@dieffs

clean eating + fitness. it's not a diet, it's a lifestyle change.


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New Blog Address!

Exact same blog, just wanted to shorten the URL
dieffs.wordpress.com

I also changed the layout to make it easier for you all to navigate!

XO

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Prosciutto Squash Bites with Spicy Pomegranate Dip (Whole30 Friendly)

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I was challenged by @thecavery to create a dish with prosciutto, squash and pomegranate. After a few failed experiments I managed to put together this delicious party pleaser.
Hope you all serve this at your next function!

Ingredients
Butternut Squash
Prosciutto
EVOO
Black Pepper
I didn’t put amounts because it depends on how much you’re making.

Spicy Pomegranate Dip
Will make about 1 cup
3 dates
1/2 cup water
1/2 thai chili, sliced open
1 cup pomegranate juice
Handful of cilantro
4 Garlic cloves, minced
1/8 tsp ground ginger
1/2 tsp chili flakes

Method
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1. Peel and cube squash into bite sized pieces.
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2. Slice prosciutto into strips, so you can wrap them around the squash.
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3. Wrap squash in prosciutto, lay on a parchment lined baking sheet. Drizzle with EVOO and sprinkle black pepper.
4. Bake for 20 mins at 400.
5. While that is baking, add the water, dates and chili to a pot. Bring to boil. Let boil until water is reduced (about 5 mins)
6. In your magic bullet, add cilantro, garlic, and pomegranate juice. Blend until everything is smooth.
7. Add pomegranate mixture to the pot, along with ginger powder and chili flakes. Boil for 5 mins and then strain into a boil with a metal strainer. Make sure to squeeze whatever you can through the strainer, it will add a ton of flavor!

Dip can be served hot or cold. It is NOT thick, so if you want it thicker add 1 tsp of cornstarch, but that would not be Whole30 Friendly!


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Banana Bread French Toast (Whole30 Friendly)

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Yup, I did.
ANOTHER @Paleomg Recipe!

Ingredients
2 eggs
1/3 cup canned coconut milk
1 teaspoon vanilla extract
1/4 teaspoon cinnamon
1-2 tablespoons coconut oil

Method
Mix all ingredients well and dip Paleo Banana Bread into the mix. Let the mixture soak into the bread, for about a minute or so.

Fry in a lightly greased frying pan, just like regular french toast.
Top with maple syrup if you’re not doing the Whole30 program, or sliced strawberries and my Apple Blueberry Compote!

If you have left over egg mixture keep in the fridge, should stay for about a day or two.

ENJOY ~


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Aloo Gobi (Whole30 Friendly)

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My boyfriend is Indian, so whenever I figure out how to cook an Indian dish I get really excited. I can’t wait for him to come home and try this because I really think I got this one dead on.
I didn’t make any modifications to @Paleomg’s Recipe

Ingredients
1 (14oz) can coconut milk
1 head of cauliflower, leaves and stem removed, chopped in small florets
1 sweet potato, cubed
2 chicken breasts, cubed
3 garlic cloves, minced
1 tablespoon coconut oil
2 tablespoons almond butter
1 tablespoon curry powder
2 teaspoons cumin
1 teaspoon coriander
1/2 teaspoon red pepper flakes (unless you want more intense heat)
1/4 teaspoon cinnamon
1/4 teaspoon garam masala
salt and pepper, to taste
cilantro, to garnish

Method
1. Place chicken breasts in a frying pan with some coconut oil. Cook for 3 mins on each side, keeping the frying pan covered to lock in the moisture. Set aside.
2. Place large pot or pan over medium heat, add coconut oil and garlic to saute.
Once garlic is fragrant, add your coconut milk and spices. Let simmer for about 5 minutes.
3. While the spices are simmering, chop your veggies.
4. Place sweet potatoes and cauliflower in the coconut milk, cover, and let simmer for about 10 minutes.
5. Then add chicken and almond butter, cover again, and let simmer for another 6-8 minutes or until everything begins to soften.

Stir occasionally.

Garnish with cilantro. It gives it a very fresh flavor.

Enjoy this EASY recipe!


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Paleo Banana Bread (Whole30 Friendly)

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This is probably the best banana bread I’ve ever had in my life. SO moist, so rich and just so perfect.
Original recipe is from @Paleomg’s Blog I modified it to make it Whole30 Friendly.
If you don’t want to try any of my other recipes, you MUST try this one. It’s amazing.

Ingredients
4 small very ripe bananas
1 1/2 cups unsalted cashews
1 cup almond flour
2 tbsp coconut oil
2 eggs
1 tsp vanilla extract
1/2 teaspoon cinnamon
Pinch of salt
Chopped walnuts (for topping, optional)

Method
1.Preheat oven to 375.
2.Add cashews to a food processor, process until it is a flour consistency. Continue to process while adding the coconut oil. Process until you have cashew butter.
3. Break up bananas and add to the mixture, along with the almond flour. Blend until everything is smooth.
4. In a large bowl, mix eggs, vanilla, cinnamon and salt.
5. Add cashew/banana/almond flour mixture to the bowl and mix well.
6. Grease a baking pan with some coconut oil. Pour the mixture in, level it out and sprinkle with chopped walnuts.
7. Bake for 25-30 mins depending on the size of your baking dish. I used a larger more shallow dish because I didn’t add baking powder/soda.
8. ENJOY!


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Paleo Ketchup (Whole30 Friendly)

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One of the things I miss the most while being on the Whole30 program is SAUCES! I’m so glad I found this recipe on @LivinPaleo’s Blog

I did make some modifications to make it Whole30 Friendly, and I didn’t have all the ingredients on had, so I worked with what I had.

Ingredients
10 dates, pits removed and chopped
1/2 cup water
6 oz tomato paste
1/2 cup vinegar
1/4 tsp salt
1/4 tsp cinnamon
1/2 tsp garlic powder

Method
1. Boil dates in water until they break down. Once they begin to dissolve into the water, strain mixture over another pot and squeeze the puree through the stainer. I recommend a metal strainer for this.
2. Add the rest of the ingredients to the second pot and stir over medium heat.
3. Stir until mixture becomes ketchup consistency.
4. Refrigerate and serve cold.

Add more vinegar if it’s too sweet for you, add cayenne for a bit of a kick =p


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Paleo Fried Chicken (Whole30 Friendly)

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Ingredients
5 chicken breasts
2/3 cup almond flour
1/3 cup coconut flour
1/2 tsp black pepper
1 tbsp garlic powder
1 tsp cayenne
1/2 tsp dried oregano
1/2 tsp chili powder
1/2 tsp paprika
2 eggs
Coconut oil for frying

Method
1. Add all spices and flours together in a bowl, mix well.
2. Whisk eggs in a separate bowl.
3. Dip chicken in the egg mixture, and then the flour mixture.
4. Preheat oven to 350.
5. LIGHTLY grease a non stick frying pan with coconut oil. Fry chicken for about 5 mins on each side.
6. Place chicken on an oven safe dish and bake for 20 mins on 350.