Folks, you know I’m in the middle of a Whole30. This smoothie is something that has been getting me through. When I go to bed, I dream of this smoothie. It’s simple. It’s sweet. It’s filling. And it’s Whole30 approved. I die.

I frozen these blueberries back in the summer when I bought a million and then couldn’t actually eat them all. I found them in the freezer in a moment of desperation when I was longingly looking at the chocolate bar I couldn’t. These blueberries were just as good (this is a lie I will tell myself for the next two weeks that is almost true.)

Here’s the thing: I used coconut milk of course. And let me say something, coconut milk is bomb. I used to make smoothies with regular milk and them my stomach would go nuts and I would immediately regret it. But this one? Totally fine, no stomach issues to speak of. (Which is really the whole point of Whole30 right? To figure out what’s effing with your body?) I am sure you could also use cashew butter or any other nut butter and it would be just as delish. The recipe is below – go forth and enjoy.

Type: Paleo, Sipping Slowly, Smoothies
Author: Jennie
Difficulty: Easy

Prep Time: 10 minutes
Servings: 2 servings


  • 1 cup blueberries
  • 3-5 tablespoon almond butter
  • 1 cup coconut milk
  • 1 cup ice


  1. Mix blueberries and coconut milk well.

  2. Add almond butter and ice until desired consistency. Split into 2 servings, serve cold.

Whew. We’ve made it to the halfway point, you guys. I’ll be honest, I don’t feel so different but I definitely am eating less and snacking way WAY less. The cravings are starting (where’s my movie-style popcorn/glass of wine on Friday night) and I’m realizing how much of my life is tied to foods tasting good.

Every thing I do revolves around the next awesome thing I’m going to eat, whether it’s lunch or dinner with a friend, a coffee date, “deserving” something like a piece of chocolate or vodka soda after a long day. I’m having to learn how to find happiness in things other than food – a good walk, a great conversation, yoga with my dear friend (jk I’ve never met her) Adriene.

The other thing I’ve found interesting is when I get close to mealtime, I don’t even miss a specific thing – I miss the idea of eating anything I want. That’s humbling, too. I have to think ahead, plan, and have the willpower to say no. We didn’t toss the non-compliant things in my house ahead of time, and I haven’t reach for anything yet because I always hear in the back of my head, but you will have to start over.

I am waiting for the awesome effects of this challenge to show up (other than eating less, and theoretically weight loss, although I haven’t stepped on a scale) but in the meantime, last week’s failure was lack of good recipes (we had the same thing too many nights!) so I will be diversifying.

What I’ve been eating:


Week 1Hard Boiled Eggs. No recipe needed, although a couple of days I did have some avocado with it, and each day I had a banana.

Week 2 Apple Cashew Mash – I can’t even call this “grain free oatmeal” because it’s nothing like oatmeal. It’s like applesauce but not quite, and I made it last weekend and ate it all week for breakfast. After a week of hard-boiled eggs it was a welcome change, but by Friday I was DEFINITELY over it.

Week 3 Chia Seed & Coconut Milk Pudding – This is what I’m having this week. So far, so good – I used unsweetened coconut milk and added cinnamon but no vanilla. This morning I had mine with a banana and two dates, because I was feeling wild. Shout out to my friend Caitlin who introduced me to this concept – I was saved from another week of being sick of eggs.


I won’t spend too much time here, but to say I was really enjoyed this Paleo Chili for the first week, then last week it was leftover-city and some salads. I also roasted a chicken and used that on my salads which was helpful – planning is so key for Whole30.


Week 1 The first week wasn’t too hard, as I made old reliable recipes we eat a lot. First of all, we eat lemon pepper chicken which is from a recipe in a cookbook I started making years ago. Just add lemon, pepper, garlic, and olive oil to chicken and bake until chicken is done. So simple and easy yet delicious. We also did some various stir fries (try this or this but modify with coconut aminos and a little sesame seed oil). We also had our old standby of spaghetti squash with pesto (no cheese, of course, this is the pesto we made).

Week 2I started to branch out this week. I used this Thai Green Curry as a guide but used my own veggies of choice and added chicken, plus used cauliflower rice, and of course no sugar, and used coconut aminos instead of soy sauce.

We made these Rosemary Meatballs which were so good we’ve already made them again, this time in double, and had baked potatoes + sweet potatoes with them.

The rest of the week was a mix and match of chicken, Brussels/Broccoli, and roasted potatoes in various forms. We also made Tandoori Chicken using a pre-made sauce that was compliant and adding coconut milk and some onion and garlic (similar to this.)

Week 3I have a busy week coming up, so we planned ahead and I am planning to make a handful of recipes which I’ll post once I’ve determined they’re awesome (I am sure they are). I found some compliant sun dried tomatoes and I cannot wait to eat them.

Eating Out

I have eaten out a couple of times, which was hard but fine after asking a lot of questions. Shout out to Greenleaf in Hollywood that dealt with me despite a line. It made me feel more patient with people who are always asking questions at restaurants, because don’t we all have a right to know what we’re putting into our bodies and paying for?

I’ve also eaten some salads from the salad bar by work, thank goodness for the Lassen’s right down the street.


I’ve stopped snacking as much as I used to, but when I do I start with fruit, followed by a few nuts, and usually try to drink a bunch of water, before turning to more food. When I get home from work, I usually snack on olives if I am hungry because I love them and they’re fast – five or six is enough to keep me until dinner’s ready. I also made some energy balls with cashews, almonds, lemon juice, dates, and dried fruit – these are delicious and I will be trying them this week to hold me over in the afternoons if and when needed.

I’ve also been drinking kombucha almost every day, which I really think has done wonders for me. It’s something different and yet still compliant, something I look forward to every day.

So that’s the first half update. Woof. How are you guys doing? Trying any new recipes this month? Eating anything differently, doing any diets? Have you done a Whole30?

2016 is here, and with it comes a new batch of in-season ingredients! Here’s what we got going on this month:

Brussels Sprouts
Winter Squash

And, here our some of our fave winter recipes:

Beet Greens & Citrus Smoothie | Garlic, My Soul

This Beet & Citrus Smoothie is perfect for long winter nights. It even uses the beet greens, so go ahead & keep ’em. Make a batch of these and have them for breakfast all week long – or mid-morning snacks. Add a little coconut milk or water, if you’re feeling fancy.

VeeV Spirits | Veggie Fall Tarts | Garlic, My Soul

We made this Veggie Tart and I think it’s perfect for this time of year – feel free to use acorn squash instead of butternut, or whatever you’re feeling. I love how the rosemary, onion, and cheese all crisp up. This is a great appetizer or paired with a soup for a filling dinner.Paleo Chili | Garlic, My Soul

I just made this Paleo Chili because, as I mentioned, I am doing Whole30. I subbed beef for turkey and instead of zucchini and green squash I used sweet potatoes – yum. Use what you have, though – I have no doubt a butternut squash and some kale would be great here, too.

Roasted Parmesan Lemon Broccoli | Garlic, My Soul

Roasted.Broccoli.Is.Everything. It is all I want this time of year – really crispy with lemon (and if you’re eating cheese, Parmesan) and really hot. Paired with almost anything it’s great – throw it on a salmon salad, have it as a side to your steak, munch on it as a snack.

What are you guys eating this time of year? Are you snacking on tons of citrus, making lemon bars, or throwing a handful of pomegranate on anything (I’ve been known to do this…)

Green Smoothie | Garlic, My Soul

Well, the New Year is here, folks. Starting on Monday, Jeff and I embarked on a Whole30 to cleanse the body (and soul and heart and everything else.) I am also doing Adriene’s annual 30 Days of Yoga (31 this time!) and drinking a lot of tea and trying to go to bed on time and not overexerting myself in the evenings.

Guys, Whole30 is hard as it turns out! But, at the same time, it’s not as hard as I thought it was going to be, if you can believe it. This week we had 3 dinners we have regularly without much modification (stirfry w/ cauliflower rice, garlic lemon chicken w/ roasted veggies, and sausage with spaghetti squash, pesto, and Brussels) and remade an old fave (Hello Paleo Chili).

There have been a few moments of challenge (the Internet was right, I already do kinda hate eggs!) including when I reached for my sundried tomatoes (two kinds!) and both were no-gos due to additives. But today I picked up coconut aminos and some compliant green curry paste so things are looking up. And the olives! Oh, how I love eating all the olives!

This year, I’m hoping to balance out my life in multiple categories more, so I am enjoying the hard reset of eating and exercise, as well as sleep. It’s making me feel more prepared for all the good work we’ve got coming up (saving that all for another day, but 2017 = #feminism #fightthegoodfight.)

Along with that, here’s a smoothie that I come back to from time to time because it just makes me feel good. Sometimes dairy is too much for me, and I can say after only 4 days without it I already feel better. I have lots of stomach issues from time to time, and I will say I am looking forward to reduced heartburn, nausea, and general malaise.

What are your goals for 2017? Anything to do with the way you eat?

Type: Smoothies
Author: Jennie
Difficulty: Easy

Prep Time: 10 minutes
Servings: 1


  • 1 cup almond milk
  • 1 cup spinach
  • 1/2 apple
  • 1/2 avocado
  • 3 tablespoon apple sauce
  • parsley
  • 1/2 teaspoon turmeric


  1. Mix all in a blender well until smooth. Enjoy room temperature or cold.

We’ve made it to 2017 intact, and there’s a lot to be said for that, folks. I love the new year because I love another chance at a fresh start, a new calendar on my desk, a new slew of recipes to try, new memories to make. Speaking of new, today’s calendar is done by a brand new addition to our team, Sîan. She’ll be illustrating our calendars going forward, and I am so excited to have her around (well, kind of, she lives in the UK, but this is a globalization thing, amiright?!)

She illustrated one of our fave recipes, Sweet Potato Cassoulet. So download below and enjoy a new graphic on your desktop every day. Happy New Year, folks!

(Psst…have a tablet? We’ve got a version for that, too – horizontal and vertical.)