Tag: whole30

"I Can't Believe There's No Mayo" Cole Slaw {Paleo, Too!}

On September 9, 2014

In Anti-Inflammatory, Clean Eating, Dairy-Free, Detoxifying, Paleo, Recipes, Vegetarian

Guilt-free, mayo-less, nourishing, healthy…cole slaw?

It’s possible!

As I’ve mentioned before, I used to be a super picky eater (and wouldn’t even let different foods “touch” on my plate).

One of the foods I’ve never liked is cole slaw.

Since I’ve started experimenting more in the kitchen, I thought I would take a stab at a cole slaw recipe after my friend Elise posted one on my Facebook page a few months ago.

I first attempted this recipe a few weeks ago and brought it to a bachelorette party weekend to serve at lunch alongside this Chipotle-style burrito bowl (which was also a HIT!).

I don’t even know what cole slaw is supposed to taste like since I’d never eaten it, so I crossed my fingers and hoped everyone would like it.

Much to my surprise, they LOVED it!

What I like about this recipe is that it UPGRADES the ingredients in a traditional cole slaw recipe, and that’s what I like to focus on doing – upgrading our diet to nourish our bodies.

Cabbage is one of the ultimate anti-cancer GBOMBS foods. GBOMBS are a group of the most nutrient-dense, disease-fighting, health-promoting foods in the world, foods we should eat a lot of on a daily basis. Go to this post for the full details on GBOMBS and how you can benefit from eating them! In the meantime, here are the other health benefits of cabbage:

Anti-aging/great for your skin because it contains vitamins A, C and E
Helps to detoxify or purify the blood (which also contributes to clearer skin and reduced inflammation…good for anyone with inflammatory conditions like arthritis, skin irritations, diabetes, etc.)
High in fiber so it “keeps things moving” 🙂
Good for the thyroid and other endocrine glands because of its iodine content

I wrote about why two other ingredients in this recipe – raw apple cider vinegar and raw honey – are so good for our bodies in this post, so check it out!

Two of the surprise ingredients in this delicious cole slaw!

Here’s a challenge for you. The next time you go to a party and need to bring a side dish, bring this.

I talked to a friend at a wedding this weekend, and she said she prepared this at home for her husband after the bachelorette party, and he said it was the best cole slaw he’d ever had!

Testing Note: Due to some helpful feedback from a reader, I revised the original recipe for improved taste, so check out the revised recipe below.

Serves: A crowd! You can easily feed 20 people with this recipe as a side dish. I pack it in mason jars and have it with my lunches during the week. It holds up well!

Ingredients

8-10 cups green cabbage, shredded
1 cup canned, full fat coconut milk (we use the Native Forest brand. Make sure you shake the can first)
2 tablespoons raw apple cider vinegar
1 tablespoon raw honey
1/2 teaspoon sea salt
1/2 teaspoon black pepper
1/2 teaspoon onion powder
1/2 teaspoon garlic powder
1/2 teaspoon celery seed
You could also add some shredded carrots for an additional pop of color!

Directions

Whisk together coconut milk, apple cider vinegar, raw honey, sea salt, pepper, onion and garlic powder, and celery seed for the dressing. Set aside.

Shred one head of green cabbage. I cut mine into chunks, cutting off the tough, inner triangle piece at the base as shown in the picture below. I used the shredding attachment on my food processor and just pushed the pieces through the tube, but you could also use a knife or a box grater.

Pour dressing over cabbage and toss to combine, so all of the cabbage is coated. Set in the fridge for at least one hour (but preferably a few hours or even overnight), so all of the flavors combine.

Set out for about 10 minutes before serving (that’s what I prefer) and toss just before serving, as the dressing settles a bit at the bottom of the bowl. Enjoy!

2-Minute Peanut Butter Banana Ice Cream!

By Rachel Druckenmiller

On May 22, 2014

In Clean Eating, Dairy-Free, Paleo, Products I Use, Recipes, Vegan

I scream, you scream, we all scream for (peanut butter) ICE CREAM!

I grew up loving ice cream and had an ice cream cake for every birthday, but since I’ve cut out dairy products, I’ve had to come up with other options.

With the weather getting warmer (finally!) and summer on its way, I wanted to share this recipe to give you a healthier option for ice cream! You can make it in the best ice cream maker you have, or use the method I have planned out below!

Today’s recipe for peanut butter banana ice cream is incredibly simple, kid–friendly, and deliciously dairy–free.

It turns out JUST LIKE soft serve ice cream in texture and consistency, so I know it will become one of your new favorites!

Even the ingredients are simple. In fact, you probably already have all of them on hand! Not only that, but this is a GREAT way to use up bananas that have seen better days rather than throwing them away 🙂 Just peel and then freeze them so you’re always prepared to make banana ice cream!

Ingredients

2 ripe bananas, peeled, frozenm and cut into 1/2″ discs
2-3 tablespoons natural peanut butter
1/2 teaspoon vanilla extract
pinch of sea salt
Optional: 1/4 avocado for extra creaminess

Chocolate Peanut Butter variation: Add 1-2 tablespoons cacao powder (to make peanut butter chocolate ice cream!)

Directions

Step 1: Frozen banana discs and peanut butter ready to go!

Step 2: Put the bananas in the food processor (we used a mini one)

Step 2: Put the frozen bananas in the food processor (we used a mini one)

This is the big food processor we use and this is the mini one. You can make the banana ice cream in either one. We bought our mini one at Home Goods for about $28!

Step 3: Grind the bananas until they resemble this gravel-like consistency

Step 4: Keep pulsing until the bananas resemble this consistency and then add in the peanut butter, vanilla extract and salt. If making chocolate peanut butter ice cream, add the cacao powder at this point, too.

Tada! Peanut butter banana ice cream!

Super Simple Asparagus Spears

By Rachel Druckenmiller

On May 15, 2014

In Clean Eating, Dairy-Free, Paleo, Recipes, Vegan

Asparagus is in season, so I couldn’t wait to make one of my favorite, super simple springtime recipes starring this beauty detox vegetable. Check out all the cool things asparagus helps your body do!

Create the proper electrolyte balance (and reduce puffiness) because of its potassium content
Cleanse the digestive system and get rid of toxins because of its high fiber content
Better absorb calcium
Prevent urinary tract infections and kidney stones

To prep asparagus spears, you’ll first need to snap off the “tough” bottom part. Hold the spear with both hands and bend until the bottom snaps off. It will naturally break off where the tender portion ends and the tough, woody part begins. Use one spear as a guide for where to cut the rest of the bunch.

One of the tastiest ways to prepare asparagus is to roast it, but I also enjoy it in salads and soups. If you prefer, you could grill this recipe, too!

Super Simple Asparagus Spears

Perfect for the spring!

Ingredients

1 bunch of asparagus
1-2 tablespoons of extra virgin olive oil
zest of 1 lemon
fresh-squeezed lemon juice
sea salt and pepper, to taste
Optional: toasted almond slices

Directions

Preheat the oven to 400F.
Toss asparagus in the oil and sprinkle with sea salt and pepper. Place stalks on a foil-lined baking sheet, so they’re not touching, and roast for 8-10 minutes. (Well-cooked spears are tender when pierced with a fork but still bright green in color. Be careful not to overcook. We don’t want limp and dull green asparagus!)
Remove the asparagus from the oven and dust with lemon zest. Add more salt and pepper to taste.
Squeeze a little lemon juice on top for extra flavor, and top with toasted almond slices for some crunch!

Is it your first time trying asparagus? You might notice that your pee smells funny when you go to the bathroom after eating asparagus, but that’s totally normal!

Green Goddess Guacamole!

By Rachel Druckenmiller

On May 5, 2014

In Dairy-Free, My Story, Paleo, Recipes, Vegan

Think of a food you dislike.

Maybe you’ve tried it before, maybe you haven’t. Either way, you know you don’t like it, and there’s no way anyone can get you to try it…right?

Until about 4 years ago, guacamole was one of those foods for me. Why? Because I was CONVINCED that guacamole had mayonnaise in it…and I’ve always disliked mayonnaise.

One day at work, we had a healthy cooking demo taught by a health coach like me, and we were learning to make none other than…guacamole! I had all but made up my mind that I wasn’t going to try it.

Fortunately, it didn’t take long before I realized that it was NOT made with mayonnaise and that everyone else was trying it, so…

I gave in to peer pressure and was shocked to find out I LOVED IT!

What had I been missing??

Ever since that day, I’ve been an avocado and guacamole lover.

Delicious, fresh, and seasonal ingredients for this delicious guac!

Avocados are one of the healthiest foods you can eat AND are known as a beauty detox food. Here are just a few of their awesome health benefits:

Heart-healthy monounsaturated fats, vitamins and minerals promote moisturizing from the inside, which means healthy, smooth, radiant skin (a true beauty food!)
The healthy fat helps our bodies better absorb antioxidants from other fruits and veggies
The antioxidant they contain – glutathione – is a powerful cancer-fighter
The combo of good fat and fiber helps control blood sugar

My favorite ways to use avocados are in dips, soups, desserts, mixed in to salads, and (of course!) in guacamole. I found a super simple recipe that used a slightly different combo of ingredients than the usual ones, so I thought I would test it out.

Two of the other ingredients in this guac – cilantro and scallions (AKA green onions) – are also great for you. Cilantro helps the body detoxify and onions are one of the top anti-cancer GBOMBS foods, so enjoy them all you want!

Green Goddess Guacamole

Creamy guacamole goodness

Ingredients

2 ripe avocados, seeded and peeled (here’s how to cut and peel an avocado)
1 tablespoon FRESH lime juice (don’t sub the bottled kind)
3-4 tablespoons green onions, thinly sliced (also called scallions)
2 tablespoons fresh cilantro, finely chopped
1/2 teaspoon sea salt (add more to taste)
fresh ground black pepper, to taste
Optional: 1/2 ripe tomato, seeds and pulp removed, chopped

Directions

In a medium bowl, combine all the ingredients and mash with a fork or potato masher until you reach your desired consistency. We like ours to be a bit chunky, so we don’t mash it too much.

We love dipping fresh veggies like carrots, cucumber, celery, red peppers, and sugar snap peas into our guac, along with these tortilla chips!