I'm currently on a surprise Whole30.
What's a surprise Whole30 you ask? Well one that just kind of popped up out of nowhere. I was very strategically planning my January Whole30, because 1. nothing happens in January worth indulging in. 2. It's post holiday gluttony makes it feel somewhat necessary. But this random April/May Whole30 so far has felt very different.
I feel like this time around I'm a little more committed to it, like I've really got the right mindset this time. And maybe that's because I truly felt I needed to do another Whole30 to get a handle on my sugar dragon and "clean up my act" so to speak.
I've been getting REALLY into new meals on this Whole30 so maybe that's why I'm feeling better about it so early on (day 5!) I whipped this up the other day using a combination of things I had prepped earlier in the week and it was so delicious I had to share it with you, perfect for whether you're Whole30-ing or not.
For this delicious meal, you will need:
1-2 cups zucchini noodles (or chopped zucchini)
1/3 cup shredded chicken (I make a ton of chicken thighs in my instant pot at the beginning of each week and shred it for things just like this!)
1 Tbsp Primal Kitchen Mayo
1-2 Tbsp Primal Kitchen Greek dressing
2 Tbsp marinated artichokes (THIS RECIPE is delicious and SO easy)
a small handful of chopped grape tomatoes
compliant pepperonis, chopped
compliant olives (check your labels, our Sunfood Botija are Whole30!)
optional, fresh herbs: I used a tiny bit of fresh basil.
Place zucchini on a plate. In a small bowl, mix chicken with mayo, and place atop zucchini, drizzle with Greek dressing, then top with the rest of your ingredients.
Posted on May 02, 2016 by Barefoot Provisions
I've been going CASSAVA crazy lately with our new Otto's Cassava Flour. It seriously makes the most delicious, homemade tortillas, that in my opinion, taste better than traditional flour tortillas.
One I began working with this super versatile dough, made with 100% cassava, I quickly realized how much is possible with this stuff. I created some pasta recently, using a traditional pasta recipe as my inspiration, and adapted. It's thick, chewy, and gives you the real mouthfeel of pasta!
For the dough you will need:
1 egg, beaten
1 pinch (1/2 tsp) Real Salt
1/2 cup Otto's Cassava Flour (+ more for rolling)
Mix egg and salt together in a medium sized bowl. Slowly add in flour, mixing well. Drizzle in 2 tablespoons of water to get the dough to the perfect consistency. If it's sticky, add more flour, and if it's still too dry, add water a teaspoon at a time until you can form a ball with the dough, that isn't too sticky.
Pinch off a fourth of the ball and roll with your hands into a long, snakelike strip, as evenly as possible. Cut with a knife into pieces about half-3/4 inch thick.
Next take a fork and push into either side of the pieces to create texture.
Drop the finished pieces into boiling water. They will sink, but should begin floating about a minute in. About a minute after the pasta is floating, carefully pull one out and taste, to make sure it is cooked through and not still raw in the center.
After pasta is finished boiling strain and set aside.
For a simple sauce, melt some good grass-fed butter, or Pure Indian Foods Ghee in a large pan, then toss in some chopped sage. Next, add your pasta into the pan, flipping carefully to cover pasta with the sauce.
I left mine in for a little too long, resulting in a very chewy, somewhat crispy pasta. To keep your pasta softer, pull quickly after tossing and serve.
You can also roll the dough very thin on a floured cutting board and cut into thin strips. This batch, I drizzled in some Kasandrinos Olive Oil pesto!
Posted on August 11, 2015 by Barefoot Provisions
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