This was the side dish I made for my mother’s birthday dinner… the main dish recipe is found here. With the end of summer, comes great local fresh squash, and I am all about the local farms around here. Something about the peaceful, rolling hills, super fresh produce… well anyway, I digress… So I came home from the farm with a beautiful spaghetti squash… I planned to make a pesto to go with it, but I kept forgetting to buy basil. I decided to play around a bit and came up with this. It was so good, that I went back to the farm and bought another spaghetti squash!
- 1 spaghetti squash
- 1/4 cup Olive oil
- 2 TBSP almond butter
- 3 cloves of garlic – minced/chopped small
- 1 large onion- chopped
- Nutritional Yeast (Optional, but will make it taste a bit cheesy!)
Cut the spaghetti squash in half lengthwise and remove the seeds. Bake, face down on foil or parchment at 400*F for about 45 minutes (or an hour to an hour and 15 minutes in a pan double wrapped in foil). The squash is ready, when you push down on the outside skin and it sinks a bit.
Let the squash cool, then with a fork, scrape the shell of the squash and set all the “spaghetti” aside. In a fry pan over medium heat, add the olive oil, almond butter, garlic, onion and a good pinch of salt and cook until the onions are translucent. Mix the “spaghetti” and a pinch of nutritional yeast into the onion mixture in the fry pan and cook for about 5 – 10 minutes.
Enjoy! This one makes great leftovers too! You can keep it in the refrigerator for about a week and re-heat in the frypan 🙂
This salmon is easy, can be made whole 30 approved, and can be baked either open or double wrapped. It tastes best fresh, but I’ve been known to make a few days worth in advance…
- Fresh salmon (you can use frozen if it’s all you have, but regarding fish, I’m a snob so it’s gotta be fresh!)
- Your favorite mustard
- Honey (or date sugar /fresh dates blended into a paste if you are into the whole no processed sugar thing/whole 30)
Rinse your salmon and using a knife against the grain, scratch the scales off the skin of the fish and rinse again. Mix equal parts mustard and honey/date sugar/date paste in a ziplock bag and add your salmon. Let the fish marinade for at least an hour, or over night in the fridge. Bake on parchment paper at 400*F for 10-15 minutes (if double wrapping in foil, add an additional 10 minutes and make sure your oven is fully pre-heated)
This thing is gorgeous. It smells great, tastes better, and BH is SUPER easy to throw together! What’s better? All you need is a crock pot and 8 hours!
It was my mom’s birthday and I wanted to something special. I’ve been doing the whole 30 diet *my sister is a great influence on me!* So I was looking for something that would both meet my new diet and also be a great meal for my mom. After much google searching and debating I finally decided on this one: http://www.halfbakedharvest.com/crockpot-sweet-sour-pomegranate-short-ribs-creamy-polenta/ I only made the beef, and I used cholent meat instead of short ribs… man this thing was SOOOOO good!
Here’s what I did…
- A splash of Olive oil to coat the crockpot
- 2 1/2 lbs of cholent meat (I used grass fed because it’s what I had in my freezer… and officially it’s better for you. It’s also part of the reason I chose this recipe, because grass fed beef needs to be cooked low & slow or it can become tough)
- 5 cloves of garlic – chopped
- 4 carrots – chopped
- 1 large onion – chopped
- 2 cups pomegranate juice
- 2-3 TBSP Date Sugar (yay whole 30!)
- 1/3 cup coconut aminos (yay whole 30!)
- 7-10 sprigs worth fresh thyme (check here to learn how to de-stem thyme the easy way!)
- 3-4 springs worth fresh rosemary
- 1/4 cup fresh parsley
- Seeds of 1/2 a pomegranite (save the other half for the garnish)
- 1/2 tsp pepper
- 1 tsp salt
Use olive oil to coat your crock pot (to make clean up way easier). Then add all the ingredients listed above. (The original recipe says to sear the meat, but I wanted easy… plus my meat was frozen and I was not about to wait till I could separate it into smaller pieces to sear. Since I used cholent meat, I figured it would be okay and BH it was!) Set your crock pot to low and come back 8-9 hours later. I made mine overnight and it re-heats great when you want to eat it!
When you are ready to eat, garnish with the remaining pomegranate seeds and any remaining parsley you have.