Monday, July 6, 2015

Whole 30 Home Stretch

We (Dustin) has three more days left of the Whole 30. Like I wrote in a previous post, I had to drop out of it by default. I wasn't able to get enough calories and my milk supply was beginning to decline. With a happy, hungry three month old, that just wasn't working. I have still been cooking Whole 30 dinners and making sure we have plenty of fresh food around the house for the husband to eat. I haven't really made anything that we haven't enjoyed. While I fully intend to cook many of these recipes again after Dustin completes his Whole 30, I am very much looking forward to a break some evenings and throwing a Trader Joe's frozen pizza in the oven or making a nice big bowl of pasta.

Blackened Fish Tacos with Peach and Mango Salsa (originally from here)
- 3 Tilapia filets
- 2 tsp paprika
- 1 tsp garlic powder
- 1 tsp dried oregano
- 1 tsp onion powder
- 1 tbsp cumin
- 1 tsp sea salt
- 1/4 tsp chipotle chili powder
- 2 tbsp coconut oil or oil of choice

1. Combine all spices and rub onto fish.

2. Heat oil in pan and cook fish about 5 minutes on each side. Once cooked, break into small pieces in the pan.

3. Top fish with salsa serve with fresh avocado and marinated broccoli slaw. I ate mine with organic hard shell corn tacos while Dustin wrapped his in lettuce leaves for the Whole 30 version.

For the Peach Mango Salsa
- 2 medium peaches, peeled and diced
- 1 mango, peeled and diced
- 1/2 red onion diced
-  juice of 2 limes
- handful of fresh cilantro chopped
- 1 tomato or 7-8 cherry tomatoes

Combine all ingredients and set aside.

Prosciutto, Arugula and Tomato Pizza on a Coconut Flour Crust

Coconut Flour Crust- originally from here
- 3 eggs
- 1 cup coconut milk
- ½ cup coconut flour
- 2 tsp. onion powder
- ½ tsp. baking soda
- 1 tsp. oregano
- 1 clove minced garlic

1.  Preheat oven to 375. In a medium bowl, beat the eggs. Add in the milk and mix well.

2. Add in the remaining ingredients and mix all the ingredients together, then spread the dough onto the pan. The crust will be very thin in consistency – not to the point of pancake batter, but still thin. It will be spreadable, but not runny.

3. Bake for 15 – 20 minutes, or until brown. Let it cool for a few minutes.

4. Add toppings and pop it back into the oven until toppings have cooked.

- 4-5 slices of prosciutto (make sure the only ingredients are pork and salt)
- handful of cherry tomatoes, sliced in half
- 2 cloves of garlic, minced
- 3 good handfuls of arugula
- 1/3 cup balsamic vinegar reduced

1. Cook your prosciutto in a pan until nice and crispy (about 8-10 min.)

2. Top your pizza crust with a few drizzles of EVOO and cooked prosciutto. Sprinkle tomatoes and garlic on top.

3. Bake for 10 minutes at 350. Top with arugula and balsamic glaze.


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