No-Tomato Garlic Marinara (Nightshade Free)

I hope you are all having a wonderful new year!  I have not posted a recipe since the week of Thanksgiving.  I really think it’s good to take a break every once in awhile from whatever it is you do on the side if you feel like you need it.  I definitely needed it!  I LOVE coming up with new healthy recipes and sharing them with all of you.  However, I was feeling really burned out during December and January and finally told myself to stop worrying about it and just take a break.  My break has been filled with lots of family fun and healing time. I started back 100% Autoimmune Protocol on Jan 1 so you will be seeing almost all AIP compliant recipes for a while.  I’m starting with a No-Tomato Garlic Marinara!  I don’t know why I have not made a No-Tomato Marinara before?  It has been almost 2 years since I changed to the Paleo lifestyle and from almost day one I eliminated nightshades.  Let me tell you, it has not been easy!  Tomatoes were one of my favorite veggies and even though I have never been a huge pasta person there is sometime so comforting about a traditional bowl of pasta with warm, flavorful marinara.  I use zoodles (zucchini noodles) to accomplish this but if you still consume pasta and no nightshades give this sauce a try.  You are going to love it!  It is also quite thick so it makes the perfect pizza sauce.  No runny sauce here! All No-Tomato sauce recipes I have come across use carrot, onion and beets as a base.  This recipe is no different.  However, this one has a little something extra.  Greens!  I add pureed greens to a lot of things trying to sneak as much into my 3 year old’s diet as I can.  My sister does the same thing and when I told her about this sauce she mentioned that she has made something similar in the past not even realizing it was a “no-tomato” sauce and added spinach.  I loved this idea so added the leftover beet greens and it was pure perfection!  This is an optional step but why not sneak extra nutrients into whatever you are eating.  Especially when you can’t even taste them!  A few greens that would work well are carrot top, beet, arugula, spinach, kale, parsley or chard. This…

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Turmeric Roasted Cauliflower with Brussel Sprouts and Dates

Hope your Thanksgiving week is off to a great start!  I already have family in town and more coming on Wednesday night.  I am a huge early planner and have had my menu planned for a few weeks now.  Turmeric Roasted Cauliflower with Brussel Sprouts and Dates was on the menu but has fallen off for something else.  Not because it’s not amazing but because I am already making way to much food for the six adults and two toddlers we are hosting.  Sometimes it’s just so hard to decide.  If you are looking for another side or are in the mood for a new fall roasted veggie recipe this is it.  Enjoy! Print Turmeric Roasted Cauliflower with Brussel Sprouts and Dates Author: Katie at WHOLELOVELYLIFE.COM Recipe type: Salads + Sides Prep time:  10 mins Cook time:  30 mins Total time:  40 mins Serves: 4-6 servings   Autoimmune Protocol, Paleo, Grain Free, Gluten Free, Refined Sugar Free, Nightshade Free, Vegan, Vegetarian, Pescatarian, Dairy Free Ingredients 1 head of cauliflower 1 bag brussel sprouts 8 dates 1 tsp turmeric ¼ tsp sea salt + more to taste 3 Tbsp olive oil Instructions Wash and cut cauliflower into even size pieces. Wash and cut brussel sprouts in half. Pit and cut dates into pieces. Lay cauliflower, brussel sprouts and dates on a cooking sheet. Drizzle olive oil over the top, sprinkle with turmeric and sea salt. Roast at 425 degrees for 20-30 minutes or until veggies are golden and soft. Mix a few times throughout cooking. 3.5.3208  

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Whipped Sweet Potatoes with Paleo Marshmallows

  I have two more Thanksgiving side recipes I want to share before Thursday and this is one of them.  Nothing like the last minute right?  This side is perfect for Thanksgiving but also great for any other day so if you are reading this after the holiday you can still give it a try.  Growing up this traditional sweet potato and marshmallow dish was not part of my family’s holiday meal.  However, my husband’s family not only has these at Thanksgiving but on Christmas too.  I thought it was about time I came up with a healthier slightly more decadent version.  Introducing Whipped Sweet Potatoes with Paleo Marshmallows!  These are seriously amazing and can either be prepared with our without the marshmallows.  When I make homemade marshmallows I use this recipe by  The Urban Posers.  This recipe has always been a winner.  If you are not into the idea of making your own marshmallows or are vegan Whole Foods does have a few brands that would work.  Not exactly perfectly paleo but ok for special occasions. If you are not a fan of sweet and like savory more you can easily omit the maple syrup and add any fresh herb of your choice.  I love rosemary, sage or thyme.  Enjoy! If you are looking for a more chunky hearty mashed sweet potato recipe try Mashed Maple Sweet Potatoes. Print Whipped Sweet Potatoes with Paleo Marshmallows Author: Katie at WHOLELOVELYLIFE.COM Recipe type: Salads + Sides Prep time:  20 mins Cook time:  30 mins Total time:  50 mins Serves: 4-6 servings   Autoimmune Protocol, Paleo, Refined Sugar Free, Dairy Free, Grain Free, Gluten Free, Pescatarian, Vegan, Vegetarian, Nightshade Free Ingredients 2 extra large sweet potatoes ½ cup full fat coconut milk or grass fed heavy whipping cream 1 tsp sea salt ¼ cup grade B maple syrup Optional: if you prefer to make this savory instead of sweet omit the maple syrup and add fresh herbs of choice. Instructions Make marshmallows the night before and once set cut into desired size pieces. Peel and cut sweet potatoes in even size pieces. Boil in water for 20-30 min or until soft. Remove potato pieces from water and add to a blender or food process. Add maple syrup, coconut milk or grass fed cream, maple syrup and sea salt and mix until smooth. Pour mixture into the an oven safe dish and bake at until marshmallows…

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Curly Endive Salad with Pomegranate, Pears and Pistachios

Thanksgiving is fast approaching and I have been in menu planning mode.  Anyone else?  Once the menu is planned then it’s on to my table setting.  It may sound crazy but I have my table set at least a day in advance.  My Mom said I inherited this from my Grandma who would do the exact same thing.  I love having it finished so I can just enjoy the cooking process and socializing. I always like to start Thanksgiving dinner with a light starter which historically has been a salad.  This Curly Endive Salad with Pomegranate, Pears and Pistachios dressed in Champagne Dijon Vinaigrette is definitely in the running this year.  You may not always think to add a salad to all the other wonderful sides you are serving but I think it makes an amazing, fresh addition given the heaviness of most Thanksgiving meals.  I also love the prep factor.  You can get all your ingredients ready a day or two before and assemble it right before you serve it.  The flavors of this salad scream fall and all balance each other nicely.  I especially love the slightly bitter of the endive with the sweet of the pomegranate and pears.  It’s all around perfect.  Enjoy! Print Curly Endive with Pomegranate, Pears and Pistachios Author: Katie at WHOLELOVELYLIFE.COM Recipe type: Salads + Sides Prep time:  15 mins Total time:  15 mins Serves: 4-6 servings   Autoimmune Protocol (see note), Paleo, Grain Free, Gluten Free, Vegan, Vegetarian, NIghtshade Free, Dairy Free, Whole 30 Ingredients 1 head curly endive 1 pomegranate ¼ raw or dry roasted pistachios 1 pear ⅓ cup olive oil ¼ cup champagne vinegar 1 Tbsp Dijon mustard (I prefer Annie’s) ⅛ tsp sea salt Instructions Remove pomegranate seeds and set aside. Wash curly endive, chop and place in a bowl. Slice pears and set aside. Chop pistachios with a knife and set aside. To make the dressing mix the olive oil, champagne vinegar, Dijon mustard and salt. Mix well. When ready to assemble add the pomegranates and pears to the bowl with the endvise and pour dressing over the top. Toss well and sprinkle with pistachios. Notes Use organic whenever possible! To make Autoimmune Protocol Compliant omit pistachios. 3.5.3208  

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Raw Coconut Chai Tea Macaroons

Have you heard of Wild Foods?  I had not until a month or so ago.  If you are interested in learning more take a few minutes to check out their philosophy and mission.  Impressive right?   Not only is this company about creating products made from high quality ingredients but it also has a heightened focus on respecting the environment and the laborers that produce the ingredients.  If more companies had these same focuses I think it’s easy to say our food system and world would be a better place. I have tired a few of the Wild Foods products and all are high quality and amazing.  By far my absolute favorite is the Wild Tea #1 Coconut Chai.  The minute I opened the package I was blown away.  It smelled like a traditional chai tea but oh so much better.  It’s hard to explain to oh so much better part.  I really think you need to experience it for yourself!  As soon as I smelled this tea I knew I had to do something special with it.  Feeling inspired by fall and my love for chai tea lattes I created these Raw Coconut Chai Tea Macaroons.  I think I can say hands down these are one of my favorite treat creations.  They aren’t super sweet and totally make me think of a chai tea latte.  The best part is you can whip these up with just a few simple ingredients.  Enjoy! Print Raw Coconut Chai Tea Macaroons Author: Katie at WHOLELOVELYLIFE.COM Recipe type: Snacks + Treats Prep time:  10 mins Total time:  10 mins Serves: 12 macaroons   Paleo, Grain Free, Gluten Free, Vegan, Vegetarian, Dairy Free, Refined Sugar Free Ingredients ½ coconut butter/coconut mana 1½ cup shredded coconut ⅛ tsp sea salt 1 Tbsp wild foods chai tea #1 or your favorite chai tea 2 Tbsp coconut oil 2 Tbsp raw honey Instructions In a coffee grinder or with a mortar and pestle grind/crush tea to a powder. You may still have some larger pieces of tea and that is ok. Add coconut butter, shredded coconut, sea salt, chai tea, coconut oil and raw honey to a food processor and process until well mixed. Use a cookie scoop or spoon to scoop equal sized macaroons on a parchment lined pan. Allow to set in the refrigerator for 15-30 min. Notes Use organic whenever possible! 3.5.3208  

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Grain Free Cauliflower Rice Stuffing

Anyone else getting super excited about Thanksgiving?  I sure am.  My parents, twin sister, her husband and their little guy who is 10 weeks younger than ours will be joining us in Minneapolis this year.  Besides the fun of planning a delicious meal to share I am beyond excited to see the kiddos together.  It is always so much fun to watch them dance, interact and play.  Total entertainment! This last weekend I cooked, cooked and cooked some more.  I always like to have a practice day especially if I am working on a few new recipes.  I had major success with this Grain Free Cauliflower Rice Stuffing and could not be more excited to share it with you!  I was a little nervous about how it was going to turn out but the end result is a very believable traditional stuffing.  It had a rave review with my hubby and he said we don’t even need to tell people it’s grain free.  They will never know! Stuffing has been a missing component to my Thanksgiving meal since starting Paleo and I am in celebration mode thinking it will make a return this year.  If you have special family stuffing add ins you can treat this recipe as a base and add in your favorites such as raisins, cranberries, nuts, seeds or whatever you like.  Also, I added optional sausage which can be removed to make vegan and vegetarian.  Another note is any fat will work so feel free to use whichever option aligns with your diet.  The best part is this stuffing is not only Paleo but Autoimmune Protocol as well!  What could be better.  Enjoy! Print Grain Free Stuffing Author: Katie at WHOLELOVELYLIFE.COM Recipe type: Salads + Sides Prep time:  10 mins Cook time:  60 mins Total time:  1 hour 10 mins Serves: 4 servings   Autoimmune Protocol, Paleo, Vegan, Vegetarian, Nightshade Free, Grain Free, Gluten Free, Dairy Free, Refined Sugar Free, 21 Day Sugar Detox, Whole 30 Ingredients 1 head of cauliflower 3 celery stalks or 6 celery hearts ½ tsp sea salt 2 tsp dried thyme 2 tsp dried sage 2 tsp fresh rosemary ½ tsp black pepper (omit for AIP) Optional: 2 chicken sausages (check ingredients for AIP compliance and omit for vegan and vegetarian) 4 Tbsp Olive Oil, Avocado Oil, Ghee or Grass Fed Butter 1 medium size yellow onion Instructions Wash, cut and rice cauliflower. To…

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Pumpkin Banana Hemp Seed Bread

Out with October and in with November.  Can you believe it!  I say this all the time but where have the last few weeks gone?  We have had the most amazing fall weather this year and all in all a great October.  We went apple picking for the first time since moving to Minnesota almost 10 years ago.  Our little guy loved it so much, and I loved seeing him make the connection between the apples we buy in the store and how they grow in nature.  It sort of blew his mind!  He was so proud of helping to pick them and never stopped talking about it until the last of the 13lbs of apples were gone.  Yes, I said 13lbs! Another highlight from October is of course Halloween.  We had such a fun and special night!  We participated in the Teal Pumpkin Project again this year.  I’m not sure we had any trick or treaters with food allergies but there were a lot of kids that wanted a toy over candy.  It sort of makes me want to just do all non-food treats next year but I’m not sure ever kid in the neighbor hood would appreciate that.  When I asked the question there were a large number of kids that looked at me like I was crazy.  Ha!  Our little guy was a Hipster Snake Charmer.  Sounds crazy I know, but it’s what we came up with after he insisted on a stuffed snake we found at Target.  He loved his costume and it did turn out pretty darn cute. We were blessed to have my parents in town this year and had a fun weekend filled with healthy food, dance parties (a weekend tradition in our house) and lots of laughter.  I love cooking when we have company and nothing is better than a fall inspired bread for a simple, quick breakfast.  When I created this Pumpkin Banana Hemp Seed Bread I was looking for a way to add some extra nutrients and change up this traditional fall recipe.  Hemp seeds came to mind and they turned out to be a great, healthy addition! In case you don’t already know hemp seeds are crazy healthy and so delicious.  I like throwing them into smoothies, soups and on salads.  Hemp seeds have a long list of healthy benefits.  They are a perfect balance of Omega-3 and Omega-6…

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Teal Pumpkin DIY

Did you notice any Teal Pumpkins in your neighborhood last year?  If so did you wonder what they were for?  In 2014, many families joined the Teal Pumpkin Project to create a happy Halloween not only for kids who can eat any candy they want, but for kids who were missing out on the trick or treating experience due to food allergies or other reasons where candy may not be an option.  Kids just want to be kids and this project allows them to do just that!  It ensures a safe and fun Halloween for everyone. Last year we were a bit late to the game and not a single child came by our house for a non-food treat.  I think this was due to little effort on our part.  This year we have done a few things differently in hopes of spreading the word in our neighborhood and letting families know ahead of time that we are participating with the Teal Pumpkin Project.  I hope this helps you have a great experience especially if it’s your first year.  We also created a fun teal pumpkin that can be used for years to come.  My husband and I are total DIYers and this one is pretty much all him.  I thought it was about time to share a project especially one with such a great cause and impact to the community.  I’m so excited to share this Teal Pumpkin DIY with you! Spreading the word is so important to the success of this project.  Many families still don’t know about it or exactly what it is all about.  Below are a few things you can do to help drive more traffic to your house and educate others. Put your pumpkin out a week before Halloween and even earlier with your other decorations.  When people walk or drive by leading up to Halloween they will see you are participating. Make sure your pumpkin is in visible sight from the sidewalk. Download a sign, laminate it (so it does not get damaged if it rains) and put it a highly visible place from the street.  I suggest putting your sign out early as well.  We attached ours to a stake and put in the ground by the sidewalk.  The sign is not only meant to alert people of your participation but it also is meant to educate those who may not be…

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Run 3 Miles in 3 Weeks (FREE Program)

When I think about healthy living it means much more to me than just what I eat.  To truly live a well rounded, healthy lifestyle, it’s critical to consider not only food but fitness as well.  When I think back to my younger days my reason for working out revolved solely around weight loss and burning calories. I started thinking this way around my junior year in high school.  Before that, fitness was simply about playing sports and enjoying physical education classes. I still remember scheduling my workouts after school and not letting anyone come down into the basement until I was finished.  I mean how horrible would it be for your Mom, Dad or sister to see you doing step aerobics?  Funny right?  Thinking back to my high school and college days and then into my 20’s workouts were never about fun or improving my health they were always focused on losing weight. If my older self could tell my younger self something about working out it would be STOP OBSESSING OVER YOUR WEIGHT! When you change your mindset and realize working out is less about weight loss and more about becoming a “healthier you” it’s only then that you become more dedicated and see greater results.  I’m not saying weight loss should not be part of your goals.  I’m just saying that thinking about it in terms of improving your overall health vs. just focusing on what the scale says will give you a new more positive perspective. So, with that said I’m excited to share the running plan that helped me get my running groove back. Since the birth of my son, it has taken me close to 3 years to be back to running 3 miles most days of the week.  I have gone through running phases but have not been able to stick to it until now. If you have been struggling with something similar or have been interested in starting a running routine this plan is for you!  The best part is you seriously will be able to run 3 miles in 3 weeks.  What always blows my mind when I fall off the workout wagon is how fast your body can bounce back. Our bodies are made to move! Once you get over that first-week hump it will feel so good you won’t want to stop.  I hope you enjoy this simple running plan and would love to hear…

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Grain Free Hazelnut Chocolate Chip Cookies (Grain Free, Dairy Free, Egg Free, Refined Sugar Free)

  Happy Sunday!  My husband’s brother and his wife were in town this week from Washington DC and we were all in the mood for a sweet treat.  These Grain Free Hazelnut Chocolate Chip Cookies really hit the spot.  I don’t bake a ton but do enjoy it once in awhile and have found I am enjoying it more because my little guy loves it so much.  Nothing is better than cooking with your child.  Everything is exciting to him and I love seeing the happiness in his eyes when he knows he played a part in creating a meal or treat.  He was beyond excited when these came out of the oven and could not wait to take his first bite.  These are probably the simplest cookies I have ever made and your kids will not only love making them but will love eating them and sharing them too.  Enjoy! Print Grain Free Hazelnut Chocolate Chip Cookies Author: Katie at WHOLELOVELYLIFE.COM Recipe type: Treats + Snacks Prep time:  10 mins Cook time:  15 mins Total time:  25 mins Serves: 20 Cookies   Paleo, Vegan, Grain Free, Gluten Free, Refined Sugar Free, Vegetarian, Pescaratrian, Dairy Free, Nightshade Free Ingredients 1 cup hazelnut flour 1 cup almond flour ¼ tsp baking soda 6 Tbsp melted coconut oil 4 Tbsp grade B maple syrup 3 tsp vanilla extract ½ tsp sea salt ¼ cup chopped dark chocolate or chocolate chips Instructions Mix hazelnut flour, almond flour, baking soda and sea salt in a bowl. In another bowl mix melted coconut oil, maple syrup and vanilla extract. Combine dry and wet ingredients into one bowl. Add chocolate chips or chop chocolate to desired size chunks, add to bowl and mix well. Scoop cookies onto a parchment paper lined baking sheet and cook at 350 degrees for 10-15 min or until slightly browned. Allow to cool for a minute or two on the pan and then transfer to a cooling rack. They will continue to crisp up as they cool. Notes Use organic whenever possible! Both Tcho or Enjoy Life are chocolate I recommend for this recipe. Enjoy Life chocolate chips have organic cane sugar so if you are ok splurging once in awhile these will save you a little time. Otherwise, Tcho can be chopped to your desired size chunks. 3.4.3177  

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