Pan Seared Salmon With Mint Pea Puree

I don’t know about you but I am beyond happy it’s Friday. It’s been a busy week at work and I’m excited to just relax a bit this weekend. On Friday I like to cook a nice meal if I have the time and I have wanted to make a mint pea puree forever. It turned out amazing! I served it with salmon but any fish or meat would be delicious. On the side, I made lemon zest snap peas and cubed sweet potato cooked in a little ghee. I’m also excited to say that I have finally perfected pan-searing salmon. I think it turned out better tonight than it ever has. Want to know my secret? I make sure to remove all excess moisture and then give the pieces of salmon a light dusting of arrowroot flour. You get a perfectly seared piece of salmon with no sticking. Arrowroot flour is so handy that I find myself using it for all sorts of things. It’s certainly a staple in my kitchen. Also, if you have not tried zesting a lemon over your fish vs. using lemon juice I highly recommend it. Lemon zest gives you amazing flavor. I hope you all have something amazing planned for the weekend.  Enjoy! Print Pan Seared Salmon with Mint Pea Puree Author: KATIE at WHOLELOVELYLIFE.COM Recipe type: Entree Prep time:  30 mins Cook time:  10 mins Total time:  40 mins Serves: 2   Whole 30, Paleo, Dairy Free, Pescatarian, Grain Free, Gluten Free Ingredients 2 cups peas 1 clove garlic ½ tsp + 1 dash sea salt 20 mint leaves ¼ olive oil 1 Tbsp filtered water 1 small sweet potato 1 Tbsp + 2 tsp ghee 1 cup sugar snap peas 2 pieces salmon of desired size 1 lemon for zesting pea shoots for garnish Instructions To make the mint pea puree fill a pot with filtered water and pour in peas. Bring to a boil (will take about 3 min) and then remove from heat, cover and let sit another 2 min. Drain peas. In a blender add cooked peas, garlic, sea salt, mint leaves, olive oil, and filtered water. Blend on high until well mixed. You may need to scrape sides and lid and blend a few times. Set puree aside. Peel and cut the sweet potato in cubes. Melt 1 tsp ghee in a pan and add the sweet potato. Cook on…

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Raw Lemon Cream Pie

This past weekend I enjoyed a really nice evening filled with a fish boil and friends.  It was my first fish boil and I have to say I really enjoyed it.  To keep it Whole 30 compliant I ate only the shrimp and snap peas and did not miss the corn or potatoes a bit.  I offered to bring dessert and since it was a warm summer day I decided to make something super refreshing.  Unfortunately this one is not Whole 30 complaint, like all desserts, so reserve this recipe for a later date if you are currently on the plan.  I am happy to say this Lemon Cream Pie was a hit!  It’s raw, vegan, Paleo and has minimal maple syrup to sweeten the crust.  I know I have been using lemons a lot lately but they are probably one of my favorite ingredients to cook with because they are perfect for both sweet and savory dishes.  They also have multiple heath benefits so if you can “squeeze” them into your daily diet you should.  Lemons have the ability to alkalize the body because even though they are technically acidic they can actually bring the body’s pH back to normal levels.  They are also great source of vitamin C and help to cleanse the liver.  Why not enjoy a yummy dessert while gaining all the health benefits of lemons at the same time.  Enjoy! Print Lemon Cream Pie Author: Katie at Wholelovelylife.com Recipe type: Treats + Snacks Prep time:  15 mins Total time:  15 mins Serves: 8-10   Paleo, Vegan, Dairy Free, Gluten Free, Grain Free, Refined Sugar Free Ingredients 3 cups pecans ¼ tsp sea salt 3 Tbsp coconut oil melted 2 Tbsp maple syrup 2 tsp vanilla extract or 2 vanilla bean scraped 1 cup coconut cream (refrigerate 2 cans of coconut milk overnight and separate from liquid) 1 cup cashews soaked 2 hours to overnight ¼ cup fresh squeezed lemon juice 1 thinly sliced lemon for garnish. Instructions To make crust add pecans, sea salt, 2 Tbsp coconut oil, maple syrup and 1 tsp vanilla to food processor. Mix until crust starts sticking together. Press into a pie pan or ceramic tart dish. Pop in the freezer to set while you prepare the lemon pie mixture. Clean food processor and add coconut cream, 1 tsp vanilla, 1 Tbsp coconut oil, cashews and lemon juice. Mix until as smooth as…

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Simple Pine Nut Pesto

This week has just flown by.  I don’t know about you but I’m noticing that it’s getting darker earlier which means summer is starting to come to an end.  I am definitely not ready for fall and winter to be just around the corner.  Having a 1.5 year old this summer vs. a 6 month old last summer has made this a special summer.  I’m not ready for it to end.  All you Mama’s out there know what I’m talking about. I feel like there are still so many “summer” things I wanted to do with him. Not to say last summer was not amazing but this summer is different because he is like a little person doing little person things.  Its almost like I am reliving my own summers as a child through his excitement for everything. I’m trying to savor every moment we have left. The one thing that I do get a bit giddy about with the change of season is the change in clothes. I love fall and winter clothes so that is one thing to look forward to.  Guess its time for a little shopping! But while we are still in summer lets talk about summer food. For me, pesto is a summer staple. If you are lucky enough to have a basil plant growing in your yard its easy to whip up a super fresh batch anytime you want it. Unfortunately, our basil plant did not work out so well for us this year but there is always next year right! For now, Whole Foods is my basil go to. I highly recommend buying basil the day you are going to make this to ensure it’s fresh and crisp. For ease, I don’t typically roast the pine nuts but this is something you can do and does add a great layer of flavor. The same thing goes for the garlic. Roast away for a little extra kick! It’s all about how much time you have. This is a dairy free pesto recipe so it’s perfect for those who eat Paleo, Vegan and Dairy Free alike.  Enjoy! Print Simple Pine Nut Pesto Author: Katie at wholelovelylife.com Recipe type: Condiments + Sauces Prep time:  5 mins Cook time:  5 mins Total time:  10 mins Serves: 4   Paleo, Vegan, Dairy Free Ingredients 4 oz basil ½ tsp salt + more to taste ¼ cup olive oil ¼ cup pine nuts 2…

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Raw Mini Pumpkin Pies

I know you are probably asking yourself why I would be posting an obvious fall treat in the middle of summer.  I don’t know what it is but I have been craving something with pumpkin all summer long.  It’s one of my favorite fall ingredients and is filled with so much goodness I tend to eat it year round.  I always have a can or two lying around to be used for soup, smoothies and treats.  What I love about this recipe is that it is super easy to make because it uses all raw ingredients.  You can freeze them for a few months and grab them one by one when you need a little treat.  The nut crust I use is made with pecans.  I like using pecans vs. almonds because I feel like the added pecan flavor really brings out the flavor of the filling.  I like to use this same crust for making cashew cheesecakes.  If you are like me and can’t wait for pumpkin season to start back up, whip up a batch of these today!  Enjoy! Here is the silicone mold I love. Print Raw Mini Pumpkin Pies Author: Katie Recipe type: Treats + Snacks Prep time:  45 mins Total time:  45 mins Serves: 11   Paleo, Vegan, Dairy Free, Gluten Free Grain Free, Refined Sugar Free Ingredients ¾ cup pecans 1 Tbsp maple syrup 2 Tbsp coconut oil (1 Tbsp melted 1 Tbsp straight out of the jar) ⅛ tsp sea salt 1¼ tsp vanilla extract ¾ cup pumpkin 1 can full fat coconut milk (refrigerated over night) 6 dates 1 tsp cinnamon ¼ tsp ginger ⅛ tsp clove Instructions For the crust add pecans, maple syrup, 1 Tbsp coconut oil straight from jar, sea salt, and ⅛ tsp vanilla to a food processor and process until well mixed but slightly chunky. Press into a silicone mold or muffin tin. I prefer silicone because they come out perfect but a muffin thin will work as long as you remove them while they are cold. This recipe makes 11 mini pies so if using a muffin tin you may get less depending on how thick you make them. Put crust in freezer while you prep the filling. Wash and dry food processor. Refrigerate can of coconut milk over night and when you remove from the fridge flip the can upside down and open from the bottom. This makes…

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Garlic Sage Olive Oil

I love infusing other flavors into olive oil and the method I use is simple and fast.  You can whip up exactly what you need in a matter of minutes.  This oil is great drizzled on soup, mixed with veggies or as a sauce for zoodles.  It’s seriously delicious!  Enjoy! Print Garlic Sage Olive Oil Author: Katie at Wholelovelylife.com Recipe type: Condiments + Sauces Prep time:  5 mins Cook time:  2 mins Total time:  7 mins Serves: 4   Ingredients ½ cup olive oil 3 cloves of garlic finely chopped 2 Tbsp chopped fresh sage Instructions In a small pan heat oil, garlic and sage over medium heat. The oil will sizzle quickly in about 1-2 min. As soon as it is sizzling and you see small bubbles coming form the bottom of the pan remove from heat. Allow to sit until cool. The flavors will continue to come out as it cools. 3.2.1311  

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Purple Cauliflower Soup With Garlic Sage Olive Oil

This is a super simple blended cauliflower soup that I have been making for years taken a notch up by using a fun purple cauliflower and Garlic Sage Olive Oil. Even though you can’t find organic purple, green or orange cauliflower I still like to buy them from time to time to have some fun. Who would not love serving purple soup at a dinner party? I’m pretty sure it would be a conversation starter. If you are looking for an easy lunch this soup is a great make-ahead soup because it keeps well for a few days in the fridge and can be easily modified to mix things up throughout the week.  Enjoy! You can find the recipe for Garlic Sage Olive Oil here.   Print Purple Cauliflower Soup with Garlic Sage Olive Oil Author: Katie Recipe type: Entree Prep time:  20 mins Cook time:  30 mins Total time:  50 mins Serves: 4   Ingredients 1 head of purple cauliflower 1 yellow or white onion chopped 4 cups of filtered water 2 cloves of garlic 1 tsp sea salt plus more to taste 2 Tbsp full fat coconut milk 1 Tbsp olive oil ¼ cup olive oil Dash of pepper Sage leaves for garnish Instructions Wash and chop cauliflower and set aside. Chop onion and garlic cloves. Since everything will be blended it’s not important to chop in super small pieces. Add onion and garlic to a large soup pot with 1Tbsp olive oil. Saute until translucent and just beginning to brown. Add chopped cauliflower to the pot along with filtered water. You may need to add more depending on the size of your head of cauliflower. Bring to a boil and cook for 20-30 min until the cauliflower is very soft. Let sit at least 10 min before blending. Add half the cauliflower and some of the liquid to a blender along with 1 Tbsp coconut milk, ½ tsp sea salt and half of the ¼ cup of olive oil. Blend until smooth. Pour in a bowl. Add the rest of the cauliflower and liquid and the balance of coconut milk, sea salt, and olive oil. Blend until smooth and pour in a bowl. I like to blend in two parts to ensure I don’t burn myself. I also like to hold a folded towel on top of my blender lid. This ensures no hot liquid leaks out while blending. Combine…

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Spinach Watermelon Pesto Salad

Oh my gosh this salad is so good!  I have said it before but pesto and watermelon are two of my favorites.  I have been eating both so much this summer.  This salad has the addition of spinach and a simple balsamic vinaigrette.  Eat up while summer is still here.  Enjoy! You can find the Pepita Pesto recipe here. Print Spinach Watermelon Pesto Salad Author: Katie at Wholelovelylife.com Recipe type: Salad Prep time:  15 mins Total time:  15 mins Serves: 4   Ingredients 8 cups spinach 3 cups chopped watermelon ¼ cup pepitas pesto ¼ cup olive oil ¼ cup balsamic vinegar ½ tsp sea salt Instructions Cut watermelon into cubes. I like to cut in half and then cut in large circles. I then remove the rind and then use a large knife to cut it as if I was cutting a round pizza in squares. You get perfectly square pieces. Make pepitas pesto. Follow recipe in link. In a large bowl mix spinach, watermelon and pesto. In a separate bowl mix the olive oil, balsamic vinegar and sea salt. Mix well and pour over salad. Mix well and serve. I like to add a little extra balsamic and oil for a prettier presentation 3.2.1311  

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Pepita Pesto

This summer I have been nuts about pesto.  I have quite a few more pesto recipes coming your way soon.  I love basic pine nut pesto but there is something about interesting about using other nuts and seeds.  This pesto has amazing flavor and texture and can be whipped up in a snap.  I am also a fan of using avocado oil for some pestos due to its milder flavor.  There are 2 other recipes that use this pesto.  Watermelon with Pepita Pesto + Balsamic Reduction and Spinach Watermelon Pesto Salad.  Enjoy! Print Pepita Pesto Author: Katie Recipe type: Condiments + Sauces Prep time:  5 mins Total time:  5 mins Serves: 4   Paleo, Vegan, Dairy Free, Whole 30, Grain Free, Gluten Free, Vegetarian, Pescatarian, 21 Day Sugar Detox, Refined Sugar Free Ingredients 2.5 oz basil ¼ cup raw pepita 3 Tbsp avocado oil 1 Tbsp lemon juice 2 cloves garlic sea salt to taste Instructions Wash basil and pull leaves off stems. Add all ingredients to a food processor and process on high until well mixed but a bit chunky. Add more oil if needed for better consistency. Notes Use organic whenever possible! 3.2.2929  

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Spinach, Mushroom + Garlic Quiche With White Sweet Potato Crust

I’m excited to share this quiche recipe with you.  Since starting Whole 30 I have had to be really good about food prep over the weekend to make sure I have a healthy fast breakfast ready.  I am a morning smoothie drinker so this is my greatest change since starting Whole 30.  I added eggs back into my diet after doing autoimmune protocol for about 2 months.  I feel like I can tolerate them but I am keeping a close eye on things to make sure I don’t end up with a flare.  Eggs make a great breakfast and one piece of this quiche keeps me full until lunch something my smoothie does not do.  What I am super excited to share is how I like to do my quiche crusts.  I know the standard is to grate the sweet potato but I love to use a mandolin slicer and thinly slice the potato vertically.  I then lay out the sweet potato pieces and over lap them.  You can do two layers if you like a thick crust.  I’m kind of a presentation person and I feel this method makes for a beautiful slice of quiche.  As always feel free to get creative and add any additional ingredients you may have lying around and either orange or white sweet potato can be used.  Enjoy! Print Spinach, Mushroom + Garlic Quiche with White Sweet Potato Crust Author: Katie at Wholelovelylife.com Recipe type: Breakfast + Brunch Prep time:  15 mins Cook time:  35 mins Total time:  50 mins Serves: 8   Ingredients 2 cups spinach 2 cups mushrooms 8 eggs 3 Tbsp full fat coconut milk 1 tsp sea salt 1 tsp pepper 2 tsp garlic powder (1 finely chopped clove of garlic can also be used) 1 white sweet potato (2 for a thicker crust) Instructions Wash and peel sweet potato. Slice vertically on mandolin or can be sliced by hand if you do not own own. Lay sweet potato slices on bottom of a quiche pan overlapping slightly. Add an additional layer if a thicker crust is desired. Bake at 435 for 10-15 min or until slices start to curl up and brown. Don’t worry if they are no longer overlapping. They start to shrink as they cook but will work just fine. Remove from oven and turn down to 400. Add spinach and mushroom to crust. Spread evenly. Sprinkle with garlic. In…

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Dill + Lemon Cucumber Salad

Dill is a great herb to always keep on hand.  Fresh is best but dried works well too in a pinch.  I love dill on fish, eggs and tossed into salads.  It’s an herb that actually lasts for a bit in the fridge as long as you don’t wash it before storing since this can cause it to wilt.  This is a super fresh salad and can be served as a side or tossed into other salads.  Enjoy! Print Dill + Lemon Cucumber Salad Author: Katie at Wholelovelylife.com Recipe type: Salad Prep time:  10 mins Total time:  10 mins Serves: 2-4   Ingredients 1 english cucumber ¼ cup chopped fresh dill ½ lemon juice ½ cup olive oil ½ tsp salt ½ tsp pepper Instructions Wash, peel and chop cucumber. Wash and coarsely chop dill. In a separate bowl mix lemon and oil. Pour dressing over cucumber, add dill, salt and pepper. Mix until well coated. To serve sprinkle a little extra dill on top and season with additional salt and pepper to taste. 3.2.1311  

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