Coconut Crusted Chicken Strips

Chicken strips anyone?  Not just chicken strips but Coconut Crusted Chicken Strips!  They sound pretty yummy don’t you think?  I have been back on strict autoimmune protocol for a few months now and am sad to say these are not compliant.  This only means I can’t enjoy them right now, but luckily the rest of my family can.  A lot of people have a hard time sticking to their healthy lifestyle when they have to cook for others but for some reason this is not an issue for me.  In fact, I get a huge amount of enjoyment out of cooking for my family and friends.  This was not always the case.  In the past I actually hated cooking.  Ask my family or any of my friends and they will validate this statement.  So, what changed you asked?  My strong yearning for healing and health.  If you have been following my blog for awhile you know that I have been on every real food, healthy lifestyle aka “diet” you can think of.  Vegan, vegetarian, gluten free and dairy free just to name a few.  I hate everything about processed food and have for a long time.  Don’t get me wrong, I love a chip every once in a while as much as the next guy but there is something so different about buying a bag of chips vs. picking out the sweet potato at the store, slicing and frying it yourself.  When you cook for others as well as yourself consider putting positive intentions into your food.  This might sound a bit nutty but I have been doing it for awhile and it has not only brought me enjoyment in the cooking process but I believe it makes food even healthier as you pass the good vibes on to those who consume your food.  We all are busy in our lives and sometimes cooking takes a back seat.  If that is you, try to figure out how to cook a few nights a week at home.  Make it a family affair and get everyone involved.  I can’t wait for the day my little guy is old enough to really get involved.  He is an amazing little kale peeling and salad spinning assistant, but I can’t wait for him to play a bigger role.  I hope that by cooking not only for him, but also with him leads to excitement in…

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Romanesca With Roasted Lemon + Garlic

The first time I had romanesca was during my first trip to China more than five years ago.  If you have not had it before it has a similar consistency to cauliflower and tastes a lot like broccoli.  Upon returning from my trip I looked everywhere for it.  I not only loved the flavor but also loved how it looked.  I mean how cool does this vegetable look?  The color, the intricate detail of the florets.  Seriously, so beautiful!  A lot of time went by before I finally found it at my local Whole Foods but when I did I could hardly contain my excitement.  Romanesca has a short growing season and is typically available during the month of March but you may find it at other times.  If you can’t find romanesca in your local store I recommend substituting either cauliflower or broccoli for this recipe.  If you do find romanesca jump for joy and serve it at your next dinner party.  You will certainly impress your friends.  Like all cruciferous vegetables Romanesca is high in carotenoids lutein, zeaxanthin and beta-carotene, as well as other anti-oxidants. I think you are going to love this Romanesca With Roasted Lemon + Garlic recipe!  It makes the perfect summer dish alongside your favorite paleo or vegan protein.  Enjoy! Print Romanesca With Roasted Lemon Author: Katie at WHOLELOVELYLIFE.COM Recipe type: Salads + Sides Prep time:  30 mins Cook time:  60 mins Total time:  1 hour 30 mins Serves: 4 servings   Autoimmune Protocol, Paleo, Whole 30, 21 Day Sugar Detox, Grain Free, Gluten Free, Vegan, Vegetarian, Nightshade Free, Dairy Free, Pescatarian Ingredients 1 head of romanesca 2 Tbsp olive oil or ghee if you eat dairy + a slight more to brush on garlic and lemons 1 head garlic ¼ tsp sea salt 1 lemon 2 Tbsp filtered water Instructions Roast garlic head by removing peeling and cutting off about ¼ inch off the top to reveal garlic cloves. Brush garlic head lightly with olive oil and wrap in foil. Bake at 400 degrees for around 40 min. While garlic is roasting wash lemon well as you will consume the skin. Slice and lay out on a parchment line baking sheet. Optional: To remove bitterness from lemon you can drop slices in a pot of boiling water for 1-2 minutes prior to roasting. But I personally love the slight bitterness of a roasted lemon. You decide! Lightly brush lemons with olive oil. Roast…

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Roasted Mushrooms With Garlic, Lemon + Parsley

I hope you are all having an amazing start to the summer.  I can’t believe it’s already June.  I just got back from a two and a half week work trip overseas and can’t even express how happy I am to be home.  I missed most of May so am looking forward to June.  Summer is by far one of my favorite seasons, especially in Minneapolis.  Weather tends to be pretty amazing here and this is the time of year you practically live outside.  Summer is not only about spending time outdoors but it’s also about simplicity.  Simple meals means more time with family in the evenings and more time to just be.  These Roasted Mushrooms With Garlic, Lemon + Parsley are a super simple side dish that can be made ahead of time and eaten chilled or reheated in the oven.  I make these weekly and can’t seem to get enough.  Mushrooms are a great source of antioxidants and other vitamins and minerals so eat up.  Enjoy! Print Roasted Mushrooms With Garlic, Lemon + Parsley Author: Katie at WHOLELOVELYLIFE.COM Recipe type: Salads + Sides Prep time:  10 mins Cook time:  30 mins Total time:  40 mins Serves: 4 servings   Autoimmune Protocol, Paleo, Vegan, Vegetarian, Whole 30, 21 Day Sugar Detox, Dairy Free, Gluten Free, Grain Free, Nightshade Free, Pescatarian Ingredients 2 small packs or one large pack white mushrooms 2 Tbsp olive oil or ghee if you consume dairy juice from ½ lemon 5 cloves of garlic ¼ cup Italian parsley (more or less depending on taste) sprinkling of sea salt to taste Instructions Wash mushrooms and remove entire stem. I like to just manually put the stem out as I wash them but you can cut the stem off as well. Place mushrooms face up in a shallow baking dish. Peel and finely chop garlic. Sprinkle garlic over the top of the mushrooms. Drizzle olive oil or ghee over the top. If using ghee melt first. Bake at 425 for 20-30 min. Stir mushrooms a few times throughout so they get fully covered in garlic and fat while baking. Wash and chop parsley. Remove from oven and squeeze lemon over the top and lightly sprinkle with sea salt. Toss and then sprinkle parsley over the top of mushrooms. Notes Use organic whenever possible! 3.3.3077  

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Plantain Tortillas

Plantain Tortillas have literally changed my life!  That might sound crazy but it’s so true.  These are so easy to make because they only contain 2 ingredients!  Mexican food is by far one of my favorite cuisines and these tortillas keep me from missing out.  They are perfect for tacos, wraps, chips and can even be turned into a sweet treat.  These tortillas are super stable and flexible making it easy to fill them with anything you like.  I have tried freezing them and they do hold up, although I suggest making a fresh batch and cooking right before you want to eat them.  To turn them into chips cut in pieces (after following directions below) with a pizza cutter, brush with oil, sprinkle with sea salt and pop in the oven at 350 degrees for 20 min or so or until they just start to brown and crisp up.  You can also put them in a dehydrator at 160 degrees for a few hours.  To turn into a sweet treat (follow directions below) and drizzle with grade B maple syrup and sprinkle with Ceylon cinnamon. Enjoy! 5.0 from 2 reviews Print Plantain Tortillas Author: Katie @ WHOLELOVELYLIFE.COM Prep time:  10 mins Cook time:  40 mins Total time:  50 mins Serves: 6-8 tortillas   Autoimmune Protocol, Paleo, Vegan, Vegetarian, Dairy Free, Gluten Free, Grain Free, Nightshade Free, Refined Sugar Free, Whole 30 Ingredients 2 medium size green plantains 1 tsp sea salt Instructions Bring a pot of water to a boil. Wash and cut plantain in a few pieces. Put in boiling water with skin on and boil for 30 min or until you can easily pierce plantain pieces with a fork. The more cooked they are the better the dough will stick together. I like to cook them until the skin is almost falling off. Once cooked allow to cool for a few minutes. Peel plantain and either hand mash with a potato masher (achieves a more rustic tortilla) or place in a food processor (to achieve a smoother tortilla) and process on high until a dough ball forms. Roll dough into equal size balls and place on a plate. Line a tortilla press with plastic wrap on both sides and place a dough ball in the center and press down. Tortillas can either be cooked one by one in a cast iron skillet or on a parchment lined baking sheet. If…

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Cheesy Turmeric + Garlic Kale Chips

I have been making Kale Chips for as long as I can remember.  When I first started making kale chips I used the oven but when I was eating vegan and a somewhat raw food diet a few years ago I purchased a dehydrator.  The first time I made kale chips in the dehydrator I was amazed at how perfect they came out.  No burnt taste, just perfectly crisp kale chips.  These kale chips are similar to the store bought version but will cost you much less, and they are nut free so are autoimmune protocol compliant.  If you are regular kale chip eater I highly suggest buying a dehydrator.  The small investment will pay off!  However, if you don’t have a dehydrator and are not in the market to buy one you can just as easily make them in the oven.  These Cheesy Turmeric + Garlic Kale Chips use nutritional yeast for the cheesy flavor and turmeric for an anti-inflammatory kick.  The combo is truly the most delicious kale chips I have tried.  These have become an Autoimmune Protocol staple in my house.  They don’t last long so I always make a double batch.  If you tolerate nightshades I suggest adding a sprinkling of cayenne pepper for a spicy kick.  You can also omit the garlic if it’s not your thing.  Lots of ways to modify to your taste.  Enjoy! Learn more about the health benefits of kale on thrive cuisine! Print Cheesy Turmeric + Garlic Kale Chips Author: Katie at WHOLELOVELYLIFE.COM Recipe type: Treats + Snacks Prep time:  15 mins Cook time:  2 hours Total time:  2 hours 15 mins Serves: 4 servings   Autoimmune Protocol, Paleo, Vegan, Vegetarian, Dairy Free, Gluten Free, Grain Free, Refined Sugar Free, Nightshade Free, 21 Day Sugar Detox, Whole 30 Ingredients 1 bunch kale (you can use any type you like) ⅓ cup nutritional yeast 1 tsp sea salt (more or less to taste) 1 tsp turmeric 2 Tbsp melted coconut, olive or avocado oil 1 Tbsp garlic powder Instructions Wash and remove kale leaves from stalks. Save the stalks for juicing or discard. Spin kale leaves in a salad spinner to remove excess water if you have one. Add kale leaves to a large bowl. In a small bowl add oil of choice along with turmeric and mix well. Pour oil and turmeric mixture over kale leaves and mix well. I like to use tongs to do this. Add…

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Sweet Potato Chips

When I think of summer I think of grilling, picnics and fun with family and friends.  Whether in your backyard or someone else’s nothing goes better with grilling than chips.  If you are lucky and can find Autoimmune Protocol compliant sweet potato chips in your area that is awesome!  But, if you can’t and have to resort to whipping up a batch of you own these Sweet Potato Chips are relatively simple and fast to make.  The key is to slice them as thin as possible and lay them on a parchment lined baking sheet and ensure they are not overlapping.  I like to use a mandolin slicer or if you are an expert cutter a good, sharp knife will do.  In addition to cutting all slices to equal thickness, attention is a must. Keeping an eye on them as the cook and removing the ones that crisp up first is an important part to the perfect bowl of sweet potato chips.  The process can be a bit daunting but it is totally worth it.  If these chips last more than a day around your house I suggest throwing them in a dehydrator to get every last bit of moisture out of them and then store them in an airtight container.  Enjoy! Print Sweet Potato Chips Author: Katie at WHOLELOVELYLIFE.COM Recipe type: Treats + Snacks Prep time:  10 mins Cook time:  30 mins Total time:  40 mins Serves: 4 servings   Autoimmune Protocol, Paleo, Whole 30, Grain Free, Gluten Free, Vegan, Refined Sugar Free, Dairy Free, Nightshade Free, Pescatarian, Vegetarian Ingredients 2 large sweet potatoes 1 tsp sea salt 3 Tbsp olive oil Instructions Clean and slice sweet potatoes on a mandolin slicer or to an even thickness with a knife. Lay on a parchment lined baking sheet ensuring they don’t overlap. You will need more than one pan. Bake at 400 degrees flipping often and removing chips as they brown and become crisp. I also like to rotate the pans for more even cooking. Continue flipping, rotating and removing chips until all are crisp. If you have leftovers or want to store put in the dehydrator for 1 hours until all moisture is removed. Store in an airtight container. 3.3.3070

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Pineapple Bun Burger With Peach Salsa

Even though I am not a huge meat eater and typically gravitate toward an all veggie meal I have started to really enjoy a good burger once in awhile.  The key to a great burger is to use high quality organic grass fed beef that you know was raised in a conscientious manner.  I tend to purchase my beef at Whole Foods but have been on the hunt for a local farmer to start purchasing from.  If you live in the Minneapolis area I would love farmer suggestions if you have them. This Pineapple Bun Burger With Peach Salsa would make a great addition to your burger rotation.  I typically love using organic iceberg lettuce as a bun but for this Mexican inspired burger I used grilled pineapple.  Grilling pineapple brings out an incredible sweetness while keeping a bit of it’s tart and tangy flavor.  Its just perfect!  I added avocado because we all know avocado makes everything better.  Top with Peach Salsa and you have the ultimate burger.  Enjoy! Print Pineapple Bun Burger With Peach Salsa Author: Katie at WHOLELOVELYLIFE.COM Recipe type: Entree Cuisine: Mexican Prep time:  30 mins Cook time:  15 mins Total time:  45 mins Serves: 4 burgers   Autoimmune Protocol, Paleo, Whole 30, Gluten Free, Nightshade Free, Dairy Free, Grain Free, Refined Sugar Free Ingredients 1 lb grass fed beef 1 Tbsp sea salt 1 Tbsp garlic powder 1 avocado sliced 8 slices pineapple (I like to purchase pre-cored pineapple from the store) Peach Salsa (link to recipe above) Instructions Take beef and separate into 4 equal balls. Form into patties and press your thumb in the center. The thumb press will keep the burger from swelling and will keep it a bit flatter. Set burgers aside. In a small bowl mix salt and garlic powder together. Sprinkle seasoning on front and back of burger. Slice pineapple. Grill burgers until they reach at least 155 degrees. Around 5-6 min and then flip and cook for an additional 3-4 min. Grill pineapple at the same time as the burgers. Grill on each side around 2-3 minutes. While burgers and pineapple cook slice avocado. If you have not already prepared the salsa follow directions for Peach Salsa recipe. This salsa is great to make ahead of time. Plate by placing a burger on top of one slice of pineapple. Top with avocado, peach salsa and a second slice of pineapple. Notes Use…

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Chimichurri

Because I think sauces and salsa’s are such an important part of the perfect taco I’m sharing another one of my favorites.  Chimichurri is super versatile and can be modified to your taste or what you are planning to put it on.  I love it not only on tacos but as a dip for crudités, over meat, fish, eggs and cooked vegetables.  I could even eat it with a spoon.  It’s that good!  The best part is you can modify this recipe for the cuisine you are serving, diet you follow and taste.  Here are a few ideas.  Enjoy! Leave out the vinegar and add more lime juice Use white, red wine or champagne vinegar for slightly different tastes Swap lime juice for lemon juice Add fresh garlic for an extra kick If you tolerate nightshades add a little spice with red pepper flakes Use all cilantro or all parsley Use avocado oil instead of olive oil for a lighter taste Omit the oregano completely Print Chimichurri Author: Katie at WHOLELOVELYLIFE.COM Recipe type: Condiments + Sauces Cuisine: Mexican Prep time:  10 mins Total time:  10 mins Serves: 6 servings   Autoimmune Protocol, Paleo, Vegan, Vegetarian, Pescatarian, Whole 30, 21 Day Sugar Detox, Grain Free, Gluten Free, Dairy Free, Nightshade Free Ingredients ½ cup cilantro ½ cup parsley (I prefer Italian) 1 Tbsp champagne vinegar ½ tsp sea salt (more or less depending on taste) ½ cup olive oil ½ tsp dried or fresh oregano juice from 1 lime Instructions Wash cilantro and parsley and add to a food processor. You can roughly chop if you prefer but it’s not necessary. Add vinegar, sea salt, olive oil, oregano and lime juice to the food processor. Process on high until well mixed. Mix less for a courser. Mix more for a smoother sauce. Notes Use organic whenever possible! 3.3.3070  

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Salted Caramel Coconut Milk Ice Cream

With the excitement of summer just being around the corner it is once again time to start making hot weather treats and I could not be more excited! Summer is by far my favorite season and after the long winter I am ready to jump in.  My sweet hubby got me an ice cream maker 2 weeks ago and I could not wait to start experimenting. Occasionally we will buy coconut milk ice cream at Whole Foods however, the cleanest brand I can find still uses agave.  I’m ok with agave every so often but prefer grade B maple syrup or honey instead as my unrefined sweetener of choice. Maple syrup and honey can be used interchangeable for coconut milk based ice cream so you can decide based off of which you prefer.  I do think depending on the flavor you are going for one works better in certain recipes. You can also alter the amount of unrefined sweetener you used based on your other ingredients or diet preference.  For this recipe I used less in the base due to the addition of the salted caramel. There will be many more coconut based ice cream recipes coming your way this summer but I’m starting with a healthier version of my favorite store bought coconut milk ice cream.  Salted Caramel Coconut Milk Ice Cream!  The healthy secret with this version is dates are used for the caramel swirl.  Adding a little salt makes the perfect salty sweet caramel swirl.  Because of the addition of the date caramel I used less sweetener in the base, you can alter the amount of unrefined sweetener you used based on your other ingredients or diet preference. The best part of making your own ice cream is it can be a full family experience where everyone can take turns coming up with their own special flavor.  There is nothing better about healthy cooking than making it a fun family affair.  I think kids really learn and develop healthy habits through participation and understanding of where their food came from.  Enjoy! Print Salted Caramel Coconut Milk Ice Cream Author: Katie at WHOLELOVELYLIFE.COM Recipe type: Treats + Snacks Prep time:  30 mins Cook time:  24 hours Total time:  24 hours 30 mins Serves: 2 Quarts   Autoimmune Protocol, Paleo, Vegan, Dairy Free, Grain Free, Gluten Free, Nightshade Free, Refined Sugar Free, Vegetarian, Pescatarian Ingredients 2 cans of full fat coconut milk ¼ cup grade B maple…

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Nightshade Free Guacamole

This recipe might seem like a given but I wanted to make sure to include it because guacamole is truly one of my favorites.  Nightshade Free Guacamole literally takes minutes to throw together and is amazing not only with Mexican cuisine but on just about anything.  This guacamole also is great to use in place of salad dressing or mayo.  All you need are a few ingredients and a few minutes to whip together this healthy Autoimmune Protocol compliant guacamole.  Enjoy! Print Nightshade Free Guacamole Author: Katie at WHOLELOVELYLIFE.COM Recipe type: Condiments + Sauces Cuisine: Mexican Prep time:  10 mins Total time:  10 mins Serves: 4 servings   Autoimmune Protocol, Paleo, Grain Free, Gluten Free, Dairy Free, Nightshade Free, Vegan, Vegetarian, Pescatarian, Whole 30, 21 Day Sugar Detox Ingredients 2 ripe avocados ¼ cup chopped cilantro ¼ small to medium sized white or red onion chopped juice from 1 lime ¼ tsp sea salt more or less to taste Instructions Slice avocado and scoop into a bowl. Add sea salt Mash avocado with a fork. I like to mash the avocado and mix with the sea salt before adding the other ingredients so I don’t crush the onion or cilantro and thoroughly mix in the salt. Peel and finely chop red onion. Wash and chop cilantro to desired size and set aside. Add onion and cilantro to bowl. Squeeze lime and pour juice over the top. Gently mix with a spoon and serve. Notes Use organic whenever possible! You can cut this recipe in half or double it for more or less servings. 3.3.3070  

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