Delicious Recipes to Keep my Family of Four Happy and Full
Ever since I started Whole30 in January and then moved to a more sustainable Paleo diet, I have been in love with cauliflower rice. It is quick and easy and tastes delicious. I use it a lot in place of rice under my stir fry but I tend to have a lot left over since I am the only one in my house that enjoys it. So, I went in search of different ways to use cauliflower rice and found these 9 great ideas.
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Ok, so you remember January when I was totally eating like a cave girl and doing Whole30? Well, a funny thing happens during Whole30 and you start doing “strange” things like eating soup for breakfast or eggs for dinner. I can’t tell you how many strange looks I got at 8am when I was warming up my Thai ginger zucchini soup in the office kitchen for breakfast. Not as strange as the guy with the turkey dinner waiting for the microwave but still some raised eyebrows. This soup is seriously so good though and, while most people would probably enjoy it for lunch or dinner, I some how really wanted it for breakfast a lot.
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I’ve talked a lot here and on social media about my adventure doing Whole30 this month (I even had a friend share her words of wisdom!). I started on January 5th without thinking about how that might impact our Super Bowl plans though. I’ll still be finishing up Whole30 when we host our Super Bowl party which means I need some Whole30 Super Bowl recipes to make so I can actually eat! Just in case you are in the same boat, or maybe just want some healthier options at your party, I’ve gathered up 13 recipes that are Whole30 compliant and perfect for game day!
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I mentioned earlier this week that I was doing Whole30 for the month of January. I’m on day 4 now and feeling pretty good. My good friend Liz is actually the person who inspired me to finally try Whole30 so I’d thought I would have her share some of her thoughts on it, tips and tricks for surviving Whole30 and even her goals for this round. {Psst…at the end there is a link to 30 recipes to get your through Whole30 too}
So…meet Liz
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Happy 2015! I hope the new year is treating you well so far. Way back on January 1st {can you believe it is the 5th already?!}, I started Whole30 with at least half of the rest of the population it seems. Unlike last time I tried it, I went into this one completely prepared with menus, shopping lists and tons of initiative.
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Back in September, I quietly set about doing Whole 30 for the month. I post a few snippets here and there on Instagram but I definitely wasn’t shouting to the world that I was immersed in a whole month of new eating habits. During the month, I craved granola because I could no longer have my delicious granola bars that had become snack staples in my life. Of course, being September, I needed pumpkin too so this paleo pumpkin granola was born.
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I love to cook. I would spend all of my free time in the kitchen if I could. The downside to all that cooking is, of course, all the dishes that it creates. I am not a dirty dish fan and would prefer to just pretend they weren’t there. One of my most recent recipes, paleo-ish balsamic braised beef, gave me my biggest dish challenge yet. But, the resulting recipe is totally worth it! It is so flavorful and the meat practically melts in your mouth.
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I have a good friend {amaze-ball friend, really} who recently had to go gluten free for health reasons. Now, I know that these days there are all kinds of gluten free products out there to help people make the transition but it can still come as a shock to your system. So, in an effort to help and be supportive, I decided that I would start including more gluten free options here on the blog. I find that lunch is typically the most difficult meal for me to make specialized in any way because it usually eaten at the office so I decided to focus on lunch first and made this gluten-free chicken and kale salad topped with a carrot cucumber dressing. Not only is it gluten free but it is super healthy and delicious too.
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