Whole30: Coconut Blended Coffee

One thing that I WASN’T excited about when starting Whole30 was giving up dairy in my coffee. I tend to use a leeeeeetle bit too much cream in my coffee sometimes #understatementoftheyear. I’ve never liked black coffee on it’s own, so I wanted to come up with a way to have creamy coffee without all the unnecessary dairy (unintentional rhyme right there!) I had heard people talking about Bulletproof Coffee (here’s the website) but wasn’t wanting to use it as a meal replacement or crazy energy boost. I also didn’t want/need the butter that’s traditionally used in Bulletproof Coffee. BUT I liked the idea of a creamy, frothy, delicious tasting coffee. So, based on a few different ideas I found on Instagram and online, I started making this Coconut Blended Coffee that uses coconut cream, coconut oil, cinnamon and some cacao powder. It seriously changed my life. It’s not sweet at all, but the coconut and cacao definitely cut any bitterness out of the coffee. It’s creamy, frothy, and oh-so-delicious.

You can use a regular blender, an immersion blender, or this handy milk frother to whip it all together and make it frothy. I’d recommend NOT skipping the blending part – it emulsifies the coconut oil and makes it creamy. Plus, who doesn’t like a frothy cup of goodness in the morning?!

If you’re looking for the original Bulletproof Coffee recipe (and some other fun variations), check out this great resource: 15 Bulletproof Coffee Recipes. Keep scrolling down this page for my Whole30 approved recipe!

Coconut Blended Coffee | Simply Mrs. Edwards

Whole30: Coconut Blended Coffee

Ingredients

  • 1 mug of hot brewed coffee
  • 1 heaping tablespoon of coconut cream (Trader Joe's sells cans of coconut cream, or you can just scoop the cream off the top of a cold can of coconut milk),
  • 1 tablespoon of coconut oil
  • 1 tsp of 100% cacao powder
  • a dash of cinnamon

Instructions

  1. Use an immersion blender, regular blender, or frothing wand to blend it up. Drink immediately and enjoy your frothy goodness!
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Coconut Blended Coffee | Simply Mrs. Edwards

Coconut Blended Coffee | Simply Mrs. Edwards

 

Whole30: Balsamic Garlic Chicken

Back with another of our favorite recipes from our Whole30 challenge. We grilled a lot during our 30 days…like probably 5 days a week. That grill got a workout! We found that chicken breasts were the quickest and easiest option for us with our busy schedule. Pair it with some fresh veggies and you’ve got yourself dinner! The following recipe creates a melt in your mouth chicken and couldn’t be any easier…seriously!

Whole30: Balsamic Garlic Chicken | Simply Mrs. Edwards

Whole30: Balsamic Garlic Chicken

Ingredients

  • 4 chicken breasts
  • 1/4 cup olive oil
  • 1/4 cup balsamic vinegar
  • 2 cloves of garlic, minced
  • 1 tsp dried basil
  • 1 tsp salt
  • 1 tsp pepper

Instructions

  1. Combine everything (including chicken) in a zip-loc bag and squish around to combine.
  2. Let marinate for 20 mins - 24 hrs in the fridge.
  3. Grill for 8-10 minutes, flip and grill other side 8-10 minutes or until no longer pink inside.
  4. Serve and enjoy!
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Whole30: Chia Seed Pudding

In my second to last post I promised that I’d be posting some great recipes throughout our Whole30. And, look at me now. Two months later and finally getting back at it. I can blame some of it on technical issues with the ol’ blog, but otherwise it’s just been me being lame. ANYWAYS, I’m back with a few recipes that I think you’ll like! While we were doing our W30 I Instagrammed some of our favorite foods and featured a few easy-peasy recipes. I figured they deserved some more attention so I’ll be featuring them here too :) If you’re on Insta and want to follow us there we’re @edwards_eat!  


One of my favorite go-to breakfasts towards the end of  Whole30 was this SUPER simple Chia Seed Pudding. Holy yum – it is simple, delicious, and oh-so-filling. Towards the end of our 30 days I got to the point of “I can’t make myself eat ONE more scrambled egg!” so I needed to come up with some alternatives. I follow @emilyeatsrealfood on Insta and she always posts the most amazing looking meals. She had been posting chia seed pudding variations and I figured, hey I have a HUGE jar of chia seeds that aren’t going to eat themselves. Why the heck not. And oh boy, it did not disappoint. This recipe is SUPER simple and can be tweaked in a million different ways. Look at the recipe below as a base and adjust to your preference!

Chia Seed Pudding | Simply Mrs. Edwards

Whole30: Chia Seed Pudding

Ingredients

  • 3/4 cup of almond milk (or just eyeball it - I filled my pint jar about 1/3 of the way up)
  • 3 Tbsp chia seeds
  • 1 Tbsp almond butter
  • 1 banana
  • Handful of walnuts
  • Dash of cinnamon

Instructions

  1. Add almond milk, chia seeds, and almond butter in a jar; stir well to combine.
  2. Cover and refrigerate overnight.
  3. In the morning add a sliced banana, walnuts and cinnamon.
  4. Mix and enjoy!
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This is seriously the easiest thing to throw together at night and have ready to go first thing in the morning. YUM!

Whole30: Pulled Pork Carnitas Recipe

Whole30: Pulled Pork Carnitas | Simply Mrs. Edwards

I’ve spent more time in the kitchen in the past week than I have in the past few months combined and it has felt SO good. Cooking all of your own food at home is a fun/challenging process which I’m learning to love. As I wrote a few days ago, Josh and I have embarked on a re-do Whole30 journey. We’re wrapping up week 1 and both feel great!

Some of our favorite meals so far have included this incredibly tasty meat, pulled pork carnitas. The original recipe comes from the new Whole30 book. If you haven’t bought it yet, DO IT. It is so important to read it and It Starts with Food before you start on your Whole30 journey. I can’t stress that enough! Anyways, this recipe was a quick favorite and could not be any simpler. We had plenty of leftovers so we enjoyed it all week long.

My cut of meat was larger than what was suggested in the book, so I simply doubled the ingredients and called it good. I also was missing a thing or two so I improvised. I opted to use my crock-pot for this recipe so that I could set it, work all day, and come home to dinner finished. You could easily make this in a dutch oven in the oven. If you choose that route, bake it (covered) for 2.5 hrs at 350. The recipe below is similar to the original found in the book.

Whole30: Pulled Pork Carnitas Recipe

Ingredients

  • 5 lb. pork butt, cut into 4 inch chunks
  • 2 Tbsp. salt
  • 2 tsp. freshly ground pepper
  • 2 Tbsp. olive oil
  • 1 medium onion, chopped into large chunks
  • 3 cloves of garlic, minced
  • 2 cups water
  • 1 tsp. paprika
  • 1 tsp. cayenne
  • 1/2 tsp. cinnamon
  • Juice of one lime

Instructions

  1. Start off by lining your crock pot with a Slow Cooker Liner. Seriously a game changer when it comes to cooking with a crock-pot. No more scrubbing! #winning
  2. Season your pork butt pieces with salt & pepper. Be sure to coat each piece well.
  3. Heat oil in a heavy pan and brown the pork on every side. Remove the meat from the pan and place in your crock-pot.
  4. Put onions & garlic in the pan that you just browned the meat in. Stir well and remove when aromatic. Set aside.
  5. Pour water, paprika, cayenne, and cinnamon into hot pan, and stir to get all the brown bits off of the pan.
  6. Place all ingredients into the crock pot, pour water & seasonings over the top, and set on low for 8-10 hours.
  7. Transfer the pork to a plate and pull apart with two forks. Squeeze a lime over the top and serve.
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YUM! I want to make more of this right.this.second. The cinnamon adds a warm note while the cayenne and paprika add a bit of heat. It’s great on it’s own, mixed with eggs, or in a hash. SO GOOD! Enjoy!

Whole30: Pulled Pork Carnitas | Simply Mrs. Edwards

Whole30: A Do-Over

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Likelihood is that you’ve heard of the Whole30 by now. It is very similar to a paleo diet, but has a few more restrictions for a 30 day period. Apparently, it’s a millennial “cultish” fad diet. I think that article is a bit off with their facts but oh well. If you don’t know much about the Whole30, here’s a quick “elevator pitch” straight from their website:

Established by Dallas Hartwig and Melissa Hartwig (of Whole9) in April 2009, the Whole30® is our original nutritional program designed to change your life in 30 days. Think of it as a short-term nutritional reset, designed to help you put an end to unhealthy cravings and habits, restore a healthy metabolism, heal your digestive tract, and balance your immune system.

Certain food groups (like sugar, grains, dairy and legumes) could be having a negative impact on your health and fitness without you even realizing it. Are your energy levels inconsistent or non-existent? Do you have aches and pains that can’t be explained by over-use or injury? Are you having a hard time losing weight no matter how hard you try? Do you have some sort of condition (like skin issues, digestive ailments, seasonal allergies or fertility issues) that medication hasn’t helped? These symptoms may be directly related to the foods you eat—even the “healthy” stuff.

So how do you know if (and how) these foods are affecting you? Strip them from your diet completely. Cut out all the psychologically unhealthy, hormone-unbalancing, gut-disrupting, inflammatory food groups for a full 30 days. Let your body heal and recover from whatever effects those foods may be causing. Push the “reset” button with your metabolism, systemic inflammation, and the downstream effects of the food choices you’ve been making. Learn once and for all how the foods you’ve been eating are actually affecting your day to day life, and your long term health.

Last Time: A while back (like over 2 years ago!), we jumped on the bandwagon and gave it a shot. Well, long story short, we failed…big time. We got to like day 15, got bored, and threw in the towel. So lame, right?! I think there were many different factors to why we didn’t finish the whole 30 days, but a few that stick out to me now are these three:

  1. We had a very limited knowledge of why we should be doing it. I did some internet searching, but I didn’t take the time to get the book(s) and really dig into the purpose of the challenge. I figured that I knew enough about the purpose from 30 minutes of searching online. Wrong!
  2. My main purpose last time was purely weight loss. Although that’s a pretty great perk of the plan, it is not and should not be the main goal. Resetting your “relationship” with food is the main goal and I think I totally missed that.
  3. We had very limited range of what we were eating. We mostly ate the same. thing. everyday. It got old, really fast.

This Time: This time, I’m approaching it with a totally different attitude, purpose, and appreciation for the program. I’ve dealt with hormonal and autoimmune issues for a good majority of my life and am tired of medicating to mask the real issue. I’d wake up with unexplained migraines multiple times a week, was relentlessly out of energy, and just overall bummed about the way I felt in my skin. Not to mention a good amount of weight that just kept hanging out no matter how much or how little I ate. I craved sugar like no body’s business and had an unhealthy relationship with butter and cheese. I needed to reset my system, badly! I’m 98% sure some or all of my issues stem from diet, so duh Terra! Make some changes!

A few months back, Josh and I were talking (probably more like, I was complaining to him) about my health and how utterly crappy I felt. He suggested that we try the Whole30 again. I said, “Uh huh, sure. I’ll get right on it” and then promptly did nothing about it. I just wasn’t mentally prepped to start a challenge where I’d eat the same thing all day erryday.  Fast forward a month or so and I stumbled across an amazing gal on Instagram who was in the middle of a Whole30 (you can find her at @mollyrunsforlife). She posted photos of her meals and I kept seeing these plates filled with delicious looking food that looked nothing like the boring stuff we ate over and over in our previous attempt at the challenge. Seeing her encouraging posts and tasty meals really kicked me in the butt to actually try again. So, thanks Molly! :)  I picked up the new Whole30 book and read it cover to cover, a couple of times. I made notes, flagged pages, and let the info sink in for about a week before we jumped in. Thankfully, my great hubby is doing the challenge with me – which makes it so much easier! He’s great encouragement and cooking for 2 is much easier than for 1.

I’m so proud to say that we’re almost at the end of our first week. Surprisingly, it’s been relatively easy (for me at least, I can’t really speak for Josh although I think he’s doing okay). Knowing that removing a few things from my diet could help me figure out what’s been causing me issues for so many years is a great motivation. And seriously, there is so.much.food that you CAN eat! Holy moly! I think one of the hardest things for me has been figuring out WHAT I want to eat out of the ton of fresh food we have in our house. I fully know that this entire challenge isn’t going to be rainbows and butterflies, BUT I do know that it is worth it. My health is worth it! One Whole30 motto that I’m really taking to heart this time is this: Be kind to yourself, be patient with yourself, and remember that it’s not 30 days – it’s just one day. One meal. One bite. Do this one bite at a time, if you have to, because it’s for the most important and worthwhile cause on earth –  you.

I’ll be posting some easy recipes that we’ve been making and a few recaps throughout the rest of the 30 days. I’ve found a TON of inspiration on Pinterest and have saved some of my favorite recipes to my Whole30 board if you’d like to check that out. I’ve also started a new Instagram account so that I’m not flooding my friends with photos of my food (because apparently everyone does not love that).  You can follow along at @edwards_eat for some fun and easy recipes :)

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