For you Whole30 folks, you will get what this means. For those of you who are new to it, such as I am, you are still learning the lingo. This means week 1, day 6.

Starting this past Monday, Bo Benny, Beth, and I started Whole30. We mainly did it because we each have similar vices (wine, queso, wine) and other vices (late night snacking, sweets, general random eating) and after studying this, we saw it could ‘reset’ our eating and teach our bodies to crave new stuff and not rely on other stuff.

I will say, I don’t have tons of sugar in general except in the carb variety, so my sugar withdrawal wasn’t huge this past week. My cheese withdrawal, however, is on point!

After one week with no dairy, beans, grains, or wine, I actually feel great. I have been going to bed when I am tired, waking up rested, and eating yummy food that is all good for me. I have snacked a bit this week (Lara Bar, some pistachios, handful of grapes at night) but I think that is totally related to W1.

This morning, made breakfast scramble. Is it wrong I could eat breakfast all the time?

*you could also make this as a casserole or use sugar free bacon or ground chicken sausage…you get the drift

1-2 T bacon fat or avocado oil

1 c Shredded or cubed pototos (white or sweet)

Chopped red onion, chopped peppers, quartered mushrooms, chopped parsley, chopped tomatoes

2 Trader Joe’s Roasted Garlic chicken sausage links, sliced

4 eggs mixed with garlic powder, s&p

Cook potatoes, add veggies, add meat, add parsley- cook until browned

Add tomatoes and then add egg mix

So yummy! I was making this most mornings for my husband and I, but I would use additive-full sausage and some sort of cheese…things that are a no-no on Whole30.

Now, super fresh and healthy!

what rhymes with Larb?

I have an answer…..deliciousness!!!

Went to the Ham to see the Sistah 2 weekends ago. Saturday night was a “stay in, let the kids veg, movies, drink wine, cook at home” kinda night….she had bought ground pork and requested…you guessed it…LARB!!!

For those of you who may not know, larb is a Thai dish, usually a salad or appetizer, with ground pork or chicken and a variety of spices eaten with lettuce or steamed cabbage leaves. We ate ours over lettuce and there was NO dressing needed.Larb usually has juices from cooking and flavors that drip out of the leaves, so salad is a great medium.

I like to mix things up and have eaten it 1) tossed in cooked rice noodles 2) wrapped with rice noodles in spring roll wrappers 3) with salad 4) over a small bit of rice.

Here are the key ingredients you put in your pan, let it cook a bit until you start to smell it and then add the meat.

I am not going to lie…I do NOT measure. I happen to know what all these taste like and who overpowers whom. I would say start with sesame oil and you can mix in some olive or canola or avocado oil. Then add the garlic, ginger, lemongrass, lime juice, and cilantro. Maybe about a teaspoon or so each. The about a tablespoon or more of fish sauce. You can Also add some sweet chili sauce or Sriacha if you want a little more ‘kick’.

Add your meat (ground pork or chicken is best)…we used one pound

Then it cooks down and I added about a quarter of a red onion, thinly sliced. Tossed until the onions are a bit softer, but still have a crunch.

You can add some sliced scallions or chopped fresh cilantro at this time. Stir and the Serve in any of the above listed fashions and enjoy.

I assure you, deliciousness!

Chili! Chicken style!

Love chili. Do NOT love my heartburn after chili. Solution?!? White Chicken Chili!!!

Start with 6-8 boneless chicken thighs. I fill my 3.5 quart hard-anodized Calphalon pot (apparently not made anymore since it is 20+ years old) about 3/4 full and add the following:

– 2 T garlic powder

– 1 T salt

– 2 T cumin

– 1 T chili powder

– juice and zest of one lime

Boil and then turn to low and cook for about 30 minutes. Remove, cool, and shred. Save liquid!

I take a large 8 quart (Calphalon) pot and put some avocado oil in the bottom. Saute either 5 sliced scallions or 1/2 of one diced sweet onion and then add about 2 T crushed garlic. Cook until you smell it, stirring, on medium high.

To that add 1 can drained cannelini beans, 1 can white corn (not drained), 1 small can diced green chilis, 14 oz green salsa Verde (comes in small 7 oz cans). Add shredded chicken back in and pour the chicken cooking liquid in the pot.

Boil and then reduce to medium and cook for about 30 minutes to cook down liquid a bit, stirring regularly.

Serve with sour cream, avocado, cheese, guacamole, tortilla strips, or a little more salsa Verde.

Yum!!! Easy!!! No acid reflux!

Perfect for a cold day or for yummy lunches for the week!

Okee Dokee Artichokeee

This recipe has become one of my faves…it is so good and I have tweaked it over the last few times I have made it, so now…it is Yum-tastic!

-3-4 chicken breasts, sliced

-5-6 red new potatoes (cubed and cook in microwave with about 3 T water for 4-5 minutes)

-1 can/jar marinated artichokes, quartered, with juice

-1 pack baby Bella mushrooms, quartered

-2 cups broccoli florets

-4 oz capers, with juice

-1/2 cup white wine

-juice and zest of 1 lemon

-3-4 minced garlic cloves

-salt & pepper

Bake at 350° for about 45 minutes, stirring a few times during cooking.

Stir Fry!

Our new favorite around here??? Stir fry with Asian soba noodles. The noodles are minimally “carby” and add depth to the dish.

Start with your veggies. I used some frozen stuff and just cooked in avocado oil.

Broccoli, carrots, onions, yellow bell peppers, fresh mushrooms (add last). This one had beef already cut for “stir fry” from BHFM.

Cook all veggies. While they are cooking, boil noodles and then remove from/run cold water over/let sit. Remove veggies from wok and set aside and cook beef.

Make sauce…

I know this is a lot of stuff, but this is a great sauce after 1t of corn starch in 2T water added as a thickener. The ginger dressing (Costco, thank you very much) is not necessary, but everything else, plus some lime juice, makes a great sauce.

You want to pretty much do this to taste so it equals about 1 cup of sauce. I just throw it all in, to be honest. Message me if you need more details.

Put noodles in with meat, add sauce, add veggies. Cook down another 5 minutes or so…and then….!

Chicken Pot, chicken pot, chicken pot piiieeee!

Happy 2017!

Moved to a new house and got a fitbit for Christmas. Not an insult from the husband, just a great gift to get me up and moving and walking my property more to get OUT of my office and to do some family walking.

Live near a ton of awesome bike and walking trails, so great family times abound and we have already pulled out that double stroller.

Also inspired by my mom, who is working hard to exercise and eat right!

She found me a recipe that was a healthier version of a standard pot pie so I tweaked it a bit and made them tonight.

You will need:

  1. 2 cups skim or 1% milk
  2. 1 chopped onion
  3. Pinch or 3 of ground nutmeg
  4. Parsley
  5. 1/4 cup flour (I used all purpose, almond would make it sweeter and whole wheat would add flavor)
  6. Avocado or coconut oil (FYI- recipe called for about 6 strips bacon for the oil, but I omitted that)
  7. Frozen veggies (I used what was left in freezer. Half bags of okra, corn, and green beans)
  8. Chicken breast, about 2, already cooked. I got a chicken from Costco and made chicken salad from the dark meat the other day and chopped the breast for this recipe.
  9. About 2 T white wine
  10. 3-4 minced garlic cloves
  11. S&P
  12. Phyllo dough sheets, naturally thawed by sitting on the counter and then rolled out
  13. Canola or olive oil cooking spray

Cook milk and half the onions on medium and let simmer for about 5 minutes, set aside for 15 minutes to cool.

If you want to use bacon, cook it, remove and use about 2 T of the oil to cook the rest of the onion and garlic for about 2-3 minutes and then add frozen veggies to cook for another 5-10 minutes, mixing well and then adding the cubed or shredded chicken (and then the crumbled bacon). Otherwise, start with oil of your choice and do the same.

Strain the milk mix and throw away the solids (in my case, onions and parsley) and then put the milk on low, add the flour and stir for 5-7 minutes, adding a little white wine and s&p while using with a whisk.

Mix that into the veggies/chicken.

Take sheets of phyllo and spray with cooking spray instead of butter and fold and lay in ramekin dishes OR a large pie pan.

Then place mixture in whatever you select and put phyllo on top, spray again, and then BAKE at 350 until brown…maybe 20 minutes or so


Salmon Cakes

Back on track… To a certain degree…

About to move into our house and trying to use up items in the pantry.
Yummy salmon cakes tonight!
*sorry, no photo

1 can salmon
Garlic powder or 1 clove crushed garlic
Dill (I used from tube, about 1 tsp)
Old bay seasoning…a few shakes
Dijon mustard…1 ‘big squeeze’

I was missing a binding agent, so I used about a cup of Rice Krispies….
Crushed as I mixed…formed four patties…cooked on medium low with olive oil.