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Follow the Ruels

Cook the Book: One Pan, Two Plates

July 8, 2016

See How I Cook the Book: One Pan Two Plates

It should go without saying that I like to cook. I love trying new recipes that I find on Pinterest or other blogs, but I rarely cook from a cookbook. I have gotten so accustomed to finding recipes (for free) on the Internet that I have forgotten how nice it is to have all my weeknight meals in one spot. Also, meal planning is so much easier!

With all of that in mind, I decided to start a new blog post series: Cook the Book. In this series, I will make 4-5 recipes out of a single cookbook, then share my thoughts. The first book for this series is one I picked up at a local gift shot called One Pan, Two Plates. This cookbook by Carla Snyder features dozens of dinner recipes perfect for just two people. That’s what appealed to me – the fact that these recipes were the perfect portion size for my husband and I. 

I made 5 different recipes from each of the 4 sections of the book: grain, meat, fish, and chicken. I also chose some recipes that I were out of my comfort zone, and some that were right up my alley. I ended up making:

  • Jambalaya
  • Yellow Curry Chicken
  • Sweet and Sour Stir Fry
  • Thyme-Rubbed Salmon
  • Cornflaked Crusted Chicken Fingers


Overall, there was lots I liked about this cookbook. I loved the variety of the recipes and generally they were all pretty healthy. This cookbook encouraged me to try dishes that I otherwise wouldn’t make. For instance, I was convinced I wouldn’t like the Yellow Curry Chicken. But oh my gosh, it was wonderful! Maybe my most favorite dish of the 5. 

One Pan Two Plates Yellow Curry Chicken

However, there were also quite a few things I didn’t like about the cookbook. For one thing, I felt like the flavor was lacking in most of these recipes. There wasn’t any salt in the entire chicken finger recipe! What the heck? We ended up adding a ton of seasoning and really liked the result. But for all the dishes, I felt like I was constantly adjusting the spices (i.e. adding more) to try to bump up the flavor. 

There was also one recipe that my husband and I just couldn’t finish – the thyme-rubbed salmon. Granted, I am not a huge fish eater, but this salmon was barely palatable. We ended up tossing out our plate and walking down to our local barbecue joint for dinner. It was really disappointing. 

One Pan Two Plates-4

Ultimately, I give this cookbook a B-. The recipes were hit or miss, and without some major adjustments to the spices they may have all been misses. While I loved the concept of having recipes perfectly portioned for 2 people, in practice it doesn’t quite work. I ended up buying way more food than I needed because I just couldn’t find it in such small portions. As a reference, I spent over $100 on the food for these 5 dishes, and I probably have 1/3 of it left in my fridge or freezer. 

But I did really like a couple of the recipes and will be trying some others. It did force me out of my comfort zone and I am all the better for it! You better believe I will be posting my very own yellow curry chicken recipe very soon. I am hooked!

 

 

/ Filed In: Eat
Tagged: cookbook, dinner, healthy

Homemade Marinara Sauce

June 17, 2016

Homemade Marinara Sauce

Store bought marinara sauce, or spaghetti sauce, was one of those products I never thought twice about buying, assuming it was all “healthy”. It wasn’t until my first Whole 30 when I was constantly reading labels that I realized how much sugar (and other weird ingredients) is in that stuff! While I was disappointed that one of my favorite easy meals was now ruined by my new found nutritional education, it forced me to figure out how to make my own.

During my first Whole 30, I made zucchini noodles and marinara sauce almost every week. At first the sauce was a little bland or runny. But then I learned my favorite herb combinations and the perfect cooking process so that I wouldn’t end up with a bowl of watery tomato soup. It definitely took some trial and error, but I think I finally have found my favorite marinara sauce recipe!

Homemade marinara sauce

It starts with a big can of San Marzano tomatoes. They are whole, peeled tomatoes and are so soft to juicy that they break right apart when you press a wooded spoon. I add the tomatoes to a pan of sautéed onions and garlic along with a mix of Italian herbs, such as basil, oregano, and thyme. I prefer to use dried herbs in this sauce mainly because I have them on hand all the time, but also because fresh herbs can wilt down and change flavor if they are sit in the sauce too long. For some freshness, I add some fresh basil right at the end. 


I let everything simmer on the stove for about an hour. For the first 30 to 45 minutes, I leave the cover on so that none of the moisture escapes. Then for the last few minutes I take the lid off and let that moisture evaporate so that the sauce is thick and clings to the noodles.

Zoodles and marinara sauce

From here the sauce could be used in a number of different ways. My favorite ways to use the sauce are to pour it over some zucchini noodles, pour it over some cooked ground turkey to make a meat sauce, drizzled over chicken breasts with some Parmesan cheese, or spread over a pizza crust. Nowadays I make a big batch every couple weeks and keep a jar of it in the fridge just in case. I still have my easy go-to meals but now I know exactly what I’m eating, which I find pretty cool.

Homemade pasta sauce

 

[amd-yrecipe-recipe:46]

/ Filed In: Eat, Healthy Dishes, Jaimie, Other Savories New
Tagged: healthy, Italian, marinara sauce, Paleo, tomato sauce

Buffalo Chicken Lettuce Wraps

June 3, 2016

Spicy Buffalo Chicken Lettuce Wraps

So fun fact about Lindsey: I have almost no tolerance for spicy foods. When the waitress at the local Thai restaurant asks me which level of spice I want I say “negative 5, thanks!”. Unfortunately I have surrounded myself with adventurous fire-eating people, like my husband who likes to add extra Sriracha to his ramen, or to my friend, Michelle, who doesn’t bat an eye at some Franks RedHot. 

Michelle has been in town visiting from San Francisco for the past week and one thing we both have an appreciation for is cooking (and eating!). She is probably the biggest fan of the blog, so when she told me about her go to Buffalo chicken lettuce wraps, I knew I had to make them for the blog. What I didn’t consider was that Michelle’s spice tolerance is much more advanced than mine (and that we would accidentally buy the Franks RedHot Cayenne Sauce instead of the Buffalo sauce). 

But despite the heat, these were soooo good (Michelle would never steer me wrong). I just had to douse mine with some extra ranch dressing, but since when has ranch dressing been a problem (never, that’s when)? So if you like super hot stuff, stick with the Franks RedHot. If you are like me and are a wuss, then Michelle recommends Buffalo Sauce which she says is so much better.

And for any of you Paleo folks out there, this hot sauce is Paleo and you can make your own Paleo Ranch dressing to make this entire meal 100% Paleo. 



Following Michelle’s instructions, I placed some frozen chicken breasts in the slow-cooker, then doused it with the sauce. Next I sprinked on a Ranch dressing mix that I picked up from my local spice shop, but Michelle always uses the Nature Valley Ranch dressing packet, so use whatever one works best for you!

I also added a touch of honey to balance out the heat, but that is totally optional based on your spice preference. Then I set it and forget it! (Side note: does anyone remember those infomercials from back in the day? My dad totally bought one of those rotisserie ovens that Ron Popeil was peddling and we used it all the time!)

With about an hour left in the cooking time, I took two forks to the chicken to shred it. The chicken keeps cooking down and all the flavor soaks in. 

Buffalo Chicken Lettuce Wraps

At this point you could do just about anything you want with the chicken. Pile it onto a burger bun, spoon it into a taco shell, or – like we did – load it onto some Romaine hearts. As Michelle pointed out, the lettuce helps to cool down the heat from the sauce so it is the perfect pairing. Plus it’s healthy!

Spicy Buffalo Chicken Lettuce Wraps

Doesn’t that look delicious? The chicken is so tender and flavorful. Of course I was heavy handed with the Ranch dressing for reasons already stated above. But Michelle, Billy, and I all thoroughly enjoyed them. I even had some leftover Buffalo chicken lettuce wraps the next day hoping that my I could improve my spice tolerance overnight. I will surely be making this recipe again (next time with the Buffalo sauce), especially if we are having friends over. It is a great dish to make for a large group and would be perfect for a tailgate or watch party!

[amd-yrecipe-recipe:38]

 

/ Filed In: Chicken, Eat, Main Dishes, Other Savories New
Tagged: Buffalo, chicken, healthy, lettuce wraps, ranch

Sun Dried Tomato and Basil Egg Casserole

May 25, 2016

Sun Dried Tomato and Basil Egg Casserole Recipe

I have probably eaten more eggs in the past 6 months than I have in the last 6 years. I may be exaggerating a little, but not by much. Since changing up my diet at the beginning of the year to be more protein and fat rich, I have had to learn to enjoy more egg-filled breakfasts. Something that did not come easy to me. At the beginning of my first Whole 30, I reluctantly ate eggs for breakfast just about every morning thinking that all I had to do was get through those 30 days, then I could go back to my oatmeal or yogurt. Well, guess what. 5 months later I am still eating eggs for breakfast.

While now I appreciate the nutrition and energy they give me to start the day, they can still be a little boring. I am always trying to find new ways to cook them, finding inspiration everywhere from blogs to the Trader Joes. The latter is exactly where the inspiration for this recipe came. I was rummaging through their meat section reading the back of every label trying to find a sausage that didn’t have sugar in it when I came across this sun dried tomato and basil chicken sausage. From there the wheels started turning and eventually I decided that a sun dried tomato and basil egg casserole would be a great new way to eat my eggs in the morning. 

Sun Dried Tomato and Basil Chicken Sausage Egg Casserole

Can you tell I do all my shopping at Trader Joe’s? I promise, this isn’t a sponsored post, it’s just that it’s where about 80% of the food in my kitchen came. Of course, the sun dried tomato and basil chicken sausage is the muse of this dish, but I am pretty certain you can find a similar sausage flavor at almost any store. For some additional flavor and to add some veggies to this egg casserole, I also added some peppers and onions. To make it easy on myself, I used the fire roasted peppers and onions, but you could also saute up your own and they would be great!



I first sauteed up the sausage then added it to the bottom of a baking dish along with the peppers, onions, and sun dried tomatoes. I poured over the eggs then topped it off with some freshly chopped basil. 

Basil, pepper, onion, and tomato egg casserole

The egg casserole only took about 30 minute to bake. I know it’s completely cooked through when the egg on top is no longer runny. Once it’s out of the oven I like to let it cool for a bit before I cut into it. Hot eggs can just fall apart when they are cut into. 

Chicken Sausage and Basil Egg Casserole

What I love about an egg casserole like this is that it’s an easy breakfast or brunch option to make for a large group, or it can be made in advance and eaten throughout the week, which is exactly what I did. It fed me for a week and I didn’t get sick of it. The flavors in this are wonderful if not a little bit unexpected. It tastes decidedly Italian thanks to the basil and peppers, but eggs and Italian food aren’t two things I normally put together. Fortunately, it totally works! How could sausage and eggs not work? 

[amd-yrecipe-recipe:34]

/ Filed In: Eat, Paleo Dishes
Tagged: breakfast, chicken, eggs, healthy, Paleo, whole 30

Mediterranean Chicken Bake

May 13, 2016

Healthy Mediterranean Chicken Bake

Even though I love the process of cooking and will happily embark on a recipe that I will know will take hours, there are some days where I just don’t want to. I want to come home and have dinner ready for me, or at the very least ready for me to pop in the oven with very little prep work. And although rewarding in other ways, I have found Paleo cooking rarely meets that criteria. There are so many ingredients to prep and various stages of a recipe to make up for the lack of gluten, dairy, etc.

That is exactly what inspired this Mediterranean Chicken Bake. It’s low maintenance with little prep work and can be made ahead of time if needed. It basically consists of lots of delicious veggies, chicken breast, and a mixture of herbs and spices. All I had to do was chop up the veggies and chicken and toss them together in a baking dish then bake until everything is nice and roasted. 



I used a combination of artichoke hearts (I used frozen), onion, broccoli, tomato, bell pepper, and mushrooms. And for the spices I mixed lots of garlic with basil, oregano, paprika, crushed red pepper, salt, and pepper with some olive oil and lemon juice. I also topped it all with some pine nuts, but for those who want some extra flavor and are not afraid of a little dairy, some feta cheese would be amazing with this!

Healthy Mediterranean Chicken Bake

Of course you could bake your chicken and veggies separately, but then you would have another dish to clean, and nobody wants that. I love cooking everything together because then all the flavors meld together and chicken stays nice and moist. 

This would also be a great dish to make ahead of time. I would mix everything together in the dish and the stick it in the fridge until it’s ready to be baked. That was I could immediately come home and toss this in the oven. Which is exactly what I need after a long day at work!

Paleo Mediterranean Chicken Bake

I would also recommend serving this over rice or quinoa if that’s on your diet. Since I made thing while I was on the Whole 30, I couldn’t, but I will be making this again soon and adding some quinoa on the side to soak up all the delicious flavors!

[amd-yrecipe-recipe:30]

/ Filed In: Eat, Paleo Dishes
Tagged: artichoke, chicken, healthy, Paleo, vegetables

Chicken and Quinoa Stuffed Avocados

April 13, 2016

Stuffed-Avocado-2title

If you live in Charlotte or happen to visit our fine city, one place you must stop in for a bite to eat is Viva Chicken. It’s a fast casual restaurant with some amazing Peruvian chicken dishes. One of their all time best sellers have to be their quinoa stuffed avocados: half an avocado stuffed with spiced red quinoa and topped with a chipotle mayo and balsamic sauce. Sounds so good, right?

Since I can’t eat at Viva Chicken every day (I wish I could), I decided to make my own version of their stuffed avocados at home. Except for my version I wanted to add some chicken and veggies so that I could feel less guilty about calling it ‘dinner’. 

Stuffed Avocado-5

While I love avocados, this dish would be nothing without quinoa. Without it, it might as well be deconstructed guacamole. For those of you who have never made quinoa, don’t worry. It’s exactly like making rice! But a little more full-proof, in my opinion. The only difference is that I toast the quinoa before I add in the liquid to boil.

To start, I poured in the dry quinoa into a hot sauce pan and let the little grains toast, stirring every so often, for about 5 minutes. Then I added in chicken stock (water could be used, too) and let it come to a boil before turning the heat down and covering the the dish. 

While the quinoa cooked, I sauteed up some bell peppers, onions, corn, garlic, and a chipotle pepper. Once the veggies were tender and the qunioa had absorbed all the liquid, I added the quinoa and some chicken (I used left over chicken breast. You can also use rotisserie chicken.), then mixed it all together. Now the only thing that was left to do was stuff the avocado!



This may be stating the obvious, but I waited until the very last minute to cut open my avocados. If you have ever worked with avocados before, you know how quickly they can brown. Once the filling was finished, I cut them down the middle, removed the seed, then piled on a generous amount of the quinoa and chicken mixture. 

Stuffed Avocado-7

For avocado lovers out there, this is the stuff dreams are made of. Those of you on a low carb diet will absolutely love this recipe as a healthy lunch or part dinner. Hey, add an egg and call it breakfast for all I care! There tons of healthy fat, protein, and just the right amount of carbs. And if you are not an avocado lover, well, I am sorry. You are truly missing out. 

[amd-yrecipe-recipe:19]

/ Filed In: Chicken, Eat, Healthy Dishes, Main Dishes, Other Savories New
Tagged: avocado, chicken, healthy, low-carb, quinoa

Roasted Poblano Sweet Potato Soup

March 30, 2016

Sweet-Potato-Soup-4title

A couple weeks ago I was traveling for work and was sick as a dog. I felt so bad for my coworkers traveling with me, stuck in a small conference room or car with me as I hacked up a lung. On our way back to Charlotte, we stopped in some small town in the middle of nowhere to try find something to eat. I don’t know about you, but when I am sick I crave healthy foods, maybe I think it will make me recover even quicker, but this little town did not seem like the kind of place that would have anything remotely healthy. 

Sure enough we found this cute little restaurant that had a sweet potato soup on special. Healthy, warm and soothing sweet potato soup. I was sold! But there was something a little different about this sweet potato soup. It had a little kick to it as well as this nice smokey flavor. It was absolutely delicious! I just about licked the bowl clean. According to the waitress, “secret” (not-so-secret, now) was the addition of fire roasted poblanos and habaneros. I knew I had to come home and try to make my own version!

Of course I can’t remember the town or the restaurant or else I would recommend it if you are ever driving between Raleigh and Charlotte. 

Sweet Potato Soup-2

To make the soup, I roasted two large sweet potatoes and broiled two poblanos until the skins were black and blistered. I let the peppers steam in a plastic bag for a few minutes, then when they were cool enough to handle, I rubbed off the charred skins. I threw the skinned sweet potatoes and de-seeded poblanos into a pot with some chicken stock and spices, and once it came to a boil I let my immersion blender go to work and blend the soup into creamy oblivion. 

Sweet Potato Soup-1

I topped off the delicious bowl of sweet potato heaven with some extra pieces of poblano, cilantro, and some feta cheese. (I would prefer cotija cheese, but I don’t even think I can get that here in North Carolina. These North Carolinians don’t even know what they are missing.) And because I was serving this to my hungry husband, I also paired it with a quesadilla to make a more complete meal. It’s almost like the Mexican version of a grilled cheese and tomato soup. I think I might prefer this version better!

[amd-yrecipe-recipe:13]

 

 

/ Filed In: Eat, Healthy Dishes, Paleo Dishes
Tagged: healthy, soup, sweet potato

5 Minute Cauliflower Rice

March 2, 2016

5 minute cauliflower rice | Follow the Ruels

I have been using cauliflower rice as a substitute for rice for years! But I hadn’t perfected it until recently. 

In the early days, my cauliflower rice (or cauli-rice) would turn out watery and a bit mushy. Everyone seemed to have a different method for making rice. One popular method says to make cauli-rice just as you would normal rice, by boiling the pulverized florets in twice as much water or broth. Well cauliflower isn’t rice and it isn’t going to soak up all that water so instead I would end up with mushy cauliflower soup.  

Regardless of the method, I found that just about every recipe took longer than anticipated to prepare. Chop the cauliflower, rice or process the cauliflower, boil or saute the cauliflower. It was very labor intensive for a side dish. Maybe I am just lazy, but this seems like a lot of work when I am trying to prepare a whole other dish.

Finally, I decided to take matters into my own hands and do things my way. After thinking it through, I realized the end result of cauliflower rice is just small pieces of steamed cauliflower. So why couldn’t I steam the cauliflower and then process it? That’s how I would make mashed cauliflower, why should it be different for the rice? 

It shouldn’t!

So here’s what I do:


First, I buy the cauliflower that has already been separated into florets. This saves me about 5 minutes I would spend hacking away at the cauliflower. Of course, if there is a good deal on a full head of cauliflower, I will buy that and put in the extra work. I’m a sucker for a good deal.

Then I steam the florets with a bit of water, salt, pepper, and garlic powder, which only takes 2 to 3 minutes. 

Finally, I toss in the florets (making sure not to add in any water that may be left from steaming) into my food processor and pulse about 15 times (more or less) until all the florets have been chopped down into itty bitty pieces. I watch this part carefully, because if I process too much, I will end up with mashed cauliflower. Which is perfectly fine, but that’s not what I am after.

5 minute cauliflower rice | Follow the Ruels

And 5 minutes later I have myself a nice big bowl of cauliflower rice. Soooo much easier, right? Dare I say easier than actual rice?

I will never hassle over cauliflower rice again! I am just trying to make a healthy choice, so why not make it as easy as possible. 

And for those of you who have never tried to make cauliflower rice, I hope this shows you how quick and easy it can be. And just like rice, it takes on the flavor of whatever you pair it with, so top it with teriyaki chicken, chicken tikka masala, carne asada, or whatever your little heart desires!

TIkka Masala-8

Enjoy!

[amd-yrecipe-recipe:2]

/ Filed In: aug 2018 savory new, Healthy Dishes, Other Savories New, Paleo Dishes
Tagged: aug 2018 savory new, cauliflower rice, healthy, Paleo, side dish

10 Products You Need to Survive Whole 30

February 22, 2016

Title

Now that I have completed my first Whole 30 I would love to tell you, “oh, it wasn’t that bad!”. I could tell you that, but I won’t. Because it wasn’t easy. It is definitely doable, but I’m sure I contemplated quitting and just eating a piece of bread about twice a day. It took some trial and error, but I was finally able to find some things to help me survive Whole 30. 

What makes it so difficult are those times when you need to grab food in a pinch, on the go, or just for a snack. Of course, snacking in general is discouraged on Whole 30, but try telling my stomach that at 4:00pm (hint: it won’t go well). It’s also difficult to try to maintain some normalcy in your life, like having a morning cup of coffee or socializing with friends. Both are difficult when you can’t have cream, sugar, or wine. 

It took me just about all 30 days, but I think I figured out how to get through just about all of those situations, like what to have for breakfast when you are running out the door, what snacks to keep in your purse when hunger hits, and how to feel like you are drinking without actually drinking (the most critical, right?). 

Here are the 10 products that helped survive Whole 30 through those situations (and then some!). Sure, you can survive Whole 30 without them, but I promise they will make your Whole 30 so much more bearable. 

Whole-30-Products-2numbered

1. Nut Milk Bags – As you know if you have even considered Whole 30, dairy of any kind is a big fat no-no. To add insult to injury, so is commercially processed nut milk (and non-canned coconut milk). The good news is it is SO EASY to make your own! I recommend buying commercial grade reusable nut milk bags if you plan on making your own, consistently. They don’t break and are easy to clean making them a much better value. You can also buy disposable bags at Whole Foods.

2. La Croix – If you are a big soda drinker, you will need to jump on the La Croix bandwagon ASAP. Even though I am not anymore, I needed something other than water and tea to drink to mix things up. Don’t expect a big flavor punch, these are flavored naturally and aren’t sweetened, but the sparkling water adds just enough to make your liven up your beverage choices. My favorite is the cherry limeade flavor!

3. A Paleo Cookbook (my favorite: Against the Grain) – Even though I had a copy of the Whole 30 book which had a whole meal plan and recipes inside, I needed some other recipe options to keep myself from getting bored. I had a copy of Against the Grain and turned to it frequently for inspiration (she inspired this Paleo Lasagna recipe). Since you basically have no other options other than to cook at home, having lots of options and variety will help ensure that you are successful.

4. Lara Bars – I had never had a Lara Bar before, but they were a life saver. I kept one in my purse, at my desk, in my pantry at all times. You never know when you will be stuck out running errands, not able to grab lunch, or running late to work when you need something quick and easy. Even though Whole 30 considers these “as close to a candy bar as you can get”, I say it’s still better than grabbing a bag of chips! Just be sure to read your labels, not all Lara Bars are Whole 30 compliant. My favorites are apple pie, cashew cookie, and cherry pie. (UPDATE: I have recently been turned onto RX Bars and they are my new favorite Paleo snack bar! My favorite flavors are the Salted Chocolate and Apple Cinnamon.) 

5. Kombucha – This one may be a bit controversial. Kombucha is a fermented drink that is actually made with sugar. But the sugar gets eaten up during the fermentation, so according to Whole 30, its fine. What’s great about the ‘booch, besides it being another water alternative and having probiotic benefits, is that it is naturally, mildly, alcoholic. And at least for me, it was a great substitute for wine or beer when we had friends over or I knew I was going out where people would be drinking. You won’t feel  the alcohol, but at least you can trick yourself into think your drinking. 

6. Epic Jerky Bites – Even though snacking is discouraged, you are probably going to do it anyways. My primary snack choices were nuts, apple and nut butter, and carrots. BORING. I probably ate my weight in almonds. Because I craved some variety in my snacks, I turned to jerky. Turns out about 99% of all jerky is made with sugar! UGH, sugar is EVERYWHERE! Fortunately, Whole Foods sells Epic brand jerky which is made with absolutely no sugar and is 100% Whole 30 compliant. By favorite is the bison jerky.

7. Justin’s Almond Butter packets – As I mentioned above, apples with almond butter was one of my go-to snack options. I probably had that combination at least once a day. But lugging around a jar of almond butter is cumbersome, so I turned to these almond butter packets which were must more convenient. If I’m being honest, Justin’s isn’t my favorite almond butter, but I haven’t found any other brands that have more portable packages. (UPDATE: Other brands are starting to sell nut butter packets like Barney’s and Artisana, which also does some other things besides peanut and almond butter! I haven’t tried either, but I plan to!)

8. Ghee – Ghee is essentially butter with the milk solids removed, making it the closest thing to butter you can get. It is great to cook with. You can slather steamed veggies in it. It is a must buy when you start your Whole 30. Fortunately, it was pretty easy for me to find. They carry it at Trader Joe’s near the olive oil and now I see it at just about every major grocery store near the oil or with the butter.

9. Chia Seeds – Yes, I am pretty sure these are the same seeds that you can make a Chia Pet with. Who knew they are actually pretty good for you. My favorite way to use chia seeds is making chia pudding (here’s my recipe for Cinnamon Roll Chia Seed pudding, which technically isn’t Whole 30 compliant). When the seeds are soaked in liquid overnight, they expand and form this gelatinous mixture. It might sound and look a bit unappetizing, but they have no taste and the texture is a lot like jello. When added to banana sweetened almond milk, they make a delicious dessert!

10. Acai Packs – Breakfasts were the hardest meal for me during the Whole 30. I can only eat so many eggs. So when I found these Acai packs at Whole Foods, I was thrilled! I started making acai bowls a couple times a week, which not only made breakfast more enjoyable again, but probably helped me see all 30 days through. I was this close to breaking down and having oatmeal a couple mornings. (Update: The Sambazon packs that I used now have soy lectin in them. I have re-linked another brand that is just acai and a bit of citric acid. If you want 100% pure acai, also try this freeze-dried powder and blend with some frozen berries, or try your local Trader Joe’s! They now sell frozen acai packets in their freezer section!

For those of you who are on or considering the Whole 30 challenge, I hope this helps you! Even if you aren’t or you are stick to a Paleo diet, I hope this has given you some great Paleo snack options to keep at home or work. Even though I am technically no longer doing the Whole 30, I will still continue to keep all of these things around to ensure I have healthy options when hunger strikes!

*This post contains affiliate links, which means if you click on a link and buy the product I receive a small commission. Everything I earn goes back into this blog!

 

/ Filed In: Eat
Tagged: healthy, healthy snacks, low-carb, Paleo, snacks, whole 30

Paleo Beef Stroganoff

February 19, 2016

Beef-Stroganoff-7title

I grew up with a working mom who rarely had anytime to make big fancy dinners. In fact, one of my favorite meals as a kid was something we liked to call “meat pie”, which is essentially Pillsbury Crescent Roll dough pressed out in a pie pan, ground turkey mixed with tomato paste and spices, then baked under a layer of cheese. Sounds kinda good, doesn’t it? Maybe I will make it for the blog sometime. 

This blog post isn’t about meat pie, unfortunately. It’s about Beef Stroganoff. When my mom did have some time to cook up something other than meat pie (she actually cooks a lot of other things, don’t get the wrong idea), she would make up her version of a healthy Beef Stroganoff. Healthy is sort of relative. It was loaded with butter, sour cream, and noodles. It can definitely get healthier. 

Which is exactly what I attempted to do during my Whole 30 challenge. It did seem a little daunting when the key ingredients are sour cream and noodles. But I have become so accustomed to substituting in coconut milk and spaghetti squash, it was a no-brainer.


I started this off by roasting the spaghetti squash since that was going to take the longest. While the spaghetti squash was in the oven, I seared the beef then cooked the onions and mushrooms. Since I wasn’t using a heavy cream or thick sour cream for my sauce, I wanted to thicken up my coconut milk a bit. Fortunately, coconut milk is already pretty thick, so I just used a bit of agar agar powder to get it a bit thicker. I then poured the sauce over the beef, onions, and mushrooms, and let the flavors marry and sauce thicken. 

Beef-Stroganoff-4b

To serve, I just spooned a healthy portion of the beef stroganoff right on top of the spaghetti squash, which I had already pulled apart with a fork. 

Beef Stroganoff-6

It may not look it, but the resulting Stroganoff is rich, creamy, and has a hint of heat from the red pepper which my husband and I both liked (our personal twist to the recipe). It was definitely one of his favorite recipes during my Whole 30 and I have even made it since completing the diet because it was that good. 

If you are not on a Paleo diet, but are looking for a healthy alternative to Beef Stroganoff feel free to use Greek yogurt instead of coconut milk and agar agar. You can also serve over zucchini noodles or cauliflower rice. 

 

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/ Filed In: Beef, Eat, Main Dishes, Other Savories New, Paleo Dishes
Tagged: Beef Stroganoff, dinner, healthy, Paleo, spaghetti squash

Homemade Acai Bowl

February 17, 2016

Acai-Bowl-15title

Have you guys had an acai (a-si-ee) bowl before? They are all the rage in California, I’m told. I was pretty late to the game on this food trend, having my first acai bowl just a couple months ago. We have one (ONE!) place you can get an acai bowl here in Charlotte and I don’t even think you can call it a food truck. It’s more of a food trailer? Food cart? Well that is where I had more first acai bowl and it was just okay. For $10 I expected it to be amazing. It wasn’t. 

Acai Bowl-18

Then I was back in my hometown, San Diego, late last year and finally had a proper acai bowl. And it lived up to it’s outrageous price. Yes, it is a glorified fruit bowl, but it’s delicious, filling, and oh so good for you. 

So since I can’t get a decent acai bowl around here, I decided to figure out a way to make my own at home. It’s actually quite easy if you can get your hands on some acai puree. 

Acai Bowl-1

What you need to make your own acai bowl is this little packet of goodness – Sambozon Acai Berry pack. You can find this in the freezer section of your local Whole Foods, health food store, or Amazon (in bulk). I prefer the unsweetened packs, but they also sell sweetened packs, too. 


This next part is as easy as making a smoothie. I ran the packet under some warm water for a few seconds, then broke the frozen block of acai up into smaller pieces and dumped that into a blender. I added some almond milk and honey, then blended it until it formed a thick puree. Something about the same consistency as frozen yogurt.

From here, you can make it your own. I personally like to add a little almond butter, lots of fruit, and a touch of granola. If I don’t have fresh fruit, then I will toss on some frozen berries and banana slices. Chia pudding would also be good on an acai bowl. 

Acai Bowl-17

The best part about these acai bowls is that they are a part of any healthy and nutritious breakfast, but can also be a light lunch, post-workout snack, or dessert! 

I hope you give these a try! Or let me know what your favorite acai bowl toppings are!

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/ Filed In: Breakfast, Eat, Healthy Dishes, Other Sweets New
Tagged: acai bowl, breakfast, fruit, healthy

Paleo Almond Joy Bites

February 5, 2016

Paleo-Almond-Joy-Bites-4b

This will not be a surprise to anyone, but the hardest part about the Whole 30 for me was the lack of sweets. I have a major sweet tooth, so eliminating all sweets was near impossible. The good news is that I did it! I made it 30 days without sugar. The bad news is that I found ways to skirt the rules and made my own sweet treats without the sugar. 

Case in point: these almond joy bites that I made the last week of my Whole 30 when I was desperately craving something sweet. This was as close to a candy bar as I had in the last 4 weeks, and it was delicious!

Paleo Almond Joy Bites-1

 

To be honest, these were a total experiment that turned out to be a hit. I was rummaging through my pantry trying to find anything sweet. I had plenty of dried fruit, including the dates which will make anything sweet, so I threw those in the food processor. Since I hadn’t had any chocolate in weeks, I knew I wanted to add some cocoa powder. Tossed that in, too.  To bind everything together, I turned to my trusted almond butter. 

I could have stopped there and had a wonderful paleo no-bake cocoa-almond cookie, but why not add shredded coconut to really make these sweet. Now what do you get when you combine coconut, chocolate, and almonds….an Almond Joy! 

Paleo Almond Joy Bites-3

These came about as close to an Almond Joy as I was going to get, and I really didn’t miss the sugar at all. These were perfectly sweet, a little nutty, with just a hint of chocolate. I devoured them, of course. I hadn’t had a cookie, candy, cake, or anything remotely close to that in weeks! Do you blame me??

 

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/ Filed In: Desserts, Eat, Paleo Dishes
Tagged: almond joy, chocolate, healthy, Paleo

Paleo Lasagna

January 29, 2016

Paleo-Lasagna-3-Title

For any of you who have tried the Whole 30 or have done any diet for any length of time know that nothing can truly replace those classic comfort foods. You can replace butter with coconut oil, spaghetti with spaghetti squash, and beef with turkey, but those altered dishes will never live up to their original.

This Paleo lasagna may be as close to an exception as you can get. Of course I missed the cheese. I mean, who wouldn’t!? But it was totally satisfying and as comforting as your classic lasagna. 

I have made Paleo “lasagna” type dishes before, but what sets this one apart is the faux ricotta cheese. The ricotta “cheese” is made from cashews and was much easier (and better) than I anticipated. I found the recipe in the Against All Grain cookbook I have been turning to a lot the past month. Her recipe says to soak the nuts overnight, then process with some salt and lemon juice. I didn’t plan ahead, so instead I boiled the nuts while I prepped the rest of the meal, then processed them. Boiling helped soften the nuts in a lot less time and I think it turned out just as well as if I had soaked them all night.

Paleo Lasagna-1

The classic lasagna noodles were substituted by slices of zucchini, which I sliced 1/4″ thin with a mandolin, blanched in boiling water, and then let drain on some paper towels. The result was almost like having pasta noodles, just with a slightly different flavor. 

-Paleo-Lasagna-2b

Of course, since this is a Paleo lasagna, there is no salty, gooey, and crunchy cheese topping. There is no Paleo alternative that can truly replace cheese (I don’t care what anyone tells you!). But there is something you can do to get that salty crunch you might get from Parmesan cheese.

To get some sort of crunchy topping, I mixed together almond meal, ghee, salt, and garlic powder to form a paste like consistency. Then I sprinkled small dollops all over the top of the sauce. 

Paleo Lasagna-4

The end result is something that is so much more than passable for lasagna. It was delicious! My husband cleaned his plate and I had coworkers asking me what I was eating at lunch the next day because it looked and smelled so good. 

I would definitely make this version of lasagna even after the Whole 30 is over because it is so filling and satisfying without making you feel bad for eating all those carbs and cheese!

I hope you give this recipe a try! Definitely let me know if you have any good tricks or tips for making a Paleo lasagna.

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/ Filed In: Eat, Main Dishes, Other Savories New, Paleo Dishes
Tagged: healthy, lasagna, Paleo, whole 30

Whole 30 Week 1 Recap and Meal Plan

January 11, 2016

Whole 30 Week 1

Boy, it feels good to get back to blogging. If you read the last blog post…way back on January 1…you may know that my husband and I spent the first few days of the new year moving to a new apartment. Between the holiday travel, packing, moving, and unpacking, it has really been hard to get around to blogging. But now I’m back and excited to tell you about how week 1 of Whole 30 went for me.

Some background…

For those of you who aren’t familiar with Whole 30, I characterize it as 30 days of eating essentially Paleo, which means only meat, vegetables, fruit, and nuts (except peanuts). The general idea is that you eliminate any food group that may have a negative impact on your body, like dairy, grains, or sugar. Ideally, your body sort of resets and once your 30 days are up, you can reintroduce those items into your diet and see if those items negatively affect your body. 

I had tried doing the Whole 30 back in the Summer, but I didn’t really plan effectively or commit fully, so I lasted a whole 6 days. After how terribly I was eating over the holidays, I couldn’t wait to eat healthier and eliminate alcohol and sugar from my diet. The holidays were baddddd….I don’t want to know how many pounds I gained. 

So how did the first week go?

Well, overall, it went pretty well. I did a much better job planning, not just the meals I was going to make, but where I could eat out. The week before, I planned everything. Breakfast, lunch, dinner, snacks, coffee creamer. Ev.rey.thing. 

The first couple days weren’t that bad. Mostly because it was still new and I was feeling totally energized and motivated to accomplish this goal. Days 3-5 were a little bit rough. Mainly just in the face of temptation. Those days I had a serious sugar craving and was almost ready to give up for some chocolate. I also was out more and around other “non-compliant” food, which really upped the temptation. On Saturday, I experienced, for the first time, the feeling of being totally starving and not having anywhere to eat. 

My husband and I were going to Ikea and thought we would stop and get lunch along the way. Well, here is were NOT planning really bit me in the ass. The only places along the way were fast food, sushi, and sandwich spots. My husband recommended Chick-fil-a, saying, “you can just get the grilled chicken nuggets and fruit.” Wrong, the chicken nuggets are glazed in some sort of mixture that includes sugar. We ended up at a local Rotissarie Chicken spot (Viva Chicken, for those in the Charlotte area) where I had chicken and vegetables. 

But as I reflect on the first week now, it really wasn’t bad and right now I feel like I can do this for another 23 days. I learned a few lessons during the first week which will make the rest of the 30 days easier. Hopefully.

What I learned:

  • Keep snacks in my purse at all times! Huger hits at any time and sometimes the only options when you’re in a bind is something totally processed and full of sugar, dairy, grains, etc.. I will now keep nuts, an apple, dried fruit, or a Lara bar with me at all times. 
  • Bring salad dressing with me. For the few times I will eat out this month, salads are most likely the only Whole 30 compliant option, so bringing salad dressing with me will ensure that I will be satisfied. 
  • Tell people why I’m being a picky eater. I HATE talking about dieting. I hate it. I guess it makes me feel vulnerable and lets people know that I am self conscious about my weight. But telling people around me, like my Small Group, coworkers, or friends, that I am not eating this, that, and the other because I am doing the Whole 30 actually makes it so much easier to stick with it and everyone has been so understanding and willing to make accommodations for me. 

What I ate this week:

For breakfast Monday through Friday I had egg muffins similar to this recipe, but with no cheese and added no-sugar bacon (I found the bacon at Whole Foods). I made a big batch on Sunday and portioned them out for each day. For breakfast on Saturday, I made a sweet potato hash with bacon topped with a fried egg. And Sunday I made a fritata with some of the leftovers in my fridge. If you follow me on Snapchat, you saw me make breakfast Saturday and Sunday.

For lunch, I just had what was left over from dinner the night before. Except on Monday, when I didn’t have leftovers, I made a simple salad with greens, chicken, tomato, salsa, and guacamole. 

Because I didn’t as much time to prep snacks over the weekend, they simply consisted of apples with almond butter and almonds. It got pretty boring after day 2 so week 2 will have more of a variety of snacks. 

Dinner is really where I shined. It was fun to look up different recipes and tweak some old favorites to make them Whole 30 compliant. I have a couple recipes that I will share with you throughout the weeks ahead, but for now I will link to similar recipes (if possible).

  • Monday – Bagged salad topped with chicken. I made my own dressing. 
  • Tuesday – Spaghetti squash topped with a bison meat sauce. 
  • Wednesday – Bison and sweet potato chili
  • Thursday – Chicken Fajita Soup (recipe to come)
  • Friday – Cuban style pork chops with mashed cauliflower
  • Saturday – Chicken burrito bowl with cauli-rice and chipotle sweet potatoes
  • Sunday – we had Small Group, I only had the salad.

If any of you are interested in doing the Whole 30 Challenge, I would definitely recommend it. It is a great way to reset your body and get back to healthy eating. If any of you have done it, I would love to know what worked for you and what didn’t. I have read the Whole 30 Guide which has been a huge help, especially on days when my motivation is lacking. A coworker of mine who also doing the Whole 30 this month is reading It Starts With Food, and she is finding it really helpful and motivating. I would also recommend watching the documentary Fed Up (on Netflix) if you really want to be motivated to cut sugar out of your diet. 

I have also saved a bunch of recipes to a Pinterest Board if you want to check those out. I am sure I will be adding more to it as the month goes along. And since I am spending a lot more time in the kitchen, I have been snapping a lot more of my cooking, so if you’re interested in seeing what I cook each night, follow me on Snapchat!

       Follow Lindsey’s board whole 30 recipes on Pinterest.

Here goes week 2!

 

/ Filed In: Eat
Tagged: healthy, meal plan, Paleo, whole 30

Healthier Thanksgiving Side Dishes

November 20, 2015

20 Healthier Thanksgiving Side Dishes

Thanksgiving is not a day to be healthy and count calories. Like my mom always says, “calories don’t count on holidays”. Which may explain my battle with the scale this time of the year.

But even though we should indulge a little on Thanksgiving, we don’t have to OVER indulge and completely fall off the wagon. There are lots of delicious yet healthier Thanksgiving side dishes that will help balance out all the junk food. 

I’ve compiled a few of my favorite healthier options below. I wouldn’t classify all of them a health food, but they are at least a lighter, slightly healthier version that some of the more traditional (read: full of butter) Thanksgiving side dishes. I hope they can inspire some of you to add a healthier option to your Thanksgiving table. 

Apple Cranberry Walnut Salad via Le Creme de la Crumb

Bourbon Maple Glazed Carrots via Cooking and Beer

Baked Asparagus Fries via Damn Delicious

Skinny Broccoli Salad via Skinny Mom

Cinnamon Roasted Butternut Squash via Chew Out Loud

Skinny Sweet Potato Casserole via Jessica in the Kitchen

Roasted Mushrooms with Garlic and Thyme via Cakes Cottage

Coconut Sweet Potato Pie via Back to Her Roots

Green Beans and Beets with Balsamic Reduction via The Roasted Root

Low Calorie Thanksgiving Stuffing via Laa Loosh

Baked Apples via Prevention

Fall Harvest Salad via My Recipe Magic

Pumpkin Pie Dip via Follow the Ruels

Hasselback Sweet Potatoes via The Healthy Foodie

Shredded Kale and Brussels Sprout Salad via Eating Bird Food

Green Beans with Cranberries via Natasha’s Kitchen

Sweet Potato and Cauliflower Mash via The Fit Fork 

Spinach Gratin via Skinny Taste 

Garlic Roasted Carrots via Damn Delicious

Vegan, Gluten Free Green Bean Casserole via Hummusapien

I have compiled these as well as some other options to my Thanksgiving Pinterest board. Follow along to see everything I pin! Plus, I will be pinning some great recipes to make AFTER Thanksgiving soon, too. 

 
Follow Lindsey’s board Thanksgiving on Pinterest.

/ Filed In: Eat
Tagged: diet, healthy, side dishes, Thanksgiving

Thai Carrot Soup with Meatballs

November 18, 2015

Carrot Soup-9

Here we go, another soup recipe. I am on a roll, guys. This time it’s a carrot soup. Now, there is nothing sexy about carrot soup. Plain old carrot soup might as well be baby food. They are essentially the same thing – pureed carrots. But this soup…This is no plain ol’ carrot soup, its Thai carrot soup. It’s sweet, spicy, nutty, creamy, flavorful, and rich. Sexy, right?

In addition to the soup, I tossed in a few turkey meatballs spiced with lots of Thai-inspired spices like ginger, cilantro, garlic, fish sauce, and chilies. Together is a complete meal that is surprisingly healthy!

Carrot Soup-1

The star of the show are these lovely carrots. I roasted them in the oven first before roughly chopping them and tossing them in a big pot with diced onions and chicken stock. If you wanted to make this soup vegetarian, substitute vegetable stock instead. 

Once the soup stock came to a boil, I added a healthy scoop of peanut butter, a spoon full of coconut cream, and red chili paste. I then got out my hand dandy immersion blender [Side note: I have used this thing more in the last month than I have since we got it as a wedding gift 2 years ago] and blended everything together until almost smooth. 

At this point I did a little taste test and added a bit of salt, pepper, and Sriracha. Normally I am not a spicy-food eater, but this soup definitely needs some spice to balance out the sweetness of the carrots. 

Carrot Soup-4

The meatballs were very simple to make, and they came together so quickly I didn’t have time to take any pictures of them. Plus they get my hands so dirty, if I wanted to take pictures I would have gotten raw turkey meat all over my camera. 

For the meatballs, I just mixed together the ground turkey, spices, and breadcrumbs, and formed them into ping-pong sized balls then baked them in the oven for about 20 minutes. 

Carrot Soup-5

Once everything was ready, I ladled the soup into a couple bowls then plopped a few meatballs right on top. I sprinkled a bit more Sriracha sauce on there for good measure along with some cilantro and green onions. 

Carrot Soup-8

It is such a change for us since we don’t do that much Thai cooking and we really don’t do that many spicy meals. But I could not get enough of this soup. Even the Sriracha sauce wasn’t as bad as I thought it would be. I can see why people love the stuff so much. 

I hope you give this soup a try even if Thai food isn’t your thing. The spice profile can be adjusted to suit your tastes, whether spicier or not so spicy. So you really have no excuse NOT to make it!

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/ Filed In: Eat, Healthy Dishes, Main Dishes, Other Savories New
Tagged: Carrot, Fall, healthy, soup, spicy

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Hey there, I'm Lindsey. I'm a number cruncher by day and a home cook and baker by night. While I love to eat healthy and find fresh and healthy alternatives for my favorite foods, I will never turn down dessert! Life is all about moderation, right?

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