It’s Day 6 of January Whole30 and by this point, the shiny newness is starting to wear off and you’re wondering – how will I literally survive? Reality check: these are first world problems, friends and YOU WILL SURVIVE. The challenge is only 30 days. And at some point, you’ll reach that breakthrough point when you actually BELIEVE yourself when you say, “I got this!”. Last week I shared some of the basic rules of Whole30, a meal plan and some recipes to get you started. This week, I’ll share some further tips along with the remaining recipes from the meal plan to help you over the hump. Read on for the tips, tricks and recipes.

Here we are in week 2 of January Whole30. We’ve all got some skin in the game now, so it would be THE WORST to quit now. You figured out what was in and what was out. You made it through the weekend and maybe even uttered, “no thanks” at some social events. If you’re still questioning your willpower, YOU ARE NORMAL. Even the second time around, I found myself going to bed a little hungry the first two days because I sorta forgot the QUANTITIES of foods YOU GET TO EAT when you’re eating so healthfully. Here are a couple of things to keep in mind to retain your sanity:

SURVIVAL TIPS: PART TWO
1. KEEP IT SIMPLE: Yes, Whole30 is dependent on planning ahead and meal prepping. But it’s nearly impossible to meal prep every meal, every snack, for every day. Especially complicated recipes. Make some of the more time-consuming recipes on the weekends and save the easy ones like sheet pan meals for the weekdays when you won’t have as much time. Dinner is probably the easiest thing on this program: chicken/fish/eggs with vegetables with different seasonings/marinades. Easy. Don’t make it hard on yourself.
2. DOUBLE IT UP: During the week, make lunchtime a breeze by doubling whatever you make for dinner the night before. It adds some variety so you aren’t eating the same meal prepped meal every day. And it doesn’t take that much extra time. Dinner, and lunch: done.
3. NEVER LEAVE HOME WITHOUT A SNACK: I repeat, NEVER leave home without snacks on hand. This is the danger zone. Make sure your kitchen, your purse or man bag (no judgment) and desk drawers are loaded with snacks so that you don’t make bad choices.
4. SWITCH IT UP: Last week I recommended identifying your MVF’s (most valuable foods) to always have on hand, but be careful to ensure you’re not eating to much of the same things. You need to keep in mind getting a balanced diet, too. For example, it can be super easy to eat gobs of almonds or dried fruit because they’re easy, filling and most importantly, compliant. Remember that nuts are high in calories and dried fruit (even the unsweetened kind) is high in sugar. Throw in some fresh fruit or vegetables, which contain more water and fiber to keep you full longer.
5. HAVE FUN WITH IT!: Think of this as an opportunity to try a bunch of foods that you otherwise wouldn’t have picked up. Last year, I’d never tried papaya and OMG what an amazing dessert on its own. This week, I picked up a persimmon. I have no idea what I’m going to do with it. Like, no idea. If you have ideas, let me know. That’s the fun in this: discovery and perhaps learning some culinary skills, too.

Let’s revisit tip #1: KEEP IT SIMPLE. Since most of us can’t meal prep everything, rely on some pre-packaged items to help you get through. Here are a few of my staples:

WHOLE30 COMPLIANT PACKAGED GOODS (from left to right):

–Sun-Made Raisins: These golden raisins are like nature’s candy without added sweeteners. They’re easy to take with you on the go when your blood sugar gets low. Just be careful not to overdo it on dried fruit, especially if you’re trying to get rid of a nasty sugar habit. Trader Joe’s also has a number of dried fruits without added sweeteners. I like the apricots and mangoes.
–Larabars: These protein bars are made with simple, wholesome ingredients like dried fruit, nuts and spices. My favorite is this variety pack of mini cashew cookie and apple pie bars, which are only 100 calories each. Make sure to read the label though since the versions that include chocolate or peanuts are not compliant.
–RX Bars: These are more substantial protein bars (200-300 calories) that are made with egg whites, dates, nuts and seasonings. Again, make sure to check the labels since the versions containing chocolate, peanuts and maple syrup are not compliant.
–RX Nut Butters: These single serve almond butters with egg whites are a life saver on the go. I’ll eat the packet by itself pre/post workout or with an apple or banana.
–GT’s Kombucha: There is some controversy whether kombucha, a fermented tea, is actually Whole30 compliant. It is as long as sugar isn’t added after the fermentation process. I won’t go into the grave details, but for the official word from the Whole30 program, read this article. GT’s Kombucha has a number of varieties that are compliant. I like to drink this on a Friday or Saturday night since it tastes and feels a little like a not-so-sinful cocktail and is also beneficial for gut health.
–Blue Diamond Almonds: Almonds are an easy, protein-rich snack in between meals that can also feed a cravy for something crunchy and salty.
–NutPods: Drinking black coffee was one of my biggest fears doing Whole30 the first time around. You might say I’m someone who likes coffee with my cream. After many trials and tribulations with a variety of plant-based creamers that didn’t cut it, Nut Pods made the cut. This creamer is made from almonds and coconuts without any added sugars.
–Wholly Guacamole: these single serve cups of fresh guacamole are one of my life hacks. It takes your average sweet potato hash next level and dare I say that guac with carrots might be better than guac and chips? By the end of Whole30, you might be a believer too.

This list isn’t exhaustive by any means, but includes some of my favorites. Leave a comment if you have any other recommendations or questions. Otherwise, read on for the meal plan and recipes.

For the days when you do have time to meal prep or cook, here’s a look again at my Whole30 diet plan for week 1. I shared a few of the recipes in my past post and FINALLY the day has arrived – the remaining recipes! Hope these give you renewed hope for your Whole30. Or for you pro’s, a fresh take on the program!

Chorizo Zucchini Boats:
Serves: 4
Ingredients:
-2 large zucchini
-10 oz of chorizo
-1 bell pepper, diced
-1/2 onion, diced
–Wholly Guacamole or homemade guacamole
-optional: salsa verde from a jar and cilantro for garnish

Directions:
Step 1: Pre-heat the oven to 350 degrees Fahrenheit and lightly coat a sheet pan with olive oil. Make the zucchini boats by slicing each lengthwise in half and trimming the ends. Then, using a spoon, scoop out the pulp along the center, leaving about a 1/2 inch rim around the edge. Option to toss the pulp, or small dice it to add to the sauteed bell pepper mixture you’ll make in step 3. Place the zucchini halves on the sheet pan, flesh side up.
Step 2: Cook the chorizo by adding it to a medium saute pan over medium heat on the stove top. Use a spatula to crumble the mixture, stirring occasionally until browned. Once cooked, place in a separate bowl.
Step 3: Make the vegetable saute by adding the chopped bell peppers, zucchini pulp and onions to the same frying pan you used to cook the chorizo. If it’s dry, add some olive oil. Cook over medium heat until the vegetables are softened the onion translucent. Remove from the heat.
Step 4: Assemble the zucchini boats by spooning the cooked chorizo into the zucchini halves. Place in the oven for 25-30 minutes, or until a fork can easily pierce the flesh of the zucchini. Remove from the oven, then spoon some of the cooked bell pepper mixture over the zucchini boats. Top the boats with guacamole and optional salsa verde or cilantro.

Pumpkin Chia Pudding
Serves: 3
Ingredients:
– 1 C of Libby’s Pumpkin Puree (about 1/2 the can)
– 1 1/2 C of unsweetened vanilla almond milk
– 1/4 C of chia seeds
– 1/2 tsp of pumpkin pie spice
-optional toppings: bananas, whipped coconut cream, pecans

Directions:
Step 1: Make the chia pudding by placing the pumpkin puree, almond milk and pumpkin pie seasoning in a large glass mason jar or bowl. Stir to combine. Add the chia seeds and stir again. The chia seeds will very quickly start to bind together, which is why I like to ensure all the other ingredients are mixed together before adding the chia seeds. Place the mason jar or bowl in the fridge overnight.
Step 2: Remove from the fridge and enjoy as-is. Or, make a single serve parfait as shown by layering 1/3 of the pumpkin chia pudding in a bowl and topping with 1/2 sliced banana, handful of pecans and whipped coconut cream (check my prior post for the coconut cream recipe used on the sweet potato toast).

Kale Basil Pesto Gnocchi Bowl with Roasted Vegetables
Serves: 2

Ingredients:
Kale Walnut Pesto
-1 bunch of curly kale, stems removed
-1 bunch of basil, about 1 C
– 1/4 C walnuts
-1 lemon
-1 garlic clove
-1/2 C of extra virgin olive oil
-salt and pepper to season
-optional 1-2 tsp nutritional yeast
Gnocchi
-1 package of Trader Joe’s Cauliflower Gnocchi
Roasted Vegetables
-1 lb of Brussels sprouts, trimmed and halved
-3-4 rainbow carrots, peeled and chopped into medallions
-salt and pepper to season

Option to add smoked salmon to the bowl, as shown.

Directions:
Step 1: Pre-head the oven to 400 degrees Fahrenheit. Drizzle a sheet pan with olive oil and place the trimmed veggies on the pan. Season with additional salt, pepper and olive oil, tossing to coat. Place in the oven to roast for 30 minutes, checking and stirring after the first 15 minutes. Remove from the oven. 
Step 2: Make the pesto by placing all the ingredients in a few processor. Pulse for a chunkier consistency or puree for a more liquid pesto. Taste and add more olive oil, salt or pepper to achieve desired flavor and texture. You will have plenty of extra and this will keep in the fridge for a week. Great to use on fish, chicken and pasta.
Step 3: Make the gnocchi by following the stove top directions. When adding the water, add a few heaping spoonfulls of the pesto to achieve your desired coating.
Step 4: Assemble the bowl as shown with option for additional pesto on top and smoked salmon for protein.

Egg Cups
Makes: 12 cups or 6 servings

Ingredients:
Egg Base
-10 pasture-raised eggs like those from Vital Farms
-1 1/2 tsp of salt
-1/2 tsp of black pepper
Variations
-Kale Basil Pesto & Sundried Tomato
-Bacon & Spinach
-Broccoli & Not So Cheddar (Nutritional Yeast)
-Chorizo & Bell Pepper

Directions:
Step 1: Pre-heat the oven to 400 degrees Fahrenheit. Grease a muffin pan or use silicone baking cups. Make the egg base by cracking the eggs in a large mixing bowl. Add the salt and pepper. Whisk the eggs to combine.
Step 2: Choose your mix-ins and add your desired amount to the base egg mixture. For bacon, assume about 1/2 strip, crumbled, per cup. For chorizo, assume 1 T per cup. For nutritional yeast, assume about 1/4 tsp per cup. Feel free to change up the ratio and ingredients as you see fit.
Step 3: Fill each of the cups about 2/3 full with the egg mixture. Place in the oven for 12-15 minutes or until the eggs are set. Remove from the oven to cool. Noe that the eggs will puff up in the oven and then deflate once they are removed. Don’t fret! Enjoy on their own or with some hash a fresh fruit for a full meal. Assumes 2 cups per serving.

Cauliflower Mash (yes, it’s green because I made it with broccoflower, below!)
Serves: 4

Ingredients:
-1 head of cauliflower, trimmed and cut into florets
-3 T ghee
-1 tsp salt
-1/4 black pepper

Directions:
Step 1: Steam the cauliflower by bringing about 1-inch of water to a boil in a large pot with a steam insert. Add the cauliflower once the water is boiling, cover the pot. Allow to steam for about 15 minutes, or until the florets are soft when pierced with a fork, but not completely falling apart and mushy (very technical). Remove the cauliflower and reserve about 3/4 of the water from the pot.
Step 2: Place half the cauliflower in a food processor with 1/4 of the steamed water. Puree until smooth. Add the remaining cauliflower, butter and salt. Continue to puree, adding water as needed. The goal is to add as little water as possible since you don’t want soup, so you likely won’t need the full 3/4 C. Once the desired consistency, enjoy!

Note: ICYMI, the picture is green because I made this version with a hybrid of cauliflower and broccoli called Broccoflower. Recipe does not change with regular cauliflower. It can also be fun to make this with other colored cauliflower for various holidays like purple for Easter!

That’s a wrap on my Whole30 Survival Guide! If you have any other questions, feel free comment below. We’re all in this together, so let’s share the knowledge too. Keep calm and Whole30 on, friends! # Whole30 Diet Plan

The post Whole30 Survival Guide: Part Two appeared first on The Shooks Life.

Awww…snap! Summer is in season, my friends! Before we jump into June, let’s rewind on May. Check out the list below of my May favorites – places, products and passions. As per usual, if you have a suggestion of a workout, product or recipe I should try in June, let me know in the comments. Happy kick-off to summer!Roll out the red carpet, here’s the top 10 places, products and pastimes from May!

1.) Favorite Places to Lolly Dolly: every spring I look forward to the opening of the Green City Market Lincoln Park. It’s my favorite farmer’s market in Chicago for the rows of fresh produce, divine bits like fresh tamales and a great spot for Moose to meet new pooch friends. I love how the market evolves as new produce pops up throughout the season!

2.) Favorite Brunch Spot: Mindy’s Hot Chocolate is a staple in Wicker Park and while it may be most famously known for the rich cups of hot cocoa and decedent desserts, it’s one my absolute favorite brunch spots for its rotating seasonal menu of fresh fare like the creamy spring pea risotto I had there recently. My husband is a die hard french toast fan and inhaled the strawberry rhubarb french toast with sweet cream. I’m more of a savory brunch fan, but it was hard to keep my hands off that french toast.

3.) Favorite Workout: with all that brunching, something needs to offset the decadence. This month, the first of my favorite workouts was flowing to Cardi B at Y7Studio in NYC. This hip hop yoga studio gave me all the positive yoga vibes.  And I absolutely NEED every piece of apparel on their racks, including the “I make yoga moves” tank.

4.) Favorite Workout Jams: nothing gets the body moving like good tunes. Get my personally curated playlist featuring my favorite mash-ups of May on SoundCloud. Catch these songs as I return to teaching spin as a guest instructor at Cycle X Studio Monday mornings in June! First class is free!

5.) Favorite Beauty Hack: when you’ve got a 9-5 and side hustles as a blogger and spin instructor, time is a hot commodity. Thanks to Amazing Lash Studio Lincoln Park, I can roll out of bed looking gorgeous with lashes for days.

6.) Favorite Indulgence: my willpower may have been at a low, but I did not regret stocking up on a stack (literally) of Vosges Haut Chocolate Bars at O’hare earlier in the month. I wouldn’t have expected it, but my favorite of the bunch was the Coconut Ash & Banana Super Dark Chocolate Bar. It was just the right amount of island sweet to offset the bitter, but rich dark chocolate. Close second was the Matcha Green Tea & Spirulina Super Dark Chocolate Bar. Give me all the antioxidants and superfoods!

7.) Favorite New Product: The Trader Joe’s Cauliflower Gnocchi is worth the hype peeps! Seared in a pan, it had the perfect crispy exterior and pillowy center. Paired with a simple sage butter and…perfection! Get the sage butter dEATs here.

8.) Favorite Workout: there were too many favorites this month to pick just one, but the Peloton Tread class absolutely killer! I literally booked the class before I even booked my flight when I had a business trip to NYC earlier this month. Now the wait begins until the new tread is released this fall! Check out my blog post on the class and treadmill here.

9.) Favorite Way to Restore: Chill Meditation + Massage in Chicago’s River North turned this busy bee into a believer. Living in the moment and tuning out the noise is not my forte, but Chill helped me to see the light and pause in the moment. Walked out feeling the sweet sweet nirvana of a mind at rest. For more on my experience, check out my post.

10.) Favorite Recipe: it’s always SO HARD to choose just one because I love all of my babies! But, if I had to pick (which I force myself to pick just one), it’s hands down the vegan red pepper crema that I paired with everything from fresh veggies, to strips of baked avocado in tacos and even pasta. This one is a must try, my friends!

I hope you enjoyed these May favorites. Excited to see what June brings and hope you are too!

The post May Favorites appeared first on The Shooks Life.

Cauliflower gnocchi – love it or hate it? It should be no surprise that my love saga for cauliflower continues with another hit from @traderjoes. Light and pillowy, these puffs of gnocchi were perfection when slathered in a sage butter sauce. Get the saucey dEATs below!

First there was rice, then there was pizza crust and now, cauliflower gnocchi? How do I love thee cauliflower? Let me count the ways…this gnocchi was legit pillowy perfection made with 75% cauliflower plus cassava flour, potato starch, extra virgin olive oil and sea salt. Gnocchi, for those unfamiliar, is a soft doughy dumpling that is traditionally made from flour, potato and eggs. It’s an Italian dish that is most often a replacement for pasta. I’ve made gnocchi from scratch and it’s a time-intensive process that takes some trial and error to get the perfect soft texture. For that reason, this easy prep gnocchi was a major delighter – with the gluten-free aspect being another bonus!

The Trader Joe’s gnocchi comes in a 12 oz. frozen package for just $2.69 – a total steal, though you’ll want a substantial side. The package claims to serve 2.5, but two servings is more reasonable – maybe even 1 if that’s all you’re eating. There are three ways to prep the gnocchi, but I’d recommend the stove top for that perfect sear. It offered a nice crunch in contrast to the soft texture of the gnocchi. I served mine with a rich and flavorful sage butter sauce that was super simple to prepare, but this would also be good with a pesto or even a simple marinara sauce. You could also make this a more substantial dish with additives like asparagus, peas or roasted red peppers.

Sage Butter Cauliflower Gnocchi
Serves: 2

Ingredients:
– 1 package of Trader Joe’s Cauliflower Gnocchi
– 3 T butter (or ghee)
– 8 fresh sage leaves

 

Directions:

Step 1: Heat a skillet over the stove top to medium and empty the contents of the Trader Joe’s Cauliflower Gnocchi into the pan. Add 1/4 C of water, cover, and cook until heated through and the water is evaporated – roughly 6 to 8 minutes.

Step 2: Add the 3 T of butter or ghee to the pan. Allow to sizzle 2-3 minutes or until the butter starts to brown and gives off a rich nutty scent.

Step 3: Remove from the burner and add the fresh sage leaves. Stir to combine and serve with your favorite side dish.

Bon appetit friends!

The post You had me at (cauliflower) gnocchi appeared first on The Shooks Life.