Easy At-Home Baked Sweet Potato Fries

#Vegan #Glutenfree #Grainfree #Whole30 #Paleo #Dairyfree #Sugarfree

Our daughter just turned the Big 1 year! Hubs and I confidently carried our little one into her 1-year follow-up expecting, for the first time in our brief parenting tenure, to get a great report along with the standard marching orders “just keep doing what you’re doing.” We’d been receiving those same instructions at every previous check-up along with high praise for our daughter’s diverse food intake and her preference for spinach and love of scrambled eggs.

Baby Girl Turns Eating Spinach into a Full Contact Sport

But this time, we were hit hard by our pediatrician’s orders to transition our daughter to all solid food within 60 days. Most alarming to me, I was told to stop pureeing or mashing her foods starting right away…I was appalled! I thought we were doing so well. I’d been cruising along using our trusty NutriBullet to puree everything from broccoli and carrots to salmon and chicken, and she was doing so well eating that stuff…just as long as it was smooth with no lumps. She’d basically refused to eat anything with lumps or texture except her beloved eggs. I had created these yummy Veggie Puffs which she liked, but they’re pretty labor-intensive so I rarely make them and don’t relish the idea of making them several times per week.

Now my head was spinning as I pondered all the changes I’d have to make and worried how baby girl would respond to the transition. On the other hand, I can’t stand the idea of giving our little girl the highly-processed chemical-laden transitional toddler foods sold in stores.

Hubs – recognizing the look of consternation on my face – said, “Baby, it’ll be okay. We’ll just start by giving her those foods she already likes. What about sweet potatoes? We know she loves those.”

Of course! That’s what I’ll do! She loves sweet potatoes. I’ll start there, I thought to myself. I decided to try to recreate one of our favorite treats – sweet potato fries – without the funky hydrogenated oils and preservatives. Baked with a little extra virgin coconut oil and some pure, unsweetened apple juice, these “fries” take only a few minutes to make and both my daughter and husband love them! Their an easy, inexpensive and delicious treat you can make in less than hour (including cook time). The secret is the combination of coconut oil and apple juice that the “fries” bake in. The result is slightly sweet and just the right combination of soft and crisp to be considered the perfect healthy transitional food by even the most persnickety pediatrician. Score one for Mommy!

Ingredients:
• 1 Large or 2 Small Whole Sweet Potatoes, Washed and Peeled
• 1 Tbsp. Organic Extra Virgin Coconut Oil
• 2 Tbsp. Unsweetened Homemade or Organic Apple Juice
• 1/4 tsp. Ground Cinnamon
• Light Sprinkling of Sea Salt, Ground Ginger, and/or Allspice

Hardware:
• Large Chef’s Knife (the sharper the easier this will be)
• Cutting Board
• Parchment Paper
• Medium-sized Cookie Sheet or Baking Pan

Instructions:
1. Preheat oven to 375° Fahrenheit (190° Celsius). Cover baking sheet/pan with parchment paper. Then set aside.
2. Slice sweet potato (or potatoes) length-wise into 4-5 slices of roughly equal width (as pictured below).

Then cut slices into match sticks (or french fry shape). When cutting sticks, try to avoid pointy or sharp edges.

3. Pour oil and apple juice onto parchment paper and rotate pan gently to blend the liquids (you can also use a fork or other utensil to swirl the liquids together). Then place the sweet potato sticks in a single layer atop the liquid mixture. Lightly sprinkle with spices, and then gently shake the pan again to distribute the liquids and seasonings.

Raw Seasoned Sweet Potato Sticks Ready to Bake

4. Bake in preheated oven for 40-45 minutes. Then remove from oven and test for doneness.

Makes about 2-3 Toddler Servings
Notes and Serving Suggestions: If you’re serving a toddler, you want the fries to be softer so stick with the shorter bake time. Check first after 40 minutes. If not quite done, stick the pan back in the oven for 3-5 more minutes. For adults, bake for 45 minutes before checking for doneness for a crisper texture. If not quite done, bake for 5-7 minutes longer, but keep a close eye on them. They go from crispy to burned very quickly.

Wisdom for the Day:
So, as the Holy Spirit says, “Today, if you hear his voice, don’t have stubborn hearts as they did in the rebellion, on the day when they tested me in the desert.”
~Hebrews 3:7-8 (Common English Bible)
Read more here.

Sweet and Crunchy Whole Apple Crumble

An apple a day…we’ve all heard the saying encouraging us to eat an apple everyday to stay healthy, avoid trips to the doctor, etc. Check out this terrific article with current research and info proving that old adage that apples are truly one of the world’s healthiest foods! Apples are remarkable little nutritional powerhouses – providing lots of fiber (including soluble fiber proven to decrease levels of “bad” cholesterol), buffer blood sugar spikes and aid in weight loss by sustaining feelings of fullness; along with several antioxidants likes Vitamins C and E (source).

Apples are also a good source of the flavonoid querticin. Quercitin is interesting because research has shown that topical application of quercetin provides protection against free radical damage and provides skin soothing benefits, especially when combined with silicones and lipid ingredients (for example in a good antioxidant serum, source). Consuming quercetin is thought to provide similar protection, and research is ongoing to determine the extent to which bioflavonoids can help fight the signs of aging. Read more about Quercitin, the nutrients apples provide; and the world’s healthiest (type) of apple here. In the meantime, we should all try to eat more apples and other fresh fruits.

I try to vary the types of apples our family eats. Hubs likes to dip apple slices into unsweetened almond butter, and My mom likes to sprinkle her slices with sea salt. The baby is found of homemade applesauce (thank you, NutriBullet!). But sometimes, especially as the weather here is turning toward fall, I find myself craving the warm, soothing comfort of sweet baked apples spiked with cinnamon, ginger and cloves and topped with crunchy, crumbly yumminess.

This recipe satisfies those cravings without sacrificing health and nutrition by incorporating apple in various formats including whole organic apples I found from a local vendor. It’s a perfect Thanksgiving or holiday dessert recipe because it’s quick and easy to throw together while you manage other cooking and all the craziness that holidays bring. I think your family will enjoy this recipe as much as mine did!

Ingredients:

• 8-10 small apples, preferably organic and/or locally grown, washed and chopped
• 1 Tbsp. Apple cider vinegar
• ½ cup Whole pitted dates, chopped
• ½ tsp. Ground cinnamon
• ¼ tsp. Sea salt
• pinch each Ground Allspice, Ground cloves, and Ground ginger

• 2 Tbsp. Unsweetened apple sauce
(Consider making your own fresh apple juice for highest nutrient profile. Read more here.)
• 1.5 Tbsp. Tapioca starch
• ½ cup Maple Syrup

• 1 cup Gluten-free Rolled Oats (substitute ½ cup each Coconut and almond flours for Grain-free/Paleo version)
• ½ cup Coconut Sugar
• ¼ tsp. Sea Salt
• ½ cup Chopped walnuts
• ½ cup Chopped almonds
• 2 Tbsp. Unsweetened apple sauce
• ¼ cup Coconut Oil, melted

Hardware:
• Measuring spoons + cups
• Glass measuring cup
• Small mixing bowl
• Nonstick coconut oil spray
• 8 X 8” Baking dish
• Aluminum foil

Instructions:
1. Preheat oven to 350° Fahrenheit (177° Celsius) and spray the inside of an 8 X 8” or 9 X 9″ baking dish with nonstick coconut oil spray.
2. Place chopped apples in bottom of prepared baking dish then sprinkle with vinegar. Toss lightly to combine. Add the dates and spices to apple mixture. Then stir well to combine and set aside.
3. In a glass measuring cup, stir together apple juice, apple sauce, and maple syrup. Then mix tapioca starch into syrup mixture and using a wire whisk or fork to beat mixture well until no visible lumps of starch remain. Pour apple juice mixture over chopped apple mixture and toss well to combine.
4. Cover baking dish with aluminum foil and bake in preheated oven for 45 minutes.

5. While apple mixture cooks, combine next 6 ingredients (rolled oats – chopped walnuts) in a small mixing bowl. Stir to combine. (BTW, you probably want to use a larger bowl than I did here. I made a mess!)

6. Create a small well in the center of oat/nut mixture then pour in the melted coconut oil. Stir well to combine. Mixture should resemble very course crumbs.
7. After baking for 45 minutes, carefully remove apple mixture. Then increase oven temperature to 400° Fahrenheit (204° Celsius).
8. While oven temp increases, carefully remove aluminum foil (be sure to open the side away from you first to allow steam to escape). Then sprinkle oat crumble topping evenly over apple filling and return to oven. Bake uncovered 15-20 more minutes at 400° Fahrenheit or until lightly browned on top.

Serving Suggestions and Notes: You’ll want to keep a close eye on this during the second baking time to avoid burning the oats and nuts. In my oven, it took about 18 minutes at 400° to brown the crust without burning any of the nuts.

I recommend allowing the crumble to cool slightly before serving. This is especially yummy topped with coconut (or dairy-based if you must) ice cream and a few more chopped almonds or walnuts and perhaps drizzled with a little local raw honey if you’re seeking an especially decadent dessert (vegan should stick with a little more maple syrup)!

Whole Apple Crumble #Glutenfree and #Dairyfree and #Delicious

Final note, this same crumble topping works perfectly for this Sweet Potato Soufflé which is delicious if you’re looking for another phenomenal holiday recipe sure to win raves from friends and family alike!

Wisdom for the Day:
“May the Lord bless their land with crops, the best gift the sun can give, the best produce of each month, the finest fruits from the oldest mountains, the best from the ancient hills, and the most plentiful crops of the earth.” ~Deuteronomy 33:14-16 (God’s Word Translation)
Read more here.

Quick and Easy Sausage Gravy #SeptemberWhole30 #Paleo #GlutenFree

#SeptemberWhole30…Mercifully the End Is in Sight!

So we’ve arrived at the final week of our second round of #Whole30. We can see the end from here and I’m feeling a sense of relief. This has been a much harder process than our first Whole30. As I’ve continued to struggle with lagging motivation, I’ve reflected on my own motivations and goals for this doing this round. Many (too many probably) of my goals were related to my appearance or were self-focused, dare I say even selfish goals. Here’s a portion of my goals for this #SeptemberWhole30:
• More energy to exercise – I wanted to start a walking regimen (but I haven’t walked once)
• Create and try new recipes
• No more under-eye circles
• Brighter eyes
• Want my clothes to fit better
• Looking younger
Those types of goals could be describes as external or “extrinsic” motivators. Research has shown that extrinsic factors are significantly less motivating than internal or intrinsic factors. The moral of this story is that internal goals are more motivating than external goals so keep that in mind when you’re considering committing to a (somewhat difficult) program like #Whole30.

One benefit I’ve noticed during both our first Whole30 and this round is feeling more in control of food. I’m far less likely to overeat. I’m less likely to to keep eating just because the food tastes good. I find it much easier to simply stop eating midway through the meal; to leave food on the plate; and to just walk away from the table. It’s possible that some of my willingness to stop eating has to do with my general disinterest in the food. At this stage of the game, I’ve pretty much exhausted my ability to create new or exciting Whole30-compliant recipes. Because we’ve eaten our old stand-byes so many times, I’ve been desperately seeking quick and easy ways to jazz them up like adding a sauce or gravy. This sausage gravy really perks up plain scrambled eggs, omelets or leftover meat and potatoes. My family was very pleased and asked that I keep this one in the rotation even after we’ve finished Whole30 which is the ultimate test of a tasty recipe!

Quick and Easy Sausage Gravy #Whole30 #Paleo #Glutenfree #Dairyfree #Grainfree

Ingredients:
• 1-2 lb. Whole30-compliant (sulfite and sugar-free) Sausage, casings removed
• 3 Tbsp. Bob’s Red Mill Instant Potato Flakes
• 2 Tbsp. Tapioca Starch (I used this one from Bob’s Red Mill)
• 1/3 cup Original Unsweetened Nut Pods Creamer
• 1/3 cup Homemade or Whole30-compliant Chicken Broth
(Find a list of commercially-available Whole30-approved broths here)
• 1/3 cup Distilled (Cold) Water
• ½ tsp. Sea Salt
• ¼ tsp. Freshly Cracked Black Pepper

Hardware:
• Large frying pan or cast iron skillet
• Measuring spoons
• Large glass measuring cup (at least 2 cup size)
• Spatula
• Wire whisk (optional)

Instructions:
1. Place sausage in large frying pan or cast iron skillet. Place pan on stove. Turn stove setting to MEDIUM-HIGH setting (7). Cook sausage over MEDIUM-HIGH heat, using spatula to break up sausage into smaller pieces as it cooks, and to prevent any sausage pieces from burning.
2. After meat has completely, turn off the heat. At this point, you may drain the fat from the browned meat. Because I used venison sausage, there really wasn’t an excess amount of fat. But if you use pork sausage, you’ll probably need to drain it.
3. In a large measuring cup (preferably one with spout) stir together coffee creamer, broth and water. Then add salt and pepper and stir again to combine. Add to this mixture the instant potato flakes and tapioca starch. Stir well until there are no large lumps visible.
4. Place pan with cooked sausage back on stove over LOW-MEDIUM heat (3). Slowly stir liquid mixture into meat in 3-4 additions, stirring well after each addition using a wire whisk or fork to stir mixture.
5. Reduce heat to LOW and continue to cook for about 5 minutes, stirring more or less continuously. At this point, you may cover gravy and keep covered over LOW heat, stirring occasionally, up to 30 minutes. Just be sure to keep stirring it occasionally.

Notes and Serving Suggestions: I tried to note this above but it’s worth repeating, the liquids should be cold when initially combined with the potato flakes and tapioca starch in order to prevent lumpy gravy. Also disregard my pic featuring the unsweetened French Vanilla flavored Nut Pods creamer. That’s a mistake. You really want to use the original (unflavored) version for best results.

As far as serving suggestions – obviously, during Whole30 you wouldn’t serve this over biscuits (the traditional southern style) unless you’re family is not doing Whole30 with you. This gravy really jazzed up our scrambled eggs meal and is delicious over just about any egg preparation you can imagine. I think of it as a condiment, a super sauce if you will to help us get through these last difficult days of this #SeptemberWhole30!

Wisdom for the Day:
“Even if the fig tree does not bloom and the vines have no grapes, even if the olive tree fails to produce and the fields yield no food, even if the sheep pen is empty and the stalls have no cattle — even then, I will be happy with the Lord. I will truly find joy in God, who saves me.” ~Habakkuk 3:17-18 (God’s Word Translation)
Read more here.

Simple Salmon with Lemon and Dill #SeptemberWhole30

Simple Salmon with Lemon and Dill

By now, everybody knows (wild-caught Alaskan) salmon is a health food. It’s chalked full of Omega-3 fatty acids. It’s high in protein and is a great source of Vitamins B6 and B12 and minerals like selenium, phosphorus and potassium (source).

Unfortunately, my family doesn’t really like salmon. After several years of marriage and many coerced meals, my husband now eats it without much push-back. Occasionally he even smiles and says he likes it. My mother on the other hand, all but refuses to eat salmon. She basically has to douse each bite with a half cup of lemon juice before she can choke it down!

Mom’s problem is that she’s been served (not by me) too many dry, fishy-tasting salmon entrées over the years, so she believes she doesn’t like it. Our lovely and generous neighbors recently bestowed upon us a beautiful 2 lb. (wild caught) Alaskan salmon filet. On a particularly hectic weeknight, I decided to make that gorgeous salmon filet for dinner, despite my mother’s protestations.

To accommodate my mother’s need for lemon flavor, I used both freshly squeezed lemon juice and lemon slice slices. The salmon basically steams in the lemon juice, water and oils, sealing in the flavor and preserving all the tender, flaky wonderfulness of the salmon!

LEMONS!

The secret to any successful fish recipe is not to overcook it. I’m convinced the reason so many people dislike fish is because so many people overcook it. So keep this in mind. You may need to adjust the cooking time slightly to account for your oven or the thickness of your salmon filets (our filet was fairly thin). Set your oven timer if you need to. And remember to allow for several minutes rest time after removing the baked salmon from the oven (step #6 below) before serving. During this time, the fish will continue to cook somewhat, so it is better to err on the side of slightly shorter oven cooking time if you are uncertain.

Ingredients:
• 2 Tbsp. Extra virgin olive oil
• 2 Tbsp. Lemon juice (preferably freshly squeezed)
• 2 Tbsp. Distilled water
• 2 lb. Wild caught Alaskan salmon, skin on
• 1 tsp. Sea salt
• ¼ tsp. garlic powder or 1 garlic clove (crushed)
• ¼ tsp. Dried Dill or 1 Tbsp. fresh dill, coarsely chopped
• 2 Tbsp. ghee (clarified butter), melted
• 1 Whole lemon, thinly sliced (preferably organic)

Hardware:
• Glass measuring cup
• Small chef’s knife and cutting board
• Citrus juicer
• Measuring spoons
• 9 X 13” Baking dish or pan
• Aluminum foil

Instructions:
1. Preheat oven to 340° Fahrenheit (171° Celsius).
2. Wash and slice whole lemon. Then prepare 2 Tbsp. lemon juice. Set aside.
3. In a glass measuring cup, combine 2 Tbsp. lemon juice, 2 Tbsp. olive oil, and 2 Tbsp. water. Stir mixture to combine, and pour mixture into 9 X 13” baking dish.
4. Next place salmon skin-side down over the mixture in baking dish. Then sprinkle salmon evenly with salt, garlic and dill. Drizzle salmon with melted ghee. Then lay lemon slices on top of salmon.
5. Cover the entire baking dish tightly with aluminum foil. And bake in preheated oven for 30 minutes. Do NOT over cook salmon.
6. Allow salmon to rest 10 minutes. Then remove foil. Serve and enjoy.

Serving Suggestions and Notes: I served this with a simple green salad and Crispy Fried Sprouts because I happened to have a couple bags of shredded brussels sprouts on hand. But I think salmon also pairs well with steamed asparagus, crispy roasted green beans, broccoli, zucchini or any green vegetable you have on hand. These Quick and Easy Crispy Potatoes are a simple and delicious are a #Whole30 compliant side dish sure to please the whole family.

Wisdom for the Day:
When they went ashore, they saw a fire with a fish lying on the coals, and they saw a loaf of bread. Jesus told them, “Bring some of the fish you’ve just caught.” Simon Peter got into the boat and pulled the net ashore. Though the net was filled with 153 large fish, it was not torn. Jesus told them, “Come, have breakfast.” None of the disciples dared to ask him who he was. They knew he was the Lord. ~John 21:9-12 (God’s Word Translation)
Read more here.

Awesome Autumn Apple Sausage Soup #SeptemberWhole30

This is day 19 of #SeptemberWhole30, and our second #Whole30 has been more challenging than our first. Both Hubs and I have struggled to maintain motivation, and most recently we’ve been battling powerful (if surprising) cravings. We’ve had multiple conversations over the past 10 days that have gone something like this:
Hubs (and/or me): “You know what would be great right now?”
Me: “I don’t know ’bout you, but I’d like a drink!” (this is especially crazy because I almost never drink)
Hubs: “I’d like to eat a whole bag of chips, maybe two.” (Again bizarre. Hubs never, EVER overeats!)

The cravings are apparently to be expected according to the #Whole30 timeline, but the lack of motivation is disappointing. We’ve had several discussions about why we seem to be white-knuckling it this time around. There seems to be no energy or excitement to the process this time compared to last time. For example, I’ve suffered from a serious lack of creativity this time. I’ve primarily had to rely on recipes from our first #Whole30 only because I have had such a hard time coming up with new stuff this go-round.

This soup recipe is the one exception to my recipe dry spell. This recipe makes a huge amount of soup and it’s ready pretty quickly. Using fresh and frozen veggies that are pre-chopped saves time and energy which is really important at this stage of the Whole30 process. And the wide variety of flavors and textures; plus lots of fiber and high-quality protein makes this a very satisfying and satiating meal. Just what you need when the cravings are raging!

As a special added bonus, this recipe includes some ingredients from Healthgrove’s list of top 30 foods for beautiful skin and hair – #19 Brussels Sprouts and #4 Collard Greens, along with smaller amounts of #16 carrots. Brussels sprouts are a terrific source of Vitamins C and K. Collard greens are also great sources of Vitamins C and K and are some of the best sources of Vitamin A available. When you add in the collagen and gelatin, this soup becomes a skin and hair beautifying bonanza! And it’s really delicious!

Ingredients:
• 2 Tbsp. extra virgin coconut oil
• ½ large sweet onion (e.g. Vidalia), chopped
• 1 tsp. garlic powder (or 2 garlic cloves, crushed)
• 2 tsp. pure sea salt
• 2 Tbsp. fresh parsley, chopped
• 6 stalks celery, chopped (divided)
• 4 carrots, peeled and chopped (divided)
• 1 tsp. garlic powder (or 2 garlic cloves, crushed)
• 2 tsp. pure sea salt
• 32 oz. (4 cups) homemade or Whole30-compliant stock. Whole recommends several delicious commercially-available broths. Check out the approved list here.
(I like this one from Imagine Foods)
• 32 oz. (4 cups) distilled water
• 1 oz. dried mushrooms (I found these beauties for less at our local Walmart)

• 4 medium red potatoes, diced or shredded (I made a batch each way and prefer using shredded potatoes because the shredded potatoes added more textural variety)
• 1 package Aidell’s Organic Chicken & Apple Sausage, chopped
• 1 cup Bob’s Red Mill Instant Potato Flakes (optional but yields a creamier soup)
• 1 bag (14 oz.) frozen chopped collard greens, defrosted and drained
• 1 bag (16 oz.) frozen brussels sprouts, defrosted and drained (or 12 oz. package fresh shredded brussels sprouts)
• ½ tsp. freshly ground black pepper
• ¼ tsp. each dried thyme leaves, rosemary, ground bay leaves, and white pepper
• generous pinch cayenne pepper (optional)
• 1 large or 2 small apples
• 4 Tbsp. Great Lakes Brand or Vital Proteins Brand Beef Gelatin
• 4 Tbsp. Great Lakes Brand Collagen or Vital Proteins Brand Collagen Peptides
Hardware:
• Chef’s Knife
• Cutting Board
• Measuring Cups + spoons
• Extra large soup pot with lid

Instructions:

1. Place soup pot over MEDIUM-HIGH heat and add coconut oil to pot. Rotate pot to disperse oil. Then add chopped onion, chopped parsley, half the chopped celery and half the chopped carrots. Cook the vegetables in oil over MEDIUM-HIGH heat, stirring continuously for 8 minutes. While mixture cooks, open dried mushrooms pack and empty onto clean kitchen towel or plate. Carefully sort through mushrooms and remove and small stones.
2. Reduce heat to MEDIUM-LOW. Stir in garlic, sea salt, broth, distilled water, and sorted mushrooms. Place lid on soup pot and cook for 30 minutes. While mixture cooks, if using whole slice brussels sprouts, slice in half and set aside.
3. After mixture has cooked for 30 minutes, remove lid and add all remaining ingredients except apple. Stir well to combine. Then reduce heat again to LOW. Replace lid and cook mixture for 60 minutes more.
4. After 60 minutes, core and chop apple(s), peeling first if desired. Then add apples, collagen and gelatin into soup. Stir well to combine. Be sure the collagen and gelatin dissolve with no clumping. Recover the pot and cook for 15 minutes more (over LOW heat).
5. After 15 minutes, test soup for seasoning, adjusting to taste if needed. Serve and enjoy.

Deliciously soothing and satisfying soup!

Serving Suggestions and Notes: This is a hearty soup that hits on 4 of the 5 primary flavor points – salty, sweet, bitter, and spicy. You can hit that 5th point (sour) by serving a crisp green salad along side this dressed with a fruit-based vinaigrette such as this (Whole30-approved) one from Tessemae’s. Or you can easily whip up Presto Peachy Lime Vinaigrette (pictured above) or this Split-Second Strawberry Vinaigrette, both deliciously #Whole30-compliant and ready in 1 minute or less.

Wisdom for the Day:
“Don’t associate with those who drink too much wine or with those who gorge themselves on meat. For the drunkard and the glutton will become poor, and grogginess will clothe them in rags.” ~Proverbs 23:20-21 (Holman Christian Standard Bible)
Read more here.

For More #Whole30 Recipes, Check Out These Great Recipes from the (HealthGrove) Top 30 Foods for Beauty Series:
Super Simple & Sumptuous Sweet Potatoes
Stupid Easy Paleo Cran-Cherry Sauce #WHOLE30 #Vegan #Raw
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

#SeptemberWhole30 Days 8-9

…Remind Me Again Why We’re Doing This!

So here we are more than a week into our second #Whole30. I won’t presume to speak for Hubs, but I am struggling! When I say struggling, I’m talking about something that goes well beyond the simple “I just want a nap” kind of thing predicted for days 6-7 by the (suddenly difficult to locate) official Whole30 Timeline 2.0. I’m talking about a level of fatigue that I feel down into my bones; that requires giving myself a pep talk just to get out of bed; dragging myself through the day; drinking extra coffee in order to formulate a coherent sentence. I don’t remember being this tired last time, but Hubs assures me I was. I’m taking his word for it, mostly because I’m just too tired to argue the point.

Before I go into all that, some positives. There are a few things actually making this round easier than our first Whole30 in April.

First and foremost – Nut Pods Coffee Creamers (I’m sure I’ve probably mentioned these delicious creamers before because I’m a tad coffee-obsessed, and I was desperate to find a way to keep putting creamer in my coffee during our first Whole30. If you’re a mom you can relate to just how crucial coffee is. It’s basically fuel new moms run on, but I digress).

This Whole30 Mama Needs Caffeine!!!

Next, I’m so happy that we invested in a couple of cases (seriously) of different flavors of these yummy La Croix flavored sparkling waters. Yum. O. Now that it’s football season, I can park it in front of the TV with a nice cold glass of fruity, bubbly La Croix and not feel the least bit deprived. We’ll definitely continue drinking these post Whole30!

Lastly, I am still really excited about this Daily Beauty Wisdom green tea + collagen recipe. It’s the only green tea drink I have ever consistently drank in my life. For more on green tea’s health and beauty benefits click here and here. This drink is delicious and has some great beauty benefits that others are starting to notice. Here’s what happened:

I had a long, busy day yesterday, with several errands to run, including a much-needed hair appointment. Of course, I also had to make sure our daughter was fed, changed and happy, and all her needs met. So, I needed 3 cups of coffee (thank you again Nut Pods!) and 2 cups of green tea just to get through the day.

I know, that’s a lot of caffeine. But, like I said. I had a lot to do, and I’ve had like NO energy. Still, I did have one briefly exhilarating moment yesterday when my hair stylist commented on the growth and thickness of my hair. She said she could really see a difference in the overall condition of my hair and that my supplements were starting to make a difference. Wow! Score a big win for the collagen drinks!

Green Tea + Collagen + Vitamin C – Delicious and beautifying with a hint of caffeine to boot!

Genetically, I have extremely fine hair, which has been made fragile by years of frequent coloring (read bleaching). Then in the last 15 months or so, I’ve been pregnant twice (I had a miscarriage just prior to getting pregnant with our almost 11 month-old daughter), so I shed a ton of hair postpartum, leaving me with even thinner hair. For my stylist to say that my hair stronger and longer, was a big deal! But alas, my exhilaration was short-lived.

I soon found myself dragging again and questioning my commitment to this “whole” Whole30 thing. Then last night, after having (finally) gotten baby girl to sleep, Hubs and I collapsed next to one another on the sofa. We debated whether to eat dinner or just go straight to bed as we were both equal parts tired and hungry. Though we agreed “we should probably eat” in order to avoid waking up hangry in the middle of the night, neither of us moved immediately, so I turned to him and whined, “I’m so uncomfortable. Remind me again why we’re doing this.”

Hubs – in his (frustratingly) infinite wisdom and patience asked, “If you need some motivation, why don’t you go back and look at your #NSV Checklist from last time? Or read over those things you said you want to accomplish this time? It’s only 22 more days. We can do it.”

I hate it that he’s always right! But I followed his advice and took a look at my #NSV Checklist from Round 1 and reviewed my goals for #SeptemberWhole30 as listed in my Kickoff Post. Here’s a list of the goals I said I hoped to achieve and a status report as of day 9:
• More energy to play with our daughter – No increases on this front
• Improved attention span – About the same
• Fewer ADHD symptoms – Same
• Fall asleep more easily – YES, I fall right asleep and I sleep deeply. Waking up on the other hand…not so easy, hence the coffee!
• More energy to exercise – Exercise is a struggle, a big one!
• Be outside more – No change
• Create and try new recipes – I have one new recipe for a delicious Whole30-compliant Sausage + Apple Soup, but I’ve been too tired to post it!
• No more under-eye circles – I haven’t noticed a change
• Brighter eyes – I don’t notice any difference
• Clothes fit better – I still can’t fit into some of my pre-pregnancy jeans BUT today I easily fit into a new pair of pants that I ordered in a smaller size so I’d say that’s progress, right?
• Looking younger – No real change there
• Fewer seasonal allergies – Maybe a slight improvement
• Less fatigue – Yeah you know the answer to that one
• Practice mindful eating – Honestly, I think there’s been some improvement here

So in total, for 7 of 14 (50%) of my goals, I’ve seen no change.
For 5 of my 14 goals (roughly 36%) there’s been at least some improvement or progress toward my stated goal.
And in 2 of my pre-Whole30 goals (about 14%) both of which relate to energy, there’s been movement in the opposite direction.

So it looks like we’re in this for the long run, or at least for the whole 30 days. And, I’ll close this post by quoting a verse I shared a few days ago: “Finishing is better than starting. Patience is better than pride.” ~Ecclesiastes 7:8 (New Living Translation) So I guess that will be the Wisdom for the Day. And I’ll just go reread it a few more times just to remind myself that finishing is indeed better than starting. Read more here.

#Whole30 Round 2 Days 4-5

….Kill ALL the Things? No, But I Might Trade Our Shiba Inu for a Pepsi Maxx!

Are You Talking about Me? You MUST Be Talking about Me. I’m the Only Shiba Inu Here!

During our first Whole30, I relied heavily on the official #Whole30 Timeline 2.0 available on the Whole30 website. The timeline served as a sort of roadmap, reassuring me that I was more or less staying on course and that my struggles were normal, especially during the difficult days. This time is no different. The following is an excerpt from the official #Whole30 Timeline 2.0 for days 4-5.

“Days 4-5: Kill ALL the things! Day 4 dawns and you tentatively step out of bed, expecting to feel like you took a strike from Thor’s hammer in the temple. Instead, your head is surprisingly clear. Your limbs all feel functional. This could be a good day! You walk into the kitchen and as you’re greeted by the smiling face of your significant other you are suddenly overcome…with the desire to punch them in the face for smiling this early in the morning. Congratulations! You’ve made it to day 4…It’s probably because your brain is never very happy when you tell it that it CAN’T have something, and take it out of it’s habitual and accustomed comfort zone. An unhappy brain is a stressed brain, an anxious brain, a fearful brain. No to mention your hormones are desperately trying to keep up with your new food choices, your gut is trying to heal, you’ve had a headache for the last three days, and you REALLY MISS YOUR DIET COKE. So yeah, maybe we do know why this is happening now…”

In all honesty, I probably entered this second go-round a tad over-confident, and my recent pre-Whole30 diet hasn’t been as clean as I’ve been telling myself. As I’ve written previously, we’re prepping for our daughter’s first birthday party. And I’ve been using the upcoming celebration as an excuse to test out several new cookie recipes including my pretty Pink Paleo Macaroons and not-yet-published Paleo/Vegan Magic Cookie Bars recipe. Truth is, I probably ate cookies (plural, as in more than one) every single day in August. I’d also resumed the nasty habit of consuming 1-2 diet sodas daily, and boy am I paying for it now! My body is seriously craving sweets and caffeine. I’m suffering from major headaches, brain fog and irritability. Mercifully, this round is MUCH easier thanks to the recent Whole30 approval of Nut Pods Unsweetened Coffee Creamers!

Even Whole30 Mamas Need Caffeine!!!

I’m not homicidal. Thank goodness! But I am seriously lacking (my normal) patience for dealing with our dogs, especially our poor Shiba Inu, CJ. Poor CJ. He such a sweet boy…most of the time. He adores our baby girl. But sometimes that’s the problem. He’s constantly circling around her, especially now that she’s attempting to eat solid foods. He’s always underfoot as he forages around her highchair for her droppings.

Doggies circling like vultures

The little terrier, Brewster, is stealthy, and is the first to pounce on any baby food that hits the first. CJ moves slower and more deliberately, determined to pick up ay small pieces Brewster missed. But CJ gets himself stuck in the most unfortunate positions – like this one (which happened when he was nosing around after crumbs), leaving me to have to help him get “un-stuck.”
And CJ tends to bark repeatedly every time I get the baby down for her afternoon nap. So frustrating! I then find myself barking (shouting) back at him to “shut up, you’ll wake the baby,” which of course wakes her up immediately making me even more frustrated, mostly with myself for having an argument with a dog.

Luckily (for CJ’s sake), the Whole30 folks state that this phase doesn’t last. And, I’m doing my best to remind myself that I made it through these rough patches last time and the rewards are more than worth the discomfort. So, I’ll have another cup of Nut Pods-spiked coffee and look forward to some yummy (leftover) rotisserie chicken stir fry for dinner, one of my favorite recipe discoveries from our first Whole30.

Leftover Rotisserie Chicken Stir Fry with Riced Cauliflower

Beauty Resource for the Day:
Anyone who’s read my posts knows by now I love Tati Westbrook, AKA “GlamLifeGuru.” Love. Her. Her most recent video is the perfect example of why. Unlike many YouTube gurus who tout the most expensive department store makeup products, Tati has created a new video tag titled “Nothing over $10,” the challenge being to create a beautiful full face of makeup look using only products under $10. Watch as she executes the challenge flawlessly and jot down the excellent and inexpensive products she uses:

Wisdom for the Day:
“Finishing is better than starting. Patience is better than pride.” ~Ecclesiastes 7:8 (New Living Translation)
Read more here.

#Whole30 Round 2 Kickoff

Happy September & Happy #Whole30 Kickoff!

Immediately following completion of our first #Whole30 (May 1, 2016), Hubs and I agreed that we definitely wanted to do another round sometime this year. Not yet confident in our ability to adhere to the program rules over the food-centric Thanksgiving holiday, we decided September was our best bet for a successful Round 2. So off we go on our second Whole30 adventure!

During our first round, I relied heavily on the resources and downloads available at the Whole30 website. One resource I failed to mention during our first go-round was the #Whole30 Non-Scale Victory (#NSV) Checklist – available for download here. The NSV Checklist is a 2-page list of positive results (separate from actual pounds or kg. lost) achieved by Whole30 completers. I encourage you to check it out if you’ve never seen the NSV Checklist. Folks have reported some amazing achievements like “Whiter Teeth;” “Looking Younger;” “Longer, Stronger Nails;” and “Increased Libido.”

As a motivator, I reviewed my NSV Checklist results from our first round. Then, I made list of the #NSV items I hope to achieve this round. Here’s my list of benefits achieved during our April (2016) Whole30:
1. Less dimpled skin
2. Flatter stomach
3. Leaner overall appearance
4. Clothes fit better – this was huge!
As pictured below, I was (finally) able to fit into 2 pair of my pre-pregnancy jeans for the first time in a year!

Woohoo! Back in my fav jeans!!!
(excuse the messy bedroom and my unattractive socks)

5. Less bloating
5. Feeling more confident in my appearance
6. Fewer PMS symptoms
7. A more regular monthly cycle
8. Less stomach pain
9. Less gas
10. Reduction in food allergies (symptoms)
11. Improved blood sugar regulation
12. Less stressed
13. Fewer carb cravings
14. Improved body image
15. Improved self-confidence
16. Friends and family came to me seeking food and healthy lifestyle advice or healthy recipes
17. Eating to satiety
18. Listening to my body
19. No longer afraid of dietary fat (this was a BIG paradigm shift for me!)
20. No longer using food as a reward
21. More nutrition in my diet
22. Food no longer had unwanted “side effects” (similar to #11)
23. Energy levels more even
24. I no longer got cranky when I needed to eat
25. I needed less caffeine
26. I became more consistent with exercise
27. I discovered lots of new recipes (see list at bottom of post)
28. Our meal prep was more organized and efficient
29. Our healthy eating habits brought us closer as a family
30. People asked what I was doing differently (esp. how I lost the baby weight)
31. Feeling in control of food (not the other way around)

Wow! That’s a whole lotta benefits. Just typing them out makes me really excited to see what successes we’ll achieve this time. In keeping with Hubs’ recommendation‘ to set goals before undertaking any lifestyle changes, I’ve identified a few more potential results from the NSV Checklist I’d like to see happen this time. Here they are:
• More energy to play with our daughter (this is always my #1 goal as she’s always our #1 priority)
• Improved attention span
• Fewer ADHD symptoms
• Fall asleep more easily
• More energy to exercise – I’m hoping to add a walking regimen to my existing routine of MUTU + 45-60 min yoga/daily
• Be outside more
• Create and try new recipes
• No more under-eye circles
• Brighter eyes
• Clothes fit better – I still can’t fit into several pair of pre-pregnancy jeans.
• Looking younger
• Fewer seasonal allergies
• Less fatigue
• Practice mindful eating

Speaking of mindfulness and improved mental focus, I’m adding a goal not listed on the NSV Checklist. By then end of September, I want to be practicing EmWave for at least 15 minutes each day.

EmWave is a mental training product of the HeartMath company – available as an iPhone app, a stand-alone handheld device, or computer program teaches you to use “Balanced Breathing” to normalize your and balance out your sympathetic and parasympathetic nervous systems, thereby improving your focus and attention. If you’re unfamiliar with Emwave, check out their website for more information on the science and research behind this training, the benefits available from just a few minutes of practice each day.

Wisdom for the Day:
“To God belong wisdom and power; counsel and understanding are his.” ~Job 13:11 (New International Version)
Read more here.

Beauty Resource for the Day:
Ever wonder why all the beauty bloggers and social media makeup gurus have such huge beautiful eyes? Are they all just genetically gifted? Nope! They use special eye-tricking techniques to make their eyes appear larger. In this video the absolutely stunning Stephanie Lange shares her 8 best tricks for making eyes look bigger. It’s worth the less than 4 minutes of your time just to hear her adorable accent!

Be Sure to Check Out These #Whole30 Recipes from Daily Beauty Wisdom:
#Whole30 Creamy Spinach Stuffed Turkey or Pork Roulade
#Whole30 Veggie Puffs for Kids & Adults
Whole30-Compliant Sloppy Joes on Sweet Potato Toasts
Super Simple & Sumptuous Sweet Potatoes
Stupid Easy Paleo Cran-Cherry Sauce #WHOLE30 #Vegan #Raw
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

KG’s Healthier Coconut Macaroons

Delicate Pink Coconut Macaroons – The Perfect Afternoon Delight!

Hubs and I were born and raised in Florida – home to crazy alligators, blood-thirsty mosquitoes, and almost unbearable humidity. Of course, Florida does have a few things going for it (beautiful beaches, rivers and fresh-water springs; world-renown theme parks and attractions; and the best university in the USA – the University of Florida. Go Gators!).

Florida is also home to Publix Grocery Stores. Publix is so wonderful the chain had expanded to other nearby southern states including a few (but not nearly enough) stores in North Carolina where we live now. Growing up, I took Publix for granted. I figured all grocery stores were the same. Now I realize that Publix is unique among grocery chains. And I miss Publix’s wide selection, excellent generics, polite employees, and (I really miss) their phenomenal baked goods.

Hubs and I have chosen an appropriately Florida-centric colors+theme for our daughter’s first birthday party – pink and green alligators in the Swamp. Planning her party has me feeling especially nostalgic about the Publix bakery. I wish we could just walk in and grab one of their amazing birthday cakes (oh my goodness their buttercream frosting is everything!). As it stands, I’ll be baking her cake and the party cupcakes myself (I love to bake but it will be more stressful due to family we’ll be entertaining that week and given the other menu items I’ll also have to prepare). I also regret that I can no longer just run down to nearest local grocer and grab a couple dozen amazing Publix fresh-baked cookies for her party. My favorite Publix baked goods are their cookies, especially their coconut macaroons. These cookies are like a decadent slice of Florida in a super-sweet, extremely moist and huge cookie. Crispy underneath and chewy in the center, packed with intensely satisfying coconut-ty flavor and a kiss of almond, Publix macaroons may, in fact, be my favorite cookie of all time.

A Plate Full of Delicious (If not Very Healthful) Publix Macaroons

I’ve eaten many (many) Publix macaroons over the years. But I haven’t enjoyed one for several years now. Not only because their are so few Publix stores in our area, but because I’m keenly aware that those cookies are on the unhealthier side – full of refined sugars (and possibly even sweetened condensed milk). According to the nutritional and allergen info provided by Publix (here), their macaroons contain a whole laundry list of allergens – dairy, soy, wheat/gluten and tree nuts (as well as egg whites which along with coconut is the foundation of any macaroon recipe).

My recipe also contains egg whites but none of the other unpleasant, allergenic stuff. They’re whipped up pretty quickly. And this recipe makes a lot, nearly twice as many macaroons as most of the recipes I found online (most recipes you’ll find make about 18 cookies) so I was able to make half plain and half with Enjoy Life mini chocolate chips. Most importantly, everyone in our house loves them! My chocoholic mother even said she prefers the macaroons without chocolate chips. I like them both ways and predict your family will as well.

INGREDIENTS:
• 4 Cups shredded unsweetened coconut
• 1 cup coconut sugar
• 1/4 cup local honey (preferably raw) or additional ½ cup coconut sugar
• ¼ tsp. Pure Stevia Extract (optional)
• ½ tsp. baking soda
• 2 Tbsp. tapioca starch
• 4 large egg whites, at room temperature
• ¼ tsp. salt
• ¼ tsp. cream of tarter
• 1 tsp. pure vanilla extract
• ½ tsp. almond extract (scant, this is strong stuff, so don’t overdo it)
• 1 cup Enjoy Life dark chocolate mini chips (optional but yummy)

HARDWARE:
• Small and large mixing bowls
• Measuring cups + spoons
• Hand mixer or stand-up mixer
• 2 Large baking sheets
• Parchment paper or 2 sil-pat sheets
• Silicone spatula or “spoonula”
• 1 oz. Cookie scoop

Pretty in Pink Macaroons
A Test Run Before the Big Party

INSTRUCTIONS:
1. Preheat oven to 300° Fahrenheit (149° Celsius), and cover 2 baking sheets with parchment paper. Then set prepped pans aside.
2. In a large mixing bowl, stir together coconut, baking soda, tapioca starch, Stevia (if using) and sugar.
3. Put egg whites and salt into a separate very clean non-reactive bowl (ceramic works well). Be sure to save those healthful yolks for later use.
4. Using a hand mixer or stand-up mixer. Beat egg whites on HIGH setting until foamy. Then add vanilla and almond extracts.
5. Continue beating egg whites on HIGH until they reach soft peaks. Then add food coloring if desired. Beat on HIGH for another minute or 2 longer until egg whites reach firm peaks stage.
6. Using silicone spatula, carefully fold egg whites into coconut mixture. Take your time and fold in slowly (you want to avoid deflating the egg whites).
7. If using chocolate chips, add now using same silicone spatula. Gently stir until well combined.
8. Using a 1 oz. cookie scoop, scoop batter onto prepared cookie sheets about 1” apart.
9. Bake for 25-30 min in preheated (300° F, 149° C) oven.
10. Allow cookies to cool about 10-15 minutes before removing from baking sheets. And allow to (if you’re self-restraint allows).
~Makes about 32 macaroons

NOTES: I like to store baked and cooled macaroons in the refrigerator in a Tupperware or other airtight container. They’ll keep that way for about a week, but I anticipate that they’ll be eaten long before the week is up! And, stay tuned for more posts related to our party prep as we get closer to her birthday in October.

Wisdom for the Day:
Go back to your homes, and prepare a feast. Bring out the best food and drink you have, and welcome all to your table, especially those who have nothing. This day is special. It is sacred to our Lord. Do not grieve over your past mistakes. Let the Eternal’s own joy be your protection! ~Nehemiah 8:10 (The Voice)
Read more here.

Beauty Resource of the Day:
These days, I am all about anti-aging. Sadly, I had some very aging-advancing habits in my younger, more foolish days including (but not limited to): years of visiting tanning salons, spending hours baking in the bright Florida sun and (worst of all) smoking. Now that I’m 40, those bad behaviors are catching up to me and seem to show on my skin. The following video from very beautiful Angie of Hot & Flashy describes her top 5 recommended habits for anti-aging along with product suggestions to help you easily make those tricky-to-adopt lifestyle changes. Angie is a role model for aging beautifully. Enjoy!

#WHOLE30 Stuffed Turkey or Pork Roulades

#Whole30-Compliant Stuffed Turkey & Pork Roulades #Paleo #Grainfree #Dairyfree #Primal #JERF

#Whole30-Compliant Stuffed Turkey & Pork Roulades #Paleo #Glutenfree #Dairyfree #JERF

Sometimes you just need something special for dinner. This recipe makes about 8 elegant entrée servings. It’s delicious and impressive, and it just happens to be Whole30-compliant. Much of this recipe may be prepared in advance, making this a convenient option for hosting company. Your guests will never suspect you’re serving a “diet” recipe. But then, Whole30 is not a diet. It’s a lifestyle, allowing you to regularly enjoy healthful and delicious meals like this one!

INGREDIENTS:
For the Spinach Cream Stuffing –
• 1 + 1/3 cup raw almonds or raw cashews, soaked at least 3 hours (or overnight) in filtered water
• ¼ cup lemon juice
• 1 tsp. spicy brown mustard (not Dijon, see comment below+)
• 2 tsp. Celtic sea salt, divided
• ¼ tsp. freshly cracked black pepper
• 1 whole pitted date
• 4 Tbsp. Nut Pods Original Unsweetened Coffee Creamer, New Barn or homemade almond milk (I like this recipe from the lovely and very talented Angela of Oh She Glows)
• 1 egg lightly beaten
• 4 – 6 Tbsp. filtered water, added 2 Tbsp. at a time to mixture while processing to form a smooth cream
• 10 oz. package frozen chopped spinach, defrosted and very well drained

For Roulades –
• 2 lb. extra lean turkey or pork boneless, skinless cutlets
• 1 Tbsp. coconut or avocado oil
• 1 tsp. Celtic sea salt
• Generous sprinkle garlic powder

Hardware:
• Food processor or powerful blender (e.g. Vitamix or Nutribullet)
• Parchment paper
• Meat mallet (pounder)
• Chef’s knife + Cutting board
• 13”X9” baking pan or dish
• Nonstick coconut oil spray
• Toothpicks (optional)

INSTRUCTIONS:
1. Prepare spinach cream as follows:
• Drain soaked nuts. Then place nuts into the canister of food processor with S blade attached or into the canister of powerful blender (I used a NutriBullet blender, but a food processor would work too).
• Add the next lemon juice, mustard, 1 tsp. salt, pepper, date, egg and creamer/milk to the canister.
• Place lid on food processor or blender and begin to process mixture by pulsing on LOW food processor.
• Begin adding water 2 Tbsp. at a time until the mixture comes together; has no visible pieces of nuts or date and is mostly smooth. Use as little water as necessary to be able to blend the mixture.
• When mixture reaches consistency similar to ricotta cheese, scrape the mixture into a small mixing bowl along with well-drained spinach and remaining 1 tsp. Celtic sea salt. Stir well to thoroughly combine.
• Cover with lid and refrigerate mixture.
NOTE: Spinach cream may be made up to 3 days in advance. Just keep covered and refrigerated until ready to use.
2. Prepare stuffed roulades as follows:
• Place 1 large piece of parchment paper over a cutting board. Then place 2 cutlets in the center of the paper about 2” apart. Cover cutlets with another piece of parchment paper. Then pound each cutlet with meat mallet until about 1/8” thick. Repeat this process with remaining cutlets.
NOTE: You can do this part in advance as well. Simply place pounded cutlets in a large freezer bag and refrigerate up to 24 hours.
3. Coat the inside of 13”X9” baking dish with coconut oil or nonstick coconut oil spray. Then add 1 Tbsp. of oil to baking pan/dish. Set aside.
4. Using clean hands, place one cutlet on a plate. Spread 2 Tbsp. spinach stuffing mixture atop of the cutlet. Then carefully roll up the roulade and if desired secure with toothpicks. Next place rolled and stuffed roulades side-by-side in prepared baking dish. Repeat this process until all roulades have been placed in baking dish. Use any remaining spinach cream to top roulades, spreading an even layer over top each roulade in baking dish. Sprinkle roulades with 1 tsp. seal salt and garlic powder as desired. Then cover baking pan or dish with aluminum foil.
NOTE: Rolled and stuffed roulades may be prepared up to 24 hours in advance and kept covered and refrigerated until ready to bake.
5. When ready to bake, preheat oven to 375° Fahrenheit (190° Celsius). Bake roulades in preheated oven for about 45 minutes or until the thickest roulade reaches an internal temperate 165° Fahrenheit (74° Celsius).
6. Allow baked roulades to rest about 15 minutes before serving.

Halved #Whole30 Turkey Roulades with Super Simple Sweet Potatoes, Tossed Salad, & Presto Peachy Vinaigrette.

~Makes 7-10 roulades, or about 8 servings.

+When doing #Whole30, it’s very important you get into the habit of checking the ingredient lists of anything you plan to eat or use when cooking. For example, dijon mustard usually contains white wine which is not permitted during #Whole30, so be sure to check the mustard before you purchase. For a complete list of Whole30 program do’s and don’ts as well as answers to just about any questions you may have, I highly recommend you check out the program rules here and other resources available at Whole30.com to educate yourself prior to beginning your own Whole30 journey, whenever you have questions or need some support.

SERVING SUGGESTIONS: This recipe makes a fancier entrée suitable to serve to guests or company. These roulades are especially delicious served with Stupid Easy Cran-Cherry Sauce. The sweet tartness of the sauce provides a lovely counterpoint to the savory spinach stuffing and makes the meal feel even more special.

I suggest serving this entrée with a tossed salad of mixed greens, fruit and nuts. Optional side dishes include Oven Fried Sprouts; Super Simple Sumptuous Sweet Potatoes; or Quick & Easy Crispy Potatoes. A final note, the Spinach Cream Stuffing makes a terrific appetizer dip for raw vegetables. Simply spoon spinach cream into an oven-safe bowl and bake at 350° Fahrenheit (177° Celsius) for 30 minutes.

Beauty Resource for the Day:
I recently posted an article describing my favorite (and not-so-favorite) drugstore sunscreens. In that article (which you can read here), I attempted to demystify the various sunscreen “active” ingredients and discuss which types of formulas are best for different members of the family. The video that follows from the brilliant celebrity makeup artist, Lisa Eldridge, provides an even more in-depth discussion regarding sunscreens and offers a short list of recommended brands and products including those available outside and within the USA. Apparently, other countries have access to a wider variety of broad spectrum sunscreens than we do here in the United States. Bummer! But I’ll let Lisa explain the particulars.

Wisdom for the Day:
“I know the plans that I have for you, declares the LORD. They are plans for peace and not disaster, plans to give you a future filled with hope. Then you will call to me. You will come and pray to me, and I will hear you.” ~Jeremiah 29:11-12 (God’s Word Translation)
Read more here.

Daily Beauty Wisdom

Walk in wisdom : grow in beauty: live in love

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