Beet & Carrot Pancakes

These colorful gems are an excellent side to grilled pork chops.

Ingredients

1 ⅓ cups coarsely shredded peeled beets, packed (from 2 medium)
1 cup coarsely shredded peeled carrots(from 2 medium)
1 cup thinly chopped leeks or 1/2 cup chopped onion
1 large egg
½ tsp. salt
¼ tsp. pepper
¼ cup tapioca flour (or arrowroot starch)
3 T olive oil
Low fat sour cream (with dill optional)

Directions

1. Preheat oven to 300. Place baking sheet in oven.


2. Combine beets, carrots and leeks or onions in large bowl.


3. Mix in egg, salt and pepper.


4. Add flour; stir to blend well.


5. Heat 1 ½ T of oil in heavy large skillet over medium heat


6. Using ⅓ cup of mixture for each pancake, drop 4 pancakes into the skillet.


7. Flatten each into 3 inch round.


8. Cook until brown and cooked through, about 5-6 minutes per side.


9. Place in oven to keep warm while cooking the remainder of pancakes


10. Serve with dill dip (sour cream & fresh dill)

Summer Veggie Casserole

This colorful and flavorful dish is a late summer delight, with hint of sweetness in this colorful dish. Soon to be your favorite late summer side dish.

Ingredients

¼ cup uncooked rice (substitute up to 1/2 cup riced cauliflower)
1 lb zucchini, sliced
1 lb yellow summer squash sliced
1 large onion, julienned
3 Tbsp. Minced fresh basil, divided
1 medium sweet pepper color of your choice
4 celery ribs with leaves, chopped
2 large tomatoes, heirloom of your choice
¼ cup coconut sugar (omit for Whole30 or 21DSD)
kosher salt to taste
fresh cracked pepper to taste
2 Tbsp. Olive oil

Directions

1. Preheat oven to 350


2. Coat a 13 x 9 x 2 inch pan with oil (I prefer coconut oil)


3. Spread uncooked riced cauliflower into the bottom of the dish, layer zucchini, yellow squash, onion and half of the basil.


4. Top with sweet pepper, celery and then tomatoes


5. In a small bowl mix brown sugar, salt, and pepper, mix, then sprinkle over vegetables.


6. Drizzle with olive oil.


7. Cover and bake at 350 degrees for 30-45 minutes minutes, or until tender


8. When finished baking uncover and sprinkle with remaining fresh basil.


9. Serve.

 

Based upon original recipe created by Chef Max Shapiro

Kale Slaw

This slaw is a super food, loaded with vitamins, antioxidants, and fiber. This is all taste great and fresh.

Ingredients

3 Tbsp fresh lemon juice
2 Tbsp mayonnaise (I prefer homemade)
2 Tbsp olive oil
1 Tbsp Dijon mustard
Sea salt and fresh cracked pepper
5 oz of kale (about 5 to 6 leaves of fresh kale)
1 small sweet apple, chopped
½ cup toasted walnuts

Directions

1. In a small bowl whisk together first 6 ingredients together, until well blended.
   (Or use a mason jar with lid and shake until well blended).


2. Trim cleaned Kale from tough stem and rib. Julian thinly and place into a large bowl.


3. Add dressing to kale & work into the leaves with your hands.


4. Add apples and walnuts to slaw; toss.


5. Chill for at least 30 minutes.


6. Toss before serving.

 

Based upon original recipe created by Maxx Shapiro

Launch Day!

Welcome to Whole Lifestyle Living where we are working on transforming our lives, our  bodies, our homes, one day at a time.

There is so much information out in the world today about what to eat, what not to eat; what products to use, what not to use; what's good vs. harmful to our bodies. How do we sift through it all and make good choices for ourselves and our families?

My approach tends to be a sponge - I read what I can and decide for myself what works best for me.

Why Whole Lifestyle Living?

21 Day Sugar Detox Wrap-Up

Well, another 21 Day Sugar Detox is in the bag. Why the detox? Well, first let’s go back to
last year when I first learned about it. Next, understand that for me this appears to be the way of eating which makes my body respond by losing weight.

OK, so you’re thinking: is that sustainable? I mean, really, is she going to not eat sugar until she weighs 140 pounds? And, then what happens when she does eat sugar? She’ll gain the weight back! I thought this whole transformation thing was about long-term change and progress?

Ah yes … My words coming right back to bite me in the arse!

Sugar Detox Kickoff

The last few days I weighed myself each morning & was excited that by Saturday, I was down two pounds. Wow - two pounds down in just a few days!?!? How cool! Then came Lobstah Fest where I drank - by myself - an entire bottle of wine. I also had 4 Paleo cheddar bay biscuits (wow, amazing). Sunday I drank again (potato vodka). So, it’s no wonder that I weighed in yesterday gaining 2.5 pounds. I own it. I’ll take responsibility for it. Sucks but that’s the way it is.

So, it’s “Day 2” of my 21DSD. I really should call it Day 1 for 2 reasons: I nibbled on a few wheat-containing items yesterday while doing food prep, and I’m just starting my emails thru the program. Whatever … I’m on a sugar detox so it’s all relative.

Of course I have goals for my 21DSD!!! I do want to do this for the full month - perhaps on Day 22 turn to more Whole30. But, first, let’s talk about why I chose 21DSD over Whole30.