Taco Night Every Night

Taco night every night!! This is my absolute favorite dinner. I love how versatile it is - you can make it as whole 30, paleo, vegan, gluten-free as you want, or mix it up by adding in some grilled mahi-mahi, use tortillas instead of lettuce wraps, or serve it with tortilla chips instead of plantains (but seriously, you’d be missing out because these plantain chips are EVERYTHING). This recipe serves 4, packs beautifully for leftover lunches, and is just about as delicious as you can get. Without further ado, here is my recipe for roasted veggie tacos with crispy lime plantain chips.

recipeDr. Shelley O'Dell-Brock, DAcJune 8, 2019vegetarian, whole 30, paleo, gluten freeComment

Don't Call It A Comeback

I get it - mayonnaise isn’t exactly considered a ‘health food.’ But with the proliferation of paleo and whole-30 type diets, things are definitely starting to change. Nothing new for mayo; this often-misunderstood condiment used to be a kitchen staple and was always homemade. While it’s a simple formula of eggs, oil, and lemon juice (see my easy recipe HERE) – pretty innocent foods, depending on the source – it is a high-fat food. One tablespoon contains around 10 grams of fat.

The good news? As mentioned previously, I recommend that you make mayonnaise at home – with avocado oil, olive oil, or even bacon grease – you can make those 10 grams of fat count by making sure they are ‘good’ fats.

So, now that I’ve convinced you about the virtues of making your own mayo, what to do with all of that homemade goodness? Here are some ideas..

Real Mayo. Three Ingredients.

On a recent trip, I was grocery shopping for that night’s dinner. At home, I like to make most of my own ingredients. However, when I travel, I have to find other options. On this particular trip, I needed mayo for a dipping sauce to accompany grilled salmon. Because I usually make my own, I was shocked when I read the ingredient list on mayonnaise jars at the store- most contained over 15 ingredients and not a single egg in sight! I couldn't pronounce half of the ingredients, as most of them were preservatives and stabilizers - not real food. At home, I make mayo with just 3 ingredients: eggs, avocado oil, and lemon...

nutritionGuest UserMarch 1, 2018healthy recipe, paleo, gluten free, real food

Butternut Squash Pancakes

It's cold and flu season! That means doubling up on your nutrients in order to boost your immune system. The humble butternut squash is basically nature's multi-vitamin: it contains powerful antioxidants Vitamin A and C - in fact, one serving of butternut squash provides over half your daily recommended dose of Vitamin C. Butternut squash contains more potassium than a banana; and also provides Vitamin B, manganese, magnesium, folate, zinc, and calcium! This sounds really great - but how do you prepare squash in a tasty way that harnesses the power of these nutrients? Enter the squash pancake - it's simple, can be made from leftover roasted squash, makes a quick breakfast, and is versatile enough to be made savory or sweet. Plus this recipe adapts easily to gluten-free needs. These pancakes are just as delicious as they are nutritious. Topped with a spoon of homemade coconut yogurt, squash pancakes are something you'll make again and again. Save this recipe!

Simple Coconut Yogurt

If you know me, then we've probably had a conversation (or several) about diet and nutrition. This also means you've heard me advocate consuming less dairy and looking for other options to include in your diet. This simple coconut milk yogurt fits the bill perfectly - it's dairy free, paleo, sugar-free and it's made from two ingredients. The final product has a tangy greek-yogurt-like taste that goes well with sweet or savory dishes: top the yogurt with fresh fruit, or use a spoonful on top of pancakes or latkes.

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