Coconut Turmeric Salad

Ok! So. I love salads. I am one of those weird people who loves vegetables and I actually order salads when going to restaurants, cause I enjoy how many ingredients are usually in there, and frankly I am too lazy to make them at home a lot of the time. As soon as I saw my inspiration recipe for this, I knew that I had to try it. It’s actually pretty simple, but packed with flavour. The dressing is delicious and really versatile. You can easily do this with any kind of protein. I felt like this needed a protein punch, but the base salad is sooooo good as is. Lots of people asked if all that I ate was salads while doing the Whole30 and I had to laugh, cause I ate a ton of food, this happened to be one of the only salads I ate and was well worth it Whole30 or not. I can’t wait for you to try this!


My Ingredients:
2 Cups Chopped Red Cabbage
1 Bag of Baby Spinach
2 Crowns Brocolli
1/2 Pack Garlic or Alfalfa Sprouts
1/4 Cup Unsweetened Coconut
1 Tbsp Olive Oil

1 Tbsp Coconut Oil
2 Chicken Breasts
1/2 Tsp Each Turmeric, Curry Powder, and Garam Masala

6 Dates soaked in a couple of Tbsp of hot water
3 Cloves Garlic
1 Tbsp Dijon
Pinch of Salt
4 Tbsp Apple Cider Vinegar
4 Tbsp Olive Oil
1 Tsp Turmeric
My Method:
Preheat oven to 400 degrees.
Chop broccoli, including stalks, into bite sized pieces, toss with olive oil, S&P, and roast for 20 minutes.
Chop cabbage finely.
Layer the salad with spinach, cabbage, sprouts, and coconut.
Heat coconut oil, add in chopped chicken, spices, S&P, and cook until brown and tender!
To make the dressing, blend the garlic, dates, and 2 Tbsp of the date water. Add in mustard, turmeric, salt, apple cider vinegar. Drizzle in olive oil until dressing comes together.

Preheat oven to 400 degrees
Serves 4

Coconut Chia Halwa Pudding

Have you ever eaten that delicious sweet carrot pudding at Indian restaurants? Yes? Ok, you know where I am going with this. No? Then, please go to an Indian buffet and stuff your face. This is a delicious sweet, savoury, salty, and sweet filling breakfast. Please try it. Now. This is so so good and definitely one of my favourite recipes from Whole30.

My Ingredients:
1 Can Full Fat Coconut Milk
1 Large Carrot – Grated
1/4 Cup Chia Seeds
1/4 Cup Raisins
1/4 Cup Chopped Pistachios
1/4 Cup Unsweetened Coconut
1/4 Cup Sliced or Slivered Almonds
1 Tsp Ground Cardamom
1/4 Tsp Cinnamon
1/8 Tsp Nutmeg
Pinch of Salt
My Method:
Mix coconut milk and chia seeds in a bowl. Add in grated carrot.
Chop nuts, coconut, and raisins together.
Add in half the nut and fruit mixture to the pudding. Then add in spices and stir together.
Let sit over a few hours or over night.
Serve topped with the rest of the fruit and nuts or a splash of almond milk.

4 Servings

Cauliflower Rice

Now, when I heard about Cauliflower Rice, I was intrigued, and also a little nervous to try it. I felt like it was going to be a lot of work. It’s literally just cauliflower that has been grated or ground, and steamed. Now, if you don’t love cauliflower, this is probably not for you. By itself, it tastes like cauliflower, but adds a nice bed to saucy dishes. Get over the fact that it’s not rice, nothing will be rice, and enjoy this as is!

1 Head Cauliflower
Butter or Coconut Oil
Salt and Pepper

My Method:
Chop cauliflower into manageable pieces.
Grate or food process until the cauliflower resembles rice.
Steam on stove or microwave for 3-5 minutes until tender.
Mix in fat of choice, salt and pepper, and serve!

Jerk Shrimp and Vegetables

Woooooweee! I love Caribbean flavours! It’s so worth making your own jerk seasoning to flavour this dish. The bonus to that is that you can make extra and jerk seasoning for tons of dishes! You can easily make this with other fish, chicken, pork, or beef, but there is something amazing about the delicate qualities of shrimp that adds a certain unctuousness to this dish! I hope you enjoy this as much as I do. Serve with rice or if you want to make this totally Whole30 compliant, serve with cauliflower rice. There are a lot of ingredients, but bear with me, it’s totally worth it!


My Ingredients:                             Jerk Seasoning:
2 Tsp Oil                                             1/2 Tsp Garlic Powder
1 Pepper                                             1 Tsp Thyme
1 Onion                                               1/2 Tsp Cinnamon
1 Carrot                                               1/2 Tsp Paprika
1 Habanero                                        1/4 Tsp Ground Ginger
2 Cloves Garlic                                 1/4 Tsp Cayenne
1 Inch Ginger                                    1/4 Tsp Nutmeg
1 Can Crushed Pineapple
1 Can Coconut Milk (Full Fat)
1 Tbsp Coconut Aminos (or Soy Sauce)
1 Lime (Juice and Zest)
20-25 Shrimp (Fresh or Frozen)
2 Tbsp Arrowroot Starch
Salt to taste
Cilantro for garnish

My Method:
Heat oil in large sauté pan on medium high heat. Add in carrots and cook until slightly tender. About 5 minutes.
Add peppers and onions and sauté until mostly cooked through, another 4-5 minutes.

Mince and add in garlic, ginger, habaneros, and cook for another 1-2 minutes.
Mix together spices and sprinkle over veggie mixture, cooking for another minute until darkened and fragrant.
Add in pineapple (with juice), coconut milk, coconut aminos, and salt.
Simmer until thickened, approximately 10 minutes.
Add in shrimp and cook until opaque and pink, 3-5 minutes
If you would like it thicker, add in arrowroot starch just before shrimp.
Stir in cilantro right at the end and top for a garnish.

-Habaneros are very spicy, try taking out the ribs and seeds before using, if you can handle the heat go for it. They add a very distinctive flavour to this dish!
-I used tail on frozen shrimp for this and it turned out great!

Serves 4

Thai Egg Drop Soup

Now, I have to say, usually soup is not my jam. I usually stick with stews and thick soups. But, when you pack so much flavour into a brothy, meaty soup, I just cant resist. This really packs a spicy, rich, deep flavour that will make you want seconds! As with most things I cook, the spice level is fairly dependent on your preferences. I made it as is and I am a fairly big wimp, it just hit my capacity for heat.


My Ingredients:

1 lb Turkey or Chicken Ground
1 Shredded Carrot
4 Tbsp Cilantro
1 Tsp Sesame Oil
1 Red Chili (Chili flakes for less heat)
1/2 Bunch Green Onions
1 Inch Nub of Ginger
2 Tbsp Coconut Aminos (or Soy Sauce)
1 Egg

1 Tbsp Sesame Oil
1 Inch Nub of Ginger
1-2 Red Chilis (Chili flakes for less heat)
4 Cups Chicken or Vegetable Stock
4 Cups Water
2 Tbsp Coconut Aminos (or Soy Sauce)
2 Tbsp Fish Sauce
3 Eggs (Whisked)
1/2 Bunch Green Onions
1 Carrot Shredded
1 Lime (Zest and Juice)
4 Tbsp Cilantro

My Method:
Preheat oven to 400 degrees
Mix together all meatball ingredients in a bowl
Roll into 16 balls and place on a lined baking sheet or stone wear
Bake for 20-25 minutes until opaque and firm

In a large soup pot, heat sesame oil, add in chili’s and ginger until fragrant
Add in stock, water, coconut aminos, and fish sauce
While the broth is heating up, whisk your eggs. When your soup comes to a boil, slowly drizzle in your eggs, breaking them up with a fork to reduce clumping.
Reduce the heat to a simmer, add in meatballs, green onions, carrots, lime juice and zest, cilantro, S&P.
Serve with additional onions, chilis, or cilantro on top.

– When using coconut aminos you need to add more salt than typical as it does not have the same salt content as soy sauce. You want that umami flavour in the background.
-You could easily use pork or beef in the meatballs.
-Try shredding your carrots all at once in your food processor, it saves your hands from grating.

Preheat oven to 400 degrees
Serves 4

Sloppy Potatoes

Ok! So. Sloppy Joes. Delicious right? A memory from when you were kid of eating a soft squishy bun and oozing meaty sauce. Plus the chance to get a little messy while you were eating made it even more special. I found this recipe for Sloppy Potatoes and was immediately excited. How had I never thought of this? I think I am now going to put everything on a roasted potato. Like. Everything. Potatoes are 100% my favourite food, so, I honestly feel like my life opened up to a whole new world of cooking. Curry potatoes? Beef stew potatoes? I can think of so many. Ok. Back to the Sloppy Potatoes. Here goes…
Also. Whole30 Approved. Ya!


My Ingredients:

4 Russet Potatoes
4 Tbsp Olive Oil
1/2 lb of Ground Meat
1 Small Onion
1 Sweet Pepper
8-10 Mushrooms
2 Cloves Garlic
1 Tbsp Tomato Paste
1 Tbsp Dijon Mustard
2 Tbsp Apple Cider Vinegar
1 Tsp Italian Seasoning
3 Dates + 2 Tbsp Hot Water
1 Can Tomato Sauce (Low Sodium Preferred)
Green Onions

My Method:
Preheat the oven the 400 degrees.
Scrub potatoes and poke on all four sides with fork.
Place in pan and pour 2 tbsp of olive oil and salt over potatoes and rub in.
Cover pan with tinfoil and bake for 1-1.5 hours, flipping half way through.

While the potato is baking, put your pan on medium-high heat.
onion and sweet pepper until translucent, 3-5 minutes.
Next, grate in garlic and add meat cooking 1-2 minutes until the meat starts to break up.
Add in mushrooms and cook through, another 4-5 minutes.









Next, add tomato paste, dijon, apple cider vinegar, Italian seasoning, dates and liquid, and cook for another minute.
Add tomato sauce  and S+P to taste, and simmer until ready to serve









Break open your potato, pour 1/4 of the meat sauce over the potato and top with green onions.

Devour and enjoy!

-You can tell when the potato is done by inserting a butter knife or if you squeeze it should give and feel soft
-If you want your mixture to be a bit thicker feel free to add some arrowroot starch in the final step.

Oven at 400 degrees
4 Servings

Apple Granola

When I first looked into Whole30, I was most worried about what to eat for breakfast. I can’t eat eggs early in the morning and like my breakfast to take approximately 2 minutes to make in the morning. Aka. An Oatmeal pack…at least the healthy kinds..usually at my desk. So, I really wanted to find some non-egg, easy breakfasts that are not boring. Here it is, apple granola.There isn’t actually a whole lot granola-y about it, but it sure is tasty and super easy to make once you have the ingredients on hand, and you’ll see the resemblance to granola once it’s all buzzed together!

This recipe is for one serving as it needs to be eaten pretty quickly so that the apple doesn’t oxidize. Make the recipe for how many servings you need!

My Ingredients:
1 Medium Apple
1 Heaping Tbsp Unsweetened Coconut
1 Heaping Tbsp Slivered Almonds
1 Tbsp Chia Seeds
1 Date + 2 Tbsp Hot Water
Pinch of Cinnamon
1/4 Unsweetened Almond Milk

My Method:
Chop apple into rough pieces for the food processor.
Cover date with hot water to soften. I mush it up with my fingers once softened.
Pulse all ingredients in the food processor including hot water until combined and resembles coarse granola.
Top with almond milk and any other toppings.

-This small food processor is the perfect size for this and honestly comes in handy for so many things!
– Fresh fruit, nuts, seeds, hemp hearts, almond butter etc. are all great toppings for this!

1 Serving
Approx. 5 minutes to make

Shepherd’s Pie

When I ventured out into Whole30, this was one of the first recipes I wanted to try. It meets so many of my criteria for delicious-ness and a good recipe. Potatoes, left overs, chunky ground meat, bubbly goodness, and did I mention potatoes? Yes, that’s right, there are two kinds of potatoes! Now I know a lot of people have fond childhood memories of this dish but this isn’t something I remember eating a lot of.But, that will definitely change with this recipe. It looks so unassuming but it is packed full of flavour and nutrients, but I mean common, look at those volcanoes of sauce pockets!


My Ingredients:
1/2 lb ground meat
1 Onion
3 Cloves of Garlic
2 Medium Potatoes
2 Medium Sweet Potatoes
1-2 Sweet Peppers
1 Large Carrot
2 Portobello Mushrooms or 10 Small Mushrooms
1 Tbsp Oil
1 Tsp Garlic Powder
1 Tsp Italian Seasoning
1/2 Tsp Smoked Paprika
1 Tbsp Dijon Mustard
2 Tbsp Tomato Paste
2 Tbsp Arrowroot Starch
1 1/2 Cup Broth
1 Tbsp Coconut Oil
2 Tbsp Nutritional Yeast
1/4 Cup Almond Milk
S & P

My Method:
Preheat oven to 350 degrees.

Put a large pot of water on to boil.

Peel and dice potatoes into even size pieces and place carefully in water and bring to a boil together. Boil until tender. Drain, and set aside.

Prep your veggies, chop onions, peppers, carrots, and mushrooms into bite sized pieces.


Add oil to a sauté pan on med/high heat. Add in onions, peppers, and carrots and cook through, approximately 5 minutes.

Grate or chop garlic and add to the pan along with the meat, cook through for 1-2 minutes.

Add in mushrooms, seasoning, tomato paste, and mustard, cooking through until the mushrooms start to break down.

Lastly, add in arrowroot starch and broth, S & P,  and simmer until thickened

While you are waiting for your meat mixture to thicken, mash potatoes with coconut oil, nutritional yeast, almond milk, and S & P.


Dump your meat sauce into a medium/large casserole and spread the potato mixture on top evenly.


Bake for 20 minutes until it is bubbling and delicious, serve and enjoy!


  • You can easily sub any of these ingredients to fit your lifestyle. Coconut oil for butter, arrowroot for corn starch, almond for regular milk, etc.
  • Any meat will do. I happened to use a ground pork/beef blend as that is what was on sale.
  • Smoked paprika has a really distinct flavour. If you don’t have this, you could use a chipotle or ancho chili powder, or if you it works for you, add a Tbsp of BBQ sauce.

Oven at 350 degrees
Serves 6-8 portions
20 minutes of baking



I am starting on my first 30 day adventure with Whole30. I have started a new tab that will follow me along that journey. Check it out (at the top of the page or click this link)!
I will also be posting some fab-u-lous recipes that you can cook along with me, or you can keep for later if you want to try this lifestyle out!

Tomatillo Casserole

This Mexican inspired layered casserole is perfect in any season, tangy and fresh in the summer and hearty in the winter. This is one of the most delicious casseroles, it is easy to make, extremely flavourful, and a definite crowd pleaser. You can make this as spicy as you want and customize it to your palate!
I love to serve this with a simple coleslaw and devour the whole plate without any guilt!


My Ingredients:
1 lb Boneless Skinless Chicken Breasts
16 Corn Tortillas
8-10 Tomatillos (Husked, Rinsed, and Chopped into bite sized pieces)
1/2 cup Cilantro
1-2 Jalapeños or Serrano Peppers
2 Garlic Cloves
1.5 cups Low Fat Shredded Cheese (Tex Mex if you can find it)
3/4 cups Low Fat Sour Cream
2 Limes (Zest and Juice)
Garlic Powder, Cumin, Chili Powder
Salt and Pepper

My Method:

Preheat oven to 350 degrees.

Spray a baking sheet with non-stick spray, cut chicken into manageable pieces, sprinkle with spices, salt and pepper, zest and juice of one lime and bake until cooked through. When cooked through chop into bite sized pieces.
Blend together half of your tomatillos, lime juice and zest, garlic, cilantro, and jalapeños, salt and pepper.
IMG_2281       IMG_2282
Starting with the blended tomatillo mixture, spread some into a sprayed casserole dish.IMG_2283       IMG_2284

Layer in four tortillas, spread with sour cream, sprinkle with cheese, tomatillos, and green onions.

Continue this method until you have four layers. Smear the last of the sour cream and sprinkle with cheese.


Cover and bake for approximately 20 minutes, uncover and cook for another 10 until cheese is brown and bubbly.


-Buy chicken tenders. Since you are cutting it up, it often saves you money

-If you aren’t going to make your own, linked above, use good quality corn tortillas, they make a lot of difference in the flavour.

-A tex mex blend of cheese saves you some time and can be used in tons of recipes for added goodness!

Serves 6
350 Degrees
Bakes for 30 minutes