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

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

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

Papaya – beautifying papaya!

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

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

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

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

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

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

For the Dressing –

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

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

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

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

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

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

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

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

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

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

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

Split Second Strawberry Vinaigrette #WHOLE30 Compliant

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

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

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

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

The hallmark of successful recipe – a smiling Hubs!

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

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

Ingredients:

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

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

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

This dressing will keep covered and refrigerated about 1 week.

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

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

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

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

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

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!

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

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 😉

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

Savory Paleo Stuffed Zucchini Boats #WHOLE30 Compliant (Full Recipe)

#WHOLE30 Stuffed Zucchini

A few weeks ago I posted #WHOLE30 Stuffed Zucchini 2 Ways as part of my series of recipes based upon 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. When I first posted the Stuffed Zucchini 2 Ways, I promised to add two additional posts later on – one for each stuffing option. This post is the first of those two options – the savory, Italian-esque stuffing. Here is the original post for reference.

So with that lengthy introduction out of the way, this recipe’s star ingredient is #29 from the HealthGrove list of top 30 foods – ZUCCHINI! The stuffing features ground turkey breast along with crunchy walnuts, tangy tomatoes and several other veggies and seasonings. It’s super yummy and sure to please.

Zucchini – #29 on Healthgrove’s List of Best Foods for Beautiful Skin and Hair

Ingredients:
• 5 medium-large zucchini
• 2 tsp. iodized sea salt, divided
• 1 lb. extra lean ground turkey breast
• 2 Tbsp. organic coconut oil, divided
• 1 cup walnuts, divided
• Nonstick cooking spray (I used Pam nonstick coconut oil spray)
• 2 cans diced tomatoes, well drained (be sure the brand you buy has no added sugar or unapproved additives)
• 1/2 tsp. garlic powder (or 4 garlic cloves, minced)
• 1/2 tsp. dried oregano
• 1 small sweet onion, diced
• 1 red bell pepper, diced
• 1/2 cup instant potato flakes, e.g. Bob’s Red Mill (see note below)+++
• 1 Tbsp. lemon juice
• 2 Tbsp. nutrient yeast
• ½ tsp. grated lemon peel (optional)
• ½ tsp. seal salt (optional)
• 2 Tbsp. nutrient yeast (optional)

+++It’s really 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. Stevia and other sweeteners are also not permitted during #WHOLE30. For a complete list of #WHOLE30 program do’s and don’ts as well as answers to just about any and all #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 (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. The book is chalked full of useful information and helpful tips to make surviving the whole 30 days a whole lot more tolerable (pun intended).

A melon baller makes it easy to scoop out the centers of each zucchini half

Hardware:
• 9X13″ Baking Dish or 2 – 8” Baking Dishes
• Medium-large sized mixing bowl
• Melon Baller or small spoon
• Colander
• Potato masher
• Chef’s knife
• Cutting board(s)
• Large nonstick frying pan

Process:
1. Wash and dry each zucchini. Transfer to cutting board.
2. Remove stems, and cut each zucchini in half length-wise.
3. Using melon-baller or small pointy spoon, scoop out inside pulp from each zucchini half and place into large bowl.
4. Place hollowed zucchini “boats” into a ziplock freezer bag and store in refrigerator. Place pulp in a bowl and sprinkle with 1 tsp. salt.
Cover and place in refrigerator for at least an hour.
5. When ready to cook, place the zucchini pulp in a large colander and rinse well under running water. Shake colander to remove excess water. Then gently pat pulp dry.
6. Spray a large frying pan with nonstick spray then place on stove over MEDIUM-HIGH HEAT.
7. Add 1 Tbsp. coconut oil to the pan and allow oil to melt. Add ground turkey breast, zucchini pulp and 1 tsp. salt in pan and brown stirring continuously to break up any lumps. You may need to use a potato masher at the end of cooking to ensure the mixture is broken up into small, even chunks that will fit nicely into the boats. (see pic below).

Mixture should look more or less like this.

8. Pour turkey mixture into medium-large mixing bowl. Then wash and dry pan to prepare for reuse.
9. Drain canned tomatoes well and add to turkey mixture along with walnuts, garlic, oregano and 1 tsp. salt. Place frying pan over MEDIUM heat and add remaining 1 Tbsp. coconut oil. Heat oil until it melts. Then add pepper and onion. Cook veggies over MEDIUM heat until onions are translucent, stirring occasionally to prevent burning (N.B. If you’re lazy, like me, you can save time and cleanup by tossing the peppers, onion and oil into a microwave-safe bowl and nuking on HIGH for 4 minutes. Then proceed as above). Add cooked onions and peppers to turkey/tomato mixture and stir to combine. Next add dry potato flakes, nutrient yeast, and lemon juice. Stir to combine. Then test for seasoning, adjusting to taste.
10. Preheat oven to 375° and prepare baking dish (or dishes) by lining with tin foil (for easier cleanup), then spraying lined dish(es) with nonstick coconut oil spray. Remove zucchini “boats” from refrigerator, bag and place into prepared baking dish(es) in a single layer, cut side up.
11. Scoop stuffing mixture into the zucchini boats. You may need to press mixture down firmly with your hands in order to get all mixture into the zucchini boats. It’s okay if they seem overstuffed. Then cover baking dish(es) completely with aluminum foil and place in preheated oven.
12. Bake for 45 minutes at 375°. Then remove baking dish(es) from oven and increase temperature to 400°.

13. While oven temp is increasing, remove foil cover. (At this point, I sprinkled the savory zucchini boats with a mixture of 2 Tbsp. nutrient yeast + 1/2 tsp. each grated lemon peel and sea salt, but that’s totally optional. I didn’t notice it made much difference in terms of flavor. Looked like this (see picture at right) before I put it back in the oven for the final bake.)
14. Once oven temp has reached 400° return uncovered baking dish(es) to oven, and cook for an additional 15 minutes. Remove from oven. Allow to rest, very loosely covered, for 5-10 minutes before serving.

Makes around 5 servings.

Wisdom for the Day:
~Psalm 127:1-2, of Solomon (English Standard Version)
Unless the Lord builds the house, those who build it labor in vain. Unless the Lord watches over the city, the watchman stays awake in vain. It is in vain that you rise up early and go late to rest, eating the bread of anxious toil; for He gives to his beloved sleep.
KG’s comment – I love this Psalm from Solomon! It reminds me to refocus on those people and things that really matter instead those little projects and busyness with which I so frequently become preoccupied. Have you been slaving away at anything lately only to find yourself burned out and exhausted with little to no energy left for your family? Perhaps it’s time to take a break and rest. Step away from the projects and rest.
Read more here.

Check out the other recipes in this series:
Easy Cheezy Chicken & Broccoli Soup with Crispy Potato Croutons
Chicken Tri-Almandine Casserole
Quick & Easy Paleo Lemon Garlic Garlic Salad Dressing
Stuffed Zucchini 2 Ways

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

Sweet-N-Savory Paleo Stuffed Zucchini #WHOLE30 Compliant (Full Recipe)

#WHOLE30 Stuffed Zucchini

Several weeks ago I posted #WHOLE30 Stuffed Zucchini 2 Ways as part of my series of recipes based upon 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 exceptions 3 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 and post 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. When I first posted the Stuffed Zucchini 2 Ways, I promised to add two additional posts later on – one for each stuffing option. This post is the first of those two options – the set and savory option. It includes a base ground turkey breast, sweet figs (or raisins if you prefer) along with crunchy walnuts and spices. It makes a lovely light lunch or an impressive dinner entree served along side a tossed green salad. Here is the original post for reference.

So with that lengthy introduction out of the way, this recipe’s star ingredient is #29 from the HealthGrove list of top 30 foods – ZUCCHINI!

Zucchini – #29 on Healthgrove’s List of Best Foods for Beautiful Skin and Hair

Ingredients:
• 5 medium-large zucchini
• 2 tsp. iodized sea salt, divided
• 1 lb. extra lean ground turkey breast
• 1 Tbsp. organic coconut oil, divided
• 1 cup walnuts, divided
• Nonstick cooking spray (I used Pam nonstick coconut oil spray)
• 15 dried figs or 1/2 cup raisins (for #WHOLE30 be sure to use sulfite-free figs such as these or these raisins)
• 1/2 cup unsweetened applesauce
• 2 Tbsp. balsamic vinegar
• 1/4 tsp. cinnamon
• 1/4 tsp. allspice
• generous pinch ground cloves
• 1/4 cup instant potato flakes, e.g. Bob’s Red Mill (see note below)+++
• pinch pure stevia (omit during WHOLE30, see note below)+++

A melon baller makes it easy to scoop out the centers of each zucchini half

Mixture should look more or less like this.

8. Pour turkey mixture into medium-large mixing bowl. Preheat oven to 375° and prepare baking dish (or dishes) by lining with tin foil (for easier cleanup), then spraying lined dish(es) with nonstick coconut oil spray. Then set aside.
9. Using clean kitchen sheers, snip figs into fourths and stir into ground turkey and zucchini mixture. If using raisins, simply add to turkey mixture. Next add applesauce, walnuts, vinegar and spices (including stevia if using). Stir well to combine. Taste and adjust seasoning if necessary.
10. Remove zucchini “boats” from refrigerator. Take out of bag and place into prepared baking dish(es) in a single layer, cut side up.
11. Scoop stuffing mixture into the zucchini boats. You may need to press mixture down firmly with your hands in order to get all mixture into the zucchini boats. It’s okay if they seem overstuffed. Then cover baking dish(es) completely with aluminum foil and place in preheated oven.
12. Bake for 45 minutes at 375°. Then remove baking dish(es) from oven and increase temperature to 400°.
13. While oven temp is increasing, remove foil cover. Once oven temp has reached 400° return uncovered baking dish(es) to oven, and cook for an additional 15 minutes. Remove from oven. Allow to rest, very loosely covered, for 5-10 minutes before serving. Makes around 5 servings.

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

WHOLE30 Stuffed Zucchini Two Ways

Several days ago I wrote about a study from HealthGrove identifying the best 30 foods for beautiful skin and hair. The researchers compiled the list by creating an algorithm based upon the top vitamins and minerals to support skin and hair health and calculating which foods were highest in those nutrients and lowest in unhealthy, pro-inflammatory factors. As I explained at the time, all but 3 of the 30 are WHOLE30 foods, the remaining 3 being legumes (i.e. beans). I then issued myself a challenge to create all new Paleo / WHOLE30 recipes with each of the 27 foods.

In case you missed it, my first attempt was based on #20 (broccoli) from the list of beautifying foods. Incidentally, that recipe and this one both use instant potato flakes. It has come to my attention that some brands of instant potato flakes contain various preservatives including sulfites, which are not approved for consumption during WHOLE30 (and which are unhealthy for us to eat at any time). I highly recommend Bob’s Red Mill Potato Flakes. You can purchase this product online through iHerb or Amazon, and it is available in many grocery stores. The moral of the story – it’s always important to check the ingredient lists of any products you purchase, especially when doing WHOLE30.

#29 on Healthgrove’s List of Best Food for Beautiful Skin and Hair

So with all that said, today’s mystery ingredient is (drum roll please) – ZUCCHINI! I love the green summer squash for it’s mild flavor and versatility.

The following recipe offers you two high protein, vegetable-heavy main-dish treatment options for stuffed zucchini. The great thing about this recipe is that you can prepare both options using 5 zucchini and 1 pound of ground turkey breast plus a few pantry staples. Both treatments received rave reviews from my family. None of us could choose a favorite, so I am sharing both. Option #1 is savory with an Italian flavor and seasonings. I served the savory zucchini boats with my Paleo Cheez Sauce along side. The tangy, creaminess of the sauce provided a wonderful compliment to the tomato and turkey stuffing. I also think the Cheez Sauce makes this option a bit more kid-friendly.

Option #2 is savory/sweet with what my mother described as “an almost Persian taste.” I’m not sure about that. I suspect she was referencing the flavor and texture of the figs. If you or your family don’t like figs – or you just don’t happen to have any in the house at present – you can certainly substitute raisins or prunes for that matter. I wouldn’t use dates for this recipe, however. They’re just too sweet. Also, if you’re actively doing WHOLE30,
remember to always be mindful to avoid any dried fruits preserved with sulfites which (as noted above) are off limits during the program. If you’re on the fence about figs and need a reason to give them a try, check out this link to find out why figs are among the world’s healthiest foods and one of the best guardians of health.

One final note, this is not a difficult recipe, nor are the ingredients terribly exotic or tough to come by. It is, however, time-consuming as you may have guessed if you skipped ahead to read the process. This is the type of recipe that is likely to impress guests and is sure to please even those not following special dietary regimens. For those reasons, I would suggest saving this for a weekend meal or some day when you have a little extra time to prepare dinner. Wishing you good health and delicious meals!

For Savory Stuffed Zucchini

• 1 can diced tomatoes, well drained (be sure the brand you buy has no added sugar or unapproved additives)
• ¼ tsp. garlic powder (or 2 garlic cloves, minced)
• ¼ tsp. dried oregano
• ½ small sweet onion, diced
• ½ red bell pepper, diced
• ¼ cup instant potato flakes, e.g. Bob’s Red Mill
• 1 Tbsp. lemon juice
• ½ tsp. grated lemon peel
• 2 Tbsp. nutrient yeast (optional)

For Sweet-N-Savory Stuffed Zucchini

• 10 dried figs or 1/3 cup raisins (for WHOLE30 be sure to use sulfite-free figs such as these or these raisins)
• 1/3 cup unsweetened applesauce
• 1 Tbsp. balsamic vinegar
• 1/8 tsp. cinnamon
• 1/8 tsp. allspice
• pinch ground cloves
• pinch pure stevia (omit during WHOLE30)

Hardware:
• 2 – 8” Baking Dishes
• 2 – small/medium sized mixing bowls
• Melon Baller or small spoon

A melon baller makes it easy to scoop out the centers of each zucchini half

• Lemon zester
• Chef’s knife
• Cutting board(s)
• Large nonstick frying pan

Process:
1. Wash and dry each zucchini. Transfer to cutting board.
2. Remove stems, and cut each zucchini in half length-wise.
3. Using melon-baller or small pointy spoon, scoop out inside pulp from each zucchini half and place into large bowl.
4. Place hollowed zucchini “boats” into a ziplock freezer bag and store in refrigerator. Place pulp in a bowl and sprinkle with salt.
Cover and place in refrigerator for at least an hour.
5. When ready to cook, place the zucchini pulp in a large colander and rinse well under running water. Shake colander to remove excess water. Then gently pat pulp dry.
6. Spray a large frying pan with nonstick spray then place it over MEDIUM-HIGH HEAT.
7. Add 1 Tbsp. coconut oil to the pan and allow oil to melt. Then place ground turkey breast, zucchini pulp and 1 tsp. salt in pan and brown stirring continuously to break up and lumps. You may need to use a potato masher at the end of cooking to ensure the mixture is broken up into even chunks that will fit nicely into the boats. (see pic below)

Mixture should look more or less like this.

8. Divide this mixture equally into 2 large mixing bowls. Then wash and dry pan to prepare for reuse.
9. For Savory Zucchini Boats:
Drain tomatoes well and add to turkey mixture along with ½ cup walnuts, garlic, oregano and ½ tsp. salt. Place frying pan over MEDIUM heat and add remaining 1 Tbsp. coconut oil. Heat oil until it melts. Then add pepper and onion. Cook veggies over MEDIUM heat until onions are translucent, stirring occasionally to prevent burning (N.B. If you’re lazy, like me, you can save time and cleanup by tossing the peppers, onion and oil into a microwave-safe bowl and nuking on HIGH for 4 minutes. Then proceed as above). Add cooked onions and peppers to turkey/tomato mixture and stir to combine. Next add dry potato flakes, nutrient yeast, lemon peel and juice. Stir to combine and test for seasoning, adjusting to taste.
10. For Sweet –N- Savory Zucchini Boats:
Using clean kitchen sheers, snip figs into fourths and stir into ground turkey and zucchini mixture. If using raisins, simply add to turkey mixture. Next add applesauce, remaining ½ cup walnuts, vinegar and spices (including stevia if using). Stir well to combine. Taste and adjust seasoning if necessary.
11. Preheat oven to 375° and prepare baking dishes by lining both dishes with tin foil (for easier cleanup), then spraying lined dishes with nonstick coconut oil spray. Place 5 zucchini halves in each baking dish.
12. Scoop savory mixture into the 5 “boats” in one baking dish and repeat with sweet/savory mixture in second baking dish. You may need to press mixture down firmly in order to get all mixture into the zucchini. It’s okay if they seem overstuffed. Then cover both dishes with aluminum foil and place in preheated oven.
13. Bake for 45 minutes. Then remove baking dishes from oven and increase temperature to 400°.
14. Meanwhile, remove foil cover from baking dishes. (At this point, I sprinkled the savory zucchini boats with a bit more nutrient yeast, but that’s totally optional. I didn’t notice it made much difference in terms of flavor.) Once oven temp has reached 400° return dishes to oven. Cook for 15 minutes longer.
15. Remove both baking dishes from oven. Allow to rest, very loosely covered, for 5-10 minutes before serving.

Makes 5 servings

N.B. In case you prefer one version over another, note that I will shortly be posting links to each option above using full pound of meat.
Check back soon!

Wisdom of the Day:
“Blessed are those who hunger and thirst for righteousness, for they shall be satisfied.
Blessed are the merciful, for they shall receive mercy.
Blessed are the pure in heart, for they shall see God.”
Matthew 5:6-8 (NASB)
Read more here.

Resource of the Day:
Curious as to what exactly constitutes a well-stocked WHOLE30 pantry? Check out the WHOLE30 Pantry Stocking Guide.

#WHOLE30 Stuffed Zucchini Two Ways

#29 on Healthgrove’s List of Best Food for Beautiful Skin and Hair

So with all that said, today’s mystery ingredient is (drum roll please) – ZUCCHINI!

I love the green summer squash for it’s mild flavor and versatility. The following recipe offers you two high protein, vegetable-heavy main-dish treatment options for stuffed zucchini. The great thing about this recipe is that you can prepare both options using 5 zucchini and 1 pound of ground turkey breast plus a few pantry staples. Both treatments received rave reviews from my family. None of us could choose a favorite, so I am sharing both. Option #1 is savory with an Italian flavor and seasonings. I served the savory zucchini boats with my Paleo Cheez Sauce along side. The tangy, creaminess of the sauce provided a wonderful compliment to the tomato and turkey stuffing. I also think the Cheez Sauce makes this option a bit more kid-friendly.

Hardware:
• 2 – 8” Baking Dishes
• 2 – small/medium sized mixing bowls
• Melon Baller or small spoon

A melon baller makes it easy to scoop out the centers of each zucchini half

• Lemon zester
• Potato masher
• Chef’s knife
• Cutting board(s)
• Large nonstick frying pan

Process:
1. Wash and dry each zucchini. Transfer to cutting board.
2. Remove stems, and cut each zucchini in half length-wise.
3. Using melon-baller or small pointy spoon, scoop out inside pulp from each zucchini half and place into large bowl.
4. Place hollowed zucchini “boats” into a ziplock freezer bag and store in refrigerator. Place pulp in a bowl and sprinkle with salt.
Cover and place in refrigerator for at least an hour.
5. When ready to cook, place the zucchini pulp in a large colander and rinse well under running water. Shake colander to remove excess water. Then gently pat pulp dry.
6. Spray a large frying pan with nonstick spray then place it over MEDIUM-HIGH HEAT.
7. Add 1 Tbsp. coconut oil to the pan and allow oil to melt. Then place ground turkey breast, zucchini pulp and 1 tsp. salt in pan and brown stirring continuously to break up and lumps. You may need to use a potato masher at the end of cooking to ensure the mixture is broken up into even chunks that will fit nicely into the boats. (see pic below)

Mixture should look more or less like this.

Makes 5 servings

N.B. In case you prefer one version over another, you can find the full Savory Stuffed Zucchini Boats recipe here. And I’ve posted the full Sweet-N-Savory Stuffed Zucchini Boats recipe here.

Resource of the Day:
Curious as to what exactly constitutes a well-stocked WHOLE30 pantry? Check out the WHOLE30 Pantry Stocking Guide.

All In – Making a Lasting Commitment to the WHOLE30 Lifestyle

A few days ago, Hubs and I went grocery shopping. Nothing out of the ordinary. But as we were unloading our haul, which was especially heavy on the frozen meats and veggies, we realized there was no room in our freezers to accommodate our purchases. How could that be when I’d made the list myself based on items I knew we were out of? And, we’re blessed to have an extra refrigerator/freezer combo in our garage. So we should have tons of storage space, right? Hubs soon diagnosed the problem. Loads of assorted veggie burgers, patties and meat substitutes of all kinds were hiding at the back of each freezer, taking up valuable space.

For the next several minutes, we stood there holding bags of rapidly defrosting chicken, broccoli and green beans while I debated the pros and cons of tossing all my old vegan favorites. “But they taste so good,” I whined. “Remember I how loved the ‘crispy chick’n’ ones! Oh and here’s the 7-grain crispy tenders’ (by now, any current or former vegetarians out there know exactly which brand I’m referencing)! Those are my favorite! Remember how I loved them? They’re so expensive. I don’t wanna just throw away money,” I pleaded.

Hubs tried reasoning with me. “But Karen, remember how those things made you feel, how your stomach hurt all the time. You haven’t touched any soy in so long, and those breaded ones have grains all over them.”

Still I resisted. “But I used to love them,” I protested. “And you know how I hate throwing away food. It’s such a waste of money.” Then I came clean. “And, they taste so good. What if I wanna eat them again someday?” The crux of the matter – I was holding onto these foods knowing full well they were full of crazy chemicals; that they were loaded with artificial, processed ingredients; created in a lab somewhere by scientists to simulate real foods. But I hadn’t let them go because in the back of my mind I thought someday I might want to eat them again despite knowing how unhealthy they are. I wanted to keep my options open.

On hearing this, Hubs’ patience ran out. He grabbed a bag of faux meat and started reading the ingredients aloud. I think it was about when he reached “methylcellulose” or “cane sugar,” that he looked at me and asked “really? Is this really what you want to put into your body? Can’t you make something just as good with real foods?” He knows me so well. That was exactly the right button to push with me. Issue a challenge to my competitive nature, and I’m hooked. At that I promptly tossed all faux meat into the garbage and only looked back to take this pic.

Tossing out the artificial and making room for whole food freedom!

Plus Hubs made a valid point – why settle for less than the best? It reminded me of a story from the Bible (Numbers 11). The Children of Israel had been rescued by God from slavery in Egypt and were being led by Moses through the desert to the Promised Land. During their time in the desert of testing, some of the people started complaining about the food they “had” to eat (literally Manna from heaven). The complainers decided they would have been better off returning to enslavement in order to have the foods they previously ate in Egypt. The upshot of this affair is that the complainers were allowed to eat some of the foods they were craving but with disastrous consequences. Click here to read more.

Be clear. I’m not suggesting I would drop dead if I took one bite of my old “chick’n” tenders. But it is important that we make wise choices each day and with each meal, choices that bring life and health to our minds and bodies. Wise choices are those foods created by God (the kind of foods with only 1 single pronounceable ingredient on the ingredient list), not scientifically engineered products filled with chemicals created by man. Wise food choices are exactly the kinds of foods that comprise the WHOLE30 and Paleo plans. Incidentally, those same whole foods are the ones identified as best for beauty in this recent study. It is important to remember why we started on the WHOLE30 program – to feel better, more energetic, maybe lose some weight and reduce/eliminate other nagging health problems (in my case to lose baby weight and decrease life-long GI troubles). In the face of this truth and the freedom the program has offered, it hardly makes sense to go running back to enslavement to former foods.

N.B. I’m all for allowing yourself the occasional splurge. But I believe in those rare instances, the indulgence should be something truly exceptional and comprised of all whole foods, not pseudo foods created by chemists. And it probably shouldn’t come from a freezer bag. For more on this approach to healthy splurging, check out this fantastic article by Melissa Hartwig where she describes her “One Bite Rule.”

Incidentally, for a couple of real food recipes that deliciously replace those sad soy substitutes, click these links and thank me later:
Paleo Leap’s Coconut Crusted Chicken Strips
WHOLE30 Thanksgiving in a Meatball

Wishing you peace, wisdom and delicious whole food meals in the coming weeks!

Wisdom of the Day:
They will turn their backs on the truth and turn to myths.
II Timothy 4:4 (Common English Bible)
Read more here.

Resource of the Day:
From Immunity Foods 20 Easy & Tasty WHOLE30 Lunch Recipes
(PS: Recipe #16 will blow your mind!)

WHOLE30 Motivation – The 30 Best Foods for Beautiful Hair & Skin

Researchers at Healthgrove just released their comprehensive study identifying the top 30 foods for beautiful skin and hair. Not coincidentally (at least not to me), all but 3 of the foods on the list are WHOLE30-approved. And those 3 foods not approved for consumption during WHOLE30 (numbers 18, 22 and 25 noted with * on the list below) are legumes. There are NO grains, pseudo grains or dairy foods on the list. So if you’re struggling to find the motivation to start WHOLE30 or you’re having a hard time sticking to your WHOLE30, take some time and read this study, then have a good long look in the mirror. Ask yourself, “do I want thicker, shinier hair? Would I look better with clearer, brighter, younger-looking skin?” I’ll bet you’ll find renewed motivation to get with the WHOLE30 Program!

You can read the entire article, including how the study authors created the list, as well as complete nutritional information for each food, here.

I have provided the complete list of the top 30 foods below along with links to a few WHOLE30 recipes from Daily Beauty Wisdom and other sites. Enjoy!

1. Sweet Potatoes
2. Red Bell Pepper
3. Kale
4. Collard Greens
5. Papaya
6. Beat Greens
7. Butternut Squash
8. Spinach
9. Wild Rainbow Trout
10. Pacific Oysters
11. Swordfish
12. Bitter Melon
13. Pumpkin
14. Sockeye Salmon
15. Oranges
16. Carrots
17. Strawberries
18. Lima Beans*
19. Brussels Sprouts
20. Broccoli Spears
21. Red Grapefruit
22. Pea pods*
23. Lemons
24. Sunflower Seeds
25. Green Peas*
26. Almonds
27. Cranberry Juice
28. Steamed Clams
29. Zucchini
30. Pacific Halibut

Resource of the Day:
Speaking of beautiful skin, with the days getting warmer and the sun hotter and brighter, it’s time to re-evaluate your daily sunscreen. Check out this list of the 12 best sunscreens according to Total Beauty.com.

Wisdom of the Day
O taste and see that the Lord [our God] is good; How blessed [fortunate, prosperous, and favored by God] is the man who takes refuge in Him.
~Psalm 34:8 (Amplified Bible)
Read more here.

Daily Beauty Wisdom

Walk in wisdom : grow in beauty: live in love

Food & Nutrients for Beauty

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

Split Second Strawberry Vinaigrette #WHOLE30 Compliant

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

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

Savory Paleo Stuffed Zucchini Boats #WHOLE30 Compliant (Full Recipe)

Sweet-N-Savory Paleo Stuffed Zucchini #WHOLE30 Compliant (Full Recipe)

WHOLE30 Stuffed Zucchini Two Ways

#WHOLE30 Stuffed Zucchini Two Ways

All In – Making a Lasting Commitment to the WHOLE30 Lifestyle

WHOLE30 Motivation – The 30 Best Foods for Beautiful Hair & Skin