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The Whole30 Cookbook: 150 Delicious and Totally Compliant Recipes to Help You Succeed with the Whole30 and Beyond Hardcover – December 6, 2016
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Chicken with Bitter Greens, Caramelized Pears & Shallots from Whole30 Cookbook
Serves 2 | Prep: 15 minutes | Cook: 20 minutes | Total: 35 minutes
Pairing the sweetness of fruit—in this case, pears—with mildly bitter greens such as radic¬chio and escarole creates a wonderful balance of flavors.
Make the Pears: Preheat the oven to 425°F. Place the pears in a baking pan and drizzle with the olive oil. Lightly season with salt and pepper. Roast the pears for 20 to 25 minutes, turning once or twice, until tender and beginning to caramelize. Let cool.
Make the Chicken: While the pears are baking, place the chicken breasts between two pieces of plastic wrap and use the flat side of a meat mallet to flat¬ten them to [1/4] -inch thickness. In a shallow dish, combine the coconut flour, almond flour, Italian seasoning, garlic powder, lemon peel, and salt. In another shallow dish, whisk together the egg and water. Dip the chicken into the egg mixture, then into the seasoned flour to coat both sides.
Heat the olive oil in a large skillet over medium heat. Add the chicken and cook until golden, 2 to 3 minutes per side, adding more oil if needed.
Make the Salad: In a small bowl, whisk together the olive oil, vinegar, shallot, mustard, salt, and pepper. Place the radicchio and escarole in a large bowl; drizzle with some of the vinaigrette and toss to mix.
Serve the roasted pears on top of the salad and sprinkle with walnuts. If desired, drizzle with more of the vinaigrette. Serve the chicken with the salad.
- 2 Bosc pears, peeled, cored, and cut lengthwise into 8 wedges each
- 1 tablespoon extra-virgin olive oil (for pears)
- Salt and black pepper
- 2 boneless, skinless chicken breast halves (6 to 8 ounces each)
- 1/4 cup coconut flour
- 1/4 cup almond flour
- 1 tablespoon Italian seasoning, crushed
- 1/2 teaspoon garlic powder
- 1/4 teaspoon dried lemon peel
- 1/4 teaspoon salt
- 1 large egg
- 1 tablespoon water
- 3 tablespoons extra-virgin olive oil, plus more if needed (for chicken)
- 1/4 cup extra-virgin olive oil (for salad dressing)
- 3 tablespoons apple cider vinegar
- 2 teaspoons finely chopped shallot
- 1 teaspoon Whole30-compliant Dijon mustard
- 1/4 teaspoon salt
- 1/8 teaspoon black pepper
- 1/2 small head radicchio, torn into bite-size pieces
- 1/2 small head escarole, torn into bite-size pieces
- 2 tablespoons chopped walnuts, toasted
—DANIELLE WALKER, New York Times best-selling author of Against All Grain and Meals Made Simple
“As a food nerd who lives to eat, it’s important that my lifestyle is as tasty as it is healthy. The Whole30 completely changed the game for me and gave me a fresh start in more ways than one, and with The Whole30 Cookbook, you can reboot your life, too—one delicious, deprivation-free bite at a time.”
—MICHELLE TAM, New York Times best-selling author of Nom Nom Paleo: Food for Humans
“Melissa is the kind of person you’d love to have next to you at yoga class because she gives excellent advice, knows the best stuff to eat, and says just the right thing to turn your day around. Lucky for all of us, her expert guidance is readily available on bookshelves everywhere. Add this book to your arsenal and crush your next Whole30!”
—MELISSA JOULWAN, author of the best-selling Well Fed cookbooks
“Delicious is now synonymous with healthy thanks to Melissa’s latest book. These gorgeous recipes truly defy the odds by being flavorful to the taste buds, nourishing to the body, and fulfilling to the tummy—all at the same time.”
—ALI MAFFUCCI, New York Times best-selling author of Inspiralized
“Hartwig, a sports nutritionist and cocreator of the Whole30 diet plan, packs her fourth book on the subject with 150 recipes that are, as the cover proclaims in all-caps, “totally compliant.” That means heavy emphasis on eggs, meat, fish, and fresh vegetables, but no grains, dairy, legumes or added sugars. Whether or not one buys into Whole30, there is no denying that Hartwig has come up with a clever array of healthy and flavorful dishes. Highlights include Asian beef zoodle (zucchini noodles) soup, which is similar to Vietnamese pho but uses zucchini noodles, and grilled Jamaican jerk salmon with fresh mango salsa. Many of the recipes come courtesy of guest cooks from various food blogs. For instance, Michelle Smith, from the Whole Smiths blog, contributes cherry-chipotle BBQ chicken thighs, with the fruit providing the sweetness and ground chipotle bringing the heat. Veteran food and cocktail photographer Brent Herrig drives home the point that a burger served on a tomato slice is as delectable as one on a bun, and that meatballs do just fine in a cream sauce made with coconut milk. (Dec.)” —Publishers Weekly
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Some points I wish were different:
1) Many of the recipes are complicated, like REALLY complicated. Some requiring as many as 20 ingredients to complete. Others require uncommon ingredients, which will likely not be reused, especially if there isn't another recipe in the book asking for it. Something I appreciated in the 30 Day Guide was that ingredients were frequently used in more than one recipe so they were worth the investment.
2) There is a big step up in the use of tree nuts in the cookbook. I never really got why tree nuts would be included in an anti-inflammatory diet when they are one of the more common allergens. Aside from that, I'm super allergic to tree nuts (need an epi-pen) so this was, personally, lame for me. Nuts were easy to avoid in 30 Day Guide but many more recipes include them in the cookbook.
3) A lot of the recipes are what some would consider "exotic" and may need to be sold to kids. Sure, not everyone buying the book has kids but a lot of us do so let's keep it simple. I appreciate some exotic dishes (especially Indian and African foods) here and there and I encourage my kids to try variety but... really... I need more simple recipes that won't meet opposition. Simple, uncomplicated foods without a tons of strong spices. Complicated dishes are appreciated in moderation in cookbooks, not nearly every recipe.
All this said, I still think it's worth buying if you are looking for more variety in your Whole 30 meals. I think the least complicated section is breakfast and lots of them look delicious. However, anticipate that this cookbook may surprise some people who were used to the recipes and format from the 30 Day Guide. This one is definitely more work. I would love to see one like the 30 Day Guide, with more one pot meals, "make it a meal" options, etc...
Melissa makes liberal use of spices, and as a spice blender myself Gneiss Spice Everything Spice Kit: 24 Magnetic Jars Filled with Standard Organic Spices / Hanging Magnetic Spice Rack (Large Jars, Silver Lids), nothing could make me happier. And when I say liberal…I mean, this book uses 50 different spices, herbs and seasonings. Some other reviewers stated the recipes call for hard to find ingredients. I disagree; besides the occasional call for capers or fennel bulb, most everything can be found at your local store. Spices on the other hand, there are a few that you might need to source online if you don’t have a gourmet foods market near you. If you were to make all the recipes in the Whole30 Cookbook, you’d need:
• allspice (ground)
• ancho chili
• bay leaves
• cinnamon (ground)
• chia seeds
• chili (seasoning blend)*
• cloves (ground)
• coriander (ground)
• coriander (seeds)
• cream of tartar
• cumin (ground)
• cumin (seeds)
• curry (powder)
• fennel (seeds)
• garam masala*
• garlic (granules)
• garlic salt
• ginger (ground)
• herbes de provence
• italian seasoning*
• jerk (seasoning / no sugar)*
• lemon peel (ground)
• mustard (ground)
• nutmeg (ground)
• nutritional yeast
• onion (granules)
• paprika (sweet)
• paprika (smoked)
• pepper (ground black)
• peppercorns (whole black)
• ras el hanout*
• red pepper flakes
• sesame seeds
• sea salt (coarse)
*Some of the seasonings (cajun, chili seasoning, dukkah, garam masala, Italian, jerk, ras el hanout,) you can blend yourself if you already own the other spices on the list.
Of these 50 spices, the essential, most often used ones are coarse sea salt, cracked pepper, smoked paprika, Italian seasoning, fennel seeds, cayenne, onion granules, garlic granules and ground cumin. However, you better have ras el hanout (or the spices to blend it) because it was hands-down the best chicken I’ve ever had (Moroccan Chicken with Carrot-Pistachio Slaw, page 143). Check out the photos we posted with our review, and don't skip making the accompanying Carrot Slaw!
The other highlight recipes for me: Shakshuka (pg. 25), Beef and Sweet Potato Chili (pg. 33)—we ate that all week for lunch, Slow-Cooker Italian Beef Roast (pg 43)—use later for other meals like Poached Eggs with Salsa Verde (pg. 44), Mediterranean Bison Burger (pg. 53), Slow-Cooked Moroccan Spices Shredded Beef (pg. 61), Thai Beef Curry with Green Beans (pg. 77), Pork Posole with Tostones (pg. 87), Chipotle BBQ Chicken Thighs (pg. 128), Grilled Jamaican Jerk Salmon (pg. 192), Mexican Salmon Cakes (pg 198), Dukkah-Crusted Brussel Sprouts (pg. 224).
The first thing you should make from this book? Red Curry Roasted Cauliflower (pg. 242). We've made it FIVE TIMES since we got the book. Super easy and so delicious. If you follow us @gneissspice on instagram, you’ll see dozens of posts of the meals I made from this book. I highly recommend this book, especially if you are debating a Whole30. Nothing is worse than trying to stick to the strict rules, and then have no idea what to eat for dinner. My only complaint about the book would be no mention of portion sizes. I had to head over to their website to find suggestions (they have a cool graphic for this, not sure why they didn’t include it in the book).
Most recent customer reviews
It’s laid out very simply with lots of pictures.Read more