Thursday, June 26, 2014

Whole 30 Tip // Frozen Blueberries

Buy fresh blueberries and then freeze them yourself for a perfect easy summer treat, trust me it's SO much better than buying frozen!

Whole 30 // Keep on Keepin' On

I've had one of those frustrating mornings at the gym when you realize how much strength you've lost by getting out of the routine- 17 minute mile guys 🙈 but I'm not sleeping in, I'm here- and texting @jillkfitness begging her to come on vacation to Park City with me next week to kick my butt back into shape -- long ways to go 😩

Wednesday, June 25, 2014

Whole 30 Recipe // Summer Salad

Spinach, chicken, carrots, cherry tomato, and artichoke hearts with lemon juice to top it all off! Yum!

Saturday, June 21, 2014

Whole 30 Recipe // Peaches and Whipped Coconut Milk (Cream)

Sliced peaches with a can of whipped coconut milk. Just use your hand mixer, whip up this delight and enjoy! 

Thursday, June 19, 2014

Whole30 Tip // Pre Cooked Eggs

Guys, there is a time and place for everything, for me- winters are for cooking indoors, warm ovens warming up the house. Summers are for convenience and quick on the go food. This is SO quick and easy! pre-peeled even! Found at Macey's, they also have them at Trader Joe's, cracking eggs?! Ain't nobody got time for that!

Tuesday, June 17, 2014

Whole 30 Recipe // BLT Avocado Wraps

Lay bacon flat on tinfoil lined sheet, put in oven then turn on to 400° degrees don't preheat- bake for 15 min. Spread garlic dill sauce on romaine. Dice cherry tomato and avocado up and enjoy!

Monday, June 16, 2014

Whole30 Recipe // Roasted Artichokes with Garlic Dill Dipping Sauce

FOR THE ARTICHOKES cut off the top to expose the leaves, and cut off the stem so it can lay flat- spread the leaves and pour a little avocado oil in between the leaves and then take garlic (I used some roasted garlic paste I made last week) and spread that in as well- wrap in tin foil and bake at 400° for 1.5 hours.

 FOR THE SAUCE - Use Clean Mayo for the base Ingredients: 1 room temp egg 1/2 fresh lemon juice 1/2 tsp salt 1/2 tsp dry mustard 1 cup avocado oil Directions: Break egg first, add lemon juice, salt & mustard directly on top of the egg and use an immersion blender to mix it up. Slowly add the avocado oil, slow is key! The slower, the frothier. Take about 2 minutes to get it to the desired consistency. Add 1 tsp garlic, and 1 Tbs fresh dill- mix and enjoy!

Sunday, June 1, 2014

Whole 30 Recipe // Ashley's Sweet Potato Bun Chicken Sandwich with Roasted Cauliflower

Slice your sweet potato lengthwise, use avocado oil and sea salt, cook on 375° for 30 min. When done, add your sandwich fillings (chicken, bacon, spinach, avocado), ENJOY! 

For Cauliflower toss in avocado oil sea salt, roast on 400° for 30 min.