Cider Roasted Pork Tenderloin

1) ADD to a ziploc bag the pork loin, 1 cup apple cider (compliant apple juice is fine too), 2 tablespoons apple cider vinegar, a couple squirts of yellow mustard, 1 tablespoon dried rosemary, kosher salt, and ground black pepper
2) MIX everything around in the bag, seal the bag, and place in a bowl in the refrigerator for 3-4 hours
3) WHEN done marinating, place pork along with all the liquid into a baking dish and place into 400 degree oven
4) AFTER 30 minutes spoon the liquid in the bottom of the pan onto the top of the pork
5) CONTINUE cooking until internal temp of pork reaches 155 degrees, mine was a big guy so took 55 minutes total, then remove from oven and let rest 10 minutes before slicing

Roasted Butternut Squash
-dice squash and mix on baking sheet with oil, salt, pepper, dried rosemary, and onion powder
-bake in 425 degree oven (or 400 if you’re cooking at the same time as the pork) until tender and browned

Asparagus
-trim the tough ends off and sauté in skillet in oil with salt and pepper until crisp tender...just a few minutes!

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Skillet Sausage and All The Things

Not a recipe, but it doesn’t need to be. Note: if you have really flavorful sausage you probably don’t need to season with anything other than a little salt, pepper, and oregano. But I find this chicken sausage to be super bland, so it needs help!

Chop sausage and cook in oil over medium-high heat until browned and crispy. Remove sausage and add peppers, onions, and kale (#throwsomekaleinit), cooking until a little charred and caramelized. Add sausage back to skillet and add cauliflower rice and season with salt, pepper, Creole seasoning, and lots of dried oregano. Eat up when cauliflower is warmed through! You might need to add more oil along the way whenever it starts looking dry, especially when you add the cauliflower.

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Today’s haul!

Zuppa Toscana Soup
https://40aprons.com/whole30-zuppa-toscana/

This was the first time I’ve made this, and I really enjoyed it! I used ground turkey instead of pork and prosciutto instead of bacon. The heat level was just right for me, but if you’re cooking for kids I’d probably reduce the red pepper flakes to 1/4-1/2 teaspoon.

You can see my daily Whole30 meals over at The Purse Whisperer • Sarah Rentfro!

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Tried and True Chicken Salad

Just the perfect meal to have on hand in the fridge. I try to sneak kale into everything because I don’t really care for leafy greens; it works so well here! (Don’t be fooled by the greens under the chicken salad. That’s just for contrast with the white plate.😉)

Combine in amounts to your liking and let chill in the fridge for a few hours before eating
-cooked chicken (I usually poach mine)
-grapes
-celery
-green onions
-chopped pecans
-chopped kale, #throwsomekaleinit
-dash of red wine vinegar (optional)
-salt and pepper
-mayo
https://www.thewholesmiths.com/2014/03/07/homemade-mayo/

You can see my daily Whole30 meals over at The Purse Whisperer • Sarah Rentfro!

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Chicken Fajita Soup

You’re gonna want to make this; just trust me. This is so easy, fast, and delicious, and if you use frozen chopped peppers/onions it would be even easier! It also makes great leftovers.

1) CHOP an onion, 2 bell peppers of any color, and a couple handfuls of chopped kale (#throwsomekaleinit), and sauté in oil until softened
2) ADD 1 tablespoon minced garlic and cook for a minute
3) ADD a can of diced tomatoes (I like petite), a can of coconut milk, a 4 oz can of diced green chiles OR a can of rotel if you like heat, 2 cups chicken stock, and 2 12.5 oz cans chicken breast (I find canned chicken isn’t weird in soup)
4) SEASON with salt, pepper, 2 teaspoons chili powder, and 2 tablespoons cumin
5) BRING to a simmer then turn off heat and add lots of chopped fresh cilantro...don't skip the cilantro if you can help it!
6) UP the veggie factor by adding cauliflower rice, spinach, sweet potatoes, butternut squash, or really anything you want

You can see my daily Whole30 meals over at The Purse Whisperer • Sarah Rentfro!

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Pineapple Pulled Pork

This is really tasty! It would be delish over mashed potatoes or cauliflower rice, but I like to just crisp it up in a hot skillet and eat it with my fingers.😊

Add to a slow cooker:
- 3-4 pound boneless pork butt roast
- 20 oz can crushed pineapple
- 2 tablespoons minced garlic
- 2 tablespoons ground cumin
- 1 teaspoon red pepper flakes
- 2 teaspoons kosher salt
- lots of ground black pepper
Cook on low all day. An hour before eating, remove pork from slow cooker, remove fat, shred meat, add meat back to the cooker and mix with the juices, and keep on warm.

Roasted Curry Cauliflower
-mix together cauliflower florets, oil, curry powder, and salt to taste
-roast in 425 degree oven until beginning to soften and brown

You can see my daily September Whole30 meals over at The Purse Whisperer • Sarah Rentfro!

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Chicken BLT Salad

You know I’m not a salad person, but this one is just so good. I don’t like raw tomatoes so I use salsa for my T, and prosciutto is the perfect substitute for the B!

1) MIX together 1 tablespoon cumin, 1 tablespoon garlic powder, 1 teaspoon paprika, 1 teaspoon kosher salt, and some ground black pepper
2) COAT 1lb chicken tenders all over with the seasoning
3) HEAT oil in skillet over medium-high and cook chicken until browned on both sides and cooked through...don’t be afraid to let them get a little charred, it tastes the best that way!
4) REMOVE chicken from skillet and add slices of prosciutto to the pan, cooking until crisp
5) SLICE chicken and serve over greens with crispy prosciutto, peppers, onion, tomatoes or salsa, avocado, and ranch or your favorite creamy dressing

Ranch
https://www.whole-sisters.com/dump-ranch/

You can see my daily Whole30 meals over at The Purse Whisperer • Sarah Rentfro!

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Buffalo Chicken

I can’t give you exacts because I’ve never measured anything out, but I’m not sure you can mess this up. I of course decided to #throwsomekaleinit, but you could leave it out...you shouldn’t though.😊 I made little sandwiches with the sweet potato rounds and dunked them in the ranch with my fingers.👌🏻

1) COOK a huge package of bone-in skin-on chicken thighs (so cheap!) in a slow cooker on low all day, no need to add anything in with the chicken
2) REMOVE chicken when meat is falling off the bone. Let cool, then separate meat from bone/skin/fat and shred.
3) STORE a few servings of chicken in the fridge and freeze the rest for easy protein at a later time.
4) REMOVE and discard any tough stems from a couple big handfuls of chopped kale and chop further so that there are no big pieces
5) HEAT ghee in a skillet (my Aldi carries it as a permanent product now!) and add kale, stirring until it is cooked way down and getting crispy
6) ADD to the skillet more ghee if needed, a serving of shredded chicken, hot sauce to taste, garlic powder, salt, and pepper
7) COOK until everything is combined and heated through

For the sweet potatoes: cut into rounds, heat oil in skillet, add potatoes, season with salt and pepper, cook until browned on both sides.

Ranch
https://www.whole-sisters.com/dump-ranch/

You can see all of my daily Whole30 meals over at The Purse Whisperer • Sarah Rentfro!

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Strawberry Pecan Salad

If I’m eating a salad you know it’s good!
Contents:
-greens
-strawberries
-chopped pecans
-red onions
-fried eggs
-balsamic vinaigrette

Balsamic Vinaigrette
-1/4 cup balsamic vinegar
-1 teaspoon garlic powder
-2 teaspoons mustard powder or plain yellow mustard
-3/4 cup extra virgin olive oil
-2 teaspoons dried herb of choice...basil, oregano, parsley, Italian seasoning, etc.
-salt and pepper
Shake together in mason jar. This will separate/harden in the fridge, so just take it out 10 minutes before you need it then shake well to combine.

See my daily Whole30 meals over at The Purse Whisperer • Sarah Rentfro!
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