Stupid Easy Paleo Cran-Berry Sauce #WHOLE30 #Vegan #Raw

Stupid Easy Paleo Cran-Cherry Sauce

Today’s recipe continues our series of recipes based on a the HealthGrove study identifying the top 30 foods for beautiful skin and hair. In case you’ve missed any of the previous recipes from the series, you can find links for each at the bottom of this page, so be sure to check those out. In order to avoid missing any future posts and recipes, be sure to subscribe to Daily Beauty Wisdom. It’s quick and easy, and you’re guaranteed to never miss a new DBW post. Simply enter your email address in the “subscribe here” box to sign up. A few minutes later, you’ll receive a confirmation email. Click the “confirmation” button in the email, and you’re done. Easy as that.

And now, the news, er I mean, the recipe. Today’s recipe is an easy, quick-to-prepare sauce that can be used to jazz up desserts or meats. It makes a lovely sweet and tangy counterpoint when served as a dipping sauce for well-seasoned grilled poultry or pork. And it’s my preferred accompaniment for my Paleo Brownies available here. This sauce features the fantastic and beautifying ingredient – cranberry juice (food #27 from the HealthGrove list). In case you hadn’t noticed, cranberries are not just for Thanksgiving anymore. Cranberry juice, in particular, is everywhere! And for good reason, not only is is this sweet+tart juice healthy (with impressive levels of Vitamin C and potassium in every cup), it plays really nicely with other fruits. Apparently all the juice makers are onto this fact as well because there’s a seemingly endless variety of cranberry juice combos available on the juice aisles of every grocery and health food store, as noted here by the indescribably fabulous Brian Regan:

This recipe works equally well with both frozen pitted cherries or frozen (or fresh) blueberries. Just be sure the berries you select have ZERO added sugar. Both berries provide tons of beautifying nutrients. Dark, tart cherries are a great source of Vitamin C, a key antioxidant (read more about the skin beautifying effects of antioxidants like Vitamin C here) and tummy-filling fiber. While blueberries are a bona fide superfood! They also provide Vitamin C, more than a 1/3 of your daily Vitamin K requirements per serving along with several forms of phytonutrients. Phytonutrients are a group of good-for-you nutrients that include current beauty buzz-worthy antioxidants like quercitin, ferric acid and resveratol among others (Source1 and Source2).

Ingredients:
• 5 dates, soaked at least 4 hours or overnight (see comment below)+++
• 12 oz. (about 2.5 cups) frozen unsweetened pitted cherries or unsweetened frozen blueberries, defrosted
• 1 cup pure (unsweetened) cranberry juice
• 1.5 Tbsp. chia seeds
• pinch iodized sea salt
• pinch ground allspice
• pinch pure Stevia extract, optional (do not use if doing #WHOLE30, see comment below)+++
• 1-2 Tbsp. lemon juice (optional)

+++When doing #WHOLE30, it’s very important you get into the habit of checking the ingredient lists of any foods you plan to eat or use when cooking. Many dried fruits (including certain brands of dates) are processed with sulfites which are also not permitted for consumption during #WHOLE30, so be sure to check the dates before you purchase/use them. Stevia and sweeteners of all kinds are also not permitted when doing #WHOLE30. For a complete list of #WHOLE30 program do’s and don’ts as well as answers to just about any #WHOLE30 questions you may have, I highly recommend you check out the program rules here and other resources available at WHOLE30’s website to educate yourself prior to beginning your own #WHOLE30 journey or whenever you have questions or need some support.

Hardware:
• Measuring cups + spoons
• Powerful blender or food processor (I used the Nutribullet Pro 900)
• A large spoon or spoonula
• Mason jar or other preferred storage receptacle with lid

Process:
1. Drain dates and discard soaking liquid.
2. Place dates and all other ingredients into canister of blender or food processor. Place lid on canister and process on HIGH until sauce is very smooth and no chunks or pieces of ingredients are visible.
3. Remove lid and test for seasonings. Adjust to taste. You may want to add 1 Tbsp. or 2 of lemon juice (as noted below) if serving sauce with a savory dish. If you do adjust the seasonings, replace the lid and blend the sauce again briefly.
4. Then carefully (this will stain) pour sauce into a jar or bottle with a lid and cover. Store in refrigerator until ready to use.

Recipe Notes:
• This recipe makes about 2.5 cups of sauce.
• Sauce will keep for about 1 week in the refrigerator.
• I recommend adding 1-2 Tbsp. freshly squeezed lemon juice if you plan on using this as a sauce or dip for savory dishes.
• As mentioned above, this sauce is my preferred accompaniment for my Paleo Brownies seen below:

Stupid Easy Cran-Cherry Sauce #WHOLE30 #Paleo #Vegan #Raw Also pictured: DBW Paleo Brownie #Paleo #Vegan

Wisdom for the Day:
I spend a lot of time and blog space here at DBW discussing things that will be tasty and pleasing to the tongue, but I don’t often acknowledge the power of the tongue. Words are powerful! The following Proverb reminds us that the things we say have the power to bring life or death.
The tongue has the power of life and death, and those who love to talk will have to eat their own words. ~Proverbs 18:21 (God’s Word Translation) Read more here.

Beauty Resource for the Day:
Ever hear dermatologists and other skin experts say you should reapply sunscreen every few hours, but think “okay but how the heck am I supposed to do that when I’ve already put my makeup on?” Well, Angie from Hot & Flashy has an answer, and a video tutorial, for that very question! Check it out as she enlightens us on the best ways to protect ourselves from the sun while maintaining previously applied cosmetics:

Check Out These Great Recipes from the (HealthGrove) Top 30 Foods for Beauty Series:
QUICK & EASY BEAUTIFYING PAPAYA SALAD #WHOLE30 #PALEO #VEGAN
Presto Peachy Lime Vinaigrette #WHOLE30-compliant #Vegan #Paleo #Raw
Split Second Strawberry Vinaigrette #WHOLE30 Compliant (#raw, #paleo & #vegan)
Fix-It-And-Forget-It: Simply Beautiful Southern Greens Crockpot #WHOLE30 Compliant
Quick & Easy Paleo Lemon Garlic Salad Dressing #WHOLE30 Compliant
Chicken Tri-Almandine Casserole
WHOLE30 Stuffed Zucchini 2 Ways
Easy Cheezy Chicken & Broccoli Soup with Crispy Potato Croutons

Thick & Creamy Asian-Style Blender Dressing #WHOLE30 #Vegan #Raw #Paleo

Is it hot where you live? Because it’s REALLY hot and humid where we are! I didn’t really need another reason to serve salads every night with dinner. But, these long, summer days seem to make my family more willing to eat fresh crunchy greens and lettuce every night as long as they have a continuous supply of new and exciting (read homemade) dressings to jazz up said salads. This has presented me with something of a challenge because I’m still relatively new to dressing-making (if that’s a thing). And whenever I’m working on a new dressing, I always worry that I may experience a repeat of my great mayonnaise fiasco from our first #WHOLE30 journey in April. Fortunately, I’ve learned some reliable salad dressing-making tricks since then and have discovered some tasty salad topping recipes along the way (including Presto Peachy Lime Vinaigrette, the Split Second Strawberry Vinaigrette and Paleo Lemon Garlic Vinaigrette). My current favorite method for whipping up a quick and easy, thick and creamy dressing using healthy ingredients is to employ our trusty NutriBullet 900. I’ve discovered it’s practically foolproof. And I’d highly recommend investing in a NutriBullet or other high-powered blender (e.g. Vitamix) if you’re looking to transition from processed foods to making the majority your own foods (especially dressings and sauces) from scratch.

Lately, we’ve been including a series of different fresh fruits in our nightly salads – everything from sweet seedless grapes to juicy local peaches to tangy pineapple and succulent papaya. The sweet juicy fruits and crisp greens seem to beckon for a saltier more robust dressing, something with garlic, citrus, and ginger; something interesting, with a kick. We haven’t consumed any soy products since completing #WHOLE30, but I still find myself craving something akin to a sweet teriyaki but creamier. Thank goodness for Coconut Aminos Sauce – the answer to my salty soy cravings!

Not only is this dressing soy-free, it also has a hefty dose of selenium thanks to the inclusion of Brazil nuts. The garlic and fresh ginger provide anti-inflammatory protection, and the citrus juices offer a nice hit of Vitamin C. Did I mention that the oils contribute antioxidant protection in the form of Vitamin E? It’s true. Those same extra virgin oils contain useful fatty acids that will help your body better assimilate all the valuable nutrients in the salad. This dressing is a health fest! It’s about 85-95% raw (depending on the oils you use). It’s vegan; suitable for those following a #paleo lifestyle; and is #whole30-compliant as well (provided you following the instructions in the comments below and always read ingredients and food labels). Most importantly, it’s yummy, and your family will love it!

N.B. this recipe makes about 2 cups (scant) of dressing and will become thicker as it sits in the fridge (due to the coconut oil). You will find that it becomes thin and spreadable again as soon as you spoon it out onto a salad. It pairs well with avocado or guacamole, fruits and nuts, Asian or Southwestern spices and a sprinkle of fresh herbs as shown here.

The finished product garnished with fresh cilantro

Ingredients:

Assemble your ingredients in advance for super-speedy salad dressing-making success!

• 4 dates, soaked at least 4 hours (see comment below if doing #WHOLE30)+++
• 2 garlic cloves, peeled
• 6 whole Brazil nuts
• 1 tsp. iodized sea salt
• 1 tsp. spicy mustard (do NOT Dijon if doing #WHOLE30, see comment below)+++
• 1” knob peeled fresh ginger root, diced
• ¼ cup lime juice (I only had bottled available, but freshly squeezed is best)
• ¼ cup freshly squeezed lemon or orange juice (or more lime juice)
• 2-3 Tbsp. Coconut Secret Coconut Aminos Sauce
(according to taste, I used about 2.5 Tbsp.)
• ¼ cup extra virgin coconut oil
• ¼ cup extra virgin olive oil (EVOO) or extra virgin avocado oil
• 2 Tbsp. sesame oil
(I used dark. Choose an organic cold-pressed light sesame oil such as this one if raw)
• 1 tsp. hot sauce (optional)

Hardware:
• Measuring cups + spoons
• Citrus juicer
• Powerful blender (As stated above, I used Nutribullet Pro 900)

Process:
1. After soaking, drain dates and discard soaking liquid.
2. Place dates and all other dressing ingredients into canister of blender. Place lid on blender and process on HIGH until dressing is very smooth and no
visible chunks or pieces of ingredients are visible.
3. Remove lid and test for seasonings. Adjust to your taste preferences.

If you do adjust the seasonings, replace lid and blend on HIGH for a few seconds more.
4. Pour dressing into a jar or bottle. Cover with lid and store in refrigerator until ready to use. Garnish with cilantro if desired. Dressing will keep for about 1 week in the refrigerator.

+++When doing #WHOLE30, it’s very important you get into the habit of checking the ingredient lists of any foods you plan to eat, cook with or serve your family. For example, many brands of dried fruits (including some dates) are processed with sulfites which are not permitted for consumption during #WHOLE30, so be sure to check the dates before you purchase/use them. Also, most Dijon mustards contain white wine which is also not approved for consumption during WHOLE30, which is why you’ll want to use spicy mustard instead. For a complete list of #WHOLE30 program do’s and don’ts as well as answers to just about any #WHOLE30 questions you may have, I highly recommend you check out the program rules here and other resources available at WHOLE30’s website to educate yourself prior to beginning your own #WHOLE30 journey or whenever you have questions or need some support.

BTW – If you’re looking for a salad recipe to go along with this dressing, I highly recommend using this Quick & Easy Beautifying Papaya Salad recipe. It’s healthy, delicious, and is easily adapted for vegans, paleo and #whole30-ers. And it’s chalked full of good-for-you nutrients!

Thick & Creamy Asian-Style Blender Dressing Served along side & atop Tossed Green Salad with Fruit

Wisdom for the Day:
Sometimes people ask me how I can eat vegetables all the time; don’t I get tired of the taste and so on. I explain to these folks that not only do I love the flavor of fresh vegetables, but vegetables are the original health food described in the Garden of Eden story (in Genesis 1:29) and in this cool story from the Old Testament book of Daniel:
“So Daniel spoke to the guard… ‘Why not test your servants for ten days? You could give us a diet of vegetables to eat and water to drink. Then compare our appearance to the appearance of the young men who eat the king’s food. Then deal with your servants according to what you see.’ The guard decided to go along with their plan and tested them for ten days. At the end of ten days they looked better and healthier than all the young men who were eating the king’s food. So the guard kept taking away their rations and the wine they were supposed to drink and gave them vegetables instead. And God gave knowledge, mastery of all literature, and wisdom to these four men.”
~Daniel 1:11-17 (Common English Bible) Read more here.

Beauty Resource of the Day:
Ever feel completely clueless when it comes to applying eyeshadow? You’re not alone. Sometimes I still look at those big beautiful (often expensive) shadow palettes that are so popular these days and feel…totally overwhelmed, like I wouldn’t even know what to do with all those color options. Luckily, great-looking eyeshadow doesn’t have to be that complicated and needn’t involve more than 2 colors! Emily Noel is here to tell us all about the “sandwich method” in this super-quick, super-informative video – complete with step-by-step tutorial, suggested shadow duos (both top-shelf and drugstore options) and listings + links for all products & tools used or mentioned in the video. The always delightful Ms. Emily really shines in this gem of a beauty Vlog!

Be sure to subscribe to Daily Beauty Wisdom to automatically receive new posts sent directly to your inbox of choice!

Easy Creamy Asian-Style Blender Dressing #Paleo #Vegan WHOLE30 #raw #justeatrealfood

QUICK & EASY BEAUTIFYING PAPAYA SALAD #WHOLE30 #PALEO #VEGAN

If you’ve followed this blog for a while or have read any recipes for beautiful skin and hair series, then you already know I’m really into cooking for beauty. Don’t get me wrong. I’m into external beauty products too. I desperately love cosmetics, makeup, hair products and beauty treatments of all kinds. My bathroom is literally overflowing with lotions and potions of all shapes, sizes and price points! But as the saying goes, beauty begins on the inside. And no amount of making up can disguise unhealthy insides. That’s especially true as we age. And I’ve found that after pregnancy, my body is far more likely to display outwardly any signs of dis-ease I may be experiencing inwardly. And since our baby girl has recently become independently mobile (translation lots more work for Mommy and Daddy to keep up with her), it’s definitely in my best interest to eat as healthfully as possible. So, I’ve been writing a series of recipes based on HealthGrove’s recent study identifying the top 30 foods for beautiful skin and hair (If you’ve missed any of the previous recipes from the series, do not despair. I’ve listed each of them below).

Fortunately for folks like me, the Internet offers tons of (mostly consistent) advice for those of us seeking the best foods to eat for health and beauty (including of course that recent HealthGrove study). Today’s recipe includes a veritable stockpile of beautifying ingredients including most notably #5 of HealthGrove’s list – PAPAYA.

Papaya – beautifying papaya!

When I discovered this article by the lovely Joy Bauer outlining the most important nutrients for anti-aging, I was inspired to begin using those nutrients in more recipes as well. However, because everyone in our household is sensitive gluten and dairy, I’ll obviously have to take a pass on the recipe she included in the article (no offense, Joy). So I decided to create my own recipe based around papaya and incorporating the other nutrients Ms. Bauer identifies as key for consumption. So here’s a rundown of nutrients this recipe offers:

Vitamin C – provided by the papaya, tomato and broccoli slaw. For more on the beautifying antioxidant benefits of Vitamin C, check out this article and recipe for #whole30 compliant #paleo and #vegan (and super-yummy) Strawberry Vinaigrette.
Vitamin E – in the extra virgin olive, coconut and avocado oils as well as in the walnuts
Beta-carotene (Vitamin A) – from the carrots and the broccoli slaw (as seen on the package)

Broccoli slaw is not only an antioxidant fest. It’s also quick and ready in an instant!

Selenium – provided by the Brazil nuts in the dressing. Did you know that Brazil nuts are in fact the #1 food source of selenium?
Omega3 fatty acids – from the walnuts and/or salmon if you choose
Lycopene (bonus nutrient) – lycopene has been shown in recent studies to protect skin against sun-related aging and sun damage. This recipe provides lycopene from 2 sources – EVOO and fresh tomato. Plus, this recipe is easily adjusted to suit vegans, vegetarians, paleo-types and folks actively doing #whole30. It’s quick and easy to prepare and (perhaps) most importantly, it tastes really good. Whoop! Whoop!

Ingredients:
For the Salad –
• 1 whole papaya
• 1-12 oz. bag broccoli or cabbage slaw
• 1 bunch fresh cilantro
• 1 whole tomato
• 2 carrots
• 1 medium jalapeno or Serrano chili pepper
• ½ cup chopped raw cashews or walnuts (I used cashews)

Protein Options –
• About 2 cups cooked, shredded chicken (bones, skin and excess fat removed)
• 1 large (14.5 oz.) can wild Alaskan pink salmon, drained
• 8 hardboiled eggs, diced
• 8 eggs, scrambled and chilled
• 2 cups cooked then chilled garbonzo beans (if using canned, drain and rinse very well)
• 2 cups cooked then chilled lentils

For the Dressing –

• 4 dates, soaked at least 4 hours (see comment below)+++
• 2 garlic cloves
• 6 whole Brazil nuts
• 1 tsp. iodized sea salt
• 1 tsp. hot sauce (optional but recommended for best flavor. I like )
• 1 tsp. spicy mustard (NOT Dijon if doing #WHOLE30, see comment below)+++
• ½ tsp. minced lemongrass or 1” knob peeled fresh ginger root, diced
• ¼ cup lime juice
• ¼ cup freshly squeezed lemon or orange juice (I used OJ)
• 4 Tbsp. Coconut Secret Coconut Aminos Sauce, divided
• ¼ cup extra virgin coconut oil
• ¼ cup extra virgin olive oil (EVOO) or extra virgin avocado oil
• 2 Tbsp. dark (toasted) sesame oil

+++When doing #WHOLE30, it’s very important you get into the habit of checking the ingredient lists of any foods you plan to eat or use when cooking. Many dried fruits (including certain brands of dates) are processed with sulfites which are also not permitted for consumption during #WHOLE30, so be sure to check the dates before you purchase/use them. Also, most Dijon mustards contain white wine which is also not approved for consumption during WHOLE30, which is why you’ll want to use spicy mustard instead. For a complete list of #WHOLE30 program do’s and don’ts as well as answers to just about any #WHOLE30 questions you may have, I highly recommend you check out the program rules here and other resources available at WHOLE30’s website to educate yourself prior to beginning your own #WHOLE30 journey or whenever you have questions or need some support.

Hardware:
• One or two cutting boards
• A sharp chef’s knife
• A pair of disposable gloves
• A sharp vegetable peeler
• A large mixing bowl
• Powerful blender (I used the Nutribullet Pro 900)
• Salad spinner (optional)
• A large spoon or spoonula

1. Prepare dressing as follows: Drain dates and discard soaking liquid. Place dates, 2 Tbsp. Coconut Aminos (reserving 2 Tbsp. for later use) and all other dressing ingredients into canister of blender. Place lid on blender and process on HIGH until dressing is very smooth and no visible chunks or pieces of ingredients are visible. Remove lid and test for seasonings. Adjust to taste. (I found that dressing was appropriately seasoned without adjustments but add salt or additional spices to your preferences.) Then pour dressing into a jar or bottle. Cover with lid and store in refrigerator until ready to use. Note, this recipe makes about 2 cups (scant) of dressing and may be made up to 3 days in advance. It will keep for about 1 week in the refrigerator.

2. Wash and dry all vegetables, including cilantro. If you have a salad spinner, place washed cilantro in spinner and spin until dry. If you don’t have (or don’t wanna use) a salad spinner, simply placed washed cilantro on a clean kitchen towel and pat dry.
3. Using vegetable peeler, peel carrots and papaya.
N.B. Trust me on this one! I tried cutting half the papaya without peeling it first (I figured I’d cut it like an avocado, scoring it and removing the peel afterwards). No dice! It was a disaster trying to get the peel off, and I nearly removed my fingertips along with the peel! With the 2nd half I got smart and peeled it first. What a difference. I finished chopping it in half the time and with no near-death experiences.

4. Finely chop the washed and dried cilantro. Then transfer it to mixing bowl. Next chop the papaya and all the vegetables (except pepper) into roughly equal bite-sized chunks and place into mixing bowl.
5. Put on gloves. Cut pepper in half and remove all seeds, stem and membranes.
Then chop pepper into very small pieces. Place in mixing bowl with other ingredients. Carefully remove gloves and immediately wash your hands. Try not to touch your face or anyone else before taking off, disposing of gloves and washing your hands. Also I used a separate cutting board just for the pepper and washed the cutting board and knife before removing the gloves.
6. Open bag of broccoli slaw and dump into mixing bowl along with other ingredients excepts nuts, dressing and remaining 2 Tbsp. Coconut Aminos. Then add dressing and stir well to combine. If everyone in your household wants the same protein option, then feel free to stir it in at this point. Otherwise, wait and serve several protein options along side Refrigerate at least 2 hours before serving.

7. Just before serving, stir in remaining 2 Tbsp. Coconut Aminos and nuts.
8. Serve with multiple protein options (unless you already stirred proteins into salad). Example in our house both my mother and my Hubs selected shredded leftover rotisserie chicken. But I selected salmon as my protein of choice for some extra Omega-3 fatty acids. Additional garnishes include chopped avocado or Wholly Guacamole, bean sprouts and sunflower sprouts. Enjoy!

QUICK & EASY BEAUTIFYING PAPAYA SALAD #WHOLE30 #PALEO #VEGAN

Wisdom for the Day:
Today I read the following quote:
“Biblical orthodoxy (hypocritical religiosity) without compassion is surely the ugliest thing in the world.” ~Francis Schaeffer And I was struck by the brilliance and simplicity of that statement. Surely a compassionate heart is an essential component of beauty. What if we made the choice to put on love and compassion the same way we put on makeup? The Bible says that we can in this passage from ~Colossians 3:12-13 (ESV)
Put on then, as God’s chosen ones, holy and beloved, compassionate hearts, kindness, humility, meekness, and patience, bearing with one another and, if one has a complaint against another, forgiving each other; as the Lord has forgiven you, so you also must forgive. Read more here. I encourage you to spend a few moments each morning imagining yourself putting on love and compassion, like you’re applying makeup or sunscreen. Surely we need to apply God’s love and compassion daily as the most important and effective beauty treatment!

Beauty Resources for the Day:
Want more info on what to eat for anti-aging benefits? Check out this slideshow from the folks at Total Beauty (Hint: if you consume this dressing on a regular you can cross slide #7 off your to-eat list).

Check Out These Great Recipes from the (HealthGrove) Top 30 Foods for Beauty Series:
Presto Peachy Lime Vinaigrette #WHOLE30-compliant #Vegan #Paleo #Raw
Split Second Strawberry Vinaigrette #WHOLE30 Compliant (#raw, #paleo & #vegan)
Fix-It-And-Forget-It: Simply Beautiful Southern Greens Crockpot #WHOLE30 Compliant
Quick & Easy Paleo Lemon Garlic Salad Dressing #WHOLE30 Compliant
Chicken Tri-Almandine Casserole
WHOLE30 Stuffed Zucchini 2 Ways
Easy Cheezy Chicken & Broccoli Soup with Crispy Potato Croutons

Presto Peachy Lime Vinaigrette #WHOLE30 #Vegan #Raw

Today’s recipe continues the Daily Beauty Wisdom series based on a recent HealthGrove study identifying the top 30 foods for beautiful skin and hair. As I’ve mentioned in each recipe I’ve shared in the series, 27 of those 30 foods are #WHOLE30-compliant foods (the 3 exceptions being non-soy legumes, e.g. green peas and pea pods). None of the 30 foods from the list are dairy or grains products. I found the study so inspiring that I challenged myself to create all new #WHOLE30-compliant recipes with each of the 27 foods from the list (again, not counting the 3 legumes); and thus, the birth of this series of recipes. If you’ve missed any of the previous recipes, I’ve included links for each at the bottom of this article.

Coming in at #16 on HealthGrove’s list of top foods for beauty, today’s beautifying food is – CARROTS!!! Most everyone has heard that carrots are good for your eyes. That’s primarily due to carrots’ high Vitamin A content. Carrots are also low in calories and provide an amazing 10% of the adult RDA for Vitamin A per calorie. Vitamin A is widely used within the body. It provides antioxidant benefits, supports cell growth and differentiation, and plays a critical role in the normal formation and maintenance of the heart, lungs, kidneys, and other organs (Source). Vitamin A is also well-known as a skin beautifier. Synthetic forms of Vitamin A are the primary ingredients in such well-known skin saviors as Retin-A, retinol and Accutane. However, those products can cause skin irritation, redness and peeling and are associated with severe birth defects (when used by pregnant women). But carrots provide the gentler form of Vitamin A, beta-carrotene versus the “pre-formed Vitamin A” found in beef and poultry livers, cod liver oil, etc. or synthetically created versions present in both prescription skincare products and OTC retinoids. That’s a long way of saying carrots bring the goods without potential negative side-effects.

I was inspired to create this salad dressing when I received some beautiful peaches from my lovely and generous mother-in-law. Immediately I started envisioning a peach and citrus juice based dressing and decided carrots would be the perfect beautifying compliment.
Just look at these beauties!
The process here is nearly identical to my Split Second Strawberry Vinaigrette. Swapping out the extra virgin avocado oil for EVOO results in a slightly thinner, creamier texture (than the Strawberry Vinaigrette which is pretty thick). The sweet, juicy flesh of the peaches blends well with the carrots. I chose to use both lemon and lime juice along with some cumin for a more Tex-Mex flavor. Additionally, the citrus juices and peaches impart an extra hit of Vitamin C, making this dressing an antioxidant powerhouse.

As always, I took a couple of preparatory steps (soaking the dates for a few hours before and pre-measuring the citrus juices + other ingredients in advance) to save time. And because I had run out of fresh lemons and limes, I used bottled juice (not ideal, but a definite time-saver). As a result, this recipe was ready to serve in seconds. I timed it. It took 32 seconds for me to prepare. BTW, I used fresh, ripe peaches in this recipe only because I was lucky enough to have these on hand (and I’m a big believer in using what ya’ got). So if you can get your hands on some fresh peaches, I highly recommend using those in this recipe. However, you could definitely use frozen peaches (or mangoes) if you don’t have access to fresh ones. If using frozen peaches, be careful to use UNSWEETENED fruit (i.e. should say “no sugar added” or just list “peaches” under ingredients). Then just transfer the bag from the freezer to the refrigerator the night before you plan to make this dressing.

Ingredients:
• 6 whole pitted dates, soaked at least 2 hours (see comment below)+++
• 2 whole fresh peaches, pitted and sliced (peel if desired; I left the peels on)
• 2 medium carrots (preferably organic), washed, peeled and chopped
• 1/2 cup unsweetened lime juice (or 1/4 cup each
• 1 large or 2 small-medium garlic cloves, peeled
• 1 tsp. iodized sea salt
• 1 tsp. spicy mustard (not Dijon see comment below)+++
• 1/8 tsp. cumin
• 2/3 cup extra virgin olive oil (EVOO)
• 1 tsp. hot sauce or pinch cayenne pepper (optional)

Hardware:
• Chef’s knife
• Cutting board
• Sturdy blender or food processor (I used this NutriBullet Pro 900 series blender)

Process:
1. Soak dates in filtered water for at least 2 hours.
2. Drain dates and place in pitcher of blender or food processor basin.
3. Add in all other ingredients and blend/process until completely smooth, with no chunks or pieces visible.
4. Remove lid and test for seasoning, adjusting to taste.
~Makes about 2 cups of dressing.

N.B. This dressing will keep covered and refrigerated about 1 week and is also a delicious topping for grilled meat. Hubs recommends using it as a “dippin’ sauce” for these #Paleo chicken tenders or these #WHOLE30 compliant meatballs.

+++When doing #WHOLE30, it’s very important to check the ingredient lists of any foods you plan to eat (actually it’s always important to be aware of what you’re feeding your family, right?). Some frozen fruits contain sugar or other additives not approved for consumption during WHOLE30. Sugar and sweeteners of all kinds are off limits during #WHOLE30. Finally, some dried fruits including certain brands of dates, are processed with sulfites which are also not permitted for consumption during #WHOLE30, so carefully check the dates you use for this any other recipe. For a complete list of #WHOLE30 program do’s and don’ts as well as answers to just about any #WHOLE30 questions you may have, I highly recommend you check out the program rules here and other resources available at WHOLE30’s website to educate yourself prior to beginning your own #WHOLE30 journey or whenever you have questions or need some support.

Be Sure to Check Out These Other Recipes in This Series:
Split Second Strawberry Vinaigrette #WHOLE30 Compliant (#raw, #paleo & #vegan)
Fix-It-And-Forget-It: Simply Beautiful Southern Greens Crockpot #WHOLE30 Compliant
Quick & Easy Paleo Lemon Garlic Salad Dressing #WHOLE30 Compliant
Chicken Tri-Almandine Casserole
WHOLE30 Stuffed Zucchini 2 Ways
Easy Cheezy Chicken & Broccoli Soup with Crispy Potato Croutons

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Wisdom for the Day:
You shall eat the fruit of the labor of your hands; you shall be blessed, and it shall be well with you.
~Psalm 128:2 (English Standard Version)
Read more here.

Beauty Resource Video of the Day:
Summer is officially here! This is a great time to establish a consistent sunscreen habit. The most common complaint or excuse I hear for not using sunscreen daily is that it 1) causes makeup to perform poorly or 2) that it takes too long, is a hassle to apply. This video is an actual tutorial and includes precise measurements of sun protection product to use; application of sunscreen and makeup over top the sun protection including trouble-shooting tips and recommendations to avoid pilling, balling or makeup disruption. This video is well worth your time!
(Isn’t Dr. Bunting just a pleasure to listen to? Plus her advice about reframing how we think of sunscreen is brilliant in terms of motivating yourself to consistently apply sunscreen everyday!). Still need help finding a sunscreen that will work for you? Check out this article for detailed comparison and reviews of 12 broad-spectrum sunscreens (all priced under $15).

Split Second Strawberry Vinaigrette #WHOLE30 Compliant

Today’s post is part 6 in my series of recipes based on a recent HealthGrove study identifying the top 30 foods for beautiful skin and hair. As I have previously discussed, all but 3 of the most beautifying foods are #WHOLE30 foods. The 3 exceptions on the list (those foods not technically Paleo or WHOLE30-compliant) are legumes (i.e. beans), not dairy or grains. In case you missed any of the previous recipes from this series, you will find links for each at the bottom of this post. So, be sure to check those out, and definitely stay tuned to Daily Beauty Wisdom because I’ll be posting all new recipes for each of the remaining #Paleo / #WHOLE30 ingredients from the HealthGrove list (I think I’ve got about 20 or 21 left to cover). And be sure to subscribe to Daily Beauty Wisdom to automatically receive new posts sent directly to your inbox of choice!

Today’s beautifying ingredient is the sweet and juicy, bright red succulent strawberry (food #17 from the HealthGrove list). Here’s a little bit of trivia. Did you know strawberries are the only fruit with seeds on the outside? Strawberries are low calorie, high in fiber and a terrific source of Vitamin C (necessary in the synthesis of collagen, the key component of healthy skin and hair), providing more than 100% of RDA per serving. Vitamin C is one of several antioxidant vitamins.

You may be wondering why antioxidants are important. Antioxidants protect the skin (and other cells) from oxidation which occurs when our bodies are exposed to free radicals like the sun’s rays, smog, second-hand smoke and other environmental toxins. Oxidation is akin to rusting of the body, and it’s the primary way the body shows its age. Anti-oxidants are the antidote to oxidation, like tiny molecular-level shields protecting against rust and decay inside the body. (when we eat foods high in antioxidants like strawberries) or when applied topically (when using cosmetics that have added antioxidants ingredients). The the science is mixed with respect to usage of antioxidants in preventing disease. But antioxidants are generally accepted as anti-aging superstars. Most experts recommend getting our antioxidants from foods (versus supplements) and suggest the best way to combat aging is to eat foods high in antioxidants and other skin-beneficial ingredients (like biotin and good fats); to get lots of sleep (sleep is when the body repairs itself from damage it sustained during the day); and to use products with antioxidants and other skin-beneficial ingredients (source here).

I whipped up this recipe on Father’s Day to serve to Hubs. Since this was his first official Father’s Day I had quite the special Daddy Dinner menu in the works, including among other things these paleo pancakes (remember we’re not currently doing a #WHOLE30) with homemade strawberry syrup (I used the remaining thawed strawberries, some unsweetened OJ and coconut sugar simmered on LOW for 2 hours); scrambled eggs and bacon; tossed salads and this vinaigrette.

The hallmark of successful recipe – a smiling Hubs!

Because I took a couple of preparatory measures in advance (soaking the dates in the fridge overnight and pre-measuring lemon juice + other ingredients in advance), this recipe was quite literally ready in seconds. I timed it. It took around 47 seconds, literally less than 1 minute to prepare. If using frozen strawberries (which I think is the way to go as long you are careful to purchase UNSWEETENED, AKA no sugar added berries), just remove the bag from the freezer (and place in the refrigerator) the night before you plan to make this dressing. I actually soaked the dates in the fridge overnight too, just to save a little prep time on Sunday. BTW, I used defrosted frozen strawberries in this recipe only because I had them on hand (and I’m a big believer in using what ya’ got). But It’s summertime in North America, at least. So if you can get your hands on some fresh (preferably local) strawberries, I highly recommend using those in this recipe.

Split-Second Strawberry Vinaigrette – Sweet & Simple & #WHOLE30 Compliant

Ingredients:

• 1 cup whole fresh or frozen unsweetened strawberries, defrosted and drained (if using frozen)
• 4 whole pitted dates, soaked at least 4 hours, drained (see note below)+++
• 1 tsp. iodized sea salt
• 10 cranks freshly cracked black pepper
• 1 cloves garlic, minced
• 1 tsp. spicy mustard (if doing #WHOLE30 be sure mustard contains no white wine)+++
• ¼ cup freshly squeezed lemon juice (juice from 1 small lemon)
• 1 cup avocado oil or extra virgin olive oil
• ¼ tsp. cayenne pepper (optional)

Hardware:
• powerful blender (I used a NutriBullet Pro), but a Vitamix or other sturdy, powerful blender would work equally well

Process:
1. Drain dates and disgard soaking liquid.
2. Add dates, strawberries and all other ingredients to pitcher or jar of blender.
3. Place blender pitcher on base, cover and blend on HIGH until no chunks or pieces of the fruit or garlic remain. It should take no more than a minute.
4. Remove blender from base and remove lid. Test dressing for seasoning and adjust as needed to taste. Then refrigerate until ready to use.
~Makes about 2 cups vinaigrette.

This dressing will keep covered and refrigerated about 1 week.

+++When doing #WHOLE30, it’s very important to check the ingredient lists of any foods you plan to eat (actually it’s always important to be aware of what you’re feeding your family, right?). Some frozen fruits contain sugar or other additives not approved for consumption during WHOLE30 (and which aren’t healthy for us to consume anyway). Sugar and sweeteners of all kinds are off limits during #WHOLE30. And, dijon mustard usually contains white wine which is also not permitted during #WHOLE30. Finally, some dried fruits are processed with sulfites which are not permitted for consumption during #WHOLE30, so carefully check the dates you use for this any other recipe. For a complete list of #WHOLE30 program do’s and don’ts as well as answers to just about any #WHOLE30 questions you may have, I highly recommend you check out the program rules here and other resources available at WHOLE30’s website to educate yourself prior to beginning your own #WHOLE30 journey or whenever you have questions or need some support (N.B. – the Facebook and Twitter feeds are tremendous sources of encouragement and support). Also, consider reading the book It Starts with Food prior to attempting a #WHOLE30. It’s chalked full of useful info and helpful tips to make surviving the whole 30 days a whole lot more tolerable (pun intended).

Whip up this simple and super-fast vinaigrette with a quick whirr of the blender!

Don’t Miss the Other Recipes in This Series:
Fix-It-And-Forget-It: Simply Beautiful Southern Greens Crockpot #WHOLE30 Compliant
Quick & Easy Paleo Lemon Garlic Salad Dressing #WHOLE30 Compliant
Chicken Tri-Almandine Casserole
WHOLE30 Stuffed Zucchini 2 Ways
Easy Cheezy Chicken & Broccoli Soup with Crispy Potato Croutons

Wisdom for the Day:
Wives, submit to your own husbands, as to the Lord. For the husband is the head of the wife even as Christ is the head of the church, his body, and is himself its Savior. Now as the church submits to Christ, so also wives should submit in everything to their husbands. Husbands, love your wives, as Christ loved the church and gave himself up for her.. ~Ephesians 5:22-25 (English Standard Version)
Read more here.

Beauty Resource of the Day:
Here’s another helpful makeup tutorial video from the brilliant Wayne Goss. This little tip will help you avoid making mistakes when applying your eyeshadow:

Quick & Easy Paleo Lemon Garlic Salad Dressing

Today’s recipe continues the series of recipes based on a recent HealthGrove study identifying the top 30 foods for producing beautiful skin and hair. As I discussed previously, all but 3 of the 30 foods on that list are #WHOLE30 foods, and the 3 foods on the list not technically considered Paleo or WHOLE30-compliant are legumes (i.e. beans), not dairy or grains. In case you missed my previous entries based on the beautifying ingredients from the HealthGrove study, you will find links at the bottom of this post for prior recipes. So, be sure to check those out and definitely stay tuned to Daily Beauty Wisdom because I’ll be posting all new recipes for each of the remaining 27 #Paleo / #WHOLE30 ingredients from that list (I think I’ve got about 22 or so ingredients left to cover).

Today’s beautifying ingredient – LEMONS (food #23 from HealthGrove’s list).

LEMONS - Delicious & Pretty, Both Inside & Out!

LEMONS – Deliciously Pretty Both Inside & Out!

Lemons are a great source of Vitamin C, a very important vitamin. Vitamin C helps the body synthesize collagen, a key component of strong skin and hair. You’ve probably heard Vitamin C referred to as an anti-oxidant. It helps counteracts the “oxidative” action of stress, toxins (like tobacco smoke, smog, etc.) and the sun’s UV rays, so stabilized forms of Vitamin C (e.g. L-ascorbic acid, or simply ascorbate) are often added to cosmetics and skin care products for that reason. But it’s also important for us to consume Vitamin C in the foods we eat. One lemon provides almost 75% of an adult’s daily requirement for Vitamin C. Read more about Vitamin C here.

This recipe developed out of necessity. Basically, we ran out of salad dressing. In an effort to keep Hubs eating salads every night, we had done a great job of keeping the house stocked with plenty of Tessamae’s Lemon Garlic salad dressing – that is, right up until our recent Memorial Day road trip which turned into quite an ordeal due to some unforeseen weather and traffic headaches. As a result our trip was extended an extra day and we returned home too tired to even consider heading back out of town to shop for salad dressing (I’ve written previously that we cannot purchase WHOLE30-approved dressing near our home. And I’ve done a poor job of pre-planning when it comes to ordering ahead. Scolding self internally, “Bad wife. Bad.”) So after my previous catastrophic mayonnaise fail, I decided to give it another go at making a dressing, this time with something easier, a vinaigrette.

I’m chalking this recipe up as a big win for the following reasons. Reason #1 Hubs said the dressing was “really yummy,” and “just as good as the stuff we were buying” (Tessemae’s). Not sure I’d go that far, but I’m thrilled to have successfully (and quickly) whipped up a suitable replacement with one of the HealthGrove beautifying ingredients. Reason #2 – My daughter “participated” in the preparation of the recipe by sitting on the kitchen island in her fabulous Mamas & Papas Baby Snug chair listening intently as I narrated the whole process. Anybody else have one of these chairs? We love ours! And it was a breeze to travel with. So much easier than trying to pack up a full-size high chair! And Reason #3, this was win because I was able to combine cooking with beauty products. Specifically, I used this nifty little hair color applicator squeeze bottle from Sally’s Beauty Supply. This little guy cost less than $2 (actually around $1.60 with my Beauty Club discount). It’s washable and reusable. You could use the gradations on the side for measuring ingredients. It comes with a tight-fitting lid that makes combining ingredients super easy, and it dispenses the dressing better than a wide mouth bottle that may allow too much goop to come pouring out and drown your salad. AND the narrow spout (guess that’s what you’d call it) prevents any large chunks of garlic from escaping the bottle. In this case that’s a good thing because this recipe uses raw garlic – good for flavor, but not really something you wanna chomp down on in a salad. Okay, enough rhapsodizing about the bottle, on to the recipe…

Quick & Easy Paleo Lemon Garlic Salad Dressing

….Served Along Side a Luscious Summer Salad

Ingredients:
• ¼ tsp. grated lemon peel
• 2 cloves garlic, minced
• 1 tsp. iodized sea salt
• 10 cranks freshly cracked black pepper
• 1 tsp. Dijon or yellow mustard (use yellow mustard if doing #WHOLE30)+++
• ¼ cup freshly squeezed lemon juice (juice from 1 small lemon)
• ½ Tbsp. Coconut Secret Coconut Aminos Sauce
• ¼ tsp. dried thyme, crushed
• ¼ tsp. cayenne pepper (optional)
• pinch dried oregano, crushed (optional)
• 1/3 cup avocado oil or extra virgin olive oil
• ½ tsp. chia seeds

+++Most prepared dijon mustards contain white wine which is not approved for consumption during #WHOLE30. So if you’re actively “doing a WHOLE30,” be sure to substitute plain yellow mustard and (as always) be sure to check the ingredient list of any prepared product you use prior to consuming.

Hardware:
• Microplane
• Cutting board
• Chef’s knife
• Squeeze bottle or other dressing dispenser

Love this Squeeze Bottle from Sally’s Beauty Supply Repurposed for Salad Dressing Application!

Process:

1. Wash and dry lemon. Transfer to cutting board.
2. Using microplane, grate lemon peel then transfer to whatever bottle you will use to hold, dispense dressing.
3. Next finely chop (mince) garlic and add to bottle.
4. Add salt, pepper, mustard, thyme, lemon juice and Coconut Aminos sauce as well as any other herbs you are using.
5. Shake bottle gently to combine ingredients. Then pour in oil all at once along with chia seeds.
6. Place lid tightly on bottle and shake vigorously for about 2 minutes.
7. Taste for seasonings and adjust for taste.
8. Cover and refrigerate until ready to use. It’s best to refrigerate at least 3-4 hours before using.

Serve This Tangy Dressing over Crisp Salad Greens and Revel in the Compliments!

Wisdom of the Day:
“…and (God) said to humankind: ‘Look, the fear of the Lord is wisdom; turning from evil is understanding.”
~Job 28:28 (Common English Bible)
Read more here.

Resource of the Day:
Sleep is a key component in any beauty regimen. You simply cannot look or feel your best without sufficient sleep. For most adults, that means at least 7-8 solid hours of sleep per night. Struggling to fall or stay asleep? Check out this list of things that may be impending your sleep:
6 Things that Can Steal Your Sleep from ShareCare (P.S. I’m totally guilty of #6)

Previous recipes from this series include:
Easy Cheezy Broccoli Soup with Crispy Potato Croutons
#WHOLE30 Stuffed Zucchini Boats 2 Ways
Chicken Tri-Alamandine Casserole
And don’t forget to subscribe to Daily Beauty Wisdom by entering your email address in the subscription bar. That way you’ll instantly receive new recipes and beauty posts automatically sent to inbox of choice!

WHOLE30 Lifestyle Hits the Road for Memorial Day

Loaded Turkey Burgers in a Tasty Salad Make for a Delicious & Comforting Meal on the Go!

Hubs and I finished our first WHOLE30 just over 3 weeks ago. With only a few hiccups, we’ve survived reintroduction and transition to a WHOLE30-esque lifestyle. He is now eating gluten-free grains without any problems. I’m still grain-free. Neither of us is consuming any dairy or legumes. Hubs eats what he describes as “a minimal amount of sugar” (which translates to a few spoonfuls of coconut sugar in his coconut oil coffee each morning and the occasional gluten-free cookie after dinner). And I’m still using a little artificial sweetener (primarily stevia), but avoiding all forms of refined sugar. All in all, this plan is working well for us. It’s sustainable. We’ve maintained the results we achieved during the 30 days and we don’t feel deprived or have any major cravings.

We had planned to host family this Memorial Day weekend. But plans changed due to the sudden illness of a family member. So we’re packing up our baby girl (and ALL her accoutrement) and hitting the road. This will be our daughter’s first road trip and our first WHOLE30 traveling experience.

I’m not sure which has me more nervous. I’m probably equally anxious about both. Of course, I want things to go smoothly as we travel with our daughter and I don’t want to derail our new healthier WHOLE30 lifestyle. We are blessed beyond all measure with a daughter who is calm, good-natured and easy-going. She basically adapts to anything we do with her. Plus, like most new parents, we’ve over- packed for all contingencies, so she should be well-occupied during our 9+ hour drive (each way).

Speaking of that drive, we’re definitely gonna have to eat at least a few meals on the road. The WHOLE9 / WHOLE30 folks (The Whole9 Guide To Navigating a Restaurant Menu) and others (for example: Life Health HQ WHOLE30 Restaurant Guide) have provided some great resources for eating out during the program, but I feel like (especially when you’re eating at chain restaurants as we will) you can never be truly certain that your veggies and proteins are cooked in approved oils; that no refined sugars were included in the salad dressings; etc. So I’m taking the same approach to our meals as we’re taking to traveling with our daughter – plan for all contingencies and pack our own – our proteins and veggies at least. We also have a hotel room with a full kitchen. So that will allow us some additional control over our meals.

In the meantime, here’s what I’ve packed just in case:
• Loaded Turkey Burgers To Go (recipe follows)
• Grilled Aidell’s Chicken Apple Sausages
• WHOLE30 Deviled Eggs Florentine (recipe follows)
• Pre-made tossed salads
• 2 Boxes of Wholly Guacamole Minis
• Homemade Trail Mix (mix of walnuts, pecans, cashews and unsulphured raisins)
• Bananas
• Bottled water + Ginger Green Tea
• Coconut oil

So that’s it. A little preparation makes Mommy feel a whole (no pun intended) lot better before hitting the road. Plus the turkey burgers are really delicious! Hope you and your family have a wonderful and safe Memorial Day weekend as well!

Loaded Turkey Burgers To Go

Ingredients:
• 1 medium-large sweet potato, peeled
• ½ cup organic unsweetened applesauce
• 1 large egg, beaten
• 1.5 tsp. iodized sea salt
• 10 oz. frozen spinach, thawed and well drained
• 1 lb. Extra Lean Ground Turkey Breast (98% Lean)
• 1 lb. Lean Ground Turkey Breast (93% Lean)
• 5 Tbsp. chopped walnuts
• 3 Tbsp. coconut oil (I used Carrington’s brand organic extra virgin)

Hardware:
• Potato masher
• Potato peeler
• Large mixing bowl
• Large nonstick frying pan or skillet with lid

Process:
1. Cut sweet potato into 3 roughly equal pieces. Then wrap in a paper towel. Microwave on HIGH for 4-5 minutes depending on the strength of your microwave. Carefully remove from microwave and place on a small plate, then transfer to refrigerator. All to chill about 1 hour or until cool enough to handle.
2. Remove sweet potato from refrigerator and using your hands, “shmush” the pieces into smaller pieces over a large mixing bowl. Next add the applesauce.
3. Using a potato masher, mash the mixture until more or less smooth with no large chunks visible.
4. Add salt and spinach to mixture and stir until well combined.
5. Next add turkey and walnuts. Then use your hands to thoroughly combine mixture and form into patties of roughly equal size. I made 12 patties.
6. Place a large nonstick skillet over MEDIUM-HIGH heat. Add 1 Tbsp. coconut oil and allow oil to melt and then rotate pan so oil covers the entire pan.
7. Place 4 patties in hot oil and cover pan. Then allow patties to cook about 6 min before flipping. Cook an additional 5 minutes (uncovered). Then remove to a platter and repeat twice with remaining patties and coconut oil.
~Makes about 12 burgers.

#WHOLE30 Deviled Eggs Florentine

Deviled Eggs Florentine Are the Perfect Cooler Snack!

Ingredients:
• 6 hard boiled eggs, peeled and chilled
• ½ 10-oz. pkg. frozen spinach, defrosted and very well drained
• 1 tsp. salt
• 2 Tbsp. WHOLE30-approved mayo (e.g. Primal Kitchens Mayo, or Tessemae’s Mayo)
• 2 Tbsp. DBW Paleo Cheez It Sauce (optional) or additional 1 Tbsp. Mayo
• Optional garnishes – sliced black olives, smoked paprika, sliced almonds, etc.

Hardware:
• Small paring knife
• Cutting board
• Small-medium sized mixing bowl
• Spatula or fork

Process:
1. Place each boiled egg on cutting board and cut in half horizontally (see picture below). Cutting the eggs this way allows you to store the deviled eggs in an empty (dozen) egg container. If you’re planning to serve your deviled eggs in a traditional deviled egg platter, you will want to halve your eggs vertically.

Vertical cut on the left. Horizontal cut on the right.

2. Place halved egg whites into whatever container you will serve them. Because I’m taking my deviled eggs to-go I placed them back into a an empty egg container which I had cleaned and dried.
3. Carefully scoop the yolks into a mixing bowl (you want to avoid breaking the whites). Using a form or spatula, mash up the yolks until no large lumps remain.

4. Next add the spinach (you can save the left over spinach for some other use), salt, mayo and Cheez Sauce (if using). Stir all together until well combined. Taste for seasoning and adjust if desired.

5. Spoon filling into halves and decorate with garnish as desired. I piped the mixture in using a pastry bag just to be all fancy, but that’s totally unnecessary.

N.B. This recipe makes an excess of filling. I’m not wasting the filling. Hubs and I are packing filling up and taking it with us in a small Tupperware container because it makes a tremendous salad dressing!

~Makes 12 deviled egg halves.

Wisdom for the Day:
Commit to the Lord whatever you do, and he will establish your plans.
~Proverbs 16:3 (NIV)
Read more here.

Resource of the Day:
Check out the wonderful and informative Paleo Hacks Blog and be sure to sign up for one of the free recipe guides!

WHOLE30 Day #25 – Cheez-It!

+NOTE: This post has been updated since I originally published it and now includes some additional info as obtained from the WHOLE30 Forums.

WHOLE30 Day #25 –The final week of April has begun, which is particularly noteworthy because it marks the last full week of our first WHOLE30 journey. You’ll notice that I’m referring to it now as our “first” adventure with WHOLE30. It’s easy to envision oneself repeating this admittedly difficult process when there are only 6 days left to endure.

It’s also easier to envision repeating WHOLE30 when you can point to several specific rewards gained from the program. Both my husband and I have noticed positive physical changes in the last few weeks. Hubs has lost inches off his waist which was his primary physical goal entering WHOLE30 and is, according to multiple studies an important health marker, especially as we age. To read more about Hubs’ experiences and results, check out “I’m at a Loss,” at Functional Dad.net.

I didn’t use measurements for my pre-WHOLE30 goal-setting. I probably should have, but I developed a significant aversion to that yellow measuring tape while I was pregnant. The trauma of seeing those ever-increasing numbers of my girth was just too much for me. My goal has, for many months now, been quite simply to fit into my pre-pregnancy clothes. So for me, a major accomplishment was comfortably fitting into several pair of my pre-pregnancy work pants and – drumroll please – getting into a pair of my pre-pregnancy jeans. True, they don’t fit like they used to, but I got them on. And that’s a huge deal for me! Huge.

Despite these significant and tangible achievements, we’ve still got 6 days and nights worth of meals to get through. According to the handy, dandy official WHOLE30 Timeline (which if you’ve been following this blog, you’ve seen repeatedly by now), we should have been pretty tired of eggs in all iterations by about day 10 or 11. So you can imagine that by days 24 or 25, we need something to jazz up our stand-by omelets. Here’s where my years as a vegan came in handy. I remembered a recipe I’d made a long time ago using cashews and nutrient yeast to make a kind of cheese-ish sauce. Full disclosure here, I’m not 100% sure if the WHOLE30 authors would technically approve of nutrient yeast (I couldn’t find it on any approved or disapproved food list so I’m making a judgement call. +++UPDATE: I was finally able to find some additional info regarding nutrient yeast in the fabulous WHOLE30 Forums. See additional comments at bottom of post.). And as I’ve discussed before, I’ve intentionally decided to avoid my natural predilection toward perfectionism in order to increase my own likelihood of completing the “whole” WHOLE30 days (pun intended). The recipe below was just what we needed to add a little punch to our egg meals. As a bonus the “cheez-ish” sauce goes great on just about any protein dish (try it on plain baked chicken, turkey, pork or beef); adds zing to baked or roasted potatoes and livens up any salad. Hope your family enjoys it as much as we did!

Cheez-ish Sauce the Awesome Omelet Topper

Cheez-ish Sauce – Delicious Topper for Omelets, Potatoes, and All Manner of Assorted WHOLE30 Goodies!!!

WHOLE30-ish Cheez-Ish Sauce
Ingredients:
• 1 cup “raw” cashews
• 1 whole red bell pepper
• 1/3 cup nutrient yeast
• ½ tsp. prepared Dijon mustard
• 1 tsp. iodized sea salt
• 1/8 tsp. turmeric

Hardware:
• distilled or filtered water
• high-powered blender (e.g. Nutribullet, Vitamixer, etc.) or food processor

Process:
1. Place cashews in canister of blender or food processor and cover with enough distilled or filtered water to completely cover cashews.
Soak cashews for at least 1 hour and up to 4 hours.
2. While the cashews soak, wash and core the bell pepper, cutting into large chunks so it will puree more easily.
3. Strain cashews and retain some of the soaking liquid.
4. Place cashews, about 2 Tbsp. soaking liquid, chopped pepper and remaining ingredients in canister and puree until very smooth.
You may have to add more soaking liquid but do so very carefully, adding only about 1 tsp. at a time to avoid breaking the mixture.
5. Blend or process until very smooth and no pieces of original ingredients are visible. Store mixture in the refrigerator. NOTE: It’s best to allow mixture to “rest” in the fridge for at least an hour before serving.
Serve & Enjoy
~ Makes a whole bunch, about 12 (2 Tbsp.) servings

Verse of the Day:
You satisfy me as with rich food; my mouth will praise You with joyful lips..
~Psalm 63:5 (Holman Christian Standard Bible)
Read more here.

Resources of the Day:
1. If you lack my particular aversion to having your measurements taken, you’ll find this article from Weight Watchers extremely helpful and informative!
2. Here’s a quick video tutorial on taking women’s measurements in case you prefer to gain new skills from You Tube…

If you’re like me, you’ll rely on old school measures of weight loss!
Just remember, Pretty Mommies, sometimes the jeans are just too skinny!

+++ For those of you who are interested in following this program according to the letter of the WHOLE30 law, I highly recommend you check out the Forums page on the main WHOLE30 site and specifically that bookmark the “Can I Have” page which contains a wealth of info on practically every topic you could think of. By doing a quick search, I was able to find the following discussion regarding nutrient yeast from 2012. While this is not a definitive approval, it seems the general consensus is that “nooch” (as the vegans call it) is a far better option than dairy or soy-based cheeses and therefor approved if used in moderation. Yippee!

WHOLE30 Day #6 – The Great Mayonnaise Fiasco

I love salads. Salads are a huge part of my meals, especially dinner. I eat a salad every single day. Maybe it’s because I’m from Florida where it’s hot so much of the year. Perhaps I’ve grown accustomed to eating a cool, crisp salad in the evening as a refreshing closure to a hot, sticky day. I don’t know how it started for sure, but I know I love them. And I almost always enjoy them – with one caveat. Salad dressing. Salad dressing is key! If the dressing is bad, the salad is bad. Certainly the quality and condition of the greens are important too, but the salad dressing makes or breaks the salad. You know I’m right. So when we began our WHOLE30 journey a big concern for me was “what the heck am I gonna use to dress my salads?”

After some internet research, we found Tessemae’s All Natural Dressings , several of which are WHOLE30 approved. According to Tessemae’s website, their products are available for direct order from the company and at a number of retailers like Whole Foods and Amazon.com. Prior to starting WHOLE30 we made the trek to the nearest Whole Foods and bought a couple bottles of their Zesty Ranch (which is delicious, but which we finished all too quickly). But we were disappointed to learn we couldn’t purchase the mayonnaise at any of the retailers listed in our area (and believe me, I’ve been to all of them in the last few days). Now, I could just order some mayo online, but for some reason that seems lazy to me. For some reason I believe I should be able to make my own mayo, like they did in the olden days or something. There’s plenty of recipes online for homemade mayo so I assumed mayo-making is an easy thing to accomplish. Not so, my friend, at least not in my experience. (In case you’re wondering, I felt compelled to have mayo available because it’s required for yummy things like tuna salad, chicken salad, egg salad etc. And mayo can be used as the base for my favorite salad dressings including ranch and Caesar. But it’s nigh on to impossible to find a mayo in your grocery that is NOT made with soybean oil or other nasty ingredients shunned by WHOLE30.)

So I dove in using this recipe as a basis, replacing the vinegar with lemon juice and equal parts EVOO and liquified coconut oil (e.g. the coconut oil that has been modified to remain liquid at room temperature). I then decided to dismiss Hubs’ offer to assist me, convinced I could whip up a brilliant mayo very quickly using a stick (immersion) blender just like Alton Brown. Sadly, I got a little off balance as I tried to manage the blender, slowly drizzle in the oil drop by drop and hold the large measuring cup I was using to hold the emulsion. Not sure exactly what happened but suddenly half my concoction was all over the counter top and I was screaming. Disaster! Hubs sprang into action and helped me rescue most of the wayward emulsion. We transferred it to a more appropriate bowl and continued drizzling in the oil and used a more appropriate hand mixer to finish whipping the mixture. Here’s my result:

Tastes great, but a little thin

Unfortunately, the mayo never reached the expected thickness. I’m not sure which of my missteps caused this result. I’m confident I can still find a usage for my “creation.” But I’m also sure I’ll be purchasing some more Tessemae’s Dressing soon. Life’s too short and WHOLE30 is too hard to go through this again!

Lessons Learned:
1. Use a bowl and not a measuring cup when making mayo.
2. Ask for help instead of trying to do it all yourself.
3. Coconut oil is always a health choice. But in hindsight, the modified liquid version may have prevented the end result from thickening as expected.
4. There’s no shame in simply ordering approved products online. WHOLE30 is challenging enough. Why make it harder on yourself?

Recommended Resources:
1. Shop Tessemaes Online
2. Tessemaes on Amazon

Thought for the Day:
Where there is no [wise, intelligent] guidance, the people fall, But in the abundance of [wise and godly] counselors there is victory.
~Proverbs 11:14 (Amplified)
Read more here.

Weeknight Pasta Salad Entree

Ever find yourself wandering around the kitchen at 5:30PM (or later) with absolutely no idea what to have for dinner? I was in that situation last night. To make matters worse, the weather here was pretty frightful, and I had no intention of braving the cold to make a grocery store run. Fortunately, I was able to throw something together using a few pantry and fridge staples. And the result received rave reviews. The ingredients below are probably hanging around your kitchen too. Consider this recipe your ace in the hole for those nights when you’re wandering aimlessly around your own kitchen in desperate need of a last-minute meal idea. P.S. it tastes even better the next day!

INGREDIENTS:
¼ cup raisins
4 stalks celery, chopped
¼ cup sweet pickle relish
¼ cup mayonnaise of choice (I like Nayonaise brand)
Pinch tarragon (optional but really tasty)
1/8 tsp. white pepper
Salt if needed

6 oz. gluten-free pasta, cooked and drained (I used Ancient Harvest brand elbows)
Cooked protein of choice (chopped chicken breast; chopped Gardein “chicken” strips; chick peas; etc.)

2 small apples, chopped (I prefer to leave my apples unpeeled for max nutritional benefit)
1 Tbsp. lemon juice
½ cup chopped walnuts

PROCESS:
1. Stir together the first 6 ingredients in a large bowl while cooking pasta.
2. Immediately add drained pasta to raisin mixture and stir to combine.
3. Next fold in protein choice and taste for season. Add salt and pepper if desired.
4. Just before serving, chop apples and toss with lemon juice. Fold into salad and stir well to combine.
5. Top salad with walnuts and serve.

NOTES:
May also be served warm.
Goes well with butternut squash or other soup, cooked green veggies or tossed salad.
Finally, if you discover that apples are not among your kitchen staples and you need a reason to start buying them, check out these articles for a
little apple motivation:
An Apple a Day….
15 Health Benefits of Apples
The Health Benefits of an Apple

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Weeknight Pasta Salad Entree