Tuesday, September 30, 2014

Triple Green Smoothie

This triple green smoothie I whipped together with ingredients I had on hand, got me through my whole zumba class plus several hours of shopping with a toddler. It was delicious and so very healthy! Try this cup of health for yourself, and tell me what you think.

1 cup water
1 handful arugula
1 handful baby kale
1 handful spinach
3-4 dates, pitted
1 apple
1 orange
1 banana
chia seeds 


Blend water, arugula, baby kale, spinach, and pitted dates until smooth. I have a vitamix and start on low setting and speed 1 and then go all the way to speed 10, before I turn it to high. Add apple, orange, and banana and blend until smooth. Garnish with chia seeds for some added protein.

Wednesday, September 24, 2014

Holly's homemade Marinara Sauce whole30 approved

1/8 cup minced garlic
1 med. Sweet Onion, diced
5-6 mushrooms cut in quarters (or as many as you want)
can of chopped olives or chop about 1/3- 1/2 can yourself
2 15oz. can diced tomatoes
1 12 oz. can tomato puree
1 8 oz jar sundried tomatoes in olive oil (check labels)

1 Tbsp. Olive Oil
1 tsp. (or less) sea salt
1 tsp. thyme
1 tsp. oregano
a bunch of fresh basil
pepper to taste
Saute garlic and onion in olive oil in sauce pan and add mushrooms and olives and let cook until everything is sauteed. In blender, blend all tomatoes (diced, sundried, and puree) Add that and the rest of ingredients( besides the basil)to the pan & mix well. Bring to boil then add fresh basil and reduce heat to low & simmer about a half hour or up to an hour. 

Saturday, September 20, 2014

Orange Dreamsicle Green Smoothie

  • 1 c. non-dairy milk (I use SILK unsweetened coconut milk)
  • 2 peeled oranges (can be frozen) 
  • handful of frozen spinach
  • 1-2 dates, pitted


  1. Pour milk in first, then frozen spinach and one date. I have a vitamix so I start out by blending on 1 and then slowly increase to speed 10, before I switch to high speed. Continue to blend until smooth. Then add two peeled oranges and blend until pureed and smooth. Enjoy!

Thursday, September 18, 2014

Holly's steamed green beans with red pepper, roasted slivered almonds and coconut

2 TBS olive oil
1/3 cup slivered almonds or large handful
1/2 lb fresh green beans, trimmed
1 red pepper sliced
handful unsweetened shredded coconut

Directions: Place green beans and red pepper in steamer for 30 mins.  Melt the olive oil in a large saute pan over medium heat. Add the almonds and cook, tossing frequently until they're light brown and toasted (3-4 min). Add the steamed green beans, red pepper, and turn off the heat. Sprinkle with shredded coconut and toss for a minute. Transfer them to a plate lined with paper towels and enjoy! Salt and pepper as needed.

Tuesday, September 16, 2014

Pumpkin Beef Stew

Fall is my favorite season! With sweater weather in Texas the other day it called for Pumpkin Beef Stew. I can't wait until its officially fall y'all! I am a sweater and boot lover.

1 tbl coconut oil, divided
1 lb grassfed ground beef
1 onion, sliced into crescents
1 Anaheim pepper, diced
3 zucchini, diced
32 oz beef stock
26 oz canned tomato sauce
15 oz pumpkin puree
2 tsp garlic powder
2 tsp dried oregano

1. Add 1/2 tbl coconut oil to a large stock pot. At medium heat, brown the ground beef. Once cooked through, drain, and remove the beef from the pan and set aside.

2. Use the other 1/2 tbl to saute the onions, anaheim pepper, and zucchini until softened (about 5 min or so).

3. Throw in a splash of beef stock and add back the cooked ground beef. Next add the pumpkin puree and tomato sauce. Stir through to combine the pumpkin puree and tomato sauce before also adding the rest of the stock, garlic powder and oregano. Add salt and pepper to taste.

4. Reduce heat and simmer for 15-20 minutes to help thicken.

Sunday, September 14, 2014

Whole30 shredded slow cooker pork chops

I am not the biggest fan of pork chops, but with them always going on sale I thought I would try to find a use for them. This did the trick.

Pam coconut oil/avocado oil/coconut oil
1 clove garlic, minced
2 1/2 lbs boneless pork chops
1 onion, quartered
Sage (a teaspoon)

Spray pot with coconut oil to prevent chops from sticking or rub with coconut oil/avocado oil. Place onion on bottom and lay pork chops on top. Rub minced garlic onto the pork chops, and sprinkle generously the rosemary, thyme, salt and pepper on top. Lastly, top with the teaspoon of sage. Cook on high for 4 hours and enjoy. We like to top ours with pouched eggs, or put on top of sliced tomatoes (we call these sliders).

Saturday, September 13, 2014

spaghetti pizza pie / lasagna (whole30 approved)

before I put it in the oven

and what it looked like after


1 large spaghetti squash (steamed)
1lb italian sausage (check labels- got our from the butcher)
1 onion, diced
homemade pizza sauce (recipe below)
3 eggs, whipped

I steam the spaghetti squash for 30 min in our steamer. While squash is cooking, cook the sausage and onion together and make your pizza sauce. If you can find whole30 approved pizza sauce you can use that instead. Once the squash is done steaming, scrap out into a greased 9x13 pan. We use coconut oil to grease our pans. Add your cooked sausage to the homemade sauce and mix into the squash well. Add whipped eggs on top, and mix until you cannot see the egg anymore. Once everything is mixed well, bake in the oven for 1 hour at 400 degrees.

Holly's homemade pizza sauce from scratch:
1 16oz can diced tomatoes
2 6 oz cans tomato paste
sea salt and pepper to taste
1 teaspoon basil
1 teaspoon thyme
1 teaspoon oregano
2 teaspoons pizza seasoning
a handful of fresh basil chopped
chopped olives (optional)
mushrooms (optional)
add any pizza toppings you would like basically

Place all ingredients in a large saucepan and cook over medium heat until warm. If using mushrooms or veggies that need to be cooked, make sure to cook those first and then add them to the sauce.

Friday, September 12, 2014

Whole30 Cilantro Lime Chicken and Prosciutto Wrapped Asparagus

Marinade adapted from chow.com

You need 2lbs chicken for this recipe (thighs, chicken tenders, or breasts)

Marinade: 4 T olive oil, 1/2 bunch chopped cilantro, 4 chopped garlic cloves, 1 tsp chili powder, 1/2 tsp cumin, juice from one lime

Directions: Mix marinade in a 9x13 pan. Roll 2 lb. chicken in marinade. Let sit 10 minutes. Cover with tin foil. Bake at 350 degrees for 25-30 mins.

If using chicken breasts slice into sections for more flavor. We used leg meat. You could use chicken tenders or thighs.

Prosciutto wrapped asparagus:

One bunch of asparagus washed and ends trimmed
Strips of prosciutto (check labels to make sure there is no added sugar)

Line a baking sheet with foil and wrap 5-6 pieces of asparagus with the prociutto. When you are done place each bunch on the pan and bake at 375 degrees for 10 mins.

Whole30 Garlic Alfredo Cashew Cream Sauce with Shrimp

This was an experiment that everyone loved, and I hope you will too! Its always a good sign when there are no leftovers.

 3/4 cup raw cashews (not roasted)
1 tsp. fresh lemon juice (I don't measure, just a good squeeze)
3/4 cup boiling water
1 cup unsweetened Coconut Milk (from the can)
1 clove garlic (or more to taste)
1 Tbsp. extra-virgin olive oil
salt to taste

1/2 of a bag of frozen shrimp, thawed and tails removed

1 teaspoon oregano
1 teaspoon parsley
more garlic for shrimp (optional)

 Pulverize raw cashews in the food processor or blender (I use my vitamix) until very fine -  but do NOT process long enough to turn them into cashew butter. You want a nice powder.
Add boiling water to cashews and blend until fairly smooth.
Add Coconut Milk and continue blending until as smooth as possible. Add garlic clove(s), olive oil and squeeze of lemon juice. Blend again until smooth, another couple minutes. Taste and adjust with more salt, lemon or garlic to your preference.

Heat up some coconut oil in a sauce pan and add the shrimp to warm them.  After the shrimp have warmed (only takes a couple minutes) I drain the excess oil/water from the shrimp. Return the shrimp to the drained pan and add a little garlic and saute for a min, if you want more flavor (adding garlic is optional). Reduce the heat and add the cashew sauce, oregano, and parsley. Let the sauce come to a slight boil while thickening.

Serve over spaghetti squash or zucchini noodles, and enjoy!

Tuesday, September 9, 2014

Banana Egg Scramble

(serves 3-4)

heaping tablespoon of coconut oil

6 eggs
3 bananas
1 can coconut milk, using up to 1/3 cup for the egg scramble
3 tbs coconut flour
fresh blueberries and strawberries
unsweetened coconut flakes
1/8 cup chia seeds (optional)
slivered almonds (optional)
raisins (optional) - I use these when if I am out of strawberries


Heat coconut oil in a a saucepan and add bananas and mash together. Add eggs and cook as if you are making scrambled eggs. After stirring together well (couple min) add a few dashes (Tablespoons) of coconut milk and continue cooking eggs as if you are making scrambled eggs. After eggs are no longer runny, sprinkle with coconut flour (and chia seeds if adding those) and continue cooking until done.

Remove from heat and add egg mixture to three bowls. Top with fresh berries, almonds, and pour some remaining coconut milk from the can on top. Sprinkle with unsweetened coconut flakes, and enjoy.

This recipe is just an experiment I made up. You can half the recipe and it will be just perfect for two people.

For one:

1 banana mashed, 2 eggs, 1 tablespoon coconut flour and a dash of coconut milk

Monday, September 8, 2014

Healthy Blueberry Breakfast Clafouti

I love this recipe I threw together the other day, because its easy and can be both Whole30 and Paleo friendly. 


2 tbs. melted coconut oil 

6 eggs

1 cup coconut cream or thickened coconut milk

pinch of salt

1 blended up date (date paste)

1.5 tsp. cinnamon

3/4 cup blueberries

1 Tablespoon coconut flour

handful of slivered almonds

1 tsp vanilla (optional) *Do not use on whole30*


Preheat oven to 400 degrees. Grease a pie pan. Melt coconut oil. In a medium size bowl beat eggs, coconut cream, melted oil, salt, date paste and cinnamon with an electric mixer.

Pour egg mixture into greased pie pan and scatter blueberries throughout. Sprinkle coconut flour on top and finish off by sprinkling the slivered almonds on top of the flour, and bake for 40 minutes or until set. The clafouti will puff up in the oven and then sink once it starts to cool. I was craving puff pancakes, and this reminded me off them :)

We drizzled ours with pure maple syrup since we were not doing whole30 at the time.

Saturday, September 6, 2014

Chicken Salad Lettuce Wraps

2 shredded chicken breasts or 1/2 of a small rotisserie chicken
1 chopped green apple or 4 chopped canned pear halves (In 100% juice)
1/4 cup chopped red grapes
 2 - 2 1/2 tablespoons almond butter
1/4-1/2 red onion, chopped (optional)
handful of slivered almonds 

Dash of cinnamon
• Lettuce leaves
1. Mix chicken with cut up fruit and onions and almonds if using
2. Spoon the almond butter all over everything and mix 
3. Scoop spoonfulls of mixture into lettuce and roll.
4. Enjoy!