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BakingWithBooks Does Whole30 - Pineapple-Strawberry Salsa
Ingredients
1 whole pineapple, chopped or diced
1 roma tomato, seeded
2 cloves garlic, roughly chopped or minced
Juice from ½ lime
4 large strawberries, chopped
¼ cup red onion, chopped
Cilantro, chopped
Kosher salt
Pepper
Directions
Combine all ingredients using a fork or spoon, seasoning to taste.
Store in an airtight container. Consume within 4-7 days (if it lasts that long)
BakingWithBooks Does Whole30 - Roasted Butternut Squash Marinara
Ingredients
2 medium/large butternut squash, scooped, peeled and chopped into rough pieces (size does not matter)
2 roma tomatoes
1 large red bell pepper, stem removed
½ cup red onion, chopped
3 cloves garlic, roughly chopped (do not mince)
Vegetable stock (sugar free)
1-2 tbsp Italian seasoning (salt free)
Kosher salt
1-2 tbsp apple cider vinegar
Directions
Preheat your oven to 400 degrees Fahrenheit.
After cutting your butternut squash, place in a single layer on a parchment-lined baking sheet along with your roma tomatoes and bell pepper,
Roast in the oven for 40-50 minutes, getting a little char on the bell pepper.
5-10 minutes before the squash is done roasting, heat a small amount (1 tbsp or less) of olive oil over medium high heat.
Add in the onions and garlic and cook until the onions begin to brown and become translucent. (the garlic was roughly chopped because you want it to cook but not burn, which garlic does very easily). Remove from heat and set aside.
Once the vegetables are done roasting, let them cool for approximately 5 minutes before handling. Peel the skin off of the bell pepper and the tomatoes.
In a large blender, add approximately ½ - ¾ cup of vegetable stock, followed by all of the vegetables. Puree or blend, continuously adding stock, seasoning and tasting after each time stock is added. Continue blending until you reach your desired consistency (I prefer mine a little loose, compared to traditional marinara, but not runny).
This should make approximately 32 oz of marinara. For less, just halve the recipe (or make two batches and freeze one, like I’ve done. The containers are from Amazon here).
Shrimp and Vegetable Curry
This is incredible! rich from the full fat coconut milk, just spicy enough from a blend of peppers and red curry, and hearty enough due to the chock-load of vegetables. It is easily made vegan/vegetarian by omitting the shrimp, and you won’t even miss it.
Ingredients
½ lb shrimp, peeled and deveined
1 large crown of broccoli, cut into florets (fresh broccoli works best)
½ large yellow onion, diced
3 cloves garlic, minced
¼ lb asparagus, cut in half
1 yellow pepper, chopped (or cut into strips)
½ red pepper, chopped (or cut into strips) – keep consistent with yellow pepper
2 cups chopped baby bella mushrooms
2 japanoes pepper (reconstituted/softened in boiling water and chopped) + more for garnish
2 ½ tbsp red curry paste
1 can (13.5 fl oz.) full fat coconut milk
13.5 fl. oz vegetable broth
½ tbsp ground ginger
1 tsp sweet paprika
Few tbsp of sunflower or safflower oil
Salt, pepper to taste
Cilantro, fresh jalapeño slices, fresh chili slices, and chopped cashews (not roasted), for garnish
Directions
In a large, deep skillet or pot, heat a few tbsp of oil over medium high heat.
Once hot, add in the onions, peppers, garlic, ginger, and salt. Cook for about 5-8 minutes so that the vegetables develop color.
Once the onions are translucent, add in the broccoli, asparagus, and mushrooms. Cook for about 3 minutes.
Add in red curry paste and stir generously.
Add in the coconut milk and using the same can, fill with vegetable broth/stock and add. Stir and bring to a simmer.
Once simmering, reduce the heat, cover with a lid, and let cook for about 15 minutes.
Nearing the end of the 15 minute wait period, taste and season accordingly. Add in shrimp and cover once more, increasing the heat to a gentle boil.
If you prefer a thicker curry, add in about ½ tbsp of arrowroot starch, stir and let thicken while shrimp cooks.
Remove the curry from the heat once the shrimp have cooked.
Garnish with toppings and serve.
Let cool before diving in – because this will be very hot.
Enjoy!
BakingWithBooks Does Whole30 - Habanero Mango & Mushroom Burgers with Oven-Baked Sweet Potato Fries & A Sweet Dijon Sauce
Ingredients For Burger
1 lb ground beef, 85% lean 15% fat
Burger seasoning: 1 tsp of each: black pepper, Mexican chile powder (or just regular chile powder), paprika, granulated onion, granulated garlic. ½ tsp mustard powder.
1 cup of cooked and cooled baby bella mushrooms
1 ½ tbsp Habanero Mango hot sauce (I purchased mine from Target)
Meat thermometer
Ingredients For Sweet Potatoes
2 large sweet potatoes, cut into fries
1 tsp cinnamon
½ tsp kosher salt
½ tsp black pepper
½ tsp nutmeg
Few tbsp high heat cooking oil (preferably coconut or safflower oil)
More kosher salt for when the fries are done cooking
Ingredients for Dijon Sauce
¼ cup water
3 pitted Medjool dates
1/3 cup compliant Dijon mustard
Burger “Bun” and Toppings
Whole iceberg lettuce leaves
Tomatoes
Onions
Avocado
Ketchup (I used Tessemae’s paleo ketchup – see previous posts)
Directions for Burgers and Sweet Potatoes
Preheat your oven to 450 degrees Fahrenheit.
Combine all ingredients and form your burgers into four ¼ lb patties (or smaller if you want to do sliders)
Let the patties rest for about 15 minutes while you prepare your sweet potatoes and Dijon sauce.
On a baking sheet lined with parchment paper, spread your sweet potato fries in a single layer. Drizzle with oil and sprinkle as much or as little of the seasoning blend you want on the fries. Toss with your hands and arrange into a single layer.
Bake for roughly 35-40 minutes or until crispy.
Directions for Dijon Sauce
In a blender, blend together the water and the dates until the dates have broken down.
Once the dates are pulverized, squeeze in the mustard and puree for about 1-2 continuous minutes or until smooth.
If you prefer the sauce a bit sweeter, add 1 more date, but no more than one. However, 3 should suffice.
Directions for Burgers
Heat some safflower or olive oil in a cast iron skillet over medium high heat. Season the top of the burgers with a bit of kosher salt and place seasoned side down in the pan.
Cook for a few minutes and flip.
Cook on the other side for a few minutes and then carefully transfer the cast iron pan into the oven, and cook the middle of the burgers until the internal temperature is about 150-155 degrees Fahrenheit.
The temperature will continue to rise after the burgers are taken out of the oven.
The USDA cooking temperature for ground beef is 160 degrees Fahrenheit.
Let the burgers rest to maintain their juices.
Once the fries are done cooking, sprinkle them with kosher salt.
Assemble your burger and serve.
*Can easily be made vegan/vegetarian by swapping the beef burger for a vegetable burger (those burgers that contain beans and grains will not be Whole30 compliant but still very delicious)
Enjoy!
Spicy Chicken & Sweet Potato Bowl
protein packed and freaking delicious.
Ingredients
2 lbs chicken breast, cut into chunks
2 medium sweet potatoes, peeled and cut into chunks
Seasoning blend: granulated onion, granulated garlic, ground ginger, Hawaiian lava salt, Mexican oregano, cumin, sweet paprika, black pepper, crushed red pepper, and chili powder.
Bowl ingredients of your choice. I used purple cabbage, sweet peppers, Roma tomatoes, avocados, cilantro, lime, and Whole30 compliant taco sauce or salsa of your choice.
Safflower or coconut oil for cooking.
Directions
Par-cook your potatoes for about 5 minutes in the microwave until they are fork tender. When ready, crisp in a pan with a small amount of oil. Use some of your seasoning blend to season the potatoes.
Heat oil over medium heat. Once hot enough, cook chicken chunks and season liberally. As a matter of preference, you can cook the chicken in the sauce or just add it at the end.
Once potatoes and chicken are both done, assemble bowl however you’d like.
Enjoy!
BakingWithBooks Does Whole30 - Red Curry Shrimp with Cashew Broccoli Slaw & Homemade Almond Sauce
I was craving something spicy with peanut sauce (and Whole30 says no peanuts) so almond sauce it was.
Ingredients for Curry Shrimp
Jumbo shrimp (the amount is up to you), peeled, deveined, tail off
Red curry paste mixed with a small amount of light olive oi
Kosher salt and pepper for seasoning
Ingredients for Almond Sauce
¾ cup almond butter
½ can coconut milk (unsweetened)
2 tsp red curry paste
2-3 pitted Medjool dates
1 tbsp apple cider vinegar
Pinch of kosher salt
Water - to thin it out to your desired consistency
Additional Ingredients
Broccoli slaw
1 tbsp apple cider vinegar
Cashews, chopped
Directions
Marinate shrimp for approximately 30 minutes. While shrimp is marinating, prepare your sauce.
In a large bowl, combined all of the ingredients except the dates and water. Taste and adjust the flavor before adding everything to a blender, adding 1 date a time until you reach the desired sweetness. Use water to thin out the sauce to your desired consistency [though it should not be runny; it should be just thick enough to dress the slaw]
Heat a small amount of olive oil over medium high heat. Cook the shrimp until they start to gently curl. Do not overcook or else the shrimp will become chewy. They are done when they turn pink and the flesh is white.
Toss your sauce with the broccoli slaw, add in chopped cashews for crunch. Top with your shrimp, another drizzle of almond sauce and serve.
Can easily be made vegetarian or vegan by omitting the shrimp!
Enjoy!
I’m Hilary
Vaginas are expected to be bald, super soft with no stubble, smell like fresh picked lavender and taste like a mango yet there are so many hairy, discolored, sweaty and salty ballsacks out there demanding to be in a mouth.
I can’t even find anything in my Activity cause of this post
Cuz you just shed 1,000 lights.
things you can do to be happier
Go to bed earlier
Finish things ahead of time
Eat whole-food
Exercise
Be present
Organize
Listen to music
Think positively
Drink lots of water
Journal
Read
Be productive
Eat fresh fruit
Breathe deeply
Go for a bike ride
Through, tough, thorough, thought, trough, though don’t rhyme, but pony and bologna do
who is traitor joe
and what did he do :/
Some people seem to be confused about Bernie Sanders and the label “democratic socialist.” Luckily for them, Sanders is going to explain the term and its principles in a big way.
👆👆👆
honestly i don’t dress for guys because guys don’t know anything lol i look nice for girls because i will get compliments guaranteed. they will tell u how nice ur eyeliner is or ask where u got your purse all guys do is blink at u
Or tell you that your cute printed bottoms look like pajamas I hate that so much
Let people be hungry for you. Be unavailable from time to time, you’re focusing on your shit.
(via izzzynewbold)
“for any woman trying to break into a male-dominated career, I’d say the greatest thing you can do is always keep in mind that you always have the right to be there.”-Ronda Rousey, UFC Woman’s Bantamweight Champion
