Whole30 Pho

One thing I’ve always wanted to make was Pho and during my 4th Whole30 was the first time!

I had a large batch of bone broth that I made the weekend before that had to be used so this was the perfect time.

Instead of rice noodles in traditional Pho I used zucchini “noodles” to make this Whole30 compliant. Of course you can use rice noodles if you are not following Whole30. I use a spiralizer but if you have a julienne peeler that works great too!

Whole30 Pho

Serves 4

 

Ingredients:

  • 1 Chunk (thumb size) fresh Ginger, peeled and sliced into chunks
  • 3 Garlic cloves, sliced in half
  • 3 Whole star anise
  • 2 Whole cloves
  • ½ Cinnamon stick
  • 10 Peppercorns
  • 5 Cups Bone broth or whole30 approved broth
  • 12oz cooked, thinly sliced pork sirloin (alternate chicken or beef sirloin)
  • ½ Cup Shitake mushrooms, chopped (alternate white or brown mushrooms)
  • 1 Cup Bok choy, chopped (alternate kale or spinach)
  • ½ Yellow onion, thinly sliced
  • ½ Jalapeno, thinly sliced (seeds removed if you don’t like spicy)
  • 1 Medium Zucchini, spiralized or julienned
  • Cilantro and lime for garnish

Method:

  1. Place ginger, garlic, star anise, cloves, cinnamon stick and peppercorns in large pot with a splash of broth and cook over medium heat until fragrant about 3-5 minutes. Add remaining broth and bring to a boil, reduce heat and simmer for about 30 minutes.
  2. Thinly slice your pork or protein of choice (unless you have some already cooked). I seasoned mine with a little salt, pepper and ground ginger.
  3. Strain the broth removing all the spices and return broth to medium heat. 
  4. Add mushrooms, bok choy, onion and jalapeno and cook for about 10-20 minutes until veggies are soft and flavours develop. 
  5. Spiralize or julienne your zucchini and place into serving bowls.
  6. Ladle soup into bowls over “zoodles” and top with fresh cilantro and lime. Optional add some bean sprouts too!


Hope you enjoy as much as I did. I had leftovers for lunch!

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Raw Blackberry Mini “Cheesecakes”

​Is been a while since I’ve made some raw treats and I have an abundance of blackberries growing so I adapted this recipe from my Raw Raspberry Cheesecakes it’s almost identical 😊 Picked some pansy flowers and chamomile flowers to decorate 🌼

Blackberry Mini “Cheesecakes”

Ingredients:
Crust :

(Extras for bliss balls or bars)
•1 Cup almonds
•1 Cup dates, soaked
•1Tbsp cacao powder
•1/4 Cup shredded coconut


Filling:

•1 Cup raw cashews, soaked overnight or at least 6hrs
•1/2 Cup blackberries
•1/4 Cup raw honey or choice
•1/4 Cup Coconut oil
•1/2 tsp pure vanilla extract
•2Tbsp fresh lemon juice


Top layer:

•3/4 Cup blackberries, mashed
•1/2Tbsp raw honey (optional)
•1Tbsp chia seeds

Method:
Soak dates in hot water for about 20 minutes (fresh medjool dates don’t need to be soaked). Prepare muffin tin by cutting strips of parchment and placing in muffin tin for easy removal or use single silicone cups. In food processor blitz almonds until little bits, add dates, cacao powder and coconut and blitz until you get doughy texture. Portion out 6 tablespoon size balls and press into prepared muffin tins (use the extra dough and roll into balls or form bars for later snacks :). For top layer mash blackberries and honey or blitz in food processor, stir in chia seeds and let rest for about 10 minutes and prepare filling. Clean food processor and combine all filling ingredients until smooth, scraping sides down as needed. Divide evenly between the 6 muffin tins. Spoon top layer evenly over the tops. Place in freezer overnight. Store in freezer and allow 20min to thaw when ready to eat.

Apple-Cran Oatmeal Cookies

Perfect fall cookie! Totally guilt free and delicious. Very easy to make and with oats is gluten free!

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Here is the recipe

Apple-Cran Oatmeal Cookies

Ingredients:

•1/2Cup Oat Flour
•1Cup Oats
•1/3Cup Xylitol or sweetner of choice
•1 tsp baking powder
•1/8tsp pink salt
•2tsp ground cinnamon
•1 Egg white
•1Tbsp coconut oil, melted
•1/2Cup unsweetened applesauce
•1 tsp pure vanilla extract
•1/2 apple peeled & diced (I used granny smith)
•1/4Cup dried cranberries or chopped dates (or both)

Directions:

Preheat oven to 350ºF. Combine oat flour, oats, xylitol, baking powder, salt & cinnamon in bowl. Whisk together egg white, coconut oil, applesauce & vanilla in large mixing bowl and mix well. Add dry ingredients to wet and combine well. Fold in apples and chopped dates / cranberries. Scoop tablespoon size portions onto parchment lined cookie sheet and press down slightly. Bake for 12 minutes or until edges are slightly browned. Cool on wire rack. Yield 22.

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Enjoy!

Sweet Potato Brownies

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Got my thinking cap on for these beauties! @pbeechie on Instagram is running a recipe contest for her ebook reserving one space for one of her lovely followers recipes as long as it fits the sweet, healthy and under 300 calorie theme … these fit that theme perfectly! Really hoping I get that spot #30under300

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So moist and guilt free!

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Here is the recipe:

Sweet Potato Brownies with Protein Frosting

Brownie batter:
•1 Cup sweet potato or yam, cooked and pureed
•1 ripe avocado
•½ Cup unsweetened applesauce
•2 Whole eggs
•1 tsp pure vanilla extract
•¼ Cup Xylitol
•½ Cup oat flour
•½ Cup raw cacao powder
•1 Tbsp baking powder
•¼ tsp pink Himalayan salt
•½ Cup walnut pieces

Frosting:
•¾ Cup plain 0% greek yogurt
•¼ Cup natural peanut butter
•2 Tbsp raw honey
•¼ Cup raw cacao powder
•¾ Cup chocolate whey protein powder (I used @KaizenNaturals)

Method:
Preheat oven to 375ºF. Line 8×8 dish with parchment paper and set aside. In food processor combine sweet potato puree, avocado, applesauce, eggs, vanilla and xylitol. Process until smooth and creamy.  In separate large bowl combine oat flour, cacao powder, baking powder and salt. Mix until all well incorporated.  Add sweet potato ingredients to dry ingredients and fold together until well incorporated, fold in walnut pieces. Pour into prepared baking dish and bake for approximately 25-28 minutes or until toothpick comes clean. Remove from oven and let cool for couple hours.  Prepare frosting by combining all ingredients in food processor until nice and creamy, spread over cooled brownies and refrigerate for hour before slicing. Slice into 12 squares and enjoy!

Macros per serving (serves 12):
Calories: 226 | Carb: 21g | Fat: 11g | Protein: 13g

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They couldn’t have turned out any better!

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See how long the last in this house…

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Oreo Cheesecake Squares

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Ok so this is far from healthy but they were so delicious I had to share the recipe with you! Everything in moderation is ok … cheat day! I made this yummy cheesecake for my sisters birthday, she asked for something chocolatey and decadent so I made this! Recipe below.

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Oreo cheesecake squres

Crust:
•1 Package oreo cookies (reserve 4 oreos to crush in filling)
•1/2Cup butter, room temperature

Filling:
•3 250g Packages cream cheese, softened
•1 300ml can sweetened condensed milk
•3 Whole eggs
•2 tsp pure vanilla extract

Stir into filling:
•1/4 Cup chocolate chips + 2 Tbsp for top
•4 reserved oreos, crushed + extra for top
•1 tsp oat flour (or choice, this prevents sinking to bottom)

Directions:
1. Preheat oven to 300ºF. Line 8×8 pan with foil or parchment paper coming all the way up the sides and hanging over, grease and set aside.
2. In food processor pulse oreos and butter until crumbly, press into
prepared pan.
3. Clean processor and beat in cream cheese until smooth, add condensed milk and beat again, add eggs and vanilla and mix until well incorporated.
4. In small bowl coat 1/4 Cup chocolate chips and crushed oreos with flour, stir into cream cheese mixture lightly.
5. Pour mixture over curst and sprinkle with extra chips and crushed oreos on top.
6. Bake for 1 hour, let cool at room temperature for about 2 hours and place in fridge overnight before slicing.

Note: I used a large bag of oreos (500g bag) and used approximately 300g for the crust, then crushed 4 oreos to stir in and 1 for topping.

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Happy Birthdsy Josie!

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Coconut PB Chocolate Chunk Muffins

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I love seeing pictures of food and trying to recreate them, this is what I did with these muffins. Coconut, peanut butter and chocolate muffins was the verdict! They looked very similar to the image I seen and the taste is amazing! Working with coconut flour can be tricky but with the right ratios of other ingredients it can turn out amazing!

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Baked fresh for breakfast.

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They turned out so good, I’ve had my fails with coconut flour before. So happy how these turned out, not dry at all. Yummy!

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Let cool slightly before taking liners off. Or be courageous and just peel it hot you may be licking the liner though …

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Here is the recipe:

Coconut PB Chocolate Chunk Muffins

Ingredients:

•6 eggs, room temperature
•1/2 Cup natural peanut butter
•2 Tbsp coconut oil, melted
•2/3 Cup scant coconut palm sugar
•1/4 tsp Pink Himalayan salt
•1/2 tsp Pure vanilla extract
•1/2 Cup coconut flour, sifted
•1 tsp baking powder
•1/2 tsp cinnamon
•1/3 Cup shredded unsweet coconut
•1/3 Cup dark and white chocolate, chopped into chunks (save extra for topping)

Method:

Preheat oven to 375°F. Line or grease 12 muffin tin. With electric mixer beat together eggs, peanut butter, coconut sugar, salt and vanilla until well combined then while still mixing add melted coconut oil. Sift coconut flour, baking powder and cinnamon into separate bowl. Add into batter and mix until smooth. Stir in chocolate chunks and shredded coconut. Pour into prepared muffin cups coming up about 3/4 of the way. Decorate the muffin tops with extra chocolate chunks and shredded coconut if desired. Bake at 375°F for 15 minutes, or until a toothpick comes out clean. Let cool slightly. Yield 12 muffins.

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You can use muffin liners, silicone liners or just grease your muffin tin.

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I only have 3 left after distributing some out to my friends and family that were around today 🙂

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The one I sliced open for the picture didn’t have many chunks of chocolate inside but the others did!

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Spread with ghee.

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Hope you enjoy!

Coconut Chocolate Swirl Cream Pie

This is seriously one of the best guilt free desserts I’ve ever made! Coconut and chocolate together is so delicious! If you’ve never tried making avocado mousse before you must try. This is how I made the filling for this pie plus swirled in coconut cream. The crust is so simple to make from flaked coconut, maple syrup and coconut oil. Hope you enjoy. Recipe is posted below.

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Coconut Chocolate Swirl Cream Pie

Ingredients:

Crust:
•1 cup shredded coconut
•2 Tbsp maple syrup
•½ Tbsp coconut oil
•Pinch salt

Chocolate Avocado Mousse:
•1 Avocado
•¼ Cup maple syrup
•¼ Cup Cacao powder
•1 Tbsp coconut oil

Stir in:
•1 Can coconut milk, refrigerated (top cream only)

Chocolate swirl top:
•2 Tbsp maple syrup
•1 Tbsp cacao powder
Or use your favorite chocolate melted

Method:

1. In a food processor combine all of the ingredients for the crust and pulse until combined. Cut parchment circle for bottom of your mini springform pan and press (you can use ramekin or pie dish but may not be as easy to get out).
2. Clean your food processor bowl and combine all the ingredients for the chocolate mousse and process until smooth. Set aside.
3. Scoop the solid coconut cream off the top of the can (reserve liquid part for use later) and whisk together until smooth.
4. Carefully fold the chocolate mousse and coconut whipped cream together, leaving the mixture swirled. Scrape the filling onto the crust (you may have a little extra – bonus!).
5. For the chocolate swirl mix together maple syrup and cacao powder until smooth. Drizzle chocolate over the top and run a knife through to create swirls (make extra chocolate to drizzle once served).
6. Cover and freeze for at least 6 hours. Thaw for 1 hour before serving. Can be stored in fridge or thawed in fridge overnight as well. Serves 4-6.

Drizzled with Lindt 70% cacao.

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Scooping a bite.

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Nomnom … look at that silky mousse.

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Enjoy

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