I LOVE COFFEE
If you haven’t noticed I love coffee. I even have mini Starbucks barista espresso machine at home, and it is awesome. Yet I still make frequent visits to the Starbucks near my home. So when we started doing the Whole30 I struggled with the thought of giving up my morning cup of Joe. I already had to cut out putting chocolate milk into my coffee and I definalty wasn’t willing to give up coffee all together. By the way, it looks like someone vomited Christmas at Starbucks. But I’m absolutely loving it! Only 21 more days till I can enjoy a ginderbread americano misto!
As far, it seems that the biggest struggle (other than brooze) people have had was a dependence on their milk,cream or coffee-creamer…and, they’ve discovered that canned, full-fat coconut is just not the same.
I’ve found that if I heat my coconut milk using my espresso machince it makes it nice and frothy. But it you dont have an essporso machine handy here are a few opitions. Number 2 you will find hilairous! Well at least I did.
- 1. Heat up the 1 coconut milk and add it to a blender, top with black coffee, whip until frothy, and top with cinnamon.
- 2. Put your coconut milk in a protein shakes cup with a little metal blender ball and shake the crap out of it! This was a great morning coffee tip from Jay….I deleted the profanity 😉
But if you’re looking for something a little extra sweet this might do the trick. It’s almost like a latte!
Coconut Milk Coffee Creamer (makes 6-8 servings)
1 Can Full-Fat Coconut Milk
4 Medjol Dates (pit removed)
1 Vanilla Bean*, scraped (you’re using the seeds from inside the pod)
-Unsweetened Cocoa Powder
- Add the dates, vanilla bean seeds/scrapings plus 1T. hot water to a blender and puree until smooth.
- Heat up coconut milk.. till it’s hot.
- Add 1 of the can of coconut milk and blend until smooth .
- Transfer mixture to a container and transfer to the fridge until ready to use.
Once refrigerated, the mixture will set to a whip cream-like consistency.
Why “Super Chicken Strips” you ask? Because these chicken strips are coated in our handy, pre-made super-food mix – consisting of equal parts: ground hemp hearts, chia seeds, ground flax seed and psyllium husks.
This recipe is a sure (and healthy) way to curb those greasy take-out cravings 😉
- Chicken Breast
- Super-Food Mix
- Italian Seasoning Spice Mix
- Olive Oil
- Preheat oven to 375 F.
- In a large bowl combine superfood mix, italian seasoning, salt and pepper.
- Cut chicken breast into strips and coat with olive oil.
- Roll chicken strips in dry mixture until evenly crusted and then place on a greased cooking sheet.
- Place in oven to cook for 12-15 minutes. Check chicken strips (by the 12 minute mark) by cutting a small slit through the center to see if they are cooked through.
- Eat fresh out of the oven (although wait for it to cool a bit!) and combine with yam fries (as shown above) and/or a green salad.
Now for my first official blog entry! Jen and I made these on day 1 of the Whole30 challenge. We realized that after consuming 5 eggs(!) before lunch, we needed to make food in advance.
Here is a recipe you can rely on – It’s super easy to make, which is why I love this recipe. This meal is perfect for breakfast, lunch, or dinner… and leftovers for us lazy cooks! Welcome Aboard the “Squash Boat” – Packed with protein and vegetables to keep your taste buds satisfied all Fall long
- 1 Spaghetti Squash, halved and seeded
- 1T. Coconut Oil
- 1/2tsp. Sea Salt
- 1tsp. Ground Cinnamon (optional)
- 1T. Coconut Oil
- 10-12oz of Ground Meat (I used ground turkey)
- 1/2 Onion, chopped finely
- 1 tbsp Garlic, minced
- 1 cup Finely Chopped Vegetables (I used a combination of zucchini, and red reppers pulsed in my handy handy food processor)
- 1/4 cup Fresh Herbs (I used parsley and thyme), finely chopped, plus more for garnish
- Sea Salt and Black Pepper, to taste
- 1 Egg, lightly beaten
Roasting the squash method:
- Preheat oven to 400F.
- Transfer squash to a baking sheet, coat with 1T. coconut oil, and season with cinnamon and salt.
- Bake for 30-45 minutes, until soft.
While squash is roasting, make stuffing:
- Heat a saute pan, over medium-high heat. Add coconut oil and meat. Cook meat until browned.
- Add onion, garlic, and vegetables and toss to coat. Cook until all vegetables are softened, about 5-7 minutes. Season with salt and pepper, to taste.
- Add fresh herbs and stir to combine. Remove from heat and set mixture aside to cool slightly.
- Add egg and stir to combine.
- Fill squash halves with mixture, top with bacon slices, and return to 400F oven (I cooked the squash on a cake/cookie-drying rack, but this is not necessary). Bake for 40-45 minutes, mixture is cooked through.