Gazpacho (Whole30)

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Chris and I are trying the Whole30 diet, which basically eliminates dairy, grains, sugar, legumes, processed food and alcohol from your diet for 30 days. The first few days were ROUGH for me. Like, my body ached, I had headaches, felt nauseous and really fatigued. I experienced, from what I read, something called "Carb Flu." Basically my body was going through carbohydrate withdrawal. Pretty pathetic, huh? But we both pulled through and so far have lasted almost half a month! 

I'm going to share some of the recipes that I make in case I lose my mind and decide to do this crazy diet again. Most of the recipes are actually meals we normally eat, just with a variation of ingredients. Take this gazpacho for example. Sometimes I add sugar or even bread to my gazpacho, but why? This one is probably the best gazpacho recipe I've made and it's fresh, healthy and has no additives. Win-win. Enjoy!

Printable Recipe

Ingredients

• 1 tbsp. garlic, minced (less if you don't like it very garlicy)
• 1/2 red onion, chopped
• 1 celery stalk, chopped
• 1 large cucumber, chopped
• 1 zucchini, chopped
• 2 tbsp. extra-virgin olive oil
• 2 tbsp. apple cider vinegar
• 3 fresh basil leaves
• Dash of salt and pepper, to taste
• 1 (29 oz.) can low-sodium tomato sauce

Combine all ingredients in a food processor and pulse until you get a slightly smooth texture with small chunks scattered throughout (or whatever texture you like your gazpacho). You might need to do this in batches depending on the size of your food processor. Transfer to an airtight container. Chill for 2 hours and serve. 

Source: SK Original

Quick Teriyaki Zoodles

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This is one of my new favorite side dishes or small lunches because it's quick, easy, healthy and SO yummy. They now sell pre-cut zucchini and squash noodles (zoodles) in most grocery stores, so that makes the prep time even less! This can be done in 5 minutes. Seriously, make it!

Printable Recipe

Ingredients

• 12 oz. zoodles (pre-cut zucchini and yellow squash noodles), or you can do spiralize them yourself
• 1/2 cup low-sodium soy sauce
• 1/4 cup light brown sugar
• Sprinkle of red pepper flakes
• Salt and pepper, to taste

In a medium skillet over medium heat, add soy sauce, brown sugar, red pepper flakes, salt and pepper. Stir and cook until just begins to boil. 

Add zoodles and cook for 3-4 minutes or until squash is tender. Serve immediately.

Source: SK Original

Three Bean Salad (Gluten-Free)

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Here's a quick and easy side dish that pairs excellently with anything you prepare on the grill. It's fresh and crisp with a little bite. Perfect for summer! Use fresh corn off the cob to make it even more delicious. Enjoy!

Printable Recipe

Ingredients

• 1 (15 oz.) can black beans, drained and rinsed
• 1 (15 oz.) can red kidney beans, drained and rinsed
• 1 (15 oz.) can garbanzo beans, drained and rinsed
• 1 (8.75 oz.) can corn, drained
• 1 tbsp. olive oil
• 1/3 cup apple cider vinegar
• 1/4 cup sugar
• Salt and pepper, to taste

Add black beans, kidney beans, garbanzo beans and corn to a large bowl. Toss to combine.

In a separate bowl, mix oil, vinegar, sugar, salt and pepper. Whisk to combine. Drizzle over bean mixture and gently toss.

Refrigerate until ready to eat.

Source: SK Original

Mixed Berry Pie

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This recipe is the best because it's super easy, somewhat sweet, somewhat tart, and you can use any type of berries you want. Don't like a certain kind of berry? Double up on something else. You can really use whatever you want as long as you keep the same measurements. It's colorful and festive and would be a beautiful addition to your Memorial Day cookout. Enjoy!

Printable Recipe

Ingredients

• 1 cup sugar
• 1/4 cup cornstarch
• Dash salt
• 1/3 cup water
• 1 cup fresh blueberries
• 1 cup fresh raspberries
• 1 cup halved fresh strawberries
• 3/4 cup fresh blackberries
• 2 refrigerated pie crusts 
• 1 tbsp. lemon juice
• 2 tbsp. butter

Preheat oven to 400 degrees F. 

For filling, in a large saucepan, whisk sugar, cornstarch, salt and water until sugar dissolved and mixture is smooth; add blueberries. Bring to a boil; cook and stir 4-5 minutes or until thickened. Remove from heat and cool slightly.

Gently fold raspberries, strawberries, blackberries and lemon juice into blueberry mixture. 

Line a 9-inch pie plate with one of the pie crusts. Trim pastry to 1/2 in. beyond rim of plate. Using a slotted spoon, add filling; dot with butter.

Cut remaining dough into 1/2-inch-wide strips. Arrange over filling in a lattice pattern. Trim and seal strips to edge of bottom pastry; flute edge. Bake 10 minutes.

Reduce oven setting to 350 degrees F; bake 45-50 minutes or until crust is golden brown and filling is bubbly. (I recommend covering the outer edge crust with aluminum foil or a crust shield 10 minutes into baking or once it starts to brown.) Cool on a wire rack.

Source: Adapted from Taste of Home

Lemon Poppy-Seed Muffins

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My mom's Poppy-Seed Bread is one of my absolute favorite indulgences ever, so sprucing up a similar recipe with a splash of lemon juice brightens up the flavors for a perfect summer treat. Pair these with some coffee or tea and pull up a chair outside for an ideal start to your morning. Enjoy!

Printable Recipe

Ingredients

• 2 1/2 cups all-purpose flour
• 1 3/4 tsp. baking powder
• 1/4 tsp. baking soda
• 1 tsp. salt
• 1 cup sugar, plus more for sprinkling on top
• 2 large eggs, room temperature
• 1 1/2 tsp. lemon zest
• 1/4 cup lemon juice
• 1/4 cup whole milk, room temperature
• 1 stick unsalted butter, melted and cooled
• 3 tbsp. poppy seeds

Preheat oven to 350 degrees F. Line a standard 12-cup muffin tin with baking cups. 

In a medium bowl, whisk together flour, baking powder, baking soda and salt.

In a separate bowl, whisk together sugar, eggs, zest, lemon juice and milk. Whisk in butter. Stir wet ingredients into dry ingredients, until just combined. Stir poppy seeds into batter.

Divide batter evenly between muffin cups, adding a scant 1/4 cup to each. Sprinkle with sugar, if desired. Bake until tops spring back when lightly touched, about 20 minutes. Cool 5 minutes in pan, then transfer to wire rack to cool completely.

Source: Martha Stewart