Tag Archives: food

Best Sausage Spice Mix EVER + Sausage Stuffed Mushrooms (Whole30, Paleo)

28 Mar

Hi Guys :)

The sun is shining over here in Ohio-land and my spirits are feeling lifted. It’s day #4 of the ‘Dirty 30’ Whole30 challenge and I think the hardest part for me has been going without sugar. I’m amazed at how much sugar I gradually incorporated into my diet. Maple Syrup, honey, fruit and dark chocolate are all things that are allowed when eating Paleo and I guess I really was relying on sweet things. It’s crazy!

So, that’s been difficult but I know that if I starve my body from those sweet things for just a few days, it will start to go away. My past experience with the Whole30 was that by day 14 I felt no real food temptation to speak of and towards the end, I was barely having 2 servings of fruit a day. Our bodies are so amazing! It’s really awesome how we can train our bodies and minds to positively change.

Today I wanted to take a minute to share a really easy recipe that is Whole30 approved and is SO GOOD. It’s inspired by the Balanced Bites Stuffed Mushrooms recipe, which  can be found in their amazing cookbook.


Sausage Stuffed Mushrooms

Adapted from the Balanced Bites cookbook.


  • Sausage Spice Mix (from the Balanced Bites Cookbook)
  • 1 lb ground pork
  • 1 T bacon fat
  • 1 clove garlic, minced
  • Baby bella mushroom caps (6-12 depending on how many people you’re feeding)
  • 1/4 of a red bell pepper, minced
  • 1/4 zucchini, minced



  1. Preheat your oven to 450 degrees.
  2. Over medium heat, cook the bacon fat  in a medium skillet. Add the pork and sausage seasoning, cooking through.
  3. Take the mushrooms caps and wash them off, pull out the stems and place them on a baking sheet, bottom down. Bake for about 10 minutes.
  4. Once the sausage is cooked, add the garlic, peppers and zucchini let it cook together until the peppers are soft (5-10 minutes.)
  5. Turn the mushrooms cup side up and fill each with the sausage mixture.
  6. Bake for 20 minutes (until the sausage gets brown and crunchy but not burnt)
  7. Enjoy!

~ Kate

How to Start the Whole30: What is It? What Can I Eat? + Recipes!

23 Mar

KateUpdates Three Rules

It’s time to get down and dirty … It’s time for the Whole30!

Or, “Dirty 30,” which is what I’m calling this next Whole30 adventure that begins Monday. There’s a group of us getting ready to take the plunge for the first or second time and … it’s going to ROCK. I’m excited!

My first Whole30 experience was back in August and it was amazing. I want to encourage you to join me on this next challenge and this post is going to provide you with the tools you need to change your body and mind forever. Remember, if you choose to do this, it is your CHOICE. You are not being restricted. It’s not something you HAVE to do. Instead, you are choosing to treat your body well and reap amazing health benefits for your mind and body. You may even lose some pounds along the way :)

So … Are you ready? The choice is yours. I hope you choose to join us. It’s just 30 days.

What is the Whole30?

Read the official description here.

What can I eat?

Simply put, you can eat: veggies, meat, seafood, fruit, nuts, seeds and healthy oils.  Focus on foods that are completely unprocessed or have only a few ingredients to help ensure you’re making the right choices. Have a question regarding whether an ingredient is Whole30 approved? See the full list here or check the Whole9Life forum here or do a quick Google search.


  • Sugars of all kinds
  • Alcohol/ Tobacco
  • Grains
  • Dairy
  • Legumes
  • Carrageenan, MSG or sulfites
  • White potatoes


  • Check out my video on Whole30 kitchen essentials to help you with your grocery shopping.
  • Here’s a shopping list you can use as a guide from Whole9Life
  • You can buy Whole30 guide, “It Starts with Food,” here.
  • Here’s a list of meal planning resources.
  • and see what other cookbooks I recommend here.
  • Like and visit my Facebook page for daily updates, ideas and inspiration
  • You can sign-up to receive daily emails to guide you through your journey

Meal Planning

Here are some Whole30 Approved breakfast and lunch/dinner ideas to get you started.


Lunch / Dinner

I will be sharing more recipe ideas as we go along and feel free to share your favorite Whole30 approved recipes as well. Let’s DO THIS!

~ Kate

Easy Pumpkin Pancakes (Paleo and Gluten-Free)

5 Mar

Last night I was having trouble sleeping because I just couldn’t turn my thoughts off. I was thinking about my to-do list for the next day and what I was going to eat. LOL That sounds funny … but I seriously was! I was thinking that I was bored with bacon and wanted to try something other than bacon or eggs (probably because I had breakfast for dinner the other night so I was feeling overloaded.) Then it hit me: Pumpkin Pancakes! A few months ago, I saw a recipe for pumpkin pancakes in my Practical Paleo cookbook but had never made them … So, this morning, I did!

They were really good. I didn’t have vanilla extract but they still turned out really well (although thin) and next time I will definitely try the variation with banana because who doesn’t like banana pancakes?! Enjoy!

image copy 3  image copy 2

Pumpkin Pancakes

Click here for estimated nutrition facts.

PREP TIME: 10 minutes
COOKING TIME: 20 minutes
YIELD: Approximately 8 small pancakes or 2 servings.


  • 4 eggs, beaten
  • 1/2 cup pumpkin puree
    You may use canned, boxed, or fresh. The recipe works just-right with canned and yields a delicate pancake.
  • optional: 1-2 Tbsp of coconut flour
    To keep the consistency a bit thicker/firmer if you use boxed, or freshly cooked and strained pumpkin, you may need the coconut flour. If you use it, I recommend sifting it into the wet ingredients slowly to combine it well.
  • 2 tablespoons butter or coconut oil, melted
  • 1 teaspoon pure vanilla extract
  • optional: 2 tablespoons honey or maple syrup
    Leave this out if you are eating these while on the 21-Day Sugar Detox!
  • 1/4 teaspoon baking soda
  • 1 teaspoon pumpkin pie spice

    • 1/2 teaspoon cinnamon
    • 1/4 teaspoon cloves
    • 1/4 teaspoon allspice/nutmeg
  • 1 teaspoon cinnamon
  • pinch salt


  • Whisk the eggs, canned pumpkin, pure vanilla extract, and pure maple syrup together. Sift the pumpkin pie spice, cinnamon, and baking soda into the wet ingredients.
  • Melt 2 tablespoons of butter in a large skillet over medium heat. Then, mix the butter into the batter.
  • Grease the skillet and spoon the batter into the skillet to make pancakes of your desired size. When a few bubbles appear, flip the pancakes once to finish cooking.
  • Serve with grass-fed butter and cinnamon or sliced bananas.

Change it up:

  • Instead of adding maple syrup to sweeten this recipe, try adding a mashed, whole ripe banana to the mixture. If you add a banana, the yield will increase.

    This recipe originally appeared on BalancedBites.com.

~ Kate