Author: admin

3 medium zucchini
1/4 tsp black pepper
1/4 onion powder
1/2 tsp salt
1 tsp Italian seasoning
1 tsp oregano
1/2 tsp fennel
Pinch crushed red pepper flake
1/4 tsp garlic powder

• Use a noodler like this one to spiralize your zucchini
• Put ground meat and remaining meatball ingredients in a large bowl and use your hands to mix together and form into small balls
• Bake in 350 degree oven for 20 minutes
• Add all ingredients of the sauce to a large pot and let come to a boil, crushing the whole tomatoes if you want
• Add the baked meatballs into the sauce and lower it to just simmer
• Let cook together for at least 20 minutes but even longer if you can to let the flavors come together
• I like my zucchini crunchy but if you do not sauté them for 3 minutes in olive oil
• Place meatballs on top of the zoodles and enjoy!

I am not one to normally to brag buttt…. this is the BEST potato salad I’ve ever had or made. The mix of the starchy potatoes with bacon along with the lemon kick with mayo does something to me. I actually have to strategically plan how far in advance I can make this so I don’t indulge in all of it before I’m supposed to serve it to others!

I love this dish for so many reasons; it is so simple and quick to make, it isn’t full of any junk or artificial flavors like so many store bought ones are, and the ingredients balance each other perfectly for a great bite (Or 20).

This is usually in my rotation for bringing to a friend’s house for a get together or enjoying a summer BBQ with my family. I have never left a gathering with ANY of this left, which is a perfect indicator of how well it is liked.

Ingredients:
5 lbs of potatoes – chopped and heavily salted
1 package of whole 30 approved bacon, chopped
1/2 cup of scallions
1 1/2 cup of mayo
2 Tbsp ground mustard
1/2 juice of lemon
1 tsp of salt, pepper, and garlic powder

Directions:

• Cut red skin potatoes in small cubes that are all the same size. You can make them as big or as small as you desire, just try to make them even throughout
• Place potatoes in a large stove pan and fill it with water that adequately covers the potatoes. Generously season with salt
• Bring the pot to a boil and let cook another 15 minutes. Don’t let the potatoes get too soggy as they need to be firm to mix with the other ingredients later
• Strain the potatoes and place them in the fridge and allow them to cool completely.
• Mix potatoes and remaining ingredients together
• Enjoy!

I put this ISH on everything and I’m really not kidding. I use this as a base for so many recipes and put it on so many dishes. I make this at least once a week and always have it on hand.

If you are on a Whole 30 I highly recommend finding a mayo type of sauce and utilize to get some healthy fats in your meals to keep you more full during the day. This has been key for my success in my Whole 30 rounds. My immersion blender has also become my very best friend and is perfect for making your own mayo or dressing in general!

Homemade Mayo Video!

Ingredients:
2 eggs
2 cups of avocado oil
1/2 tsp of garlic powder
1/2 tsp salt
1/4 tsp pepper
1 Tbsp dijon mustard
Juice from 1/4 lemon

• Crack eggs into an immersion blender friendly container
• Combine oil, garlic powder, salt, pepper, lemon juice, and mustard powder into the container
• Place immersion blender at the bottom and let it run. I usually let it run without moving it for 20 seconds and then slowly lift it up the container and let all the ingredients mix.
• Enjoy!

When I first started eating a diet consisting of whole foods, I originally limited myself to pretty much just chicken and vegetables. I thought that lean meats and vegetables was the healthiest food I could be consuming. However, if you have ever tried to eat this way, you will find it HARD to hit the appropriate daily caloric intake. If you read my About Whole Hannah page, you know that I struggled with getting enough calories, both from restricting myself purposefully and just naturally from my diet.

When I started my healing process, I began reading more and listening to podcasts about different diets. I’ve learned a lot about incorporating more natural fats in my diet. I know we all have been taught that fat is the enemy, but when you are only consuming lean, whole foods, you are depriving your body from so many of the nutrients and satiety that comes from natural healthy fats. I started eating more variety of meats, starches, and most importantly fats. This dish has a mix of red meats and fats that would have never been considered “healthy” to me about two years ago, but is certainly something now that I can enjoy as a special treat without any guilt.

This recipe has become my go to if I am in need of a fancier meal to either entertain with or enjoy with loved ones for a celebration. But hey, who am I to stop you from enjoying this on a random weekday night if you so choose!

The part of this recipe that really makes it “fancy” in my opinion is the Béarnaise Sauce. I know a traditional Béarnaise Sauce has white wine in it but I have tweaked it slightly to make it cleaner. You won’t notice any difference in taste though, I swear I could eat a gallon of this straight.  You’ve been warned!

Not only is it easy to make, but the main portion of the meal is so delicious that you only need simple sides to go with it. I love to make asparagus to alongside this dish. I promise, your friends and family will be impressed.

Steak Ingredients:
1 Tbsp of Olive Oil
2 filet steaks or cut of your choice
1/2 tsp Pink Himalayan Salt or Sea Salt
1/2 tsp of Black Pepper
1/2 tsp of Garlic Powder
Dash of Crushed Red Pepper
Dash of Paprika

Steak Directions:

• Marinate overnight in a plastic bag with all the ingredients. You can grill these on medium heat for 5-6 minutes per side depending on preference.
• If you do not have a grill or do not want to grill it you could always use the stove top and oven. This may seem like a process but I swear it makes your steaks delicious.
• Preheat Oven to 500 degrees Fahrenheit
• Sear steak on cast iron skillet (or oven friendly skillet) on both sides for 3 minutes. Immediately place in heated oven for 5-7 minutes. Remove from oven and place on a room temperature plate and cover with foil for 10 minutes.

Sauce Ingredients:
3 egg yolks at room temperature
1/3 cup white wine vinegar
3 Tbsp extra light virgin olive oil or avocado oil
1 medium shallot
2 cloves of garlic
3 tbsp of fresh chopped tarragon leaves
2 Tbsp of ghee – melted

Sauce Directions:

• Heat olive oil in a sauce pan on medium heat. Add your sliced shallot and let cook for about three minutes or until tender. Add your garlic and allow it become tender as well. Garlic burns quicker than shallots, which is why I recommend getting the shallots closer to desired consistency before you add the garlic.
• Add vinegar to pan and let it cook down until the liquid is almost absorbed.
• In a blender or in a container large enough to use your immersion blender in add the pan mixture along with the egg yolks and ghee. Use your blender or immersion blender to combine ingredients. Add the tarragon leaves and give it a few other pulses.
• If you make the sauce beforehand and it becomes thick, right before serving add a tbsp of warm water and allow it blend together again
• Enjoy!