‘Whole30’ Articles at Sweetnicks, Page 4

Recipe: Buffalo Aioli {Whole30}

March 2, 2015 · Narrative

An easy-to-make, healthy dipping sauce that is perfect for when you want a little kick.

I am a condiment girl through and through.

And, unfortunately, if I’m doing clean eating or Whole30 in the most honest way possible, condiments are pretty much a no go.

Unless you make them yourself.

And, really, thank goodness for that option.

I have been making my own mayonnaise for a few months now, before I started Whole30, and, quite honestly, it is amazing. You can read about it here.

But woman cannot live by mayo alone.

So when I spied a recipe for buffalo aioli that was Whole30-approved, I could not make it fast enough.

And now that I’m on my third batch in as many weeks, it was time to share it with you.

I love all things buffalo (this roasted cauliflower recipe is another delicious example), and while these aren’t buffalo wings, the buffalo aioli tastes awesome as a dipping sauce for roast chicken. Or roasted potatoes. Grilled chicken. Vegetables. And likely a million other things as well.

It’s got a slight kick to it, which you can, of course, adjust by adding more or less hot sauce to it, but as written, it’s the perfect amount. Not so hot that you’re grabbing for a glass of water, but enough that you notice that it’s there.

Make it.

You won’t be sorry.

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Recipe: Chili {Whole30 Approved}

February 23, 2015 · Narrative

Hearty, stick-to-your-ribs chili that is a delicious way to ward off those cold Winter temperatures.

Last winter was worse in terms of snowstorms and snow accumulation. This winter is worse in terms of brutal cold.

This is not a scientific fact, just my own opinion.

And either way, I’m still ready for the longer sunshine-filled days of spring, but in the meantime, I am resolved to enjoy every moment of winter that I can.

Because.

#commitment

And this chili recipe is exactly what you need to get through the winter.

Trust me.

Outside of the two hours of stove top simmering, it is a very quick and easy recipe to make.

Which is my favorite kind of recipe.

I’ve made three batches of the chili in the last few weeks, and it has been the perfect way to set up my lunches for the week, or a quick dinner (when it has made ahead on the weekend, of course).

And honestly, don’t let that two hour simmer time scare you. It’s a great recipe to have simmering on the stove during a lazy Sunday. Or while you’re eating something else you made for dinner (then you have chili for the next night). Or, truth be told, it was just fine at the one hour mark (though much more “married flavor” after two).

In subsequent versions, I have added diced carrots into it as well.

Because those ginormous five pound bags from Costco aren’t going to eat themselves.

If you happen to be following Whole30, you obviously can’t have sour cream or cheese toppings, but raw chopped onion, salsa, sliced avocado, or guacamole are all wonderful additions.

And I’m a total toppings girl, and make zero apologies for it.

Whole30 or not, it’s a recipe worth making.

PS This was the chili I mentioned in my recent 4 of the Best Things I’ve Eaten post.

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Recipe: Asparagus and Artichoke Crustless Quiche

February 19, 2015 · Narrative

A super simple, very healthy recipe for quiche that is perfect for a light lunch, breakfast, or just because.

Here’s the thing about quiches … they are super forgiving. Once you get the basic premise of how many beaten eggs you need in the oven for how long, you’re golden. After that, it’s all about clearing out your fridge or catering to whatever your taste buds are craving.

Today’s crustless quiche was a bit of both.

Lately I’ve been making a quiche on the weekends, because it sets me up for breakfast for the week.

Or slightly less than a week when you discover your seven year old all the sudden likes quiche.

And asparagus.

(and she also recently discovered a love for scrambled eggs and requests them on the daily, so holla!)

Crust for your quiche is awesome, particularly if it’s the light, flaky kind, but since that’s not allowed on Whole30, I just did away with it.

You won’t even miss it.

I had a huge bunch of asparagus that I had just bought, and I was looking for something else to do with them besides just roasting.

Add in some diced artichoke hearts, onion, garlic, seasoning, eggs.

Bake and boom.

You’ve got a slightly light, slightly hearty, mostly delicious bite for whenever you want it.

This is a great recipe to mix and match whatever vegetables or other add-ins you have available. Sausage bits, roasted red pepper strips, and mushrooms all would be wonderfully delicious additions. As would cheese. Natch.

Enjoy!

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4 of the Best Things I’ve Eaten While Doing Whole30 {ThatBassTour}

February 16, 2015 · Ad-Free, Narrative

This post is sponsored by HP. Despite that, all thoughts and opinions are totally mine.

Today marks my first full week on Whole30, and I will be the first to admit, it hasn’t all been smooth sailing.

But it’s kind of like childbirth.

After you’re past it, you have a different perspective.

Because Day Four was rough.

As I mentioned, it’s basically like clean eating, which I know and love, kicked up a notch.

Because it also means no gluten, grains, dairy, or sugar.

And on Day Four, that sugar detox was legit.

Researchers say that kicking your sugar habit is eight times harder than kicking cocaine.

I think I believe them.

And aside from the sugar in my coffee and an addiction to sugarless gum, I consume very little sugar.

Which means this would have been way harder for someone with a sweet tooth.

But I’m here to tell you, it’s ok on the other side.

Of course I’m not done. Twenty-three days to go. But I think I’m coming into an easier week.

So I thought I would share Four of the Best Things I’ve Eaten While Doing Whole30.

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Recipe: Egg and Kale Breakfast Quiche {Whole30}

February 9, 2015 · Narrative

A super hearty, super healthy breakfast that is simple to make and delicious.

I started doing Whole30 today. For those that aren’t familiar with it, it’s basically clean eating … but jacked up, with the additional requirements of no dairy, no sugar, and no gluten.

That black coffee today was rough.

But as the Whole30 originators said, “Beating cancer is hard. Childbirth is hard. Drinking black coffee is. not. hard.”

And so I did.

With the exception of a one year flirtation with Medifast, I have been doing clean eating since 2010, and while I tow the line, there are moments of indulgence. A Hershey Kiss here, an uber-cheesy mac and cheese there.

And I just wanted to tighten things up a bit.

Ok, a lot.

And I like a challenge.

Once I commit to something, whether it’s an iPhone, hitting the gym, going back to school, or an eating plan … I am all in.

As with anything, it’s the getting there that’s the hardest.

You know, first steps and all.

To me, the greatest way to achieve success with Whole30 is to menu plan.

Because you can’t just reach for this, that, or the other or do things on the fly when you’re embarking on something with a few rules and guidelines.

Once it becomes ingrained in the rhythm of your day, and becomes second-nature, then yes, absolutely.

But not in the beginning.

And so this weekend, I sat down with books, notes, recipes, and I pulled together a plan for this week.

I laid out breakfasts, lunches, snacks, and three dinners.

Only three dinners because 1) Madeline’s birthday is on Wednesday and 2) I like to plan for leftovers.

I grocery shopped over the weekend, having to hit a few different stores to properly stock my pantry, and spent yesterday afternoon cooking ahead a bit to set up the week on the right foot. Or bite, if you will.

First up? This Egg and Kale Breakfast Quiche.

I do believe this is my first time cooking with kale.

It might even be my first time eating it.

I survived. You can too.

To be honest (or #TBH if you’re a pre-teen), there aren’t any greens I *don’t* like.

To the kale, add mushrooms. Some garlic. An onion. Spices. Eggs.

Mix together and bake.

And in just about 25 minutes, you will have breakfast for the week.

I portioned it out and packed it all up, so my grab-and-go breakfast is ready as we come flying through the kitchen in the morning.

To be completely candid, it took GREAT willpower not to add cheese to this.

Because usually when I’m making a quiche or frittata or omelet, cheese is a given.

And I’m on the Cabot Cheese Board, so my refrigerator drawer overfloweth with cheese.

But I remained strong.

Because this is DAY ONE, people, and I’m not working hard just to fail.

Cheese can wait until Day 31 when some things come back in.

(And while this recipe is delicious, cheese would make it that much more so, so if you’re not doing Whole30, by all means, add it in).

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