Things I’m Loving Lately: Hummustir

Hey there, readers! For all of my fellow Floridians, I hope you are getting yourselves prepared for Hurricane Irma over the next few days. It is certainly a scary time to live in the Sunshine State, and I can honestly say that I’m so ready for hurricane season to be over.

In honor of my blog’s relaunch as Wellness & Wanderlust, I’m excited to announce my newest feature: Things I’m Loving Lately. I may not be as influential as Oprah and her “favorite things,” but I can’t wait to share some of my own favorite things with all of you. I’m constantly trying out new products in the wellness sphere, so when I come across something great, I’ll be sure to share it with you right here. 🙂

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We’re kicking things off with something incredibly tasty and timely. Meet Hummustir, a new hummus brand with a truly fresh taste and all natural ingredients. An amateur party-planner and lover of Mediterranean food, I firmly believe that no appetizer spread is complete without a good hummus. What sets Hummustir apart — and makes it a must-have for your hurricane supply shopping list — is that it remains shelf-safe in your pantry for up to a year without refrigeration. It’s also completely preservative-free (really!).

How it works: Hummustir is split into three packages, all in one tub, which include pureed chickpeas, tahini, and spices. Empty the contents of each package into the tub and stir them up with the spoon provided (hence the name Hummustir!) for some straight up deliciousness.

Things I'm Loving Lately: HummustirI’ve tried the Mediterranean Style and Village Style flavors, which I absolutely loved. We served Hummustir at a family gathering, and I’ve brought a few containers to class. It was a hit among family members and grad students alike!

Hummustir is available in your local Walmart and select retailers (find your closest store here), but you can also order online through Amazon and choose from a variety of flavors. Each flavor is vegan, preservative-free, and non-GMO.

I constantly struggle to find healthy food that I can serve when I entertain, but Hummustir does not disappoint. It is the perfect addition to any party or get-together! Give it a try and check out some of their recipes online for inspiration in the kitchen. Can’t wait to hear about what you end up making!

Have you tried Hummustir? Share your thoughts in the comments below!

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Veggie Curry

Over the past few months, my Sundays have become synonymous with a few things: brunch with old friends, relaxation, and meal prep. Friends in the paleo world have always preached the importance of preparing meals ahead of time, but I didn’t realize how much time I would save throughout the week by chopping veggies, boiling eggs, and having full meals ready to pop in the microwave after work or before classes. Thank goodness I finally listened to them! 🙂

One of my staple meals is Veggie Curry. Most curry recipes I found online incorporated rice or quinoa and garbanzo beans, but I wanted something that would work for me if I was on Whole30 or simply avoiding grains and legumes.

Whole30 Veggie Curry Recipe | So It Must Be True

This recipe is incredibly nutrient dense and flavorful. It’s also easy to make! I prep this meal almost weekly and heat it up before class. This recipe makes about 3 meals.

Whole30 Veggie Curry Recipe | So It Must Be True

Ingredients:

  • 3 bell peppers, chopped (any color – I like to use red, yellow and green)
  • 1 medium sweet potato, chopped
  • 1 cup carrots, shredded or chopped
  • 4 cups cauliflower rice (I use frozen Birds Eye Steam Fresh or Green Giant, but you can also make your own by grinding cauliflower in your food processor)
  • 1 cup chicken broth (use vegetable broth to make the recipe vegetarian/vegan)
  • 3 tbsp petite diced tomatoes
  • 1 tbsp garam masala
  • 1/2 tbsp cumin
  • 1 tsp extra virgin olive oil
  • 1 tsp paprika
  • 1 tsp ginger
  • Optional: Salt and garlic to taste

Instructions

  1. Heat olive oil over low heat.
  2. Add in chopped peppers, carrots, and sweet potato, along with spices. Let cook on low heat for five minutes.
  3. Stir in cauliflower rice, tomatoes, and chicken broth.
  4. Cover and continue to cook on low for 15 minutes.
  5. Uncover, stir, and heat up to medium low. Cook for another 15-20 minutes or until the cauliflower rice has soaked up the rest of the broth.
  6. Serve or store in meal prep containers. Bon appetit!

Summer Snack Challenge: Fun Fruit Sliders

Hey there, readers! Today marked the last day of my first semester of MBA school, and I can’t believe how quickly the time flew by. Juggling two graduate-level business classes with a full-time job was no joke, so I’m definitely looking forward to having a nice little break from school between semesters. July may be nearly over, but it feels like my summer is just getting started! 🙂

Every good summer requires a trip to the beach, time spent outdoors, and at least one cookout with family and friends. I love creating fun little side dishes to bring out to social gatherings, so when I heard that Nuts.com was holding a recipe contest to create a summer snack using specific ingredients,  I knew I had to participate! 🙂

From there, these fruit sliders were born. Sprinkled with super foods like goji berries, which are filled with antioxidants, and chia seeds, which are rich in Omega-3, this snack is the perfect combination of healthy and delicious. These fruit sliders are so easy to make that they barely require a recipe, and the best part is, you can swap out the fruit depending on what you are in the mood for. I chose bananas, but apple slices would also go great with these ingredients!

This recipe serves one person as an individual snack, so adjust your quantities accordingly.

Healthy Fruit Sliders

Ingredients:

Instructions:

  1. Peel and slice banana.
  2. Spread each slice with cacao butter as desired.
  3. Top with cacao nibs and goji berries (about one goji berry per banana slice should suffice, depending on how big your slices are).
  4. Sprinkle with chia seeds.
  5. Serve. (It’s really that easy!)

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For more fun summer recipes and other cool food products from a family owned business, visit Nuts.com. 🙂

 

Sautéed Green Beans & Diced Tomatoes

In many circles, I am known as a picky eater. This is sort of a silly thing to be known for, and I hate when family members bring it up, but since childhood, allergies and food sensitivities have made me hesitant to try new foods. (I’m also half convinced that I am a super taster!) However, several rounds of Whole30 have opened me up to a lot of new foods, especially vegetables, that I never really bothered to eat in the past. Green beans are a veggie that – when prepared the right way – I have grown to love!

Sautéed Green Beans with Diced Tomatoes

For those of you who still are skeptics when it comes to green beans, test out this recipe as soon as you can! Green beans are a great source of nutrition that can take on a variety of flavors, and this recipe is a great way to incorporate a few different veggies into your diet. I love sneaking extra vegetables into my side dishes! This dish serves one — adjust your quantities accordingly!

Sautéed Green Beans with Diced Tomatoes

Ingredients:

  • 1 cup green beans, stems removed
  • 2 tbsp petite diced tomatoes (for convenience, I used the canned kind)
  • 1 tbsp diced water chestnuts
  • 1 tsp ghee
  • Salt and garlic to taste

Instructions:

  1. Bring a pot of water to boil and add in your green beans. Cook on medium for 10 minutes.
  2. Remove from heat and strain. Pat green beans to dry.
  3. Over medium low heat, melt ghee on a skillet.
  4. Add green beans, tomatoes, water chestnuts, garlic and salt.
  5. Cook on medium low for 20 minutes or until desired consistency.
  6. Remove from heat and serve!

If you try this recipe, let me know what you think! Please share and subscribe to my blog for more recipes, Whole30 resources and other goodies!

Easy Whole30 Sweet Potato Recipe – Perfect for Thanksgiving!

Get excited, friends – Thanksgiving is almost here! You might not have realized that, with all of your neighbors’ Christmas decorations already up, but it’s time to break out your favorite stretch pants and start fighting fellow shoppers for the best turkey in the store. (At least I think that’s how people celebrate?) 🙂

In all seriousness, Thanksgiving is a time to remember all of the wonderful things you are thankful for, and in my case, I’m thankful for being able to spend the holiday with my family. I’m also thankful for this easy and fabulous sweet potato dish I’m about to share with you today!

I’ve always loved sweet potatoes, but I’ve never really understood why people were so quick to add sweeteners and marshmallows to theirs. Aren’t sweet potatoes sweet enough on their own? My method takes very little time to make, includes no added sugars, and is so simple that I almost feel guilty calling it a recipe. I love to make these sweet potatoes when the weather starts cooling down – it’s a great way to warm up for breakfast, lunch or dinner! They are also paleo and Whole30 compliant. How much better can life get?

My recipe serves one, so adjust your quantities accordingly!

Whole30 Sweet Potatoes - No sugar added!

Ingredients

  • 1 sweet potato
  • 1 cup applesauce, unsweetened (read your labels!)
  • ½ tsp cinnamon

Directions

  • Peel your sweet potato and roughly chop into a few medium-sized pieces.
  • Bring a pot of water to boil and add in your sweet potato pieces. Cook on medium for 5 minutes.
  • Drain, then add the sweet potato pieces to your food processor.
  • Pulse for a few seconds until it starts to reach a desired consistency.
  • Add in 1 cup of applesauce, and pulse again.
  • Add in cinnamon, then pulse one more time.
  • Transfer to bowl, add a little more cinnamon for garnish (optional), and serve.

If you try this recipe, let me know what you think! Please share and subscribe to my blog for more recipes, Whole30 resources and other goodies!

Aloo Gobi (Curried Cauliflower & Potatoes)

If you’re anything like me, you have a few favorite comfort food recipes that regularly make it into your meal rotation. In my case, I can’t get enough of this aloo gobi recipe — I make it at least once (if not two or three times!) per week. This Indian-inspired dish mixes cauliflower and potatoes and is not only easy to make, but it’s Whole30 compliant! In other words, it’s healthy and packed with flavor.

Aloo Gobi Recipe - Whole30 Compliant!

One of the great things about this meal is that you can easily customize it to match your taste preferences. Add in turmeric, garam masala, or tomatoes to switch up the flavor profile. Oh, and did I mention that it pairs amazingly with my curry and coconut crusted chicken bites? You can thank me later. 😉

I live alone and generally cook for one, so this recipe is meant to serve one fairly hungry person or two less hungry people with no sense of adventure (kidding). Adjust the quantities based on your needs!

Aloo Gobi Recipe - Whole30 Compliant!

Ingredients:

  • 2 cups cauliflower, chopped into florets
  • 1 potato, peeled and diced
  • 1 tsp ghee/clarified butter (or regular butter if you’re not following Whole30)
  • 6 tbsp olive oil
  • 1 tbsp curry powder
  • 1/2 tbsp garlic powder
  • Sprinkle of chili powder
  • Salt to taste
  • Optional: A few spoonfuls of petite diced tomatoes

Directions:

  1. Melt your ghee or butter over medium heat.
  2. Add in cauliflower florets and diced potato.
  3. Drizzle on olive oil, then mix in curry powder, garlic powder, chili powder and salt.
  4. Cook on medium for about 20 minutes, or until cauliflower is tender.
  5. Remove from heat, take a million photos of it until you can get the lighting right, post on Instagram with a few decent hashtags, and serve.

Bon appétit! If you try this recipe, let me know what you think. 🙂 Please share and subscribe to my blog for more recipes, Whole30 resources and other goodies!

Whole30 Beauty Bowl

When you’re following a program like the Whole30, it can be easy to overcomplicate things. After all, there are few things more satisfying than mastering a difficult recipe and sharing it in all its glory on your Instagram! 🙂 However, sometimes when you’re in the middle of big lifestyle changes, you need to simplify your meals once in a while. That’s what my Whole30 Beauty Bowl is all about.

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Why a Beauty Bowl? Believe it or not, I did not call it a “beauty bowl” because of its vibrant colors (although they are definitely beautiful in their own right). Rather, the meal is packed with vitamins that promote beautiful skin, good vision and a healthy immune system. Plus, it’s incredibly easy to make and is filled with flavor. You’ll want to add this one into your rotation!

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Some would call this an “ingredient meal” because it barely requires a recipe, just ingredients! However, today I’ll share my method for a flawless (and delicious!) beauty bowl. This recipe feeds one person, so you’ll want to make sure you adjust your ingredient quantities accordingly!

Whole30BeautyBowl

Ingredients

  • 1 sweet potato, diced
  • A few handfuls of broccoli slaw (mixed package of broccoli, carrots and cabbage)
  • Cooking fat of choice
  • Rosemary (to taste)
  • Salt (to taste)
  • 1 hard boiled egg
  • Handful of blueberries

Instructions

  1. Heat up your oil of choice over medium heat. (I used extra virgin olive oil.)
  2. Add in chopped sweet potato and broccoli slaw.
  3. Drizzle on a little extra cooking fat, and sprinkle on rosemary and salt to taste.
  4. Let cook on medium for about 20 minutes, stirring occasionally.
  5. When finished, add in blueberries and hard boiled egg.
  6. Enjoy!

Let me know what you guys think! Please share and subscribe to my blog for more recipes, Whole30 resources and other goodies! 🙂

Curry Coconut Crusted Chicken Bites

Do you ever create a full meal plan for the week, only to find that you’re just not in the mood to eat what you planned for that day? I was completely guilty of that last Monday. My chicken was defrosted and my veggies were all set to go under the knife, but I was craving my favorite curried cauliflower and potato recipe and couldn’t get those flavors off of my mind. Ultimately, my cravings won out (hey – at least they’re healthy, right?), and I needed a protein to balance out the meal.

Thus, my curry coconut crusted chicken bites recipe was born!

Curry Coconut Crusted Chicken Bites

Those who have known me for a while know that I do not have a cooking background. Before college, I didn’t know how to boil water. For the first year after college, I didn’t know how to do much else. Thankfully, several rounds of Whole30 have forced me to learn the basics, and after trying out several recipes on the web, I’m finally starting to gain my own creativity in the kitchen.

These chicken bites are easy to make, are completely gluten-free/dairy-free/soy-free/sugar-free (perfect for Whole30), and have a kick-ass flavor profile. They paired amazingly with my aloo gobi, so much so that I repeated the recipe a few days later!

I live alone and generally only cook for one person, so this recipe is written with one serving in mind. If you eat larger portions or are serving multiple people, you’ll want to modify the recipe accordingly. 🙂

Curry Coconut Crusted Chicken Bites

Ingredients:

  • One chicken breast, chopped into bite-sized pieces
  • ½ cup unsweetened shredded coconut (check your labels!)
  • 1 tbsp curry powder
  • ½ tsp cumin
  • ½ tsp chili powder
  • Salt and garlic to taste
  • 1 egg

Instructions

1-     Preheat oven to 400°F.

2-     Mix egg in one bowl and dry ingredients in separate bowl.

3-     Coat each chicken piece in egg, then in coconut mixture.

4-     Bake for 10 minutes.

5-     With a spoon, flip each chicken piece on the baking sheet, and bake for another 5 minutes.

6-     Remove from oven, let cool and enjoy!

Let me know what you guys think! 🙂 Please share and subscribe to my blog for more recipes, Whole30 resources and other goodies. Enjoy!

Recipe Roundup: 50 Delicious Whole30 Recipes

50 Delicious Whole30 RecipesI learned an important lesson last year: In order to look and feel great, you have to fuel your body with nutrient-dense real foods. It sounds like such a no-brainer, but since my early teens, I stubbornly tried to fight this notion with the hope that I could lose weight by eating limitless pasta, 100-calorie snack packs and my favorite junk foods “in moderation.” And while technically these principles sometimes led to weight loss (depending on how much I was actually eating and whether or not I was exercising regularly), I was still left hungry and in a bad mood, with low energy, headaches and eczema for days.

In February 2014, I embarked on my first Whole30, eliminating gluten, dairy, soy, sugar, legumes and processed foods from my diet for 30 days. This was a challenge for me – not only because I love bread and pasta (and there is some variant of sugar in everything!), but also because I’m a picky eater and I had never really cooked before. Suddenly, I had switched to a heavily plant-based diet, which required me to experiment in the kitchen and try a lot of new things. To this day, I’m still figuring out how to balance Whole30 living with the occasional unhealthy craving, but through several rounds of the program, I’ve learned a lot about myself and I’ve greatly improved my cooking skills!

When people hear about the Whole30, one of the first questions they ask is What can you eat? The answer: A lot! Before Whole30, I never ate zucchini, green beans, cucumbers, or cabbage. I had no idea how to prepare sweet potatoes, cauliflower, bell peppers, or any protein other than eggs. I had never heard of a spiralizer, and thought that “poaching chicken” literally meant that I had to hunt and kill my own poultry. Therefore, if could complete 30 days of this program, anyone can do it!

Today, I’m going to share 50 of the recipes I enjoyed on the Whole30. (That’s right – 50 recipes!) Some of these will require slight variations in order to remain compliant, so I’ll make note of those as they pop up. As a rule of thumb, replace soy sauce with coconut aminos, don’t use the optional sweeteners or cheese if you’re sticking to the Whole30, and be mindful of what cooking fats you use. I’ll also share which of these recipes are regular favorites of mine. : )

Enjoy the recipe roundup and be sure to share with friends!

50 Delicious Whole30 Recipes

Soups

1. Watermelon Gazpacho (Our Savory Life)

2. Chilled Cantaloupe Soup (AllRecipes.com)

3. Creamy Dairy-Free Tomato Basil Soup (Paleo Comfort Foods) 

50 Delicious Whole30 Recipes

Salads

4. Moroccan Carrot Salad (@whole30recipes Instagram guest post by @bloemingfabulous) – **FAVORITE** 

5. Cucumber “Pasta” Salad (Holistically Engineered)

6. Pineapple Cabbage Slaw (@whole30recipes Instagram guest post by @whatjennyeats)

7. Red Cabbage Salad with Apples, Walnuts and Raisins (Clean and Delicious)

50 Delicious Whole30 Recipes

Sides

8. Lemon and Thyme Potato Wedges (Olive Tree Kitchen)

9. Roasted Cauliflower Steaks with Meyer Lemon Relish (Brooklyn Supper)

10. Sweet Potato Gnocchi (Lexi’s Clean Kitchen)– Tastes awesome with ghee!

11. Roasted Cauliflower Poppers (Whole Lifestyle Nutrition)– Replace butter with ghee. – **FAVORITE**

12. Shoestring Sweet Potatoes (Fit Foodie Finds)

13. Garlic Cabbage Steaks (Rockin Mom’s Kitchen)– **FAVORITE**

14. Butternut Squash Risotto (Paleo Grubs)

15. Moroccan Cauliflower Couscous (Unbageled)

16. Roasted Herby Spiralized Vegetables (Fit Foodie Finds) – **FAVORITE**

17. Creamy Dreamy Vegan Potato Salad (Max Pankow Fitness)

18. Cumin-Roasted Broccoli Spears (Daily Bites Blog)

19. Cauliflower Roasted in Dijon & Lemon Butter Sauce (Divalicious Recipes) – Replace butter with ghee. – **FAVORITE**

20. Cinnamon Roasted Sweet Potato & Apple (Consider The Leaf Turned)

21. Broccoli Fritters (@whole30recipes Instagram guest post by @happywifestyle)

22. Easy & Healthy Fried Plantains (Lexi’s Clean Kitchen) 

23. Sweet Potato Tater Tots (Paleo Grubs)

24. Garlic Cauliflower “Mashed Potatoes” (Nom Nom Paleo) – Replace butter with ghee.

50 Delicious Whole30 Recipes

Vegetarian Main Dishes

25. Low-Carb Cauliflower Fried Rice (Amuse Your Bouche) – Replace soy sauce with coconut aminos. – **FAVORITE**

26. Zoodles and Creamy Cauliflower Sauce (J is For Judy)

27. Indian Pineapple Cauliflower Rice (Stupid Easy Paleo)

28. Spaghetti Squash Breakfast (Whole Fork)

29. Crispy Cauliflower Carrot Fritters with Smoky Garlic Aioli (Oh My Veggies)– Replace flour with almond flour and skip the Parmesan.

30. Breakfast Bowl (@whole30recipes Instagram guest post by @inexactscience)

31. Curried Cauliflower and Potatoes (Hello Fresh) – Skip the peas. – **FAVORITE**

50 Delicious Whole30 Recipes

Meaty Main Dishes

32. Coconut Lime Chicken Bites (Daily Bites Blog) – **FAVORITE**

33. Sweet and Sour Chicken (Paleo Leap)– Skip the “optional” honey.

34. Zesty Chicken Bites (Lexi’s Clean Kitchen)– **FAVORITE**

35. Whole30 Approved Burrito Bowl (Katrina Runs)

36. Moroccan Grilled Chicken Kabobs (Closet Cooking)

37. Lemon and Cilantro Calamari with Roasted Red Pepper Sauce (Meatified)

38. Chicken Piccata (Elana’s Pantry)– **FAVORITE**

39. Paleo Chicken “Alfredo” Pasta (Just Jessie B)

40. Chicken Fajita Stuffed Peppers (Holistically Engineered)– **FAVORITE**

41. Stovetop Pulled Tandoori Chicken (The Big Man’s World)

42. Baked Pesto Chicken Skewers (Fit Foodie Finds)

43. Tuesday Night Chicken (Popular Paleo)

44. Paleo Curry Lime Chicken (Plaid and Paleo)

45. Paleo Sesame Chicken (Consider The Leaf Turned)

46. Garlic Butter Chicken (Life Made Full) – **FAVORITE**

47. Coconut Crusted Mini-Schnitzel (1000 Lovely Things)

48. Paleo Italian Chicken Fingers (Tastes of Lizzy T’s)

49. Almond Crusted Chicken With Strawberry Balsamic Sauce (Cooking Classy) – Skip the bread crumbs and replace canola oil with extra light olive oil. I used almond flour.

50. Green Fajita Chicken (Meatified)

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Share your favorite Whole30 recipe links in the comments section below!

Recipe Roundup: 5 Healthy Green Dishes in Honor of St. Patrick’s Day

Recipe Roundup: 5 Healthy Green Dishes in Honor of St. Patrick's DayHappy St. Patrick’s Day, readers! Are you doing anything fun for the holiday today?

For some, holidays like today can be a big deterrent from a strict diet program. From heavily dyed foods to competitive drink specials, parties and restaurants tend to serve unhealthy but festive treats we can’t help but crave. Luckily, today’s post covers a few more nutritious options for flavorful green meals. Make one of these easy meals to bring to your friend’s St. Paddy’s Day shindig and become the life of the party!

1. Popcorn Broccoli.
Roast your broccoli with a little parmesan and get ready for the magic to happen. This recipe is one of my all-time favorites and will be loved even by your veggie hating friends. Dani from Clean and Delicious shares the recipe here.

Recipe Roundup: 5 Healthy Green Dishes in Honor of St. Patrick’s Day2. Cucumber Pasta Salad.
Grab those spiralizers and get to work! I love this Cucumber Pasta Salad because it’s Whole30 compliant (gluten-free, dairy-free, soy-free, sugar-free, etc.), the dressing is delicious, and the salad is easy to pack for work or events. As a picky eater, I sub out a few of the ingredients to meet my restrictions. Feel free to add in some halved green grapes for a little extra oomph! Check it out at Holistically Engineered.

3. Zoodles.
Still have that spiralizer at the ready? Whip up some zucchini noodles by spiralizing your zucchini and softening on the stove. Top with Monte Bene Garlic Marinara sauce (which is Whole30 compliant and made from real ingredients, no sugar added) or try out this cauliflower “alfredo” sauce by J Is For Judy. The sauce is dairy free and perfect for those following a paleo lifestyle.

Recipe Roundup: 5 Healthy Green Dishes in Honor of St. Patrick’s Day4. Coconut Lime Chicken Bites.
Okay, so these aren’t primarily green (at least not the way I last photographed them!), but the lime zest adds a pop of color and flavor that you can’t help but love. These chicken bites are gluten free, dairy free, and Whole30 friendly. With only a few ingredients, the recipe is simple but will quickly become a household staple. Check it out at Daily Bites blog!

5. Power Salad.
When in doubt, why not make a salad? With unlimited combinations, the world is your oyster! Grab your choice of greens, mix in your favorite fruits or veggies, chop up a protein (I believe that no salad is complete without a hard-boiled egg), and drizzle on a healthy dressing. My favorite homemade dressing comes from Max Pankow at Max Pankow Fitness, combining equal parts olive oil, lemon juice, Dijon mustard and red wine vinegar. Salads are a fantastic way to pack in a lot of nutrients without spending your whole day in the kitchen.

Bonus Treat: Who needs the pot of gold when your rainbow looks so good? These fruit skewers form a beautiful and easy-to-make rainbow that will be a big hit at parties.

What are your favorite healthy green recipes? Share a few of your go-to meals in the comments section below. May the luck of the Irish be with you! 🙂