September 8, 2021
Sarah Steffens
Sarah Steffens, our Recipe Developer, has a B.A. in Business Administration, Public Relations from The Master's University in Southern California. After years of experimenting with nutrition and recipes in her own kitchen, she now works as a Personal Chef and Food Photographer in Sacramento, creating meals that support her client's intention to physically and mentally thrive. She has catered several independent film sets, making it her goal to optimize the energy and well-being of each creative crew. You can find many of Sarah's recipes in various Whole30, Paleo and Keto cookbooks. When Sarah is not cooking and styling recipes, you can find her enjoying a long walk, working on creative projects with loved ones or exploring beautiful Northern California.
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- Entrée
Whole30 Coconut-Crusted Fish
This recipe can easily be a light and bright summer “main” when paired with a salad or a warm, hearty dish when served with roasted butternut squash or root veggies in the winter. It hits a few notes for me.
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#SeptemberWhole30 Recipes: Three Dishes from I Heart Umami
As you settle into a #SeptemberWhole30 routine, you’ll most likely find yourself cycling through 8-10 favorite recipes each week. This is actually a smart...
- Appetizers and Snacks
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Buffalo Chicken Lettuce Wraps with Avocado Crema
Buffalo Chicken Lettuce Wraps with Avocado Crema 1 1/4 lbs boneless, skinless chicken thighs3/4 cup Whole30 Buffalo Vinaigrette, divided8 leaves Bibb lettuce (for serving)For the Slaw1 1/2 cup shredded green and/or purple cabbage1/2 cup shredded carrots1/4 cup slivered red onion2 tbsp extra-virgin olive oil2 tbsp lime juice1/4 tsp coarse saltFor the Crema1 small avocado, halved, pitted, and peeled 3 to 4 tbsp full-fat coconut milk2 tbsp fresh lime juice2 tbsp coarsely chopped cilantro1 small clove garlic, halved1/4 tsp coarse salt MAKE the Buffalo chicken: In a large resealable plastic bag, combine chicken and ½ cup of the4 WHOLE30 Buffalo Vinaigrette.