One of my goals during Whole 30 was to incorporate new dishes into my day instead of continuously rotating through the same ones like I usually do. Being unable to enjoy my usual kefir puddings, overnight oats, and fistfuls of granola (by the bag), breakfast has become seemingly difficult. Then I realized: who said vegetables can’t be the star of your breakfast. So with that mindset, and the success of finally finding Whole 30 compliant bacon, I created this new brunch superstar. Not only is this dish absolutely delicious, but it is aesthetically pleasing and will impress any brunch crowd you have invited to your kitchen. Plus, every once and awhile we all need to cut back on our morning overload of sugars, whether its natural or not, and include some more hearty vegetables.
Basically, the hangover cure. Don’t waste your money or time on a bodega sausage egg and cheese to cure that headache. Replace your usual order with these easily prepped omelet cups. Trust me, your stomach will thank me later. And if you’re not hungover? Well, firstly, kudos to you and your refreshed self. Secondly, this are still delicious.
Smoothies are such an interest breakfast phenomenon right now. While I love their ability to fill me up on an incredibly cheap and quick to prepare basis, I find it absolutely redonkulous that places are charging $12+ dollars for one. And the even worse part? That I have been that person on the other side of the register handing these money thieves my credit cards in return for a semi-decent, sugar packed, stupid expensive smoothie. Why? Because I didn’t know better and I was hungry. So, if you are one of these people, I am here to help rid you of this unnecessary habit. One of my main problems with store purchased smoothies is their ability to sneakily add in so much unnecessary sugar. Whether it be through the flavored and sweetened almond milk, the high fructose syrup concentrated juices, or even just an overload of fruit, some of these smoothies have a full day’s serving of sugar in them. While I love fruit just as much as the other person, I made an effort to create a less fruit-focused smoothie and challenged myself to add in some, potentially unusual, vegetables. This got me to thinking: what are some of my favorite foods that hide their high vegetable content? And then it came to me… carrot cake. To use the word love to describe my feelings about carrot cake is an understatement. This is what led me to create this carrot cake smoothie because, my friends, what is better than a breakfast that tastes like carrot cake in the form of an easy and cheap smoothie.
For some reason I constantly overlook blueberries. They are such an easy fruit to eat and match with different flavor profiles, and whenever they are in my fridge I devour them, but I never actively think to purchase them. When considering different fruit and flavor combinations, I came up with the odd pairing of blueberry, vanilla, and almond. While not one you see often, these three tastes compliment each other extremely well. Enjoy for a “not so normal” version of your everyday overnight oats.
There is something so comforting about a warm delicious stew on a cold winter day. While I mainly steer towards tomato based and meat filled versions, lately I have had a serious craving for all spices Indian. While trying to follow Whole 30 and also omit garlic & onion, Indian food is a cuisine that is nearly impossible to eat if not making it yourself. Indian takeout may be in my (very minimal) takeout rotation, but there is 0 chance I am going to be able to find a dish without so many ingredients. So instead of even attempting to explain everything over the phone to a delivery guy to then only be turned down, I decided to create my own version. Packed with flavor, protein, and some starch, this dish knocks Whole 30 Indian food out of the park.
While (almost) everyone loves chili, people seem to seriously disagree regarding on if its main ingredients: should it, or should it not, include beans. In my world, chili will not only include beans, but it will have 3 different varieties. That being said, I was mind blown to hear that people felt differently. What the heck is chili without beans!? Evidently, it is Whole 30 approved chili. Since chili is a continuing staple in my cooking rotation, I decided to give this counterargument some thought and try this whole sans-bean- chili thing. The worst (or best) part of it all? I hate to say it, but I actually really enjoy this meal. So while I am still “team chili with beans”, I will gladly enjoy this version for the next month.
Is it starting to get cold outside? Are you realizing that flip-flops and jean shorts are far away from your reality? I’m truly sorry. However, with cold temperatures come great vegetables. I absolutely love the produce, flavors, and dishes served in the fall and winter. For some reason, it brings joy to my cold bones. This bowl combines all of my favorite things fall in a healthy and easily transportable way. Your shivering colleagues will be jealous.
This may sound odd, but one of my favorite things to do when visiting another city or town is finding a way to see firsthand what a person’s day to day life is like and what it would feel like to live there. Since my life revolves so much around food, these adventures usually involve a ton of research to find the local restaurants and hit as many as possible. But to really cure my curiosity, I need to find some type of market. Walk around with all the locals enjoying their Sunday grocery haul, watch the interactions with the stand owners and the customers, take inventory of all the options, and purchase some things to truly test what it’s all about. So before hopping on my train back to NYC the other weekend, I made my ay to the local Ardmore market and went all chameleon style trying my best to blend in. Within 3 seconds I fell in love and regretfully realized that, with a train ride ahead, I couldn’t buy everything my eyes wanted. Instead, I decided on the first thing I saw when I walked in: jumbo lump crab meat. This meal further strengthened my love for this market and guaranteed another trip in the near future.
This recipe came about as a kitchen clean out but is now a staple in my dinner rotation during the colder months. For some reason, as much as I love both soup and pork chops, I rarely find myself eating either of them. Not only is this meal a healthy version of comfort food for when its too cold outside that you need something to warm your bones, but it is incredibly easy to prepare and something that will seriously impress anyone you have over for a dinner party. Plus, make a huge vat of this soup and you can freeze portions to last you the rest of winter.
Something I never thought I’d say: add the salmon to your food processor. After trying these collard green wraps for the first time recently for my Whole 30 approved burger night, I quickly fell in love and set my mind on creating all different ways to use them as a bun replacement vehicle. Similarly, I recently toasted purple cabbage in sesame oil and questioned what the hell I’ve been doing for the past 25 years without this staple vegetable side in my kitchen. Falling head over heels for both, I decided to do the only thing logical and create a recipe that combined them. Alas, this salmon burger was where my mind steered. Unclear how to make this idea a reality, I found myself hesitantly reaching for my food processor and dropping in the salmon filet while questioning my logic and also wondering what the F I was doing. To my pleasant surprise, I did not end up with raw salmon soup but instead finely diced salmon that, when mixed with some almond flour and bell pepper, formed perfect burger patties. And while I was tossing all my random closet hidden ideas together I figured, why not add in some mango avocado salsa. Bring all the freaks to the table.