Guest Post by Whole30 Certified Coach Jacob Heath Henriquez
My mom, Rhonda, did her first round of Whole30 five years ago when I asked for accountability partners online and no one replied. Not really knowing what she was getting herself into, working three jobs while putting my sisters through college, and being my biggest supporter, she completed her first Whole30 and lived to tell the tale.
She lives in a rural area where Walmart is the grocery store of choice and Whole Foods is an all-day road trip to get to. With no convenience products to help, she got crafty but she also got real. There were days when lunch was canned sardines and tomatoes because that was all she had time to pack and then there were days where she would make Whole30 magic in the kitchen.
The recipe I’m sharing today is my mom’s, adapted over the years, and updated today with a trendy twist. I hope Rhonda’s Pineapple Chicken brings you the same comfort and satisfaction it’s brought me over the past five years.
INGREDIENTS 1.5 lbs ground chicken 1 16oz can diced pineapple, drained or 2 cup fresh diced pineapple 1 medium onion diced 2 cloves garlic minced 2 tsp coconut aminos 1 medium head cauliflower, riced (frozen fine here) 1 tbsp avocado oil 1 tsp garlic powder 2 tsp salt 1 tsp pepper DIRECTIONS
Heat skillet over medium heat; add avocado oil once hot.
Toss in onion and garlic and cook until softened
Add in ground chicken and pineapple
Cook until chicken starts to brown and is cooked through, about 9-10 minute; if there’s too much liquid to brown, pour off and continue cooking until slightly browned
Remove mixture from pan and set aside
Add cauliflower rice to pan with coconut aminos, salt, pepper, and garlic powder
Cook until cauli rice mixture is softened and taste for salt
Serve chicken over cauli rice and drizzle with hot sauce; I like The New Primal’s Hot Buffalo Sauce
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For more inspiration you can find Jacob on Instagram at jacoblheath.
In every single round I’ve gone I’ve had a few days where NOTHING is appealing, usually around day 20 or so. Seriously, you could take my biggest food weakness (it’s chocolate by the way!) and put it in front of me and I wouldn’t touch it.
Each time that this has happened, I’ve found something that has helped snapped me out of that. If you’re at that stage, I hope one of these recipes will tempt you.
Tostones – Be still my beating heart, these are AMAZING! If you’ve never had them before, run to your grocery store and get some. No, they don’t taste like bananas–it’s more starchy like a potato. You can get the recipe here.
Smashed Potatoes No complicated recipe here. Just grab some little potatoes and toss them in some EVOO. Add some seasonings of your choice and roast them. When they’re almost done, take something flat and squish them (you don’t have to get all crazy and actually smash them!). Brush a little EVOO on them and put them back in the oven for 10 minutes. They’re crunchy and perfect with pesto!
Chicken Chili This recipe from the Whole30 Slow Cooker cookbook (I did it in the Instant Pot instead) did the trick–food boredom gone! It’s taste hint of lime that did the trick for me! If you haven’t got the book, it’s worth getting–lots of great recipes to choose from!
So, these are my food boredom busters. What are yours?
I must confess that I’m not much of a meal planner. I usually cook a bunch of stuff and stock up my fridge with lots of goodies for the week. Then, I just grab and reheat whatever I’m in the mood for. Here’s what my weekend cooking looked like.
Herb, herbs, and more herbs
Fresh herbs rock! They’re perfect to toss in your eggs, potatoes, other veggies, and just about everything else. This week, I got some dill, parsley, and cilantro. I’ve found that if I chop it up and put it in little containers that it’s less likely to wilt and go to waste in my fridge. I use herb scissors to get the job done quickly.
Here’s what I do with veggies on the weekends:
Roast them Grab some potatoes, radish, broccoli, asparagus, green beans, and/or butternut squash and toss them on a sheet pan with parchment paper and roast, roast, roast.
Cut them up I usually have eggs in the morning and love opening the fridge and grabbing some pre-cut veggies. Save yourself the time and do the cutting on the weekend.
Try a couple of new veggie sides to stave off food boredom. Here are the recipes from the pictures above:
Keep it Simple I usually have a bag of green beans that I can microwave, potatoes (regular and sweet) that I can toss in the microwave, and some frozen cauliflower on hand. I’m not cooking gourmet on the weeknights–I need fast and simple!
This doesn’t need to be complicated. Here’s what I made this weekend:
Marinaded two lbs of salmon for the afternoon in The New Primal’s Citrus Herb marinade and put some dill on it when I baked it. Supper and lunches…done!
Meatballs–no recipe. I just toss an egg, a bit of almond flour, and spices in with a pound of ground turkey or beef and they’re ready to go. I put in onions, grated zucchini, garlic–whatever I find in the fridge. I’ve found that it’s quicker and less messy to use a cookie scoop to make them. I throw them in a frying pan and cook them. The nice thing about this is you can toss them in some sauce, pour on some Frank’s Red Hot, or eat them naked.
I don’t want to cook all my proteins in one go so I have some chicken thighs in the fridge to toss in the oven. I season it with TJ’s Umami seasoning and it’s done in less than an hour with leftovers to spare.
In my freezer, I always have TJ’s frozen turkey burgers and I always make sure I have some beef burgers on hand in the freezer too. Take a pound of ground beef and make some patties to freeze. Plan ahead!
Some weeks, I roast a chicken–it’s really the easiest way to get a bunch of protein to eat.
In my kitchen, I have black olives, green olives, nuts, and salad dressings.
I love, love, love these two sauces and make them all the time. Try them, you won’t be disappointed.