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Grain Free Cauliflower Rice Stuffing

Anyone else getting super excited about Thanksgiving? I sure am. My parents, twin sister, her husband and their little guy who is 10 weeks younger than ours will be joining us in Minneapolis this year. Besides the fun of planning a delicious meal to share I am beyond excited to see the kiddos together. It is always so much fun to watch them dance, interact and play. Total entertainment! This last weekend I cooked, cooked and cooked some more. I always like to have a practice day especially if I am working on a few new recipes. I had major success with this Grain Free Cauliflower Rice Stuffing and could not be more excited to share it with you! I was a little nervous about how it was going to turn out but the end result is a very believable traditional stuffing. It had a rave review with my hubby and he said we don’t even need to tell people it’s grain free. They will never know! Stuffing has been a missing component to my Thanksgiving meal since starting Paleo and I am in celebration mode thinking it will make a return this year. If you have special family stuffing add ins you can treat this recipe as a base and add in your favorites such as raisins, cranberries, nuts, seeds or whatever you like. Also, I added optional sausage which can be removed to make vegan and vegetarian. Another note is any fat will work so feel free to use whichever option aligns with your diet. The best part is this stuffing is not only Paleo but Autoimmune Protocol as well! What could be better. Enjoy! Print Grain Free Stuffing Author: Katie at WHOLELOVELYLIFE.COM Recipe type: Salads + Sides Prep time: 10 mins Cook time: 60 mins Total time: 1 hour 10 mins Serves: 4 servings Autoimmune Protocol, Paleo, Vegan, Vegetarian, Nightshade Free, Grain Free, Gluten Free, Dairy Free, Refined Sugar Free, 21 Day Sugar Detox, Whole 30 Ingredients 1 head of cauliflower 3 celery stalks or 6 celery hearts ½ tsp sea salt 2 tsp dried thyme 2 tsp dried sage 2 tsp fresh rosemary ½ tsp black pepper (omit for AIP) Optional: 2 chicken sausages (check ingredients for AIP compliance and omit for vegan and vegetarian) 4 Tbsp Olive Oil, Avocado Oil, Ghee or Grass Fed Butter 1 medium size yellow onion Instructions Wash, cut and rice cauliflower. To…

Out with October and in with November. Can you believe it! I say this all the time but where have the last few weeks gone? We have had the most amazing fall weather this year and all in all a great October. We went apple picking for the first time since moving to Minnesota almost 10 years ago. Our little guy loved it so much, and I loved seeing him make the connection between the apples we buy in the store and how they grow in nature. It sort of blew his mind! He was so proud of helping to pick them and never stopped talking about it until the last of the 13lbs of apples were gone. Yes, I said 13lbs! Another highlight from October is of course Halloween. We had such a fun and special night! We participated in the Teal Pumpkin Project again this year. I’m not sure we had any trick or treaters with food allergies but there were a lot of kids that wanted a toy over candy. It sort of makes me want to just do all non-food treats next year but I’m not sure ever kid in the neighbor hood would appreciate that. When I asked the question there were a large number of kids that looked at me like I was crazy. Ha! Our little guy was a Hipster Snake Charmer. Sounds crazy I know, but it’s what we came up with after he insisted on a stuffed snake we found at Target. He loved his costume and it did turn out pretty darn cute. We were blessed to have my parents in town this year and had a fun weekend filled with healthy food, dance parties (a weekend tradition in our house) and lots of laughter. I love cooking when we have company and nothing is better than a fall inspired bread for a simple, quick breakfast. When I created this Pumpkin Banana Hemp Seed Bread I was looking for a way to add some extra nutrients and change up this traditional fall recipe. Hemp seeds came to mind and they turned out to be a great, healthy addition! In case you don’t already know hemp seeds are crazy healthy and so delicious. I like throwing them into smoothies, soups and on salads. Hemp seeds have a long list of healthy benefits. They are a perfect balance of Omega-3 and Omega-6…

Did you notice any Teal Pumpkins in your neighborhood last year? If so did you wonder what they were for? In 2014, many families joined the Teal Pumpkin Project to create a happy Halloween not only for kids who can eat any candy they want, but for kids who were missing out on the trick or treating experience due to food allergies or other reasons where candy may not be an option. Kids just want to be kids and this project allows them to do just that! It ensures a safe and fun Halloween for everyone. Last year we were a bit late to the game and not a single child came by our house for a non-food treat. I think this was due to little effort on our part. This year we have done a few things differently in hopes of spreading the word in our neighborhood and letting families know ahead of time that we are participating with the Teal Pumpkin Project. I hope this helps you have a great experience especially if it’s your first year. We also created a fun teal pumpkin that can be used for years to come. My husband and I are total DIYers and this one is pretty much all him. I thought it was about time to share a project especially one with such a great cause and impact to the community. I’m so excited to share this Teal Pumpkin DIY with you! Spreading the word is so important to the success of this project. Many families still don’t know about it or exactly what it is all about. Below are a few things you can do to help drive more traffic to your house and educate others. Put your pumpkin out a week before Halloween and even earlier with your other decorations. When people walk or drive by leading up to Halloween they will see you are participating. Make sure your pumpkin is in visible sight from the sidewalk. Download a sign, laminate it (so it does not get damaged if it rains) and put it a highly visible place from the street. I suggest putting your sign out early as well. We attached ours to a stake and put in the ground by the sidewalk. The sign is not only meant to alert people of your participation but it also is meant to educate those who may not be…

When I think about healthy living it means much more to me than just what I eat. To truly live a well rounded, healthy lifestyle, it’s critical to consider not only food but fitness as well. When I think back to my younger days my reason for working out revolved solely around weight loss and burning calories. I started thinking this way around my junior year in high school. Before that, fitness was simply about playing sports and enjoying physical education classes. I still remember scheduling my workouts after school and not letting anyone come down into the basement until I was finished. I mean how horrible would it be for your Mom, Dad or sister to see you doing step aerobics? Funny right? Thinking back to my high school and college days and then into my 20’s workouts were never about fun or improving my health they were always focused on losing weight. If my older self could tell my younger self something about working out it would be STOP OBSESSING OVER YOUR WEIGHT! When you change your mindset and realize working out is less about weight loss and more about becoming a “healthier you” it’s only then that you become more dedicated and see greater results. I’m not saying weight loss should not be part of your goals. I’m just saying that thinking about it in terms of improving your overall health vs. just focusing on what the scale says will give you a new more positive perspective. So, with that said I’m excited to share the running plan that helped me get my running groove back. Since the birth of my son, it has taken me close to 3 years to be back to running 3 miles most days of the week. I have gone through running phases but have not been able to stick to it until now. If you have been struggling with something similar or have been interested in starting a running routine this plan is for you! The best part is you seriously will be able to run 3 miles in 3 weeks. What always blows my mind when I fall off the workout wagon is how fast your body can bounce back. Our bodies are made to move! Once you get over that first-week hump it will feel so good you won’t want to stop. I hope you enjoy this simple running plan and would love to hear…

Happy Sunday! My husband’s brother and his wife were in town this week from Washington DC and we were all in the mood for a sweet treat. These Grain Free Hazelnut Chocolate Chip Cookies really hit the spot. I don’t bake a ton but do enjoy it once in awhile and have found I am enjoying it more because my little guy loves it so much. Nothing is better than cooking with your child. Everything is exciting to him and I love seeing the happiness in his eyes when he knows he played a part in creating a meal or treat. He was beyond excited when these came out of the oven and could not wait to take his first bite. These are probably the simplest cookies I have ever made and your kids will not only love making them but will love eating them and sharing them too. Enjoy! Print Grain Free Hazelnut Chocolate Chip Cookies Author: Katie at WHOLELOVELYLIFE.COM Recipe type: Treats + Snacks Prep time: 10 mins Cook time: 15 mins Total time: 25 mins Serves: 20 Cookies Paleo, Vegan, Grain Free, Gluten Free, Refined Sugar Free, Vegetarian, Pescaratrian, Dairy Free, Nightshade Free Ingredients 1 cup hazelnut flour 1 cup almond flour ¼ tsp baking soda 6 Tbsp melted coconut oil 4 Tbsp grade B maple syrup 3 tsp vanilla extract ½ tsp sea salt ¼ cup chopped dark chocolate or chocolate chips Instructions Mix hazelnut flour, almond flour, baking soda and sea salt in a bowl. In another bowl mix melted coconut oil, maple syrup and vanilla extract. Combine dry and wet ingredients into one bowl. Add chocolate chips or chop chocolate to desired size chunks, add to bowl and mix well. Scoop cookies onto a parchment paper lined baking sheet and cook at 350 degrees for 10-15 min or until slightly browned. Allow to cool for a minute or two on the pan and then transfer to a cooling rack. They will continue to crisp up as they cool. Notes Use organic whenever possible! Both Tcho or Enjoy Life are chocolate I recommend for this recipe. Enjoy Life chocolate chips have organic cane sugar so if you are ok splurging once in awhile these will save you a little time. Otherwise, Tcho can be chopped to your desired size chunks. 3.4.3177

What a wonderful weekend we had. My parents are visiting for the next week and we had so much fun taking my little guy to the playground after church Sunday morning. When I moved to Minneapolis almost 10 years ago I swore I would be on my way back to St. Louis within 5 years. Well, that obviously is not how things played out and to be honest the last 9 and a half years almost feels like a blink of an eye. I still tell people I am from St. Louis but know my heart and home is now in Minneapolis. Besides the winters and not seeing family as often as I would like, I have grown to love Minneapolis and everything it has to offer. Luckily we are having a sunny and warm September this year so we have sort of been pretending it is still summer. That’s ok right? Last night we grilled burgers and then enjoyed this delicious Peach Cardamom Coconut Milk Ice Cream. Well, I guess I should say everyone except for me since I’m in the middle of a 21 Day Sugar Detox. Not getting to join in on the fun of eating this did not bother me at all. Ok, I might be fibbing just a bit. But really, I enjoy making yummy food for my family just as much as I enjoy eating. If you are still in the mood for making ice cream before the winter officially moves in and are looking for a transitional flavor you are going to love the blend of summer peaches with the fall taste of cardamom. Could not be more perfect. Enjoy! Print Peach Cardamom Coconut Milk Ice Cream Author: Katie at WHOLELOVELYLIFE.COM Recipe type: Treats + Snacks Prep time: 30 mins Cook time: 24 mins Total time: 54 mins Serves: 2 Quarts Dairy Free, Paleo, Refined Sugar Free, Vegan, Vegetarian, Pescatarian, Nightshade Free Ingredients 2 cans of full fat coconut milk ¼ cup raw honey 1 Tbsp arrowroot flour ¾ tsp vanilla extract ¼ – ½ dried cardamom depending on taste 2 bags frozen peaches ¼ tsp sea salt Instructions Shake cans of coconut milk and add all to a pan except ¼ cup of coconut milk. Place the remaining milk in a small bowl. Add raw honey to pan. On low heat gently whisk together the coconut milk and raw honey until smooth and clump…

I’m doing another 21 Day Sugar Detox and these Oregano Marinated Mushrooms have been a staple since I started. They add a ton of flavor to everything from chicken, fish and burgers to salads and soups. They are also great all by themselves. What I love most about these mushrooms is they require absolutely no cooking. These are as simple as tossing fresh sliced mushrooms in a bowl with vinegar, oil, sea salt and fresh oregano. So simple and fast. If you don’t love oregano try any of your favorite herbs solo or mixed together. You really can’t go wrong. Once the mushrooms are marinated store them in an airtight container or jar for up to week. Mushrooms are rich in B vitamins, vitamin D as well as several other minerals such as selenium, copper, phosphorus, iron and potassium. Mushrooms don’t always get the most attention but they are filled with a ton of health benefits so eat up. Enjoy! Print Oregano Marinated Mushrooms Author: Katie at WHOLELOVELYLIFE.COM Recipe type: Sides + Salads Prep time: 10 mins Total time: 10 mins Serves: 6-8 servings Autoimmune Protocol, Paleo, 21 Day Sugar Detox, Whole 30, Vegan, Vegetarian, Pescatarian, Nightshade Free, Refined Sugar Free Ingredients 2 quarts white mushrooms ¼ cup fresh oregano 1 tsp sea salt ½ cup olive oil ¼ cup white wine vinegar Instructions Wash and slice mushrooms as thin as possible. Set aside. Chop oregano and set aside. In a medium sized bowl mix olive oil, vinegar and sea salt. Add mushrooms to bowl and mix well. Add oregano and mix well. Leave mushrooms on counter top for around an hour mixing every 15 to 30 min. Transfer to the refrigerator and continue to marinate for a few hours. Store in an airtight container or jar for up to a week. Notes Use organic whenever possible! Sub any herb you like or add a few to change up the flavor. I like to use white mushrooms but any can be used. 3.5.3208

This week I celebrated my 37th birthday (yes, I just shared my age with you, some people get all worked up about that sort of thing but not me) and can’t believe I am already past my mid 30’s, but at the same time turning 30 seems so long ago. Either way, I view one year older as a good thing. It means I am not only older but wiser (oops, I just totally sounded like my Mom). As I have moved through my 30’s I have learned a lot about life and myself. I would not trade my life or this very moment for anything. My birthday happens to come right around my blog anniversary. I had no idea what I was doing when I started this blog a year ago, all I knew is that I wanted to use it as a place to share what I am doing to live a whole lovely life as well as a format to reach people dealing with autoimmune disease or just wanting to get healthier. Through Instagram and this blog, I have connected with a number of amazing people I am now blessed to call friends. This last year is proof that when you embrace even the things that feel like a negative in your life something great will come. This year has been so freeing for me however, not free of challenges. Through it all I have learned a few things and here they are. I have been much more patient with myself. I know I am doing the best I can and I truly believe that. I used to always focus and worry about the future, but now I focus on the blessings God has granted me thus far. I know there can only be good things ahead. Perspective is a huge part of happiness. Look for the good and you will find the good. Connecting and helping others is less about them and more about you (sounds selfish but it isn’t). You actually get more out of it then they do. Nothing feels better than knowing you had an impact on someone and their life or situation. Being a Mom rocks even more than the year before. Loving a child and being loved by a child is the best thing in the world. Surrounding yourself with people who support you and your mission makes what you are…

Wow you guys, these Banana Cinnamon Maple Pudding Popsicle’s are so creamy, delicious and healthy. They make me think of the pudding pops I used to love as a kid. Probably not so healthy, but they were so yummy and totally make me think of summer! I can’t believe it is already mid August and this is the first batch of popsicles I have made. When I told my hubby I needed a popsicle mold last summer I told him I would use it all the time. Ha! I have only used it a handful of times so I figured it was about time I whip up a batch before we say goodbye to summer for good. In Minnesota you just don’t know when that last warm day is going to be. Fall tends to sneak in when you aren’t looking so you have to be ready. There are still so many summer to do’s that just did not happen. Although, I can’t complain because the things that we did do this summer were wonderful and filled with so many great memories. This sounds silly but I get a bit choked up thinking about the fact that this is probably the last summer I will have a little one running around the backyard helping to water the plants in just his diaper. He typically starts with clothes but always ends up getting soaked so all his clothes come off. There is something about a baby or toddler in a diaper. So darn cute! Enjoy! Print Banana Cinnamon Maple Pudding Popsicles Author: Katie at WHOLELOVELYLIFE.COM Recipe type: Snacks + Treats Prep time: 10 mins Total time: 10 mins Serves: 8 popsicles Autoimmune Protocol, Paleo, Vegan, Diary Free, Grain Free, Gluten Free, Refined Sugar Free, Pescatarian, Vegetarian Ingredients 4 ripe bananas 1 can of full fat coconut milk (if AIP make sure it’s free of Guar Gum) 2 tsp cinnamon 2 Tbsp grade B maple syrup Instructions Put all ingredients in a blender and blend on high until creamy. Pour into popsicle molds and freeze until set. Notes Use organic whenever possible! 3.3.3077

I know, I know another pesto recipe. You are probably getting so tired of all my pesto recipes but for some reason, it’s always a go to and I love trying all sorts of different combinations with different types of greens. This recipe came out of a need. A need for a fun appetizer when I hosted a get together recently when a friend’s Mom and cousin where in town. I had a huge tub of arugula in the fridge and beautiful mint growing in my little herb garden. So, Arugula Mint Pesto Bites were created! For this pesto, I used my tried and true pepitos. I really like using pepitas in pesto because they have a nice texture and great flavor. I also had a huge mason jar filled with them! This pesto is a bit thicker because I wanted to be able to easily spoon it on top of cute little cucumber rounds. If you want a thinner consistency just use more oil or less of the other ingredients. These little bites were a huge hit. Enjoy! Print Arugula Mint Pesto Bites Author: Katie at WHOLELOVELYLIFE Recipe type: Treats + Snacks Prep time: 15 mins Total time: 15 mins Serves: 25-30 pieces Paleo, Vegan, Vegetarian, Grain Free, Gluten Free, 21 Day Sugar Detox, Whole 30, NIghtshade Free, Pescatarian, Refined Sugar Free, Dairy Free Ingredients 3 cups arugula leaves ½ cup raw pepitas 2 cloves of garlic ¼ cup olive oil juice from ½ lemon ¼ tsp sea salt + more to taste 1 English cucumbers 4-6 mint sprigs leaves removed Instructions Wash arugula, peel garlic cloves and juice lemon. Place arugula, garlic, pepitas, olive oil, lemon juice and sea salt in a food processor. Process on high to desired consistency. For this pesto, I wanted it smooth so I processed a little longer. Wash cucumber and slice rounds that are ⅛” – 14″ of an inch thick. Place a spoonful of the arugula pesto on top of each cucumber slice and top with a mint leaf. Notes Use organic whenever possible!Double or triple this recipe for larger parties. 3.3.3077

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Grain Free Cauliflower Rice Stuffing

Pumpkin Banana Hemp Seed Bread

Teal Pumpkin DIY

Run 3 Miles in 3 Weeks (FREE Program)

Grain Free Hazelnut Chocolate Chip Cookies (Grain Free, Dairy Free, Egg Free, Refined Sugar Free)

Peach Cardamom Coconut Milk Ice Cream

Oregano Marinated Mushrooms

Cucumber Lime Mint Mocktail

Banana Cinnamon Maple Pudding Popsicles

Arugula Mint Pesto Bites