Posts Tagged‘cooking’

Whole30 Meals- Week 2

Whole 30 Meal Plan - Week 2

You guys, we’re only a few days in and I’m feeling great! I will admit to a few headaches and a some irritability but I know that these will subside very quickly! I felt SO accomplished with all the prepping last Sunday and have really enjoyed not having to cook for an hour each night. With that in mind, for our Whole30 Meals Week 2,  I decided to focus on recipes that could be prepped ahead of time. If you don’t like prepping as much as I do, you can cook most of these the day you are set to eat them! I’m also adding in an emergency meal – chocolate chili – that you can cook and freeze for unexpected events that leave you hungry and without food options. This has already happened to us! If you don’t think you need it, don’t worry about cooking it!  First things first, all the recipes for this week are located here: Whole30 Meals and Recipes- Breakfast Whole 30 Meals and Recipes- Lunch/Dinner Whole30 Meals and Recipes- Sides and Snacks Without further ado, here is our Whole 30 Meal Plan- Week 2: What do you guys think? We have a few repeats from our Whole 30 Week 1 Meal Plan, and quite a few new recipes. I’m most looking forward to you all trying the Slow Cooker Kalua Pig! It’s one of our family favorites and so, so easy! These great Pancetta and Egg Muffin Cups, and Nom Nom Paleo’s Big O Bacon Burgers are absolutely…

Christmas Menu 2015

Christmas Menu 2015

If you’ve been visiting my site long then you know that I’m a sucker for a good menu plan. With Christmas now just 9 days away, I’m putting together our Christmas Menu 2015 in great haste. I feel like this has creeped up on me somehow so I’m trying to play catch up! I’m linking to some of my favorite Christmas Recipes for your enjoyment! Before the real meal: I need to start out by telling you that we eat basically all day on Christmas so we just kind of graze our way from one meal to the next. I make sausage balls for breakfast and as soon as we are done opening presents I get out the cheese board and cranberry dip. We eat on that while the rest of the meal prep takes place. Christmas Morning Sausage Balls– I’m all about a quick Christmas breakfast that we can eat while the kids are opening presents so I typically roll up the sausage balls the night before so they can just get thrown in the oven first thing. Or, if you’re up for it, you can cook the sausage balls the night before and just reheat them Christmas morning.  Cheese Plate- Our house loves a good cheese plate. I typically throw these together first thing in the morning so we can snack on it all day. My favorite cheeses for a cheese plate are a mix of hard, soft, strong, and pungent: Sliced Cheddar, Gruyere, Brie, and Parmesan. Next, sweets:…

Balsamic Glazed Mushrooms

Balsamic Glazed Mushrooms w text

These balsamic glazed mushrooms are the PERFECT accompaniment for my Pepper Crusted Beef Tenderloin! Serve the mushrooms and sauce dripped over the cut tenderloin for the most delicious and flavorful meal, bite by bite. I also like to serve this as a main course over brown rice. It’s a quick and easy meal on day when you’re trying to lighten it up and cut out the meat. If you liked this post you should check out my Facebook The Stylish Mommy and Instagram @the_stylish_mommy! XOXO

Whole30 Plan Dos and Dont’s

Whole30 Plan

I’m still working on gearing up our meal plan for the Whole30 Plan in January! As part of this preparation, I’ve been referencing the original book on the subject, It Starts With Food. I know that not everyone has read the book so I wanted to give a quick Whole30 Do’s and Don’ts guide to help you get your head ready for the challenge. DO come prepared.   Give yourself plenty of time 1 day per week to do some meal prep for the week ahead. Our plan will be following a Sunday Meal Prep Day but any day that works for you is fine. Every person that has gone through Whole30 will tell you that the hardest part is getting through a strike of hunger when they have no food prepped. Take the time to follow our meal prep guide so that you don’t get stuck! DON’T believe the myth that we have to eat something different during every meal.  One of the basic premises of Whole30 is breaking our chains free from using food to cope with daily life. This one is SO HARD for me because all of our celebrations seem to center around food and I show love by creating elaborate meals for them. But we need to condition our bodies and minds to relying on food for nourishment and healing and not emotional gratification. All that to say, we will repeat some recipes during the meal plan. We will eat leftovers for lunch during the circuit.…

Pepper Crusted Beef Tenderloin

Beef Tenderloin

If you have haven’t figured it out yet, I’m here to tell you that our family loves some red meat. In particular, steaks. We are steak eaters. I came across this recipe from The Pioneer Woman for a whole beef tenderloin last year and I’ve been perfecting it every since so you are now privy to the perfected recipe on your first shot!  Get a 4-5 lb tenderloin at your local butcher. If your butcher is feeling generous, have him go ahead and trim it up for you! If not, make sure you trim the fat off really well before seasoning the tenderloin. Next up: season the tenderloin. Rub in Lawry’s Seasoned Salt ALL OVER the tenderloin. Make sure it’s really rubbed in well. Then comes the Lemon Pepper. Rub it in well, too.   Now take your peppercorns and put them in a sealed plastic bag. Beat those suckers with a meat tenderizer until they’re crushed well. Set aside. You need a HOT, heavy pan. Turn the flame to high and melt 4 Tbls ghee in the pan until it’s “screaming” hot. You will know it’s hot enough if the steak “screams” as soon as it’s placed in the pan. If the steak doesn’t let out a yell, take if off and continue heating the pan.  Sear the tenderloin on all sides until it has a nice, brown crust; about 2-3 minutes per side. Place the tenderloin on a wire rack on top of a large baking sheet. When…

Caramelized Brussel Sprouts with Crispy Bacon

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It’s official: We are back on the paleo wagon! I love, love brussel sprouts. They are the absolute best Paleo side dish because, typically, all I do is chop them up and throw them in the oven. They come out hot and crispy and absolutely delicious. This weekend, I spent some time attempting to recreate the most DELICIOUS brussel sprouts I’ve ever had. Just last weekend I traveled to Charleston, South Carolina with my best friend for a very much needed girl’s weekend. We basically spent the entire weekend shopping, eating, and talking. It. Was. Fabulous.  Of the many fabulous meals we had last weekend, my favorite was a steak dinner at Hall’s Chophouse. On top of great champagne and wine, we had a great steak tartar, Petite Filet, Ahi Tuna, Macaroni and Cheese, and Caramelized Brussel Sprouts with Crispy Bacon. It was all FAB but I would trade it all for more brussel sprouts.  Naturally, I came home and immediately hit the grocery store to recreate the dish. This is my most successful variation, and it happens to be paleo friendly, too!  First, crisp up some bacon and reserve the fat to cook the shallot in Cook the shallot (I used onion in the picture..it works too!) “low and slow” in bacon fat and ghee for at least 20 minutes to develop the caramelization and flavor what is ghee anyway? It’s clarified butter. It gives all the flavor of butter without the allergens. It also has a higher burn…