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:
-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.)
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!
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.
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 🙌🏻
•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)
•1/2 cup coconut aminos (I like @bigtreefarmsbali)
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.
All the deliciousness of an egg roll minus the greasy, unhealthy fried wrapper.
I discovered the idea of “egg roll in a bowl” a few years ago during one of my Whole 30s and since then I’ve made about 10 different variations (probably 10 times each!) I’ve even shared a couple of these recipes online, and today I’ve got a new one for you that I think is the best yet!
This recipe is a modified version of 40 Aprons Egg Roll in a Bowl. I love the mix of ingredients they put together and the delicious Creamy Chili sauce.
I changed the method a bit to reduce the greasiness from the ground pork, took out a few ingredients (ones I thought many people wouldn’t have on hand) and added scrambled eggs to the mix!
1 small bunch green onionssliced, green and white parts divided
1poundground pork (ground turkey or chicken could also be used)
1teaspoonfresh grated ginger
1-2 tablespoons Whole30 compliant hot sauce (I like Franks RedHot Sauce)
14ouncebag coleslaw mix
green parts of sliced green onions from above
Creamy Chili Sauce (optional)
1/4cup W30 Compliant Mayonnaise (store-bought or homemade. I like this recipe.)
1-2 tablespoons W30 compliant hot sauce
Heat olive oil in a skillet and place over medium heat.
Add white parts of green onions, diced red onion, and garlic and saute, stirring frequently, until red onion begins to soften, about 5 minutes.
In another large skillet, brown ground pork and drain excess fat.
Add onion mixture, grated ginger, and hot sauce to pork skillet and allow to cook together over medium heat for about 5 minutes.
Add coleslaw mix and coconut aminos. Stir until well combined. Cook, stirring regularly, until cabbage is tender, about 5 minutes.
Meanwhile, in a small bowl whisk together 1/4 cup mayonnaise and 1-2 tablespoons compliant hot sauce. (Totally unnecessary, but if you want to make your plate pretty, place creamy chili sauce in a small plastic sandwich bag to “pipe” when serving.
Once pork-cabbage mixture is fully cooked, push mixture to one side of the skillet and crack eggs in open space. Allow eggs to cook for a 2-3 minutes then scramble gently and incorporate into pork-cabbage mixture
To plate: Spoon a helping of the egg roll mixture in a serving bowl. Either spoon some of the creamy chili sauce on top or snip off the corner of the sandwich bag with the sauce and drizzle over egg roll mixture. Garnish with green parts of the green onions and sesame seeds if desired.
December has been such a whirlwind: Holiday parties, school performances and activities, Christmas shopping (and wrapping OMG), one kid’s birthday party and a 24-hour stomach bug that swept through our house. To say it’s taken a toll on my nutrition and meal prepping would be an understatement. I’m getting back in the game NOW as I prepare for my January Whole 30!
And because I am all about the busy mamas out there, I wanted to share this recipe for Whole 30 Slower Cooker Spaghetti Squash and Meatballs because it only uses ONE POT! Yep, that’s right. One pot, super healthy and only 5 main ingredients.
Here are the deets:
-1 medium sized spaghetti squash
-2 pounds of ground meat (I used grass-fed ground beef but I really love to mix beef and Italian sausage together when I have it on hand. Ground turkey is also a great option!)
-1 jar of W30 Compliant Marinara Sauce (Rao’s is my absolute fave!)
-1 20-ounce can fire-roasted tomatoes
-1 tsp sea salt
-2 tsp onion powder
-2 tsp garlic powder
-2 tbsp Italian seasoning (make your own or carefully read labels to avoid sugar and other additives)
1. In a large bowl, combine meat with eggs and spices. Using your hands, mix well until all ingredients are fully incorporated and ready to roll into balls.
2. Roll into bite-sized meatballs (I put my kids to work in the kitchen as often as possible!) and place in slow cooker (the meatballs, not the kids 😊).
3. Pour marinara sauce and canned tomatoes over the meatballs and stir.
4. Cut spaghetti squash in half through the center and scoop out seeds.
5. Place spaghetti squash halves face down on top of meatballs.
6. Cover and cook on low for 5-6 hours.
7. Remove spaghetti squash carefully, scoop out insides, then top with meatballs and sauce. Garnish with herbs of your choice!
-If you have picky little eaters like I do, you can quickly make some pasta and top with the meatballs and sauce from the crockpot. I do this and everyone in my family is happy!
-This is a great meal prep recipe as it makes a lot! You can use the meatballs in other meals too — I love them with roasted veggies and a salad.