If you know me at all, you know my morning coffee is a sacred experience. During the holiday season, I love to experiment with making different drinks that taste similar to all the fun drinks out there without all the junk. This latte is extremely satisfying and will simmer your cravings. Don’t worry about missing out on all the fun drinks when you can make them on your own!
This would pair perfectly with my amazing gingerbread cookies as a special morning treat or paired well as an after meal dessert.
Yields: 2 -3 large servings
Ingredients: 4 cups of strongly brewed coffee 1/2 cup of coconut or nut milk 1/2 tsp of ginger 1/2 tsp of nutmeg 1/4 tsp of cinnamon 2 tbsp of maple syrup 1/2 tsp of vanilla extract Dash of sea salt
Directions:
Combine coconut milk, spices, and syrup and bring to a boil in a saucepan
Add brewed coffee to the sauce pan and use a immersion blender to combine
Pour into individual cups and enjoy! You could even whip some coconut milk from a can to put on top!
It’s that time of year again where the weather cools down and all I want is warm meals that fuel your soul as much as your belly. This is one of my favorite recipes to date because it is so hearty without the all the cream and other junk often added to these recipes made conventionally. I know I’m not the only one who loves the taste of Panera Wild Rice soup but doesn’t love the ingredient list. This recipe has the great same taste with healing foods at probably much less of a cost!
Ingredients:
1 cup of wild rice, cooked
1 lb of chicken breast, cooked and chopped
6 cups of bone broth
1 yellow onion, diced
1 16 oz package of frozen cauliflower
1 tbsp of coconut oil
10 oz of cremini mushrooms
5 celery stalks
5 large carrots
1 clove of garlic
4-5 cups of water, just based on your thickness preference
Instructions – In a large stock pot, saute coconut oil, onion, garlic, carrots, mushrooms, and celery for 10 minutes – Remove veggies and place to the side – Add broth, water and frozen cauliflower and bring to a boil. Once boiling allow to cook for another 10 minutes or until soft – Immersion blend until all cauliflower is blended into a thicker liquid. This creates the creamy texture of the soup. Feel free to add broth or water at the end if you want a thinner soup – Combine cooked veggies from earlier, chopped chicken breast, cooked rice and allow to all come to a boil – Serve when ready. A splash of coconut milk would also be delicious in this and add to the creaminess of the soup
The best kind of comfort food with a healthy twist
It’s been a while since I’ve posted a recipe! Life has been crazy to say the least. Even though it has been 90 degrees this week, I am bound and determined to embrace the fall season.
Fall is hands down my favorite time of the year, football games, tailgates, cardigans, chilly cozy evenings, I am here for all of it! The food this time of year so delicious and comforting I can’t help but get excited.
This healthy twist on lasagna is exactly what you need to fill those comfort needs without busting out of your pants seams. I add in almond ricotta “cheese” to this but if that doesn’t serve you, feel free to leave it out! It is truly just as tasty without it. And if you do well with dairy, feel free to add in some of your favorite options to this dish.
Ingredients:
1 lb of grass fed ground beef – quality matters!
12 ounces (package) of mushrooms – I used cremini but anything works
4 to 5 large zucchinis, sliced thinly, vertically
1 red or orange bell pepper, chopped
1 jar of your favorite marinara – I have recently fell in love with Rao’s
2 cloves of garlic
1 onion, diced
1 tsp of salt
1/2 tsp of pepper
Handful of fresh basil, chopped
1 package of almond ricotta – Kite Hill has a great option. Feel free to omit
Instructions:
Preheat oven to 350 degrees
In a cast iron skillet, saute onion, and mushrooms first and then add garlic and peppers until they become soft
Add ground beef and cook until there is no pink remaining
Add sauce of choice and the chopped basil
Let sit and allow flavors to develop for 15 minutes
Meanwhile, begin laying the sliced zucchini on the bottom of a glass casserole dish
After the bottom layer is placed, top the zucchini with the beef and sauce mixture followed by random dollops of almond ricotta. Continue this pattern until you are out of ingredients with the meat mixture on top.
Cook in oven for 30 minutes or until zucchinis are to your desired softness
This is also a great meal to prep ahead and place in the oven the next day! This allows the flavors to combine even more! You do you!
I simply love this take on a carbonara. The colors alone are enough to make you happy and excited to dig in to this. I know traditionally carbonara is made with with pancetta and pasta. But really, you can’t go wrong with bacon ever in my opinion!
The quick sauce on top of this as well is perfect for so many dishes! I often throw it on top of casserole dishes, over veggies, or mix in some nutritional yeast and you have an easy Alfredo sauce.
Add in some shredded or baked chicken to enhance this to a full meal, or simply serve it as a side dish. I hope you enjoy this as much as I do.
Ingredients: 1 butternut squash, spiralized 1 pound of bacon – I use Pederson’s Natural Farms 2 tbsp of ghee 1 tbsp of arrowroot powder 1 cup of coconut milk 1 handful of fresh parsley Salt and pepper to taste
Directions:
Place bacon on a sheet pan and place in the cool oven
Preheat the oven to 350 degrees F
Once the oven is heated, let the bacon cook for 20-25 minutes or until crispy
To make the sauce, add 1 tbsp of ghee over medium heat to a sauce pan
Stir in arrowroot powder until it is all mixed together with the ghee
Slowly add the coconut milk in while stirring
Add salt and pepper to taste
Bring to a boil, then turn to low heat, stirring occasionally
Meanwhile in a cast iron skillet, add 1 tbsp of ghee over medium heat
Sauté the butternut squash until softened to your preference
Pour the sauce over butternut squash
Crumble the pieces of bacon and top with fresh parsley
First things first, if you’ve ever done a Whole 30 you may be aware that people get really sick of eating eggs. By day 21 you may never want to see an egg again. While I thankfully never really got sick of eggs, I can see where people are coming from.
My current elimination diet for my healing process involves eliminating eggs. So I’ve had to get creative and say goodbye to my super convenient hard-boiled egg breakfasts on-the-go or make ahead egg casseroles.
This inspired me to think of what else sits on a breakfast plate. Of course, sausage came to mind!
Which leads me to my next thing I want to get real about. Making your own sausage because it is EXTREMELY budget friendly! We spend ridiculous amounts of money on prepackaged sausage patties, links, brats, etc. that are compliant and filled with good ingredients.
I understand to some degree the convenience, but I am talking about saving over half the expense with this super simple recipe that anyone could do! Spend that money in the budget to buy a high quality meat. I promise your own creation will taste so much better and probably leave you feeling better.
Ingredients: 1 lb ground pork (ground chicken would also work great) 1 tsp of salt 1 tsp of fennel seed 1 tsp of garlic powder 1 tsp of ground sage 1/2 tsp of pepper 2 tsp of honey or maple syrup is delicious if you are not on a Whole 30
Directions:
Preheat the oven to 350 degrees F
In a large bowl, combine all of the ingredients.
Mix together by folding the spices into the pork with a fork (this keep the patties fluffy and not dense)
Form the meat into balls and then flatten them to patties
Chicken Vegetable Soup with Cauliflower Dumplings (Whole 30)
If I have learned anything on this health journey, it is that food is so incredibly healing! This simple recipe is my go to for making sure I’m getting everything I need to thrive.
Have you ever been sick and fed chicken noodle soup? This tradition has been passed down for generations and it wasn’t simply made up! Bone broth is so good and so healing for our bodies for so many different reasons. It builds up our immune system, heals our leaky guts,and provides countless nutrients our bodies need.
Unfortunately our food industry has taken advantage of this tradition and processed it into cans full of added ingredients and preservatives, added sodium and sugar, and processed noodles that barely resemble real food.
Per usual, I am here to take a step back and get back to the basics. I LOVE that I found a way to bulk up this soup with the cauliflower dumplings. They are super fun to make too. And you don’t think you need to be sick to enjoy this one!
Note: This recipe is technically full of Whole 30 compliant ingredients. However, these dumplings could be considered SWYPO and not necessarily recommended if your on a Whole 30, trying to change your relationship with food. For me at this point in my life, I am okay with eating this. It is nourishing and healing and does not trigger any sort of feelings for me.
Tip: If you don’t have the time to cook a whole chicken, simply replace with a few pounds of chicken breasts or thighs. Let them come to a boil and cook for 25 minutes and then shred. I love using the whole chicken for the added healing properties and then using the bones to make a bone broth. It’s totally up to you though.
Ingredients: 4 lbs of whole chicken 4-5 medium carrots, sliced 4-5 stalks of celery, sliced 1 yellow onion, diced 3 cloves of garlic, diced 1 large handful of fresh parsley, chopped 1 medium head of cauliflower, boiled 1 cup of cassava flour 1 tbsp of turmeric 6 cups of bone broth 4 cups of water 3 bay leaves Salt and pepper to taste
Directions:
In a large stew pot, heat olive oil on medium heat
Saute onion and garlic until aromatic, about 5 minutes
Add sliced carrots and celery and allow to become soft, about 10 minutes
Add broth, whole chicken, and water. Add more water if needed to cover the chicken
Let this cook for at least an hour
For the dumplings, boil the cauliflower until soft
In a food processor, combine the cauliflower and cassava flour
Form the dumplings with two spoons, slowly forming them into a oval shaped balls
Sometimes I find it hard to change up my norm, which is typically meatballs and tomato sauce on top some sort of zoodled vegetable. It’s easy, it’s quick, it’s in my comfort zone!
Being that this is my first recipe of 2019, I thought it was only appropriate for it to be dedicated to trying new things. I really want to focus on 2019 of being the year of being open to new possibilities.
January in Ohio is often cold, snowy, and gloomy. So I put an extra effort into making sure that my food is also not gloomy. There is something so fresh about this pesto that just brightens up your plate. Perfect for anyone participating in a January Whole 30, or general Paleo lifestyle.
Serves: 3-4
Ingredients: 1 package of compliant chicken sausage, chopped (I used Bilinski’s Spinach & Garlic Fennel) 5-6 medium zucchinis, noodles 1 shallot, diced 3 cloves of garlic, diced 1 tbsp of olive oil 1 tsp of Italian seasoning Salt and pepper to taste
Pesto Ingredients: 1 cup of walnuts 2 cups of fresh basil 1 cup of fresh parsley 1/2 cup of fresh cilantro 2 tbsp of olive oil Juice from 1/2 lemon 3/4 – 1 cup of water (depending on your desired consistency) 1 garlic clove Salt and pepper to taste
Directions:
To make the pesto, combine all of the ingredients except for the water in a food processor and process until combined. I typically add the water slowly and stop once I’ve gotten to my desired consistency. The zoodles create a lot of liquid so you want to make sure your pesto isn’t super liquid.
In a cast iron skillet, heat olive oil on medium
Place the shallots and garlic and allow them to become aromatic, about 5 minutes
Add sausage to the pan and let cook for about 5 minutes
Add zoodles, pesto, and seasonings thenallow the dish to combine
Serve with more fresh herbs and a dash of lemon juice
Do you ever find yourself craving all the takeout? I DO!
In a different lifetime, I would down an entire quart of chicken or pork fried rice by myself! I’ve found in this new lifetime of mine, that you can have all the flavors and comfort of Chinese takeout without the suspicious oils and preservatives.
This is definitely one of my go to meals to prep especially on a Whole 30 but really works for everyday life too. It’s great to meal prep with as it will last you a few meals without dirtying a bunch of dishes.
Ingredients: 1 lb of ground pork 4 cups of riced cauliflower 1 cup of finely diced carrots 1 cup of finely diced celery 1/2 cup of scallions 4 eggs, scrambled 1 tbsp of ghee 1 tbsp of sesame oil 2 tbsp of coconut aminos 1 tbsp of rice wine vinegar 1 tsp of salt 1/2 tsp of pepper 1 tsp of onion powder (optional) 1 tsp of garlic powder
Directions:
Melt ghee in medium heated large cast iron skillet
Add carrots, celery, and white end of the scallions into the pan and cook until soft (about 10-15 minutes)
If you don’t have enough room in your skillet, scramble eggs in a seperate dish or create a circle in the center of your dish and allow eggs to cook there
Combine and mix all the ingredients together
If there is remaining water or liquid, cook on medium high for another 5-10 minutes until the liquid has been cooked down
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.
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.
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
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)
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.
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
