Wednesday, February 1, 2017

Whole30 Appetizers and Game Day Recipes!!

Well just because the Steelers aren't going to the superbowl it doesn't mean I won't watch it...... So I decided to pay my dues to all of you and create a Super Bowl Whole30 Appetizer list as payback for the terrible game my home team played in the playoffs!! LOL! 

All joking aside I have a goal to make this weekend better than my last and 30 day pictures coming up Monday!! So ON POINT I will be!! 

Are you thinking about starting Whole30 after the Super Bowl? Join my Facebook Accountability Group! I will be posting meal and recipe ideas, encouragement, and humor for anyone who needs some help! 

Nothing is easier to travel with or crowd please than a veggie tray!! Now Since you can't dip in hummus what will you dip with??? Plus this will be great on your Chicken WINGS!! 

How about Whole30 approved RANCH!! It takes 5 minutes to make and EVERYONE has time for that!! 

Whole30 Approved Ranch 


• 1 egg
• 1 cup "light" olive oil
• Juice of 1 lemon
• 2 tablespoons apple cider vinegar
• 1 teaspoon salt
• 1 teaspoon pepper
• 3/4 teaspoon onion powder
• 3/4 teaspoon garlic powder
• 1/2 cup full fat coconut milk
• 2 TBS Dill Weed 

  1. Add all ingredients to a mixing bowl. Blend with immersion blender or food processor until all ingredients are combined. Let set in refrigerator for 30 minutes before serving. Will keep for 1 week!


Perfectly breaded and Whole30 Compliant 
Chick-Fil-A Chicken Nuggets!!

  1. 2 lbs boneless, skinless chicken breasts
  2. 1/2 Cup Dill Pickle Juice
  3. 2 eggs, Beaten
  4. 1 can Full-Fat Coconut Milk
  5. 1/2 C. Arrowroot Powder
  6. 2 Tbls Paprika
  7. 2 tsp garlic powder
  8. 1/4 tsp cayenne pepper
  9. salt and pepper to taste- I like to use sea salt
  10. 1/2 Cup coconut oil for frying
  1. First, prepare the chicken by dicing into 1-2 inch cubes
  2. Add diced chicken and pickle juice to a mixing bowl and cover
  3. Refrigerate for at least 6 hours and up to 24 hours
  4. After chicken has marinaded in pickle juice, drain pickle juice from bowl and add coconut milk and beaten eggs to the chicken
  5. Toss the chicken in the mixture and let sit for at least 5 minutes
  6. Mix the dry ingredients- arrowroot powder, salt & pepper, garlic powder, cayenne, and paprika in a shallow pan
  7. Add batches of chicken to the dry ingredients. Make sure to cover each piece of chicken completely with dry ingredients.
  8. Heat a cast iron skillet with the coconut oil on medium-high heat
  9. Once the oil is hot, add one batch of chicken at a time
  10. Do not crowd the chicken- this will take 3 or 4 batches- and make sure to turn each piece individually once the crust has browned, about 3 or 4 minutes per side
  11. Drain cooked chicken on a drying rack over a baking sheet
  12. Keep cooked chicken warm in the oven at 170 degrees
Notes: Serve with Whole30 Compliant Ketchup or Ranch Dressing

WHOLE30 Approved Hot Wings 

  • 15-20 Chicken Wings/Drums
  • ½ cup of Franks Original Hot Sauce (make sure it is the original without sugar!)
  • ¾ cup of heavy coconut cream
  • ½ tsp Roasted Granulated Garlic Powder
  • ½ tsp Smoked Paprika

  1. Preheat oven to 375 degrees F - cover a cookie sheet with aluminum foil - place a greased cooling rack on the cookie sheet so that the wings cook up on the rack.
  2. Rinse and pat dry chicken wings
  3. In a skillet, blend hot sauce, heavy coconut cream, garlic powder and smoked paprika - allow the coconut cream to melt into the hot sauce, making the hot sauce look creamier.
  4. Set aside ¼-ish cup of the sauce for later
  5. Lay a few wings at a time in the hot sauce, covering them thoroughly with the sauce. When they are covered in the sauce, place them on the cooling rack (that is on top of the cookie sheet.) Cover all wings with sauce and lay all of them on the cooling rack with a little bit of space between each.
  6. Bake for 35-45 minutes - flipping the wings half way through. Before you put them back in the oven drizzle the remaining hot sauce on the wings.
  7. I wanted to crisp my wings up just a tad so when they were done baking, I flipped the oven to broil for 2 minutes.
  8. These pair well with the Whole30 Homemade Ranch and Celery!

Not a Carnivore?? 
Try these Meatless Wings With Cauliflower!! I LOVE THEM even as a meat eater!! 

Like chicken wings, it really doesn’t feel like the Super Bowl without some good ‘ole Guac. I add tomatoes to this recipe but other than that it is PERFECTION!!


 serves 4 people
  • 3 avocados
  • Juice from 1 lime
  • 1 small shallot, minced
  • salt (approximately 3 generous finger-pinches of Kosher salt)
  • freshly ground pepper
  • Aleppo pepper (optional) *Substitute hot paprika, cayenne, or crushed red pepper flakes. Ancho chile powder would be the closest substitute,possibly combined with a dash of salt.
1.) In a medium bowl, combine the minced shallot, salt, and lime juice. Let sit for 10 minutes.

2.)Pit and peel avocados. Take half of the flesh and mash it in a bowl with a fork.

3.)Pour the lime mixture into the bowl and combine with the mashed avocado.

4.)Dice the remainder of the avocado flesh into ¾-inch cubes and gently incorporate into the mixture in the bowl.

5.)Add freshly ground pepper and Aleppo pepper (if desired) to taste.

ENJOY!! Put this condiment on any and everything or just spoon it directly into your mouth!

So that’s what I’m making! I hope this provided you with some Whole30 inspiration leading into your Super Bowl weekend! 
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