Yes, I know today is August 29th. Yes, I am fully aware that August is not, in fact, September. But, given the Jewish holidays coming up at the end of September, I've chosen to start my September Whole30 a few days early. That way, I'll be at my reintroduction at that time, and can maneuver meals a little easier.
This is my 4th Whole30. I've "been there, done that" many times before, but I still feel a little bit of excitement as I enter this Whole30. Trying new recipes, going back to old favorites I said I'd make during the year and then didn't (I'm talking to you, Buffalo Chicken Cauliflower Fried Rice!), being "in control" of what I eat...
The next adventure starts now...
Thursday, August 29, 2019
Sunday, August 11, 2019
Whole30 compliant coffee "creamers" and "milks"
I've mentioned before that discovering cashew milk at someone's recommendation after my first Whole30 was a game changer for me in my coffee drinking on future Whole30s. Before that, I was drinking my iced Americanos black with a sprinkling of cinnamon or with a splash of Nut Pods. See, almond milk is not my thing, and neither is coconut milk.
However, I really enjoyed Nut Pods -- which I discovered on my first Whole30 (back in January 2017!) -- which are made from coconuts and almonds. Go figure! My first Whole30 I went with hazelnut (one of my all time favorite coffee flavors), and since then I've tried the plain and the French vanilla. The hazelnut is hands down my favorite of the three! Since then, they've come out with a seasonal flavors: pumpkin spice and peppermint. And now they have limited edition flavors: chocolate, caramel (now a staple flavor and no longer limited edition), and cinnamon swirl (also available as a 3-pack with one of each flavor).
Nut pods to me are like a creamer -- not a milk -- and therefore I use it sparingly both in volume and frequency. But they're a great option for me when I want something a little more creamy and indulgent, but am on Whole30. I have yet to try the limited edition flavors, but they're hanging out on the counter right next to my Nespresso machine, waiting for their moment to shine!
And if you're looking for an acceptable Whole30-complaint milk alternative, besides the MALK unsweetened cashew milk that I swear by and the New Barn unsweetened almond milk that I mentioned in the same post, I've been digging Trader Joe's Unsweetened Cashew Almond Macadamia Nut Beverage in my coffee. I've also used it in the occasional smoothie when I want a creamy texture.
When it comes to coffee, are you a "milk" or "creamer" person? Or, do you drink it black? While I can drink black espresso, I cannot stand black coffee!
And if you're looking for an acceptable Whole30-complaint milk alternative, besides the MALK unsweetened cashew milk that I swear by and the New Barn unsweetened almond milk that I mentioned in the same post, I've been digging Trader Joe's Unsweetened Cashew Almond Macadamia Nut Beverage in my coffee. I've also used it in the occasional smoothie when I want a creamy texture.
Saturday, August 10, 2019
Nut butters, revisited
Since my last post that included Whole30 compliant nut butters (hello TJ’s mixed nut butter and salted cashew butter!), I have discovered two new nut butters worth mentioning (more like I should be screaming about them from a mountain top): Georgia Grinders pecan butter and hazelnut butter. Guys, these nut butters are ah.maz.ing! If you set foot into my apartment and are not allergic to nuts (and I’ll need to see that doctor’s note if you are, otherwise you’ll fall victim like everyone else), I’m likely to make you taste this pecan butter! It is heaven on a spoon - literally - and that’s my preferred method of eating it. And the people that I make try it? They fall instantly in love, too! The hazelnut butter is also amazing, it’s just the epitome of hazelnutty deliciousness, and I think it would be awesome in a coffee beverage (a la this snickerdoodle one I made last Whole30), and is equally good on its own. I highly recommend buying in bulk (I buy 2-3 jars of each at a time).
Georgia Grinders actually has a bunch of Whole30 approved nut butters (their cashew butter and almond butter are also compliant, I just haven't tried them yet and therefore can't vouch for them personally). Just be aware that some flavors have peanut butter or maple syrup in them, and those aren't complaint on Whole30 (the website has a "Whole30 approved" on the acceptable flavors). The ingredients in the two that I buy - pecan and hazelnut - are simply the nut and salt. Can't go wrong with that!
Georgia Grinders actually has a bunch of Whole30 approved nut butters (their cashew butter and almond butter are also compliant, I just haven't tried them yet and therefore can't vouch for them personally). Just be aware that some flavors have peanut butter or maple syrup in them, and those aren't complaint on Whole30 (the website has a "Whole30 approved" on the acceptable flavors). The ingredients in the two that I buy - pecan and hazelnut - are simply the nut and salt. Can't go wrong with that!
It's been a while...
Just over a year ago, I started this blog. It was in preparation for leading a group of Whole30 newbies on their first Whole30 adventure in October. I was gearing up, making up new recipes, making tried and true recipes from my 3 previous Whole30s, and looking for a slew of new recipes (and recipes I had set aside during my previous Whole30s, but never got around to making). I held an info session, started a group WhatsApp, created a new Whole30 email account, and started this blog.
I started my 4th Whole30 with the group and was going strong, but then in the first week, something hit me. Something that was out of my control and no matter what I did, I couldn’t get past it. I was so nauseated at the idea/thought of protein. Enter morning sickness. Not the puking kind (thank G-d!!), but that constantly nauseous state. I tried to keep to my Whole30 but it was just not feasible.
See, when we set out to start Whole30 in October, months ahead of time, I wasn’t yet pregnant. So when October rolled around, I thought to myself “I can do this!” but then one week in, I was down a few pounds*, and unable to eat the majority of the Whole30 staples I had come to rely on. (* Yes, I know that weighing yourself during Whole30 is breaking a cardinal rule, but given my being pregnant and constantly nauseous, I thought it was a smart move/ok exception on my part to monitor my weight.) I added in some dairy, and then some gluten free carbs, and then eventually abandoned it entirely. Honestly, I don’t regret it, at that time my body needed bagels (with butter, with cream cheese, with American cheese, and eventually some tuna) and who was I to deny myself that? I ate more bagels in my first trimester than I think I have eaten in my entire life, or at least in the past decade. But I digress....
The bottom line is that as I started eating less Whole30, this blog started to suffer alittle LOT. To be completely honest, I had so many food aversions! With the exception of meat (steak cooked more well done than I would’ve like, and meatballs/ground beef), tuna salad, and lox (I got the OK from my OB to eat them once a week) - and occasionally some scrambled eggs - protein was the furthest thing from my diet. So much so that I had Thanksgiving lasagna and not turkey! Veggies were hit or miss. Carbs and dairy became a lifestyle. Even my beloved coffee took a hit for the first half of my pregnancy, as I couldn't even stomach that! And all I craved was sushi, especially spicy tuna hand rolls from one specific place, and I couldn’t have it.
But now that I had the baby — and even went off of dairy for a period of time to see if it was disagreeing with him (it wasn’t!) — and am able to eat anything that I was able to before my pregnancy (goodbye food aversions!), I think it’s time for Whole30 #4! And, miraculously, when I suggested it to my husband over dinner tonight, he said he thought it was a good idea?! I think I may be converting him...only took 3+ Whole30s...So I wouldn't be shocked if we start a Whole30 September.
So stay tuned as this blog starts picking up a little, as new recipes will be posted as I ease into Whole30 #4!
I started my 4th Whole30 with the group and was going strong, but then in the first week, something hit me. Something that was out of my control and no matter what I did, I couldn’t get past it. I was so nauseated at the idea/thought of protein. Enter morning sickness. Not the puking kind (thank G-d!!), but that constantly nauseous state. I tried to keep to my Whole30 but it was just not feasible.
See, when we set out to start Whole30 in October, months ahead of time, I wasn’t yet pregnant. So when October rolled around, I thought to myself “I can do this!” but then one week in, I was down a few pounds*, and unable to eat the majority of the Whole30 staples I had come to rely on. (* Yes, I know that weighing yourself during Whole30 is breaking a cardinal rule, but given my being pregnant and constantly nauseous, I thought it was a smart move/ok exception on my part to monitor my weight.) I added in some dairy, and then some gluten free carbs, and then eventually abandoned it entirely. Honestly, I don’t regret it, at that time my body needed bagels (with butter, with cream cheese, with American cheese, and eventually some tuna) and who was I to deny myself that? I ate more bagels in my first trimester than I think I have eaten in my entire life, or at least in the past decade. But I digress....
The bottom line is that as I started eating less Whole30, this blog started to suffer a
But now that I had the baby — and even went off of dairy for a period of time to see if it was disagreeing with him (it wasn’t!) — and am able to eat anything that I was able to before my pregnancy (goodbye food aversions!), I think it’s time for Whole30 #4! And, miraculously, when I suggested it to my husband over dinner tonight, he said he thought it was a good idea?! I think I may be converting him...only took 3+ Whole30s...So I wouldn't be shocked if we start a Whole30 September.
So stay tuned as this blog starts picking up a little, as new recipes will be posted as I ease into Whole30 #4!
Wednesday, October 3, 2018
Everything but the Bagel Chicken Wings
So if you know me at all, you've heard me sing the praises of Trader Joe's "Everything but the Bagel" seasoning. It's basically all the toppings of an everything bagel minus the carb-laden bagel itself. I love it on hard boiled eggs and avocado. It automatically gives my ho-hum sometimes boring breakfasts some oomph.
It took a while, I'll admit, for me to get my head around the whole "coat your chicken wings in mayo" -- I know people use mayo to crisp things up, like grilled cheese and oven "fried" chicken -- but my disdain for mayo made me hesitant to be the one to actually coat the wings in mayo. Thanks to a handy spatula, I was able to overcome my fear -- and I'm glad I did! These wings are crispy and tasty and delicious! I served them with buffalo sauce for dipping (pictured) and Tessemae's creamy Caesar dressing (I much prefer the Caesar over their ranch, but ranch would also work nicely!).
So when I was scrolling through Instagram and came across these Everything but the Bagel Chicken Wings, I got so excited. I showed them to my hubby who was totally on board for me to try making these!
It took a while, I'll admit, for me to get my head around the whole "coat your chicken wings in mayo" -- I know people use mayo to crisp things up, like grilled cheese and oven "fried" chicken -- but my disdain for mayo made me hesitant to be the one to actually coat the wings in mayo. Thanks to a handy spatula, I was able to overcome my fear -- and I'm glad I did! These wings are crispy and tasty and delicious! I served them with buffalo sauce for dipping (pictured) and Tessemae's creamy Caesar dressing (I much prefer the Caesar over their ranch, but ranch would also work nicely!).
Ingredients:
2 pounds chicken wings
2 Tbsp Whole30-compliant mayonnaise
2 Tbsp dijon mustard
1 Tbsp olive oil
4-5 Tbsp Everything but the Bagel seasoning*
Tessemae's Ceasar, Ranch, and/or Buffalo sauce, for serving
Directions:
Preheat oven to 400F degrees F.
Place an oven safe baking/cooking rack on top of a baking sheet lined with foil.
Mix mayonnaise, mustard, and oil in a large bowl.
Add chicken wings.
Use hands to evenly coat wings with mayonnaise mixture (frankly, a rubber spatula works perfectly well).
Toss or roll wings in Everything but the Bagel seasoning.
Place wings on the rack, evenly spaced.
Sprinkle any additional Everything but the Bagel seasoning over wings if desired.
Bake 40 minutes, flipping halfway through.
Note: depending on the size of the wings, baking time may vary. Make sure that chicken is cooked through.
* No Trader Joe's near you? You can make your own Everything but the Bagel seasoning, also courtesy of The Whole Kitchen Sink.
Combine:
2 Tbsp dried minced garlic
1 Tbsp black sesame seeds
1 Tbsp white sesame seeds
1 Tbsp dried minced onion
1/2 Tbsp poppy seeds
1/2 tsp salt
1/4 tsp pepper
Buffalo chicken cauliflower fried rice
I've been coveting this recipe since my last Whole30, if not the one before that. There's just something so appealing about buffalo chicken and fried rice and the fact that it's Whole30 compliant. Honestly, I'm not sure why I never made it before, but I can honestly say that I'll definitely be making it again soon!
My hubby and I both worked a little late tonight and I was able to throw this together in a matter of minutes with the help of a store bought (Whole30 compliant!) rotisserie chicken and frozen cauliflower rice. Since I used the frozen rice, I had to doctor up the cooking directions a little, but it's totally worth it! And of course I had to use my signature scallion in the cauliflower rice. This dinner was so good that after we had finished our dinner, we were both eating directly out of the serving bowl -- until I hijacked the bowl and ran into the kitchen, so that I could save the remaining 1 cup of fried cauliflower rice for lunch tomorrow!
Buffalo Chicken Cauliflower Fried Rice
From Rachl Mansfield
Ingredients:
1 Tbsp oil (I needed just over 1 T, to coat the bottom of a large frying pan)
1/2 onion, chopped
1 head cauliflower, "riced" (I used 1 bag frozen cauliflower rice)
8-10 oz chicken (I shredded 1/2 a small organic rotisserie chicken - breast and thigh meat)
2 eggs
1 scallion, thinly sliced
1/2 cup Buffalo sauce (I used Tessemae's, but there are others ones, too)
Handful chopped cilantro
Salt & pepper to taste
Directions:
(Doctored a little by me)
Preheat a skillet on medium high and add the oil.
Add onion and cook until fragrant (about 5-7 minutes).
While the onions cook, mix together the buffalo sauce and chicken in a medium bowl.
Let it sit for a bit.
Crack the eggs in a bowl and mix.
Pour the eggs into the skillet and scramble around to cook for a few minutes.
Remove from the pan and set aside.
Add the frozen cauliflower rice to the pan.
Cook cauliflower rice according to package directions.
Add in scallions and let cook for another minute or two.
Season with salt and pepper.
Add the eggs, onions, and buffalo chicken to the pan.
Add more buffalo sauce if needed.
Cook for a few minutes, mixing to incorporate all the flavors.
Remove from heat, and sprinkle with chopped cilantro.
Serve.
This will last 5 days (but honestly, you'll be lucky if you have enough leftover for lunch tomorrow!)
My hubby and I both worked a little late tonight and I was able to throw this together in a matter of minutes with the help of a store bought (Whole30 compliant!) rotisserie chicken and frozen cauliflower rice. Since I used the frozen rice, I had to doctor up the cooking directions a little, but it's totally worth it! And of course I had to use my signature scallion in the cauliflower rice. This dinner was so good that after we had finished our dinner, we were both eating directly out of the serving bowl -- until I hijacked the bowl and ran into the kitchen, so that I could save the remaining 1 cup of fried cauliflower rice for lunch tomorrow!
Buffalo Chicken Cauliflower Fried Rice
From Rachl Mansfield
Ingredients:
1 Tbsp oil (I needed just over 1 T, to coat the bottom of a large frying pan)
1/2 onion, chopped
1 head cauliflower, "riced" (I used 1 bag frozen cauliflower rice)
8-10 oz chicken (I shredded 1/2 a small organic rotisserie chicken - breast and thigh meat)
2 eggs
1 scallion, thinly sliced
1/2 cup Buffalo sauce (I used Tessemae's, but there are others ones, too)
Handful chopped cilantro
Salt & pepper to taste
Directions:
(Doctored a little by me)
Preheat a skillet on medium high and add the oil.
Add onion and cook until fragrant (about 5-7 minutes).
While the onions cook, mix together the buffalo sauce and chicken in a medium bowl.
Let it sit for a bit.
Crack the eggs in a bowl and mix.
Pour the eggs into the skillet and scramble around to cook for a few minutes.
Remove from the pan and set aside.
Add the frozen cauliflower rice to the pan.
Cook cauliflower rice according to package directions.
Add in scallions and let cook for another minute or two.
Season with salt and pepper.
Add the eggs, onions, and buffalo chicken to the pan.
Add more buffalo sauce if needed.
Cook for a few minutes, mixing to incorporate all the flavors.
Remove from heat, and sprinkle with chopped cilantro.
Serve.
This will last 5 days (but honestly, you'll be lucky if you have enough leftover for lunch tomorrow!)
Tuesday, October 2, 2018
Meatballs
On my previous Whole30s, I did indulge in a few meatballs. My hubby made his delicious meatball recipe, and then made mine without the breadcrumbs. Sure, we could've added some almond flour or potato starch, but I figured why mess with something good. I'd toss them with homemade marinara sauce, and eat them as is, or serve on top of some spaghetti squash.
But when I saw a recipe for BBQ meatball stuffed sweet potatoes, I knew I had to try them! They've been on my "to make" list since my last Whole30. And truth be told, I will definitely make them! But so far, I made the meatball part of the recipe and I cannot. stop. eating. them!
I made my meatballs on the smaller side, since I generally prefer snack-sized foods. I served them today with some cauliflower rice, and celery sticks (with Whole30-compliant (!!) Tessemae's Buffalo Sauce). These would be great with sauce over spaghetti squash, on top of a salad, or -- as the recipe intended -- slathered in Whole30-complaint BBQ sauce! Now I don't have an instant pot (I know, I know, what is wrong with me?!), so I made mine on the stove top and then finished them in the oven. I've included my cooking directions below.
Meatballs
Recipe from this delicious looking recipe from Healthy Little Peach (And trust me, I'll be making the original recipe soon!), cooking instructions by yours truly
Makes 36 1-1.5 inch meatballs
Ingredients:
2 pounds ground beef (the recipe recommends 90/10 but all I had was 85/15)
1/3 cup chopped sweet onions
2 Tbsp coconut aminos
1 tsp garlic powder (I had granules on hand)
1 tsp salt
1 tsp pepper
1 large egg
3 Tbsp tapioca flour (I left this out)
Directions:
Mix all ingredients together in a bowl.
Roll meatballs into 1-1.5 inch balls.
Preheat the oven to 350F.
Rub a cast iron skillet with avocado or olive oil. Just a thin layer is all you need.
Heat the pan over medium-high heat.
Put about 1/3 of the meatballs in the pan.
Turn every 2 minutes, ensuring that the majority of the meatball is seared (I flipped mine twice, 2 minutes on a side for 2 sides).
Remove from the pan and place on a foil lined baking sheet.
Repeat with another 1/3 of the meatballs, removing them and placing them on the same baking sheet.
Repeat with the remaining 1/3 of the meatballs.
Place the tray in the oven and bake for 6 minutes.
Check a meatball to make sure they are cooked through.
But when I saw a recipe for BBQ meatball stuffed sweet potatoes, I knew I had to try them! They've been on my "to make" list since my last Whole30. And truth be told, I will definitely make them! But so far, I made the meatball part of the recipe and I cannot. stop. eating. them!
I made my meatballs on the smaller side, since I generally prefer snack-sized foods. I served them today with some cauliflower rice, and celery sticks (with Whole30-compliant (!!) Tessemae's Buffalo Sauce). These would be great with sauce over spaghetti squash, on top of a salad, or -- as the recipe intended -- slathered in Whole30-complaint BBQ sauce! Now I don't have an instant pot (I know, I know, what is wrong with me?!), so I made mine on the stove top and then finished them in the oven. I've included my cooking directions below.
Meatballs
Recipe from this delicious looking recipe from Healthy Little Peach (And trust me, I'll be making the original recipe soon!), cooking instructions by yours truly
Makes 36 1-1.5 inch meatballs
Ingredients:
2 pounds ground beef (the recipe recommends 90/10 but all I had was 85/15)
1/3 cup chopped sweet onions
2 Tbsp coconut aminos
1 tsp garlic powder (I had granules on hand)
1 tsp salt
1 tsp pepper
1 large egg
3 Tbsp tapioca flour (I left this out)
Directions:
Mix all ingredients together in a bowl.
Roll meatballs into 1-1.5 inch balls.
Preheat the oven to 350F.
Rub a cast iron skillet with avocado or olive oil. Just a thin layer is all you need.
Heat the pan over medium-high heat.
Put about 1/3 of the meatballs in the pan.
Turn every 2 minutes, ensuring that the majority of the meatball is seared (I flipped mine twice, 2 minutes on a side for 2 sides).
Remove from the pan and place on a foil lined baking sheet.
Repeat with another 1/3 of the meatballs, removing them and placing them on the same baking sheet.
Repeat with the remaining 1/3 of the meatballs.
Place the tray in the oven and bake for 6 minutes.
Check a meatball to make sure they are cooked through.
Monday, October 1, 2018
Creamy tomato basil soup
I love soup. I could eat it 365 days a year for at least lunch and dinner; I'd eat it for breakfast, too, if I could find a breakfast appropriate soup (as I'm typing it, I realize that I'm sure I could make egg drop soup breakfast appropriate).
On my last Whole30s, the soup I made was limited to chicken soup. Good, old fashioned chicken soup, served with chunks of veggies and soup chicken for me; and with additional noodles for my hubby. And this weird vegetable-turmeric-cashew soup, of which I was not a fan. But I was craving a good, thick soup. And so today, on a nearly 80 degree October day, I made creamy tomato basil soup! Day one of Whole30 and I had this delicious soup to enjoy!
This soup gets its creaminess from coconut milk. Absolutely no dairy. So it's totally Whole30 acceptable -- and it happens to be vegan, too. Full disclosure? I made it with reduced fat coconut milk because that's what I had at home. You might need to start with less of the regular fat stuff and then add to taste.
Whole30 Creamy Tomato Basil Soup
Recipe by me
Ingredients:
2 Tbsp oil (avocado, olive) -- I used avocado
1/2 cup of diced onion
1 large garlic clove, minced
1 28 oz can crushed tomato (make sure there's no sugar added)
1/2 cup coconut milk
4-6 large basil leaves, washed and chiffonaded, plus more for serving
Salt, pepper, red pepper flakes
Directions:
Heat oil in a sauce pan over medium heat.
Sautee onion in oil until transparent.
Add garlic and sautee, being sure not to burn it.
Add crushed tomato.
Season with salt, pepper, and red pepper flakes
Simmer for 15-20 minutes.
Add coconut milk, starting with 1/4 cup, and mix well.
Continue adding coconut milk until desired level of creaminess.
Add more salt and/or pepper if needed.
Mix in basil.
Variations:
If you prefer a chunkier soup, serve as is.
If you prefer a slightly chunky soup, remove 3/4 cup of soup. Puree remaining soup with an immersion blender. Add the reserved 3/4 cup soup back into the pot.
If you prefer a creamier soup, puree the entire pot with an immersion blender.
Serve with basil.
On my last Whole30s, the soup I made was limited to chicken soup. Good, old fashioned chicken soup, served with chunks of veggies and soup chicken for me; and with additional noodles for my hubby. And this weird vegetable-turmeric-cashew soup, of which I was not a fan. But I was craving a good, thick soup. And so today, on a nearly 80 degree October day, I made creamy tomato basil soup! Day one of Whole30 and I had this delicious soup to enjoy!
This soup gets its creaminess from coconut milk. Absolutely no dairy. So it's totally Whole30 acceptable -- and it happens to be vegan, too. Full disclosure? I made it with reduced fat coconut milk because that's what I had at home. You might need to start with less of the regular fat stuff and then add to taste.
Whole30 Creamy Tomato Basil Soup
Recipe by me
Ingredients:
2 Tbsp oil (avocado, olive) -- I used avocado
1/2 cup of diced onion
1 large garlic clove, minced
1 28 oz can crushed tomato (make sure there's no sugar added)
1/2 cup coconut milk
4-6 large basil leaves, washed and chiffonaded, plus more for serving
Salt, pepper, red pepper flakes
Directions:
Heat oil in a sauce pan over medium heat.
Sautee onion in oil until transparent.
Add garlic and sautee, being sure not to burn it.
Add crushed tomato.
Season with salt, pepper, and red pepper flakes
Simmer for 15-20 minutes.
Add coconut milk, starting with 1/4 cup, and mix well.
Continue adding coconut milk until desired level of creaminess.
Add more salt and/or pepper if needed.
Mix in basil.
Variations:
If you prefer a chunkier soup, serve as is.
If you prefer a slightly chunky soup, remove 3/4 cup of soup. Puree remaining soup with an immersion blender. Add the reserved 3/4 cup soup back into the pot.
If you prefer a creamier soup, puree the entire pot with an immersion blender.
Serve with basil.
Friday, September 28, 2018
Snickerdoodle cashew coffee
I love coffee. Like love, love, love it! I'm not "addicted," I don't crave it, but I really like it. I can go days without it, and while I'll be yawning in my patient's faces throughout the afternoon, I don't get headaches, and even recently switched to half-caf Americanos without any ill effects. But I do LOVE the taste. So yummy!
So when I came across this recipe for Snickerdoodle Cashew Coffee, I decided I had to try it. I already put cinnamon and cashew milk in my coffee, so I figured it wasn't a huge change from my normal drink, but something told me I had to try it. And since I'm not a pumpkin spice latte girl (I know, I know, what is wrong with me?!), I figured this might be a nice seasonal drink for me to try. It did NOT disappoint!
And...I had all the ingredients on hand (I used salted cashew butter since that is what I had. Shhh!). I literally made this 10 minutes after I found the recipe! I did doctor it up a little, though - no collagen peptides and skipped the cardamom, since it's not a spice that I particularly like. I'm also pretty sure you could make this "pumpkin spice"-ified by adding pumpkin pie spice or subbing it for the cinnamon. I'll leave that to you PSL girls (and guys) out there!
Snickerdoodle Cashew Coffee
Adapted from the Real Food Dietitians (click the link for the original recipe)
Serves 2, or one super huge caffeine fiend
Ingredients:
24 oz strongly brewed coffee (I made mine half-caf)
1 Tbsp coconut oil
2 Tbsp unsweetened, unsalted creamy cashew butter (I used salted). Mine needed a little more for desired creaminess.
1/2 - 1 tsp ground cinnamon, or more to taste
Directions:
Place all ingredients in a blender (I used my immersion blender) and blend on high speed until frothy.
Pour into mugs and sprinkle with additional cinnamon, if desired.
So when I came across this recipe for Snickerdoodle Cashew Coffee, I decided I had to try it. I already put cinnamon and cashew milk in my coffee, so I figured it wasn't a huge change from my normal drink, but something told me I had to try it. And since I'm not a pumpkin spice latte girl (I know, I know, what is wrong with me?!), I figured this might be a nice seasonal drink for me to try. It did NOT disappoint!
And...I had all the ingredients on hand (I used salted cashew butter since that is what I had. Shhh!). I literally made this 10 minutes after I found the recipe! I did doctor it up a little, though - no collagen peptides and skipped the cardamom, since it's not a spice that I particularly like. I'm also pretty sure you could make this "pumpkin spice"-ified by adding pumpkin pie spice or subbing it for the cinnamon. I'll leave that to you PSL girls (and guys) out there!
Snickerdoodle Cashew Coffee
Adapted from the Real Food Dietitians (click the link for the original recipe)
Serves 2, or one super huge caffeine fiend
Ingredients:
24 oz strongly brewed coffee (I made mine half-caf)
1 Tbsp coconut oil
2 Tbsp unsweetened, unsalted creamy cashew butter (I used salted). Mine needed a little more for desired creaminess.
1/2 - 1 tsp ground cinnamon, or more to taste
Directions:
Place all ingredients in a blender (I used my immersion blender) and blend on high speed until frothy.
Pour into mugs and sprinkle with additional cinnamon, if desired.
Monday, September 24, 2018
Key lime larabar (balls)
Larabars are one of my emergency snack staples. I eat them rarely, but I always feel better knowing there's one in my purse/work bag/gym bag in case I'm hungry and can't get anything Whole30 at the time. So a while ago I had seen a recipe for Cherry Pie Larabars, and I bought the ingredients. Which just sat there and then were eaten individually. Then, a friend recommended homemade (key) lime Larabars. And I randomly had all the ingredients on hand at that exact moment, and went off to make them. I ended up making them in balls instead of bars because I thought they’d be more likely to hold their shape that way.
Homemade Lime Lara-balls
Recipe from The Real Food RDs
Ingredients:
10 Medjool dates, pitted (or 20 pitted Deglet dates)
3/4 cup raw whole almonds
3/4 cup raw cashews
1/4 cup unsweetened shredded coconut
Zest of 2 limes, plus more for sprinkling on top if you choose
Juice of 1 lime
Pinch of sea salt (I always forget this when I make them!)
Directions:
Place all ingredients into the bowl of a food processor.
Process the mixture until it is crumbly yet still holds together well when pinched between your fingers.
If the mixture is too dry, add another date or a splash of water, and process again.
If the mixture is too wet, add a few more nuts and process again until crumbly.
Press mixture onto a parchment paper-lined baking sheet and form a 9x9 inch square -- OR -- roll them into balls (I use a scoop); the number will vary depending on how big you make them.
If you choose, sprinkle some lime zest on the bars or balls.
Place in the fridge to chill, if they seem sticky.
If making bars, cut the block into 12 bars.
Wrap in parchment paper and store in a covered container in the fridge for up to 1 week.
These are easy and delicious! So delicious, in fact, that when we had our Whole30 info session for our October group Whole30, I made them again! This time around, I made them even smaller. They were so well received and everyone wanted the recipe!
Homemade Lime Lara-balls
Recipe from The Real Food RDs
Ingredients:
10 Medjool dates, pitted (or 20 pitted Deglet dates)
3/4 cup raw whole almonds
3/4 cup raw cashews
1/4 cup unsweetened shredded coconut
Zest of 2 limes, plus more for sprinkling on top if you choose
Juice of 1 lime
Pinch of sea salt (I always forget this when I make them!)
Directions:
Place all ingredients into the bowl of a food processor.
Process the mixture until it is crumbly yet still holds together well when pinched between your fingers.
If the mixture is too dry, add another date or a splash of water, and process again.
If the mixture is too wet, add a few more nuts and process again until crumbly.
Press mixture onto a parchment paper-lined baking sheet and form a 9x9 inch square -- OR -- roll them into balls (I use a scoop); the number will vary depending on how big you make them.
If you choose, sprinkle some lime zest on the bars or balls.
Place in the fridge to chill, if they seem sticky.
If making bars, cut the block into 12 bars.
Wrap in parchment paper and store in a covered container in the fridge for up to 1 week.
Saturday, September 8, 2018
Some of my favorite Whole30 finds (Part 2)
I love Whole30 because I spend my time and energy preparing and eating whole, delicious foods without fillers. I also find myself cooking even more than I usually do because that way I know what’s going in my food. But sometimes I feel the need to simplify my life a little, and purchase something that’s been made by someone else.
I bought it years ago, before Whole30, and was decidedly unimpressed. It had no taste or flavor. It was $8.99 down the drain (thanks, Whole Foods!). But then at work recently, someone had salted cashew butter. I thought I'd hate it, but figured it was worth a try since it was a nice Whole30 compliant nut butter (the ingredients are cashews and salt). Frankly, my mind was blown!
Dang Lightly Salted Coconut Chips (Unsweetened).
I bought these while on my first Whole30, and frankly I'm not sure why I haven't bought them since. They're crispy, slightly salty, and have a little natural sweetness from the coconut. No sugar added. Just salt and coconut. I'll be honest with you, I eat these straight from the bag. They'd also be good as a topper for smoothies, salads, or soups!
Rind Snacks.
I mentioned these in a recent post, but figured I'd mention them again here. I bought these online on a whim to try. Something about dried kiwi sounded interesting. I was a little perturbed by the rind on some of the dried fruits (kiwis, oranges, pineapples) but not the others (apples, persimmon, peaches). I have to say that (although I've only tried 2 of the three varieties), the kiwis were surprisingly my favorite. I love the tanginess of the kiwi with the crunch of the seeds. I can't explain it entirely. But I do recommend these. They come in three varieties: kiwi, orchard (peach, persimmon, apple), and tropical (kiwi, pineapple, orange).
Everything but the Bagel Seasoning.
A Trader Joe's exclusive (I'll have a homemade version posted soon). I LOVE it on my hard boiled egg whites or on top of avocado. I'm sure it would be great on a baked potato with ghee or even on some proteins. Gives a punch of flavor without any added sugar and very few calories!
I bought these while on my first Whole30, and frankly I'm not sure why I haven't bought them since. They're crispy, slightly salty, and have a little natural sweetness from the coconut. No sugar added. Just salt and coconut. I'll be honest with you, I eat these straight from the bag. They'd also be good as a topper for smoothies, salads, or soups!
Rind Snacks.
I mentioned these in a recent post, but figured I'd mention them again here. I bought these online on a whim to try. Something about dried kiwi sounded interesting. I was a little perturbed by the rind on some of the dried fruits (kiwis, oranges, pineapples) but not the others (apples, persimmon, peaches). I have to say that (although I've only tried 2 of the three varieties), the kiwis were surprisingly my favorite. I love the tanginess of the kiwi with the crunch of the seeds. I can't explain it entirely. But I do recommend these. They come in three varieties: kiwi, orchard (peach, persimmon, apple), and tropical (kiwi, pineapple, orange).
Everything but the Bagel Seasoning.
A Trader Joe's exclusive (I'll have a homemade version posted soon). I LOVE it on my hard boiled egg whites or on top of avocado. I'm sure it would be great on a baked potato with ghee or even on some proteins. Gives a punch of flavor without any added sugar and very few calories!
Friday, September 7, 2018
Seltzer
Not all seltzers are created equally. I wouldn’t say I’m particular about my seltzers generally, but when it comes to flavored seltzers, that's a different story! While generally I love anything lime or peach, those seltzer flavors don’t do much for me. My go-to flavors are typically plain (with a squeeze of fresh lime), grapefruit, or black cherry. Unless we’re talking about Spindrift, in which case my all time favorite, hands down, is the raspberry lime. Spindrift also just came out with a cranberry raspberry one that I really enjoyed.
Hal’s New York Seltzer has had some great limited edition flavors (in addition to their Black Cherry, which is a favorite in our household): mango and black raspberry are pretty darn awesome, too! My hubby also loves the orange and is also a big fan of the vanilla creme (which tastes just like cream soda, which I happen to not like). And the watermelon (while artificial tasting) sometimes hits the spot for me.
Another favorite in our house is the Alta Palla Grapefruit sparkling water. It’s hard to find, and can be a little pricey, but it’s super delish! La Croix pomplemousse is also a great grapefruit option, as well as the grapefruit Spindrift.
What are your favorite sparkling waters or seltzers?
Snack Emergency! (Part 2)
About two and a half months ago I posted about snack emergencies and some of my favorite transportable Whole30 compliant emergency snacks. I have a few new additions that I wanted to share:
- Mango Pineapple Rx bars*. I mentioned in my last update that I love the Blueberry and Mixed Berry ones. This flavor came out recently and I needed to get my hands on it. They're definitely harder to find than the other flavors (you can order online, so fret not, you can have them in your hands in a matter of time). Just in time for the fall, Pumpkin Spice Rx bars have made their return! Although I'm not a pumpkin spice fan, I've added them to the list. For those of you who love your Pumpkin Spice Lattes but can't have them on Whole30, these may be right up your alley!
- Rind snacks. I randomly discovered these snacks and I have to say, they're delicious! They come in three flavors. The tangy kiwi is AWESOME! I haven't tried the Tropical Blend yet, but I really enjoyed the other two. Warning: these dried fruits have the skin on! I thought the kiwi skin would be weird but it's totally not!
- Two words: chicken sriracha. These Epic bars have great flavor and a lot of spice! I eat them as is, with some avocado and veggies for a quick makeshift lunch, but I've heard of people mixing them in their eggs and making a Whole30 Western-ish omelette. There's also a cranberry turkey strip that's pretty good. {oops....I realized this is a repeat from my first Snack Attack post}.
- Chomps turkey sticks. I mentioned the beef ones were great in my last post, but I think I might like the turkey ones even more! They taste good and don't have any discernible after taste, and they clock in at 70 calories. Trader Joe's recently started carrying them (it's the only place I've found them), and they can also be ordered online.
- Spindrift Raspberry Lime Sparkling Water. Sparkling water/seltzer isn't really a snack, and I have a few seltzers that I love (I'll address those in another post soon), but this one is seriously delicious.
*Warning: these are emergency snacks, I do not eat bars every day, and neither should you!
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