Rhonda’s Pineapple Chicken

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.

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

  1. Heat skillet over medium heat; add avocado oil once hot.
  2. Toss in onion and garlic and cook until softened
  3. Add in ground chicken and pineapple
  4. 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
  5. Remove mixture from pan and set aside
  6. Add cauliflower rice to pan with coconut aminos, salt, pepper, and garlic powder
  7. Cook until cauli rice mixture is softened and taste for salt
  8. Serve chicken over cauli rice and drizzle with hot sauce; I like The New Primal’s Hot Buffalo Sauce

Want to try The New Primal’s Buffalo sauce – or any of their awesome Whole30 Approved products? Use code “whole30facebook” at www.thenewprimal.com to grab 25% off your order. Not an affiliate code – We’re just sharing the love of one of our favorite brands!

For more inspiration you can find Jacob on Instagram at jacoblheath.

4th of July Weekend Eats

Summer is my very favorite season for many reasons. I am a sun-lover, a beach fanatic, and an outdoor runner. I love the heat and hate the snow. I live for wearing tank tops and jean shorts. Summer just makes me so happy.

Summer also brings the best produce. To celebrate the season, I participate in a CSA (Community Shared Agriculture) farm share. For 20 weeks, I receive locally grown fruits and vegetables. I never know what I am going to get, so it’s exciting and challenging (in a good way) to incorporate them into my cooking.

This past weekend, I spent a few days at my parents’ house in Maine. I’m not on a round of Whole30 now but my Food Freedom means I eat mostly Whole30 — with the additional of occasional foods that feel “worth it” to me.

Here are some of the delicious summer eats I enjoyed over the weekend. I hope these inspire your summer menus!

Love Caprese Salad but staying away from cheese? I made a Whole30 version and it did not
disappoint. I layered tomato with basil and drizzled a compliant Fig Balsamic Vinegar on the plate. It was savory and sweet – and tasted like summer on a plate.

I thought about having a glass of white wine on the 4th but decided I didn’t really need it/didn’t want to deal with any consequences the next morning. So, I made my own mocktail with Polar Seltzer and Vita Coco pressed coconut water. (This kind is not compliant as it has a tiny bit of sugar listed in the ingredients but Vita Coco does make other varieties of coconut water that are.) It was SO good. This is a great mocktail idea for a refreshing compliant special occasion drink, or when you really need to cool off/re-hydrate.

My dad fired up the grill to make burgers and compliant Applegate hotdogs and along with the meat, we grilled packets of vegetables, some from my CSA. We did potatoes, beets, garlic scapes and my mom roasted up some butternut squash and cauliflower. I ate these veggies the second night with some swordfish my mom grilled with EVOO, lemon juice, salt, and pepper. Veggie packets on the grill make food prep super easy and mess-free!

I try to use EVERYTHING in my farm share so I made some homemade pesto starring beet greens from the CSA and basil my mom had at the house. I added salt, pepper, nutritional yeast, olive oil, and walnuts. It came out awesome. I forgot to add the farm share garlic I brought and it was still so tasty. No measurements here to share – just mix everything in a food processor to taste. Pesto is such a versatile added fat – you can use it on everything from eggs to veggies to meat.

I got my hands on some of the new Trader Joe’s No-Sugar Dry Rubbed Uncured Bacon and
brought it to Maine to make this weekend. It was $4.99 (I think?) – which is less than I pay for compliant bacon at Whole Foods. My daughter and I loved it! I have heard some mixed reviews but I thought it was delicious. (P.S. I bake my bacon on a cookie sheet in the oven at 400 for about 15-20 minutes.)

I have been trying to up my consumption of greens so a basic summer tip I love to share is to build your plates with a bed of greens. I used mixed greens and kale from my CSA as the first layer of pretty much every meal I ate this weekend. No extra prep + lots of extra nutrients = a win in my book.

So, there you have it – Some eats in my summer food freedom. There was no crazy meal prep involved and I enjoyed delicious seasonal produce with every meal.

Looking for some more summer meal inspiration? Check out these posts from our blog:

Three Recipes That’ll Snap You Out Of Food Boredom

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.

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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.

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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!

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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?