Paleo Cheesy Broccoli Soup

Even though I am technically a meat eater now I really only have meat 1 to 2 times per week.  I always have, and still do prefer a veggie, vegan or pescatarian meal.  Not only am I a fan of how easy veggie meals are to throw together but also I love a good soup because I always have left overs, which means I also have lunch for a few days.  Prepping lunches is one of my least favorite things to do so anytime I have left overs I am a happy camper.  I love this Paleo Cheesy Broccoli Soup!  It’s filled with tons of nutrients and is oh so good.  It’s “Cheesy” flavor and consistency come from nutritional yeast.  If you have not tried nutritional yeast you are missing out.  I have been using it for many years and I feel like I keep finding more and more things to add it to.  Not only does it add a ton of flavor but its high in fiber, protein, folic acid and vitamin B-12.  What’s not to like!  A sprinkling of dried turmeric gives this soup an extra boost of color and anti-inflammatory benefits.  Enjoy! Print “Cheesy” Broccoli Soup Author: Katie at WHOLELOVELYLIFE.COM Recipe type: Entree Prep time:  5 mins Cook time:  35 mins Total time:  40 mins Serves: 6 cups   Vegan, Paleo, Autoimmune Protocol, Vegetarian, Whole 30, 21 Day Sugar Detox Ingredients 5 cups of broccoli fresh or frozen 1 medium onion 4 Tbsp olive oil 4 cloves garlic 3 cups vegetable broth 2 cups coconut milk full fat 1 cup nutritional yeast 1 tsp sea salt 1 Tbsp fresh squeezed lemon juice 1 Tbsp Dijon mustard Optional: sprinkling of dried turmeric for garnish Instructions Chop onion and garlic. Add onion and garlic to a large pot with 1 Tbsp olive oil. Saute until onion is almost translucent and garlic is just starting to brown. Add vegetable broth, coconut milk, broccoli, 3 Tbsp olive oil and Dijon mustard. Bring to a simmer, cover and cook for 20 – 30 min or until broccoli is starting to fall apart. Remove from heat and add nutritional yeast, lemon juice and up to 1 tsp sea salt to taste. Add half the soup to a blender and blend to desired consistency. Dump into a bowl and add the other half. Blend again and combine with the 1st blended batch. Stir to fully mix, sprinkle…

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Caramelized Onion, Green Olive + Bacon Pizza

Pizza has always been one of my favorite foods but you need to get creative to make a pizza that not only tastes good but also is Autoimmune Protocol compliant.  Tackling the crust has to come first.  I have made many different Paleo pizza crusts but not being able to use eggs makes the task a bit more difficult.  After doing some research on replacements for eggs I found that you can actually make one out of gelatin!  I was super excited to hear this because I have been trying really hard to eat more grass fed gelatin.  I have been trying this egg replacement in everything lately and let me tell you it has changed my life!  Sorry for the excitement but giving up eggs has been rough.  I’m loving the simplicity of this crust and how crunchy and airy it gets.  I definitely feel like I am having pizza when I make it.  The best part is you can top this crust with anything so it’s easily modifiable for Vegans (just leave out the gelatin egg) or other dietary requirements.  Enjoy! Print Caramelized Onion, Green Olive + Bacon Pizza Author: Katie at WHOLELOVELYLIFE.com Recipe type: Entree Prep time:  30 mins Cook time:  12 mins Total time:  42 mins   AIP, Gluten Free, Grain Free, Paleo, Whole 30, 21 DSD, Vegan (leave out gelatin egg and modify toppings) Ingredients 2 cups tapioca or arrowroot flour ¾ cup full fat coconut milk 2 Tbsp olive or avocado oil + 1 Tbsp for caramelizing onions ½ tsp sea salt 1 gelatin egg 4 Tbsp nutritional yeast 1 medium size red onion ¾ cup green olives 4 pieces bacon (make sure its sugar free if using during Whole 30 or 21 DSD) Instructions Slice red onion and set aside. Cook bacon and set aside. Slice green olives and set aside. To make the crust heat coconut milk and 2 Tbsp oil for about 3 min on medium high stirring constantly. The heated coconut milk and oil will mix easier with the tapioca or arrowroot flour. In a bowl mix tapioca/arrowroot flour, coconut milk oil mixture, sea salt, gelatin egg (see instructions below) and nutritional yeast with a hand mixer or by hand with a spoon until a dough ball is formed. I personally like to do it by hand. Spread a piece of parchment paper on your counter and place the dough ball in the…

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Watermelon Mint Mocktail

My parents are in town and I’m having a great time.  It’s not as hard as you think to stick to a modified diet or what I like to call the norm when you have out of town guests, but it can be hard to watch everyone enjoying their morning coffee or an alcoholic beverage from time to time.  Instead of sipping on tea and water only, try a mocktail!  Using fresh juices and herbs solo or with sparkling water makes for a tasty alternative.  If you are following the Autoimmune Protocol just make sure to watch how much juice you drink.  If I’m going to enjoy juice in the evening I typically stay away from fruit during the day.  Muddling mint with just about anything is amazing but with fresh watermelon juice you can’t go wrong.  If you are in the mood to add a little something to your drink try a little gluten free vodka like Ciroc.  Now I know vodka is not exactly Paleo but I think once in awhile its fine as long as you are not on the Autoimmune Protocol.  Enjoy! Print Watermelon Mint Mocktail Author: Katie @ WHOLELOVELYLIFE.COM Recipe type: Smoothies + Drinks + Smoothies Prep time:  5 mins Total time:  5 mins Serves: 1   AIP, Paleo, Refined Sugar Free, Diary Free, Vegan, Gluten Free Ingredients 8 oz watermelon juice 10 mint leaves Optional: 4 oz sparkling water Optional: 1 shot gluten free vodka Mint stalk with leaves for garnish. Instructions Juice watermelon. Wash and remove mint leaves from stalk. Place mint leaves in glass and muddle. Add watermelon juice to a shaker with ice. If adding optional vodka add to shaker. Shake until cold and pour over muddled mint and stir. Top with optional sparkling water and mint stalk for garnish. 3.2.2802    

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Raspberry Lemon Mousse

How did this week fly by so fast!  I just can’t seem to keep up these days. It’s crazy to think the holidays are just around the corner and that I need to get moving on my babes Halloween costume stat! I hope everyone is enjoying the change of seasons wherever you happen to be. Seeing the leaves change and breathing in the cool, clean, crisp air is one of my favorite parts of fall. I have a love-hate relationship with fall because I know it means winter is just around the corner. Normally I am dreading the colder weather but this year I am so excited about all the fun things to come having a 20-month-old in my life. I love seeing my little guy with wide eyes when he experiences things for the first time and it’s like reliving those moments myself due to all the memories that come rushing back. But, before we say goodbye to summer and take a trip to the pumpkin patch I need to get in a few more summer recipes. This Raspberry Lemon Mousse certainly feels a bit more summer than fall but it is delicious all the same.  And, you can take this basic coconut milk mousse base and make your own creations. The flavor combos are endless. This recipe is perfect as a simple and easy dessert and makes a great breakfast too!  I have a few fall mousse recipes coming soon!  Start experimenting now if you can’t wait. Enjoy! Print Raspberry Lemon Mousse Author: Katie at WHOLELOVELYLIFE.COM Recipe type: Treats + Snacks Prep time:  5 mins Total time:  5 mins Serves: 6 servings   Autoimmune Protocol, Paleo, Dairy Free, Grain Free, Gluten Free, Refined Sugar Free Ingredients 2 cans full fat room temp coconut milk 3 cups fresh or frozen and defrosted raspberries Juice from 2 lemons 2 Tbsp grass fed gelatin (more if you like a firmer mousse) Optional: 2 Tbsp grade B maple syrup Instructions If using frozen raspberries defrost until soft. Juice 2 lemons and set aside. In a blender add coconut milk, raspberries, lemon juice, gelatin, and optional maple syrup. Blend on high until fully mixed and bit airy. Pour in glasses or bowls. Set in the fridge for 2-3 hours or overnight. 3.5.3208  

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Raw Cacao Almond Butter Cups

Peanut butter cups are my hubbies favorite and because I love him so much I whipped up a batch of these tasty Raw Cacao Almond Butter Cups.  Now I know these aren’t exactly the same but they have a good balance of sweet, salty and chocolate like the real thing with the bonus of being so much healthier.  They are great to keep in the freezer for a quick treat and I promise your peanut butter cup obsessed husbands will love them too!  If you are following the 21 Day Sugar Detox these are completely compliant just be sure to leave out the optional sweetener.  Enjoy! 5.0 from 1 reviews Print Raw Cacao Almond Butter Cups Author: Katie at WHOLELOVELYLIFE.com Recipe type: Treats + Snacks Prep time:  5 mins Cook time:  20 mins Total time:  25 mins Serves: 11 cups   21 Day Sugar Detox, Paleo, Gluten Free, Grain Free, Vegan, Dairy Free Ingredients 6 Tbsp raw cacao powder ¾ cup coconut oil ½ tsp vanilla extract 3 Tbsp raw almond butter ⅛ tsp sea salt Optional: 8 drops of liquid stevia or 1 tsp honey/maple syrup Instructions Measure out almond butter and mix with sea salt and optional sweetener (no stevia or sweetener if following the 21 DSD). Place in the freezer while you prep the chocolate. Slightly hardened almond butter works better than room temperature because it stays in place to ensure it does not leak out the sides. In a pot or microwave melt coconut oil. Mix in raw cacao powder and vanilla extract (I like to mix everything in a large pourable measuring cup). Pour half the mixture evenly into a silicone mold or parchment lined cupcake pan. Place in freeze to set for about 5 min. Place even scoops of almond butter in the center of each cup. Place in the freezer to set about 5 min. Tip: To keep chocolate mixture melted while the cups set I like to rest the measuring cup in a bowl of hot water. Pour the remaining chocolate mixture over the cups and ensure all almond butter is covered. Place in the freezer to set for about 10 min. Cups can be kept in either the freezer or fridge for a few weeks. Notes Use organic whenever possible! 3.2.2929  

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Coconut Butter

Did you know you can make your own coconut butter?  Its something I have wanted to try for a long time and finally took the plunge.  Lets just say I will not be going back to buying it from the store.  Its much more budget friendly and tastes just as great.  For those of you new to coconut butter let me fill you in.  It’s different than coconut oil; a lot of people just don’t realize it.  What makes it different is that it includes the coconut meat as well as the oil where coconut oil is just the oil.   Coconut butter also packs more of a nutritional punch.  It has 2 grams of fiber per 1 Tbsp. as well as potassium, magnesium and iron. You need to be patient when you are making coconut butter.  It will take some time for the dried coconut to heat up and start turning into butter so don’t worry you are not doing anything wrong.  You can add a small amount of coconut oil as needed to help the process go a bit smoother.  Enjoy! Print Coconut Butter Author: Katie at WHOLELOVELYLIFE.com Recipe type: Snacks + Treats Prep time:  5 mins Cook time:  30 mins Total time:  35 mins Serves: 3 cup   Whole 30, 21 Day Sugar Detox, Paleo, Gluten Free, Vegan, Vegetarian, Dairy Free, Refined Sugar Free Ingredients 6 cups of dried coconut (any will work) Optional: 1-2 Tbsp coconut oil Instructions Add coconut shreds to a food processor. Process on high for up to 30 min. You will need to stop periodically to scrape the sides. Add optional coconut oil as needed but I suggest waiting to add it until after at least 15 min of processing. Note: I prefer using a food processor for this recipe but a high speed blender can be used as well. 3.2.2802    

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Zesty Coconut Lime Cups

I can totally live without treats but they are certainly fun to make and to eat once in awhile.  Completing one week on the 21-day sugar detox and having friends over called for just that.  These treat cups are crazy easy to make and taste so delicious.  The taste of lime takes me to a tropical island.  For this recipe I used homemade coconut butter which I think made them even better!  Enjoy! My recipe for coconut butter can be found here! Print Zesty Coconut Lime Cups Author: Katie at WHOLELOVELYLIFE.COM Recipe type: Snacks + Treats Prep time:  10 mins Total time:  10 mins Serves: 12 cups   21 Day Sugar Detox, Paleo, Vegan, Vegetarian, Refined Sugar Free, Autoimmune Protocol Ingredients ¼ cup coconut oil ¾ cup coconut butter 2 limes (zest from 1 and juice from both) 1 Tbsp dried coconut Instructions Melt coconut oil and coconut butter either in the microwave or on the stove top. Add lime juice and mix well. Transfer to silicone molds or cupcake pan lined with parchment paper or cupcake liners. Sprinkle with lime zest and dried coconut. Place in the freezer or fridge until hard. I like to store these in my freezer for a quick and easy treat. 3.2.2802  

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Almond Milk

Freshly made almond milk is a staple in my house.  My entire family loves it including my kiddo.  It’s beyond easy to make and tastes so much better than store bought.   I’m also excited to share that after some experimenting I have found a way to make double the milk using the same amount of almonds.  It’s a huge money saver, which I’m happy to share because $14.99 a pound for organic almonds is not cheap and its so important to buy organic due to the pesticides used on conventional almonds.  This method can be used for any nut milk!  It even works for coconut milk! Homemade nut milks are so much better than store bought because they are not filled with any extra yucky ingredients like carrageenan.  Carrageenan comes from seaweed and is added to dairy or dairy alternatives to improve the texture.  This ingredient is also found in some organic items.  You can be the judge here but there is a lot of information circulating about the potential dangers of consuming carrageenan and I personal don’t want to risk it for myself or family.  It’s so easy to make your own there is really no reason to buy a nut milk with this potential dangerous ingredient. To make nut milks you can use a tea town or cheesecloth but I highly recommend a nut bag.  They are a small investment and make the job so much easier. This is the Nut Milk Bag I have and recommend Print Almond Milk Author: Katie at Wholelovelylife.com Recipe type: Smoothie + Drinks + Juices Prep time:  10 mins Total time:  10 mins Serves: 8 cups   Paleo, Vegan, Refined Sugar Free, Dairy Free, Vegetarian, Whole 30 (omit sweetener), 21 Day Sugar Detox (omit sweetener), Pescatarian, Grain Free, Gluten Free Ingredients 1 Cup Organic Almonds 8 Cups Filtered Water ¼ Tsp Celtic Salt/ Sea Salt Sweetener and Flavor Options 3 Dried Dates or Figs 1 Vanilla Bean or 1 Tsp Vanilla Extract 1 Tbsp Organic Grade B Maple Syrup or Organic Honey Instructions Add almonds to a jar or bowl and fully cover with water. Add salt and soak for at least 8 and as long a 24 hours. You can place them in the fridge or leave them on your counter. I find they plump up better outside the fridge but don’t soak any longer than 24 hours outside the fridge. Rinse soaked almonds and…

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Cashew Milk

Oh how I love cashew milk!  I have been meaning to get this post up for awhile but every time I whipped up a batch it was gone before I could photograph it.  I love almond milk but cashew milk is a nice change once in awhile and it’s so creamy which makes it amazing in coffee!  I will say its not as budget friendly as almond milk but there are lots of things you can do with the pulp to help eliminate waste money.  Two of my favorite things to do with the pulp are make cashew cheese spread or dehydrate it, throw in a food processor and make cashew flour.  Cashew flour is great to keep on hand and can be used like any other nut flour!  For this recipe I use my same budget friendly approach where I blend the pulp to get a few additional cups.  With almond milk I can get away with an additional 4 cups but with cashew milk the pulp is quite a bit finer so you can only get away with about 1-2 extra cups.  Its also important with any nut milk to be sure and use organic.  Whole Foods sells raw organic cashews which are great.  Enjoy! Print Cashew Milk Author: Katie at WHOLELOVELYLIFE.COM Recipe type: Drink Prep time:  10 mins Total time:  10 mins Serves: 4-6 cups   Paleo, Whole 30, Vegan, Vegetarian, Dairy Free, Gluten Free, Grain Free, Refined Sugar Free Ingredients 1 cup raw cashews 4-6 cups filtered water Optional: 1 vanilla bean, 1 tsp vanilla extract, 3 soaked dates, 5 drips liquid stevia Instructions Soak cashews in filtered water for at least 8 hours. Overnight is best. Rinse soaked cashews in filtered water and transfer to a blender. Add 4 cups filtered water and blend on high for 2-3 minutes. The longer you blend the creamier your milk will be. Strain milk into a large bowl using a nut milk bag or cheese cloth. Put pulp back in blender and add 1-2 cups of filtered water depending on how much pulp you have. Blend again for 1-2 min and strain milk into bowl using the nut milk bag or cheese cloth. If you are not going to put any of the optional ingredients in your milk then you are finished. If you are then go to the next step. Rinse blender and add vanilla and sweetener of choice. If…

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Red Thai Curry Veggie Zoodle Bowl

Whole 30 is officially over and I have to say I really like it.  I’m not sure why it took me so long to give it a try.  I figured that since it was not much different than how I normally eat there was no point but I was pleasantly surprised to have lost about 10 lbs.  I was not expecting to lose weight but I’m not that much closer to getting back to my pre-baby weight!  I guess I was eating too many fruit and veggie smoothies for breakfast versus a higher protein lower carbo complete meal.  This insight was my biggest Whole 30 gain!  There are certainly smoothies in my future I just won’t eat them every single day like I used to.  Now that I have completed Whole 30 what is there left to do?  The 21 Day Sugar Detox that’s what!  I started yesterday and so far so good.  I’m excited to see how my body does with even less fruit because I do feel sugar, even sugar from fruit, affects my body and arthritis pain.  I would love to hear about your experience with Whole 30 and The 21 Day Sugar Detox! For my first dinner on the plan I whipped up a simple Red Thai Curry Veggie Zoodle Bowl.  I was planning to add back a small amount of nightshades during the plan mostly in the form of spices but I woke up this morning feeling a bit more discomfort than normal so scratched that idea!  Does anyone out there with arthritis have any experience with successfully adding back nightshades?  I can live without them but do miss them from time to time. This is a super easy curry dish made with store bought curry paste.  You can literally whip it up in about 20 minutes.  This recipe has peas but I made it without them to make it 21 Day Detox compliant.  You can add additional veggies or protein to your liking.  Enjoy! 4.0 from 1 reviews Print Red Thai Curry Veggie Zoodle Bowl Author: Katie at WHOLELOVELYLIFE.COM Recipe type: Entree Prep time:  15 mins Cook time:  30 mins Total time:  45 mins Serves: 2   Whole 30, 21 Day Sugar Detox, Gluten Free, Vegan, Vegetarian, Grain Free, Dairy Free Ingredients 1 zucchini 1 carrot ½ cup peas (leave out for 21 day sugar detox) 1 cup broccoli 1 can full fat coconut milk 3 Tbsp…

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