Pomegranate Spritzer

This is a fun mocktail if you want something fun to drink without alcohol! It’s pretty easy to add alcohol too, if you want. Since I’m not drinking alcohol in January, I wanted to bring something fun to a girls night out get together a couple weeks ago. This was what I came up with and it was a hit.

Pomegranate Spritzer
Recipe by: Kimberly Smith

1.25-liter lime seltzer water
1½ C pomegranate juice
2 T ginger juice
6 sprigs of mint

In a pitcher, add all ingredients and stir.
Pour over ice and garnish with slice of lime and mint sprig.

Whole30, Paleo, Gluten Free, Dairy Free, Cocktail, Mocktail, Cheers

Twice Baked Potato Skins

Twice baked potatoes were one of my childhood favorites.  These are a mini version that are great for an appetizer or shared at a potluck.  The main difference is these are dairy free and loaded with veggies.  This version is packed with broccoli and topped with bacon and chives.  You won’t even miss the cheese, I promise!  Top them with my ranch or chipotle aioli and they will disappear in no time.  Find my Ranch and Chipotle Aioli recipes below.

Don’t be intimidated by the length of this recipe. This is a great recipe to make in advance and I definitely recommend making the Ranch or Chipotle Aioli at least 4 hours in advance, but both will last up to 1 week in the refrigerator.

Twice Baked Potato Skins
Recipe by: Kimberly Smith

2 pounds small red potatoes (try to get similar sized potatoes)
1 package bacon, sliced
1 large yellow onion, chopped (about 1 ½ C)
3 cloves garlic, minced
1 head broccoli, chopped (about 3 C)
¼ C ghee or olive oil
½ – 1 t salt
1 t pepper
1 bunch chives, chopped

Preheat oven to 350 degrees.
Rinse and dry potatoes. Pierce potatoes with a form on both sides.
Place potatoes on lined baking sheet. Use parchment or foil.
Bake potatoes for 30 minutes and then turn potatoes over. Cook potatoes for about another 45 minutes until fork tender. (Cooking time will vary based on how big your potatoes are. Check them after 30 minutes).
Once fork tender remove from oven and let cool for at least 20 minutes. (You can do this a day ahead as well. Refrigerate if you cook them the day before).

To make filling:
Using a large skillet, place over medium heat.
Add bacon and cook and stir occasionally until slightly browned.
With a slotted spoon, transfer cooked bacon to a bowl or plate.
Keep bacon fat and add chopped onion.
Cook onion for about 5 minutes.
Add garlic and stir to combine.
Add broccoli, ½ t salt and pepper and stir. Cook and stir for 7-10 minutes until broccoli is tender.
Remove from heat.

To make potato skins:
Cut potatoes in half and place them back on the lined baking sheet.
With a large spoon, scoop out white flesh and place in medium saucepan. Return empty potato skins to lined baking sheet.
Add ghee or oil to the potatoes in the saucepan and mash with a potato masher.
Add 2/3 of the bacon and 2/3 of the broccoli mixture. Stir to combine.
Taste and adjust salt and pepper.

Preheat oven to 425 degrees.
Spoon potato mixture back into empty potato skins.
Top with extra bacon and broccoli mixture.
Bake for 15-20 minutes.
Remove from oven and garnish with chives.
These are also great topped with ranch or chipotle aioli. (Recipes Below)

Chipotle Aioli
Recipe by Kimberly Smith

1 C avocado oil
1 egg
½ lemon, juiced
2 T fresh cilantro
2 T kimchi sriracha (Wild Brine brand)
1 t ground chipotle
½ t granulated onion
½ t dried mustard
½ t salt

In measuring cup or mason jar add all ingredients.
With emersion blender place blade at the bottom of the jar.
Turn on high and slowly pull wand up until aioli is fully combined.

Whole30 Ranch
Recipe by Kimberly Smith

1 C avocado oil
1 egg
¼ C almond milk (leave this out if you want a thicker ranch dip)
1 T red wine vinegar
2 T fresh dill
1 T fresh parsley
½ t granulated onion
½ t ground black pepper
½ t dried mustard
½ t salt
¼ t granulated garlic

In measuring cup or mason jar add all ingredients.
With emersion blender place blade at the bottom of the jar.
Turn on high and slowly pull wand up until ranch is fully combined.

If you don’t have an emersion blender, you can use a regular blender. Place all ingredients other than the oil in the blender and turn on low.  Slowly drizzle the avocado oil in until creamy and smooth.

**You can substitute almond milk for coconut milk

Whole30, Paleo, Gluten Free, Dairy Free, Appetizer, Party Food, Ranch, Chipotle Aioli, Finder Food

Roasted Red Pepper Chili

I have several go to chili recipes, but this one has been my favorite lately.  I like the flavor that the roasted peppers and tomatoes add and the depth of flavor from the cocoa powder.  This is the recipe I’ll be sharing next week at my cooking class at Whole Foods. Perfect for you next Football Sunday party!  This is a definite crowd pleaser.

Roasted Red Pepper Chili
Recipe by Kimberly Smith

2 pounds ground beef
2 T avocado oil, beef tallow, or bacon fat
2 yellow onions, chopped (3 C)
6 gloves garlic, minced
4 T chili powder
4 T Cajun seasoning
2 T ancho chili powder
2 T smoked paprika
2 T cumin
1 T cocoa powder(unsweetened)
2 t salt
½ t cayenne
2 T tomato paste
1 jar roasted red peppers, chopped
2 14.5 ounce cans crushed fire roasted tomatoes
1 quart beef, chicken or vegetable stock

Heat large pot or Dutch oven over medium high heat.
Add 2 T oil or cooking fat. Add ground beef and cook for about 5 minutes until the beef starts to brown.
Reduce heat to medium. Add onion, garlic and roasted red peppers.
Stir and cook for about 5 minutes until onions become tender and translucent.
Add seasonings and stir to combine.
Add tomatoes and tomato paste, stir to combine. Cook for 2 minutes.
Add stock and bring to boil.
Once boiling, reduce heat to simmer.
Cook for about 2 hours until chili has reduced and thickened.

Serve with cilantro, radishes, and avocado.

Whole30, Paleo, Keto, Low Carb, Gluten Free, Dairy Free

Spinach and Citrus Salad

We are in peak citrus season and this salad is a must try.  This salad is so colorful and full of bright refreshing flavors.  The cinnamon vinaigrette adds an extra pop to this already beautiful salad. It was one of the recipes I made in my Whole30 cooking class last night and everyone loved it.

Spinach and Citrus Salad
Recipe by Kimberly Smith

1 5-ounce bag of spinach
1 5-ounce bag of arugula
1 cara cara orange
1 naval orange
1 blood orange
1 can hearts of palm, drained and sliced into rounds
½ C shelled pistachios
¼ C dried cranberries(juice sweetened) or pomegranate arils
2 T fresh mint, sliced

½ C olive oil
3 T white balsamic vinegar
½ orange, juiced
½ t cinnamon
¼ t ground coriander

On a cutting board, cut ends off of each orange. Turn orange so it is laying on cut end and cut away the rest of the rind. Then slice each orange into rounds.

Make dressing by placing all ingredients in small bowl and whisk until combined.

In large bowl or platter, place spinach and arugula.
Add sliced oranges and hearts of palm.
Sprinkle with pistachios, cranberries or pomegranate arils and mint.
Drizzle dressing over salad and serve.

Whole30, Paleo, Vegetarian, Vegan, Gluten Free, Dairy Free

January Whole30

Happy New Year 2018! Time to start another round of Whole30. This is the third year of doing January Whole30 and I feel it is the perfect way to start the year!

It’s been over two years since I first discovered Whole30. I started seeing it pop up on Instagram and saw the Whole30 book for the first time at a friends house.  I downloaded all of the free material available online and didn’t have any of the books until after I started my first round of Whole30 on September 1, 2015.

After years of digestive issues, I was sick and tired of always feeling like crap.  I was really hoping for some relief and answers with Whole30.  I was pretty determined to get through the 30 days, even with so much taken out of my diet. Every time I told someone about Whole30 and what was on the “No” list, they looked at me like I was crazy.  No grain, no dairy, no legumes, no sugar, no alcohol, and no soy, no carrageenan, no MSG, no sulfites, and no “junk food”.

Right away, I went though serious sugar withdrawal which I didn’t expect.  I can definitely say that the sugar cravings and dreams of brownies and cookies were rough, but I noticed a difference in my digestive issues within the first five days.  I knew I had to get through the 30 days to really understand what my issues were.

With the re-introduction process, I was able to find what was triggering my digestive issues which was such an amazing feeling.  I was able to determine that soy is  my main issue, however, dairy also causes me issues.  Beyond that though, I was surprised by the deep sleep I was getting, my energy level was way up and I wasn’t crashing every afternoon,  my foggy brain was gone, my adult acne was going away, and I lost 10 pounds.  It is truly astonishing to think that all of this was happening because I was changing what I was eating.

I am so grateful to have stumbled across the Whole30 program and I think it is such a powerful tool for so many people.  My husband and I have completed 3 full rounds of Whole30 and many “mini” resets.  I’m starting my 4th round January 1st, 2017.  I am even more excited about this round because I will be teaching Whole30 cooking classes at my local Whole Foods every Thursday in January.  Sharing recipes, experiences and tips is going to be so fun!

This is my meal prep for my Whole30 Week 1 for anyone that is interested.

Chicken Burgers https://foodfamilywine.com/2017/12/29/whole30-chicken-burgers/
Whole30 Waldorf Chicken Salad https://foodfamilywine.com/2018/01/01/waldorf-chicken-salad/
1 dozen Boiled Eggs
2 packages of Pederson’s Bacon
Non Nom Paleo Pulled Pig-instapot http://nomnompaleo.com/post/111934821818/pressure-cooker-kalua-pig
Mango Slaw https://foodfamilywine.com/2017/09/30/mango-slaw/
Potato Salad
Enchilada Soup https://foodfamilywine.com/2017/11/06/chicken-enchilada-soup/
Grilled Lamb chops-seasoned with EVOO and one of my spice mixes
Roasted Cauliflower and Romanesco
I also have some veggies ready to go so I can add to scrambles.
This week, I have kale, mushrooms, leftover roasted cauliflower and romanesco, and avocados.


Waldorf Chicken Salad

Chicken salad is so easy to put together if you use a pre-roasted whole chicken, or leftover boneless skinless chicken breasts.  This recipe reminds me of a little cafe my mom and I would have lunch at when I was younger.  They had the best chicken salad, and I ordered it ever time.  The cafe is no longer around, but this chicken salad brings back all of those fun memories of having lunch out with my mom.  Most of the time, it was between shopping.

Waldorf Chicken Salad
Recipe by Kimberly Smith

1 roasted chicken, deboned and meat chopped
1 apple, peeled and chopped
2 ribs of celery, chopped
2 green onions, shopped
¼ C parsley, chopped
1 C mayo
1 T brown mustard
½ t black pepper
1/3 C chopped pecans, pistachios, walnuts, almonds or sunflower seeds
1/3 C raisins or juice sweetened cranberries
Salt to taste

In a large bowl, add chicken, apple, celery, green onion and parsley. Add mayo, mustard and pepper. Stir to combine. (This can be done the night before and covered and placed in the refrigerator or up to a few days).
Add nuts and raisins before serving to keep them from getting soggy.
**I have found that cranberries and pistachios tend to hold up better for a few days than raisins and almonds.

Whole30, Paleo, Keto, Low Carb, Dairy Free, Gluten Free