Kid-Friendly Ribeye
It’s time to get your sizzle on! With Whole30 approved ketchup and low sodium garlic seasoning, this recipe is not only delicious but healthy as well. Your children will love helping you glaze and grill this mouth-watering ribeye. Happy summer!
Ingredients:
1 ribeye steak (2 inches in thickness)
1 tablespoon Primal Kitchen Ketchup
1 teaspoon Jane’s Krazy Garlic Seasoning
Salt and pepper- to your liking
Instructions:
Glaze ribeye on both sides with ketchup.
Spread garlic seasoning on both sides of the rib eye.
Add salt and pepper to both sides.
Let your children have fun grilling to your liking!
Summer Squash Salad
Raw corn might be my new obsession. It has a cool crispy crunch that makes this Summer Squash Salad irresistible. This salad goes well with just about anything during the summer, but you better believe I'm firing up the grill and serving it with some ribeyes.
Ingredients:
2 zucchinis
1 squash
2 medium onions
1 pint cherry tomatoes
4 shucked raw ears of corn
1 bunch parsley
1 lemon
2 tbs Tessemaes Lemon Garlic Dressing
Olive Oil-Salt & pepper to taste
Instructions:
Preheat oven to 425 degrees.
Slice zucchinis, squash, and onions.
Add sliced veggies and cherry tomatoes to a roasting pan, toss in olive oil and salt and pepper-Roast on 425 for 20 minute.
While roasting, finely chop parsley bunch.
Once the veggies are finished, add roasted veggies to a large salad bowl.
Combine with shucked corn, parsley, and drizzle Lemon Garlic Dressing .
Zest lemon and toss everything together.
Simon's Secret BBQ Sauce
It’s time to add some smoky sizzle to your summer.
This is one of my all-time-favorite recipes: my super secret BBQ sauce and I’m excited to share it with you. Whether you’re hosting a backyard BBQ or just looking for a great dipping sauce, this BBQ is the perfect Whole30 way to get a taste of summer.
Ingredients:
¼ cup coconut oil
¼ cup coconut amino acids
4 dates, pitted
4 prunes
½ c tomato paste
¼ c mustard
3 tbs. chopped garlic
3 tbs. chili powder
1 tbs. paprika
1 tbs. compliant hot sauce
4 cups crushed tomatoes
Instructions:
Combine all ingredients in a pot.
Set on the stove to simmer on low heat for a few minutes.
Everything should be evenly heated and bubbling nicely and be sure to stir occasionally.
Once cooked, dump the sauce into a blender. Blend sauce ingredients together until smooth, there shouldn’t be any lumps.
Store in a sealed container in the refrigerator overnight or go ahead and use for whatever meat you’re cooking! Enjoy!
BBQ Shrimp Pizza -- KETO FRIENDLY
Calling all Keto friends! This pizza is going to rock your world. Healthy, spicy and packed with flavor, you’ll want to enjoy pizza night every night with this recipe. I love experimenting with new cauliflower crusts and different ingredients to top my pizzas. Pizza night is huge in the Hall household, so I will buy a bunch of cauliflower crusts and set out a bunch of fun ingredients so the kids and I can personalize our own pizzas to our liking. This is such a fun way to get the kids in the kitchen for a fun and healthy dinner together! Enjoy!
Ingredients
1 cauliflower crust (I used Califlour Foods Spicy Jalapeño)
3 tbsp bbq sauce (Available on my meal prep menu each week)
Cooked shrimp, remove tails (You can buy pre-cooked shrimp from my meal prep menu here!)
Thinly sliced red onion (to taste)
2 tbsp feta cheese
Fresh jalapeño (optional)
Directions
Follow the instructions on the box of your cauliflower crust (I baked for 10 min at 400). Top your pre-cooked crust with all of the ingredients then bake at 425 degrees for 5-8 minutes until cheese is lightly browned. Top your baked pizza with arugula and serve!
Whole30 Approved Pecan Butter Baked Apple
I say this all of the time, but Whole30 and clean eating don’t have to be boring! I’ve teamed up with my dear friends at Georgia Grinders to bring you this Whole30 Approved Baked Apple that will satisfy any sweet tooth. Nut butters are an absolute staple in the Hall household, so I was very excited to see the different varieties Georgia Grinders offers. I love these people because they make their hand crafted nut butters in small batches in Atlanta, GA — close to home! Show them some love, or make this recipe with your favorite (or homemade) nut butter. Happy summer!
Ingredients
1 apple, sliced in half
1 tbsp olive oil
Pepper to taste
Handful of fresh blueberries
Handful of raw pecans
Instructions
Drizzle apple halves with olive oil and sprinkle with pepper to taste. Bake in an oven-safe dish at 400 degrees for 8-10 minutes until soft. Top with blueberries, pecans and Georgia Grinders Whole30 Approved Pecan Butter.
Memorial Day Wild Rice Salad
The holiday we’ve all been waiting for is just around the corner and I can’t wait! If you need some inspiration for a recipe to please your family and friends, you’ve come to the right place. Memorial Day is a day to enjoy the weather and good company, so I’ve created this Wild Rice Salad to keep things light and extra flavorful. I even utilized Uncle Ben’s Ready Rice so that you can whip up this dish in no time. Enjoy!
Ingredients
1 Uncle Ben’s Long Grain & Wild Ready Rice -- microwave for 90 secs (directions on package)
¼ cup orange bell pepper, diced
Salt and pepper to taste
1 tbsp olive oil
Splash red wine vinegar
2 stalks celery, diced
Cherry tomatoes, sliced in half
Handful mint and parsley, chopped
¼ cup yellow onion, diced
Instructions
Prepare the rice according to the package. Chop veggies and herbs and combine all ingredients. Serve cold or at room temp. Happy Memorial Day!
Thai Style Papaya and Jicama Salad
The weather is warming up which means it’s finally salad season! This salad recipe is dressed to impress. Full of simple ingredients that are packed with flavor, you’ll be going back for seconds.. maybe thirds 👀 If you’ve decided to take on a Whole30 challenge this summer or you just want a fun and healthy salad to bring to your next barbecue, this Thai-inspired salad is for you! Happy salad season!
Ingredients
½ papaya, skin removed and thinly sliced
½ jicama, skin removed and sliced into matchsticks
1-2 handfuls snow peas, ends removed and sliced in half long ways
1 handful fresh cilantro
2 tbsp olive oil
1 lime, juiced
Handful peanuts (or macadamia nuts for Whole30)
Salt and pepper to taste
Instructions
Remove skin and slice papaya and jicama. Slice snow peas in half long ways. Add all ingredients together in a large bowl and mix until ingredients are evenly combined . Plate on a bed of arugula. Garnish with nuts. Enjoy!
Healthy Whole30 "Shrimp and Grits"
EasyPeasie Cauliflower Puree with Shrimp and Spinach
I have absolutely fallen in love with a new product — EasyPeasie Veggie Blends. If you have a picky eater at home or you’re just wanting to add more veggies into your diet, this is for you. In this recipe, I took my favorite southern dish and “vegified” it to make a healthy Whole30 version of the beloved Shrimp and Grits. Adding the EasyPeasie Red Blend gave the cauliflower mash a beautiful color and packed this dish with extra nutrients. I can’t wait to see what else I can create with these veggie blends! Enjoy!
Ingredients
1 head cauliflower
¼ cup coconut cream (just the solid)
Salt to taste
Cayenne pepper
EasyPeasie Red Blend
6-8 medium shrimp
2 handfuls fresh spinach
¼ cup cherry tomatoes
1 tbsp. garlic
Extra virgin olive oil
Instructions
Roughly chop cauliflower and boil until tender. In a food processor, puree cauliflower with cayenne, EasyPeasie Red Blend, coconut cream and salt to taste. Sautee shrimp and spinach with salt and olive oil. Quarter tomatoes and add to sautee until blistered. Top cauliflower puree with sautee mix. Enjoy your favorite southern shrimp and grits… Whole30 style!