Food Freedom through Whole30
After several rounds of the Whole30 and becoming a Certified Whole30 Coach, I found my food freedom, and I LOVE sharing this journey with others so they can find the same freedom. The Whole30 taught me how to cook, reset my relationship with food, and most of all ,how specific food groups affect my body. This journey is different for everyone, and thats the most exciting part!Learn More Below
Need Help on Your Whole30 Journey?
I CAN'T wait for you to start feeling in control of your health and relationship with food!
Scroll down to see my favorite recommended products, some of my favorite recipes, and don't forget to check out my blog!
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WHY WORK WITH A COACH?
Having a coach adds an extra layer of accountability to help you navigate your Whole30 and help you with figuring out how to cope in healthy ways when life happens (because life WILL happen!) The Whole30 is FREE to do on your own, but the rate of success is MUCH higher for those that work with a coach. Why?
- Time flies by when you are having FUN! 30 days feels like a long time, until it’s done. It's way more fun doing this with someone who genuinely wants you to succeed!
- Learn how to have a good perspective
- Help with grocery shopping & meal prep
- Skin in the game! You are invested in this now!
4 Reasons to do a Whole30……guess what….to lose weight is not one of the reasons.
- To learn how to “listen” to your body
- To learn new ways how to to cook
- To create new habits
- To “feel” better
MY FAVORITE WHOLE30 APPROVED PRODUCTS
Breakfast Hash Cup:
- 1 lb pork breakfast sausage (check ingredients)
- 1 cup baby spinach, chopped
- 1 red & green bell pepper, diced
- 1 onion
- 12 eggs
- 1/4 cup unsweetened coconut or almond milk
- 1/2 tsp each: salt, pepper, minced garlic
- cooking fat, for greasing
- crumbled bacon for topping (optional, check ingredients)
- Preheat the oven to 375ºF.
- In a large skillet, cook the pork breakfast sausage over medium-high heat until browned. Add the spinach, bell peppers, and onion, sauté for an additional 2-3 minutes to slightly soften the vegetables.
- Coat muffin baking pan with cooking fat
- Whisk together the eggs, milk, and seasonings in a bowl, and pour in the egg mixture.
- Bake for about 35-40 minutes, or until eggs are browned.
Veggie Sheet Pan
- 1 sweet potato
- 1 yellow onion
- 1 purple onion
- 1 package brussels sprouts
- 1 yellow squash
- 1 cup cabbage
- 1 tbs olive oil
- 1 tsp paprika
- 1tsp salt
- 1 tsp pepper
- 1 tsp garlic salt
- 1 tsp crushed red pepper
- Preheat the oven to 425ºF.
- Chop all veggies
- Bake for 40-50 minutes until potatoes are tender
Brussel Sprout Salad
- 1lb brussels sprouts
- 6 strips of bacon
- 1/2 red onion
- 1/3 cups dried cherries
- 1/3 cip slivered almonds (toasted)
- 1/3 C Avocado oil
- 1/3 C Balsamic Vinegar
- 1/3 C Fresh squeezed orange juice
- 1 Tsp Brown Mustard
- 1 clove of garlic
- 1 sprig of fresh thyme
- 1/2 tsp dried Parsley
- 1/2 tsp dried basil
- Salt and Pepper to taste
- Make the dressing ahead of time to let the flavors meld. Put all ingredients in a mason jar and shake well. Refridgerate.
- Cut stems off brussels sprouts. Toss in avocado oil and s/p. Put in roasting pan and roast for 5 minutes at 500 degrees.
- Toss again and roast for 5 more minutes
- Let cool
- Shred brussels sprouts
- Cook bacon to desired crispness.
- Chop 1/2 red onion.
- Toast slivered almonds
- Add 1/4 C of cherries
- Toss with generous amount of dressing and enjoy!
Food Freedom Made Simple
My mantra in Food Freedom, is to find products made 'as simple as possible." We can still have our favorite things and enjoy food and drinks when they are made as clean as possible. Join my free FB Group Food Freedom Made Simple to learn more about my favorite products in food freedom.Join the group here!