Salmon with Lemon Garlic Zoodles and Crispy Squash Blossoms

Zoodles zoodles zoodles!  I have been eating zoodles so frequently these days.  They are so easy to make and zucchini is such a great summer veggie.  I have tried a few ways to prepare zoodles.  However, my favorite way is raw.  Adding warm ingredients to the top softens them and I love the contrast between the hot and cold ingredients. Our garden is finally starting to grown and we are having so much fun sharing the experience with our 3 year old.  This last week we picked a few strawberries and blackberries which were seriously the best I have ever had.  Such a difference when they come straight from the earth.  Besides getting a few berries we have had a decent amount of squash blossoms.  I have always wanted to try squash blossoms because they are so beautiful and such a unique ingredient.  They are exceptionally fragile so unless you come across them in your local farmers market you probably won’t find them.  If you happen to find them you need to act quick because they will only keep for around 24 hours in the refrigerator.  If you do find some this Salmon with Lemon Garlic Zoodles and Crispy Squash Blossoms is a great dish to try. There are a few ways you can prepare squash blossoms.  You can use them to garnish just about anything, add them to tacos, pasta and pizza or stuff them with ingredients and either bake or deep fry them.  For this recipe I simply cut them into strips and pan fried them in a little avocado oil.  They added the perfect crunch and texture to this salmon dish.  Enjoy! Looking for other zoodle recipes?  You may like Paleo Zoodle Carbonara, Zoodles with Avocado Pesto or Red Thai Curry Veggie Zoodle Bowl! Print Salmon with Lemon Garlic Zoodles and Crispy Squash Blossoms Author: Katie at WHOLELOVELYLIFE.COM Recipe type: Entrees Prep time:  30 mins Cook time:  20 mins Total time:  50 mins Serves: 2 Servings   Paleo, Autoimmune Protocol (see notes) Gluten Free, Grain Free, Dairy Free (see notes), Pescatarian, Whole 30, 21 Day Sugar Detox, Refined Sugar Free, Nightshade Free Ingredients 2 Alaskan salmon filet 2 cloves garlic lemon juice from ½ large or 1 small lemon 1 tsp sea salt + more to taste 1 large or 2 small zucchini 8 squash blossoms 2 Tbsp ghee, olive oil or palm shortening (for sauce) 2 Tbsp avocado or coconut oil (for frying squash blossoms)…

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Paleo Zoodle Carbonara

    We had such a great weekend and a special Father’s Day!  Hope all of you did as well.  I will say though, I can’t believe we are getting so close to July.  Why does summer have to go so fast?  I try hard not to focus on how fast summer always seems to go but for some reason, I can’t help myself.  Anyone else? This weekend was hot and I loved every second.  We spent almost the entire weekend outside.  On Saturday morning we walked around a lake near our home and hung out on the beach with our 3 year old.  He loves to play in the sand and go into the water.  It’s one of his favorite things to do right now.  I could literally sit for hours playing with him and watching him enjoy himself. On Father’s Day, we made a healthy brunch and then went kayaking and paddle boarding.  I just got a paddleboard this year and am loving it.  It’s one of those workouts where you don’t realize you are actually working out.  We are so blessed to have water all around us.  I have always found water to be healing and would love to live near the ocean someday.  Life goals!  Next weekend my twin sister, her husband and her 3 year old are getting into town for a 1 week visit so this coming week will be filled with getting the house ready and prepping food.  I hope you all had a wonderful weekend and Father’s Day! Now onto the recipe.  This Paleo Zoodle Carbonara will have you thinking you are eating the real thing.  You will never miss the dairy and pasta.  I promise!  Cauliflower is one of my favorite ingredients because it is so versatile and this recipe is a perfect example of that.  One of my favorite ways to use it is to make a dairy free cream sauce.  I use the same sauce on my Spinach Artichoke Pizza with Cauliflower Cream.  If you like this zoodle recipe you will love the pizza recipe too.  To make this recipe vegan, vegetarian and pescatarian omit the bacon and replace it with additional veggies of your choice.  Enjoy! Don’t have a spiralizer just yet?  I have the Paderno World Cuisine spiralizer and I love it! Print Paleo Zoodle Carbonara Author: Katie at WHOELOVELYLIFE.COM Recipe type: Entrees Prep time:  20 mins Cook time: …

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Detoxifying Parsley Cilantro Sauce

It has been months since I posted a new recipe and for good reason.  I have been 100 percent focused on my health and healing.  Instead of giving health updates here like I have in the past I have decided to start a new section to share what I have been doing along with the progress I am making.  More to come on this soon!  I realize not all of you are here because you have an autoimmune disease so I want to keep my food posts all about the recipe and fun happenings not related to my health. This is the second summer in our current home and since we first moved in I have dreamed of having a veggie and fruit garden.  There is something so rewarding about growing your own food and sharing that experience with your children.  Living in Minneapolis our growing season is not as long as I would like but my goal is to hopefully be able to spend a lot less money on produce for a few months out of the year and grow enough to be able freeze a ton to use throughout the fall and into winter.  I also want to learn how to ferment.  My sweet twin sister is going to teach me everything I need to know when she visits in July.  I know nothing about gardening but am crazy excited to start this adventure.  Hopefully I will be juicing kale in my kitchen before long. My amazing husband designed and built our raised beds.  We have a hill at the back of our yard that was useless space.  He had the ingenious idea to build beds with steps running up the middle straight into our backyard.  Brilliant!  I’m lucky to have a husband who is not afraid to get his hands dirty.  Saying I’m excited is an understatement.  Anyone else have a home garden?  What is your favorite thing to grow?  We went a bit crazy and planted a ton.  Blackberries, blueberries, two types of strawberries, onions, leeks, zucchini, two types of squash, two types of watermelon, cantaloupe, red and green leaf lettuce, 4 types of kale, heirloom radishes, pink beets, sugar snap peas, kohlrabi, broccoli, cauliflower, 3 types of tomatoes, baby peppers, romain, butter lettuce and brussel sprouts.  We have a separate herb garden with Italian parsley, basil, lemon thyme, oregano, sage, French lavender, chives and mint. …

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Frozen Blueberry Lemonade

Lemons, Lemons, Lemons!  Ask me what I can’t live without and my answer would be lemons!  I love lemons because I feel like they make just about everything better.  They are one of the most versatile and healthy fruits.  If they are not part of your daily life they should be and here’s why. Lemons are acidic by nature but are alkalizing to the body helping it to restore balance.  Adding lemon to your water is an easy, cheap way to make your water alkaline.  A daily morning ritual of room temperature lemon water is great for liver detoxification.  Lemons are super rich in vitamin C and can help to prevent the growth and spread of bacteria and viruses that cause infections and diseases.  They can also help with reducing joint inflammation because of their ability to dissolve uric acid.  And, my number one reason for getting lemon’s into my everyday diet.  They make me think of summer which is my absolute favorite season.  What’s not to love! Ready to eat more lemons but need some ideas about how to incorporate them into your daily diet?  Besides making this yummy Frozen Blueberry Lemonade here are some of my favorite ways.  Add lemon juice to filtered water, green smoothies and green juice, squeeze over veggies and fish, add to marinades, salad dressings, soups, pesto and sauces.  What’s your favorite thing to add lemon too?  Enjoy! Print Frozen Blueberry Lemonade Author: Katie at WHOLELOVELYLIFE.com Recipe type: Smoothies + Drinks + Juices Prep time:  5 mins Total time:  5 mins Serves: 2 servings   Paleo, Autoimmune Protocol, Vegan, Vegetarian, Refined Sugar Free, Gluten Free, Grain Free, Dairy Free, Pescatarian, Nightshade Free Ingredients 2 lemons 2 cups filtered water 2 cups ice (more or less depending on how thick you like it) 3 tablespoons grade B maple syrup + more if you like it sweeter (sub 6 drops stevia for sugar free) ¼ cup fresh or frozen blueberries (can sub any fruit such as strawberries, raspberries, blackberries, cherries or mango) Instructions Scrub and clean lemons until all residue is removed. You are blending the entire thing, skin and all so you want to make sure it is clean. Cut off ends of lemon and quarter them. Remove all seeds. Place in a blender along with, blueberries, filtered water, ice and maple syrup. Blend on high until fully mixed. Notes Use organic whenever possible! 3.5.3208  

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Instant Mango Lime Sorbet

Winter means the days are shorter, it’s dark when you go to work and leave in the evening and the constant chill in the air is refreshing to a point but if you are like me by this time you are longing for the day you feel the warm sun on your body again.  Winter hibernation anyone?  Many times the last thing I want to do is go outside into the cold.  Especially living in Minneapolis.  Our weather can be down right unbearable at times.  Staying inside where it is warm is much more enticing.  I was recently listening to a podcast and the topic of how to stay mentally sound during the winter months came up.  Did you know eating mango during the winter can have a positive impact on your winter blues?  Mango reminds most people of summer months, hot weather and vacations on the beach.  I certainly agree!  Eating a mango can do more than just putting you in a better mood.  It has great health benefits too.  Mango is filled with a number of antioxidants, can help alkalize the body and is amazing for the immune system.  It contains vitamin C, vitamin A and many different carotenoids.  One additional bonus to mention is they are also lowest tropical fruit on the glycemic index. One of my favorite ways to eat mango all year round is as Instant Mango Lime Sorbet!  Not only is this sorbet delicious but it is completely free of anything artificial and has optional natural sweetener if you feel you need it.  I used to love getting mango sorbet at the store but even the “healthier” brands were still loaded with cane sugar.  The best part is you can literally whip this up in seconds.  Hence the word “instant” in the title.  Just throw frozen mango in a food process with juice from a lime and process until smooth.  Use an ice cream scoop for a pretty presentation.  Enjoy! Print Instant Mango Lime Sorbet Author: Katie at WHOLELOVELYLIFE.COM Recipe type: Treats + Snacks Prep time:  2 mins Total time:  2 mins Serves: 4 Servings   Autoimmune Protocol, Paleo, Vegan, Vegetarian, Dairy Free, Grain Free, Gluten Free, Refined Sugar Free, Pescatarian Ingredients 1 bag of frozen mango juice from ½ lime Optional: 1 tsp sweetener (grade B maple syrup, raw honey) Instructions Put frozen mango in food processor. Juice lime. Put lime juice in food processor along…

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No-Tomato Garlic Marinara (Nightshade Free)

I hope you are all having a wonderful new year!  I have not posted a recipe since the week of Thanksgiving.  I really think it’s good to take a break every once in awhile from whatever it is you do on the side if you feel like you need it.  I definitely needed it!  I LOVE coming up with new healthy recipes and sharing them with all of you.  However, I was feeling really burned out during December and January and finally told myself to stop worrying about it and just take a break.  My break has been filled with lots of family fun and healing time. I started back 100% Autoimmune Protocol on Jan 1 so you will be seeing almost all AIP compliant recipes for a while.  I’m starting with a No-Tomato Garlic Marinara!  I don’t know why I have not made a No-Tomato Marinara before?  It has been almost 2 years since I changed to the Paleo lifestyle and from almost day one I eliminated nightshades.  Let me tell you, it has not been easy!  Tomatoes were one of my favorite veggies and even though I have never been a huge pasta person there is sometime so comforting about a traditional bowl of pasta with warm, flavorful marinara.  I use zoodles (zucchini noodles) to accomplish this but if you still consume pasta and no nightshades give this sauce a try.  You are going to love it!  It is also quite thick so it makes the perfect pizza sauce.  No runny sauce here! All No-Tomato sauce recipes I have come across use carrot, onion and beets as a base.  This recipe is no different.  However, this one has a little something extra.  Greens!  I add pureed greens to a lot of things trying to sneak as much into my 3 year old’s diet as I can.  My sister does the same thing and when I told her about this sauce she mentioned that she has made something similar in the past not even realizing it was a “no-tomato” sauce and added spinach.  I loved this idea so added the leftover beet greens and it was pure perfection!  This is an optional step but why not sneak extra nutrients into whatever you are eating.  Especially when you can’t even taste them!  A few greens that would work well are carrot top, beet, arugula, spinach, kale, parsley or chard. This…

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Turmeric Roasted Cauliflower with Brussel Sprouts and Dates

Hope your Thanksgiving week is off to a great start!  I already have family in town and more coming on Wednesday night.  I am a huge early planner and have had my menu planned for a few weeks now.  Turmeric Roasted Cauliflower with Brussel Sprouts and Dates was on the menu but has fallen off for something else.  Not because it’s not amazing but because I am already making way to much food for the six adults and two toddlers we are hosting.  Sometimes it’s just so hard to decide.  If you are looking for another side or are in the mood for a new fall roasted veggie recipe this is it.  Enjoy! Print Turmeric Roasted Cauliflower with Brussel Sprouts and Dates Author: Katie at WHOLELOVELYLIFE.COM Recipe type: Salads + Sides Prep time:  10 mins Cook time:  30 mins Total time:  40 mins Serves: 4-6 servings   Autoimmune Protocol, Paleo, Grain Free, Gluten Free, Refined Sugar Free, Nightshade Free, Vegan, Vegetarian, Pescatarian, Dairy Free Ingredients 1 head of cauliflower 1 bag brussel sprouts 8 dates 1 tsp turmeric ¼ tsp sea salt + more to taste 3 Tbsp olive oil Instructions Wash and cut cauliflower into even size pieces. Wash and cut brussel sprouts in half. Pit and cut dates into pieces. Lay cauliflower, brussel sprouts and dates on a cooking sheet. Drizzle olive oil over the top, sprinkle with turmeric and sea salt. Roast at 425 degrees for 20-30 minutes or until veggies are golden and soft. Mix a few times throughout cooking. 3.5.3208  

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Whipped Sweet Potatoes with Paleo Marshmallows

  I have two more Thanksgiving side recipes I want to share before Thursday and this is one of them.  Nothing like the last minute right?  This side is perfect for Thanksgiving but also great for any other day so if you are reading this after the holiday you can still give it a try.  Growing up this traditional sweet potato and marshmallow dish was not part of my family’s holiday meal.  However, my husband’s family not only has these at Thanksgiving but on Christmas too.  I thought it was about time I came up with a healthier slightly more decadent version.  Introducing Whipped Sweet Potatoes with Paleo Marshmallows!  These are seriously amazing and can either be prepared with our without the marshmallows.  When I make homemade marshmallows I use this recipe by  The Urban Posers.  This recipe has always been a winner.  If you are not into the idea of making your own marshmallows or are vegan Whole Foods does have a few brands that would work.  Not exactly perfectly paleo but ok for special occasions. If you are not a fan of sweet and like savory more you can easily omit the maple syrup and add any fresh herb of your choice.  I love rosemary, sage or thyme.  Enjoy! If you are looking for a more chunky hearty mashed sweet potato recipe try Mashed Maple Sweet Potatoes. Print Whipped Sweet Potatoes with Paleo Marshmallows Author: Katie at WHOLELOVELYLIFE.COM Recipe type: Salads + Sides Prep time:  20 mins Cook time:  30 mins Total time:  50 mins Serves: 4-6 servings   Autoimmune Protocol, Paleo, Refined Sugar Free, Dairy Free, Grain Free, Gluten Free, Pescatarian, Vegan, Vegetarian, Nightshade Free Ingredients 2 extra large sweet potatoes ½ cup full fat coconut milk or grass fed heavy whipping cream 1 tsp sea salt ¼ cup grade B maple syrup Optional: if you prefer to make this savory instead of sweet omit the maple syrup and add fresh herbs of choice. Instructions Make marshmallows the night before and once set cut into desired size pieces. Peel and cut sweet potatoes in even size pieces. Boil in water for 20-30 min or until soft. Remove potato pieces from water and add to a blender or food process. Add maple syrup, coconut milk or grass fed cream, maple syrup and sea salt and mix until smooth. Pour mixture into the an oven safe dish and bake at until marshmallows…

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Curly Endive Salad with Pomegranate, Pears and Pistachios

Thanksgiving is fast approaching and I have been in menu planning mode.  Anyone else?  Once the menu is planned then it’s on to my table setting.  It may sound crazy but I have my table set at least a day in advance.  My Mom said I inherited this from my Grandma who would do the exact same thing.  I love having it finished so I can just enjoy the cooking process and socializing. I always like to start Thanksgiving dinner with a light starter which historically has been a salad.  This Curly Endive Salad with Pomegranate, Pears and Pistachios dressed in Champagne Dijon Vinaigrette is definitely in the running this year.  You may not always think to add a salad to all the other wonderful sides you are serving but I think it makes an amazing, fresh addition given the heaviness of most Thanksgiving meals.  I also love the prep factor.  You can get all your ingredients ready a day or two before and assemble it right before you serve it.  The flavors of this salad scream fall and all balance each other nicely.  I especially love the slightly bitter of the endive with the sweet of the pomegranate and pears.  It’s all around perfect.  Enjoy! Print Curly Endive with Pomegranate, Pears and Pistachios Author: Katie at WHOLELOVELYLIFE.COM Recipe type: Salads + Sides Prep time:  15 mins Total time:  15 mins Serves: 4-6 servings   Autoimmune Protocol (see note), Paleo, Grain Free, Gluten Free, Vegan, Vegetarian, NIghtshade Free, Dairy Free, Whole 30 Ingredients 1 head curly endive 1 pomegranate ¼ raw or dry roasted pistachios 1 pear ⅓ cup olive oil ¼ cup champagne vinegar 1 Tbsp Dijon mustard (I prefer Annie’s) ⅛ tsp sea salt Instructions Remove pomegranate seeds and set aside. Wash curly endive, chop and place in a bowl. Slice pears and set aside. Chop pistachios with a knife and set aside. To make the dressing mix the olive oil, champagne vinegar, Dijon mustard and salt. Mix well. When ready to assemble add the pomegranates and pears to the bowl with the endvise and pour dressing over the top. Toss well and sprinkle with pistachios. Notes Use organic whenever possible! To make Autoimmune Protocol Compliant omit pistachios. 3.5.3208  

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Raw Coconut Chai Tea Macaroons

Have you heard of Wild Foods?  I had not until a month or so ago.  If you are interested in learning more take a few minutes to check out their philosophy and mission.  Impressive right?   Not only is this company about creating products made from high quality ingredients but it also has a heightened focus on respecting the environment and the laborers that produce the ingredients.  If more companies had these same focuses I think it’s easy to say our food system and world would be a better place. I have tired a few of the Wild Foods products and all are high quality and amazing.  By far my absolute favorite is the Wild Tea #1 Coconut Chai.  The minute I opened the package I was blown away.  It smelled like a traditional chai tea but oh so much better.  It’s hard to explain to oh so much better part.  I really think you need to experience it for yourself!  As soon as I smelled this tea I knew I had to do something special with it.  Feeling inspired by fall and my love for chai tea lattes I created these Raw Coconut Chai Tea Macaroons.  I think I can say hands down these are one of my favorite treat creations.  They aren’t super sweet and totally make me think of a chai tea latte.  The best part is you can whip these up with just a few simple ingredients.  Enjoy! Print Raw Coconut Chai Tea Macaroons Author: Katie at WHOLELOVELYLIFE.COM Recipe type: Snacks + Treats Prep time:  10 mins Total time:  10 mins Serves: 12 macaroons   Paleo, Grain Free, Gluten Free, Vegan, Vegetarian, Dairy Free, Refined Sugar Free Ingredients ½ coconut butter/coconut mana 1½ cup shredded coconut ⅛ tsp sea salt 1 Tbsp wild foods chai tea #1 or your favorite chai tea 2 Tbsp coconut oil 2 Tbsp raw honey Instructions In a coffee grinder or with a mortar and pestle grind/crush tea to a powder. You may still have some larger pieces of tea and that is ok. Add coconut butter, shredded coconut, sea salt, chai tea, coconut oil and raw honey to a food processor and process until well mixed. Use a cookie scoop or spoon to scoop equal sized macaroons on a parchment lined pan. Allow to set in the refrigerator for 15-30 min. Notes Use organic whenever possible! 3.5.3208  

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