Teach. Eat. Repeat. Recipe: Classic Tomato Gazpacho

Anna’s husband loves soup. Hard stop. Hot, cold, chunky, puréed — you name it. When it’s hot out, he’ll order gazpacho in any variation. Traditional, fruity, chunky, smooth, appetizer, entrée — it doesn’t matter. Anna, however, has never been a big fan.

She’s not a huge soup person in general. (She likes to chew things, she admits.) Also, the idea of cold soup freaked her out. But every time her husband ordered it, he offered her a bite. When Anna finally tried it, she deemed it “not bad.” Gazpacho slowly crept into a space that no longer scared her.

Teach. Eat. Repeat. Recipe: Zucchini Taco Boats

Looking for a way to change up Taco Tuesday? Tired of lettuce wraps? Well, you won’t be disappointed with these zucchini taco boats! They pack a little more heft than your typical veggie-wrapped taco because there are so many extra vegetables mixed in. Bring your appetite and enjoy!

What You Need

  • 4 medium zucchinis, cut in half lengthwise
  • 1/2 cup mild salsa
  • 1 pound extra-lean ground turkey
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon cumin

3 Summer Projects That Relax, Recharge, and Rejuvenate

For many teachers, summer doesn’t come soon enough. It’s an opportunity to catch up on sleep, hang out more with friends, and enjoy some good old-fashioned “me time.” Leaving the classroom and the daily routine behind for two months is just what many teachers need to relax, recharge, and rejuvenate.

But for some, the loss of structure that comes with summer break is disorienting. When you’re so used to having all the daily responsibilities associated with teaching, setting them aside for two months can be very stressful.

Teach. Eat. Repeat. Recipe: Summer Broccoli Slaw

This summer broccoli slaw is a twist on one of our fall favorites—Anna’s creamy carrot ribbon salad. This takes her yummy and refreshing cilantro lime dressing and combines it with a hearty veggie perfect for backyard barbecues, a day at the beach, or as a topping for burgers. You can make this one a day in advance and let it soak in the fridge—the broccoli is hearty enough to hold the dressing. The longer it sits, the more it melds together and becomes even more flavorful. For a complete meal, add chicken or fish to go with the salad. This recipe should serve about four.

Teach. Eat. Repeat. Recipe: Turkey Lettuce Wraps

20160531_LETTUCE_WRAPS

As spring begins to heat up and summer approaches, we’re looking for our meals to get a little bit lighter. We do tacos wrapped in lettuce a ton, but this time we decided to go for Asian flavors! As a child we often frequented P.F. Chang’s and ALWAYS had to get the lettuce wraps. We tried to recreate those flavors here with our own fresh twist. Serve with a simple cucumber salad or sautéed green beans!

 What You Need

  • 1 tablespoon sesame oil or coconut oil

Teach. Eat. Repeat. Recipe: Eggs in a Nest

Nestling eggs inside a bell pepper is one more easy and versatile twist on eggs in a nest. Eat one of these guys over a breakfast salad, on top of zoodles, or our personal favorite, as a layer of a juicy burger! These babies will take your average Whole 30-burger and kick it up a notch! Try it out and let us know what you think!

What You need

  • 1 bell pepper
  • 3 eggs
  • 2 tablespoons of ghee
  • Your favorite spice combination (We toss ours in Flavor God Everything Seasoning.)

Teach. Eat. Repeat. Recipe: Sesame Zoodles with Chicken

Recipe: Sesame Zoodles

Last week, Ali Maffucci of Inspiralized repurposed one of the amazing recipes from Chrissy Teigen’s new cookbook, Cravings, swapping in zoodles for the fettuccine in Chrissy’s version. It looked so amazing; we knew we had to try it out. We continued the experimenting and tweaked the recipe further to make it 100% Whole 30-approved. Try it out and let us know what you think!

What You Need

  • 1/4 cup of avocado oil
  • 3 Tablespoons of hot pepper sesame oil
  • 3 tablespoons of water

Teach. Eat. Repeat. Recipe: Cauliflower Fried “Rice”

Yellow wall clock in the kitchen

Cauliflower fried “rice” is the perfect side dish to our Beef and Broccoli, or as a meal by itself topped with an egg or with your favorite protein. It’s a great way to cut carbs, but still get something that feels indulgent. With the fish sauce and coconut aminos, it will taste just like your favorite Chinese take-out place’s.

What You Need

  • 1 medium head (about 24 oz) cauliflower, rinsed, OR 1 bag Trader Joe’s riced cauliflower (defrost if frozen)
  • 1 tbsp coconut oil