AIP Instant Pot Butternut Squash Soup - Whole30/GF/DF/Vegan/AIP

I have been making Detoxinista’s Instant Pot Butternut Squash Soup for years. Everyone in my family (including my four kids) love it! However, when I had a catering client hire me to cook for a large group of her patients on the Autoimmune Protocol, I played around with Megan’s original recipe, and developed my own AIP-friendly version. With just a few simple steps and ingredients, this Whole30, vegan, and AIP-friendly soup recipe can be made in minutes and really wow a crowd.

Ingredients:

• 3, 10oz. bags frozen butternut squash (Try Aldi organic frozen squash!)

• Avocado oil

• 1 small onion, diced 

• 1.5 tsp. minced garlic 

• 3/4 tsp. garlic powder 

• 3/4 tsp. onion powder 

• 3/4 tsp. turmeric 

• 1/2 tsp. cinnamon 

• 1/4 tsp. ground ginger 

• 1/8 tsp. ground cloves 

• 1.5 tsp. sea salt 

• 3 cups water 

• 1/2 cup canned full-fat coconut milk 

Directions:

1. Press the “sauté” button on your Instant Pot and add avocado oil.

2. While you wait for it to heat, add all spices EXCEPT sea salt to a small bowl and set aside.

3. Sauté the onion in avocado oil for a few minutes, until tender .

4. Add the minced garlic and all spices EXCEPT sea salt to the Instant Pot, and stir until fragrant.

5. Cancel your Instant Pot, then pour in the water, butternut squash, and salt, and stir well.

6. Secure the lid, make sure the venting valve is set to “sealing”, and press the “soup button” on your Instant Pot.

7. Allow the Instant Pot to do its thing, and wait at least 10 minutes after the cooking cycle is complete for the pressure to release naturally. After 10 minutes you can leave it to finish naturally release pressure, or cancel and quick release the rest of the pressure.

8. Once it is safe to open your Instant Pot, place an immersion blender in the bottom of the pot and blend until smooth. If you don’t have an immersion blender you can transfer the soup to a regular blender, but be careful, because the liquid will be very hot!

9. Once the soup is blended and smooth, stir in the coconut milk.

Paleo Pumpkin French Toast with Blueberry Compote - GF/DF/Paleo

If you want something delicious to wake up to on Christmas morning, look no further! Prep everything the night before, pop it in the oven in the morning, and breakfast is ready! I make this using my Paleo Blender Bread, but you can substitute the bread for your favorite store-bought bread or homemade sourdough loaf.

Ingredients:

- 1 loaf Paleo bread, or your favorite store-bought bread
- 8 eggs
- 1 can pumpkin purée
- 1 cup almond milk
- 2/3 cup maple syrup
- 2 tsp. vanilla
- 1.5 tsp. cinnamon
- 1/4 tsp. salt
Compote:
- 2 tbsp. ghee
- 1 cup blueberries
- 1 tsp. arrowroot powder
- 1 tsp. lemon juice
- 1/2 tsp. cinnamon
- pinch salt
- 2 tbsp. maple syrup

Directions:

The night before:
1. Grease a 9x13 baking dish and arrange bread slices on the bottom.
2. In a large bowl, whisk together eggs, pumpkin purée, almond milk, maple syrup, vanilla, cinnamon, and salt.
3. Pour mixture over the bread and flip each slice so that they get well-coated.
4. Cover and refrigerate overnight.

In the morning:
1. Preheat oven to 375F.
2. Remove cover and bake French toast for 30-35 minutes.
3. Meanwhile, make the compote.***
4. Add ghee to a saucepan and melt.
5. Toss berries with arrowroot powder in a small bowl and then add to the saucepan.
6. Add lemon juice, cinnamon, salt, and maple syrup, and stir.
7. Cover and cook on low, stirring regularly, for about 10 minutes, until it’s a thick sauce.
8. Serve warm over French toast.
*** you can make the compote ahead of time, refrigerate, and reheat, if desired.

Marinated Kale Salad - GF/DF/Vegan/Whole30

This is my go-to salad for potlucks and dinner parties, because I can make it a day or two in advance. In fact, the flavors get better over time, which is incentive to assemble it ahead of time. Leftovers last a week in an airtight container in the fridge, making this the perfect recipe for meal prep. This salad also doubles well and doesn’t need precise measurements for anything besides the vinaigrette ingredients. Enjoy!

Ingredients:

• 1/2 cup EVOO

• 1/4 cup lemon juice

• 1/2 tsp. garlic powder

• 1/2 tsp. onion powder

• 1/2 tsp. sea salt

• 1/4 tsp. pepper

• 6 cups chopped kale, stems removed

• 1 green bell pepper, diced

• 1 seedless cucumber, diced

• 1 cup cherry tomatoes, halved

• 1/4 cup dried cranberries (watch for sneaky sugar if doing the Whole30)

• 1/4 cup dried apricots, sliced

• 1/4 cup pine nuts

Directions:

1. Add EVOO, lemon juice, garlic powder, onion powder, salt, and pepper into a large mixing bowl, and whisk together to make a lemon vinaigrette.

2. Add chopped kale to the mixing bowl and massage the dressing into the kale with your hands.

3. Place the bowl in the fridge to marinate while you prep the veggies.

4. After dicing the cucumber and green pepper, and halving the tomates, add them to the bowl and stir.

5. Add dried cranberries, apricot slices, and pine nuts, and stir well.

6. Store the salad in the fridge for at least 8 hours before serving (a full day or two is even better).

7. When ready to serve, toss the salad well and top with a few extra pine nuts, cranberries, and apricots.

Whole30 Shakshuka

Can we all admit that it’s so fun to say the word “shakshuka”? You know what’s just as fun? Eating it! In this recipe you can take a smart-cut by using a jar of Whole30-compatible pasta sauce, instead of making the sauce from scratch. You can also just use a can of diced tomatoes and then season it more heavily. Like a frittata, it’s hard to mess up shakshuka. Either that, or I’m just so hungry in the morning I am not too picky.

Ingredients:

• EVOO

• 1 small yellow onion, diced

• 1 red pepper, diced

• 1 tsp minced garlic

• 1 jar Whole30-compatible pasta sauce

• 6-10 eggs (however many you can squeeze in your skillet)

• Salt to taste

• Pepper to taste

• Paprika to taste

• Cumin to taste

• Parsley to taste

Directions:

1. Warm a cast iron skillet on medium heat.

2. Add a tsp. or two of EVOO to the skillet and warm.

3. Saute the diced onion until tender, about 3 minutes.

4. Add the red pepper and saute, about 3 minutes.

5. Add the minced garlic and saute until fragrant, about 1-2 minutes.

6. Pour in the jar of pasta sauce and bring to a boil.

7. Reduce heat to low and simmer the sauce until thickened.

8. Meanwhile preheat the oven to 350F.

9. Once the sauce is thickened and the oven is ready, make indentations in the sauce and crack an egg into each “well”.

10. Sprinkle each egg with salt, pepper, paprika, cumin, and parsley.

11. Place the cast iron skillet on the center rack of your oven, and bake for 10-15 minutes. 10 minutes will give you over easy eggs with runny yolks, and 15 will make the eggs over hard.

12. Serve, enjoy, and say the word “shakshuka” a bunch of times, because it’s just so much fun!

Paleo Pumpkin Loaf

I love fall! The crisp air, bonfires with friends, and, of course, pumpkin spice treats! While I love me some “sweata weatha” (Google that for a good laugh), I also love not having a million dishes to do after baking a fall treat. So, since I’m an #enneagram 1, I found a solution to my problem: Say hello to my blender paleo pumpkin loaf! So easy to make. So tasty. And just a few dishes to clean!

Ingredients:

• 3/4 cup pumpkin purée

• 3 eggs

• 2 tbsp almond milk

• 2 tbsp creamy cashew butter

• 1/3 cup maple syrup

• 1 tsp vanilla extract

• 1 2/3 cup almond flour

• 1 tbsp coconut flour

• 1 tbsp tapioca starch

• 1 tsp baking soda

• 1 tbsp pumpkin pie spice

• 1/2 tsp cinnamon

• 1 pinch salt

.

Directions:

1. Preheat oven to 350 F.

2. Put all ingredients into a standard-sized loaf pan. Seriously. Just dump it all in.

3. Using an immersion blender, slowly blend all ingredients in the pan. You might need to dirty a spoon and stir it a little to get the liquid and dry ingredients to incorporate.

4. If you don’t have an immersion blender, OR you want to make a double batch without measuring twice, you can throw everything into a blender or food processor and then transfer to the loaf pan(s). . . You’ll have more dishes to do, but it’ll accomplish the same goal.

5. Bake the loaf at 350 F for 50 minutes, or until a toothpick comes out clean.

6. Let cool on a wire rack for 10 minutes.

7. Using a knife or small metal spatula, loosen the loaf from the sides of the pan (and under, if your spatula can fit).

8. Place the pan upside down on the wire rack to remove the loaf.

9. Slice and serve warm, and save any leftovers in the fridge for up to a week.

Garlic and Herb Crusted Chicken Tenders / GF / DF / Whole30

My family LOVES these chicken tenders. Every time I make them my husband says I’m the best cook ever. They really are that good! I’ve included 3 ways that you can make these: in a skillet (preferred), in the air fryer, and baked in the oven. If you don’t mind working harder and making extra dishes to get juicy, crispy chicken tenders, then follow the instructions for pan frying. If the thought of oil splattering all over your kitchen is too much to handle, then follow the baking or air fryer instructions. Whichever method you choose, be sure to dip these in some Whole30 ranch or ketchup!

This recipe is meant for batch cooking, but can be adjusted for less servings. I figure if I am going to have to do a lot of dishes, I better make the most of it and cook 2-3 times what I need for one meal.

Ingredients:

• 2-3 lbs. chicken tenders

• 1 cup almond flour

• 1/2 cup cassava flour

• 1 tbsp. dried parsley

• 1.5 tsp. sea salt

• 1 tsp. garlic powder

• 1 tsp. onion powder

• 1 tsp. paprika

• 1/2 tsp. coriander

• 1/2 tsp. cumin

• 3 eggs, whisked

• 2 tbsp. almond milk

• Avocado oil

Directions:

1. Warm a cast iron skillet over medium heat (OR preheat oven to 425°F).

2. Combine all flours and spices in a bowl and mix with a fork.

3. In a second bowl, whisk eggs and almond milk.

4. If pan frying, pour just enough avocado oil to cover the bottom of the skillet.

5. One at a time, pat a chicken tender dry with a paper towel and dip it in the flour mixture.

6. Shake off excess flour, then dip the chicken tender in the egg wash.

7. Allow excess egg wash to drip off, then put the chicken tender back in the flour mixture, being sure to coat it well.

8. If pan frying, add the chicken tenders to the skillet and cook on each side for about 4 minutes, or until the meat is cooked through and the breading is golden.

9. Set cooked chicken tenders on a paper towel-lined cooling rack.

10. Continue for the rest of the chicken tenders, being sure to add more oil as the skillet gets dry.

11. If baking, place the breaded chicken tenders on a parchment paper-lined baking sheet and bake for 9 minutes at 425°F. Flip the tenders over, and bake for an additional 9 minutes, or until fully cooked.

12. To make these in the air fryer, cook at 370°F for 15+ minutes.

Whole30 Copy Cat CPK BBQ Chicken (Pizza) Spaghetti Squash Bake

Ok, I admit the title is a little confusing, (feel free to send me your ideas LOL) but hear me out . . . Prior to changing my diet and lifestyle with the Whole30, I used to LOVE the BBQ Chicken Pizza at California Pizza Kitchen (CPK). While I am all about treating myself to my favorite foods, if and when I feel they’re worth it, I wanted to come up with a healthier, gluten-free and dairy-free recipe that would satisfy. This spaghetti squash bake checks all those boxes, it’s perfect for utilizing leftovers, AND can be doubled or tripled for batch cooking. Winner, winner, CPK chicken dinner!

Ingredients:

• 1 large or 2 small spaghetti squash

• 1 tbsp. olive oil

• 1 small red onion, finely diced

• 3-4 cups cooked, shredded chicken (I used leftovers from Whole roasted chickens I made earlier in the week)

• 1/2 tsp sea salt

• 2 tbsp nutritional yeast

• 1 cup mayo

• 1 cup bbq sauce (I love the Smoky BBQ Sauce from The New Primal)

• 1/4 cup chopped cilantro, plus some to garnish

• 1 tbsp lemon juice

• 2 tbsp tapioca starch

• 5 eggs

Directions:

1. Preheat oven to 400F and line a baking sheet with parchment paper.

2. Cut spaghetti squash in half lengthwise, and scoop out and discard the seeds.

3. Drizzle spaghetti squash flesh with olive oil and sprinkle with salt and pepper. Then place them flesh-side down on the parchment paper.

4. Bake squash for 30-35 minutes.

5. Grease a 9x13 baking dish with olive oil.

6. Once the squash have cooked, use a fork to scrape out the spaghetti flesh, and then add to the baking dish. Lower the oven temp to 350F.

7. Add the chicken, diced red onion, salt, nutritional yeast, mayo, BBQ sauce, cilantro, lemon juice, and tapioca starch into the baking dish and stir well.

8. Whisk the 5 eggs and then add them to the baking dish. Stir well, being sure the egg gets evenly distributed, and you don’t see big pockets of it.

9. Bake the dish uncovered for 1 hour at 350F. Let it stand for 5-10 minutes before devouring.

Notes:

• This recipe warms up like a dream, making it perfect for part of your meal prep! Try it for breakfast when you’re tired of eating eggs on your Whole30.

• I used The New Primal Smoky BBQ sauce, but any sauce will do. If you want to save 15% on your order at The New Primal, you can use my affiliate link and code “COACHKELLY” at checkout.

• I highly suggest drizzling some BBQ sauce on top of your slice before serving. I didn’t think about it until after I took some of the pictures of the bake, but it definitely gives a flavor punch.

Whole30 Pumpkin Pie Spiced Nuts

My family is nuts about these nuts! Sometimes, especially when doing the Whole30, you want something that is crunchy and flavorful. Eating raw nuts gets old real quick, so these pumpkin pie spiced nuts were my solution to the problem. I originally wrote the recipe with coconut oil, but recently made them using Fourth & Heart Vanilla Bean Ghee, and it took the recipe to a whole new level! The buttery flavor of the ghee and the softness of the vanilla perfectly balances the boldness of the spices. Make a double batch, add the cooled nuts to a decorative jar, tie a pretty ribbon around them, and gift them to your Whole30 accountability partner. When not doing the Whole30, add 1-2 tsp. of coconut sugar to make them a little sweet.

Ingredients:

• 1/2 cup raw almonds

• 1/2 cup raw pecans

• 1/2 cup raw cashews

• 1 tbsp. Fourth & Heart Vanilla Bean Ghee (or sub coconut oil)

• 1 tsp. pumpkin pie spice

• 3/4 tsp. cinnamon

• 1/4 tsp. salt

• *** Add 1-2 tsp. of coconut sugar to make them sweet (when NOT on a Whole30)

Directions:

1. Warm a cast iron skillet over medium heat.

2. While waiting for your skillet to preheat, combine your pumpkin pie spice, cinnamon, and salt in a small bowl, being sure to mix well.

3. Place almonds, pecans, and cashews in skillet and toast until lightly browned.

4. Add the ghee or coconut oil to the skillet and stir to coat all the nuts.

5. Add the spice mixture to the skillet and stir well to ensure that it gets evenly distributed among the nuts.

6. Quickly remove the nuts and add to a festive bowl to serve right away. Once nuts have cooled, store them in an airtight container.

Paleo Blender Bread - GF, DF, Grain free, Yeast free

I miss bread. There. I said it, and I feel so much better getting that off my chest! We’ve been living a Paleo/Whole30-ish lifestyle for over five years, and I am generally really content without grains, dairy, and soy, but I miss bread! Lettuce wraps are great, but nothing beats a hot panini with homemade mayo, turkey, and spinach. Did you know you can’t have toast without bread? Not avocado toast, not French toast, not peanut butter and honey toast! Don’t worry, though. I am not into unproductively complaining, and instead, have come up with a grain-free, gluten-free, dairy-free, and even yeast-free bread recipe that is so easy, even my kids can make it! Simply measure out the ingredients, throw it all in your blender/food processor, and then bake it! Like most Paleo versions of the foods we love, this bread is more dense, and not as spongy as traditional bread, but it tastes great and gets the job done! Sometimes you just want some toast, ya know?

Ingredients:

• 1 cup almond flour

• 1/2 cup milled flax seeds

• 1 tbsp coconut flour

• 1 tbsp tapioca flour/starch

• 1/4 cup almond milk

• 2 tbsp olive oil

• 4 eggs

• 2 teaspoons baking powder

• 1/2 teaspoon salt

Directions:

1. Preheat oven to 350 F.

2. Grease a 1.5 quart (8.5x4.5) loaf pan with olive oil.

3. Add all ingredients into a blender/food processor, and blend until well mixed.

4. Pour batter into the prepared loaf pan and bake for 40 minutes.

5. Remove the loaf pan from the oven and sit it on a wire rack to cool.

6. Once cool, carefully remove the bread loaf by loosening the sides with a knife or spatula.

7. Store bread in the fridge until ready to use.

Want to grab this decadent cacao superfood honey? Check it out, as well as my other favorite Beekeeper’s Naturals product, Propolis Throat Spray, with my affiliate link here.

GF/DF Gooey Butter Cake

If, like me, you’re from St. Louis, you KNOW what Gooey Butter Cake is! I’ve been wanting to create a gluten-free and dairy-free version of this sugary treat for awhile, so when the kids insisted on making Jesus a gooey butter cake for His birthday this Christmas, I jumped on the opportunity to create! When it comes to baking with kids, I like “semi-homemade” recipes, to limit the number of ingredients (and mess!). I opted to use a Simple Mills cake mix instead of using a variety of Paleo flours to make the base of the cake. Add in some ghee, eggs, Kite Hill dairy-free cream cheese, and almond extract, and you have yourself a Paleo gooey butter cake . . . until you add in the 4 cups of organic powdered sugar, so we will just call this GF/DF and be ok with it! Please notice that the cream cheese I have pictured is EVERYTHING cream cheese, which you will NOT want in your cake, lol. Thankfully I noticed my mistake before I added the cream cheese to the mixing bowl, and didn’t ruin the cake. Instead, I had to make my husband go out on Christmas Eve to find me some dairy-free PLAIN cream cheese. Thanks, babe.

Ingredients:

• 1 box Simple Mills vanilla cake mix

• 1/2 cup ghee

• 3 eggs, divided

• 8oz dairy-free cream cheese

• 1/2 teaspoon almond extract

• 4 cups organic powdered sugar

Directions:

1. Preheat oven to 350F and grease a square cake pan.

2. Melt ghee and set aside.

3. Empty cake mix into a large bowl. Stir in melted ghee and 1 egg.

4. Press batter into prepared baking dish.

5. In a large mixing bowl, mix dairy-free cream cheese, almond extract, powdered sugar, and the remaining 2 eggs.

6. Using a stand mixer or an electric hand mixer, beat the mixture on medium-high for 3 minutes.

7. Spread cream cheese mixture on top of the cake mixture.

8. Bake at 350F for 30-35 minutes.

9. Allow the cake to cool, and dust with more powdered sugar, if desired.

Paleo Figgy Pudding Muffins

Thanksgiving has come and gone, which means that it is officially acceptable to bust out the Christmas music! It’s inevitable that you’ll hear “We Wish You a Merry Christmas” this season, and, if you’re anything like me, you’ll wonder what in the world figgy pudding is! When my kids asked me that question I humbly admitted that I had no clue, so we locked eyes with the screen and investigated together. It turns out that figgy pudding is more of a Christmas cake than a pudding, and so began the adventure of Paleo-ifying this traditional English recipe. If you have ever eaten traditional figgy pudding, this recipe may not be for you . . . but, if you are like me and want to create some festive treats and cooking memories with your kiddos this season, then this is a must! These Paleo Figgy Pudding Muffins are spongy, sweet, and full of seasonal flavors. I hope you get the classic Christmas song stuck in your head as you and your family gather around the kitchen island to make these holiday treats. Enjoy!

Ingredients:

• 1.5 cups almond flour

• 1/2 cup tapioca starch

• 2 tbsp. coconut flour

• 2 tsp. baking powder

• 1 tsp. sea salt.

• 1/2 tsp. baking soda

• 1/2 tsp. cinnamon

• 1/4 tsp. pumpkin pie spice

• 1 cup almond milk

• 1 cup coconut sugar

• 1/2 cup grass-fed butter or ghee

• 2 eggs

• 1 cup chopped, dried figs

• 1 cup chopped, dried dates

• 1/2 cup chopped walnuts

Directions:

1. Preheat oven to 350F and grease 2, 6-count muffin tins* with coconut oil, butter, or ghee.

2. Combine the dry ingredients (except the coconut sugar) in a large mixing bowl, and mix well.

3. In a stand mixer, whisk together the almond milk, coconut sugar, butter/ghee, and eggs, until smooth.

4. With your stand mixer on low, slowly add in the dry ingredients, and continue stirring until batter is smooth.

5. Turn off the mixer, add in the chopped figs, dates, and walnuts, and stir until well combined.

6. Divide the batter evenly between the 12 muffin tins and set on a middle rack in your 350F oven.

7. Bake muffins for 25 minutes, or until the middles have set and a toothpick comes out clean.

8. Allow the muffins to cool completely before removing, to prevent them from breaking.

*NOTE: If you don’t have 2, 6-count muffin tins, you can use a regular 12-count tin, donut tins, mini muffins, or even a loaf pan. You will need to adjust the cook time, and keep a close eye on them, but it won’t change the flavor or consistency.

*NOTE: Want a simple glaze for your figgy pudding? Warm 2 tbsp. coconut oil, 2 tbsp, coconut cream, 1 tbsp. honey, and 1 tsp. vanilla in a saucepan on low until well combined. Take off heat and stir in 1 tsp. arrowroot powder. When it has cooled, but not solidified, drizzle it over your treats.

Two Wholesome Recipes for Thanksgiving Leftovers

In my world, leftovers are life! The only way I can feed my family of six is by making double (or triple) batches of our meals and then reheating them throughout the week. As much as we are used to eating leftovers, though, I really struggle to eat Thanksgiving food for more than one day after Thanksgiving. I don’t know why that is the case . . . it’s not like leftover turkey and mashed potatoes is all that different from leftover fajita chicken and cauliflower rice, but I legitimately can’t do it. Am I the only one? Bueller?

If you are like me and can’t possibly stomach eating your Thanksgiving leftovers for daaaaaaayyys, then I hope you will enjoy these TWO, Whole30 recipes for utilizing your leftovers. The Cranberry Turkey Salad and Instant Pot Turkey Soup I’ve created will use up all your leftover turkey while tasting nothing like Thanksgiving. I sure hope someone out there in cyber space can appreciate these as much as I do!

Cranberry Turkey Salad

Ingredients:

• 2 cups cooked, leftover roasted turkey, shredded or cut into small pieces

• 1/2 cup mayo (I make homemade mayo by blending 1 cup avocado oil, 1 egg, 1 tbsp lemon juice, and salt to taste with an immersion blender)

• 2 tbsp. cranberry sauce

• 1 tbsp. chopped walnuts

• 1 celery stalk, finely diced

• 1/4-1/2 tsp. sea salt

• 1/8 tsp. black pepper

Directions:

1. Combine all ingredients in a large mixing bowl, and stir well.

2. Store in the fridge for up to a week.

Instant Pot Turkey Soup

Ingredients:

• 4 cups cooked, leftover roasted turkey

• 4 cups chicken bone broth

• 2 cups peeled and chopped sweet potatoes

• 1 small yellow onion, diced

• 4 carrots, peeled and chopped (about 2 cups)

• 4 celery stalks, chopped (about 1 cup)

• 2 tsp. sea salt

• 2 tsp. dried parsley

• 2 tsp. ground turmeric powder

• 1 1/2 tsp. Italian seasoning

• 1 tsp. minced garlic

• 1/2 tsp. lemon juice

Directions:

1. Throw all ingredients into your Instant Pot, and stir well.

2. Secure the lid and move steam vent valve to “sealing”.

3. Select the “soup” button on the Instant Pot and begin cooking.

4. When the cook cycle has finished, press “cancel” and flip the steam valve to “venting” to quick release the pressure.

5. Carefully remove the lid when it is safe to do so, and enjoy!

I hope that your holiday meal is full of delicious, wholesome foods (that do not touch each other on your plate, LOL), and that you are able to utilize your leftovers for part of your weekly meal prep.

Whole30 Stuffed Acorn Squash

Whole30 Stuffed Acorn Squash

Want to be fancy but still keep it simple (ME!)? Here’s a recipe that’s great for entertaining this holiday season, requires only 6 ingredients, and can be cooked in under 45 minutes!

I’ve used this recipe as a main dish at my holiday gatherings and received lots of compliments. I always make more than I need so that I have leftovers, because it reheats well and is great for breakfast! If you’re tired of eggs on your Whole30 you could totally make these to fight food fatigue, too.  No need for a side dish, since this has squash and sausage, but if you want more variety on your plate you could roast some veggies on a separate baking sheet in the oven, or throw together a salad.

Ingredients:
- 2 acorn squash, halved, and seeds removed
- EVOO
- Salt and pepper to taste
- 1 lb. #whole30 compatible ground breakfast sausage
- 1 yellow onion, diced
- 2 apples, chopped
- Ground cinnamon to taste
- Ground sage to taste

Directions:
1. Preheat your oven to 400F and line a baking sheet with parchment paper.
2. Cut your squash in half and remove the seeds.
3. Drizzle with EVOO and season with salt and pepper to taste.
4. Place your squash on the parchment paper so that the flesh side is down.
5. Bake at 400F for 25-30 minutes.
6. Meanwhile, warm a skillet on the stove on medium heat.
7. Begin browning your ground breakfast sausage in the skillet.
8. While the sausage is cooking, dice your onion and two apples, keeping them in two separate piles on your cutting board.
9. When your sausage is almost completely browned (but still has a little pink left), scoot it to one side of your skillet. Soak up or pour off the excess grease, leaving a little for sautéing.
10. Add your diced onion to the skillet and sauté it for 3-5 min.
11. Mix your sausage and onion together and then scoot it to the side of your skillet.
12. Add your chopped apples to the skillet and sauté for 2-3 minutes.
13. Sprinkle the apples with cinnamon and sage to taste, then give everything in the skillet one final stir.
14. When your squash is done cooking, take it out of the oven and lower the oven temperature to 350F.
15. Flip the squash over so the the flesh side is up, and scoop the sausage filling into the squash.
16. Bake the squash for an additional 10-15 minutes at 350, or until it begins to caramelize.

I just love the seasonal flavors of sage and cinnamon in this dish, and that it makes me feel like a sophisticated cook.  Fake it ‘til ya make it, y’all!

Sweet Potato Quiche with Sausage and Spinach - Whole30/Paleo/GF/DF

I did a takeover on the Whole30 Recipes Instagram feed in December, 2019, and this recipe received so much love! It’s a little more involved than my usual recipes (mainly because it uses a few more dishes and takes over an hour to cook), BUT I promise you it is worth it! If you’re looking for a grab-and-go breakfast option, or really want to impress your mother-in-law at your next family brunch, this recipe is for you! I wrote it to be made in 2, 6-count muffin tins, but you can easily make it in a 12 inch cast iron skillet by adjusting the cook time.

Sweet Potato Quiche With Sausage and Spinach:

Ingredients:

• 1.5 pounds sweet potatoes

• 1 pound #whole30 compatible breakfast sausage

• 12 eggs

• 1/2 cup bone broth

• 2 large handfuls of spinach

• Salt and pepper to taste

Directions:

1. Preheat oven to 375F and grease two, 6-count muffin tins with coconut oil.

2. Peel and coarsely chop the sweet potatoes, then place in a food processor and pulse until finely diced.

3. Transfer the sweet potatoes to a large bowl, add TWO eggs, and stir until well combined.

4. Spoon the sweet potatoes into the muffin tins and press them to make a “crust” on the bottom and up the sides of each well.

5. Bake the crust for 15 minutes.

6. Meanwhile, brown the breakfast sausage in a skillet, and set aside.

7. Whisk the ten remaining eggs in a large bowl, add bone broth, and season with salt and pepper to taste.

8. When the crust is done, remove from the oven and drop the temperature down to 350F.

9. Place the spinach on top of the crusts, then spoon the sausage on top of the spinach.

10. Add the whisked eggs, and bake the quiches at 350F for 18-20 minutes, or until the eggs are set.

NOTES:

• To make one big quiche in a cast iron skillet, cook the crust for 35 minutes at 375F and the quiche for 30 minutes at 350F.

• Don’t have or cant eat sweet potatoes? substitute red or gold potatoes for the crust.