Shrimp Salad - Whole 30 Recipe

Photography by Jennifer Glover of Carolina Girl Cooks

If you are looking for a healthy, quick, and easy recipe that's perfect for lunch, you must take note of this shrimp salad recipe.  With only a handful of ingredients, you can whip this up in no time and know that you are eating a meal that is packed full of nutritious goodness.  Jenn of Carolina Girl Cooks gets it right every time with these quick and easy meals.

You can also swap out the shrimp for diced cooked chicken breast or even rotisserie chicken if that is easier.  And to make sure you keep this recipe Whole 30 compliant, all you need to do is eliminate the sour cream and mayonnaise and use a simple homemade aioli instead.  I've included the aioli recipe HERE!

Which recipe or recipes have you tried so far?!  I'd love to hear which one has been your favorite as well.

As always, thanks so much for stopping by and I hope you all have a wonderful weekend!

Shrimp Salad

SERVES 6-8 FOR AN APPETIZER OR MAKES ABOUT 4 Lettuce cups or sandwiches

Ingredients

• 1 lbs of shrimp, peeled, divined and cooked
• 1/2 cup of finely chopped celery
• 1/2 cup of finely chopped red and/or orange bell peppers
• 1/2 cup of scallions
• 1/3 cup of sour cream
• or 1/3-1/2 of homemade aioli (Whole 30 compliant)
• 1 heaping tablespoon of light mayonnaise
• Juice of 1/2 lemon
• 1/4 cup of chopped fresh dill
• salt and pepper to taste

Instructions

1. If the shrimp are not already cooked, peel and devein them. Boil a pot of water and cook the shrimp for about 3-5 minutes. Put them in a bowl of ice water to stop the cooking process and also to cool them off quicker so you can chop them.
2. Drain and chop the shrimp into bite size pieces. Add the rest of the ingredients, mix and adjust the salt and pepper as needed. Serve over lettuce to remain Whole 30 complaint or with flatbread crackers.

Zucchini Chips & Mustard Dill Aioli - Whole 30 Recipe

Photography by Jennifer Glover of Carolina Girl Cooks

Happy New Year's Eve everyone!  Any fun plans to ring in the New Year?  We will be hanging at home watching my Clemson Tigers play in the Fiesta Bowl.  Fingers crossed for a big win and a chance at the National Championship title again!

I'm also spending today gearing up for the re-start of Whole 30.  Gearing up means grocery shopping and prepping food for the week.  It's a lot of work but it is well worth it!

Today, Jenn of Carolina Girl Cooks and I are sharing a healthy Whole 30 snack option...Zucchini Chips!  These zucchini chips are a great for those afternoon snack cravings that are sure to hit!  These are also the perfect on-the-go snack too.  I highly recommend that you pack snacks to take with you on the go...it will help keep your temptations at bay.

Hope you will give this recipe a try and if you do, I'd love to hear what you think!

Thanks so much for stopping by!  Have a wonderful weekend and a safe and Happy New Year.  Cheers to a great year ahead and a successful start to Whole 30!

ZUCCHINI CHIPS & MUSTARD DILL AIOLI

Ingredients

• 3-4 Zucchini
• salt & pepper
• parchment paper
• 1 egg
• 1 cup of walnut or other light tasting oil
• juice of 1/2 lemon
• 1 Tbsp of Dijon Mustard
• 1 Tbsp of minced fresh Dill
• 1/4 tsp of garlic powder
• special equipment: Blender and mandolin slicer

Instructions

1. To make the zucchini chips, cut the top and end off the zucchinis. Slice the zucchinis thin on the mandolin.
2. Lay all the slices out on parchment paper lined baking sheets. Sprinkle with a tiny amount of salt and pepper.
3. Bake the zucchini on 200 degrees for 2-3 hours. Check them after about 1 hour and rotate the pans in the oven.
4. Remove the zucchini from the oven and allow them to cool completely. Transfer to a zip lock bag or airtight storage container for up to a week.
5. To make the aioli, add the egg, lemon juice, mustard, garlic powder, dill, a sprinkle of salt and pepper and a 1/4 cup of the oil to a blender. Blend for about 10-15 seconds until everything begins to come together. While the blender is still on, slowly pour in the remaining oil until the mixture becomes thick and creamy.
6. Store in the refrigerator until ready to serve.
7. To serve: spoon a little of the aioli in a bowl and plate next to the chips for easy dipping. Enjoy!

No Bean Turkey Sweet Potato Chili - Whole 30 Recipe

Photography by Jennifer Glover of Carolina Girl Cooks

I'm so excited to share one of my absolute favorite Whole 30 dinner recipes with you...No Bean Turkey Sweet Potato Chili!  I typically make this recipe once a week and often times I will double the recipe so I can eat leftovers the next day for lunch (its even better warmed up the next day)!  

Part of what helps me stay on track while on Whole 30 is making recipes that are not only super easy to make but that are also something that I can easily (and cheaply) double.  You will be cooking A LOT while on Whole 30 so I say why not make a recipe that you can eat off of for a couple of days...in turn making your life a bit easier!  Plus being able to warm something up quickly will help you fight the urge to grab foods of convenience (which most likely is not Whole 30 approved...no more chips my friends).   

Today, Jenn of Carolina Girl Cooks, and I have teamed up again to bring you this DELICIOUS 100% whole 30 approved goodness that you are going to want to make note of.  Bookmark this post or pin it to your recipes board on Pinterest for easy access.  Make your grocery list now and add this simple cheap ingredients to the list!

With winter upon us, there is nothing more comforting than a warm bowl of chili and I PROMISE, you will love this recipe as much as I do!

No Bean Turkey Sweet Potato Chili 

Ingredients:

1lbs of ground turkey

1 cup of chop sweet white or red onion

2 gloves of fresh garlic, finely chopped or crushed

1 large sweet potato, peeled and cut into cubes

1 tsp of cumin

1/2 tsp of chili powder

1/2 tsp of ancho chili powder, optional

1/4 tsp of paprika

1/8 tsp of nutmeg, optional

1/8 tsp of cayenne pepper, optional

1 can of Rotel tomatoes with green chilies 

1 8 ounce can of tomato sauce

2 tbsp of tomato paste

1 cup of water 

olive oil

Directions:

In a dutch oven, large soup pot, or large deep skillet, heat up about 2 tablespoons of olive oil on medium high heat.  Add in chopped onion and a sprinkle of salt & pepper, cook for about 5 minutes until the onion has softened (stirring to ensure that the onion does not burn).

Next add the garlic and cook for about a minute (again, stir constantly to ensure that your garlic does not burn).

Add ground turkey and all of the seasonings, including another sprinkle of salt.  Stir and cook the turkey until it browns breaking up the turkey into smaller pieces as it cooks.

Then add the peeled and cubed sweet potato, Rotel, tomato sauce, tomato paste and water.  Stir to combine all ingredients.

Reduce heat to medium, cover and cook for 25-30 minutes until the sweet potato is tender and all flavors have come together.  You will want to make sure that the the liquids have thickened some for a more hearty and less soupy end result.

Serving suggestions: ladle into bowls and top with fresh cilantro, dices avocado, and sliced fresh or pickled jalapeños.  

If you try this recipe, please let me know what you think!  And if you missed one of my favorite Whole 30 breakfast recipes from Monday...you can catch up HERE!

As always, thanks so much for stopping by and I hope you have a great day!

Banana Egg Pancakes - Whole 30 Recipe

Photography by Jennifer Glover of Carolina Girl Cooks

The New Year is fast approaching and so is the reboot of my Whole 30 journey.  I've MAJORLY fallen off the wagon the last few months and I am beyond excited to get back on the Whole 30 train.  Why?  Let me tell you...when I am on Whole 30 I feel sooooo much better, I have more energy, my weight is where it should be, my mind is more clear, my mood more cheerful, and overall I feel great knowing that I am fueling my body with "whole" foods.

Those of you who follow me on social media and who are regular readers of KBStyled, you most likely remember my previous posts about my Whole 30 Journey.  For those of you who are new to KBStyled, first of all...WELCOME, I am so thrilled you are here!  If you want to read more about why I began Whole 30 on January 1, 2016 and why I stayed on it for many months after the initial 30 days, you can read up HERE.

This week I will be sharing some of my favorite Whole 30 recipes in the case that you are starting this journey as well.  I also plan to share more recipes with you throughout the month of January!

I'm excited that one of my best girlfriends, Jennifer Glover of Carolina Girl Cooks, agreed to team up with me for these posts.  I've shared some of my absolute favorite Whole 30 recipes with Jenn and she has taken the time to cook them and photograph them...aren't these images beautiful?!  Not only is she an amazing cook but she has a knack for food photography as well!

So first up...my Banana Egg Pancakes!  GASP!  Just wait until you taste these...you will start craving them on the regular!  These pancakes are packed full of protein and they are 100% Whole 30 compliant.  Not to mention, they are super filling and soooooo easy to make!

We've put together a list of ingredients and the directions for you!  I recommend that you bookmark this page or pin one of the images to a Whole 30 Recipes board on Pinterest.

Banana Egg Pancakes

serves 2

4 eggs

2 bananas

1/2 tsp of cinnamon

dash of salt

coconut oil

1 cup of mixed, frozen berries

1/2 cup mixed fresh berries, optional

In a small saucepan or skillet, heat up 1 tsp of coconut oil to medium low.  Add the frozen berries and cook until they have thawed.  Lightly smash them to make a sauce.

While the berries are cooking, add the eggs, bananas, cinnamon and the dash of salt to a blender.  Blend until all the ingredients are smooth and it makes a “batter.”  If you don't have a blender, you can simply mash up your bananas in a bowl, add the eggs and scramble in with the mashed banana, and stir in the cinnamon and dash of salt.

Heat up a medium sized skillet over medium heat.  Add about 1 tsp of coconut oil and let it melt.  Pour a little bit of batter in the pan.  Cook for about 2 minutes on one side and then flip, cooking the other side.  *They cook quickly so stay close by to flip.  Transfer to a plate and continue cooking the batter until it’s all used.

To serve: spread a little almond butter on each pancake and stack them.  The warmth of the pancakes will melt the almond butter a little bit.  Top with half of the sautéed berry mixture and serve! 

*To make for 1 person, just use 1 banana and 2 eggs.  I make this recipe several times a week while on Whole 30 and it tastes just as good every time.

**My favorite almond butter to use is Justin's.  Make sure you pick up a plain all natural almond butter that does not have sugar, maple, or any other sweetener in it.

So tell me, are you kicking off the New Year on Whole 30?!  Please feel free to leave any questions below, I am more than happy to answer them!

As always, thanks so much for stopping by and I hope you all have a great start to your week!