Follow the Ruels

Slow Cooker Barbacoa Tacos

This barbacoa recipe has quickly become one of our favorites! The first time I made it, I used the recipe straight out of the Fed and Fit cookbook (which is awesome, b.t.dubs). While the recipe was great, I am never one to settle with a recipe straight out of the cookbook. I have to tweak it until I love it!

I have probably tweaked this recipe 5 different times. Photographing it twice for the blog, ultimately deciding that it wasn’t right yet.  This last time, my husband basically told me to stop. Do not pass go. Do not collect $200 dollars. It was perfect!

Honestly, the difference in all the recipes in pretty minimal, in terms of the ratio of spices. The big difference in the last recipe that I used 100% Savory Spice Shop spices*. About 75% of my spice cabinet is already filled with Savory Spices, but earlier that day I picked up a few more and used them to round out the spice blend for this recipe. 

And boy is this spice blend packed with a ton of flavor: chili powder, chipotle chili powder, cayenne pepper, cumin, Mexican oregano, and cloves to be exact.

It just makes such a difference when you use fresh, good quality spices, like the ones at Savory Spice. I wanted to pick uSp a new jar of chili powder to replace my bulk sized jar that was probably two year old.  (Come on, what kind of food blogger am I using such poor quality spices? It’s embarrassing, really.) And now only do they have just dozens of different types of chilies, they have three different varieties of plain ol’ chili powder! I didn’t realize there could be more than one. 

We picked up the medium just to be on the safe side. 

So to get this bad boy cooking, start by covering the beef very generously in that delicious spice blend so that there is barely any meat showing through. If you have the time, I recommend letting it sit for a bit so the meat has a chance to absorb all those flavors. But if you are running short on time, you can immediately sear the beef on all sides so that they get a nice crust. 

Then just transfer them over to your slow cooker and add in a couple cloves of garlic, a bay leaf, apple cider vinegar, and stock and let your slow cooker go to work.

Just before you are ready to serve this, maybe 30 minutes before, squeeze over the juice of a lime, then shred it up into pieces.

All that’s left is to plate it up in some tortillas and top it with your favorite taco toppings! I love to top my barbacoa with a bit of queso fresco or cotija cheese. Maybe a little onion and cilantro. My husband likes to sneak on some jalapeno. But truly, this barbacoa is good all on it’s own. Be prepared to eat the left overs straight out of the slow cooker. 

The best part (maybe?) is that this recipe can easily be made into a Paleo meal by serving it in lettuce wraps! The first two times I made this recipe, that’s exactly what I did. It’s fantastic!

*Full disclosure, my local Savory Spice shop did provide some of the spices used in the recipe. But to be fair, I already had (and purchased) 4 of the 6 spices used in the recipe. I highly recommend using good quality and fresh spices in all your recipes, which is why I love Savory Spice. Not to mention they are right up the road and have hundreds of different spices, so I have no excuse but to stop in and pick up a new spice to play with in the kitchen!

[amd-yrecipe-recipe:145]

The Best Baba Ghanoush Recipe

Ok guys, confession time. I have this weird obsession with baba ghanoush. I love the stuff. This love affair started several years ago after trying the creamy eggplant dip at a Mediterranean restaurant in Dallas and was reignited during my experience on the Whole 30 diet last year. 

Recently it has reached a whole new level thanks to our new favorite restaurant here in Charlotte, Yafo Kitchen. They make the best baba ghanoush I have ever had. The stuff is practically addicting. I will order an extra large side of the stuff just so I can take it home and eat it throughout the week. I also try and find new and creative ways of trying to trick the staff at the restaurant what their secret ingredient is. So far, no one has given it up.

But lucky for all of us, I think I figured it out on my own. Now I can make the best GD baba ghanoush anytime I want, and so can you! 

Start with two good sized eggplant and stab them all over with a knife. Unless you want them to blow up in the oven, that’s your call. 

Broil them until they are completely charred and wrinkled, but also totally soft inside. 

Cut the eggplants open and spoon out all the delicious flesh. 

Now here’s the fun part! Put all that flesh into a salad spinner (it’s not just for salad anymore, guys!) and give it a good spin to get out all that extra moisture. Then throw all of it into the food processor. 

[Big thanks to Serious Eats for that tip!]

Too the egg plant, add some good tahini. How do I know if it’s good tahini? The less English there is on the bottle, the better! But the stuff from Trader Joe’s will also work just fine. 

Now here is where this stuff goes from good, to great. Add in some sumac (probably not something you have lying around your spice cabinet, but I highly recommend getting yourself some if you like Middle Eastern food) and smoked paprika.

The smoked paprika is the kicker. It gives the baba ghanoush this mildly sweet and smokey flavor that is just heavenly. You can skip the sumac. Do not skip the smoked paprika. 

We aren’t done yet. The last step is adding the garlic. However, I do not recommend adding a whole clove of garlic to the food processor. It will make the garlic flavor very harsh and almost spicy. 

I recommend mincing it very finely then “pureeing” it with the side of a knife. Sprinkle a bit of salt over the garlic, then run blade of the knife at about a 75 degree angle over the garlic. Then mix it into the baba ghanoush at the very end. 

Don’t you just want to stick your fave right into that work bowl? Just me? 

You may change your mind after trying this baba ghanoush. I don’t care if you don’t really like eggplant. Or even if you have tried the dip before and didn’t like it. Try this one and I will almost guarantee that you will like it. I forced my husband to try it, even though he isn’t a fan of eggplant, and he actually liked it.

Actually, what he said was “I think this is better than Yafo’s”. Sure he might be biased and only said that to get in my pants, but let’s just pretend that it’s true, okay. 

At the very least, it is so good that I licked the bowl clean, an honor I only reserve for cake batter and cookie dough. 

[amd-yrecipe-recipe:137]

Paleo Spaghetti Squash Lasagna

Spaghetti squash is one of my favorite ingredients to cook with. It’s incredibly healthy, low in carbs, delicious, and generally pretty easy to cook. It can also be swapped out in a lot of your favorite recipes, not just spaghetti! 

I have topped spaghetti squash with everything from chicken enchiladas to beef stroganoff. But one of my favorite recipes is this spaghetti squash lasagna! 

Now if you have never worked with spaghetti squash before you may be a little bit intimidated. I totally get it. I was right there with you once. Fortunately, my mom has been making spaghetti squash for years, way before it was cool, so I have learned a lot from her. 

The hardest part, by far, is cutting the darn thing! It’s seriously a pain in the butt, but I have a couple recommendations to make it a bit easier. 

  • Microwave the whole squash for 1 minute. This will soften the squash slightly, making it easier to cut.
  • Before cutting around the squash, cut off the stem. It will ensure you get to evenly sized halves. 
  • Use a serrated knife which will help cut through the outer shell.
  • Don’t cut using a saw like motion. Cut by sticking the tip of the knife all the way through and then pressing down with the base of the knife. It may take a couple cuts to get all the way through.

Once the squash is split in half, I scrape out the seeds then drizzle the flesh with a little bit of olive oil and sprinkle with salt and pepper. Then off to the oven it goes!

There are of course other ways to cook a spaghetti squash, but when time is not really an issue, oven roasting them is my favorite! The flesh gets very soft, but also a bit caramelized, which makes it taste so much better. 

After a few minutes in the oven, the squash is ready to become spaghetti. Its as easy as dragging a fork across the surface. The flesh should be soft so that this doesn’t not require a lot of effort. If it does, pop it back in the oven or microwave until it’s soft. 

Ok, while the spaghetti squash was roasting, I worked on all the other components of the lasagna. First up, the meat sauce. I seasoned some ground beef with salt, pepper, paprika, and garlic. Then I added in some whole tomatoes, which I smashed down into a sauce. 

The next component is the ricotta cheese. Or in this case, nut cheese. Did I mention this was Paleo? 

Don’t worry, you won’t miss the cheese. Nut cheese is surprisingly delicious and super flavorful. I love it because you still get that salty, savory, creaminess you would get from normal cheese. 

Nut cheese is also pretty easy to prepare. I basically blend up some soaked cashews with a bit of oil, lemon juice, garlic, salt, and pepper until its just short of cashew butter. It should still have a bit of texture, but not chunky. 

Finally, it’s time to assemble. I like to spread the nut cheese over the top of the spaghetti squash. You will probably pull up some of the noodles, but it’s okay – it doesn’t have to be pretty. I then top all of it with a generous helping of meat sauce. 

Now if you wanted to be a rebel and use real cheese, this would be where you swap in the ricotta and top this off with some mozzarella cheese. It won’t be Paleo, but it will still be a heck of a lot more healthy than your classic lasagna. 

After another quick bake in the oven so that all the components get nice friendly with one another, this Paleo spaghetti squash lasagna is ready to eat! Since everything was basically pre-portioned in the spaghetti squash itself, there is no messy cutting and serving of the lasagna. You know what I’m talking about. 

So the first few bites of this spaghetti squash lasagna are good and all, but when you get into the center where all that nut cheese is, it gets really good. The creamy savory-ness of that nut cheese just rounds out the whole thing, making you forget that there really is no cheese in this entire dish! 

Can you tell I love this recipe? That’s probably why I make it whenever I’m looking for something healthy, but comforting all at the same time!

[amd-yrecipe-recipe:132]

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Sun Dried Tomato and Basil Egg Casserole

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]

Burger Bowl

Burger Bowl

For those of you who have been on a diet before can definitely understand how hard it is to eat out. You have to question everything that goes into the dish, including that things were cooked in, or whether they have found a way to sneak in sugar or fat somewhere you would least expect it. One the easiest things for me to eat out while on the Whole 30 was a burger, oddly enough. Of course I became that annoying customer who had to modify just about everything, but I had ordering burgers down to a science (“I’ll have the Classic Burger, no bun, no condiments, and can I add avocado on top?”).

Then one day the most magical thing happened – I discovered the burger bowl! One of our favorite burger spots in town actually makes a deconstructed burger in a giant bowl. It was amazing! It was pretty much made for anyone who is eating Paleo. It didn’t have any condiments or dressing and I didn’t have to change anything on my order (“One burger bowl, please!”). It felt so good not to be the high maintenance customer again.  I knew I had to add this to my list of Whole 30 meals! 

The burger bowl is incredibly easy to put together. I start with a bed of romaine lettuce that I tossed in lemon juice and olive oil. I then added some thick slices of tomato, grilled onions, and some roasted sweet potatoes (to add that french fry element). Then I topped it all with a 4 ounce burger patty that is simply seasoned with salt and pepper. 

Burger Bowl-6

I actually topped this off with some condiments because I had to cut this round of Whole 30 short thanks to an ill-timed case of food poisoning.  I wanted to add just a little bit more flavor (and color) to the bowl, but its not like it really needed it. 

Burger Bowl-8

And just like the burger bowl at Bang Bang burger, this one totally hit the spot! It satisfied that craving for a juicy burger without that pesky bun. Who needs a bun anyways?

[amd-yrecipe-recipe:31]

Paleo Ranch Dressing

Paleo and Whole 30 approved Ranch Dressing recipe

I have been eating a lot of salads lately (thank you, Whole 30). A lot. They are easy to pack for lunch are just about the only thing I can order when I am out at a restaurant. Now I don’t mind a good salad, but they get old without a good salad dressing. Since just about all the good salad dressings are not on the Whole 30 approved list, and the ones that are are about $10 a jar, I decided I should just try making my own. 

Now I have made my own salad dressings – typically just oil and vinegar. But ranch dressing is in a whole other league. It’s a creamy dressing, which for some reason has intimidated me so much I have never tried to make my own before. But now trying to make ranch dressing on a paleo diet is even more intimidating.

It was the thought of a dry, bland salad gave me the motivation I needed to get over it and give it a shot. 

Chive, parsley, dill herb mixture for ranch dressing.

A majority of the flavor in ranch dressing comes from the herbs: chives, parsley, and dill. Sometimes you will see tarragon or other herbs in there too, but I stuck with these three.

I chopped up all the herbs as finely as possible and then tossed them into the bottom of a glass jar. Then, on top of the herbs I spooned in some Paleo mayonnaise, coconut milk, lemon juice, garlic powder, mustard, and paprika. I played with the proportions of the mayo, coconut milk, and the lemon juice until I got just the right amount acidity and texture. 

Paleo Ranch Dressing

All that’s left to do from there is shake that jar up until everything is combined! After that, it’s ready to be poured onto a salad or to have a carrot dipped into it. 

It’s not just good for salads and veggies, I also used this to dip my (Paleo) Buffalo wings into and it was delish! 

Paleo Ranch Dressing

If you are on a Paleo diet, or just avoiding dairy for any old reason, I encourage you to try this dressing. I know you are missing ranch dressing as much as I was. This will change your life!

[amd-yrecipe-recipe:25]

What I Learned From the Whole 30 Challenge

WHole 30 recap

It’s been a month since I completed my first Whole 30 Challenge, so I thought it was about time I shared some of what I learned from those 30 days. 

First things first…

It’s actually the Whole 45.

The most disappointed I felt through the entire diet was on day 30 when everyone asked me “what are you going to eat first”, and I had to tell them, “Actually, I’m sort of still on the diet for another 2 weeks”. If you follow the Whole 30 to a T, it will actually be about 45 days, not just 30. The book instructs that you reintroduce all the foods that you were avoiding every 3 days over 15 days. I decided to cheat a little bit and reintroduce one food every 2 days, so it only took me 11. 

Of course, you can skip the reintroduction phase and start eating everything you possibly want on day 31, but then your 30 days will be in vain. The purpose of this cleanse is to find out how your body is affected by certain foods. I was actually pretty surprised at what I learned over those 11 days. 

Two. Dairy is not my friend.

Speaking of what I learned….

My reintroduction schedule went like this: Day 1 – Sugar, Day 3 – Legumes, Day 5 – Corn, Day 7 – Non-gluten Grains (rice, quinoa), Day 9 – Dairy, and Day 11 – Gluten. Day 9 and 10 were by far the worst I had felt since I started the diet. I had Greek yogurt in the morning and cheese with my dinner. By the time I went to bed I had the worst stomach ache. 

Fortunately, I handled all the other foods fine. I definitely noticed a difference in my energy levels when I ate them, but nothing that was totally unbearable. Other than dairy, sugar (and artificial sweeteners), had the most noticeable effect on me, including headaches and tiredness. 

Three. It’s not good for weight loss. 

I know a lot of people who do the Whole 30 to lose weight. I would be lying if I didn’t say that wasn’t one of the goals of this experience. But if I did lose weight, it wasn’t noticeable.  I had mentioned in my weekly updates that I wasn’t weighing or measuring myself, so there is no way to actually know. But just judging by how my clothes fit, there wasn’t much of a change.

The good news is I still felt pretty great. I wasn’t limiting my intake of food (just what foods I was eating), so I always had lots of energy and overall felt better about putting good, natural, whole foods in my body. 

Four. Everything comes down to poo. 

Any Scrubs fans out there? (No? Watch this.) If you aren’t, this is probably going to be really awkward for you. Hell, it’s awkward no matter what. But, lets just put it out there….I saw a pretty big difference in my bowl movements while on the Whole 30. I really don’t know how to talk about this without getting to TMI, but I felt like no one warned me how much more I would be pooping, so I feel like I should warn you if you decide to do this diet. You truly can tell how much better your body is reacting to your diet by your bowl movements. And during the reintroduction phase, it was equally as easy to see what didn’t agree with me. 

Ok, I am done talking about poop. We made it through this. Now let’s forget this ever happened. 

Five: It has changed my outlook on food. 

I can’t look at food the same way anymore. Sure, I have eaten lots of bad, processed food since. But now I really think about how it will affect me and if it is worth is. I even look at all the yummy baked goods that I used to make all the time in a totally different light. Instead of licking the bowl and “testing” half a dozen cookies to make sure they taste okay, now I will just have a bite of one. 

And don’t get me started on snack foods. I can’t watch a commercial anymore without this lens of skepticism. Like, if I see a commercial for a new low-fat yogurt that helps you poop, I just think about how much sugar and artificial junk is in it that will make you feel worse. 

Now that is over, I have decided that I will try to eat a mostly Paleo diet when I have control over what I am eating. Since the worst part of the Whole 30 was going out to eat of socializing with friends, I won’t worry to much about what I am eating in those situations. And of course, everything in moderation. I want to be able to enjoy my life while also being healthy and treating my body well. 

And if you are curious, I would definitely do the Whole 30 again. I plan on doing it again later this year and maybe get in a couple Whole 14’s every now and then, too. 

If you want to read more about my Whole 30 experience, check out my weekly updates: Week 1 / Week 2 / Week 3 / Week 4

If you want to check out some of the recipes I made, just search ‘Whole 30’ or ‘Paleo’ in the search bar.

Also, read about the products that helped me survive my first Whole 30, and all around are just good products to have if you are trying to be healthy! 

10 Products You Need to Survive Whole 30

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!

 

Whole 30 Week 4 Recap and Meal Plan

Whole 30 Week 4

Today is day 30 of my Whole 30 Challenge!!! Excuse me while I go do my celebratory dance in the corner.

Now that that is taken care of….

A lot of people have been asking me, “what is the first thing that you are going to eat when you are done?” Well, I am going to go pretty crazy. I am going to have coffee….with sugar in it! Crazy right!?

Unfortunately, the Whole 30 folks recommend that I don’t jump right in to all those delicious foods that I have been avoiding, and instead slowly reintroduce some things back in. I am starting with sugar, so I plan on having some sugar in my coffee tomorrow. Maybe some honey on chia seed pudding. And maybe, just maybe, I will have some ketchup or barbecue sauce. Living life on the edge here, people. 

I am sure you are wondering how week 4 went. After making such a big deal about how terrible it would be last week, it actually wasn’t that bad. I didn’t have any major cravings, but I did break down and made some bon-bon type goodie with dates, coconut, and cocoa powder. Just like the cookies from last week, anything remotely resembling a treat is strictly forbidden. 

Almond Joy Bites-1

Those bon bons were delicious by the way and I plan on sharing the recipe sometime soon!

The worst part about week 4 was that I just got lazy. I didn’t make breakfasts in advance so I had to scramble (no pun intended) in the morning to whip up some eggs or just grab an apple. I also got kinda lazy with meal planning. I really had to dig deep to motivate myself to make something creative. I turned heavily to my Against All Grain cookbook. 

And since we are on the topic of meals, here is what I had this week:

Monday:

Whole 30-1

Tuesday:

  • Breakfast: Scrambled eggs and ham
  • Lunch: Leftover dinner
  • Dinner: Paleo Beef Stroganoff (recipe to come)

Beef Stroganoff-1

Wednesday: 

  • Breakfast: Apple with almond butter
  • Lunch: Leftover dinner
  • Dinner: Baked chicken with steamed vegetables

Thursday:

  • Breakfast: Chia seed pudding with pomegranate seeds
  • Lunch: Leftover dinner
  • Dinner: Went out – ordered smoked chicken with a side salad

Friday:

Whole 30-2

Saturday:

  • Breakfast: Lara Bar
  • Lunch: Rotisserie chicken and green beans from our favorite, Viva Chicken
  • Dinner: Paleo chicken tenders with steamed vegetables

Sunday: 

  • Brunch: Ate out – Egg white omelet with roasted turkey and vegetables
  • Dinner: Bagged Salad kit with chicken

Monday: 

I would tell you would I am eating tonight, but I honestly have no idea. It will be a game time decision. 

See…so lazy!

Unfortunately the I will have to keep planning for the next couple weeks. Like I mentioned, even though the Whole 30 is over, it’s not really over. They suggest that you introduce one item every three days. So, if I were following this to a “T”, I would introduce sugar on day 31, eat a normal Whole 30 diet on days 32 and 33, then introduce a new food item on day 34. 

Since I am so impatient, I am only doing it every 2 days, unless I eat something that really doesn’t agree with me. Here is my reintroduction schedule:

  • Wednesday – Sugar
  • Friday – Legumes (beans)
  • Sunday – Corn (this is very intentional so that I can have chips and salsa on Super Bowl Sunday)
  • Tuesday – Non-gluten grains (rice, quinoa, etc.)
  • Thursday – Dairy
  • Saturday – Gluten

That means that Valentine’s day will make the first real day of my post- Whole 30 experience. Actually, that works out pretty well! Maybe I will make my husband take me out to a nice dinner after all!

So you guys can look forward to a couple more Whole 30 updates for the next couple weeks. I know you guys are so excited to hear that. 

 

Paleo Lasagna

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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Whole 30 Week 3 Recap and Meal Plan

Whole 30 Week 3

As I sit here and write this I am eating a cookie. Ok, it’s barely a cookie. Almost none of it resembles a cookie. There’s no sugar, flour, butter, or chocolate. Regardless, the #1 rule of this Whole 30 thing is no fake baked goods. Really, it’s more like rule #143. But it’s still a rule. 

After 21 days, the last 3 of which were cooped up in the house thanks to storm Jonas, I broke down. If it’s any consolation, they weren’t very good cookies and everything in them was Paleo- and technically Whole 30-approved (Whole 30 just doesn’t doesn’t approve of putting them all together into anything that resembles a treat). 

I feel like this story serves as the perfect metaphor for week 3. I am starting to get a little sick of the restricted eating and some of the cravings are back in full force. But I am also a little bit afraid to go back to total unrestricted eating and I definitely want to see the 30 days through. 

I am now really looking forward to day 31 when I can start introducing certain foods back into my diet. Not just so I can eat all those foods I have been missing, but so that I can actually find out if I do have any sensitivities or allergies that I was unaware of before.

Other than that, there isn’t much I can add about week 3 that I haven’t said in previous weeks. I am still feeling great. There have been a couple days where my stomach didn’t totally agree with me, but I probably wasn’t eating enough vegetables and too much meat and nuts. And while I am not weighing myself, a friend of mine who is doing the Whole 30 with me had lost 5 pounds at the end of week 2, so that’s promising!

This week, the meal plan went a bit out the window. I had a 2 day training that involved a catered lunch, Wednesday my husband was out, Thursday I had book club, and on Friday we had a snow day. I also tried to mix up the breakfasts more since I am getting so sick of eggs. 

Paleo Lasagna-4

Paleo lasagna

Monday:

  • Breakfast: scrambled eggs with salsa and avocado
  • Lunch: leftover butternut squash soup and Traders Joe’s Just Roasted Chicken
  • Dinner: zucchini noodle lasagna (recipe to come)

Tuesday:

  • Breakfast: leftover lasagna
  • Lunch: leftover lasagna (that’s how much I’m sick of eggs)
  • Dinner: Slow cooker pork carnitas topped sweet potato. Altered this recipe. 

Wednesday:

  • Breakfast: Acai smoothie and chia pudding bowl (recipe to come)
  • Lunch: Steak and chicken fajitas with no tortillas (catered)
  • Dinner: Leftover butternut squash soup
Chia Pudding-4

Smoothie bowl

Thursday:

  • Breakfast: Acai smoothie and chia pudding bowl
  • Lunch: Garden Salad with chicken (catered)
  • Dinner: Classic Greek Salad with chicken (ate out)

Friday:

  • Breakfast: Sweet potato fritata
  • Lunch: Salad topped with smoked turkey (ate out)
  • Dinner: Paleo Chili

Saturday:

  • Breakfast: Acai smoothie and chia pudding bowl
  • Lunch: leftover salad
  • Dinner: Naked turkey burger (ate out)

Sunday:

  • Breakfast: Sweet potato hashbrowns with a fried egg
  • Lunch: Cucumber Tomato Salad
  • Dinner: Korean Beef Lettuce Wraps (inspired by the Against All Grain cookbook, similar recipe here)

I only have 1 full week left. This week may be the hardest. The first week was full of excitement and I planned every little meal. The second week I was feeling great, like I could do this forever. The third week was just more of the same, feeling good, but getting bored. As I go into the fourth week, I can see the light at the end of the tunnel, but I can feel my self control and motivation slipping. 

9 days and counting.

Baba Ganoush

Baba-Ganoush-Title

One of the hardest parts about this Whole 30 Challenge are the snack options. If I were following the book to the letter, I wouldn’t be snacking much at all. But that’s just now how I function. I need a few snacks to get me through the day. 

Typically I would reach for some Greek yogurt, string cheese, or carrots and hummus for a healthy snack option. Unfortunately all of those are strictly forbidden on the Whole 30. Instead I have been turning to almonds and apples with almond butter as my snack, but honestly that is getting SO old. I needed to spice it up a bit. 

Babaganoush-4

Enter, baba ganoush! “What the F&#$ is baba ganoush?” you ask? Well, I had no idea what it was until a couple years ago. After my first taste I was totally hooked! It is a roasted eggplant dip that is creamy and savory like hummus, but has this added sweetness since it is made from eggplant. 

Babaganoush-2

If you are like me, eggplant totally intimidates you. Every time I try to cook with it, the eggplant ends up rubbery and tasteless. But baba ganoush is very different because you don’t have to do much with the eggplant. All you have to do is roast it either on the grill or under the broiler until it is totally shriveled and soft. I was trying to save a bit of time, so I sliced my eggplant then roasted it, and it worked just fine. You are just aiming to get the eggplant to be totally soft and caramelized

Babaganoush-3

Once the eggplant is roasted, the rest is as simple as tossing all the ingredients into a food processor and processing until nice and smooth. Easy enough, right?!

Baba ganoush has been a wonderful change of pace to my apples and almond butter. Now I can add veggies and baba ganoush to my list of allowable snack options! Trust me, I will take all that I can get!

Babaganoush-7

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Slow Cooker Hawaiian Pulled Pork

Hawiian-Pork-3b

I discovered a VERY similar Hawaiian pulled pork recipe on the Skinny Taste a couple years ago, and have been making it on a regular basis ever since. Not only is it healthy, it is so stinkin’ easy. I know I say that about a lot of things, but this really has to be one of the easiest dishes I make. It requires 3 ingredients only: pork, smoke flavoring, and stock/water. Do you know of any other recipe that only require 3 ingredients? 

As one might imagine, the Whole 30 diet doesn’t make my life quite so easy that I can turn to an old standby and make the recipe as is. No, some adaptation will be needed, but fortunately there are only 3 ingredients, so I won’t have to change very much. 

Hawiian Pork-1

To make this recipe Whole 30 compliant, I used smoked salt instead of liquid smoke. I found the hickory smoked salt at a local spice shop. I am fortunately to have one right down the street from me, so it wasn’t an inconvenience. But I know not everyone has a spice shop near by, so instead of using smoked salt, you could instead use bacon to get that smokey flavor I am after. 

Hawiian Pork-2

I did add a couple other variations: I lined the bottom of the slow cooker in collard greens before putting in the pork. The inspiration behind this is from how traditional pig is cooked at a luau. They dig a hole, fill it with hot coals, wrap everything in palm leaves, and let it smoke for hours. So I added the collard greens hoping that they imparted some of that earthy flavor you might get from the palm leaves. 

The other difference is that I added a touch (about 2 tbsp) of pineapple juice to the slow cooker before cooking. I like the sweetness and acidity it adds to the pork to balance the fattiness and the smokiness. 

Hawiian Pork-4

Then to compliment the smokiness of the pork and to draw similarities to the Southern pulled pork variety, I paired it with some collard greens that had been wilted in bacon grease and tossed with bacon bits. That’s the wonderful thing about this Whole 30 challenge…there is no limit to the bacon!

I highly recommend this recipe for anyone trying to eat a bit healthier. If you are not on a Paleo diet, serve this with a side of rice or beans. You could even put this stuff on a taco with some pineapple and jalepeno! Oh man…the wheels are turning now!

Hawiian Pork-6

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Whole 30 Week 2 Recap and Meal Plan

Whole 30 Week 2

I am officially half way through the Whole 30. I can finally see the light at the end of the tunnel!

Compared to week one, week two was a breeze. The sugar cravings I had in week one were deafened down to a faint whisper. I even did some baking this weekend and didn’t lick a bowl, spoon, or my cookie-dough covered fingers.

So this is what will-power feels like….

But really, I actually felt really good during week two. The most noticeable difference was in my energy levels. Instead of fluctuating between exhausted and some-what energized multiple times per day, I was pretty stable throughout the day during week 2. I wake up feeling pretty refreshed. I don’t need a morning cup of coffee (which I can’t really have anyways since I require sugar in my coffee) and don’t have any mid-day slumps.

Baba Ganoush recipe coming soon!

Baba Ganoush recipe coming soon!

The other big difference is in my…how should I say it?…digestion. Previously, I always thought that I had a sensitive stomach. Eating certain things or even flying would give me a stomach ache, but I thought that was just normal for me so I dealt with it. For the past two weeks, I’ve haven’t had any stomach aches, I’ve been a lot less bloated, less gassy, and generally less hungry. It’s been amazing!

Now the big question is “have I lost any weight?” Honestly, I don’t know. I didn’t weigh myself before this started and I don’t plan on weighing myself after. I am almost positive that I haven’t gained any weight. After the holidays, my clothes didn’t have a whole lot of room left for me to expand and they all still fit me. At the very least, I think I have lost some of the holiday weight, if not more. 

And now that I am half way through, I finally feel like I know what I am doing. Cooking, snacking, and eating out have all become second nature. It’s still a bit cumbersome to eat out, but it’s doable. 

Here’s what I ate this week:

As usual, for breakfasts I had egg muffins with prosciutto and broccoli, except for Friday, when I just couldn’t do eggs any more. I had a Lara bar instead.

And like last week, lunches were just leftover from dinner the previous day, which were:

Naked Turkey Burger - b-7

Monday: Naked Turkey Burger with Sweet Potato Chips

Tuesday: Turkey Stuffed Bell Peppers

Wednesday: Bagged Asian chopped salad with chicken

Hawiian Pork-6

Thursday: Slow Cooker Hawiian Pork with Collard Greens (recipe to come)

Friday:  Ate out – I had a steak with asparagus and baked potatoes. 

Saturday: Ate out – I had a salad topped with lots of chicken and homemade salad dressing

Butternut Squash Soup-2

Sunday: Steak and Butternut Squash Soup (this recipe, but subbed Greek Yogurt with pureed cauliflower)

Now on to week three! I feel pretty confident about this week. I am finally getting the hang of it, plus I have some fun new snacks I am working into the rotation including homemade Lara bars and chia seed pudding. Sometimes I feel like I could keep this going for another 30 days….

…then I go out to eat and am reminded how much of a pain in the butt this is. 

Read about Week 1 here. 

Naked Turkey Burger

Naked-Turkey-Burger-Title

Okay, so today is day twelve of the Whole 30 (I’m sure you’re just as sick of me talking about it as I am), and while I am starting to see the light at the end of the tunnel, I am also really missing certain foods. 

Pizza. Cookies. French fries. 

But fortunately when I get those cravings for a cheesy slice of pizza or a big juicy hamburger, I can make something that’s almost as good, like this naked turkey burger with a side of baked sweet potato chips. 

Naked Turkey Burger - b-1

Of course a classic beef burger patty would have been even more indulgent and satisfying, but we keep turkey on hand, so this is what we made. While turkey is healthier and leaner, since you loose the fat you also loose a bit of the flavor. To make up for that, I season the turkey pretty generously with some salt, pepper, garlic powder, paprika, and red pepper flakes. 

Naked Turkey Burger - b-4

Now if this were the summer, I would be outside cooking these on the grill. But around here it’s been about 30 degrees so I am staying inside, thanyouverymuch. Instead I just cook these in a cast iron skillet. 

Sweet Potato Chips

While the hamburgers are cooking, I slice up a sweet potato and crisp them up in the oven. This is about as close as I am going to get to french fries or potato chips for the next couple weeks, so I savor every single bite of them. I just wish I could dip them in some ketchup. 

Naked Turkey Burger - b-7

To put everything together, I stack up a burger patty, tomato, and a heaping dollop of guacamole. Basically enough guacamole to make me not miss cheese. Which means I put a lot of guac on this baby. 

Then I wrap up the whole thing up in some iceberg lettuce. I mean, iceberg lettuce will never be a sweet sesame seed bun, but at least it’s some sort of vehicle to keep my burger and all the toppings together. 

Even without the yummy carb-loaded bun and salty french fries, this is a very satisfying meal. And as much as I complain about not being able to eat all these wonderful foods, I will say that I feel the benefits of this “clean” eating. I haven’t felt bloated, gross, or tired after any meal. And overall I just feel more energized and better, like my body is actually working like it should. So now I just need to remind myself of that every time I think of cake. Or cookies. Or cheese. 

Oh boy.

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Paleo Cuban Pork Chops

Paleo Cuban Pork Chops

While I would not call the Whole 30 Challenge “fun” by any stretch of the imagination, I have found some enjoyment in remaking some of our favorite meals to be “Whole 30 compliant”. 

One of our favorite dinners to make anytime of the year is an old recipe I found years ago by Guy Fierri for a Cuban style pork chop. They are a little different than our normal chicken and vegetable fare, plus are packed with lots of flavor! I have altered it a bit over the years, and then again recently to make it something I could eat while on this Paleo diet. But I think they are still just as flavorful as Guy intended with his original recipe. 

Cuban Pork Chops-1

What gives this pork chop recipe a little bit of an edge is the marinade. It is so easy, but the citrus flavor that is imparted to the meat is crucial! The night before, I marinate the pork in a mixture of citrus juices: the juice of one orange, lemon, and lime, along with a crushed garlic glove, salt, and pepper. I place the pork chops in a large dish, then I pour about three quarters of the marinade on top and set in the fridge until they are ready to go. The reserved marinade will be used later during cooking. 

Cuban Pork Chops-2

The next critical flavor factor for these pork chops is the spice rub. Without it, they wouldn’t have that Cuban flavor. Right before I put these pork chops on the pan, I rub them down in a delicious spice mixture. But just because it’s a “Cuban” recipe, doesn’t mean it’s all that exotic. I bet you already have all these spices in your pantry!

Cuban Pork Chops-3

To get the pork chops nice and crispy on the outside and seal in the juices, I sear them on both sides. It not only locks in that citrus flavor but also blackens the spices on the outside making this nice crust. 

Cuban Pork Chops-4

Now this is where that reserved marinade comes in. I pour in marinade into the pan, turn down the heat, and partially covered it with a lid to let the pork chops soak up all the flavor! This takes about 10 to 15 minutes, meanwhile the juices will reduce down and mix with the spices to make this really zesty glaze.

Cuban Pork Chops-5

To serve the pork chops, I plate them along with a side of smashed cauliflower. Normally I would serve them with rice and beans, but the cauliflower is just as nice, and Whole 30 compliant. If you have never made smashed cauliflower before, its just as easy as mashed potatoes. I steam the cauliflower and process them in a food processor with some roasted garlic, clarified butter, salt, and pepper until they are nice and fluffy. 

Even though we have had to change this recipe up a bit to fit my current diet, it is still one of our favorites. We didn’t miss the butter, rice, or beans at all!

I hope you give this a try even if you aren’t trying to stick to a Paleo diet. I promise, you will love it!

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