A while back, I posted a recipe for His & Hers Buddha Bowls and I loved them so much that I made a “2nd Edition”. I love these because you can literally add anything you have to make a beautiful and delicious lunch or dinner.
Many of us may have experienced a myriad of questions from family, friends, and coworkers who just don’t understand why anyone would deprive themselves of grains, sugar, alcohol, legumes, etc. for 30 WHOLE DAYS. Critics of the Whole30 state that it’s not healthy to exclude entire food groups, making people at risk for nutrition deficiencies, and a host of other reasons. If you are interested in some of the facts and fallacies behind the Whole30 or Paleo lifestyle, here is a great read from Sustainable Dish that might get you thinking.
My guest post today is from a dear friend who has been on a journey for a healthier and sustainable life. She gives us some insight as to why she chose the Whole30 challenge and one of her favorite recipes.
I decided to commit to a Whole 30 to improve my body image, stop “dieting” and just fuel my body while also hitting the reset button on my health. I get to eat amazing, delicious whole foods each day. One of my favorite dishes to make are whipped coconut sweet potatoes. They are so incredibly delicious, you won’t believe that they are only 2 ingredients.
Whipped Coconut Sweet Potatoes
3-4 large sweet potatoes
1 can of organic coconut milk
Preheat oven to 425°F
Wash and dry 3-4 large sweet potatoes
Puncture each one with a knife
Place all 3 sweet potatoes on a foil lined cookie sheet and roast until very, very soft. (Usually about 45-60 minutes depending on your oven)
Remove from oven and let sit until cool enough to handle
Once cool, remove and discard the skins
Place the potatoes in a deep mixing bowl
Add ½ can coconut milk and half the fat from the top of the coconut milk (coconut cream)
1 cup kale (basil or other greens of choice work as well)
3 cloves garlic
¼ cup pine nuts
2 Tbsp lemon juice
½ tsp. sea salt
3 Tbsp olive oil
Cracked black pepper, to taste
Spiralize your zucchini and set aside on paper towels so that any excess water is soaked up.
In a food processor, add avocados, kale, garlic, pine nuts, lemon juice and sea salt and pulse until finely chopped. Then with the motor still running, add olive oil in a slow stream until emulsified and creamy.
Drizzle olive oil in a large skillet over medium high heat then add zucchini noodles, cooking for about 1 to 2 minutes until tender.
Add zucchini noodles to a large bowl and toss with avocado pesto.
I served mine with some baked salmon (seasoned with olive oil, garlic, salt, & pepper)
Carefully slice butternut squash in half and scoop out seeds.
Rub olive or coconut oil on the flesh of the squash and place cut side down on a baking sheet. Cook for approximately 20 minutes, or until tender.
While squash is cooling, heat a large pot on medium and heat your butter. Add onions and garlic and cook until the onions are translucent.
Scrape out the flesh of the squash into the pot with the onions and garlic.
Add in the canned coconut milk, broth and spices. Cook on medium until the soup comes to a low boil. Then, lower the heat and let the soup is simmer for another 20-25 minutes.
Remove the soup from the heat. Discard the rosemary sprigs and cinnamon sticks. Blend the soup in a high-speed blender until smooth and creamy. Adjust the salt and pepper according to your taste preferences. Serve warm.
Recipe adapted from http://themovementmenu.com/recipes/paleo-butternut-squash-soup/
‘Tis the season for spaghetti squash! There are many different ways to use spaghetti squash, and the best part is that you don’t need any fancy tools (spirilizers, etc.)- the strands come out just like noodles once the squash is baked.
Try this low carb alternative in place of pasta topped with spaghetti sauce or pesto, eat cold like a pasta salad, or enjoy this Mexican-twist on burrito bowls!
Makes 4 “bowls” (enjoy it right out of the squash shell!)
2 spaghetti squash
2 small onions (or 1 large)
1 Tbsp olive oil
1 can black beans
Chopped tomatoes (or 1 jar salsa)
1 tsp cumin
1 tsp chili powder
Salt & pepper, to taste
Optional: Corn, Jalapeños, Fresh Cilantro, Green Onions, Shredded Cheese or Queso Fresco/Blanco, to top!
Preheat oven to 375°F
Fill a 9×13-inch pan with about ~1 inch water or use a baking sheet covered in foil.
Rinse spaghetti squash and slice in half (*Note: the squash can be very tough to cut raw. If it’s too difficult, you can poke a few holes in the squash and place in microwave to help soften)
Scoop out seeds with a spoon (save them for later!) and place face down on the baking sheet.
Place in the preheated oven for approximately 30-45 minutes.
Meanwhile, while the squash is baking, sauté onions in 1 Tbsp. olive oil.
Once squash is done, cool slightly and pull apart “spaghetti-like” strands with a fork and add in other ingredients. Top with shredded cheese if desired.
*For a dish higher in protein, try adding a lean meat such as ground turkey, beef, or shredded chicken.