Buttermilk Cake with Vanilla Bean Cream Cheese Frosting

My youngest son recently got married. The wedding and the reception were beautiful and the simple wedding cake inspired a recipe of my own: Buttermilk Cake with Vanilla Cream Cheese Frosting!
(This post contains affiliate links. I make a commission off sales which allows me to keep my site up and running.)

Buttermilk Cake with Vanilla Bean Cream Cheese Frosting

The Wedding and Reception:

The wedding was held in Newport Beach CA and was followed by a dreamy reception under an oak tree canopy in a friend’s backyard. Celebrate Invitations and Florals created the most beautiful floral arch and hung one hundred floating tea lights from a 400 year old oak tree creating a dream like ambiance. The joy, love and beauty were captured by Greg Emmett Baker Photography:

Buttermilk Cake with Vanilla Bean Cream Cheese FrostingButtermilk Cake with Vanilla Bean Cream Cheese FrostingButtermilk Cake with Vanilla Bean Cream Cheese Frosting

Buttermilk Cake with Vanilla Bean Cream Cheese Frosting

Buttermilk Cake with Vanilla Bean Cream Cheese Frosting

The Cake:

I love the simplicity of this triple layer cake! Because buttermilk cakes have such great body, flavor and texture I have several versions of this cake on my blog and each is just lovely. Even though this cake is made from scratch, it has few ingredients and is very easy to make. The vanilla flavor comes from my favorite vanilla paste from Madagascar.

Buttermilk Cake with Vanilla Bean Cream Cheese Frosting

The Frosting:

This is a ‘semi naked cake’ meaning the frosting is light on the sides leaving the cake somewhat exposed. To get this look I frost the first layer lightly, adding a little more frosting around the edges. Then I repeat with the second layer. Last I frost the top somewhat generously and use what is left to lightly frost the sides, scraping off extra frosting.

Buttermilk Cake with Vanilla Bean Cream Cheese Frosting

The Decorations:

I am not a big cake decorator, I go for quick and easy. For this cake I literally went into the backyard, clipped a small succulent out of one of my pots and snapped a hydrangea off a neighbors plant (I asked first I swear) and then placed a small circle of parchment on top of the cake and set the foliage on it.

Buttermilk Cake with Vanilla Bean Cream Cheese Frosting

The Recipe: Buttermilk Cake with Vanilla Bean Cream Cheese Frosting

What you need: three 8″ non stick cake tinsvanilla paste (optional but I like it better than extract) a hand mixer or stand mixer.

Buttermilk Cake with Vanilla Bean Cream Cheese Frosting!

Prep

Cook

Total

Yield 12 servings

A beautiful, simple, triple layer cake with cream cheese frosting perfect for the family or any celebration! You will  need three non stick 8" cake tins.

Ingredients

For the cake:

  • 2½ cups all purpose flour
  • 3 teaspoons baking powder
  • 1 teaspoon sea salt
  • 1 cup butter (2 sticks) room temp (plus 1 tablespoon for preparing pans)
  • ¼ cup coconut oil (or baking oil of your choice)
  • 1⅓ cup granulated sugar
  • 2 teaspoons vanilla paste or 1 teaspoon extract
  • 6 eggs, room temp
  • 1⅓ cup cultured buttermilk

For the frosting:

1/2 stick (1/4 cup) butter, room temperature and soft

4 oz cream cheese, room temp

2 1/2 cups powdered sugar

1 tablespoon buttermilk

1 teaspoon vanilla paste (or extract)

Instructions

Cake Prep:

  1. Preheat oven to 350 degrees and place oven rack in center position

Prep pans:

  1.  Use a paper towel to wipe the bottom and sides of non stick pans with butter. Lightly coat with flour. Set aside.

The Cake:

  1. Combine flour, baking powder and salt, set aside
  2. Place butter, coconut oil (or other baking oil), sugar and vanilla in mixer and mix until well combined
  3. Add eggs one at a time, mixing well between additions
  4. Alternate adding flour mixture with buttermilk until well combined, mix for one more minute
  5. Pour equal amounts of batter into prepared pans, tap pans firmly on counter to take out any bubbles
  6. Bake for 25-30 minutes or until an inserted toothpick comes out clean
  7. Allow cakes to cool, gently remove cakes from pans and then frost

The Frosting:

  1. Place butter, cream cheese, vanilla paste or extract into a bowl and mix on medium speed for 30 seconds. Add powdered sugar and mix until well incorporated. Add buttermilk if needed.
  2. To get the "semi naked"  look, I frost the first layer lightly, adding a little more frosting around the edges of cake. Then I place the second cake layer and repeat. Last I frost the top layer somewhat generously and use what is left to lightly frost the sides, scraping off extra frosting.
  3. Top with your choice of decoration and serve

Courses dessert

 

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Citrus Herb Basque Chicken Made in The Instant Pot!

I love my Instant Pot. It’s a fabulous way to cook nutritious food quickly and it’s so versatile. This Citrus Herb Basque Chicken is a perfect example of what is possible when using the Instant Pot! This recipe is generously shared from the cookbook The Art of Great Cooking with Your Instant Pot by my friend Emily Sunwell-Vidaurri.
(This post contains affiliate links. I make a commission off sales which allows me to keep my site up and running.)

Citrus Herb Basque Chicken Made in The Instant Pot: Paleo-Whole30-Grain Free

 What is Basque Chicken?

Traditionally, Basque Chicken is a delicious combination of chicken, olives, and peppers or sun dried tomatoes and is typical of the regions around the western Mediterranean. Spanish versions, like this one often include the addition of flavorful chorizo sausage. This recipe only requires 20 minutes prep, then cooks in the Instant Pot for 35 minutes while you do other things!

Citrus Herb Basque Chicken Made in The Instant Pot: Paleo-Whole30-Grain Free

The Art of Great Cooking with Your Instant Pot:

When I bought my Instant Pot there weren’t many resources for recipes. Fortunately THAT has changed! One of the newest Instant Pot Resources is The Art of Great Cooking with Your Instant Pot by my friend Emily Sunwell-Vidaurri. The books releases this Tuesday, but you can pre-order the book now and lock in the lowest price.

Citrus Herb Basque Chicken Made in The Instant Pot: Paleo-Whole30-Grain Free

Recipes include:

This book contains 80 gluten free recipes including main courses, casseroles, side dishes, pastas, and decadent desserts…like cheesecake! All are gluten free, allergy friendly, WAPF-friendly, and most are Paleo friendly with grain free options. If you have an Instant Pot you need this cookbook!

Citrus Herb Basque Chicken Made in The Instant Pot: Paleo-Whole30-Grain Free

 The Recipe: Citrus Herb Basque Chicken Made in The Instant Pot!

 

10 votes

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Citrus Herb Basque Chicken Made in The Instant Pot!

Prep

Cook

Total

Yield 4 servings

This delightful dish is full of spicy chorizo, sun-dried tomatoes, sweet and tangy orange juice, floral thyme and salty olives. It's meant to be shared family style with those you love.

Recipe reprinted with permission from The Art of Great Cooking with Your Instant Pot by Emily Sunwell-Vidaurri

Ingredients

3 Tablespoons (43g) grass fed butter, ghee, or avocado oil, divided

4 bone in chicken thighs

1 1/4 (4g) teaspoons sea salt

1 medium yellow onion, thickly sliced

4 fresh garlic cloves, peeled and minced

5 fresh thyme springs, leaves removed and stems discarded

1/2 pound (230g) chorizo, casing removed

1/3 cup (18g) sun dried tomatoes

1/2 cup (67g) pitted green olives

1/3 cup (79ml) freshly squeezed orange juice

3/4 cup (177ml) chicken bone broth

Handful fresh cilantro, for garnish

Instructions

1. Add 2 tablespoons (29 g) of healthy fat of choice to the Instant Pot and press “Sauté.” Once the fat has melted, add the chicken thighs, sprinkle with ½ teaspoon of sea salt and brown for about 2½ minutes per side. Remove the browned chicken to a plate and set aside. Add the remaining 1 tablespoon (14 g) of healthy fat of choice, onion, garlic, thyme leaves and the remaining ¾ teaspoon of sea salt, sautéing for 5 minutes, stirring occasionally. Add the chorizo and sauté for 5 minutes, stirring occasionally. Press the “Keep Warm/Cancel” button. Add the sun-dried tomatoes, olives, orange juice and bone broth. Give it a good stir. Add the browned chicken, making sure it’s submerged and some of the liquid is ladled over it. Place the lid on the Instant Pot, making sure the steam release valve is sealed. Press the “Poultry” setting, then increase the time using the “+” button until you reach 20 minutes.

2. When the Instant Pot is done and beeps, press “Keep Warm/Cancel.” Using an oven mitt, “quick release” /open the steam release valve. When the steam venting stops and the silver dial drops, carefully open the lid.

3. Serve immediately, topped with fresh cilantro.

Note This meal is delicious served alongside simple roasted vegetables.

Courses Dinner

Cuisine Basque

 

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Vanilla Buttermilk Cake with Strawberry Buttercream Frosting!

This Vanilla Buttermilk Cake with Strawberry Buttercream Frosting is dreamy if I do say so myself! Isn’t it beautiful? This pretty pink confection is delicious and perfect for the family or any celebration.
(This post contains affiliate links. I make a commission off sales which allows me to keep my site up and running.)

This Vanilla Buttermilk Cake with Strawberry Buttercream Frosting is dreamy if I do say so myself! This pretty pink confection is delicious and perfect for the family or any celebration.

The Cake:

Made from scratch with the best ingredients, this double layer cake has a beautiful texture. The cake itself is slightly sweet and super moist (thanks to the buttermilk) and when frosted with the strawberry buttercream, it is perfection!

This Vanilla Buttermilk Cake with Strawberry Buttercream Frosting is dreamy if I do say so myself! This pretty pink confection is delicious and perfect for the family or any celebration.

The Strawberry Buttercream and How to Frost a Semi Naked Cake:

A blend of grass fed butter, fresh berries, and organic sugar this Strawberry Buttercream is easy to make and naturally pink. No need for artificial flavors or colors! This is a ‘semi naked cake’ meaning the frosting is light on the sides leaving the cake somewhat exposed. To get this look I frost the first layer lightly, adding a little more frosting around the edges. Then I place the second layer, frost the top somewhat generously and use what is left to lightly frost the sides, scraping off extra frosting.

This Vanilla Buttermilk Cake with Strawberry Buttercream Frosting is dreamy if I do say so myself! This pretty pink confection is delicious and perfect for the family or any celebration.

Decorating:

I don’t do fancy cakes. I don’t swirl and flute etc…frankly, I am just too lazy. I prefer to decorate cakes with flowers or berries and call it a day. In this case I placed whole and cut strawberries, blueberries, and mint leaves on 1/3 of the cake. Simple, but lovely!

This Vanilla Buttermilk Cake with Strawberry Buttercream Frosting is dreamy if I do say so myself! This pretty pink confection is delicious and perfect for the family or any celebration.

This Vanilla Buttermilk Cake with Strawberry Buttercream Frosting is dreamy if I do say so myself! This pretty pink confection is delicious and perfect for the family or any celebration.

The Recipe: Vanilla Buttermilk Cake with Strawberry Buttercream Frosting!

Tips and what you need: all ingredients should be room temperature before making. You will need two two 9 inch cake pans  and a stand mixer or hand mixer.  I love my Kitchen Aid Mixer ! When it comes to vanilla I always prefer using vanilla paste.

12 votes

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Vanilla Buttermilk Cake with Strawberry Buttercream Frosting

Prep

Cook

Total

Yield 10 pieces

Made from scratch with the best ingredients, this double layer cake has a beautiful texture. The cake itself is slightly sweet and super moist (thanks to the buttermilk!) and when frosted with the strawberry buttercream, it is perfection!

Ingredients

The Cake:

  • 2½ cups all purpose flour
  • 3 teaspoons baking powder
  • 1 teaspoon sea salt
  • 1 cup butter (2 sticks) room temp (plus 1 tablespoon for preparing pans)
  • ¼ cup coconut oil (or baking oil of your choice)
  • 1⅓ cup granulated sugar
  • 2 teaspoons vanilla paste or 1 teaspoon extract
  • 6 eggs, room temp
  • 1⅓ cup cultured buttermilk

The Frosting:

1 stick butter (1/2 cup) room temp and soft

1/4 cup strawberry puree (usually 3-5 strawberries depending on size)

1 teaspoon lemon juice

3 cups powdered sugar

1/2 teaspoon vanilla paste

tiny pinch of sea salt

For decorations if desired: blueberries, 3-4 strawberries, 3 mint leaves

Instructions

Cake Prep:

  1. Preheat oven to 350 degrees and place oven rack in center position

Prep pans:

  1.  Use a paper towel to wipe the bottom and sides of non stick pans with butter. Lightly coat with flour. Set aside.

The Cake:

  1. Combine flour, baking powder and salt, set aside
  2. Place butter, coconut oil (or other baking oil), sugar and vanilla in mixer and mix until well combined
  3. Add eggs one at a time, mixing well between additions
  4. Alternate adding flour mixture with buttermilk until well combined, mix for one more minute
  5. Pour equal amounts of batter into prepared pans, tap pans firmly on counter to take out any bubbles
  6. Bake for 25-30 minutes or until an inserted toothpick comes out clean
  7. Allow cakes to cool, gently remove cakes from pans and then frost

The Frosting:

  1. Cut up strawberries, place in a large bowl (or bowl of stand mixer) add lemon juice and smash with a fork (you could also use a blender)
  2. Add butter to bowl and mix on medium speed for 1 minute
  3. Add a tiny pinch of sea salt and 3 cups powdered sugar into a bowl and mix well
  4. If frosting is not quite thick enough add more sugar, If it's too thick add just a little more lime juice. When frosting is desired consistency, frost cooled cake.
  5. To get the "semi naked"  look, I frost the first layer lightly, adding a little more frosting around the edges of cake. Then I place the second cake layer, frost the top somewhat generously and use what is left to lightly frost the sides, scraping off extra frosting.
  6. Top with your choice of decoration and serve

Courses dessert

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STANDARD FTC DISCLOSURE and Privacy Policy: In order for me to support my blogging activities, I may receive monetary compensation or other types of remuneration for my endorsement, recommendation, testimonial and/or link to any products or services from this blog. Please note that I only endorse products that are in alignment with The Organic Kitchen’s ideals and that I believe would be of value to my readers. The Organic Kitchen is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com. View The Organic Kitchen’s Privacy Policy. 

Sweet Potato-Black Bean Chili Cheese Fries!

Seriously, Sun Basket has outdone themselves this time! It’s no wonder they are my favorite meal delivery service. This fantastic meal is a new favorite. Not only is it simple, delicious and budget friendly, but just look at how amazing these Sweet Potato-Black Bean Chili Cheese Fries look! 
(This post contains affiliate links. I make a commission off sales which allows me to keep my site up and running.)

Not only are these simple, delicious and budget friendly, but just look at how amazing these Sweet Potato-Black Bean Chili Cheese Fries look!

WHY DO I RECOMMEND SUN BASKET?

Easy, Delicious Recipes

  • Sun Basket meals are delicious! You choose 3 recipes for 2 or 4 people at $11.49 per meal
    Customize with Paleo, Gluten–Free, and Vegetarian options. Most recipes take about 30 minutes to prepare.
    Certified Organic, Non GMO and Sustainably Sourced
    Just how I like it! Ingredients are seasonal (better for you and the planet) and pre–measured – less hassle, less waste!
    Skip the grocery store and discover new products and flavors that are hard to find on your own. Plus you become a better cook!

    Convenient Delivery

    • Sun Basket delivers weekly to your door. Ingredients are shipped in an insulated box so they stay fresh. Recyclable and reusable packaging materials are used.

Not only are these simple, delicious and budget friendly, but just look at how amazing these Sweet Potato-Black Bean Chili Cheese Fries look!

Two Amazing Deals from Sun Basket!

My followers can get $35 off Sun Basket meals for two, or….

If you are cooking for a crowd, get 50% off Family Meals from Sun Basket! Fresh organic and non-GMO ingredients and kid-friendly recipes delivered!

Let’s Talk About This Meal:

This is Sun Basket’s family-friendly, gluten-free spin on an indulgent classic. Who doesn’t love chili cheese fries? But of course these are a healthier version because Sun Basket and I care about what you eat! These sweet potatoes are roasted instead of fried, and topped  with a homemade chili and cheddar cheese! Crunchy jicama sticks and yogurt dipping sauce are served on the side. Kids love to dip!

Not only are these simple, delicious and budget friendly, but just look at how amazing these Sweet Potato-Black Bean Chili Cheese Fries look!

The Recipe: Sweet Potato-Black Bean Chili Cheese Fries!

8 votes

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The Recipe: Sweet Potato-Black Bean Chili Cheese Fries!

Prep

Cook

Total

Yield 4 servings

Gluten Free, Vegetarian, Soy-Free

4 Servings, 580 Calories/Serving

25 – 35 Minutes

This is Sun Basket’s family-friendly, gluten-free spin on an indulgent classic. 

Ingredients

  • 3 sweet potatoes (about 1¾ pounds)
  • 4 tablespoons olive oil (divided)
  • sea salt and freshly ground black pepper
  • 2 or 3 cloves peeled fresh garlic
  • 1 chipotle chile in gluten-free adobo (these come in can and are easily found in most grocery stores)
  • 2 cups cooked black beans
  • 1 cup mirepoix ( 1/3 cup onions - 1/3 cup carrots - 1/3 cup celery)
  • Chili spice blend: 2 1/2 tablespon chili powder, 1/4 teaspoon ground coriander,1 teaspoon ground cumin, 3/4 teaspoon granulated garlic (mixed together)
  • 1 cup diced tomatoes
  • 1 lime
  • ½ cup Greek yogurt
  • ½ pound jicama, peeled and cut into sticks
  • 6 or 7 sprigs fresh cilantro
  • 3 scallions
  • 1 cup grated cheddar cheese

Instructions

Prep and roast the sweet potato fries and prep jicama:

Heat the oven to 450ºF and place oven rack in center position

  • Peel jicama and cut into sticks, set aside. Scrub or peel the sweet potatoes. Trim the ends and cut the potatoes in half lengthwise, then cut each half lengthwise into ½-inch-wide wedges.

On a sheet pan, toss the sweet potato wedges with 2 tablespoons oil and season generously with salt and pepper. Spread in an even layer and roast, turning once halfway through cooking time, until tender and lightly browned, 25-30 minutes. While the sweet potatoes roast, prepare the chili.

Cook the chili

  • Finely chop, press, or grate enough garlic to measure 1½ teaspoons.
  • Finely chop the chipotle chile in adobo sauce.
  • Rinse the black beans.
  • dice carrots, onion and celery for mirapoix
  • Toss spices together to make chili spice blend

In a medium size sauce pot over medium-high heat, warm 2 tablespoons olive oil until hot but not smoking. Add the mirepoix (diced onions, carrots, celery), season with salt and pepper, and cook, stirring occasionally, until starting to soften, 3 to 5 minutes. Stir in the garlic, chili spice blend, and 1 chile in adobo (or less if you are sensitive to heat) and cook until fragrant, about 1 minute. Add the black beans, tomatoes, and ⅓ cup water and bring to a boil. Reduce to a simmer and cook, stirring occasionally, until slightly thickened, 3 to 5 minutes. While the chili simmers, prepare the lime yogurt and jicama sticks.

Make the lime yogurt; prep the jicama sticks

  •  Juice the lime; the juice will be divided between the yogurt and the jicama sticks.

In a small bowl, stir together the yogurt and half the lime juice. Season to taste with salt and pepper. In a medium bowl, combine the jicama sticks, remaining lime juice, and 1 teaspoon oil and toss to coat. Season to taste with salt and pepper.

Prep the remaining ingredients; finish the fries

  • Coarsely chop the cilantro.
  • Trim the root ends from 2 scallions; thinly slice the scallions for garnish; save the remaining scallion for another use.

Stir the cilantro into the chili and season to taste with salt and pepper. In a medium ovenproof bowl or plate, spread the sweet potato fries, top with the chili, and sprinkle with the cheddar cheese. Warm in the oven until the cheese melts, 2 to 3 minutes.

Serve:

Garnish the chili cheese fries with the lime yogurt and scallions. Serve the jicama sticks on the side.

Kids can!

  • Press the garlic (if you have a press).
  • Rinse the black beans.
  • Juice the lime.
  • Toss the jicama sticks with the lime juice.
  • Stir the cilantro into the chili.

Courses main course

Cuisine American

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STANDARD FTC DISCLOSURE and Privacy Policy: In order for me to support my blogging activities, I may receive monetary compensation or other types of remuneration for my endorsement, recommendation, testimonial and/or link to any products or services from this blog. Please note that I only endorse products that are in alignment with The Organic Kitchen’s ideals and that I believe would be of value to my readers. The Organic Kitchen is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com. View The Organic Kitchen’s Privacy Policy. 

So, What If Whole 30 Doesn’t Work for Me?

I LOVE the Whole 30 program as a tool for figuring out emotional and physical issues caused by food. In fact I run Whole 30 Support Groups and I have witnessed people absolutely transform their lives simply by eliminating the foods that cause them them inflammation and trigger overeating. But what if the Whole 30 doesn’t work for you or you don’t want to have to do an elimination diet to figure out your health issues? Are you destined for belly aches, creaky joints, headaches, weight gain and mysterious physical symptoms for the rest of your life?
(This post contains affiliate links. I make a commission off sales which allows me to keep my site up and running.)

I LOVE the Whole 30 program, but what if the Whole 30 doesn’t work for you or you don’t want to have to do an elimination diet to figure out your health issues? Check out these tips on what to do if Whole 30 didn't work for you.

The Short Answer is “No”

Phew right!? The Whole 30 program is designed to eliminate the foods that most commonly trigger inflammation, and works for most people, most of the time. Once the most common triggers are gone, inflammation decreases and joints move more freely, bellies feel better, and energy can skyrocket. What are the most common triggers? Sugar, soy, dairy, grains and legumes. And while I have seen miraculous success, it seems in each Whole 30 support group I run there are one or two people that never experience relief from symptoms or the energy boost often described as ‘tiger blood’. Those people follow the rules, they give it their all and yet they are stumped after reintroduction. After 30 days of hard work this can be very discouraging. But before you hang your head and decide your fate is to never feel good, there are a few things to consider, let’s start with the most likely culprits and work our way down.

    1. Eggs: Yup. Eggs are allowed on Whole 30 as they are a great source of protein and fat and most people tolerate them just fine. That said some people are allergic to eggs and make it to adulthood without ever knowing. If you still experience fatigue and inflammation after 30 days on W30 it may be time to look at eggs.
    2. Nightshades: nightshades are a species of plant that blossom at night. Nightshades include bell peppers, chili peppers, white potatoes, tomatoes, eggplants and more. Nightshades often trigger inflammation, especially in those with autoimmune dieseases. So again, if you stuck to the W30 plan and couldn’t figure out your issues, nightshades are something to look in to.
    3. For some it’s about quantity. After a successful W30 reintroduction, I learned that dairy gives me a sinus headache. I am fine with a little Parmesan on my salad, or a yogurt sauce in a lettuce wrap, but drink a milkshake or have a ton of cheese and I have instant sinus pressure and headache! What does this mean? Quantity matters. So, sometimes when you go through reintroduction you can feel fine, but two weeks after resuming a “normal” diet all of your ‘pre-whole 30″ symptoms return and you wonder WTH??? If this was your experience, it’s time to consider how many times a week (or day) you are consuming the top offenders (grains, dairy, soy, legumes and sweeteners) and cut back. Sometimes it’s simply a matter of ‘a spoonful doesn’t bother me, but a bowlful does.’
    4. Stress: Stress is a killer. No matter how stellar your diet is, if you are under a lot of stress and don’t learn how to deal with it you will not feel your best and your energy will never be top notch. Stress increases the hormone cortisol, cortisol causes inflammation resulting in a host of physical problems. So eliminate stress where you can and add calming practices like morning walks, yoga and meditation to your daily routine. Diet alone can’t make up for the inflammation that stress causes.
    5. Chronic illness cannot be overlooked when it comes to thwarting your W30 progress! If you have a chronic illness and did W30 and your symptoms have not improved, be patient. It may take more than 30 days to see big gains if you have had arthritis or lupus for 30 years. As long as you see some improvements, no matter how small, slow, or incremental they might be, you are heading in the right direction.
    6. Last BUT NOT LEAST, test for food sensitivities at home:  If you have done the W30 program and followed the rules to the letter and are still left mystified by what is causing your issues, or if you simply want to cut to the chase and find out exactly what foods trigger your issues without doing a 30 day elimination diet I recommend using the EverlyWell food sensitivity kit to find out what foods trigger your physical symptoms. It’s very simple, you order the kit, send it to a lab and they screen you for 96 food sensitivities. EverlyWell also has home tests for thyroid, testosterone and more. My followers can get 12% off any order at EverlyWell! Use coupon code EVERLY during checkout. Expires 12/31/2018.

      MAY I PLEASE ASK A FAVOR?

      We small bloggers need all the help we can get. Subscribing and sharing on social media is very appreciated! 

      STANDARD FTC DISCLOSURE and Privacy Policy: In order for me to support my blogging activities, I may receive monetary compensation or other types of remuneration for my endorsement, recommendation, testimonial and/or link to any products or services from this blog. Please note that I only endorse products that are in alignment with The Organic Kitchen’s ideals and that I believe would be of value to my readers. The Organic Kitchen is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com. View The Organic Kitchen’s Privacy Policy.