At the end of the Whole30 protocol, you might know that there is a period of reintroduction. (In fact, you may have been looking forward to it since you began Whole30!) You’ve spent a significant amount of time avoiding sugar, dairy, grains, legumes, alcohol and […]
Month: January 2017
One of the biggest changes people notice when taking on a program like Whole30 is that you’re cooking at home for almost every meal. While the planning and prep portion can take a bit of getting used to (it’s worth it, we promise!), there are […]
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Try recipes like:
- the pump-you-up breakfast smoothie: blueberries, kiwi and orange, with some coconut and almond butter for healthy fat to fill you up
- the ultimate kale salad: sesame tofu, avocado, radish and a mirin dressing adds an Asian twist to this power salad
- the perfect weeknight dinner: rosemary roast chicken, with two family-friendly sides, all made by you
Check out their recipe for homemade caraway oat granola bars below! Get the full meal plan and shopping list on PlateJoy.
2 cups Rolled Oats
¼ cup Almond Butter
1 tbsp Creamed Coconut
2 tbsp Caraway Seeds
⅓ cup Maple Syrup
1A cup Medjool Dates, pits removed
1 cup Raw Almonds
Preheat the oven to 350 degrees F. Add the oats to a baking sheet and spread them out in an even layer. Toast them in the oven about 10 minutes, until just starting to turn golden brown. While the oats toast, add the caraway seeds to a dry pan and place over high heat, just until they become fragrant (about 2 minutes). Remove from heat immediately to prevent burning.
In a blender, combine the almond butter, creamed coconut, maple syrup and dates. Blend until the mixture is smooth and creamy. In a large bowl, combine the oats, almonds, almond butter mixture, caraway seeds and a pinch of salt. Stir with a silicone spatula until it’s well-combined—and be patient! It’s a sticky situation, but you’ll get there with a little perseverance.
Line a shallow rimmed baking dish with saran wrap, leaving an overhang on all sides (so you can lift the bars out easily). Carefully pour the oats and co. into the baking dish and spread into an even layer about ½ inch thick. Place the baking sheet in the fridge for at least 15 minutes—overnight works too. When you’re ready, cut the oats into 2” x 4” bars and store in a ziploc bag, separated by parchment or wax paper.
Cutting down your refined sugar intake can be a Herculean feat. Refined sugar is often added to most processed food products (including innocuous items like crackers and yogurt) and can be hard to dodge when it comes to restaurant meals, juices and sauces. Luckily, you […]
Breakfast can be tricky enough on a regular morning when you’re pressed for time. Trying to come up with a month of Whole30 breakfast ideas is a whole other animal: navigating food labels, endless sugary grain products and recipes too complicated for 7:00am can be […]