Exclusive Sneak Peek at The Whole Smiths Good Food Cookbook

Many of you know Michelle Smith from her popular blog, The Whole Smiths. She is smart, funny, and authentic, and a talented recipe developer and home cook!

As an offshoot to her blog, Michelle has written the first-ever “Whole 30 Endorsed” cookbook,” The Whole Smiths Good Food Cookbook. The cookbook will be released June 5 (when Michelle starts her book tour – check out the tour schedule here to see if she’ll be in your neck of the woods!) but it’s available now for pre-release on Amazon.


Michelle was kind enough to share one of the recipes from the cookbook with us on Everyday Whole! Her Broccoli Chicken Ranch Potatoes look scrumptious, don’t require too many ingredients, and make for great leftovers.

Here’s how she described them in the cookbook:

I really wanted to include a Whole 30-compliant twice-baked potato in this book. Even though twice-baked potatoes usually have cheese (and lots of it), I decided to make a go at creating a version so loaded with flavor and goodness that nobody would even miss the extra dairy. I’m here tell you that I succeeded.

Thanks to Michelle for giving us this sneak peek into The Whole Smiths Good Food Cookbook! We can’t wait to get cooking from it!

Broccoli Chicken Ranch Potatoes

Paleo

Whole30

Gluten-Free

Nut-Free

Serves 4 to 6

3 medium russet potatoes, scrubbed clean

[1/2] tablespoon extra-virgin olive oil

2 teaspoons salt

3 tablespoons salted ghee or butter

3 scallions (white and green parts), chopped

2 garlic cloves, minced

1[1/2] tablespoons chopped fresh dill

1 tablespoon chopped fresh parsley

1 tablespoon nutritional yeast

2 teaspoons chopped fresh chives

[1/4] teaspoon freshly ground black pepper

[1/2] pound broccoli florets (about [1/2] head broccoli)

2 cups shredded cooked chicken (light and dark meat)

Preheat the oven to 450°F. Line a large baking sheet with parchment paper.

Pierce holes into the potatoes using a fork, then coat in the olive oil and sprinkle with 1 teaspoon of the salt. Place the potatoes on the prepared baking sheet and bake for 1 hour. Let cool. Reduce the oven heat to 375°F.

Cut the cooled potatoes in half, lengthwise, and scrape the flesh out into a large bowl, reserving the skins. Mash the ghee into the potatoes using a fork, then combine with the scallions, garlic, dill, parsley, nutritional yeast, chives, the remaining 1 teaspoon of the salt, and the pepper. Add the broccoli and chicken and fold into the potato mixture.

Scoop the potato filling back into the reserved potato skins and place them onto a baking sheet. Bake for 20 minutes, or until the edges of the potatoes are slightly golden.

Will you make these? Let us know how they turned out! And don’t forget to snap up a copy of Michelle’s cookbook!