Whole30 Wrap-up

From mid-October to last week, I took on the Whole30 challenge. Haven't heard of Whole30 by now? Well, it's one of the latest "trends" in the nutrition world, but it goes beyond a trend to a full lifestyle change. The Whole30 seeks to break the "sugar demon" we all have inside of us and focus on listening to your body and fueling it with the right kind of sustenance. How? 

Now I hope you're sitting down, but I, yes I, gave up all dairy, grains (even quinoa!), legumes, sugar...meaning WINE for 30 days. No if, ands, or buts. In return, I was able to completely reset my system. Gone were the daily head-dropping at my desk and irritability. My skin cleared up, even a hardy patch of eczema I have had since age 13 disappeared! My energy levels completely evened out and I lost 10 pounds! I'm telling you, this program has been a game-changer. I am now a Whole30 alum this week, and have made minor adjustments (ie. wine) but I consider first how each food decision I made will help me feel my best.

So, that being said, here are three of my favorite recipes I created or modified during my "time". Hope you enjoy! And please don't hesitate to reach out with any questions on my Whole30 journey! You can also scroll through my Instagram posts from the month for inspiration.

Romesco Sauce

Inspired by the awesome Happy Pear guys, this recipe requires a food processor/powerful blender

Cute display

Processor time

1 cup plain almonds

1 24oz. jar roasted red peppers in water, drained

½ cup light olive oil

2 garlic cloves, crushed

1 handful fresh basil leaves

Pinch salt

Pinch crushed red pepper flakes

Chuck all of the ingredients into the food processor and power on high for 2-4 minutes. Taste and season accordingly. Pulse for another minute.

Enjoy!

Sprouting Shepherd’s Pie

Adapted from Alton Brown's Shepherd's Pie recipe

Farmer's market still life

Ingredients
For the potatoes:
1 1/2 pounds russet potatoes
1/4 cup coconut cream
2 ounces ghee/clarified butter
3/4 teaspoon sea salt
1/4 teaspoon freshly ground black pepper

For the meat filling:
2 tablespoons olive oil
1 red onion, chopped
4 carrots, peeled and diced small
2 cloves garlic, minced
1 lb ground lamb
1 teaspoon sea salt
1/2 teaspoon freshly ground black pepper
2 teaspoons tomato paste
1 cup compliant vegetable broth
1 teaspoon dried rosemary leaves
1 teaspoon dried chopped thyme leaves
1 cup Brussel sprouts, washed

Veggies sweating

Hearty.

Peel the potatoes and cut into 1/2-inch dice. Place in a medium saucepan and cover with cold water. Set over high heat, cover and bring to a boil. Once boiling, uncover, decrease the heat to maintain a simmer and cook until tender and easily crushed with tongs, approximately 10 to 15 minutes. Drain the potatoes in a colander and then return to the saucepan. Mash the potatoes and then add the coconut cream, ghee, salt and pepper and continue to mash until smooth.

Preheat the oven to 400 degrees F.

While the potatoes are cooking, prepare the filling. Place the olive oil into a 12-inch saute pan and set over medium high heat. Once the oil shimmers, add the onion and carrots and saute just until they begin to take on color, approximately 3 to 4 minutes. Add the garlic and stir to combine. Add the lamb, salt and pepper and cook until browned and cooked through, approximately 3 minutes. Add the tomato paste, broth, rosemary, thyme, and stir to combine. Bring to a boil, reduce the heat to low, cover and simmer slowly 10 to 12 minutes or until the sauce is thickened slightly.

Buzz the Brussel sprouts in a food processor, or roughly chop into smaller pieces. Mix in with lamb mixture.

Add the meat mixture into large-ish baking dish. Top with the mashed potatoes, starting around the edges to create a seal to prevent the mixture from bubbling up and smooth with a rubber spatula. Place on a parchment lined half sheet pan on the middle rack of the oven and bake for 25 minutes or just until the potatoes begin to brown. Remove to a cooling rack for at least 15 minutes before serving

Paprika Celery Root “Fries”

Looking just like their deep fried cousins!

1 large-ish celery root

2 tablespoons olive oil/coconut oil/fat of choice

1 teaspoon paprika

1 garlic clove, crushed

Salt & Pepper

Preheat oven to 425 degrees F. Peel celery root and slice into sticks/fry shape. Grab a bowl or large Tupperware container. Throw the “fries” into the bowl or container and drizzle with the oil. Sprinkle the paprika, add the garlic and season with S&P. Mix or stir all together.

Line a baking tray with tinfoil and lay the seasoned celery root fries on the tray. Make sure the sticks are all flat and not bunched up. Send into the oven for 20-25 minutes.

Let cool for 2 minutes and devour with your favorite Whole30 sauce!