Creamy tomato sauce

This is a quick and easy recipe that freezes well, courtesy of my mom!  We made this over the weekend while I was home and I just knew you all would love it!

The ingredients:

  • 28 oz can crushed tomatoes
  • 12 oz jar roasted red peppers
  • 1 cup raw cashews, soaked
  • 1 tsp salt
  • 1/2 cup fresh basil
  • 1/2 tsp crushed red pepper
  • Juice of 1/2 lemon

Now the fun part, put it all in your food processor and blend until creamy.  I strongly suggest using a high powered processor to break down those cashews!

What you are left with is a creamy (almost dip like) consistency that is perfect for topping squash noodles!  Let me know if you try it!



    Zucchini Meatloaf

    The ingredients:


    • 2 lbs organic ground beef
    • 3 eggs
    • 2 zucchini, grated and dried
    • 1 carrot, diced
    • 1 spring onion, chopped
    • 1/2 large red bell pepper, diced
    • Tomato paste, 3 tsp and 3 tbsp
    • 1 tsp crushed garlic
    • 1 tsp honey
    • 3 tsp balsamic vinegar
    • Salt and pepper
    • Olive oil spray

    In a large mixing bowl, combine your meat, veggies, eggs, 3 tsp paste, garlic and 1 tsp each salt and pepper.  Mix thoroughly, making sure the eggs is mixed in well.  Spray a 9×13 casserole dish with the olive oil and transfer contents.  Bake in oven at 350 for 35 minutes. While the loaf is cooking, mix 2 tablespoons of water with vinegar, remaining paste, honey and s pinch of salt and pepper.  After 35 minutes spread tomato sauce on top of loaf and place über broil for 7 minutes.  Get ready for lots of left overs!


    Frozen Banana Treat

    I will not call this paleo ice cream, although you can find dozens of recipes on Pinterest that do!   This is definitely a SWYPO if you are doing Whole 30, so wait until your 30 days are up!  (Not sure what SWYPO is? Read all about it here.)

    The ingredients:


    • 2 bananas, frozen
    • 1 tbsp unsweetened coconut
    • 1 tbsp cashew or almond butter
    • 3 tbsp light coconut milk
    • 2 tbsp unsweetened cacao

    It’s just too easy, put it all in a blender and process until smooth.  It will be a soft serve consistency like this:

    And trust me, it is delicious in this form…. To give it a more traditional texture, pop in the freezer, covered, for 2 hours.  The result? A perfect summertime treat that is relatively guilt free!


    Crab Cakes 

    The ingredients:


    • 8 oz. lump crab meat
    • 1/2 zucchini, grated and drained
    • 2 small sweet peppers, diced
    • 1 spring onion top, greens diced
    • 2 eggs
    • 2 1/2 tbsp coconut flour
    • 1 tbsp spicy mustard
    • 2 tbsp cooking fat, I used coconut oil
    • Salt and pepper to taste
    • 3 sprigs dill, chopped

    Put all ingredients in a medium bowl and stir well, making sure the egg is thoroughly distributed.


    In a large skillet over medium high heat, add your cooking fat.  Once melted turn heat to medium.  Carefully place your patties into oil and cook for 4 minutes, then turn.  Cook an additional 4 minutes and then serve.  This recipe makes four crab cakes, I suggest eating them the same day they are prepared!


    Spring {Slow Cooker} Soup

    I love soup.  During Whole 30 it is my go to meal if I need something quick and easy.  Right now I have an over abundance of squash (thanks to my CSA and gardening dad) and I thought an easy soup would help put a dent in my supply!

    The ingredients:


    • 2 chicken breasts 
    • 32 oz. chicken broth
    • 2 cups filtered water
    • 3 small yellow squash
    • 1 medium zucchini
    • 1 spring onion
    • 1 clove garlic
    • 5 fingering potatoes
    • 2 carrots
    • 2 stalks bok choy 
    • 3 stalks celery
    • TJ’s Everday Seasoning
    • Salt and Pepper

    Chop those veggies into bite size pieces. (Yes, my carrots are purple, your eyes aren’t deceiving you!)

    Add your two breasts to your slow cooker and season well. I use frozen chicken and leave it whole, after the soup has cooked it shreds easily.

    Add your veggies on top, sprinkle well with seasoning, add chicken broth and water.

    Cover and cook on low for 6 hours.  Remove breasts, shred then return to pot.  Season with salt and pepper to your taste.  After the soup cools I like to use my food saver system to make bowl size batches for the freezer.



    Italian Squash

    After a long day at work I really wanted something comforting and bad for me… Like a pizza! This little side dish did the trick and had me wishing I had made more.  

    The ingredients:


    • 1 yellow squash, sliced.
    • Handful of grape tomatoes
    • 2 handfuls fresh basil, torn
    • 2 tbsp. olive oil
    • 1 tbsp balsamic vinegar
    • Salt and pepper

    In a medium skillet, warm your oil over medium high heat.  Add squash and tomatoes, sauté well. Your tomatoes should burst, if not give them a little smash with the back of a spoon.  Turn heat to medium, toss in your basil, a pinch of salt and pepper and balsamic oil.


    Cover and let cook 3 minutes then serve.  This recipe makes 1 serving but is easy to double for a second person!


    Tomato Pie

    Ok, not really pie, but the closest I could come to recreating a Southern favorite on Whole 30!

    The ingredients:


    • 2 large tomatoes, preferably from the Farmers Market or your garden!
    • Large handful basil
    • 4 small red potatoes, or 1 large baking potato
    • 5 eggs
    • 1/2 green onion
    • 4 slices bacon
    • 3 tbsp ghee, melted
    • Salt and pepper

    Preheat your oven to 400.

    Make sure your potatoes are cleaned well, shred into a bowl and pat dry.  Grease the bottom of your pie pan with half of the ghee, then add your potatoes, molding into shape of pie pan.

    Drizzle your remaining ghee over your “crust” and cook in hot oven for 20 minutes.  This is a great time to get your bacon cooking as well.

    After 20 minutes, take out your crust and let cool for a few minutes.  Turn your oven down to 350.


    Add your chopped green onion, chopped bacon and 1/2 of your basil, chopped.

    Slice your tomatoes and layer in dish.  Top with your remaining basil.

    In a medium bowl, crack your eggs and add 2 tbsp of water, salt and pepper.  Give it a quick scramble and pour over the tomatoes.  Place in oven and bake for 10 minutes.  

    Remove from oven and cover your edges with heavy duty foil.


    Place back in oven and cook for an additional 30 minutes.  All ovens cook a little differently, just make sure your egg is cooked through!

    Remove and let sit for 2 minutes.  Make sure to loosed your crust by running a knife under the edge. Serve with your favorite greens and fruit.  Enjoy!