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Lamb Burger With Cucumber + Lemon Tahini Sauce

If you are a burger lover and have not tried lamb burgers then you are totally missing out. This Lamb Burger With Cucumber + Lemon Tahini Sauce would be a great place to start. Even though I am not a huge meat eater I do enjoy lamb once in a while and I think it’s one of the most overlooked healthy proteins. Lamb is high in iron and zinc and the zinc found in lamb meat is more easily absorbed into the body than zinc from any other source. Lamb also provides a good dose of B vitamins, copper, selenium and manganese. If you can find grass fed lamb in your area you will also get a healthy dose of Omega-3. The days are finally getting longer which means it is light after work and we can actually enjoy grilling again. I love grilling in the winter because it’s an easy, quick way to prepare dinner and reminds me that summer is just around the corner. If you are following strict Autoimmune Protocol be sure to omit the smoked paprika and lemon tahini sauce. This burger is also delicious with a bit of lemon juice or dijon mustard instead. Enjoy! Print Lamb Burger with Cucumber + Lemon Tahini Sauce Author: Katie at WHOLELOVELYLIFE.COM Recipe type: Entrees Prep time: 30 mins Cook time: 20 mins Total time: 50 mins Serves: 4 burgers Paleo, Grain Free, Gluten Free, Dairy Free, Autoimmune Protocol (omit smoked paprika + Lemon Tahini Sauce), Refined Sugar Free Ingredients 1 lb ground lamb 1 small red onion 3 Tbsp chopped mint 8 boston butter lettuce leaves 8 slices of cucumber 1 tsp + ¼ tsp sea salt 1 tsp smoke paprika (omit to make AIP compliant) 2 tsp garlic powder 1 cup tahini (omit to make AIP compliant) up to ¾ cup filtered water (add a little at a time until desired consistency is reached) up to 3 cloves garlic (depending on how much you like garlic) ¼ cup fresh squeezed lemon juice ¼ cup + 2 tsp chopped flat leaf parsley Instructions Wash mint, chop and set aside. Remove lettuce leaves and wash. Set aside. Wash cucumber, slice thinly into long strips and set aside. Wash parsley, chop and set aside. Peel and chop ½ of the red onion. Slice the other half thinly and set aside. To make burgers combine ground lamb, sea salt, garlic powder, paprika, chopped onion and ¼ cup…

If you are as tired of winter as I am then you are going to love this Lime Cream Pie Smoothie. It is a refreshing, summer inspired smoothie with the perfect balance of sweet and tart. The minute you taste it you will be reminded of long summer days and a walk on the beach. I know that sounds a bit cheesy but for me every time I taste lime I think of sunshine, the beach and vacation. Who doesn’t need that during the winter? Especially if you live in a northern state. The best part about this smoothie is it only takes a few minutes to whip up and it’s filled with a good dose of healthy fats and nutrients. Enjoy! Print Lime Cream Pie Smoothie Author: Katie @ WHOLELOVELYLIFE.COM Recipe type: Smoothies + Drinks + Juices Prep time: 5 mins Total time: 5 mins Serves: 2 servings Autoimmune Protocol, Paleo, Vegan, Vegetarian, Refined Sugar Free, Dairy Free, Gluten Free, Grain Free, Pescatarian Ingredients juice from 2 limes 2 lime slices (slice before juicing) 1 avocado ½ cup full fat coconut milk 1 banana 4 dates ¼ cup ice Optional: up to ½ cup filtered water as needed to blend smoothly Optional: zest from one lime if you prefer a stronger lime flavor Instructions Slice lime in half. Slice again and cut slice in half. Set aside for garnish. Juice limes halves and pour into a blender. Add avocado (cut in half, remove pit and scoop out), coconut milk, banana, dates (be sure to remove pit), optional lime zest and ice. Blend on high until well mixed adding additional water as needed. Garnish with a lime slice and cute straw. Notes Use organic whenever possible! It’s always best to use coconut milk free of guar gum but it is critical if following Autoimmune Protocol. 3.2.2929

I love Asian inspired dishes and lettuce wraps have always been one of my favorites. The autoimmune protocol can make it a bit tricky to create an amazing sauce but I think you guys are really going to love this one. It’s sweet and tangy and all-around perfect! Don’t let the number of ingredients scare you. I promise this is an easy, fast recipe that can be thrown together on a busy weeknight. I used pork but you can easily substitute chicken or turkey or even veggies if you want to keep it vegan. Enjoy! Print Sweet + Tangy Pork Lettuce Wraps Author: Katie at WHOLELOVELYLIFE.COM Recipe type: Entree Prep time: 15 mins Cook time: 20 mins Total time: 35 mins Serves: 8 wraps Autoimmune Protocol, Paleo, Gluten Free, Grain Free, Dairy Free Ingredients 1 small head of iceberg lettuce 1 small carrot ¼ small head of red cabbage 1 mango ¼ cup mint ¼ cup cilantro ½ medium size red onion 1 lb ground pork 1 inch piece of ginger 1 garlic clove 2 Tbsp red wine vinegar 3 Tbsp raw honey 4 Tbsp coconut aminos ⅛ tsp sea salt 2 Tbsp olive oil 1 Tbsp orange juice Instructions Wash iceberg lettuce and cut into quarters. Peel leaves off to create wraps. Set aside. Wash mango and cut into cubes. Peel and chop red onion. Set aside. Peel and julienne or thinly slice carrot and set aside. Wash and chop mint and set aside. Wash and chop cilantro and set aside. Peel and finely chop ginger and garlic clove and set aside. In a separate bowl add honey and warm just until it becomes a liquid. Add vinegar, coconut aminos, sea salt, ginger, garlic and orange juice. Mix well to combine. Set sauce aside. In a skillet add olive oil and meat. Break up meat and stir continually until it is half cooked. This should take about 5-10 min. Add onions and cook an additional 5 min. Stir every minute or so. Add sauce, mix well and cook another 5-10 min or until meat is browned and sauce starts to thicken. Stir every few minutes. To serve place a spoonful of pork on top of a lettuce leaf and top with cabbage, carrot, cilantro, mint and mango. Notes Use organic conscientiously raised meat whenever possible! 3.3.3077

You are going to love this super simple roasted kale recipe that makes a perfect main or side dish. Number one it only takes minutes to throw together and number two it cooks in just 15 min so you will have yummy kale in your tummy before you know it. I have been a kale lover well before it became the trendy thing to do. I mean what is there not to love! Kale is one of the worlds most nutrient dense foods due to its high nutrient load and the fact that it’s super low in calories (1 cup contains only 33). The vitamins you will find in kale include A, K, C, B6, Manganese, Calcium, Copper, Potassium and Magnesium. It even gives you a dose of the omega-3 fatty acid alpha linolenic acid. I love getting my vitamins through food vs. supplements and eating kale a few times a week is a great way to do that. If you eat a large amount of greens weekly its a good idea to add one raw Brazil nut to your diet daily which supports normal iodine levels an may in turn support a healthy thyroid. Enjoy! Print Roasted Kale With Pepitas, Garlic + Lemon Author: Katie at WHOLELOVELYLIFE.COM Recipe type: Sides + Salads Prep time: 5 mins Cook time: 15 mins Total time: 20 mins Paleo, Autoimmune Protocol (omit the pepitas), Whole 30, 21 Day Sugar Detox, Vegan, Vegetarian, Pescatarian, Gluten Free, Grain Free, Dairy Free Ingredients 1 bunch kale ½ lemon 5 cloves garlic sprinkle of garlic powder (optional) 3 Tbsp olive oil ¼ tsp sea salt ¼ cup pepitas Instructions Wash kale and remove leaves from stems. Chop garlic. Wash and cut lemon in half. On a baking sheet lay kale out and sprinkle with garlic and pepitas. Pour olive oil over kale. Sprinkle with garlic powder (if you prefer a stronger garlic flavor) and sea salt. Bake at 435 degrees for 15 min. Toss a few times to evenly cook. Remove from oven, plate and squeeze lemon juice on top. Notes To make Autoimmune compliant omit the pepitas. Use organic whenever possible! 3.2.2885

Valentines Day is just around the corner! If you are the celebrating type and looking for an easy and fun dessert to share with your big love or little loves then this one is perfect. It’s made with simple ingredients but I call it a milkshake instead of a smoothie because it’s definitely a treat. This no milk, milkshake has coconut milk, strawberries, maple syrup and vanilla bean. The vanilla bean gives it an ice cream flavor but can easily be omitted if you are strict autoimmune protocol. Serve with a chocolate strawberry on the side (sadly not AIP) to make it a super special occasion. Enjoy! Print Dairy Free Strawberry Milkshake Author: Katie at WHOLELOVELYLIFE.COM Recipe type: Treats + Snacks Prep time: 15 mins Total time: 15 mins Serves: 2-4 servings Paleo, Vegan, Dairy Free, Grain Free, Gluten Free, Vegetarian, Pescatarian, AIP (see note) Ingredients 1 can coconut milk (cream only) 3 cups of frozen strawberries 2 vanilla beans scraped (can omit or use vanilla extract) 2 Tbsp grade B maple syrup (can omit or sweeten to taste) 1 cup of filtered water 1 pint fresh strawberries ¼ cup organic fair trade chocolate chips (I like Sunspire which have sugar but I do consume on occasion) Instructions Place chocolate in a double boiler over low heat until melted. Scrape 1 vanilla bean and add to chocolate. Stir well. Dip all fresh strawberries in chocolate and place on a parchment lined pan. Allow to set before moving. To make milkshake refrigerate the can of coconut milk over night and when you remove it from the fridge flip the can upside down and open from the bottom. Scoop out just the cream and put in a blender. Add strawberries, maple syrup and water. Scrape the second vanilla bean and add to blender. Blend on high for 2 min or until well mixed and creamy. Notes To make milkshake AIP compliant omit the vanilla bean and add 1 Tbsp less maple syrup. Chocolate strawberries are NOT AIP!Use organic whenever possible! 3.2.2885

I just can’t seem to get enough roasted vegetables in the winter and this roasted cauliflower, radish + fennel side dish does not disappoint. I love how easy roasted vegetables are to throw together on a busy weekday and I always make extra so we have leftovers to enjoy the next day. Cauliflower is by far my favorite vegetable to roast and when combined with radish and fennel the flavor is amazing. If you have never roasted radishes before you should give it a try. The peppery flavor transitions into a subtle sweetness that is comparable to a roasted turnip. The fennel crisps up and adds a nice crunch to the dish. Be sure to save some fennel fronds for a pretty garnish and added flavor. Enjoy! Print Roasted Cauliflower, Radish + Fennel Author: Katie at WHOLELOVELYLIFE.COM Recipe type: Salads + Sides Prep time: 10 mins Cook time: 30 mins Total time: 40 mins Serves: 4 servings Autoimmune Protocol, Paleo, Vegan, Vegetarian, Refined Sugar Free, Whole 30, 21 Day Sugar Detox, Dairy Free, Gluten Free, Grain Free, Pescatarian Ingredients 1 head cauliflower (I used Orange for added color) 1 fennel bulb 8 radishes 2 Tbsp olive or avocado oil ½ tsp sea salt 1-2 Tbsp chopped fennel fronds Instructions Wash and chop cauliflower into even sized pieces. Wash and slice fennel into thin strips. Wash and cut radishes into even sized pieces. Toss in olive oil and lay out on a baking sheet. Sprinkle with sea salt. Chop fennel fronds and set aside. Bake for up to 30 min or until golden brown at 435 degrees. Plate and sprinkle with fennel fronds. Notes Use organic whenever you can! 3.2.2885

The one thing I miss more than anything following the Autoimmune Protocol is salsa. I try really hard to stay away from nightshades since they are known to be a huge issue for people who suffer from arthritis and chronic pain. Once in awhile I do consume them and overall I feel ok. When I was eating them almost every day though I found them to be troublesome. What’s a salsa loving girl to do? Make salsa free of tomatoes and jalapenos and eat it with everything in sight. If you are missing salsa too I think you are really going to love this recipe. Enjoy! Print Peach Salsa Author: Katie at WHOLELOVELYLIFE.COM Recipe type: Condiments + Sauces Prep time: 10 mins Total time: 10 mins Serves: 3 cups Autoimmune Protocol, Paleo, Vegan, Whole 30, Dairy Free, Grain Free, Gluten Free, Vegetarian, Pescatarian Ingredients 2 peaches ¼ cup chopped cilantro juice from 2 limes ½ small red onion ⅛ tsp sea salt Instructions Wash peaches and cilantro and chop. Chop red onion. Juice limes. Combine all ingredients with sea salt until well mixed. Store in an airtight container. Notes Use organic whenever possible! 3.2.2885

The citrus fruit at my local Whole Foods has been amazing this year. One of my favorite parts of winter is enjoying citrus fruit in abundance. Grapefruit tops my list as a favorite whether enjoying it by itself, in fresh juice or as an addition to a dish I just can’t seem to get enough. This salad combines grapefruit with two other favorites. Avocado or fennel anyone? The three together atop some crunchy romaine make a wonderful side salad or entree. This salad is dressed in a slightly sweet red wine vinaigrette. If following Whole 30 just omit the maple syrup, it is still great without it. Enjoy! Print Fennel Citrus Salad Author: Katie at WHOLELOVELYLIFE.COM Recipe type: Sides + Salads, Entree Prep time: 10 mins Total time: 10 mins Serves: 4 servings Autoimmune Protocol, Paleo, Vegan, Vegetarian, Whole 30, Grain Free, Gluten Free, Refined Sugar Free, Dairy Free Ingredients 2 head romaine hearts 1 small to medium size fennel bulb + fronds (depending on how much you like fennel) 1 large grapefruit 2 Tbsp grapefruit juice 1 avocado 1 small shallot ½ cup olive oil ¼ cup red wine vinegar 3 Tbsp maple syrup (can use less if preferred or make Whole 30 compliant) 1 tsp sea salt Instructions Wash and thinly slice romaine hearts and set aside. Wash and thinly slice fennel bulb and part of the fronts for garnish and set aside. Wash and segment grapefruit and set aside. Reserve any juice from cutting or in a bowl to be added to the dressing. Or, can use store bought grapefruit juice. Thinly slice the shallot and set aside. Thinly slice avocado and set aside. To make the dressing combine olive oil, red wine vinegar, maple syrup, grapefruit juice, and sea salt. Mix well. Toss romaine, fennel, and shallots with half or all of the dressing depending on how much you prefer. Plate and then top with grapefruit and avocado. Garnish with a sprinkling of chopped fennel fronds. Notes Use organic whenever possible! To make Whole 30 compliant leave the maple syrup out of the red wine vinaigrette. 3.2.2885

There is nothing better than a warm bowl of soup when it is super cold outside. Before I had my son I hardly ever made or ate soup. I’m not sure what I had against it. During pregnancy soup was the one thing I craved over and over and a new love for soup was born (along with my son). It has stuck with me and has become a staple in my house. Soup is so easy to make in large batches, is the perfect leftover and freezes like a dream so if you are looking for a new recipe to add into your food prep rotation this may be it! The combination of the hearty roasted asparagus mixed with the light citrus flavor of the blood orange is a perfect combination. This recipe works for just about any diet except strict Autoimmune Protocol due to the nuts. If you want to make it AIP friendly I recommend using coconut cream in place of the cashew cream. Enjoy! Print Asparagus Blood Orange Soup Author: Katie at WHOLELOVELYLIFE.COM Recipe type: Entree, Sides + Salads, Condiments + Sauces Prep time: 10 mins Cook time: 30 mins Total time: 40 mins Serves: 6 cups Paleo, Whole 30, Vegan, Vegetarian, Pescatarian, Dairy Free, Gluten Free, Grain Free, Refined Sugar Free Ingredients ½ cup raw cashews 4 Tbsp filtered water 2 Tbsp unsweetened cashew milk (any dairy free milk or filtered water can be substituted 1 – 2 Tbsp red wine vinegar (depending on taste) ⅛ – ¼ tsp sea salt (depending on taste) 1 bunch asparagus 1 medium sized yellow onion 2 Tbsp cashew cream ½ tsp sea salt Juice from 1 blood orange (regular orange can be substituted) Zest from 1 blood orange (regular orange can be substituted) 3 Tbsp olive oil (ghee or grass fed butter can be substituted) 6 cups veggie or bone broth Instructions Wash asparagus and trim ends. Peel and roughly chop onion. Lay asparagus and onion on parchment paper and toss with 1 Tbsp olive oil. Roast at 435 for 15 min or until browned. To make the cashew sour cream either soak cashews in filtered water for at least 8 hours or bring filtered water to a boil, add cashews and cook for 10 min. Strain and rinse. Add soaked or boiled cashews to a food processor or blender and add filtered water, nut milk 1 Tbsp red wine…

This recipe post is long overdue. Anyone else finding it hard to get back in the groove (whatever your groove maybe) since the holidays? I had a wonderful, memorable Christmas, New Year’s Eve and celebrated my little man’s 2nd birthday, but now its time for me to get back into the swing of things. Cooking healthy meals for my family is a priority for 2015 as well as continuing with my healing journey. I have been researching things so much my head is about to explode with information but there are all sorts of things I am excited to share as we venture into the new year. Next month I have an appointment with the Mayo Clinic’s Integrated Medical Center which I am super excited about. I think we can only do so much on our own but at some point getting others involved can’t hurt right? In the world of natural medicine, there are so many possibilities and options you just need to be open-minded which I am. In this new year, I also plan on making bone broth more than just once in a while. This is the perfect recipe to make before bone broth because you can enjoy a few days of meals and then save the bones for the bone broth. Did you know you could make a roasted chicken in an iron skillet? It is one of the fastest and simplest ways to roast a chicken. If you don’t have an iron skillet you can still follow this recipe by using a roasting pan. Just skip cooking on the stove-top. If you don’t have an iron skillet I highly recommend getting one. I use mine, which was passed down from my Grandma, for everything. These things last forever so are totally worth the investment. For this chicken, you can use whatever herbs you like making avocado oil the base. I hope you guys enjoy this one. I promise its as good as any store-bought rotisserie chicken! Enjoy! Print Easy Herb Roasted Chicken Author: Katie at WHOLELOVELYLIFE.COM Recipe type: Entree Prep time: 10 mins Cook time: 40 mins Total time: 50 mins Serves: 6-8 servings AIP, Paleo, Dairy Free, Refined Sugar Free, Whole 30, 21 DSD, Gluten Free, Grain Free Ingredients 3-4 lb organic whole chicken 4 Tbsp avocado oil 6-8 sprigs of rosemary ½ tsp sea salt 4 cloves garlic 1 medium shallot 1 Tbsp Dijon…

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