Clean Eating, Recipe, Whole 30

Whole30 Instant Pot Chicken Tacos

You’ll need:

  • 2 pounds boneless chicken thighs, trimmed of fat
  • 1 small yellow onion, diced
  • 1 14.5 ounce can fire roasted tomatoes
  • 2 tablespoons chili powder
  • 2 teaspoons paprika
  • 2 teaspoons oregano
  • 2 teaspoons cumin
  • 2 teaspoons onion powder
  • 2 teaspoons garlic powder
  • 2 teaspoon sea salt

Method:

Place chicken in instant pot and sprinkle with spices. Top with onion and tomatoes. Secure lid and close pressure valve. Press manual and increase time to 10 minutes. Allow to cook with slow release. Once pressure is released, shred chicken. I like to drain excess liquid.

Serve on a bed of lettuce or over cauliflower rice with avocado slices and a squeeze of lime juice.

Clean Eating, Recipe, Whole 30

Whole30 Hawaiian Chicken

You’ll need…

2 lbs chicken boneless chicken thighs, trimmed of fat

1 16oz can diced pineapple, drained or 2 cups fresh pineapple, diced

1 medium red onion, diced

1 red bell pepper, diced

2 cloves garlic, minced

2-3 tsp coconut aminos

1 bag frozen cauliflower rice, prepared according to package

1 tbsp olive oil

1 tsp garlic powder

Salt + Pepper, to taste

Method…

1. Heat skillet over medium heat; add olive oil once hot.

2. Add chicken to the pan and cook until chicken is fully cooked, about 3 minutes per side.

3. Remove chicken from the pan and set aside.

4. Toss in onion and garlic and cook until softened

5. Next add pineapple and cauliflower rice to pan with coconut aminos, salt, pepper, and garlic powder.

6. Cook until cauliflower rice mixture is softened.

7. Chop chicken into bite sized pieces and return to pan. Toss mixture and drizzle with hot sauce; I like @franksredhot! Garnish with green onions is desired.

Next time I will add Whole30 compliant bacon 😊

breakfast

Sheet Pan Pancakes

I can’t believe it’s taken me almost 12 years of being a mom to discover this method for making pancakes!

You can make a week’s worth of pancakes in 15 minutes!

First, make your pancake base. I made Paleo Sweet Potato Banana Pancakes… but you could totally use a mix like Kodiak Cakes or even Bisquick if that’s what you have on hand.

For my pancake base, I mixed 3 browned bananas, one medium baked sweet potato, 2 eggs, 2 tablespoons of cashew butter and 2 teaspoons of cinnamon until well blended. If batter seems too thick, pour in a slash of almond milk or water.

Next, prepare your sheet pan by covering with parchment paper. I sprayed my pan with cooking spray then put parchment paper down to help it stay in place.

Pour batter on the parchment lined sheet pan and spread evenly. Add toppings as desired. I created sections with different toppings to keep everyone in my family happy. For this batch, I used blueberries, strawberries, chocolate chips and left one section plain. The possibilities are endless for toppings! Next time, I’m planning on banana slices and walnuts.

Place in a 350 degree preheated oven for 15 minutes or until pancake is cooked through.

Remove and slice into squares. Serve immediately or allow to cool and store in the fridge to reheat for quick weekday breakfasts!

Clean Eating, Recipe, Whole 30

Whole 30 Curry Pecan Egg Salad

Happy Easter, friends!

When you find yourself with a dozen perfectly good hard-boiled eggs (AKA Easter Eggs), you make egg salad 😊. This was a new flavor combo that I experimented with and I LOVE IT.

You’ll need:

1 dozen hard-boiled eggs

1/2 cup W30 compliant mayo (make your own or use @primalkitchen)

1/2 cup chopped toasted pecans

1 tablespoon unsweetened almond milk

1/2-1 teaspoon curry powder (I love curry, so I used a a full teaspoon)

S+P, to taste

1 chopped green onion

Peel eggs and place in a mixing bowl. Use a fork to coarsely mash the eggs. Add the mayo, pecans, almond milk, curry powder, salt and pepper to the bowl and stir to combine. Garnish with green onions.

Note: The Instant Pot is the absolute fastest way to hard boil eggs, but when I don’t feel like getting it out, I always go with The Pioneer Woman’s method:

Easy-to-Peel Eggs

Enjoy!

breakfast, Clean Eating, Recipe, Whole 30

Whole 30 Bacon and Egg (Cauliflower) Fried Rice

I love, love, love cauliflower fried rice. I thought I had made every variation possible until I came up with this one! So easy and versatile – you can eat it for breakfast, lunch or dinner! I served it for dinner with steak and roasted broccoli then had the leftovers for breakfast the next day! Cook once, eat twice – my kinda recipe! Make it, y’all!

You’ll need:

-1 pound bacon (I like @pedersonfarms)

-3/4 cup chopped yellow onion

-2 bags frozen cauliflower rice (I like @greengiant veggie medley), steamed

-6 eggs, beaten

-4 tablespoons Coconut Aminos

-3 green onions, chopped

-Salt + Pepper, to taste

Method:

1. Heat skillet over high. Add bacon and cook until crispy. Remove bacon from pan and allow to cool on plate lined with paper towels. Once cooled, crumble.

2. While bacon cools, add onions to pan with bacon grease and cook until soft.

3. Reduce heat to medium and pour eggs into pan with onions. Use a wooden spoon to scramble eggs.

4. Fold steamed cauliflower rice and crumbled bacon in to pan.

5. Add coconut aminos and stir until cauliflower rice is coated.

6. Cook, stirring constantly, for 2 minutes then top with green onions.

7. Season with salt and pepper.

Note: Skip the cauliflower veggie medley if on a Whole 30 – use plain cauliflower rice!

Clean Eating, Recipe

Mango Salsa

It’s salsa season 💃🏻

This mango salsa is delicious served with sweet potato chips or on top of any grilled protein! I served it over grilled chicken this week 👌🏻

Here are the deets:

Chop and place in bowl:

1 Tomato

1 Small Red Onion

1 Small Yellow Onion

1 Cucumber

2 Mangos (soft)

1 Green pepper

1 handful of Cilantro

1-2 Jalapeños (optional)

Then in another bowl, combine:

4 Oranges, juiced

3 Limes, juiced

1 tablespoon of honey

Salt and pepper

Mix well and then add 2 tablespoons of ketchup (I know seems weird, but this is the secret ingredient – I used Tessemaes.)

Pour juice mixture over salsa. Allow to marinate in fridge for at least 2 hours before serving. Be sure to skip the honey if on a Whole 30!

Uncategorized

Whole 30 Avocado Chicken Salad

Avocado Chicken Salad is my favorite way to use leftover grilled chicken (and is best when served on the beach 😍)

You’ll need:

2 grilled chicken breasts, chopped

1 apple, chopped (I like gala)

1 red pepper, chopped

1/2 red onion, finely chopped

1/2 cup slivered almonds

1-2 avocados, mashed

1 lime, juiced

2 tsp curry powder (more or less depending on preference)

S+P, to taste

Method:

Combine chicken, red pepper, apple and onion in mixing bowl. Stir in mashed avocado, lime juice and spices. Taste and adjust seasoning. Top with almonds.

Enjoy!

Uncategorized

Pear + Pecan Salad

I’m so happy for warm weather and salad season! I eat salads year round, but in Spring and Summer, I want them for every.single.meal! I can’t wait to share all of my favorite combos with y’all.

I’m kicking it off with one that I’ve had on repeat for about 10 years! I’m having a little dinner party tonight and serving it with my go to salmon (https://instagram.com/p/Bu-3OOph0er/)

You’ll need:

1 head of lettuce, chopped

3 pears, peeled, cored and chopped

1 avocado, diced

1/2 cup thinly sliced green onions

1/8 cup coconut sugar**

1/2 cup chopped pecans

1/3 cup olive oil

3 tablespoons red wine vinegar

1 T maple syrup**

1 1/2 teaspoons prepared mustard

1 clove garlic, chopped

1/2 teaspoon salt

pepper to taste

Method:

1. In a large salad bowl, layer lettuce, pears, avocado and green onions.

2. Over medium heat stir 1/8 cup coconut sugar and pecans together until caramelized. Let cool on wax paper. When cool, coarsely break up over salad.

3. For dressing: blend oil, vinegar, maple syrup, mustard, garlic, salt and pepper. Toss dressing into salad.

4. Serve as is or add protein. Grilled chicken and salmon are my faves!

**If on a Whole 30, omit the coconut sugar and maple syrup!

breakfast, Clean Eating, Recipe

Homemade Two-Ingredient Coconut Yogurt

I’ve never been a yogurt person… until about 2 weeks ago when I tried homemade yogurt for the first time. Coconut yogurt, actually. It is in a league of its own, y’all.

To be completely honest, I was pretty intimidated to try to make it myself, and the idea of milk sitting out on my counter for days…. ewww. But I’m so glad I did! I want every.last.bite. And if I can make it, you can too!

No fancy equipment needed – just two ingredients and some patience!

Here are the details:

Ingredients:

-1 can of full fat coconut milk (I used BPA free and organic. Note: I have tested with 365 Organic and Thai Kitchen Organic. I had the most success with 365 Organic.)

-2 Probiotic capsules (I have with tested Renew Life Ultimate Flora which I ordered from Amazon. Note: Any good quality probiotic works, just be sure it does not include prebiotics.)

Method:

1. Pour coconut milk into a clean glass jar (like a mason jar).

2. Pour contents of probiotic capsules on top of coconut milk and mix well with a wooden spoon.

3. Cover with a cheese cloth or paper towel and wait. Allow to sit on your counter for 24-48 hours.

4. Once your yogurt has activated, place in refrigerator to thicken and chill.

Can be consumed for up to 7 days.

It’s so thick and creamy. I like mine plain in a yogurt bowl, but you can add fruit, vanilla extract or maple syrup… the possibilities are endless!

Let me know if you try it!