Homemade Two-Ingredient Coconut Yogurt

I’ve never been a yogurt person… until about 2 weeks ago when I tried homemade yogurt for the first time. Coconut yogurt, actually. It is in a league of its own, y’all.

To be completely honest, I was pretty intimidated to try to make it myself, and the idea of milk sitting out on my counter for days…. ewww. But I’m so glad I did! I want every.last.bite. And if I can make it, you can too!

No fancy equipment needed – just two ingredients and some patience!

Here are the details:

Ingredients:

-1 can of full fat coconut milk (I used BPA free and organic. Note: I have tested with 365 Organic and Thai Kitchen Organic. I had the most success with 365 Organic.)

-2 Probiotic capsules (I have with tested Renew Life Ultimate Flora which I ordered from Amazon. Note: Any good quality probiotic works, just be sure it does not include prebiotics.)

Method:

1. Pour coconut milk into a clean glass jar (like a mason jar).

2. Pour contents of probiotic capsules on top of coconut milk and mix well with a wooden spoon.

3. Cover with a cheese cloth or paper towel and wait. Allow to sit on your counter for 24-48 hours.

4. Once your yogurt has activated, place in refrigerator to thicken and chill.

Can be consumed for up to 7 days.

It’s so thick and creamy. I like mine plain in a yogurt bowl, but you can add fruit, vanilla extract or maple syrup… the possibilities are endless!

Let me know if you try it!

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10 Super Clean, Super Bowl Recipes

Last year, Super Bowl fans consumed an estimated 1 billion chicken wings, 11 million pounds of potato chips, 325 million gallons of beer and 120 million pounds of guacamole!

I’m down for some homemade guac, but considering I’m just coming off my January Whole30, the other stuff would wreck my gut!

Photo credit TFR.

I created a Super Bowl Recipe Round Up for those of you who want to enjoy some delicious game day eats without consuming loads of junk! These recipes are from some of my favorite food bloggers (and if you aren’t already following them, you should be!)

1. Homemade Guacamole from The Real Foods Dietitians

Serve with sweet potato or plantain chips and fresh veggies!

2. Buffalo Chicken Dip from The Defined Dish

Serve with fresh veggies like carrots, celery and sliced bell peppers.

3. Bacon Wrapped Dates from Our Savory Life

4. Southwestern Deviled Eggs from Primally Inspired

5. Buffalo Chicken Jalapeño Poppers from

Plaid + Paleo

6. Sweet Potato Rounds with Guacamole + Bacon from The Roasted Root

7. Irresistible Wings from Real Food with Dana

8. Loaded Pulled Pork Sweet Potato Nachos from Real Food with Dana

9. Buffalo Chicken Meatballs from Paleo Running Momma

10. Spinach and Artichoke Dip from Real Simple Good

Sheet Pan Salmon + Bacony Brussel Sprouts

You’ll need…

• 1 pound Brussels sprouts, halved

• 1/2 pound W30 compliant bacon (like Pederson Farms)

• Parchment paper

• 2 tbsp. olive oil

• sea salt + pepper, to taste

• 2-4 filets of salmon (~1 total pound)

• Tessemae’s Creamy Ranch, optional

• Lemon, optional

Method…

1. Preheat oven to 400.

2. Prepare sheet pan with parchment paper.

3. Put brussel sprouts in a bowl and add olive oil. Stir until well coated and then spread evenly on sheet pan.

4. Cut the bacon into 1/2 inch chunks and add them to the sheet pan. Try to disperse evenly across the brussel sprouts.

5. Season pan with salt and pepper.

6. Roast in preheated oven for 15 minutes.

7. Meanwhile, drizzle the salmon filets with a little olive oil and season with salt and pepper.

8. After 15 minutes, remove brussel sprouts from oven and gently toss them around the pan and then push them to create spaces in the middle for the salmon. Add the salmon filets to the open spaces on the sheet pan.

9. Place back in oven and bake for 12-14 more minutes (This may be less depending on the thickness of your salmon – watch closely until salmon is cooked to your liking)

10. Remove from oven, drizzle salmon with lemon juice or Tessemae’s Creamy Ranch if desired.

Enjoy 😊

*Recipe modified from Defined Delish Green Goddess Salmon.

W30 Sweet Potato + Chorizo Frittata

Frittatas and breakfast bakes are my jam! I usually make them on Sundays then slice and store for quick and easy breakfasts during the week. Here’s one of go-to’s plus links to some of my other faves!

You’ll need:

– 2 tablespoons olive oil

– 1 pound chorizo sausage

– 2 cups sweet potatoes, shredded or finely chopped

– 1/2 cup yellow onion, diced

– 1/4 cup full-fat coconut milk or unsweetened almond milk

– 10 eggs

-1 big handful spinach, fresh

-2 Roma tomatoes, sliced

Method:

1. Preheat oven to 350.

2. Heat olive oil in a large cast iron (or oven safe) skillet over medium heat.

3. Add chorizo, sweet potatoes and onion and sauté until chorizo is fully cooked.

4. Crack eggs and whisk with milk. Season with S+P. (I like to throw this in my blender to quickly mix.)

5. Sprinkle spinach over chorizo mixture then pour egg mixture on top. Allow to cook for about 2 minutes.

6. Arrange sliced tomatoes on top.

7. Bake Frittata in the oven for 10-12 minutes or until eggs are fully cooked.

Some other meal prep breakfast favorites:

•Easy Breakfast Casserole from PaleOMG

•Buffalo Chicken Frittata from Thyme and Joy

•Enchilada Breakfast Bake

Whole 30 Shrimp Fried (Cauliflower) Rice

I’ve made so many cauliflower fried rice recipes over the years and I’ve finally come up with a variation that is as fast to prep as it is delicious. A win in my book 🙌🏻

You’ll need:

•1 pound wild-caught peeled + deveined raw shrimp (thawed if purchased frozen)

•1 bag frozen cauliflower rice

•1 small yellow onion, diced

•1 clove garlic, minced

•1 cup carrots, diced (I used frozen!)

•2 cups broccoli florets (fresh)

•3 eggs

•1/2 cup coconut aminos (I like @bigtreefarmsbali)

•olive oil

Method:

1- Steam cauli-rice according to package.

2- Roast broccoli (Tossed in a little olive oil, seasoned with S+P at 400 for about 15 minutes)

3- Over medium heat, sauté garlic, onion and carrots in olive oil.

4- Add in steamed cauliflower rice and allow to cook together for 2-3 minutes.

5- Push mixture to one side of the pan and crack eggs in open space. Scramble and then incorporate into rice mixture.

6- Again, push rice mixture to one side of pan and add shrimp. Cook until shrimp turns pink and then stir to incorporate into rice mixture. If cooking the shrimp in the same pan freaks you out, just sauté in another pan and then add in once fully cooked.

7- Add broccoli to the pan.

8- Pour in coconut aminos and stir until completely incorporated.

9- Taste and season with S+P as desired.

Let me know what you think!

Instant Pot Coconut + Curry Butternut Squash Chili

I love chili, especially during a Whole 30, but lately, my go-to recipes seem boring.

I decided to take my favorite chili base: ground beef, fire roasted tomatoes and bone broth, and add in totally new flavors: red curry paste, coconut milk and butternut squash.

It was just what I needed. A chili game-changer.

You’ll need

2 lbs ground beef

1 butternut squash, cubed

1 each red, yellow, orange bell pepper, diced

1 whole yellow onion, diced

2 cloves garlic, minced

3 tablespoons tomato paste

1 cup beef bone broth

1/2 cup canned full-fat coconut milk (solid parts)

1 28-ounce can fire roasted tomatoes, drained

3 tablespoons red curry paste (you’ll find this on the international aisle in grocery store)

2 heaping tablespoons chili powder

1 tablespoon cumin

1 teaspoon garlic powder

1 teaspoon cinnamon

1 teaspoon cloves

Sea Salt

Method

1. Press the sauté button on the Instant Pot and wait for the metal insert to heat up.

2. When hot, add ground beef and a sprinkle of sea salt. Break apart and cook until no longer pink.

3. Stir in vegetables, add a bit more sea salt, and cook for about 5 minutes.

4. Next, stir in the tomato paste, red curry paste, minced garlic and cook until fragrant.

5. Add in spices, bone broth, tomatoes and coconut milk last. Stir well to make sure liquid reaches the bottom.

6. Lock the lid and cook under high pressure for 15 minutes. (Press the “Manual” or “Pressure Cook” button and set the time for 15 minutes under high pressure.)

7. Once finished cooking, allow pressure to come down naturally.

8. Taste and adjust seasoning as needed.

Notes:

•If cooking on stove top or in a slow cooker, increase beef broth to 1 1/2 cups and coconut milk to 1 cup.

•This makes a lot! Cut recipe in half or plan to freeze half.

Whole 30 Slow Cooked Balsamic Chicken Thighs

Easy Meal Prep Protein.

You’ll need…

1 t Garlic Powder

1 t Dried Basil

1/2 t Salt

1/2 t Pepper

2 t Dried minced onion

4 garlic cloves, minced

1 T EVOO

1/2 cup Balsamic Vinegar

8 boneless, skinless chicken thighs or 4 chicken breasts

Fresh parsley for garnish if desired.

Method…

1- combine first 5 dry spices in a bowl and then spread over chicken on both sides

2- pour olive oil and garlic in bottom of slow cooker

3 – place chicken on top of olive oil and garlic

4- pour balsamic vinegar over chicken

5- cover and cook on high for 4 hours.

I served over mixed greens with blueberries, slivered almonds and hard boiled egg then tossed in EVOO + balsamic vinegar. Also delicious with roasted potatoes and broccoli 👌🏻

W30 Egg Roll in a Bowl

All the deliciousness of an egg roll minus the greasy, unhealthy fried wrapper.

I discovered the idea of “egg roll in a bowl” a few years ago during one of my Whole 30s and since then I’ve made about 10 different variations (probably 10 times each!) I’ve even shared a couple of these recipes online, and today I’ve got a new one for you that I think is the best yet!

This recipe is a modified version of 40 Aprons Egg Roll in a Bowl. I love the mix of ingredients they put together and the delicious Creamy Chili sauce.

I changed the method a bit to reduce the greasiness from the ground pork, took out a few ingredients (ones I thought many people wouldn’t have on hand) and added scrambled eggs to the mix!

Ingredients

• 2 tablespoons olive oil
• 1 small bunch green onions sliced, green and white parts divided
• 1/2 cup red onion diced
• 5 cloves garlic minced
• 1 pound ground pork (ground turkey or chicken could also be used)
• 1 teaspoon fresh grated ginger
• 1-2 tablespoons Whole30 compliant hot sauce (I like Franks RedHot Sauce)
• 14 ounce bag coleslaw mix
• 3 tablespoons coconut aminos
• 3 eggs

Garnish (optional)

• green parts of sliced green onions from above
• Sesame seeds

Creamy Chili Sauce (optional)

• 1/4 cup W30 Compliant Mayonnaise  (store-bought or homemade. I like this recipe.)
• 1-2 tablespoons W30 compliant hot sauce

Method

1. Heat olive oil in a skillet and place over medium heat.

2. Add white parts of green onions, diced red onion, and garlic and saute, stirring frequently, until red onion begins to soften, about 5 minutes.

3. In another large skillet, brown ground pork and drain excess fat.

4. Add onion mixture, grated ginger, and hot sauce to pork skillet and allow to cook together over medium heat for about 5 minutes.

5. Add coleslaw mix and coconut aminos. Stir until well combined. Cook, stirring regularly, until cabbage is tender, about 5 minutes.

6. Meanwhile, in a small bowl whisk together 1/4 cup mayonnaise and 1-2 tablespoons compliant hot sauce. (Totally unnecessary, but if you want to make your plate pretty, place creamy chili sauce in a small plastic sandwich bag to “pipe” when serving.
7. Once pork-cabbage mixture is fully cooked, push mixture to one side of the skillet and crack eggs in open space. Allow eggs to cook for a 2-3 minutes then scramble gently and incorporate into pork-cabbage mixture
8. To plate: Spoon a helping of the egg roll mixture in a serving bowl. Either spoon some of the creamy chili sauce on top or snip off the corner of the sandwich bag with the sauce and drizzle over egg roll mixture. Garnish with green parts of the green onions and sesame seeds if desired.

Let me know if you try it!

Whole 30 One Pot Spaghetti Squash and Meatballs

December has been such a whirlwind: Holiday parties, school performances and activities, Christmas shopping (and wrapping OMG), one kid’s birthday party and a 24-hour stomach bug that swept through our house. To say it’s taken a toll on my nutrition and meal prepping would be an understatement. I’m getting back in the game NOW as I prepare for my January Whole 30!

And because I am all about the busy mamas out there, I wanted to share this recipe for Whole 30 Slower Cooker Spaghetti Squash and Meatballs because it only uses ONE POT! Yep, that’s right. One pot, super healthy and only 5 main ingredients.

Here are the deets:

You’ll need:

-1 medium sized spaghetti squash

-2 pounds of ground meat (I used grass-fed ground beef but I really love to mix beef and Italian sausage together when I have it on hand. Ground turkey is also a great option!)

-1 jar of W30 Compliant Marinara Sauce (Rao’s is my absolute fave!)

-1 20-ounce can fire-roasted tomatoes

-2 eggs

-1 tsp sea salt

-2 tsp onion powder

-2 tsp garlic powder

-2 tbsp Italian seasoning (make your own or carefully read labels to avoid sugar and other additives)

Method:

1. In a large bowl, combine meat with eggs and spices. Using your hands, mix well until all ingredients are fully incorporated and ready to roll into balls.

2. Roll into bite-sized meatballs (I put my kids to work in the kitchen as often as possible!) and place in slow cooker (the meatballs, not the kids 😊).

3. Pour marinara sauce and canned tomatoes over the meatballs and stir.

4. Cut spaghetti squash in half through the center and scoop out seeds.

5. Place spaghetti squash halves face down on top of meatballs.

6. Cover and cook on low for 5-6 hours.

7. Remove spaghetti squash carefully, scoop out insides, then top with meatballs and sauce. Garnish with herbs of your choice!

Notes:

-If you have picky little eaters like I do, you can quickly make some pasta and top with the meatballs and sauce from the crockpot. I do this and everyone in my family is happy!

-This is a great meal prep recipe as it makes a lot! You can use the meatballs in other meals too — I love them with roasted veggies and a salad.

Whole 30 Egg Bake

This is so good it’s worthy of a holiday breakfast, yet so easy it’s also a great weekly meal prep option! The veggies can be switched out for anything your ❤️ desires!

You’ll need:

-1 pound compliant breakfast sausage (or 1 pack of @aidells sausage, chopped into bite sized pieces)

-2 1/2 cups butternut squash, diced (sweet potatoes or white potatoes can also be used here!)

-1 yellow onion, chopped

-1 red bell pepper, chopped

-2-3 cups fresh kale, removed from stems and chopped

-10 eggs

-1/4 cup canned full-fat coconut milk (use solid part only)

-Seasoning of your choice (Today I used Traders Joe’s Everything Bagel… but garlic powder, salt and pepper are 👌🏻)

Method:

•preheat oven to 400

•line a baking sheet with parchment paper

•place squash and pepper on baking sheet. Lightly coat with olive oil, season with S+P and put in the oven for about 10 minutes.

•while veggies roast, cook sausage in a pan

•once sausage is cooked, add onion to the pan and cook until tender

•add kale to sausage/onion pan and allow to cook for a few minutes

•crack eggs and whisk in a bowl with the your seasoning and the solid parts of the coconut milk (do not use watery part)

•remove squash and peppers from oven.

•layer into a well coated 9×13 pan (I use coconut oil) in the following order: sausage/kale/onion ➡️squash/peppers ➡️egg/coconut milk

•bake approximately 20 minutes in 400 degree oven or until edges start to brown and eggs are cooked through.

I’m serving this one on Christmas morning, but I like to slice into pieces and reheat for on-the-go breakfasts when I meal prep for the week!

Note: Frozen veggies will not work well in this recipe as they will produce too much water.