Long overdue for a recipe over here.. This week the pile of fresh tomatoes on our kitchen counter + cool fall-like weather + three piles of orange & brown leaves in our backyard had me feeling like soup should be on the menu.

We have definitely been blessed by a fruitful garden this year and I can't get over it. We added 3 more raised beds this year and planted things I most commonly buy at the store and it's been more than worth it.

If you have ever had more than one tomato plant, you know what I mean when I say you can't eat them all - meaning salads, snacks etc.. You have to use them in recipes!

We have 8 tomato plants - 4 grape tomato & 4 big slicer tomato plants. Homegrown, truly vine-ripened tomatoes taste amazing - unlike anything you can get at the store. Am I right?

Okay - back to the soup recipe. I've made tomato soup before with canned tomatoes, but never fresh. A quick browse on Pinterest will show you lots of recommendations to roast your ingredients, blend it up and simmer everything for a bit, so that's what I did. SUPER EASY.  After we enjoyed a couple bowls of soup with grilled cheese sandwiches (because, best combo ever!) I thought about ways to streamline this even more.. so I added notes on that below too!


The recipe for the simplest, most delicious tomato soup with fresh tomatoes, coming at ya!

HOMEMADE TOMATO SOUP

3-4lbs fresh tomatoes, cored & sliced in half side to side, seed removed
6 cloves peeled garlic
2 sweet onions (1-2 cups rough chopped)
Olive oil to drizzle (about 1/2 cup)
1 quart chicken or bone broth
Basil - 1/4 cup fresh chopped or 1 tsp dried or 1 drop Basil Vitality
Oregano - 1/8 cup fresh chopped or 1/2 tsp dried or 1 drop Oregano Vitality
Salt & Pepper to taste

Preheat your oven to 450 degrees. Line 1-2 baking sheets with foil.



I had a mix of tomatoes to start with so I just removed the stems of the grape tomatoes. I cored & sliced the big tomatoes in half side to side and removed the seeds. This part takes the longest.
I had several small onions from the garden, so I sliced them all up into even chunks and had just shy of 2 cups of chopped onions total.


Place the onion, garlic & sliced tomatoes cut side up on the lined baking sheets and drizzle with olive oil + sprinkle with salt & pepper.

Roast for 30-40 minutes, until the onions started to char.

Remove from the oven, let cool slightly then scrape all the oven roasted tomatoes, onions, garlic and olive oil into a blender or food processor and puree until it's your preferred chucky or smooth consistency. Do this in batches if needed. I used the Vitamix at moderate speed for 60-90 seconds.


Transfer your tomato/onion puree to a large stock pot and add a quart of broth and the basil + oregano. I opted for the Vitality oils - these are pure, made for recipes & cooking (more concentrated than extracts and without any fillers). The flavor is very potent and you only need one drop! You may also add more salt & pepper to taste. Bring to a boil, then reduce the heat and let simmer 30-45 minutes. The soup will thicken and the flavors will meld.


You could also lower the heat at the end and add cream if you prefer.
Garnish away! We kept this round simple with Parmesan cheese & basil, but you could add any of the following:  sour cream, garlic croutons, goldfish crackers, crackers, roasted salsa or corn, or chopped, crispy bacon!


COOKING OPTIONS:

Roast everything the night before, puree & transfer/store overnight in the refrigerator to cool. The next morning, pour the puree + broth into your preference of:

a) Instant Pot:
+  Use your Instant Pot like a slower cooker with this option. Just add food as you normally would to a slow cooker, close the lid (or use a slow cooker lid) and then press the “Slow Cook” button.
+  Use the “Soup” button, low pressure for 20 minutes.

b) Slow Cooker: low heat for 8 hours.

Could alternately place roasted tomato/onion mixture in Instant Pot or Slow Cooker with broth and use an immersion blender before serving.

Make this?! I've love to see! Tag me at @mckenzie_wheeler on Instagram!

It's been awhile since we've had a Friday Favorites, so here's a special edition for today covering meal prep & kitchen favorites. I've been talking about doing this post for awhile, but I wanted to make sure it was narrowed it down to things I consider an important part of any kitchen and they are things we use daily/weekly.

My new and most favorite thing on here is the Instant Pot. When I posted about it recently on my facebook page I received quite a few puzzled responses.. leading me to believe that word has not gotten out about these time-saving machines. We've only had ours a few weeks but I've used it almost everyday - just experimenting with what it can do. I have yet to try bone broth and yogurt, but those are on my list. The fact that I can cook a whole chicken in less than half an hour and end up with the juiciest chicken ever kinda blows my mind.

Aeropress. You've seen it mentioned before, only because you need this mini espresso machine in your life. We don't own an coffee pot. Just this little guy for the past five years - and I drink coffee every single day.  You'll also notice the multi-tasking coffee & herb grinder and electric, wireless kettle - both versatile kitchen staples and they make the aeropress even easier to use.

When we ventured to Sonoma wine-country a couple summers ago, Aria was still drinking bottles, but no longer nursing. We Airbnb'd our trip and figured we would just microwave bottles  - but didn't happen to notice that one of our houses we booked for a few nights did NOT have a microwave. To heat anything my options were stove-top or a little electric kettle. I opted for the electric kettle after it brought water to a boil in less than 2 minutes and made warming a bottle a breeze. We Amazoned (that is a word right?) one before we even got back home.






Okay, back to food. Meal Prep. I have finally invested in some good bowls to use in the kitchen and as simple as that may seem, it makes meal prep life so much easier. So treat yourself to some mixing bowls and dance in the kitchen..

Any sort of food prep requires lots of storage containers - and if I can portion out that food ahead of time, I'm less likely to overeat, skip a meal, snack on cookies.. or waste my time making lunch on Tuesday.

For more automatic food miracles - get yourself a rice cooker. If you get an Instant Pot, you can make your rice or oatmeal in that. This sweet little thing also steams veggies.. and can do large portions of steel cut oatmeal really easily.

Spiralizer - We don't eat much pasta, but I do love pesto, and zucchini noodles are a low carb, versatile way to prep some veggies to mix things up. Toss in some shrimp or chicken and your favorite sauce and you have a meal.

My parents used to use the phrase "We didn't have a pot to piss in.." to describe how broke they were when they got married. Seth and I have been married 8 years and we finally got some good pots & pans ourselves in the past few years.. and that in itself made cooking together a whole lot easier.. less meals were burnt to the crusty cheap pans, cleanup isn't so time consuming and food is actually cooked evenly. So get a good pan..

Lastly.. that nutrition scale has made weighing and measuring food a breeze.. it comes with a handy little booklet (in which we've highlighted our frequent foods) where you can plug in the corresponding code for whatever you are eating.. throw it on the scale and you have all your macros laid out.. fat, carbs, protein.. even sodium, fiber.. anything that you find in a nutrition facts chart. So when you shove a bunch of food in a container and ditch the packaging.. you can still find out how much is in your next serving.

Hopefully there is a few things here that can make your kitchen life a bit easier, and cut down on the time you spend there, so you can do other more important things. My meal prep used to take me 4-5 hours for a weeks worth of food.. but now I'm down to about two hours. The fact that I can cook 12lbs of chicken in 15 minutes still has me in awe of that Instant Pot.

Feel free to drop your kitchen suggestions and any questions you have in the comments below!

xoxo, McKenzie





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The next Whole30 starts next week and I'm here to help you prepare as much as I can, so Pin this post, or save it somewhere you can find it again because here's a list of resources that I turn to over and over again.

I'm kicking it off with my Shopping Guide - this is not a full blown list, these are my staples that I buy at Costco & Trader Joes. There are more than is listed that is Whole30 compliant, just check your labels.




Here's are some comprehensive list's straight from the Whole30 site to help you navigate and prepare:
SHOPPING LIST & IN-STORE GUIDE (for food on a budget). And don't forget to STOCK YOUR PANTRY

Read your labels: SUGAR IS SUGAR & CHEAT SHEET TO INGREDIENTS

Because it's still summer, and we want to make the most of it, here's a few guides to DINING OUT & TRAVELING

and since I've been there on the no-egg diet, here's a few lists with modifications for EGG & NIGHTSHADE FREE

Many people I've spoke to about the Whole30 see it as another weight-loss diet, but in reality, it's a diet to hit the reset button. Chronic inflammation is often a long-standing result of diets poor in nutrients, filled with easy and convenient food, or those treats that our brain convinces us we need.. like wine, beer, ice-cream.. oreos. I'll be the first to admit I cave to these cravings pretty easily, figuring a small package of gummy snacks or a glass of wine is no big deal. But it adds up. Fast.

The Whole30 is more of a non-scale victory diet. Yes, you can and may lose weight, but it's not due to being on a calorie-restricted diet. There is no calorie counting here. No meal tracking or adding up your macros. It's a real food diet, you aren't depriving yourself, you are taking care of yourself.

I love this list of NON-SCALE VICTORIES that you may see during the next 30 days. The Whole30 can also be a Whole60, Whole90.. Whole6 months or WholeLife.. and probably should be to some extent. But the more you focus on this being a healthy lifestyle change, the better the results.

I'm not going to lie, when you cut out the junk, the processes sugar, alcohols, fake food, your brain is going to want it. Bad. It's going to tell you this diet is silly, that one little bite of cupcake or a sip of beer isn't going to hurt anything. It's a lie.

Our brains become programmed to feel like it needs those foods since the chemical reaction to these sweet, mind-numbing, garbage-filled ingredients creates a chemical reaction in the brain that makes it want more - just like any addiction. I know first hand that you can become addicted to chocolate-chips.. Oreos.. or even gummy bears (are you seeing a theme here? - I have a sweet tooth).

Because of this, the first 10 days are the most brutal.. the first day or so, you'll be just fine. You'll be on the "this is for the new me" high.. but then the fact that you haven't ate xyz that you normally do, will set in. Stay strong. You are in control.

The Whole30 offers a email subscription that I highly recommend, full of tips and tricks as well as a sense of "you've got this". I also highly recommend their first book, It Starts with Food, where they walk you through the "Why's" of this diet, then it won't seem like meaningless restrictions. It's all the science behind how various ingredients affect your mind & body. The good & the bad.

Their second book, The Whole 30 is the short-hand version. The meat and potatoes.. err..vegetables.. so to speak, of this diet. Straightforward info and lots of recipes to get your started.

Don't overthink this. Just Eat Real Food #jerf
Keep it simple.
Don't binge before starting. That only makes it harder.
Plan Ahead. Stock your pantry & fridge before day 1. Meal prep, have healthy selections ready to go.
Never go to the store hungry. period.
Do it with a friend. Have your best friend, or spouse do it with you - and let people know before you start. That way when you go to a backyard bbq and are sipping LaCroix + Pom and skip the cheesy mashed potatoes and rolls, they'll know why.
Give yourself a break. If you eat something from the not-approved list, start over with your next meal, don't completely fall off because you tripped. Don't binge the rest of the day because you ate one of grandma's waffles.

We're in this together - please connect with me via Instagram, even just a comment or DM to let me know you're in. That way we can stay in touch and support each other! I'll be sharing my daily meals,and you can follow along with hashtags:

#mckenzieswhole30 for daily inspiration and to follow my 30 day journey

I'm so excited for you to join us in this next round of Whole30! Also, check out my last post

I'll be sharing my quick, go-to meals later this week!

xoxo, McKenzie

Hey guys, so we're gearing up for an August Whole30 and would LOVE to have you join us!! I'll be sharing some of my favorite Whole30 compliant recipes and resources later this week, so stay tuned.

I'm sharing this recipes since it's one of my favorites from WellFed 2.. You guys, you NEED this book. Every single recipe is Whole30 compliant and abolutely delicious. The original WellFed is pretty amazing too, and walks you through all the basics for food & meal prep - making eating clean so simple and easy. And when your Whole30 is over, you'll find yourself using these books over and over because the recipes are that good.

Okay, most of these are kitchen staples, the entire thing is done in only one pan it comes together quick. My husband isn't a huge coconut fan, so I with the most recent batch I cooked the chicken & veggies in avocado oil but still added in the coconut milk. When asked what he thought about the coconut flavor, I got a thumbs up and a nod as he took another bite.. man of few words, haha. The coconut flavor was definitely milder - so keep that in mind if you want less coconut flavor.

This recipe is versatile and simple, and easy to adjust to your personal liking.

Jerk Seasoning 

(you'll soon use this for everything)

INGREDIENTS:
1 tablespoon salt
1 tablespoon allspice
1/2 tablespoon dried thyme leaves
2 teaspoons ground black pepper
1 teaspoon cayenne pepper
1/2 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg

DIRECTIONS:

1. Measure all of the spices into a medium bowl and mix with a fork until combined.

2 Transfer the spice blend to an airtight container and sprinkle it on meat and veggies when you want to add a spicy-sweet-hot kick to whatever’s on your plate. Reduce the cayenne if you like things on the milder side.

Pineapple Jerk Chicken (aka Pina Colada Chicken)

I was first introduced to this recipe a few years ago, I tend to make it a few times in a row (since we buy fish in bulk), and it's my favorite way to eat white fish fillets.. It's so easy, that I only ever make this for lunch - it's ready that quick!

I do highly recommend using the rice vinegar, fish sauce and sesame oil as stated since those are key ingredients for a ton of flavor! But you can add or subtract amounts of the other ingredients to highlight some flavors, or mellow out others.

Broken down, fish en papillote is a prettier way of saying "fish in paper".. this is literally fish and vegetables steamed in a tightly sealed paper packet with aromatics and a bright, tangy sauce. Simple enough.


You will need:

2 tbsp coconut aminos or gluten free soy sauce
2 tbsp freshly squeezed orange juice
1 tsp rice vinegar
1 tsp fish sauce
1 tsp sesame oil
1 tbsp minced ginger
4 fresh shiitake or cremini mushrooms, thinly sliced
2 - 6 ounce skinless white fish fillet (like cod or mahi mahi- which is what I used)
kosher salt
freshly ground black pepper
1 orange/lemon, cut into round
1 green onion, cut into larger stalks or rounds.

What to do:

1. Preheat your oven to 450°F. In a small bowl, combine the coconut aminos (or soy sauce), orange juice, rice vinegar, fish sauce, and sesame oil.

2. Stir in the minced ginger and add the sliced mushrooms. Set aside.

3. Season both sides of the fish fillets with salt and pepper.

4. Take a large sheet of parchment paper and fold it in half. Draw half a heart on the paper so that when you cut it out, you get a full heart - and tile the two to three slices of orange on one side of the heart.

5. Place the seasoned fish filet on top of the orange slices. Then spoon the mushrooms and sauce on top of the fish, layer on another slice of citrus (orange, lemon or lime) and add the green onion stalks on top.

6. Fold the other half of the parchment heart on top of the fish and begin tightly crimping the edges together, starting at the top-center of the heart. Make sure the packet is tightly sealed by turning and crimping the edges. At the pointy bottom end of the heart, twist the paper tightly to seal well. This is why you have a heart shape ;)

7. Place the packet on a rimmed baking sheet. Bake for 10-15 minutes or until the fish is cooked through.

Carefully open the paper - be careful, it's full of steam!  Remove the wilted scallions, and top with freshly minced cilantro and slivered green onions.

This is our adaptation of the original recipe here. I'd love to hear you feedback if you make this- any substitutions, add ins, or if you love it as is, let me know!

We love Mexican food around here. If we go out to dinner, there's a 90% chance that it's for Mexican food. Chili Colorado is one of our favorites, but taking a hot mess of a toddler & a baby into a restaurant is a no-go recently, so we decided to make it here at home, so we can have it whenever it sounds good.  I had a hard time finding a solid and authentic tasting recipe, but I did find this one, and just made a few adaptations. Tender and juicy chunks of beef, slow simmered in a delicious Mexican-style Chili Colorado sauce wrapped in a warm tortilla (or over rice) with guac, shredded lettuce & cilantro -YUM!

General thoughts.. you can definitely make this sauce ahead of time. Make it on the weekend for a weeknight dinner. Just make sure you freeze it if you aren't using it within 5-7 days to keep it fresh. The leftovers are great, the flavors in the sauce meld together perfectly. This does call for quite a few peppers (I found them all at our local grocery store in the Latin food section), but they are all mild in heat. I only use one jalapeno for the sauce, and it ends up mild enough for Aria to enjoy with us.  If you like it hot, you could definitely add in more jalapeno or use Serrano peppers instead.

Chili Colorado

Serves 6-8

• 2-4 tsp extra virgin olive oil
• 4 cloves garlic, minced
• 1/2 yellow onion, minced
• Beef 4lbs. bottom round or chuck steak
• 1 1/2 tsp. salt
• 1 tsp. black pepper
• 2 tsp. onion powder
• 1 tsp. garlic powder
• 4 cups beef broth
• water to almost cover the meat

1. Trim off excess fat and cube the beef into 1 to 1 1/2 inch cubes.  Combine all of the dry seasonings into a bowl.

2. Preheat a large stock pot to high heat. Heat 2 tsp of olive oil, the minced garlic & onion 1-2 minutes, until fragrant.

3. Add 1/2 of the meat and 1/2 of the seasonings and sear on all sides. Transfer the cooked beef to a large bowl and set aside.

Repeat with the rest of the meat, seasonings and oil.

*Note: Searing the beef in two batches allows for a good sear. Adding all of the meat at once will “steam” it.

When the second batch has seared, pour the first batch back into the pot, add the beef broth, then top with enough water to cover the beef.

4.  Bring it to a boil and then reduce the heat to low.  Keep it covered and simmer for about 1 hour, stirring occasionally. (You should have about the same amount of water at the end of this hour, if you notice the water evaporating just add a little more when needed.)

While the meat simmers, make the sauce.

Chili Colorado Sauce

yields 1/2 gallon 

• 22oz. dry pasillo-ancho chilis (dry pablanos)
• 1 1/2oz. dry guajillo-entero chilis (dry Anaheim chilis)
• 1 green pepper
• 1 fresh Anaheim chili
• 1-2 jalapeno peppers (depends on how hot you like it)
• 2 small white onions, diced
• 6-8 cloves garlic, minced
• 3 1/2 cups boiling water
• 1 tsp. salt
• 1 tsp. dry Mexican oregano
• 1 tsp. chili powder
• 1/2 tsp. cumin powder

1. Stem and seed the dry chilis and add them to a large bowl. Cover with 3 1/2 cups hot water to reconstitute. Soak for about 20 minutes or until soft.

2. Cut, seed and stem the fresh Anaheim chili, green pepper and jalapenos (seeds are optional) into large chunks for easy blending.

3. Add the reconstituted chilis, fresh veggies and “chili water” to a blender and blend until smooth. You may have to do this in batches. If your blender is like mine and can't seem to manage to make a smooth sauce, strain it through a fine mesh sieve to eliminate the pepper skin bits.. (I learned this lesson after making the first batch).

4. Pour the mixture into a medium sauce pan. Add the seasonings and bring to a boil. Then reduce heat and simmer covered for about 30 to 40 minutes, stirring occasionally.

5. Your Colorado sauce is ready. Yay!

*Note: This is a sauce“concentrate”, it makes about 1/2 gallon so you’ll have plenty left over. It freezes well for up to 3 months. I found portioning 2 cups at a time into freezer ziploc bags and freezing flat made life easier.  Dilute with water or broth and it can be used as an enchilada sauce, Mexican-style rice or as a taco sauce. It can also be used to slow simmer chicken or pork.

6.  Now that your beef has been simmering for an hour or so it should be getting soft and tender.  Add 2 cups of sauce and stir it in.

7. Cover and simmer for another hour, this allows the beef to become super tender, it should just fall apart when to take a bite.



Serve over rice, cauli-rice, sweet potatoes, with or without tortillas, refried beans & cheese if you please.. Fresh cilantro, green onion, shredded lettuce, avocado, pico de gallo, & guacamole are amazing toppings.

Let me know what you think! I'd love to hear how it turns out, any modifications and feedback.. just scroll to the bottom to comment! Be sure to tag me on insta @mckenzie_wheeler

I grew up eating canned, sliced, pickled beets. I could easily eat my weight in those. I love beets, and as I have become more aware of my diet over the past few years and try to eat food in it's least processed form, I tend to stray away from canned & packaged foods.

We live two miles away from two farms that open every summer and offer an amazing selection of local and northwest grown items. I end up out there at least once a week. The first summer we moved here I remember looking over the selection of veggies and realizing I didn't have a clue as to how to cook half of them.

That slowly changed. Every couple weeks I would select something I had never tried or cooked before and would learn how to. Once such example is fresh beets. Nutrient-rich, they now have a place in my veggie rotation.

"Beets are a unique source of phytonutrients called betalains. Betanin and vulgaxanthin are the two best-studied betalains from beets, and both have been shown to provide antioxidant, anti-inflammatory, and detoxification support." source

"In recent lab studies on human tumor cells, betanin pigments from beets have been shown to lessen tumor cell growth through a number of mechanisms, including inhibition of pro-inflammatory enzymes (specifically, cyclooxygenase enzymes). The tumor cell types tested in these studies include tumor cells from colon, stomach, nerve, lung, breast, prostate and testicular tissue." source

Beets are also a fantastic source of vital micro-nutrients such as manganese, potassium, fiber, magnesium, phosphorus, vitamin C and iron. source

Paleo Balsamic Roasted Beets

Serves 4


I love these served with steak or grilled chicken. These are great to top a salad with too. Let me know if you try any variations or have any questions! I'd love to hear your feedback!

One of my favorite food & lifestyle programs is the Whole30. It's are not a typical diet plan.. but a focus on a healthy lifestyle. I've done the 30 day program (ahem, minus a few days once or twice) on four occasions, plus "mini 30's" for days/weeks at a time.  It's my reset button when I can literally feel my dietary choices making me feel awful.

Currently, I'm 28 weeks pregnant on my second pregnancy.  I'm not one for resolutions (other than these), but I have been planning to get my diet back on track with less than 3 months left until my due date..(eeek!). I enjoyed the holidays and all the treats it has to offer, so now without further procrastination, here's the top 5 reasons why I do the Whole30 while pregnant:

1. I don't count calories.

I'm not one to count/log/track every crumb I consume - it's exhausting. Stressing over if I ate too many calories, too much fat etc, is not healthy. Whole30 recommends making 'good food choices', consuming food that makes you healthier.

I also eat as much as I need to. If I'm hungry, I eat. I don't use the excuse "oh, I'm eating for two", because the baby doesn't need too many more calories. But I make sure I get enough protein, carbs and fat and will add some extra healthy fats like coconut milk, avocado, olive oil or almond butter if I feel like I'm getting hungry soon after eating.

Knowing that I am offering the baby the more nutrient rich diet I can is also important to me. Healthy fats, protein and complex carbs along with all the vitamins & minerals that go with those foods can only make the baby healthier as well. I have spoke with my doctor who fully supports this. Baby number two is growing perfectly and is slightly ahead of schedule size-wise, so I know I'm on the right track.

2. Sleep!

Every. single. time, that I do the Whole30, I sleep SO much better. It's my favorite part and more of a motivator knowing that after several days of eating GOOD food, I will sleep GREAT! Even being 7 months pregnant, I started sleeping better - getting quality sleep & sleeping longer periods - over the past few nights. I occasionally sleep with a Fitbit on, so I know that I was averaging being awake 15 times per night. Over the past 4 nights, I tracked my sleep twice, and was only awake 5 times one night and 7 times the other.

3. Energy.

I have a toddler to run after - I mean literally run after.. each time I do her hair we play a version of nascar & rodeo - me running behind Aria keeping a light hold on her hair, trying to rope it into a hairband while she runs and giggles. So energy is a big one.

My workouts feel great.  I don't feel like I NEED a nap by late morning. I feel like I can tackle the four loads of laundry that are in baskets throughout the house and in our bedroom after Aria goes to bed at night. I am fueled with good food.  I don't experience the sugar spikes & crashes when I eat food that promotes a healthy metabolic response. I still have cravings, but they aren't so much for sweets. In their book, It Starts with Food, Melissa Hartwig calls this 'slaying the sugar dragon', breaking the mental stimulation that comes from processes, unnaturally sweet foods and ending the cycle of "oh, I'm stuffed from dinner, but I really need a piece of chocolate cake".

4. Healthy Skin, Hair & Nails.

There is no such thing as a pregnancy glow - it's crap. Besides not losing much hair - or hanging onto it better and noticing thicker locks (I do count my blessings), I don't notice anything improve because I'm pregnant. With each pregnancy I've broke out like a teenager the first trimester and then battle a gamut of skin issues the rest of the time.

Recently, I've been battling really oily areas on my face, only to have my cheeks and forehead become extremely dry and flaky - gross. But over the past night or so when washing the day off, I've noticed less oil and less dry skin, and I haven't changed anything but my food choices.

5. I'm happy. 

It was hard to decide where to place this reason. It's probably more important than being ranked 5th, but ending on a super positive thing is always fun. I know there's more to this than I probably realize, but making good choices with food, feeling like I'm in control without being restricted and normalizing my hormones with those food choices play a huge role in my overall feeling & outlook on life.

I can eat without feeling restricted = happy
Energy= happy
Sleep= way happy
Less cravings =happy
I'm less stressed = happy

..you see where I'm going with this. The snowball effect is huge and so, so important.

I do 'fall off the wagon'. There will be things that come along that are worth it to me, where I feel like I can enjoy something guilt-free, and then either resume my Whole30, or relax with it for a bit until the need to hit that reset button comes along.

For more information check out their books here: It Starts With Food & their 30-day guide The Whole30. A little update: I found they launched an 150 recipe Cookbook since I wrote this, please don't miss out on this one, it prevents a the so called food rut. 

I also love this forum, it provides feedback from Whole30 creator Melissa Hartwig and offers real feedback from moms who have done the Whole30.

And here is a whole list of current discussions. I've done the Whole30 with friends, so we all had to hold each other accountable, but when you are doing it for yourself without anyone else participating, it it great to be able to reach out to people all over the world for support and their feedback.

Also, provided for free is a never ending list of lists. (I love lists!) All the shopping guides, food, templates & meal plans that you could ever dream of right here!

Feel free to shoot me your questions, comments or experience and let me know when you're starting your Whole30. :)


*This post does contain a few affiliate links. We only promote things we love and couldn't help but share. The small commission from your purchase helps keep the lights on. Thank you so much! 

Prep Time: 15 Mins    

Serves: 6-8 (Feel free to double the recipe – it’s generally eaten way too fast!)

Ingredients
• 1/2 pound bacon, cut into thin strips
• 1 medium onions, diced
• 2 bell peppers, diced
• 1 jalapeño, diced (seeds optional)
• 2 cloves fresh garlic, minced
• 1.5-2 pounds, grass fed ground beef
• 1/4 cup chili powder
• 2 teaspoons ground cumin
• sea salt to taste
• black pepper to taste
• 1 (20-ounce) can of diced pineapple & juice
• 1 (15-ounce) can of tomato sauce
• 1 (14-ounce) can of fire roasted diced tomatoes

Instructions
1) Preheat a large pan to medium-high heat and brown the strips of bacon, remove, set aside.

2) Place the onions and garlic in the pan with bacon grease, cook 1-2 mins. Now add in your ground beef and cook, breaking up chunks until browned. Place cooked beef/onion mixture in crockpot.

3) Rough chop the bacon and add to crockpot. Add all other ingredients, stir to combine.

4) Cook on low for 4-8 hours.

5) Serve with delicious toppings:  Cilantro, Avocado, Fresh Pineapple..Salsa – you name it.

If not strict Paleo, this is also delicious with Shredded Cheese and a dollop of Sour Cream. You can also serve the chili over rice or sweet potato to add some carbs.

glam shot of the beef ;)

my favorite part - adding all the ingredients, creating pretty crockpot art