Clean Cooking

Basil Pesto

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  • Mmmmmm!!! Dessert! 🍓🍍🍇
  • Day 15! Half way there!!! Dinner tonight was our classic “His” and “Hers” salads. Mine was lettuce, cabbage, carrots, grilled chicken in an almond butter marinade, 2 scoops of guac and a clean chipotle dressing. His had a few extra goodies: rice, beans, and cheese...and you know what? I didn’t miss any of those!!! 💪🏼
  • This summer I finally learned how to use our BBQ and life has never been the same! Grilled steak at 4pm because I can! 🙌🏼Tonight I tried a new recipe that I think will be a go-to for my steak loving kiddos. The marinade and sauce are 💣!!! Whole 30 Asian Sesame Steak Kabobs Ingredients For the Kabobs: - 1 to 1-1/2 pounds ribeye steak (or cut of choice), diced into 2 inch cubes - 1 yellow pepper, cut into 1-2 inch pieces - 1 red pepper, cut into 1-2 inch pieces - 1/4 red onion, cut into 1 inch pieces For the Marinade: - 1/2 cup coconut aminos - 1/4 cup olive oil - 1/8 cup sesame oil - 1 tablespoon minced garlic - 1 tablespoon sesame seeds - 2 teaspoons minced ginger - 1/2 teaspoon onion powder - 1/8 teaspoon salt - 1 teaspoon arrowroot flour to thicken marinade - cilantro or green onion to garnish Instructions 1. Add all marinade ingredients to a medium bowl and mix to combine 2. Divide about 1/2 of marinade into a separate bowl or ziplock bag 3. Add steak cubes to the bowl or bag and mix to evenly coat, set aside 4. Let steak sit in the marinade for at least 20 minutes, or refrigerate overnight 5. While steak is marinating, chop veggies and heat grill to medium heat. Once done, skewer vegetables with meat, alternating between them 6. On a grill pan or grill, cook the skewers for 5 minutes on each side, or until steak is done to preference 7. With the remaining marinade, heat in a small sauce pan until it thickens (add arrowroot for a thicker sauce), about 3 minutes 8. Pour over grilled steak skewers, top with additional sesame seeds, cilantro or green onions
  • I’ve heard some people say “Summer Whole 30’s are the easiest because of all the fresh fruit available.” But I still believe Fall/Winter is the best because of all the delicious soups you can enjoy! Like this amazing Creamy Pumpkin Soup. Tons of flavor, nutrition, and staying power to help me keep up with the busiest 17 month old you’ve ever met! 💆🏻‍♀️ Creamy Pumpkin Soup {Whole 30} Ingredients - 1 Tbsp coconut oil - 1 large onion, diced - 2 carrots, diced - 3 garlic cloves, minced - 4 cups (1 quart) vegetable stock - 2 (15 ounce) cans pumpkin puree - 1 (14 ounce) can unsweetened coconut milk (full-fat or light) - 1 Tbsp ground cumin - 2 teaspoons ground coriander - 1/2 teaspoon ground cardamom - 1/2 tsp ground cinnamon - 1/4 tsp ground cloves - 1/8 tsp ground cayenne (optional) - Salt and pepper, to taste - Pumpkin seeds, optional garnish - Coconut milk for garnish, optional Instructions Heat coconut oil in a skillet. Add the onion and carrot. Cook for 5-10 minutes, or until softened. Add the garlic and cook for 30-60 seconds, then add the spices. Cook for another 30 seconds, stirring constantly to prevent burning. Transfer to a slow cooker. Add the stock, pumpkin puree, and coconut milk. Cook on LOW for 8-10 hours, or HIGH for 3-4 hours. (Can also be cooked on the stovetop at a low simmer for 30-45 minutes.) Before serving puree soup using an immersion (stick) blender or in batches in a traditional blender. Season with salt and pepper to taste. Garnish with pumpkin seeds, if desired.
  • Hello, old friend. 👋🏼 Banana Egg Scramble will forever have a piece of my heart. ❤️

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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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