Whole30

Thai Drunken Carrot Noodles

February 28, 2018 by Danielle Leave a Comment

A healthy spin on an authentic Thai dish. This dish is low in calories but packed with so much flavor: spicy, sweet, salty. and a little boozy. Hey, it’s called drunken noodles for a reason!

I seriously have the best boss in the world. I walked into work the other day with a gift on my desk chair. It was the Chrissy Teigen cookbook, Cravings. I had wanted this cookbook since Christmas. My boss knew that I had lost it during a company white elephant gift exchange and how bad I wanted it. When she learned I had yet to get a copy, she surprised me with one. A just because gift.

No better way to start a work day then with an unexpected gift. It put a big smile on my face for the entire day! I know, she’s amazing!

I had to make my boss proud and cook up one of the dishes from the cookbook and put my healthy, danilicious spin on it!

One weekend, I was perusing through the cookbook to see what it had to offer. This cookbook is fire. It has delicious, indulgent, and many thai-inspired creations. It was hard to select the first dish I wanted to test because all of them look so amazing.

While flipping through the pages, I landed upon Chrissy’s Actual Drunken Noodles. It literally has whiskey in the sauce. This was perfect. For one, I love Asian noodle dishes, with the noodles soaking up the delicious sweet and spicy sauce. Yum! My husband and I also have a ritual of ending our weekend with a bourbon old fashioned, which would pair perfectly with this dish.

I decided I would lighten up the dish by slightly readjusting the sauce to use less sugar and using carrot noodles instead of traditional wide rice noodles. I also topped it with a soft boiled egg because, well why not! And of course, I added in the same bourbon that was in our old fashioned’s. They say cook with what you would drink.

The final product turned out wonderful. It’s sweet, pretty darn spicy, and slightly boozy. A totally addicting, basically guilt free dish.

Let’s get to cooking.

First, let’s make the sauce. Whisk together low sodium soy, hoisin, oyster sauce, brown sugar, mirin, chili paste, ground ginger, and garlic. Oh, and of course some bourbon! Sauce is done.

I adjusted Chrissy’s recipe by lowering the amount of brown sugar used as I wanted to lower the sugar content (make it a little healthier). I also added ginger and hoisin. I think hoisin has this wonderful sweet, umami flavor that would amp up the sauce. I also just love ginger and thought its spicy, floral bite would help to tone down the sweetness.

The sauce is money. It’s packed with flavor. A nice spicy punch. The perfect amount of sweetness. Full of umami goodness. And a boozy kick to round it all out. Chrissy was genius by actually adding booze. I mean it’s called drunken noodles, so the sauce should make you a little drunk, right!? (just getting, you won’t get drunk, maybe just a little tipsy :)).

The second adjustment I made to the recipe is swapping the rice noodles with carrot noodles. Traditionally, drunken noodles are made with a thick, flat noodle. It’s easy to mimic this shape with the carrot noodles. You just need to use a vegetable peeler to make long, flat, thin strips that resemble a noodle.

Time to cook. With a wok or large skillet, heat about a tablespoon of avocado or peanut oil (both of these oils have a high smoking point, so will cook the veggies quickly).

First, add in the broccoli and a pinch of salt and cook until browned.

Next, add in the spinach and cook until it’s wilted. Also, season with a little salt. Remove the broccoli and spinach from the pan and set aside.

Heat a little more oil in the wok and add in the carrot noodles. Cook for about 3-4 minutes, or until the noodles start to soften but are not mushy.

Add back in the broccoli spinach mixture and stir until it is well combined with the noodles. Pour in that luscious, delicious sauce until all of the noodles are coated. You may have extra. Go ahead and store this gold in your fridge to use later and liven up other dishes!

The last change I made to the recipe is forgoing scrambles eggs, and instead adding a soft boiled egg. I have been obsessed with soft boiled eggs lately. It’s basically a hard boiled egg cooked a little less so the yolk is still runny. It makes any dish look pretty and fancy and the runny egg yolk mixes with the sauce to make magic.

To make a soft boiled egg, you need to fill a sauce pan with cold water and a teaspoon or more of salt. Add in the eggs. Bring the water to a boil. As soon as the water starts bubbling, take the pot off the heat and cover with a lid. Let it sit for 5 and 1/2 minutes. Take the eggs out of the water and immediately into an ice bath. The ice bath stops the cooking process and also shocks the egg so it releases from the shell ands makes it easier to peel.

Finally, garnish with lime juice, sliced scallions, and crushed cashews.

You can basically top anything with a soft-boiled egg. Avocado toast. Soup. Or drunken noodles!

This dish is my new favorite. I have been eating it 2-3 times a week. It’s that good.

It’s such a fun, delicious, seriously addicting dish!

I cannot wait to try out other recipes in the cookbook. I have a feeling I will not be disappointed!

Thai Drunken Carrot Noodles

A spicy, sweet, slightly boozy authentic Thai dish with a healthy spin.

Course Main Course

Prep Time 10 minutes

Cook Time 20 minutes

Total Time 30 minutes

Servings 6

Author Dani

Ingredients

Sauce

1/2 cup soy
2 tablespoon coconut or brown sugar
2 tablespoons oyster sauce
2 tablespoons hoisin
1 tablespoon mirin
2 1/2 tablespoons bourbon
1 1/2 tablespoons chili paste less if you don't want it too spicy
1 tablespoon fresh garlic
1 teaspoon ground ginger

Stir Fry

1 pound carrots cut into ribbons
1 head of broccoli cut into pieces
1 bag spinach
salt and pepper to taste

Garnish

1/4 cup sliced green onion
1/4 cup crushed cashews
6 soft boiled eggs
1 teaspoon toasted sesame seeds
1 lime cut into wedges

Instructions

Cut carrots into ribbons. I used a vegetable peeler to make big, thick slices. They should resemble a wide rice noodles.
Make the sauce by whisking together all of the ingredients. Set aside.
In a wok, heat 1 tablespoons avocado or peanut oil. When it starts to smoke, add in the broccoli and a pinch of salt. Cook until brown. Add in spinach and cook until spinach wilts. Season with salt and pepper. Take out of wok and set aside.
Heat another tablespoon of oil in the pan and add the noodles. Cook for 3-4 minutes, or until cooked and more pliable. Add in the broccoli and spinach. Pour in desired amount of sauce.
Divide the dish into 6 plates. Top with sliced green onion and crushed cashews. Add a soft boiled egg to each plate. Sprinkle salt, pepper, and toasted sesame seeds on the soft boiled egg.
Enjoy!

Recipe Notes

The sauce will last in your fridge for up to two weeks.

This dish was inspired, and adapted from Chrissy Teigen's Actual Drunken Noodles.

Chipotle Burgers

January 27, 2018 by Danielle Leave a Comment

A juicy, spicy, and smoky beef burger topped with chipotle mayo and avocado spread and on a sweet potato round. It tastes like a cheat day meal but is actually Whole30 compliant, paleo, and gluten free.

There is nothing I love more than a burger. It’s my favorite indulgent meal. The big, juicy patty, covered in oozy sauce, and piled high with endless toppings. I’m getting hungry just thinking about it.

My husband is an avid burger lover as well. He constantly sends me instragram photos of all the amazing burger options throughout Chicago. We have a list of restaurants we want to visit just to try the burger. 🍔 The Loyalist, Owen and Engine, and Au Cheval, are on the list, just to name a few.

But of course, we like to make burgers at home too. The great thing about making them on your own is you can put your own creative twist on this classic. I also like to give it my healthy danilicious spin.

My latest burger creation is a chipotle garlic beef burger with spicy mayo and an avocado spread on a sweet potato round.

Let’s get to cooking.

First, we need to make sweet potato rounds. If I know I am using a sweet potato as my “bun”, I try to pick out long, thinner, evenly round sweet potatoes as they will cut into even size slices, perfect for this recipe. I cut the sweet potatoes into half inch rounds. Drizzle the rounds with olive oil and sprinkle with salt and pepper. Bake them at 400 degrees for about 30 minutes, slipping halfway through so both sides develop a golden brown crust, but are still slightly soft in the middle.

Next, we will move on to the burger patties. The burgers are just lean beef, fresh garlic, salt and pepper. I kept the burgers simple since I’m using a duo of flavor-packed sauces. I always use 90% lean ground beef – I still think it leads to a juicy, flavorful burger. If you like a meat with a higher fat content, then that totally works as well. Form the beef mixture into about 6 even sized patties. I tried to make my patties the same size as the sweet potato rounds.

Since it’s 50 degrees out in Chicago in the middle of winter, I took advantage of this nice weather and grilled my burgers. I prefer grilled burgers because the burgers develop a nice char and provides a smoky flavor from the grill. But these also cook well in a cast iron skillet on the stove. I prefer my burgers medium rare, so I cooked the patties for about 5 minutes on each side. You can cook your burgers to your preferred doneness.

Now let’s make the sauces. The first sauce is a chipotle mayo. It’s simple to make – mix mayo (I made mine from scratch using a basic mayo recipe), hot sauce, chipotle powder, onion powder, and garlic powder. The sauce is creamy and rich, plus gives the burgers a spicy, smoky kick.

To help cool things down, I also made a avocado spread by mashing avocado, lime juice, salt and pepper. You can’t have a Mexican style burger without delicious, fresh avocado. I’m also obsessed with avocado and will put it on just about everything!

Time to assemble these beauties. Start with a sweet potato round, add a burger patty, top with both sauces, and garnish with sliced red onions, jalapeño, and cilantro.

These burgers are super delicious. The beef patties are garlicky and juicy, the chipotle sauce spicy and tangy, and the avocado spread creamy and fresh. The sweet potato round brings it all together, adding a little crispy sweetness to break up all the umami and spicy flavors.

It taste totally indulgent, but is whole30 compliant, paleo, and gluten-free. It will feel like you just cheated on your diet but in reality, it’s a healthy well-balanced meal! Win win!

Chipotle Burgers

Garlic beef burgers with chipotle mayo and avocado spread on a sweet potato round.

Course Main Course

Prep Time 20 minutes

Cook Time 20 minutes

Total Time 40 minutes

Servings 6

Author Dani

Ingredients

1 pound lean ground beef
1 tablespoon garlic
salt and pepper to taste
1/2 cup mayo or greek yogurt if not whole30
1 teaspoon chipotle powder
1 teaspoon hot sauce
1 teaspoon garlic
1/2 teaspoon onion powder
1 avocado
juice of a wedge of lime
salt and pepper to taste
1 sweet potato
olive oil for cooking
1 jalapeño sliced
1 red onion sliced

Instructions

Add garlic, salt, and pepper to the ground beef and mix so all the ingredients are well-incorporated. Form beef into 6 equal size patties. Grill (or cook in a cat iron skillet) for 5 minutes on each side or until reach desired doneness.
Pre-heat oven to 400 degrees. Cut sweet potato in to 1/2 in round. Drizzle olive oil and salt and pepper on sweet potato round, making sure both sides are coated. Bake for 30 minutes, flipping half way through.
To make the chipotle mayo, combine mayo, chipotle powder, garlic powder, onion powder, hot sauce and salt and pepper. If not on whole30, you can use greek yogurt instead of mayo or a combination of both. Set aside.
To make avocado spread, smash together avocado, salt, pepper, and lime juice.
Time to assemble. Stake the patties in the cooked sweet potato round and top with mayo, avocado spread, jalepeno slices, and onion.
Serve and enjoy!

Southwestern Sweet Potato Hash

January 19, 2018 by Danielle 1 Comment

This flavorful easy to prepare sweet potato hash with bacon, a runny egg, spinach, and avocado will be your new healthy go-to breakfast.

T.G.I.F

I’m so ready for the weekend!

It has just been one of those weeks where I couldn’t catch a break. All my struggles revolved around our car.

First issue came on Monday afternoon. I decided to go to Trader Joe’s to stock up on some Whole30 approved goodies. I particularly wanted to get some sugar free sausage links to make peppers and sausage that night. I went on a Monday afternoon because I figured the store would not be crowded. Boy was I wrong.

The parking lot at the Trader Joe’s I got to in Chicago is a complete nightmare. It’s a second floor garage that is small and crammed. There are also large cement barriers next to almost every parking spot, making it even more difficult to maneuver your car and properly park.

Of course, Trader Joe’s was popping and it was a fight to snag a spot. After slowly circling the garage a few times, I finally got lucky and saw someone backing out a few feet in front of me. I put on my blinker ready to claim my spot. As I was pulling in, I saw another person on the other side trying to steal my spot (um, I don’t think so). Filled with adrenaline and excitement, I quickly turned my car to pull into the spot first. Unfortunately, I misjudged how close I was to the large cement barrier and slammed my front passenger side right into it.

By the sounds of it, I knew I did some damage. To make matters worse, there was a guy in the car next to me who witnessed the whole event. With a look of pity on his face, he asked if I was ok. The only thing hurt was my pride. Oh and the car. I cracked the bumper on the passenger side. To add salt to my wound, they didn’t even have the sausage I wanted at Trader Joe’s.

That’s not it folks. I had another issue with my car on Tuesday while I was traveling for work to Indiana. It steadily snowed that morning, making the roads slippery and icy. For a while, we were literally moving 2 mph on the highway. It was a slow, painful drive to my destination. To exacerbate the situation, I realized during my drive to Indiana that we were out of wind shield wiper fluid. The windshield kept getting covered with ice and the salt from the roads, making it almost impossible to see. I had to stop several times to physically clean my windshield. It was literally the worst, scariest drive of my life. Luckily, I made it safely to my destination (and of course refilled my windshield wiper fluids) but the situation left me unsettled and added to my already stressful week.

Long story short, I am ready for the weekend. And for some brunch. What better way to cheer up than a delicious indulgent meal that includes bacon and runny egg yolks??

Let’s get to cooking!

Hash’s are a great weekend brunch menu item because they come together easily and are made in one skillet. You can also use whatever veggies and meat you have in your fridge. I decided to go in the southwestern direction for my brunch because I needed to use up some peppers, onions, and sweet potatoes. Plus, I was craving something kind of spicy.

I recommend using a cast iron skillet for the hash. Properly seasoned cast iron skillets add a lot of flavor to the dish and give the veggies a nice char.

The sweet potatoes take longer to cook than the peppers and onions, so you want to cook them first. I cooked my sweet potatoes for about ten minutes on medium heat before adding the other veggies. Once the sweet potatoes should start to caramelize and soften, add the peppers, onions, and spices (and whatever other veggies you decide to mix in) and cook until they develop that golden brown crust. A quick tip for the spices – you should allow the spices to cook in whatever fat you are using (I used olive oil) for 1-2 minutes until fragrant, which helps intensify the already amazing flavors of the spices. The smoked paprika, cumin, and garlic I used bring this dish to the southwest and give it that spicy kick! Lastly, add in the spinach and let it wilt and cook down, about 1-2 minutes.

To make this dish truly magical (and totally appropriate for an epic brunch), add a fried egg and some bacon. Can you really call it brunch unless you have the runny egg yolk oozing out over everything? And of course you got to top it with avocado!

This meal raised my spirits. It includes all of my favorite things: avocado, bacon, and sweet potatoes. And it’s Whole30 approved, gluten-free, sugar-free, and paleo. The only thing that could make it better is a nice cold mimosa. Hope you enjoy it too!

Southwestern Sweet Potato Hash

This flavorful, easy-to-prepare sweet potato hash with bacon, runny egg, spinach, and avocado will be your new healthy go-to breakfast.

Prep Time 10 minutes

Cook Time 25 minutes

Total Time 35 minutes

Servings 4 servings

Ingredients

1 large sweet potato
1 red pepper
1 red onion
1/2 pound bacon sugar free if Whole30
1 cup spinach
1 tsp garlic powder
1/2 tsp smoked paprika
1/4 tsp cumin
1/2 tsp salt
pinch pepper
2 tablespoons olive oil
4 fried eggs

Instructions

Mix all of the seasonings together in a small bowl. Set aside.
Dice all of the veggies in equal size pieces. This helps the vegetables cook evenly.
Heat 1 tablespoon of the olive oil in a cast iron skillet. Throw in the sweet potatoes and cook for 10 minutes or until they start to brown and start becoming soft. The sweet potatoes take the longest to cook, so that is why you must start cooking them first.
Add in the remaining veggies (except spinach) olive oil, and spices. Let the spices cook in some of the oil so they release their flavors and become more potent. Allow the veggies to cook for another 5-10 minutes or until all the veggies are cooked though. During the last minute, add the spinach and let it wilt.
While the veggies are cooking, you can prepare the bacon and fried egg.
Scoop desired amount of veggies on each plate (should feed about four). Top each plate with bacon and fried egg.
Serve and enjoy!

Healthy Spiced Nuts

January 14, 2018 by Danielle Leave a Comment

A crunchy, smoky Whole30 snack that is so addictively good, you will keep going back for more.

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Survived the second week of my January Whole30. Woo!

I found a nifty 30 day “symptoms” calendar on the Whole30 website that shows how most people feel from week to week on the Whole30 program. A majority of Whole30ers reported that they found the second week the most challenging. I agree! This past week has been difficult for me and I was ready to give up multiple times.

My sugar dragon came back with a mean vengeance this week. Last week, I barely wanted anything sweet and I assumed this experience would be a piece of cake (hehe). Apparently, my sugar dragon didn’t appreciate being starved last week because now I would do anything for a bowl of ice cream or a chocolate chip cookie. I resisted the urge to break the rules and consume any baked good, but admittedly satisfied my sweet tooth with Lara bars and fruit.

To make matters worse, my mom informed me that my favorite Chicago bakery just opened a store in my hometown, where I will be visiting next weekend. The bakery is not close to my apartment in Chicago, so easy to avoid. However, the new location in my hometown is conveniently located close to my parent’s home. I will clearly need to avoid that area of my town reduce the risk of going to the bakery, ordering a dozen cupcakes, and stuffing my face!

There were also multiple instances this past weekend where I wanted to give up and just enjoy a glass of wine. I went out with a girlfriend on Friday to see a movie at one of those fancy movie theaters with comfortable reclining leather seats and a wine bar. Ohh what I would have given for a glass of wine to sip on during the movie. But I resisted.

On a side note, my girlfriend also ordered some popcorn and needed me to hold it while she used the restroom. People walking by probably thought I was crazy because I was holding the popcorn out in front of me as far away from my nose as possible.

The second instance came on Saturday during a fun day date with my husband. We ran a bunch of errands (which I found fun, my husband may disagree) and then stopped at a local bar for my husband to grab drink (a reward for his patience while I perused World Market for more food props). I convinced myself it would be a breeze sitting in the bar with my husband without a drink. Turns out it was harder than I expected. I sat sipping on my glass of water while everyone around me enjoyed champagne, margaritas, old fashioned, red wine. It would have been so easy to just go up to the bar and order my own drink. At one point, I convinced myself that doing Whole30 on the week days and drinking minimally on the weekends would still totally fulfill the program. Luckily, my husband gave me a pep talk and convinced me to remain strong (all while enjoying an ice cold beer himself, but it worked and I didn’t cheat).

Two things I learned this week: I need to avoid bars the last two weeks of the program and I need more savory snacks on hand. I tend to turn to fruit as a snack because it’s easy to eat on the go and I didn’t have a savory alternatively. I mentioned in my last post that I’m also not a fan of meat flavored bars so those are not an option for me. So I created a delicious savory snack that I can keep on hand at home or pack with me if I am on the go: my healthy smoky spiced nuts.

nuts brightness_.jpg

Let’s get to cooking!

First, you need to whip up the sauce that will go over the nuts. I actually use an egg white instead of oil. The egg whites helps to coat the spices on the nuts and makes the nuts super crunchy, but is much less fat and calories than oil. It also makes the nuts less greasy than if you use oil.

nuts 3-2.jpg

Whisk the egg white until frothy. Add in all the spices. I used smoked paprika because it has a nice smoky, slightly spicy flavor. To compliment the spice but also add a little sweetness without any sugar, I mix in allspice. Allspice tastes like a combination of cinnamon, nutmeg, and cloves, so its both sweet and spicy. I also add garlic, onion powder, salt and pepper to make the nuts very flavorful. If you don’t have all of these spices, you can use any combination of spices you enjoy and have in your pantry. Feel free to be creative and come up with your own spice blend that fits your tastes.

I used a combination of almonds, cashews, and walnuts because those are my favorites (and what was available in my pantry). You can choose your favorites as well. Any combination of nuts will work for this recipe.

Pour the egg white spice mixture over the nuts so the nuts are fully coated. Next, spread the nuts on a parchment lined baking sheet. You will bake the nuts at 300 degrees for 15 minutes and then at 250 degrees for the last 5-10 minutes. Once the nuts are baked, allow them to cool so the coating can fully harden.

nuts 2-2.jpg

These spiced nuts will help keep my sugar dragon at bay this week. I will not be tempted to satisfy my sweet tooth with fruit when I can grab some of these nuts instead. They are spicy, crunchy, salty, and totally addicting.

nuts 5-2

Healthy Spiced Nuts

A crunchy, smoky, crazy addictive healthy snack.

Prep Time 5 minutes

Cook Time 30 minutes

Total Time 35 minutes

Servings 10 servings

Author Dani

Ingredients

1 cup almonds
1/2 cup walnuts
1/2 cup cashews
1 egg white
1 1/2 teaspoons smoked paprika
1/2 teaspoon allspice
1 teaspoon garlic powder
1 teaspoon onion powder
1/4 teaspoon cayenne
1 teaspoon salt
1/2 teaspoon pepper

Instructions

Preheat the oven to 300 degrees.
Whisk the egg white until frothy - about 2 minutes. Add in all the spices and mix together.
In a large bowl, add in all the nuts. Pour the egg white spice mixture over the nuts and stir until all the nuts are well coated.
Spread the nuts out on a parchment paper lined baking sheet. Bake for 15 minutes. Take the nuts out and stir the nuts. Lower the oven temperature to 250 degrees and bake for another 10 minutes, stirring half way through to prevent burning.
Let cool.
Serve and enjoy!

Tropical Sunshine Smoothie

January 12, 2018 by Danielle 4 Comments

A refreshing, bight tropical smoothie that contains no added sugar and is Whole30 compliant.

Smoothies are my go-to breakfast when work and life get hectic. I travel often for work and sometimes need to be out of the house before 7AM. On those days, I don’t have time to actually cooky anything. But I still want to enjoy a tasty, nutritious breakfast and something more filling and appetizing than a bar (especially all of the meat flavored bars recommend by the Whole30 program…I just can’t do meat flavored anything). I also like to have something to sip on while I am driving to my destination. For these situations, smoothies come to the rescue. They are a portable, delicious breakfast treat.

I love smoothies because there are so many different fun concoctions you can create. One of my go-tos is a banana coffee almond butter smoothie (I will share the recipe soon, promise). I also love that you can hide nutritious ingredients into smoothies like spinach and kale, which also gives smoothies a gorgeous green hue. I’ve even made smoothies using avocados and carrots (two different smoothies!) You can basically add any combinations of fruit, spices, milk, and even vegetables, depending on your preferences. My newest creation: A tropical sunshine smoothie.

Let’s get to blending!

This smoothie is made with all natural, whole30 complaint ingredients: banana, pineapple, mango, coconut milk, turmeric, ginger and lime. Absolutely no added sugar or artificial ingredients.

One reason I prefer to make smoothies from scratch is my ability to control the amount of sugar. I’m always shocked at the ingredients used in some store-bought smoothies – a lot of time they contain added sugar or high-sugar fruit juices that make the drink much too sweet for my palate (and not very healthy). I allow the natural sugars in the fruit to sweeten my smoothies.

The smoothie comes together in minutes. Simply add all the ingredients to a high-powered blender and blend until smooth. You can adjust the amount of coconut milk based on your preferred consistency. I prefer a thicker smoothie, so I am careful not to add too much coconut milk.

This smoothie reminds me of a slightly spicy pina colada. The coconut milk, pineapple, and mango give it that tropical feel. The ginger and turmeric give it that little spicy kick.

I have been obsessed with turmeric lately. Turmeric seems to be all the rage, especially in the form of the golden latte. It took me a while to jump on the bandwagon, but last weekend, I finally bought a jar of the spice. Verdict – I love it! It is mildly aromatic and has scents of orange, pepper, and ginger. It pairs perfectly with ginger, which also has a spicy, citrusy flavor. I’ve been adding turmeric to just amount everything, vegetable dishes, lattes, sauces, and of course, smoothies!

Take one sip of this smoothie and you will be transported to paradise. It’s bright and delicious and full of tropical flavors. It literally puts a smile right on my face – which is why I call it my sunshine smoothie. The perfect drink to start your day off right!

Tropical Sunshine Smoothie

A refreshing, bight tropical smoothie that contains no added sugar and is Whole30 compliant.

Prep Time 5 minutes

Servings 1 serving

Ingredients

1 frozen banana
1/4 cup mix of frozen pineapple and mango
1 cup coconut milk
1/4 teaspoon ginger
1/4 teaspoon ginger
1 lime wedge for garnish

Instructions

Place all of the ingredients in a high-powered blender. Blend until smooth. Add extra milk until reach desired consistency.
Pour into glass. Garnish with lime wedge. Squeeze lime juice into smoothie before drinking.
Drink and enjoy!

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Whole30

Let’s get to cooking.

Thai Drunken Carrot Noodles

Ingredients

Sauce

Stir Fry

Garnish

Instructions

Recipe Notes

Let’s get to cooking.

Chipotle Burgers

Ingredients

Instructions

T.G.I.F

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Southwestern Sweet Potato Hash

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Instructions

Let’s get to cooking!

Healthy Spiced Nuts

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Instructions

Let’s get to blending!

Tropical Sunshine Smoothie

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Instructions

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