Thyme and Joy

THREE WHOLE30 & PALEO RECIPES BY THYME AND JOY

And just like that, it feels like summer in Charleston! The past week we have hit 80 degrees almost every day and the humidity has already drastically increased. I am not complaining, as I love these kinds of temperatures (Lucy not so much). I love my early morning runs when I come back soaking in sweat. I am happy walking around in tank tops and shorts and being able to soak up the sunshine and longer evenings outside on my deck. I also love how my appetite craves fresh, easy, simple, and nourishing eats as the seasons change. Bring on ALL the salmon, salads, and summer produce. 

Thank goodness my friend Valerie LOVES to cook and create these kinds of recipes! Since we met a couple of months ago, she has become an amazing friend. We Jersey girls are REAL, LOYAL, and won't put up with any bull shit. It's why I love her and lean on her for a lot of things. She's my "go-to" for when the social media world kicks my ass and I want to throw in the towel. She always comes over to help me create my workout videos and to help me edit photos and give me tips on all the new apps and gadgets. When you manage an abundance of accounts, you need to lean on friends and ask for help, and glad that I can do that with her. 

I am also grateful for her support, honesty, and professional advice. I am also grateful for her chef skills. These recipes are PERFECT for summer! They are paleo, Whole30 approved, and great for meal prep, so you can get outside more and enjoy the beautiful weather, wherever you may be. Hurry up and put together a shopping list...go to the store...and start cooking! If you need a taste tester, I will be right over. ENJOY!

Mango Cucumber Salsa

Mango Cucumber Salsa

Ingredients

  • 1 Mango, small diced
  • 1 Cucumber, small diced
  • 2 Limes, juiced
  • 1/2 Red Onion, small diced
  • 1 tsp Sea Salt
  • 1/4 cup Cilantro, chopped

Instructions

  1. Add all ingredients to a bowl and toss until fully combined.
  2. Flavors will be even better 30 minutes after tossing together
  3. Keeps for up to 3 days in the fridge

Sonoma Chicken Salad

Sonoma Chicken Salad

Ingredients

  • 4 cups Shredded Chicken, cooked
  • 1 cup Mayonnaise
  • 3 stalks Celery, small dice
  • 1/4 Red Onion, small dice
  • 2 cups Red Seedless Grapes, halved
  • 2 tbsp Fresh Parsley, chopped
  • 1 tbsp Celery Seed
  • 1/2 tsp garlic powder
  • salt/pepper to taste

Instructions

  1. Add all ingredients except grapes into a large bowl and stir until fully combined
  2. Toss in grapes
  3. Garnish with extra parsley
  4. Serve over greens

Tangy Mango Salmon

Tangy Mango Salmon

Ingredients

Instructions

  1. Preheat your oven to broil.
  2. Pat Salmon Dry with a paper towel
  3. Glaze each piece of salmon with 1 tbsp Tangy Mango sauce
  4. Broil on HIGH for 12-15 minutes
  5. Top with Mango Cucumber Salsa

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3 Simple Summer Recipes by Thyme and Joy

As you know, I am no self-proclaimed food blogger, but I do LOVE food...I LOVE my food blogger friends, who bring me food...I obviously LOVE to support these friends...and I LOVE to share their recipes with all of you, because who doesn't want meals that are simple, fresh, delicious, and perfect for Spring and Summer?!?! Meet my good friend Valerie of Thyme and Joy. 

Thyme and Joy

Valerie is a personal natural foods chef that bridges the gap between being healthy eating and busy lives by providing simple healthy meals that taste delicious to you and your family.  On her site, you'll find musings on healthy living as well as whole food recipes for everyday life. And did I mention she is a Jersey girl too? Us Northeasters always find each other and I am so excited to have met her, work with her, and have another lady in my tribe who not only supports my endeavors but is always there for me when I need to "Take A Moment".

Make sure to learn more about Valerie and then try out one of these recipes. ENJOY!

Cruciferous BLT Salad

CRUCIFERIOUS-BLT-SALAD

Ingredients

  • 4 slices Sugar-Free Bacon cooked + chopped
  • 1/2 pound Brussels Sprouts shredded
  • 1/2 cup Broccoli Slaw
  • 1 bunch Lacinato Kale cut into bite-sized pieces
  • 1/2 pint Cherry Tomato quartered
  • 1/3 cup One Minute Mayo or Ranch Dressing
  • 1/2 tsp Garlic Powder
  • salt & pepper to taste

Instructions

  1. Add everything to a large bowl except bacon and tomatoes. Massage all vegetables until broken down and soft.
  2. Toss in bacon and tomato and serve immediately.

Prosciutto Frittata with Sweet Potato Crush

Prosciutto Frittata with Sweet Potato Crust

Ingredients

  • 1 large Sweet potato
  • 3oz Prosciutto sliced
  • 1 dozen Eggs
  • 1 Red Bell Pepper
  • 1/2 Red Onion
  • 3 stalks Green onion
  • 1.5 tsp Salt
  • 1/2 tsp Black Pepper
  • 1 tsp Onion Powder
  • 1 tbsp Avocado or Olive Oil

Instructions

  1. Preheat your oven to 375. Grease a 9X10 deep baking pan with avocado or olive oil. 
  2. Thinly slice your sweet potato using a mandolin or very sharp knife. Slices should be 1/4-1/8" thick. Layer the slices overlapping on the bottom of the pan evenly to create the bottom crust. Once layered, put in oven for 25 minutes or until potatoes are 80% cooked through.
  3. Slice up your bell pepper into thin strips along with your red onion. Heat a skillet to medium heat, add 1 tbsp olive or avocado oil and saute onion and pepper for about 5-6 minutes making sure to soften but not fully cook through. 
  4. While you wait for your pepper and onion to cool down, crack one dozen eggs into a large bowl and whisk until blended together. Tear up prosciutto into bite sized pieces and add to egg mixture along with thinly sliced green onion. Then add your pepper and red onion mixture to egg bowl and stir until fully combined.
  5. Take potato crust pan out of oven and pour egg mixture right on top making sure you distribute the vegetable mixture evenly. Egg mixture will go under the crust and in between layers and this is ok!
  6. Bake Frittatta for 25-30 minutes or until middle is firm. Let cool and slice into 6-8 pieces. 

Instant Pot Carnitas

Instant-Pot-Carnitas

Ingredients

  • 3 pounds Pork butt or shoulder
  • 1 bunch cilantro, chopped save some for garnish
  • 10 cloves garlic keep whole
  • 1 tbsp avocado oil or bacon fat
  • 1/3 cup lime juice
  • 1/2 cup Saucy Lips Zesty Cilantro Sauce
  • 1 piece orange, juiced
  • salt and pepper to taste
  • 1 cup water

Instructions

  1. Cut your roast into equal pieces and make slits in each one to stuff garlic in. Coat with salt and pepper.
  2. Add oil to the instant pot and turn on saute function. 
  3. Add pork pieces in a single layer to the instant pot and let pork pieces cook for about 5 minutes flipping once. Add 1 cup of water to instant pot. 
  4. Add 1/2 bunch of chopped cilantro to instant pot sprinkling evenly. Add lime and orange juice. Drizzle 1/2 cup of saucy lips on top of pork.
  5. Cover instant pot and put on manual high pressure for 90 minutes.
  6. Once instant pot is finished cooking, pull out meat and discard any large fat pieces. Shred the meat and put it on a baking sheet in a single layer.
  7. Broil on high until crispy and top with salsa, tomato, onion, cilantro and sauce.

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