We are nearing the end of our Whole30. I’ll give a full update on how the last 30 days have been after Tuesday of next week. Tonight we tried another recipe from The Whole30: The 30-Day Guide to Total Health and Food Freedom book we’ve been using. We had burgers with sweet potato buns and homemade ketchup. This recipe was quick, easy and delicious. Perfect dinner idea for a weeknight and a healthy alternative to no bun. The ketchup was also incredible- so good that my husband already threw our Heinz bottle in the trash. Another tasty hit!

Sweet Potato Buns

Ingredients:

• 1 thick round sweet potato
• 2 tbsp cooking fat
• salt and pepper

Directions:

• Peel the sweet potato and cut into 1/2 inch thick rounds.
• Heat the cooking fat over medium heat in a large skillet, swirling to cast the bottom of the pan.
• When the fat is hot, add the largest slices from the middle of the potato, laying them out in a single layer in the pan. Cook until fork-tender and browned, 3 to 5 minutes on each side.
• Sprinkle with salt and pepper.
• Let cook, then stack a burger and fillings between two slices of sweet potato and serve.

Whole30 Ketchup

Ingredients:

• 1 cup tomato paste
• .5 cup apple cider*
• .5 cup apple cider vinegar
• 1 tsp garlic powder
• .5 tsp salt

*Make sure you follow the Whole30 rules when buying apple cider. No sugar added or in the ingredient list.

Directions:

• Heat a medium saucepan ove medium heat. Add the tomato paste, apple cider, and vinegar. Stir completely and let it come to a simmer, do not allow to boil.
• Add the garlic powder and salt and cook, stirring frequently to prevent scorching – you may need to turn the heat down to low or simmer here.
• Simmer until the ketchup has thickened enough to evenly coat the back of a spoon, 5 to 8 minutes.
• Remove from heat and allow to cool.
• Serve when cool. Will keep in the refrigerator for 2 weeks.

We are officially halfway through the Whole30. We are both doing well and feeling great! I’ve lost 7 lb already and Kyle has lost 10 lb. He has more energy but I haven’t really experienced or noticed any change in my energy levels. We are both really aware now of how much we used to snack, especially when it came to nibbling little bits here and there as we fed our son. Being on the Whole30 has made a huge difference as we are paying more attention to what we eat and how often.

For dinners we usually grill some meat or fish and steam some veggies but we have made a couple recipes from the Whole30 book. This one is probably our favorite so far- its yummy and easy and since you can cook it in a crock pot its the perfect weekday winter meal. Enjoy!

Ingredients:

• 1 pound ground meat (we used beff)
• 1 onion, finely chopped
• 3 cloves garlic minced
• 1 tsp cumin
• 1 tsp chili powder
• 1/2 tsp paprika
• 1/2 tsp mustard powder
• 1/2 tsp salt
• 1 red bell pepper, finely chopped
• 1 green bell pepper, finely chopped
• 1 can (14.5 oz) diced tomatoes
• 2 cups beef broth

Directions:

Heat a large pot over medium-high heat. Add ground beef and cook until the meat is fully browned, 7 to 10 minutes. Remove the meat and set aside. Add the onions, garlic, cumin, chili powder, paprika, mustard powder, and salt to the pan. Reduce heat to medium low and cook until onions are translucent, 4 to 5 minutes.

Transfer all contents to the slow cooker. Add bell peppers, tomatoes, and broth and set to low heat, cooking for 6 to 8 hours.

With the holidays in full swing there is lots to do and lots to get ready for. And with my husband out of town this week I need quick and easy dinner meals to get us through those busy nights after school and before bedtime.

One of my favorite recipes for a quick and easy dinner are these Creamy Chicken Taquitos. The only downside is they call for shredded chicken which always seemed like a hassle to come by. Usually I’d buy a rotisserie chicken but even that takes a lot of time to prep. So finally I came across this recipe which results in tasty shredded chicken ready in no time. Enjoy!

INGREDIENTS

• 1 tablespoon olive oil
• 2 boneless, skinless chicken breasts
• Salt and pepper
• 3/4 cup water or low-sodium chicken broth

DIRECTIONS

1. In a large 12-inch nonstick skillet with a lid, heat the olive oil over medium heat until hot and rippling. Pat the chicken dry and season with salt and pepper on both sides. Place the chicken top-side down in the hot skillet and let the chicken cook for 5 minutes until golden brown on top. Flip the chicken, add the water or chicken broth, cover the skillet and let the chicken simmer gently over medium heat for 7-10 minutes until the chicken is cooked through (it will register 160 degrees on a thermometer). Don’t overcook or it might be dry. While the chicken is simmering, add additional water 1/4 cup at a time if the liquid evaporates too quickly. Remove the chicken from the skillet. Let it cool slightly before shredding.

Original recipe available here.