Banana “Oatmeal”

Banana “Oatmeal”

Probably one of my all-time favorite finds during my Whole30. I was traveling with friends and needed a hotel-friendly option. I remembered reading something similar to this along my recipe planning, so I winged it. The end result has been a consistent favorite, even after completing my first leg.

It’s a breakfast that doesn’t include eggs, major win! Plus the recipe Banana Oatmealis far from difficult. You can certainly experiment with different nut butters or adding additional fruit or different nuts. Go wild!

Serves 1

  • Banana
  • Almond Butter
  • Shaved Coconut
  • Nuts of choice (Cashews, Almonds, Mixed)


Start with the banana in your bowl, tearing into bite sized pieces. Dollop almond butter around the banana. Sprinkle coconut shavings over top, then complete with your choice of nut pieces.

In another variation, I added a few splashes of almond milk and microwaved for about 20 seconds. I like both very much, but probably prefer the not heated version.




Bee’s Whole30 Journey

For those of you who know me, this will make sense. For those of you who don’t, I’ll explain. I quietly research things, in the background. Once I’ve made my mind up about something, I make a decision and act. Same goes for my Whole30. I had been researching Paleo, Clean Eating, and Whole30 for months but I wasn’t sure what I wanted to do about any of it.

Typically, February is my worst month – body wise. It’s the coldest month here in Virginia. We don’t get outside much, tend to be lazy and over indulge. February is also the month of the year I KNOW I weigh the most, just before sloughing off my winter hibernation. This year was no different.

After returning from Vegas for a work trip, I felt out of sorts. I was eating carbs non-stop, drinking wine *cough-everynight-cough*, definitely not exercising, certainly not sleeping (because I have an 8 month old); It was time for a reset button. Enter Whole30.

I mean go big or go home. I could have started small and tried on my own. But why? I’ve got the most complex, restrictive eating plan as a tool – why not? I decided on a Sunday morning and started that morning. Needless to say, lunch that day was a bit of a panic! I spent that Sunday planning, shopping and getting ready. In retrospect, an extra day of planning may have been wise. (I will post my entire 30 days eating log with recipes, soon!)

My journey was awesome for many reasons. They say during the process you’ll experience the following: day 1 – a high like “I can do this!”, day 2 and 3 – detox and overall bleh, day 4 and 5 – anger and meanness, finally day 6 and 7 – tired. I experienced all of those, surprisingly the detox was the least severe of the phases. Followed by the tiredness because I’m always tired! (I have a baby!)

Giving up wine was a challenge. This was such a daily part of our unwind, it took some getting used to, but it certainly became easier. Eventually, after a week or so I forgot about it. Only mistake I made with the timing was my Whole30 encompassed a Girl’s Weekend Trip and my birthday – but I survived, sober!

finished-the-w30-IG-300x300I learned a lot about my body and how I respond to food. I’m looking forward to reintroduction to merely understand how certain (W30 restricted) foods affect me. I learned a lot about food, labels and what I should be looking for in my food and my family’s food. I feel a bit snobby about it, but I’m ok with that. My husband said it best, in reference to my search for complaint canned tuna: “why do they put all that extra stuff in there, it seems unnecessary…” I couldn’t agree more.

I’ve have told a lot of people about Whole30 and my journey with it. Most people ask, “are you trying to lose weight?” Not exactly. But my results were: I did end up losing weight, my clothes fit better, and I FEEL better. Others asked me “why?” Mostly, because I needed a reset button. I needed to slow down the carb grabbing, sugar habits and wine drinking. I needed some time to get back to focused. Testing my will power is a mental game for me, and I like to win.

One thing I did find interesting, on some of the Whole30 support boards people have posted graphics with the rules of Whole30. “No Grains, No Diary, No Processed Foods, No Sugar, No Alcohol, No Cheating.” The “no cheating” always struck me as “duh, that goes without saying.” It’s not called Whole-Until-You-Want-Cheese. Not being judgey, I’m simply saying, cheating never crossed my mind – again this makes better since when you know me. I’m a “rule-follower.”

I’m really proud of myself for accomplishing Whole30. Since my 30 days have come and gone, I did have a little wine the other night – in celebration. An oxymoron, I know. It was good wine, but I’m different now. As in tonight, free to drink whatever I choose, I chose kombucha. Ha!

So my victories:11016718_10206211033653185_7679332743715007660_n

  1. Loss on the scale, actually number unknown (must buy a new scale since mine went kaput)
  2. Physical appearance of body and my perception of my body, both better – the latter being more important.
  3. Clothes are comfortable, and actually loose
  4. Mental clarity
  5. Sleeping better at night, more soundly
  6. Feeling more rested in the mornings
  7. Changed my unwind habits to NOT include wine
  8. Eating more now than I was before and enjoying it!
  9. No bloating
  10. No digestive issues
The path following my Whole30 is unknown. For now, I’m staying the Whole30 course, with the exception of my celebratory wine the other night. I would like to incorporate some of the Paleo welcomed items like honey and maple syrup. I’m unsure about grains, dairy and sugar at this point. I’ve learned over 30 days to drink my coffee without sugar, so I’ll keep that going. I do intend to keep processed foods out of my diet, however.
I do know my recipes moving forward will be more Paleo and less carb-loaded, cheese-laden dishes. Sadly, but I think it’s just better for us all. And the journey continues…

Roasted Broccoli

This is the perfect side dish whether you are Paleo or Whole30 or breathing. It’s so easy and quick. The end result is satisfying with a crunch andRoasted Broccoli the simple seasonings are just enough. Since my new exploration into Paleo, I’ve been shopping more at Costco and trying to make our dollar go a little further. You can get a 3lb bag of fresh broccoli for like $7!

Super easy and sure to please. It’s even good the next day, cold!! Because of this I tend to make an entire baking sheet full. This is probably 6-8 cups of broccoli.


  • Fresh broccoli
  • Olive oil
  • Salt
  • Pepper


Preheat the oven to 400°

In a large bowl toss the broccoli in olive oil. Just a few tablespoons, the broccoli will not be saturated. Spread broccoli onto a foil lined baking dish. Sprinkle generously with salt and pepper.

Roast for 30 minutes, until the broccoli is browned on edges and crispy.



Coconut Date Rolls

Coconut Date Rolls

Coconut Date Rolls | Busy B CooksAfter my lovely girls’ trip to Wilmington, before leaving town I visited the Whole Foods. OMG. That place is amazing, especially when you are on Whole30. I stumbled on these Coconut-date rolls in the bulk foods section – so I picked up four little rolls.When I got home and actually tried one of the rolls, I wished I had bought every single roll they had left. So good, so sweet and delightful. But these little doodles didn’t seem to complicated, so I googled the recipe and BAM! Found them!

So here you go! I made mine into bites, but the original recipe called for two inch “rolls” or “logs” – up to you. This is probably SWYPO in terms of Whole30, but who is keeping track?


    • 1lb dates, pitted
    • 1 cup slivered almonds (Natural, watch out for roasted almonds)
    • 1 cup shredded coconut


In a food processor, put the almonds in first, then put the dates. Process the almonds and dates together, until a ball forms (about 2 minutes). You’ll know when it’s combined because the mixture will make your processor hop around!

Put the shredded coconut in a bowl, set aside.

Turn out the date- almond mixture onto a cutting board, or working surface. Take a small amount, about the size of a baseball and work into a log. Using wet hands, if the mixture is too sticky, roll our the date-almond mixture to your desired thickness.

Cut in bites or “logs” and roll in coconut until coated. Store in an air-tight container for 2 weeks.

Can also be refrigerated and served chilled.



Recipe Source:

Homemade Red Sauce and Meatballs over Zoodles

This comfortable meal is actually the work of three separate actions, coming together into one dish!Meatballs over Zoodles

I made the meatballs ahead of time and put them in the freezer. The below recipe will make at least 2 – 3 separate servings.

For the red sauce, i combined all the ingredients and included the meatballs (after a little defrosting in the microwave) to warm in the sauce.

The Zoodles should be cooked right before serving.

Turkey Meatballs Ingredients:

  • 1 lb ground turkey
  • 1 lb ground beef
  • 1/2 cup finely chopped onions
  • 2 eggs
  • 1 tsp Worcestershire sauce
  • 1/2 tsp pepper
  • 2 tsp salt
Mix all ingredients together and roll into small meat balls. Place on a baking sheet and bake at 400 degrees for about 15-20 minutes. Eat now or freeze for later!
Red Sauce Ingredients:
  • 28oz can of crushed tomatoes
  • 1/4 onion, chopped
  • 1 Tbsp oregano
  • 1 Tbsp basil
  • 1 tsp black pepper
  • 1/2 tsp crushed red pepper
  • 2-3 garlic cloves, pressed or minced

Combine all ingredients in a pan and bring to a boil. Reduce to a simmer for about 10-15 minutes, until the flavors meld. (If including meatballs, add to the sauce and allow the meatballs to warm with the sauce.)

Zoodles Ingredients:

  • Zucchini
  • Olive oil
  • Salt and pepper to taste

Using a spiralizer, like the Vegetti, create zucchini noodles. Sauté the noodles in olive oil with salt and pepper, for about 5 minutes. Serve immediately, topped with red sauce and meatballs.



Meatball Recipe Source: The Stonybrook House


Red Sauce Recipe Source: Make With Your Hands

White BBQ Chicken

White BBQ Chicken

White BBQ ChickenThe other night I was thinking about this recipe and then it dawned on me, with my homemade mayonnaise, this would be Whole30 complaint! Score! This marinade/sauce is good on chicken thighs or breasts, whichever you are feeling!.

Serves 2

  • 1 cup homemade mayonnaise
  • 1/3 cup apple cider vinegar
  • 1/4 cup lemon juice
  • 1 Tbsp minced garlic
  • 1 Tbsp prepared horseradish (be sure this is compliant)
  • 1 Tbsp black pepper
  • 1 Tbsp spicy brown mustard
  • 1 tsp salt
  • 1/2 tsp cayenne pepper
  • 2-4 chicken breasts, or 5-6 chicken thighs


Combine the mayonnaise, vinegar, lemon juice, garlic, horseradish, peppers, mustard and salt in a medium bowl. Wish together until completely combined.

Place your choice chicken in a large plastic bag. Pour a small amount the marinade in a small bowl and set aside. Put the remaining marinade into the bag, seal, and marinate for 15-30 minutes.

You can either bake or grill the chicken.

Serve with the extra side of sauce for dipping or pour a little sauce over the top before serving.



Recipe Source: Bacon, Butter, Cheese & Garlic

Homemade Paleo Mayonnaise

Paleo MayonnaiseUntil recently, I had no idea how easy and delicious homemade mayonnaise is. Seriously, I will never buy it again. My Whole30 experience simply introduced me to the idea of making my own, but I am very happy with this find.  The first time I made mayo, I bucked the recipe and went with the extra virgin olive oil I had on hand. It was fine. But the light-tasting olive oil is key.

A few notes about this recipe. The fresher the eggs the better. As well as, egg yolks at room temperature will help the emulsification process happen faster.

Second, Dijon mustard is a sneaky ingredient for Whole30 compliance. Be sure there is no sugar or wine in your Dijon. The Harris Teeter brand and Grey Poupon are both out.


  • 2 egg yolks at room temperature
  • 2 teaspoons Dijon mustard
  • 2 tablespoons lemon juice
  • 1 tablespoon white vinegar
  • 1½ cups light-tasting olive oil
  • salt to taste


In a food processor, add the egg yolks, mustard, lemon juice, and vinegar. Turn on your processor.

Slowly begin to drizzle the olive oil into the food processor. You’ll want to keep a thin, consistent stream flowing into the processor. (Be sure to go at slow pace, if you go too fast – it won’t emulsify correctly.) It should take about 2 to 3 minutes to complete the oil.

Add the salt to taste and store in an air-tight container.



Recipe Source: Tessa the Domestic Diva

Sweet Potato, Apple and Bacon Hash

Sweet potato, apple, bacon, hashEggs. I used to LOVE eggs. Any time I was “on my own” for dinner = eggs. And then I started my Whole30. I still eat eggs, but I’m losing the joy. Quickly. Then along came this recipe as a change of pace! Woot!

The original recipe called for pancetta, which I’m sure is awesome. But at the making point I had complaint bacon and I was full steam ahead!

And another confession. I didn’t “follow” the recipe so well. I had already cooked a sweet potato…so I used that. Which means it was not peeled and it was cooked. Anyway, it did not affect my enjoyment of the dish. But i do plan to follow the dish a little more closely next go ’round.


  • 6 ounces bacon, chopped
  • 1/2 small onion, finely chopped
  • 1 large apple, cut into 1/2 inch cubes
  • 1 teaspoon cinnamon
  • 1-2 tablespoons coconut oil, butter, or ghee (if needed)
  • 1 large sweet potato, peeled and cut into 1/2 cubes
  • 1 teaspoon dried sage

In a medium skillet over medium heat, cook bacon 3-5 minutes or until crispy. Remove bacon and set aside. Leave the drippings in the pan.

Add onion, apples, and cinnamon to the pan and cook about 7 minutes or until soft. Remove from pan and add to the bacon, set aside.

If necessary, add 1-2 tablespoons of coconut oil (or other ) to pan and melt. Add sweet potatoes and cook for 2 minutes – do not stir the potatoes just let them cook. Stir once and cook another 2 minutes. Minimally stir to make sure all sides brown but don’t burn, in 2 minute increments. It should take about 10 minutes total for the sweet potatoes to cook.

Add the apples, onions and bacon back to the pan. Stir in the sage and let the mixture warm through.



Recipe Source: Gutsy by Nature

Cilantro and Lime Salmon

Cilantro Lime SalmonThis is a delightfully simple and flavorful recipe. It’s so easy to whip up the marinade/topping! It’s hard to imagine this is good for you and Whole 30 complaint. I see more fish in my future!

Interestingly, I used dehydrated cilantro instead of fresh. Probably the reason for the darker green color, instead of the vibrant green of fresh leaves. Next time, I’ll certainly go with fresh! I paired the salmon with some roasted asparagus.


  • 2 tablespoons olive oil
  • 1 lime, juiced
  • 2 tablespoons cilantro
  • 1/2 jalapeno (medium)
  • 1 garlic clove
  • salt and pepper to taste
  • salmon fillet (about 1lb per person)


Preheat oven, 400.

In a food processor combine olive oil, lime juice, cilantro, jalapeno and garlic to create a mixture.

Line a baking sheet with foil (I lightly greased my sheet with olive oil so the salmon wouldn’t stick.) Place the salmon on the baking sheet and season with salt and pepper, then top with the cilantro lime mixture.

Bake 10-15 minutes, or until done.



Recipe Source: Closet Cooking

Walnut Date Dip

ermegawd. This dip is amazing. Amazing on apples, amazing with fruits, amazing by itself, amazing in my Walnut Date Dip | Busy B Cooksbirthday suit. In a plane, in a car, from here to there, I could eat it most anywhere. Ok, enough channeling Dr. Seuss.

The dip is awesome AND it is Whole30, Paleo, Daniel Diet and Vegan complaint. Pin this. Go to the store, get ingredients and come home to make it. You can thank me later.


  • 8oz of dates
  • 8oz walnuts
  • 1/2 tsp cinnamon
  • 1 1/2 cups of water
  • 2 Tbsp coconut oil


Combine water, cinnamon and dates in small sauce pan. Bring to boil then reduce to simmer for about 10 minutes, or until the dates are really soft. Allow to cool for a few minutes before adding to food processor.

Add slightly cooled dates and liquid to food processor. Combine to a smooth texture creating “date honey.” Remove to bowl or storage container.

Place walnuts in the food processor (no need to clean from the date honey). Process the walnuts for one minute or so, then begin to slowly add the coconut oil.

After all the oil is adding, continue mixing. The walnut “butter” will pull from the sides and begging forming into a ball.

Add into the food processor about 3/4 the date honey. Process for about 30 seconds, until a light and fluffy texture is achieved.

Serve with apples, banana or other dipping fruits!



Recipe Source: Leanne Penny (P.S. I think I love you. 😊)