Whole 30

Instructions

Preheat oven to 450 degrees F. While oven is preheating, spray the bottom of a large glass baking dish with avocado oil spray.

Place frozen tilapia filets in a single layer on the dish. Top each with a dollop of ghee – about ½ tablespoon each – and generously season with kosher salt and cracked black pepper.

Sprinkle rough-chopped garlic cloves all over the pan. Layer lemon slices right onto the tilapia.

Bake for 20 minutes. Serve with fresh, chopped dill or the herb of your choice.

Instructions

Heat a large skillet on medium-high heat and add coconut oil. Once hot, add in sliced onion and diced red pepper, cooking for about 7 to 10 minutes, until onion is translucent.

Add minced garlic and grated ginger and cook for another 1 to 2 minutes. Add in curry powder, diced tomatoes and canned pumpkin puree. Stir until well combined.

Bring to a simmer and cook for about 10 minutes, or until water from canned tomatoes has cooked off. Stir in vegetable broth, coconut milk and diced butternut squash (I use frozen that has been thawed in the microwave).

Return to a simmer and cook until diced squash is cooked through, about 15 minutes.

Taste and adjust seasoning, as needed. Add shrimp and cook for about 5 minutes, until shrimp is just cooked through.

Squeeze juice of 1 lime into the pan, stir and serve with prepared riced cauliflower and green onions (optional).

Instructions

For the shrimp: Heat a non-stick skillet over high heat. Toss shrimp with 2 tablespoons olive oil, salt and pepper. Place in a single layer in the pan and cook for 2 to 3 minutes per side. Set aside.
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For the Roasted Delicata Squash: Preheat an oven to 400 degrees F.  Cut delicata squash into 2-inch wide rings. Use a spoon to scoop seeds and insides from the squash.

Brush cut sides of squash with olive oil, season with salt and pepper and place on a parchment paper-lined baking sheet.

Bake rings in the oven for 25 to 28 minutes, flipping halfway through to brown both cut sides. Remove from oven and stuff with pan-fried shrimp tossed with Baby Kale Pesto.
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For the Baby Kale Pesto: Add baby kale, basil garlic cloves juice of 1 lemon, 1 teaspoon kosher salt and ½ teaspoon black pepper into the bowl of a food processor. Pulse 15 to 20 times, until greens are finely chopped up and well combined.

Add in chopped pecans, turn food processor on low and slowly drizzle ½ cup olive oil through the top until well combined but not too oily. Taste and adjust seasoning.
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Serving Suggestion: Toss shrimp with a few tablespoons of Baby Kale Pesto. Smear a few tablespoons pesto onto a plate and place Roasted Delicata Squash rings on pesto. Fill with coated shrimp and serve.

Instructions

Preheat oven to 350 degrees F.

Peel potatoes and cut into large, equal-sized chunks. Add to a medium saucepan with water and a heavy pinch of salt. Bring to a boil and cook for about 15 minutes, adding 1 cup of the frozen peas about 2 to 3 minutes before the potatoes are cooked.

Drain potatoes, and return to the pan with 2 tablespoons ghee and ½ cup vegetable broth. Season with more salt and cracked black pepper, mash and set aside.

While the potatoes are boiling, add the can of coconut milk to another pan and bring to a summer. Once simmering, add frozen cod filets. (Note: You can substitute a mix of whatever fish you’d like.) Bring fish back to a simmer for about 10 minutes, then remove cooked filets with a slotted spoon and set aside. Remove coconut milk from heat, reserving for gravy.

Heat 2 tablespoons olive oil in a 3.5-quart, oven-safe pan. Add diced onion and carrot and cook for about 10 minutes, until onions are translucent but not yet browned. Add cassava flour and stir, cooking for about 3 minutes over medium heat.

Pour reserved coconut milk, about ½ cup at a time, into the pan. Stir until a gravy consistency is formed. Note: You might not need all of the milk. Add in frozen spinach and 1 cup frozen peas. Cook until thawed.

Season with dry mustard, kosher salt and pepper. Flake in cooked cod, breaking up, squeeze in juice of ½ a lemon and stir to evenly distribute everything.

Spoon mashed potato and pea mixture over the top, smoothing out with the back of a fork to cover the entire surface of the pan.

Place pan in the oven and bake for 30 minutes, or until crispy bits start forming on the mashed potato topping. Serve.

Instructions

Divide riced cauliflower, placing half in a food processor and pulsing until broken into smaller pieces. Add all 4 cups of cauliflower rice to a medium saucepan with 1 cup canned coconut milk.

Bring to a boil and season with 1 teaspoon salt and ½ teaspoon cracked black pepper. Reduce to a simmer and continue stirring and cooking until a creamy texture is reached, about 10 minutes. Most of the liquid will have cooked off.

Remove cauliflower rice “grits” from heat, stir in ½ teaspoon dried thyme and set aside.

Meanwhile, heat 3 tablespoons olive oil in a large skillet over medium-high heat. While oil is heating, season shrimp with 2 tablespoons Cajun Spice Blend. Toss to coat evenly.

Add shrimp in a single layer to the skillet, cooking for 2 minutes. Flip and cook for 2 minutes, until cooked through. Remove shrimp from pan and set aside.

Add 2 more tablespoons olive oil to the skillet, along with diced onion, bell pepper and minced garlic. Cook, stirring, for about 7 minutes, until onions are translucent.

Squeeze juice of half a lemon into the skillet to deglaze the pan. Stir in diced zucchini, season with extra salt and pepper (as needed), and cook for about 5 to 7 minutes.

Add cooked shrimp back to the pan, stirring to combine and reheat.

Make a bed of cauliflower “grits” in two shallow bowls. Spoon on Cajun Shrimp and veggies, and serve garnished with chopped parsley and lemon wedges.