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Look, Feel and Perform Better Challenge > Post favorite recipes!

Would love to swap good challenge-friendly recipes. I'll start: I finally bought the Well Fed cookbook a few weeks ago, and have been loving what I've made from it almost without exception. So here are a couple of recipes from that:

Last night I made this sausage-eggplant strata -- I think she has you make your own sausage mix because so many sausages contain grain or soy fillers, but I just used my Herondale CSA sausage. It was fantastic.

And for New Year's Eve I made this beef stew, which was KILLA. My guests ate ALL of it, which never happens, and my husband is still talking about it. Definitely one to repeat.

January 2, 2014 | Unregistered CommenterStella

@stella, good idea, lets start swapping recipes,
I made a lean ground beef frittata, to have a ready breakfast every morning post workout. I liked it quite a bit, my advice is use a cast iron skillet like the recipe suggests or a shallow large Pyrex. Looking forward to not thinking about breakfasts for the next few days.

January 2, 2014 | Unregistered CommenterPigeon

sorry, here we go,

January 2, 2014 | Unregistered CommenterPigeon

Genius idea Stella. I have found a lot of good ones. Nom Nom Paleo, fastPaleo, ChowStalker, and (guys don't judge) Pinterest are usually my go to resources for recipes. Here are some of my favorites:

Sun Dried Tomato Chicken Bake
Garlic Mashed Cauliflower
Roasted Rosemary Almonds
Sweet Potato Hash & Fried Eggs
Phenomenal Grilled Green Chicken

@Stella - Being half Filipino, I also like the fatty animal parts and can vouch that this paleo alternative to a Filipino staple isn't half bad:

I currently have lime beef stew simmering in my crock pot at home. I'll let you know how it turns out!

I think I got a little excited and carried away with this post... :) Enjoy!

January 3, 2014 | Unregistered CommenterErin

Ooh thanks Erin! That sweet potato hash recipe reminds me that yes, indeed, the food processor I got as a wedding present does have a shredder attachment, which I have never used. (I've been married for almost five years.) I need to fix that.

Some more:

I like making these stuffed apricots for parties. No cooking required, and they can be used either as an appetizer or as dessert.

A very delicious way to get veggies into breakfast (or whenever the hell you want to eat this); skip the yogurt if you're dropping dairy, of course.

Michele K got me into this one -- one of my favorite Paleo casseroles. (Again, leave off the queso fresco if you're being strict about dairy.)

January 3, 2014 | Unregistered CommenterStella

Brilliant idea Stella! Thanks all for the suggestions! I don't have much to add here but will be taking away A LOT!!

January 3, 2014 | Unregistered CommenterBeccaWolf

@Stella If this blog allowed emogis, I would have lost my shit on that baked egg dish! Thanks! Can't wait to try these.

January 3, 2014 | Unregistered CommenterErin

Fantastically delicious

January 3, 2014 | Unregistered Commenterjoey b

Made the Greek stew last night (the one Stella linked to). I can vouch for its deliciousness.

I skipped the water and salt and added the rest of the beef broth I'd bought, then added gigandes for extra heartiness. I now want to have this all the time.

January 6, 2014 | Registered CommenterRyan

My amazing partner Camille made this last night: Lamb korma

Subbed out the veggie oil for olive, ate it on a a big sweet potato. One serving gave me all my protein and fats for the block, and sweet potato (and onions) covered the carbs. It was delicious!

January 6, 2014 | Unregistered CommenterMichael C.

I'm not a great cook so I like easy recipes. This one has become a go to for me - it's quick, easy and good. I just use a regular pepper.

Chorizo and sweet potato hash.

January 6, 2014 | Registered CommenterBen Whitney

I forgot to mention that because I'm not doing Whole30, when I made the beef stew I replaced the water with Chianti. REALLY DELICIOUS.

Ryan, glad you liked it!

January 6, 2014 | Unregistered CommenterStella

I just made this for lunches this week:

used canned pumpkin b/c i had it on hand and didn't feel like dealing w/ the real thing. really good flavor, tho could maybe use a little more heat.

January 6, 2014 | Unregistered CommenterMUXX

The easiest breakfast dish I have made which the hubs loves -
In one of those stoneware pans layer roasted sweet potatoes (typically left overs from dinner the night before in our house), then avocado, then crack in eggs (6 for my sized pan) and sprinkle bacon on top. Bake in the oven for 10-12 minutes (until eggs are cooked to your liking). We also added a layer of cooked ground sausage once and it was amazing as well.

January 10, 2014 | Unregistered CommenterSara E

I was going to post a link to a recipe I made last night, and realized I made enough modifications to make it challenge-friendly that I should just rewrite it as though it were my own.

2 large acorn squash
Melted fat of choice (bacon drippings, olive oil, butter, etc.)
Garlic powder
1 lb sweet Italian or sage-y pork sausage
1 small onion, diced
4 oz mushrooms, chopped
2 apples, cored and diced
2 cloves garlic, minced
Handful of sage, chopped
Big pinch of fennel seed
2 eggs, beaten

Preheat oven to 400. Cut squash in half and scoop out the seeds. Place halves, cut side up, on a baking sheet. Brush with fat, then sprinkle some garlic powder, salt, and pepper on top. Roast for 1 hour, or until tender.

In the meantime, remove the sausage from its casings and brown it over medium-high heat in a large skillet, breaking it up into small pieces. When the sausage is no longer pink, remove it with a slotted spoon and put it in a bowl. In the sausage drippings, saute the onions and mushrooms over medium heat for about 5 minutes, until the onion starts to get translucent. Add the apples, garlic, sage leaves, and fennel seed to the pan and saute another 3 minutes. When the apples start to soften up, dump all of the stuff into the bowl with the sausage. Let cool.

When the acorn squash comes out of the oven, add the beaten eggs to the sausage mixture and mix well to get everything evenly distributed. Then load up each squash half with a mound of the sausage mixture. Put it back in the oven for another 20 minutes, or until the egg is set.

Then eat with a shovel!

January 16, 2014 | Unregistered CommenterStella

@Michael C. or any other slow cooker pros out there…

I want to do the lamb korma recipe in my slow cooker (and I want to simplify it a little bit). My slow cooker has been sitting on a shelf collecting dust for a while, and after getting some heat about that last night (and being assured it is so easy), this will be my test run.

Can I just throw all those ingredients in there and turn it on? Does it need a little water or cx stock beyond the coconut milk? Does it make sense to brown the meat before, or is there no point to that? Should I cook the onions before? Slow cooker secrets!

January 19, 2014 | Unregistered CommenterLily