Clean Cooking

Basil Pesto

by

Instagram With Us

  • When I found this recipe from Real Simple Good, I just knew I was going to love it! It’s bursting with flavor! And #whole30 approved too! I changed a couple things in the recipe to meet my families needs, but other than that, a magnificent recipe that I’m happy to share! KOREAN BEEF BOWL Ingredients * 1 shallot, diced * 2 inches fresh ginger, peeled and grated on a microplane * 1 tablespoon toasted sesame oil * 2 pounds grass-fed ground beef * 1/2 to 1 teaspoon red pepper flakes * 1 teaspoon garlic powder * 1 teaspoon onion powder * 1/2 teaspoon salt * 1/2 cup coconut aminos * 2 tbsp fish sauce * 4 cups cauliflower rice * 6 cups greens of choice (chopped romaine, spinach) * Avocado, sliced Optional sauce: * 1/4 cup mayo * 1 tbsp hot sauce (adjust to taste) Instructions 1. Start by preparing rice to have it ready. If serving with cauliflower rice, wait until the beef is almost done as it only takes a few minutes to cook. 2. Dice shallot and grate ginger to have it ready. 3. Heat a large skillet over medium-high heat and add sesame oil. Once hot, add in ground beef. Break the beef up into small bits. 4. Add the shallot, ginger, red pepper flakes, garlic powder, onion powder and salt and mix with the beef. Continue cooking, stirring occasionally, until the meat is browned and developing some crispy bits, about 8 minutes. 5. Add the coconut aminos and fish sauce and cook for another 3-4 minutes. 6. For the sauce, mix the mayo and hot sauce in a small bowl.  7. Serve beef in a bowl over a bed of greens with rice or cauliflower rice. Top with avocado and sauce. Enjoy.
  • A #whole30 Charcuterie Board? Yes please! 🙌🏼 This was so simple and easy to throw together and the combinations, endless! I rummaged through my fridge and this is what I came up with today: carrots + cucumbers + celery + jicama + dump ranch + Lara bites + roasted almonds + fruit & nut bites + plantain chips + guacamole + strawberries + blackberries + hard boiled eggs + pickles. Bon appétit!
  • What’s better than warm, creamy soup on a cold, rainy day? Nothing!!! Ok, sometimes a big bowl of ice cream, but I’m trying to be good (aren’t we all?) and this CREAMY ROASTED CAULIFLOWER SOUP really hit the spot! Bursting with flavor and yet such a simple list of ingredients. I first found the recipe from the blog Cookie & Kate and knew I could make it #whole30 for all you ultra clean eaters out there. So I tweaked it a bit and here it is. Hope you love it! {RECIPE IN COMMENTS}
  • Anyone else jump on the Celery Juice train? I’m about 3 weeks in and have some thoughts to share. 1) Organic matters! At least to me. I buy mine in bulk @costco and it tastes SO much better. And the color is a much more vibrant, beautiful green. Which is important to me! 2) You don’t need a fancy juicer to juice! I use my @blendtec to blend up all my celery and then strain out the pulp in 2 seconds with my nut milk bag. What’s a nut milk bag? You can find one on Amazon for less than $10! I use them to make my almond milk. 3) While I don’t feel any surge of energy, or weightloss, or better skin, or any of that stuff (yet!), I do love it! Why? I think it actually tastes great! I make sure mine is super cold and drink it first thing in the morning. Maybe it’s just a placebo but it seems to help keep me on track for the morning and well into the afternoon. So what are your thoughts? Do you like it? Hate it? Still wanna try it? Let me know!
  • Just filming my food before I eat it. Totally normal. Nothing to see here. 🥰 #chiaseedcheesecake

Recent Posts

Archives

About

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

Subscribe For Recipes

Follow Us

Latest Posts