Recipes featured: chicken salad
Kept it pretty simple today! Mostly just a mishmash of yummy things for each meal.
Dinner was packed up and reheated and just as good out of the microwave as it was from the pan(:
- peppered scrambled eggs with spinach- Don’t judge, I ❤ spinach.
- apple slices and almond butter (no sugar added and dry roasted)
- hot Caramel Chai herbal tea
- Chicken Salad: pan fried chicken breast, homemade mayo, mustard, smoked paprika, garlic salt, celery, grapes, and pecans
- Pan fried sweet potato and 2 Applegate Naturals beef hot dog
- balsamic peppers and onions: 1 tbs olive oil, 1tsp balsamic vinegar, italian seasoning, and salt
- Coconut sparkling water
Recipes featured: Homemade Mayonnaise, Paleo Hacks’ Beef Stew (link)
Happy first Monday of 2015! I hope everyone is starting the year off right with a positive outlook on life and determination to enjoy the year.
For me and Blaine, we are taking on another Whole 30 Challenge in hopes to detox from Christmas feasting (and candy,) and to get our brains back on the track of eating real, God-made food.
If you click on the link above, you can read all about the Whole 30 program and how it’s supposed to work.
Here are the very basic rules of the challenge:
- Lots of vegetables
- Nuts and Seeds
- Sugar in any form, including artificial sweeteners
I have done 2 previous Whole 30 Challenges and I guess you could call me a little obsessed. The way I feel and the things I learn are what makes this “diet” so great. I’ve had a lot of people ask about the challenge, many interested in taking it themselves.
So here I am, documenting the way I eat for the next 30 days. I really hope that these meals, photos, and recipes inspire you to eat foods that are beneficial to your body and health. Hopefully this will be a guide for many of you to follow on your own journey (:
- Half an avocado
- “Bulletproof Coffee”: 10oz coffee, 1Tbsp extra virgin coconut oil, and a dash of cinnamon. (Blended)
- 1 large egg
- juice of 1/2 a small lemon
- 1/4 tsp mustard
- 1/2 tsp salt
- 1 cup of Extra Light Tasting Olive OIl.
Method: Add all ingredients in a large jar or measuring bowl. Blend with a stick blender! I wish I could recommend a different method for this, but the stick blender is the only surefire way to get mayo 99% of the time. BE SURE the stick blender is touching bottom of jar and leave it that way for 20 seconds as you blend. After 20 seconds, slowly pull the blender upward until all the oil is turned to mayo!
Paleo Hacks’ Crockpot Beef Stew- http://blog.paleohacks.com/quick-easy-crockpot-beef-stew/
So excited to share this journey with you all!
Again, if you have questions about the Whole 30 Program, visit their website at http://www.whole30.com!
Thanks for the encouragement!
Kaitie Holley, housewife
Okay, maybe I’m a little chia seed-obsessed, but if you remember all the benefits of the little guys that I listed in my Banana Chocolate Chip Chia Muffins recipe, how could one not be?! Chia seeds are high in fiber and omega-3 fatty acids which is all super good for your metabolism and they have been known to pack a serious energy punch. I need all the energy I can get in the morning as I prepare for a whole day of babysitting and nannying, so here is another creative chia seed creation I came up with!
Strawberry Chia Seed Jam
Makes: 2 cups of jam
- 2 tbsp chia seeds
- 1/4 cup water
- 2 cups strawberry slices (or any berry really! Strawberry jam is Blaine’s favorite kind.)
- 1/3 cup Organic Blue Agave (A syrup-like natural sweetener that is low-glycemic. Honey can be used as well if you aren’t watching carbs strictly)
Over medium heat, cook strawberries and agave in a saucepan for about 10-15 minutes until the berries are soft enough to mash up a bit. While the berries are softening, add the chia seeds and water to a mason jar and soak for at least 5 minutes. The seeds thicken up and create your “jam-like” consistency all while releasing their awesome nutrients and becoming easily digestible!
Once your berries are cooked and mashed to whatever kind of consistency you prefer, add them to your jar of seeds and mix it all together. Let it cool on a cooling rack before serving, and keep in refrigerator for up to 2 weeks!
Such a perfect breakfast treat!
Now I know you’re not just going to let me post that photo without giving you my biscuit recipe, so I shall bestow that upon you as well.
Low Carb Biscuits
Makes: 6 biscuits
- 1 cup almond meal
- 2 tbsp coconut flour
- 3/4 tsp baking powder
- 1/4 tsp salt
- 1 1/2 tbsp cold butter
- 4 egg whites
- 1/2 packet of SweetLeaf Stevia
Preheat oven to 400°
In a medium bowl, mix together almond meal, coconut flour, baking powder, and salt. Cut in cold butter until it’s pretty evenly throughout. Place mixture in the refrigerator for 5 minutes. In the meantime, whisk 4 egg whites until they are fluffy and mix in the stevia.
Add fluffed eggs to “flour” mixture and mix well. Pour batter into a greased muffin tin 1/6th at a time. Bake for 10-12 minutes.
Remove from oven and pan and let cool for 5 minutes.
Now I, personally, believe that the best breakfast is a bunch of eggs, grapefruit, and some avocado, but these biscuits and jam are wonderful for a change-of-pace every now and then! They will definitely put a little pep in your step (:
Kaitie Holley, housewife
Time for a sweet breakfast treat!
First of all- what’s a chia seed? Chia seeds are fibrous seeds that are used as an energy boost. In fact, the word “chia” in the ancient Mayan language means “strength” and Aztec warriors supposedly used chia seeds to boost energy and stamina. They have a nice amount of protein, fiber, omega 3s, and calcium, PLUS the seeds also do a pretty neat trick that you’ll have to keep reading to find out about (: I’ve heard of people taking “chia shots” to start their day off, and as much as I would LOVE the energy… chia shots don’t sound as fun as chocolate chip muffins! And that’s why I came up with these little breakfast muffins. Each muffin is gluten-free, only 14g carbs, and 170 calories (which means there’s still room for bacon…)
Chia Seed Banana Muffins
Cook Time: 15-18 mins
- 1/2 cup almond flour
- 1/4 cup coconut flour
- 1 and 1/2 bananas (I cut up and freeze the other half of the second banana for smoothies!)
- 2 Tbsp chia seeds
- 6 Tbsp water
- 6 SweetLeaf Stevia packets
- 2 tsp baking powder
- 3 tbsp butter, melted
- 1/4 cup Ghirardelli 60% Cacao Bittersweet Chocolate Chips
- a pinch of salt
Preaheat oven to 350°
Now first, to blow your mind- Chia seeds can be used in baking as a substitute for eggs. WHAT. Yeah I know, it’s so cool..
The first thing you want to do is take your 2 tablespoons of chia seeds and put them in a little bowl, then add 6 tablespoons of water and give them a quick stir. Let them sit for at least 5 minutes and they will start to turn an eggy consistency. (For future reference, to sub for 1 egg it’s 3tbsp water to 1tbsp seeds.)
How cool is that?!
While your seeds are soaking, add all the dry ingredients in a medium bowl and mix together.
Then, mash your bananas in a small bowl.
By now your seed “eggs” should be ready! Add them to your mashed bananas and add your butter. Mix together well.
Then, combine the wet ingredients with dry ingredients and fold in chocolate chips!
Grease your muffin pan with coconut oil and scoop out mixture evenly into 6 muffins.
Bake for 15-18 minutes and then let cool for at least 10 minutes on a cooling rack before serving!
They are so good with black coffee or tea. And yay for chia seeds! A delicious breakfast with an energy boost AND chocolate chips? Count me in every day of my life 😀
Please leave feedback or questions if you have any in the comment section! You guys are awesome.
Kaitie Holley, housewife