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 January 18, 2017 by Barefoot Provisions
This salad was inspired by a dinner I had out with friends. One of the gals ordered a Chinese Chicken Salad that was to die for. I sat and tasted it a few times, examining each bite in my head, and realized it was something I could easily make at home after reading the ingredients on the menu, as long as I made a few subs for some not so compliant ingredients.
Serves 2 large or 4 small bowls
10 oz (1 bag) chopped cabbage or cabbage slaw mix
2 large carrots, julienned, or cut into thin sticks
2 chicken breasts
1/4 Cup rice vinegar
3-4 tsp Olive Oil (I like to use sesame oil too, but try to limit it on a Whole30 per their recommendation)
1 knob of ginger
1/4 cup fresh herbs: basil and cilantro (could throw some mint in there!)
salt to taste
Optional: slivered almonds to top
Start by heating up some ghee in a skillet and chopping chicken into bite sized pieces.
While chicken is cooking, combine cabbage and carrots in a large bowl.
In a mason jar or a jar with a lid, combine rice vinegar, sesame oil, and a pinch of honey if desired. Grate a small amount of fresh ginger into the mix, put the lid on, and shake well.
Pour mixture over cabbage mix and massage to coat. You can give everything a little sprinkle of salt. Next chop the fresh herbs and mix into the salad with your hands. Top with cooked chicken, sprinkle with sesame seeds, and serve!
Posted on January 15, 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
I feel like every time I start a Whole30, meatballs become an obsession. I think it's just that convenience. I can make a batch and keep in the fridge to top greens all week long. It's like backup emergency meal food that tastes good with anything. I love coming up with different combinations for my meatballs and it's super easy to get creative with the wide variety of Whole30 spice blends we carry.
One of my favorites is the line from Spice Cave. Their Whole30 trio makes spicing up your foods delicious, and SO easy: just grab a blend intended for your raw ingredients, shake, and go! No fuss, no stress. Everything that makes meat happy is in here. Use them freely, even if you're on Whole30. Now that's a delicious discovery.
The combo pack includes one of each:
I like to break the rules though, and find myself using the Sea blend on chicken, Wind blend on fish, you get the idea. These are just downright good spice blends for making your Whole30 food the most flavorful can and should be.
You'll need (click links to find the ingredients)
1/2 lb ground pork
1 tsp Spice Cave blend of choice
1/2 tsp Real Salt
2 Tbsp coconut flour
handful of cilantro
1 green onion
2 Tbsp Primal Kitchen mayo
2 tsp Yai's chili garlic sauce
or use Primal Kitchen Chipotle Mayo without the chili garlic sauce added
Start by preheating oven to 425.
Add onion and cilantro to a food processor or chop fine.
In a bowl mix pork, spice, egg, flour, cilantro, onion, and salt.
If you have a cast iron, heat oil over medium heat on the stove top. If not using a cast iron skillet grease a baking sheet.
Scoop mixture out by a tablespoon and roll into a tight ball. Add to skillet as you finish the batch. Once complete bake for 20 minutes until done.
For the sauce, mix 2 Tbsp mayo with 2 tsp Yai's chili garlic sauce.
Posted on January 05, 2017 by Barefoot Provisions
I have no idea actually, where the inspiration from this dish came from, but I long after all of the shepherd pie recipes I see on Instagram, so possibly this is my subconscious dream of french onion soup combined with that for the perfect dinner. I found a great French Onion spice mix recipe on Wellness Mama that I used for inspiration when coming up with how to season my beef here.
This is great served with some fresh steamed greens or atop broccoli. What's best, it's Whole30 friendly!
You'll need (click the links to find ingredients):
1 lb ground beef
4 small sweet potatoes
1 large yellow onion
1 Tbsp + 1 tsp ghee
2/3 Cup broth
2 Tbsp granulated onion (dried onion flakes)
2 tsp onion powder
2 tsp garlic powder
2 tsp dried parsley
Start by sautéing a sliced sweet onion until caramelized in 1 Tbsp olive oil in a cast iron (cast iron optional.)
Meanwhile boil water for chopped potatoes. Add potatoes and boil until soft.
After onion is softened and beginning to brown, remove from heat and add ground beef to skillet. Chop with a fork while cooking and add onion, garlic, parsley and 1-2 tsp salt.
When beef is cooked through, add onion back in. If you don't have a cast iron, add beef and onion mixture to a greased casserole dish.
With a blender or hand mixer, add 2/3 cup broth + 1 tsp ghee and 1-2 tsp salt to the potatoes and mix until creamy.
Top beef onion mixture with 2 whisked eggs and work into the mix. Pour potatoes on top and bake at 450 for 30 minutes.
Posted on January 02, 2017 by Barefoot Provisions
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