These are some staples in my house when it's Whole30 time:

These tuna cakes are fantastic. I've subbed canned wild salmon for tuna and used Old Say (low salt) for the various seasonings. Heats up great the next day and is great for breakfast!

http://dishesanddishes.wordpress.com/2012/03/21/paleo-tuna-cakes/


This is a great pot roast recipe. I've only made it without the wine, and it doesn't disappoint. We love to add carrots to this.

http://civilizedcavemancooking.com/crockpot/crock-pot-balsamic-roast/

We love our pot roast and this one is also amazing. I'll make a pot roast once a week and use leftovers for the next day.

http://fastpaleo.com/crazy-good-coffee-pot-roast-2/

We eat a lot of salads on Whole 30, but at times I miss croutons. This is a GREAT to crumble on salads or plain munching.

http://nomnompaleo.com/post/25437941473/porkitos-a-k-a-crispy-prosciutto-chips

I made this for dinner on April 1st and brought leftovers to add to my lunch salad on the 2nd: http://realfoodforager.com/recipe-spiced-mustard-glazed-chicken-thighs/ really good!

I'm really new to cooking in the mornings. (I usually sleep in late and microwaving a bowl of oatmeal for a minute and a half.) But I've been waking up a bit earlier and I've cooked this 3 mornings in a row now hahaha: http://meatified.com/garlic-shrim/ Who knew shrimp for breakfast could be sooo good and quick to cook :-D

Also that Cabbage Goulash looks delicious! Definitely going to incorporate it into next week's meals

I finally signed up for a Pinterest account right before my Whole30 and I was pinning sooo many recipes from that chowstalker site :-D

Here's my memory's version of the Thai Beef Lettuce Wraps - I'll confirm this tonight and edit if necessary:

In a skillet, heat 1-2 tsp oil (coconut is nice, but olive oil is fine as well.)

Brown a pound of ground beef along with about a cup of chopped onion, one red bell pepper sliced thinly, 1 tsp salt, 1 tsp pepper, and...1-2 tsp crushed red pepper flakes (I think.)

Once it's all cooked to your liking, drain if necessary, then stir in about a tsp of minced garlic, and 1 cup of freshly sliced basil (or a really good shaking of dried basil.) Add 2 Tbls of coconut aminos.

The original recipe called for 2 Tbls of soy sauce, so you may need to play with the aminos amount to get it to your liking.

Serve with lettuce leaves - the recipe name says they're wraps, but I find it's really just easier to dump the beef mixture on top of several lettuce leaves and then eat it all with a combination of my fingers and a knife/fork.

Anyone ever make their own almond or cashew butter? The truly clean ones available to me are ungodly expensive and it skeeves me out to see the oil floating on top. Is making my own really as simple as dropping a cup of organic raw almonds (or cashews) & a little salt in my blender/chopper & letting it go till a paste forms????