Friday, February 27, 2015

Raspberry Bliss Balls

Makes 12-14 balls

1/4 cup pecans
1/4 cup slivered almonds
1/4 cup dried plums
1/2 cup freeze dried raspberries (from trader joes)
1/4 cup almond butter
2 tablespoons unsweetend coconut flakes
12 dates

Blitz all ingredients in a food processor until combined. Process for a bit longer than you think necessary as it makes the texture nicer. Roll into balls and store in the fridge.

Monday, February 16, 2015

Flat Belly Smoothie

This smoothie is packed with ingredients that fight belly fat and reduce bloating. 

1 cup frozen spinach 
3/4 cup almond milk
1 cup blueberries
1 cup fresh pineapple
1/2 of one banana
10 ice cubes

Place everything in your blender and blend until smooth. Enjoy!

*spinach helps you feel full (because of its high fiber content) and can stop you from overeating, it is a good source of calcium which helps your muscles contract, and it is super low in calories!
* almonds are helpful because they help stabilize blood sugar, are also high in fiber, and because of their ability to block calories and help you lose weight.
* blueberries have been shown to help diminish belly fat
*Pineapple contains and enzyme that helps ease digestions and banish bloat
*Bananas are full of antioxidants and fiber. People tend to stay away from them because of their high sugar intake, so I only added half. They also speed up digestion and elimination.

Thursday, February 12, 2015

Shrimp and Asparagus One Pan Meal

1/2 pound asparagus, tough ends removed
1 pound cooked, peeled, deveined shrimp
1 yellow pepper, thinly sliced
1 Tablespoon Ghee
1 teaspoon lemon juice
1/4 teaspoon salt
1/4 teaspoon pepper
1 teaspoon minced garlic
Trader Joes 21 Seasoning Salute

Toss shrimp with ghee, lemon juice, salt, and pepper and set aside. Add two teaspoons of ghee to pan. Add garlic and cook 1 minute. Add asparagus and pepper slices and cook 3-5 min. Add shrimp and cook 2 more minutes or until heated through. Turn off heat and season with Trader Joe's 21 Seasoning Salute.

Sunday, February 8, 2015

Easy and Delicious Crockpot BBQ Ribs


Rack of Baby Back Ribs

Rib Rub:
1 Tablespoon ground cumin
1 Tablespoon granulated garlic
1 Tablespoon smoked paprika
1 Tablespoon salt
1 teaspoon black pepper
1 teaspoon chile powder
*Mix everything together

BBQ Sauce:
6oz tomato paste
4 Tablespoons ghee, melted
3 Tablespoons Franks hot sauce
5 Tablespoons apple juice (100% no sugar added)
2 Tablespoons apple cider vinegar
1/4 cup water
2 teaspoons yellow mustard (check labels)
1 teaspoon cinnamon
1/2 teaspoon black pepper
2 teaspoons chili powder
1 1/2 teaspoons paprika
1/2 teaspoon garlic salt
5 dates, pitted
*Combine everything in blender, until well combined. I use my vitamix.

Make your rib rub and BBQ sauce first. Then rub your ribs with the rib rub mixture. Use your fingers to rub the mixture into the meaty side of the ribs. Next, place your ribs in the crockpot with the meaty side against the inside crockpot wall.
Then cover ribs with your homemade BBQ sauce or 2-3 cups of your favorite store bought sauce (Tessemae's is Whole30 approved).
Turn the crockpot on low and cook for 4-5 hours  (check after 4 hours).
You want to cook the ribs until the meat is falling off the bone. Remove ribs from the crockpot and let them sit for 5-10 minutes. I place them on a large serving tray or just a baking sheet (cover with foil). Then cut the ribs apart by cutting between the bones in the meaty section. Pour leftover sauce over ribs and enjoy!

Monday, February 2, 2015

Tuna Boats

1 red bell pepper
1 can albacore tuna (I buy mine from Costco and they are bigger cans)
1 Tablespoon mustard
chopped pickles (I cut up two sandwich stacker dill pickles)
handful of chopped red onion
handful of chopped cilantro

Slice pepper in half and scrap out seeds and membranes.
Mix all other ingredients together and then stuff your pepper

This tastes so refreshingly wonderful. I loved this combo!

Breakfast Egg Cups

12 pieces of whole30 compliant bacon (no sugar added)
6 eggs
1 can diced tomatoes, drained
spinach, chopped
salt and peppet to taste

Preheat oven to 350 degrees and spray/coat your muffin tin with coconut oil.

Next place the thickest end of bacon down the center of each muffin cup and wrap the rest of the bacon piece around the inside of the muffin cup. This way the bacon is not only wrapped around the egg, but underneath it as well.

Cook bacon in the oven for 10 min.

Meanwhile, mix your eggs, tomatoes, chopped spinch, and salt and peppet together in a bowl. After bacon is done cooking, pour egg mixture evenly into each cup. Bake in the oven for 25 mins.