With the start of fall comes with the flavors of all things pumpkin, cinnamon, and spice. With this recipe we’re taking a step back from the typically pumpkin flavors and are embracing the taste of the apples. With a flakey, buttered shell, and finished with the drizzle of a bourbon caramel sauce, this dessert is a crowd pleaser and embraces the rustic side of baking. (An added bonus, getting to use my beautiful Kitchen Aid mixer.)
When it comes to eating cleanly, I can handle living without sugar. My true challenges are letting go of carbs and cheese. We’re known for living off of antipasto around our house and it’s a guarantee that a charcuterie will be served at any given party.
This recipe is a lighten up version of an Italian classic, Eggplant Parmesan. By removing a few of the breaded coatings and subtracting the cheese, this recipe is the perfect weeknight dinner and can be made quickly over the stovetop.
When it comes to the Whole30 and trying to eat as cleanly as possible, I have one major stumbling block. I’m a sucker for dessert and lattes. Last month, we were sticking to the Whole30 in our house and discovered these amazing products. While not all of them are Whole30 approved, many are and all are clean eating friendly. They’re delicious and have totally helped us curb any sweet cravings you might have.
When it comes to camping, I always find that a few hacks up my sleeve are worth it. This recipe is one of those and a game changer. Whether made in charcoal embers in the bowl of a grill or over a campfire, with a bit of simple prep, this meal can be easily made in the backcountry, on the campground, or in the backyard. Made with simple ingredients, it’s whole, seasonal, and fresh boasting the flavors of summer.
We’ve loved playing with raw foods and adding more nutrition to our diet. At times, the flavor of raw vegetables can be overly bitter and keep me going back to the skillet. This salad shifted my paradigm and now I firmly believe that asparagus and zucchini are just as tasty raw as they are cooked. This salad hosts a variety of green veggies that when cut down and into ribbons, are absolutely delicious. With a punch of onion, crunch of almonds, and creamy finish of goat cheese, it boasts a nuance of flavor and finesse unlike most salads we’ve tasted. (Remove goat cheese and this recipe is Whole30 Approved!)