Fix-It-And-Forget-It: Simply Beautiful Southern Greens Crockpot #WHOLE30 Compliant

Super Simple Southern Style Mixed Greens & Sausage in a Crock

A few weeks ago, I began a series of recipes based on a recent HealthGrove study identifying 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 #3 on HealthGrove’s list of best foods for beautiful skin and hair, today’s featured ingredient is – KALE!!! The curly leafy green earns an A+ nutrient rating with incredibly high levels of Vitamins A and C (almost 400% RDA and 55% RDA respectively) with only 40 calories per cooked cup. Kale has become über popular over the last 5-10 years, so I probably don’t need to tell you it’s a healthy food. There’s just a ridiculous number of (often absurdly expensive) kale “health” foods on the market these days. But properly cooked, well-seasoned greens are a southern tradition. I’ve been eating them since I was a little girl. They’re inexpensive and relatively easy to make (relative to say, making your own dehydrated kale chips with raw cashew “cheeze” sauce).

Truthfully, authentic southern style greens are usually made with fresh collards, turnip or mustard greens, not frozen kale and spinach. But frankly, I’m not about to go through the hassle of soaking and stemming fresh greens. Ain’t nobody got time for that! Frozen chopped kale is inexpensive, almost as healthy as the fresh stuff, super convenient and readily available everywhere. As you can see from the pic below, I purchased a couple 1 lb. bags at Wal-Mart (Great Value, Wal-Mart’s store brand), and each bag was less than $1.50 each. Frozen chopped collards (#4 on HealthGrove’s list BTW) are also widely available, and you could use those instead of kale if you wanna be more authentic. But because collards and turnips can be a tad bitter, I wanted to try this recipe with kale first. I DEFINITELY recommend adding spinach to the mix because spinach has the most mellow flavor of all the greens and brings its own healthful punch to the mix (it’s #8 among beautifying foods).

***UPDATE: I tried making this recipe again. But this time I used 3-12oz. bags frozen chopped collard greens in place of the 2-16oz. bags frozen chopped kale used/listed in the original recipe below. Guess what! It turned out just as good. So, if you want a more authentic crock of greens, feel free to use frozen chopped collard greens instead of kale. Just try to keep the ratio of other green:spinach more or less equivalent to the base recipe for best results.***

Super greens short cuts – frozen chopped kale and spinach

I should add that back in the day, my southern Grandmothers would have thrown ham hocks into the crock (instead of the organic chicken & apple sausage that I used), and they would have offset the greens’ bitterness with a quarter cup (maybe more?) of sugar. But ham hocks surely have additives not approved during #WHOLE30 (plus they’re kinda gross IMO). And sugar is most definitely off limits during #WHOLE30. So I used unsweetened (pure) apple juice as the cooking liquid and threw in some applesauce and balsamic vinegar for good measure. As the balsamic cooks down (over that last hour of cook time), it thickens and condenses, becoming sweeter and more intense in flavor. See note below regarding selection of cooking ingredients.+++

Ingredients:

• 2-16 oz. bags frozen, chopped kale
• 1-10 oz. package frozen chopped spinach
• 1 Tbsp. iodized sea salt
• 1 Tbsp. extra virgin olive oil (EVOO)
• 3-4 garlic cloves, coarsely chopped
• ¼ tsp. white pepper
• 1 cup pure, unsweetened apple juice (see note below)+++
• ¼ cup unsweetened applesauce (organic if possible, see note below)+++
• 1 Tbsp. hot sauce (optional but highly recommended for true southern authenticity)
• 3 Tbsp. balsamic or apple cider vinegar (I used pure balsamic vinegar, see note below)+++
• 12-16 oz. package fully-cooked sausages without sugar or other unapproved additives (I used Aidell’s All Natural Chicken & Apple Sausages)
• 4 pieces fully cooked bacon, crumbled (again, choose a bacon without added sugar, sulfites or other additives not approved for consumption during #WHOLE30. Check out the #WHOLE30 list of officially #WHOLE30-approved brands and products

+++When doing #WHOLE30, it’s so important to check the ingredient lists of any products you plan to consume (actually it’s always important to be aware of what you’re feeding your family, right?). Many processed meat products (e.g. bacon, sausage, etc.) contain sugar, sulfite preservatives, something called carrageenan (thickening and stabilizing agent) and other additives not approved for consumption during WHOLE30 (and which aren’t healthy for us to consume anyway). Some brands of applesauce and apple juice have added sugars (the naturally occurring sugars are fine). And many juices “drinks,” especially those called “lite,” “low calorie” or “low sugar” contain artificial sweeteners to replace the natural sugars removed. Sweeteners of all kinds are off limits during #WHOLE30. Likewise, some balsamic vinegars are nothing more that colored white vinegar with corn syrup added. I know! Frustrating right? But that’s why you gotta be a label reader. 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).

Hardware:
• Crock pot • Cutting board
• Chef’s knife • Kitchen sheers or scissors
• Measuring spoons • Measuring cups
• Microwave • Large microwave-safe bowl(s)
• Crock pot liner (optional but makes cleanup a LOT easier)

Process:
1. Using scissors or kitchen knife, carefully snip small holes in tops of each bag of frozen kale and top of package of frozen spinach.
2. Place one bag of frozen kale into microwave-safe bowl, cut-side up. Microwave on HIGH for 5-6 minutes. Repeat this process for remaining bag of frozen kale and package of frozen spinach.
3. If using crockpot liner, place in pot and turn crockpot on HIGH setting for 4 hours. Add all 3 bags of greens to pot.
4. Add sea salt, EVOO, chopped garlic cloves, white pepper, apple juice, applesauce and (if using) hot sauce. Then add sausages. Stir to combine. Place lid on crockpot and cook on HIGH for 2 hours.
5. Reduce heat to LOW setting. Remove lid. Add vinegar and stir to combine. Then recover crockpot and cook on LOW setting for 1 hour.
6. After 1 hour, decrease heat to WARM. Remove sausages and set aside until cool enough to handle. Then cut into bite-size pieces. Return sausage pieces to greens and stir well. Recover the pot, and allow greens mixture to warm about 15-30 minutes before serving. Sprinkle with crumbled bacon just prior to serving. P.S. – Don’t toss the cooking liquid (known as “potlick”). My Grandma used to drink it like broth. It’s delicious!
7. NOTE: If you need to cook this recipe for longer (say 8 hours or more) you would follow this procedure: Prepare crockpot as above (with liner if using) and turn to LOW setting for 8 hours. Microwave each bag/package of frozen greens for only 2 minutes on HIGH (greens will still be mostly frozen but will be easier to pour into crock). Place all ingredients except vinegar into pot. Add 1 cup water and additional 1/4 cup apple juice to crockpot. Cover and forget it for 8 hours. Then about 1 hour before serving, remove crockpot lid; add vinegar and stir mixture well. Cook for 1 more hour on LOW. Remove sausages and (if desired) cut into bite-sized pieces. Then return sausages to the mix. Stir well. Reduce heat to WARM setting. Recover mixture and allow to rest about 15-30 minutes before serving. Sprinkle with crumbled bacon just prior to serving if desired.
Servings: Makes about 6 generous servings

Hubs requested his sausages remain whole. He’s sooooo picky 😉

Serving Suggestions: The primary protein in this dish is sausage (recall bacon is basically just a condiment, not a quality protein source). But sausage (even without unapproved additives) is not what the Hartwigs would call high quality protein (see It Starts with Food Chapter 5, for more detail on what constitutes a healthy and satisfying meal. Hint:an effective meal is based around a high-quality protein + good fat(s) and veggies.) So to boost the protein content of this meal I recommend adding a high-quality lean protein to whatever side dish you serve with this entrée. Example, I added hearty portions of chopped, hard-boiled eggs to the tossed green salads I served. I like mine with extra hot sauce and no bacon.

Don’t Miss the Other Recipes in This Series:
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:
And God said, “Behold, I have given you every plant yielding seed that is on the face of all the earth, and every tree with seed in its fruit. You shall have them for food.” ~Genesis 1:29 (English Standard Version)
Read more here.

Beauty Resource of the Day:
Save your money! Why spend the extra $$$ for high-end cosmetics when you can get a cheaper (sometimes better performing) product at the drugstore?
Check out this incredibly in-depth video from the amazing Tati as she compares her fav drugstore dupes to expensive makeup.

P.S. – I don’t usually watch 23 min. YouTube videos either but this one is SO worth it! She literally compares each product side-by-side and tells you the prices of each product and money saved; links to purchase for all products also included. This one is not to be missed!

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Fix-It-And-Forget-It: Simply Beautiful Southern Greens Crockpot #WHOLE30 Compliant

Super Simple Southern Style Mixed Greens & Sausage in a Crock

Super greens short cuts – frozen chopped kale and spinach

Process:
1. Using scissors or kitchen knife, carefully snip small holes in tops of each bag of frozen kale and top of package of frozen spinach.
2. Place one bag of frozen kale into microwave-safe bowl, cut-side up. Microwave on HIGH for 5-6 minutes. Repeat this process for remaining bag of frozen kale and package of frozen spinach.
3. If using crockpot liner, place in pot and turn crockpot on HIGH setting for 4 hours. Add all 3 bags of greens to pot.
4. Add sea salt, EVOO, chopped garlic cloves, white pepper, apple juice, applesauce and (if using) hot sauce. Then add sausages. Stir to combine. Place lid on crockpot and cook on HIGH for 2 hours.
5. Reduce heat to LOW setting. Remove lid. Add vinegar and stir to combine. Then recover crockpot and cook on LOW setting for 1 hour.
6. After 1 hour, decrease heat to WARM. Remove sausages and set aside until cool enough to handle. Then cut into bite-size pieces. Return sausage pieces to greens and stir well. Recover the pot, and allow greens mixture to warm about 15-30 minutes before serving. Sprinkle with crumbled bacon just prior to serving. P.S. – Don’t toss the cooking liquid (known as “potlick”). My Grandma used to drink it like broth. It’s delicious!
7. NOTE: If you need to cook this recipe for longer (say 8 hours or more) you would follow this procedure: Prepare crockpot as above (with liner if using) and turn to LOW setting for 8 hours. Microwave each bag/package of frozen greens for only 2 minutes on HIGH (greens will still be mostly frozen but will be easier to pour into crock). Place all ingredients except vinegar into pot. Cover and forget it. Then about 1 hour before serving, remove crockpot lid; add vinegar and stir mixture well. Cook for 1 more hour on LOW. Remove sausages and (if desired) cut into bite-sized pieces. Then return sausages to the mix. Stir well. Reduce heat to WARM setting. Recover mixture and allow to rest about 15-30 minutes before serving. Sprinkle with crumbled bacon just prior to serving if desired.
Servings: Makes about 6 generous servings

Hubs requested his sausages remain whole. He’s sooooo picky 😉

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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 Lifestyle Hits the Road for Memorial Day

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

Loaded Turkey Burgers To Go

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

#WHOLE30 Deviled Eggs Florentine

Deviled Eggs Florentine Are the Perfect Cooler Snack!

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

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

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.

~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!

The (Coconut) Oil of Gladness + WHOLE30 Bulletproof Coffee

I have written previously about my love for cooking with all iterations of coconut oil. Vegetables, in particular, seem to respond deliciously to a hearty helping my fav oil and hefty doses of heat and salt. The result is almost always crispy green yumminess that rivals any bagged potato chip I’ve ever tasted. But coconut oil’s uses are not limited to cooking. A fact of which you are no doubt aware, if you frequent online beauty sites (for example: Pop Sugar, Total Beauty, etc.); follow any health or beauty-related YouTube Vloggers (e.g. FitLifeTV, JenerationDIY, and MANY more); or really have spent any amount of time online recently. Coconut oil is trending as the magical multi-purpose oil touted as everything from shaving cream (messy but reasonably effective in my experience) to leave-in hair conditioner (works well but I’d suggest only applying from mid-shaft to ends and not roots to avoid limp, greasy hair) to cure-all for eczema and lice (thankfully, can’t speak to its efficacy for those particular afflictions…yet). Instagram alone offers a dizzying array of coconut oil-based DIY facial scrubs promising to eliminate old acne scars, age spots, fine lines and cellulite; guaranteed to leave you with smoother, brighter, younger looking skin. Wow! All that, and crispy delicious brussels sprouts, too. Truly amazing!

Well, I’m here to tell you about 2 uses for coconut oil not previously mentioned in Internet Land.
#1. Caring for sensitized baby skin – From an aesthetic perspective, there’s not a lot to “correct” about baby skin. But infant skin can be very fragile and reactive, especially during transitional periods or bouts of illness. My daughter is now 7 months old. She inherited her father’s fair, sensitive skin and allergies (see pic below). She’s also teething, i.e. drooling a lot. When she developed her first ever cold a few days ago (and the runny nose, congestion and sinus drainage that goes along with it, cue sad Mommy face), the combination of factors resulted in an itchy irritated rash on her face, neck and chest. Fortunately, we keep a bottle of fractionated coconut oil spray on the changing table (as I’ll explain below). We just spray a little on a clean facial tissue, then wipe her face, neck and chest twice per day. Following this regimen, the rash resolved within 72 hours. Obviously I’m thrilled that the rash healed so quickly, but I’m especially pleased that she no longer seems so uncomfortable. Also, it’s reassuring to know that if she gets any of the oil in her mouth (and she puts EVERYTHING in her mouth right now), it is nontoxic, chemical and preservative-free unlike any other facial/baby wipe we may have used and unlike any cosmetic or medicated cream or ointment.

Daddy & Baby - both use coconut oil to soothe their sensitive skins! <3

Daddy & Baby – both use coconut oil to soothe their sensitive skins. Swoon!

#2. Coconut oil is a phenomenally effective baby poop cleaner-upper (yep I’m going there) – As I said my daughter is teething. She’s also beginning to eat some solid foods, and she’s had this mucus-y cold. All these things combine to produce some very sticky, icky, tough-to-clean-up poopy diapers. Enter the magic fractionated coconut oil spray. A few simple spritzes of the miraculous spray oil before “going in for the wipe,” and cleanup time is easily cut in half, maybe cut down by ¾. It cuts right through the “mess,” allowing Mommy or Daddy to tidy up the area quickly and with far fewer wet wipes, saving time and money, and parental exposure to toxic ickiness.

Various coconut oil treatment options from darling daughter’s changing table.

So now that I’ve offered you a whole new (terrifying?) perspective on the varied uses for and amazing powers of this extraordinary oil that brings happiness to so many, allow me to bring the subject back full circle to food – to a deliciously warm, chocolately and satisfying blender drink. Too soon for that image? I hope not, because I’m talking about COFFEE! As every mother knows, it’s always okay to talk about baby poop – to talk about almost anything – as long as there’s coffee.

Coconut Oil Coffee – The Saga Continues:

From chemical-laden to coconut goodness – coffee bliss at last!

Back story – I wrote about my struggle to let go of artificial (powdered) coffee creamer at the beginning of our WHOLE30 journey and again mid-way through the program when I realized the powdered chemical-laden gunk was delaying my progress. Though Hubs’ iced option kept me caffeinated and headache-free, I never found a truly satisfying alternative. Then, a few days after completing the program, I discovered the fabulous Coconut Mama.

The Internet has long been a-buzz with the promise of multiple benefits from what has been termed “Bulletproof Coffee” see also slide #2 in this Total Beauty slide show. Now, I haven’t touched dairy in any form for years, so the idea of adding (even) grass-fed butter to my all-important coffee seemed downright sacrilegious to me (and though WHOLE30 allows for the use of clarified butter, I’ve been – quite frankly – too darned lazy, and still too dairy-averse to even go there). Plus, I’ve always wondered – if the active ingredient is the MCT oil, why not forgo the butter and just use an oil that’s high in MCT fats to begin with, i.e. coconut oil? So several years ago I tried adding coconut oil to my coffee but was left with a very unappetizing puddle of oil sitting atop my cup, leaving me with no choice but to pour out my otherwise pristine caffeinated cup o’ goodness. So when I stumbled upon Coconut Mama’s recipe for coconut oil coffee, it rocked my world (or at least my AM routine)! What follows is my own adapted version of Tiffany’s (AKA “The Coconut Mama’s”) recipe. Hubs and I now choose this option regularly for our coffee (hey we’re trying to keep up with a teething 7 month-old after all), and it’s been a wonderful switch! I hope you will enjoy it as well!

WHOLE Bullet-Proof Coffee (with Coconut Oil)

Ingredients:
• 10oz. Freshly Brewed Coffee
• 1/2 Tbsp. (that’s 1.5 tsp. BTW) extra virgin coconut oil (I used Carrington Farms brand)
• 1/2 Tbsp. gelatin (optional, I used Great Lakes brand)
• 1 tsp. pure, unsweetened cocoa powder
• 2-3 drops liquid stevia (optional, omit during WHOLE30. I used SweetLeaf Chocolate)
• Additional toppings like cinnamon, nutmeg or unsweetened shredded coconut

Process:
1. Carefully pour hot coffee into your blender cup.
2. Add coconut oil and any other flavorings or sweeteners you’re using. Stir briefly to combine.
3. Place the lid on your blender then blend up your coffee.
The result will have a nice frothy “head” like a fancy coffee shop drink (see pic below).

Once blended, pour it into your cup. I like to sprinkle mine with unsweetened shredded coconut (because, can you ever have too much?).

To Make WHOLE30 Compliant:
• Omit stevia
• Again double-check the cocoa powder you’re using to ensure it contains no sweeteners or unapproved additives
• Feel free to use any approved spices you enjoy!

Wisdom of the Day:
(For the Lord has sent me) …to proclaim the year of the Lord’s favor and a day of vindication for our God, to comfort all who mourn, to provide for Zion’s mourners, to give them a crown in place of ashes, oil of joy in place of mourning, a mantle of praise in place of discouragement.
~Isaiah 61:2-3 (Common English Bible)
Read more here.

Resource of the Day:
The fabulous Coconut Mama offers free e-book with recipes using coconut flour that are sure to please any coconut aficionado (or fanatic such as myself).

Easy Cheezy Chicken & Broccoli Soup with Crispy Potato Croutons (Paleo & WHOLE30 Friendly)

Mmmmmmm soup!

+++This post has been updated including a modification to one of the original ingredients and an added comment below.

Ever since I wrote about the recent Healthgrove study identifying the top 30 foods for beauty, I have been a little annoyed with myself. Here I am writing a blog about beauty, with the goal of helping women feel more beautiful every day through diet, and wise choices for health and home. And, because of the amazing WHOLE30 experience, I’ve been able to share some great recipes (at least I hope they’re great). But I realized that only a few of the recipes I’ve posted thus far included ingredients listed among those top 30 foods for beauty. So I’m challenging myself to create at least 1 new Paleo (and WHOLE30-friendly) recipe for each of the 27 foods in that list (not including the 3 legumes).

I chose to start this challenge with a difficult ingredient right out of the gate – BROCCOLI. If you’ve read any of my recipes previously, you’ve probably noticed my references to Hubs’ utter abhorrence for 3 specific vegetables – namely, cauliflower, Brussels sprouts and (you guessed it) broccoli. He calls them “the 3 deadly veggies.” Prior to WHOLE30, he’d positively refused to even taste any of them, claiming even one bite would cause him to “hurl” (his word not mine). That’s why I considered my Oven Fried Sprouts and Paleo Chop Suey such victories – because he not only ate but actually enjoyed Brussels sprouts and cauliflower (respectively). But broccoli still eluded me, until now.

Hubs “deadly” trio of vegetables – cauliflower, brussels sprouts & broccoli

The secret to this recipe is the cheese-like flavor imparted by the combination of nutrient yeast, pumpkin and mustard. The coconut milk contributes extra creaminess and that certain satisfying something that saturated fat always provides. When Hubs pronounced it: “super delicious” and suggested the recipe be posted under the title “heavenly chicken yum fest,” I knew we had a winner! If your family members are also broccoli-phobic, may I humbly suggest this recipe as a means of sneaking this beautifying veggie into their meals without the usual complaints and dramatics. May you enjoy in good health and peaceful dinner times!

Ingredients:

• 1-40 oz. (2.5 lb.) bag frozen chicken breast tenderloins, no need to defrost
• ½ sweet onion chopped
• 1 14oz. can coconut milk (I used Thai Kitchen Organic)+++
• 16 oz. homemade or organic chicken broth (be sure to use broth without unapproved additives)
• ½ cup canned pumpkin (NOT pumpkin pie mix, be sure no added sweeteners)
• ½ cup instant potato flakes (see note below)+++
• 1 tsp. iodized sea salt
• ½ cup nutrient yeast
• 1 Tbsp. spicy mustard+++ (not dijon, be sure that the mustard you use does NOT contain white wine, other unapproved additives if doing #WHOLE30)
• ½ tsp. white pepper
• ½ tsp. garlic powder
• 1 tsp. turmeric
• 1 tsp. hot sauce (optional)
• 12oz. bag frozen broccoli spears or florets, no need to defrost
• 1 Tbsp. Coconut Secret Coconut Aminos Sauce

+++The original version of this recipe listed “dijon mustard” instead of spicy mustard among the ingredients. Upon further review, I discovered that most dijon mustards contain white wine which is off limits during #WHOLE30. Oops! So I’ve updated this recipe to more accurately reflect the #WHOLE30 program rules. This is an example of why it’s so important to read the book It Starts with Food and familiarize yourself with the #WHOLE30 website before beginning your own #WHOLE30 journey, to avoid mistakes like I made. It’s also important to always check the ingredient lists of any products you plan to consume when doing #WHOLE30. Some instant potato flakes contain sulfite preservatives or other additives not approved for consumption during WHOLE30 (and which aren’t healthy for us to consume anyway). I recommend Bob’s Red Mill Potato Flakes. Also, be sure to check your coconut milk to be sure it contains no sulfites (a type of preservative commonly used in canned coconut milk which is listed among those additives off limits during the WHOLE30 program). 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. Don’t miss the 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 (the Facebook and Twitter feeds are tremendous sources of encouragement and support). And again I encourage you to read the book It Starts with Food. It’s chalked full of useful information and helpful tips to make surviving the whole 30 days a whole lot more tolerable (pun intended).

Hardware:
• Crockpot
• Crockpot Liner Bag (optional)

Process:
1. Place liner in crockpot (if using) and spray with nonstick cooking spray. Next add chicken tenderloins, chopped onions, broth, coconut milk, pumpkin and seasoning to pot. Stir to combine and place lid on mixture.
2. Cook on HIGH setting for 2 hours. Then stir in instant mashed potato flakes. Stir well to combine.
3. Cover pot again and continue cooking on HIGH crockpot setting for 1 more hour.
4. Remove lid and add broccoli. Again stir well to combine. Turn heat to LOW.
5. Cover pot and allow mixture to cook 30 minutes more. Then turn heat to WARM. Soup will keep like this for up to 90 minutes but continue stirring occasionally.
6. Just before serving, stir in Coconut Aminos sauce and test for seasoning. Add salt, pepper etc. as desired.
7. To serve, ladle soup into bowls and serve with crispy potatoes sprinkled on top as croutons (recipe follows).
Makes about 5 servings.
N.B. This soup is fairly thick. You may “thin it out” by adding additional broth, water or coconut milk. Be sure to taste and adjust the seasonings if you choose to add more liquid.

Crispy Potato Croutons

Ingredients:
• 1.5 lb. Baby Red Potatoes, washed (unpeeled)
• 2 Tbsp. Coconut Oil, melted
• 1 tsp. Salt plus additional salt
• 1/4 tsp Garlic Powder
• Dash Oregano Flakes

Process:
1. Wash and dry potatoes but do not peel. Cut the spuds into more or less uniform size pieces (halves or thirds depending on size of each potato).
2. Place potato pieces along with all remaining ingredients in a bowl. No need to stir just yet. Microwave on HIGH for 5-6 minutes depending on the strength of your microwave.
3. While the potatoes cook, preheat oven to 400 degrees (Fahrenheit), and spray a cookie sheet with nonstick spray (I used Pam nonstick coconut oil).
4. Remove potatoes from microwave, add all remaining ingredients and stir well to combine. Be sure potatoes are evenly covered with oil and seasonings. Then turn mixture onto prepared cookie sheet, being sure to distribute evenly on sheet. Sprinkle mixture lightly with additional salt.
5. Bake potatoes in preheated oven for 25-30 minutes until desired crispiness.

Creamy, yummy, tasty goodness!

Resource of the Day:
Do you have sensitive eyes that get red, itchy and irritated? My mother suffers with this problem and has avoided wearing mascara as result. Sad because mascara is probably the single most impactful eye makeup product. Check out this list of the best mascaras for sensitive, allergy-prone eyes. Mom and I like Clinique’s High Impact Mascara. For my money, it’s one of the top 3 best mascaras on the market, and I don’t have sensitive eyes!

Wisdom of the Day:
The eyes of all look to You, and You give them their food in due time. You open Your hand and satisfy the desire of every living thing.
~Psalm 145:15-16 (New American Standard Bible)
Read more here.

Paleo Chop Suey Stir-fry (with WHOLE30 option*)

Another day, another evening and I found myself standing in the kitchen wondering “what the heck are we gonna have for dinner?” As I scrounged through the refrigerator, it noticed that we had a bunch of leftovers that desperately needed to be used before I have to throw them out. This is exactly the type of occasion that calls for a big ol’ stir-fry!

Since I’ve been waiting for an opportunity to try out that fabulous cauliflower ricing technique, I decided this was exactly that moment, especially since I just so happened to have a couple of bags of washed and ready to use florets in the fridge.

Now, I’d seen several comments from other bloggers indicating they’d be willing to pay extra to purchase pre-riced cauliflower and had thought smugly to myself “not me. I’m a thrifty little housewife. Surely I can whip out my handy-dandy food processor and make short work of those crunchy white florets.” But not so fast my presumptuous little home chef! I now understand why so many people choose to pay a little more to avoid the hassle of ricing cauliflower. I’ll tell you what to do and some pitfalls to avoid, should you decide to make your own Paleo rice using what Hubs not-so-affectionately calls “the white broccoli.” You may as well learn from my pain!

The end result was incredibly tasty and praised by all. Hubs (who counts cauliflower among his “3 deadly veggies” along with broccoli and Brussels sprouts) even had 2 helpings. Score one for the thrifty little housewife! I think your family will enjoy this recipe as well.

The end result – a big pan of stir-fried yumminess!

PS: Don’t be intimidated by the lengthy ingredient list. You’ll find that you probably have most of the seasonings on hand. You can easily swap out any of the veggies for whatever you have available (e.g. broccoli for green beans, onions for celery, cabbage for carrots and so on). And with the exception of eggs, any of the proteins can exchanged for other meats you happen to have available.

Ingredients:
• 1 medium head cauliflower or 2 (10oz.) bags ready-to-use florets
• 1 tsp. iodized sea salt
• ½ tsp. turmeric+++
• 2 Tbsp. coconut oil
• 2 Tbsp. no sugar added orange juice
• 1-2 tsp. fresh ginger, peeled and diced fine (or 1 tsp. dried ginger)
• ½ tsp. garlic powder
• 3 large carrots, peeled cut into thick slices
• 3 stalks celery, cut into large slices
• ½ red bell pepper, cut into thin slices
• 1 can sliced water chestnuts, drained and rinsed well
• 1 cup steamed green beans
• 2 Tbsp. dark (toasted) sesame oil, divided
• 6 oz. pre-cooked (leftover) chicken breast, cut into bite-sized pieces
• 2 leftover cooked sausages, sliced*
• 2 whole eggs, lightly beaten
• ½ cup liquid egg whites
• 1 Tbsp. rice wine vinegar
• 1 Tbsp. Coconut Secret Coconut Aminos
• ¼ cup chopped cashews
• 1 packet stevia* (optional, skip if doing WHOLE30)
• nonstick cooking spray (I used nonstick coconut oil spray)

Hardware:
• Food processor
• Large non-stick pan or wok (preferably with lid)

Process:
1. If starting with whole cauliflower, wash and chop. Then place half the cauliflower into canister of your food processor. If using bagged (pre-washed and cut) cauliflower, simply dump 1 bag into canister of food processor. Process half the mixture by pulsing on LOW until desired consistency.
2. Transfer riced cauliflower to a large bowl and repeat with remaining (unprocessed) cauliflower.
3. N.B. Do NOT try to rice all the cauliflower at once. Trust me. I tried to do this and it didn’t work. I had to stop and take out half the cauliflower by hand (NOT fun) in order to remove the portion of cauliflower that was fully riced before it turned to paste.

Here’s what you do not want your food processor to look like:

Do NOT do this! Notice how I overfilled the canister beyond the max capacity line? Do not make this mistake. Save yourself the time and annoyance by ricing the cauliflower in 2 batches.

4. After all cauliflower is riced, add turmeric and sea salt to cauliflower and stir well to combine. Then microwave mixture on HIGH for 3-5 minutes (depending on microwave size/strength). Set aside.
5. Assemble all remaining ingredients. I put all the vegetables in one bowl (separate from cauliflower); all the meat in another bowl; the eggs in measuring cup; and had seasonings nearby.
6. Spray pan with coconut oil cooking spray. Then add coconut oil, 1 Tbsp. sesame oil and orange juice to pan. Place pan over MEDIUM-HIGH heat. Allow pan to heat for about 3 minutes.
7. Add ginger, garlic powder and heat for 2 minutes over MEDIUM-HIGH heat, stirring continuously.
8. Next stir in celery, carrots, pepper and water chestnuts. Stir well. Allow to cook about 5 minutes, stirring occasionally.
9. Then add green beans, chicken and sausage. Stir well to combine. Cook about 3 more minutes, stirring occasionally.
10. Combine beaten eggs with egg whites. Stir to thoroughly mix, then pour over mixture in pan. Stir to combine. Continue to stir as mixture cooks to scramble the eggs. Should take about 3 minutes.
11. Turn off the heat and if possible cover pan with a lid. Allow mixture to rest about 5 minutes.
12. Just before serving sprinkle mixture with remaining Tbsp. of sesame oil, rice wine vinegar, Coconut Aminos sauce and stevia (if using). Then stir to combine. Then sprinkle with cashews. Serve & Enjoy. Makes about 8 servings!

My mother (who also dislikes cauliflower) helped herself to 3 servings!!!

* To make this recipe WHOLE30 approved take the following steps – Do not add stevia; Make sure the juice you use is pure unsweetened OJ with no sugar added; and be sure that the sausages have no sugar added. As I’ve mentioned, we like Aidell’s brand organic chicken and apples which have no added sugars or nasty stuff. Check out the WHOLE30 Approved list for other approved protein brands.

Enjoy this whole food stir-fry is good health! #WHOLE30 #Paleo #JERF #grainfree #dairyfree #primal

Resources of the Day:+++
Turmeric is a spice with powerful anti-inflammatory properties that imparts a mild, warm flavor. I find it goes well with mustard, ginger, cinnamon and other warm spices. It also imparts a lovely golden color to this dish, making the cauliflower look even more like fried rice. To read more about turmeric’s proven health benefits and to discover a new recipe to help you increase your turmeric consumption, check out these links:
10 Evidence-based Health Benefits of Turmeric
Turmeric among the World’s Healthiest Foods
Dr. Weil’s 3 Reasons to Eat & Drink Turmeric

Wisdom for the Day:
“(The excellent woman of virtue) She is like the merchant ships abounding with treasure; She brings her household’s food from far away.”
~Proverbs 31:14 (Amplified)
Read more here.

WHOLE30 Day #27 – I’m So Thirsty!

WHOLE30 Day #27 – Here in North Carolina where we live, Spring is almost over and Summer is on its way. It’s getting warmer and warmer as April draws to a close. This is particularly noteworthy because Hubs and I are in the homestretch of our first WHOLE30 adventure. 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 a few days left.

One aspect of the program that isn’t often addressed – or at least that I didn’t find a lot of info about – is beverages. At its core, WHOLE30 is a higher protein diet. Generally speaking, higher protein diets result in increased fluid loss. That’s a good thing in the beginning because many of us (especially women) walk around retaining excess fluid. In my case, especially in the early postpartum days, I retained a whole lot of excess fluid, and I was uncomfortable. But I was breastfeeding and figured it would all balance out eventually. To a certain extent, my body did balance out after a few months and with breastfeeding. But once I stopped breastfeeding, I noticed I was still holding a lot of extra fluid. I had headaches. My hands and feet were still swollen, and I couldn’t wear my wedding rings. That resolved pretty quickly for me after starting WHOLE30 (like within the first 2 weeks). But, man am I thirsty! Like all the time. Thirsty! And after a while, plain water got to be … boring. Keeping the house stocked with Perrier proved too expensive for our budget, so I went seeking alternatives.

Hubs drinks green tea, and I’ve always planned to start drinking it “someday.” It’s healthy; loaded with potent antioxidants; proven to help with weight loss, and on and on. I never enjoyed the taste and was skeptical that I’d like it without sweetener, until I decided to add fresh ginger. We also experimented with the addition of different flavored teas. My favorite recipe is listed below and includes a mix of plain green tea and herbal peach flavored teas. I like this mix best for both flavor and caffeine content. Green tea contains caffeine (though comparatively less than coffee); whereas herbal tea does not contain caffeine. Excess caffeine not only makes you jittery, it’s also a potent diuretic (it’s the main ingredient in OTC “water pills” by the way) which you don’t need during WHOLE30.

Play with the amount of ginger to find the exact right amount for you. If you don’t like ginger, alternatives include muddled fruit (like peaches, mango, etc.) or fresh herbs like mint. I hope you enjoy this tea as much as we do!

Refreshing Iced Tea for the Warm Days Ahead

Ingredients:
• 1 generous knob fresh ginger, peeled and coarsely chopped
• 2 sachets plain organic green tea
• 2 sachets fruit flavored herbal tea (I’m partial to peach)
• 2 Liter pure, filtered water

Process:
1. Place peeled and chopped ginger in your pitcher along with tea sachets.
NOTE: Hubs has a fancy schmancy tea infuser which allows us to put sachets into cylindrical tube which I think is designed to hold loose leaf tea if you’re inclined to prefer that form. We put the sachets in the tube but still put the ginger directly into the pitcher for maximum pungency. You don’t need this type of set-up but it’s nice and makes for easier cleanup.
2. Heat distilled water to boiling in teapot.
3. Carefully add boiling water to prepared pitcher.
4. Allow to steep for at least 2 hours.
5. Serve over ice & garnish with fresh mint if desired. Enjoy!
Makes 4 generous glasses

Verse of the Day:
O God, you are my God; earnestly I seek you; my soul thirsts for you; my flesh faints for you, as in a dry and weary land where there is no water.
~Psalm 63:1 (English Standard Version)
Read more here.

Resource of the Day:
Still need more incentive to drink green tea? Check out this list of 10 evidence-based reasons green tea is beneficial to your health!

WHOLE30 Day #21- 2nd Day Dinner…Done!

WHOLE30 Day #21 – So last night for our main course protein, we had rotisserie chicken, AKA “the go-to fast food meal of Paleos.” It was delicious, and perhaps more important, it was convenient. But as is always the case in our household, we had more than half the chicken leftover afterwards. I suspect you’ve had a similar experience with whole chickens unless you’re serving a family of 6+ in which case my heart goes out to you! In the old (pre-WHOLE30) days, I would have easily used the leftovers to generate some sort of chicken and rice dish, but alas rice is no longer an option. So when my mother suggested I make a stir-fry for the second-day meal, my initial thought was: Ugh, impossible without rice! Then my next thoughts were of all the ways to mimic rice; how I should run to the store; purchase some cauliflower and try out that cool ricing technique I’d seen on so many Paleo blogs recently. But Hubs detests cauliflower and he’d surely see through that trick, I reasoned. Plus, I’d already pushed my luck with him only a few days ago with the fried sprouts adventure. Probably best not to force him into eating two such dreaded veggies in close succession.

After too many minutes spent pondering the issue, I went to refrigerator and stumbled upon my first tip for success when “doing” the WHOLE30.
Are you ready? Here it is:
Keep as much fresh produce in your house as you can (or have room for), even if you don’t know how you’re going to use them (that is, even if you have no particular recipe in mind for them).

Having spare fruits and veggies in the house has saved me on multiple occasions when trying to figure out dinner (see Turkey Cabbage Skillet as but one example). In this case, I rummaged through the fridge and found some fresh ginger root, extra celery, a couple of bell peppers and some colorful baby carrots (listed in the recipe as just carrots), etc. And I keep unsweetened pineapple juice on hand for making my WHOLE30-ish popsicles (see recipe here) as well as various forms of coconut – oil, aminos, etc. because I’ve become so fond of cooking with coconut (as I discussed in this post). So I decided to just give it my best shot with creating a stir-fry that would be satisfying on its own without rice.

WHOLE30 Rotisserie Chicken Stir-fry – Delicious 2nd Day Dinner Option

The result garnered rave reviews from the family and is pictured below. I’d encourage you to experiment with other veggies that may be favorites around your house. I think zucchini or broccoli would be terrific. But we had no zucchini on hand, and Hubs abhors broccoli (noticing a trend here?). One word of caution, don’t tempted to skimp on the veggies or to omit the eggs. You need the fiber, texture and crunch provided by the variety of vegetables, and the eggs provide additional protein and bulk to the mixture. Lastly, I did add a half packet of stevia to mimic the sweet and sour flavor of take-out stir-fry, which is not strictly WHOLE30 approved. You can omit it if you are a perfectionist. I think it’s better with it, but that’s your call.

Ingredients:
• 1 Leftover Rotisserie Chicken
• 2 Tbsp. liquid coconut oil (I used Carrington’s brand)
• ¼ cup unsweetened pineapple or orange juice
• ½ tsp. salt
• ¼ tsp. garlic powder
• 1 Tbsp. chopped fresh, peeled ginger
• 1 whole red bell pepper, sliced
• 1 whole green bell pepper, sliced
• 5 large carrots, peeled and cut in large chunks or thick slices
• 5 ribs celery, cut into large chunks
• 2 whole eggs, beaten
• ½ cup pineapple chunks
• 1 Tbsp. dark sesame oil
• 1 Tbsp. rice vinegar
• 2 Tbsp. coconut aminos (e.g. Coconut Secret)
• ½ packet stevia sweetener (optional)
• ¼ cup chopped cashews or sunflower seeds

Process:
1. Remove chicken meat (be sure to get both white and dark meat) from the bone and try to remove any visible fat and skin. Set meat aside.
2. Place a large skillet or wok over MEDIUM-HIGH heat and add coconut oil and pineapple juice, then add salt, garlic powder and fresh ginger. Stir to combine and allow to sauté briefly.
3. Next add peppers, carrots and celery. Cook for 3-5 minutes while stirring continuously.
4. Add chicken and eggs to the pan, again stirring continuously. You want to scramble the eggs and make sure the whole mixture is combined and the eggs coat the mixture evenly.
5. When the eggs are cooked, turn off the heat. Stir in the pineapple and the next 3 ingredients. Toss lightly to ensure even distribution of oils and seasonings.
6. Cover the mixture for a few minutes (5 minutes should do the trick).
7. Just before serving, sprinkle with sweetener (if using) and stir to combine. Then sprinkle with nuts.
Serve & Enjoy. Makes about 5 generous portions

Verse of the Day:
Because of your little faith,” He told them. “For I assure you: If you have faith the size of a mustard seed, you will tell this mountain, ‘Move from here to there,’ and it will move. Nothing will be impossible for you.
Matthew 17:20 (Holman Christian Standard Bible)
Read more here.

Resource for the Day:
Bible Gateway Plus

Daily Beauty Wisdom

Walk in wisdom : grow in beauty: live in love

Beautiful Basics

Fix-It-And-Forget-It: Simply Beautiful Southern Greens Crockpot #WHOLE30 Compliant

Fix-It-And-Forget-It: Simply Beautiful Southern Greens Crockpot #WHOLE30 Compliant

Quick & Easy Paleo Lemon Garlic Salad Dressing

WHOLE30 Lifestyle Hits the Road for Memorial Day

WHOLE30 Lifestyle Hits the Road for Memorial Day

The (Coconut) Oil of Gladness + WHOLE30 Bulletproof Coffee

Easy Cheezy Chicken & Broccoli Soup with Crispy Potato Croutons (Paleo & WHOLE30 Friendly)

Paleo Chop Suey Stir-fry (with WHOLE30 option*)

WHOLE30 Day #27 – I’m So Thirsty!

WHOLE30 Day #21- 2nd Day Dinner…Done!