I make a few batches of this most weeks for my family. It’s a perfect match to eggs, chicken, salad… it’s great with everything really. The sweet potato provides a healthy carb to fuel your toughest workouts. You can use any fat for the recipe, whether oil, butter or ghee – I prefer bacon fat because it’s non-dairy, provides a good flavor, and is available once the bacon is cooked.
What you’ll need:
1 sweet potato
3 celery stalks
2 small potatoes
1 small onion
1/2 package of bacon (cook ahead of time)
1 tbs bacon fat
Season to taste: salt, pepper, sage, paprika- *Use the spices you love
⚪️ Cook your bacon ahead of time.
⚪️ ⚪️Cut all vegetables and bacon to bite sized pieces.
Place all your vegetables and cooked bacon into a large bowl, drizzle with bacon fat and your spices. Mix together until rhe vegetables are evenly covered. Place the veggies on parchment-paper lined roasting pan and roast at 400F for approximately 30-40 minutes or until potatoes are soft. Stir the veggies every ten minutes.
During my Whole30, I really needed flavour for my meals and this basil recipe was it! Such a perfect match to all my dishes, gives them a pop of flavour. This Pesto is amazing on roasted potatoes, roasted veggies, chicken, steak, salads, fish, rice, pasta.. You can add it to everything!
What you’ll need:
1/2 cup walnuts (sometimes I use cashews)
3 cloves of garlic
3 cups packed fresh basil leaves
1 cup spinach leaves
Juice of 1/2 lemon
1 1/2 cups of extra/virgin olive oil
1/2 tsp salt
1/2 tsp black pepper
⚪️ heat pan, when a its good and hot place the nuts on the pan and toss around till lightly brown. About 2 minutes
⚪️⚪️Combine the walnuts and garlic in a food processor and pulse a few times. Add the basil and spinach and pulse until chopped. Add the lemon juice. While mixing on low speed, add the olive oil in a slow stream until all the ingredients are fully blended. Add the salt and pepper and pulse a few more times to combine.
This can be stored in the refrigerator for up to 3 days or freeze in serving sizes inside cube tray.
These are by far the fluffiest pancakes we’ve tried. You can add anything you want to them! I always double the recipe to feed my family of four.
🌱 Feel free to swap any ingredients for what fits your dietary needs. Example, coconut sugar works great instead of white sugar or your favourite gluten free flour. What you’ll need:
2 small zucchinis (noodled, I use my Paderno)
3/4 cup milk
2 tablespoons white vinegar
1 cup all-purpose flour
2 tablespoons white sugar
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
2 tablespoons butter, melted
2 tbs cinnamon
cooking spray of you need it
⚪️⚪️Combine milk with vinegar in a medium bowl and set aside for 5 minutes to “sour”.
Combine flour, sugar, baking powder, baking soda, and salt in a large mixing bowl. Whisk egg and butter into “soured” milk. …
Heat a large skillet over medium heat, and coat with cooking spray.
For each pancake – In small bowl, combine roughly 1/2 cup of zucchini and roughly 1/2 cup of the pancake mixture. After cooked, sprinkle with cinnamon.. I like a lot!!