Whole Lovely Life - Whole Lovely Life

Roasted Cauliflower, Radish + Fennel

I just can’t seem to get enough roasted vegetables in the winter and this roasted cauliflower, radish + fennel side dish does not disappoint. I love how easy roasted vegetables are to throw together on a busy weekday and I always make extra so we have leftovers to enjoy the next day. Cauliflower is by far my favorite vegetable to roast and when combined with radish and fennel the flavor is amazing. If you have never roasted radishes before you should give it a try. The peppery flavor transitions into a subtle sweetness that is comparable to a roasted turnip. The fennel crisps up and adds a nice crunch to the dish. Be sure to save some fennel fronds for a pretty garnish and added flavor. Enjoy! Print Roasted Cauliflower, Radish + Fennel 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, Refined Sugar Free, Whole 30, 21 Day Sugar Detox, Dairy Free, Gluten Free, Grain Free, Pescatarian Ingredients 1 head cauliflower (I used Orange for added color) 1 fennel bulb 8 radishes 2 Tbsp olive or avocado oil ½ tsp sea salt 1-2 Tbsp chopped fennel fronds Instructions Wash and chop cauliflower into even sized pieces. Wash and slice fennel into thin strips. Wash and cut radishes into even sized pieces. Toss in olive oil and lay out on a baking sheet. Sprinkle with sea salt. Chop fennel fronds and set aside. Bake for up to 30 min or until golden brown at 435 degrees. Plate and sprinkle with fennel fronds. Notes Use organic whenever you can! 3.2.2885

The one thing I miss more than anything following the Autoimmune Protocol is salsa. I try really hard to stay away from nightshades since they are known to be a huge issue for people who suffer from arthritis and chronic pain. Once in awhile I do consume them and overall I feel ok. When I was eating them almost every day though I found them to be troublesome. What’s a salsa loving girl to do? Make salsa free of tomatoes and jalapenos and eat it with everything in sight. If you are missing salsa too I think you are really going to love this recipe. Enjoy! Print Peach Salsa Author: Katie at WHOLELOVELYLIFE.COM Recipe type: Condiments + Sauces Prep time: 10 mins Total time: 10 mins Serves: 3 cups Autoimmune Protocol, Paleo, Vegan, Whole 30, Dairy Free, Grain Free, Gluten Free, Vegetarian, Pescatarian Ingredients 2 peaches ¼ cup chopped cilantro juice from 2 limes ½ small red onion ⅛ tsp sea salt Instructions Wash peaches and cilantro and chop. Chop red onion. Juice limes. Combine all ingredients with sea salt until well mixed. Store in an airtight container. Notes Use organic whenever possible! 3.2.2885

The citrus fruit at my local Whole Foods has been amazing this year. One of my favorite parts of winter is enjoying citrus fruit in abundance. Grapefruit tops my list as a favorite whether enjoying it by itself, in fresh juice or as an addition to a dish I just can’t seem to get enough. This salad combines grapefruit with two other favorites. Avocado or fennel anyone? The three together atop some crunchy romaine make a wonderful side salad or entree. This salad is dressed in a slightly sweet red wine vinaigrette. If following Whole 30 just omit the maple syrup, it is still great without it. Enjoy! Print Fennel Citrus Salad Author: Katie at WHOLELOVELYLIFE.COM Recipe type: Sides + Salads, Entree Prep time: 10 mins Total time: 10 mins Serves: 4 servings Autoimmune Protocol, Paleo, Vegan, Vegetarian, Whole 30, Grain Free, Gluten Free, Refined Sugar Free, Dairy Free Ingredients 2 head romaine hearts 1 small to medium size fennel bulb + fronds (depending on how much you like fennel) 1 large grapefruit 2 Tbsp grapefruit juice 1 avocado 1 small shallot ½ cup olive oil ¼ cup red wine vinegar 3 Tbsp maple syrup (can use less if preferred or make Whole 30 compliant) 1 tsp sea salt Instructions Wash and thinly slice romaine hearts and set aside. Wash and thinly slice fennel bulb and part of the fronts for garnish and set aside. Wash and segment grapefruit and set aside. Reserve any juice from cutting or in a bowl to be added to the dressing. Or, can use store bought grapefruit juice. Thinly slice the shallot and set aside. Thinly slice avocado and set aside. To make the dressing combine olive oil, red wine vinegar, maple syrup, grapefruit juice, and sea salt. Mix well. Toss romaine, fennel, and shallots with half or all of the dressing depending on how much you prefer. Plate and then top with grapefruit and avocado. Garnish with a sprinkling of chopped fennel fronds. Notes Use organic whenever possible! To make Whole 30 compliant leave the maple syrup out of the red wine vinaigrette. 3.2.2885

There is nothing better than a warm bowl of soup when it is super cold outside. Before I had my son I hardly ever made or ate soup. I’m not sure what I had against it. During pregnancy soup was the one thing I craved over and over and a new love for soup was born (along with my son). It has stuck with me and has become a staple in my house. Soup is so easy to make in large batches, is the perfect leftover and freezes like a dream so if you are looking for a new recipe to add into your food prep rotation this may be it! The combination of the hearty roasted asparagus mixed with the light citrus flavor of the blood orange is a perfect combination. This recipe works for just about any diet except strict Autoimmune Protocol due to the nuts. If you want to make it AIP friendly I recommend using coconut cream in place of the cashew cream. Enjoy! Print Asparagus Blood Orange Soup Author: Katie at WHOLELOVELYLIFE.COM Recipe type: Entree, Sides + Salads, Condiments + Sauces Prep time: 10 mins Cook time: 30 mins Total time: 40 mins Serves: 6 cups Paleo, Whole 30, Vegan, Vegetarian, Pescatarian, Dairy Free, Gluten Free, Grain Free, Refined Sugar Free Ingredients ½ cup raw cashews 4 Tbsp filtered water 2 Tbsp unsweetened cashew milk (any dairy free milk or filtered water can be substituted 1 – 2 Tbsp red wine vinegar (depending on taste) ⅛ – ¼ tsp sea salt (depending on taste) 1 bunch asparagus 1 medium sized yellow onion 2 Tbsp cashew cream ½ tsp sea salt Juice from 1 blood orange (regular orange can be substituted) Zest from 1 blood orange (regular orange can be substituted) 3 Tbsp olive oil (ghee or grass fed butter can be substituted) 6 cups veggie or bone broth Instructions Wash asparagus and trim ends. Peel and roughly chop onion. Lay asparagus and onion on parchment paper and toss with 1 Tbsp olive oil. Roast at 435 for 15 min or until browned. To make the cashew sour cream either soak cashews in filtered water for at least 8 hours or bring filtered water to a boil, add cashews and cook for 10 min. Strain and rinse. Add soaked or boiled cashews to a food processor or blender and add filtered water, nut milk 1 Tbsp red wine…

This recipe post is long overdue. Anyone else finding it hard to get back in the groove (whatever your groove maybe) since the holidays? I had a wonderful, memorable Christmas, New Year’s Eve and celebrated my little man’s 2nd birthday, but now its time for me to get back into the swing of things. Cooking healthy meals for my family is a priority for 2015 as well as continuing with my healing journey. I have been researching things so much my head is about to explode with information but there are all sorts of things I am excited to share as we venture into the new year. Next month I have an appointment with the Mayo Clinic’s Integrated Medical Center which I am super excited about. I think we can only do so much on our own but at some point getting others involved can’t hurt right? In the world of natural medicine, there are so many possibilities and options you just need to be open-minded which I am. In this new year, I also plan on making bone broth more than just once in a while. This is the perfect recipe to make before bone broth because you can enjoy a few days of meals and then save the bones for the bone broth. Did you know you could make a roasted chicken in an iron skillet? It is one of the fastest and simplest ways to roast a chicken. If you don’t have an iron skillet you can still follow this recipe by using a roasting pan. Just skip cooking on the stove-top. If you don’t have an iron skillet I highly recommend getting one. I use mine, which was passed down from my Grandma, for everything. These things last forever so are totally worth the investment. For this chicken, you can use whatever herbs you like making avocado oil the base. I hope you guys enjoy this one. I promise its as good as any store-bought rotisserie chicken! Enjoy! Print Easy Herb Roasted Chicken Author: Katie at WHOLELOVELYLIFE.COM Recipe type: Entree Prep time: 10 mins Cook time: 40 mins Total time: 50 mins Serves: 6-8 servings AIP, Paleo, Dairy Free, Refined Sugar Free, Whole 30, 21 DSD, Gluten Free, Grain Free Ingredients 3-4 lb organic whole chicken 4 Tbsp avocado oil 6-8 sprigs of rosemary ½ tsp sea salt 4 cloves garlic 1 medium shallot 1 Tbsp Dijon…

I know I am a bit late on posting this pumpkin pie recipe, but I wanted to work through a few adjustments before posting. Plus who does not love pumpkin pie? Just because Thanksgiving is over it does not mean you can’t eat pumpkin pie. I’m super excited about how this paleo pumpkin pie turned out from a presentation standpoint. I have not made a pie in…. have I ever made a pie? I’m not sure, but when I confidently looked in my cabinet for a pie pan I realized I did not have one! I have made pumpkin pies in the past but who knows what pan I used. What I do have is an assortment of spring form pans and I thought why not, this should work. To my surprise I had total pumpkin pie success! I loved that I could present my pie on a cake stand! How fun! I will definitely be using my spring form pans for more than just raw deserts going forward. This recipe is super basic and could even be made without a crust. Something I have done in the past, and I promise it’s just as tasty. The filling is kind of the best part right? My secret to the yummiest pumpkin pie ever is to use maple syrup for the sweetener and individual spices vs. pumpkin pie spice and a good amount of them. I just think the flavor is so much better. Don’t be alarmed by how long this pie takes to cook. It’s a while but so worth the wait once you taste the first bite. Top your pie with a little coconut whip cream and herbs for the perfect presentation. Enjoy! Print Pumpkin Pie Author: Katie at WHOLELOVELYLIFE.COM Recipe type: Treats + Snacks Prep time: 30 mins Cook time: 1 hour Total time: 1 hour 30 mins Serves: 8-10 servings Paleo, Vegetarian, Gluten Free, Grain Free, Refined Sugar Free, Dairy Free Ingredients 3½ cups pumpkin 1 cup room temp coconut milk + 1 can or box of coconut milk refrigerated overnight 2 tsp cinnamon 1 tsp ginger 1 tsp cloves 1⅛ tsp sea salt ¾ cup grade b maple syrup 6 eggs 2½ cups almond flour ½ cup arrowroot flour 8 Tbsp grass fed butter, ghee or coconut oil 1 tsp vanilla extract pretty herbs of choice for garnish Instructions Make the crust first by adding almond flour, arrowroot…

If you follow my Instagram then you know that just last week I posted about two different Tazo teas that I picked up. One being Vanilla Caramel Chai which I have to tell you not only smells amazing but tastes amazing too. Then I realized that Tazo is not organic and I was not even sure what their stance was on pesticide use. I don’t drink tea that often so I was a bit off my game when I picked this tea up. The package was so pretty and the flavor sounded great I just could not resist. After one quick search online I found that not only has Tazo tea tested positive for pesticides, but so has Teavanna and other big name brands. Not to mention the last ingredient on this specific tea is natural flavor. As you know natural flavor can be just about anything under the sun. Who would have thought you would have to inspect labels for natural flavors in tea? I try to consume organic as much as possible so why would I also not buy organic when it comes to tea? Lesson learned! Being super inspired by how yummy this tea was I decided to come up with a cleaner, organic version that tastes just as good. For this recipe you will first make the Vanilla Maple Chai Tea and then mix it with equal parts of your favorite non-dairy milk. You can make it hot or cold depending on your preference. If you are looking for a nut milk recipe here are a few you will love almond milk and cashew milk. There you have it! A Vanilla Maple Chai Tea Latte. Enjoy! Print Vanilla Maple Chai Tea Latte Author: Katie @ WHOLELOVELYLIFE.COM Recipe type: Juices + Drinks + Smoothies Prep time: 5 mins Cook time: 30 mins Total time: 35 mins Serves: 6 cups Paleo, Vegan, Vegetarian, Gluten Free, Grain Free, Dairy Free, Refined Sugar Free Ingredients 6 cups filtered water 3″ piece of ginger peeled and chopped 6 cinnamon sticks 1 tsp black peppercorns 3 vanilla beans 20 cloves 3 tsp cardamon seeds 6 organic black tea bags 4 Tbsp grade B maple syrup 6 cups nut or coconut milk Instructions To make the vanilla maple chai tea lightly crush all spices except cinnamon sticks and vanilla beans. Add spices to a pot along with the filtered water and maple syrup and cook…

Brussel sprouts are a staple in my house year round but I especially love them in the fall and winter. There is something so comforting about them and the fact that they are probably one of the most versatile veggies out there makes them a major winner in my book. I love to prepare them sweet, savory or a little of both like this recipe. The sweetness of the dates and maple syrup mixed with the saltiness of the bacon is just perfect. You can easily omit the bacon and add either pecans or walnuts to make this dish vegan/vegetarian and it will still be just as good if not better. I hope everyone’s Thanksgiving menus are finished but if you are looking for one more side this one would be perfect! Enjoy! Print Brussel Sprouts With Dates + Bacon Author: Katie @ WHOLELOVELYLIFE.COM Recipe type: Salads + Sides Prep time: 10 mins Cook time: 30 mins Total time: 40 mins Serves: 4 servings Autoimmune Protocol, Paleo, Gluten Free, Grain Free, Dairy Free, Refined Sugar Free, Vegan, Vegetarian Ingredients 1 bag fresh brussel sprouts 6 dates 3 pieces bacon 2 Tbsp grade B maple syrup ¼ cup of raw chopped walnuts or pecans (if making vegan/vegetarian) 2 Tbsp olive or avocado oil (if making vegan/vegetarian) Instructions Wash and cut brussel sprouts in half and put in a baking dish. Cut each date into 6 pieces or desired size and place on top of brussel sprouts. Slice bacon to desired size and place on top of brussel spouts. If making vegan/vegetarian add the walnuts or pecans. Drizzle maple syrup over all ingredients. Cook at 400 degrees for up to 30 min mixing every 10 min or until brussel sprouts start to brown and caramelize. If making with the bacon there is no need for extra oil since the bacon fat will be distributed when you mix every 10 min. If you are making vegan/vegetarian add the oil and mix well before cooking. Notes Use organic whenever possible and make sure your meats are consciously sourced! 3.2.2885

Two days until Thanksgiving and I don’t know about you but I’m getting super excited. My parents have visited for the last few years but unfortunately they won’t be able to make it this year. Instead we are hosting for a few friends. We are lucky to have friends that are basically family to celebrate with and I know it will be a super fun, relaxing day. I’m going to make this post short and sweet just like this recipe. Seriously beyond easy to make and oh so delish. Enjoy! Print Mashed Maple Sweet Potatoes 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, Grain Free, Gluten Free, Vegetarian, Refined Sugar Free, Vegan and Dairy Free (use coconut oil instead of ghee) Ingredients 3 medium – larger sweet potatoes 1 Tbsp ghee or coconut oil to make vegan 2 Tbsp grade B maple syrup sea salt to taste sprinkling of fresh grated cinnamon Optional: chopped nuts of choice and a drizzle of maple syrup Instructions Peel sweet potatoes and cut into even size cubes. Add cut sweet potatoes to a pot of cold water and bring to a boil. Boil for 30 min or until sweet potato chunks are soft. Drain and place back in the pot. Add the ghee or coconut oil and maple syrup. Whip with a hand mixer until fluffy. Season with sea salt to taste. Sprinkle with fresh grated cinnamon. Top with optional nut of choice and a drizzle of maple syrup. Notes Use organic whenever possible! 3.2.2885

You know when you try a new recipe and it’s a total flop? Well that is what happened with this one. I was trying to go for a banana pumpkin bundt cake but instead I got something that I could not even get out of the pan. Before I tossed it in the trash I took a little taste and was pleasantly surprised that it had great flavor, texture and was all around delish! Drum roll please….. Pumpkin Banana Bread Pudding! Sounds amazing doesn’t it? Well it gets even better. I layered it with a little cinnamon coconut whipped cream and was sold. This recipe would make a great Thanksgiving day dessert but I think it would be even better for Thanksgiving day brunch. It keeps really well in the fridge even after it has been layered with the whip cream so can easily be made a day or two ahead of time. How great to be able to pull these out of the fridge on Thanksgiving day morning for your guests or family? One less mess to clean up in the kitchen, well at least in the morning. Enjoy! Print Pumpkin Banana Bread Pudding Author: Katie at WHOLELOVELYLIFE.COM Recipe type: Snacks + Treats + Breakfast + Brunch Prep time: 10 mins Cook time: 45 mins Total time: 55 mins Serves: 4 Paleo, Dairy Free, Vegetarian, Gluten Free, Grain Free, Refined Sugar Free Ingredients ¾ cup ripe banana ¾ cup pumpkin puree ¾ cup almond flour ½ cup tapioca or arrowroot flour ½ cup melted coconut oil ½ tsp sea salt 1 tsp vanilla extract or 1 vanilla bean scraped ¼ cup maple syrup 1 tsp baking soda 4 eggs 1 can full fat coconut milk (refrigerated over night) 2 tsp cinnamon sprig of fresh thyme for garnish Instructions Peel and mash banana with a fork and measure out ¾ cup. Should be about 2 small or medium bananas. If you have a little extra you can throw it in. Add in all other ingredients (except for the coconut milk and cinnamon) and mix well will a fork. Grease a pan with coconut oil and pour mixture in. It does not matter what type of pan you use because you will be scooping out the cooked bread pudding with a spoon to serve. Bake at 350 degrees for 45min or until you can stick a clean knife in the middle and get…

Newer
1
…
20
21
22
23
24
…
28
Older