Clean Cooking

Basil Pesto

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  • It's almost 2pm on a Saturday and I'm still in my pjs. And it feels AMAZING! We've been organizing, decluttering and cleaning and finally regaining some sanity after having a baby 4 weeks ago. And speaking of cleaning up, I've been trying to clean up my act over here in the kitchen too. During my pregnancy I didn't restrict myself which was great for my tastebuds but horrible for my waistline so I've gone dairy free for me and baby (he's got a serious dairy intolerance!) and so far it's really no big deal thanks to all the many Whole30s I've done. This lunch right here is #whole30 approved and lacks nothing in flavor. It's simply my favorite soy free tuna from @costco mixed with some clean mayo, colorful chopped up peppers and salt and pepper. In lieu of bread I opted for an avocado which in my opinion is even MORE delicious. To me, tuna sandwiches can sometimes be dry, but this is so creamy and delicious. The perfect #cleaneating lunch!
  • It's an ALL AMERICAN breakfast kind of morning over here. No better way to celebrate this glorious country than with good CLEAN food! Am I right? Happy 4th of July everyone!!!
  • Breakfast is served! And it's DELICIOUS!!! Sweet Potato Toast with Beet Hummus is where it's at! To make your own, simply wash and slice a medium size sweet potato length wise into 1/4" slices. Pop them in your toaster on the highest setting. (You may need to do it twice to get your desired doneness.) For the Beet Hummus you can make your own from scratch or just add a cooked beet to your favorite prepackaged hummus. Top with sliced avocado and raw shelled hemp hearts.
  • When your love language is food and your friend drops off dinner and dessert for your family, you feel spoiled rotten!
  • Sometimes the recipe to a great salad isn't really a recipe at all. This salad came together beautifully from all the leftovers in my fridge! Some grilled chicken from the other night, chopped celery from our Hawaiian Haystacks, shredded carrots from a breakfast hash, an avocado, asparagus, grapefruit, and green onion - all on a bed of spinach. And the dressing is so easy. It's a good one to memorize. Just 1 part olive oil + 2 parts white balsamic + 1 part fruit juice. In this case I squeezed in some of that grapefruit. So so easy and #whole30 approved too!

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Welcome to THIS WHOLE KITCHEN! My name is Aubrey Laidlaw, interior designer, mother of two, and wanna-be-chef.

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