Mango Lime Vinaigrette – Paleo & Whole30

I am practicing what I preach and using lots of seasonal produce here at our house.  A clear favorite has emerged from my list of what’s in season for JuneMangoes!  It’s been mango madness here and at many of the stores we’ve visited recently. 

Our Trader Joe’s was even having a contest to see if you could guess how many mango products they have in the store (think pumpkin madness in October, but with mangoes!).

Mango Lime Vinaigrette - Paleo and Whole30 from MadeItLoveItPaleo

One of Trader Joe’s new products inspired this recipe and also a side dish I’ll be making for Father’s Day.  I picked up This Mango Jicama Slaw at our local TJ’s last week and it was amazing!  It was a perfect combination of flavors and textures.  My favorite component was the Mango Lime Vinaigrette, but what I wasn’t loving were the first three ingredients: Water, sugar and canola oil.

I thought I could make something just as delicious by using a healthier oil and skipping the water + added sugar.  While I love Trader Joe’s, when they make these pre-packaged goodies, many times they will add extra sugar.  The mango used in this pre-packaged slaw was not very ripe and therefore not as sweet. 

By buying your own mango, you can wait until it’s perfectly ripe and sweet, which means you won’t need to add any sugar to your dressing.

Now, the added water is a bit of preference.   Adding water will thin out your vinaigrette, which some people prefer, but I also find that it dilutes the flavor.  The ingredients in this dressing are blended and have a consistency somewhere between vinaigrette and mayo.  It’s super creamy, but still pourable.

I’m pretty in love with this dressing and I hope you love it too.  In addition to enjoying it on salads – on Father’s Day I have plans to toss this with some cabbage and cilantro for a quick and easy side dish.

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Recipes that use the Whole Chicken – Beat the bland bird!

We’ve been buying whole organic chickens with the idea of cooking the chicken and then using the bones for homemade chicken stock for the last few years.  While I always enjoyed the homemade stock, I never really got excited to eat the chicken.

Chicken is wonderfully versatile, but so many recipes I’ve found tend to be bland, dry or both.  After making quite a few recipes to beat this bland bird problem, I have found some definite winners. 

Below is a list of our favorite recipes using the entire chicken in different and delicious ways.

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Get Ready for your Whole30: Tips to prepare you for your first Whole30

Have you heard of the Whole30?  If you’ve been following this blog, you’ve heard about it and then some.  Sorry not sorry about that.  The Whole30 has changed my life for the better in so many ways, and I want to share as many tips and recipes as I can to help others successfully complete the program.

If you’re new to this blog, here is the Whole30 in a nutshell:

The Whole30 program by Dallas & Melissa Hartwig is a 30 day reset where you eliminate alcohol, dairy, grains, legumes, sugar (real and artificial), and harmful food additives (carrageean, MSG, sulfites) – learn more about it here.  Basically, what you are left with are whole, unprocessed foods that allow your gut to heal, which is crucial to healthy immune responses and overall health.

Doing the Whole30 has been the single most effective thing I’ve done for my health and well-being.  After a couple of failed starts, I was able to complete my first Whole30 in May of last year.  After hearing me rave about how I felt, my husband decided to join me on every round after that. 

Now, it’s become a routine part of our lives.  We like to do a Whole30 every 3-4 months to help us feel our best.  From my first few failed attempts and our successes, I have put together some tips to help you prepare for your Whole30.

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What’s In Season in June + over 175 Paleo & Whole30 recipes to use your seasonal produce!

As a family who buys lots of fresh produce every week, we like to keep up with what is in season each month when planning meals.  The main reasons we do this are to save money and because of the taste.  I wanted to begin a series of posts that highlight what is in season and some great recipes to help you plan meals around those ingredients.

Because produce that is currently in season tends to be in abundance, it usually is less expensive.  There are larger quantities available and it makes sense for sellers to reduce prices to sell through their supply.  Eating real food can be expensive, so lower grocery bills makes us very happy.

As parents, when we introduce new foods to our son that are in season, he seems to be more likely to enjoy them more than when they are out of season.  I believe that has a lot to do with the fact that seasonal produce simply tastes better.  You are usually enjoying it much closer to the time it was actually harvested which makes a big difference in taste and nutrient content.

When you lose the convenience of packaged, processed food on a real food diet, you might as well make up for it with freshness and flavor!

For anyone eating more real food, saving money while getting a fresher, more nutritious product is a serious win.  By focusing on what is in season, it helps us branch out and try new dishes we’ve never made before and also new ingredients that we may not be as familiar with. 

Curious what is in season in June? Apricots, Asparagus, Avocados, Basil, Beets, Carrots, Cherries, Cilantro, Fennel, Green Onions, Limes, Mango, Peaches, Radishes, Rhubarb, Spinach, Strawberries and Zucchini.

This list may vary from state to state, but is fairly inclusive of all regions.

Continue reading for 175+ recipes using these ingredients and make sure to scroll to the bottom for recipes that are doing double and triple duty, using multiple ingredients on this list for the biggest bang for your buck.

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