DokkestulDish

This recipe was posted on a FB page I read without credits!  So I'm not sure where it came from but its FANTASTIC.  This is how I did it! Potato Puree 1lb peeled/diced potatoes (I used about 3 medium sized) 1 cup water 1 1/2 cup almond Milk Soup Base 1 tbsp garlic oil 2 tbsp avocado or ghee 1 1/2 cup cut carrot pieces 1 1/2 cup diced celery 4 cut green onions 1lb peeled/diced potatoes 3-4 cups of chicken broth 1 tbsp fresh thyme 1tbsp rosemarry 1 1/2 cup frozen green beans 1 tsp salt 2 lbs cooked chicken Make Potato Puree ~Combine potatoes and 1 cup of water.  Cover and cook 10 minutes, stirring occasionally.  Once cooked drain.  Mix in almond milk and use immersion blender to make puree.  Set aside. While cooking Potatoes above: ~Combine garlic oil, avocado oil, carrots, celery, onions, potatoes in a dutch oven or pot and saute for about 5 minutes. ~Add 3-4 cups of broth, thyme, rosemary, green beans and salt.  Cover and cook 10 m...

I had some fantastic green beans at a wedding last summer and I have wanted them ever since.  Last night I decided to merge a few different recipes to see if I could come close.   These were fantastic.  Not exactly the same, but dare I say better (thanks to some added heat!)  Ingredients: 1 large bag fresh green beans (snapped) 2 tbsp seasame oil 2 tbsp minced  2-4 tbsp rice wine vinigar 1/4 cup coconut aminos 1 tbsp teriyaki 1 tsp ground ginger salt/pepper 1 tsp crushed  In a large, heavy pan, heat 2tbsp seasame oil. Add 2 tbsp minced garlic... stir. Add green beans and toss. Cook about 8-10 minutes, until green beans start to soften, stirring frequently.   Deglaze pan with 2-4 tbsp rice wine vinigar, stir well. Add 1/4 cup coconut aminos, 1tbsp teriyaki sauce and 1 tsp ground ginger, mix. Taste to see if the dish needs any salt and pepper (do check- or it might get too salty). Sprinkle 1 tsp crushed ...

OH MY GOODNESS. SO MUCH COMFORT. ALL.THE.FLAVOR.  I found the recipe here .  But you know how I have to tweek things because I am la-zeee! Heres what you need to make the meatballs: 2 lbs hamburger 1 egg 1/3 cup almond flour (or your flour of choice) 3/4 tsp salt 1/4 tsp pepper 2 tbsp tomato paste 2 tbsp brown mustard 1 tsp garlic powder 1 tbsp coconut aminos (soy sauce--non whole30) 1/4 cup white mushrooms  1 tbsp olive oil Mix everything except the olive oil together.  Form into meatballs (around 1 inch is a size my family likes).  Heat olive oil, then brown all sides of the meatballs.  Transfer these to a lined sheet and lower the heat to make the sauce. And for the sauce: 1.5 cups beef bone broth 1 tbsp ghee 1 medium onion, chopped 2 cups sliced mushrooms 3 tbsp minced garlic 1 tbsp arrowroot powder, tapioca or other thickener 1 tsp mustard 2 tsp coconut aminos Add 1 tbsp ghee to the pan with onions and cook until clear....

I love sweet potato fries.  They are life.  But usually I use them as a vehicle to get a ton of dip in my mouth.   Well thats not Whole30 approved.  So I've found a way to like sweet potatoes all on there own!!! Here is what you need: 3 large sweet potatoes, washed, peeled and chopped into about 1 inch pieces (did you know if you microwave a sweet potato for 2 minutes it peels/chops super easy!?!? mind blown!) 3 tablespoons olive oil 1/2 teaspoon dried oregano 1/2 teaspoon sea salt 1/2 teaspoon garlic powder 1/8 teaspoon black pepper Pinch of cayenne (I personally used two shakes) Two shakes of chili powder Toss potatoes in the seasoning and oil. Spread potatoes on a sprayed baking sheet.  Bake at 400 for 40 minutes, turning 1/2 way. Serves 3-4 or just me in one sitting because....AMAZING 5 stars  Okay I'm a liar, the kids think these are dumb, but they eat them, so thats great, because its good to get them to eat things that are n...

I found an awesome recipe online for some Whole30 stuffed mushrooms.   The recipe called for chorizo but I could not find any compliant in my town, so I substituted italian sausage and lets just say this was FANTASTIC. Ingredients: 1 lb Italian Sausage 1 Tbsp ghee (butter for you non whole30ers) 1/2 medum onion, finely diced (I went with red, they said yellow) 1/2 red bell pepper, finely diced (I had to use a yellow because I'm a rebel) 3 tbsp minced garlic 2 lbs button mushrooms (remove stems--dice about 1/2 for filling) 2 cups fresh spinach, chop parsley to garnish Instructions: Preheat oven to 350 In a skillet over medium heat, melt ghee, add chopped mushroom stems and saute until they soften and get moist. Add onion and pepper, cook until onion softens.    Add garlic and cook about another 30 seconds.    Remove skillet and add chopped greens, allow the mix to cool slighly, and add in the sausage. Fill each mushroom with a slight m...

I had some fantastic lasagna this weekend at my girl Linnea's wedding.   I decided to study some recipes online and tweek them to see if I couldn't make something similar.  Here's how it goes down.... Ingredients Sauce: 2 lbs italian sausage 2 tablespoons minced garlic 2 tablespoons minced onions 1 15 ounce can of tomato sauce 1 teaspoon red pepper flakes *mushrooms optional--1 can or 1 small sliced crate Cheese mixture: 1 egg 3 cups ricotta 2 tablespoons parsley flakes 1 tablespoon minced garlic 1/8 cup grated parmesan 1-2 cups mozzarella cheese 4-12 lasagna noodles HOW TO: Brown sausage.  Add in garlic and onion as you brown.  Drain if needed.   Add tomato sauce, red pepper flakes and mushrooms*.  Simmer for about 20 minutes while you cool lasagna noodles. Beat egg and add in ricotta.  Stir together.  Add in parsley, garlic and parmesan. When ready preheat oven to 350.   Put about 1/3 of the sauce in the botto...