Category: Main Dishes

hash brown frittata

You can make a frittata a million different ways. I change up the protein and veggies every time I make a frittata based on what I have on hand. This one was one I made not that long ago. In this rendition, I added sliced ham, sweet peppers, and purple onions. It was a nice balance of savory and sweet. I was able to share this with some friends and family and they all loved it. I had some fresh salsa that I made using tomatoes from my garden and it was the perfect addition to this delicious Hash Brown Frittata. When I don’t have fresh salsa, I like adding my Romesco as a topper to my frittata.

The key is browning the hash browns first. This will give a good base for your other ingredients to sit on and browning the hash browns adds so much flavor. Don’t skip this step. I usually start the hash browns while I prep the other ingredients.

If you give this recipe a try, please come back and leave a comment. Your feedback is greatly appreciated!

Hash Brown Frittata

Ingredients:
1 bag hash browns, thawed
2 T ghee or olive oil
½ t salt
½ t pepper
1 package sliced ham, chopped
½ lb mini sweet peppers, sliced
½ purple onion, sliced
12 eggs, whisked
Chives, chopped

Top with
Basil, cilantro, or chives

Directions:

Preheat oven to 400 degrees

Line a baking sheet with parchment paper
Place hash browns on parchment paper, drizzle with ghee or olive oil, salt and pepper and mix
Bake hash browns for 25 minutes, until lightly golden

Grease 9X13 pan
Reduce oven temperature to 350 degrees

Transfer cooked hash browns to the bottom of the 9X13 pan
Top hash browns with ham, peppers and purple onion
Add whisked eggs
Bake for 25-30 minutes until egg mixture is set
Top with fresh herbs

During the summer months, I often also add fresh salsa to this frittata.

Whole30, Paleo, Dairy Free, Gluten Free, Breakfast, Brunch

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shrimp and nectarine salad

The heat of summer is here and cool, refreshing salads will be my quick go to meal all summer long. Some of the best salads come from using up what I already have on hand. This is one of those salads. We have an abundance of peaches and nectarines during the peak of summer and I am always looking for ways to use them.

This combination of Greensbury Market wild shrimp, nectarines, avocado, butter lettuce, cilantro and Tessemae’s Lemon Pepper dressing is so simple, yet so delicious. Feel free to use this as your inspiration to create your own summer salad. If you don’t have nectarines, try using strawberries, blueberries, or mango. Don’t like shrimp? Use leftover grilled chicken, tri tip or salmon. Herbs can also be changed up to what you have available, try basil, mint, or parsley.

Don’t forget to tag me in your posts if you do give this “no recipe” recipe a try.

I order my Tessemae’s dressings on Thrive market. If you haven’t signed up yet, click on my link below for 25% off of your first order and 30 day free trial membership.

http://www.thrivemarket.com/foodfamilywine

Shrimp and Nectarine Salad
1 bag of lettuce
1 pound of cooked shrimp
2 nectarines, sliced
2 avocados, sliced
Handful of cilantro or chives, chopped
Tessemae’s Lemon Pepper dressing

In individual serving bowls add lettuce
Top with shrimp, nectarines, avocados, and cilantro or chives
Add dressing to your liking

Whole30, Paleo, Gluten Free, Dairy Free

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Easy Meals for Whole30

September Whole30 officially starts tomorrow.  Today is a great day to plan and prep for your first week of Whole30.  I have several free resources available for you if you look at my Whole30 page including a Sprouts shopping guide, meal templates, and a reintroduction guide.

During a Whole30, it’s nice to have some easy go to recipes that can be made without much effort.  I wanted to compile a list that will make your life easier, so here are 15 easy meals that are worth trying.  Whether you are doing a Whole30 or not, these meals are perfect to try out during the week when you want to get dinner on the table fast.

Here are some of my favorite bloggers with Whole30 recipes and resources.

http://www.nocrumbsleft.com
http://www.livinglovingpaleo.com
http://www.healthlylittepeach.com
http://www.thedefineddish.com
http://www.therealfoodrds.com
http://www.charlestonfitfoodie.com
http://www.paleorunningmomma.com
http://www.nomnompaleo.com
http://www.thewholesmiths.com

Sheet Pan Summer Shrimp and Veggies (Whole30 Paleo Keto)

sheet pan summer shrimp and veggies

https://foodfamilywine.com/2018/03/03/sheet-pan-sausage-and-brussels-sprouts/

sheet-pan sausage and brussels

https://charlestonfitfoodie.com/2018/06/01/sweet-potato-noodle-skillet/

Sweet Potato Noodle Skillet

https://www.paleorunningmomma.com/breakfast-casserole-hash-brown-crust-paleo-whole30/

https://foodfamilywine.com/2017/10/27/brussels-sprouts-breakfast-hash/

breakfast hash

https://nocrumbsleft.net/2017/07/31/red-curry-salmon-with-avocado-crema/

nocrumbsleft salmon.jpg

https://foodfamilywine.com/2018/05/26/bruschetta-chicken/

bruscetta chicken

http://www.thedefineddish.com/creamy-dijon-chicken-skillet/

https://nomnompaleo.com/whole30-ollies-cracklin-chicken

Whole30 Day 16: Ollie’s Cracklin’ Chicken by Michelle Tam / Nom Nom Paleo https://nomnompaleo.com

Grilled Balsamic Chicken

livinglovingpaleo balsamic chicken.jpg

Whole30 Beef Stir Fry

nocrumbsleft stir fry.jpg

https://healthylittlepeach.com/recipe/stuffed-buffalo-chicken-sweet-potatoes/

https://foodfamilywine.com/2018/01/01/waldorf-chicken-salad/

Waldorf Chicken Salad

Paleo BLT Coleslaw ( Whole30, Low Carb)

wholesmiths blt coleslaw.jpg

https://therealfoodrds.com/5-easy-steak-marinades/

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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

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Roasted Pumpkin Soup

It’s kinda funny that I was never a pumpkin lover growing up. I never liked pumpkin pie and really never had it any other way.  Fast forward and I can’t get enough of fall and all things pumpkin.  This recipe works great with any pumpkin that is in season or butternut squash.  It’s so convenient to have pre-cut butternut squash available in most grocery stores which would cut down on a lot of the prep work for this recipe.  The key is really to use a good ghee, brown butter ghee if possible, when roasting your pumpkin and sauteeing your shallots.  It really adds so much flavor to this soup.

Ingredients:
2 ½ pounds of pumpkin or butternut squash, cubed
4 T brown butter ghee, melted
3 shallots, peeled and sliced
2 T brown butter ghee
2 C coconut milk
1 t salt
½ t white pepper
¼ t dried sage
¼ t ground nutmeg
Pepitas for garnish

Directions:
• Preheat the oven to 400 degrees
• Line a baking sheet with parchment paper.
• Add cubed pumpkin to the baking sheet and add melted ghee and salt. Toss to coat.
• Roast for 35-45 minutes or until pumpkin starts to brown and is fork tender.
• While pumpkin is cooling, sauté shallots in 2 T brown butter ghee in medium sized skillet over low heat. Let shallots cook until they are soft and start to caramelize.
• Place roasted pumpkin, shallots, coconut milk, salt, white pepper, sage, and nutmeg in blender. Puree until smooth. If you have a Vitamix, blend on high for 2-3 minutes until hot.
• If you do not have a Vitamix, place soup in a saucepan and cook over medium heat until warm.
• Serve with a drizzle of coconut milk or aged balsamic vinegar, pinch of nutmeg and pepitas.

Whole30, Paleo, Gluten Free, Dairy Freeroasted pumpkin soup2

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Bruschetta Chicken

My family loves bruschetta so this Bruschetta Chicken is a no brainer and a crowd pleaser.  A couple of years ago, we had an abundance of cherry tomatoes growing in our yard and we made tomato everything.  Bruschetta on toast, bruschetta on fish, bruschetta on salad, bruschetta on eggs…you get the picture. I don’t think I’ve ever gotten tired of tomatoes, even eating them every day throughout the summer.

My love of tomatoes and fresh produce started as a child when I would go out to the garden with my grandparents to pick whatever was ripe that day. Of course, tomatoes are the best freshly picked on a warm summer day and this recipe reminds me of my childhood and picking fresh tomatoes with my Nonno.

Bruschetta Chicken
Created by Kimberly Smith
http://www.foodfamilywine.com

Ingredients:
3 chicken breasts
Salt and pepper
2 T ghee or oil

1-pint grape tomatoes, quartered
1 shallot, minced
3 cloves garlic, minced
2 T basil, chopped
1 T balsamic vinegar
1 T EVOO
¼ t salt

Directions:
Preheat oven to 350 degrees.

Take the chicken breasts and cut them in half lengthwise. (Alternately, you can put the chicken breast between plastic wrap and pound it to a thickness of about ½ inch, then cut the chicken breast in half).
Sprinkle salt and pepper on both sides of each piece of chicken.

Next, in a medium sized bowl, add tomatoes, shallots, garlic, basil, balsamic vinegar, olive oil and salt.
Stir to combine and set bruschetta aside.

Heat a large skillet over medium high heat, add ghee or oil.
Once oil is hot, place the chicken in the skillet and cook for 2-3 minutes until nicely browned. Make sure the chicken isn’t overcrowded in the skillet. You may need to cook the chicken in 2 batches.
Flip the chicken and cook 1 more minute. (The chicken will not be cooked all the way through at this point).
Remove chicken from the pan and place on a baking sheet.

Spoon bruschetta on top of each chicken breast.
Place baking sheet in oven and cook for 10-15 minutes.

Remove sheet pan from the oven and serve.

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

bruscetta chicken

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