Paleo, Whole30 Recipe: Rosemary Spiced Almonds

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I know what you’re all thinking…”Oh my goodness, next week is Christmas, I need a snack recipe to set out for my friends and family that only takes a few minutes!”

I know! Me, too!

Whole30 is not about snacking yourself through the day, so think of this recipe as a delicious addition to a Whole30 meal (topping a salad or chopped over roasted veggies) and as mercy to yourself when you are famished and only grain-carb-sugar city has come to town.

These Rosemary Spiced Almonds are a cinch to prepare and totally hit the spot when you want that extra depth to your already amazing meal.

RECIPE:

ROSEMARY SPICED ALMONDS

INGREDIENTS:

1 lb. of organic raw almonds
2 Tbs. of ghee
1 tsp. of sea salt
Dash of white pepper
2 Tbs. of fresh rosemary, minced

INSTRUCTIONS:

Melt ghee in a large saute pan on medium low heat

Add almonds to the pan and toss with the melted ghee.

Add sea salt, white pepper and rosemary and toss once more.

Continue to cook on low heat, tossing frequently, until almonds begin to toast, about 5 minutes.

When toasted, remove from heat and allow to cool in a bowl.

Store in a glass jar for about 2 weeks.

And enjoy!

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Paleo, Whole30 Recipe: Mom’s Classic Deviled Eggs

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I’ve been so exited to share a recipe I grew up enjoying because my Mom made it at for us every holiday season…deviled eggs!

I now make these for clients with #whole30approved mayo and I include them on menus….gasp….that fall on non-holiday calendar dates! And my clients love them! Easy to grab, keeps bellies full and it reminds all of us of our Mom’s at Christmas.

RECIPE

MOM’S CLASSIC DEVILED EGGS (makes 24)

INGREDIENTS:
1 dozen organic eggs (I like using extra large eggs)
1/4 cup mayo (@primalkitchenfoods mayo is the best thing to happen to mayo, can I get a witness?!)
2 Tbs. of yellow mustard
1/2 tsp. of sea salt
1/2 tsp. of paprika
Minced chives to garnish

INSTRUCTIONS:

Hard boil your eggs by placing them in a covered saucepan filled with cold water, bring them to a boil, remove the lid, and continue boiling for 12 min.

Once done, run under cold water and place in the fridge to completely cool.

Tip: Hard boil your eggs the day before you make these. You will be glad you saved yourself the cooling time when you are actually ready to “devil” them.

Peel cool eggs and slice each egg in half. I like rinsing my knife in between each slice. Keeps the egg whites clean.

Scoop each egg yolk half into a mixing bowl.

Add mayo, mustard, sea salt and paprika.

Gently mix until the yolks are creamy, spreckled by paprika.

Carefully (or wrecklessly, your choice!) scoop mixture into each hollow egg white.

Sprinkle with additional paprika and minced chives (kitchen scissors work great here).

Serve these little devils on a patter lined with butter lettuce and assorted olives/veggies and I promise you, your Christmas will be just….fine.

Hope you enjoy!

AIP, Paleo, Whole30 Recipe: Juliet’s Whole30 Holiday Green Bean Saute

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Happy holidays, All! Do you have your recipes for the second half of the month lined up yet? Below is a special holiday side dish that my sweet Sister made me (ok, for the whole fam, not just me!) at Thanksgiving this year. It was delicious and would be the perfect addition to your holiday table. And my Sis gives us all permission to copy!

Tip: As much as possible, get comfy in the kitchen swapping non-compliant ingredients with Whole30 subs such as ghee for butter, coconut milk for dairy, rich homemade broths for wine. You can make any dish Whole30 with a little editing.

RECIPE:

JULIET’S WHOLE30 HOLIDAY GREEN BEAN SAUTE (serves 4)

INGREDIENTS:

1 lb. of fresh green beans, tips removed (kitchen scissors work bomb for trimming green bean tips!)
1 Tbs. of ghee
2 shallots, peeled and sliced
2 cups of crimini mushrooms, sliced
1 cup of canned coconut milk (full fat)
1/2 cup of chicken broth
1 tsp. of sea salt
A pinch of ground nutmeg (omit if following the autoimmune protocol)

INSTRUCTIONS:

First, blanch your green beans. You can do this by boiling your green beans for 2-4 min (2 min for small beans, 3 for medium, 4 for large) and then transfer beans to a large bowl of ice water. Once cool, remove from the ice water and set aside.

Heat ghee in a skillet to medium heat.

Saute shallots for 2 minutes or until they begin to soften.

Bring heat down to low and add sliced mushrooms, cover and continue to saute for another 3-5 minutes.

When both shallots and mushrooms are soft, add coconut milk, chicken broth, sea salt and nutmeg (leave nutmeg out to keep this AIP friendly) and gently toss together until all is combined.

Add blanched green beans and saute on low until green beans are warm again.

And that is it! A comforting holiday side dish that will leave you and your loved ones feeling amazing!

I hope you enjoy this recipe!

Paleo, Whole30 Recipe: Grain Free Tabouli Salad

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Today I am sharing a salad that you can whip up and call Christmas.

Ok, maybe call it Tabouli Salad, but its red and green colors are just asking for a little holiday recognition, right?!

RECIPE:

GRAIN FREE TABOULI SALAD (serves 4)

INGREDIENTS:

2 cucumbers, chopped
1 cup of cherry tomatoes, sliced in half (a serrated knife does the trick nicely)
1 red bell pepper, seeds removed and diced\
Handful of fresh parsley, minced
4 Tbs. of olive oil
2 Tbs. of fresh lemon juice
1/2 tsp. of sea salt
1 tsp. of dried oregano
1 tsp. of Italian seasonings

INSTRUCTIONS:

Whisk olive oil, lemon juice, sea salt, dried oregano and Italian seasonings in a mixing bowl. I like using a baker’s spatula to do this which technically is not whisking but…

Toss cucumbers, cherry tomatoes, red bell pepper and Italian parsley in the bowl until combined.

Serve as a side salad or add 4-6 ounces of shredded chicken breast to make this a complete meal.

Hope you enjoy!

AIP, Paleo, Whole30 Recipe: Ginger Brussels Sprouts Bites

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When in doubt on an appetizer to prepare that is super easy and sure to be enjoyed by everyone, keep things really simple.

I mean, really simple.

Like, just put a toothpick in it.

These roasted brussels sprouts with fresh ginger are no more complicated (and honestly, not complicated at all!) than roasting a tray of fresh veggies, because that is all they are!

But…since they have a toothpick in them, they are party food.  And everyone likes a party…or at least, food with toothpicks in them.

GINGER BRUSSELS SPROUTS BITES

Serves many people as an appetizer (leave the toothpicks out to serve 4-6 as a side dish)

INGREDIENTS:

1 lb. of brussels sprouts, rinsed and tough ends removed

2 Tbs. of avocado oil

1 tsp. of sea salt

Dash of white pepper (optional)

1 tsp. of garlic powder

2 tsp. of fresh ginger, minced

2 Tbs. of coconut aminos (sub apple cider vinegar if preferred)

INSTRUCTIONS:

Preheat your oven to 350 degrees.

Line a baking tray with parchmont paper and set aside.

Rinse brussels sprouts and remove tough ends, then cut in half.

Arrange on a baking tray and pour avocado oil over them and gently toss with a spatula.

Sprinkle sea salt, (white pepper, if using) garlic powder and coconut aminos over sprouts and toss one more time.

Roast in your oven for 10 minutes, toss, and finish roasting for 10 more minutes.

Remove from your oven and gently toss with fresh ginger.

Stick toothpicks in each sprout and serve on a platter as a quick party bite and watch these little green snacks get gobbled up by all of your guests!

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AIP, Paleo, Whole30 Recipe: Ginger Spiced Cranberry Sauce

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GINGER SPICED CRANBERRY SAUCE

Serves 8-10

It always surprises me how easy it is to make your own cranberry sauce, but how rarely people serve it homemade with their holiday feasts. Cranberry sauce takes just minutes to prepare and truly completes a traditional holiday meal. This cranberry sauce uses fresh cranberries, apple and orange, and has a complex flavor from autumn spices we have grown to cherish during the holidays. It has no added sugars and actually supports digestion (thanks to ginger) and healthy blood sugar levels (thanks to cinnamon), so be sure to add a spoonful to your turkey or side dishes this year.

INGREDIENTS:

12 ounces of fresh cranberries

1 apple, cored and diced

2 Tbs. of fresh orange juice

Zest from one orange

1” of fresh ginger, peeled and minced

1 Tbs. of ground cinnamon

1/8 tsp. of ground cloves

Pinch of ground nutmeg

¼ tsp. of sea salt

INSTRUCTIONS:

Rinse cranberries and add them to a small saucepan with ½ cup of purified water.

Heat stove to medium high, stirring occasionally. The cranberries will begin to pop; this is normal, simply keep stirring and reduce to a low simmer.

Add the rest of the ingredients (apple, orange juice/zest, ginger, spices and sea salt) and simmer until everything is soft, about 15 minutes.

Store in a glass jar in the refrigerator up to a week before ready to serve.

Serve with your holiday feast and impress your guests (and yourself!) with this delicious and Whole30 cranberry sauce!

 Enjoy!

 

AIP, Paleo, Whole30 Recipe: Grounding Autumn Ginger Turmeric Latte

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GROUNDING AUTUMN GINGER TURMERIC LATTE

Serves 4

Attention! You do not have to consume alcohol to have a good time this holiday season! In fact, once you try this Grounding Autumn Ginger Turmeric Latte, you may want to always include a latte like it in your holiday traditions. Drinks such as wine and spirits are often served before the main meal, which is a perfect time to sip on this latte. It contains slow burning fats, gentle gut-healing spices, is anti-inflammatory and if you add collagen, even offers protein. It’s win-win if you want to feel balanced and in control of your food choices for the rest of the day, so be sure to include this recipe in your holiday spread, and certainly carve out time to make it for yourself the next time you cuddle up with a good book!

INGREDIENTS

4 cups of herbal ginger or turmeric tea (I used 4 Trader Joe’s Organic Ginger Turmeric Herbal Tea bags)

2 Tbs. of coconut butter

2 tsp. of ghee

½ tsp. of sea salt

1 tsp. of ground cinnamon

1 tsp. of ground turmeric

¼ tsp. of ground ginger

Optional: 4 Tbs. of collagen powder (I used Great Lakes Hydrolysate Gelatin)

INSTRUCTIONS:

Heat 4 cups of purified water as you would to brew tea.

Steep 4 tea bags in the 4 cups of water for 5-7 minutes.

While your tea is steeping, add remaining ingredients (coconut butter, ghee, sea salt, spices and collagen powder) to a high-speed blender.

Remove tea bags and pour brewed tea into your blender. Blend on high for about 15 seconds

Pour into 4 mugs and be sure to make a toast with whomever you are sharing this warm and nourishing holiday beverage!

Paleo, Whole30 Recipe: Veggie Skeleton with Roasted Red Pepper Dip for Halloween!

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This healthy Halloween snack is actually a lot of fun to create!  Use up the veggies in your kitchen to create as silly or scary of a skeleton that you wish.  Using your favorite dip as the face will be an extra incentive for people to eat this veggie tray up (and a good idea, since Vitamins A,D,K and E, found in veggies, are absorbed best with the addition of a healthy fat), but brace yourself, you may have a hard time seeing your skeleton vanish before your very own eyes…

VEGGIE SKELETON WITH ROASTED RED PEPPER DIP:

Ingredients

For the Skeleton Body & Face

2 purple curly kale leaves, veins removed and saved
Handful of spiralized zucchini
1 small cucumber, thinly sliced
1 radish, thinly slices
1 carrot, thinly sliced like coins
4 baby carrots
1/2 red bell pepper, seeds removed and julienned
1/2 orange bell pepper, seeds removed and julienned
Handful of sunflower sprouts
2 cherry tomatoes
1 celery stalk, sliced in 4 pieces
1 sprig of fresh rosemary, cut in 4 pieces
2 cilantro leaves
2 thin slices of scallion

Roasted Pepper Cilantro Sauce

1/2 red bell pepper, seeds removed and thinly sliced
1/2 orange bell pepper, seeds removed and thinly sliced
1 cup of fresh cilantro, chopped
1 garlic clove
1/4 cup avocado oil
1/2 tsp. of sea salt

Instructions

PREHEAT your oven’s broiler.

PLACE bell pepper slices on a baking tray lined with parchment paper and roast under the broiler for 10 minutes, or until charred.

TRANSFER bell pepper slices to a high speed blender with cilantro, garlic, avocado oil and sea salt and blend on high until pureed. Store sauce in a small ramekin.

ARRANGE your veggie skeleton on a serving tray by placing your ramekin with sauce near the top of the tray to use as a face.

START to build your skeleton’s body and design its face.

Skeleton body ideas:

  • Curly kale leaves and spiralized zucchini as hair
  • Cucumber and radish slices as ears
  • Bell pepper slices as ribs (create a nesting spot for ribs with sunflower sprouts)
  • Carrot and radish slices as a spine
  • Celery and kale veins as arms
  • Cucumber slices as a pelvic region
  • Celery and baby carrots as legs
  • Radishes as joint connectors
  • Cherry tomatoes as feet
  • Rosemary sprigs as toes and fingers

Skeleton face ideas:

  • Eyes: Cilantro leaves and minced scallion
  • Nose: Carrot
  • Mouth: Radish

BE creative with your skeleton and use any veggies you have on hand.  This is a great snack to set out for loved ones and any parts that are not eaten right away can be chopped and added to a salad (using leftover sauce as a vinaigrette).

Paleo, Whole30 Recipe: Swamp Monsters over Braised Kale for Halloween!

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I’ve discovered that putting eyes on food immediately makes it festive…and a bit spooky!

Here is a recipe to make a batch of frittatas Halloween-ready.  Be creative and use what you have in your kitchen.  I used radish, scallion and sunflower sprouts, but you can use all kinds of veggie scraps to make your Monster faces.

SWAMP MONSTERS ON BRAISED KALE:

Ingredients

Braised Kale

2 bunches of dino or curly kale, chopped (veins removed and discarded)
2 Tbs. of ghee
1 tsp. of sea salt

Swamp Creature Bodies

1 dozen eggs
1 tsp. sea salt
2 Tbs. sun-dried tomatoes, minced (dehydrated or packed in oil is fine)
8 basil leaves, minced
2 scallions, minced
Dash of white pepper
2 Tbs. ghee or coconut oil to grease muffin tin

Swamp Creature Faces

2 radishes, thinly sliced and halved
1 scallion, bottom halves only, thinly sliced
Sunflower sprouts

Instructions

PREHEAT oven to 350 degrees. Grease a muffin tin with coconut oil or ghee and set aside.

BRAISE your kale by adding ghee, chopped kale and sea salt to a medium sauté pan and simmer on low heat for 15 minutes or until wilted. Once done, remove the kale from the stove and arrange on a large serving platter. The kale serves as a swamp for your swamp creatures to rest on.

ADD eggs, sea salt, sun-dried tomatoes, basil, scallion and white pepper to a mixing bowl and whisk until well combined.

POUR 1/3 cup of egg batter into each greased muffin cup.  If you run out of batter, simply fill any empty muffin cups with a little water. Bake in the heated oven for 12-15 minutes.

REMOVE from the oven and allow to cool for at least 5 minutes (the egg muffins will deflate during this time). Once cool, remove from the muffin tin and place upside down at a 45 degree angle over the braised kale.

CREATE swamp creature faces by placing two halved radish slices on each egg and a piece of minced scallion in the center of each radish.  Cut tiny slits out of additional radish halves to use as mouths (you do not have to create slits for the mouths, but it does add a festive touch).  Add sunflower sprouts as hair above the eyes.

ENJOY as a spooky and fun breakfast, for for a nourishing meal any time of the day.

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AIP, Paleo, Whole30 Recipe: Green Goblin Soup for Halloween!

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BOO!

Halloween is right around the corner and if you are looking for a healthy recipe to create, you’ve come to the right place!

Below is a recipe for Green Goblin Soup, and it’s a perfect appetizer or snack for loved ones at home, or to bring to a Halloween party.  Dress it up with scary (faux) spiders and colorful straws and serve in individual clear cups, or serve in a large witch pot, you decide!

GREEN GOBLIN SOUP:

Ingredients

2 Tbs. avocado oil (coconut oil or ghee works fine)
1 medium yellow onion, diced
2 scallions, minced
1 lb. asparagus, chopped (tough ends discarded)
4 cups of spinach
1 avocado, peeled and diced
2 cups of bone broth (chicken, beef or veggies broth works fine)
1 tsp. sea salt

Garnishes

Blanched asparagus spears to use as goblin legs (see recipe note below)
Fresh herbs such as parsley, scallion or cilantro
Freshly ground pepper (omit to keep this recipe AIP friendly)
Plastic spiders and Beetlejuice straws optional

Instructions

ADD avocado oil to a stockpot and bring to medium heat on the stove. Add onion and sauté until soft, about 3 minutes.

ADD scallion and asparagus and reduce to a simmer, uncovered for 10 minutes.

REMOVE from heat and transfer to a high-speed blender along with spinach, avocado and bone broth. Alternately, place spinach, avocado and bone broth in pot and blend with an immersion blender. Once blended, taste and add salt to taste.

SERVE in clear plastic cups with raw asparagus spears sticking out of each cup.  Add a festive straw as well if you like.

GARNISH with any additional herbs or freshly cracked pepper, or dare to scare your guests with faux spiders crawling over each soup!

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Recipe note: Blanching your asparagus spears is not necessary, but you may find them easier to eat than raw spears. To blanch asparagus spears, bring a small pot of salted water to a boil. Prepare a bowl of cold ice water. Place asparagus spears in boiling water until they turn bright green, about 2-4 minutes depending on the size of your asparagus spears. When the spears are bright green and crisp-tender, use a slotted spoon to remove the asparagus from the boiling pot and place them in the ice water bath. After a few minutes, remove the spears from the ice water and allow them to drain on a few paper towels.