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...
Showing posts with label Whole30. Show all posts
Showing posts with label Whole30. Show all posts
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.
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
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!
Friday, August 24, 2018
Resources
So, you want to try Whole30. You’re not really sure though, maybe you’ll check it out for a little while and then decide if it’s really for you. Only problem? You don’t want to go out and invest in the book until you’re really sure you’re in (or not. You really don’t need the book). What’s a girl (or boy) to do?
The Whole30 Summary. From the creator of Whole30 herself. I've paraphrased it here in this post, but there's a little more explanation in this link.
The Shopping List. I found this really helpful. You can print out a copy and leave it in your purse for quick reference at the grocery store. If you have a specialty diet (ie vegetarian/vegan or egg-free), they have shopping lists for them, too, on the website.
Preservative and Additive Cheat Sheet. For all those sneaky additives that you aren't sure if you can eat from memory, this is a good quick reference.
Meal Planning. How much protein should I have? I can have that much avocado? This handy guide let's you know how your meals should be composed. Remember this guide is per MEAL.
Grocery Guide. Let's you know the best options, what to avoid, and some in-between choices.
Seasonal Produce Guide. Pretty much says it all. Also points out which produce you should definitely buy organic.
Sneaky Sugars. I feel like most people know these, but it's still a good guide to have. I remember talking to someone about Whole30 and telling her there were no sugars allowed - even natural ones like agave and honey. She told me she uses "special" 99% stevia, so that's OK, since it's natural (which it actually isn't). I explained to her that it doesn't matter if it's 100% natural (like honey), sweetener is sweetener, and not allowed (except some unsweetened fruit juice can be used in cooking on Whole30).
Travel Guide. I've mentioned a bunch of these foods in past posts. Good on-the-go Whole-30 approved snacks.
Non-Scale Victories. Remember how I mentioned in my last post that you can't weigh yourself (or take any body measurements) while on Whole30? Yeah, you still can't. But this gives you an extensive list of non-scale victories for your Whole30. Things you'll notice throughout your journey: you're sleeping better, your clothes fit better, your skin is clearer, and so on...
The good news for you is that Whole30 has an extensive website available to you free of charge. You can access it by going to www.whole30.com! During my first Whole30, I found it particularly helpful, because if I was at the grocery store and wasn’t sure if something was Whole30 compliant, I could go onto the website on my smart phone and figure it out.
Below are some shortcuts to my favorite links from Whole30:
The Whole30 Summary. From the creator of Whole30 herself. I've paraphrased it here in this post, but there's a little more explanation in this link.
The Shopping List. I found this really helpful. You can print out a copy and leave it in your purse for quick reference at the grocery store. If you have a specialty diet (ie vegetarian/vegan or egg-free), they have shopping lists for them, too, on the website.
Preservative and Additive Cheat Sheet. For all those sneaky additives that you aren't sure if you can eat from memory, this is a good quick reference.
Meal Planning. How much protein should I have? I can have that much avocado? This handy guide let's you know how your meals should be composed. Remember this guide is per MEAL.
Grocery Guide. Let's you know the best options, what to avoid, and some in-between choices.
Seasonal Produce Guide. Pretty much says it all. Also points out which produce you should definitely buy organic.
Sneaky Sugars. I feel like most people know these, but it's still a good guide to have. I remember talking to someone about Whole30 and telling her there were no sugars allowed - even natural ones like agave and honey. She told me she uses "special" 99% stevia, so that's OK, since it's natural (which it actually isn't). I explained to her that it doesn't matter if it's 100% natural (like honey), sweetener is sweetener, and not allowed (except some unsweetened fruit juice can be used in cooking on Whole30).
Travel Guide. I've mentioned a bunch of these foods in past posts. Good on-the-go Whole-30 approved snacks.
Non-Scale Victories. Remember how I mentioned in my last post that you can't weigh yourself (or take any body measurements) while on Whole30? Yeah, you still can't. But this gives you an extensive list of non-scale victories for your Whole30. Things you'll notice throughout your journey: you're sleeping better, your clothes fit better, your skin is clearer, and so on...
So what exactly is Whole30?
Last night I had dinner with a friend, and Whole30 came up (naturally). She looked at me quizzically and asked, “what is Whole30 exactly?” And it occurred to me…for all the talking about Whole30 that I do, not everyone knows what it is or what it entails.
So with my upcoming Whole30 group, I decided I’d put together some notes about Whole30.
In its simplest form, Whole30 is the following:
- No grains
- No legumes
- No dairy
- No sugar (natural or artificial)
- No alcohol (that includes vanilla extract)
- Certain preservatives are off limits (for example: Carrageenan, sulfur)
So, naturally, your next question is “well then what CAN I eat?” That’s simple too: fruits, nuts (except for peanuts, they’re legumes), eggs, proteins, potatoes (plain or sweet), olives, all the vegetables...
BUT... Whole30 doesn’t allow for substitutions for non-Whole30 compliant foods like pancakes, even if all the ingredients are OK on Whole30 (there is apparently some crazy famous recipe for pancakes made out of bananas and eggs…while those foods individually are Whole30 compliant, those pancakes are not). It can get a little tricky.
Whole30 also strongly discourages snacking. Three meals a day, plus a pre- and post-workout meal if you exercise, and that’s about it. Eat your meals till you're full, there’s no portion control, but once your meals are done, there’s no eating until your next meal*.
Oh, and you can't weigh yourself FOR THIRTY DAYS! Yeah, there's that too....
Oh, and you can't weigh yourself FOR THIRTY DAYS! Yeah, there's that too....
Whole30 really does become a way of life, and while it may seem daunting at the beginning, it really becomes easier as time goes on. Case in point? I wrote this entire blog post on my walk to work this morning. Off the top my head. If I can do it, so can you.
* There are obviously times for exceptions, but you shouldn’t be snacking every single day.
Thursday, August 23, 2018
Whole30 number 4 coming very soon....
When I'm on Whole30 -- and even when I'm not -- I'm constantly talking about Whole30. I'm sure a lot of people are tired of hearing me talk about it, but there's one person who apparently couldn't get enough. My friend who owns the barre studio where I teach wanted to start a Whole30 group and asked me to lead it! We'll be starting at the end of September. I'm super excited (but I'm pretty sure my hubby is going to kill me).
I think the group setting is going to be good because for a lot of people it will give them accountability. They'll also have the added benefit of being able to know someone going through the same thing as they are at the same time as they are. And they'll have someone who has done it before to help them through (that would be me). I'm so excited to be sharing this Whole30 with others and doing it as a group.
On a recent trip to Florida, I bought some cooking magazines to look at to get ideas for new recipes. I guess I bought the right ones, because so many of the recipes seemed easily adaptable for Whole30 without having to change too much. I have a lot of recipe testing to do over the next several weeks in preparation for my next Whole30 adventure.
Stay tuned for info and updates about this joint Whole30 endeavor!
I think the group setting is going to be good because for a lot of people it will give them accountability. They'll also have the added benefit of being able to know someone going through the same thing as they are at the same time as they are. And they'll have someone who has done it before to help them through (that would be me). I'm so excited to be sharing this Whole30 with others and doing it as a group.
On a recent trip to Florida, I bought some cooking magazines to look at to get ideas for new recipes. I guess I bought the right ones, because so many of the recipes seemed easily adaptable for Whole30 without having to change too much. I have a lot of recipe testing to do over the next several weeks in preparation for my next Whole30 adventure.
Stay tuned for info and updates about this joint Whole30 endeavor!
Thursday, July 5, 2018
Cauliflower Rice
For the longest time, I wanted to get on the cauliflower rice train. It seemed like such a great alternative to rice or carby sides with dinner (or lunch). The problem was that I just didn't like it that much. Fresh cauliflower? Love it! Roasted cauliflower? Sign me up! But cauliflower rice was always kinda....blah. Mush. Just not my thing.
I learned a few things and this Whole30, I mastered it. First off, I found that I much prefer the frozen riced cauliflower over the fresh one. Something about the texture is so much better in my opinion. I've also learned to prep the fresh one so that it's really tasty, too, but if given the choice, I'd go with the frozen one every time.
My "trick" is adding more than just salt and pepper to it while cooking. My secret ingredient? Scallions. Not a ton, just 2 per bag of (fresh or frozen) cauliflower rice. If I'm making a Mexican-themed meal, I'll add in some chopped fresh cilantro at the end.
Because it's sometimes hard to find the frozen cauliflower rice (I buy mine at Trader Joe's and they're more often sold out than not) or if you prefer the fresh over the frozen variety, I've included cooking directions for both below.
My Favorite Cauliflower Rice
Ingredients:
1 bag fresh or frozen riced cauliflower
2 scallions, thinly sliced, both white and green parts
salt and pepper, to taste
1 Tbsp olive oil (if making with fresh riced cauliflower)
1/4 cup water (if making with fresh riced cauliflower)
Optional: chopped cilanto
Directions:
If making with fresh riced cauliflower:
Heat 1T olive oil in a pan.
Briefly sautee the scallions.
Add riced cauliflower rice for about 2 minutes.
Add 1/4 cup of water and cover, allowing to steam for 3-5 minutes.
If using cilantro, add in and mix.
Remove from pan and place into bowls.
If making with frozen riced cauliflower:
Make cauliflower rice as per directions on bag, adding scallions in the first step when adding the "rice" to the pan.
I learned a few things and this Whole30, I mastered it. First off, I found that I much prefer the frozen riced cauliflower over the fresh one. Something about the texture is so much better in my opinion. I've also learned to prep the fresh one so that it's really tasty, too, but if given the choice, I'd go with the frozen one every time.
My "trick" is adding more than just salt and pepper to it while cooking. My secret ingredient? Scallions. Not a ton, just 2 per bag of (fresh or frozen) cauliflower rice. If I'm making a Mexican-themed meal, I'll add in some chopped fresh cilantro at the end.
Because it's sometimes hard to find the frozen cauliflower rice (I buy mine at Trader Joe's and they're more often sold out than not) or if you prefer the fresh over the frozen variety, I've included cooking directions for both below.
My Favorite Cauliflower Rice
Ingredients:
1 bag fresh or frozen riced cauliflower
2 scallions, thinly sliced, both white and green parts
salt and pepper, to taste
1 Tbsp olive oil (if making with fresh riced cauliflower)
1/4 cup water (if making with fresh riced cauliflower)
Optional: chopped cilanto
Directions:
If making with fresh riced cauliflower:
Heat 1T olive oil in a pan.
Briefly sautee the scallions.
Add riced cauliflower rice for about 2 minutes.
Add 1/4 cup of water and cover, allowing to steam for 3-5 minutes.
If using cilantro, add in and mix.
Remove from pan and place into bowls.
If making with frozen riced cauliflower:
Make cauliflower rice as per directions on bag, adding scallions in the first step when adding the "rice" to the pan.
Sunday, July 1, 2018
Done.....sorta
Well, I did it. Another Whole30 is in the books! I spent my last day (technically day 33) at a friend's bachelorette party where I snacked on (Whole30-compliant) prosciutto, vegetable sticks, mixed nuts, and some dried (unsweetened, unsulfered) pineapple rings. And I topped it off with some seltzer (hey, it's got bubbles, which is kinda like champagne....kinda).
And then this morning, when I went out for breakfast, do you know what I ordered? Pancakes sounded good, but no....I had an egg white omelette with mushrooms, avocado, and (non-Whole30 compliant) bacon, with a side salad, and a black iced coffee. Living life on the wild side, huh?
So many people I spoke to viewed my Whole30 (and Whole30 in general) as an all-or-nothing endeavor. "Oh, Whole30 is over, are you going to eat all the carbs today" and "Now that Whole30 is over, you can eat ALL the foods you were craving for the past 30 days!" And while technically -- after your reintroduction -- you can go back to your old eating ways (if that's what works for you), but I'm diving into a period I call "Whole30-ish" -- a long term, hopefully lifelong period where I'm following the Whole30 lifestyle, but allowing myself to eat out a little, have an occasional glass of wine, and maybe even a little cheese here and there!
The transition won't necessarily be easy -- sometimes my head goes to that "give an inch, take a mile" mentality where if I can have a little cheese, I can have a lot -- but given that I have a solid Whole30 foundation and a generally healthy pre-Whole30 diet, I should be able to make it work,
Just because my Whole30(33) is over doesn't mean the adventure is! Stay tuned for more Whole30 recipes and updates!
And then this morning, when I went out for breakfast, do you know what I ordered? Pancakes sounded good, but no....I had an egg white omelette with mushrooms, avocado, and (non-Whole30 compliant) bacon, with a side salad, and a black iced coffee. Living life on the wild side, huh?
So many people I spoke to viewed my Whole30 (and Whole30 in general) as an all-or-nothing endeavor. "Oh, Whole30 is over, are you going to eat all the carbs today" and "Now that Whole30 is over, you can eat ALL the foods you were craving for the past 30 days!" And while technically -- after your reintroduction -- you can go back to your old eating ways (if that's what works for you), but I'm diving into a period I call "Whole30-ish" -- a long term, hopefully lifelong period where I'm following the Whole30 lifestyle, but allowing myself to eat out a little, have an occasional glass of wine, and maybe even a little cheese here and there!
The transition won't necessarily be easy -- sometimes my head goes to that "give an inch, take a mile" mentality where if I can have a little cheese, I can have a lot -- but given that I have a solid Whole30 foundation and a generally healthy pre-Whole30 diet, I should be able to make it work,
Just because my Whole30(33) is over doesn't mean the adventure is! Stay tuned for more Whole30 recipes and updates!
Thursday, June 28, 2018
Spicy Green Chili Pulled Chicken
I made this pulled chicken last Whole30 and was a huge fan. It was simple, and tasty, and was a super filling meal with tons of leftovers (read: lunch the next day was taken care of). My hubby loved it, too, but felt that it wasn't spicy enough. So when making it this time, I went with a spicier green chili salsa. Honestly, it was a bit too spicy for me, but I served it with some avocado, and the creaminess of the avocado cut the spice nicely.
The original recipe was for a slow cooker, but seeing as we don't have one, I actually made mine in a Dutch oven in the oven. I cooked it for 1.5 hours, flipping the chicken halfway through. And then just let it cool a little so you can shred it with your hands (or you could use a fork, but where's the fun in that?)! It's that easy. Seriously, super easy.
I serve mine as the original recipe does, over cauliflower rice with some cilantro, avocado, lime, and radishes. But I think they'd make amazing Whole30 pulled chicken "tacos" -- either wrapped with lettuce leaves or thinly sliced jicama -- or stuffed inside a baked sweet potato!
Pulled Green Chili Chicken
Modified, ever so slightly, from The Real Food Dieticians
Ingredients:
1 pound boneless, skinless chicken thighs
1 pound boneless, skinless chicken breasts
1 12 oz jar Salsa Verde (such as Trader Joe's) -- or for a spicier kick, Trader Joe's Hatch Valley Salsa
1 4 ounce can fire roasted green chiles
1/2 tsp ground cumin (I leave this out)
1/2 tsp ground oregano
Salt and Pepper to taste
Cauliflower rice (see my favorite prep here) or lettuce leaves for serving
Fresh cilantro, avocado, lime wedges, salsa radish slices for garnish
Directions:
Place chicken in slow cooker, or if you don't have, into a Dutch Oven.
In a small bowl, combine the salsa, green chiles, cumin, and oregano.
Pour the mixture over the chicken.
If using a slow cooker, place lid on slow cooker and cook on low heat for 4-6 hours.
Remove lid and allow chicken to cool slightly before shredding it with 2 forks directly in the slow cooker.
Transfer to serving dish.
If cooking in the oven, cover the Dutch Oven with foil.
Place in an oven that has been preheated to 300F.
Cook for 60-70 minutes, flipping the chicken halfway through. Make sure you check to make sure the chicken is cooked through before removing from the oven. Larger/thicker pieces will have to cook longer, and I've had to cook mine for as long as 85 minutes.
Remove from oven and allow to cool slightly before shredding it.
Transfer to serving dish.
Season with salt and pepper to taste.
Top with fresh cilantro, avocado cubes, and serve with lime wedges.
Serve with cauliflower rice or in lettuce taco "shells."
The original recipe was for a slow cooker, but seeing as we don't have one, I actually made mine in a Dutch oven in the oven. I cooked it for 1.5 hours, flipping the chicken halfway through. And then just let it cool a little so you can shred it with your hands (or you could use a fork, but where's the fun in that?)! It's that easy. Seriously, super easy.
I serve mine as the original recipe does, over cauliflower rice with some cilantro, avocado, lime, and radishes. But I think they'd make amazing Whole30 pulled chicken "tacos" -- either wrapped with lettuce leaves or thinly sliced jicama -- or stuffed inside a baked sweet potato!
Pulled Green Chili Chicken
Modified, ever so slightly, from The Real Food Dieticians
Ingredients:
1 pound boneless, skinless chicken thighs
1 pound boneless, skinless chicken breasts
1 12 oz jar Salsa Verde (such as Trader Joe's) -- or for a spicier kick, Trader Joe's Hatch Valley Salsa
1 4 ounce can fire roasted green chiles
1/2 tsp ground cumin (I leave this out)
1/2 tsp ground oregano
Salt and Pepper to taste
Cauliflower rice (see my favorite prep here) or lettuce leaves for serving
Fresh cilantro, avocado, lime wedges, salsa radish slices for garnish
Directions:
Place chicken in slow cooker, or if you don't have, into a Dutch Oven.
In a small bowl, combine the salsa, green chiles, cumin, and oregano.
Pour the mixture over the chicken.
If using a slow cooker, place lid on slow cooker and cook on low heat for 4-6 hours.
Remove lid and allow chicken to cool slightly before shredding it with 2 forks directly in the slow cooker.
Transfer to serving dish.
If cooking in the oven, cover the Dutch Oven with foil.
Place in an oven that has been preheated to 300F.
Cook for 60-70 minutes, flipping the chicken halfway through. Make sure you check to make sure the chicken is cooked through before removing from the oven. Larger/thicker pieces will have to cook longer, and I've had to cook mine for as long as 85 minutes.
Remove from oven and allow to cool slightly before shredding it.
Transfer to serving dish.
Season with salt and pepper to taste.
Top with fresh cilantro, avocado cubes, and serve with lime wedges.
Serve with cauliflower rice or in lettuce taco "shells."
Wednesday, June 13, 2018
Simplify
Whole30 isn't easy. Even I'll admit that. There is just SO. MUCH. PREP!!! So much!
Here are some suggestions for simplifying your Whole30 that I've come up with over the past 2+ Whole30s I've done.
Meal plan. It goes without saying. I tried so hard at the beginning of this Whole30 to map out dinners for the week. Sadly, it's fallen a little by the wayside (Sunday night's planned dinner of chicken, sweet potato, and sauteed spinach became halibut with spinach/tomato/olive sauce and half of a sweet potato instead), but it's still good to have a plan, even if life throws you a curve ball and you can't stick to it 100%.
The oven is on. So when you're baking a sweet potato or potato for dinner, throw in a few extra. They're a cinch to rewarm and it takes a fraction of the time. Sweet potato hash for breakfast tomorrow? No prob! Same thing goes for bacon or crispy prosciutto. The recipe calls for 3 slices? Make a whole bunch. They'll go great with your eggs and sweet potato hash tomorrow morning!
Hard boiled eggs are super easy to make in bulk, too. The waters boiling, so why not add a few extra eggs to the pot? It doesn't even increase the cooking time to add more. I tend to boil eggs for 3 days at a time. While they're perfectly fine for a few more days, I prefer mine semi-fresh.
Here are some suggestions for simplifying your Whole30 that I've come up with over the past 2+ Whole30s I've done.
Meal plan. It goes without saying. I tried so hard at the beginning of this Whole30 to map out dinners for the week. Sadly, it's fallen a little by the wayside (Sunday night's planned dinner of chicken, sweet potato, and sauteed spinach became halibut with spinach/tomato/olive sauce and half of a sweet potato instead), but it's still good to have a plan, even if life throws you a curve ball and you can't stick to it 100%.
The oven is on. So when you're baking a sweet potato or potato for dinner, throw in a few extra. They're a cinch to rewarm and it takes a fraction of the time. Sweet potato hash for breakfast tomorrow? No prob! Same thing goes for bacon or crispy prosciutto. The recipe calls for 3 slices? Make a whole bunch. They'll go great with your eggs and sweet potato hash tomorrow morning!
Hard boiled eggs are super easy to make in bulk, too. The waters boiling, so why not add a few extra eggs to the pot? It doesn't even increase the cooking time to add more. I tend to boil eggs for 3 days at a time. While they're perfectly fine for a few more days, I prefer mine semi-fresh.
Cut veggies galore. I should actually do this more often than I do. I tend to have a nightly ritual of washing and cutting veggies for the next day (except last night. I passed out after work. Luckily I got to work today and there were baby carrots and pre-washed celery stalks in the fridge?!). It's really a smart way to go if you prep your veggies for the week (or half the week) at a time. It definitely cuts down on nightly prep.
Lastly, if you're a fan of cauliflower rice, buy it premade. I love my food processor but I am not taking that bad boy out of the bottom cabinet just to turn a head of cauliflower into "rice." I buy the bagged fresh stuff, but I know Trader Joe's also caries a frozen variety (my friend told me she's found it in the regular grocery store freezer aisle, but I'm not sure if it's Whole30 approved or not).
There you have it. Some Whole30 hacks I've come up with to simplify my Whole30 life!
Monday, June 4, 2018
Some of my favorite Whole30 finds (Part 1)
I have a few Whole30 staples that I cannot live without. This first list of Whole30 favorites includes those that I always make sure to have on hand for daily or almost daily use. As a general rule, I try to stay away from a lot of premade foods. Eating fresh, real ingredients has always appealed to me more. While I make exceptions year round, I've also got a few prepared Whole30 foods I'll incorporate.
Trader Joe's Mixed Nut Butter
This mixed nut butter is amazing!! It's got literally every single nut in it except for peanuts (which, I know, is technically not a nut)....and salt. Cashews, peanuts, hazelnuts, Brazil nuts....the list goes on! I like the texture better than regular almond butter, and I can eat it directly off the spoon (almond butter is a little to dry for me to do that). I've gotten everyone I know -- even people who don't do Whole30 -- obsessed with it.
Enjoy it on celery sticks for an extra protein punch, or on that occasional apple or banana, too!
Cashew milk
When I did my first Whole30, the thing I missed the most was milk in my coffee. I don't like almond milk -- so while I found Whole30 acceptable almond milk (which is, honestly, not bad in a bind -- check our New Barn Unsweetened Almond Milk in the green container). Someone recommended cashew milk to me, and I have to say it was a game changer. So much so that I use cashew milk in my coffee year round! Until I get my vitamix to make my own, I've been digging MALK unsweetened cashew milk.
Riced cauliflower
This is no secret. Riced cauliflower is a nice option for a rice replacement. No, it doesn't taste like rice, let's get that out of the way. I tend to prefer it raw over cooked, since sometimes it gets a little soggy. Riced broccoli is also available, and also yummy, but it tastes like...broccoli. Try it in these Chipotle Shrimp Taco Bowls.
Tessemae's Whole30 line
Last Whole30, I tried Tessemae's creamy Caesar dressing. I don't love salad dressing, but I thought this would be a delicious dip for my veggie obsession. It did not disappoint! This time around, I ordered from them online, and got the Caesar dressing, and also a creamy ranch and a buffalo sauce. I can't wait to try them. Just be aware, not all varieties are Whole30 compliant. Their website has a Whole30 section, which you can find here.
Seltzer
At one point in my life I drank a lot of Diet Coke. Like, a lot a lot. Even before Whole30 #1 I had pretty much weaned myself off of it, but at times I did miss the carbonation, and so I switched to seltzer. There are so many varieties out there, but I tend to be partial to black cherry or grapefruit flavored ones. I absolutely love this grapefruit one but it's SO hard to find. If you have any leads....let me know! :-)
Saturday, June 2, 2018
Chipotle Shrimp Taco Bowls
Today was a hot and humid day in NYC and my husband and I decided to get a nice long walk in this morning. We set out for coffee (I'm a nut and brought pre-measured cashew milk with me), and then we walked and walked and walked. We stopped somewhere near the middle for a quick bite and to pick up shrimp for dinner, and ended at Whole Foods to get the remainder of what we needed for tonight's dinner (I got the majority of the stuff on yesterday's major Trader Joe's haul).
I'm so excited about tonight's dinner and have been talking about it all day -- like nearly-all-8-miles-of-our-walk all day. Honestly, I'm sure my hubby is sick and tired of it already, but secretly I think he's pretty excited, too. We're going to adapt a Whole30 fish taco bowl recipe I saw online. I have a few ideas for modifying it: swapping shrimp for the fish, making a little chipotle slaw (a recipe I've been eyeing since Whole30 #2) instead of sliced cabbage, adding some homemade pico de gallo, and subbing in my hubby's award winning guac for the avocado cilantro sauce.
Honestly, I'm thinking this is going to be a recipe we're going to use on repeat all summer long, even after my Whole30 is over! I'm sure it would also be so good with pulled salsa verde chicken (the one Whole30 recipe I made during Whole30 #1, which I'm sure I'll be making in the next week or two and will share), with the original fish the recipe called for, or even with grilled steak.
Update: This dinner was insane! Both my non-Whole30-ing husband and I loved it! We each did some prep, and served dinner make-your-own-taco-bowl style. I even served some watermelon cubes with it to cut the spice from the chipotle in the slaw and the chili powder in the shrimp marinade.
Chipotle Shrimp Taco Bowls
Serves 2 hungry people (we had a few shrimp left over), or 3 people
Modified from The Defined Dish
Slaw adapted from Healthy Little Peach
Ingredients:
For the shrimp
3/4 pound shrimp, peeled and deveined
2 Tbsp olive oil
Salt, to taste
Pepper, to taste
1 tsp chili powder (chipotle chili powder would've been ideal, but we were out of it)
1/2 tsp dried oregano
Juice of 1 lime
1/2 - 1 T olive oil, for cooking
For the Pico de Gallo
2 Roma tomatoes
1 slice white onion, 1/4 inch thick
1/2 jalapeno pepper
Salt
Juice of 1/2 lime
For the chipotle lime slaw
2 cups shredded cabbage (I used Trader Joe's bagged organic shredded cabbage with carrots)
1-2 squeezes fresh lime juice
Salt & Pepper to taste
For the bowls
2 cups riced cauliflower
1 T olive oil
1/4 cup water
1/2 jalapeno, sliced thin
3-4 radishes, sliced thin
Guacamole or sliced avocado
1/2 lime, cut into wedges
Chopped cilantro, for topping
Directions:
Make the slaw. Mix the cabbage with the mayonnaise. Add salt, pepper, and 1-2 squeezes of lime juice. Taste, and add salt and pepper as needed. Cover and put in the fridge.
Make the Pico de Gallo. Dice the tomato and onion. Place in a bowl. Remove the membranes and seeds from half a jalapeno pepper. Cut into small pieces. Add to tomato and onion. Sprinkle with some salt, and juice of 1/2 lime. Mix together. Cover and place in the fridge.
* This makes more Pico then you'll actually need for the taco bowls, but it's so delicious, I don't think you'll complain.
Make the marinade for the shrimp. Mix together the oil, salt, pepper, juice of 1 lime, oregano, and chili powder. Mix well. Place shrimp in bowl and toss to coat. Marinate for 5-10 minutes, watching closely so that the shrimp don't get "cooked" in the lime juice. Remove from the marinade and pat dry.
Make the cauliflower rice. Heat 1T olive oil in a pan. Sautee cauliflower rice for about 2 minutes. Add 1/4 cup of water and cover, allowing to steam for 3-5 minutes. Remove from pan and place into bowls.
In a cast iron skillet over medium-high heat, place about 1/2 - 1T olive oil and heat until smoking. Place the shrimp in the pan, being sure not to crowd them. Cook for 1 and a half minutes, and then flip. Cook for an additional 1 and a half minutes. Place over cauliflower rice.
Prepare bowls by adding the toppings of your choice, but I recommend a little of each. I skipped the jalapeno slices and some cilantro.
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