Two words: Avocado fries. And they’re Whole30-compliant.
Rice made from beets (trust me on this one) sets this easy, hearty, Whole30-approved bowl apart.
We tested 6 top-rated pans so your Thanksgiving turkey or Christmas roast can be delicious and fuss-free.
Prep this dish, freeze it, then cook it in your Instant Pot—no defrosting needed.
Stir this warming blend into your favorite energy balls, or sprinkle some in a tea latte.
Use this spice mix to bring the heat to ground beef or turkey as a base for tacos.
Stir this fragrant mixture into a quick chicken salad with chopped mango and green onions, cashews and mayonnaise—or use it anywhere you like curry.
Premade spice mixes can have fillers and other ingredients you don’t want. Get the exact flavor you want by whipping up your own.
Prep it, freeze it, then pop it into your Instant Pot—you don’t even need to defrost it first.
Yield: About 3 cups
2 1/2 cups raw mixed nuts and seeds, such as pecans, walnuts, cashews, pepitas, sunflower seeds, hemp seeds
1/2 cup shredded unsweetened coconut
1/4 cup unrefined coconut oil or olive oil
1/3 cup maple syrup
2 tsp. vanilla extract
1 1/2 tsp. cinnamon
1/2 tsp. fine sea salt
1. Preheat oven to 275ºF. In a food processor, combine nuts and seeds. Pulse until well chopped, but be careful not to overprocess. Don't worry if some of the nuts remain less chopped.
2. In a large bowl, combine chopped nut/seed mixture, coconut and remaining ingredients. Stir until all ingredients are well combined and coated. Spread on a large baking sheet.
3. Bake for 25 minutes, then stir granola and spread out again on baking sheet. Continue baking until fragrant and lightly toasted, 15 to 20 minutes longer. Transfer to a large bowl to cool. Store in an airtight container at room temperature for up to a week, in the fridge for up to 2 weeks or in the freezer for up to 3 months.
NOTE: You can add 1/2 cup dried fruit to this granola, if you like, such as raisins, dried cherries, mulberries or chopped dried apricots. Toss it in as the granola is cooling.
1 6-oz. can skinless, boneless wild salmon, drained
1 large rib celery, minced
4 scallions, white and light green parts, minced
2 Tbsp. coconut flour
1/4 tsp. fine sea salt
Freshly ground black pepper
Zest of 1 medium lemon
1 large egg
1 Tbsp. garlic aioli (I used Primal Kitchen) or avocado-oil mayo
Avocado oil, for frying
1. Flake salmon into a large bowl. Add remaining ingredients (except oil) and mix well. Divide into 4 equal portions; form into patties. Place on a plate, cover and refrigerate for at least 1 hour or up to 4 hours.
2. Preheat oven to 325ºF; place a baking sheet in the oven as it heats. Warm 2 Tbsp. oil in a large skillet over medium-high heat. Add salmon patties and cook until golden on the undersides, about 2 to 3 minutes (work in batches if necessary to avoid crowding the pan). Carefully flip and cook until other sides are golden, 2 to 3 minutes longer. Transfer to baking sheet inside oven and bake for 10 minutes, until cooked through. Serve immediately.
Yield: About 2 cups
2 cloves garlic, chopped
1 1/4 cups extra-virgin olive oil
1 oz. jarred anchovies in oil (about 5 filets), plus 1/4 cup oil from jar
2 large eggs
Juice of 1 medium lemon
1 Tbsp. raw cider vinegar
1/4 to 1/2 tsp. raw honey
Sea salt and freshly ground black pepper
1. Place garlic and 1/4 cup olive oil in a cold skillet; turn heat to medium-low. Cook until mixture begins to sizzle. Let sizzle for 30 seconds, then transfer to a blender (preferably high-speed, like a Vitamix).
2. Add anchovies with their oil, eggs, lemon juice, vinegar and 1/4 tsp. honey to blender; blend until smooth. With machine running, drizzle in remaining oil until dressing is thick and emulsified. Taste and season with additional honey, salt and pepper as needed. Use right away, or cover and refrigerate.