Tag Archives: whole 30

CASHEW MILK RECIPE

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We’re making cashew milk! This is an easy and quick recipe. All you need are cashews, water, and a good blender and BAM! There’s your cashew milk! Now, if you don’t have a high speed blender you may need to let your cashews sit in the water for a few hours (1-6 hours) on the counter to soften before blending. Some people say it’s actually easier for your body to absorb the nutrients from the nuts if you do this!

Recipe:
1/4 – 1/2 Cups Cashews (I used 1/2)
3 cups water
Blend on high for 2 minutes.

More cashews will produce a creamier milk, but less is fine and will wind up cheaper. It’s really up to you! Shake before each use- no emulsifiers here! 🙂

Some fun add-ins would be a pinch of salt, a dash of vanilla extract, a shake of cinnamon, and/or a splash of maple syrup! YUM! I usually keep mine plain and easy, but it’s fun to add things in sometimes! I hope my videos inspire you to try new things and not be afraid to experiment!

Making your own cashew milk from scratch is really so simple. Let me know if you try it! Post a pic on instagram and tag me: @abeautifulhorizon!

Thanks for watching! Please give this video a thumbs up and subscribe for more! 🙂

Simple Cinnamon Butternut Squash

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Today I’m making butternut squash and the seeds! This is a whole 30 compliant side dish that you could serve at a holiday dinner or just for an every day meal. I probably cook this once a week or so. You could substitute carrots or sweet potato and it is just as amazing! You don’t get the seeds as a bonus, but it works well if you don’t want to worry about the seeds. 🙂

This is a collab! Check out their videos here:

Cati (Off-beat Homesteader)’s video: https://youtu.be/ndaiSKs7Gio
Elizabeth (The Whole Pointe)’s video: https://youtu.be/XwtPWsY5GzY

Favorite Sauces {Paleo/Dairy-Free/Whole30}

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Ranch Dressing

 

1 cup light tasting olive oil

1 egg

2 tablespoons white wine vinegar (or vinegar of choice)

1 tablespoon lemon juice

1 tsp salt

1/2 tsp pepper

1/2 tsp garlic powder

1/2 tsp onion powder

1/4 cup cashew milk (or what milk you prefer)

1/4 cup fresh parsley

Blend with immersion blender. (I have this one: http://amzn.to/2jy2aYw)

(Recipe adapted from this recipe.)


Chimichurri sauce:

1 bunch cilantro (I saved a little for guacamole)

1 bunch parsley (I saved a little for garnishes)

1 garlic clove, pressed

2 tablespoons chopped onion

1/4 cup white wine vinegar

1/4 cup lime juice

1 1/2 cup olive oil

1tsp salt

1/2 tsp pepper

Pinch of red pepper flakes -optional

Add all ingredients to blender or food processor.  Add oil as you blend so that it emulsifies.  Refrigerate up to 3 days.  Freezing remaining sauce in an ice cube tray and then transfer to a freezer bag for future use.

Adapted from a recipe in this book: http://amzn.to/2jy1jXX
Like this post? Pin it here: https://www.pinterest.com/pin/247416573260162876/

Whole 30 – Day 3 (Week 1)

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Hey everybody!  Below is what I ate for day 3 of Whole 30 and above is my thoughts on week 1!  Thanks for stopping by!  Follow me on Instagram (@abeautifulhorizon) to see what I’m eating today!  🙂

The only thing I cooked this morning was the Brussels sprouts. Everything else was meal prep. And of course I made extra brussel sprouts, because…meal prep! It’s the best trick in the book for eating whole and healthy real food!

I opted to have my coffee with breakfast today instead of in the afternoon. It’s the same as yesterday: homemade cashew milk and coconut oil, frothed.

Brussel sprouts in the instant pot on steam for 3 minutes with trivet and water below. Served with salt and pepper.

Leftover instant pot hard-boiled eggs with salt and pepper (A little over cooked. Lol).

Leftover instant pot steamed sweet potato with compliant unsweetened apple sauce and cinnamon.

Leftover apple and cucumber salad with fresh cranberries and Tessame’s Zesty Ranch dressing.

Yes…I really like my Instant Pot (I have this one: http://amzn.to/2i5qz72)

For lunch I took out the 3 lb of ground turkey I got on sale (Just turkey and rosemary extract) and divided it in half. I seasoned one half taco style (salt, pepper, oregano, chili, garlic, paprika, and lots of cumin) and the other half breakfast sausage (salt, pepper, thyme, sage, rosemary). I grabbed two large skillets with olive oil on medium and cooked the taco meat crumbled and made the breakfast sausage into patties -two batches of 5 patties.

Lunch is two medium sized sweet potatoes (previous mealprep) from the fridge, a scoop of the taco meat (there is more meat and sweet potato hiding under the lettuce), cilantro, the aforementioned lettuce, and the large end of a yellow squash sliced to be used in place of corn chips for scooping. I added cashews after taking this pic, because I realized I was missing a fat. I meant to buy avocados at the store but accidentally left them behind. 🙁

Afternoon snack:
Almonds and raisens, a banana, leftover brussel sprouts with lemon and salt, cold meal prep turkey breakfast-sausage, lemon water.

Leftover steamed potato (cooked in my instant pot) sliced into wedges and coated with olive oil, paprika, salt, and garlic. Broiled for 3 minutes per side and topped with compliant yellow mustard.

Steak coated in olive oil with paprika, salt, pepper, oregano, and garlic. Pan fried on medium for 4 minutes per side til medium rare.

Leftover brussel sprouts cooked in the pan after the steak to grab all the leftover seasoning. Topped with mustard.

Leftover cucumber and apple with Tessames Zesty Ranch (I sound like a commercial for them at this point. Lol) and fresh cranberries.
Late night snack:
Lettuce leaves with taco-seasoned ground turkeyand a hard-boiled egg.

 

Disclaimer: I am not a doctor, nutritionist, or dietitian.  I am creating this post for self-reflection.  Please do not start any new eating style without consulting a professional or doing the necessary research to determine if it is right for you, specifically.  I was not given anything in this video or post for review. This is not a sponsored video or post. Some links contain affiliates. Thanks for supporting my website! = )

Whole 30 – Day 2

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Hey everybody!  Today was my second day on Whole 30!  Check out my end-of-day thoughts in the video above and what I ate below!

You can check out the Whole 30 book here: http://amzn.to/2j1V8bB

Breakfast:
Greens, hashbrown, eggs, beef sausage (ground beef, salt and pepper, rosemary, sage, and thyme), tomato, plantains fried in olive oil. Salt and pepper. 🙂
Mid-morning Mini-meal:
Mealprep chicken breast with Salt & Pepper. Crispy Almonds (soaked 24 hrs and dehydrated). Dates. Banana -my daughter ate 1/2 lol

Lunch:
Spring greens, fresh cranberries, almonds, raisins, shredded carrot, tomato slices, ground flax, smoked salmon(salmon and salt), brazil nut, kalamata olives (compliant ingredients), Tessames zesty ranch, side of leftover plantains from breakfast. .

Afternoon:
Decaf today. Homemade cashew milk, coconut oil, cinnamon, and a pinch of real salt (http://amzn.to/2i2JDQt). Frothed, cuz who wants oily coffee? A blender works if you don’t have a frother. 🙂

Dinner:
Chicken soup with homemade chicken bone broth, carrots, yellow squash, onions, garlic, celery, tomato, thyme, rosemary, oregano, salt and pepper. Meal prep instant pot (I have this one: http://amzn.to/2iUkDiB) steamed sweet potato cold from the fridge with cinnamon. Green apple, cucumber, and fresh cranberries with Tessame’s Zesty Ranch. 🙂 I actually had more than pictured here because my kids didn’t finish theirs.

Disclaimer: I am not a doctor, nutritionist, or dietitian.  I am creating this post for self-reflection.  Please do not start any new eating style without consulting a professional or doing the necessary research to determine if it is right for you, specifically.  I was not given anything in this video or post for review. This is not a sponsored video or post. Some links contain affiliates. Thanks for supporting my website! = )