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!

Clean Eating, Recipe, Super Bowl, Whole 30

10 Super Clean, Super Bowl Recipes

Last year, Super Bowl fans consumed an estimated 1 billion chicken wings, 11 million pounds of potato chips, 325 million gallons of beer and 120 million pounds of guacamole!

I’m down for some homemade guac, but considering I’m just coming off my January Whole30, the other stuff would wreck my gut!

Photo credit TFR.

I created a Super Bowl Recipe Round Up for those of you who want to enjoy some delicious game day eats without consuming loads of junk! These recipes are from some of my favorite food bloggers (and if you aren’t already following them, you should be!)

1. Homemade Guacamole from The Real Foods Dietitians

Serve with sweet potato or plantain chips and fresh veggies!

2. Buffalo Chicken Dip from The Defined Dish

Serve with fresh veggies like carrots, celery and sliced bell peppers.

3. Bacon Wrapped Dates from Our Savory Life

4. Southwestern Deviled Eggs from Primally Inspired

5. Buffalo Chicken Jalapeño Poppers from

Plaid + Paleo

6. Sweet Potato Rounds with Guacamole + Bacon from The Roasted Root

7. Irresistible Wings from Real Food with Dana

8. Loaded Pulled Pork Sweet Potato Nachos from Real Food with Dana

9. Buffalo Chicken Meatballs from Paleo Running Momma

10. Spinach and Artichoke Dip from Real Simple Good

Clean Eating, Recipe, Whole 30

Sheet Pan Salmon + Bacony Brussel Sprouts

You’ll need…

• 1 pound Brussels sprouts, halved

• 1/2 pound W30 compliant bacon (like Pederson Farms)

• Parchment paper

• 2 tbsp. olive oil

• sea salt + pepper, to taste

• 2-4 filets of salmon (~1 total pound)

• Tessemae’s Creamy Ranch, optional

• Lemon, optional

Method…

1. Preheat oven to 400.

2. Prepare sheet pan with parchment paper.

3. Put brussel sprouts in a bowl and add olive oil. Stir until well coated and then spread evenly on sheet pan.

4. Cut the bacon into 1/2 inch chunks and add them to the sheet pan. Try to disperse evenly across the brussel sprouts.

5. Season pan with salt and pepper.

6. Roast in preheated oven for 15 minutes.

7. Meanwhile, drizzle the salmon filets with a little olive oil and season with salt and pepper.

8. After 15 minutes, remove brussel sprouts from oven and gently toss them around the pan and then push them to create spaces in the middle for the salmon. Add the salmon filets to the open spaces on the sheet pan.

9. Place back in oven and bake for 12-14 more minutes (This may be less depending on the thickness of your salmon – watch closely until salmon is cooked to your liking)

10. Remove from oven, drizzle salmon with lemon juice or Tessemae’s Creamy Ranch if desired.

Enjoy 😊

*Recipe modified from Defined Delish Green Goddess Salmon.

breakfast, Clean Eating, Recipe, Whole 30

W30 Sweet Potato + Chorizo Frittata

Frittatas and breakfast bakes are my jam! I usually make them on Sundays then slice and store for quick and easy breakfasts during the week. Here’s one of go-to’s plus links to some of my other faves!

You’ll need:

– 2 tablespoons olive oil

– 1 pound chorizo sausage

– 2 cups sweet potatoes, shredded or finely chopped

– 1/2 cup yellow onion, diced

– 1/4 cup full-fat coconut milk or unsweetened almond milk

– 10 eggs

-1 big handful spinach, fresh

-2 Roma tomatoes, sliced

Method:

1. Preheat oven to 350.

2. Heat olive oil in a large cast iron (or oven safe) skillet over medium heat.

3. Add chorizo, sweet potatoes and onion and sauté until chorizo is fully cooked.

4. Crack eggs and whisk with milk. Season with S+P. (I like to throw this in my blender to quickly mix.)

5. Sprinkle spinach over chorizo mixture then pour egg mixture on top. Allow to cook for about 2 minutes.

6. Arrange sliced tomatoes on top.

7. Bake Frittata in the oven for 10-12 minutes or until eggs are fully cooked.

Some other meal prep breakfast favorites:

•Easy Breakfast Casserole from PaleOMG

•Buffalo Chicken Frittata from Thyme and Joy

•Enchilada Breakfast Bake

Clean Eating, Recipe, Whole 30

Whole 30 Shrimp Fried (Cauliflower) Rice

I’ve made so many cauliflower fried rice recipes over the years and I’ve finally come up with a variation that is as fast to prep as it is delicious. A win in my book 🙌🏻

You’ll need:

•1 pound wild-caught peeled + deveined raw shrimp (thawed if purchased frozen)

•1 bag frozen cauliflower rice

•1 small yellow onion, diced

•1 clove garlic, minced

•1 cup carrots, diced (I used frozen!)

•2 cups broccoli florets (fresh)

•3 eggs

•1/2 cup coconut aminos (I like @bigtreefarmsbali)

•olive oil

Method:

1- Steam cauli-rice according to package.

2- Roast broccoli (Tossed in a little olive oil, seasoned with S+P at 400 for about 15 minutes)

3- Over medium heat, sauté garlic, onion and carrots in olive oil.

4- Add in steamed cauliflower rice and allow to cook together for 2-3 minutes.

5- Push mixture to one side of the pan and crack eggs in open space. Scramble and then incorporate into rice mixture.

6- Again, push rice mixture to one side of pan and add shrimp. Cook until shrimp turns pink and then stir to incorporate into rice mixture. If cooking the shrimp in the same pan freaks you out, just sauté in another pan and then add in once fully cooked.

7- Add broccoli to the pan.

8- Pour in coconut aminos and stir until completely incorporated.

9- Taste and season with S+P as desired.

Let me know what you think!