It Starts With Food: Discover the Whole30 and Change Your Life in Unexpected Ways (39 page)

A luscious drizzle of something creamy, fatty, spicy—or all three!—can add extra flavor and satisfaction to simple ingredients and still be healthy. Many of these recipes are equally at home on a meat-and-vegetables sauté or a crisp, fresh salad.

OLIVE OIL MAYO

Perfect for tuna, seafood, and egg salad—and the basis for creamy dressing for tossed salads; makes about 1½ cups. From
Well Fed: Paleo Recipes for People Who Love to Eat.

1 large egg · 2 Tbsp lemon juice · ¼ cup plus 1 cup light-tasting olive oil (not extra-virgin!) · ½ tsp dry mustard · ½ tsp salt

Place the egg and the lemon juice in a blender or food processor, cover, and allow to come to room temperature, 30 minutes. Add ¼ cup oil, mustard, and salt, blend on medium speed until the ingredients are combined. With the motor running, drizzle in the remaining 1 cup oil in a very thin stream; this should take about 2-3 minutes. Store covered in the fridge.

RANCH DRESSING

You’ll never miss the buttermilk; makes about ½ cup. From
Well Fed: Paleo Recipes for People Who Love to Eat.

1 clove garlic, minced · ¼ tsp paprika · ¼ cup fresh parsley leaves, minced · 1 Tbsp dried chives · ½ cup Olive Oil Mayo · 1 tsp lemon juice · salt and black pepper

In a small bowl, mix the garlic, paprika, parsley, chives, and mayo with a fork. Drizzle in the lemon juice while continuing to mix, then taste and season with salt and pepper. If your dressing is too thick, add either lemon juice or water — ¼ tsp at a time — until it’s the right consistency.

TARTAR SAUCE

Makes everyday fish taste special; makes about ½ cup.

½ cup Olive Oil Mayo · 1 Tbsp minced cornichons or dill pickle · 2 Tbsp fresh parsley leaves, minced · 2 tsp minced capers · 2 tsp minced chives (fresh) · ½ Tbsp lemon juice · 1 tsp pickle juice · salt and ground black pepper

Place all ingredients in a bowl and mix with a spatula until blended. Allow the flavors to meld for 30 minutes before serving. Store covered in the refrigerator.

DREAMY AVOCADO DRESSING

Luscious on grilled meat or fresh raw veggies; makes about ½ cup.

½ large avocado · 1 Tbsp lime juice · ¼ cup Olive Oil Mayo · 1 small garlic clove · ½ Tbsp pickled jalapeño rings (optional) · 1 Tbsp fresh cilantro leaves (optional) · 2 Tbsp water · salt and black pepper

Place all ingredients in a blender or food processor and purée to desired consistency, adding additional water 1 Tbsp at a time, if necessary. Allow the flavors to meld for 30 minutes before serving. Store covered in the refrigerator.

CLASSIC PANTRY VINAIGRETTE

Makes simple green salads feel dressed up for a special occasion; makes about ½ cup.

2 Tbsp Red- or white-wine vinegar · 1 clove garlic, crushed · 1 tsp Olive Oil Mayo · ½ tsp dried mustard · ¼ tsp salt · 1/8 tsp black pepper · 6 Tbsp extra-virgin olive oil · 2 Tbsp minced fresh parsley · ¼ tsp thyme · ¼ tsp oregano

Place vinegar, garlic, mayo, mustard, salt, and pepper in small bowl. Whisk until milky and smooth. Whisking constantly, slowly drizzle the oil into the vinegar mixture. When the oil is combined, crush the dried herbs into the bowl with your fingers, add parsley, and whisk gently to combine.

CLASSIC PESTO
Tastes indulgent when stirred into soup or freshly cooked vegetables; makes about 1 cup. From
Well Fed: Paleo Recipes for People Who Love to Eat
.

1/3 cup walnuts or pine nuts · 3 medium cloves garlic, unpeeled · 2 cups packed fresh basil leaves · ½ cup fresh parsley leaves · 1/3 cup extra-virgin olive oil · ½ tsp salt · 1/8 tsp black pepper

Toast the nuts in a heavy skillet over medium heat, stirring until just golden and fragrant, about 5 minutes. Set aside, then add garlic to the skillet and lightly toast over medium heat, about 7 minutes. Set aside to cool. Place all ingredients in a blender or food processor and purée to desired consistency. Allow the flavors to meld for 30 minutes before serving. Store covered in the refrigerator or freeze in ice cube trays for pesto on demand.

BBQ SAUCE
Adapted from
Cook’s Illustrated
’s “Quick BBQ Sauce” (2007); makes about 1 cup.

1 cup tomato sauce · 1/3 cup unsweetened apple sauce · 2 Tbsp cider vinegar · 2 Tbsp coconut aminos · 1 Tbsp Dijon mustard · 1 tsp hot-pepper sauce · ¼ tsp black pepper · ½ Tbsp clarified butter or coconut oil · 1 clove garlic, minced · 1 tsp chili powder · ½ tsp paprika · ¼ tsp cayenne pepper (optional) · pinch cloves

In a medium bowl, whisk the tomato sauce, apple sauce, vinegar, coconut aminos, mustard, hot-pepper sauce, and black pepper until combined. Heat the clarified butter or coconut oil in a large saucepan over medium-high heat, then add the garlic, chili powder, paprika, and cayenne, stirring until fragrant, about 30 seconds. Whisk in the sauce and bring to a boil. Simmer gently, uncovered, 25-30 minutes, until the sauce is thickened and flavorful. Cool to room temperature before using, and store covered in the fridge for up to a week.

An organic, grass-fed, beautifully marbled steak—served alongside a crisp salad and a few supporting vegetables—is the ideal “real food” dinner. Follow these instructions for a perfect steak, hot off the stove or gas grill.

DALLAS AND MELISSA ’S MOCHA STEAK RUB
The only steak rub you’ll ever need; makes enough for about 4 steaks.

1 Tbsp black pepper · 1 Tbsp ground coriander · 2 tsp salt · ½ tsp ground cloves · 1 tsp cinnamon · 1 tsp unsweetened cocoa · 2 tsp ground coffee

Crush all ingredients in a spice grinder or with a mortar and pestle. Massage rub generously into steaks, wrap tightly in plastic wrap, and allow to rest for at least 30 minutes before cooking.

Keep recipes for three quick-and-easy meals on your fridge, for those nights when you’re too tired to cook. These meals should include ingredients you always have on hand, and will ensure that you still get a delicious, healthy meal when the temptation to order in pizza is strong.

These salmon cakes—inspired by Dallas’ mum—should be called protein-fat-veggie cakes cause they’ve got it all going on. They can be thrown together in just five minutes, and after a brief half-hour in the oven, they’re ready to eat. (This recipe can easily be doubled, and they reheat beautifully.)

NO - FUSS SALMON CAKES
Serves 2-3
1 can (14.75 oz) wild-caught pink or red salmon · 1 cup canned sweet potatoes · 1 large egg · ½ cup almond flour · 2 Tbsp minced fresh parsley (or 2 tsp dried) · 2 scallions, white and green, very thinly sliced · 2 Tbsp minced fresh dill (or 2 tsp dried) · 1 tsp hot-pepper sauce · ½ tsp paprika · 1 tsp salt · ¼ tsp black pepper · 2 Tbsp clarified butter or coconut oil, melted

Preheat oven to 425° F and cover a large baking sheet with parchment paper. Drain the liquid from the salmon, and using your fingers, crumble the fish into a large mixing bowl, removing bones. Add all the remaining ingredients—except the butter—and mix with a wooden spoon until well combined. Pop into the fridge to chill for 5-10 minutes. Brush the parchment paper with some of the melted butter, then use a 1/3 cup measuring cup to scoop out salmon mixture and drop onto the parchment. The cakes should be about 2½” wide and about 1” thick. Bake for 20 minutes, then flip each patty with a spatula and return to the oven. Bake 10 minutes more, until golden brown and crisp. Serve with a squeeze of lemon juice and Tartar Sauce.

Seems like there’s always a special occasion to celebrate, and there’s no reason to ditch your healthy new habits in the name of having a good time. This dinner party menu is elegant, easy to prepare, and completely deprivation-free.

HAZELNUT ROASTED SALMON
Adapted from Sur la Table. Serves 4.
2 Tbsp hazelnuts, finely chopped · ½ cup clarified butter, at room temperature, plus 1 Tbsp melted · 1 small shallot or garlic clove, finely minced · 2 tsp fresh thyme leaves, finely minced · ½ tsp salt · ¼ tsp black pepper · 4 (4-5 oz each) wild-salmon filets, 1½” thick

Place a skillet over medium-high heat and add the hazelnuts. Toast until golden, about 3-5 minutes, then set aside to cool. Put ½ cup clarified butter, the garlic, thyme, salt, pepper, and cooled nuts into a small bowl and stir to combine with a spatula. Place a large piece of plastic wrap on a flat surface, transfer the butter mixture to the center of the plastic, and form a rough log shape about 1½” in diameter. Wrap tightly in the plastic and refrigerate until firm, about 2 hours. (You can also do this several days ahead, to save time on the big day.)

Place rack in center of oven and preheat to 400° F. Cover a large baking sheet with parchment paper and brush the parchment with some of the melted clarified butter, then sprinkle generously with salt and pepper. Place the salmon filets in the middle of the parchment, skin side down, leaving at least 1” of space around all sides of each filet. Brush the tops of the fish with the rest of the melted butter and sprinkle with salt and pepper.

Place salmon in oven and roast just until it begins to barely flake when poked with a fork, about 8-10 minutes total. To serve, place each salmon filet on a plate and top with 1-2 thin slices of the hazelnut butter.

BUTTERNUT SQUASH PUREE WITH ROASTED GARLIC
Adapted from
Well Fed:Paleo Recipes for People Who Love to Eat.
Serves 4.
2½ lbs butternut squash · 1 head garlic · 1 Tbsp clarified butter · 2 Tbsp coconut milk · ¼ tsp salt · ¼ tsp cinnamon · 1/8 tsp cayenne pepper · 1/8 tsp nutmeg · 1/8 tsp allspice

Preheat oven to 350° F. Cover a baking sheet with parchment paper. Cut the squash into quarters and scoop out seeds and pulp. Place cut side down on baking sheet and sprinkle 2 Tbsp water onto the paper around the squash.

Peel the loose, papery skin off the garlic, and wrap it in a piece of aluminum foil. Put the squash and the garlic in the oven. Bake 40-50 minutes, until the squash is tender. Set both aside until they’re cool enough to handle, about 20 minutes.

When the squash is cool, use a spoon to scoop the flesh into the bowl of a food processor. Separate the garlic cloves and squeeze the roasted pulp into the bowl with the squash. Process the mixture to a smooth purée, then add the rest of the ingredients. Taste and adjust seasonings; serve immediately.

GREEN BEANS WITH FIG VINAIGRETTE
Adapted from Sur la Table. Serves 4.

1 lb green beans, trimmed · ¼ cup white-wine or champagne vinegar · 1 small shallot or garlic clove, minced · ½ tsp Dijon mustard · ¼ cup balsamic vinegar · ½ cup extra-virgin olive oil · ¼ cup dried black mission figs, finely chopped · 2 tsp fresh thyme leaves, minced · salt and black pepper

Bring a large pot of salted water to a rolling boil over high heat. Add the green beans and cook until crisp-tender, about 3 minutes. Drain the beans in a colander, then rinse under cold running water until cool to the touch to stop the cooking process and set the color. Set aside.

In a medium bowl, whisk the white-wine vinegar, shallot, mustard, and balsamic vinegar. Continue to whisk and slowly drizzle in the olive oil. Stir in the figs and thyme, and season with salt and pepper.

Return the bean pot to the stove and heat over medium-low heat. Shake excess water off beans and add to pot. Drizzle enough vinaigrette over the beans to coat; toss until evenly dressed. Taste and adjust salt and pepper. Serve immediately.

ALMOND POACHED PEARS WITH RASPBERRY CREAM
Serves 4

½ tsp plus ¼ tsp pure almond or vanilla extract · 10 black peppercorns · 2” piece lemon rind · ¼ tsp salt · 4 ripe Bosc pears, peeled, halved, and cored · 2 Tbsp sliced almonds · 6 oz fresh raspberries · 1 Tbsp balsamic vinegar · 1 cup coconut milk

Place 3 cups water, ½ tsp almond extract, peppercorns, lemon rind, and salt in a medium saucepan, and bring to a boil. Add the pears and bring back to a boil for 5 minutes, then turn off the heat, cover, and set aside until the water returns to room temperature, about 30 minutes. Remove pears from the pot with a slotted spoon and set aside.

While the pears poach, heat a skillet over medium-high heat and add the sliced almonds. Toast until golden, about 3-5 minutes. Set aside to cool.

Place ¾ cup raspberries and the balsamic vinegar in a small saucepan over medium-high heat. Save remaining raspberries for garnish. Bring to a simmer and cook, covered, for 5 minutes, then uncover and simmer an additional minute, crushing the berries with the back of a wooden spoon. Add the coconut milk and ¼ tsp almond extract. Bring to a boil and then simmer until slightly thickened, stirring often, about 5 minutes. The sauce is the right consistency when it coats the spoon.