Roasted Green Beans With Dijon Coriander Butter

Happy November!  October went by in hot second and it’s now officially holiday season.  I always have a hard time transitioning from summer to fall but once we get to November the kid in me starts getting excited about the upcoming holiday festivities including cooking for family and friends.  We are having incredible weather in Minneapolis.  It reached almost 70 degrees both yesterday and today and I will admit I spent a few minutes laying under a tree in our backyard feeling the sunlight on my face.  It felt really great and it’s nutty to think that feeling probably won’t be back for 7 months!  Yikes did I just say 7 months?  I think I did.  That is the reality of living in Minneapolis folks.  So, in honor of all the cold months ahead I’m kicking it off with this hearty Green Beans With Dijon Coriander Butter recipe.  If you are starting to stock pile potential Thanksgiving recipes this one should be on your list.  It is an absolutely perfect side dish that can be prepared both paleo and vegan which is a major win! Coriander has grown to be one of my favorite spices especially during cooler months.  It has a lemony citrus and warm, nutty, spicy flavor when crushed which is my favorite way to use it.  You can use as a powder but if you have a pedestal and mortar start crushing because the flavor you achieve is so amazing.  Besides a little work crushing the coriander this recipe requires no heavy lifting.  It’s as simple as tossing all ingredients together and roasting in your oven.  Enjoy! Print Roasted Green Beans With Dijon Coriander Butter Author: Katie at WHOLELOVELYLIFE Recipe type: Salads + Sides Prep time:  5 mins Cook time:  20 mins Total time:  25 mins Serves: 4-6 servings   Paleo, Whole 30, 21 Day Sugar Detox, Vegetarian, Pescatarian, Gluten Free, Grain Free, Nightshade Free, Refined Sugar Free, Autoimmune Protocol (see notes), Dairy Free (see notes), Vegan (see notes) Ingredients 1 package green beans 2 Tbsp grass fed butter or palm shortening to make AIP compliant and vegan 1 Tbsp Dijon mustard (I like Annie’s) 1 tsp coriander seed (can use powdered) ¼ tsp sea salt + more to taste Instructions Crush coriander in a mortar and pestle until well broken down (if you don’t have one crush on a cutting board by rolling a rolling pin or glass over…

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Salted Chocolate Pecan Cake Cookies (Grain Free, Dairy Free, Refined Sugar Free)

I hope everyone is having an amazing fall.  What have you all been up to?  I have been enjoying the beautiful Minneapolis weather and spending a ton of time outside.  When it’s the end of October in Minnesota and still warm enough for just a light jacket that is what you do.  Because I have been busy enjoying my evenings and weekends I have fallen a bit behind on blog posts but I am committed to getting some new and exciting fall and holiday recipes posted over the next two months starting with this one! After having the igG food allergy test last spring I found out I’m sensitive to both almonds and eggs.  Paleo baking without almond flour and eggs can be a bit of a challenge but I am pleased to say these Salted Chocolate Pecan Cake Cookies turned out fabulous using one of my favorite paleo compliant flours Otto’s Cassava Flour.  These cookies are soft, fluffy and a bit chewy and the touch of sea salt and pecans balances them perfectly.  They freeze amazingly well so you can make a few batches and pull them out one at a time when you are in the mood for a sweet treat.  These will definitely be on my Christmas cookie baking list.  Enjoy! Print Salted Chocolate Pecan Cake Cookies Author: Katie at WHOLELOVELYLIFE.COM Recipe type: Treats + Snacks Prep time:  20 mins Cook time:  12 mins Total time:  32 mins Serves: 36 cookies depending on size   Paleo, Grain Free, Vegan, Gluten Free, Refined Sugar Free, Pescatarian, Vegetarian Ingredients 3 ounces 100% cacao unsweetened chocolate (any percent will work) 1 tablespoon coconut oil 1½ cups Otto’s cassava flour cream from 1 can full fat coconut milk ¼ cup maple syrup 1 cup coconut sugar 1 teaspoon vanilla extract ⅛ teaspoon sea salt + extra for sprinkling ½ tsp baking soda ⅓ cup cocoa ¼ cup raw pecans pieces Instructions Preheat oven to 350 degrees. Melt unsweetened chocolate with coconut oil. I find the easiest method is to put in a microwave safe bowl and melt slowly stopping a few times to stir. You can also use a double boiler. In a bowl combine the cassava flour, coconut sugar, cocoa, baking soda and sea salt. Mix well then add the melted chocolate and coconut oil along with the maple syrup, vanilla extract and cream from 1 can of full fat coconut milk. During cooler months my coconut oil hardens quite well…

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Asian Cauliflower Rice Chop Salad

I hope everyone’s week is off to a great start.  One of my favorite fast and easy weeknight dinners is a salad.  However, typical lettuce salads can get boring after a while.  This Asian Cauliflower Rice Chop Salad will help mix up your boring salad routine!  It is the perfect balance of sweet and savory and is filled with lots of healthy raw ingredients. Cauliflower rice has been popular for quite some time and while I like using it for hot dishes I enjoy it even more in cold dishes especially during the summer months. Cauliflower is one of my favorite vegetables to cook with because of it’s mild flavor and the fact that it can be used in so many ways.  Not to mention it’s an abundance of health benefits.  Cauliflower is a member of the cruciferous vegetable family along with kale, Brussel sprouts, broccoli, and cabbage.  It is filled with phytochemicals, antioxidants and anti-inflammatory compounds so eat up.  Enjoy! Print Asian Cauliflower Rice Chop Salad Author: Katie at WHOLELOVELYLIFE.COM Recipe type: Salads + Sides Prep time:  30 mins Total time:  30 mins Serves: 6 servings   Paleo, Autoimmune Protocol (see note), Vegan, Vegetarian, Pescatarian, Gluten Free, Grain Free, Nightshade Free (see note) Ingredients 1 red pepper 1 orange pepper 3 green onions 1 head cauliflower 2 cups chopped pineapple ¾ cup chopped cilantro 1 Tbsp chopped mint 4 Tbsp chopped basil ¼ cup chopped parsley 2 Tbsp avocado oil 1 tsp sea salt + a sprinkle Juice from 1 lime 2 Tbsp red wine vinegar 3 Tbsp coconut sugar 4 Tbsp coconut aminos ¼ cup raw pepitas Instructions Wash, cut and rice cauliflower. To rice cauliflower either use a cheese grater or your food processor. Place riced cauliflower in a large bowl. Wash and chop green onion, red and orange pepper, and place in the bowl. Wash, chop and measure out the mint, basil, parsley and pineapple, and place in the bowl. Toast pepitas by adding to a lightly oiled pan. Sprinkle with a touch of sea salt. stir continuously until just starting to brown then immediately remove from heat. To make dressing mix sea salt, lime juice, red wine vinegar, coconut sugar, and coconut aminos. I like to use a mason jar and give the dressing a good shake. Add dressing to the salad along with toasted pepitas, toss well and serve. Notes Use organic whenever possible! Omit red and…

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Simple Chopped Guacamole

Hope everyone is having a lovely July!  Can you believe August is just around the corner?  I sure can’t.  I don’t know about you but the last few weekends we have been sitting outside in the backyard, laying on the hammock, watching H play in his dinosaur pool and eating fresh, healthy, fast and yummy food.  This Simple Chopped Guacamole has been on constant repeat with plantain, sweet potato and cucumber chips.  What I love about it is you can use a slightly less ripe avocado.  Anyone else get impatient waiting for the avocado’s on your counter to reach perfect ripeness?  Then, once they do you have to use them up super fast or they will all go bad in a blink of an eye.  Yay, me too!  That is why I love this recipe.  You don’t have to wait until they can be mashed because you can easily cut them up when they are a bit firm.  This recipe is another great way to get more avocado’s into your daily diet. Avocados are loaded with with Vitamins E, B5, B6, B1, B2, B3, C, K, A, as well as Folate, Magnesium, Copper, Iron, Zinc, Manganese, Phosphorous and Potassium.  Adding avocado to salads or mixing with other veggies can increase the antioxidant absorption of those veggies due to the fact that many nutrients are fat soluble.  So, combining veggies with a good fat like avocado will help to increase the nutrient value and make sure none off your healthy eating efforts go to waste.  Yay for avocados.  Enjoy! Print Chopped Guacamole Author: Katie at WHOLELOVELYLIFE.COM Recipe type: Condiments + Sauces Prep time:  10 mins Total time:  10 mins Serves: 4-6 servings   Paleo, Vegan, Dairy Free, Whole 30, 21 Day Sugar Detox, Vegetarian, Grain Free, Gluten Free, Pescatarian, Refined Sugar Free, Nightshade Free (see notes), Autoimmune Protocol (see notes) Ingredients 2 large or 3 small firm avocados 2 roma tomatoes or 1 medium sized regular tomato (omit for AIP and nightshade free) ½ small to medium sized red onion finely chopped 1 teaspoon sea salt Juice from 1 lime ¼ cup chopped cilantro Instructions Cut avocado in half. Peel skin, remove pit and chop into desired size pieces. Wash and cut tomato into desired size pieces. Peel and finely chop red onion. Juice lime. Wash and chop cilantro and reserve one whole piece for garnish. Mix all ingredients in a bowl. Add more lime…

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Herb Potato Salad (Mayo Free)

Happy 4th of July weekend to my friends living in the United States!  My twin sister, her husband, and my nephew have been in town since last Sunday.  I took the entire week off of work and it has been pure bliss.  Sometimes the best vacations are the ones where you stay home, relax and catch up with family.  Our week has been filled with beach time, walks, bike rides and sunshine.  Tomorrow, the 4th of July is their last day here and even though I am super sad to say goodbye we have had such an amazing week it makes parting a bit easier. When I moved to Minneapolis 10 years ago I thought being away from family was the worse thing to ever happen to me.  In reality, I have found it has actually brought us closer together because you savor every minute you have together.  This is their third summer visit since we both had our boys who are only 10 weeks apart.  Crazy right?  To think we both had kids at the same time and they both happen to be boys.  They are as different as my sister and I but I know they are going to be close as they grow.  I hope you are all having a lovely weekend and get the chance to celebrate the 4th with family and friends. If you are still in need of a 4th of July side dish look no further.  This Herb Potato Salad (Mayo Free) is simple to throw together and super yummy!  Also, the fact that it has a vinegar and oil base makes it a great warm weather side because you don’t have to worry about spoilage.  For this recipe I used yellow potatoes, however red potatoes or white sweet potatoes can also be used.  Technically, white potatoes are not Paleo. However, there is a lot of conversation among the Paleo community about consuming white potatoes.  They are now even Whole 30 compliant so, I am going to leave this up to you. I have been adding nightshades back into my diet after being off of them for 2 years so I have been eating a small amount of red and yellow potatoes.  From a nutritional standpoint, they still have something to offer so I think in moderation they are fine.  This potato salad has the perfect tang from the dressing and lots of crunch…

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Salmon with Lemon Garlic Zoodles and Crispy Squash Blossoms

Zoodles zoodles zoodles!  I have been eating zoodles so frequently these days.  They are so easy to make and zucchini is such a great summer veggie.  I have tried a few ways to prepare zoodles.  However, my favorite way is raw.  Adding warm ingredients to the top softens them and I love the contrast between the hot and cold ingredients. Our garden is finally starting to grown and we are having so much fun sharing the experience with our 3 year old.  This last week we picked a few strawberries and blackberries which were seriously the best I have ever had.  Such a difference when they come straight from the earth.  Besides getting a few berries we have had a decent amount of squash blossoms.  I have always wanted to try squash blossoms because they are so beautiful and such a unique ingredient.  They are exceptionally fragile so unless you come across them in your local farmers market you probably won’t find them.  If you happen to find them you need to act quick because they will only keep for around 24 hours in the refrigerator.  If you do find some this Salmon with Lemon Garlic Zoodles and Crispy Squash Blossoms is a great dish to try. There are a few ways you can prepare squash blossoms.  You can use them to garnish just about anything, add them to tacos, pasta and pizza or stuff them with ingredients and either bake or deep fry them.  For this recipe I simply cut them into strips and pan fried them in a little avocado oil.  They added the perfect crunch and texture to this salmon dish.  Enjoy! Looking for other zoodle recipes?  You may like Paleo Zoodle Carbonara, Zoodles with Avocado Pesto or Red Thai Curry Veggie Zoodle Bowl! Print Salmon with Lemon Garlic Zoodles and Crispy Squash Blossoms Author: Katie at WHOLELOVELYLIFE.COM Recipe type: Entrees Prep time:  30 mins Cook time:  20 mins Total time:  50 mins Serves: 2 Servings   Paleo, Autoimmune Protocol (see notes) Gluten Free, Grain Free, Dairy Free (see notes), Pescatarian, Whole 30, 21 Day Sugar Detox, Refined Sugar Free, Nightshade Free Ingredients 2 Alaskan salmon filet 2 cloves garlic lemon juice from ½ large or 1 small lemon 1 tsp sea salt + more to taste 1 large or 2 small zucchini 8 squash blossoms 2 Tbsp ghee, olive oil or palm shortening (for sauce) 2 Tbsp avocado or coconut oil (for frying squash blossoms)…

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Paleo Zoodle Carbonara

    We had such a great weekend and a special Father’s Day!  Hope all of you did as well.  I will say though, I can’t believe we are getting so close to July.  Why does summer have to go so fast?  I try hard not to focus on how fast summer always seems to go but for some reason, I can’t help myself.  Anyone else? This weekend was hot and I loved every second.  We spent almost the entire weekend outside.  On Saturday morning we walked around a lake near our home and hung out on the beach with our 3 year old.  He loves to play in the sand and go into the water.  It’s one of his favorite things to do right now.  I could literally sit for hours playing with him and watching him enjoy himself. On Father’s Day, we made a healthy brunch and then went kayaking and paddle boarding.  I just got a paddleboard this year and am loving it.  It’s one of those workouts where you don’t realize you are actually working out.  We are so blessed to have water all around us.  I have always found water to be healing and would love to live near the ocean someday.  Life goals!  Next weekend my twin sister, her husband and her 3 year old are getting into town for a 1 week visit so this coming week will be filled with getting the house ready and prepping food.  I hope you all had a wonderful weekend and Father’s Day! Now onto the recipe.  This Paleo Zoodle Carbonara will have you thinking you are eating the real thing.  You will never miss the dairy and pasta.  I promise!  Cauliflower is one of my favorite ingredients because it is so versatile and this recipe is a perfect example of that.  One of my favorite ways to use it is to make a dairy free cream sauce.  I use the same sauce on my Spinach Artichoke Pizza with Cauliflower Cream.  If you like this zoodle recipe you will love the pizza recipe too.  To make this recipe vegan, vegetarian and pescatarian omit the bacon and replace it with additional veggies of your choice.  Enjoy! Don’t have a spiralizer just yet?  I have the Paderno World Cuisine spiralizer and I love it! Print Paleo Zoodle Carbonara Author: Katie at WHOELOVELYLIFE.COM Recipe type: Entrees Prep time:  20 mins Cook time: …

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Detoxifying Parsley Cilantro Sauce

It has been months since I posted a new recipe and for good reason.  I have been 100 percent focused on my health and healing.  Instead of giving health updates here like I have in the past I have decided to start a new section to share what I have been doing along with the progress I am making.  More to come on this soon!  I realize not all of you are here because you have an autoimmune disease so I want to keep my food posts all about the recipe and fun happenings not related to my health. This is the second summer in our current home and since we first moved in I have dreamed of having a veggie and fruit garden.  There is something so rewarding about growing your own food and sharing that experience with your children.  Living in Minneapolis our growing season is not as long as I would like but my goal is to hopefully be able to spend a lot less money on produce for a few months out of the year and grow enough to be able freeze a ton to use throughout the fall and into winter.  I also want to learn how to ferment.  My sweet twin sister is going to teach me everything I need to know when she visits in July.  I know nothing about gardening but am crazy excited to start this adventure.  Hopefully I will be juicing kale in my kitchen before long. My amazing husband designed and built our raised beds.  We have a hill at the back of our yard that was useless space.  He had the ingenious idea to build beds with steps running up the middle straight into our backyard.  Brilliant!  I’m lucky to have a husband who is not afraid to get his hands dirty.  Saying I’m excited is an understatement.  Anyone else have a home garden?  What is your favorite thing to grow?  We went a bit crazy and planted a ton.  Blackberries, blueberries, two types of strawberries, onions, leeks, zucchini, two types of squash, two types of watermelon, cantaloupe, red and green leaf lettuce, 4 types of kale, heirloom radishes, pink beets, sugar snap peas, kohlrabi, broccoli, cauliflower, 3 types of tomatoes, baby peppers, romain, butter lettuce and brussel sprouts.  We have a separate herb garden with Italian parsley, basil, lemon thyme, oregano, sage, French lavender, chives and mint. …

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Frozen Blueberry Lemonade

Lemons, Lemons, Lemons!  Ask me what I can’t live without and my answer would be lemons!  I love lemons because I feel like they make just about everything better.  They are one of the most versatile and healthy fruits.  If they are not part of your daily life they should be and here’s why. Lemons are acidic by nature but are alkalizing to the body helping it to restore balance.  Adding lemon to your water is an easy, cheap way to make your water alkaline.  A daily morning ritual of room temperature lemon water is great for liver detoxification.  Lemons are super rich in vitamin C and can help to prevent the growth and spread of bacteria and viruses that cause infections and diseases.  They can also help with reducing joint inflammation because of their ability to dissolve uric acid.  And, my number one reason for getting lemon’s into my everyday diet.  They make me think of summer which is my absolute favorite season.  What’s not to love! Ready to eat more lemons but need some ideas about how to incorporate them into your daily diet?  Besides making this yummy Frozen Blueberry Lemonade here are some of my favorite ways.  Add lemon juice to filtered water, green smoothies and green juice, squeeze over veggies and fish, add to marinades, salad dressings, soups, pesto and sauces.  What’s your favorite thing to add lemon too?  Enjoy! Print Frozen Blueberry Lemonade Author: Katie at WHOLELOVELYLIFE.com Recipe type: Smoothies + Drinks + Juices Prep time:  5 mins Total time:  5 mins Serves: 2 servings   Paleo, Autoimmune Protocol, Vegan, Vegetarian, Refined Sugar Free, Gluten Free, Grain Free, Dairy Free, Pescatarian, Nightshade Free Ingredients 2 lemons 2 cups filtered water 2 cups ice (more or less depending on how thick you like it) 3 tablespoons grade B maple syrup + more if you like it sweeter (sub 6 drops stevia for sugar free) ¼ cup fresh or frozen blueberries (can sub any fruit such as strawberries, raspberries, blackberries, cherries or mango) Instructions Scrub and clean lemons until all residue is removed. You are blending the entire thing, skin and all so you want to make sure it is clean. Cut off ends of lemon and quarter them. Remove all seeds. Place in a blender along with, blueberries, filtered water, ice and maple syrup. Blend on high until fully mixed. Notes Use organic whenever possible! 3.5.3208  

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Instant Mango Lime Sorbet

Winter means the days are shorter, it’s dark when you go to work and leave in the evening and the constant chill in the air is refreshing to a point but if you are like me by this time you are longing for the day you feel the warm sun on your body again.  Winter hibernation anyone?  Many times the last thing I want to do is go outside into the cold.  Especially living in Minneapolis.  Our weather can be down right unbearable at times.  Staying inside where it is warm is much more enticing.  I was recently listening to a podcast and the topic of how to stay mentally sound during the winter months came up.  Did you know eating mango during the winter can have a positive impact on your winter blues?  Mango reminds most people of summer months, hot weather and vacations on the beach.  I certainly agree!  Eating a mango can do more than just putting you in a better mood.  It has great health benefits too.  Mango is filled with a number of antioxidants, can help alkalize the body and is amazing for the immune system.  It contains vitamin C, vitamin A and many different carotenoids.  One additional bonus to mention is they are also lowest tropical fruit on the glycemic index. One of my favorite ways to eat mango all year round is as Instant Mango Lime Sorbet!  Not only is this sorbet delicious but it is completely free of anything artificial and has optional natural sweetener if you feel you need it.  I used to love getting mango sorbet at the store but even the “healthier” brands were still loaded with cane sugar.  The best part is you can literally whip this up in seconds.  Hence the word “instant” in the title.  Just throw frozen mango in a food process with juice from a lime and process until smooth.  Use an ice cream scoop for a pretty presentation.  Enjoy! Print Instant Mango Lime Sorbet Author: Katie at WHOLELOVELYLIFE.COM Recipe type: Treats + Snacks Prep time:  2 mins Total time:  2 mins Serves: 4 Servings   Autoimmune Protocol, Paleo, Vegan, Vegetarian, Dairy Free, Grain Free, Gluten Free, Refined Sugar Free, Pescatarian Ingredients 1 bag of frozen mango juice from ½ lime Optional: 1 tsp sweetener (grade B maple syrup, raw honey) Instructions Put frozen mango in food processor. Juice lime. Put lime juice in food processor along…

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