I don't know about you, but man am I looking forward to 2018! I'm a sucker for a good fresh start, and I have a great feeling that 2018 is going to be the best one yet. That may sound cheesy and optimistic, but I don't even care. You've got to exude positivity if you want it in your life, right??
Is anyone else starting off 2018 with some health and wellness goals? By no means do I think it's necessary to begin every year with a new fad diet, but by no means do I think it's a "bad" idea to start with some healthy goals in mind. I'm seeing a lot of shaming via the internet health world - and it goes both ways. If you want to start the year off with a new diet or exercise plan, go for it. If you don't, that's cool too! As long as you're being healthy and true to yourself, that is all that matters.
This January, I decided to do the Whole30 for the 2nd (and a half) time, and this go around, I'm not alone! I convinced Ricky to join in, and along with 5 of my friends, and a solid chunk of my colleagues at Territory Foods,we've got a pretty stellar support system this time.
Not only that, but theres something to be said for joining the official January Whole30 - meaning that so many others are doing it as well! My instagram is full of Whole30 tips, tricks, and amazing recipes, so scrolling endlessly through my feed at 6:30 in the morning is more motivational than ever.
I really love the Whole30. I love how I feel while on it, how I feel for months after, and how much more creative I am thinking up recipes and general tips for a successful Whole30. I plan to share a bunch of those tips and recipes over the course of the next month in blog posts.
For now, let's kick it off with one of my favorite new recipes! The other night, I roasted my first (successful) whole chicken (tip #1) and can't get over how dang easy, cheap, and versatile it is. I was trying to think of new ways to use up the endless supply of chicken meat we now had taking up our fridge space, and born was this Whole30 Orange Chicken. Just shredded chicken and your choice of veggies tossed in a super yummy sauce made with few ingredients, this couldn't be easier. Not to mention, if you've prepped some chicken to have on hand, it comes together in less than 20 minutes and freezes beautifully! Serve over some cauliflower rice, or honestly eat as is, with some chopped green onions and you're good to go!
1 1/2 cups diced rotisserie chicken (preferably dark meat)
1 cup diced green beans (or broccoli)
1/2 cup diced carrots, thin
2 1/2 cups cauliflower rice
1 tsp coconut aminos
1 tbsp coconut oil
diced green onions for garnish
salt and pepper
For the orange sauce:
1/4 cup fresh orange juice
1/3 cup + 1 tbsp coconut aminos
1 tbsp rice vinegar
1/4 tsp red pepper flakes (or more for more heat)
1/2 tsp garlic powder
Salt to taste
1 tsp coconut flour
Add 1 tsp to cauliflower rice
Add 1 tsp to chicken mixture if too thick
1. Combine all dressing ingredients except the tsp of coconut aminos and the coconut flour.
2. In a sauté pan, pour the dressing in and bring to a boil. Once the sauce mixture is boiling, turn heat to low, add in the coconut flour and whisk vigorously until combined and sauce is thick.
3. Add in the green beans & carrots, toss to coat in the sauce and and cover. Cook covered for 1 minute.
4. Meanwhile, heat the coconut oil in a separate sauté pan over medium heat and once hot, add in the cauliflower rice. Season with tsp of coconut aminos, salt and pepper, and cook, stirring occasionally until warm and cooked through, about 5 minutes.
5. After green beans and carrots are warmed and slightly soft, add the chicken in and coat with the sauce, If the sauce is too thick, add in the tbsp or so of coconut aminos. Heat let cook until chicken is warm.
6. Serve orange chicken over cauliflower rice and garnish with diced green onions.