taco salad

Taco salad is one of our family favorites. We often use ground chicken or beef to make taco salad depending on what we have on hand. You can get great ground meet from Greensbury Market, check them out. This took me less than 15 minutes to make and was a perfect weeknight meal. I always like to make extra to have throughout the week for lunches, another dinner, or even switch it up and use the taco meat to make a breakfast scramble.

I love the crunch from the pumpkin seeds. If you want an alternative to tortilla chips, this is a great option.

Taco Salad
Serves 4
Prep time: about 5 minutes
Cook time: about 10 minutes

Ingredients:
• 1 pound ground beef
• Your favorite taco seasoning, I used Siete taco seasoning
• 2 T light olive oil or avocado oil
• 1 large bag of salad mix
• 1 pint cherry tomatoes
• 1 avocado, sliced or cubed
• 2 limes, cut in quarters
• 4 T roasted and salted pumpkin seeds
• Your favorite salsa
• Cilantro, chopped, optional
• 1 jalapeno, sliced, optional

Directions:

  1. In a skillet, heat oil over medium high heat. Add ground beef and cook through.
  2. Add seasoning and cook for 2 more minutes, add up to 1/2 cup water if there is no oil left in the pan.
  3. In a bowl, build your salad.
  4. Layer salad mix, cherry tomatoes, taco meat, pumpkin seeds, avocado and salsa.
  5. Optional: Top with lime, cilantro, and jalapenos.

Whole30, Paleo, Keto, Low Carb, Dairy Free, Gluten Free

Lettuce Wrap fish tacos

When I originally received my shipment from Greensbury Market, I intended on using the cod for a Whole30 version of Fish and Chips. That is still on my list of recipes to create, but I was craving fish tacos and had the ingredients I needed to create this Whole30 version. This took me less than 15 minutes to make and was a perfect weeknight meal. If you have not tried fruit on your fish tacos, do not be afraid. You will love it! If nectarines are not available or in season, use a mango.

PS…You may need extra napkins when eating your lettuce wrap tacos, this may get messy.

Lettuce Wrap Fish Tacos
Serves 2
Prep time: about 5 minutes
Cook time: about 5-6 minutes

Ingredients:
• 2 6-ounce cod filet
• Your favorite taco seasoning, I used Siete taco seasoning
• 2 T light olive oil or avocado oil
• 8 pieces of romaine
• Shredded carrots
• Shredded purple cabbage
• 1 nectarine, diced
• 1 avocado, sliced
• Your favorite salsa
• 1 lime, cut in quarters
• 1 jalapeno, sliced

Directions:

  1. Prep your romaine, and other fruit and veggies.
  2. Cut fish into strips and season with taco seasoning.
  3. In a large skillet, heat oil over medium high heat.
  4. Place fish in hot pan and cook for about 1-2 minutes per side, until fish starts to brown and become flaky.
  5. To create tacos, I used 2 pieces of romaine for each taco, placed carrots, cabbage, avocado, and nectarine inside the romaine taco shells, then added the fish, salsa, and jalapenos. Squeeze a little lime on top.

Whole30, Paleo, Keto, Low Carb, Dairy Free, Gluten Free

Brining 101

Brining 101
I have brined turkeys for thanksgiving for many years, and I finally tried this method with other cuts of meat. It is my new favorite method to get juicy and delicious pork and chicken. I keep it really simple by just using salt and water to make my brine, then brine for a minimum of 6 hours and up to up to 3 days. This is a way for me to make dinners during the week that are fast and easy. I will use Sunday to defrost the cuts I want, I use a lot of boneless skinless chicken breasts and boneless pork chops, then I add them to a Ziplock bag with my brine and put them in the fridge until I am ready to use them. When I get home from work, I will pull out what I want, transfer the meat to a plate, pat each piece dry (this step is especially important), add a light drizzle of oil, and seasoning if I want, and cook. If you season your meat, you will not need to add salt. The brining method makes the meat so tender and juicy. Use your usual cooking method of choice. You can grill, pan sear, air fry, or oven roast. Cooking times very so I always use a meat thermometer to ensure the meat is done to my liking.
For pork, I use 1 tablespoon salt and 3 cups warm water. Once the salt is dissolved and your meat is defrosted, add the meat to the brining liquid.
For chicken, I use 1 tablespoon salt and 4 cups warm water. Once the salt is dissolved and your meat is defrosted, add the meat to the brining liquid.

Brining process
• Create brine (1T salt with 3C water for pork, 1T salt, 4C water for chicken) Make sure salt is dissolved in water
• Place your meat in brine, refrigerate for 6 hours up to 3 days
• Remove meat from brine, pat dry
• Season meat, you don’t need to add more salt (optional)
• Drizzle meat with a little oil (I use light olive oil or avocado oil)
• Cook meat with the method of your choosing

Whole30, Paleo, Keto, Low Carb, Gluten Free, Gluten-free, Meal Prep

Beef Stroganoff

Beef Stroganoff
Whole30, Paleo, Keto

This dish brings back so many memories from childhood. My mom made the best beef stroganoff, and it was hands down one of my favorite meals when I was a kid. She always made it with wide egg noodles and it was so delicious. You could put mushrooms on just about anything and I would love it, and the buttery egg noodles that she made it with were so dang good!

It’s hard to believe that it’s probably been over 20 years since I have had Beef Stroganoff. Silly, right! Well, when I was pregnant, the smell of beef made me sick, so I didn’t eat it during that time. Shortly after having my son, I gave up beef all together and I didn’t eat beef for 22 years. It wasn’t until I started on my Whole30 journey in 2015 that I brought beef back into my diet.

So here we are, 3 years later, and I decided to try making a Whole30 version of this childhood favorite. The pressure was on too, because I was making this for friends and family (including my mom). Well, the feedback I got was overwhelming, everyone loved it! I served my Beef Stroganoff with roasted zucchini noodles, but as you can see from my pic, I had a few “extra” servings with mashed potatoes. They are both equally delicious! It brought back all the memories I was looking for and reminded me so much of my mom’s version. It was even better hearing how much my mom enjoyed it! We had a nice chat about our memories of this dish so many years ago which made it that much better.

I hope you give it a try and enjoy it just as much as my family did.

Tip: A big part of what makes this version so flavorful is the roasted mushrooms. That adds another level of flavor that you don’t want to miss. Make sure you get cremini or baby bella mushrooms too.

beef stroganoff
Beef Stroganoff
Whole30, Paleo, Keto
Recipe by Kimberly Smith
http://www.foodfamilywine.com

Ingredients:
2 8 ounce packages of cremini mushrooms, sliced
2 T extra virgin olive oil
½ t salt
2 pounds ground beef
2 t salt
2 t black pepper
2 t granulated garlic
1 t paprika
1 t smoked paprika
1 t onion powder
2 T arrowroot flour
1 C beef stock or mushroom stock
1 can full fat coconut milk

To garnish:
Flat leaf parsley, chopped (optional)
Chives, chopped (optional)

Directions:
1. Preheat oven to 425°
2. Line a baking sheet with parchment paper (for easy clean up).
3. Add sliced cremini mushrooms to baking sheet.
4. Drizzle olive oil over mushrooms and add salt.
5. Toss to coat.
6. Bake mushrooms for 15 minutes, or until the mushrooms have started to brown.

7. Heat a large skillet over medium high heat.
8. Add ground beef and break up with spatula. Cook for about 8 minutes until beef is almost cooked through.
9. To the ground beef, add roasted mushrooms and any liquid left on the pan, salt, pepper, granulated garlic, both paprikas, and onion powder. Stir to coat completely.
10. Next, add arrowroot flour and stir. This will help thicken the sauce.
11. Add beef stock and coconut milk and stir to combine.
12. When the sauce starts to boil, turn the heat down to low so it simmers.
13. Let simmer for about 10 minutes.
14. Then serve with your favorite side. My two favorite options are zucchini noodles and mashed potatoes.
15. Garnish with some chopped parsley or chives.

Whole30, Paleo, Keto, Gluten Free, Dairy Free, Grain Free

pinterest beef stroganoff

Whole30 Ranch Dressing

Ranch has been a staple at every family gathering since I can remember.  It took me some time before I decided to make this for my family because the version they are used to comes from a packet and I didn’t know if they would like my cleaned up version.  I was extremely happy when my friends and family actually started asking me to make it and if I would share my recipe.

Ingredients:
1 C avocado oil or light olive oil
1 egg
¼ C almond milk** (leave this out if you want a thicker ranch dip)
1 T red wine vinegar
2 T fresh dill
1 T fresh parsley
½ t granulated onion
½ t ground black pepper
½ t dried mustard
½ t salt
¼ t granulated garlic

Directions:
In measuring cup or mason jar add all ingredients.
With immersion blender place blade at the bottom of the jar.
Turn on high and slowly pull wand up until ranch is fully combined.

If you don’t have an immersion blender, you can use a regular blender. Place all ingredients other than the oil in the blender and turn on low. Slowly drizzle the avocado oil in until creamy and smooth.

**I have also used water or cashew milk in place of almond milk and it is equally as delicious.

Whole30, Paleo, Keto, Gluten Free, Dairy Free, Low Carb, Ranch Dressing

ranch

Lemon Herb Chicken Kebabs

Chicken Kebabs are a family favorite. We use this recipe quite often during the grilling season.  I finally got around to writing down the recipe.  This is on our Easter menu so now is the perfect time to share it.  I prefer to marinate the chicken for 24 to 48 hours, but even after a few hours, this chicken is tender and delicious.  The nice thing about making this in advance, is that if you are having people over it is one less thing to do the day you are entertaining.  It also makes for an easy weeknight meal.

Lemon Herb Chicken Kebabs
Created by Kimberly Smith
http://www.foodfamilywine.com

Ingredients:
• 2 pounds boneless skinless chicken breasts, cut into thin slices
• ½ C Olive Oil
• 1 lemon, juiced
• 1 t garlic powder
• 1 t sumac
• 1 t dried oregano
• 1 t ground black pepper
• ½ t salt
• ½ t dried thyme
• ½ t onion powder
Directions
1. In a small bowl, mix the olive oil, lemon juice, and the seasonings. Stir to combine.
2. In a shallow dish or Ziploc bag, place the chicken and marinade. Coat the chicken.
3. Cover dish or seal Ziploc bag and refrigerate for at least 6 hours, however, it is best if refrigerated for 24-48 hours.
4. When you are ready to cook the chicken, remove from the refrigerator.
5. Place chicken on skewers.
6. Heat grill pan or grill to medium high heat.
7. Cook 3-4 minutes per side until cooked through.

Whole30, Paleo, Keto, Low Carb, Dairy Free, Nut Free, Gluten Free