Jennifer Edl Ayala
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Quinoa, in brittle.I know. This is exciting stuff.Remember my 7-Ingredient Quinoa Granola? Yep, that’s good stuff (and would make an excellent …Breakfast
Hi :)) @itsme.charlotte here!! One of my fav whole30 friendly meals is slow cooker pork tacos with avocado crema. SO freaking good. You'll need to make a batch of @nomnompaleo slow cooker kalua pig (search google!) and then make avocado crema by blending 1 small avocado, 3 tablespoons olive oil, juice of 1 lime, 2 cloves garlic, 1/4 teaspoon sea salt and five tablespoons water. Viola! Avocado crema. Then just load the slow cooked pork onto savoy cabbage leaves (a nice and sturdy vehicle for whole30 tacos!) and top with avo-crema, loads of cilantro and sea salt. YUM. Whole30 perfection. >>> for more @itsme.charlotte #whole30recipes #whole30 #whole30aip
Hi! This is Shanna (@inexactscience) with a dinner idea for you. The Whole30 made me a more adventurous cook and eater. In fact, it cured me of food aversions I've had since I was a kid. Now when I'm at the farmers market or grocery store I'm like a courageous warrior princess crusading through the aisles, searching for my next strange-veggie-or-fruit challenge. Fennel is a Whole30-brave edition to my shopping list. Together with the roasted turkey breast and the jalapeno-tomato reduction, this meal felt indulgent while still being completely healthy. This recipe serves two. Fennel puree: 1/2 of a head of cauliflower, roughly chopped 1 bulb fennel,cleaned, trimmed and roughly chopped (reserve some of the fronds for garnish) 2 cloves of garlic 1/2 of an onion, roughly chopped Salt Fill a medium sauce pan with water and salt generously. Bring to a boil, lower to a simmer and add the fennel, cauliflower, garlic and onion to the water. Simmer covered, with lid ajar until vegetables are tender, about 10 minutes. Using a slotted spoon, transfer vegetables to the bowl of a food processor. Process until smooth. For the jalapeno and tomato reduction: 2 slices of Whole30 compliant bacon (If you don't have access, I have a sub for you) 1 jalapeno, seeded and diced 1 average-sized tomato, diced 1/4 cup bone broth or compliant stock (water works too) 1/2 of a lemon Salt In a small saute pan over medium heat, fry the bacon slices until very crispy. Remove from pan, set aside, and discard about half of the bacon grease. Add the jalapeno and tomato to the pan, tossing in the remaining bacon grease. Add liquid to the pan, bring to a boil, and then lower to a simmer. Allow to simmer, uncovered, until the vegetables are very soft and most of the liquid is evaporated. While the jalapeno and tomato are simmering, crumble the bacon. Remove pan from heat, squeeze lemon over the contents of the pan and stir in the crumbled bacon. *No bacon? Skip the initial instructions and toss jalapeno and tomato in a pan with 1 tbs of ghee instead. Follow the rest of the instructions as written.* Plating directions in comments #whole30 #whole30recipes
Here's the last post of the day, I hope you enjoy! Ellis's of @omgheeinterns Chicken Savoy Slice two chicken breasts thinly. Season chicken with salt and pepper. Brown chicken in 2 tablespoons of melted @omgheebutter on a medium heated skillet. Remove chicken from ghee and place thinly cut onion (2 onions) into the leftover ghee. Cook covered for 10 minutes or until soft, stirring occasionally. Cook for an additonal 10 minutes uncovered until golden. Add one garlic clove, 8 oz of mushrooms, and a cup of water to the onions in the skillet. Bring to a boil and then stir for a minute. Add chicken and cook for 15-20 minutes. Remove chicken and place it in a serving dish. Add balsamic vinegar to sauce and boil. Crush the garlic clove. Wait for sauce to slightly thicken. Season sauce. And serve.
Hey ya'll! It's Dolly again from @dollyessfit coming atcha with the dinner recipe I promised earlier. I was feeling adventurous (aka too lazy to go grocery shopping) last night, and made stuffed bell peppers with the ingredients I had in my kitchen. Whole30 has made me really confident in the kitchen and I love experimenting with different ingredients I have on hand. Last night's results came out incredibly well! So here it is: Stuffed Italian Bell Peppers Ingredients: 4 red bell peppers (or any color) 2-3 plum tomatoes, diced 1 lb spicy Italian ground pork* 1 cup cauliflower rice 1 medium sized zucchini, diced 1/2 large onion, diced 1 garlic clove, minced Italian seasoning Salt and pepper to taste Compliant cooking oil (I used extra light olive oil) . *Spicy Italian pork: I used the Well Fed cookbook's Italian Sausage Seasoning recipe, but feel free to use any compliant sausage or protein you have on hand. Directions: Preheat oven to 375°F. Cut off the top of bell peppers, remove seeds and membrane. In a skillet, heat oil over medium-high heat, add garlic, onions, zucchini, and season with Italian seasoning, salt and pepper. When onions become translucent, add the spicy Italian pork and cook until almost done. Drain excess fat if you need to then mix in cauliflower rice, tomatoes, and season to taste. Cook until cauliflower is warmed through. Stuff the bell peppers with mixture. Place bell peppers on a lightly greased baking pan and bake covered with aluminum foil for 30-35 minutes. Increase oven heat to 400°F, remove aluminum foil and cook for an additional 12-15 minutes or until bell peppers are slightly browned. To see more of my kitchen experiments (some good, some bad), head over to @dollyessfit and join the adventure! #whole30 #whole30recipes
@dirtytowhole30 bringing you a flavorful Mexican recipe with a little spice🔥. Chorizo and potato chiles rellenos (stuffed chiles) these make a filling meal and I like to drizzle some of that homemade @tessemaes sauce on top. Recipe makes approx 5-6 chiles rellenos & I promise it's not as hard as it looks!👌🏽 For the peppers: You will need Poblano chili peppers or Anaheim/California chili peppers. Roast these over an open flame on your stovetop (the fastest way to get that charred smoky skin) Once all peppers have been charred, place into a plastic bag to allow to steam for 10 min. After 10 min, remove from bag and peel skin using a dry paper towel (this process softens the skin and makes it easier to remove) Make a slit down the middle of the chile (careful not to cut through the bottom layer!) and remove the seeds and ribs. The chorizo seasoning: 1lb ground pork (you can always sub with beef, chicken or turkey) 3 cloves of garlic (minced) 1 teaspoon cayenne pepper 1 tablespoon paprika 1/2 teaspoon dried oregano 3 tablespoons apple cider vinegar 1 teaspoon cumin 1/8 teaspoon cinnamon 1 teaspoon salt 1/2 teaspoon coriander 1/2 teaspoon pepper Mix all ingredients together with ground meat and let sit for at least 30 min. In an oiled pan (avocado/extra virgin olive oil/coconut oil) add 1 large diced potato cut into small cubes. Cook for 10 min and add chorizo mixture. Once cooked, assemble mixture into chiles. Serve and enjoy! #whole30recipes #whole30
Hello from Maine! It's @gracebrinton here & I'm deep in the test kitchen getting ready for our event tomorrow! Hope you like this :) I suggest serving these with a starch like sweet potato. LEMON HERB TURKEY BURGERS with SAUTEED ARTICHOKE HEART SALAD Serves 2 Ingredients: 1pound ground turkey 2 heaping Tbl fresh herbs- I used a mix of cilantro, parsley & dill Zest & juice of half a lemon 1/2 tsp granulated garlic 3/4 tsp sea salt Instructions: Combine all ingredients except for ghee in a bowl and mix. Form burgers. Heat saute pan over medium heat and add ghee. When pan is hot, sear burgers on each side until fully browned. Reduce heat to low, cover pan with lid and cook additional 5-7 minutes until burgers are fully cooked- they should reach an internal temperature of 165 degrees F. Remove from heat and set aside. SALAD Ingredients: 2 Tbl ghee 6 oz artichoke hearts pinch of salt Gobs of greens: salad greens of choice Instructions: Wipe out saute pan that you cooked turkey in to remove any brown bits. Add ghee and heat over medium heat. When pan is hot, add artichoke hearts and salt. Saute until artichoke hearts get slightly browned. Allow to cool slightly, toss with salad greens, serve under burgers. I drizzle extra lemon & olive oil over the whole dish before serving. Optional: Add in minced garlic while sauteeing artichokes for extra flavor! #whole30recipes #whole30
People inevitably start to think of their glass as “half empty” when they’re asked to scratch certain beverages off their shopping list in …
Hey there! It's Grace again from @gracebrinton with a steak sauce recipe. I'll be back tonight with the steak! This goes great with grilled red meat, such as beef, bison or lamb. And it only has 4 ingredients!! I like simple easy food. ................................................................ ONION CHERRY STEAK SAUCE 🔶Ingredients🔶 1Tbl coconut oil or ghee 1cup finely diced yellow onion 2cups fresh or frozen pitted cherries, chopped 1/2 tsp sea salt INSTRUCTIONS: 🔶Heat a sauté pan over low heat & add oil 🔶Add onion, saute until browned and onion starts to caramelize (keep the heat fairly low & stir onions occasionally) 🔶Turn heat up to medium 🔶Add chopped cherries & salt, stir occasionally for 5 minutes 🔶Reduce heat to low & simmer for another 10 minutes, continue to stir occasionally 🔶Remove from heat. You can serve as is or puree with a blender if you want it more like a paste. 🔶Taste for seasoning, add more salt if desired Please shout if you have questions!! #whole30recipes #whole30
I'm so glad it's Thursday! I'm Vanessa from @vanessa_eats_clean_food. Do people ever ask you what you eat while on Whole30? I'm sure they imagine sticks of celery and dry chicken breast. 😂 Anyway, clean eating is not boring, right?! The key for me is herbs/spices to bring variety, flavor and depth to my meals. Here is another easy #whole30 lunch idea that comes together in no time at all, especially if you use some left over chicken: 🍃Avocado Chicken Salad🍃 The ingredients are simple, but the flavor is so so good! This will serve 4. Directions: Mix 👆🏼everything in a bowl, and gently combine. Then eat! 🍴 Serve along side fresh veggies! 🍅 More #whole30recipes coming later today!
This week, we're featuring some of the recipes from The Whole30, our new book available in stores NOW. But you can also score downloadable versions of 6 #whole30bookrecipes by subscribing to our Wholesome email newsletter (w30.co/w30wholesome). ... This Chicken Cacciatore recipe is featured on the cover of The #Whole30 because it is beautiful, but it's also absolutely delicious. ... Prep Time: 15 minutes Cook Time: 40 minutes Total Time: 55 minutes ... 4 tablespoons cooking fat 1 pound chicken legs (bone-in, skin-on) ½ pound chicken thighs (boneless) ½ teaspoon salt ½ teaspoon black pepper ½ onion, minced ½ red bell pepper, finely diced 1 cup mushrooms, sliced 2 cloves garlic, minced 1 tablespoon capers, drained 1 14.5-ounce can diced tomatoes 1 cup chicken broth or water 1 tablespoon fresh basil leaves, rough chopped ... IN a large skillet with high edges, heat 2 tablespoons of the cooking fat over medium-high heat, swirling to coat the bottom of the pan. Season the chicken with the salt and pepper and place in the pan. Sear the chicken until golden brown, about 3 minutes on each side. Remove the chicken from the pan and set aside. ... WITH the same pan still on medium-high heat, add the remaining 2 tablespoons of cooking fat, onions, and peppers and sauté for 2 to 3 minutes, until the onion becomes translucent. Add the mushrooms and continue to cook, stirring for 2 minutes. Add the garlic and stir until aromatic, about 1 minute. Add the capers and diced tomatoes. ... RETURN the chicken to the pan and cover everything with the chicken broth or water. Reduce the heat to medium and bring everything to a simmer. Turn the heat down to low and continue to simmer (not boil) until the chicken reaches an internal temperature of 160°F, about 30 minutes. ... GARNISH with the chopped basil and serve.
The Whole30 hits shelves TODAY! So, we're celebrating by sharing yet another recipe with you! This #Whole30 Bangers and Mash recipe is perfect for meal one, two OR three! ... Bangers and Mash Prep Time: 25 minutes Cook Time: 25 minutes Total Time: 50 minutes For the Sausage 1 pound ground pork ¼ teaspoon ground sage ¼ teaspoon garlic powder ¼ teaspoon dried thyme ¼ teaspoon onion powder ¹⁄8 teaspoon cayenne pepper ¹⁄8 teaspoon nutmeg 1 teaspoon salt ¹⁄8 teaspoon black pepper Grated zest of 1 lemon For the Mash 2 medium sweet potatoes, peeled and cut into large dice 4 tablespoon ghee or clarified butter ½ cup full-fat coconut milk 1 onion, thinly sliced ¼ teaspoon salt ¼ teaspoon black pepper PREHEAT the oven to 350°F. Bring 4 cups water to a boil in a medium pot over medium-high heat. Line a baking sheet with parchment paper. ... PREPARE THE SAUSAGE: In a large mixing bowl, mix all the sausage ingredients. Form into 8 equal patties. Place on a plate and chill in the freezer for 10 to 15 minutes while starting the sweet potato mash. ... COOK the sweet potatoes in the boiling water until fork tender, 10 to 15 minutes. Drain and return the potatoes to the pot. Add 1 tablespoon of the ghee and coconut milk. Using a potato masher, immersion blender, or large kitchen fork, mash and mix the sweet potatoes with the ghee and coconut milk. Cover the pot to keep warm and set aside. ... REMOVE the sausage from the freezer and place on the parchment paper–lined baking sheet. Bake the sausage patties in the oven for 12 to 15 minutes, until the internal temperature reaches 145°F, and no pink remains in the middle of the patty. ... MEANWHILE, heat the remaining 3 tablespoons of ghee in a large skillet over medium heat, swirling to coat the bottom of the pan. When the ghee is hot, add the onion and cook for 15 minutes, turning them periodically as they begin to brown and caramelize. (Do not rush this step—the browner the color, the more concentrated the flavor will be.) ... TRANSFER the mashed sweet potatoes to a bowl or serving dish and top with the caramelized onions. Season with salt and pepper and stir to combine. Serve with the sausage patties.
PALEO CHILI Big Chin Kitchen here on a wonderful Friday morning. I love a good chili. Really I do. For me, using 2 different kinds of ground meat is absolutely critical. My recipe calls for ground beef and pork. If you want to switch it up, feel free. But I’d recommend keeping one of them ground beef. Try ground pork sausage…that would be quite tasty. But check your labels! Poblano chiles are sometimes mislabeled as pasilla chiles. Pasilla chiles are not poblanos, they are dried chilaca chiles. Look for fresh dark green chiles. They will be about the same size as green bell peppers but they will be darker in color with shiny skin and longer than your traditional bell pepper. Chili intensifies as each day goes by. Make a large batch, refrigerate the leftovers and enjoy it over and over again. INGREDIENTS 2 tbsp avocado or olive oil 1 large yellow onion, diced 4 cloves garlic, minced 1 lb ground beef 1 lb ground pork 28 oz. can organic crushed tomatoes (check labels!) 15 oz. can organic tomato sauce (check labels!) 1 cup bone broth or beef stock 2 tomatoes, diced 2 poblano chili peppers, seeded and diced 1 red bell pepper, seeded and diced 3 tbsp chili powder (ancho chili powder preferred) 1 tbsp dried oregano 1 tbsp Kosher salt 2 tsp coriander 2 tsp cumin 2 tsp garlic powder 2 tsp onion powder 1 tsp pepper 1/2 tsp cayenne (or more to taste) 1/4 cup cilantro, chopped (for garnish) DIRECTIONS Heat oil in a large skillet over medium heat and sauté the onions and garlic until softened, about 4 minutes. Increase heat to medium-high, then add both the ground beef and the ground pork and continue to sauté until brown, about another 4 minutes. Drain the excess fat and transfer the meat mixture to a slow cooker. Toss all the other ingredients except the chopped cilantro into the slow cooker and stir to mix everything together. Cover and cook on low for 6 hours. Ladle chili into bowls; top with chopped cilantro. For more Whole30 recipes, visit my feed @BigChinKitchen or go to bigchinkitchen.com. Note: not every recipe I post at BCK is appropriate for the Whole30 program, so read the ingredients like you read your labels! #Whole30 #Whole30Recipes
PERFECT ROAST CHICKEN Hello Whole30! Big Chin Kitchen again. I’ve been perfecting this recipe for over 8 years now. I’ve tried close to fifty different roast chicken recipes. What's key to making the perfect roast chicken depends on 3 things: 1) drying out the skin, 2) trussing the bird, 3) getting back to the basics. INGREDIENTS 4 lb whole organic chicken 1 bunch of fresh thyme sprigs plus 2 tsp fresh thyme leaves, chopped 2 tbsp ghee, melted 9 tsp salt, divided 2 tsp black pepper, divided 1 lemon, cut into quarters, divided DIRECTIONS Rinse chicken then completely dry the inside & outside of the chicken. Sprinkle 2 tsp salt and 1 tsp pepper inside the cavity then add half (2 quarters of) the lemon and the bunch of thyme. Reserve the 2 tsp of chopped thyme before you throw the bunch of thyme in the cavity. Truss the chicken with kitchen twine. Trussing allows the bird to cook evenly without drying out. Essential! Sprinkle the outside of the bird with 4 tsp Kosher salt and 1 tsp black pepper. Put it in a roasting rack and place in the frig uncovered for at least 6 hours. The longer, the better. This makes a real crispy skin. Take the chicken out of the frig and rest at room temperature for 30 minutes. Preheat oven to 450°F. Brush all over with the melted ghee and sprinkle again with remaining 3 tsp of salt. Place the chicken in the oven uncovered and roast for about 1 hour 15 minutes depending on the exact size of your bird. Cook longer for a larger bird and shorter for a smaller bird. Do not touch the bird after it’s placed in the oven. Do not baste it, do not add more ghee, do not even open the door. Only open the door to check if it’s done at the end. Once the bird is done, take it out of the oven and let it rest for 10-15 minutes. Remove the kitchen twine and sprinkle the chopped thyme all over the bird. Pour the pan juices over top of the chicken. Use the remaining lemon quarters to squeeze over the chicken once cut up. For more Whole30 recipes, visit my feed @BigChinKitchen or go to bigchinkitchen.com. Note: not every recipe I post at BCK is appropriate for the Whole30 program, so read the ingredients like you read your labels! #Whole30 #Whole30Recipes
WHOLE30 CARNE ASADA So let’s start this week off right! Since I live in Southern California, carne asada has always been a staple meal around here. And with good reason. It's one of the best Mexican dishes they can dish out. But traditional carne asada adds beer, sugar and other fillers to the marinade. Here's a Whole30 carne asada version that doesn't disappoint on the flavor. Later in the day, I will post some other great recipes to compliment this dish such as fresh homemade guacamole and pickled red onions & jalapeños. So stay tuned and keep an eye out! INGREDIENTS 2 lbs flap steak (grass-fed preferred) 2 limes 1 orange 1/4 cup avocado oil or olive oil 1 tbsp white vinegar 2 tsp chili powder 2 tsp paprika 1 tsp cumin 1 tsp oregano 1 tsp salt 1 tsp pepper 1/2 tsp onion powder 1/2 tsp garlic powder 1 tsp ancho chili powder (can substitute normal chili powder if you want...but the ancho brings a different depth to it) DIRECTIONS Get a large 1 gallon freezer bag and squeeze the juice of the orange and limes into the bag. Add the oil and vinegar and mix thoroughly. Meanwhile, put all the dry spices in a small bowl and mix together. Place the flap steak on a cutting board and rub the spice mix onto both sides of the flap steak. Gently rub the spice into the meat, avoiding not to massage it in too hard. Place the flap steak into the freezer bag and seal tightly after getting as much air out of the bag as possible. Massage the citrus oil mixture into the steak thoroughly and marinade in the refrigerator for at least 2 hours. Heat the grill up to very high heat. Remove the carne from the bag and discard the marinade. Place directly on the grill and cook about 3-4 minutes per side. The grill may flare up from the oil in the marinade. No problem. This adds to the flavor of the carne. Once done, remove from the grill and rest the carne for 5 minutes. Always cut against the grain! For more Whole30 recipes, visit my feed @BigChinKitchen or go to bigchinkitchen.com. Note: not every recipe I post at BCK is appropriate for the Whole30 program, so read the ingredients like you read your labels! All Whole30 compliant recipes are tagged "Whole30". #Whole30 #Whole30Recipes
The fabulous flavors come from the sprouts being sautéed with bacon, dried cranberries and sliced almonds. Once sautéed, balsamic vinegar is added. They are so dreamy good! <b>Each serving has 128 calories, 4 grams of fat and 3 Weight Watchers POINTS PLUS.</b> Makes a wonderful side dish to chicken, fish, …
<i>Today’s special guest post is from our friend Ali Rakowski, author of</i> Bowls of Love. <i>And yes, we know it’s not Sunday, but we thought we’d give you a</i> …
I made this for dinner last night and it was heaven on a plate. Green chiles are one of my favorite ingredients on earth, and since I had a pile of …
I made this unimaginably delightful appetizer last week because I had leeks, bacon, and goat cheese in my fridge and I decided they were, like, …
Food gifts are a great way to give something personal and unique. They also make the recipient feel extra special, because they know you spent your …