Green Flatbread

I'm not always in the mood for salads, and it's not always convenient to cook, but this flatbread is a way to increase my intake of nutrient dense greens that I never get tired of!

I packed it full of detoxifying cilantro and parsley and added basil, basing it on my dairy free pesto recipe. This flatbread gets most of its texture and protein from Sari Foods Non-fortified Nutritional Yeast (important for those of us with the MTHFR gene mutation), hemp hearts or pumpkin seeds, as well as the addition of arugula that packs a punch of flavor and nutrition that can't be beat! One serving (5 servings per batch) contains roughly 170 calories, 15 gm CHO, 14 gm PRO, and 8 gm FAT. My favorite way to eat it is with a smear of dairy free cheese...give it a try, you won't regret it! 

• 1 bunch cilantro
• 1 bunch parsley
• 1 bunch basil
• 3 cups arugula 
• 3 cups baby spinach (or more arugula, or any green)
• zest and juice of one lemon
• 2 carrots, cut into chunks
• 8 cloves of garlic
• 1 bunch green onions (or one small onion)
• 1/2 tsp pink salt
• 1/2 cup hemp hearts or sprouted pumpkin seeds
• 1/2 cup Sari Foods Company Non-fortified Nutritional Yeast
• 2/3 cup water, to blend
• OPTIONAL: 1/4 cup olive oil
• OPTIONAL: 2 tbsp chickpea miso

Blend everything together in a food processor until very smooth then spread over parchment paper and dehydrate at 115 degrees for 12 hours. (If still a little sticky, peel the parchment off the back, flip them over, and dehydrate for 2 more hours.)

Note: This recipe is a template. I make it a little differently each week! Sometimes I add olives or sun-dried tomatoes, sometimes I add in extra greens such as chard or kale, etc. Get creative and have fun with it! 

Tahini Fudge

This tahini fudge is such a creamy treat! It's naturally sweet without any added sugar, and totally hits the spot on these hot days. Even better, you probably have everything on hand already!

Here's what you'll need:

• 1/4 cup tahini

• 1/4 cup coconut butter

• 2 tbsp ghee

• 2 tbsp coconut oil

• 1.5 tsp cinnamon

• 1/4 tsp salt

Mix all ingredients in a bowl and warm slightly to combine. Pour into a small glass dish and let chill in the refrigerator until solid! 

It reminds me of peanut butter fudge...but better!

Lamb Hash

This one-pot meal combines warming spices with the salty acidity of green olives for a robust flavor that I can't get enough of!

• 1 tbsp olive oil
• 1 lb ground lamb
• 4 cloves garlic, minced
• 1 tsp cinnamon
• 1/2 tsp allspice
• 1 tsp Himalayan pink salt
• 1 tbsp dried oregano
• 2 zucchini, chopped into 1/2" cubes
• 2 yellow squash, chopped into 1/2" cubes
• 4oz baby spinach, roughly chopped
• 1/4 cup water or bone broth
• 16 oz cauliflower rice (about 4 cups)
• 1 cup chopped green olives
• 1 cup chopped green onions, green parts only

1. Set a large pot (make sure you have a matching lid) over medium heat and add the oil. When the oil is hot, add the ground lamb and cook until no longer pink, breaking it up with the spatula as you go. Mix in the garlic, cinnamon, allspice, oregano, and salt. 

2. Add the chopped squash to the pot, along with the 1/4 cup water or broth and the cauliflower rice. Cover and let cook for 5 minutes, until vegetables are starting to soften. Stir in the chopped spinach, replace lid, and cook 3 more minutes, or until veggies reach desired texture.

3. Stir in the chopped green onions and green olives, then serve! 

Meal Prep 10/17/16

I've been eyeing the AIP Instant Pot Cookbook for a while now, and this past week I finally got a copy! There are so many delicious recipes that I tagged to make, it was hard to pick which I wanted to do first. I've been using my Instant Pot for a couple of years to make the most gelatinous bone broth, but it's been fun branching out and learning how to use it for other dishes as well. It's such a time saver in the kitchen, and it makes the most tender meat!

Breakfast: Cinnamon Banana Nut Shake // 2 scoops Rootz Protein Superfood (use code "wholedailylife" for 10% off!) + 1 scoop Vital Proteins Collagen Peptides + 3 oz banana + handful baby kale + 6 oz almond milk + 1 tsp L-Glutamine + 1 tsp maca + 1/2 tsp cinnamon 

Snack: Kitchfix Grain-Free Granola

Lunch: Carrot Ginger Soup  (by @thepaleopi) + Ginger Scallion Sauce (by @paleofoodiekitchen) + Asian Pulled Pork (by @foodandsunshine) // The Carrot Ginger Soup is in the AIP IP Cookbook, but I actually ended up making it on the stovetop since I had 4 recipes to make it in the IP! It's a "throw everything in the pot and cook" kind of recipe. I paired it with the Asian Pulled Pork, also from the cookbook, and decided to add the ginger scallion sauce for an extra punch of flavor!

Snack: Homemade Kale Chips

Dinner: Golden Beet and Caramelized Leek Soup (by @donteatthespatula) + Crispy Leek Greens + BBQ Shredded Chicken (by @simpleandmerry) // The Golden Beet and Caramelized Leek Soup is also from the AIP IP Cookbook, and after peeling and chopping the beets, it really couldn't have been any easier. (As a sidenote, don't toss the beet greens! They're my FAVORITE part! I pull the leaves off and roast them in the oven with some oil and salt while I cook the stalks (finely chopped) in a skillet. I roasted the leek greens in the oven at the same time because I like them a little crispier than when I pan cook them, as instructed in the recipe. The BBQ shredded chicken is also quite impressive for a nightshade free version, and uses a base of apple and balsamic vinegar. Next time I think I might also add a few drops of liquid smoke!

Snack: Primal Kitchen Dark Chocolate Almond Collagen Bar 

After I prep each week I transfer everything to the freezer to keep it fresher, then pull them out as I need them through the week. I reheat everything in my Hot Logic Mini, which I can't recommend highly enough!! Just put your food in, plug it in, and everything is hot in an hour or so. There's a hot plate in the bottom that warms everything by conduction heat!

Have a great week!

Perfect Kale Chips

Is there anything better than a fresh batch of crispy kale chips? Just try not to eat them all at once! And if you do manage to end up with any leftovers, I'll share with you the secret to keeping them crispy for days.

• 1 bunch of kale
• 2 tbsp avocado oil
• 1/2 tsp Himalayan pink salt

1. Pre-heat the oven to 350 degrees and line two baking sheets with parchment paper.

2. De-stem the kale and tear the leaves into small pieces. Toss them in a large bowl with the oil and the salt, and massage well so that all the leaves are well coated.

3. Distribute the leaves over the two baking sheets in a single layer and place them in the hot oven. Roast for 10 minutes, then stir them around with a spatula and roast for roughly 7 minutes more, until the leaves are crisp and just barely starting to brown.

4. This next step is the most important part: turn off the oven, open the door to let it vent for a couple of minutes, then put the trays back in. Leave them in the closed, off oven while the oven cools and you'll end up with the crispiest chips!

5. Store any extras in an air tight container, but they won't last long!

NOTE: I also love to make chips out of collard greens!