SCENES FROM A WEEK

We've been at home now for six weeks. We're lucky: everyone is healthy, our neighborhood is nice for walking, both Neal and I are still working, we have internet access for the kids to do their work, we live in a state where our governor made quick, educated choices. We like each other, and the military has us prepared for things like missed vacations, not being there for someones birthday, endlessly changing orders and plans, being aware that you are indeed living through history.

But still. We're restless.We missed family visits and a long planned for trip. We miss our friends. And the library. I miss my students and co-workers and the kids miss their teachers.  It's an odd time. A slow time.

I have always loved being home. And I still do; even through the restlessness, the boredom, the worry.

Scenes from our week: 

I'm reading The Land of Stories series out loud to Ava. We are absolutely loving it.

Dylan is working on his Cooking Merit Badge for scouts, so he has been making dinners about once a week and using different techniques. This week he wanted to work on frying, so we made tonkatsu (Japanese fried pork chops). He used this video tutorial from Tokyo Kitchen. 

 YUM.

Working from home. I've been making a lot of anchor charts, which now won't be used until next year. 😢 We're out until the end of the year. I knew it was coming, but it was still very upsetting.

We did a backyard campout. It was fun, but cold!

 Campout dinner was chicken pot pie with biscuits. I found the recipe on this list; I'm working through all of them.

Ava is working on learning to braid her own hair. We've been looking at lots of braiding tutorials. Turns out I don't know how to do a traditional braid? Evidently, I always do "dutch braids" instead of traditional braids.

Ava's Earth Day art.

whole 30 compliant MASHED POTATOES

We eat a lot of potatoes. I know that there are the naysayers about potatoes-especially plain old white potatoes- who say they are too starchy and have too many carbs. But to those people I say STOP. Potatoes are a real, whole, nutritious, delicious food. And they happen to be carb AND a starch. I like to have a form of starch/complex carb at a meal-it's filling and if you're working out, you need it. Period. We often eat potatoes twice a day, (sometimes even THREE TIMES A DAY) and you know what? Healthier than ever. Weight lost. Workouts are better. 

Potatoes are not the enemy. Carbs are not the enemy. Eat real food, guys.Three cheers for potatoes!
These mashed potatoes taste creamy and decadent, but are completely dairy free and Whole 30 compliant. They're perfect paired with pot roast or even for a holiday meal.

Let's get started:

I like russet potatoes for traditional mashed potatoes. Give them a decent scrub and then peel them. Dice into cubes and pop them into a big pot of cold, salted water. Bring the water to a boil and cook those little cubes until you can easily poke them with a fork, about 15-20 minutes. Drain the potatoes. Now, here is the key to perfect mashed potatoes: after draining, put the potatoes back in the pot and put them back on heat (about med high). And stir them until they are dry and they leave a little film on the pot. Then, and only then, remove them from the heat and mash away.

Now. We season. Stay with me, things might sound weird, but the results will be good. Promise!
The season crew:

Don't panic. Your potatoes are not going to taste like coconut.

I go in this order, but it doesn't really matter: clarified butter, coconut cream, stock, seasoning, then more coconut cream and stock as needed. (Also, you can cut the paprika in half if you don't like the color it produces.)

Creamy, perfect, mashed potatoes.

 Mashed Potatoes (whole 30 compliant)
8 medium russet potatoes, peeled and diced into cubes
4 Tbsp clarified butter
3/4 cup, divided coconut cream (or coconut milk)
1/4 cup chicken stock (plus more if needed)
1/2 Tbsp onion powder
1/2 Tbsp garlic powder
1/4 tsp black pepper
1/4 tsp salt (plus more to taste)
1/4-1/2 tsp smoked paprika (or regular paprika if that's what you have!)

Fill a pot with cold, salted water; add the potatoes. Bring the potatoes to a full boil; boil until tender, about 20 minutes. Drain the potatoes well and return to the pot. Heat the potatoes over medium high heat, continually stirring, until potatoes are dry and there is a thin film around the pot, about 7 minutes, Remove from heat and mash well, until there are no lumps.
Add the clarified butter and fold into the potatoes with a wooden spoon. Add 1/2 cup of coconut cream and 1/4 cup of chicken stock, carefully working the liquids into the potatoes until smooth. Add all the seasonings and stir until to combine. If the potatoes are a dry, add another 1/4 cup of coconut cream and a little more stock. Stir well until combined. Salt to taste and serve.

Enjoy!

(whole30, paleo, grain free) ZUCCHINI FRIES

People. These zucchini fries are so delicious, that you will eat them off the pan, burning your mouth, and you simply won't care. You'll just shove more in your mouth, and say things to your children as they set the table like, "Do you want zucchini? No? That's fine! You can have carrots sticks instead tonight! No, you don't even have to take one bite!" And then you will eat all the zucchini fries all by yourself.

These are super simple, super quick, and so so so good. Annnnnd: totally grain free, gluten free, dairy free, paleo, and Whole 30 compliant.

Oven Baked Zucchini Fries
4 zucchini, cut into sticks
1/2 cup almond flour/meal
1 Tbsp spoon garlic salt
1 Tbsp onion powder
1/8 tsp smoked paprika (or regular paprika)
pinch of cayenne pepper
2 large eggs

Line a rimmed cookie sheet with foil, parchment or a baking mat (such as a Silpat). Preheat the over to 425 degrees.
Whisk the eggs. Toss the zucchini sticks in the eggs until coated. Set aside.
Mix the almond flour and all the spices together. Coat zucchini sticks on all sides and lay in a single layer on your prepared cookie sheet. Bake for 10 minutes, then increase heat to 450 degrees and bake an additional 10 minutes. Remove from and oven and serve hot.

Enjoy!

ALMOND SAUCE

Let's all be honest: sauces and dips can make a meal. A good sauce can change the whole flavor of your food. You take basic grilled chicken breasts and add salsa or pesto, and you have two completely different meals. Completely different, delicious meals. They make veggies extra tasty and add a kick to lunch. I love making sauces and dips during my weekly food prep to have on hand all week to add to meals. 

We love Thai food and the husband is especially fond of chicken satay. And the peanut dipping sauce is what makes it. I came up with this peanut free, soy free, and Whole 30 compliant version and guys, it is SO GOOD. We put it on everything: chicken, salad, we even use it as dip for raw veggies, And it's so easy! 

(Seriously, everyone at my house loves this sauce; when I make it it never lasts longer than three days, and once it's gone I daily hear, "Where did the almond sauce go?!" as people stare sadly into the fridge.)

Plus, the great thing about this is you can always change it up to suit your tastes. Don't like heat? Cut the hot sauce (add one more tsp of OJ).  If you eat soy, feel free to use tamari or soy sauce. Chose your preferences. Make it yours!

Almond Sauce

1/2 cup almond butter, smooth
2 garlic cloves, minced
2 Tbsp sesame oil
4 Tbsp coconut aminos (you can also use tamari, which is gluten free, or traditional soy sauce)
2 tsp orange juice
1 lime, juiced
1/2 cup coconut milk
1/4 tsp red pepper flakes
2-3 tbsp hot sauce (I use Frank's Red Hot Chile 'n Lime)

Salt, to taste

Mix all ingredients together until smooth. Refrigerate for up to two weeks (it won't last that long, but it could.)

That's it! Enjoy!

RUSTIC BEEF & ZUCCHINI FRITTATA

Frittatas are both an easy and delicious food. This egg dish tastes equally good warm or cold, and can be a perfect meal for breakfast, lunch, or dinner. Also, as long as you have eggs, you can put pretty much anything in a frittata and have it taste good.

This beef and zucchini frittata is Whole 30 (so that means gluten, sugar, and dairy free!) and super easy to whip up during food prep. You can make it on Sunday and have it in your fridge for breakfasts and lunches all week or you can serve it for brunch on Sunday. I'm, using ground beef in this one, but it would be equally delicious with ground turkey if you don't eat beef, or with potatoes and bell peppers if you don't eat meat. That's the genius of frittatas: you can make it totally to your taste AND clean our your fridge at the same time. It's a winner.

(Also, I called it rustic because I like the top of my frittatas to be browned and also I don't have to worry about it looking perfect. Fun fact: "rustic" makes it sound like your not perfect things are that way on PURPOSE so you never have to feel like you've failed. Try it out:

"I made a rustic birthday cake!" instead of "I totally ran out of frosting."

See?? Totally changes the perspective. You're welcome.)

Rustic Beef & Zucchini Frittata

Ingredients:

1/2 lb. ground beef

1 medium zucchini, chopped

1 white onion, chopped

8 eggs, beaten

1 Tbsp. cooking fat, such as olive oil or ghee (or butter if you aren't trying for whole 30/no dairy)

Salt and pepper to taste

Cook the ground beef in a heavy bottom pan over medium high heat, until no longer pink. Season with salt and pepper. Remove meat to a plate and drain the pan, retaining one tablespoon of grease. Add zucchini and onion to pan. Season with salt and pepper and cook until vegetables are softened and slightly browned, about 5 minutes. Return beef to pan and combine. Add cooking fat. Pour in beaten eggs and gently fold into meat and veg mix. Allow to sit, without stirring 3-5 minutes, until eggs are set on the side and bottom of pan, but still wet looking. *Carefully transfer to a pie dish  Cook under the broiler (or at 500 degrees) for 5 minutes until the top is browned and eggs are cooked. Serve warm or refrigerate. Can be reheated of served cold.

Enjoy!

*If you're cooking the frittata in a cast iron pan or other oven safe pan, you do not need to transfer it to a pie dish; you can simply stick that pan in the oven. I use the pie pan because it's easier to store in the fridge and I need my cast iron throughout the week. 

SLOW COOKER CHICKEN POSOLE

Prepare yourselves guys. A tale of culinary woe follows.

I grew up in a community in California that has a large Hispanic population. This resulted in me assuming 1.) most people could speak and understand at least some Spanish, and 2.) everyone had access to decent Mexican food.

My move to Georgia after high school was a rude awakening.

I can remember it perfectly. I went to dinner in downtown Atlanta with a friend. I ordered the sour cream enchiladas. Sour Cream enchiladas are corn tortillas filled with chicken and green chilies and topped with a sour cream and cheese sauce. They are delicious and should be enjoyed without an ounce of regret for eating the whole plate. Don't feel sorry for stuffing your face. Sour cream enchiladas are worth it. My enchiladas arrived and with a pure heart I took a bite.

And then all my realities were destroyed.

Because, you see, that enchilada was stuffed with chicken and VELVETTA CHEESE. Oh, you think that's where this ends? It only gets worse, guys. Because the white sour cream sauce on top? Tasted like gravy. Yes dear ones, they put cream gravy made with sour cream on top of a tortilla stuffed with shredded chicken and Velveeta cheese, I cannot make stuff like this up.

Listen, I'd like to tell you I maintained my composure and simply ate this monastery or that I simply didn't eat it or that I shed a couple tears and moved on. But no. I was fiery as a 19 year old. I got mad. I may have asked questions like "What the hell is this??!!" in a not quiet voice. I may have told my nice little blond waiter with a thick southern accent, who came by to cheerfully ask how our meal was, "This is terrible, this is not enchiladas, I need my check, what the hell?". I mean, I'm still talking about this and it was, like, over a decade ago. It left an impression.

AND THEN. I went and married someone who ended up having me stay in Georgia for the next 5 years surrounded by no decent Mexican food (Georgia does have an amazing food culture, but you will never convince me that there is good Mexican food there. Ever. VELVETTA CHEESE AND CREAM GRAVY. #sins). Guys, we are from California and this made us sad. Our concurrent moves to Texas and then back to California fixed this situation temporarily and we relished every burrito, every breakfast of chorizo and eggs, every homemade tortilla, every fair taco, and every single bite of refried beans.

You noticed how I said "temporarily?"

Because the East Coast has some amazing things to eat (halal, lobster, Shake Shack) but we are in a no Mexican food zone yet again. There are no refried beans to be had anywhere. ANYWHERE. Because trust, we have tried. And because I'm not quite as fiery these days, instead of telling off waiters, I simply have given up in defeat and taken  matters into my own hands by cooking Mexican food at home and doing my best with the ingredients available to me. 

I love this posole recipe because it can all just go in to the slow cooker, barely any prep work is necessary. Posole is often made with pork, but I find chicken thighs to be a flavorful and more healthy way to make it. It tastes a little like deconstructed enchiladas in a bowl, and there is never anything wrong with things tasting like enchiladas.

Slow Cooker Chicken Posole

Ingredients:

1 tsp ground cumin

1 tsp paprika

1/2 tsp dried oregano

1/4 tsp ground chipotle OR chili powder

1 1/2 tsp salt

1 tsp black pepper

2 lb. boneless, skinless chicken thighs

1 onion, chopped

2 cloves of garlic, minced

2 cut up tomatoes or 1 can diced tomatoes

4 cups chicken stock

1/2 cup tomato sauce

3 Tbsp. tomato paste

1 15 ounce can of white hominy, drained

2 bay leaves

For garnish: chopped radishes, avocado, cilantro, and tortilla chips

Combine cumin, paprika, oregano, chipotle or chili powder, salt and pepper together in bowl. Toss chicken thighs in the bowl and coat with the spices. Transfer the chicken to a slow cooker. Add all other ingredients, except for garnishes. Stir to combine and cook on high for 4 hours or low for 8 hours ( I prefer the 8 hour method). Season with more salt and pepper to taste and serve with the garnishes (the radishes sound weird but are super tasty in this soup!)

Enjoy!

CHICKEN AND MUSHROOM RAMEN

This recipe 100% involves Top Ramen and I am not ashamed.
(Fun Fact: During kindergarten, I routinely ate chicken flavored Top Ramen for breakfast. My alternative breakfast meal was Campbell's Vegetable Beef Soup. This is a true story.)

Now that summer vacation is here and I'm off work, I'm trying new recipes and I'm particularly focusing on teaching myself some basic Japanese cooking. Although I'm half Japanese, I lack knowledge on my Japanese heritage. I feel like cooking, something I love, is a good starting point to connect more with this. And sharing those meals with my children, who share this heritage, is somehow important. I recently found the Japanese Cooking 101 website and have been reading over recipes. Next up is cookbooks! Ramen seemed like a good place to start because 1). it's having a moment and is super easy, 2.) I was sure everyone would like it (they did), and 3.) see above where I mention how I used to eat ramen for breakfast and you can tell my love for it is real.

This looks like a million ingredients, but stay with me! They all go into just one pot. Okay, two pots because of the eggs. But they're optional! You can do this!

Chicken and Mushroom Ramen

Ingredients:

2 tbsp. of sesame or vegetable oil

3 cloves of garlic, minced

1 tsp of fresh ginger, grated

1 tbsp. of fish sauce

3 tablespoons soy or tamari sauce

2 cups of chicken stock

4 cups of water

1 package of instant miso (optional but adds a really nice touch. Instant miso can be found in most grocery stores in the Asian section.)

2 packages of ramen noodles (any flavor, you aren't going to be using the flavor packet)

2 cups sliced mushrooms (I used baby bellas, but any kind will work just fine)

2 chicken breasts, cooked and shredded (I used left over chicken from the night before. A precooked rotisserie chicken would also work great!)

2-4 green onion, chopped

4 soft boiled eggs (optional)

1. Heat sesame oil in a large pot over medium high heat. When the oil is hot and shimmering, add the ginger and garlic. Cook for 2-3 minutes. Add the fish sauce (fact: fish sauce smells disgusting when it first starts cooking. WORK THROUGH IT. Do not listen to your children as they say things like "What is that smell?! What are you cooking?!" in disgust because that smell goes away quickly and they will eat this food and be so happy because fish sauce is delicious) and the soy or tamari sauce. Cook 1 minute. Add the stock and water. Bring to a boil, add the instant miso, if using. Add the chicken and the mushrooms, cook at low boil for 10 minutes. Add the ramen and cook until done, 7-10 minutes. Add the green onions, cook for 3-5 minutes. Ladle into bowls.

To make the soft boiled eggs: In a small pot, bring enough water to cover the eggs to a boil. Add the eggs directly from the fridge, you want them to be cold when they go into the boiling water. Cook at a boil, uncovered, for 7-9 minutes. Remove the eggs from the boiling water and place in a bowl of ice water. Let them sit in the ice water bath for 5 minutes. Peel and slice in half, and add to each bowl of ramen.

Enjoy!

WHOLE 30 Compliant MEATBALLS

Ignore this not beautiful photo. These meatball are delicious, easy to make, family friendly, AND Whole30. Win/win/win/WIN. You will make these. You will eat them. Your family will eat them and not complain. If you double it, you can eat them for the lunch the next day because they reheat wonderfully.

Simple ingredients: ground beef (or turkey or chicken or bison, whatever your meat choice is!), eggs, onion, garlic, almond flour, parsley, spices.

 We mix.

 We roll.

 We brown.

We bake.

I made these during my meal prep this week. We ate them for dinner on Tuesday and had them for lunch on Wednesday. Tuesdays we have baseball practice for 98720 hours, so I always like to have a quick meal ready to go when we get home. Not to mention that everyone, especially my son who has been the one practicing for those 98738689 hours and is growing like a weed, is starving by the time we get home. By doing my meal plans and meal prep on Sundays, I'm sure to have a nice meal planned for these crazy busy evenings.

Whole 30 Compliant Meatballs

Ingredients:

2lbs. ground beef (or chicken or turkey or bison or a combination)

1 yellow onion, chopped

4 garlic cloves, minced

1/4 cup Italian parsley, roughly chopped 

1/4 almond flour (optional)

2 large eggs

1/2 teaspoon oregano

1/4-1/2 teaspoon red chili flakes

2 tablespoons cooking fat ( I used ghee)

Preheat the oven to 350 degrees. Line a rimmed baking sheet with parchment paper or foil.

Combine all ingredients in a large mixing bowl. Mix until evenly combined, but do not over mix.

Roll mixture into 2 inch balls. (Or larger! Or smaller! Your meatballs, your choice.)

Melt the cooking fat in a heavy bottom pan over medium high heat. Brown the meatballs on all sides, in batches so they are not touching. Remove meatballs to prepared baking sheet.

Bake for 15-20 minutes until cooked through.

ROASTED AND SPICED BUTTERNUT SQUASH

 This butternut squash is SO GOOD. The blend of spices plus the sweetness of the squash make for an extra delicious dish. Plus, it's simple! Cut, put it all on a baking sheet, bake, DONE.

 

 

So much spicy goodness!

 

Butternut squash is a weekly dish at our table during winter months. The kids don't love it, which is a shame, except that the husband and I get to ALL THE SQUASH. If they'd rather eat carrot sticks instead of this deliciousness, that's on them. I will happily eat it all for them.

 

 

 

Roasted and Spiced Butternut Squash

Ingredients:

1 large butternut squash

2 generous tablespoon olive oil

1 tsp cumin

1 tsp smoked paprika (regular paprika works too!)

1/2 tsp curry powder

1/4 tsp cayenne pepper

1 tablespoon mixed dried herbs such as oregano, rosemary, thyme (I use this)

Salt and Pepper, to taste

Preheat the oven to 400 degrees.
With a fork, puncture the butternut squash all over. Place in the microwave for one minute, remove and peel (the microwave method makes this a lot easier. You can also but precut butternut squash, they have it at Costco!). Slice in half and scoop out the seeds. Dice into 1-2 inch chunks.
Place the cut up squash on a rimmed baking sheet. Drizzle with olive oil and all spices and herbs; toss until well coated. Roast in the oven for 30 minutes, until squash is slightly browned. Eat it.

CHIA SEED PUDDING WITH PUMPKIN SEEDS & DRIED CRANBERRIES

 

 

Have you tried chia seeds? They're these odd, little black seed-like nuts that you can get in the health food section of your grocery store. They're gluten free, full of antioxidants, and just over all pretty good for you. They also swell up and make a sort of gel like substance when mixed with liquid. They make a great pudding when prepared properly! The first time I tried to make chia pudding, it was an epic failure. I used unsweetened almond milk and it tasted awful. Kind of like sawdust and tapioca. Bravo to the people who can happily eat chia that way, you go on with your vegan, paelo self. If I'm going to eat something like this, I want a taste of sweetness. Enter: coconut milk.

 

 

Since doing my Whole 30 I have become a huge fan of coconut milk. It's delicious and rich and can be used in so many ways! It made a huge difference in the taste of this chia pudding. Adding the pumpkin seeds and cranberries give this pudding a fall feel. You could even add a dash of cinnamon or a dollop or pureed pumpkin to really fall it up!

 

Chia Seed Pudding with Pumpkin Seeds and Dried Cranberries

Makes 2 servings

 

1/2 cup Chia Seeds

1 cup coconut milk

1 tablespoon dried cranberries

1 tablespoon roasted pepitas (no shell pumpkin seeds)

 

 

Place chia seeds in a mason jar (or other container with a lid). Add coconut milk, stir. Place lid on and refrigerate for a least two hours or overnight. To serve, divide pudding into bowls and top with dried cranberries and pepitas. Enjoy!

 





POACHED EGGS WITH GREENS & PROSCIUTTO

 

 Poached eggs have a reputation. They're delicious yet seem to remain elusive to the home cook. I mean, boiling a cracked egg is weird, am I right? The secret is a threefold: small pan + vinegar + a teacup = perfect poached eggs. I promise, it's not as weird as it sounds. Add some greens, prosciutto, and some trusty salt and pepper and you have one happy wake up.

 

Poached Eggs with Greens and Prosciutto

 

2 eggs

1 tsp. white vinegar

2 tbsp. olive oil

2 pieces of prosciutto ( I like Trader Joe's brand best)

2 cups of greens such as spinach, kale, or chard

Salt and pepper to taste

 

For the poached eggs:Bring a small pan of water to boil. Add the vinegar. Crack the eggs, one at a time, into a teacup. Gently pour the egg into the boiling water, repeat with the second egg. Turn off heat, cover the pan, and cook for 3-4 minutes.

Meanwhile, in a small pan, heat 1 tablespoon of olive oil. Slice prosciutto into small pieces. Add to pan and cook until crispy, about 3 minutes. Add the rest of the olive oil and greens, season with salt and pepper. Cook until greens are wilted, 3-5 minutes (spinach goes quickly, kale and chard take a little longer). Plate the greens and prosciutto. With a slotted spoon, remove the eggs from the pan, gently shake off any excess water, and place on top of the greens. Add salt and pepper to the tops of the eggs.

 

Enjoy!

WHOLE30: WEEK 3

 I just finished Week 3 of my Whole30 (Week 1, Week 2) ! And honestly, this week was the toughest. Monday through about Thursday-both the husband and I were not super excited. This weekend though, things turned around and I'm starting to feel good. Like, really good.

The main reason last week was hard was because I didn't do my food prep for the week. Most weeks, on Fridays, I meal plan, do all the grocery shopping, and then do food prep for the week-make salads, cut up veggies, make any dressings/condiments we're low on. It's a bit of work, but makes a HUGE difference in our week. The Friday leading up to last week, we had a company function for my husband's battalion, which threw off all the meal prep. I had a plan, but was scrambling everyday to get it done. This past Friday, I got all the groceries, did the prep and it's already made a huge difference. Meal planning is your friend, especially on a Whole30!

This week while prepping, I tried a recipe for Whipped Coconut Cream. People. This is the stuff of legends. It is creamy and delicious and tastes like whipped cream, except that it's dairy free and full of vitamins and antioxidants. Umm...winner.

I couldn't find a recipe any where that didn't call for some sort of sugar to sweeten it. I was concerned that maybe not adding sugar or agave might mess with the consistency, but I decided to try it anyway. I used a little bit of coconut/pineapple water as a sweetener and it came out perfect.  This tastes SO GOOD on fruit, and I don't think I'll ever go back to dairy whipped cream again.

 

 

Whipped Coconut Cream

1 can of Coconut Milk (not cream), cold (refrigerate at least 4 hours, or overnight-this is essential)

1 tsp. Coconut Pineapple water  (I use this brand. Make sure to read your labels for no sugar added.)

 

Open the can of Coconut Milk, from the bottom. Pour out the water that has formed there, set aside and save. Pour cream into a bowl, add coconut pineapple water. Mix in a stand mixer or with a hand mixer until soft peaks form, about 10-15 minutes. Serve over fruit. Store in the refrigerator for up to one week. When you pull it out of the fridge after a couple days, it might appear a bit foam like. Just stir it up and the whipped consistency will return!

Enjoy!

 



WHOLE30: WEEK 2

 

Week 2, done! So here we are, down another week of this Whole30 . (You can read about Week 1 here). There were lots of tomatoes. Lots of avocados. So many eggs. But you know what? I spent a lot of time not really wanting to eat anything. Not in a grouchy "I hate all these limits" way. I'm just not hungry.

Well, I might have been hungry for crackers. I may or may not have daydreamed about eating an entire box all by myself during nap time. But, I did not. Because I have purposely cleared my home of all crackers, because I knew these feeling would be coming.

But the food. We had some lows this week-I don't know how to make "cauliflower rice" evidently-but we also had some really good meals. No bean chili (recipe below!) and spaghetti squash are both deliciously satisfying and things we had never eaten before. The kids are doing AMAZING on cutting sugar and processed snacks. They're less grumpy, sleeping better, and not always hungry. I hadn't realized how bad we were getting about unhealthy snacks, so Whole30 has been a big wake up call on that. And I truly love eating so healthy and having my family eat healthier too. We're getting back on track and it feels great.

But I still miss crackers.

 

This chili was the highlight meal of the week. EVERYONE loved it. And it was so so simple.

 

 

Whole30 No Bean Chili

Ingredients:

2 lbs lean ground beef (grass fed if that's your thing) or ground turkey

1 large green bell peppers, chopped

1 white onion, chopped

2 cans mild Rotel

1 6oz can tomato paste

2 cups water

1-2 cups of beef stock (Kitchen Basics is Whole30 compliant)

1 tablespoon chipotle chili powder

1/2 tablespoon cumin

Salt and pepper, to taste

 

Toppings:

Avacado, cilantro (if desired)

 

In a large pot, brown the ground beef. Add the chopped green bell pepper and onion, cook until softened, about 10 minutes. Drain off grease. Add Rotel, tomato paste, water, and spices, stir. Bring to a simmer, and cook about 10 minutes, Add 1 cup of beef stock, stir. Continue cooking for 30 minutes, adding more stock to reach your desired consistency. Adjust spices as desired. Serve topped with avocados and cilantro if that's your thing. Enjoy!

 



WHOLE30: WEEK 1

 

 

 

If you follow me on Instagram (@junenovember), you know that I've started a Whole30! For those of you not familiar with the Whole30, it's a nutritional reset, which basically means a person cuts out grains, sugar, dairy, legumes, and alcohol for 30 days. It's not a diet (I HATE that word) but a whole body and mind reset about food choices.

Now, you might be wondering why someone would give up cheese and wine and cookies ON PURPOSE. I know I would. But the truth is, we've slipped into bad eating habits around here. Normally, we eat healthy meals and enjoy treats moderately.  But, bad habits have starting sneaking in. Like two desserts a day. And chips with lunch. And as a snack. And one too many drinks one too many times. These are not normal things for us, but this summer has been creeping up on us. And after our vacation-which included lots of s'mores, barbeque, and biscuits and gravy-we decided to take action and do a Whole30 together. 

(The kids are not doing a Whole30, but they are cutting sugar and processed snacks drastically. Things were getting a little out of hand with the sugar consumption for them. Constantly asking for dessert, complaining about being "SO hungry!" right before bed because you refused to eat your dinner, thinking you need a snack all. day. long? Not going to work in this house.)

 

We just finished up our first week. I'll be doing weekly recaps here with recipes and grocery lists, so let's get started!

First off: Grocery List.

Trader Joe's is a big help. They have several premade things that are Whole30 compliant, plus pantry staples like nuts and ghee (clarified butter). And their produce and eggs are cheap.

 

Things on this week's Trader Joe's List:

Ghee

Organic Yukon Gold Potatoes

Frozen Turkey Burgers

Chicken Jalapeno Sausages

Frozen Shrimp

Canned Tuna

Nuts

 

At our regular grocery store (we normally shop at the Commissary) I was able to pick up:

Chicken breasts (with a humane certification)

Angus Steaks

Organic Prairie Deli Turkey Slices

 

This along with lots of produce from both stores made up our menu this week.

 

Breakfast

 

 

There were a lot eggs.

Breakfast is my favorite part of Whole30. I LOVE a hot, savory breakfast, and this eating plan insists that I have one! WIN.

Egg Cups: Grease a muffin tin or ramekins with ghee. Line with one piece of deli turkey, crack an egg into turkey cup. Season with salt, pepper, and a pinch of red chili flakes, if desired. Bake at 425 degrees for 15 minutes.

Eggs and Greens: Heat a tablespoon of olive oil in a pan. Add a chopped red onion and two cloves of garlic, cooking until just brown. Add 4 cups baby spinach or greens of your choice. Top with two fried eggs.

Potatoes and Sausage: These potatoes are from a dinner, see recipe below. Brown sausage and potoates together with a tablespoon of ghee. Top with hot sauce (Cholula is complaint) if desired.

Eggs and Sausage: This was our go-to breakfast. Brown a Jalapeño Chicken sausage, add two beaten eggs, scramble together.

As pictured, I usually added fruit or tomatoes (I know, technically a fruit) as a little side.

 

Lunch

 

Lunch was almost always what ever meat was left over for the previous night on top of a salad.

(We have a ton of tomatoes and cucumbers from the garden, so we're enjoying those.)

Steak Salad: Steak on mixed greens, with tomatoes, cucumbers and kalamata olives. Dressing option 1: two tablespoons balsamic vinegar mixed with 1 tablespoon Dijon mustard. Dressing option 2: Smashed up avocado with lime and salt and pepper (basically guac).

Tuna Salad: 2 cans of Trader Joe's Brand Albacore tuna in water, mixed with homemade mayo (Mastering the Art of French Cooking recipe. All Hail Queen Julia), chopped green onion, celery, and dill pickle. Makes 3 servings. I ate it on a bed of romaine and cucumbers and drizzled balsamic over it.

Shrimp and Cabbage Salad: Cabbage salad is made from half a head of green cabbage sliced thin and topped with sliced carrots and radishes. Topped with shrimp and homemade mayo mixed with apple cider vinegar and zahtar seasoning.

 

Dinner

 

Dinners really determine lunches and breakfast even. Part of what I love about this so far is I'm really using up all our groceries, where as I have been throwing out a lot of stuff that doesn't get used lately (because who wants carrots when there are chips in the pantry?)

Goose and Crispy Green Beans: My husband hunts and loves that this program embraces wild game. I sliced six goose breast in two inch pieces and sautéed them in ghee with onions and garlic, and seasoned everything with just salt and pepper. Green bean were cooked like this.

Steak and Potaotes: I love these potatoes, I like to eat them for breakfast on the mornings I run. Chop Yukon gold potatoes into 1 inch pieces. Grease a rimmed cookie sheet with ghee or olive oil. Place potatoes on cookie sheet, season liberally with smoked paprika, cumin, zahtar, garlic powder, salt and pepper. Toss to coat. Cook for 25 minutes at 450, broil for another 7 minutes.

Lettuce Wrap Turkey Burgers: Grill Trader Joe's premade frozen turkey burgers and serve to your liking. We had roasted asparagus with these instead of our usual fries. I cook the asparagus the same way I cook the green beans.

Shrimp and Chicken with Mixed Veg and Potatoes: The shrimp are a bag of frozen precooked shrimp from Trader Joe's. I just threw them in the pan with ghee and garlic for about 5 minutes to warm them up and they were delicious! They were fantastic cold on the cabbage salad for lunch too.

 

Struggle, Week 1: I really crave cheese and crackers. They are my go to snack and lunch even.

Didn't Miss It At All, Week 1: Dessert. This didn't surprise me, as I don't have much of a sweet tooth. The only time I was a little sad was on National S'mores Day, I made the kids each one for an after dinner treat. But I realized that I didn't really want one, I just wanted the idea of one.

Surprise, Week 1: I honestly thought that I would miss wine more. I like a glass or two of wine. We get together most Saturday nights with our neighbors and have a glass together so I thought that might be hard. But I wasn't fazed at all. I still had a great evening with them without it!

 

You can read more about the Whole30 program here.

 

I'll be posting on Wednesdays with updates!

 

 



ITALIAN WEDDING SOUP WITH KALE & TURKEY MEATBALLS

 

 

Guys, it's cold out there. The East Coast isn't messing around with winter. I did not realize earmuffs were more then a fashion accessory until recently (real talk). I now own a puffy jacket. My kids are wearing and losing mittens like there is no tomorrow. Tomorrow when they will need these lost mittens, because it is freezing!

It's the time of year where one needs a soup recipe. Soup makes things better. There is nothing like ending a long, cold, dark at 4:45pm day with a big pot of bubbling, golden soup. But there are requirements for soup. You need one that everyone will eat, that will make your home smell like heaven, that is healthy (Hey there, holiday indulgences. You're drunk, go home.), and that is easy. Italian wedding soup is the winner at our house.

 

This soup is full of healthy kale, the most delicious turkey meatballs ever (from Shutterbean!), and an egg swirl that makes you not even miss noodles. And, as a friend once said as I made this, "The house smells like Thanksgiving!" Really, with compliments like that, this soup is on permanent winter dinner rotation.

 

 

Italian Wedding Soup with Kale & Turkey Meatballs

 

Ingredients:
 

Meatballs (makes about 15-20):
via Tracy Benjamin from Shutterbean

1lb ground turkey (85% lean)
1/2 cup breadcrumbs
1 egg, beaten
2 garlic cloves, minced
2 teaspoons Italian seasoning
3/4 cup Italian Parsley, chopped finely
1/2 cup grated parmesan cheese
1/4 teaspoon red pepper flakes
Salt and Pepper 

Soup:

12 cups chicken stock (homemade or store bought)

3 cups kale, steams removed and coarsely chopped
3 large eggs
1 tablespoon of grated parmesan cheese
Salt and Pepper

To make meatballs: Mix all meatball ingredients in a large bowl until well incorporated. Do not over mix. Roll mixture into 1-2 inch balls, set aside on a plate or baking sheet.

Bring the chicken stock to a boil in a large pot over medium heat. Add the meatballs and chopped kale. Season kale liberally with salt. Reduce heat to a simmer and cook until kale is tender and meat balls are cooked through, about 20 minutes. Whisk the eggs with the parmesan in a bowl. Stir the soup, creating a circular motion in the stock. Drizzle the egg, all at once, into the moving stock. Stir with a fork to make thin ribbons of the egg mixture. Cook for 1-2 mintues. Season with salt and pepper. Ladle into bowl and enjoy!

 

 



 



The Basics: CHICKEN STOCK

 

 

Homemade chicken stock is one of those things that is just so easy and so much better than store bought, that once you make it, you'll never look back.

Stock is traditionally prepared by simply simmering meat bones in water. Vegetables, herbs, and spices are often added for flavor. The key to stock is using bones that have been roasted, in an oven or even on a barbeque. I alternate from simmering stock on the stove top or using my slow cooker. Both produce excellent results.

Stock is the perfect way to use up a roasted chicken carcass and vegetable ends. I keep gallon size zip lock bags in my freezer, and I'll throw a roasted chicken in one after we've eaten most of the meat off of it. I keep another one for vegetable odds and ends. Half an onion, celery leaves, the end of leeks, all go into the bag. Once I have a bag full, I make up a pot of stock. I freeze my stock in ice cube trays and they it's always ready if I need a little or a lot.

Though a bit time consuming, this is an easy recipe that you can throw together any evening or weekend.

 

Chicken Stock

Ingredients:

1 roasted chicken carcass, some meat still on the bones

2 carrots, roughly chopped

4 stalks of celery, roughly chopped

1-2 onions, quartered (you don't even have to peel them)

4-6 garlic cloves, unpeeled

2 sprigs of rosemary

2 sprigs of thyme

5 sprigs of Italian parsley

2 bay leaves

 

Method1: Place the chicken carcass in a large, deep pot. Cover with cold water. Add the vegetables. If you'd like, tie the herbs together with kitchen twine, it makes for easier straining but is not necessary. Add the herbs to the pot. Bring the stock to a boil and immediately reduce to a low simmer. Simmer for 3-4 hours on stove top. Remove from heat and let cool. Strain stock through a fine sieve. Refrigerate (1 week ) or freeze (6 months).

 

Method 2: Place all ingredients in a slow cooker and cover with cold water (see note above on herbs). Cook on low for 6 hours.Remove from heat and let cool. Strain stock through a fine sieve. Refrigerate (1 week ) or freeze (6 months).  

 

This is a new series of posts that will focus on the basics of cooking.



HOMEMADE TORTILLA CHIPS & BLACK BEANS W/ GOAT CHEESE AND SALSA

Obviously, I'm on a Mexican food kick lately. And when I say lately, I mean always. Mexican food and me is pretty much a can't stop/won't stop situation.

 

There are worse addictions.

 

Anyway. These black beans are just delicious. The creamy tartness of the goat cheese with the spiciness of the salsa is a winning combination. The chips are crisp and warm and so simple to make. The whole things is an easy, throw together meal. I mean, it's barely a real recipe. It's just upping our game with the refried bean scene. And yes, there is a scene.

 

Go ahead, feed your Mexican food addiction.

 

Homemade Tortilla Chips

8 small corn tortillas

drizzle of canola oil

Sea Salt, to taste

 

Cut the tortillas into quarters. Place cut tortillas on a rimmed baking sheet, drizzle with oil and toss to coat. Sprinkle liberally with coarse sea salt. Place baking sheet under the broiled (525 degrees) for 6 minutes, shake baking sheet and broil for an additional 5 minutes. Keep an eye on the chips, as they can easily burn. Remove from oven and allow to cool slightly. Serve with black beans with goat cheese and salsa (recipe follows).

 

Black Beans with Goat Cheese and Salsa

Refried Black Beans (see recipe)

1 ounce goat cheese

1-2 tablespoons your favorite salsa

 

Prepare refried black beans. Remove from heat, dollop on the goat cheese and drizzle with salsa. Serve with homemade tortilla chips.

HONEYMOON GUACAMOLE

When I got married, we didn't have the time (or the money) for a real honeymoon. My husband is military and we only had time off for the wedding it's self and the cross country move to get back to his duty station. But we had an extra night after the wedding and we went up to Truckee. While we there, we ate a meal so perfect that it was apparent that our married life was on the right track from the start. It was at a little Mexican restaurant and we started with the best guacamole I have, hands down, ever had. (Part of this might have been because we had been living in Georgia for the past couple years, where a Mexican restaurant had once served me "enchiladas" with cream gravy on them, no I am not joking.)

 

This is pretty close to that honeymoon guacamole. And since we just recently celebrated our 10 year (!!) anniversary, it seems only appropriate that we celebrate these years with a taste of our beginning. Make it and share it with someone you love.

 

This recipe is based on how much you like toppings.

Honeymoon Guacamole

Serves 2

 

Ingredients:

2 Hass avocados

1-2 tablespoon your favorite salsa

Big dollop of sour cream

Shredded sharp cheddar cheese

Chopped black olives

Hot sauce

 

Peel and smash the avocados with a fork. Sprinkle with salt. Add salsa, combine. Top with sour cream, shredded cheese, olives, and a sprinkle of hot sauce. Serve with tortilla chips.

Enjoy!

 





ROASTED GREEN BEANS

 

Growing up, green beans made an appearance on our table at least once a week. Unfortunately, they were of the canned variety, boiled until they were mushy. This resulted in me thinking that I did not like green beans, that they were something to be choked down but never enjoyed.

I was wrong.

When I was 18, I moved to Georgia. And let me tell you, Georgia knows how to cook fresh beans. I learned first hand how lovely fresh green beans are. The taste of a fresh green bean is simply not comparable to the canned ones. They are crisp and clean and delicious. As green bean season is approaching, my local grocery store has piles of them and my garden is full of buds on the bean plants (grow beans, grow!) Sometimes though, it's hard to think of a way to cook them other than just boiling them.  Enter: roasting. These roasted green beans are just yum.  I love the flavor of green beans cooked this way: lightly crispy and bursting with taste. Try them tonight!

 

 

Roasted Green Beans

from Shutterbean

 

 

Ingredients:

1lb green beans, trimmed

2 cloves garlic, sliced thin

2 swirls of olive oil

pinch of red pepper flakes

juice of half a lemon

salt and pepper

 

Preheat the oven to 400. On a large baking sheet, toss trimmed green beans with olive oil, garlic, lemon juice, and red pepper flakes. Add salt and pepper. Roast in the oven for 10 minutes. Toss beans, and continue roasting for 15 minutes more, until beans are slightly browned and crispy looking. Serve warm.

 

Enjoy!