We got a lot of snow in Boston last night, and the temperatures are hovering right around zero. I’ve been staying inside and cooking up a storm, mainly testing out recipes for my review of Cooking with Coconut Oil
Also, guess what? I found another blogger doing a Whole30! Even though she’s across the country in Austin, I’m still so happy not to be in this alone! Stop by Quarter Life Crisis Cuisine to say hi to Ashley and see what she’s cooking. She recently posted a Paleo taco casserole with sweet potatoes that looks amazing.
1. Ghee–This stuff is amazing. No wonder Indian food is always so delicious, since almost every recipe starts with ghee! It’s easy to make your own ghee at home. It smells so good, and tastes even better. Seriously, you might want to eat it with a spoon. It’s the only kind of dairy allowed on the Whole30, and I am so glad to have it. Non Whole30ers, you should still make this! It has a much higher smoke point than butter, so you can cook with it and not worry about it burning. Also, the flavor is just superior to regular butter in every way. Best of all, ghee is free of lactose and casein, so people with dairy intolerances are often able to enjoy it.
Learn how to make ghee with these step-by-step instructions from Nom Nom Paleo. If you’re looking for a Whole30-approved way to drink your coffee in the morning, you might want to try this Bulletproof Coffee from Stupid Easy Paleo that’s made with ghee and coconut oil. I also use my ghee to fry eggs and saute meat and vegetables.
