The Whole Food Diet Challenge: 30 Day Whole Food Cookbook (2016)

Chapter 6. Dinner Recipes

The following dinner recipes should leave you feeling satisfied at the end of the day. Enjoy the leftovers for lunch the next day, or again in the evening.

Pasta and Vegetable Bake

Ingredients: (Serves 4)

Half a pound of pasta

1 and a half cups of chopped vegetables

Half a tablespoon of sea salt

Half a can of chopped tomatoes

Half a pumpkin, pureed

A quarter of a teaspoon of black pepper

A pinch of mixed herbs

2 half cups of mozzarella

Add the pasta to a pan of boiling water, and stir. Cook for approximately 8 minutes. Meanwhile, turn the oven on to 350 Fahrenheit. Drain the pasta and place in a heatproof bowl, and add the pumpkin, tomatoes and vegetables and stir. Now add the cheese and bake for about 40 minutes, or until hot. Serve.

Tomato and Bean Chili

Ingredients: (Serves 3)

1 small can of chopped tomatoes

1 tablespoon of olive oil

1 can of black beans

Half a can of pinto beans

Half a chopped bell pepper

1 chopped stalk of celery

1 chopped red onion

2 chopped cloves of garlic

2 pinches of salt

half a teaspoon of oregano

Three-quarters of a teaspoon of smoked paprika

1 tablespoon of chili powder

1 tablespoon of cilantro

1 teaspoon of cumin

Half a bay leaf

1 cup of water

1 teaspoon of lime juice

Place the olive oil in a heavy pot or Dutch oven, and heat, then add the carrot, onion, pepper celery and 1 pinch of salt, and stir. Cook until the vegetables are soft, or for about 5 minutes.

Now add the paprika, chili, garlic, oregano and cumin, and stir. Keep stirring for about 1 minutes. Now add the tomatoes, and the pinto beans and black beans, the water and the half bay leaf. Stir, and then simmer, while stirring occasionally, for approximately 15 to 20 minutes. Add the cilantro, stir, and add the remainder of the salt, stir again and serve.

Vegetable Fajitas

Ingredients: (Serves 2)

2 sliced bell peppers

115 grams of sliced mushrooms

1 sliced onion

1 Serano pepper

1 teaspoon of mixed spices

1 tablespoon of melted butter

1 tablespoon of cooking oil

The juice of half a lime

3 tortillas

Heat the oil in a pan on a medium to high heat, and once it's hot, add the peppers and onions. Then in a small bowl, add the butter, spices and lime and stir. When the peppers are browning, add the spice mix and mushrooms, and stir. Cook for approximately 3 minutes, and then serve on or with tortillas.

Beef and Vegetable Stew for the Slow Cooker

Ingredients: (Serves 3-4)

Half a pound of beef stew meat, cut into cubes

750 grams of cubed or wedged potatoes

A pinch of salt

1 and a half teaspoons of red wine vinegar

170 grams of quartered mushrooms

3 sliced cloves of garlic

2 chopped carrots

Three-quarters of a tablespoon of tomato paste

6 ounces of pearl onions

1 and a half tablespoons of tamari

A quarter of a teaspoon of black pepper

Add the potatoes to the slow cooker, and in a skillet, add the salt and beef. Cook on a medium to high heat, and stir until the meat has browned. When the beef is done, put it onto the potatoes. Now cook the mushrooms in the skillet until they have browned, and add them to the slow cooker.

Now place the onion, carrots and garlic in the slow cooker. Place the vinegar, tomato paste, tamari and pepper in a bowl and whisk, then pour into the slow cooker. Cook for approximately 8 hours on a low heat, and serve when the beef is tender.

Beef with Noodles

Ingredients: (Serves 3)

Half a pound of ground beef

Half a can of chopped tomatoes

A handful of mushrooms

Half a green pepper

1 cup of corn

1 small chopped onion

Half a packet of noodles

1 cup of grated cheddar

Seasoning

Place the beef in a heavy bottomed cooking pot, and place on a medium hear, stir frequently until the beef is cooked. Add the seasoning, peppers, onions, mushrooms, and corn, and stir. Now place the noodles on top, and then take the cheese and sprinkle it over the noodles. The tomatoes should now be poured over the cheese, and the lid placed on the pot. Cook on a medium to high heat for approximately 1 hour, and serve.

Barbecue Chicken

Ingredients: (Serves 4)

2 chicken breasts (De-boned and skinned, and cut into thin strips)

4 chicken thighs (De-boned and skinned)

1 and a half tablespoons of sweet paprika

Three-quarters of a tablespoon of salt

Half a teaspoon of dried garlic

Two-thirds of a cup of barbecue sauce

1 third of a cup of barbecue sauce to serve

An eighth of a teaspoon of cayenne pepper

Place the garlic, cayenne, paprika and salt in a bowl and stir. Sprinkle the mixture onto the chicken breasts and thighs and grill for about 2 minutes to seal them. Then cook the chicken in a pan until it's just done, and place back under the grill, and then cover with the barbecue sauce.

Cook for one minute, and then serve with the additional sauce.