Whole30 Sweet Potato Protein Breakfast Bowl

Instructions:

Scoop out the flesh of the sweet potato into a small mixing bowl. Use a fork to mash with the protein powder. Transfer to a small serving bowl, then garnish as you like with the fruit and remaining ingredients. Enjoy!

Ingredients:

1 small sweet potato, pre-baked

1 scoop Whole30 compliant protein powder

1 small banana, sliced

1/4 cup raspberries

1/4 cup blueberries

2 Tablespoons almond butter

1 Tablespoon shredded coconut

1 Tablespoon cacao nibs

1 Tablespoon chia seeds

Whole30 Turmeric Chicken & Golden Beet Stew

Instructions:

In a Dutch oven or large pot, warm the oil over medium heat. Add the red onion and saute until soft, about 10 minutes. Add the garlic and rosemary and saute until fragrant, one minute more. Add the turmeric, chili flakes, and broth. Bring to a simmer and season with salt. Add the chicken breasts, cover the pot, and reduce heat to very low. Poach the chicken until just cooked through, about 15 minutes, then remove and cool.

While the chicken is cooling, return the broth to a simmer. Add the beets and simmer until tender, about 10 minutes. When the chicken is cool enough to handle, shred and return to pot. Add vinegar, parsley, and mint. Season to taste with salt and pepper.

Ingredients:

2 Tablespoons extra-virgin olive oil, divided

1 small red onion, diced

4 cloves garlic, minced

2 teaspoons chopped fresh rosemary

1/2 teaspoon ground turmeric

Pinch chili flakes

Sea salt and freshly ground black pepper, to taste

2 cups chicken stock

2 boneless skinless chicken breasts (about 1 1/2 pounds)

2 medium golden beets, peeled and diced

1 Tablespoon sherry or red wine vinegar

1/4 cup chopped Italian parsley

2 Tablespoons chopped fresh mint

Whole30 Chili, Carrot, & Coriander Soup

Instructions

Preheat oven to 425°. Toss carrots with 2 tablespoons oil, coriander, salt, and pepper on a large baking sheet. Roast until carrots are fork tender, about 30 minutes.

In a large pot over medium heat, heat remaining 2 tablespoons oil. Add red onion and cook until soft, about 5 minutes. Add garlic, jalapeño, and cilantro stems. Cook until fragrant, 1 minute more.

Add broth, cilantro leaves, a pinch of red pepper flakes, and roasted carrots. Bring to a boil, then reduce heat and let simmer 15 minutes.

Using a blender or an immersion blender, blend until smooth. If using a blender, carefully remove lid every so often to let steam escape.

Garnish with more cilantro and chili flakes, and serve with lime wedges.

Ingredients

2 lbs carrots, peeled and cut into 2-inch pieces

4 Tablespoons extra-virgin olive oil, divided

1 teaspoon ground coriander 

Kosher salt

Freshly ground black pepper

1 large red onion, chopped 

2 cloves garlic, minced

1 jalapeño, seeds removed and finely chopped

1/4 cup packed fresh cilantro leaves

2 cups low-sodium chicken broth

4 cups water

Pinch crushed red pepper flakes

Lime wedges, for serving

Whole30 Sesame Chicken Cutlets

Ingredients

2 large egg whites

1 tablespoon coconut aminos

½ cup arrowroot starch

¾ cup sesame seeds

2 (6 to 8-ounce) boneless, skinless chicken breasts

¼ teaspoon kosher salt

Avocado olive oil, for cooking

Instructions

Put the egg whites and coconut aminos into a shallow bowl and beat with a fork to combine. Put the arrowroot starch on a large plate and the sesame seeds on another large plate.

Lay the chicken on a cutting board. Starting at the thick end of each breast, with the side of your knife parallel to the cutting board, slice through the breast so you cut it in half lengthwise. This will give you 4 thin cutlets.

Space the cutlets 2 inches apart on a cutting board and cover with plastic wrap. Using a meat mallet or rolling pin, pound to an even ¼-inch thickness. Sprinkle with the salt.

Dredge each cutlet in the arrowroot starch, then in the egg white mixture. Let the excess drip off before finally dipping into the sesame seeds to completely coat. Place on a clean plate.

In a medium skillet, heat about ⅛ inch of the avocado oil over medium-high heat. Add 2 of the cutlets and cook 2 to 3 minutes, until the undersides are golden brown. Flip and cook 2 to 3 minutes more, until cooked through. Place on a paper towel-lined plate. Repeat with the remaining cutlets, adding more oil to the pan if necessary.

Whole30 Asian Crunch Salad with Orange-Sesame Vinaigrette

Ingredients

1 cup raw almonds

1 Tablespoon coconut aminos

Dash sesame oil

3 cups shredded red cabbage

1 cup shredded rainbow carrots

1 English cucumber

2 cups thinly sliced raw broccoli

1 cup frozen shelled edamame, briefly steamed to defrost

1/2 cup cilantro leaves, garnish

2 teaspoons black sesame seeds, garnish

For the vinaigrette:

2 Tablespoons freshly squeezed orange juice

2 Tablespoons apple cider vinegar

1 Tablespoon toasted sesame oil

1 teaspoon minced fresh ginger

1 small clove garlic, minced

Instructions

• For the toasted almonds, preheat oven to 300*F. Spread the almonds out on a sheet pan and roast for 10 minutes. Remove from oven, toss, and return to oven. Check in 5 minute intervals until the almonds are golden brown. This can vary depending on the oven, but it should take about 20 minutes total.

• Once toasted, transfer the almonds to a bowl and immediately pour the coconut aminos over the top. Stir continuously until the hot almonds absorb the aminos. Keep stirring until the liquid is gone. Drizzle with a dash of sesame oil, to taste, and stir again.

• Compose the remaining salad ingredients. Toss with just enough Sesame Orange Vinaigrette to coat, then garnish with cooled almonds, cilantro, and black sesame seeds.

Vegetable Bone Broth Soup

This soup never fails with our toddler, and it’s so easy to put together on a busy weeknight. The trick is to keep a few ingredients on hand: high-quality bone broth (or vegan mineral broth), organic frozen vegetables, and canned organic beans. I’ve shared the exact ingredients we used in this recipe below, but you can improvise with whatever you happen to have in your fridge. Let us know what you created in the comments!

Ingredients:

2 tablespoons extra-virgin olive oil

1/4 cup thinly sliced scallions

1 clove garlic, minced

1/2 teaspoon ground turmeric

2 cups high-quality bone broth

2 cups filtered water

1 can chickpeas, drained + rinsed

1 cup chopped fresh kale

1/2 cup frozen peas

1 cup cooked brown rice

Sea salt + freshly ground black pepper, to taste

Fresh lemon juice, to taste

Instructions:

In a large heavy-bottomed soup pot, warm the oil over medium heat.

Add the scallions and garlic, saute for 2 minutes.

Add the turmeric, stir to coat the scallions.

Pour in the bone broth and water. Bring to a simmer, and season with salt and pepper.

Add the chickpeas, simmer gently for 10 minutes while you prepare your vegetables.

Now add the kale, peas, and rice. Simmer 5 minutes more, until kale is wilted and peas are defrosted.

Remove from heat, and season to taste with salt, pepper, and fresh lemon juice.

Balsamic Vinaigrette

How do I motivate myself to eat salads? By keeping a tempting homemade vinaigrette or dressing in the fridge at all times! I have an unsophisticated love of soggy, overdressed salads - especially ones that have sat in the fridge overnight <3 When the vinaigrette is made from nourishing ingredients like cold-pressed olive oil, raw honey, and immune-boosting garlic, I feel pretty great about devouring my soggy salad!

Here is a simple Balsamic Vinaigrette recipe that will keep in the fridge for at least 2 weeks. If you’ve never made your own vinaigrette before, just be warned that the ingredients will separate and the oil will harden in the fridge. Store your vinaigrette in a glass jar, then gently warm it in a pot of water on the stove as you prep your salad. When you’re ready to dress, just shake to combine before dressing your greens.

Ingredients:

1/4 cup cold-pressed extra-virgin olive oil

3 tablespoons balsamic vinegar

1 tablespoon raw apple cider vinegar

1 tablespoon raw local honey

1/4 teaspoon sea salt

1/4 teaspoon dried thyme

1/4 teaspoon garlic powder (or 1 small clove garlic, minced)

1/8 teaspoon cayenne (optional)

Lots of freshly ground black pepper, to taste

Instructions:

Whisk until combined and season to taste.

Fennel Almond Cold Brew

I pretty religiously stuck to my one cup of coffee first thing in the morning - until I had Luca. Juggling a toddler, a business, and a newborn leaves me needing a little extra something most days! Now, I love keeping this cold brew in my fridge so I can pour myself a very small (2 oz) cup in the afternoon.

I am often asked whether or not coffee is healthy. My answer is, it kinda depends! Coffee itself is brimming with antioxidants, and coffee is most Americans’ main and only source of antioxidants in an average day. Health risks pop up if you have a history of high blood pressure or heart disease. What you put in your coffee makes a huge difference, too! Sugary sweetened lattes and canned coffee drinks we can pretty safely put in the “unhealthy” category. But if you’re adding a touch of coconut milk (like we do) or MCT oil (bulletproof style) those fats can help you metabolize your coffee better, allowing your body to make the most of the caffeine and antioxidants.

In short, if you’re very concerned about your caffeine habit, consider speaking to your healthcare provider. But if you do enjoy coffee in moderation, give this easy cold brew recipe a try!

Ingredients:

3/4 cup coarsely ground coffee

1 Tablespoon simple syrup (or maple syrup)

1 teaspoon finely ground fennel seeds

1/2 teaspoon almond extract

Instructions:

Combine all ingredients with enough filtered water to fill a one-quart mason jar.

Gently shake to combine. Refrigerate 24 hours.

Strain coffee into a clean mason jar. Serve over ice, with a generous splash of unsweetened vanilla almond milk (we use Califia Farms!)

Almond Butter & Raspberry Jam Bars

I made these bars on a whim one day, using only pantry ingredients that a client already had in her house. They turned out so well that they are now one of our top-requested desserts! Our ABJ Bars are naturally-sweetened, vegan, and gluten-free. We love them as an afternoon snack with a cup of tea, but I also sneak them as a late-night breastfeeding snack.

Ingredients:

1 1/2 cups almond flour

1/2 cup almonds

1/2 cup gluten-free oats

1/2 cup coconut sugar

1/2 teaspoon baking soda

1/4 teaspoon sea salt

1/2 cup virgin coconut oil

1/2 cup smooth organic almond butter

1/3 cup organic raspberry preserves

1 pint fresh raspberries

Instructions:

Preheat the oven to 350*F. Line an 8x8” pan with parchment paper.

In a food processor, chop almonds into coarse crumbs. Add almond flour, oats, coconut sugar, baking soda, salt, and coconut oil, and process until well-combined. The dough will still be crumbly.

Remove 3/4 cup of the dough, transfer to a bowl, and place in the fridge. Firmly press the remaining dough into the bottom of the prepared baking pan. Bake for 10 minutes, until the edges are golden.

Remove pan from oven, and spread with almond butter. Dot the raspberry jam on top, and swirl into the melted almond butter. Gently press the raspberries on top. Finally, remove the crumb mixture from the fridge and sprinkle over the top of the bars.

Return pan to oven and bake ~20-25 minutes more, until the top is lightly browned. Allow to cool completely (I do this in the fridge) before cutting into bars.