Whole30 Smoothie

Technically smoothies aren't allowed on Whole30 (see below), but I can only eat eggs so many days before I start to cluck.

Smoothies: We’d rather you didn’t
This is a very popular question, with a very unpopular answer. Smoothies (generally made using lots of fruit) are technically compliant on your Whole30, but we strongly recommend against it. Food that you drink sends different satiety signals to your brain than food that you chew. So when you drink your meal, your brain isn’t getting the feedback it needs to tell your body that it’s had enough of what it needs. Plus, smoothies are generally really fruit-heavy, and starting your day off with a liquid sugar-bomb sets you up for cravings, hunger, and volatile energy levels throughout the day. In summary, we’d rather you just eat the food, and skip the smoothie.

So for a Whole30 smoothie, try using some of these ingredients:

Liquid

Coconut milk or water
Almond milk (careful to find one without sugar or carrageenan)
Ice cubes
Water

Thickener

Avocado
Canned coconut milk cream

Almond butter

Fruit

Frozen mixed berries 

Frozen strawberries

Frozen cherries

Frozen mango
Pineapple
Frozen blueberries (will make the smoothie turn from green to blueish, my kids like it better)
Oranges

Greens

Spinach (I buy bags prewashed and throw them straight in the freezer, after they're frozen I crunch up the bag, cut the corner and pour frozen spinach pieces into my blender.  I like it cause I always have spinach on hand instead of half rotten spinach bags in the fridge)
Kale
Other mild-flavor greens

Sweetener

Bananas (I prefer them brownish, when I have a bunch of brown bananas I'll chop them up and throw them in a zip lock bag in the freezer to use for smoothies)
Fruit juice (look for 100% juice, pear juice is great - and sometimes I'll buy frozen white grape juice concentrate and use just a little spoonful in the smoothie)
Dates (remember to take out the pit)

Other items

Flax seed
Hemp seeds
Chia seeds
Cinnamon
Ginger
Mint

Vanilla extract

Almond extract

etc...

Whipped Coconut Cream

Whipped Coconut Cream

1 can 14.5 oz coconut milk, chilled (full fat)
1 tsp. vanilla extract

Place chilled can, bowl and beaters in freezer for 15 minutes. Once you remove it, flip the can of coconut milk upside down, opening it from the bottom with a can opener. Drain off the liquid (you could always save it for a smoothie) and scoop the thick stuff into your mixing bowl. Add extract and then whip on high until it gets fluffy like whipped cream. For me this took a smidge over 5 minutes.

California Turkey and Bacon Lettuce Wraps with Basil-Mayo

California Turkey and Bacon Lettuce Wraps with Basil-Mayo

makes 2 wraps

Ingredients

• 1 head iceberg lettuce
• 4 slices gluten-free deli turkey (I like Applegate Farms)
• 4 slices gluten-free bacon, cooked (I like Applegate Farms)
• 1 avocado, thinly sliced
• 1 roma tomato, thinly sliced
• For the Basil-Mayo:
  • 1/2 cup gluten-free mayonnaise (I like Hellmann's Olive Oil Mayo)
  • 6 large basil leaves, torn
  • 1 teaspoon lemon juice
  • 1 garlic clove, chopped
  • salt
  • pepper

Directions

1. For the Basil-Mayo: combine ingredients in a small food processor then process until smooth. Alternatively, mince basil and garlic then whisk all ingredients together. Can be done a couple days a head of time.
2. Lay out two large lettuce leaves then layer on 1 slice of turkey and slather with Basil-Mayo. Layer on a second slice of turkey followed by the bacon, and a few slices of both avocado and tomato. Season lightly with salt and pepper then fold the bottom up, the sides in, and roll like a burrito. Slice in half then serve cold.

These California Turkey and Bacon Lettuce Wraps are just what I’ve been looking for, for quick lunches and dinners – they’re not only fresh, but filling and satisfying too. Enjoy, and have a great week!