chops in skillet and sprinkle with salt and pepper and drizzle with honey. Cook for about 5 minutes, flip over, sprinkle with salt, pepper and honey and cook another 5 minutes. Let rest for 5 minutes before serving.
Thursday: Purple cabbage casserole with Chipotle Ranch dressing, roasted Brussels sprouts and pineapple
3 TBSP olive oil
1/2 head purple cabbage, shredded, or cut into thin strips
1 onion, sliced thin
1 TBSP garlic salt
3 pounds ground beef
1-2 TBSP garlic salt
1-2 tsp chili powder
1 TBSP chopped parsley
1 tsp mustard
Preheat oven to 350 degrees. Heat 3 TBSP olive oil over medium heat in skillet. Add all cabbage ingredients and cook for 7-10 minutes, until tender. Pour into a large casserole dish. Add all meat ingredients to skillet and cook until ground beef is lightly browned. Pour on top of cabbage. Cover tightly with foil and cook for 25-30 minutes. Drizzle with Chipotle Ranch dressing.
Friday: Paleo butternut squash lasagna
This recipe is so good. Like I-had-it-for-breakfast-and-lunch-the-next-day-good. Yum!! I doubled the recipe to make a 9×13 pan. I picked a larger butternut squash instead of 2 small ones, and I had plenty of squash to go around.
Check it out HERE. Enjoy!!
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