Salsa chicken is one of my go-to foods. It’s so easy to make. While I make this with regular salsa, I actually prefer my salsa verde (green salsa version). This is for the Instant Pot and it’s really simple. As in, even if you’re new to Instant Pot cooking, you’ll be FINE with this recipe. Seriously. You’ll only need three ingredients, cut up chicken, verde salsa, and water. Shred it up when you’re done and you can use it for Taco night or make some Keto or Low carb wraps to put it in. Any way you shred it, you can’t screw it up. You’ll need around 35-40 minutes from start to finish and you’ll have Salsa Verde Chicken for your dinner. Pinky promise. Let’s get started! And if you change what you serve this with – ie no dairy and no grains, it is Whole 30 compliant and Paleo compliant. Clean Eating Instant Pot Salsa Verde Chicken (Keto & Low Carb Friendly)Instant Pot Verde Salsa Chicken – With Just 3 Ingredients ( Keto & Low Carb Friendly)

I usually start with a cut up chicken (but you could sub in chicken breast). I’ve never made this with frozen chicken breast, if you decide to, let me know how it goes!

In my instant pot, I add my chicken, a 16 oz jar of salsa verde, and 16 oz of water. When I look for a salsa, I always check the ingredients. For this recipe I used Herdeez Salsa Verde, but I’ve also used Trader Joe’s Salsa Verde (which is Whole 30 approved and you can buy in store or on Amazon). Then I turn on my instant pot on the poultry setting and add some time to make sure it cooks for 30 minutes. That’s it. Pretty easy, right? If you do not have a poultry setting on your Instant pot or pressure cooker, set on manual for 30 minutes. Remember to switch the knob from venting to sealing while it cooks. A little steam may escape, that is normal, when you use your Instant Pot. 

Remember to make sure you have enough time built in to get your Instant Pot to pressure — just because you input 30 minutes doesn’t mean it is done in 30 minutes. Figure on 40 minutes from start to finish and you should have enough time. Prep is really quick and you’ll have a good 30 minutes or so to sit and scroll facebook. Or Pinterest. 

Once your chicken is done and you do a quick release on your Instant Pot – switch knob from sealing to venting.
Be careful and use a silicone oven mitt to do this — there will be a lot of steam. Once steam is released, open Instant Pot and take out chicken to shred it.
Serve! it will look like this. Cooked through and it will smell amazing. 

Shred it up with a fork or get one of the those fun claw things!

Serve for Taco Night or use to top a salad. If you are on a Ketogenic or Low Carb Diet, make some Keto Coconut flour tortillas.

I served it to my family with yellow corn tortillas – so this is all gluten-free. 

Here’s a link to the YouTube Video I made — https://youtu.be/T2ZktHcfVaY

By the way, Tacos can be healthy (yes, I’m not kidding). Use whole grain taco shells or serve over greens. I also use plain nonfat yogurt and reduced fat cheese. Sometimes I add beans, but guac is always a must.

If you are following Low Carb or Keto, you could totally eat this over cauliflower rice or over greens, adding in guac or more veggies.

Here’s my regular Instant Pot Salsa Chicken post. 

https://www.themamamaven.com/2016/09/21/salsa-chicken-bowls-instant-pot-recipe/

Here’s My Go To Rice Recipe

And if you want a great rice to make, here’s my Instant Pot Brown Basmati Rice Recipe (make this BEFORE your chicken) 

Use a Slow Cooker?

Salsa used https://amzn.to/2RI3B8H

This Salsa Verde is Whole 30 approved — get at Trader Joe’s or on Amazon. 
Instant Pot – this one is at a good price for $79 on Amazon
Need the meat shredder claws? Why not get these on Amazon?

Recipe: Instant Pot Verde Salsa Chicken (With Just 3 Ingredients) – author Nancy Horn of The Mama Maven Blog

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Instant Pot Salsa Verde Chicken - With Just 3 Ingredients (Keto & Low Carb Friendly)

Course Entree

Cuisine Mexican

Prep Time 5 minutes minutes

Cook Time 30 minutes minutes

Total Time 35 minutes minutes

Servings 12

Author Nancy Johnson Horn, The Mama Maven Blog

Ingredients

• 1 package 1 OR 2 lbs cut up chicken or chicken breast
• 16 ounces Salsa Verde Green Tomatillo Salsa
• 16 ounces water

Get Recipe Ingredients

Instructions

• Add chicken to Instant Pot
• Add Salsa Verde
• Add Water
• Turn on Instant Pot to Poultry setting and add time until it's set for 30 minutes. If you do not have a poultry setting on your Instant pot or pressure cooker, set on manual for 30 minutes.
• After Instant Pot is done, switch knob from sealing to venting.
• Be careful and use a silicone oven mitt to do this -- there will be a lot of steam. Once steam is released, open Instant Pot and take out chicken to shred it.
• Serve!

The post Clean Eating Instant Pot Salsa Verde Chicken (Keto & Low Carb Friendly) appeared first on The Mama Maven Blog.

It’s definitely stew season! With our trusty instant pot, my husband and I whipped up this delicious Whole 30 Compliant Hungarian Goulash in the Instant Pot. It’s based on this Hungarian Beef Stew Recipe, but we made some changes. While my kids and husband are not following Whole 30, if you make this scrumptious Goulash recipe and don’t have it over pasta (which Goulash is typically supposed to be served) –  it is absolutely compliant if you leave out the red wine and peas (we liked both so we kept them in). I subbed in gluten-free flour for the all-purpose flour that the recipe called for – so gluten-free and paleo eaters can also indulge. While I am not following Whole 30 right now, I’m going to be starting another round soon and I am trying to eat as Whole 30 for lunches and dinners as possible right now. I just feel better when I eat a certain way. Whole 30 Hungarian Goulash Instant Pot Recipe

Watch my video to see how to make it.

Ingredients:

3 pounds lean chuck roast – cut into 1-inch pieces
1 teaspoon pink sea salt
1 teaspoon black pepper
4 tablespoon olive oil
4 medium-sized yellow onions (or two large onions)
2 tablespoons paprika
2 teaspoons caraway seeds
3 cloves garlic, minced
2 cups dry red wine (this is not Whole 30, you can sub in water or more beef stock)
3 1/2 cups of water(keep 1/2 a cup of this separate)
3 cups beef stock
1 1/2 pounds small potatoes (you can also use fingerling potatoes)
1 bag baby carrots
2 red bell peppers, sliced
4 tablespoons Tapioca Starch (or  you can sub in Gluten-free flour) – if you don’t need this to be Whole 30/Gluten-free/Paleo, use regular all-purpose flour
1 small bag of peas (this is not Whole 30, you can leave out. It’s also not native to Goulash, but we like it)

Instructions:
Add 1/2 teaspoon of salt and 1/4 of the pepper to the cut up beef.
Take the lid off your Instant Pot and press the Saute’ button.
When the word “hot” appears, add your oil (it will take a few minutes for that to come up).
Cook beef in 3 batches — it will take 5 minutes to cook for each batch (you want it golden brown). When each batch is done, put into a bowl.
Then add onions to instant pot and cook until softened (around 5 minutes)
Add paprika, caraway seeds, and garlic and cook for 1 minute, while stirring.
Add wine and cook for around 2 minutes or so (keep stirring)
Add 3 cups of water (leaving 1/2 a cup water separately in another measuring cup), the rest of the salt and pepper, beef stock, and then the browned beef.
Close your Instant Pot and turn the knob to the sealing position. Cook on high pressure for 25 minutes and then let it do a natural release for 10 minutes (that means don’t turn it off and let the clock go to 10 minutes after it stops cooking and beeps). Then turn the knob to venting (it will still give off steam) to release the remaining pressure.
Take the lid off and stir.
Then add potatoes, carrots, and red peppers one by one, and keep stirring.
Close the lid again and turn the knob to sealing. Cook on high pressure for 5 minutes. When it beeps and stops cooking, release the knob and let the steam out (be careful).
Take off the lid and stir your stew.

Make a slurry by adding 1/2 cup of water and stirring in the tapioca flour and mixing it together.
Add the slurry to your stew and keep stirring frequently for another 5 minutes until your stew boils and thickens.

Serve in a bowl.

If you are not following Whole 30, serve over pasta or gluten-free pasta, and add your peas and use the wine.

Serving this over pasta makes it not Whole 30 compliant, but kids may like it this way.

Get the Instant Pot on Amazon.

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Gluten Free and Paleo Hungarian Goulash Instant Pot Recipe

With our trusty instant pot, my husband and I whipped up this delicious Whole 30 Compliant Hungarian Goulash in the Instant Pot. It's based on this Hungarian Beef Stew Recipe, but we made some changes. While my kids and husband are not following Whole 30, if you make this scrumptious goulash recipe and don't have it over pasta (which Goulash is typically supposed to be served) – it is absolutely compliant. This is not a totally faithful Goulash recipe, but we've adapted it to our tastes.

Course Soup

Cuisine Hungarian

Prep Time 30 minutes minutes

Cook Time 30 minutes minutes

Total Time 1 hour hour

Servings 10 servings

Author Nancy Johnson Horn, The Mama Maven Blog

Ingredients

• 3 pounds lean chuck roast – cut into 1-inch pieces
• 1 teaspoon pink sea salt
• 1 teaspoon black pepper
• 4 tablespoon olive oil
• 4 medium-sized yellow onions or two large onions
• 2 tablespoons paprika
• 2 teaspoons caraway seeds
• 3 cloves garlic minced
• 2 cups dry red wine this is not Whole 30, you can sub in water or more beef stock
• 3 1/2 cups of water keep 1/2 a cup of this separate
• 3 cups beef stock
• 1 1/2 pounds small potatoes you can also use fingerling potatoes
• 1 bag baby carrots
• 2 red bell peppers sliced
• 4 tablespoons Tapioca Starch or you can sub in Gluten-free flour – if you don’t need this to be Whole 30/Gluten-free/Paleo, use regular all-purpose flour
• 1 small bag of peas this is not Whole 30, leave out if you are following the Whole 30. It's also not a staple Goulash ingredient.

Get Recipe Ingredients

Instructions

• Add 1/2 teaspoon of salt and 1/4 of the black pepper to the cut up beef.
• Take the lid off your Instant Pot and press the Saute’ button.
• When the word “hot” appears, add your oil (it will take a few minutes for that to come up).
• Cook beef in 3 batches — it will take 5 minutes to cook for each batch (you want it golden brown). When each batch is done, put into a bowl.
• Then add onions to instant pot and cook until softened (around 5 minutes)
• Add paprika, caraway seeds, and garlic and cook for 1 minute, while stirring.
• Add wine and cook for around 2 minutes or so (keep stirring)
• Add 3 cups of water (leaving 1/2 a cup water separately in another measuring cup), the rest of the salt and pepper, beef stock, and then the browned beef.
• Close your Instant Pot and turn the knob to the sealing position. Cook on high pressure for 25 minutes and then let it do a natural release for 10 minutes (that means don’t turn it off and let the clock go to 10 minutes after it stops cooking and beeps). Then turn the knob to venting (it will still give off steam) to release the remaining pressure.
• Take the lid off and stir.
• Then add potatoes, carrots, and red peppers one by one, and keep stirring.
• Close the lid again and turn the knob to sealing. Cook on high pressure for 5 minutes. When it beeps and stops cooking, release the knob and let the steam out (be careful).
• Take off the lid and stir your stew.
• Make a slurry by adding 1/2 cup of water and stirring in the tapioca flour and mixing it together.
• Add the slurry to your stew and keep stirring frequently for another 5 minutes until your stew boils and thickens.
• Serve in a bowl.
• If you are not following Whole 30, serve over pasta or gluten-free pasta.

If you’re looking for a simpler beef stew recipe that it also Whole 30 and Paleo compliant, use this recipe.

The post Paleo and Gluten Free Hungarian Goulash Instant Pot Recipe (with Whole 30 Directions) appeared first on The Mama Maven Blog.

My husband spent 3 years in Israel after college and for years, he’s talked about the dish Shakshuka. It’s so delicious and very kid friendly — plus, if you follow Whole 30 or Paleo or a gluten-free diet, this is totally compliant. According to Wikipedia, “Shakshuka is a dish of eggs poached in a sauce of tomatoes, chili peppers, and onions, often spiced with cumin. In its present egg and vegetable-based form it is of Tunisian origin, and is now popular among many ethnic groups of the Middle East and North-Africa.” The version we made was super easy, healthy, and if you are following Whole 30, a Paleo diet or a gluten free diet, you can enjoy this. Plus it’s very kid friendly. Easy Shakshuka Recipe –  Whole 30, Paleo, and Gluten Free

You’ll Need:

1 large tomato
1 large onion
2 small green peppers (or 1 green pepper)
One container of salsa (use whatever strength you want) Note: If you are making this as a Whole 30 recipe, watch your salsa.
1 can crushed tomatoes (32 oz)
1 clove of garlic
1 teaspoon cumin
1 teaspoon paprika
Avocado oil or olive oil
1 dozen eggs

Instructions:

Mince tomato, onion, and peppers.
Coat the bottom of your frying pan (try to use a 14″ or 15″ pan if possible) with oil or oil spray. Try to use a large pan – around 14 inches in diameter would be the best.

Add garlic and onion and cook until soft.

Then add peppers and tomato, cook for 4 minutes.
Add crushed tomatoes, salsa, and the spices and then cook for 5 minutes.
Add eggs, one by one. Try to drop the eggs in different spots.

Cover the pan and let it simmer for 15 minutes.

It’s done when the eggs turn white.

Plate it and serve! You can serve it over rice, but note, that’s not the traditional way to serve it and will not make it Whole 30 or Paleo.

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Easy Shakshuka Recipe – Whole 30, Paleo, and Gluten Free

Course Entree

Cuisine israeli, Mediterranean

Diet Gluten Free, Vegan, Vegetarian

Keyword Mediterranean diet, vegetarian

Prep Time 25 minutes minutes

Cook Time 21 minutes minutes

Total Time 46 minutes minutes

Author Nancy Johnson Horn, The Mama Maven Blog

Equipment

• 1 cast iron pan

Ingredients

• You’ll Need:
• 1 large tomato
• 1 large onion
• 2 small green peppers or 1 green pepper
• 1 jar salsa use whatever strength you want
• 1 can crushed tomatoes 32 oz
• 1 clove of garlic
• 1 teaspoon cumin
• 1 teaspoon paprika
• Avocado oil or olive oil
• 1 dozen eggs

Get Recipe Ingredients

Instructions

• Mince tomato, onion, and peppers.
• Coat the bottom of your frying pan with oil.
• Try to use a large pan – around 14 inches in diameter would be the best.
• Add garlic and onion and cook until soft.
• Then add peppers and tomato, cook for 4 minutes.
• Add crushed tomatoes, salsa, and the spices and then cook for 5 minutes.
• Add eggs, one by one. Try to drop the eggs in different spots.
• Cover the pan and let it simmer for 15 minutes.
• It’s done when the eggs turn white.
• Enjoy!

 Buy:

Lodge Cast Iron Pan

Related Links

• Sweet Potato Berry Breakfast Bake (Whole 30, Paleo, Dairy Free, and Gluten Free)
• Coconut Pumpkin Breakfast Bake (Whole 30, Paleo & Gluten Free)
• Clean Eating Beef Stew (Whole 30 Compliant, Paleo, and Gluten Free)
• The Best Healthy Recipes of 2016 From The Mama Maven Blog
• Make Easy Egg Salad (Using Your Instant Pot)

The post Easy Shakshuka Recipe – Whole 30, Paleo, and Gluten Free appeared first on The Mama Maven Blog.

Here’s a downloading Whole 30 shopping list that you can print out and take with you. Crazy Together has some ideas for compliant products. 

If you haven’t read the book yet, click below.

Here’s what I’ve been enjoying so far. 

Eggs Over Zoodles:

This was delightfully simple and full of flavor. I spiralized two small zucchini, cut up an onion. I sauteed it with extra virgin olive oil. Then I cracked two eggs and cooked the eggs right over the zoodles and onions. Delicious. 

Scrambled Eggs with Peppers and Onions:

I cut up a green pepper and half an onion. Then I sauteed it with some extra virgin olive oil. Then I scrambled two eggs with a compliant nut milk (I used SoDelicious Unsweetened Coconut Milk – check the labels of every product you buy and avoid nutmillks with Carrageenan and certain other ingredients). 

Spinach, Tomato, and Onion Scramble:

This was a fun one — saute spinach, onions, and grape tomoatoes. Add eggs scrambled in compliant coconut milk and cook it all together.

Turkey Veggie Scramble:

Saute tomatoes, mushrooms, onions, spinach, turkey breast (make sure it’s compliant and doesn’t have Carrageenan) and two eggs (scrambled with compliant coconut milk). 

Kitchen Sink Veggie Scramble:
I took basically every vegetable that I had (broccoli, cauliflower, tomatoes) and shredded potatoes and added two eggs scrambled with coconut milk. I used some Whole 30 Compliant Ketchup from Tessemae’s All Natural. If you want to use condiments, make sure they are compliant and are free of sugar, dairy, and gluten. Tessemae’s, which I did some reviews with a few months ago, has a lot of compliant products. Just make sure it’s marked Whole 30. Find Tessemae’s All Natural  on Amazon. 

Sweet Potato Scrambled Eggs:
This is inspired by the Coconut Pumpkin Breakfast Bake I created last year. I took a sweet potato I had cooked into my instant pot the night before and scrambled it into a mixture of eggs and coconut milk. Note: This isn’t sweet, as I didn’t add a date or compliant vanilla extract. Top with berries and some unsweetened shredded coconut if you need some sweetness. 

If you have some time and really want to plan out a week super easily, make an egg bake. I created this one last year and it’s been very popular. 

Coconut Pumpkin Breakfast Bake 

Sweet Potato Berry Breakfast Bake

Good luck on your Whole 30 journey!

This post contains affiliate links. 

The post 8 Whole 30 Breakfast Ideas with Eggs appeared first on The Mama Maven Blog.

So I am going to challenge you now. How can I help you get healthy with me in 2017? What do you want to see on this blog to help all of us be and STAY healthy? Healthy recipes? Exercises? Reviews of fitness and fitness tech products, along with our other content? Let me know in the comments. 

Here are some top and most viewed healthy recipes that we’ve done in 2016. A lot of them are either for the Instant Pot or Whole 30 Compliant. 

Butternut Squash and Apple Soup (Instant Pot Recipe) is super healthy, absolutely delicious, and Whole 30 Compliant (gluten free, dairy free). Make it vegetarian with vegetable stock, instead of chicken stock. By the way, this was viewed over 6,500 times and shared 2,400 times. 

30 Minute Chicken Soup (Instant Pot Recipe) – I love making chicken soup from scratch. However, my father’s family recipe calls for a minimum cooking time of 3 hours. This working mom just doesn’t have the time. Make it in your Instant Pot in 30 minutes from scratch! 

Chicken Sweet Potato and Kale Soup — there’s a story to this soup. I enjoyed a version of this soup in a restaurant near where I work in Manhattan. It’s gluten-free, healthy, and so delicious!

Clean Eating Beef Stew – I hadn’t had a good beef stew in a long time. I was following the Whole 30 plan when I made it, so it’s gluten-free and Whole 30 Compliant — as well as scrumptious!

Coconut Pumpkin Breakfast Bake – This is Whole 30 Compliant and the perfect thing to make on a Sunday morning and portion out for a week’s breakfast. When I did the Whole 30 I got so sick of eggs (if I can’t add cheese, I don’t like eggs), so I found a post from Daily Rebecca on Whole 30 Breakfast Ideas — she mentioned pumpkin scrambled eggs and then I read a post from Crazy Together on the veggie and sausage egg bake that she makes. A lightbulb went off in my head and I decided to make a pumpkin based egg bake for breakfast. This follows Whole 30 rules and is only sweetened by 2 dates and a banana.

Sweet Potato Berry Breakfast Bake – I was inspired by the recipe above to create this recipe. It’s also Whole 30 Compliant and I think it came out even better than the Coconut Pumpkin Breakfast Bake. 

So let me know your thoughts.

The post The Best Healthy Recipes of 2016 From The Mama Maven Blog appeared first on The Mama Maven Blog.

With 25 different dressings, marinades, and condiments, Tessamae’s offerings are USDA organic certified, and contain no added sugar, thickeners, or additives – unlike most salad dressings on the market. And if you are following the Whole 30 (or eat Paleo), Tessemae’s has several products that can help your meals stay Whole 30 Compliant or Paleo. The brand was launched in 2009 by the Vetter brothers, Greg, Brian, and Matt, at their local Whole Foods Market in Annapolis, Maryland, using a simple recipe created and used by their mom throughout their childhood. Tessemae’s commitment to healthy eating and living is the core of their mission, to provide simple, yet delicious food to consumers made with real ingredients.

I was sent 4 Dressings: Organic Lemon Garlic, Organic Balsamic, Green Goddess, and Organic Honey Balsamic.

I really enjoyed cooking with the Organic Lemon Garlic and Organic Honey Balsamic (see the recipes below), but the Organic Balsamic and Organic Green Goddess really shone when they were added to a simple salad. In fact, I kept using the Organic Balsamic so often that I forgot to get a picture of the bottle alone.

Here are some recipes I created with Tessemae’s Dressings and Marinades:

Honey Balsamic Chicken

Lemon Garlic Salmon Over Pasta
(I used ingredients from my freezer and pantry to make it).

 Which one would you make?

Want to pick up some of Tessemae’s dressings for yourself? Shop tessemaes.com and get a 10% discount with coupon code TesseLove.

Follow Tessemae’s All Natural on Social:

Website: http://www.tessemaes.com
Facebook:  https://www.facebook.com/TessemaesAllNatural
Twitter: @tessemaes

Enjoy Delicious Clean Eating with Tessemae’s Dressings and Marinades

The post Enjoy Delicious Clean Eating with Tessemae’s Dressings and Marinades appeared first on The Mama Maven Blog.

While I am not doing the Whole 30 right now, I like that it taught me to check ingredients and go for food that is minimally processed. After you make your salsa chicken, you can keep it Whole 30 approved by serving it on top of riced cauliflower, zoodles, or with a sweet potato. To make it kid friendly, you can add shredded cheese, guacamole, and sour cream. You can also vary the veggies – I also like to sauté zucchini and mushrooms and use that with my salsa chicken bowls.

If green salsa isn’t your thing — use the salsa of your choice. This Verde Salsa from Trader Joe’s is NOT spicy and I am a huge fan.

Want to make it?

Slow Cooker Verde Salsa Chicken

You’ll need:

Two jars Verde Salsa from Trader Joes
An organic whole Chicken
A Slow Cooker

That’s it.

Instructions: Remove the skin off the chicken and place in a slow cooker.

Open salsa, pour one jar and 1/2 on the chicken. Let it cook around 4 hours and you’re done.

Take the chicken and debone (such fun!)

Then serve it with some greens. I used baby kale and sautéd with some evoo and garlic. Yum!

Serve over brown rice with veggies, or keep it Whole 30/Paleo by using riced cauliflower, zoodles, or a sweet potato. If you prefer, you can even use a soft or hard wheat flour/corn/gluten free/Paleo-friendly tortillas and add the toppings of your choice.

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Slow Cooker Salsa Verde Chicken

Course Dinner Entree

Keyword crockpot, crockpot dump meal, slow cooker, slow cooker dinner

Author The Mama Maven

Equipment

• slow cooker

Ingredients

• 2 jars Verde Salsa An organic whole chicken I usually use Trader Joe's Salsa Verde
• Organic Whole Chicken or 4-5 chicken breasts

Get Recipe Ingredients

Instructions

• Remove the skin off the chicken and place in a slow cooker.
• Open salsa, pour one jar and 1/2 on the chicken.
• Let it cook around 4 hours and you're done.
• Take the chicken and debone (such fun!).
• Then serve it with some sauteéd greens. I used baby kale and sauteéd with some evoo and garlic. or you can serve over brown rice with veggies, or keep it Whole 30/Paleo by using riced cauliflower, zoodles, or a sweet potato.
• If you prefer, you can even use a soft or hard wheat flour/corn/gluten free/Paleo-friendly tortillas and add the toppings of your choice.

Not a fan of verde salsa? Click on the picture below to go to my (regular) Salsa Chicken Bowl Recipe.

How do you make salsa chicken? Let me know in the comments below. This is not a sponsored post.

Slow Cooker Verde Salsa Chicken

The post Slow Cooker Verde Salsa Chicken appeared first on The Mama Maven Blog.

One of the things that really worked for me on the Whole 30 was planning out breakfasts. A breakfast egg bake really kept me full, was super easy to make and portion out for the week. Two weeks ago I made a egg and pumpkin bake, for the last week I used eggs and sweet potatoes. sweet-potato-berry-breakfast-bake Sweet Potato Berry Breakfast Bake (Whole 30 Compliant, Paleo, Dairy Free, and Gluten Free)

Ingredients:
3 Sweet Potatoes
2 Medajool Dates
8 Eggs
Unsweetned Almondmilk (to taste)
2 bananas, cut up
1 -12 oz package thawed frozen organic berries
Cinnamon
Shredded coconut
Optional: Can of coconut cream

Instructions:
Roast the sweet potatoes at 400 degrees for 1 hour and then peel the skin off (after it cools).

Chop up 2 dates.

Cut up 2 bananas.

In a bowl, crack 8 eggs.
Add almondmilk to taste. I used a brand that was Whole 30 compliant.
Beat the eggs.
Blend the egg mixture, sweet potato, bananas, and dates together. I used my vitamix, but any blender or food processor will do.
Grease a 13 x 9 pyrex baking pan (I used coconut oil) and pour your mixture in.

Add berries, swirl around to distribute. Then add cinnamon.

Top with shredded coconut and bake at 400 degrees for 1 hour.

Let it cool and cut up into portions.

When you serve it, warm it up and top with more thawed berries and shredded coconut.

Optional: Top with whipped coconut cream (leave off additional shredded coconut)

Sweet Potato Berry Breakfast Bake (Whole 30 Compliant, Paleo, Dairy Free, and Gluten Free)

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Sweet Potato Berry Breakfast Bake (Whole 30 Compliant, Paleo, Dairy Free, and Gluten Free)

This Whole 30 Compliant Breakfast Bake is a delicious alternative to savory egg bakes.

Course Breakfast

Cuisine Whole 30 Compliant

Prep Time 15 minutes minutes

Cook Time 1 hour hour

Total Time 1 hour hour 15 minutes minutes

Servings 10 pieces

Author Nancy Johnson Horn, The Mama Maven Blog

Ingredients

• 3 Sweet Potatoes
• 2 Medajool Dates
• 8 Eggs
• Unsweetned Almondmilk to taste
• 2 bananas cut up
• 1 -12 oz package thawed frozen organic berries
• Cinnamon
• Shredded coconut
• Optional: Can of coconut cream whipped for topping

Get Recipe Ingredients

Instructions

• Roast the sweet potatoes at 400 degrees for 1 hour and then peel the skin off (after it cools).
• Chop up 2 dates.
• Cut up 2 bananas.
• In a bowl, crack 8 eggs.
• Add almondmilk to taste. I used a brand that was Whole 30 compliant.
• Beat the eggs.
• Blend the egg mixture, sweet potato, bananas, and dates together. I used my vitamix, but any blender or food processor will do.
• Grease a 13 x 9 pyrex baking pan (I used coconut oil) and pour your mixture in.
• Add berries, swirl around to distribute. Then add cinnamon.
• Top with shredded coconut and bake at 400 degrees for 1 hour.
• Let it cool and cut up into portions.
• When you serve it, warm it up and top with more thawed berries and shredded coconut.
• Optional: Top with whipped coconut cream (leave off additional shredded coconut)

Make the Coconut Pumpkin Bake that I made last week:

The post Sweet Potato Berry Breakfast Bake (Whole 30, Paleo, Dairy Free, and Gluten Free) appeared first on The Mama Maven Blog.

Updated with nutrition info! I’ve been following the Whole 30 Program for over two weeks now and my biggest complaint is not the lack of sugar, alcohol, dairy, soy, or gluten — but that I’m sick of eggs for breakfast. This is even after I found a sugar free Whole 30 Compliant ketchup. So, I did a little searching on the interwebs and found a post from Daily Rebecca on Whole 30 Breakfast Ideas — she mentioned pumpkin scrambled eggs and then I read a post from Crazy Together on the veggie and sausage egg bake that she makes. A lightbulb went off in my head and I decided to make a pumpkin based egg bake for breakfast. This follows Whole 30 rules and is only sweetened by 2 dates and a banana. This is what I came up with.

Ingredients:
10 Eggs
1- 29 ounce can of Pumpkin
2 cups fresh or frozen berries (blueberries and raspberries)
Coconut milk (make sure it’s Whole 30/Paleo compliant) – I did the nutrition analyzer with 1/2 a cup, but use less and see if that works for you. 
2 medijool dates
1 banana
1 tsp cinnamon
Coconut Oil (for coating pan only)
Shredded unsweetened coconut

Instructions:
Preheat oven to 350 degrees
Place pumpkin puree in bowl

In a separate bowl, crack 10 eggs.

Add coconut milk to taste (basically like you are making scrambled eggs)

Then add the beaten eggs to the bowl with the pumpkin puree.
Add the mashed banana.

Cut up two dates – make sure you remove the pits first.

Add them to the bowl and then add two dashes of  cinnamon. If you can find Whole 30 Compliant Vanilla Extract, add it (I could not find it).

Pour into a glass 9 x 13 pan (I used coconut oil to grease it).

Add thawed berries to the mixture.

Bake for 30 minutes, add shredded coconut and bake for 45 more minutes (so it needs to bake for a total of 1 hour and 15 minutes.

Cut up into individual servings. I was able to cut this into 8 servings, but if you want bigger pieces, you’ll get 6 servings. Note: This isn’t super sweet, but the berries gave it a nice boost of sweetness. If you need it a little sweeter, top with berries and more shredded coconut.

Coconut Pumpkin Breakfast Bake Recipe (Whole 30, Paleo & Gluten Free)

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Coconut Pumpkin Breakfast Bake (Whole 30, Paleo & Gluten Free)

This Coconut Pumpkin Breakfast Bake (Whole 30, Paleo & Gluten Free) is delicious and great to portion out for the week.

Course Breakfast

Cuisine American

Prep Time 10 minutes minutes

Cook Time 1 hour hour 15 minutes minutes

Total Time 1 hour hour 25 minutes minutes

Servings 6 -8

Author Nancy Johnson Horn, The Mama Maven Blog

Ingredients

• 10 Eggs
• 1- 29 ounce can of Pumpkin Puree
• 2 cups fresh or frozen berries blueberries and raspberries
• Coconut milk make sure it’s Whole 30/Paleo compliant
• 2 medijool dates
• 1 banana
• Cinnamon
• Coconut Oil
• Shredded unsweetened coconut

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Instructions

• Preheat oven to 350 degrees.
• Place pumpkin puree in bowl.
• In a separate bowl, crack 10 eggs.
• Add coconut milk to taste (basically like you are making scrambled eggs)
• Then add the beaten eggs to the bowl with the pumpkin puree.
• Add the mashed banana.
• Cut up two dates – make sure you remove the pits first.
• Add them to the bowl and then add two dashes of cinnamon. If you can find Whole 30 Compliant Vanilla Extract, add it (I could not find it).
• Pour into a glass 9 x 13 pan (I used coconut oil to grease it).
• Add thawed berries to the mixture.
• Bake for 30 minutes, add shredded coconut and bake for 45 more minutes (so it needs to bake for a total of 1 hour and 15 minutes.
• Cut up into individual servings. I was able to cut this into 8 servings, but if you want bigger pieces, you’ll get 6 servings. Note: This isn’t super sweet, but the berries gave it a nice boost of sweetness. If you need it a little sweeter, top with berries and more shredded coconut.

A reader kindly asked for the nutrition info recently (this post was written in 2016), here’s what I got. Note: I did not count the coconut oil because it was just used to grease the pan. I also wasn’t sure of how much coconut milk I used. I said 1/2 a cup, I’d start by adding 1/2 of that and seeing if you need the full 1/2 cup. 

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This is based on Mark Bittman’s Beef Stew recipe. One of my husband’s friends bought us this book for our wedding and we have used it religiously. I took out the flour and substituted tapioca flour, to keep it grain-free. It’s also Paleo and Whole 30 compliant, as it’s used as a thickener. If I understand the Whole 30 rules, that is allowed.

Ingredients:
2 packages beef stew pieces (try to use beef from grass fed cows)
1 package Trader Joe’s Mirepoix ( which is equal to 1/2 onion: 3 carrots: 3 celery stalks)
6 tsp Tapioca Flour (used to thicken stew)
2 quarts organic beef or chicken broth
4 russet potatoes, cubed
Extra virgin olive oil
2 cubes frozen garlic or 2 cloves fresh garlic
Mushrooms
1 -32 oz can of peeled tomatoes, organic if possible.

Instructions:
Heat up saute’ pan with olive oil and two cubes frozen garlic.
Brown beef.

When beef is cooked almost all the way through, drain the liquid off and set aside.

Wipe pan clean quickly, add some more olive oil to pan, and turn heat on.
Add mirepoix to pan and saute’.

Add beef to pan and keep sauteeing. Add tapioca flour to pan to thicken beef and vegetable mixture. Take out a 16 quart stockpot. Add two quarts (32 ounces each) of organic free range chicken or beef broth and then add stew meat and veggie mixture.

Add cut up potatoes

Add mushrooms.

Add large can of peeled tomatoes. Let it simmer on the stove for around 45 minutes or so.

I added some kale for an extra nutrition.

To my surprise, my kids liked it. My husband and I liked it too. It was hearty, filling, and really delicious. It didn’t taste any different using tapioca flour – so if you’re gluten-free, you won’t feel like you are missing the regular flour. This will definitely be in my recipe rotation!

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Clean Eating Beef Stew (Whole 30 Compliant, Paleo, and Gluten Free)

This is based on Mark Bittman’s Beef Stew recipe. One of my husband’s friends bought us this book for our wedding and we have used it religiously. I took out the flour and substituted tapioca flour, to keep it grain-free. It’s also Paleo and Whole 30 compliant, as it’s used as a thickener.

Course Stew

Cuisine American

Prep Time 20 minutes minutes

Cook Time 45 minutes minutes

Total Time 1 hour hour 5 minutes minutes

Servings 8 servings

Author Nancy Johnson Horn, The Mama Maven Blog

Ingredients

• 2 packages beef stew pieces try to use beef from grass fed cows
• 1 package Trader Joe’s Mirepoix which is equal to 1/2 onion: 3 carrots: 3 celery stalks
• 6 tsp Tapioca Flour used to thicken stew
• 2 quarts organic beef or chicken broth
• 4 russet potatoes cubed
• Extra virgin olive oil
• 2 cubes frozen garlic or 2 cloves fresh garlic
• Several mushrooms
• 1 32 ounce can of peeled tomatoes organic if possible.

Get Recipe Ingredients

Instructions

• Instructions:
• Heat up saute’ pan with olive oil and two cubes frozen garlic.
• Brown beef
• When beef is cooked almost all the way through, drain the liquid off and set aside.
• Wipe pan clean quickly, add some more olive oil to pan, and turn heat on.
• Add mirepoix to pan and saute’. Add beef to pan and keep sauteeing.
• Add tapioca flour to pan to thicken beef and vegetable mixture.
• Take out a 16 quart stockpot
• Add two quarts (32 ounces each) of organic free range chicken or beef broth
• Add cut up potatoes
• Add mushrooms
• Add large can of peeled tomatoes.
• Let it simmer on the stove for around 45 minutes or so. I added some kale for an extra nutrition kick at the end — feel free to add whatever additional veggies you want.

Clean Eating Beef Stew (Whole 30 Compliant, Paleo, and Gluten Free, Clean Eating) | The Mama Maven Blog

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The post Clean Eating Beef Stew (Whole 30 Compliant, Paleo, and Gluten Free) appeared first on The Mama Maven Blog.