As you know (or if you are a new reader…you know now!) I love experimenting and playing in the kitchen. I love trying other people’s recipes as much as I love creating my own.
Recently, I have tried two recipes that have been so good I absolutely MUST share them with you.
The first recipe Pecan Butter from Cookie and Kate.
I apologize for not having a better picture than the one below!
I ate this delicious nut butter on top of my morning fruit, and on it’s own a couple of times 🙂 It was soooo smooth. I omitted the cinnamon from the main batch, but added cinnamon on top of my fruit a couple of times and it was like I was eating dessert! If you love pecan pie, pecans, or nuts in general….make this nut butter! You won’t regret it.
The second recipe are the Baked Chipotle Sweet Potato and Zucchini Fritters from Averie Cooks.
These little fritters were so creamy, slightly sweet, and smoky with a spicy kick from the chipotle. Definitely a recipe that I will make again!
We served them alongside some baked cod. A simple and delicious week night meal.
To make these fritters Whole 30 compliant, I used almond meal and coconut oil instead of flour and butter.
There are a couple more recipes I am looking to try this weekend, and I can’t wait!
Calling All Questions!
I have received some really great questions regarding my experience with the Whole 30 Challenge, and I would love to dedicate a blog post to answering all of your questions to the best of my ability.
Please comment with any other questions you may have or shoot me an e-mail (trebleinthekitchen at gmail dot com).
I have officially surpassed the halfway point, so I feel that I have a pretty good handle on things 🙂 Can’t wait to hear what you guys are thinking about!
Question of the Morning:
- Tried any new recipes lately? Share it with me!
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Based on this post, here are a few similar ones you should check out.
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Thanks for trying my fritters, Tara! I appreciate you trying them and the linkback! Have a wonderful weekend! 🙂
Mmm those fritters look delish! Zucchini and sweet potato are my two favorites so I am definitely pinning that. I hope to make some recipes this weekend but sadly have not been making anything new lately 🙁 Other than the fish question I asked you a few days ago, I was wondering about the snacking. I am trying to adopt some Whole 30 principles (namely eating bigger meals) as I already eat (mostly!!) whole food. But I still find myself snacking in between meals and even snacking in between snacks. How did you figure out your portions? I hope that’s not a weird question! Thanks girl xx
I am obsessed with pecans so I think I would love pecan butter!
I tried to make a poached egg for a chicken + mushroom noodle soup this week and it was a lot harder than it looks! I think I need to practice lol!
🙁 I swear I posted a comment the other day but I don’t see it now 🙁 but my question was if you measure portions when doing Whole 30 or just truly ‘listen’ to your body type thing?