Tag Archives: whole30

Guacamole three ways

Avocado + salsa + sour cream + chips = yum! Now you just need a pitcher of margaritas, a cabana by the beach and some Latin music.. OK, even if you don’t have those last three, you can still enjoy chips and guac any day! 🙂 Here, a very simple way to make guacamole three ways – done progressively for max efficiency and ease!

guacamole three ways blog (2)guacamole three ways blog (1)

Ingredients

  • Avocados
  • Garlic
  • Lemon juice
  • Pico de Gallo or fresh salsa
  • Greek yogurt or sour cream
  • Salt as needed
  • Tortilla chips

Directions

  • You’ll make the three varieties of guacamole in a progressive fashion – starting simple and adding to it
  • Start by mashing all avocadoes in a bowl
  • Remove about a third of the mashed avocado, add some garlic and/or lemon juice and salt if you wish, and set aside – this is your first bowl
  • With the 2/3rds remaining avocado, mix in some salsa (this is a great quick way to make guacamole) – set aside half of this mixture
  • With the remaining avocado/salsa mixture, add in some yogurt
  • Garnish with extra ingredients!
  • Serve with tortilla chips
  • There you go – guacamole – three ways!

dit-elle-Esther

Carrot, Beet & Sesame Salad

This is a delicious raw salad – grated beets, carrots, and kale are tossed with some vinegar, maple syrup and sesame seeds. The results is a light, fresh and crispy salad. Make it a meal by serving with a side of avocado or fried eggs!

beet carrot kale salad blog

 

Ingredients

  • 2 medium red beets, peeled and grated
  • 3 medium carrots, peeled and grated
  • 1 cup baby kale
  • 3 Tbsp sesame seeds
  • 3 Tbsp apple cider vinegar
  • 1-2 Tbsp maple syrup

Directions

  • Grate the beets and carrots. The easiest way I’ve found to grate vegetables is to use the grater blade in a food processor – takes <30 seconds!
  • Finely chop the kale
  • Toss with vinegar, syrup and sesame seeds
  • Season with salt
  • Enjoy!

dit-elle-Esther

Chicken Sausage, Spaghetti Squash Egg Muffins | Paleo, Whole30

I’ve seen so many variations of eggs in a muffin tin.  The possibilities are almost endless!  I saw a version of this recipe posted on the @Whole30Recipes page on Instagram by @dollyessfit, although I couldn’t find it on her website, Unapologetically Living, but there are a lot of other yummy recipes there.

I changed it a little, but basically stuck to what she did, and these were amazing!  And better yet.  I had breakfast every day for a week, and Maya asked for them for lunch too!

She also helped with almost every step.  She’s totally getting into cooking with me and wanting to help with everything!  Yes, it takes a little longer, and some ingredients are lost along the way, but it’s so worth it for her to know that she helped make what we are eating!  Especially when it’s healthy!  I mean, what kid doesn’t want to make cookies?  I love that she was excited to make these with me, and more importantly that she wanted to eat them!  Although, that last part isn’t a real shock.  She eats just about anything. 🙂Blog Paleo Whole30 Egg Chicken Sausage Spaghetti Squash Egg Muffins-1 Blog Paleo Whole30 Egg Chicken Sausage Spaghetti Squash Egg Muffins-2 Blog Paleo Whole30 Egg Chicken Sausage Spaghetti Squash Egg Muffins-3What you need… (12 Muffins)

  • 6 Large Eggs
  • 2 cups spaghetti squash, cooked with water squeezed out.
  • 4 precooked chicken sausages, chopped into bite size pieces
  • 1 cup spinach, kale (or any leafy green) chopped
  • 1 medium onion, diced
  • 2 Tablespoons Olive Oil (or fat of choice)
  • Salt and Pepper to taste

What to do…

  • Preheat oven to 400 degrees
  • Squeeze out all the moisture from the spaghetti squash with a paper towel and evenly distribute into greased muffin tins (overly grease!!  I had to do a lot of scrubbing to get all the egg off after, because I only lightly greased).  I had Maya push a paper towel into them to get even more moisture out.  She thought it was fun, and it helped pack them in there!
  • Bake for 10 minutes til the spaghetti squash gets slightly browned at the edges.Blog Paleo Whole30 Egg Chicken Sausage Spaghetti Squash Egg Muffins-4
  • While that is baking…In a large frying pan, heat up your oil (or fat of choice), and cook diced onions until soft.  I let Maya stir these up.  🙂Blog Paleo Whole30 Egg Chicken Sausage Spaghetti Squash Egg Muffins-5
  • While these are cooking you can dice up your chicken sausage.  Once the onions are soft, add in the chicken sausage for a few minutes to warm them up and release the juices.
  • After the spaghetti squash has cooked, reduce  your heat to 350.
  • Evenly distribute the onion/chicken sausage on top of the spaghetti squash in the muffin tins.Blog Paleo Whole30 Egg Chicken Sausage Spaghetti Squash Egg Muffins-6
  • Whisk 6 eggs in with diced greens.Blog Paleo Whole30 Egg Chicken Sausage Spaghetti Squash Egg Muffins-7
  • Pour that evenly over muffin tins til the mixture reaches the top.  They don’t rise that much.Blog Paleo Whole30 Egg Chicken Sausage Spaghetti Squash Egg Muffins-8
  • Bake at 350 for 20 minutes, or until the eggs are all the way cooked through.Blog Paleo Whole30 Egg Chicken Sausage Spaghetti Squash Egg Muffins-9
  • Store in an air tight container, and eat through out the week!

Keeping it Real…

The number one hardest part of cooking and baking with a toddler?  Or at least MY TODDLER, is stopping them from licking the spoon and eating along the way.  But…whatever.  Oh, and we made these at 5:00 at night, so there was NO natural light, which bums me out, but such is life.

Blog Paleo Whole30 Egg Chicken Sausage Spaghetti Squash Egg Muffins-10The second hilarious thing that happened (which I’m only admitting at the very end of this post, knowing most people won’t get this far hahaha.)  I accidentally turned the oven off when I thought I was turning it down to 350.  So…I put the muffins in, checked them at 20 minutes and thought.  WHY don’t they look more cooked??  Did I not get enough moisture out of the squash??  SO…10 more minutes.  STILL not looking done.  5 more minutes.  Then I started getting confused on how long they’d been in there and wondered how I would tell people how long they should cook!  SO, I checked them again, and realized…my hand wasn’t hot when I stuck it in to shake the pan.  Um….hmmm, yeah, turning the oven on.  Important step!!!!  I was actually making these for dinner and had to scrap it and make something else while they cooked for their appropriate 20 minutes.  GRRRR.

ENJOY!! 🙂dit-elle-Lauren

Crock Pot Rosemary Pork Loin with Apples + Onions | Paleo + Whole30

Every time I make a meal in my crock pot, I think…

“WHY don’t I do this more often!??”  As in…ever single day?! HA!

Alas, I get brain dead with the day to day, and fail to think ahead.  That is pretty much the only prep time with a crock pot meal.  Thinking of it ahead of time.  Once you do.  You toss everything in to the pot in the morning/early afternoon.  Your entire house smells amazing ALL DAY LONG, and then when it’s dinner time-it’s DONE!  Seriously, what’s better than that??

NOT MUCH. 😉

BUT…can we all agree that crock pot meat does NOT look appealing?  Everything you cook ends up looking about the same color, BUT all that really matters is that it tastes delicious!  I may have thrown a few greens on top to break up the monotony haha 🙂  I snapped these pictures about 5 minutes before we ate dinner, as always (with a flash *UGH*)…yet wished I could have made the meal look a liiiiiiiittle more appetizing.  Styling dreams that may never come true.

Added bonus?  The meat easily shreds, so no slicing on a cutting board necessary, aka child friendly and one less thing to clean!! Blog Paleo Whole30 Crock Pot Rosemary Pork Loin Apples Onions-1 Blog Paleo Whole30 Crock Pot Rosemary Pork Loin Apples Onions-2 Blog Paleo Whole30 Crock Pot Rosemary Pork Loin Apples Onions-3What You Need…

  • Pork Loin (depends on how many people you want to feed) I used one pack from Costco, which is equivalent to 2 small ones from other grocery stores.
  • 1 Can of Chicken Stock (have it cover about half the pork loin)
  • 1  teaspoon Rosemary
  • 1/2 teaspoon cinnamon
  • 2 small apples or one large apple  (I used Gala, but any strong flavor type would be good)
  • 2 small onions or one large onion
  • 1 teaspoon crushed garlic
  • Salt and pepper to taste

What to do…

  • Chop the onion and apple into approximately 1 inch slices.
  • Layer everything into your Crock Pot and cook on high for 4-5 hours or or low for 7-8 hours.
  • THAT’S IT! 🙂

Serve with any kind of side or all by itself!

Enjoy!dit-elle-Lauren

Kale, Broccoli, Brussel Sprout Salad with Blueberries and Avocado topped with a Fried Egg

If it sounds like I just threw a bunch of random stuff that was in my refridgerator, it sounds correct haha.  When the Huz is out of town, and we don’t have the boys I like to keep dinners pretty simple for Maya and me.  I love tossing a fried egg on salads.  The runny yolk acts as a dressing, and it’s a super easy quick healthy protein-WIN!Blog Paleo Kale Broccoli Brussel Sprout Salad with Blueberries Avocado topped with a Fried Egg-1 Blog Paleo Kale Broccoli Brussel Sprout Salad with Blueberries Avocado topped with a Fried Egg-2 Ingredients (for 2)

  • Large handful of Kale, broccoli, brussel sprout salad per person.  They carry it at Costco and Trader Joe’s.
  • 1/2 Medium avocado diced
  • Handful of blueberries per person
  • Drizzle olive oil over the top
  • Salt and pepper to taste
  • Top with fried eggs!

Dinner all done in under 15 minutes!  YESSSSS!  I’ll be posting another rendition of this soon!

Enjoy 🙂dit-elle-Lauren

Paleo Spiralized Peppers with Tomatos, Mango, and Avocado Salad over Grilled Chicken

My parents bought me a spiralizer for my birthday, and I’m in LOVE!  I can’t wait to make “pasta” out of various veggies, but first, I tried it on some peppers.  It literally took me less than a few minutes to spiralize 3 peppers!  At first, I was just doing it to get them all pre-cut for the week, but then they looked so pretty, I decided to make a little salad out of them for dinner!  Eat as is or add chicken or fish for a delicious meal!Blog Paleo Spiralized Peppers with Tomatos, Mango, and Avocado Salad over Grilled Chicken-1 Blog Paleo Spiralized Peppers with Tomatos, Mango, and Avocado Salad over Grilled Chicken-2 Blog Paleo Spiralized Peppers with Tomatos, Mango, and Avocado Salad over Grilled Chicken-3 Blog Paleo Spiralized Peppers with Tomatos, Mango, and Avocado Salad over Grilled Chicken-4 Blog Paleo Spiralized Peppers with Tomatos, Mango, and Avocado Salad over Grilled Chicken-5 Blog Paleo Spiralized Peppers with Tomatos, Mango, and Avocado Salad over Grilled Chicken-6 Blog Paleo Spiralized Peppers with Tomatos, Mango, and Avocado Salad over Grilled Chicken-7

Ingredients

  • 1 Each of a red, yellow, and Orange Pepper Spiralized (or diced if you don’t have one)
  • 1 Mango cut into 1/2 inch cubes
  • 1 medium avocado cut into 1/2 inch cubes
  • A handful Cherry tomatoes diced
  • 1 shallot diced
  • 4 chicken breasts marinated in the same ingredients used for the dressing. (omit for a delicious vegetarian salad!)

Dressing

  • Juice from 1/2 a lime
  • 2 Tablespoons Olive Oil
  • 1/4 Teaspoon Ginger
  • 1 Tablespoon Rice Wine Vinegar
  • Sea Salt and Pepper to taste

Directions

  • After you spiralize the peppers they will be in one continuous cut.  I loaded them all onto a cutting board and just cut the pile into 4ths.
  • Cut everything else up and toss in a bowl!
  • Put all ingredients for the dressing in a bowl and whisk til blended.  Pour over salad and toss to coat.
  • Serve over grilled chicken (or fish would be yummy too!)  Grilling on medium heat 8-10 minutes per size depending on the size of the breast.

ENJOY!

dit-elle-Lauren

Costco’s Garlic Pepper Pacific Cod with Mango and Avocado Salsa

I seriously could eat this salsa on everything!  And…when mangos are in season, we do haha.

I cheated and used Costco’s already marinated cod.  Didn’t feel guilty about it at all, because it’s so yummy!  You could easily grill up any kind of fish with a little oil of choice, garlic, and salt and pepper to taste!Blog Whole 30 Costco Garlic Cod with Paleo Mango Avocado Salsa-1Ingredients (for Salsa)

  • 2 Mangos cut into 1/2 inch cubes.
  • 1 1/2 medium avocados
  • 20 Cherry tomatoes diced
  • 1/4 cup Walla Walla sweet onions diced
  • Juice from 1/2 a lime
  • 5 leaves of fresh Basil diced
  • Sea Salt and Pepper to taste
  • As many filets as you need.

Directions

  • Cut everything up and toss in a bowl!
  • Or….if you are short on time, toss everything into a Cuisinart and pulse a few times.
  • Bake fish according to directions and top with salsa.   EASY PEASEY!!Blog Whole 30 Costco Garlic Cod with Paleo Mango Avocado Salsa-2 Blog Whole 30 Costco Garlic Cod with Paleo Mango Avocado Salsa-3

Enjoy!dit-elle-Lauren