Freezer fudge is my go-to when I need a little sweetness in my life. You can essentially melt coconut oil, mix it with anything, freeze it, and have fudge bites in a flash.
I usually eat our Nutiva coconut manna (pure coconut puree, exactly the same as coconut butter!) straight from the spoon because not only is it delicious, but it's an awesome source of healthy fats. It's also unsweetened, but naturally a bit sweet, so it's great for those trying to cut back on sugary things.
1 Tbsp coconut manna
1 Tbsp melted coconut oil
1 tsp coconut sugar or honey
I melted one tablespoon of this coconut manna in a small bowl, then blended in a tablespoon of melted coconut oil, mixed with a tablespoon of raw maca powder. Maca is great for endurance, energy, and even libido. It's got a deep earthy flavor, that is almost caramel like when sweetened with a sprinkle of low glycemic coconut sugar. I added a teaspoon of our coconut sugar to the melted oil/maca combo, then combined that mix with the tablespoon of the coconut manna.
I spooned a bit of the mixture in my silicon candy molds (leftover from Valentines Day apparently), then sprinkled with a few mulberries, cashews, and goji berries. After freezing for an hour, these were ready to pop out and enjoy for a nice little fat bomb, and treat for my sweet tooth.
Posted on February 18, 2017 by Barefoot Provisions
These tacos are simplicity at it's finest, however, they're 10000% delicious. Taco Tuesday is a day we'll celebrate anytime. Especially living in Austin, Texas, the unofficial taco capital of the US.
These tacos get a serious flavor punch from a little magical sauce called Chimichurri. Chimi-whatee? Say this: chimmy-churry. Simplicity. Just olive oil, fresh parsley, garlic, chilies, vinegar, and salt. Boom. You get all of that freshness in each little drizzle of this sauce. Our Chimichurri of choice is Elvio's Argentinian Chimichurri.
Chimichurri is made for protein. Beef, chicken, pork, lamb, venison, eggs, beans, you name it. Everything goes well with this versatile condiment. Does whatever you're cooking taste better with garlic and parsley? Then drizzle this stuff on! Plus, it's Whole30 compliant, and can be found in our Whole 30 Collection with our favorite approved and friendly condiments.
So grab a good slice of grass fed beef, some yummy sauce, and let's go!
4-6 tortillas (make a batch of Otto's Cassava Flour tortillas using the recipe on the back of the bag) *omit if Whole30
1/2 - 1 lb beef (we used a fajita steak cut)
2 cups cabbage or slaw mix
1 Tbsp ghee
1 tsp vinegar of choice
salt and pepper to taste
Lettuce cups *if Whole30ing
Start by mixing vinegar and mayo to create a thick but somewhat pour-able sauce.
Pour over cabbage/slaw mix in a small bowl and coat the mixture with the sauce. Set aside.
Prepare the tortillas according to the recipe and set aside.
Slice steak into thin strips and sprinkle with salt and pepper.
In a hot skillet, head ghee until fluid, and hot, then add steak. Bring heat up, cooking the steak quickly. Cook steak to desired temperature/color then remove and add to a large bowl.
Drizzle a teaspoon of Chimichurri over the steak and toss with tongs to coat. Continue to add sauce until desired amount on the steak is achieved.
Add steak to the tacos, top with slaw mixture, and dig in! If you're on a Whole30, use lettuce cups in place or tortillas.
Posted on February 07, 2017 by Barefoot Provisions
Sushirrito's are EVERYWHERE these days. One of the top food trends right now, I'd say. Essentially a sushirrito is just a jumbo sushi roll, and rather than cut into pieces, it's cut in half — practically a burrito. These are a delicious treat, but often times are fillllled to the brim with sauces of questionable ingredients, and a heavy serving of rice, which not all paleo folks can handle.
I'd tried my hand at sushi rolls before, see here, and was up for the challenge of creating my own sushirrito. It was EVERYTHING I wanted it to be, and more. 100% deliciousness, if a little messy.
First, gather and chop, slice, cut, prepare your ingredients.
For two large rolls, we used:
8 oz cauliflower rice, slightly cooked to soften
4 nori wraps (seaweed paper)
1/2 red pepper (sliced into strips)
1/2 cucumber (sliced into, long cubed strips)
2 carrots (sliced into, long cubed strips)
1 avocado (cut in half, then sliced and scooped out onto a plate)
meat of choice (I opened for some chicken curry I had leftover in the fridge - you can use sushi grade fish if you prefer, or even some wild caught canned salmon)
optional sauce: Primal Kitchen Mayo, Chipotle Mayo, or Coconaise (all found here)
optional dipping sauce: coconut aminos
First, lay out one sheet of nori (seaweed paper) on a flat surface, then lay a second sheet beside it, slightly overlapping by about an inch or two. (basically giving you a longer sheet.)
Scoop half the cauliflower onto the paper, and spread into a thin layer, taking up about half the paper length.
Pile the veggies on, in strips from top to bottom, then top with mayo, avocado, and desired fillings. I did mine a little closer to one side of the paper, this is going to be where you wrap first.
Starting at the side closest to the fillings, slowly and tightly start rolling to form your "burrito". The moisture form the cauliflower rice should help make things stick to the paper. The ends might be slightly harder to keep tight. Once fully rolled, use a sharp knife to cur the burrito in half.
I like to pinch together the end (that might have a little less filling than the other end that was the center before it was cut) while eating so that nothing spills, however, be warned this can be a messy dish.
Sprinkle some coconut aminos into the burrito and dig in!
Posted on February 03, 2017 by Barefoot Provisions
A creamy kale salad is literally what my dreams are made of. I feel awesome eating a ton of kale, and the creamy dressing always makes it taste AMAZING.
Over the last year or two, I've made a gazillion dressing/sauce recipes using tahini and nut butter for yummy salads (some of my favorites include Minimalist Bakers and Melissa Joulwan's) but this one I'm sharing is one I've been eating constantly this round and just love it.
You'll need (serves 1 large salad)
1 Tbsp Sesame Seed Butter/Tahini
1 Tbsp coconut aminos
1-2 Tbsp coconut milk, almond milk, or preferred milk to thin
Combine ingredients in a small ramekin.
Massage kale with a little lemon juice and let sit until softened a bit. Pour dressing on, mix well, then top with your favorite salad fixings. We really love our CB's Umami Pumpkin Seeds on a kale salad. Grab some here.
Posted on February 01, 2017 by Barefoot Provisions
Can we all just agree that zucchini/veggie noodles might be the best invention since the cell phone? I mean, I don't even miss pasta, and quite frankly I think these things don't even compare - veggies have a nice crunch, or soft chew that pasta just doesn't have, plus isn't it amazing to leave the table not feeling so full you can't breathe?! #zoodles for the win!
My favorite way to prepare zoodles is outlined here on Melissa Joulwan's blog.
With a bottle of Yai's Chili Garlic Sauce, ghee, and Primal Kitchen Ranch in hand, I set out to create a "buffalo chicken pasta" of sorts. All Whole30, all delish.
You'll need (click to find ingredients below)
1 chicken breast
1-2 zucchini worth of zoodles (see link above to make them)
1-2 Tbsp ghee
1-2 tsp Chili Garlic Sauce by Yai's Thai (Whole30 Approved!)
1-2 Tbsp Primal Kitchen Ranch (Whole30 Approved!)
Start by preparing raw zoodles. Pat dry and plate (I like them uncooked in this recipe- they balance the hot chicken well!)
Chop chicken into bite size pieces and sprinkle with garlic, salt, or favorite seasoning blend.
Melt ghee in a skillet, then add chicken, carefully, when hot. Cook on medium until chicken is cooked through.
Carefully add the chili sauce (I did too much too fast and actually had a pan fire, so slow your roll on this part) and coat chicken with ghee/chili sauce.
Drizzle ranch over noodles while chicken is finishing then top.
Posted on January 12, 2017 by Barefoot Provisions
These are the best way to enjoy all the components of a delicious breakfast in one bite. I made these for dinner but it's totally acceptable to make these for any meal of the day. These are full of protein from eggs, and good fats like pork lard, but get a nice dose of hidden veggies in the form of a creamy cauliflower sauce.
1/2 lb ground pork
pork lard or fat for frying eggs
12 oz cauliflower, chopped
1/2 Cup to 1 Cup tomato sauce or salsa
1/3 cup almond milk or broth
1 Tbsp Spice Cave seasoning or seasoning blend of choice
Cilantro and avocado for garnish
Start by cooking the pork with 1 Tbsp spice and some salt, breaking into a find grind until cooked through. Set aside in a bowl. Meanwhile, boil cauliflower until soft and drain.
Whisk one egg, then cook it like a pancake. Repeat until all 6 egg pancakes are done.
Take a handful of pork and create a line of pork in the middle of one egg pancake. Wrap and roll the egg to create an enchilada looking rollup. Place in greased casserole dish, overlapping egg sides down.
After your casserole dish is filled with the rollups, puree the cauliflower with 1/3 cup almond milk or broth, garlic powder, salt, and your favorite seasoning blend until a creamy garlic sauce is formed. I put a pinch of turmeric in mine to give it some color.
Pour 1 cup tomato sauce/salsa over the egg/sausage casserole, then pour the garlic sauce on top of the tomato sauce or salsa (you may not use all of this sauce. Save it for topping veggies later) Broil for 10 minutes, then top with cilantro and avocado before serving.
Posted on January 09, 2017 by Barefoot Provisions
Do you love onion? Garlic? Basically keep any and everyone away from you for a couple hours? (kidding about that last part)
If you're like me, you know that adding tons of flavor to food can make it so much more enjoyable and fun when eating clean. These meatballs and sauce served over sweet potatoes don't disappoint for an easy Whole30 dinner.
I gather a TON of inspiration for my sauces from Melissa Joulwan. She has some great Whole30 sauces using nutbutters and nut milks like the one I'm making below. This one is a very loose adaptation of one of hers that I love, here.
Also, let's talk about roasted grapes. They're a serious game changer. The perfect hint of sweet in a savory dish, plus it just sounds super foodie and fancy — your guests will totally be impressed. Shoutout to my friends at RealSimpleGood for introducing me to them!
1 lb ground beef
3 green onions (chopped or put in the food processor)
4 Tbsp coconut flour
1 pinch garlic powder
1/4 Cup tahini
1/4 Cup + 2 Tbsp nut milk of choice
1-2 Tbsp Coconut aminos
salt & pepper
Preheat oven to 425. Combine ground beef, chopped green onion, 2 egg, 4 Tbsp coconut flour, 1 tsp salt, 1/2 tsp pepper, a pinch of garlic powder and mix well.
Form meatballs to whatever size your prefer. I like keeping them small, about a tablespoon. Mine made 27.
Bake at 425 for about 35 minutes on a greased baking sheet. Add grapes to a greased baking sheet and bake for 30-35 minutes.
Meanwhile, prepare veggies (I love doing sweet potato noodles.) I like to sauté mine in some ghee before topping with meatballs and sauce.
When timer is finished, check that meatballs are done and set aside to slightly cool.
Add to a food processor the 1/4 cup of tahini, then add 6 Tbsp of nut milk, a pinch of salt, and 2 Tbsp coconut aminos. Blend until creamy, add more milk as needed to get desired sauce consistency. Adjust salt and pepper as needed.
Top noodles with meatballs, grapes, and sauce. Enjoy!
Posted on January 05, 2017 by Barefoot Provisions
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