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!