Our Go-To Recipes for Whole 30

Ben and I kicked off our Whole 30 on January 2nd to start our New Year committments to healthier habits off right. We have spent (much) more money in groceries than we ever have in two weeks and made some pretty gross stuff. But now we finally feel like we are developing a rhythm, cooking variations our our favorite carb, dairy, and sugar free favorites that are cheap-ish, easy, and actually pretty yummy. 
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Slow Cooker Taco Bowls: 

Ok the slow cooker is definitely the most used item from our registry. There is nothing easier than crockpot dinners; I'm pretty obsessed. This recipe is flavorful just a tiny bit spicy - absolutely perfect over cauliflower rice. Here's what you'll need:

1.5 lbs. boneless skinless chicken breasts
16 oz can of Rotel
1 packet of taco seasoning
1.25 cups chicken broth
Favorite toppings (lime, avocado, etc.)

Spray the bottom of the crockpot with olive oil cooking spray. 
Mix together Rotel, seasoning, and broth.
Lie chicken on bottom and cover with Rotel mixture.
Cook on low for 7 hours or until done. 
Shred chicken with two forks and serve over cauliflower rice. 

​* Recipe from Sweet Little Bluebird

Spaghetti Squash with Red Sauce

Spaghetti squash is magical. Ben and I were stuffed full on just one! The shredding part is super fun and the red sauce might just be better that Ragu (and listen, I LOVE Ragu). You'll need:

1 spaghetti squash
2 cups chicken broth
1 lb. groud turkey
16 oz. can of crushed tomatoes
0.5 cup diced onion
2 tsp. minced garlic
2 tsp. dried basil
2 tsp. oregano

Cut spaghetti in half and place flesh side down in a baking dish with a little chicken broth in the bottom. Bake 1 hour in 375 degree oven. 
In the meantime, brown turkey and set aside.
Soften onion in olive oil. 
Add remaining ingredients and ground turkey. 
Bring to a boil. 
Reduce head and let simmer for 10 minutes.
Pull squash from the oven and shred flesh with a fork until it resembles spaghetti pasta. 
Mix half the sauce mixture with each half of the squash noodles and eat up!

5 Ingredient Protein Pancakes

SO, I know that neither peanut butter nor foods that mimic unhealthy foods (like pancakes) are technically Whole30 approved. Here's my reasoning:
1. I have an awful tree nut allergy so I am letting myself use natural peanut butter in place of other nut butters. You could easily substitute almond butter for this recipe.
2. I love pancakes and these are good for me. So I'm just going to ignore that fake junk food isn't allowed. Too bad. 

2 ripe bananas
4 eggs
2 tbsp. peanut (or almond) butter
1 tsp. vanilla extract (optional)
1 tsp. cinnamon (option)

Mix together all ingredients in a blender and blend until smooth. 
Use coconut butter or ghee to coat the griddle. 
Cook until golden brown. 
Serve with strawberries, ghee, and applesauce for dipping!

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