January Whole30(+5): My Meal Plan for Days 11-16

Well I did so much cooking over the last few days that my fridge is full of leftovers.  And thank God because I'm honestly pretty sick of cooking right now.  Days 11 & 12 are just going to be cleaning out the fridge, but I'll be prepping some extra things over the weekend for breakfasts and lunches next week.

• Sweet Potato Hash with Eggs and Bacon - If I can freaking find Whole30 approved bacon!  When I went shopping on Friday Wegmans was out, so then yesterday I made a special trip to Whole Foods, just for bacon and now I'm not even convinced that the brand I used to get there actually makes it anymore.  They had a ton of different kinds from that brand and they looked high quality, but they all had sugar in them.  The only one labeled "Paleo" with no sugar was turkey bacon.  NOPE.

• Southwestern Frittata - This is an old favorite that I haven't made in a while, but I'm stick of hardboiled eggs and I've been starving in the morning.
• Mango Chicken with Coconut Cauliflower Rice - I've had this on my pinterest board forever and I was thrilled when my friend Jes suggested it as our meal for our lunch date this weekend.
• Lomo Saltado - Basically another take on loaded fries.  You can totally skip the cauli rice, but do not skip the green aji sauce.  It's so good!
• Paleo Asian Lettuce Wraps - These are so good and you'll only dirty one pan!  I'll probably use pork instead of turkey.  I'll also skip the honey and the dipping sauce all together, they are plenty flavorful (and messy enough) already.
• Grilled Chicken Drumsticks with Roasted Brussel Sprouts and Bacon - I want to do a little practice round before the super bowl, so I'm going to do enlist Dave to do some grilling and then finish the wings in the oven with some buffalo sauce just like my mom's famous wings! 

How do you get inspired when you get into a rut in the kitchen?

January Whole30(+5): My Meal Plan for Days 6-10

If anybody ever told you eating healthy had to be boring, well they lied!

• Flounder with Roasted Asparagus and Cherry Tomatoes - I'll be topping the fish with olive oil, lemon juice, salt, pepper, and old bay and baking it at 400 degrees for 10 minutes or until it flakes easily with a fork.  The veggies will have olive oil, salt, pepper, and fresh garlic and be cooked for 15 minutes.
• Buffalo Chicken Salad - I love these Crispy Buffalo Chicken Tenders crusted with pork rinds.  The salad will be simple otherwise with lettuce, tomato, onion, carrots, and avocado topped with some Ranch Dressing and extra Red Hot. 

• Cubano Loaded Fries - I'm pretty much obsessed with loaded fries right now and I've been seriously craving a cubano so I thought why not?!  I'll be topping some homemade fries with this Mojo Cuban Roast Pork, some prosciutto (because I don't think Whole30 compliant ham exists), some pickles, and maybe even some dijon mustard.  Insert gasp noises from anybody who knows me well and understands my extreme hatred for mustard.
• Steak with Sauteed Balsamic Mushrooms and Roasted Broccoli - Beef, it's what's for dinner!  Can't go wrong with a ribeye seared in my cast iron.
• Hawaiian Turkey Burgers with this Bacon Lime Sweet Potato Salad - I adore this sweet potato salad.  Too bad Wegmans didn't have any of the compliant bacon.  I may have to make a Whole Foods run...

What's on your menu this week?

January Whole30(+5): Kicking Things Off + My Meal Plan for Days 1-5

You know how it goes.  Hate to be a stereotype, but the Christmas cookies are gone and my pants don't fit, so here we go!

I was already planning on doing something in January when my Whole30 support group started chattering away on facebook.  Then my coach announced a nutrition challenge at the gym, so I was locked in!  I was only planning on doing 25 days, but the gym challenge is 5 weeks, so I'm doing my first Whole35.  Ew lol.

What is the Whole30? 

• Yes: Eat real food.

Eat meat, seafood, eggs, tons of vegetables, some fruit, and plenty of good fats from fruits, oils, nuts and seeds. Eat foods with very few ingredients, all pronounceable ingredients, or better yet, no ingredients listed at all because they’re totally natural and unprocessed.

• No: Avoid for 30 days.

More importantly, here’s what NOT to eat during the duration of your Whole30 program. Omitting all of these foods and beverages will help you regain your healthy metabolism, reduce systemic inflammation, and help you discover how these foods are truly impacting your health, fitness and quality of life.

• Do not consume added sugar of any kind, real or artificial
• Do not consume alcohol in any form, not even for cooking.
• Do not eat grains.
• Do not eat legumes.
• Do not eat dairy
• Do not consume carrageenan, MSG or sulfites.
• Do not try to re-create baked goods,  junk foods, or treats* with “approved” ingredients. 

• One last and final rule: You are not allowed to step on the scale or take any body measurements for the duration of the program.

Today is Day 1 and I'm feeling excited!  My menu for the week is full of tried and true favorites, some simple and quick, mixed with others that require a little more effort.  Healthy eating does not have to be boring!

• Paleo Pad Thai - This one is pretty simple, but has a bit of prep work.  I typically use almond butter instead of sunflower and this time I added bell peppers, water chestnuts, shiitake mushrooms, and shrimp!
• The Easiest and Most Delicious Crockpot Beef Ever - This recipe is so easy and simple.  I sub coconut aminos for the Worcestershire sauce and always add baby carrots.
• Bora Bora Fireballs - I haven't made this recipe in a while, but I know it's awesome.  Pork, pineapple, and coconut... these are a few of my favorite things!
• Krista's Quick and Easy Crab and Veggie Stuffed Portobello Mushrooms - This one is packed with veggies and comes together super quick if you have a food processor.  And you can really throw in whatever protein you want.
• German Bratwurst (from Wegmans) with Sauerkraut and Potatoes Sauteed in Ghee - Because sometimes all you want to do is throw some stuff in a pan.

In addition to staying compliant with my diet, I've made a few other goals:

• Gym 4x per week
• Floss every night
• 75 oz of water per day
• 10 minutes of stretching per day
• No coffee
• No frivolous spending (no personal shopping, only groceries & necessary house expenses)

It's time to get my life together and I couldn't be more ready for this change!

Are you doing anything in the new year to turn over a new leaf?

What's on the Menu?

Lately I've been in a bit of a cooking funk.  Summer is always a busy time.  The weekends are full of trips and parties.  We're enjoying the extra daylight, so we typically have more going on in the evenings during the week than any other season.  I find myself avoiding the grocery store when I know we have evening plans or a short week.  I've all but forgotten about my crockpot.  So what's an uninspired blogger to do?

Make a meal plan!  If the Whole30 has taught me anything, it's that healthy eating is way easier when you have a plan.  This week I'm mixing in some new recipes with some tried and true favorites.

Asian Inspired Meatballs with Ginger Lime Dipping Sauce served with Papaya Slaw Salad - My coworker made these meatballs for a big dinner party we had and they were amazing.  I've also been craving a fresh salad that screams summer and this slaw definitely fits the bill.

The Easiest (and Most Delicious) Crockpot Beef Ever - I'll be throwing some baby carrots in the crockpot with it and serving everything over some cauliflower mash.

Grilled Chicken Salad with Avocado Dressing - My friend made this dressing a few months ago and I've been dreaming of it ever since!  The chicken will be marinated in olive oil, garlic, salt, pepper, chili powder, cayenne and possibly some other spices that move me at the time.  It will marinate for 24-48 hours.

Sweet Potato, Kale, and Sausage Bake with White Cheese Sauce - Because I really haven't given kale a fair shot and I think covering it in cheese is probably the best chance of Dave actually liking it.

Caramelized Pineapple, Bacon, Goat Cheese Guacamole - I'm a little worried if I make this I will become insanely addicted and have to make it on a weekly basis... worth the risk :)

I'm so excited for all the tasty creations that will be coming out of my kitchen this week.  The food will be delicious, my body will be fueled, and my tummy will be happy.

What's on your menu this week?

Guest Post: Stephanie's Whole30 Results

I am so happy to share another Whole30 success story with you guys!  And I'm hoping there will be even more in the near future. Stephanie did her first round with me back in July and I was so happy when she decided to join me again in January.  She really embraces the program for everything that it is. Great job Steph, you rock!!!!

I got one less pound without ya!

My second (more successful) #Whole30 journey

After Thanksgiving, Christmas, New Year’s Eve, and a wedding weekend/mini road trip with my boyfriend’s family, it was time to re-evaluate my lifestyle. I ate (and drank) without a lot of regard to what I was putting in my body and rarely exercising. I’d justify my actions thinking “I don’t eat this too often so it’s ok” or “it’s only once a year” or “I’m in a rush and need to eat now or I won’t eat for hours.” I was going to Dunkin Donuts regularly, and not just for coffee- hurting not only my body but my wallet. In a pinch I’d grab a McWrap and I didn’t think twice about frozen pizza out of it’s sheer convenience. And worst of all I drank too much.

In December I purchased a new gym membership with the hopes I would lose some weight before the January 3rd wedding. I went a few times and it felt good, but not enough to make the impact I wanted and I was just uncomfortable enough in my dress to trigger my motivation to make a change. To make matters worse, nearly every member of my bf’s family is a (marathon) runner and in amazing shape.

Enter the Whole30.

In the back of my mind I thought about doing this again in January or at least make an effort to practice a more paleo lifestyle. Amber (thankfully) read my mind and gave me that last push I needed to get back on track, and as a result I am down 5 lbs., lost an inch in my chest, and about a quarter inch everywhere else. Best of all- I feel great! My clothes fit better, I have more energy, and my cravings for junk food, alcohol, sugar, and grains are practically gone.

Things that contributed to my success

• Time: My job has a condition where I am required to go on unpaid leave for one month every year. It just so happened that I took January as my furlough month. This was a blessing in disguise because it allowed me the time to plan meals, shop, cook, and take advantage of my gym membership. I rediscovered my love for cooking and retaught myself how to shop. Before the Whole30, I grocery shopped maybe once every other week. Shopping was neither habitual nor pleasing.
• Tools: I LOVE kitchen gadgets- always have, and I can thank my dad for that because he was always in the kitchen cooking up something delicious. There are certain tools though that make paleo cooking that much easier and I never ever want to live without them:
• Citrus juicer: I go through lemons and limes more than I ever have in my entire life when I eat paleo. Hand squeezing the juice out only goes so far and when I’m spending more money at the grocery store, I want to make sure it goes as far as it can.
• Garlic press: There’s nothing like fresh garlic! I keep a jar of minced garlic in the fridge but if I’m spending this much time in the kitchen already I’m going to go with the fresh stuff and this is my favorite way to prepare garlic.
• Mini-chop and food processor: I’ve happily used my mini-chop for a few years now, but now that I’m cooking with fresh produce on a daily basis the time-saving benefits are really coming to light. And then I discovered that a mini-chop is NOT the same as a food processor, an amazing gadget that luckily for me, my roommate owns.
• Immersion blender: Purchased during my last Whole 30 to make smoothies, it still makes awesome drinks when I’m just not in the mood to cook. As a treat I learned to use half coconut milk and half coconut yogurt with frozen fruit to make a thick and tasty sorbet-like dessert-yum!
• Hand-held mandolin slicer: If you don’t have one- buy one. $14.99 at Wegman’s but I’m sure you can get it anywhere. It paid for itself in the first use making plantain chips. I’m a sucker for salty crunchy snacks, and this gadget is necessary to get those consistently thin slices of your favorite fruit or veggie to make chips or slightly thicker slices for roasting.

• Support: This was my leading cause for success in this program. Between the Facebook group, my family, and my friends I had nearly 360° support. I originally discussed my plans to do the Whole30 with my boyfriend while we were away at his cousin’s wedding. He wasn’t terribly interested in doing the program but out of support he agreed that while we were together he’d eat and drink compliantly, which was a good enough deal for me. About mid-way though the program he started getting the hang of it and admitted to feeling better when he shared meals with me. My mother was also a great help. She went grocery shopping with me 3 out of the 4 weeks of the program and helped me price shop and buy some bulk items with her Costco membership. Her and my step-father welcomed my cooking and snack making both at my house and at theirs. Together we tried hidden liver meatballs, paleo bread, and a full spread of (90% complaint) Super Bowl snacks. Over the course of the program I continued to share recipes, struggles, tips, and issues with an amazing group of paleo practicers. It was fun to try new recipes and make compliant substitutes for not so healthy or whole foods.

Additional results and takeaways

• It’s all about balance. One of the main principles of the Whole30 is to focus on the quality of foods you put into your body and not to count calories. However, it’s still important to monitor proportions. I believe this is where I need to continue to work. I never felt hungry during my program but I also didn’t focus too much on the balance of vegetables, proteins, fats, and fruits. I plan to use My Fitness Pal as a sort of check and balances. I think the simple act of recording my food intake will make me more conscious of my choices (how much protein, how much calcium, how much sugar I’m putting into my body).
• Keep exercising! I’m usually either good at focusing on working out OR eating right and have yet to find the ability to focus my attention on both simultaneously. What can I say, I’m a work in progress!
• Not everyone is going to want to try paleo. My roommate, who has been trying to eat better, prefers to count calories and purchase 100-calorie snack packs rather than chopping veggies. It’s her choice. All I can do is provide information to her about the benefits of paleo, if she wants it, and support her in her endeavors.
• Similarly, I’ve learned how increasingly different I have become than my family with regard to health and eating. I come from a family of frozen, boxed, and canned meal makers. Premade marinades? Check. Powdered mashed potatoes? Check. Splenda packets, boxed muffins, bread and butter with every meal? Check, check, and check. And while it was nice to grocery shop with my mom, I was constantly biting my tongue- preventing myself from constantly asking her “Why do you buy this crap?” On the other hand, I was becoming irritated every week when my grocery bill was nearly three times larger than hers.
• Paleo mayo is just not worth it. Like many paleo replacements like mayo, ketchup, bread, etc they just don’t live up to the real thing. But the fact of the matter is- that’s ok. Why? I didn’t really eat those products to begin with! If I make tuna or egg salad I’m going to use an avocado instead of mayo. Instead of ketchup on my eggs I use hot sauce or balsamic vinegar. And honestly, I don’t miss bread so I couldn’t care less to not have it around. Cheese on the other hand...there’s no substitute and I thank my lucky stars that it doesn’t have a horrible effect on me!

I’m going to strive to continue to live a more paleo lifestyle. I believe in the 80/20 principle because no one is perfect, and at 80% paleo all the time I think I deserve the 20% relief (pending good gym habits continue).

I plan to continue to...

• Be grain free, with the exception of popcorn, but I’ll scale back and move away from the pre-packaged kind.
• Drink only on the weekends. While not only economical, it’s way better for my health and I notice less puffiness under my eyes.
• Limit my dairy consumption. I’ll reserve cheese and ice cream as special treats and seek calcium in other areas (green leafy vegetables and maybe even sardines).
• Limit caffeine consumption.
• Stay away from legumes. I think it’s obvious why.
• Limit sweets and seek dark chocolate as an alternative for when I get a sweet craving.
• Buy fresh and local produce. Converting to all organic is just not in the budget, but when I can I’d prefer to support locally grown products. I’d also like to go to more farmers markets in the spring.

Thank you to everyone who participated in the January Whole30 and best of luck in your future fooding!

Stephanie

PS: A bunch of my favorite recipes and snacks are pinned on my Paleo Pinterest Board!


Looking for more Whole30 Results?

• My Whole21 - Results! 
• My April Whole30 Results!
• Guest Post: Sarah's Whole30 Results! 
• Guest Post: Heather's Whole30 Results! 
• Even More Whole30 Results 
• Guest Post: Julia's Whole30 Recap!
• My July Whole25 Results!
• My January Whole30 Results!

Don't forget to like Busy, Bold, Blessed on Facebook!

Our Menu for the Week & Reintroducing Beans

Hello!  How's your week kicking off?  I started mine with a bit of a belly ache.  When I saw Dave's mom's appetizer at the family dinner last night, I had every intention of completely avoiding it.  She brought a salsa dish that was primarily black beans and corn with some tomatoes, avocado, cilantro, and lime juice.  I hadn't tried any of it when Dave's mom excitingly told me that she thought I would like this dish since it had avocados in it and it was pretty healthy!  At this point, I felt obligated to try it and it was pretty tasty.  I should have stopped there, but everyone kept raving about how good it was and I had to agree.  Throughout the night I definitely tried some other non compliant things, but I knew none of them were at fault when I started to have some serious flatulence upon leaving the party. Beans beans, they're good for your heart, the more you eat, the more you... feel like you need to use the bathroom but just can't.  Needless to say, between this and the chili incident, I will not be including beans in my diet.

Food stuff with my mother-in-law is awkward.  I thought she had the gist of what we eat and don't eat, but I guess we've never discussed legumes.  Do I have food allergies?  No.  Am I going to get sick if I eat pasta/bread/beans/etc?  Do stomach pains count...?  Do I offend my mother-in-law when she makes a dish specifically thinking I will like it?  I'd love to just sit down with her and come clean, but for some reason I always just feel like I'm being ridiculous.  To a woman who shows her love in the kitchen, am I just being a snobby health freak?  Mehhhhhhh.

Between eating out a few times this weekend and the bean situation, it's definitely time to get back on track and do some meal planning!  So what's on the menu this week?  Tonight I made Sweet Potato Waffle Breakfast BLT With Garlic Basil Aioli.  It was slightly labor intensive but it was oh so worth it!  The waffles were great and it was fun to finally use our waffle maker.  I may never make Paleo pancakes in a pan ever again, this was so much easier.

Here's what's coming up later this week:

• Cheesesteak Stuffed Peppers
• Mediterranean Style Cauliflower Rice 
• Caramelized Italian Pork Chops with Sweet Onion Jam
• Bacon Avocado Cups with a Balsamic Glaze

Dave and I think going out on Valentine's Day is overrated, so our tradition is to stay home and enjoy some homemade chicken parm.  It's my favorite food and I won't be doing anything to try and make it Paleo.  I will be making my own sauce (minus the sugar, plus some fresh tomatoes) and serving it with a big veggie lasagne (hold the noodles but don't forget the cheese).  I'm even thinking of making some treats for Vday and these two recipes caught my eye: Paleo Double Chocolate Cupcakes and Paleo Cookie Dough.

And let's end with some mug shots.

Would you tell your family if you didn't want to eat something they made for you?  What do you think I should do?

January Whole30: Meal Plan Days 26 - 30

We're in the home stretch now!  Just in time for the Super Bowl... womp!  But no worries, I'm planning a huge compliant feast.  I'm also going to grab some kombucha and maybe some green juice so I can feel like I'm enjoying a special beverage with everyone else.  I'm also really starting to think about how I'm going to approach my post Whole30 diet.  I know I can't just go buck wild or I'll end up with a bunch of tummy aches, but I will definitely be eating some cheese and chocolate in the near future!  I would love to follow the reintroduction protocol to actually see how certain foods affect me, but I always find it so hard to commit to after already being so strict for 30 days.  I'm not sure yet!  In the meantime...

Friday (Day 26)

• Lunch: Leftover Pad Thai from Well Fed
• Dinner: Pan seared scallops with roasted broccoli

Saturday (Day 27)

• Lunch: Having a handful of girlfriends over for brunch, whipping up some Homemade Paleo Breakfast Sausage and eggs.
• Dinner: Leftover Chorizo Meatballs from Practical Paleo with Roasted Brussel Sprouts

 Sunday (Day 28)

• Lunch: Leftover Crab and Veggie Stuffed Portobello Mushrooms
• Super Bowl Feast:
• Wings!  I'm thinking of making these Jalapeno Lime Chicken Wings and some Buffalo Wings.  And I'll definitely be making some homemade ranch!
• Paleo Nachos
• Baba Ganoush from Well Fed
• Deviled Eggs made with Homemade Paleo Olive Oil Mayo
• Prosciutto Wrapped Asparagus
• And if you need a little more Super Bowl inspiration, check out this or this.

Monday (Day 29)

• Lunch: Leftovers
• Dinner: Sweet apple chicken sausage with bacon and caramelized onions with a sweet potato

Tuesday (Day 30)

• Lunch:Leftovers
• Dinner: I'll be at my mom's house before cheerleading so I'll probably bring some extra leftovers

Do you have any fun plans for the Super Bowl?

January Whole30: Meal Plan Days 21 - 25

Thankfully we didn't get too much snow overnight, because our fridge is looking a little bare.  Today we're headed to the grocery store and then my family is coming over to meet Butler!

 Happy weekend everyone :)
  

Saturday (Day 20 - updated from my previous meal plan)

• Lunch: Sweet potato hash with onions, bacon, and fried eggs
• Dinner: Applebee's with the fam!

Sunday (Day 21)

• Lunch: Butternut Squash Breakfast Sausage with Cinnamon Sweet Potato Fritters (leftovers will be breakfast for the week)
• Dinner: The Easiest (and Most Delicious) Crock Pot Beef Ever (I'll be subbing coconut aminos for the Worcestershire sauce or maybe I'll get real crazy and make some homemade) with carrots and cauliflower mash

Monday (Day 22)

• Lunch: Leftovers
• Dinner: Chicken & Zucchini Poppers with Roasted Fall Vegetables Salad

Tuesday (Day 23)

• Lunch: Leftovers
• Dinner: Krista's Quick and Easy Crab and Veggie Stuffed Portobello Mushrooms

Wednesday (Day 24)

• Lunch: Leftovers
• Dinner: Pad Thai from Well Fed

Thursday (Day 25)

• Lunch: Leftovers
• Dinner: Chorizo Meatballs from Practical Paleo with Roasted Brussel Sprouts with Balsamic Reduction

Do you have any fun plans for the weekend?

January Whole30: Meal Plan Days 11 - 20

As always, better late than never...?

 
Breakfast for the week is a batch of Apple Streusel Egg Muffins from Practical Paleo.  Days 11 & 12 consisted of leftovers, a Flyers game, and my company holiday party as discussed here.

Saturday (Day 13)

• Lunch: Leftover Slow Cooked Cinnamon Pork Loin with Parsnips with Awesome Sauce
• Dinner: BLT Salad with Avocado (using the homemade mayo I made last weekend)

Sunday (Day 14)

• Lunch: Leftover Slow Cooked Cinnamon Pork Loin with Parsnips with Awesome Sauce
• Dinner: Pan fried burgers (1 lb ground beef, minced onion, chopped bacon, garlic, salt, pepper, onion powder, chili powder, paprika) topped with sauteed onions, homemade guacamole, bacon, tomatoes, homemade mayo, and lettuce with half of a sweet potato w/coconut oil

Monday (Day 15)

• Lunch: Leftover burgers & sweet potato
• Dinner: Oven roasted salmon (topped with olive oil, salt, pepper, and old bay) and broccoli

Tuesday (Day 16)

• Lunch: Chicken salad (chicken breast seasoned with salt, pepper, garlic powder, and Italian seasoning, homemade mayo, chopped celery, walnuts, grapes) served over lettuce with leftover broccoli
• Dinner: Korean Noodle Bowls from Against All Grain (my new cookbook!)

Wednesday (Day 17)

• Lunch: Leftover Korean Noodle Bowls
• Dinner: Indian Spiced Pork Loin with Cumin Curry Carrots from Against All Grain

Thursday (Day 18)

• Lunch: Leftover Indian Spiced Pork Loin with Cumin Curry Carrots
• Dinner: Wild Mushroom & Herb Chicken Sausage with sauteed onions and peppers

Friday (Day 19)

• Lunch: A light portion of leftovers since I'm participating in a chili cook off later that afternoon.  I'm making my own version of this Paleo Crockpot Chili!
• Dinner: Leftovers

Saturday (Day 20)

• Lunch: Whatever leftovers we need to get rid of.
• Dinner: Most likely going out to Applebee's with my family for my brother's birthday, unless the predicted snow storm alters our plans.  I'll probably stick to a steak and some steamed veggies.  If it looks like we're going to get snowed in, I may brave the crowds at the grocery store on Friday.

Previous meal plans:
Days 1-5
Days 6-10

What's on your menu for the week?

Guest Post: Krista's Quick and Easy Crab and Veggie Stuffed Portobello Mushrooms

Hi, Happy Friday :) Today I'm so excited to share a guest post from my friend Krista!  She is an amazing Paleo chef and definitely inspires me in the kitchen.  Hopefully this will not be the only time we hear from her!

Friday nights in are a luxury we don’t often have at our house with our busy schedules, so tonight it was great to make an early dinner and get to hang out even though we're missing a weekend of skiing being sick at home. My favorite thing to do, when I have the time for it, is improvise in the kitchen and make new fun recipes. I've made stuffed portobello mushrooms before, but this time, knowing Amber wanted me to make a guest post, for the first time ever I actually wrote down the recipe while I was cooking! If you know me, you know this is a big deal because my mind and hands are always in a billion places at a time in the kitchen.

Working 11 hours a day makes it tough to find time to cook when I get home, but one of the things I always try to do in the kitchen is find ways to speed up the prep process without sacrificing taste. When making anything stuffed where the pieces need to be minced but not necessarily uniform sizes my secret tool is the blender. Sounds weird, I know! But how annoying is it to stand there and mince all your veggies with one of those things you bang on the table - or even worse, take the time to cut them with a knife?! Not me, that's for sure. This recipe is super easy because there is very little prep involved when you only have to push a button and maybe scrape the sides a little bit. (If your blender is an older model that needs liquid to run without burning out you'll need to use a food processor instead!)

My other two must have kitchen tools are specifically for garlic. I'm Italian; I love fresh minced garlic and I'm proud of it. It's so annoying to prep and mince though unless you have the two magical tools I have. The white tube is from Pampered Chef and all you have to do is slide in a clove of garlic with the skin still on it and roll it on the table back and forth. It removes the skin for you so your hands don't smell! Then pop it whole into the other round orange tool and roll that on the table, it minces it for you so you don't have to cut it up. Beautiful. There's nothing like the taste of fresh minced garlic.

These are just a few of the tricks that can help you make those awesome whole30 dinners quickly and deliciously. There's probably a bunch more online, and people like me who have been eating Paleo for 2+ years are an awesome resource. Feel free to contact me with any questions or to let me know what you think of the recipe!

Crab and Veggie Stuffed Portobello Mushrooms

Makes 4 medium or 2 large mushrooms
*Sauce recipe is still in development but the one found here is a good pairing.

Ingredients:
- 4 medium or 2 large portobello mushrooms
- 1 cup tightly packed lump crab meat
- 2 cups loosely packed cauliflower chunks
- 1/2 cup tightly packed spinach
- 4 mini peppers of any color (I buy the multicolor mini pepper bags)
- 1/4 of an onion
- 2 minced garlic cloves
- 1 tsp lemon juice
- 1 tbsp avocado oil
- 1/8 tsp salt
- 1/8 tsp pepper
- 1/4 tsp oregano
- 1/2 tsp old bay seasoning

Directions:
1. Set oven to 375°.

2. Line the baking sheet with tinfoil or silicone baking mat for easy cleaning.

3. Scoop the insides out of the mushrooms with a spoon, being careful not to break the sides (unless you're like me and buy ones that are already broken!) It helps keep the filling inside. Rub or brush a small amount of avocado oil over the top and bottom of the mushrooms so they don't dry out and place on the baking sheet. Discard the insides of the mushroom.

4. Place cauliflower chunks into blender or food processor (depending on the size you have it may take more than one round to “rice” all of the cauliflower) and use the pulse setting to mince or “rice” the cauliflower.

5. If you have a smaller unit, transfer this to a large bowl. My ninja can fit this along with the other ingredients. Place onion, garlic, spinach, and peppers into blender or food processor and pulse until minced. Transfer to same large bowl.

6. Add crab to bowl and stir in. Next, pour in 1 tbsp avocado oil and 1 tsp lemon juice along with the salt, pepper, oregano, and old bay seasoning. Stir in and combine all ingredients. It should be clumping easily and not cracking apart, but if it looks too dry add a bit more oil.

7. Scoop onto portobello mushrooms pressing lightly to compress and shape. Try to keep the stuffing inside the rims of the mushroom if possible.

8. Bake uncovered for 25-35 minutes depending on size and thickness of the mushrooms. Should be soft when it's done with a very light crust on top. Serve plain, or pair with Remoulade sauce. Nom away!

Thank you so much Krista!  I can't wait to make these :) 

What's your favorite time saving trick in the kitchen?

Monday Happenings + Buffalo Chicken Spaghetti Squash & Cheese

Tonight was productive!  Since it was 70 degrees, I figured I couldn't pass up the opportunity to take Puddin' for a nice walk when I got home.  I slapped on my reflective construction vest from work and checked out a new route by our house while breaking in some shoes I got for Disney.  (Did I tell you my team qualified for Nationals in December?!)  I'm officially a grandma... I bought Dr. Scholl's sneakers.  Comfort is everything!  Plus they were $29.99 and I don't think they look too dorky.

We also did some painting tonight!  We've been avoiding our living room for a few weeks now, but my dad is coming to help us paint on Black Friday.  We knew we had to finish the accent wall before then, so that the paint could dry and we could tape it off.  We're having a New Years/Housewarming party and I'm so glad we have some type of deadline to get the house in order.  It will always be a work in progress and everything won't be done by then, but I think it would be easy to keep avoiding a bunch of projects without the added motivation!

And last but not least I cooked dinner!  It doesn't sound like a huge accomplishment but with cheerleading 3 days a week, it doesn't happen all that often.

When I first started reading healthy living blogs, it seemed like quinoa was all the rage!  I tried it a few times and never really loved it until I found this recipe!  Anything that combines cheese and buffalo chicken is a huge win in my book.  Despite the delicious sauce, Dave still wasn't a huge fan of quinoa and I had all but forgotten about this recipe... until now!  I was browsing through my pinterest boards, when it caught my eye and I realized I could easily make a few substitutions to make this dish more Paleo friendly.  The milk is replaced with coconut milk, the flour with almond flour, and goodbye quinoa, let's replace you with a veggie.  The recipe does still contain a hearty amount of dairy (since I believe cheese is non negotiable in any "mac" & cheese), but overall it is a fairly healthy low carb option!

Buffalo Chicken Mac Spaghetti Squash & Cheese

Ingredients:

- 1 spaghetti squash, cooked and scraped out

- 2 lbs of chicken, cooked and cut into bite sized pieces, I used chicken thighs that I seasoned with salt, pepper, and garlic powder
- 1 can of coconut milk

- 2 tbsp almond flour
- 1 cup Frank's Red Hot
- 2 tbsp butter
- 2 cups shredded sharp cheddar cheese
- salt & pepper to taste
- blue cheese crumbles

Directions:

1. In a saucepan over medium heat, whisk the coconut milk and almond flour together until well combined.
2.  Bring the mixture to a boil, stirring often, and let it cook for 1 minute.
3.  Turn the heat to low.  Stir in the Red Hot, butter, and cheese until the cheese melts.
4.  Stir in the cooked chicken and spaghetti squash.
5.  Poor the mixture into a glass casserole dish, top with blue cheese, and broil for 5-7 minutes until the sauce is bubbling and the top is starting to brown.

It's simple, delicious, and you can customize it how you like... you want more cheese?  Do it.  A little less Red Hot?  Sure.  A different hot sauce?  Go for it.  I usually add scallions like she does in the original recipe, but to be honest I suck at using the rest of the bunch so I didn't feel like buying them.

You need this in your life.  Get cooking :)

Do you actually like quinoa?  Have you tried spaghetti squash as a pasta alternative?

A Few Weekend Pics + Pan Fried Chicken with Bacon and Caramelized Onions

This weekend was a good one!  It began with a happy hour date in downtown Phoenixville with Shayna and Puddin'.  We sampled their menu and some martinis, took in some live classic rock covers, and really took advantage of the perfect weather.  Puddin' even got a doggie ice cream treat :)

The rest of my weekend was spent being super productive.  Saturday was a serious day of cleaning!  Sunday was spent at church, running errands, and then starting our Folk Fest prep!  Dave even finished building our brand new industrial wagon.

Obviously we had to test it...

After busting my butt for two days, ordering dinner out started to sound pretty good.  But I had plenty of food in my fridge and I knew ordering out would lead to bad choices.  So we sucked it up, Dave was in charge a frozen veggie side, I made a salad and came up with a quick recipe that may end up in my regular rotation.

This is one of those recipes that I really shouldn't even call a recipe.  It is so easy and simple, but so delicious!  Who knows, maybe you've even made this before.  But if you haven't considered frying some chicken and onions in bacon grease, you probably should!

Pan Fried Chicken with Bacon and Caramelized Onions

Ingredients:

- bacon

- chicken breasts

- chopped onion

- salt & pepper

- garlic powder

- chipotle powder

- oregano

Directions:

1. Fry some bacon in a pan over medium heat.

2. While the bacon is frying, season your chicken with salt, pepper, garlic powder, chipotle powder, oregano, and any other spices that move you at the time.

3. Remove the bacon from the pan when it is done.  Add your onions to the pan.

4. When the onions become translucent, add your chicken.

5. Cook the chicken, flipping throughout, until it is no longer pink inside (slice into it to make sure).

6. Serve the chicken and onions with your crispy bacon on top!

 

So easy, so tasty!  I think next time I'll be adding some mushrooms to the mix too.


How was your weekend?  Did you do anything fun?

Cheesesteak Stuffed Peppers

To be honest, a good hoagie roll is one of the few things I'm not sure I'll ever fully give up.  I could totally live without ever having a crappy grocery store hamburger bun for the rest of my life.  But a fresh Philly roll... chewy on the outside, soft on the inside... well, they still get me!  But as my wedding approaches (23 days!!!) I've been trying to bump up my veggie intake and avoid those evil processed carbs.  Enter stuffed peppers!

I was kind of bored in the kitchen so I hopped on Pinterest and rounded up some old faves that I forgot about and also some newbies!  I had pinned this recipe a while ago and never got around to making it.  I wish I could say I came up with the idea, but I did some tweaking and made it my own.  The other day I was clicking around on my blog and I realized pretty much all of my recipes are from my pre-Paleo days, so I guess it's time to fix that!

Cheesesteak Stuffed Peppers
Inspired by Peace Love and Low Carb

Ingredients:
- 4 bell peppers
- 1 vidalia onion
- 1 handful of white mushrooms
- 1 lb thinly sliced or shaved beef
- 4 slices of bacon
- tomato sauce
- minced garlic
- salt & pepper
- garlic powder
- cheese

Directions:
1.  Cook the bacon in a large pan over medium heat until done to your liking.  Remove and chop when you have a chance.

2.  Dice the onion and plop it into the pan so it can fry in the bacon grease.

3.  While the onions are cooking, cut the bell peppers in half, deseed and devein them.

4.  When the onions are almost cooked, add diced mushrooms and cook for an additional 5 minutes.

5.  Preheat your oven to 400 degrees.
6.  Add the beef and cook until meat is browned, pulling meat apart as it cooks.

7.  Add garlic (I used ~1 tsp), salt, pepper, garlic powder, tomato sauce (I used a chunky mushroom tomato sauce I already had in my fridge from Wegmans), and cheese to taste.  And don't forget that bacon!

8.  Arrange the bell peppers in a large pan.  Use a slotted spoon to transfer your awesome meat/veggie mixture into the bell peppers.  Top with more cheese!

9.  Stick the pan in the oven for 20-25 minutes or until the cheese starts to brown on the top.

They are delicious!

Some notes:  I made this with 5 peppers and I wished I'd only used 4 so I could've filled each one to the brim.  We had company over, so I actually wish I had just doubled the entire recipe, so everyone could chow down (which they did) and we would've had an abundance of leftovers (which we did not).  I love cooking in large quantities to enjoy the leftovers for lunch or on a lazy evening.  Also, with the cheese they are not strict paleo, but you could easily omit it.

How often do you try new recipes?