|
I’ve been cooking for a client on the Whole30 diet for months! When I first started I thought it would be a challenge. Most folks follow the diet for 30 days and then come off of it, but this has become a lifestyle for them and they are Whole30 for LIFE. It has become quite normal to me actually, I only shop in the meat & produce sections of Mother's Market! I make sure to carefully read the ingredients in all products for sugar and extra “non-Whole30” ingredients. I am shocked at how much junk and fillers are in some products that are labeled as “healthy” options. Sheesh. Anyways, here is a great Whole30 meatball recipe! I love this recipe because I pair it with a bold Chimichurri sauce that is spicy and fresh, which helps to liven up the meatballs quite a bit. 
0 Comments
 1. Preheat oven to 400°F. Coat a 2 quart baking dish with coconut oil
2. Prepare the mushroom soup and friend onions – recipes below 3. Wash and trim about 2lbs fresh green beans (optional: shred in food processor for French style beans) 4.Place green beans in a pot and cover with soup. Simmer for 10min until beans are softened. Pour into baking dish and top with onions. 5. Bake 15min Healthier Fried onions 3 tablespoons coconut oil ¼ cup non daity milk unsweetened 1 sweet onion, thinly sliced ½ teaspoons salt + white pepper ¼ cup gluten-free flour mix (or use brown rice flour) 1 teaspoon paprika 1/2 teaspoon garlic powder Whisk flour, paprika, garlic powder, and salt in a shallow dish. Toss onions in flour – then dip in milk – then toss in flour again. Heat oil in a large nonstick skillet over medium-high heat. Add the onion along with any remaining flour mixture and cook, turning once or twice, until golden and crispy, 4 to 5 minutes. Vegan Cream of Mushroom Soup 1/4 cup avocado oil 1 medium onion, chopped 4 cloves garlic, chopped 3 large carrots, chopped 1 pound cremini mushrooms, roughly chopped 4-5 cups veg stock fresh thyme – just pull the leaves from a few stems 1 teaspoon freshly ground black pepper 1/2 cup raw cashews 2 tablespoons sweet rice flour –whisked with 1/4cp veg stock In a large pot sauté the onions in the oil until soft, about 5 to 10 minutes. Add the garlic, carrots, and half the mushrooms; sauté for a few minutes more.Add the stock, herbs, pepper, and salt. Simmer for 15min. Add the cashews and sweet rice flour and simmer another 15min. With an immersion hand blender, blend until smooth and creamy. Add the other half of the chopped mushrooms and simmer 10 more min. Fall is here!
When cooking with seasonal produce you get the best nutritional value! For this season you will be seeing me incorporate more apples, beets, cranberries, all squash items and sweet potatoes into your weekly meals. Here is an easy fall recipe for those looking for a healthy simple seasonal recipe. Living in California, we can buy essentially any produce year round. We are fortunate to have a mild climate to grow all types of produce and not be limited, but I believe in buying produce when it is at the peak of its growing season. The fruit I am obsessed with this summer is the peach. You can not beat the sweet, juicy first bite of a perfectly ripe peach. My favorite summertime salad is peach, prosciutto, and burrata on top of a bed of arugula with a drizzle of balsamic glaze and freshly cracked pepper. It is a crowd pleaser at a dinner party or perfect for an al fresco lunch. Peaches can be grilled to bring out more sweetness when paired with vanilla ice cream or made into peach cobbler to end a summer BBQ. Peaches are versatile in summer and in my opinion, need to be seen more on menus!  Keto Avocado Brownies
4 large eggs 2 avocados ½ stick unsalted butter, melted 1/3 cup unsweetened peanut butter 2 tsp baking soda 2/3 cup stevia 2/3 cup cocoa powder 2 tsp vanilla extract 1 tsp kosher salt Preheat oven to 350 degrees. Blend everything in food processor, place in prepared greased 8x8 dish. Bake 20-25 minutes and let cool. Stay tunes ..... Check for more updates to come from Chef Meggan and her keto diet adventures! A guiltless breakfast, perfect for everyday or Sunday morning brunches. I recently developed this recipe testing flours with a flax egg for my Client who has been put on a Gluten Free, Vegan Diet. As you know, carbohydrates can be hard to resist. Now you can splurge and enjoy light, fluffy and hearty pancakes flavored with vanilla.  Ready for a crazy good shake to start your day? These shakes are a must.
Recipes for "The Spicy Mayan" and "Key Lime Pie" by Chef Rebecca If you prefer a different brand of protein powder, no problem, just sub your favorite brand. With Halloween coming up and lots of parties coming together, W.H.E. wanted to come up with a Wickedly Healthy Cocktail! With Spooooky Blood Oranges!!!!!! - here is chef Sarah's recipe Ingredients: <Serves One> - 2 oz Blue Agave Silver Tequila - Juice from one lime, (approx 1 oz) - Juice from 2 Blood Oranges, (approx 3 oz) - 1 tsp Agave Nectur or Honey - Chili Sea Salt (Cayenne Spice & Sea Salt)  It’s all about the Butter!
I have these conversations with friends, family and clients all the time. Butter is bad. Butter is good. I’m allergic to dairy I can’t have butter. So when it comes down to it what is really the best option. I personally use Ghee, Keri gold and Coconut Oil in my household depending on what it’s used for. Ever heard of Bullet Proof Coffee? It’s amazing and it’s just what I like to drink before I start my day or a long jog! Coffee, Keri Gold and Coconut oil blended together and creates the perfect froth on top!! |
RSS Feed