Category Archives: Recipes

7 Whole30 dinner ideas PLUS a printable PDF grocery list!

7 Whole30 Meals for Every Day of the Week

You guys!!! Happy Tuesday!! I’m coming to you with this much enthusiasm because it’s my birthday!! I am freakin’ 27! And I don’t know if I still feel 17 or if I already feel 47 that part is up for debate. Lol.

BUT ANYWAY.

I’ll go into more detail about my 27 years of life probably during this week’s coffee talk.

Today. I have a gift for YOU guys. Because I’m kind of obsessed with y’all.

I heard from a ton of you guys during my giveaway and so many of you told me you’re starting off January 1st with a fresh Whole 30! And if you are – I think that is awesome and a perfect time to start. Sometimes, eating super healthy can be tough because it feels like the universe is against you, but typically in January everybody is trying to step up their health game, so there’s a lot of support! And also, there’s just not as much temptation to “break” it because it’s January and tbh it’s pretty boring.

So.

With that beings said.

I wanted to get you guys started off on the right foot and share 7 meal ideas that can take you through an entire WEEK of Whole 30. All of these ideas are quick, easy, and most importantly super TASTY so you don’t feel deprived! Also, I tried to keep it with the “theme” of the day, so like on Sunday I have a spaghetti-inspired dish, and Friday a takeout-inspired dish, so you don’t feel super bummed you can’t eat your comfort foods.

PIN IT!

SUNDAY: Spaghetti squash with Whole 30-compliant sausage and marinara.

So. Freakin. Good. Cut the spaghetti squash in half, scoop out any seeds, drizzle some olive oil, salt & pepper on each half, and toss that bad boy in the oven for 45-60 minutes at 375 degrees. Cook your sausage on the stovetop, and once it’s browned, throw your marinara on top so it can soak up the yumminess. The sun-dried tomato sausage from Trader Joe’s is Whole 30 compliant and y’all know I SWEAR by Rao’s Arrabbiata. Throw your meat sauce over your squash and VOILA. So easy.

(P.S. you can find most of the ingredients for these ideas and pictures of the labels on my Whole30 Essentials post!)

MONDAY: Salmon, cauliflower rice, and asparagus.

Most blackened seasonings and even Old Bay are Whole 30 compliant and taste amazing on fish. Wrap your salmon in one sheet of foil and asparagus in another tossed with olive oil, salt, pepper and lemon juice, and bake them both in the oven at 375 for 25-30 minutes or throw it on the grill. Sauté your cauliflower rice on the stove with olive or coconut oil, garlic powder, and salt & pepper. Squeeze a lemon over top of all of it for an extra kick.

TUESDAY: Porkchops, spinach, and applesauce.

We like to bake our porkchops in the oven for 25-30 minutes at 350 with some Whole 30 compliant seasoning, olive oil, and a sliced onion on top. Then we sauté the spinach in some olive oil with garlic powder, salt and pepper. Add a dash of cinnamon to your applesauce for a sweet treat. SO good.

WEDNESDAY: Coconut flour chicken tenders, butternut squash & Brussels.

Dredge your chicken tender cutlets in coconut flour and seasonings of your choice (garlic powder & paprika are my go-tos) and “fry” them up in some coconut oil on the stovetop. Roast your cubed butternut squash (I like the pre-cut kind from Trader Joe’s!) and Brussels in the oven with some olive oil & seasonings for 30 minutes at 375. Easy peasy.

THURSDAY: Bunless burgers & buffalo cauliflower.

Pick up some pre-packed burgers (either turkey or beef, whatever floats your boat!) and cook them up on the stovetop or grill. Throw some mustard & pickles on your burger and roast up some cauliflower tossed in Frank’s (I like to roast mine in the oven for 30 minutes on 375). I SWEAR by this buffalo cauliflower. It will taste like such a treat. Plus, this meal is perfect for game night!

(P.S. you can wrap your burger in some lettuce if you’re feeling wild. Top it with a roasted Portobello mushroom or large slice of a grilled poblano pepper for some extra oomph!)

FRIDAY: Green curry with chicken & green peppers.

Y’all know I love this. Recipe can be found here. It feels like SUCH comfort food. Just serve it as-is, no need for rice! I swear you’ll love it.

SATURDAY: Steak, roasted potatoes, broccoli.

The best combo. We love our steaks with Weber Chicago Steak seasoning (Whole 30 compliant!). For the potatoes, just dice them up and throw them in the oven with some olive oil, garlic powder, paprika, and salt & pepper. The broccoli is perfect steamed on the stovetop. It’ll feel like a fancy dinner out!

Ok.

So how are you going to remember all of this!?

Oh don’t worry, I made you a little grocery list!

And YES I was so proud of this if you watch my Instagram stories lol. Feel free to print it out or save it to your phone following the link below!

PRINTABLE PDF!

[pdf-embedder url=”http://thewindyblonde.com/wp-content/uploads/2016/12/Whole-30-Grocery-List-PDF-1.pdf” title=”Whole 30 Grocery List PDF”]

 

So tell me… do you plan on starting a Whole 30 this January? Are you trying another kind of healthy diet? Do you refuse to diet on January 1st?! Tell me everything! I will be back this Thursday with a fun new coffee talk! I’ll see you then! Xo.

-TWB

Bowl of the Week: Fajita Steak & Sweet Taters

Hi sweet friends! How was your Monday?! Mine was pretty great until Ben & I were bored and feeling Halloweeny and watched AHS Hotel. Holy crap that’s a weird show. I had the craziest dreams all night. Never again, y’all. Never again. Have you seen it? Did you have to see a psychologist after?

I’m seriously considering it.

But anyway.

Today I wanted to share another Whole 30-ish recipe (I’ll explain more why it’s -ish tomorrow) that is super quick & easy to make and perfect for a fun Friday night dinner or lunch bowls for the week! I’ve done both. In the same week. I’m obsessed.

My favorite part of this recipe is the SKIRT STEAK.

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Skirt steak is super quick & easy to cook and has the perfect amount of fat to where it’s still a lean piece of beef but it’s not totally flavorless, ya dig? Oh and it’s pretty cheap.

PLUS I replace the rice in a traditional fajita recipe for SWEET POTATOES. I know it’s a little strange but the sweet flavors blend SO well with the fajita steak every single bite is salty-sweet perfection.

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Are y’all ready?!

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Yes, I just got all Pinterest-y on you. You can pin it I guess, whatever, it’s cool.

Shopping List:

  • 1 piece of skirt steak for every 2 meals. This can vary depending on the thickness of the steak, but for 4 lunch bowls I got 3 super thin-cut skirt steaks. If the steaks are thicker, one piece for every 2 meals should be sufficient.
  • 3 bell peppers. I like to get red, green, and yellow just because it’s pretty.
  • 1 sweet onion. I prefer sweet over white so I don’t cry like a baby when I slice them.
  • 1 sweet potato for each meal. I replaced the typical rice in this recipe with these sweet little taters and the combo is surprisingly de-lish.
  • Fajita seasoning. For this recipe I used Frontera Carne Asada marinade on the steak & just some garlic, cumin, and chili seasoning on the veggies, but the Carne Asada marinade is NOT Whole 30 approved (it has some sugar so the steak gets a nice char and a touch of soy sauce), so feel free to sub it for your personal fave. OR if you don’t have one, combine olive oil, garlic, jalapeños, lime juice, chili powder, and cumin in a food processor and pulse until it’s nice & saucy.
  • Olive oil.

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Directions:

  1. Pre-heat your oven to 375 degrees. Pour your marinade over your skirt steak and place in the fridge to set. While the steak is chilling, chop up your sweet potatoes.
  2. Once the potatoes are chopped, throw them in a baking pan with olive oil and seasonings, and roast for 30 minutes.
  3. Chop your bell peppers & onion. Heat one skillet with olive oil over medium-high heat and your grill pan (or an outside grill) on high heat. Be sure to spray with non-stick spray (Whole Foods olive oil spray is my fave).
  4. Place your bell peppers in the skillet with olive oil on medium-high heat. Don’t touch! You have to let them sit on the skillet so they can get that nice crispy fajita skin.
  5. Once your grill pan is HOT HOT HOT, pull out your steak and add any dry seasonings you desire (I love Weber brand’s Chicago Steak seasoning – which is Whole 30 compliant). Then throw them on the pan and – again – don’t touch!
  6. Flip your steak after about 3 minutes (the outside of the steak should have a nice char) and stir your veggies. Continue to cook your steak for another 3-5 minutes depending on thickness & veggies until they’re at your desired consistency.
  7. Slice up your steak and make your bowls! And, of course, don’t forget the GUAC. (I love Wholly Guacamole brand because they have individual serving packs so it doesn’t turn all brown and nasty).
  8. Eat up!

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I seriously looked forward to these every single day when I took them for lunch! They’re so fun and so freakin’ easy!

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So tell me… Do you love fajitas? Are you totally gonna make this?? Do you have any fun fajita recipes or Whole 30 fajita seasonings that are your fave? Tell me everything! I will be back tomorrow talking about life after Whole 30, and how I’ve adapted my diet. I’ll see you then! X0.

Takeout Fakeout + Whole 30 Curry

Hi friends! How was everyone’s weekend?! These weeks keep slipping by on me! I seriously think next week I’m going to MAKE myself have a productive Sunday. And then probably blog about it.

But anyway.

I spent my weekend out in the ‘burbs which was much-needed after my realization that country life was calling my name. It felt really great just to be away from the chaos of the city and just feel a little normal. Plus, we got to spend the weekend with Ben’s parents, which is always fun, and they took us to some cool little lakeside spots that were soooo pretty.

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So that’s my mini weekend-wrap up.

Today I want to talk about Whole 30 (shocker) and share a little creamy delicious recipe that is perfect to replace your usual weekend takeout.

I always get asked if I still eat a Whole 30 diet and the short answer is no. Because let’s be honest here – cutting out entire food groups and sustaining that for the rest of forever just isn’t reasonable. And, well, I need my wine, OK?! I definitely want to talk about this in more detail in an upcoming post.

BUT.

With that being said.

Do I try to eat mostly Whole 30? Absolutely.

I genuinely just feel better when I eat this way. And it doesn’t feel like deprivation to me – I feel so full and satisfied when I eat like this because I’m actually eating real food and it gives me real energy.

PLUS now that I’ve been eating this way for so long I’ve learned to get a little creative. Because I think one of the hardest parts of this “diet” or “lifestyle” is getting out of the habits and routines we’re so used to, like takeout on the weekends, for example.

There is something that is just so nice about a gloomy fall night, candles burning, movie on, blankets everywhere, and some good old-fashioned takeout.

My absolute favorite takeout is Thai food. Omg. I literally want to live in Thailand just so I have a reason to eat their food 24/7. I just think it’s so good. And especially in the fall because there’s nothing more comforting to me than hot Tom Yum soup or a creamy curry dish.

SO naturally I came up with a completely delicious, completely Whole 30 approved Thai takeout meal that you can make at home in just 20 minutes! You know I’m all about super-easy, super-healthy recipes that are QUICK to make. Are you ready for this???

OH and disclaimer: apparently it gets dark at 6 now, so plz forgive me for the subpar pics, LOL!

TWB’s Whole 30 Green Curry

Shopping List:

Makes 4 servings or 2 servings if you’re hungry people like Ben & I

  • 2 cans of coconut milk (I get the full fat for curry – don’t try to cut corners here)
  • 1 jar of Green Thai Curry Paste (Thai Kitchen is my favorite brand because it doesn’t have any sugar)
  • 1 pkg of boneless, skinless chicken thighs
  • 1 green bell pepper
  • 2 heads of broccoli

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Directions:

  1. Pour both cans of coconut milk and the entire jar of green curry paste (trust me) into a large skillet pan. (I use this one because it’s massive and made of ceramic which is better for you than nonstick chemicals!). Stir together & bring to a boil.Processed with VSCO with a6 preset
  2. While the coconut milk & curry paste is heating up, cut up your broccoli, green peppers, and chicken. Depending on how tender you prefer your broccoli, you can leave it raw for now or steam it on the stovetop or in the microwave, using a glass bowl with a little water in the bottom and a plate on top for 3-4 minutes.Processed with VSCO with a6 preset
  3. Once your curry liquid is boiling, add the peppers, and let it all simmer for 5 minutes. If your broccoli is raw, I would put it in now, too. If you steamed it, like I did, I would add it a little later.
  4. Add your chicken and broccoli and continue to simmer the curry mixture until the chicken is cooked thru (I like to let it sit on low for about 10 minutes so all the flavors can mix together).Processed with VSCO with a6 preset
  5. Add a little dash of salt & pepper (so weird, but I really like black pepper in this dish).Processed with VSCO with a6 preset
  6. Serve it up like a stew in a bowl and ENJOY!

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I mean, you guys. This could NOT be any easier. Or freakin’ delicious. Trust me, you won’t even miss the rice. It is so warm and comforting on a cool night. Omg. All that’s missing is your PJ’s, a cozy blanket, and a movie!

So tell me. Is this something you would try? Do you like my takeout fakeout? Have you figured out some creative Whole 30 recipes to share? Tell me everything! I will be back tomorrow with a fun new post! Until then. Xo.

-TWB

Whole 30 Shrimp & Zoodles

Hello, hello, hello! How’s everyone doing on this little hump day?! I’m actually typing this Tuesday night as I sit under a dryer at the salon with WAY too much caffeine in my bloodstream (thanks, coldbrew) and I need to channel my energy into something before I bounce out of this chair!

And don’t worry, I’ll totes share my new ‘do soon.

But anyway.

You guys may have noticed I’m all about Whole 30 recipes lately, because this is what y’all said you love! I gotta *GIVE THE PEOPLE WHAT THEY WANT!* So obviously I’m going to continue sharing until you tell me to stop.

K? 🙂

(Seriously though, tell me if you want me to stop because I could go on and on about these freakin’ recipes!)

Today I’m sharing the EASIEST and tastiest little meal that is perfect for lunch or an easy throw-together dinner. Because there are only TWO – yes, two – ingredients in entire meal.

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(Ok fine, two plus seasoning and olive oil but seriously who’s counting?!)

And look, I know I’m not sharing any 5-star, top-chef-worthy masterpiece recipes over here or anything. I’m literally sharing exactly what I eat – which means it’s super quick to cook & super cheap to make. And it’s perfect for people like me who are always in a hurry (and always running late) but also want something healthy, Whole 30, and homemade!

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Shopping List:

  • 1 lb. of raw shrimp (I usually get larger shrimp because they’re easier to skewer and some shrinkage tends to happen on the grill!)
  • 1 pkg of pre-made zucchini noodles (I love the brand shown in this post) or enough zucchini to make your own noodles if you have a spiralizer
  • 2 tbsp olive oil (this one is my fave)
  • Old Bay seasoning or blackened seasoning (both work great with this recipe!)
  • Garlic powder, salt, and pepper
  • Skewers

Directions

  1. Peel & rinse the raw shrimp and place them on the skewers. Sprinkle a generous amount of seasoning on them (either Old Bay or blackened). Throw them on the grill or in a grill pan with non-stick spray and cook until they’re nice and crispy.
  2. Sauté your zucchini noodles in a pan with some olive oil, garlic powder, salt & pepper. Cook about 5 minutes (I like mine just a touch overcooked so they’re super soft).
  3. Take your shrimp off the skewers and place them on top of the zucchini noodles.

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THAT’S IT. Seriously. It’s so easy. And it doesn’t even require sauce because the olive oil coats the noodles and the seasoning falls off the shrimp and it’s just super tasty and light.

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I threw this together during lunch one day in like 10 minutes flat (hence the limited pics, I didn’t realize this was going to be blog-worthy!), but it’s also really easy to meal prep this one, throw it in some glass bowls, and take to work for the week!

So tell me… is this something you want to try? Do you have any other fun & easy zoodle recipes? Tell me everything! Tomorrow is Thursday which means it’s the best day of the week – coffee talk time!!! I’ll see you soon. Xo.

-TWB

Whole 30 Meatballs + READER GIVEAWAY!

Hey guys! How’s your week going so far? I know I’m a day late and a dollar short on this post but can I be honest with you for a second? I was in a grade A FUNK. Every now & then I just get in the weirdest little groove and I can’t seem to find my way out. And I don’t mean that in a super depressing way, but I just feel off. You know what I mean? Literally the only thing I had to do for this post was write and the words just wouldn’t come to me.

It was strange. But I’m all better now.

And you’re about to be, too, because I’m getting ready to change your life.

Are you READY for this life-changing post?!

Look. I’m just going to break it down for you. I’m about to share the best secret I’ve ever had. Because I’m about to share this little recipe that will allow you to eat meatballs, stay on Whole 30, and get glowing, beautiful skin, hair, and nails at the same time. PLUS I’M HOSTING MY VERY FIRST GIVEAWAY!

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Pretty groundbreaking stuff over here on TWB.

And don’t worry, you can thank me later when you’re 50 years old and still look 25 with a bod like Angelina (RIP Brangelina. We have to talk about this soon, I’m still #TeamJen & loving it).

But anyway.

The ingredients are super minimal, and the best part is they’re made with a secret ingredient called GELATIN that not only helps them stick together, but also has amazing skin healing properties due to its key beauty nutrient COLLAGEN. I’m sure you’ve heard of collagen before. It’s amazing for skin elasticity (and also for bone & joint health, hormones, and digestion – which as you know I love).

I recently discovered Vital Proteins and I’ve basically started putting it in everything because it’s so good for the skin & digestive health! So far my favorites are the Beef Gelatin (used in this recipe) and the Collagen Beauty Greens (perfect to throw in a smoothie!). I also like to mix a little scoop of Collagen Peptides in my cold brew with a little coconut milk & dash of cinnamon so I can make sure I get my daily dose.

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Oh and did I mention these are all Whole 30 approved?

Yup. Game changer.

(P.S. If you’re interested in adding these products to your daily routine, Vital Proteins also offers a Whole 30 starter pack!)

So anyway. Back to the balls.

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I actually found this recipe originally on the Vital Proteins blog – it is amazing for recipe ideas (I’m dying to try these gummies!)

Here’s what you need to get started:

  • 1 lb. ground beef
  • 2 tbsp. tomato paste
  • 2 tbsp. Vital Proteins Beef Gelatin
  • 1 tsp. garlic powder
  • 1 tsp. dried oregano
  • 1 tbsp. onion flakes (or 1 tsp. onion powder)
  • 1 tsp. sea salt
  • ½ tsp. black pepper
  • Cooking oil (I recommend the olive oil spray from Whole Foods I talked about in this post!)
  • Butternut squash noodles (or zucchini!) & your favorite sauce (which should probably be Rao’s Arrabiatta – also discussed in this post)

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Directions:

  1. Preheat the oven to 375F.
  2. With clean hands, mix everything together (except for the oil, squash noodles, and marinara).  Once it’s all mixed, let the meat rest for about 3-5 minutes to absorb the gelatin.
  3. Form meatballs in about a 2″ diameter and lay them out on a lined sheet pan (I like tin foil for easy cleanup – don’t let my tray pic below fool you, I literally had to soak it for 2 days).  This recipe should yield about 12 meatballs of this size. Spray the meatballs with your cooking oil or grease each meatball by hand or with a kitchen brush.
  4. Cook the meatballs for 15-20 minutes, or until they begin to turn golden brown and are cooked throughout.
  5. In another pan, heat up about 2 tbs of olive oil and add your butternut squash noodles. Once the noodles start to soften (it only takes about 2-3 minutes) sprinkle some garlic powder, salt, and pepper and stir it up. Continue to cook the noodles to your desired consistency. Heat the marinara in a microwaveable bowl or on the stovetop.

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I’m telling you this could not be easier or more delicious.

I’ve seriously been taking it in my little glass bowls for lunch every day and I get legitimately FULL. Plus it helps fulfill my cravings for pasta!

So did I change your life yet?

I hope so.

And if not, there’s still a chance for a little life change today because I’m hosting my very first GIVEAWAY for my amazing readers! One lucky reader will win a 10 oz canister of Vital Proteins Beauty Greens– which is a $44 value!

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All you have to do?

Comment on my blog below, my latest Instagram post, or my Facebook page telling me your FAVORITE subject(s) on The Windy Blonde! Do you love my Whole 30 posts? Wellness posts (like Cryotherapy, Cupping & Acupuncture, and IVs)? Coffee talks? Style posts? Posts about Chicago restaurants? I need to know! Literally. Tell me everything.

The winner will be announced next Monday so stay tuned!

I’ll be back tomorrow with a fun new coffee talk! See you then. Xo.

-TWB