admin, Author at Whole Hannah

Paleo Gingerbread Cookies

It’s the most wonderful time of the year…truly! I know there is so much tradition around baking cookies and other treats for the holiday season. It’s a time where everyone comes together that you certainly don’t want to miss out on.

Paleo Gingerbread Men Cookies

If you are like me though and follow close to a Paleo diet full time, treats like these may not leave you feeling your best. That’s why I’ve made these fun Gingerbread cookies that are made with simple ingredients that are still delicious.

Paleo Gingerbread Men Cookies

These are so fun and simple to make that is a no . Get everyone involved to help decorate. You really can’t go wrong with these and your whole house will smell amazing too!

Yields: about 16 gingerbread men and women

Ingredients:
For the cookies:
1 and 1/2 cups of almond flour
1/4 cup of arrowroot powder
2 tbsp of coconut flour
2 tsp of ground ginger
1/4 tsp of cinnamon
1/4 tsp of ground nutmeg
1/2 tsp of baking soda
1/4 cup of light colored honey
2 tbsp palm shortening
2 tbsp of coconut sugar
1/4 tsp of vanilla extract

For the frosting:

1/2 cup of palm shortening (I used Nutiva)
1/2 cup of coconut oil
1/4 cup of honey
1 and 1/2 tsp of vanilla extract
1/3 cup and 1 tbsp of tapioca flour or arrowroot powder

Directions:

Preheat oven to 350 degrees F
Combine almond flour, coconut flour, arrowroot powder, ginger, cinnamon, nutmeg, and baking soda together in a stand mixer bowl
In a saucepan, melt palm shortening, honey, coconut sugar, and vanilla extract and mix together
Once the wet ingredients are melted, turn your mixer on slow and gently poor in your wet ingredients to combine
NOTE: If your dough feels too sticky to deal with, simply add a tbsp or two of coconut flour to the mix
Lay the dough down between pieces of parchment paper and then roll out into a thin layer of dough
Cut out your gingerbread cookies with a cookie cutout and place on your baking sheet
Cook for 8-10 minutes
While those are cooking, start to make your frosting by placing the solid, room temperature coconut oil and palm shortening to the mixer
While those are mixing, slowly add in the honey, vanilla extract, and arrowroot powder
Add frosting to a pipe bag, or you can simply put it into a plastic bag and cut a small whole for the frosting to pipe through
Let the cookies cool completely before you frost them

Bacon and Brussels Sprouts

If you know me, you know I love the simple, easy recipes that are full of flavor. This one is definitely one of those. Bacon has so much flavor, you don’t need much else. I love that as the food industry is changing, there are more options for healthy food in all the stores, bacon included. You don’t have to search all around the world to get a decent bacon option anymore. This recipe is great for holiday side dishes, to double and make for a crowd, or just to enjoy during the week with a great protein.

Bacon Brussels Sprouts Whole 30 Paleo

Ingredients:
1 lbs of Brussels sprouts, halved
1 lb of sugar free, nitrate free bacon (I use Pederson Farms)
1/2 red onion, thinly sliced
Salt and pepper to taste

Directions:

Preheat oven to 350 degrees F
Place Brussels sprouts and onions in a cast iron skillet and cook in the oven for 30 minutes
While those cook, fry the bacon
Crumble the bacon over the Brussels sprouts
Pour some of the bacon fat over the dish for added bacon flavor

Egg and Homemade Sausage Casserole

I recently made this dish to go to my cousin’s house for brunch and thought it would just be selfish to not share with all of you. I’m sort of surprised this is the first time I’ve shared an egg bake/casserole dish on here because I make these all the time. They save me so much time by prepping this on Sunday to have a nourishing breakfast all week.

I love that you can get really creative and mix up this dish to avoid getting sick of having the same thing every week. Unique or seasonal produce on sale? Throw it in there! That is kind of my philosophy on life, but particularly this dish.

It won’t matter too much what veggies you add because the homemade sausage is really the star of this dish if we are being honest. I was never even a huge huge sausage person growing up, definitely more #TeamBacon. So when I started eating a Paleo diet, I pretty much eliminated sausage because it was so hard to find one that without added sugars or preservatives. I knew my breakfasts needed a protein though, so slowly I realized with fennel seed, you can pretty much mimic the exact flavor everyone wants so badly from sausage. And I’ve never looked back!

Egg and Homemade Sausage Casserole (Paleo) Whole 30

Ingredients:
10 eggs
1 onion, diced
1 cup of mushrooms (I used crimini, but you could use whatever you want)
1 tomato, sliced
2 cups of arugula or spinach
1/4 cup of coconut milk (any milk you want to make the eggs creamy)
Salt and pepper to taste
Homemade Sausage:
1 lb of ground pork
2 tsp of dried sage
1 tsp of fennel seed
Salt and pepper to taste

Directions:

Preheat oven to 350 degrees F
In a large cast iron skillet, add diced onion and allow to become translucent
Add mushrooms, pork, sage, fennel seed, salt and pepper to the cast iron and allow to brown
In a casserole dish (about 13×9 inches), place arugula/spinach and tomatoes in the dish then add your warm components from the cast iron
Whisk your eggs and milk together and then pour over ingredients in the casserole dish
Cook for 30-35 minutes. If you like a crust type of top, broil for another 2-3 minutes. Make sure you watch this closely though, as it can burn quickly

NOTE: If you tolerate it – goat cheese is DELICIOUS on this. I put a few chunks on for the last 5 minutes of cooking

Paleo Candied Nuts

I know the holidays can be a really difficult time to stay on track with your health goals. Between all the parties, the drinking, catching up with friends…it can all escalate quickly. There are certainly things though we can do to prepare for and make the best decisions on these days.

The first decision is to know what is worth it to you on that specific day in the moment. Make an active choice and decision to consume everything you put into your body, nothing should just be consumed haphazardly. There are so many happy memories and feelings associated with this time of year and the specifically the food served this time of year. However, eating something that might not make you feel your best and set you back on your health goals, might not be worth it. Or maybe it is, it’s just up to you to decide!

I find the most important thing for success is to come prepared. Come with a non-alcoholic drink to enjoy if that helps you to get closer to your goals. Bring a snack – like these Paleo candied nuts – as a safe option you know you can still enjoy. Even if you do enjoy the other “not so great” options you can at least have SOME healthier options. Set expectations with yourself on what you are and are not going to consume, and stick to it!

Remember, no food or drink truly brings the happiness. It is about enjoying your time with friends and family while empowering your own decisions on what is best for you. And just do your best always, and never feel bad or guilty around any of it.

Ingredients:
4 cups of mixed nuts – I did cashews, almonds, Brazil nuts, pistachios, pecans, filberts. Trader Joes has great nut selections!
3 Tbsp of maple syrup
2 tsp of cinnamon
Pinch of sea salt

Directions:

Preheat oven to 350 degrees F
Place nuts, maple syrup, salt, and cinnamon in a large bowl and mix together
Place nuts flat on a sheet pan covered in parchment paper
Place in preheated oven for 7-8 minutes. Take them out and flip them around and cook for another 7-8 minutes
Let them completely cool out of the oven for 15 minutes
Keep in a tightly sealed container in the fridge for up to two weeks!

Paleo Buckeye Candy

I currently live in Columbus, OH which if you are unfamiliar is the heart of Ohio State University, aka “the Buckeyes”. So around here, “Buckeyes” have a totally different meaning. I myself graduated from Ohio State and am a very loyal fan, especially of the football team. Although my love for the Buckeyes knows no bounds, I will say these Paleo friendly Buckeyes come VERY close.

This was one of my favorite treats growing up. We always has these around Christmas time to enjoy with all the other fun holiday treats. Like most things when I made significant diet changes, conventionally made Buckeyes didn’t sit too well in my stomach. To say I’m excited to have created these beloved treats in a way that doesn’t make me feel sick, is an understatement! Trust me, if you’re a lover of the traditional Buckeyes, these will not disappoint! This recipe is super easy to double (which I almost always do, just to be safe)

Paleo Buckeye Candy

A few notes on this recipe – I use cashew butter but you could certainly use regular peanut butter, almond butter, etc., just make sure it is creamy. If you are opening a new jar, make sure it is well combined, as you don’t want only the oil that sits at the top. I have also tried substituting the coconut oil in this used to make the chocolate shells with other cooking fats/oils unsuccessfully. I recommend sticking to the coconut oil. It is not extremely overpowering if you are concerned about that as the cacao powder takes most of the flavor.

Paleo Buckeye Candy

Yields: about 15 (16 if you make them smaller)

Ingredients:
For the filling:
1/2 cup of creamy cashew butter (I used Trader Joes)
2 Tbsp coconut butter
2 Tbsp maple syrup
1 tsp of vanilla extract
3 Tbsp of coconut flour
2 Tbsp pf arrowroot powder
Pinch of sea salt

For the chocolate shells:
1/4 cup of coconut oil
1/3 cup of cacao powder
2 Tbsp of maple syrup
1 tsp of vanilla extract
Punch of sea salt

Directions:

Combine all of the filling ingredients in a large bowl and mix together until well combined and no chunks
Form small balls and place on a sheet pan covered in parchment paper
Place toothpicks in each ball to allow for dipping in the chocolate
Place in the freezer for 10-15 minutes while you make the chocolate shell
Heat coconut oil in a sauce pan under low heat
Add cacao powder and allow to fully mix in with the coconut oil
Add maple syrup, vanilla, and salt and stir with a spatula
Remove filling balls from the freezer
Slowly dip each ball into the filling until cover about 3/4 of the way up, making sure you can still see the filling
Freeze again for another 20 minutes and chill in the refrigerator until you are ready to serve

Paleo Pumpkin Brownies

I am all about the protein, veggies, and healthy fats 99% of the time. But that 1% of the time, your girl needs a little treat. Unfortunately, the kind of convenient treats you find in most grocery stores or out of package leave me feeling sick and bloated.

I’ve found that it’s actually pretty easy to make Paleo treats. Especially because almond flour, coconut flour, and cassava flour are found in most health food stores these days. I also find that cooking with dark chocolate (at least 70% cacao or more) doesn’t leave me craving sweets for weeks after.

Paleo Pumpkin Brownies

I spent so long thinking I would never be able to enjoy treats like this without consequences. I now know as I am deep into my food freedom, that I can find ways to enjoy treats like brownies without feeling sick afterwards or releasing a sweet tooth craze!

Paleo Pumpkin Brownies

Ingredients:
1 cup of bleached almond flour (I used Bob’s Red Mills)
1/4 cup of coconut flour
3/4 tsp baking soda
1/4 tsp of Himalayan pink salt
2/3 cup of creamy almond butter
2/3 cup of canned pumpkin puree
1/4 cup of coconut oil, softened
2/3 cup of palm coconut sugar
1 egg
1 tsp of vanilla extract
1 cup of dark chocolate morsels

Directions:

Preheat oven to 350 degrees F
Combine almond butter, pumpkin puree, coconut oil, coconut sugar, vanilla, and egg together in a mixer for 1-2 minutes
In a bowl, combine almond and coconut flours, baking soda, and salt
Slowly add dry ingredients to the mixer, until well combined
Fold in chocolate morsels by hand with a spatula, saving some for toppings
Place parchment paper over an 8×8 baking dish
Place mixture in the 8×8 dish and spread out, placing chocolate morsels on the top
Bake for 30 minutes, or until you can place a toothpick in the center and it comes out clean

Slow Cooker White Chicken Chili

This one is SO easy and SO simple. There is absolutely no prep, and because of that, makes this dish one of my go to meals during the work week. I will dump all of these ingredients into the crock pot the night before and wake up in the morning and set it to slow cook all day. It truly helps me feel accomplished before 8 AM and know that I have a great meal to come home to for a nourishing dinner.

You could easily add some white fleshed sweet potatoes (or russet potatoes if you do well with them) to bulk these up. This is such a great fall dish but even one I admittedly enjoy all year long. Try it out and let me know what you think!

Whole 30 Paleo Slow Cooker White Chicken Chili

Ingredients:
1 lb boneless chicken breast
1 jalapeno, sliced
4 cups of chicken bone broth
7 oz can of diced green chiles
1 green pepper, diced
Juice of 1 lime
1 yellow onion, diced
1 tsp pf salt
1/2 tsp of pepper
1 tsp of garlic powder
1 tsp of cumin
Cilantro, chopped to garnish

Directions:

Place all of the ingredients in the slow cooker aside from the cilantro
Let it cook on low for 6-8 hours, or on high for 3-4 hours
Garnish with cilantro and extra lime juice if you desire

Putting Myself First in 2018

It’s crazy to me that another year has almost come and gone. Before we know it, the holiday season will be upon us. As I reflect back on 2018, so much has changed in a matter of months. I promised to myself in late 2017 that “2018 would be MY year!” and it really has been. I attribute most of htat to putting myself first and facing the deep problems (that I had been ignoring) head on.

The first step was finding happiness in my career. In college, I studied Actuarial Science, which if you are unfamiliar, is a discipline that applies mathematical and statistical methods to asses risk in insurance, finance, and other professions. In order to become a certified actuary, you must become qualified through intense education, experience, and exams. While I had passed some exams in college, I was left with the remaining to take in my professional career.

These exams consume your life for 5 months at a time, and I mean CONSUME your every minute. On top of your normal 40 hour work week, most successful people spend at least an additional 20 hours per week studying in their free time. I spent so much energy on these exams and they were driving me to my breaking point each and every single day.

After failing my latest exam earlier this year, I decided it was time to take a break. To take a break from ALL the things I thought I should be doing. Studying for exams, staying in a job that was beyond stressful and toxic, saying yes to every event – even if I didn’t want to go, binge drinking every weekend because that is how someone in their twenties is supposed to want to spend their time.

Supposed to want to spend their time…I’ve spent a lot of time reflecting on who says I should want to do those things. Why should I care? Just because most people my age are living for the weekend doesn’t mean I have to. Don’t get me wrong, there is definitely a time and a place for a wild night out. But I’ve realized I don’t need alcohol to enjoy myself and I am capable of going out without blacking out…

Getting a new job, taking a break from actuarial exams, on top of an overall shift in my day to day attitude left me feeling so much better. However, I still had a long way to go in finding true happiness within and not allowing food to dictate my life, as it always had.

I’ve always had a passion for food in some way or another. Creating this blog has been almost therapeutic, to be able to express all of these feelings out loud for anyone to hear does not come easy to me. But it has given me a purpose. A possibility to make a meaningful change in the life of others is what makes me happy. Helping others to realize they can set their own destiny and create they life they want day by day. So I now spend a lot of my free time on this blog, making simple recipes to make healthy living a reality. Developing my Beautycounter business under a company that not only develops safer skincare but advocates for it as well has been life changing for me.

So my hope for you is to find what makes you happy, what gives you energy, what give you purpose. Find that and DO THAT. Do it every day, even if it is only for 5 minutes. Accept where you are and allow that to be okay. We can always strive to be better and work toward it every day, little by little. If 2018 wasn’t your year, that is okay! It is never too late to start living your best life.

Whole 30 Sweet Potato Chili

Chili is probably one of my most cooked meal once the weather gets cooler around here. It is super comforting, delicious, and perfect for serving a crowd or even meal prepping for the week.

When I make Chili dishes, I love to experiment with so many different flavors. I do enjoy the traditional ingredients such as beans and corn, but do not include them too often as they don’t make me feel my best after.

In order to keep the chili feeling bulky and filling though, I add in sweet potatoes and zucchini. This recipe is my go to though for any given event. I LOVE to add pumpkin puree to this as well for an extra autumn feeling and flavor. Feel free to experiment with locally grown and in season ingredients. You really can’t go wrong here!

Ingredients:
1 lb ground beef
1 yellow onion, diced
28 oz can of diced tomatoes
7 oz can of diced green Chile peppers
2 cups of chicken broth
2 medium sweet potatoes, diced
1 medium zucchini, diced
1 tbsp olive oil
1 tsp chili powder
1 tsp cumin
1 tsp cayenne pepper
1 tsp oregano
1 tsp garlic powder
1 tsp salt
1/2 tsp black pepper

Directions:

Heat oil in a large pot and brown onions
Add ground beef and all spices
After the beef is browned, add the zucchini
Add tomatoes, green Chile peppers, sweet potatoes, broth
Let pot come to a boil and then simmer for another 25 minutes, or until sweet potatoes are soft

Paleo Pumpkin Banana Bread

I have always loved banana bread. There is something so comforting about it, especially as the weather starts to cool down. As I love everything pumpkin related, you really can’t go wrong by adding some pumpkin to a great, fluffy banana bread recipe.

Paleo Pumpkin Banana Bread

Unfortunately, me and gluten do not get along very well. The conventional recipe makes me sick, bloated, and often fatigued the next day. Luckily, I was introduced to a Paleo lifestyle and have tested many different Paleo friendly flours and am lucky enough to not have a reaction to them. The one part coconut flour, one part almond flour combination leaves this bread extra light and fluffy with the perfect hint of pumpkin and bananas!

Paleo Pumpkin Banana Bread

Ingredients:
1/2 cup of coconut flour
1/2 cup almond flour
2 ripe bananas, smashed
1/2 cup of pumpkin puree
1/4 cup of almond butter
1/4 cup of melted ghee or coconut oil, softened
1 tsp of baking soda
1/4 maple syrup
4 eggs
1/2 tsp vanilla extract
1/2 tsp of salt

Directions:

Preheat oven to 350 degrees F
Combine coconut and almond flour together along with the baking soda and salt
In a separate bowl, combine mashed bananas, pumpkin puree, almond butter, ghee, maple syrup and eggs
Combine both bowls, your dry and your wet ingredients
Place in a non-stick bread pan and cook for 45 minutes, or until cooked through. Place a toothpick in the center of the bread and make sure it is clean when you pull it out