Today, we’re sharing three Life After Whole30 recipes from Caroline of Olive You Whole, who created them exclusively for our Healthy Mama, Happy Baby readers! These three recipes feature fabulous fall flavors that are Whole30 compliant, with the option of adding non-compliant ingredients for those who have finished a Whole30, or entering in the reintroduction phase. Here’s what Caroline has to say about her recipes:
“This month I’ve included my all-time favorite recipe that’s great for pregnancy, after pregnancy, Summer, Fall, ALL the time! The other two recipes are packed with great fall flavors. Brussels and pears are coming into season and I’ve highlighted them in two easy (but tasty) recipes for you, Mama! Enjoy!”
Date Pecan Chicken Salad
4 1/2 cups shredded, diced chicken
1/4 cup chopped red onion
1/4 cup chopped celery
1 cup chopped pecans
1 cup halved red grapes
1 ¼- 1 ¾ cups date mayonnaise (recipe below)
1/4 tsp salt
1/4 tsp black pepper
ADD the chicken to the mayonnaise. (See recipe below)
CHOP the red onion, celery, pecans, and grapes. These can be cut as small or big as you prefer, then add them to the chicken and mayonnaise mixture.
MIX until combined. Store in the refrigerator, serve chilled.
Date Mayo Ingredients
2 egg yolks
1 Tbsp apple cider vinegar (or any type of vinegar you prefer)
1 Tbsp lemon juice
1 tsp fine sea salt
1 tsp mustard • 3/4 c olive oil (NOT extra virgin- regular or light)
3/4 c. extra virgin olive oil
½ c pitted dates
SEPARATE the egg yolks (you won’t need the egg whites), and add them to a food processor.
ADD vinegar, lemon juice, salt, and mustard and mix briefly until combined.
TURN the food processor on. Add regular olive oil and extra virgin olive oil in a slow and steady stream and mix until it emulsifies and is the consistency of mayonnaise.
ADD 1/2 c pitted dates and blend until combined. Keep the dates somewhat chunky so the mayo doesn’t lose its emulsification.
I love this recipe served on a salad with strawberries on top and a balsamic vinaigrette!
Reintroduction Ideas for Date Pecan Salad
Gluten: Make it a sandwich! This recipe is SO yummy with lettuce, avocado, and red onion.
Dairy: Turn the recipe into a salad and add cheese (recommendations: Parmesan, blue cheese, feta)
Pear and Walnut Slaw
1/4 head of cabbage, sliced into very thin strips (about 4 cups)
1 c chopped walnuts
2 firm pears, julienned
2 T fresh lime juice
2 T red wine vinegar
2 T mayonnaise (I love Chosen Foods Avocado Mayo)
1 teaspoon salt, plus a pinch more
1 teaspoon fresh-ground pepper
PLACE cabbage, pears, and walnuts in a large bowl.
WHISK together lime juice, vinegar, mayo, salt and pepper in a small bowl.
POUR dressing mixture over the slaw and mix to fully combine.
SERVE immediately or let sit for 15 minutes to let the flavors mix.
Reintroduction Ideas for Pear and Walnut Slaw
Dairy: Add feta or goat cheese to the recipe
Gluten: Eat as a side with a delicious sandwich!
Bacon and Brussels Sprout Slaw
1 lb Brussels Sprouts, cut in strips
1 T mayo
3 T balsamic vinegar
1 t salt
1/2 t pepper
3 pieces of bacon, chopped into small squares (make sure it’s sugar and nitrate free)
COOK the bacon in a cast iron skillet or pan until extremely crispy.
REMOVE the bacon and let it rest on a plate. Leave the grease in the pan.
ADD the balsamic vinegar and reduce to half.
ONCE a thicker sauce is formed, add the Brussels sprouts and cook on high, stirring continuously. You’re going to just barely char them so they’re slightly cooked but still bright green, almost 5 minutes. Watch carefully!
REMOVE from heat, allow to cool, and add remaining ingredients and stir. Serve warm or at room temperature.
What makes this recipe SO easy? You can use a food processor to get the Brussels into a confetti-like consistency. Just wash and throw them in!
Another reason I love this slaw is that it’s actually one of my go-to breakfasts! Can you believe it? I am not a huge egg fan, so I am a big veggie eater in the mornings… This slaw pairs perfectly with Whole30 approved breakfast meats like bacon and sausage! And, if you happen to be an egg person, I’ve heard a fried egg is great on top.
I love this slaw with a barbecue meal… so these are some suggestions for a BBQ meal:
Reintroduction Ideas for Bacon and Brussels Sprout Slaw
Gluten: add a slice of texas toast to your meal or make a barbecue sandwich
Non-gluten grains: make gluten free cornbread
Legumes: enjoy with some baked beans
Caroline Fausel has always loved nutrition. Married to a doctor, they always had the “nutrition vs. medicine” debate… Finally, It Starts With Food provided a happy medium that brought together both of their views.
Caroline and Chaz finished their first Whole30 June of 2014. Since then they have completed 5 total rounds of Whole30. Now with a better understanding of what makes us healthier, Caroline creates meals for those striving to eat clean, whether Paleo or Whole30. She also strives to help people live a toxic-free life.