Earlier this week, we introduced you to Chef Richard Bradford and our newest affiliate, Premade Paleo: a Whole30 Approved meal service that creates and ships fantastic Whole30-compliant meals directly to your door. Premade Paleo is the perfect solution for busy, active people. (We know making meals out of fresh food takes more time than stopping off at the pizza place on your way home – but we still want you to eat real food for dinner, even when you’re pressed for time.)
In addition, some of the Good Food recipes you see on the internet or read in It Starts With Food may look a little intimidating. Homemade mayo? Zucchini noodles? Making your own bone broth? These things may sound tricky, but they’re really not that complicated. And to prove it, we recruited Chef Richard Bradford of Premade Paleo for a little demonstration.
Easy Broth For Busy People
Bone broth is a great source of valuable amino acids, a variety of vitamins, and minerals like magnesium and calcium. Melissa Joulwan (author of Well Fed) created a basic bone broth recipe for the Meal Map in It Starts With Food, but we asked Chef Richard to put his professional spin on the recipe, specifically for busy people new to cooking.
Check out his video demonstration below and learn how to create a tasty broth from the pastured, organic rotisserie chicken found at your local health food store or Whole Foods, in just a portion of the time it takes to make a traditional bone broth. (Note, if you’d rather cook the chicken yourself, you can follow this easy recipe from our Steal This Meal series, then use the bones to make broth.)
Your Turn!
In an effort to make our upcoming August Whole30® as user-friendly as possible for all our new readers, we’re recruiting the help of all you professional Paleo chefs, foodies, bloggers, and Whole30 veterans.
Today’s contest? Take a recipe from It Starts With Food and adapt it to fit your needs and lifestyle. Do you love Dallas and Melissa’s Mocha Steak Rub, but prefer to throw it on a roast and slow cook it? Have you put your own spin on the frittata Master Recipe to make it super kid-friendly? Have you created a new salad dressing using the homemade mayo recipe? Share your love of Good Food and show us (and our readers) what you’ve got!
Our contest winner (as selected by Whole9 and Premade Paleo) will receive 7 days of Premade Paleo meals with free shipping in the U.S.
That’s a week’s worth of healthy, Whole30 dinners – meat and veggies complete – ready in just minutes! Now who’s rocking their Whole30?
How it Works
- Create your take on one of the recipes from It Starts With Food.
- Snap a picture (or take a video) of your creation.
- Post the recipe and picture on our Facebook page and link to it here in comments, or post the recipe/photo on your blog and post the link here in comments.
- The recipe and photo can be posted anywhere, but you’ve got to share the link with us here in comments to secure entry into our contest.
The Fine Print
- Sorry, this contest is only open to those of you in the U.S.
- All entries are due by Thursday, July 26th at 11:59 PM PST.
- We will announce the winner on Friday, July 27th here and on Facebook.
So get to creating, cooking, and snapping pics of your delicious, Whole30, ISWF-inspired meal creation. (And check out Premade Paleo’s customized 30-day Whole30 meal plan, with free shipping for a limited time!)
Best of luck (and happy eating) to you all.
arrghhh…I guess i better read faster and get to the recipes!
My entry! Looking forward to finishing off the rest of my delicious masterpiece tomorrow
http://www.facebook.com/photo.php?fbid=10150897316691653&set=o.306949866553&type=1&theater
Hi all, looks like a glorious chicken stock, thanks for posting the video. Just wondering about using olive oil to sweat the veggies as thats what I usually do (day 15 of Whole30) any issue with that
? Thinking back to your advice in It Starts with Food, only using olive oil for dressings.
Pls advise
Thanks
Lou
PS despite having the flu, I feel way healthier already, thank you
Here’s my entry! Thanks for hosting such a fun contest!
https://www.facebook.com/photo.php?fbid=10151050848770983&set=o.306949866553&type=1&theater
Hi Jilda,
Fantastic! Looks delish!
-Erin
Thai Chicken Curry. Super easy, delicious, and meets all 4 Good Food standards. Hope you all give it a try and let me know how it goes!
http://on.fb.me/PCJCRp
We made the veggie spaghetti with Marinara sauce last night and added yellow peppers and garlic. Instead of serving it over spinach we made spaghetti squash. It was delicious!
https://www.facebook.com/Whole30#!/photo.php?fbid=10100124073682324&set=o.139773609432899&type=1&theater
ISWF contest entry: Shrimp with Faux Grits
http://www.facebook.com/photo.php?fbid=10100530553184025&set=o.306949866553&type=1&theater
We did the whole30 together after reading book –absolutely LOVED it and the entire program, thank you guys!
Wow, all these dishes look great. Anyone near Sacramento, CA for a Whole30 potluck? (seriously, I need to meet more people who eat like this
). Maybe it’s time for me to start a W30 monthly meetup at my CrossFit box to share meals and tips!
I wanted to throw this piece in for some “wow” factor I received last week. I went on vacation with my family to Lake Tahoe for 6 days and I am/was on Whole30. This is the first time I’ve been engaged in some kind of eating structure during family vacation, as it’s usually a eat and drink free-for-all.
Having made the decision WEEKS ago that I would complete the program 100%, I didn’t need to think twice while they ate doughnuts, candies, ice cream, tortillas, cheese, wine, whiskey, etc. (though I did notice a strong feeling not in relation to the food, but to my family! All these tendencies are in ME too, but this time I didn’t give in!)
Thanks to my wife, we found a local butcher who had all fresh grass fed beef and pastured pork and chicken, which I happily contributed to family meals. We (wifey helped) ended up making them 3 meals over the course of the vacation, including egg/pork/pepper muffins, shrimp cakes over cole slaw, and the Thai chicken curry dish I posted above.
Ok, here’s the point of my story. During the Thai chicken curry meal my mom turns to me and says, “Wow, you can’t even tell this isn’t rice. All you did was steam it and run it through the food processor? I will have to try this at home.”
*cue the choir of angels*
THIS is all I ever want to hear when talking about or prepping food for other people. Just give it a try!! And to come from my mother meant a lot because I care about her health and well-being so much. I sent her home with a copy of the Nom Nom Paleo app and it’s great informational button. After a few weeks, if her enthusiasm is still up, I’ll pass her a copy of #ISFW.
Here’s to being the example of the change you want to see, being active in the education and experience of others, and stepping up as leader as people look to you as the agent of cultural change. It Starts With Food, It Starts With Family, It Starts With YOU!
Here’s my ISWF recipe contest entry: Coconut milk spiked farm fresh frittata
https://www.facebook.com/photo.php?fbid=940852626641&set=o.306949866553&type=1
I’ve been making variations on crustless quiches and realized that I love lots of eggs but also enjoy a bit of fluffiness that comes with a bit of milk, so I just add some coconut milk and it adds a wonderful hint of coconut flavor. It’s hard to even notice that there’s no milk or cheese in it at all.
The recipe is really simple. You just need eggs, coconut milk, veggies, and seasoning. Meat can be added in or enjoyed on the side with the frittata.
In this version, I caramelized 2 onions, sauteed kale, lightly sauteed mixed greens, and sauteed some ground pork. I beat 8 eggs with 1 cup of coconut milk and seasoned it with 1 tsp of curry powder (cumin/coriander/tumeric), 1/2 tsp of salt, a pinch of cayenne and black pepper. I then added in fresh rosemary and basil from my porch garden and the sauteed veggies and pork. I topped it with sliced tomatoes and then popped it into the oven at 385 degrees for about 40 minutes.
My basic “meal map” is:
7-8 eggs
Seasonal veggies or whatever you have on hand
1 cup of coconut milk
Meat on hand – sausage, ground meat, bacon, etc.
Season to taste – salt, pepper, coriander, cumin, cayenne, fresh herbs
Instructions
1. Preheat oven to 385
2. Sautee veggies and set aside
3. Sautee meat and set aside
4. Beat eggs and place into pan (cast iron, stainless steel, pyrex all work)
5. Beat in coconut milk and seasoning
6. Add in sauteed veggies and meat
7. Bake until frittata has set and edges turned slightly brown (about 40 min)
8. Enjoy!
My entry!
I made the Almond Poached Pears with Raspberry Cream for a dinner party a few weeks ago but I struggled with the problem that raspberries and pears are not in-season at the same time here in the PNW. So in order to turn this into a very local dish (using fruit from our backyard!), I had to see if it would work with blackberries. It was delicious! And of course, the bonus was that because I had to enter this into the contest today, we got to eat a decadent desert on a week night!
http://www.facebook.com/photo.php?fbid=3736684849770&set=o.306949866553&type=1&theater
This was a recipe I created last year, when I first discovered your crazy good coffee rub:
http://jensgonepaleo.blogspot.com/2011/06/bbq-lamb-ribs-wwhole9-coffee-rub.html
OK, so I saw this and thought I would “throw my hat in the ring”, even though I don’t have a schnazzy link to my nicely written recipe with pictures (someday!). But, aside from entering, I thought some folks might appreciate this. I know one of the foods most of us have difficulty incorporating into our healthy diets is liver/organ meats. So, I have two recipes in one, which results in what I think is a successful liver dish, if that is even possible?!?
First, I make an awesome, healthy, “cream” sauce, which is SO simple (and can be used with all sorts of other dishes, too!) Cube 1 sweet potato, 1 rutabaga (I had never even used/eaten rutabaga before!) and thinly slice one leek. Put in baking dish, Pour one can of FULL-FAT coconut milk on top. I also add some salt & pepper and turmeric for good measure. Bake at 375 for 1 hour, mixing about 1/2 way through. When done, blend into creamy oblivion in, ideally, your Vitamix.
For the liver, I saute onions, mushrooms and garlic in coconut oil with salt & pepper, then add grassfed beef liver. Don’t go overboard on the liver! I portion mine into single serving pieces in the freezer and TRY to eat it once a week. I imagine you could use other organ meats as well. Let the liver brown and start to cook. Feel free to add some chopped kale/spinach/chard/collards on top and let those wilt down as the liver cooks.
When THAT is done, plate the chaos and cover liberally with the “cream” sauce. For liver, it’s pretty awesome
This is my “Whole 30 Taco Salad” recipe, based on Dallas and Melissa’s basic ground meat recipe!
http://taylorrmade.wordpress.com/2012/07/26/it-starts-with-food-recipe-contest/
Here’s my entry
It’s a variation of Butternut Squash Puree with Roasted Garlic from ISWF.
http://i1057.photobucket.com/albums/t397/fluteroot/Whole30Log/IndianSquashCoconutSoup.jpg
Indian Roasted Butternut Squash and Coconut Soup
3 tbsp coconut oil, divided
1 medium butternut squash
2 large leeks, thinly sliced
2 cloves garlic, minced
2 cups chicken broth
2 cups water
1 tbsp garam masala
½ tsp cinnamon
¼ tsp fresh-grated nutmeg
salt and pepper
½ cup coconut milk
Preheat oven to 400 degrees.
Peel butternut squash and cut into 1-2” pieces. In a large bowl, toss with 2 tbsp melted coconut oil and 1 tbsp garam masala. Pour squash onto a lined cookie sheet, sprinkle salt and pepper, to taste, and roast for 30-45 min until soft and slightly browned. Set aside
In a large saucepan, heat 1 tbsp coconut oil. Add leeks and cook for a few minutes until soft. Add garlic and cook for another minute or two. Add roasted squash. Stir everything together. Add broth and water.
Bring to a boil, cover, and reduce heat to simmer for about 30 minutes. Remove lid, turn off heat, and puree with an emersion blender (can be done in a regular blender in batches). Taste, and add salt and/or pepper, if needed.
Stir in cinnamon, nutmeg, and coconut milk. Serve with a drizzle of coconut milk or caramelized coconut flakes for a fancy garnish.
Just placed on facebook
Smoked Pork Tenderloin with sweet potato
Ingredients:
3-4 local pork tenderloin
10 garlic cloves
3 sweet potatoes
directions:
Rubbed Pork Tenderloin down with garlic about 10 cloves and place in bag over night.
Setup smoker at 300 with some apple wood
place sweet potato and pork tenderloin on grill of smoker until internal temp is 142.
check sweet potato after 45 minutes on smoker where you will also flip the pork.
Pull and let rest 10 minutes. Add grass butter to potato and cut tenderloin.
https://www.facebook.com/photo.php?fbid=3554058972117&set=o.306949866553&type=1&theater
Well after a lot of confusion I have figured out how to link these together, I’d say i;m no the most advanced computer person out there…So here is my ground bison and avocado wrap.
https://www.facebook.com/photo.php?fbid=3554111333426&set=o.306949866553&type=1&theater
And my go to lunch with y most favorite recipe from ISWF, Homemade Mayo.
PS i really sou;d have better edited my post above…oh well it is really all about the food.
So much fun! I made your bone broth and a quick soup today and it is delicious! Here’s my entry: http://www.facebook.com/photo.php?fbid=10151237252432013&set=p.10151237252432013&type=1&ref=nf
here is my link to facebook post
https://www.facebook.com/photo.php?fbid=3935214971471&set=o.306949866553&type=1&comment_id=2627299
As an endurance athlete I eat this Sweet Yam Bake before long training sessions. It’s tastes fantastic, sits well in the stomach even while running, and can be enjoyed pre training and post training as well. To mix it up sub out the pears for what ever fruit is in season in your area. I sometimes add unsweetened coconut to the crumble mixture and it’s super tasty.
http://withkate.com/2012/07/10/sweet-yam-bake/
Here’s my W30 Green Bean and Chicken Curry picture:
https://www.facebook.com/photo.php?fbid=3535379236930&set=o.139773609432899&type=1&theater
What a great idea for a contest! It was a neat exercise to try to adapt a recipe – especially since I finished the book on Saturday and am only on Day 6 of this WholeAdventure.
https://www.facebook.com/photo.php?fbid=10150934838602331&set=o.139773609432899&type=1&theater
https://www.facebook.com/photo.php?fbid=3535379236930&set=o.139773609432899&type=1&theater#!/photo.php?fbid=4215289501026&set=o.306949866553&type=1&theater
I love these pistachio crusted salmon cakes! The combination of lime and dill make it so refreshing.
Here’s my entry for Grecian Meatballs (inspired by Taste of Greece Skillet recipe) with Mouhamara and Oven-Roasted Green Beans (inspired by Roasted Vegetable recipe):
http://www.facebook.com/photo.php?fbid=10101778302908530&set=o.306949866553&type=1
I’m technology illiterate and couldn’t figure out how to add a photo to the Facebook post…but here’s the link (I’ll keep trying to add a photo without bombarding your Facebook page, as I’d hate for the lack of photo to keep me from qualifying!
http://m.facebook.com/Whole9?id=306949866553&_rdr#!/306949866553/timeline/story?ut=44&hash=2928817859243099462&wstart=1341126000&wend=1343804399&pagefilter=2&__user=507679677&soft=jewel%3D2
Mexican Ground Beef recipe modified from ISWF:
1 medium onion
1 red bell pepper
1 lb ground beef
1 tsp sea salt
2 tsp garlic powder
2 tsp chili powder
1/4 tsp cayenne
1 tbsp cumin
1 Roma tomato
Cilantro
2 tbsp lime juice
Sautéed chopped onion over medium heat until translucent. Add bell pepper and sautéed another minute. Add spices and stir to coat the onion and pepper evenly, then immediately add beef. Continue cooking over medium heat until meat is browned. Remove from heat and add chopped tomato, cilantro, and lime juice. Enjoy!
Here’s my submission!
http://www.facebook.com/media/set/?set=a.604143185799.2052175.74800881&type=1
Photo of the modified mexican ground beef recipe added to your Facebook page!
De-constructed burger:
1lb Grass-fed, organic ground beef
1 tsp. Ground Mustard
1 tsp. Garlic powder
1 egg
Salt & pepper to taste
1 tbs Coconut aminos
Fresh basil leaves
Mix all ingredients together, form into 4 burger patties. Pre-heat grill or skillet and cook. Grill basil leaves until crispy, serve with sliced tomatoes and lettuce if desired.
Greenbeans:
Clean and wash beans, then wet sauté according to directions in ISWF. Let cool, or run under cool water. Toss with EVOO.
https://www.facebook.com/photo.php?fbid=10151151008573083&set=a.10150545068253083.442762.680133082&type=1&theater
Here’s my entry! Seared tuna with dill sauce and green beans with fig vinegarette.
https://www.facebook.com/photo.php?fbid=311001592330008&set=o.306949866553&type=1&theater
https://mobile.twitter.com/#!/PaleoPlateRD/status/228728602991149058?photo=1
Posted to FB via Twitter, just couldn’t figure out how to get the silly iPad to copy the FB link.
The most fabulous rub ever. For real. Make it, a lot of it, and put it on anything!
Thank you all for the amazing entries! Chef Richard and I have a lot of recipes to review, and we’re super busy trying to roll out the Whole30 Daily for you today. So please, allow us through the weekend to review, and we’ll announce our winner on Monday.
Best of luck to you all!
Melissa
Our GRAND PRIZE WINNER for this contest…
John Carey, from Sacramento, CA, for his Thai Chicken Curry!
http://www.facebook.com/photo.php?fbid=10151103023945944&set=o.306949866553
John has won a week’s worth of meals from Premade Paleo, including free shipping.
However, because we had so many amazing entries, we’ve decided to send sample meals from Premade Paleo to two runners-up. Our two RUNNERS-UP are…
Mae Desmond of San Diego, CA, for her Faux Shrimp and Grits!
http://www.facebook.com/photo.php?fbid=10100530553184025&set=o.306949866553&type=1&theater
Michelle Lin, for her Farm-Fresh Frittata!
https://www.facebook.com/photo.php?fbid=940852626641&set=o.306949866553&type=1
In addition, Chef Richard (and we!) were so impressed with the number of entries we received, we’re extending coupons for Premade Paleo to all who entered. We’ll have a discount code set up for you by Wednesday – I’ll post it here.
Thanks to all who entered, and if you’re a winner, please send me your full mailing address. (melissa/at/whole9life/dot/com).
Best,
Melissa
Woohoo!! Today is day 30 of my third Whole30 and per usual I am feeling great! I am deeply appreciative for the approach you guys are bringing to the world in terms of food myth, dogma, and misinformation. Those who go through the Whole30 will definitely emerge happier, healthier, more empowered and alive human beings and thus, contribute more to their world!
It may seem like a jump to say “eat good food” –> “change the world” but whenever I read the title of your book the emphasis is on It STARTS with Food. Where does it END for you? To me, it’s about becoming the best human being I possibly can be, and that means a highly functioning vehicle (my body and mind) which are left buzzing when I follow the Good Food rules.
“Don’t ask what the world needs. Ask what makes you come alive, and go do it. Because what the world needs is people who have come alive.” ― Howard Thurman
Here’s to starting with the food on our plates to create a better world, bite by bite, action by action.