What’s In Season in June + over 175 Paleo & Whole30 recipes to use your seasonal produce!

Seasonal Produce Guide for June + over 175 recipes to use your seasonal produce!

As a family who buys lots of fresh produce every week, we like to keep up with what is in season each month when planning meals.  The main reasons we do this are to save money and because of the taste.  I wanted to begin a series of posts that highlight what is in season and some great recipes to help you plan meals around those ingredients.

Because produce that is currently in season tends to be in abundance, it usually is less expensive.  There are larger quantities available and it makes sense for sellers to reduce prices to sell through their supply.  Eating real food can be expensive, so lower grocery bills makes us very happy.

As parents, when we introduce new foods to our son that are in season, he seems to be more likely to enjoy them more than when they are out of season.  I believe that has a lot to do with the fact that seasonal produce simply tastes better.  You are usually enjoying it much closer to the time it was actually harvested which makes a big difference in taste and nutrient content.

When you lose the convenience of packaged, processed food on a real food diet, you might as well make up for it with freshness and flavor!

For anyone eating more real food, saving money while getting a fresher, more nutritious product is a serious win.  By focusing on what is in season, it helps us branch out and try new dishes we’ve never made before and also new ingredients that we may not be as familiar with. 

Curious what is in season in June? Apricots, Asparagus, Avocados, Basil, Beets, Carrots, Cherries, Cilantro, Fennel, Green Onions, Limes, Mango, Peaches, Radishes, Rhubarb, Spinach, Strawberries and Zucchini.

This list may vary from state to state, but is fairly inclusive of all regions.

Continue reading for 175+ recipes using these ingredients and make sure to scroll to the bottom for recipes that are doing double and triple duty, using multiple ingredients on this list for the biggest bang for your buck.

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Paleo Fiesta Skillet

Paleo Fiesta Skillet - The perfect combination of staple ingredients + leftovers | Made It Love It Paleo

Everyone needs a few go-to quick recipes to make on days you just don’t have time or don’t feel like cooking.  This is one of those recipes for us.  It comes together in no time and combines a few ingredients we always seem to have on hand.

Plantains + Eggs + Pulled Pork

We usually buy a few plantains each week to make pan-fried plantains, plantain cakes or these delicious grain-free pancakes.  This dish is basically just my recipe for pan-fried plantains with an extra step of adding eggs and pork.

We pick up a pork shoulder once every other week to make Nom Nom Paleo’s Kalua Pig.  It’s a simple, inexpensive way to make enough pork for many meals throughout the week.  Using pulled pork is my favorite way to make this, but you could use just about any protein you happen to have – chorizo, steak, ground beef or whatever your heart desires.

When I first envisioned this recipe, I pictured perfect round slices of plantain, surrounded by egg and pieces of pulled pork.  In reality, especially if you make this to serve more than one person, it’s becomes more like an omelet.  If you’re going for presentation, you can make smaller, flippable quantities at a time or you can make it in a big skillet and fold it over like an omelet.  Either way, it will taste fantastic!

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Ask MLP – Will a Whole30 help my autoimmune diseases?

Ask MLP - Have questions about eating paleo, completing a Whole30 or anything else related to eating more real food?  Ask it here!

I introduced a section on my blog awhile ago called “Ask MLP” which is a quick and easy way of saying Ask MadeItLoveItPaleo (I love that name, but it’s a mouthful). 

I received a question about the Whole30 program and wanted to share the answer in the hopes of helping not only this person but any of you who may have the same question.

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Bacon Jalapeno Spatchcock Chicken

Bacon Jalapeno Spatchcock Chicken - Paleo & Whole30 | Made It Love It Paleo

I’ve always regularly purchased whole chickens with the idea of cooking the whole chicken and then using the bones for homemade chicken stock.  While I always enjoyed the homemade stock, I never really got excited to eat the chicken.  Whether I roasted, slow cooked or pressure cooked it, it was never quite flavorful enough.

My days of bland chicken ended when I discovered a preparation technique called spatchcock.  Not sure what spatchcock means?  Here’s a nice description from Wikipedia:

The spatchcock, also known as “spattlecock”, is poultry or game that has been prepared for roasting or grilling by removing the backbone, and sometimes the sternum of the bird and flattening it out before cooking. The preparation of a bird in such a manner for cooking may also be known as butterflying the bird. The term “spatchcock” is used when the backbone is removed, whether or not the sternum is removed.

My go to recipe for making spatchcocked chicken is Nom Nom Paleo’s Spatchcocked Chicken with Herb Butter.  This recipe is perfect for just starting out with this technique and has provided me a great base recipe to build from and change up with different flavor combinations.

This week, we decided to really up the flavor of our chicken by adding bacon and jalapeno to the mix.  When the combination popped into my head as I was meal planning for the week, I knew I had to make it happen.

This chicken may have been the best chicken I’ve ever had.  It’s juicy, spicy and completely awesome. 

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