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!
Whole30: Coconut Blended Coffee
- 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
- Use an immersion blender, regular blender, or frothing wand to blend it up. Drink immediately and enjoy your frothy goodness!
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
- 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
- Combine everything (including chicken) in a zip-loc bag and squish around to combine.
- Let marinate for 20 mins - 24 hrs in the fridge.
- Grill for 8-10 minutes, flip and grill other side 8-10 minutes or until no longer pink inside.
- Serve and enjoy!
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!
Whole30: Chia Seed Pudding
- 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
- Add almond milk, chia seeds, and almond butter in a jar; stir well to combine.
- Cover and refrigerate overnight.
- In the morning add a sliced banana, walnuts and cinnamon.
- Mix and enjoy!
This is seriously the easiest thing to throw together at night and have ready to go first thing in the morning. YUM!
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
- 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
- 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
- Season your pork butt pieces with salt & pepper. Be sure to coat each piece well.
- 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.
- Put onions & garlic in the pan that you just browned the meat in. Stir well and remove when aromatic. Set aside.
- Pour water, paprika, cayenne, and cinnamon into hot pan, and stir to get all the brown bits off of the pan.
- Place all ingredients into the crock pot, pour water & seasonings over the top, and set on low for 8-10 hours.
- Transfer the pork to a plate and pull apart with two forks. Squeeze a lime over the top and serve.
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!
First of all, let me apologize for the silence over the last couple of months. One of my goals this year was to post at least once a week and we can all tell that didn’t happen. I don’t have a great reason, other than letting myself get busy and distracted. I can’t promise any huge changes, but my hope is to give this ol’ blog some more attention in the coming months.
So, lets get down to the business of why I’m here right now. Today is the first day of fall! And we all know what that means, right? Pumpkin.
impatiently waiting for this day all summer and it’s finally here! The day that I can give in to my obsession of pumpkin infused food and drink and not be scolded for it still being summer. The day that fall wreaths and harvest scented candles are socially acceptable. Ah…a good day indeed.
A couple of years ago, I brought you a recipe for Pumpkin Spice Coffee Syrup. Although that recipe is a good one, I think I may have come up with a new one that is at least 2 times better. For starters, it calls for about 1/2 of the ingredients and is ridiculously easy. Instead of white sugar like the old recipe, I used brown sugar. That was a brilliant idea (if I may say so myself). It has a rich, molasses-y flavor that makes me all warm and fuzzy inside (if brown sugar can do that, and I propose that it can). Enough small talk…here’s the recipe!
Happy fall, ya’ll!