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Chimichurri sauce is a fresh, green condiment from Argentina that is great on everything from steak, eggs, veggies...even french fries.
The first few times I made this awesome sauce, I tried recipes that were prepared in a food processor. What this did was emulsify the oil and made a more creamy sauce. While this tasted great, I was after the more traditional, chunky sauce that showcased all the fresh ingredients...a more olive oil looking sauce.
After a few attempts that tasted too vinegar-y, this was the winner. My family LOVED it. It's really simple and I hope you love it too.
- 1/2 cup red wine vinegar
- 4 cloves garlic, minced
- 1 whole shallot, finely chopped
- 1 teaspoon kosher or large flake salt
- 1/4 cup finely chopped fresh flat-leaf parsley
- 1/2 cup finely chopped fresh cilantro
- 3/4 cup extra virgin olive oil
- pinch of red pepper flakes (optional)
Get the first 4 ingredients ready first and combine the red wine vinegar, garlic, shallot, and salt and allow this to sit and marinate while you get your other ingredients ready, about 10 minutes.
Add the parsley and cilantro to the first 4 ingredients in a bowl and then whisk in the olive oil last with fork. Salt to taste and add the red pepper flakes if you want a little kick. If you happen to have a large mortar and pestle, crush and grind all the ingredients a bit to really combine...if not, no biggie, just mix well.
I store this in a mason jar in the fridge and spoon it onto anything and everything! Just shake it up before using as it will separate. I usually try to use it up within a week. It makes about a cup and a half of sauce.
Enjoy and let me know if your family loves this fresh sauce as much as mine does!
Note: People either like cilantro or they don't. If you don't you can use all parsley and visa versa...all cilantro. If you like both, try it the way I've written it as it's the perfect mix in my opinion. And yes....fresh herbs are a must with this one.
How do I use Chimichurri?
The day I make it I usually put it on tri-tip...because that is usually what inspires me to make it!
The next day I'll usually make a big romaine salad and dress it with ranch or caesar dressing. I then chop up some leftover tri-tip and put it on top and drizzle Chimichurri on top of the steak. This makes an easy and DELICIOUS salad. My husband loves it too!
The third day we had a burger + fry night and I made these Chimichurri + Gorgonzona Sweet Potato Fries which were to die for... and that finished off the Chimichurri Sauce in 3 days for 2 or 3 people.
This sauce is excellent on everything though! Tell me how you use it in the comments. Great on eggs, veggies, shrimp, steak, fries and more!
I heard about this drink a long time ago but thought it wouldn't taste good, so I didn't try it until recently...
With the flu making it's rounds right now, it's more important than ever to make sure we are keeping our immune systems STRONG, so I blended up this immune-boosting concoction and was so pleasantly surprised by the refreshing taste and creamy texture, that I couldn't wait to share it with you.
Here's how to make it...
- 4 cups filtered water
- 1 whole lemon, washed and quartered
- 2 Tbsp organic, unfiltered, cold-pressed Olive Oil
- handful of ice
- 1 tsp pure Vanilla Extract (optional)
- 1 inch piece of raw ginger (optional)
Add all of the ingredients to a high powered blender or Vitamix and blend for 45 seconds to 1 minute. I used a Vitamix and it worked beautifully. I didn't even have anything to strain afterwards....nothing. It just pulverized it completely which I loved. If you don't have a blender that is that high powered, just mix and then use a fine-mesh strainer to remove large chunks of pulp or seeds.
Drink 1 or 2 cups a day. I like to drink it first thing in the morning because I think it will have the best detox effects on an empty stomach. It also has an energizing effect so it starts your day off strong. Store the rest in a glass container, like a couple of mason jars and it will keep for a couple of days, but of course it's best fresh.
Here's why to drink it:
The lemon/olive oil drink helps to improve immunity by:
- Detoxifying the liver
- Detoxifying the lymphatic system
- Decreasing viral load (lemon essential oil from the lemon rind is anti-viral)
- Improving absorption of nutrients
Reported benefits of consuming the lemon/olive oil drink include: reduction or abolishment of swollen lymph nodes, increased energy, improved appetite, decreased or complete cessation of neuropathy, normalizing of body temperature and improved immunity. - from The Paleo Secret
Brenda from The Paleo Secret started drinking this daily after suffering from swollen lymph nodes ...and the swelling went away! I'm always looking for healthy ways to stimulate the healthy drainage of our lymphatic system like dry brushing, so I'm so intrigued by this. I really love the concept of using the entire lemon rather than just the juice like I usually do.
This drink can also help keep you regular and help with constipation.
When I made it, I added the Vanilla Extract and it was great, I like it with that. The next time I make it I'm going to try adding ginger too. Normally oil and water will separate, but with this drink, it emulsifies and gives it a wonderful creamy texture! I thought it tasted light, refreshing and creamy.
This is NOT a cleanse. Just ADD this to your normal routine!
Give this a try and tell me how you like it below! Here's to staying healthy + keeping your immune system strong. Other immune-boosters: Eat nutritious foods, stay hydrated, reduce stress, and get restful sleep.
- Original recipe from The Paleo Secret
Fast Track vs Slow Whaaaa?
When I did my first Whole30 back in 2014 I honestly didn't completely understand the reintroduction phase, so I didn't do it correctly. Maybe because there wasn't all the books, support and info we have at our fingertips today...
Now, after having quite a few resets under my belt, and taking the tests to become an official Whole30 Certified Coach, I cringe when I hear someone dove face first into a pizza on Day31! What was the point of the last 30 days if you're going to do that?? Zero, zilch chance of those people finding their food freedom forever. I want to help you understand the importance of the Reintroduction process. I encourage you to take it seriously and follow the reintroduction recommendations....
The Reintroduction is our opportunity to make the most of our efforts for the past 30 days and actually learn something about how the foods we've eliminated while Whole30-ing effect our body. It's our chance to design the perfect way of eating that makes us feel our best...that we can take with us for a lifetime. That knowledge is golden and is unique to us. Hence....Food Freedom.
The Reintroduction is the heart of the Whole30, so don't skip it.
It's very common for people to feel nervous as Day 31 approaches, so here's all the info you need to plan for your Reintroduction and life after the Whole30...
There's no right or wrong answer here. Whether you "Fast Track" or "Slow Roll", just remember to learn something, so pay attention and introduce foods back in one at a time.
If you don't miss a certain food, then don't bother to reintroduce it. You don't have to
If you're going to follow the Fast Track schedule and want to work alcohol back in, it's recommended that you start with that on Day 1, before the legumes, and make it a gluten-free alcohol like wine (or bubbly...you know me. LOL). If you do this your schedule will last 13 days instead of 10.
The order of the Fast Track is designed for a reason but here's a note on that from the Whole30 site:
But what if something gluten-filled appears first—before legumes? We’ve created the reintroduction schedule in this specific order, going from food group least likely to mess you up (legumes) to most (gluten-grains). However, the order is really most important if you’re going to reintroduce all food groups in just ten days. If you decide to stretch it out longer, feel free to reintroduce out of order—but know that if dairy or gluten comes early in the process, you may need extra-extra days to recover.
I also recommend you take your healthy lifestyle a step further and read the book Food Freedom Forever which can help you kick that yo yo dieting to the curb...forever.
I'd love to hear your plan! Fast Track or Slow Roll? Which one speaks to you?
A few months ago, my husband and I discovered Buffalo Wings made out of Cauliflower at a local restaurant here in Petaluma called The Shuckery. We were hooked. They surprisingly tasted so much like wings....but there were no wings! I'd never even heard of them and since then I've discovered Cauliflower Buffalo Wings are all the rage! Who knew? They were probably fried, so I was on a mission to make these healthy and Whole30 approved...
Ready to get more veggies in on game day? Try these delicious bites that will be perfect for your next football party!
1 head Cauliflower, cut into florets
1 can (14oz) full fat coconut milk (whisked in a bowl to mix if separated)
1/4 c water (may need more or less to thicken or thin batter to the correct consistency. You want it thick enough to stick, but thin enough to drip off a bit.)
1/4 c coconut flour (plus more if you need to thicken your batter when mixing)
2 tsp garlic powder
1 Tbsp Ghee, melted
1 cup Frank's Red Hot Sauce
Coconut Oil or Avocado Oil Cooking Spray
Preheat oven to 425 degrees and spray a baking sheet.
Mix the batter by whisking the coconut milk, water, coconut flour, and garlic powder.
Dip the florets into the batter and let the excess drip off.
Arrange on the baking sheet, not crowding the pieces.
Bake for 20 mins.
Meanwhile melt the ghee in a saucepan. Add the hot sauce and whisk together.
When the cauliflower is done, put in large bowl and toss with the sauce mixture until coated.
Spray the baking sheet again and spread them on the baking sheet once again, and continue baking for 15-20 mins or until cooked through. If you need to, turn it up to broil and watch closely just to finish them off so they are nice and golden.
Serve immediately while they're warm with chives as garnish.
Serve with sliced carrots, celery with Non-Dairy Ranch Dressing for dipping! Happy, healthy Superbowl everyone!
Everyone loves a peanut butter cup. Most people love the salty + sweet mix. Usually these kinds of treats are an unhealthy, sugary indulgence...what if you could get all the flavor without the guilt?
I've got you covered...
Funny how this recipe idea came about. I've been noticing lately that every evening my husband pulls out the almond butter, raw honey, a spoon, and dips a couple of spoonfuls in sea salt and his sweet tooth is satisfied.
I decided to surprise him and create an easy, 3 ingredient treat that was a little more visually appealing. He was THRILLED.
- Almond Butter (heated slightly so it will drizzle) - I used Almond Butter w/ Honey but you can use any healthy almond butter you choose. You can heat starting with it at room temp, and stirring over a double boiler, placing the jar in hot water, or microwaving for a few seconds, stirring as you go until it's a good consistency and will pour.
- Refrigerated Chocolate Hazelnut Butter - no, not Nutella. #sorrynotsorry
- Flake Sea Salt - this is the one I use and I can see why it's a favorite among chefs. I recently had a friend send me this cute little slide tin to try and I'm obsessed with how cute it is, best flake sea salt I've tried. I'm going to keep it for refills for travel!
What you'll need:
- A silicone mold for mini peanut butter cups
- An easy pour funnel (optional, just helps keeps the mess in check!)
- A small baking sheet or cooling rack (optional)
- An airtight container and Parchment Paper (for storage)
- Take about 1 tsp of chilled Chocolate Hazelnut Butter and place it in the bottom of the silicone cups. The mold holds 30 cups, but you can make as many as you want.
- With clean fingers and working quickly before it gets sticky, press your index finger into the center to make a hole and press it firmly against the walls of the mold evenly. See pic below.
- Fill the softened almond butter into the easy pour funnel and drizzle into the cups until full. and level with the tray.
- Crush the flakes of sea salt between your fingers and sprinkle on top of each cup.
- Place on a cooling rack to keep the mold flat and steady and place flat in the freezer for 30-45 mins to set.
- Check one to see if it pops out in one piece by pressing the cup from underneath to essentially turn it inside out. If it does not pop out and it still sticking, stick it back in the freezer until they pop out easily.
- At room temperature, these will get sticky so store them in an airtight container in the refrigerator or freezer depending on the consistency you prefer. I separated layers with parchment paper.
- Pop a guilt-free Sweet + Salty Almond Butter Cup in your mouth when you're about to fall face first into a pint of Ben & Jerry's! LOL.
Let me know if you try this "healthier" version of Reese's Peanut Butter Cups with a sweet + salty twist! I hope you love 'em too...just don't eat them all in one sitting. Hint hint. What's cool is that these protein packed bites will keep you full with healthy fats much longer than the sugar-filled originals!
P.S. Looking for other ways to use this amazing Flake Sea Salt? Try it on my Roasted Shishito Peppers recipe!