Cauliflower Two Ways: Tabouleh and Shawarma

 

There was a time in the not too distant past that the potato was, hands down, the most versatile vegetable.

The sheer catalog of delicious things we could make with them is impressive.  Some of my favs include baked potatoes, skillet potatoes, hash browns, alcohol, french fries, mashed potatoes, tator tots, potato salad, chips, latkas and scallop potatoes.  Not too mention several gluten free items like pasta and bread.

Without doubt this root vegetable is one resourceful, all purpose starchy plant.

But then Cauliflower hit the scene and was like “move over spud there is a new stud in town.”

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Potato Salad with Kale, Olives & Tomatoes Whole30 Approved

 

White potatoes have always been a comfort food for me. And while I typically do not eat them often, since being on Whole 30 I have enjoyed them a couple times a week. They helped me get through the days where I was having cravings or feeling limited in what I could eat.

As of writing this I have 4 days left! Throughout the weeks I have experienced so many shifts and changes in my body and mood that I will share about in a seperate blog post. This has been an awesome journey and I am very excited to have a glass of wine to celebrate the completion very soon. Until then, more delicious potato salad will do.

This recipe is quick, great hot or cold and keeps well for 3-4 days in the fridge. I hope you love it!

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