Wednesday, February 3, 2016

Cashew Waffles with Berry "Syrup"


When Whole30 ends on a Saturday, you go big for Sunday brunch.  & Since eggs and sausage are the usuals on the breakfast menu around here... big = WAFFLES.

My goal for these was to create that delicious "waffle" flavor & texture I had been missing:  perfectly soft, thick, & fluffy;  but, I wanted it to be done with technically Whole30 compliant ingredients.

I figured this would be the best way to get that "SWYPO"/junk food fix while sticking to the ingredients that my body would appreciate.  Because while sweetening these with honey then drowning them in pure maple syrup sounded wonderful, I wasn't so sure that my body would think so.  Especially after all that time detoxing from sweets.


So I stuck to dates for my sweetener, and topped my waffle stack with a "fruit syrup"-- just berries & coconut oil.  It gave the perfectly sweet/tart, fresh balance to the light, cakey waffles~ and it was super duper easy to do.

I hope you LOVE these waffles like we did.  Try them during your "reintroduction" phase after a Whole30, or any ol' time you're in the mood for some Paleo-friendly waffle action.

Sunday, January 31, 2016

Dairy-Free Spinach Pesto | Paleo, Whole30



I love the flavors of a good pesto, and how it can transform a simple dish into something delicious.  Unfortunately, finding a dairy-free option at the store can be tricky, and I don't always keep fresh basil on hand to make my own.  There are a few great versions available at Whole Foods Market, if you're interested in buying one~  but it's actually really simple to make!

All you need is a food processor, and a few simple ingredients.  Traditional pesto is done with fresh basil, pine nuts, and parmesan cheese, but of course I switched things up to make it more convenient and Paleo-friendly.

First, I swapped the basil for spinach (because we always have spinach on hand & I actually love the flavor it gives).  I then ditched the pine nuts, mainly because they're expensive and I don't feel like they're necessary.  I used cashews instead~  they give that toasty "nutty" flavor, and also serve as a great replacement for the Parmesan cheese.

Just a couple minutes of prep time, and you've got the perfect pesto that you can use in so many ways!  Spread it over chicken or fish for a burst of fresh flavor, or stir it into spaghetti squash as a "pasta sauce".  I also love what pesto does to scrambled eggs~  just mix in a tablespoon or so after cooking!


Let me know if you give this a try, and tag me in your Instagram photos so I can see how you decide to use it!

Saturday, January 30, 2016

Creamy Tomato Basil Soup


I used always have cans of low-sodium, low-calorie soup on hand for quick dinners, and they became sort of a go-to.  But once I started switching over to a Paleo diet, and checking my labels with a new perspective, I realized that they weren't exactly the best bet for a nutritious meal.

I started making my own Paleo-friendly soups from scratch, but they became less of a go-to~ because they're just simply not as convenient as a can that's ready to heat & serve... and I didn't always have the time (or motivation) to "go there" for a weeknight dinner.

Enter my "Creamy Tomato Basil Soup":  my way of bringing the convenience back to soup on a Paleo or Whole30 diet.  I've made this many times now, when we're low on groceries and in a pinch, and I still can't get over how delicious & EASY it is.

Diced tomatoes, spices, coconut milk, & broth combine in the blender then heat on the stove for a creamy, luscious soup that takes just minutes to prepare.  It's really just as easy as a boxed or canned soup~ but so much cleaner!

Tuesday, January 26, 2016

Paleo Banana "Porridge"


This quick & easy "porridge" copycat has a special place in my heart... and that's because it's not really my recipe.  It's Dathan's!
Every time I'm feeling under the weather (which ends up being often when you work in a pediatric setting) Dathan whips this up for me.  It has that perfect "comfort food" vibe... just like a bowl of typical oatmeal or porridge would.

It's sweet, filling, and perfect whether you eat it warm or cold.

Dathan was happy to share his first recipe on my blog... so here it is!  Hope you guys love it as much as I do.  & Please feel free to switch it up~  add berries, extra cinnamon, coconut sugar, or whatever else you like on your porridge.


Ingredients:
  • 1 medium banana
  • 2 Tbsp almond butter
  • 1 Tbsp unsweetened shredded coconut
  • 1/4 tsp cinnamon


Tools:
  • bowl
  • fork


Directions:
  1. Slice the banana, then mash with a fork in a small bowl.
  2. Smash the almond butter into the mashed banana until smooth.
  3. Stir in the coconut & cinnamon.
  4. Chill in the freezer for 2-3 minutes if you're serving it cold, or heat it in the microwave if you'd like it warm.  Add coconut milk if you like it thinner!


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Saturday, January 23, 2016

Chicken Fajita Poppers | Paleo, Whole30

With football playoffs & the Super Bowl coming up, my mind has continued to drift towards finger foods.  


I call these "Chicken Fajita Poppers"... poppers because they *pop* while they're cooking, and they're the perfect bite size to pop right in your mouth.  The flavor is also amazing.... which gives them yet another "pop" factor.  ;)

This recipe was inspired by the Chicken & Zucchini Poppers from One Lovely Life.  They looked so simple & amazing~  I couldn't wait to put my spin on her great idea!


Of course, I wanted them to be packed with extra flavor, so that was my first change-up.  Instead of zucchini, I went for peppers and onion for that fajita-veggie vibe.  I also never have ground chicken on hand, so I used chicken thighs for extra flavor & moisture.  I just pulsed up the chicken myself in the food processor~ really easy!

Keep in mind that this can also be done in a blender if that's what you've got!  Be sure to see my notes below for other ingredient/tool substitutions.  :)

I hope you love these as much as we did!  They are perfect dipped in some salsa, guacamole, or "Paleo ranch"!