Cuisine: Whole30

Instant Pot Veggie Broth

Instant Pot Veggie Broth

Did you know thta you can use your veggie scraps to make vegetable broth? I had heard this but it sounded a little intimidating. Again, just like with ghee and bone broth, I was wrong. It’s SUPER easy and even more so with my Instant […]

Whole30 White Chicken Chili (Slow-Cooker)

Whole30 White Chicken Chili (Slow-Cooker)

Today was a day of busy house-things after a week of work travel. TBH I didn’t want to meal prep. So I told myself I was going to make up a crockpot recipe that I could truly just toss in the ingredients and let it […]

Sue’s Midwest Whole30 Chicken Gumbo

Sue’s Midwest Whole30 Chicken Gumbo

Earlier today, when my husband told me what he was going to make for dinner, I knew it needed to be put on here. This recipe is a twist on my mother-in-law’s recipe for a soup/chicken gumbo, which I’m 99% sure was taken off a soup can label. No shade to my in-laws, but almost every recipe I’ve eaten from them came directly off the side of a box or a can. This one, I have to admit, was pretty delicious, but definitely wasn’t Paleo or Whole30. So once my hubby said he wanted to make a Whole30 chicken gumbo I knew it had to be documented. The other great thing about this recipe? It’s SUPER easy, and is completely finished in about 30minutes including chopping time. I always find prep times misleading because of chopping, or maybe I’m just really slow at chopping veggies?

 

This recipe is somewhat like a really mild gumbo (mild meaning not spicy in the slightest). It’s hearty and comforting, but packed with veggies since we are using riced cauliflower. I call it a “Midwest Gumbo” because it’s hearty and there isn’t a kick to it like you’d find in a traditional gumbo. Even with the changes we made to make this recipe whole30 compliant, the taste is exactly the same. My husband has never been so proud of himself, and I’m super proud of him too because this is is first time converting a traditional recipe to a healthy recipe. This is a GREAT one!

 

So here is Sue’s Midwest Chicken Gumbo!

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Sue's Midwest Whole30 Chicken Gumbo
A mild, but hearty Whole30 "gumbo" with italian flavors and a Midwest heart. Tasty, easy, and super healthy!
Midwest Chicken Gumbo
Cuisine Whole30
Prep Time 5 minutes
Cook Time 25 minutes
Servings
servings
Ingredients
Cuisine Whole30
Prep Time 5 minutes
Cook Time 25 minutes
Servings
servings
Ingredients
Midwest Chicken Gumbo
Instructions
  1. Put 1tbsp oil into your pan and heat up to medium-high heat. Season the chicken with salt and pepper and cook until browned. (approximately 4-5minutes). Remove from pan and set aside. Note the chicken will not be cooked through at this point.
  2. In the same pan, add the garlic for about 20 seconds, until fragrant. Add in the sausage and peppers until sausage is browned (3-5minutes)
  3. While the sausage is browing, blend together the whole tomatoes, tomato paste, 1 tbsp italian seasoning, and approximately 1/4tsp of salt and 1/4 tsp of pepper.
  4. Add the blended mixure to the sausage and peppers, bring to a boil.
  5. Once boiling, put the browned chicken into the mixture, reduce heat and simmer uncovered for 15-20 minutes.
  6. While the mixture is simmering, add olive oil into a separate pan and warm the riced cauliflower in a pan on medium-high heat.
  7. Add a layer of the finished rice to a bowl, scoop a healthy amount of the chicken/sausage mixture onto your rice, and top with chopped basil (optional). Enjoy!
    Midwest Chicken Gumbo
Recipe Notes

Instead of whole tomatoes, you could probably use "tomato sauce" that is compliant and skip the blending. Simply add the ingredients in the pan and continue. Let me know if you try this.

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Spicy Bacon Wrapped Dates (Whole 30)

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Making Ghee The Easy Way in Only 3 Steps!

Making Ghee The Easy Way in Only 3 Steps!

The idea of making ghee was something I found super intimidating at first. In theory, ghee isn’t difficult to make. Actually, in reality ghee isn’t difficult to make. But most of the recipes I looked up were really long and said to use cheesecloth. Now, chesecloth doesn’t sound THAT hard to find, but I’ve never seen cheesecloth in a grocery store (to be fair I’m never actually looking for it), nor have I used cheesecloth. Even Whole30 wasn’t about to make me change that. In addition, something about “separating milk solids” just sounded too technical aka too much effort, so I bought ghee for my first Whole30.  Then I ran out of my Trader Joe’s stash and went to buy some more at my local health store. I think I actually gasped in the store at the price. I definitely didn’t buy it and decided that yep, I was going to figure out how to make it. Without the damn cheesecloth.

If only I knew making ghee was SO easy then I would’ve done this from the beginning. Whole30 is a learning curve, so I understand if you are just trying to master the basics. Even as someone who has experimented with healthy cooking for years I found the idea of making Ghee intimidating. It doesn’t have to be! Save yourself the money (and I mean a lot of money!) and make ghee yourself.

What you need:

  • A glass jar + lid Note: The first time I made ghee, I used an old pickle jar. Even after I washed it, the ghee ended up tasting like pickles. It was actually pretty funny but just an FYI, be aware if recycling a jar;)
  • Spoon
  • Large bowl (preferably glass also)
  • Strainer – I got mine for $3 locally, but here is an example of a set on {Amazon} for $7 if you can’t find one.
  • Coffee filter
  • Saucepan

That might look like a lot, but you probably already have 90% of the things you need! The batch I’m making today filled my 1L jar a little less than halfway. I used 6 sticks of butter to make this amount. Sometimes I’ll fill it completely but it takes forever to go through the strainer.

With Motivation,

  Rachel

 

Print Recipe
Making Ghee The Easy Way in Only 3 Steps!
Making ghee at home doesn't have to be intimidating! In three easy steps (and no cheesecloth required) you can have ghee at a fraction of the cost of what you'd pay at a health food store.
Cuisine Whole30
Cook Time 10 minutes
Passive Time 30 minutes
Servings
Ingredients
  • 10 sticks butter salted is what I prefer but any kind works
Cuisine Whole30
Cook Time 10 minutes
Passive Time 30 minutes
Servings
Ingredients
  • 10 sticks butter salted is what I prefer but any kind works
Instructions
  1. Melt all butter in saucepan on medium heat. Wait until the solids separate from the gold liquid (see photo below).  This takes mine about 10 minutes.
  2. once separated, skim off the white solids with your (clean, completely dry) spoon. I put these straight into the trash or sink. Usually I get some solids on the top and some on the bottom. Put your coffee filter into the strainer, and over a large (clean, compeletely dry) bowl. Pour the liquid into the filter/strainer. Wait until it’s strained (this can take a bit!) Note: if there are milk solids at the bottom, be careful about not getting those into the strianer. If you need to throw out a little extra liquid, that’s okay. It’s better to lose a little ghee than to include the milk solids. Additional photos at bottom of recipe.
  3. Transfer from large bowl into (clean, compeltely dry) glass container. Leave open and let COMPLETELY cool. Condensation can cause mold. Once completely cool, put the lid on and you’re done!!
Recipe Notes

Milk solids at the bottom. This is the point where I would throw out the liquid. It will be easier to ensure no milk solids get into your ghee

I level out my strainer and raise it with cups. I didn't put this in the list because I just used whatever was nearby. You just can't have the strainer sitting in your container.

Other helpful things:

  • Your spoon, glass bowl, and storage container must be COMPLETELY dry to prevent mold. You must also wait until your ghee is completely cooled before closing for the same reason. My very first batch of ghee went moldy and I was gutted. I realized it was because some of the items had just been washed and were likely still damp. I've made dozens of batches since and have not had a problem.
  • Ghee can be stored in the cupboards for about 3-6 months. Usually this batch lasts my family of three a month and a half.
  • Use on anything you'd want to have a buttery flavor, but know that the flavor will be a bit deeper and nuttier
  • If you accidentally "cook" the butter too long and it goes brown (been there!) continue. The flavor will be great.
  • To get fancy, you could add in herbs while cooking. I've personally added rosemary and it was outstanding. Remove while straining.
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