Purple Cauliflower Soup With Garlic Sage Olive Oil

This is a super simple blended cauliflower soup that I have been making for years taken a notch up by using a fun purple cauliflower and Garlic Sage Olive Oil. Even though you can’t find organic purple, green or orange cauliflower I still like to buy them from time to time to have some fun. Who would not love serving purple soup at a dinner party? I’m pretty sure it would be a conversation starter. If you are looking for an easy lunch this soup is a great make-ahead soup because it keeps well for a few days in the fridge and can be easily modified to mix things up throughout the week.  Enjoy! You can find the recipe for Garlic Sage Olive Oil here.   Print Purple Cauliflower Soup with Garlic Sage Olive Oil Author: Katie Recipe type: Entree Prep time:  20 mins Cook time:  30 mins Total time:  50 mins Serves: 4   Ingredients 1 head of purple cauliflower 1 yellow or white onion chopped 4 cups of filtered water 2 cloves of garlic 1 tsp sea salt plus more to taste 2 Tbsp full fat coconut milk 1 Tbsp olive oil ¼ cup olive oil Dash of pepper Sage leaves for garnish Instructions Wash and chop cauliflower and set aside. Chop onion and garlic cloves. Since everything will be blended it’s not important to chop in super small pieces. Add onion and garlic to a large soup pot with 1Tbsp olive oil. Saute until translucent and just beginning to brown. Add chopped cauliflower to the pot along with filtered water. You may need to add more depending on the size of your head of cauliflower. Bring to a boil and cook for 20-30 min until the cauliflower is very soft. Let sit at least 10 min before blending. Add half the cauliflower and some of the liquid to a blender along with 1 Tbsp coconut milk, ½ tsp sea salt and half of the ¼ cup of olive oil. Blend until smooth. Pour in a bowl. Add the rest of the cauliflower and liquid and the balance of coconut milk, sea salt, and olive oil. Blend until smooth and pour in a bowl. I like to blend in two parts to ensure I don’t burn myself. I also like to hold a folded towel on top of my blender lid. This ensures no hot liquid leaks out while blending. Combine…

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Spinach Watermelon Pesto Salad

Oh my gosh this salad is so good!  I have said it before but pesto and watermelon are two of my favorites.  I have been eating both so much this summer.  This salad has the addition of spinach and a simple balsamic vinaigrette.  Eat up while summer is still here.  Enjoy! You can find the Pepita Pesto recipe here. Print Spinach Watermelon Pesto Salad Author: Katie at Wholelovelylife.com Recipe type: Salad Prep time:  15 mins Total time:  15 mins Serves: 4   Ingredients 8 cups spinach 3 cups chopped watermelon ¼ cup pepitas pesto ¼ cup olive oil ¼ cup balsamic vinegar ½ tsp sea salt Instructions Cut watermelon into cubes. I like to cut in half and then cut in large circles. I then remove the rind and then use a large knife to cut it as if I was cutting a round pizza in squares. You get perfectly square pieces. Make pepitas pesto. Follow recipe in link. In a large bowl mix spinach, watermelon and pesto. In a separate bowl mix the olive oil, balsamic vinegar and sea salt. Mix well and pour over salad. Mix well and serve. I like to add a little extra balsamic and oil for a prettier presentation 3.2.1311  

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Pepita Pesto

This summer I have been nuts about pesto.  I have quite a few more pesto recipes coming your way soon.  I love basic pine nut pesto but there is something about interesting about using other nuts and seeds.  This pesto has amazing flavor and texture and can be whipped up in a snap.  I am also a fan of using avocado oil for some pestos due to its milder flavor.  There are 2 other recipes that use this pesto.  Watermelon with Pepita Pesto + Balsamic Reduction and Spinach Watermelon Pesto Salad.  Enjoy! Print Pepita Pesto Author: Katie Recipe type: Condiments + Sauces Prep time:  5 mins Total time:  5 mins Serves: 4   Paleo, Vegan, Dairy Free, Whole 30, Grain Free, Gluten Free, Vegetarian, Pescatarian, 21 Day Sugar Detox, Refined Sugar Free Ingredients 2.5 oz basil ¼ cup raw pepita 3 Tbsp avocado oil 1 Tbsp lemon juice 2 cloves garlic sea salt to taste Instructions Wash basil and pull leaves off stems. Add all ingredients to a food processor and process on high until well mixed but a bit chunky. Add more oil if needed for better consistency. Notes Use organic whenever possible! 3.2.2929  

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Spinach, Mushroom + Garlic Quiche With White Sweet Potato Crust

I’m excited to share this quiche recipe with you.  Since starting Whole 30 I have had to be really good about food prep over the weekend to make sure I have a healthy fast breakfast ready.  I am a morning smoothie drinker so this is my greatest change since starting Whole 30.  I added eggs back into my diet after doing autoimmune protocol for about 2 months.  I feel like I can tolerate them but I am keeping a close eye on things to make sure I don’t end up with a flare.  Eggs make a great breakfast and one piece of this quiche keeps me full until lunch something my smoothie does not do.  What I am super excited to share is how I like to do my quiche crusts.  I know the standard is to grate the sweet potato but I love to use a mandolin slicer and thinly slice the potato vertically.  I then lay out the sweet potato pieces and over lap them.  You can do two layers if you like a thick crust.  I’m kind of a presentation person and I feel this method makes for a beautiful slice of quiche.  As always feel free to get creative and add any additional ingredients you may have lying around and either orange or white sweet potato can be used.  Enjoy! Print Spinach, Mushroom + Garlic Quiche with White Sweet Potato Crust Author: Katie at Wholelovelylife.com Recipe type: Breakfast + Brunch Prep time:  15 mins Cook time:  35 mins Total time:  50 mins Serves: 8   Ingredients 2 cups spinach 2 cups mushrooms 8 eggs 3 Tbsp full fat coconut milk 1 tsp sea salt 1 tsp pepper 2 tsp garlic powder (1 finely chopped clove of garlic can also be used) 1 white sweet potato (2 for a thicker crust) Instructions Wash and peel sweet potato. Slice vertically on mandolin or can be sliced by hand if you do not own own. Lay sweet potato slices on bottom of a quiche pan overlapping slightly. Add an additional layer if a thicker crust is desired. Bake at 435 for 10-15 min or until slices start to curl up and brown. Don’t worry if they are no longer overlapping. They start to shrink as they cook but will work just fine. Remove from oven and turn down to 400. Add spinach and mushroom to crust. Spread evenly. Sprinkle with garlic. In…

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Dill + Lemon Cucumber Salad

Dill is a great herb to always keep on hand.  Fresh is best but dried works well too in a pinch.  I love dill on fish, eggs and tossed into salads.  It’s an herb that actually lasts for a bit in the fridge as long as you don’t wash it before storing since this can cause it to wilt.  This is a super fresh salad and can be served as a side or tossed into other salads.  Enjoy! Print Dill + Lemon Cucumber Salad Author: Katie at Wholelovelylife.com Recipe type: Salad Prep time:  10 mins Total time:  10 mins Serves: 2-4   Ingredients 1 english cucumber ¼ cup chopped fresh dill ½ lemon juice ½ cup olive oil ½ tsp salt ½ tsp pepper Instructions Wash, peel and chop cucumber. Wash and coarsely chop dill. In a separate bowl mix lemon and oil. Pour dressing over cucumber, add dill, salt and pepper. Mix until well coated. To serve sprinkle a little extra dill on top and season with additional salt and pepper to taste. 3.2.1311  

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Deconstructed Strawberry Shortcake

This is a fun dessert or breakfast made out of crepes!  If you are tired of having your strawberry shortcake minus the shortcake this recipe is for you.  I love the simplicity of berries with coconut whip cream but sometimes it’s nice to have something a little extra.  Any berry or fruit would be delicious if you are not a strawberry person.  Enjoy! For this recipe, you will need to whip up a batch of crepes first.  You can find the recipe here. Print Deconstructed Strawberry Shortcake Author: Katie at Wholelovelylife.com Recipe type: Breakfast + Brunch, Treat Prep time:  20 mins Total time:  20 mins Serves: 4   Ingredients 6 crepes 1 can full fat coconut milk 1 pint strawberries 1 tsp vanilla extract or 1 vanilla bean scraped Instructions Make crepes and set aside. Coconut milk should be chilled overnight. When you remove the coconut milk from the fridge flip the can upside down. Opening it this way will make removing the cream part much easier. Pour water out and save for smoothies or discard and remove the cream part left in the bottom of the can. Add cream to a bowl. If you have time chilling the bowl first helps to keep it super cold. Add vanilla and mix on high until whipped. If you want extra sweetness you can add stevia or a sweetener of your choice but I don’t think it needs it. To make the shortcake take crepes and using a glass or cookie cutter in desired shape cut out as many pieces from each crepe you can. Arrange cut out crepe pieces on a plate. Wash, chop and place strawberries on top of crepes and top with coconut whip cream. 3.2.1311  

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Cauliflower Popcorn

I don’t know if you have every thought about eating cauliflower like its popcorn but it makes for a great healthy movie time snack.  Grill or roast pieces of cauliflower and personalize it with your favorite seasonings.  Enjoy! Print Cauliflower Popcorn Author: Katie at Wholelovelylife.com Prep time:  10 mins Cook time:  25 mins Total time:  35 mins Serves: 4-6   Ingredients 1 head cauliflower ¼ cup avocado oil 1 tsp salt Option: additional seasonings per your preference Instructions Wash and cut cauliflower to desired size. Toss in oil and sprinkle with salt and preferred seasonings. If grilling put in a grill basket and cook for 20 min or until browned. If cooking in the oven cook at 435 for 15-25 min until browned. Sprinkle with additional salt or seasoning to taste. 3.2.1311  

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Collard Green Burger Wraps

This is the all American burger with one twist.  No bun?  Not a problem!  Just wrap it up in a collar green leaf!  Seriously simple right!  I love using collard greens as wraps.  Not only do they hold everything together just like a tortilla wrap because they are thick and do not easily tear but they also deliver a serious dose of nutrition.  Collard greens are part of the cruciferous vegetable family.  We all know how good cruciferous veggies are for us!  Collard greens are no exception.  They are high in alpha-linoleic acid as well as vitamin K.  They are great for fighting inflammation and are amazing for those suffering from autoimmune disease.  They are high in fiber, filled with antioxidants and can help to detox the body making them a great add in to your diet.  I also love saving the stalks for juicing.  You can juice the entire leaf but I’m a fan of eating my greens either whole or in smoothies vs. juices to ensure I get all the great benefits the entire thing has to offer.  Enjoy! Print Collard Green Burger Wraps Author: Katie at Wholelovelylife.com Recipe type: Entree Prep time:  15 mins Cook time:  10 mins Total time:  25 mins Serves: 4   Paleo, Autoimmune Protocol, Grain Free, Gluten Free, Dairy Free Ingredients 1 lb grass fed beef 4 collar green or kale leaves ¼ sliced red onion 4 cherry tomatoes 1 slice avocado 4 sliced radishes dash of salt and pepper Instructions Take beef and separate into 4 equal balls. Form into patties and press your thumb in the center. The thumb press will keep the burger from swelling and will keep it a bit flatter. Put burgers on the grill and cook until they reach at least 155 degrees. Around 5-6 min and then flip and cook for an additional 3-4 min. While burgers cook slice onion and avocado. Wash collar greens or kale. Wash radishes and tomatoes and slice. To serve place burger on top of collar green or kale leaf and top with onion, avocado, tomato and radishes. Use sauce of choice. I prefer Dijon mustard. Notes Use organic whenever possible and make sure your meats are consciously sourced! 3.2.2885  

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Cauliflower Steak With Prosciutto Wrapped Asparagus

  You will read this a lot on this blog but I love cauliflower!  You will find I use it in a lot of my recipes.  Its a very easy veggie to make and is so versatile.  Not to mention you can make it into a pizza crust.  Say what?  Yes!  If you are not already on the pizza crusts made out of veggies bandwagon you should jump on now.  You will never miss the real thing.  Besides pizza there is one thing I make over and over again.  Cauliflower steak!   It’s such a wonderful start to building a great entree.  And if you are looking to have a little fun buy a purple, green or orange cauliflower.  Cauliflower steaks are simple to make and you can get creative with seasonings or sauces to mix things up.  Try these once and I promise you will make them again.  Prosciutto wrapped asparagus makes a great side dish but you can serve it with just about anything.  One of the most important tips to getting your steaks to stay together is to cut them with the longest knife you have.  I also find it easier to trim some of the stem off after I have created the steaks.  This recipe has directions for cooking in your oven but you can make on the grill as well.  Hope you enjoy! Print Cauliflower Steak With Prosciutto Wrapped Asparagus Author: Katie Recipe type: Entree Prep time:  20 mins Cook time:  40 mins Total time:  1 hour Serves: 4   Paleo, 21 Day Sugar Detox (omit orange slices), Autoimmune Protocol, Whole 30, Dairy Free, Grain Free, Gluten Free Ingredients 1 head of cauliflower (color of choice) 2 Tbsp avocado oil 1 package of prosciutto (Trader Joe’s sells one that is free of nitrates and sugar however, not organic) 1 bunch of asparagus dash of sea salt Optional: 4 orange slices for garnish Instructions Wash cauliflower and slice into 4 large pieces. Using a long knife is important for this step. You should try to cut them to a similar thickness. Lay on a parchment lined baking sheet, brush each side with avocado oil and a sprinkling of sea salt. Bake in oven at 435 degrees for 30 min or until slightly browned. Flip several times. Wash asparagus and snap of bottoms. Wrap lower half of each asparagus stalk in prosciutto. One piece will cover 2-4 stalks. Place on a parchment lined baking sheet…

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Chicken, Strawberry, Avocado + Bacon Salad

This is the absolute perfect summer salad.  Its a cinch to throw together and is so refreshing and delicious.  It would also make the perfect starter or side salad.  I used arugula because its one of my favorite greens but spinach or baby greens would be a perfect substitute or add in.  I’m not sure what has been happening at your local Whole Foods or farmers market but the organic strawberries this summer have been to die for.  So perfectly sweet and ripe.  I am not a huge chicken fan mostly because I don’t like the prep work or cooking it.  I recently found organic chicken slices at Whole Foods, which I buy from time to time for salad additions.  If you eat chicken in your salads frequently I suggest grilling a few breasts over the weekend and then putting it in individual sized servings to be used throughout the week.  Also, for vegetarians and vegans you can easily omit the chicken and bacon and still have a perfectly tasty salad.  Enjoy! Print Chicken, Strawberry, Avocado + Bacon Salad Author: Katie at Wholelovelylife.com Recipe type: Salads + Sides, Entree Prep time:  15 mins Cook time:  7 mins Total time:  22 mins Serves: 1   Autoimmune Protocol, Paleo, Gluten Free, Grain Free, Dairy Free, Whole 30 Ingredients 3 cups arugula or green of choice ¼ cup grilled chopped chicken 1 slice of bacon ½ avocado 4 sliced strawberries 1 Tbsp olive oil 1 Tbsp champagne vinegar dash of salt and pepper Instructions If you do not have prepackaged chicken season a chicken breast with a dash of salt and pepper and grill until it reaches a temperature of 160-165 degrees. Cook about 3 minutes, flip and cook an additional 3 min. Should no longer be pink inside. Once cooked chop. Slice strawberries and avocados. Cook bacon and break into small pieces. To serve place arugula on a plate and top with chicken, bacon, avocado and strawberries. Drizzle with olive oil and champagne vinegar and sprinkle with salt and pepper. 3.2.2929    

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