Whole 30 Coffee Talk

In our three+ years of running the Facebook group and over a year of writing this blog, one Whole30 topic has bubbled to the top time and again. That topic is coffee!

Coffee is a universal language, and we’ve seen a passion for java like no other. And since many people come to Whole30 giving up their beloved cream and sugar, there are always lots of questions on how to enjoy our favorite beverage while staying compliant.

There’s no ONE right answer, but there are lots of opinions. However you enjoy it, make sure you start off with a quality coffee in your cup! Life is too short for bad coffee!

Here are some things we love in our coffee and tools we love to make it! Feel free to mix and match ideas and find what works for you.

nutpods – The darling of the Whole30 coffee world, this non-dairy creamer is a universal favorite. nutpods is a plant-based coffee alternative made from almonds and coconuts that does a great job replicating traditional creamer. It comes in a variety of Whole30 Approved flavors (Original, Vanilla, Hazelnut, and Cinnamon Swirl) as well as some seasonal flavors. We are gaga over nutpods and are happy to share our group code of JUJUSWHOLE30 for 15% off your first order at www.nutpods.com. It’s a one-time code so stock up when you order. There’s free shipping, too! You can also find nutpods on Amazon here.

Califia Farms Unsweetened Better Half – If we don’t have nutpods on hand, this Whole30 compliant dairy-free creamer is our go-to! Make sure you choose the Unsweetened variety (in the light brown and white carton) as not all Califia Farms products are compliant. We can find this at our local supermarket (Market Basket) or at Whole Foods Market. You can also grab it on Amazon here.

Cashew Milk – Want to try to make your own nut milk to add to coffee? Check out this blog post from Carla with a great guide to DIY cashew milk!

Coconut Milk – Want to keep things simple in your coffee? Coconut milk is a great choice, and we love the canned variety from Thai Kitchen. You can find it at your local supermarket in the Asian food aisle or on Amazon. The best part about cracking open a can of coconut milk – Use some of it for your coffee and turn the rest into delicious dump ranch to add to your meals!

Collagen Proteins – They’ve become all the rage lately but for good reason. Collagen proteins are a flavorless and odorless way to add collagen – the most abundant protein in the human body – into your diet. Adding collagen to your diet can help with digestion and gut health, joint and bone health, and sleep and hydration. It’s a total win. We like the collagen protein and MCT oil from Bubs Naturals in our coffee–they make the cup extra creamy! Use code W30FBG for 20% off your order at https://www.bubsnaturals.com/ – One-time use for the code, expires 12/31/20. Enjoy!

Coconut Oil – Another great addition to coffee (and your Whole30 pantry!) is coconut oil. It’s a great way to add some healthy fat and flavor to your java – and it also comes in handy with your cooking. (We always shmear what’s left on the spoon on our faces for a little moisturizer!) Our favorite coconut oil is the organic extra virgin one from Trader Joe’s! If you don’t have a TJ’s near you, you can grab it on Amazon here. It also comes in handy individual packets for you to take on the go. Check those out here!

Ghee – If you are struggling with an added fat on your plate, consider adding ghee to your coffee! It’s delicious and the punch of added fat makes your coffee more filling. Our favorite is Fourth & Heart Himalayan Pink Salt ghee, which you find at various grocery stores or on Amazon here.

Frother – Once you have all of your ingredients in the cup, a frother can turn the ordinary into something magical. Make your own compliant latte-style drinks at home and enjoy! You can opt for a simple frother like this one on Amazon, or if you want to splurge a little, this Nespresso frother comes well recommended by some of our fancy coffee friends!

Cold Brew Iced Coffee Maker – We love this cold brew iced coffee maker from Amazon because it brews the PERFECT iced coffee. After trying many different ways to make it using many different techniques, this one was the only one that did the trick. Make it at night, toss it in the fridge, and it’s ready for you first thing in the morning. Add whatever you’d like to it and enjoy one of the best iced coffees that you’ll have.

How do you take your cuppa on Whole30? Are you a fan of hot or iced? What’s your favorite brand of coffee?

** This post contains some affiliate links. Thank you for your ongoing support of our blog and our Whole30 Facebook support group!**

All Things Buffalo

By Molly Winsten of @onmollysplate

OK. It’s February. It’s cold (in most places) and the shine of the holidays has long since worn off.

So what is there to get excited about? Valentine’s Day of course! And what do you need to SPICE UP that special evening? Buffalo spiced everything!  

This post has some classic Whole30 recipes, along with some new and creative ideas to make your spicy evening all the more fun. Now let’s spice it up!  


Classic Buffalo Chicken Wings

Spicy, crispy, a tad salty, and a total crowd pleaser, this recipe could not get easier!

Ingredients:

  • 2 pounds chicken wings, cut into drums and flats
  • ½ cup hot sauce (I like classic Frank’s Red Hot)
  • ¼ cup coconut oil or extra light tasting olive oil
  • Juice of ½ lemon
  • Extra tablespoon oil of choice
  • Salt & Pepper to taste

Recipe:

Preheat the oven to 425 degrees. Place a rack on a cookie sheet. Place wings on rack, drizzle with extra tablespoon of oil and sprinkle with salt and pepper. Bake for until crispy and cooked through, about 30-40 minutes depending on size. Remove from oven, and let cool slightly. Meanwhile, whisk other ingredients together. Toss sauce with wings in a large bowl. Serve with celery, carrots, and Whole30 compliant ranch!


Buffalo Chicken Dip

Ingredients:

  • 1 pound cooked chicken breast, shredded
  • ½ cup hot sauce (I like classic Frank’s Red Hot)
  • 8oz dairy free “cream cheese” such as Kite Hill, or 4 oz coconut cream
  • ½ cup homemade mayo
  • Juice of ½ lemon
  • Extra tablespoon oil of choice
  • Salt & Pepper to taste

Recipe:

Melt “cheese” or coconut cream in a sauce pan over medium heat. Stir in all other ingredients. Heat until bubbling. Serve drizzled with Whole30 compliant ranch and topped with scallions. Delicious over a baked potato or to dip veggies in!


Buffalo Cauliflower

Ingredients:

  • 1 head cauliflower, cut into florets
  • ½ cup hot sauce (I like classic Frank’s Red Hot)
  • ¼ cup coconut oil or extra light tasting olive oil
  • Juice of ½ lemon
  • Salt & Pepper to taste

Recipe:

Preheat the oven to 425 degrees. Cover a cookie sheet with foil. Mix all ingredients except cauliflower together. Toss florets in sauce, and place on foil lined sheet. Bake for until crispy and cooked through, about 25-30 minutes depending on size. Remove from oven, and let cool slightly. Serve with Whole30 compliant ranch!


Buffalo Chicken Chili

Ingredients:

  • 1 yellow onion, chopped
  • 1 cup chopped celery
  • 1 cup chopped carrots
  • 2 cloves chopped garlic
  • 2 tablespoons olive oil
  • 2 pounds cooked chicken breast, shredded
  • 6 cups chicken broth
  • 1 cup hot sauce (I like classic Frank’s Red Hot)
  • 1 cup coconut cream
  • 8oz dairy free “cream cheese” such as Kite Hill, or additional 6 oz coconut cream
  • Juice of ½ lemon
  • Cilantro
  • Sliced Red Onion
  • Salt & Pepper to taste

Recipe:

In large soup pop, sauté onions, garlic, carrots, and celery in olive oil until translucent. Stir in shredded chicken and broth. Bring to a boil and add hot sauce. Add more or less depending on desired spice level! Reduce to a simmer and stir in coconut cream and “cream cheese.” Simmer and stir until smooth. Add in lemon juice and salt and pepper to taste. Top with cilantro and red onion!

Molly Winsten, MS, RD works in the world of allergy-friendly cooking and baking. Her goal is to make everything #foodinclusive for any and all dietary restrictions. She lives in the Boston area. Find her on Instagram at @onmollysplate.

Chicken Fajita Breakfast Casserole

By Bailey Fischer, from Slow Cooked Paleo

Whole30 Certified Coach and blogger/cookbook author extraordinaire Bailey Fischer describes this recipe as “a far cry from the drive-thru breakfast order I used to get from the Mexican fast food restaurant on my way home from a 12-hour overnight shift.”

She adds: “I may have ditched that habit, but my love of chicken fajitas turned breakfast food hasn’t changed. This recipe takes those favorite flavors and drops them into a delicious Paleo casserole that’s much healthier but still quick and easy. It’s a great recipe to use up leftover chicken or change up your usual breakfast routine. If you want to really spice up this recipe, mix a diced jalapeno or a few dashes of cayenne pepper or hot sauce into the eggs.”

This recipe is from Bailey’s new cookbook, Slow Cooked Paleo. You can grab it on Amazon here. It’s an amazing collection of 75 “real-food recipes for effortless, wholesome meals in your slow cooker.”

For more of Bailey’s recipes, tips, and support, visit www.wholekitchensink.com. You can follow her on Instagram @wholekitchensink.

Happy slow cooking!

INGREDIENTS

3 grain-free tortillas (optional) *OMIT if on Whole30

10 eggs

½ cup (120 ml) almond milk or coconut milk

2 cups (250 g) shredded chicken

1 cup (150 g) diced red onion

1 cup (150 g) diced red bell pepper

1 (4-oz/112 g) can diced green chiles

2 tsp (5 g) chili powder

1 tsp cumin

1 tsp salt

½ tsp ground black pepper

GARNISHES (OPTIONAL)

Salsa, homemade or store-bought

Hot sauce

Chopped cilantro

Chopped avocado

DIRECTIONS

Line the slow cooker with parchment paper or coat the insert with nonstick cooking spray. If you’re using grain-free tortillas, layer them on the bottom and up the sides about 2 inches (5 cm).

In a large bowl, beat the eggs and then mix in the dairy-free milk, chicken, onion, pepper, chiles, chili powder, cumin, salt and pepper.

Pour the egg and vegetable mixture into the slow cooker and cook on low for 2 to 3 hours, or until the eggs are set. Top with the optional garnishes.

To freeze, remove the casserole from the slow cooker using the parchment paper and allow to completely cool. You can freeze the entire casserole or cut it into serving sizes and freeze as individual servings. Store in the freezer for up to 3 months. Thaw in the refrigerator overnight, or up to 24 hours. Reheat in the microwave or the oven.

COOKING TIPS

For a fun variation, mix 1 cup (240 ml) of salsa with the beaten eggs and increase the cook time by approximately 30 minutes.

Use chip clips around the rim of the slow cooker insert to hold the parchment paper in place while preparing the recipe.