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Saturday, May 17, 2014
Whole30 Recipe // Sweet Potato Brussel Bacon Hash with Toasted Pine Nuts & Eggs
Whole30 Recipe // Lemon Garlic Chicken Skewers & Cilantro Mayo With Cucumber Pico Salad
Chicken: marinated overnight in lemon juice and minced garlic.
Cilantro Mayo: 1 egg and 1 lemon in a food processor slowly
add 1 c avocado oil until it's the
consistency you want, then add a handful on cilantro --pulse with seasalt.
Cucumber salad: chopped cucumbers, onion, cherry tomato, cilantro, lime juice, minced garlic and salt.
Friday, May 16, 2014
Thursday, May 15, 2014
Wednesday, May 14, 2014
Whole30 Recipe // Pesto Avocado Burgers with Ashley's Sweet Potato Bun
Ashley's Sweet Potato Bun: slice a large sweet potato into thick slices and spread some coconut oil on top with some salt & pepper and bake at 400 degrees for 25 min! This bun honestly holds up so well!
Pesto: Use a food processor to blend up a handful of spinach, a handful of fresh basil, and a handful of pine nuts then add 1tsp crushed garlic, with 1/3 c lemon infused olive oil (I got mine at Real Foods Market, you could use regular too and add your own lemon juice)
Garlic Burger:
Tuesday, May 13, 2014
Whole30 Tip // Avocado Oil
Avocado oil has an exceptionally high smoke point. Cooking with oils at temperatures above their set smoke point can create trans fats – a leading contributor to heart disease, cancer and other chronic health conditions. Using a cooking oil with a high smoke point prevents toxins, radicals and decomposed materials from ending up in your food. When oil is heated past its smoke point it begins to break down creating those unhealthy characteristics. Avocado oil has a smoke point of 500 degrees, making it safe to cook with at very high temperatures. Info from chosenfoods.com
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