The Homemade Mom: Whole 30 and Paleo Ideas

 

 

Whole 30 Chili 

 

I do love chili and I love it even more when I know it's easy to make! Here's an easy Whole30 approved chili that will keep you warm all winter long. It's full of good for you veggies and doesn't lack any taste! I made it in my crockpot, but there are directions for an Instant Pot too!

 

Servings: 6-8 

Time:10 minutes + cooking time

Difficulty: easy

  • 1 lb. ground turkey   

     

     

  • 2 bell peppers, diced

  • 1 medium onion, diced

  • 1 can (14.5 oz) diced unsalted tomatoes

  • 1 cup crushed tomatoes

  • 2.5 tablespoons store bought or homemade chili seasoning

  • 2 cups low sodium chicken broth

  • Kosher salt, to taste

  1. In a medium pan or cast iron skillet, brown the turkey over medium high heat. Once cooked, set aside.

  2. Meanwhile, line a crock pot (Instant Pot directions below) with a liner and add peppers, onion, tomatoes, seasoning, and broth to the slow cooker.

  3. Add the turkey to the slow cooker and cook on low for 6-8 hours or high for 3-4 hours. Adjust seasonings to taste and top with sliced jalapeños, red onion or avocado. 

Note: For the Instant Pot, set Instant Pot to saute. Spray with cooking spray or add 1 teaspoon olive oil to the pot. Add ground turkey, stirring until cooked. Add remaining ingredients to the pot. Set to manual for 10 minutes. When cycle is complete, allow for natural release of pressure. Serve with favorite toppings! Enjoy! 

 

Adapted from: tastythin.com

 

Whole30 Apple & Onion Braised Pork Medallions 

 

Servings=4 

Time=30 minutes

Difficulty=easy

 

1.5 pound pork tenderloin

 

2 tablespoons olive oil, divided

 

2 teaspoons salt, divided

 

2 teaspoons pepper, divided

 

2 medium yellow onions, peeled and sliced 1/4″ thick

 

2 medium green apples, cored, peeled and sliced 1/4″ thick

 

1 cup chicken stock

 

1/2 cup unsweetened apple juice

 

2 tablespoons apple cider vinegar

 

1. Preheat oven to 425 degrees with the oven rack in the middle. Preheat your cast iron skillet over medium high heat.

 

2. at the pork loin dry with paper towel, and season with 1 teaspoon salt and 1 teaspoon pepper. Add 1 tablespoon of olive oil to the cast iron skillet, and sear the pork loin until golden brown, about 1-2 minutes. Flip and sear all sides. Transfer the pork loin to a plate (it will finish cooking in the oven).

 

3. Add the remaining 1 tablespoon of olive oil to the cast iron skillet. Add the apples, onions, 1 teaspoon salt and 1 teaspoon pepper. Saute, stirring frequently, until the apples and onions begin to soften and get some brown spots, about 5 minutes.

 

4. Add the pork loin back on top of the apples and onions. Add the chicken stock, apple juice and apple cider vinegar. Transfer the cast iron skillet to the oven and braise until the pork loin reaches an internal temperature of 145 degrees, about 10-15 minutes.

 

5. Remove from the oven. Allow the pork loin to rest for 5 minutes, then slice into medallions and serve with the apples, onions and braising liquid. Enjoy!

 

Recipe from: tasteslovely.com

 

Paleo (and Vegan!) Spiced Winter Soup

 

'Tis the season for warm flavors and hot soups. Winter squash makes the BEST soups and this one has an unexpected twist of tofu. Even though there is currently a debate on eating tofu on the Paleo diet, I am ok eating it in moderation from time to time. Adding protein without taking away from the squash flavor is amazing in my book. Even though it's vegetarian & vegan, the carnivore-lover in your life will love this creamy soup. Promise!

 

Servings: 4 

Time: 20 minutes

Difficulty: easy

  • 2 tablespoons olive oil, divided   

     

     

  • 1 cup yellow onion, chopped

  • 1 small Honeycrisp apple, peeled and chopped

  • 1 teaspoon fresh ginger, peeled and grated

  • 1 clove garlic, chopped

  • 1/4 teaspoon curry powder

  • 1/4 teaspoon grated fresh nutmeg

  • 1/4 teaspoon ground cinnamon, plus more for garnish

  • 1 1/2 cups vegetable broth

  • 1 (14 1/2-oz.) can butternut squash puree

  • 1 (14 1/2-oz.) can pumpkin puree

  • 1 (14-oz.) package silken tofu, drained

  • 1 teaspoon kosher salt

  • 1/4 cup pomegranate seeds, sesame seeds or unsalted roasted pumpkin seed kernels (pepitas) (optional)

  1. Heat 1 tablespoon oil in a 5- to 6-quart Dutch oven over medium-high. Add onion and apple; cook, stirring occasionally, until softened, 5 to 6 minutes. Add ginger, garlic, curry powder, nutmeg, cinnamon, and cardamom; cook, stirring often, until fragrant, about 1 minute. Stir in broth, squash and pumpkin cook until smooth and heated through, about 5 minutes.

  2. Add tofu and salt. Using an immersion blender, blend until smooth. Alternatively, transfer mixture to a blender. Remove center piece of blender lid; secure lid on blender, and place a clean kitchen towel over opening in lid. Process until smooth, about 45 seconds.

  3. Divide evenly among 4 bowls. Sprinkle with pomegranate, sesame seeds or pepitas, and drizzle with remaining 1 tablespoon oil. Sprinkle with cinnamon. Enjoy!

 Adapted from: cookinglight.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. 

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