Whole 30

Whole30 Meals + Grocery Haul | Why I QUIT Whole30 after 3 DAYS!

Whole30 Meals + Grocery Haul!

In this video I give some great Whole30 Meals and Recipes that you’ll love on or off Whole30. I also do a grocery haul and discuss WHY i QUIT Whole30 after 3 days.

I hope you enjoyed this video! If you did give it a thumbs up and subscribe!

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MEALS:

Smoothie Bowl:
Blend favorite frozen fruit and almond milk + enjoy. Top with more fresh fruit for even more yumminess!

Pumpkin Apple Breakfast Bake Link | https://bit.ly/2JZJsn3

Ingredients:
1 cup pumpkin puree
3 large eggs
2/3 cup full fat coconut milk
1 large ripe banana mashed
1 tsp pumpkin pie spice
1 tsp cinnamon divided
1/4 tsp salt
1 large apple peeled and diced
3/4 cup chopped pecans
-I added raisins for some added sweetness!

Directions:
-Preheat your oven to 350 degrees. Grease an 8×8 square pan with coconut oil or spray, set aside.
-In a large bowl, combine pumpkin, banana, eggs, coconut milk, pumpkin pie spice, 1/2 tsp cinnamon, and salt. Using a hand mixer or immersion blender, beat the ingredients together.
-In a separate bowl, sprinkle remaining cinnamon on the diced apple and coat the apples. Now mix into the wet ingredients. Pour into square pan.
-Sprinkle the pecans along the top of the dish, and place in the oven.
-Bake for 35-40 minutes (depending on oven). You will want the top to be mostly firm and golden on the top.
-Let sit for at least 10 minutes before serving. You can also chill and store in the fridge for up to a week. Serve warm, cold, or at room temperature!

Coconut Cream Pie Bars Link | https://bit.ly/2wkW7zd
*I changed the recipe. I will write what I made.
*these are HIGH in CALORIES and FAT* will not make again tbh.

Ingredients:
1/4 cup raw almonds
1/4 cup raw cashews
1/4 cup raw walnuts
1/4 cup raw pecans
1 1/4 cups pitted dates
1/4 cup unsweetened shredded coconut
1 tbsp coconut oil, melted

Directions:
-Line an 8 x 8-inch pan or loaf pan with parchment paper and set aside.
-In a high-speed blender or food processor, add nuts and blend until a coarse texture remains- Do not over blend or you’ll be left with nut butter.
-Add your pitted dates and blend until just combined. Add your unsweetened shredded coconut and continue blending, scraping down the sides at regular intervals. Once a thick dough remains, add your coconut oil and blend once more.
-Pour your batter into the lined pan and press firmly in place.
-Refrigerate until firm, before slicing into 12 bars.
***Mine never got hard/firm to make good solid bars.

Coconut Curry Chicken Meatballs Link | https://bit.ly/2jmgEgM
THE BEST RECIPE EVER!

Ingredients:

MEATBALLS
1/2 cup roughly chopped carrots
1/4 red onion, chopped
2 tbsps freeze dried cilantro
Juice of 1 lime
2 tbsps basil
1 tbsp coconut aminos (or soy sauce if not Whole30)
1 tsp ground ginger
1 clove garlic
1/2 tsp ground cumin
1/4 tsp red chili flakes
1/4 tsp each sea salt and pepper
1 lb ground chicken

SAUCE
1 can coconut milk
1 tbsp red curry paste
1 tbsp almond butter
2 tbsp lime juice
1 tsp minced garlic

Directions:
Preheat Oven 400F

MEATBALLS
Place all the ingredients (but the chicken) into a high-powered blender or food processor and pulse until chopped.
Add the chicken and mix well.
Roll into 1 1/2 – 2″ balls and place them on a lined or greased pan.
Bake for 20 minutes, roll the meatballs over and bake them for an additional 15.

SAUCE
In a large skillet, over medium heat, heat the coconut milk.
Add the rest of the ingredients and simmer for 10 minutes, stirring constantly.

PUTTING IT TOGETHER
Add the meatballs to the sauce, stir them around and simmer for 2-3 minutes.
Serve over cauliflower rice.

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