Chorizo

Angela Scribner-Johnson

Oh my goodness! Angela's recipe for homemade chorizo sounds good and easy!


1 lb ground turkey
1 tsp salt
1 tsp pepper
1 Tbsp garlic
1 tsp oregano
1 tsp paprika
1 tsp onion powder
2 Tbsp chili powder
1 tsp ground cumin
1/2 cup water

Optional:
1 Tbsp crushed red pepper flakes
1/2 tsp cayenne powder

Cook it all together until done, then combine with your favorite veggies and fats! Yum!

Absolute BEST Mayo Recipe Ever

Modified from recipe on Healthy Indulgences Blog

I've got a recipe on my blog, but have started using this one, which works PERFECT every time. You just CANNOT GO WRONG with this recipe. The key to success is in the process, so pay close attention!!!

1 whole egg + 1 egg yolk
1/2 Tbsp mustard powder
1 tsp sea salt (start with less, as this is too much for me)
1 Tbsp vinegar (ACV)
2 Tbsp pickle juice OR 1/2 Tbsp lime juice
Scant 2 cups oil: do NOT use EVOO or Olive oil...use Extra Light Tasting Olive Oil or Avocado Oil

Combine all ingredients in a 2 cup measuring cup, adding the oil LAST! Place head of immersion blender in bottom of the measuring cup and Blend.

Move head around the bottom of the measuring cup, but don't lift up. Keep blending bottom ingredients until thoroughly emulsified, then do that some more. You want to go beyond what you think you need, time-wise, for blending.

THEN...Move blender up and down now, getting all the oil on the top mixed in. Do not tilt sideways!

The KEY to success with this is blend the bottom ingredients BEYOND what your mind tells you is enough -- at least 1-2 minutes, before lifting.

This is a video that shows the process perfectly -- do not use it for ingredients, as some of their measurements are off and at least one ingredient is not compliant.

Be sure and watch the FOLLOWING VIDEO (click on that link!) to see the process, but don't follow the list of ingredients!

Borscht

Meg Mill Knee

Oh my! This is one of those dishes that I grew up on, but haven't made in my six Whole30's.  Mostly due to laziness in searching for a good recipe.

That's changed!!! For those that love your beets, this is one we've all got to try!  Thanks to Meg who posted this on the First Timers group on FB!

4 cups homemade compliant chicken stock
1 can compliant organic tomatoes, with juice
1 onion
2 med. carrots, chopped
4 medium beets, chopped
1 large potato, chopped
2 stalks celery, chopped
1 green pepper, chopped
1/4 cup apple cider vinegar
3 cups thinly sliced (or shredded) green cabbage
1 cup fresh green beans, chopped
1/4 cup fresh dill, chopped
Salt and fresh-ground pepper to taste.

Throw all ingredients except for dill and green beans in a pot and bring to a gentle boil.

Reduce heat and simmer for 30 minutes to an hour.

Stir in green beans and dill.

Simmer an additional 5 minutes, then serve with whipped coconut cream, if desired.

Kelp Noodle Bowl

Erin Higuchi Pipal

What a great idea!  Kelp noodle bowl! One bowl/dish meal! Contains all your components -- veggies, protein, and fat!  Thanks to Erin for sharing this on the First Timers and the All The Way groups!

For those wondering if this is really Whole30 approved: YES it is.  Click HERE for the Forum link where it is ok'd.

The above are the Kelp Noodles used in this recipe (Erin got them at a local co-op, but we're pretty sure they can be found at Whole Foods) show as their ingredients: water, kelp, sodium alginate.

This is more of an "eyeball it" type of recipe rather than one with exact measurements -- play around with it when you make it!

Equal parts chicken stock and water
Julienned ginger root
Sliced daikon
Mushrooms
Watercress
Green Onion
Cilantro
Fish Sauce
Coconut Aminos
Salt
Frozen Shrimp
Seaweed gomasio
Toasted sesame oil

Bring chicken stock and water to a boil, simmering along with thinly julienned ginger root and sliced daikon.

Add mushrooms and watercress. While waiting for daikon to soften, cut up green onion and cilantro for garnish.

To the broth, add fish sauce and coconut aminos to taste, with a dash of salt.

When daikon becomes transparent, throw in some frozen shrimp, and simmer until pink.

Place kelp noodles in bowl, straight from the package! Ladle soup over noodles. Once served, garnished with cilantro and green onion, seaweed gomasio and toasted sesame oil.