Ranch is such a staple in my life that when I did my first Whole 30 I didn’t know what I was going to eat considering I had to give up dairy and added preservatives, which meant Ranch. Back in the “stone ages” when I did my first Whole 30, all the store bought dressings didn’t exist. Luckily, I quickly learned I didn’t have to give up my beloved ranch up, I just had to make my own!
I personally am not a huge fan of coconut milk in homemade ranch. So many recipes out there now include that so I needed to improvise and came up with this one! I think the coconut flavor overpowers the other ingredients so I leave it out of mine.
There are SO many variations you can make to this to make to spice up your life even more. Add a couple of slices of diced, cooked bacon and you have Bacon Ranch. Add a few tbsp of your preferred hot sauce for Buffalo Ranch. There are also a ton of store bought which can really be a life saver in a pinch. However, I don’t always trust the oils they use and it’s also not very budget friendly.
Ingredients:
1 cup of homemade mayo
Juice of 1/4 lemon or lime OR 2 Tbsp of Red Wine Vinegar
1/2 tsp onion powder
1/2 tsp dried chives
1 tsp dried parsley
Handful of fresh dill (I LOVE fresh dill but you could use 2 tsp dried dill)
Handful of fresh cilantro
Directions:
Fold in spices to mayo and add lemon or lime juice. Mix to combine.
As soon as the weather starts getting nicer in central Ohio, I start to crave all things on the grill. Grilled chicken, grilled steak, grilled veggies…you name it, I want it grilled! If you live in a place where warm weather comes and goes before you can blink, you too may understand where I’m coming from here. Not only does it help to keep your home cooler by avoiding the oven, but it makes for easy clean up as well.
I know you can buy these pre-made at the store, but if you are on a tight budget, I swear taking the little bit of extra effort to customize these yourself is such a money saver! It’s even kind of fun to do! Get the kids together to help out or challenge your significant other or friend to see who can build the fastest kebab. We had a blast and maybe got a little competitive.
Ingredients:
2 medium zucchini
1 large yellow squash
1 orange pepper
1/2 red onion, chopped in large cubes
2 cups (I package) of white mushrooms, cut in half
1 lbs boneless skinless chicken breast, cut in 1 inch cubes
**Tip: try to cut the chicken thinly so that it cooks at the same rate as the vegetables**
2 Tbsp Olive Oil
1/2 tsp of salt
1/4 tsp of pepper
1/4 tsp of garlic powder
1/4 tsp of seasoning salt (read your ingredients if you are on a whole 30. Trader Joe’s has a great option)
These are the vegetables I used, but you can mix it up to cater to what you like best or what you can easily find and prefer.
Directions:
Place cut vegetables in a gallon bag with seasoning and oil. Let this marinate overnight or at least for 2 hours for best results. It’s important that the vegetables have enough liquid or it will be harder to grill.
If you are using wooden skewers, soak in water for at least 30 minutes prior to grilling so they do not burn.
Place vegetables and chicken on skewers in whatever order you prefer. I love to see all the colors come together.
Place on medium heat grill and let cook for about 10 minutes per side. 5 minutes if you can master flipping on all four sides.
Growing up, one of my favorite dishes was spaghetti and meatballs. My parents divorced when I was young and I distinctly remember every Friday my dad would pick us up from school and we would eat his homemade spaghetti and meatballs. It was almost a ritual in that I even had it on the same plate every time. Memories like these are so precious to me.
So when I began making healthier food choices, this was one of the first things I wanted to try to make. I wanted a healthy version with the same comfort! I think we can all agree there is something incredibly comforting about warm meatballs and sauce simmering on the stove all day.
The best about these meatballs is that they are super easy to make and freeze for another time. You could even make a double match and save half! They are also great as a base protein for so many other recipes. Start with these and you can add them to any desired meatball dish.
Sauce Ingredients:
1 tsp of salt
1 tsp dried oregano
1/2 tsp onion powder
1/4 tsp black pepper
1/2 tsp garlic powder
Pinch or more of crushed red pepper
15 ounces of tomato sauce
28 ounces whole peeled tomatoes
Meatballs and “Zoodles” Ingredients:
1 pound ground turkey (I used 93% lean 7% fat. You could also use 1lb of ground beef)
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
Directions:
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
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.
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!
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.
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
After many months of thinking of starting a blog, I finally took the plunge! My hope in starting this blog is to help others in some way. I try my best to live a balanced life by making it really easy to eat healthy and move my body in ways that make it feel good. I want to share the ways I do this so that I can help others who are looking to change their lifestyle and help them realize it is easier than it seems.
My name is (you guessed it) Hannah, I am 25, and living in Columbus, Ohio. Growing up, I was always overweight. I battled with weight loss for as long as I can remember. In my freshman year of college, I hit my highest weight and I remember vowing to change. However, this started a very toxic pattern of losing 20 – 30 lbs and gaining it back immediately. This happened on repeat for years.
Fast forward to October 2015 to when I did my first Whole 30 where I actually began to change my life instead of looking for a quick fix. Doing my first Whole 30 changed my life. I lost 16 lbs in those 30 days, I was feeling incredible, and I wanted to continue to feel these benefits. I was so amazed to realize that FOOD could make you feel this way. It was so eye opening for me.
For those of you who are not familiar, Whole 30 is a 30 day program that eliminates certain food groups (like dairy, grains, legumes, and sugar) that could have negative impacts on your health. The Whole 30 can be considered restrictive and requires a good mental state to recognize that it is only meant for those 30 days to help recognize what your body reacts poorly to. The creators themselves do not promote this as a sustainable lifestyle.
I did not go into my “Life After Whole 30” with this in mind however. This restrictive mindset led to my obsessive eating habits of consuming only whole foods that met the criteria. This coupled with bad influencers and surroundings had me eating only 600 – 800 calories per day along with attending spin classes every day. Sometimes if I “splurged” on the weekend it meant two spin classes on Monday. I lost 90 lbs in only a year. But I had no energy, I was constantly light headed and would black out upon standing. There were so many Saturdays where I came home straight from spin class and had to lay in bed all day long. I was miserable. But I was skinny. Until I wasn’t. Until it wasn’t enough and I needed to lose another 10 lbs. Unfortunately it took me fainting at the gym to realize something needed to change.
I started eating more and following people on social media that represented real, balanced lifestyles for motivation. I started seeing a functional practitioner who is still helping me heal my adrenal fatigue as a result of my extreme actions. I have put on about 20 lbs as a result which is something I’ve had to accept. It has not been easy, it has been really hard. I still struggle with body issues regularly. Every day I fight though, my mind gets stronger.
I share this with you in hope of coming from a place of understanding. If you are just beginning your weight loss journey, I hope that my journey can help you make better decisions than I did. If you are not looking to lose weight and just want to life a healthier lifestyle, I hope I can provide some easy tips to help you make this lifestyle real and sustainable.
I am far from perfect. But I am working on it. I hope you can come along and join me on this journey.
