vegetarian

Summer Snack Challenge: Fun Fruit Sliders

Hey there, readers! Today marked the last day of my first semester of MBA school, and I can’t believe how quickly the time flew by. Juggling two graduate-level business classes with a full-time job was no joke, so I’m definitely looking forward to having a nice little break from school between semesters. July may be nearly over, but it feels like my summer is just getting started! 🙂

Every good summer requires a trip to the beach, time spent outdoors, and at least one cookout with family and friends. I love creating fun little side dishes to bring out to social gatherings, so when I heard that Nuts.com was holding a recipe contest to create a summer snack using specific ingredients,  I knew I had to participate! 🙂

From there, these fruit sliders were born. Sprinkled with super foods like goji berries, which are filled with antioxidants, and chia seeds, which are rich in Omega-3, this snack is the perfect combination of healthy and delicious. These fruit sliders are so easy to make that they barely require a recipe, and the best part is, you can swap out the fruit depending on what you are in the mood for. I chose bananas, but apple slices would also go great with these ingredients!

This recipe serves one person as an individual snack, so adjust your quantities accordingly.

Healthy Fruit Sliders

Ingredients:

Instructions:

  1. Peel and slice banana.
  2. Spread each slice with cacao butter as desired.
  3. Top with cacao nibs and goji berries (about one goji berry per banana slice should suffice, depending on how big your slices are).
  4. Sprinkle with chia seeds.
  5. Serve. (It’s really that easy!)

*

For more fun summer recipes and other cool food products from a family owned business, visit Nuts.com. 🙂

 

The Weekend Five: Movie Night Snacks That Won’t Throw Your Diet Off Track

Ever since I began my MBA program in May, schoolwork has consumed a lot of my free time on the weekends that I would normally spend with family or friends. As I start to develop more of a routine, I look for little ways to add balance to my life so that work and school aren’t my only focuses. From a beach day with one of my best friends to berry picking adventures in Ocoee, I still try to make time for myself to enjoy the world and everything it has to offer.

On the weekends when it’s harder to get out, there’s nothing better than a night in with the perfect movie, a warm blanket, and delicious snacks. Of course, when we think of movie-related snacks, we tend to think of super-buttery popcorn (admittedly a guilty pleasure of mine), giant soft drinks, and boxes of Junior Mints — all very high in calories and not particularly good for you. Luckily, I’ve mastered the art of selecting guilt-free movie night snacks that still pack a lot of flavor, and I’m excited to share those with you this week!

The Weekend Five: Movie Night Snacks That Won’t Throw Your Diet Off Track

Healthy Movie Night Snacks1. SkinnyPop Popcorn.
Anyone who has ever lived within a 5-mile radius of me knows how much I love popcorn. What I don’t love is seeing how much my skin breaks out and how bloated I feel after I eat it! SkinnyPop has been a deliciously satisfying alternative for me. Their popcorn is low in calories (just 39 calories per cup) and doesn’t have any of the hard-to-pronounce artificial ingredients that comprise so many of our grocery stores’ snack aisles. They offer several flavors (the white cheddar is another one of my favorites!), and they also sell individual 100-calorie packs if you want to have them pre-portioned for you. SkinnyPop was the perfect treat for last night’s viewing of Cat on a Hot Tin Roof!

*

2. Bowl of fruit.
I love to wash a bowl of grapes for an easy, no-mess movie snack, but the world is your oyster. Slice up a banana and combine with strawberries and blueberries for another healthy choice, or raid your fridge to mix up a fun fruit salad. That way, you’re getting plenty of nutrients while still enjoying yourself, and even if you go a little overboard, you probably aren’t doing yourself a whole lot of damage.

*

The Better Chip3. Vegetable chips.
I’m obsessed with The Better Chip‘s Spinach and Kale chips, which have very few ingredients and still fulfill any chip cravings you might have. They have a variety of flavors to choose from, or you can go ahead and make your own. Love sweet potatoes? Try the Minimalist Baker’s Sweet Potato Chip recipe for something healthy, delicious and homemade.

*

4. Veggies and hummus.
I don’t know about you, but I love to dunk baby carrots and other raw veggies in hummus! Hummus is filling enough that you’re likely to stop yourself from going completely overboard, and although there is some debate on the health benefits of legumes (sorry, paleo friends!), there is no denying that they taste absolutely amazing. 🙂

*

ApplePizza5. Apple pizzas.
Cut up some apple slices, lather with almond butter, and sprinkle on raisins, unsweetened shredded coconut, and cinnamon! I could eat these for breakfast, lunch, or dinner, but they also make for a delicious movie night snack. These are as much fun to make as they are to eat. They are filled with fiber and healthy fats, but will still satisfy your sweet tooth when you are looking for a healthy dessert.

*

What are your favorite guilt-free movie night snacks? Share yours in the comments section below! 🙂

Adventures in Florida: Be a “Resolutionary”

I stopped by the East End Market in Orlando a few weeks back as part of my 25 at 25 Bucket List Challenge. Ever since it opened back in 2013, I have heard great things about the market’s merchants and cool, artsy atmosphere. When I turned 25, I decided that a visit to the market was a must.

East End Market

For my first visit, I decided to check out one of the East End Market’s classes — and my selection did not disappoint. My friend Beth and I attended an expo event called Be A Resolutionary!, which provided free classes throughout the morning and early afternoon. The classes were mainly centered on health and wellness, and were designed for those hoping to stick to their New Year’s resolutions (hence the name “resolutionary”). 🙂

We started with an hour-long barre class. I’m no stranger to yoga or pilates, but this class kicked my butt! I learned that it’s a great way to work out those small muscles you don’t usually focus on, but maybe not the best exercise option if you haven’t worked out in a while. (I could barely walk for the next few days!) Still, it was a fun experience — the energy was upbeat and positive, and there were modifications for all comfort levels. (I just happen to be stubborn and don’t always modify my exercises when I should.)

After the class, we hobbled over to the courtyard for the first presentation of the day. “How To Live, Love and Move” by Nikki Blanton from Our Sole Intent was a great reminder of the importance of movement throughout the day, and she focused on the power of connection through your body, your heart and the Earth. The presentation also piqued my interest in essential oils, which I’ll be attending another seminar on later today!

Skyebird Juice Bar | East End Market

After the presentation, we popped into Skyebird’s Juice Bar for smoothies. I tried Skye’s Fave, a mix of almond milk, kale, banana, blueberries and chia seeds, and it was a delicious pick-me-up! We loved our smoothies and appreciated the Mason jars they came in, which we were able to keep. The juice/smoothie bar is vegetarian and vegan — perfect for those trying to avoid dairy, which can be difficult at a lot of smoothie places.

We visited two other presentations throughout the day as well. “Greening Up Your Home,” hosted by Porch Therapy, focused on the health benefits of having plants in your home. As someone with a lot of allergies and a not-so-great immune system, this was definitely something that appealed to me. I had no idea that there could be so many toxic chemicals like formaldehyde in our homes, or that indoor plants could make you both happier and healthier. A houseplant will be one of my next purchases, and I’m excited to learn how to care for it!

We ended the day with “Resolve to Eat Healthy” with Dr. Samadhi Artemisa. I really enjoyed her food demo (I had never tried a kumquat before!) and learning about heirloom plants and the importance of eating locally. Her presentation definitely encouraged me to start looking for local farmer’s markets to get the most nutritional bang for my buck, and I was excited to learn more about how to keep my body healthy.

Overall, we had a fantastic time at the East End Market, and I’m looking forward to my next visit! 🙂

Readers, have you ever taken a class at the East End Market? What are your bucket list goals for the year? Share in the comments section below!

Turmeric Scrambled Eggs

One of my biggest struggles on the Whole30 over the past few rounds has been making sure I get enough protein into my diet — and the easiest source of protein for me has been eggs. Eggs are a fantastic superfood, can be hard-boiled in large batches for portable nutrition, and don’t require the same level of attention as handling raw meat.

Of course, eggs get a bad rap by Day 10 of a Whole30, as we start to grow sick of the monotony. After all, many of us feel like we’re eating Gaston-level portions of eggs! When I’m not following Whole30, I love scrambling my eggs with a little cheese, but because my diet is currently dairy-free, I’m stuck with a really boring breakfast.

Recently, I started experimenting in the kitchen to make a better, more flavorful scrambled egg dish. Turmeric is a natural anti-inflammatory, while cumin is a good source of iron and may be beneficial for diabetics and asthmatics. This “recipe” is so easy that I can barely call it a recipe, but too delicious not to share!

Turmeric Scrambled Eggs

Ingredients:

  • 2 eggs
  • 1 tsp ghee
  • A few shakes of turmeric (to your liking)
  • A few shakes of cumin (to your liking)
  • Salt to taste

Instructions:

  1. Melt your ghee over medium heat.
  2. Crack in your eggs and stir.
  3. Sprinkle on turmeric and cumin to your liking, and mix.
  4. Scramble until eggs are as well done as you prefer.
  5. Salt to taste.
  6. Serve.

If you try this recipe, let me know what you think! Please share and subscribe to my blog for more recipes, Whole30 resources and other goodies!

Sautéed Green Beans & Diced Tomatoes

In many circles, I am known as a picky eater. This is sort of a silly thing to be known for, and I hate when family members bring it up, but since childhood, allergies and food sensitivities have made me hesitant to try new foods. (I’m also half convinced that I am a super taster!) However, several rounds of Whole30 have opened me up to a lot of new foods, especially vegetables, that I never really bothered to eat in the past. Green beans are a veggie that – when prepared the right way – I have grown to love!

Sautéed Green Beans with Diced Tomatoes

For those of you who still are skeptics when it comes to green beans, test out this recipe as soon as you can! Green beans are a great source of nutrition that can take on a variety of flavors, and this recipe is a great way to incorporate a few different veggies into your diet. I love sneaking extra vegetables into my side dishes! This dish serves one — adjust your quantities accordingly!

Sautéed Green Beans with Diced Tomatoes

Ingredients:

  • 1 cup green beans, stems removed
  • 2 tbsp petite diced tomatoes (for convenience, I used the canned kind)
  • 1 tbsp diced water chestnuts
  • 1 tsp ghee
  • Salt and garlic to taste

Instructions:

  1. Bring a pot of water to boil and add in your green beans. Cook on medium for 10 minutes.
  2. Remove from heat and strain. Pat green beans to dry.
  3. Over medium low heat, melt ghee on a skillet.
  4. Add green beans, tomatoes, water chestnuts, garlic and salt.
  5. Cook on medium low for 20 minutes or until desired consistency.
  6. Remove from heat and serve!

If you try this recipe, let me know what you think! Please share and subscribe to my blog for more recipes, Whole30 resources and other goodies!

Easy Whole30 Sweet Potato Recipe – Perfect for Thanksgiving!

Get excited, friends – Thanksgiving is almost here! You might not have realized that, with all of your neighbors’ Christmas decorations already up, but it’s time to break out your favorite stretch pants and start fighting fellow shoppers for the best turkey in the store. (At least I think that’s how people celebrate?) 🙂

In all seriousness, Thanksgiving is a time to remember all of the wonderful things you are thankful for, and in my case, I’m thankful for being able to spend the holiday with my family. I’m also thankful for this easy and fabulous sweet potato dish I’m about to share with you today!

I’ve always loved sweet potatoes, but I’ve never really understood why people were so quick to add sweeteners and marshmallows to theirs. Aren’t sweet potatoes sweet enough on their own? My method takes very little time to make, includes no added sugars, and is so simple that I almost feel guilty calling it a recipe. I love to make these sweet potatoes when the weather starts cooling down – it’s a great way to warm up for breakfast, lunch or dinner! They are also paleo and Whole30 compliant. How much better can life get?

My recipe serves one, so adjust your quantities accordingly!

Whole30 Sweet Potatoes - No sugar added!

Ingredients

  • 1 sweet potato
  • 1 cup applesauce, unsweetened (read your labels!)
  • ½ tsp cinnamon

Directions

  • Peel your sweet potato and roughly chop into a few medium-sized pieces.
  • Bring a pot of water to boil and add in your sweet potato pieces. Cook on medium for 5 minutes.
  • Drain, then add the sweet potato pieces to your food processor.
  • Pulse for a few seconds until it starts to reach a desired consistency.
  • Add in 1 cup of applesauce, and pulse again.
  • Add in cinnamon, then pulse one more time.
  • Transfer to bowl, add a little more cinnamon for garnish (optional), and serve.

If you try this recipe, let me know what you think! Please share and subscribe to my blog for more recipes, Whole30 resources and other goodies!

Healthy Veggie-Loaded Hash Browns

These healthy veggie-loaded hash browns are also Whole30 compliant!

When I think about hash browns, the first thing that comes to mind is the side dish at one of those diners where you always end up ordering way too much food and waddling back to your car. The second thing that comes to mind is a delicious potato recipe fried on a high heat with bad oils and more butter than Paula Deen would know how to handle. I love hash browns, but I hardly think of them as a healthy meal.

Of course, several rounds of Whole30 have required me to get a little creative (by the way, I’m on Day 1 today!), and after a recent hash brown craving, I wound up creating this masterpiece. White potatoes are considered Whole30-compliant — Hallelujah! — so why not add to the party by mixing other veggies to make a fabulous breakfast bowl?

Paderno Spiralizer

I use my Paderno 3-blade spiralizer to quickly shred my potatoes for this dish. If you’re considering a paleo lifestyle or embarking on a Whole30, I highly recommend you invest in a spiralizer like this — it’s a great way to integrate more veggies into your diet and enjoy a new texture. (As someone who misses pasta terribly, I love the noodle consistency that the spiralizer gives many of my compliant foods.)

Add in a couple of eggs prepared to your liking, and you’ve got a full meal! This recipe feeds one hungry person (myself) but could also serve as more of a side dish for two, especially if you’re cooking up a big breakfast. Adjust the quantities accordingly!

Ingredients:

  • 1 whole white potato, peeled
  • 1 cup broccoli slaw (mixed package of shredded broccoli, carrots and cabbage)
  • 1/2 bell pepper, diced (whichever color strikes your fancy!)
  • 1/2 tbsp extra virgin olive oil
  • 1/2 tbsp paprika
  • Salt to taste
  • Optional: Garlic to taste

Instructions:

  1. Heat olive oil over medium heat.
  2. Add broccoli slaw and diced bell pepper to the pan.
  3. Spiralize your potato with the thinner blade. Chop up the spiralized pieces afterward so you don’t end up with 12-foot potato noodles!
  4. Add the spiraled potatoes, paprika, salt and garlic powder (optional) to the pan.
  5. Cook on medium for about 20 minutes or until it reaches desired crispiness, stirring occasionally.
  6. Remove from heat and serve. Bon appétit!

I hope you enjoy today’s hash brown recipe! Test it out and let me know what you think. Don’t forget to share and subscribe to my blog for more recipes, Whole30 resources and other goodies! 🙂

Aloo Gobi (Curried Cauliflower & Potatoes)

If you’re anything like me, you have a few favorite comfort food recipes that regularly make it into your meal rotation. In my case, I can’t get enough of this aloo gobi recipe — I make it at least once (if not two or three times!) per week. This Indian-inspired dish mixes cauliflower and potatoes and is not only easy to make, but it’s Whole30 compliant! In other words, it’s healthy and packed with flavor.

Aloo Gobi Recipe - Whole30 Compliant!

One of the great things about this meal is that you can easily customize it to match your taste preferences. Add in turmeric, garam masala, or tomatoes to switch up the flavor profile. Oh, and did I mention that it pairs amazingly with my curry and coconut crusted chicken bites? You can thank me later. 😉

I live alone and generally cook for one, so this recipe is meant to serve one fairly hungry person or two less hungry people with no sense of adventure (kidding). Adjust the quantities based on your needs!

Aloo Gobi Recipe - Whole30 Compliant!

Ingredients:

  • 2 cups cauliflower, chopped into florets
  • 1 potato, peeled and diced
  • 1 tsp ghee/clarified butter (or regular butter if you’re not following Whole30)
  • 6 tbsp olive oil
  • 1 tbsp curry powder
  • 1/2 tbsp garlic powder
  • Sprinkle of chili powder
  • Salt to taste
  • Optional: A few spoonfuls of petite diced tomatoes

Directions:

  1. Melt your ghee or butter over medium heat.
  2. Add in cauliflower florets and diced potato.
  3. Drizzle on olive oil, then mix in curry powder, garlic powder, chili powder and salt.
  4. Cook on medium for about 20 minutes, or until cauliflower is tender.
  5. Remove from heat, take a million photos of it until you can get the lighting right, post on Instagram with a few decent hashtags, and serve.

Bon appétit! If you try this recipe, let me know what you think. 🙂 Please share and subscribe to my blog for more recipes, Whole30 resources and other goodies!

Whole30 Beauty Bowl

When you’re following a program like the Whole30, it can be easy to overcomplicate things. After all, there are few things more satisfying than mastering a difficult recipe and sharing it in all its glory on your Instagram! 🙂 However, sometimes when you’re in the middle of big lifestyle changes, you need to simplify your meals once in a while. That’s what my Whole30 Beauty Bowl is all about.

BeautyBowl09

Why a Beauty Bowl? Believe it or not, I did not call it a “beauty bowl” because of its vibrant colors (although they are definitely beautiful in their own right). Rather, the meal is packed with vitamins that promote beautiful skin, good vision and a healthy immune system. Plus, it’s incredibly easy to make and is filled with flavor. You’ll want to add this one into your rotation!

BeautyBowl06

Some would call this an “ingredient meal” because it barely requires a recipe, just ingredients! However, today I’ll share my method for a flawless (and delicious!) beauty bowl. This recipe feeds one person, so you’ll want to make sure you adjust your ingredient quantities accordingly!

Whole30BeautyBowl

Ingredients

  • 1 sweet potato, diced
  • A few handfuls of broccoli slaw (mixed package of broccoli, carrots and cabbage)
  • Cooking fat of choice
  • Rosemary (to taste)
  • Salt (to taste)
  • 1 hard boiled egg
  • Handful of blueberries

Instructions

  1. Heat up your oil of choice over medium heat. (I used extra virgin olive oil.)
  2. Add in chopped sweet potato and broccoli slaw.
  3. Drizzle on a little extra cooking fat, and sprinkle on rosemary and salt to taste.
  4. Let cook on medium for about 20 minutes, stirring occasionally.
  5. When finished, add in blueberries and hard boiled egg.
  6. Enjoy!

Let me know what you guys think! Please share and subscribe to my blog for more recipes, Whole30 resources and other goodies! 🙂

Recipe Roundup: 50 Delicious Whole30 Recipes

50 Delicious Whole30 RecipesI learned an important lesson last year: In order to look and feel great, you have to fuel your body with nutrient-dense real foods. It sounds like such a no-brainer, but since my early teens, I stubbornly tried to fight this notion with the hope that I could lose weight by eating limitless pasta, 100-calorie snack packs and my favorite junk foods “in moderation.” And while technically these principles sometimes led to weight loss (depending on how much I was actually eating and whether or not I was exercising regularly), I was still left hungry and in a bad mood, with low energy, headaches and eczema for days.

In February 2014, I embarked on my first Whole30, eliminating gluten, dairy, soy, sugar, legumes and processed foods from my diet for 30 days. This was a challenge for me – not only because I love bread and pasta (and there is some variant of sugar in everything!), but also because I’m a picky eater and I had never really cooked before. Suddenly, I had switched to a heavily plant-based diet, which required me to experiment in the kitchen and try a lot of new things. To this day, I’m still figuring out how to balance Whole30 living with the occasional unhealthy craving, but through several rounds of the program, I’ve learned a lot about myself and I’ve greatly improved my cooking skills!

When people hear about the Whole30, one of the first questions they ask is What can you eat? The answer: A lot! Before Whole30, I never ate zucchini, green beans, cucumbers, or cabbage. I had no idea how to prepare sweet potatoes, cauliflower, bell peppers, or any protein other than eggs. I had never heard of a spiralizer, and thought that “poaching chicken” literally meant that I had to hunt and kill my own poultry. Therefore, if could complete 30 days of this program, anyone can do it!

Today, I’m going to share 50 of the recipes I enjoyed on the Whole30. (That’s right – 50 recipes!) Some of these will require slight variations in order to remain compliant, so I’ll make note of those as they pop up. As a rule of thumb, replace soy sauce with coconut aminos, don’t use the optional sweeteners or cheese if you’re sticking to the Whole30, and be mindful of what cooking fats you use. I’ll also share which of these recipes are regular favorites of mine. : )

Enjoy the recipe roundup and be sure to share with friends!

50 Delicious Whole30 Recipes

Soups

1. Watermelon Gazpacho (Our Savory Life)

2. Chilled Cantaloupe Soup (AllRecipes.com)

3. Creamy Dairy-Free Tomato Basil Soup (Paleo Comfort Foods) 

50 Delicious Whole30 Recipes

Salads

4. Moroccan Carrot Salad (@whole30recipes Instagram guest post by @bloemingfabulous) – **FAVORITE** 

5. Cucumber “Pasta” Salad (Holistically Engineered)

6. Pineapple Cabbage Slaw (@whole30recipes Instagram guest post by @whatjennyeats)

7. Red Cabbage Salad with Apples, Walnuts and Raisins (Clean and Delicious)

50 Delicious Whole30 Recipes

Sides

8. Lemon and Thyme Potato Wedges (Olive Tree Kitchen)

9. Roasted Cauliflower Steaks with Meyer Lemon Relish (Brooklyn Supper)

10. Sweet Potato Gnocchi (Lexi’s Clean Kitchen)– Tastes awesome with ghee!

11. Roasted Cauliflower Poppers (Whole Lifestyle Nutrition)– Replace butter with ghee. – **FAVORITE**

12. Shoestring Sweet Potatoes (Fit Foodie Finds)

13. Garlic Cabbage Steaks (Rockin Mom’s Kitchen)– **FAVORITE**

14. Butternut Squash Risotto (Paleo Grubs)

15. Moroccan Cauliflower Couscous (Unbageled)

16. Roasted Herby Spiralized Vegetables (Fit Foodie Finds) – **FAVORITE**

17. Creamy Dreamy Vegan Potato Salad (Max Pankow Fitness)

18. Cumin-Roasted Broccoli Spears (Daily Bites Blog)

19. Cauliflower Roasted in Dijon & Lemon Butter Sauce (Divalicious Recipes) – Replace butter with ghee. – **FAVORITE**

20. Cinnamon Roasted Sweet Potato & Apple (Consider The Leaf Turned)

21. Broccoli Fritters (@whole30recipes Instagram guest post by @happywifestyle)

22. Easy & Healthy Fried Plantains (Lexi’s Clean Kitchen) 

23. Sweet Potato Tater Tots (Paleo Grubs)

24. Garlic Cauliflower “Mashed Potatoes” (Nom Nom Paleo) – Replace butter with ghee.

50 Delicious Whole30 Recipes

Vegetarian Main Dishes

25. Low-Carb Cauliflower Fried Rice (Amuse Your Bouche) – Replace soy sauce with coconut aminos. – **FAVORITE**

26. Zoodles and Creamy Cauliflower Sauce (J is For Judy)

27. Indian Pineapple Cauliflower Rice (Stupid Easy Paleo)

28. Spaghetti Squash Breakfast (Whole Fork)

29. Crispy Cauliflower Carrot Fritters with Smoky Garlic Aioli (Oh My Veggies)– Replace flour with almond flour and skip the Parmesan.

30. Breakfast Bowl (@whole30recipes Instagram guest post by @inexactscience)

31. Curried Cauliflower and Potatoes (Hello Fresh) – Skip the peas. – **FAVORITE**

50 Delicious Whole30 Recipes

Meaty Main Dishes

32. Coconut Lime Chicken Bites (Daily Bites Blog) – **FAVORITE**

33. Sweet and Sour Chicken (Paleo Leap)– Skip the “optional” honey.

34. Zesty Chicken Bites (Lexi’s Clean Kitchen)– **FAVORITE**

35. Whole30 Approved Burrito Bowl (Katrina Runs)

36. Moroccan Grilled Chicken Kabobs (Closet Cooking)

37. Lemon and Cilantro Calamari with Roasted Red Pepper Sauce (Meatified)

38. Chicken Piccata (Elana’s Pantry)– **FAVORITE**

39. Paleo Chicken “Alfredo” Pasta (Just Jessie B)

40. Chicken Fajita Stuffed Peppers (Holistically Engineered)– **FAVORITE**

41. Stovetop Pulled Tandoori Chicken (The Big Man’s World)

42. Baked Pesto Chicken Skewers (Fit Foodie Finds)

43. Tuesday Night Chicken (Popular Paleo)

44. Paleo Curry Lime Chicken (Plaid and Paleo)

45. Paleo Sesame Chicken (Consider The Leaf Turned)

46. Garlic Butter Chicken (Life Made Full) – **FAVORITE**

47. Coconut Crusted Mini-Schnitzel (1000 Lovely Things)

48. Paleo Italian Chicken Fingers (Tastes of Lizzy T’s)

49. Almond Crusted Chicken With Strawberry Balsamic Sauce (Cooking Classy) – Skip the bread crumbs and replace canola oil with extra light olive oil. I used almond flour.

50. Green Fajita Chicken (Meatified)

*

Share your favorite Whole30 recipe links in the comments section below!