Tuesday, September 12, 2017

Whole 30 Tomato Sauce


We had a surplus of Roma tomatoes from our garden this year so we decided to make a bunch of batches of tomato sauce and freeze them to use throughout the year!  We make our tomato sauce so that it could also be used a tomato soup as well (YUM--I love soup...especially when it starts getting chilly out!)

Here's our recipe (Whole30 approved, of course, and super simple!)

Ingredients:
  • 5 lbs fresh tomatoes from your garden
  • 3 onions, 10 garlic cloves (diced up how you like)
  • salt, pepper, Italian seasoning, red pepper flakes (That's. It.)
Instructions:
Set up an assembly line for the following:
  • Start by rinsing all the dirt off your tomatoes in the sink
  • Core and score your tomatoes (cut out the end, and score an "X" at the other end)

  • Place in boiling hot water for 3-5 minutes
  • Take out tomatoes and place in ice water to peel (careful they are super hot!)
  • While you are boiling and peeling your tomatoes, dice up your onions and garlic and begin sautéing in olive oil in a big pot until translucent.  
  • Start adding your peeled tomatoes and crush ever so slightly as your pot is filling up
  • Add your seasonings (I never measure, so dump it in to your liking and taste as you go!)
  • Let your yummy tomato sauce simmer for 3-4 hours (make sure you check on it a few times and stir it up) then use a handheld emulsion blender to blend up (if you'd like to--your choice on how chunky you'd like it!

  • Let cool then bag up to freeze to enjoy throughout the year! So good!
*Our serving size was 3 cups in each gallon bag we froze--we did around 5lbs of tomatoes the first round and ended up with 6 bags total*

Tuesday, August 22, 2017

Fat Bombs



These are the bomb.com (lol, had to do it!)  If you're like me, I like to have a little sweetness at some point in my day.  And because my Food Freedom says I can do it and I feel good about it, then I do it!  However, I'm not talking about eating a Reese's Peanut Butter Cup every day.  Here's my take on them with our Fat Bombs (they don't last long--I have a hubby with a sweet tooth too):

Fat Bombs
Ingredients:
-1/3 cup coconut oil
-1/3 cut almond butter (we like Justin's)
-3-4 tablespoon of cocoa powder (depends on how chocolatey you want them!)
Sea Salt
-4 drops liquid Stevia (not Whole30 approved, but you can add if you want just a touch more sweetness)
-Grab some cupcake liners too (you can do mini ones like us or regular size--we switch between both because we have both sized pans)

Instructions:
-Place all ingredients (except for the salt) in a medium saucepan and stir continuously until all the ingredients melt together
-Start pouring your mixture into your cupcake liners
-Sprinkle your sea salt on top of each fat bomb (this is key and really makes these the BOMB!)
-Place the pan in your freezer then pop one out to enjoy!  They're so yummy!

Sunday, July 9, 2017

Paleo Chocolate Zucchini Bread


We LOVE our garden and the bounty of zucchini's we get from it!  We get pretty creative with how we use them (lots of grilling and making zoodles), but every year my hubby requests chocolate zucchini bread!  Since we're Whole30's, we try to make most of our recipes grain and sugar free.  I'm calling this recipe just Paleo though as with the "rules" of Whole30 you can't try to recreate treats.  Also, you can add a couple of other ingredients for extra sweetness (noted in the recipe). 

So, here's my recipe!  It's a combo of a few different recipes I found on Pinterest!

Chocolate Zucchini Bread
Preheat oven to 400 degrees

Ingredients:
-1 cup grated zucchini
-1 cup almond butter
-1/4 cup pure maple syrup (not Whole30 approved)
-Splash of vanilla extract (not Whole30 approved)
-3 large eggs
-1 tablespoon melted coconut oil
-3/4 cup coconut flour
-1 teaspoon apple cider vinegar
-1/4 c. cocoa powder
-3/4 teaspoon baking soda
-1/2 teaspoon sea salt
-1 teaspoon cinnamon
-Add nuts and/or chocolate chips/cocoa nibs in the recipe if you'd like!

Instructions:
-Combine all ingredients with a hand mixer (this gets the almond butter smoothly distributed)
-Coat the bottom and sides of a bread loaf pan with coconut oil
-Bake for 35-40 minutes until toothpick comes out clean in the middle
-Let it set about 10 minutes after you take it out of the oven and then enjoy! 

Friday, June 23, 2017

Kale Chips


Kale, yes!  Okay, I'm going to be super honest with you--I'm not the biggest fan of cooked kale.  I like it raw in a salad (drenched with Whole30 approved Tessemae's Creamy Ranch dressing), but cooked--not so much.  Kale is super healthy for you!

-It's high in omega-3 & 6 fatty acids, which helps with glowing skin
-Low in calories, but high in fiber (which aids in digestion)
-1 cup of kale contains 3 grams of protein (which ladies, we usually don't get enough of!)

We have all seen posts on Pinterest about Kale Chips, and I've tried to make my own but have never succeeded (they usually just ended up burnt!)  I finally looked into a couple different recipes and came up with my own that I finally liked (after a couple of failed attempts.)  Here you go!


All Heart Kale Chips:

-Line a cookie sheet with a bunch of kale (sorry, I don't do specific measurements like ever)
-Drizzle generously with olive oil then massage with your hands to get it evenly coated
-Add red pepper flakes to taste and nutritional yeast if you want a cheesy flavor
-Cook at 350 degrees for 8-10 minutes until crisp
(you just want the edges crispy...if you do it too much longer it will be burnt to a crisp and just crumble)
-Sprinkle with salt and pepper to taste
(don't add this before--it settles to the bottom of the pan and when you scoop it out, it all comes out SUPER salty)
-Lay out a paper towel in a bowl to catch excess oil and enjoy!  You can store in an airtight container to enjoy later and add to other recipes (don't put it in the fridge because it will get soggy!)

Monday, June 5, 2017

Shaun Week!


I'm so pumped for this!  Shaun T is bringing back some booty kicking to Beachbody on Demand for Shaun Week starting Monday June 12th!  This is so much more than a one week fitness program--it's one week of motivation to get your mind right. 

Starting on June 12th, there will be a new workout released on Beachbody on Demand--you will not be able to look ahead.  The workouts will be a combination of all new T25 and Insanity inspired workouts (yes, there will be modifier!)  After one week of motivation, there will then be a month long hybrid calendar of Shaun T workouts.

THE WORKOUTS:

Insane Basics:  Go Slow, form over speed, work through it.
Pure Cardio Part 2:  It is going to be amazing!  You don’t go to the floor at all.
Insane Weights:  This workout is hitting the weights in an Insanity format.
25 Abs:  25 minutes of abs that is so ridiculously amazing that you will need to pray before do it! LOL
BrickSanity:  Asylum strength and T25 mixture and a lot of insane craziness!
Speed 4.0:  Speed workout similar to what you did in T25 Speed 1.0 and 2.0
Dig Deep is how you end the week with a bang!  This is BANANA’s YO!!!!  This sounds like Friday Fight From Max 30.

You have to be a member of Beachbody on Demand to access this.  It's the only way you get it. You can get your 1 year membership here so you'll have access to over 800 workouts ($99 annually!) after you finish your time with Shaun T: bchbody.life/2ruXabs

Can't wait to virtually workout with you!

Wednesday, May 24, 2017

Our Spartan Family

In honor of our upcoming Spartan Super in Chicago (aaaggggg.....so excited and nervous!)  Here's a look back at our Spartan Family featured on the official Spartan Blog:


AROO! 


Wednesday, April 12, 2017

Plantain Tostadas

Have you ever seen the banana-looking plantain things in your grocery store?  For years I had no clue what they were until Dustin and I were introduced to Whole30 and read that plantain chips were compliant (they are no longer compliant though and you can read about it here).  There is some truth to it--Dustin and I could kill a container of plantain chips in a day. :)

So what are plantains?  Are they bananas?  Well, they are part of the banana family.  They are a starchy, low sugar variety that need to be cooked before eaten.  You can almost treat it as a potato if you're looking for a yummy side dish, but don't necessarily want a potato.  The blacker they become on the outside, the sweeter they become so they could even be used as a dessert as well.

I like to use them on Taco Tuesday in the form of a tostado (a flat taco).  Here's how I do it (super easy!):

Plantain Tostadas

Ingredients:
1-2 plantains
Coconut oil
Salt to taste

Instructions:
-Cut the ends of your plantains and slide into 3-4 big chunks depending on how big your plantains are
-Peal the skin off
-Cut eat chunk in 1/2 so you have a flat side
-Heat the coconut oil (however much you want, I didn't measure mine) over your stovetop in a flat pan
-Place your plantains in the pan and cook until golden brown on each side (about 2-3 minutes each side--don't let them burn, they cook fast).  Just speaking from experience! :)

-Take your plantains out and smash them with the bottom of a bowl
-Place them back in your pan and continuing cooking until they reach your desired crispiness
-Add salt to taste and enjoy!


I put lettuce, chicken and avocado on mine and they were delish!  Let me know if you try it out!



XO,
Emily