Meatball in a Mushroom

These mushrooms are so good. But I think literally anything that involves mushrooms and meatballs is good. Actually I just really like food so I think that's it!

Meatball in a Mushroom

1 dzn large mushrooms, give or take (1 package usually does it)
1/2 large onion, diced
3 garlic cloves, minced
1 tsp dry ground ginger
2 T almond meal
2 T chopped cilantro
salt and pepper
8oz lean ground pork
coconut oil, or another cooking fat


Clean mushrooms, and separate the mushrooms caps and stems.
Chop stems.
In a large pot over Medium heat add oil/fat and saute the garlic and ginger for 30 seconds.
add the onion and stems and saute until soft.
remove from heat.
add almond meal, cilantro, salt and pepper, and pork.
Mix well.
roll into small balls and stuff the mushrooms caps until meat is all used up.
place the stuff mushroom caps on a baking sheet.
Bake at 350F for 20-25 minutes

Almond Bread (in the microwave)

In case you wanted to read my sob story on why I made this tasty little delicacy you can go HERE to read it, otherwise get your mug out and mix this tasty batter up! 

Paleo Bread Mug (in the microwave)

1/3 c almond flour
1/2 T coconut flour
1/2 tsp baking powder
1/8 tsp salt
1 egg, beaten
2 T coconut oil, melted (or ghee, olive oil, etc)


Grease mug (I use spray coconut oil).
In a separate bowl mix together all ingredients, pour into mug, microwave on high for 90 seconds.
Let cool for a moment, then gently pop out of mug.
That easy!
This recipe is easy to add things to, so make it your own!

Baked Fajitas

These chicken fajitas were so good, my whole family enjoyed them. I enjoyed them just as a protein veggie dinner, and my husband loved them on a tortilla. No matter how you indulge, you can do no wrong.

They were so quick and easy, and the recipe is totally freezable so you can pull it out for super-quick dinner nights.

Ingredients:
1lb skinless chicken, cut into strips
15oz can, diced tomatoes (drained)
1 medium onion, sliced
1 large bell pepper, seeded, sliced
1T coconut oil
1tsp chili powder
1T cilantro (dried works too)
1/2tsp garlic powder
1/2tsp dried oregano
1/4tsp sea salt
fresh lime juice

preheat oven to 400F degrees
Grease 9x13 dish with coconut oil.
Mix together tomatoes, peppers, and onions in dish.
In small bowl combine oil, and spices.
Toss and coat the chicken breast strips into the oil/spice mix.
Combine chicken and veggies in baking dish.
Bake uncovered for 20-25 minutes or until chicken is cooked, and veggies are tender.
spritz with lime juice and eat alone, or with a friend..just kidding, I was going to say tortilla. Eat alone, or with a tortilla. Hilarious.

Stuffed Mushroom

These are sinful. Perfect to add to a meal, or take to a potluck! I was lucky enough to have my friend over while I mixed ingredients together searching for the perfect stuffed mush, she led me in the right direction and gave me her approval. She knows her stuff. Thanks B.


Stuffed Mushrooms
1/4c Cashew cream (you can find this here in my recipes)
2 slices of Bacon, cooked and chopped
1/2t Chives
1/4t Garlic
1T Almond meal
1/2t Jalapeno
6-10 Mushroom caps
2 Stem of mushroom, chopped
Salt and Pepper to taste


You will need to make the cashew cream before making the stuffed mushrooms, the cashews must soak overnight so plan ahead!

preheat oven to 400F degrees
mix all ingredients together except the mushrooms caps
wash mushroom caps and place on baking sheet
stuff with cashew cream mixture
bake for 10-12 minutes

These also freeze really, really well! After I bake them I let them cool and then I wrap them up in plastic and stick them in a freezer bag. reheat at 375F - 400F for 8-10min.

Chicken Nuggets

I was nervous to make these chicken nuggets because I thought my hopes were set to high, and by too high I mean I just wanted them to taste like chicken nuggets. Ya know? Well, I am happy to report these chicken nuggets are BOMB (and in a good way)!
My husband is leery of all paleo meals, but is often a good sport and will sample them. Both my husband and my Owen loved these!
They seriously taste like chicken nuggets, and by chicken nuggets I mean way better than any frozen kind you will buy at the grocery store. Seriously, no joke!
I paired these with my homemade ranch, and my homemade ketchup! YUMM! So good!

Chicken Nuggets

1lb chicken breast, cut into 1-2inch pieces
1 egg, beaten
1c almond flour
1/2tsp salt, or seasoning salt
coconut oil

Mix almond meal and salt together in a bowl.
Dip chicken in egg, then dip in almond meal mix and coat well.
Heat enough coconut oil to coat the pan, on medium-high heat.
Cook chicken for 2-3 minutes on each side or until done.
Transfer to paper towel to absorb extra oil.

Recipe originated from Homemadetoast

Creamy Clam Chowder

I can not believe all the things you can do with cashews! It is truly amazing, and their flavor just takes on whatever you pair it with. I am in awe every time I think about a cashew.
Also, I am a sucker for chowder so I was really happy to have this experiment WORK OUT! I feel as though cashews have opened a whole new door to cream based soups, and now that fall is approaching I foresee a lot of cashew cream soups, and squash in my future. I can't wait. Literally.
The soup is just as creamy, thick and delicious as chowder made with loads of cream. This was even better as leftovers, I love leftovers!
Also, the potatoes are just fine to leave out to make it 100% paleo. The only regret you will have after making this, is not making it sooner. Seriously!

Creamy Clam Chowder
2c raw cashews (soaked over night under water)
3-6 slices of bacon (make sure it is compliant)
1c yellow onion, chopped
1/2tsp celery seed
1 1/2c celery, chopped
1c potato, chopped
4c water
1/8tsp ground thyme
1 bay leaf
1/2tsp sea salt
1/2tsp table salt
1/2tsp pepper
4 (6.5oz) cans of minced or chopped clams AND their juice (make sure there is no sugar added)

Chop up your bacon and cook it in a soup pot for a few minutes until the fat has rendered.
Stir in the onions, celery, celery seed and potato. Saute for about 12 minutes or until veggies are cooked.
Add the water, juice from the cans of clams(approx 2 cups), thyme, bay leaf, salts, and pepper. Cover and simmer 15-20 minutes.
Drain and rinse the cashews place them in the blender, remove 2 cups of soup broth from pot, and pour it in the blender with the cashews and blend until smooth.
Pour cashew mixture back into soup pot
Add clams to pot, stir, and cook for 5-10 minutes more.

Note: as the soup cools, it will thicken up a little more.

Plantain Chips

I seriously love plantains. I need to move to the Bahamas so I can have a tree in my back yard I think. 
These chips actually taste a lot like tortilla chips, and are great to eat with guacamole, or by themselves, or with anything really!! I prefer green plantains, because the riper they get the sweeter they are and I don't like them super sweet. This takes me a while to cook a whole plantain because I like to use a small pan so I don't use a ton of coconut oil, because lets face it, coconut oil is precious.

Plantain Chips:
Green plantains
Coconut oil
Salt (optional)

wash and peel the plantain(s), slice into thin rounds. the thinner the better, mine are about as thick as a dime.

Heat coconut oil in small pan (1/8in deep with oil), medium- medium high.

Add plantains to hot oil and fry until golden browned on each side, remove cooked plantains and let them dry on a towel so they crisp up (now is the time to add the optional salt).

Repeat until all plantain rounds are fried!

Whipped Coconut Cream

This whipped coconut cream is to die for. Seriously. I love it. I have been wanting to make this for years, like, since Pinterest first got started! I think this tastes even better after it has been refrigerated for 24 hours. Go stick a couple cans of coconut milk in the fridge right now, you will thank me in two days.
This is great to dip fruit it, use as s frosting, or just sneaking a spoonful of heavenly bliss.

PLEASE NOTE:
This is NOT a WHOLE30 recipe and although can be made compliant, it is most definitely considered SWYPO! (Don't know what SWYPO means? Neither did I for a long, long time. Sex With Your Pants On, it's just not worth it ;)


Whipped Coconut Cream

1, 13.5oz canned coconut milk (unsweetened) refrigerated for a minimum of 24hours
1 tsp honey (optional, I leave it out)
natural cacao powder (optional)

Place a metal, or glass bowl and the beaters to your mixer in the freezer to chill, thirty minutes prior to whipping the cream.

Remove the coconut milk from fridge and open it carefully so you don't shake up the can mixing the water and cream, scoop cream into mixing bowl.

Beat cream on high for a couple minutes until stiff peaks form.

Is your cream stiff? If you choose to add honey now is the time to do it, also add cacao powder now if you choose. How strong do you like your dark chocolate flavor? I like it light so I only added between 1-2tsp of the cacao powder.

ENJOY!!!

 This recipe is super easy to do in large batches, I would do 2-4 batches if it is for a party.

Twice Baked Squash

I loved this recipe because it is such a Fall dish! I love everything about Fall and I love everything about this dish, it's super cozy and will make you want to slip on a sweater and sit in a rocker on the front porch with something hot to drink, and a bowl of this of course! Unfortunately the weather here never feels like Fall. Oh well. But, make this up if you are a squash lover. Heck. Even if you're not a squash lover!

1, 2lb butternut squash sliced lengthwise
1/2 T coconut oil
1/2 small yellow onion, diced
1 apple cored, diced
1lb country pork sausage
2tsp dried parsley
1/8 tsp cinnamon
1 tsp sea salt
1/2 tsp black pepper

Preheat the oven to 400, line a baking sheet with parchment paper.
Place the butternut squash cut side down on the baking sheet, and bake for 30 minutes or until soft.
Remove form oven and let cool
turn oven down to 350F
While squash is cooling, heat oil in large skillet over medium heat. add onion and apple and saute until onion is translucent.
Add pork, parsley, cinnamon, salt and pepper. Cook, for about 10 minutes until no pink is left in the meat.
Remove and discard seeds from squash, then scoop out flesh and place in bowl (leaving a 1/4in 'wall'/skin), mash squash flesh with fork and then mix it with meat mixture. Place hollowed-out squash in baking pan and fill with mixture.
Bake for 10 minutes, serve immediately.

Stuffed Bells

I am weird in that I like to watch people eat food I have prepared. That is the best kind of feedback you can get, those first facial expressions, words/noises, and compliments are the most sincere and I love them. The last two weeks we had a few guys staying with us that were working with my husband, I tried a couple new recipes on them and they really liked them (I saw their faces!)! So, these recipes were deemed share-able ;) This is a very pizza/Italian flavored dish and it has SO MUCH FLAVOR!!! Enjoy!!

1T coconut oil
1/2 red onion chopped finely
2 garlic cloves, smashed
1lb Italian sausage or country sausage (make sure it is compliant!)
3-4 bell peppers
4 mushrooms, chopped
10 black olives

1/2 cup tomato sauce
1/4 cup tomato paste

1 tsp red pepper flake

1/2 tsp dried thyme

1/2 tsp dried oregano

Heat oven to 375F
Heat oil in pan over medium heat, add onions and cook until soft.
Add garlic, and cook for 1 minute.
add Italian sausage, red pepper, and mushrooms and cook until browned, around 10 minutes.
Drain meat mixture and add to bowl along with remaining ingredients. Mix well.
Divide the filling evenly between the bell peppers and fill them. Place peppers standing up in glass pan. Bake 30-45 minutes until peppers are soft, and filling is heated through.

Tip: If making for a large crowd skip the stuffed peppers and instead dice up a green bell pepper and saute it in with the onions, finish the recipe as stated above (skipping the stuff the peppers step, obviously), pour into a glass baking dish, or cupcake liners for a single serving, and bake 15minutes until heated thoroughly! 

Artichoke and Shrimp Salad

The other night I was thinking about dinner and what I was going to do about it. I had fresh shrimp, and I had canned artichokes I wanted to try. I have never had canned artichokes before, I'm a straight off the leaf kinda gal. I was pleasantly surprised the canned ones were nearly as good as the fresh. So I mixed these ingredients together and was pleased, as were my taste buds, and my health! ;)
This would taste so good on top of a sweet potato, or zoodles but, I just ate mine like a warm salad straight out of a bowl. It was delicious and my little boy loved it too! I know a recipe is a win when he approves.

Artichoke and Shrimp Salad

1/2 T coconut oil
1 clove minced garlic
1/4 cup minced onion, yellow
1lb fresh wild shrimp
14oz canned artichoke hearts
1/4 cup chicken broth
1-2 T lemon juice
2tsp dried parsley
salt and pepper

Heat oil on medium heat, add garlic and onions. Saute for 2-3 minutes.
Add shrimp, artichoke, broth, and lemon juice. Cook for 4-5 minutes until shrimp are fully cooked.
Stir in parsley, and salt and pepper to taste. Serve right away.

Stuffed Jalapenos

Oh. My. Word. I was really excited to try out the cream sauce recipe and even more excited to have some stuffed jalapenos! When I made the sauce I tried it plain, and though it was good I was a little skeptical. But, since I had made it this far I better go ahead and stuff the peppers, and I am so glad I did!
They seriously taste JUST like a stuffed pepper (obviously..because it is a stuffed pepper..), almost cheesy even! Give these a try, you can thank me later. I am actually on my way to the store to get more jalapenos..

I had a couple peppers for breakfast with fried eggs, and apple sauce. The best ever!

STUFFED JALAPENOS
Ok this is what you need!
1/2 cup cashews
1T fresh, or 1/2T dry chives
2tsp lemon juice
salt
8 jalapenos (cut in half)
8 slices of bacon (cut in half), make sure this is Whole30 compliant!

Lets get started!

Cashew Cream Sauce
1/2 cup cashews (overnight soaked)
1T fresh chives, or 1/2T dried chives
2tsp lemon juice
dash of salt

Let cashews soak over night covered in water. After soaking drain water so the cashews are only half covered.
Add all ingredients to blender or processor and blend until smooth. It took me about 5 minutes of blending and scraping the sides before I had a creamy sauce.

Cut 8 jalapenos in half and remove seeds
fill with sauce and then wrap with bacon halves.
Place on baking sheet and bake at 400 degrees for 20- 30 minutes until bacon is crispy.

Coconut Flour Tortillas

Have you done much with coconut flour? I really like the taste of it, it goes well with most things. It is also super absorbent, a little really goes a long ways. I made these Coconut Flour Tortillas today with a recipe from Against all Grain, and I thought they were more delightful to eat by themselves then with anything else. So I ate one by myself, and I ate one with my yummy Chicken & Avocado Salad and it was amazing!

Coconut Tortillas
1/2 cup coconut flour
1/2 tsp baking powder
1/4 tsp salt
1 1/2 cup egg whites
3/4 cup almond milk

Mix all ingredients together (a hand whisk is fine) and then let sit for a few minutes so the coconut flour absorbs some of the moisture.
Heat skillet on Medium heat, melt or spray some coconut oil in the skillet.
Pour 1/4 cup batter into skillet and swirl skillet around so the bottom is thinly coated with batter.
Cook for about 1 minute, then flip over and brown the other side.
Voila! Cooks just like a crepe!

Salsa, Best Ever!

This salsa recipe originated from The Pioneer Woman. She really knows her stuff. Why change something that is so perfect? Well, unfortunately I had to change it, but taste wise I didn't even notice. All I did was eliminate her added sugar to make it Whole30 friendly. Pair this with the Cafe Rio dressing, guacamole, plantain tortillas and chipotle beef. (Ughh, yeah! It's ALL Whole30 friendly!)

Restaurant Style Salsa
28 ounces of tomatoes (whole, or chopped)
2 (10oz) cans of Rotel
1/4 cup chopped onion
1 clove minced garlic
1/2-1 jalapeno chopped
1/4 t salt
1/4 t cumin
1/2 cup cilantro
juice from 1/2 - 1 lime

This is a very large batch, and it is to big for my blender so I blend the tomatoes and Rotel together and then pour half of the mix into a large bowl and set aside. Pulse in the rest of the ingredients, until you reach your desired consistency and then mix all together in the large bowl.
I like to store in Mason jars up to a week in the fridge, and it freezes beautifully!

Fried Campfire Potatoes

Technically these are all Whole30 ingredients, but I am not sure that white potatoes are for me while Whole30-ing. Approved bacon is allowed in small amounts, so this is NOT an everyday meal.. but it's super tasty! This is a great campfire meal as well, just add everything into a tinfoil pouch and throw it onto the fire, oh, delicious!

Fried Campfire Potatoes
1 large potato
half of an onion, chopped
2 slices of bacon, chopped
coconut oil
salt and pepper

Slice potato lengthwise into quarters, and then cut into thin slices.
Add 1 tablespoon to skillet on medium heat, melt. add onions and saute until they start to soften, and then add the bacon pieces. cook for about 1 minute.
Add potatoes and cook for 5-10 minutes until completely soft.
Turn heat to high and cook another 1-3 minutes to crisp up the potatoes.
Season with a little bit of salt and pepper!
Yum!

Recipe Index

Tomatillo Ranch Dressing
Homemade Mayonnaise
Guacamole
Salsa, Best Ever!

Plantain Tortillas
Coconut Tortillas
Plantain Chips
Almond Bread

Whipped Coconut Cream

Stuffed Jalapenos
Stuffed Mushrooms
Mini Quiche Prosciutto Cups
Chicken Zucchini Poppers
Chicken Nuggets
Meatball in a Mushroom

Creamy Clam Chowder
Artichoke and Shrimp Salad
Crockpot Rotisserie Chicken
Chipotle Beef
Chicken and Avocado Salad
Fried Campfire Potatoes
Stuffed Bells
Twice Baked Squash
Baked Fajitas

Chicken & Avocado Salad

Guys. I just really love avocados and this is one of the best things I have made.
I used the homemade mayonnaise in it, and it turned these avocados into a creamy goodness. I don't even care if you eat it plain, stick it in a tortilla or do something else with it! Super simple, and easy to make!

Chicken & Avocado Salad
1 avocado, chopped (approx. 3/4cup)
1/4 cup homemade mayo
1 chicken breast seasoned with salt and pepper, grilled & chopped
3T chopped cilantro
1t lime juice
1/4t garlic powder
1/4t salt
1/4t pepper


Combine all ingredients in a bowl, and refrigerate until ready to serve.
Eat alone, or serve with a roll, or tortilla.

Tomatillo Ranch Dressing (Whole30)

I love everything about Cafe Rio. Their dressing really ties the whole burrito together. Here is a very close spin on the Cafe Rio dressing, and amazingly enough, it's Whole30 friendly!

Cafe Rio Tomatillo Ranch Dressing

1 cup homemade clean mayonnaise

1/2 cup almond milk (silk unsweetened is Whole30 friendly)

1/2 cup coconut milk (canned, not sweetened)

1 tsp lemon juice

2 tomatillos, chopped (If you can't find any under ripe tomatoes with a little extra lime will sub fine, or well ripened tomatoes will taste fine too!)

juice from one lime

1/2 -1 jalapeno, deseeded

1/2 a bunch of cilantro, chopped

1 clove garlic, minced

1 T dried parsley

1 T dried dill

1 tsp garlic powder

1 tsp onion powder

1/2 tsp black pepper

1/2 tsp dried chives

1 tsp sea salt

Mix coconut milk and almond milk with the lemon juice, set aside.

put everything else in blender or food processor and blend

add the milk mixture slowly while blending.

pour into jar and let sit in fridge over night (or for a couple hours, as least) so flavors can marry.

Original recipe from Whole30 recipes

Chipotle Beef

The other night I promised the missionaries I would make them my Cafe Rio meal, I was a little nervous about this because I love Cafe Rio, I don't make it often, and I live 3000 miles away from them, so I really wanted to partake. I was wondering what I was going to eat? I can't have my homemade cilantro rice, or my homemade refried beans, or cheese, wahhh wahhh. Well, I found this recipe and it was so GOOD! It went great with the Whole30 approved cafe rio sauce, guacamole, salsa, and plantain tortillas.

CHIPOTLE BEEF
2 pounds grass fed, organic beef roast
2-3tsp ground chipotle pepper powder

1 cup chopped/minced yellow onion

1/4 cup lime juice

1/4 cup tomato paste

4 garlic cloves, finely minced

1 1/2 T apple cider vinegar
2 tsp cumin

2 tsp sea salt

1 tsp oregano

-------

3/4 cup beef broth 

3 bay leaves

1/2 tsp ground cloves

Place roast in bottom of crockpot

combine all ingredients except broth, bay leaves, and cloves

pour over roast, then add broth, bay leaves, and cloves to crockpot

Cover, and cook on low for 7 hours

Shred the beef, and cook 1-2 more hours until super tender

Recipe adapted from Against All Grain

Plantain Tortillas

I know I have said this before but incase you missed it.. I LOVE PLANTAINS. My love started for them years ago when I was in Montego Bay sitting in this gorgeous second story restaurant that didn't have walls and looked out over the ocean. It was awesome. and delicious.
These are seriously good. Not just good because I love plantains in most ways, shape, and form, but these are super freaking good. They are bland so they don't over power any tasty fillers you put in them!

TORTILLAS!
2-3 green plantains
2 egg whites (or 1/3 cup from carton of whites)
1/4c melted coconut oil
1t lime juice
1/2t salt
peel, chop, and puree plantains in food processor, or blender.
add rest of ingredients, and puree again.
   (If bananas are too green, add all the ingredients before pureeing. The liquid will help them blend up if they are too green/dry. The taste will still be awesome though, no worries!)
make thin round circles on parchment paper with batter (use spoon or spatula to spread out)
bake at 350 for 10 min, until edges brown slightly.


These tortillas paired up AhhhhMazzzzinggg with the Cafe Rio dressing, guacamole, salsa, Chipotle beef recipes that are all found in the recipes!

These tortillas might be on the line for some people doing the Whole30 program, I don't believe they take away from the Whole30 'idea', nor do they have any ingredients that are unacceptable. They are good for you, made with approved ingredients, and I believe they fit the program very well! Enjoy!

Recipe adapted from Healthfest. 

Homemade Mayonnaise Whole30

My friend recommended this recipe to me. She loved it so I knew I would too. I love mayonnaise. a lot. This really tastes just like mayo, my husband and son even thought so!
Original recipe from Planks Love and Guacamole.


When making this mayo start with 2/3 cup of olive oil, after it is all pulsed in, check it to see if its a good consistency, if you want it thicker add more oil. I only used 2/3cup.

2/3-1cup avocado or light olive oil
1 egg, room temperature
2t lemon juice, apple cider vinegar or red wine vinegar
1/2t dijon mustard or dry mustard (optional, I added it! yum!)
Salt and pepper to taste

put everything in the food processor/blender except the oil
pulse a couple times to combine
with lid on, slowly pour oil through hole in top of lid, while constantly pulsing
when all the oil is added its ready!
If you want it thicker add up to 1/3cup more!

  

Mini Quiche Prosciutto Cups (Whole30)

I posted the picture of these tasty Whole30 treats yesterday, and everyone thought they were pretty awesome looking, so here is the recipe, it's not much of a recipe, more of a guideline so make it your own! I adapted this from a different recipe, which I can't find, so you are stuck with mine! Enjoy!

6 eggs
6 slices of prosciutto (no sugar!)
handful of spinach, chop it up!
3 large mushrooms, diced
1 tomato, diced
3T onions, diced
1/4c green pepper, diced
3T cilantro, finely chopped
green onion, finely chopped
salt
pepper
(these are approximately the measurements I added to mine, do what you like, add something new, leave something out! Whatever! make it yours!)

preheat oven to 375F
wipe edges of muffin tin with coconut oil.
cut the prosciutto in half lengthwise (two long skinny pieces), and wrap it around the edges of a muffin tin
whip the eggs together and add all the remaining ingredients, except the green onion.
fill each cup 3/4 full
cook for 15 minutes, let cool for 5 minutes, garnish with green onion.

pre-cooked prosciutto quiche. :) 

I had a ton of left over egg mix so I chopped up a couple pieces of approved bacon and placed them in the bottom of a small round cake pan and then poured the egg over the top and baked it for about 30 minutes. not as pretty, but equally as delicious!

pre-cooked bacon quiche. :)

Chicken Zucchini Poppers (Whole30)

This was the very first recipe I made on Whole30 and I was hooked and knew I could handle eating this way! This recipe originated from One Lovely Life, but I made a few changes that met my needs better!

Chicken Zucchini Poppers

1lb ground chicken
2c grated (1 whole zuch) zuchhini
1T dried chives
1-2T dried cilantro
1 clove miced garlic
1/2tsp pepper
1/2tsp cumin
coconut oil for cooking

Mix all inredients in a bowl.
Heat a tablespoon full of coconut oil in a pan on medium heat
roll meat mixture into 1" balls
Cook 4-6 minutes, and then turn over and cook another 4-6 minutes.

Kid approved. Whole30 approved.

Serve with guacamole, salsa, or ranch dip!

Guacamole (Whole30)

Just slap a bunch on top of some meat, who cares what kind! It will be delicious!

Oh man, guys. I have been having 0 cravings but about 10 dreams of accidentally eating ice cream and suckers. Can those things happen on accident? I sure hope not, or (according to my dreams) I will be in big trouble.

This guacamole I am about to share with you is life changing. The recipe is from The Girl Who Ate Everything. She is one of my favorite bloggers, and I have never had one of her recipes fail me, not even a tiny bit. Like, I have been in love with every single food item from her blog. Unfortunately most of them are not Whole30 friendly but that's ok with me because some of them, like this amazing guacamole, are!


Guacamole

4 whole avocados (I only use 3)
1/2 c red onion
2 roma tomatoes, seeded and diced
1/4-1/2 c chopped cilantro (Ummm..the more the better if you ask me!)
1 juiced lime
1tsp minced garlic
half a jalapeno, seeded and diced
salt and pepper to taste

Mix it all together with a fork so it mashes and blends and enjoy!
Keep left overs in an air tight container!

tip: when you cut onions keep a fan on so it blows the gases from the onion away from your eyes!