As promised, here are some of the recipes from our Whole30 Potluck.
Chocolate Chili from Well Fed
Shepherd’s Pie from Nerd Fitness
Miso-Squash Soup With Sesame-Ginger Apples from Serious Eats
Katherine’s Buffalo Chicken Dip
1 Rotisserie Chicken, Shredded
3/4 Cup Franks Red Hot (original, other versions are not whole30 approved)
1 bottle of Tessemae’s Ranch
2 very healthy pinches of a ranch seasoning (mix of dill, garlic powder, onion powder, salt and pepper)
Mix it all together, throw it in a casserole pan and bake at 375 until it bubbles and has a nice brown to it (it’s mostly red so the “brown” is relative to that). Chop up some green onion and sprinkle on top!
Ross’s Paleo Chicken Tikka Masala
2 tablespoons ghee or coconut oil
1 onion, as finely chopped as possible
4 cloves minced garlic
1 tablespoon ground cumin
1 teaspoon salt
1 teaspoon ground ginger
1 teaspoon cayenne pepper
1/2 teaspoon ground cinnamon
1/4 teaspoon ground turmeric
1 (14 oz) can tomato sauce
1 can coconut milk (not reduced fat)
2 teaspoons paprika
2 tablespoons ghee, olive oil, or coconut oil
4 skinless, boneless chicken breast halves, cut into bite-size pieces
1/2 teaspoon curry powder
1/2 teaspoon salt, or to taste
Heat ghee in a large skillet over medium heat and cook and stir onion until translucent, about 5 minutes. Stir in garlic; cook and stir just until fragrant, about 1 minute. Stir cumin, 1 teaspoon salt, ginger, cayenne pepper, cinnamon, and turmeric into the onion mixture; fry until fragrant, about 2 minutes.
Stir tomato sauce into the onion and spice mixture, bring to a boil, and reduce heat to low. Simmer sauce for 10 minutes, then mix in coconut milk, paprika, and 1 tablespoon honey. Bring sauce back to a simmer and cook, stirring often, until sauce is thickened, 10 to 15 minutes.
Heat ghee or coconut oil in a separate skillet over medium heat. Stir chicken into the hot oil, sprinkle with curry powder, and sear chicken until lightly browned but still pink inside, about 3 minutes; stir often. Transfer chicken and any pan juices into the sauce. Simmer chicken in sauce until no longer pink, about 30 minutes; adjust salt to taste.
Note: If it fails to thicken up, a few tablespoons of arrowroot powder will definitely help.
Also, the original recipe we have modified to make Paleo calls for a tablespoon of white sugar to cut down the acidity of the tomato sauce. If doing whole 30, obviously we omit that. When we are doing Paleo we use honey instead.