It’s @fitslowcookerqueen signing off! Whole30’ers you guys are really a great community. I hope you enjoyed some of the recipes I shared this week. Time to break out your slow cookers! You can find 200+ Whole30 recipes on my blog, fitslowcookerqueen.com. If you ever have any questions, you can find me over at @fitslowcookerqueen. Recipes: ⏺️ Spaghetti Squash, Meat and Tomatoes ⏺️ Beef & Shrimp Fajita Soup ⏺️ Ribs ⏺️ Sausage, Potatoes and Green Beans ⏺️ Beef and Mashed Potatoes ⏺️ Chicken, Potatoes & Broccoli @melissau @thelizbits and the @whole30 team, thank you for the opportunity to be there. It truly is an honor! 💕Shannon aka @fitslowcookerqueen

fitslowcookerqueen’s One-Pot Chicken Dinner Thank you to everyone who voted to build this meal. The winning votes were for: chicken, potatoes, and broccoli. Ingredients 2.5-3 lbs chicken, any cut, seasoned with salt and pepper 1.5 pound baby potatoes 16 ounces broccoli florets SAUCE 1/2 cup coconut aminos for slow cooker, 3/4 cup for Instant Pot 2 tbsp red wine vinegar Juice of 1 lemon (approx 3 tbsp) 1 garlic clove, minced 1.5 tsp dried oregano Salt & pepper to taste 1 tbsp oil for IP Instructions ⏺️ Slow Cooker: Add the potatoes to the slow cooker. Add the chicken on top. In a small bowl, mix together the sauce ingredients. Pour the sauce on top of the food in the slow cooker. Cook HIGH 2-3 hours or LOW 4-6. hours. Remove the potatoes & chicken. Add the broccoli & cook an additional 30 minutes. If using skin-on chicken, option to broil the chicken afterwards to crisp the skin. ⏺️ Instant Pot: If you are using skin-on chicken: Turn the IP to saute. Once hot, add the oil and chicken skin-side down and sear, few minutes until browned. If you are using skinless chicken skip this step and add the chicken directly to the IP. Add the potatoes on top of chicken. In a small bowl, mix together the sauce ingredients. Pour the sauce on top of the chicken and potatoes. Close lid and seal valve. Set high pressure and cook 8 minutes. When done, quick release the pressure. Remove potatoes if they are tender. If not, leave them in there. Add broccoli on top of the food. Close lid and seal valve and cook another 3 minutes on high pressure. When done, quick release the pressure ⏺️ Every appliance is different. Always make sure internal temperature for the chicken is 165° Fahrenheit.

@fitslowcookerqueen’s One-Pot Beef, Mashed Potatoes & Green Beans ⏺️ For the mashed potatoes I used 1/4 cup almond milk, 3 tbsp ghee, salt & pepper. ⏺️ Use your preferred green veggie. Other suggestions include asparagus or zucchini. Ingredients 2-3 lb beef roast (I used chuck roast) 4 large russet potatoes  1/2 cup beef broth for slow cooker (1 cup beef broth for Instant Pot) 12 oz fresh or frozen green beans 1 tbsp cooking oil (for IP) 2 tsp salt (or more) 1.5 tsp paprika 1.5 tsp thyme or rosemary 1 tsp pepper 1 tsp parsley 1 tsp coriander or cumin 1/2 tsp garlic powder 1/4 tsp red pepper flakes Instructions ⏺️Slow Cooker: Mix together the beef seasoning rub ingredients in a small bowl. Season the beef evenly on all sides with the spice mixture. You may have some seasoning left over, depending on the size of your beef. Spray the slow cooker with cooking spray. Pour the beef broth into the slow cooker. Add the seasoned beef on top. Pierce the potatoes a few times with a fork and add them to the slow cooker. COOK HIGH 4-5 hours or LOW 8-10. Remove the potatoes & beef from the slow cooker and set aside to let cool. Add the green beans. Cover and cook for an additional 15 minutes for frozen & 30 minutes for fresh. ⏺️ Instant Pot: Mix together the beef seasoning rub ingredients in a small bowl. Season the beef evenly on all sides with the spice mixture. Turn on the IP and select sauté. Once hot, add the oil to the pot. Add the seasoned beef & sear until browned. Remove the beef & set aside. Turn off the IP. Add the beef broth, and deglaze by using a wooden spoon scrape the bottom. Add the beef back to the pot. Close lid and seal valve. Set high pressure and cook for 45 minutes. When cooking time is complete, quick release the pressure. Remove the beef and set aside. Add the trivet to the Instant Pot. Pierce the potatoes a few times with a fork and add on top of the trivet. Set high pressure and cook for 10 minutes. When time is complete, quick release the pressure. Remove the potatoes and turn add the Instant Pot to sauté. Add the vegetables & cook until heated through or tender. *You may need more or less cooking time depending on the size of your potatoes.

@fitslowcookerqueen’s Sausage, Potatoes and Green Beans This is a one-pot recipe that uses simple, affordable ingredients. Also known as Hoosier Stew, this smoked sausage & potato recipe is kid-friendly and family friendly. This is also a recipe that can be served year-round. ⏺️ Use your preferred broth! Vegetable broth, chicken broth, beef broth. I used beef smoked sausage & low-sodium beef broth. ⏺️ Use fresh or frozen green bans Ingredients 16 ounces compatible smoked sausage, cut into 1-inch rounds 1 pound russet potatoes, peeled & chopped 1 pound green beans 1/3 cup onion, diced 1 garlic clove, minced 1 cup broth 1 1/2 teaspoon salt (or more) 1 teaspoon paprika 1/2 teaspoon pepper 1 tablespoon oil (for Stove-top) Instructions ⏺️Slow Cooker: Add all ingredients to the slow cooker. Stir to mix well. Cook HIGH 2-3 hours, LOW 4-6. ⏺️ Instant Pot: Add all ingredients to the Instant Pot. Stir to mix well. Close lid and seal valve. Set high pressure and cook for 12 minutes. When cooking time is complete, quick-release the pressure. ⏺️ Stove Top: Add the potatoes to a large pot or Dutch oven. Top with the onion, sausage, and green beans. Add seasonings. Bring to a boil over medium heat. Reduce heat & simmer until potatoes are soft. Stir & serve.

@fitslowcookerqueen’s RIBS Meat so tender it falls off the bone! Use this method for pork or beef ribs. ⏺️ @primalkitchenfoods has a compatible BBQ sauce or you can make your own. My homemade BBQ sauce recipe is the comments. Ingredients 3 pounds pork ribs 1 cup water (for Instant Pot only) 2 cups compatible BBQ sauce Seasoning  2 tsp salt (or more) 2 tsp garlic powder 1 tsp onion powder 1/2 tsp paprika 1/4 tsp turmeric 1/4 tsp pepper Instructions ⏺️ Prepare The Ribs: Remove the membrane from the ribs. Rinse & pat dry. You may need to cut the rack of ribs in half in order for them to fit in the appliance. In a small bowl, mix together the seasoning ingredients. Rub the seasoning all over the ribs on both sides. ⏺️ Slow Cooker: Place a large piece of aluminum foil down. Add the prepared ribs to the center of the foil or add unseasoned ribs and rub them down with the seasoning directly on the foil.  Wrap the ribs in the foil. Repeat with the other half of the ribs if you cut your rack in half. Place the foil packet in the slow cooker. Cook HIGH 3-4 hours or LOW 6-8.  ⏺️ Instant Pot: Add the water to the IP. Add the trivet rack to the base. Add the prepared ribs, standing up around the trivet with the meat facing out. Close lid and seal valve. Set high pressure and cook for 35 minutes. When cooking time is done, naturally release pressure for 10 minutes then manually the remaining pressure. ⏺️ Oven: Preheat oven to 300° and line a baking sheet with aluminum foil. Place seasoned ribs baking sheet. Cover with foil and bake until tender, approximately 2 hours. See broiling steps below. ⏺️ BROIL: Turn your oven to BROIL. Carefully remove the ribs from the crockpot or IP. Place the ribs on a baking sheet. Spread the BBQ sauce on top of the ribs. Place the baking sheet in the oven under the broil for 2-5 minutes. Add more BBQ sauce if needed. More info: https://fitslowcookerqueen.com/slow-cooker-pork-ribs

@fitslowcookerqueen’s Beef & Shrimp Fajita Soup *swipe to see the video on the next slide* Soup season is here. I believe you don’t need a lot of fancy ingredients to make a good soup. The star of this surf & turf fajita soup is…the seasonings! Make this a heartier soup by adding 1 pound of diced potatoes. Ingredients 1 pound beef sirloin, sliced  1 pound shrimp, peeled & deveined 3 large bell peppers, chopped 1/2 cup red onion, chopped 4 cups beef broth 1 tablespoon chili powder 2 teaspoons cumin 1 1/2 teaspoons salt (or more) 1 teaspoon oregano 1 teaspoon paprika 1/2 teaspoon garlic powder 1/2 teaspoon onion powder 1/2 teaspoon pepper 1 tablespoon compatible oil ⏺️ SLOW COOKER: Add all the ingredients except the shrimp to the slow cooker. Stir to mix well. Cook HIGH 3-4 hours or LOW 6-8. Stir in the shrimp. Cover & cook an additional 5-10 minutes or until shrimp are no longer pink. ⏺️ INSTANT POT: Turn on the IP & select sauté. Once hot, add the oil and beef to the pot. Cook until beef is browned evenly on all sides. Remove the beef and set aside. Add the onion and bell peppers. Cook for 3-5 minutes or until soft. Turn off the IP. Pour in the broth and deglaze the bottom by scraping all the bits off with a wooden spoon. Add the beef back to the pot along with all the seasonings. Stir to mix well. Close lid and seal valve. Set high pressure and cook for 20 minutes. When cooking time is complete, quick release the pressure. Open the lid and stir in the shrimp. Let sit in the Instant Pot for 5-10 minutes or until the shrimp are no longer pink. XShannon @fitslowcookerqueen

@fitslowcookerqueen’s Crockpot Spaghetti Squash, Meat & Tomatoes ⏺️ I used a 6-quart slow cooker and a 2.5-pound spaghetti squash. Ingredients 2-pound spaghetti squash (approximate), uncooked 2 pounds ground meat 28 ounces diced tomatoes 2 tablespoons Italian seasoning or another dried herb 1 1/2 teaspoon salt (or more) 1/2 teaspoon pepper 1/2 teaspoon garlic powder 1/2 teaspoon onion powder 1 tablespoon compatible oil 1 cup beef broth (for IP only) Instructions ⏺️SLOW COOKER: In a large skillet, add ground meat and cook over medium-high heat until browned, crumbling the meat as it cooks. Drain the grease add the ground meat to the slow cooker. Add the tomatoes, Italian seasoning, salt, pepper, garlic powder, and onion powder. Stir to mix well. Cut spaghetti squash in half, crosswise. Scoop out the seeds. Add the spaghetti squash the slow cooker, hole side down. Cook HIGH 2-3 hours or LOW 4-6, or until the spaghetti squash is soft. Carefully remove the spaghetti squash from the slow cooker, it will be hot. ⏺️ INSTANT POT: Turn on the pressure cooker and select sauté. Once hot, add the oil and ground meat. Cook 5-7 minutes until the ground meat is browned. Crumble the ground meat as it cooks. Drain excess grease from the pressure cooker if needed. Turn off the pressure cooker. Pour in the broth & deglaze the bottom of the pressure cooker by scraping all the bits off with a wooden spoon. Stir in the tomatoes, Italian seasoning, salt, pepper, garlic powder, and onion powder. Place the trivet in the base of the pressure cooker. Cut spaghetti squash in half, crosswise. Scoop out the seeds. Add the spaghetti squash on top of the trivet, hole side up or down. Close lid and seal valve. Set high pressure and cook for 7 minutes. When cooking time is complete, quick release the pressure. If the squash is tender to the touch, it’s done. If this is the case, cook an additional 2 minutes. Carefully remove the spaghetti squash from the Instant Pot and let cool. ⏺️To serve – using a fork, scrape the side of the spaghetti squash so you have long, spaghetti-like strands. Stir the spaghetti squash strands back into the appliance until well combined with the meat and tomatoes.

It’s Shannon, @fitslowcookerqueen and I am honored to be back for another takeover. This time kicking off Crocktober! I live in Los Angeles with my husband & dog. This is Maverick with me in the picture. I have lived in LA for almost 20 years but I grew up all over the US: born in the South, East Coast, Midwest & West Coast. As a result, I love American food. American is hands down my favorite cuisine. Soul food, burgers (bunless for Whole30 of course), BBQ, Buffalo chicken wings, etc. I love it all. I also like simple which is where the slow cooker comes in. Gadgets like slow cookers allow you to create simple, healthy, flavorful recipes with ease. Set-it-and-forget-it! I believe to a degree we are what we eat. 59% of Black adults have hypertension and I am one of them. I feel lucky to have found Whole30. Back in 2016, I had high blood pressure AND high cholesterol. I purchased It Starts With Food and I haven’t looked back since. Whole30 is one of the reasons I started my blog. I was on a journey to heal myself through food but I was working long hours with a bad commute. I loved the concept of putting food in the crockpot in the morning & coming home to dinner. But I couldn’t find healthy slow cooker recipes! Pinterest was failing me. So I started creating my own. Soon after I launched my blog, fitslowcookerqueen.com. These days I have over 200 slow cooker/Instant Pot recipes on my blog. Do you have a slow cooker, air fryer or Instant Pot? What’s your favorite crockpot recipe?? You find me over at @fitslowcookerqueen. Come on over & say hi 👋🏾!

This is Dee and Pri from @masalapaleo signing off with our final post for our second Whole30 Recipes  takeover. Thank you for making this such a wonderful experience us! We had a blast sharing our recipes and tips here. We are so happy that we could simplify the joy of cooking Indian food for you. We love sharing our knowledge of Indian spices, cooking techniques  and herbs which are part of our food culture passed on through generations. Our goal is to inspire you to make your next whole30 more flavorful. It's so exciting to see you  recreate these beautiful flavors in your kitchen. We also like to share our healing journeys through Hashimotos and PCOS and how Whole30 has helped us. Come say hi over at  @masalapaleo for more of these shares. We would also love to have you visit us at our blog where we have a separate category for whole30 recipes. We love connecting with the community and helping you in your whole30 journey so please don't hesitate to reach out to us for questions, support or if you just need a cheerleader! We would like to send a special thank you  @melissau and @thelizbits for giving us this incredible opportunity. We are signing off for now, don't be strangers🤗🥰 Here's a free resource with 30 Whole30 recipes for you - https://foodsocial.io/meal-plan/whole30-recipes-by-masalapaleo/ #whole30 #whole30recipes #masalapaleo #indianrecipes #whole30indian

Hi, it’s @masalapaleo here bringing the much requested ‘CASHEW CHICKEN’ recipe. Making a delicious yet simple chicken recipe doesn’t get easier than this. I usually prefer to make this dish with the bone-in darker meat chicken pieces as they pack more flavor but this is also my go to for the days when I just chop some chicken breast pieces for a quick protein. This is a popular South Indian chicken dish, yet there is no right or wrong way of making it, as there’s no complex list of ingredients ! The cashew nuts and the dry red chillies add the texture, healthy fats and heat and flavor to the dish, curry leaves are a kind of herb 🌿 , dry curry leaves are available on Amazon. INGREDIENTS Ingredients for marination 2 lbs chicken in small pieces ( thigh meat with bone preferably) 1 tsp turmeric 1/2 tsp salt Remaining Ingredients 10 - 15 dry red chilies 🌶️ de-seeded 1 large onion diced into large pieces 1 inch ginger 6-7 pods of garlic 1/2 tsp salt 10 Curry leaves 🍃 (optional) 1/4 cup of cashew nuts 3 Tbsps of oil INSTRUCTIONS *Wash the chicken and pat dry with a kitchen towel, marinate with the salt and turmeric and set it aside while you get other things ready *Remove the seeds from the red chilies by snapping them into two and tapping the seeds out. This brings the flavor of the red chilies but not the heat. * Heat up the oil and add the de-seeded red chilies *Add the coarsely pound ginger and garlic and let the oil absorb all the flavors of the red chilies, ginger and garlic *Add the chopped onion, Sauté everything till the onions soften up *Add the marinated chicken and mix *Cover the chicken with a lid and let it cook for 7-8 minutes on medium heat. *In the mean time roast the cashew nuts in the microwave for 30 seconds 4 times or dry roast them in a pan for 2 minutes. Alternatively you can use roasted cashews you might have on hand. *Once the chicken is cooked add the curry leaves and the roasted cashew nuts and give it all a mix and saute for a couple of minutes. Find our Whole30 recipes on our blog https://masalapaleo.com/category/whole-30/ #whole30 #whole30recipes #chicken #masalapaleo #indianrecipes #septemberwhole30

Hi, its @masalapaleo here with a recipe for 🍁SPAGHETTI SQUASH FRITTERS🍁. This is a perfect fall recipe! When I put these together on a whim, I was taken aback by how yummy these fritters were. Super easy to make, you can serve them with any meal - with eggs for breakfast, as an appetizer with salsa or a dip or as a side alongside your protein for lunch or dinner. What is your favorite squash recipe? 📌SAVE the recipe so you don't forget to make it this fall INGREDIENTS 1 Spaghetti squash , Use 3 cups of the flesh after baking 1/2 Red Onion 1/4 Cup Almond Flour 1 Egg 1 tsp Garam Masala or seasoning mix of choice 1/2 tsp Garlic Powder 1/2 tsp Red Chili Powder Few sprigs cilantro or parsley 1 tsp Salt 3 Tbsp Ghee or Oil INSTRUCTIONS -Preheat the oven to 400 degree Fahrenheit. -Poke the spaghetti squash with a fork all over and then microwave for 2 minutes. This makes it easier to cut it into rings and reduces the baking time by half . -Cut into rings and place these on a baking sheet. Spray or drizzle with oil and place it cut side down on a baking sheet. -Bake for about 20 minutes -Let the squash cool down and then scoop out 3 cups of the flesh. Sprinkle this with 1/2 tsp salt and let it stand for 15 minutes. -Squeeze out as much water as you can out of the squash using paper towels and add to a mixing bowl -Chop the onion finely and add to the bowl. Also add a few springs of chopped cilantro or parsley. -Next add garam masala, garlic powder, chili powder and salt. Give it a good mix. -Add an egg and the almond flour. -Heat a pan on medium heat and add some ghee or oil. Now scoop out a little of the mix and add to the pan. You can also add multiple scoops at a time depending on the side of the pan. -Flatten the scoops and let them finish cooking on one side for 5-10 minutes . For crispier fritters, flatten it so it's very thin. Turn them over and cook on the other side -Serve with a side of salsa or our red pepper dip Printable recipe - https://foodsocial.io/recipe/spaghetti-squash-tikkis-pancake/ #whole30 #whole30recipes #spaghettisquash #squash #fritters #fallrecipes #masalapaleo #septemberwhole30

Hi, @masalapaleo here, bringing you TANDOORI ROASTED CHICKEN 🍗 ( SAVE the recipe 👀) The key flavor that makes this chicken special is the smokiness which is typically imparted by cooking in ta mud oven(Tandoor). In this oven baked version, we use dried fenugreek leaves (kasoori methi) to bring out the smokiness. This ingredient can be found on Amazon or an Indian Store. Roasting the chicken covered retains the juiciness while broiling towards the end makes the skin crispy and cooks it to a smoky perfection. My tip is to always taste the marinade before you put it on the meat, and adjust the heat and salt to your liking. INGREDIENTS 1 Whole chicken with skin For Marination ¼ cup whole30 compatible coconut yogurt 3 tsp paprika 2 tsp cayenne pepper (adjust as per heat ) 1 tsp cumin powder 1 tsp coriander powder 1 tsp freshly ground black pepper 1 Tbsp dry Fenugreek leaves (Kasoori Methi) 1 tsp Garam masala 1.5 tbsp ginger garlic paste 1 lemon, juiced 1.5 tsp salt 1 Tbsp oil Instructions *Add the ingredients for marination like coconut yogurt, paprika, cayenne, black pepper,salt, oil, Garam masala and all the remaining spices along with lemon juice and make a thick paste. *Split the chicken by removing the backbone and then flatten it. This method is called spatchcocking the chicken *Make slits on the breast, thighs and legs of the chicken so that it can marinate well. Rub the chicken with the marinade making sure to stuff the slits and under the skin with the marinade. *Refrigerate and marinate for at least 6hrs, ideally for 24 hours *Place the chicken on a baking tray and cook in a preheated oven at 450F for 40 minutes. Make sure to cover the chicken so that it doesn’t dry out. *After 40 minutes remove the lid, and pour the juices from the baking tray on to the chicken to keep it moist *Broil the chicken for 10 minutes, making sure to keep the chicken moist by pouring the marinade juices on it a couple of more times. *Once done, remove the chicken and drain the juices. *Serve with a chutney and a salad for a delicious whole30 meal. https://foodsocial.io/recipe/tandoori-roasted-chicken/ #masalapaleo #mealprep #tandoori #whole30recipes #whole30