Whole 30 Loaded Sweet Potato Fries

http://40aprons.com

• 5 slices thick bacon, Whole30-compliant if on a Whole30, sliced into ½ inch slices
• ½ teaspoon garlic powder
• ½ teaspoon onion powder
• ½ teaspoon salt
• 1 teaspoon paprika
• ¼ teaspoon cumin
• dash of cinnamon
• 1 teaspoon chili powder
• 2 medium sweet potatoes, peeled, if desired, and diced
• 2 tablespoons coconut oil or ghee, plus more if necessary
• 4 green onions, sliced
• 4 eggs
• 2 avocados, seeded and peeled
• 1 tablespoon fresh lemon or lime juice
• salt, to taste
• my Best Whole30 Ranch Dressing, to serve
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1. In a small skillet over medium heat, cook the bacon slices until crisp. Remove with a slotted spoon and set aside. Do not drain the grease yet.
2. In a small bowl, combine all spices: garlic powder, onion powder, ½ teaspoon salt, paprika, cumin, cinnamon, and chili powder. In a large cast-iron skillet over medium heat, melt coconut oil or ghee. Add diced sweet potatoes and cook, stirring regularly, until beginning to soften. Add spices and stir to combine well. Add more coconut oil or ghee if necessary to prevent sticking. Cook until sweet potatoes are easily pierced with a fork.
3. Meanwhile, make guacamole. Mash avocado with lemon or lime juice in a bowl. Add salt to taste.
4. When sweet potatoes are nearly done, fry your eggs. Pour rendered bacon grease into a bowl. Add about 1 tablespoon back to the small skillet and heat over medium heat. Crack 2 eggs into skillet and cook until whites are opaque and beginning to set. Flip, if desired, or simply cook until all of whites are set. Sprinkle with salt and slide off onto a plate. Repeat with two other eggs. Don't overcook - you want the yolks to be soft to help create a sauce.
5. Plate your dish: spoon sweet potato home fries into the bottom of an individual serving bowl and top with eggs, guacamole, bacon, green onions, and ranch dressing. Serve immediately.

Best whole30 Ranch Dressing

• 1 tablespoon lemon juice
• about ½ cup almond milk (Hw:I prefer grass fed whole milk) 
• 1 cup garlic mayonnaise, recipe below (or blend 1 cup paleo mayonnaise with 1 cloves of garlic in the blender/food processor)
• ¼ cup fresh parsley, chopped
• few drops of white vinegar
• freshly cracked black pepper, to taste

1. Make your "buttermilk": add 1 tablespoon lemon juice to a ½ cup measuring cup and add about ½ cup almond milk to make ½ cup. Let sit for a couple minutes or until "curdled."
2. Combine mayonnaise, parsley, and vinegar in a bowl and whisk well. Add "buttermilk" until desired consistency. This dressing will thicken a little in the fridge, so you can err slightly on the thinner side.
3. Add salt and pepper to taste.

Creamy Coconut Lime Chicken

http://www.asaucykitchen.com

4 skinless, boneless chicken breasts
1/4 teaspoon sea salt
1/4 teaspoon black pepper
1 tablespoon coconut oil
1/2 cup red onion, chopped (it came out to 1/2 onion for me)
1 red chili, chopped optional
1 cup organic chicken stock
1 tablespoon lime juice (about 1 large lime)
1 tablespoon chopped cilantro
1/2 teaspoon red chili flakes
1/2 cup full fat coconut milk from a can

Hw: Serve with  cauliflower rice.

Instructions
Place the skin breasts between two pieces of plastic cling wrap and pound them down to make them even in thickness. This will help the chicken cook evenly and make for more tender chicken.
Sprinkle each side of the chicken with salt and pepper.
Melt the coconut oil in a large skillet over a medium high heat on the stove.
 Add the chicken breasts and cook each side for 5­7 minutes or until browned on each side.
Remove the chicken from a skillet and set aside on a plate. The chicken doesn't need to be fully cooked yet because you'll be returning it to the heat shortly.
Add the chopped onion to the same skillet and sauté for a few minutes to soften.
Add the chili pepper if you're using it.
Sauté another couple of minutes. Add the chicken stock, lime juice, cilantro and chili flakes.
Bring the mixture to a boil and then reduce down to a simmer.
Let simmer for about 5 minutes to let reduce down.
Add the coconut milk and bring to simmer again for another 5 minutes.
Add the chicken back to the skillet, cover and let cook for another 5-­10 minutes or until the chicken is cooked all the way through. Serve with rice or cauliflower rice with the sauce spooned over the top.

Homemade Ranch Dry Mix

http://www.thepinningmama.com/whole30-homemade-ranch-seasoning-mix/ 

Heartweed: Use Organic spices when Possible

• 2 tsp salt
• 4 tbsp parsley
• 3 tsp dill weed
• 2 tsp dried chives
• 4 tsp garlic powder
• 4 tsp onion powder
• 4 tsp dried onion flakes
• 2 tsp black pepper

1. Mix all ingredients together and store in a ½ pint mason jar or other air tight container.

NOTES

2 tbsp = 1 package