Vegetarian Cucumber Roll

It’s been a little over a week since I’ve finished a 30 day grain, sugar, dairy, legume – free diet, just to get my mind back into the healthy-eating mindset. So where do I go from here?

Last Thursday I caught a stomach bug- ew- and on Friday and Saturday, the only thing I could keep down was white rice and white bread. Well, Sunday and Monday I paid the price. I felt super gassy and bloated, and hungry. I never really planned to add grain or gluten back into my diet, but after this weekend, my decision is final!

Dairy is a different story. I love full-fat cheese and butter. I’ve not noticed any problem in my body since adding it back into my diet and I’ve come this far with dairy as my friend, so I plan to use it in moderation.

All that to say, this vegetarian “sushi” I created for lunch yesterday was so perfect! All the green made me smile and of course I’m happy to have that cheese back in my life. The avocado and cream cheese take the protein roll and the cucumber and carrots are not only for looks. My body thanks me every time I eat colorful meals!

Vegetarian Cucumber Roll

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  • 1 long english cucumber
  • 1/2 an avocado, sliced thin
  • 1/2 large carrot, julienned or cut into small strips
  • 2 oz full-fat cream cheese, cut thinly into aprrox. 8 pieces

Method:

Rinse the english cucumber and pat dry, then, using a potato peeler, carefully run the blade down the english cucumber- length wise. Using the previous peel as a guide, continue to slowly peel down the cucumber until you have 8-10 slices.
Place a single cucumber slice on a paper towel and press dry, then assemble avocado, carrot strips, and cream cheese at one end of the cucumber, then, roll the cucumber from the filling side up until completely rolled. They should stay together well, if not, secure with a tooth pick! Continue until you have used all ingredients, drying each cucumber strip on a paper towel as you go.

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Serve with your favorite soy sauce substitute and enjoy!

Kaitie Holley, housewife

 

“Bulletproof” Coffee Cubes

For those of you who kept up with my Whole 30 food diary, you may have noticed that I often made “Bulletproof” coffee for breakfast many days. What is it??

Disclaimer: This recipe is not Whole 30 compliant because of the butter(dairy,) coconut sugar, and vanilla extract. For Bulletproof coffee on your Whole 30, add 2 tbsp coconut oil and a dash of cinnamon to your coffee- it still does the trick!

“Bulletproof” Coffee is the product of adding of grass-fed butter and coconut oil to your coffee. It’s a great way to get healthy saturated fats in your diet first thing in the morning and when blended it takes on a latte consistency and creaminess. Now, as you’ve probably heard me say before, fats are super important in a whole foods or low carb diet. When you cut out foods that are high in carbohydrates, such as grains and sugars, your main source of energy comes from your fat intake. Therefore, “Bulletproof” coffee is a perfect thing to have every now and again to promote good energy and substance for the day.

I love coffee so much that I pretty much have it every morning… and afternoon…
But I definitely notice that when I add the butter and oil to my coffee in the morning, I have more energy than the times I don’t and I feel like the energy lingers longer as well! I don’t do it every day, because some days I’d rather have fried eggs and bacon, but I do have it often enough to where I decided to make up a creative way to where “Bulletproof” coffee is just a plop away.

“Bulletproof” Coffee Cubes:

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This recipe makes 15 ounces:

You will need a large ice cube tray. I ordered this set from Amazon and they are amazing! They are made of silicone so it’s super easy to get the cubes out and each hole holds 1 ounce which is the perfect size for each “bulletproof” coffee.

  • 15 tbsp extra virgin, unrefined coconut oil
  • 1 8oz bar of Kerrygold grass-fed butter (most prefer unsalted, but the salted doesn’t ever bother me)- It IS important to use the grass-fed butter… only grass-fed butter has the right fats that don’t raise cholesterol and has the right kind of vitamins. It’s all around way better for you and your energy. I have found it for $3.50/per bar at Publix and Costco sells 3 8oz bars for $6 something if you have a membership(:
  • Optional (and tasty):
  • 15 tsp of unrefined coconut sugar
  • 1 tsp cinnamon
  • 1 tsp vanilla extract

Method: 

Melt coconut oil in a 2 cup measuring cup or large glass bowl in the microwave. Melt butter in a separate dish and then add to the coconut oil and whisk together. Add optional coconut sugar, cinnamon, and vanilla extract and whisk well.

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Pour mixture into ice cube tray, whisking again every couple of pours to make sure it’s well combined (the sugar tends to fall to the bottom of the mixture).

Store in the refrigerator and use as wanted!

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hardened

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In the Magic Bullet

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Voila! It’s like creamy, foamy, magic energy<3 Long live coffee!

Kaitie Holley, housewife

Day 30

Well here it is! The 30th day of my Whole 30! I’ve just survived a month without sugar (real or fake), dairy, grains, legumes, soy, or alcohol. Hear me when I say it WAS a challenge, but the benefits of a clear mind, clear skin, and happy body are so worth the restriction. I have proven to myself that I can live without excessive and unnecessary eating and that’s what this is all about to me- realizing what nourishes and what is just excess.

Tonight I wanted to make something special for the last meal! Blaine suggested his favorite W30 meal so far- my zucchini noodles and eggplant chips, but it just wasn’t special enough, plus we had already had it once and I wanted to try something new. Then I thought “eggplant, zucchini, GOT IT…” I’ve always wanted to try ratatouille! So I made a compromise and made my own “ratatouille” with eggplant chips on top!

Thanks for following me on my food journey! I hope to continue to post loveable, healthiful recipes! Tomorrow night, I’m celebrating with chips and salsa (;

Breakfast:

  • Eggs and a cutie

Lunch:

  • Chicken Salad

Dinner: 

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Ratatouille:

  • 1 can of tomato sauce
  • 1 tsp oregano
  • 1 tsp red pepper flakes
  • 1 yellow squash
  • 1 zucchini squash
  • 1 red bell pepper
  • Extra virgin olive oil
  • Salt and pepper
  • 1 eggplant
  • 1 egg
  • 1/2 cup almond flour
  • 1/2 tbsp italian seasoning
  • 1 tsp garlic salt

Method:

Preheat oven to 400°. Pour tomato sauce in the bottom of a round casserole dish and add oregano and red pepper flakes. With a mandolin slicer (or a steady hand), slice yellow squash, zucchini, and bell pepper into coins and layer one over the other along the bottom of the casserole dish until you run out of room. Drizzle olive oil over the squash and salt and pepper generously. Put in the oven and bake for 20 minutes. While the squash is baking, combine almond flour, italian seasoning and salt in a shallow dish and beat the egg in a bowl. Slice eggplant into coins and dredge in egg and then coat with almond flour mix. Lay eggplant chips on a well oiled baking sheet and after the squash has been in the oven 20 minutes, put eggplant chips in the oven on a seperate rack. Bake both for 10 more minutes, then, using a spatula, take the eggplant chips off of the baking sheet one at a time and lay on top of the squash bake in an even layer. Put oven on broil until chips are browned!

Day 28- Super Bowl Sunday!

Just gotta say, I am SO proud of my Holley family! I haven’t yet mentioned that my mother-in-law, father-in-law, and sister-in-law have been doing Whole 30 along with Blaine and I! We love how much they are inspired by our health habits and the fact that they joined us on our efforts to eat right.

And honestly, let me take a minute to shout out to e v e r y o n e who has informed me of the inspiration my blogging has been. You’re encouragement means so much to me and I am so happy to hear that my recipes and experiences are inspiring others to make an effort towards a healthier lifestyle. That’s what this blog is all about and I wouldn’t do it if it weren’t for you guys.

Today on SUPER BOWL SUNDAY the Holley family worked together to make sugar-free, dairy-free, grain-free snacks. We food-prepped all day long, but it was such sweet bonding time and we had lots of fun creating these new recipes. Even on a pretty restricted whole foods diet, we were able to make some REALLY delicious game foods!

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Bacon Ranch Meatballs by Brylee:

  • 2lbs ground beef
  • 10-12 slices of sugar-free bacon, cooked
  • 1/4 cup homemade ranch dressing
  • 1/2 tsp onion powder
  • 1/2 tsp garlic salt
  • 1/2 tsp pepper
  • 1 tbsp olive oil
  • Sauce: 
  • small onion, diced
  • 1 tbsp olive oil
  • 12oz can of tomato sauce
  • a pinch of dried basil
  • 1 tbsp of balsamic vinegar

Method: 

Heat olive oil in a large skillet on med-high heat. Combine all other ingredients in a bowl well and form into small golf balls and fry on one side for 5 minutes, then flip and cover with a lid and cook 10 more minutes on med-low heat.
For sauce: saute onions in olive oil until softened, then add the rest of the ingredients and stir. Pour over meatballs in a crockpot on low for later OR cook sauce alone for a few minutes in the skillet to serve immediately!

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Dairy-Free Buffalo Dip by Kaitie:

  • 12.5oz can of organic canned chicken breast
  • 1/2 cup of raw cashews, soaked in water for at least 3 hours
  • 1/2 cup homemade ranch
  • 1/2 cup Franks Hot Sauce
  • Salt and pepper to taste

Method: 

Put soaked cashews in a food processor or blender and blend until smooth- adding a little splash of water if necessary (only a little at a time, you only want it to be smooth, not watery.) Combine cashew cream, chicken, homemade ranch, hot sauce, and salt and pepper in a dip-sized crockpot or a small casserole dish. For crockpot, cook on low for 1 hour. For casserole, bake in the oven at 350° for 30 minutes or until bubbly!

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Can you say teamwork?! I seriously could not be more proud! All our hard work payed off and it really shows.
Seriously guys, real food is delicious.

Kaitie Holley, housewife