Whole 30 Recipe Recaps

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It is Day 24 of my Whole 30 journey.  This experience of focusing on healthy whole foods has really made some positive impacts on my health, energy level and motivation. While I certainly have missed certain foods that are not Whole 30 approved (especially pastas and breads) my cravings for unhealthy foods have mostly subsided and my enjoyment of healthy foods have increased.

Some of my happy food discoveries that have really helped make this an enjoyable experience have been ghee, almond milk, almond butter and zucchini noodles.  Here are some of my most favorite food recipes I have made through this challenge.

ROASTED ARTICHOKE & HOLLANDAISE SAUCE

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I LOVE artichokes and in a non-Whole 30 world, will usually eat them with melted butter.  So around day 14 of the challenge I was really craving artichoke but knew I needed a non-butter substitute.  This led to my wonderful discovery that is the magic of ghee!  Ghee is clarified butter but is Whole 30 approved because the milk fats have been removed.  The resulting meal was delicious and one that I have recreated several times!

To make the artichokes:

Trim the stem and cut the tip of the artichoke. Cut the sharp tips of the individual artichoke petals.  In a saucepan, heat about 1-2 inches of water and place a steaming rack in the pan. Place the artichokes in the rack and place a lid over the saucepan. Steam the artichokes over low-medium heat for about 45-50 minutes.

To make the Hollandaise sauce:

In my discovery of ghee, I also discovered an incredibly easy and decadent recipe for Hollandaise Sauce.  Melt about 1/2 cup of ghee. Separate 2 egg yolks and add the juice of one lemon, whisk together so that it is light and frothy.  Place the bowl of egg/lemon mixture over a small saucepan of medium heat. Slowly whisk in the ghee. Serve immediately and enjoy!

CHICKEN SALAD

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Chicken salad has become a nice lunch staple for me on my weekends. To make it, I buy some roasted chicken and cut the meat into small chunks. I add some garlic powder and onion powder and add about 1/2 cup of finely diced celery and red onions. Mix in about a 1/2 cup of mayo. Cut grapes into quarters and mix into the salad. Serve with sliced cucumbers.

ROASTED CABBAGE

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I love roasted vegetables, especially roasted cabbage.  I found a simple recipe that made it easy to make. Cut cabbage into 1 inch wedges and sprinkle with olive oil, salt, pepper and chili flakes.  Bake in oven at 400 degrees for 40-45 minutes.

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