Whole30 Shakshuka

In previous whole30s, my go-to breakfast was always a beloved breakfast bowl of mine: a couple of roasted potato cubes, some fried eggs, bacon, arugula, and avocado verde. I love that breakfast bowl. But this round, I challenged myself to try and branch out a bit in the breakfast department. Enter Whole30 Shakshuka!

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I know, I know. It’s February 1st. Whole30 is over (we did it!). I’ve had this post sitting here for 10 days because life got away from me. I also have two more recipes I’m sharing that are both Whole30. Good news is they’re perfect for any upcoming Super Bowl parties!

Would it have been ideal to share these while #JanuaryWhole30 was still going on? Yes. But honestly, if I learn anything from my Whole30 rounds (and I hope you realize this too), it’s how easy it is to incorporate compliant recipes into my everyday eating habits. The point of sharing these recipes is to showcase how you don’t have to give up flavor, variety, or even aesthetics to eat clean.

If you’re still over it, don’t fret. Valentine’s day is coming up so you know I have some sweet treats coming your way. 😉

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Anyyyway, here are the details.

Whole30 Shakshuka

ingredients:

1 red bell pepper, chopped

1/2 white onion, chopped

4 garlic cloves, minced

2 tbsp olive oil

1 28 oz can of fire roasted tomatoes (make sure to check your labels)

2 tbsp mina harissa

1 tsp cumin

1/2 tsp salt

6 eggs

chopped parsley, for garnish

directions:

Heat a cast iron skillet over medium-high heat. Add the olive oil and onion, and cook for 2 minutes until onions are softened. Add the pepper and garlic cloves, cook for 4 minutes more.

Add the fire roasted tomatoes, harissa, cumin, and salt. Mix everything together and let simmer for about 10-15 minutes, until sauce has thickened.

With the back of a wooden spoon, make 6 small wells/pockets for the eggs. Crack an egg into each pocket. Cover the skillet and let sit for 5 minutes, until yolks are cooked through.

Remove from heat, garnish with parsley, and serve immediately!

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Cranberry Relish & The Perfect Leftover Sandwich

Some might call it jumping the gun, others will call it being well prepared, but regardless of how you spin it, today I’m sharing a recipe for cranberry sauce that is just begging to be on your day-after-Thanksgiving turkey sandwich. Seriously, it’s advisable that you squirrel some of this away in a hidden tupperware before the big meal, so you can really see what I’m talking about!

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I know that cranberry sauce is, for many people, a totally forgettable component of the meal. This makes me sad because good cranberry sauce (not that gelatinous crap from a can) is freakin’ delicious and I hate that so many are missing out! I love this stuff so much that I smother my turkey in it instead of gravy. I know. Bold move, right?

This recipe is good because it’s easy to tweak for your own tastes. Every member of my immediate family does it just a little bit differently. I double the original recipe’s walnut content because I love the crunch. My sister cuts the sugar in half. My mom doubles the raisins and only does 1 & 1/2 cups sugar. I’ve had all versions and they’re all great!

Another reason why this recipe is a winner is because it’s best made the day before and left to chill overnight, so less hassle for you on the day of!

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Cranberry Relish

ingredients:

16 oz washed cranberries

1 & 1/2 cups water

2 cups sugar

juice and zest of 1 orange

juice and zest of 1 lemon

1 apple, peeled and cut into small pieces

1/2 cup raisins

1 cup chopped walnuts

directions:

Add the water and cranberries to a saucepan and cook over medium heat until the berries pop.

Once the berries have popped, add the sugar, lemon juice/zest, orange juice/zest, apple, and raisins. Cook for about 10-15 more minutes.

Finally, add the chopped nuts. Remove from heat, and let chill completely in the fridge before serving.

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And here’s the formula for the best ever Thanksgiving leftovers sandwich: Get two slices of bread and toast them. On one slice, spread some brie cheese (how cute are these little singles I found?!) and on the other, spread some cranberry relish. Heat these up in the oven so the cheese is melty and the relish is warm. Add some turkey and some sprouts, then sandwich everything together and devour. It’s literally perfection. I honestly look forward to leftovers more than the meal itself.

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As always, it’s been SO fun sharing all of these! I hope you all have the best holiday tomorrow and know that I’m so very thankful for the people who think reading this little passion project of mine a worthy way to spend their time. ❤

 

Whole30 Curried Sweet Potato Soup

This weekend the weather finallyyy got with the picture and it’s actually feeling like fall here in the Carolinas! There’s a crisp chilliness to the air, I’m seeing some leaves starting to change, and I couldn’t be happier. If you’ve checked out my previous post about my autumn bucket list (or if you follow me on IG), you’ll know how much I’ve been enjoying just sitting on my balcony with a cup of hot coffee or with a candle lit and Harry Potter on the tv, just taking in all the cozy fall vibes.

With it being so chilly it feels perfect timing to share this curried sweet potato soup with you all! Some cayenne spice gives it a little heat, the sweet potato is comforting and so appropriate for the season, and soup just warms the soul and feels perfect for this weeks Sunday supper. Another bonus? It’s whole30 compliant.

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Curried Sweet Potato Soup

ingredients: 

1 tbsp coconut oil

1 large leek, white & light green parts, thinly sliced

1/2 pound (4 or 5) large carrots, chopped

1 tbsp curry powder

1/2 tsp salt

1 tsp ground ginger

3 garlic cloves, minced

pinch of cayenne powder

2 sweet potatoes, peeled and chopped

3 cups chicken bone broth

2 cups coconut milk

chopped chives

optional (recommended) toppings: red pepper flakes, bacon

directions:

In a dutch oven over medium heat, heat coconut oil. Add leek and carrots and cook, stirring frequently, until the leek is soft.

Add the curry powder, salt, ginger, garlic, and cayenne to the dutch oven. Cook, stirring, until garlic becomes fragrant. Add the sweet potatoes, broth, and coconut milk. Cover, bring to boil, and then let simmer for about 10-15 more minutes, or until the pieces of sweet potato are soft. Turn heat to low.

Use an immersion blender to puree the soup until smooth. Ladle the soup into bowls and top with a few drops of coconut milk and chives. Garnishing with red pepper flakes and some bacon crumbles also isn’t a bad idea!

Enjoy!

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This week felt like a particularly long one for me, anybody else w/ me?! I’m recharging today by taking a flywheel class, making & shooting some fun recipes, watching the panthers, and finalizing my halloween-themed playlist (which I’ll probably listen to in tonights bubble bath #selfcare). Hoping this week will fly by because my sister is coming to town next weekend and I’m so excited to show her my new ‘hood!