Viewing entries tagged
Whole30

Tahini Vinaigrette

Comment

Tahini Vinaigrette

Drizzle this on LITERALLY everything...just trust me!!

Tahini Vinaigrette

1/4 cup Tahini
1 tbsp lemon juice
1 tbsp apple cider vinegar
pinch of salt
splash of water to reach desired consistency

  1. Combine all of the ingredients and whisk together.  I've been topping all of my roasted veggies with this recently!!

Comment

Thai Green Chicken Curry

Comment

Thai Green Chicken Curry

Thai Green Chicken Curry

1 tbsp Olive Oil
1 Medium Onion
1 Green Pepper
1 tsp Ground Ginger
4 tbsp Green Curry Paste
3 cups Full Fat Coconut Milk
1 cup Chicken Broth
1 Rotisserie chicken
1 Lime
4 Basil Leaves
Cilantro for garnish
Salt to taste
*optional red pepper flakes

  1. Dice the onion and chop the green pepper into bite-size pieces
  2. In a pot, saute the onion and peppers in olive oil for 3 minutes
  3. Add the ginger and green curry paste and saute for another 3 minutes
  4. Once slightly translucent, add the coconut milk and chicken broth
  5. While the coconut milk and chicken broth comes to a boil, shred the rotisserie chicken (removing the skin)
  6. When the soup comes to a boil, lower down to a simmer and add salt to taste
  7. As the soup simmers, add the shredded chicken and basil leaves
  8. Add the juice of 1 lime
  9. Top with cilantro and basil.  Optional- add red pepper flakes for an extra kick
     

Comment

Thai Carrot & Ginger Soup

Comment

Thai Carrot & Ginger Soup

Thai Carrot & Ginger Soup

1 Bag Baby Organic Carrots
1 Box Low Sodium Chicken Broth
1/4 Cup Creamy Unsweetened Peanut Butter
1/4 Cup Coconut Milk
1/2 tbsp Ginger
2 tsp Garlic Chili Sauce
1 tsp Garlic
Salt & Pepper to taste
*optional: top with coconut cream, avocado, basil, sesame oil, more chili sauce

  1. In a pot bring the carrots and chicken broth to a boil
  2. Cook until carrots are tender.  You should be able to easily pierce the carrot with your fork
  3. Add the carrots to a food processor or high power blender- I use a vitamix
  4. Blend until the carrots are pureed and creamy
  5. Add back in chicken broth until you reach desired consistency
  6. Add in coconut milk, peanut butter, chili sauce, and seasoning. Blend until fully combined

Comment

Estela's Celery Salad

Comment

Estela's Celery Salad

I recently had brunch at Estela and had the simplest yet most delicious salad.  Comprised of only celery, golden raisins and pistachios, the combo was totally unassuming.  It was so light, refreshing and fresh.

Lucky for me (and for you) it’s so easy to recreate at home.  Topped with a poached egg for brunch or something a little heartier like scallops (pictured here) for dinner, it’s easy, fast, clean eats.

 

Celery Salad  

3 stalks celery chopped in ½ inch slices

1/3 cup golden raisins

¼ salted, chopped pistachios

3 mint leaves chopped chiffonade (little ribbons)

1 tbsp olive oil

½ tbsp balsamic vinegar

salt and pepper to taste

 

  1. After chopping celery, pistachios and mint, combine all ingredients.
  2. Top with salt, pepper, olive oil and balsamic vinegar

Comment

Pumpkin Pie Spiced Chia Seed Pudding

Comment

Pumpkin Pie Spiced Chia Seed Pudding

If you’re like me and you have a sweet tooth at breakfast, finding a nutritious meal to start the day can be tough.  As much as I’d love to dig in to French Toast or Waffles I know I will regret the massive stomach ache and bloating that inherently ensues.  As for Tony’s the Tiger’s claims of Frosted Flakes being part of a well balanced meal, while they are GRRREAT, well balanced, they are not.

I first discovered chia seed pudding during my first stint in the Whole30 Challenge.  As much as my eating habits changed during that program, sometimes there are cravings (ahem sweet tooth, I’m looking at you) that you just can’t kick.

Chia Seed Pudding to the rescue!  This super simple recipe is not only sweet, without any added sugar, but it is also decadent and satisfying- because hello? It’s pudding! 

Tis the season for anything and everything pumpkin so I stayed on-trend but feel free to experiment with any flavor combination!

 

Pumpkin Pie Chia Seed Pudding

2 cups vanilla almond milk

½ cup chia seeds

1 tsp vanilla extract

1 tbsp cinnamon

1 tbsp pumpkin pie spice

  1. In a large Tupperware combine all of the ingredients and whisk together
  2. Let sit for 10 minutes and whisk again.  This will help prevent any clumping
  3. Seal the Tupperware and refrigerate for 2.5 hours, best overnight.

Comment

Balsamic Glazed Brussel Sprouts

Comment

Balsamic Glazed Brussel Sprouts

Hi my name is Sarah and I’m a brussel sprouts-aholic.  As a member of Brussel Sprouts Anonymous, I can admit that I am a little, well obsessed.  Come fall, I start making brussel sprouts for practically every meal.   They’re tender and yet perfectly charred on the outside, adding a crunchy textural component.

Just when my boyfriend started to get a little sick of this brussel sprouts phase, I came up with this recipe to keep him hooked.  He loves balsamic.  Balsamic in cereal?  He might actually consider.  So balsamic glazed brussel sprouts was the perfect vegetable concoction to keep him as hooked as I am.

The secret to getting the brussel sprouts to the perfect consistency is to actually steam them, while roasting and finish them by broiling for a few minutes.  It sounds complicated and confusing but I promise it’s easy.  Check out the recipe below!


Balsamic Glazed Brussel Sprouts

1 lb Brussel Sprouts trimmed with core remove

2 Tbspn Olive Oil

2 Tbspn Water

2 Tsbpn Balsamic Vinegar

Salt

Pepper

  1. Preheat the oven to 400 degrees
  2. Trim and core the brussel sprouts by cutting in half lengthwise and removing the white core on the bottom.
  3. Place the brussel sprouts in a large piece of tin foil on top of a baking sheet. 
  4. Drizzle the brussel sprouts with olive oil, water, salt and pepper. 
  5. Close the tin foil, forming a large ball.  Leave a small hole on top so the tin foil is not sealed completely.  Combined with the water in the tin foil ball, this will allow the brussel sprouts to steam, while roasting in the oven.
  6. After 30 minutes remove the brussel sprouts from the oven and turn the oven up to Broil.
  7. Return the brussel sprouts to the oven and broil for 5-10 minutes.  This will depend on how hot your oven gets on Broil, so check them frequently.  They should get charred on top but not burnt all over.
  8. Remove the brussel sprouts from the oven and drizzle with Balsamic Vinegar (or glaze if available).

Comment