Hi Everyone and happy September! I hope you all had a great Labor Day. This week's digest includes my new Snickerdoodle recipe from my new book Eat What You Love, a look into my boy's family birthday party, a trip down memory lane from our wedding, engagement and high school graduations in honor of our 11th anniversary, and so many September Whole30 recipes! Scroll down for more!
Have you made them yet?
Click here for the recipe
It's been a while since I made the original waffle recipe from my first cookbook! They're made with cashews and are so rich and delicious!
I freeze any leftovers and pop them into the toaster.
Dinner for the boy’s birthday dinner with family. My grandma made that watermelon pirate ship. She’s the coolest. And yes those are banana?s!! The steak and chocolate cake are from my Celebrations cookbook, the artichokes and sauce are from my AAG book and the salmon was roasted with avocado oil and Adobo seasoning from Primal Palate (my kids favorite).
Dinner is ALL Whole30 compliant. Cake is not. ☺
Anytime I make a cake or cupcakes for a birthday, I freeze the leftovers in individual portions so I can pull one out to send to a friend's birthday party or special celebration at school. That way, my kids can still have something special to celebrate with their buddies if the option provided is not gluten-free. l usually use glass containers in my fridge and freezer, but these plastic ones work really well for something like this so they can be transported more easily. They'll last in the freezer for 6-8 months.
Grain-free and dairy-free cakes defrost much more quickly than conventional, so I just take a slice out 10-20 minutes before we leave and it's ready to eat!
e l e v e n
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our wedding, engagement and high school graduations. ????
Hope you had a good Labor Day and congrats to those of you starting your September Whole30!
Did you sign up for my Whole30 recipe of the day email? This sheet pan meal from my book Meals Made Simple was the first recipe that went out, along with a ton of my favorite resources! I also created a private Facebook group for anyone on that list who is doing a W30 this month and using my recipes! You can connect with each other for support and recipe questions, and I’ll pop in here and there to answer some questions personally and do a mid-month video to keep you inspired and motivated.
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This crockpot breakfast casserole went out as a recipe of the day for the September Whole30! I thought I’d give it you here too – it’s from my Meals Made Simple cookbook and has never been published on my blog! I make it after the kids go to bed and cook it while we sleep!
You can still get in on my daily recipe email for the by signing up here!
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– softened ghee, for greasing the slow cooker
-½ pound bulk breakfast sausage, crumbled
-6 ounces bacon, chopped
-½ cup diced yellow onion
-1 pound sweet potatoes, peeled and shredded (I like to use white fleshed sweet potatoes or yams)
-1 red bell pepper, seeded and diced
-1 orange bell pepper, seeded and diced
-16 large eggs, beaten
-½ cup unsweetened almond milk
-¼ cup full-fat coconut milk
-1 teaspoon sea salt
-¾ teaspoon dry mustard
-¼ teaspoon cracked black pepper
*Use compliant bacon and sausage.
1. Grease a slow cooker insert well with softened ghee.
2. Cook the sausage, bacon, and onion in a skillet over medium-high heat for 10 to 12 minutes, until the sausage is browned and the onion is softened. Drain off the excess fat.
3. Place the shredded sweet potatoes in the slow cooker, packing them down slightly.
4. Add the meat and onion mixture and the bell peppers.
5. In a large bowl, whisk together the eggs, milks, salt, mustard, and pepper. Pour into the slow cooker.
6. Cover and cook on low for 6 to 8 hour.