Date Sweetened Paleo Banana Muffins

I've always loved to bake and eat sweets. In college, I was the one that would bake a cake for each of my friends birthdays. Since going gluten-free, baking isn't the same. Experimenting with flours is frustrating, expensive and most of the time inedible in the end. Add in eating Paleo and it's even more limiting. I have found though that Paleo baking does have some benefits, one of which is the more limited options of flours. When I've been following other peoples recipes, it's much simpler when they only select from tapioca, coconut, almond, arrowroot, or potato flours. 

Now that I've been cooking and baking Paleo for the best part of the last 2 years, I know what I prefer when it comes to baked goods. Today was the first day that I really thought, I can make my own Paleo baking recipe and I did! My main goal was actually removing sugar from muffins. Following my last Whole30 a few months ago, I'm having very bad reactions to sugar. I've found it's best to avoid it completely but muffins have just sounded so good! My solution was to use date paste as a replacement for sugar in muffins. First up, making the date paste!

How to Make Date Paste
Yield: about 1.5 cups

2 cups dates, pitted
water

1. In a large measuring cup, measure out dates. Cover in warm or hot water. Let soak for 1 hour to soften.
2. Strain dates but keep the date water.
3. Add dates to a food processor or blender. Start blending them on medium or medium-high power. 
4. Slowly drizzle in about a teaspoon at a time the reserved date water. This will help get a creamier consistency.
5. Let blend until you have a smooth medium density paste. I opted for a bit thinner consistency and then found it did thicken in the fridge a bit.
6. Store in the fridge in a sealed container for up to 3 months. 

With the date paste in hand, I decided that Paleo Banana Muffins were my best recipe to start with. I know from past baking that I prefer a muffin with a coconut and tapioca flour blend rather than almond flour. Keep in mind that coconut flour can NOT be substituted in this recipe. 

Date Sweetened Paleo Banana Muffins
Yields: 30 mini muffins or 12 regular muffins

5 TBLS butter, melted
3 eggs
1 teaspoon vanilla extract
3 ripe bananas
1/4 cup date paste
1/2 cup coconut flour
1/2 cup tapioca flour
1 teaspoon baking soda
1/2 teaspoon cinnamon

1. Preheat the oven to 350'.
2. In a large microwave safe bowl, melt the butter. 
3. To the melted butter add the eggs, bananas, vanilla and date paste. 
4. With a fork, mash the bananas and stir to combine. Make sure to break up any large chunks of bananas otherwise they will cook unevenly. 
5. Add in the remaining ingredients. Stir until well combined.
6. Spoon about 3/4 way full into greased muffin pan, silicone muffin holders, or papered muffin tray. For mini muffins bake for 13-15 minutes or until toothpick inserted comes out clean. For regular muffins 22-25 minutes.
7. Remove immediately from pan to ensure cooking stops. Place on wire rack to cool. Muffins can be frozen for eaten later too!

Curried Zucchini Noodles

Curry is one of my favorite dishes since it can be done in so many different flavors but always has the perfect combination of spices. When I was pregnant with my son, curry was what I had to eat. I remember dragging my husband to the Thai restaurant down the street to sit outside in 90' weather and eat a piping hot bowl of massaman curry. Since discovering Thai food 10 years ago, we've eaten it a lot. It's one of the few cuisines that seems to be mostly gluten free so I've been able to try all sorts of dishes. I always come back to the curry though. 

Since my love for Thai curry can also get a bit expensive, I've started making it myself at home. Now I know there are many different ways to make curry and as a Thai cooking novice, I go for the simple one. I purchase curry paste in tubs at the Asian store, store it in my fridge, and just combine it with coconut milk. What's great is that you can purchase all different flavors such as red, yellow, massaman, panang, or green. I've only purchased the Mae Ploy brand since that's what is available to me. My husband prefers panang so we usually make our curry from that, red or massaman. 

Curried Zucchini Noodles with Sausage
Serves: 3 

2 medium zucchini, spiralized (I use the Paderno Spiral Vegetable Slicer)
1/2 red bell pepper, thinly sliced
1/2 orange bell pepper, thinly sliced
1/2 onion, thinly sliced
2 TBLS curry paste
1 can (or 2 cups) full-fat coconut milk
1/2 lb ground italian sausage
2 TBLS coconut oil

1. Heat wok over medium heat. Add coconut oil and italian sausage. Cook sausage stirring continually until cooked through. Remove from wok.
2. Add in curry paste. Using a spatula stir the paste until it starts to bubble slightly. Add in the coconut milk. 
3. Reduce the curry paste and coconut milk for 5 minutes until the sauce thickens and reduces by 1/3. Make sure to stir or it will burn on the inside of the wok.
4. Once the sauce is reduced, add in the bell peppers and onions. Cook for 3-5 minutes, so they are cooked but still have a crunch. Add back in the sausage.
5. Add the zucchini noodles and toss to coat. Turn off the heat and do not cook the noodles. 
6. Serve immediately.

Note: If you cook the noodles in the sauce you loose the crunchy consistency. The sauce alone will cook them a bit but the dish is not nearly as good with cooked noodles.

Menu Plan for 2/9-2/16

Menu for the week of 2/9-2/16

Monday- Crockpot French Onion Soup from The Paleo Kitchen: Finding Primal Joy in Modern Cooking and homemade GF French Bread 
Tuesday- Braised Beef, Artichokes & Peas from Mediterranean Paleo Cooking: Over 150 Fresh Coastal Recipes for a Relaxed, Gluten-Free Lifestyle
Wednesday- Ginger Chicken & Broccoli from Against All Grain: Meals Made Simple
Thursday- Eggplant Lasagna from Everyday Paleo Around the World: Italian Cuisine
Friday- Barbacoa tacos
Saturday- Creamy Dill Salmon with broccoli
Sunday- Ham, mashed sweet potatoes, peas

Once again most of these meals are made with items I already have. I'm heading to the store today to purchase a few fresh produce items like broccoli, eggplant, plantains, and zucchini but otherwise I'm good for the week. I'll also pick-up our every week staples: whole milk for the baby and bananas. 

Whole30: All done & this weeks menu plan

I survived the Whole30 except for the fact that I stopped on day 28. My biggest hurdle was eating out either at restaurants or other peoples houses. It's very apparent to me that unless someone else eats Paleo, they don't understand what foods I can eat. I only made it to day 28 because it was my sisters birthday dinner at my parents house. I was told I could eat everything. The ribs were coated in BBQ sauce which contained sugar, there were potato chips, the twice baked potatoes contained cream, and the dessert was creme brûlée. There was a fruit salad which was great but as hard as I wanted to, everything wasn't Whole30 compliant. I did choose not to add extra BBQ sauce but in the end, did that really make much of a difference?

So day 1 post Whole30, I was craving sugar. I think knowing that I can know have it makes it even more tempting. I decided a batch of Peanut Butter Cookies was the way to go. After 1 cookie, I felt like crap. The good thing is that I didn't eat another cookie and can now see how the sugar effects me so quickly. 

This week when sitting down and planning my menu, I didn't even realize all but one of my meals was Whole30 compliant again. For the most part, our dinner meals do meet the Whole30 guidelines with the occasional added sweetener. I really wanted Butternut Squash Risotto this week, so we are having it! I did find that I have the ingredients for these meals without going to the store which will help clean out my fridge, pantry and freezer and save me money. I do still need to go to the store for bananas and milk for baby boy but otherwise it should be a low cost week.

Menu Planning
Week of 2/2/15-2/9/15

Monday: Baked Trout Saratoga with Carrot & Parsnip Puree
Tuesday: Leftovers, Hubby is gone
Wednesday: Paleo Shepard's Pie from Quick & Easy Paleo Comfort Foods: 100+ Delicious Gluten-Free Recipes
Thursday: Braised Beef, Artichokes, & Peas from Mediterranean Paleo Cooking: Over 150 Fresh Coastal Recipes for a Relaxed, Gluten-Free Lifestyle
Friday: Chorizo Meatloaf with mashed sweet potatoes
Saturday: Butternut Squash Risotto (made without the cheese)
Sunday: Crockpot French Onion Soup from The Paleo Kitchen: Finding Primal Joy in Modern Cooking

Whole30 Day 27: Dill Egg Salad over Tomatoes

Lunch can be one of the most challenging meals of the day. I find that it's the meal I often forget to plan so it's left up to chance most the time. Leftovers are the easiest lunch solution. The problem arrises when my husband takes them all or they just don't sound good for lunch. My go to lately is a protein filled salad. I will make different versions of chicken salads or egg salads a couple times a week that usually last 2 days. This helps give a variety and use up extra veggies we have around. Another good option is to make a soup that can be eaten or frozen for later. Our freezer in the garage has pre-portioned soup in freezer containers that can easily be reheated. 

I've recently discovered dill and how wonderful this fresh herb tastes. I've been adding it to everything, including my eggs. When I went to make my egg salad the other day the dill was a perfect companion to it for an extra mustard taste. Fresh dill lasts in the fridge for several weeks if it has a paper towel wrapped around it.

Dill Egg Salad over Tomatoes
Serves: 2

1 tomato, sliced in 1/2 inch slices
4 eggs, hard-boiled and diced (I used my egg dicer)
1/2 cup cooked ham, diced
2 TBLS mayo (I made an avocado based mayo which was in the fridge)
1-2 tsp yellow deli mustard
1 tsp white vinegar
1 1/5 TBLS fresh dill, chopped
1/2 tsp celery salt
salt & pepper, to taste

1. Slice the tomato and arrange on a plate.
2. Mix all ingredients together. If they don't bind well enough, add a bit more mayo.
3. Put the mixture on top of the tomatoes and top with some more dill and black pepper.

This will last in the fridge for one day. After that it gets too watery and looses the flavors. 

Whole30 Day 21: Quick Zucchini Noodle Curry

With a child that's one, many times my day becomes hectic right at dinner time. Making meals that I'm able to prep earlier in the day or are quick are key for me. The other night I was craving curry but know that I only like it with rice. To try something different, I pulled out my new Paderno World Cuisine A4982799 Tri-Blade Plastic Spiral Vegetable Slicer. The spiralizer came with 3 different attachments and this time I tried out the flat noodle. Overall, I was very happy with how it turned out and that I was able to prep and cook in less than 30 minutes!

Zucchini Noodle Chicken Curry
Yields: 4 servings

2 tbls coconut oil, divided
2 chicken breasts, diced
2 medium zucchini
1 sweet potato, peeled & medium diced
2 turnips, peeled & medium diced
1/2 cup cabbage, shredded
1 onion, large dice
1 bell pepper, large dice
1 can full-fat coconut milk
1-2 tbls curry paste, red or panang
5 red thai chilis
Cilantro, for garnish

1. Heat 1 tbls coconut oil in wok on medium-high heat. Add the chicken and saute until the chicken is cooked through. Remove the chicken with a slotted spoon and set aside.

2. Add the remaining tablespoon of coconut oil to the wok. Add in sweet potato, turnips, cabbage, onion, and bell pepper. Cook until sweet potatoes are no longer crunchy and can insert a fork through them. Make sure to stir occasionally. 

3. While the vegetables are cooking, spiralize your zucchini. If you don't have a spiralizer, you can make thin slices of the zucchini lengthwise with your knife.
4. When the vegetables are mostly cooked, add in the curry paste. The more curry paste you add the spicier it will get. If you prefer a spicy sauce, then add the full 2 tablespoons. Slowly add the coconut milk, making sure to mix it with the paste to remove any clumps. Add in the thai chilis. 
5. Add chicken back into the wok. Let simmer for 5-10 minutes or until the sauce thickens slightly. Remove from heat.
6. To serve, put zucchini noodles in the bottom of a bowl. Top with the curry and cilantro.

I didn't cook the zucchini in this dish because it kept a slight crunch that way. Alternately, you could put the zucchini noodles into a pan of boiling water for a couple minutes to cook them. 

Whole30 Day 18: Next 2 Weeks Menu Planning

I still feel that the Whole30 has been going very well for me. Although my husband isn't doing it as well, he's supportive and not eating chocolate in front of me. I've still curbed the cravings I was having for sugar and avoided it completely. Although this morning I did wake up remembering my dream was all about eating donuts and cake.

I've just sat down and spent about 15 minutes coming up with menu for this coming week. I'm down to less than $100 in our food budget for the rest of the month so I need to utilize the freezer and what's in the fridge all that I can. I also know that I will need to buy milk and probably some more eggs so it's going to be close if I can meet budget this month. One of my tricks is to meal plan to the end of the month to control costs. In order to do this, I have to be strategic that I'm only using items next week that can last. Here's what I'll be cooking!

This Week
Monday- Thai curry with zucchini noodles
Tuesday- Chicken Bacon Alfredo (I didn't make this last week), Chili for tomorrow
Wednesday- Leftover chili, hubby gone
Thursday- Simple Herb Crusted Salmon, collard greens, mashed cauliflower
Friday- Slow Cooker Chicken Enchilada Soup
Saturday- Spicy Chicken Tagine from Mediterranean Paleo Cooking: Over 150 Fresh Coastal Recipes for a Relaxed, Gluten-Free Lifestyle
Sunday- Paleo Shepard's Pie from Quick & Easy Paleo Comfort Foods: 100+ Delicious Gluten-Free Recipes

Next Week
Monday- Pressure Cooker Mexican Beef If you don't have a pressure cooker, Michelle has an oven version as well. This is the best beef we've ever had!
Tuesday- Fiona's Green Chicken with Sweet Potato Wedges (I have the marinade frozen from a double batch last time)
Wednesday- Frozen leftovers (soup), Hubby gone
Thursday- Buffalo Chicken Pasta 
Friday- Slow Cooker Minestrone Soup with Sausage (freezer meal)
Saturday- Baked Trout Saratoga *contains wine, Carrot & Parsnip puree, peas

Whole30 Day 15: Breakfast

Shredded sweet potato hash, sunny side up eggs & bacon

Today marks day 15 of my Whole30 and the half way point! I have to say, I'm not missing the sugar that I was eating so much of just 15 days ago. I have been thinking about baking something though. I really want to make another recipe from Brittany Angell's Every Last Crumb but I know if I start, I'll talk myself into the sweet treats soon enough. Until then I'll just dream about them. 

I don't know how people can skip breakfast. Not only is it my favorite meal of the day but it also gives you the energy to make it through the tired parts of the morning. I was never one of those people that could just eat a granola bar and be fine until lunch. I remember in school eating a small breakfast and still catching my stomach growling in anticipation for lunch. I'm pretty sure this proves even more that eating more frequently is what my body demands. I've tried to go away from the traditional 3 meals a day by reducing the amount of food I eat at those meals and adding in a mid-morning and mid-afternoon large snack. My body responds better and I'm more alert throughout the day this way. 

What I've found about breakfast is that you need to plan it out. If you have only 5 minutes every morning then make it ahead. If the reason you have only 5 minutes is because you don't get up early enough, get up earlier. My husband was that person that never had time for breakfast and was in such a rush in the mornings. When I was pregnant he started getting up with me (about 30 minutes earlier) and making us both breakfast. He's stuck to this new time schedule even when I sleep in a bit longer in the mornings giving himself enough time to make breakfast and enjoy it. He likes the fact that he can sit down before work to drink his coffee, enjoy his breakfast, and catch up on Reddit. 

Over the years I've tried many different breakfast options. This past year most of the breakfast foods we make are pretty similar. Sweet potato hash, pancakes, or scrambled eggs are normally at the top of our list. Here's my process for deciding what to make each morning.

1. What meat do we have? I usually make sure the night before that I have bacon, breakfast sausage or a leftover shredded meat in the fridge. If not, I pull it from the freezer to defrost overnight.
2. Do I want eggs? If I don't want to eat eggs, my meal may turn out very differently. Sometimes I then go the route of Brittany Angell's Paleo Waffles or Sweet Potato Biscuits & Gravy from The Paleo Kitchen. If I do want eggs, how do I want them? I usually go wit scrambled or sunny side up, depending on what they are going with.
3. What veggies should I make with it? Although plantains aren't a veggie, if you have them, they are a delicious breakfast item. Sweet potatoes are my go-to veggie that I pair with whatever veggies I have in the fridge such as onion, zucchini, turnips, bell pepper, carrots, spinach, kale, or squash. What's great is you can shred or cube them giving different textures. 

My meals almost always have these 3 components. This ensures I have a hearty breakfast to kick start my morning. Oh and have I mentioned my 1 year old eats the exact same meal as me? When you eat clean healthy foods it's easy to know what you eat is great for your child too. 

Matching breakfast of fried plantains, scrambled eggs
with bacon and avocado, & satsuma oranges

Kalua pork, scrambled eggs with green onions, & hot sauce 

Scrambled eggs with green onion and avocado & bacon

Sweet potato hash with spinach, bell pepper, onion and
carrots, medium eggs, & shredded pork 

Fried plantains, scrambled eggs with green onions and hot sauce, & bacon

Rosemary sweet potato biscuits, scrambled eggs, and sausage gravy
from The Paleo Kitchen

Blueberry pancakes
from The Paleo Kitchen 

Paleo Waffles topped with ham, sautéed spinach, & a medium egg
from Brittany Angell

Whole30: Day 9

Well let's be honest, today was a cheat day. We belong to a wine club that for the month of January lets us taste for free at 5 other wineries. I decided that Saturday would be my one day that I would allow myself wine. It was very tasty and worth it. 

We've been eating a lot of Sweet Potato Hash lately so for weekend breakfast I decided that a helping of Biscuits & Gravy from the Paleo Kitchen sounded necessary. If you haven't tried these yet, your really missing out. The biscuits are made from baked sweet potatoes and seasoned with thyme and rosemary. Then to top them off there's a sausage gravy made from coconut milk. All around its a hearty, comforting meal that is so satisfying. 

Paleo Biscuits & Gravy

Dinner time was after wine tasting and by the time I realized the time, it was awful late to defrost most meats. I always keep a couple backup meals that I can make from my pantry or freezer so last night was one of them. I pulled some polish sausage from the freezer and threw that in water in the sink to defrost. While that was defrosting I chopped up some sweet potatoes to start the potato salad. If you haven't caught on that you should go out and buy The Paleo Kitchen cookbook yet, then here's the moment. The Lime Bacon Dill Sweet Potato Salad is the perfect side for and BBQ meal and super easy to make. What makes it interesting is that it has balsamic for a tang, dill for an earthy taste, and sweet potatoes to mellow it all out. Now I know what your thinking, is polish sausage Whole30? How did you ever find polish sausage without sugar? I didn't. After working so hard the first time I did Whole30 to find items that had absolutely no sugar, I decided it would be better for my sanity to not stress about that as much. I'm much more willing to stick with Whole30 if I adapt it to fit our needs. I'm not saying that I don't look at the labels on everything, because I do. I just eat bacon that was cured with sugar and polish sausage that has some in the ingredients. 

Polish Sausage & Lime Bacon Dill Sweet Potato Salad

Whole30: Day 8

Since transitioning to eating Paleo foods, I've found my love for meat. I don't mean that I enjoy eating steak, which I do. Meat now tastes different depending on where it's from, how it's prepared, and how multi purposed it is. As I've talked about before, we purchased a whole pig from my dad that we had processed here locally. We've also been buying between 1/4- 1/2 a cow for the last 3 years too. I honestly didn't think there was a difference in taste between store purchased meat and the stuff that I know where it comes from but I was very wrong. I still remember the first bite of pork chop I had from the pig we purchased. It was juicy, melted in my mouth, and I just wanted more.

When buying large amounts of beef and pork it's important for us to use it but also make it last until we can purchase another one. It seems like a lot of meat but if we were to eat our 1/2 a cow everyday, it would probably only last us 3 months. Being on a budget, I try to make our meals stretch as much as I can and ensure they all don't taste the same. One meal I make at least once a month is Juli Bauer's Barbacoa. I've cut the spice back a bit since Ethan doesn't sleep well after eating spicy food but other than that it's a wonderful recipe. What I really enjoy is that the meat is tender and juicy from adding tomato sauce, spices and green chiles to the shredded meat and then cooking it a bit longer.

We made the Barbacoa into tacos the other night with Brittany Angell's Soft Plantain Taco Shells from Every Last Crumb. I've made these taco shells 3 times, all of which turned out differently depending on the ripeness of the plantains. Either way, the flavor is killer and a slight sweetness to offset the spicy Barbacoa. I served them with our favorite street taco fixings of avocado, cabbage, onion, cilantro, radish, and olives.

What's great is that we have so much leftover we can eat it again for a lunch and repurpose it for a dinner as well. Later this week I will use the remaining leftover meat for BBQ Stuffed Sweet Potatoes with a coleslaw from The Paleo Kitchen.

Whole30: Day 7

I bet reading what I eat for every meal each day can get boring. Especially since I eat pretty much the same breakfast each day and leftovers for lunch. I'm going to switch things up a bit today and just rave about our dinner.

I'm the type of cook that likes to start a dinner from a recipe. I think it comes from the fact that I am a detail oriented person and my creativity has to start from somewhere. It's the same thing with my crafts. I need inspiration like a picture of something that looks great to go from. This year I've started investing in Paleo cookbooks. I don't know how many I have now but I'm definitely adding to my collection quickly. One of the cookbooks that I've been picking recipes out of is the Paleo Kitchen. I'm more and more enjoying the flavors that Juli Bauer is coming up with. Her Barbacoa recipe from PaleOMG.com is the best. So when she published her top 25 recipes of 2014 and Bacon Chorizo Chipotle Smothered Meatloaf was on it, we had to try it.

Meatloaf has been an ongoing experiment in my house for the past 8 years. My mom always made meatloaf in one of those loaf pans with the grease bubbling and it just tasted like meat. Little did I know that meatloaf could have different flavors to it. My mother-in-law made meatloaf a couple years ago in individual servings on a rack. This made me realize that the texture can be different just by a different way of baking it, which I preferred. So my most recent meatloaf recipe has more mexican spices and flavors to it with ancho chiles, cilantro, and cumin. When I saw Juli's meatloaf it was a no brainer that we needed to see how this was.

We weren't disappointed at all. I was skeptical when the recipe calls for no spices, aside from garlic powder. Then I realized that the chorizo holds all the flavors necessary. I did make some changes to the recipe just based on what we prefer in our meatloaf. I added an egg since the meat seemed too dense. I also added more carrot and less spinach and mushrooms. In hind sight I'd probably saute all the veggies before putting them in the meatloaf to remove the crunch that was still present from the carrots.

Moral of the story, try new things. Although I've perfected my spicy meatloaf over the last several years it can always get better. I plan on making meatloaf again next week to adapt what we enjoyed from this meatloaf into my ever evolving recipe. I expect it'll be awesome!

Whole30: Day 5 & 6

Day 5
I'm starting to get behind on my daily posts for Whole30 so I've got a lot to cover today. Yesterday my mom took Ethan so I had several hours to myself. It's great to have a break once in a while and get some items checked off my to do list that I just can't seem to get done with a nosy baby around. For breakfast we had scrambled eggs with ham and tomato. Simple and quick to make and eat. 

For lunch I went with the search the fridge mentality. I found the leftover sweet potato hash, Kalua pork, and 2 fried eggs for breakfast for lunch. 

Lunch: Hash, Kalua pork, & eggs

It was girls night for me so I made a quick dinner before heading out. Back in October I made some frozen meals that I still hadn't used up so that was the perfect option. I defrosted some Jalapeño Chicken Burgers and pan fried them. I served these on a bed of fresh spinach topped with homemade mayo and sautéd onions. Then I made some sweet potato wedges in the oven on 425' for about 22 minutes. We prefer them crispy so I cranked the oven up to broil for the last couple minutes. Make sure to watch them carefully at this point though because they can burn very quickly. Dinner was served in less than 30 minutes!

Dinner: Jalapeño Chicken Burgers & Sweet Potato Wedges

Day 6
Today Ethan and I had a stay at home day catching up on Netflix. I love that we can do this once in a while to recharge our batteries and Ethan can catch up on sleep. For breakfast my husband fried up some bacon and plantains before heading off to work. Once Ethan woke up, I made some scrambled eggs with green onions, avocado, and hot sauce. Some we had a great breakfast of eggs, plantains, and bacon.

Breakfast: Plantains, bacon, & scrambled eggs

Leftovers for lunch are one of the easiest meals to do. What's great is almost every meal I make serves 6-8 people so there's plenty to spare. Today I reheated my homemade pho and enjoyed a huge bowl of it.

Dinner tonight was just Ethan and I. I just didn't feel like making a big grand meal for a one year old so applesauce and stir fry it was. I found some chicken sausage in the freezer that I browned then tossed in red bell pepper, onion, and mushrooms. We both gobbled it up!

Dinner: Sausage & veggie stir fry with applesauce

I'm still finding that the Whole30 can be way too overthought. My goal of it is to get rid of my addiction of sugar. Fortunately we haven't been eating processed foods for a while so that's not too difficult. I'm really enjoying how easy cooking has been so far. So less,planning for me seems to be the right answer, we will see if that continues.

Whole 30: Potato Soup & Cauliflower Base

I didn't get a chance to post yesterday as I had by time busy with watching my girlfriends 5 month old. I hadn't realized 2 children that don't walk wouldn't be an easy task and my little one decided he would be jealous of mom for the first time. Therefore, my meals were quick between naps and activities.

Breakfast was one of my favorites, scrambled eggs. I added green onion to them and then topped them with Thrive Special Sauce and avocado. I noticed after I covered my eggs that it does have agave so isn't technically Whole30 but it was delicious. If you haven't tried avocado on your eggs, your missing out! I've found that it's the perfect addition to replace cheese because it has that creamy texture to it. I also had 4 slices of bacon and 2 satsuma oranges along with a cup of decaf coffee. Yum!

Lunch wasn't too exciting as I had about 10 minutes while one kiddo was sleeping and the other was eating lunch. I sliced up a tomato and some more avocado then topped it with the remaining Pesto Chicken Salad from the other day. Although it was quick, it was once again extremely satisfying. 

Dinner prep was difficult as Ethan was wanting to be held while I was in the kitchen. It's not possible to cut up food and hold a baby. So I distracted him and quickly started my version of my momma's Potato Soup. I'm pretty proud of my changes on this recipe to make it dairy free and yet still creamy. 

Potato Soup 

Serves 6

2 cups leftover ham or 8 slices bacon, diced

3 TBLS bacon fat or fat of choice, divided

4 carrots, peeled then cut in half and sliced

1 onion, diced

2 russet potatoes, peeled and diced in 1/2 inch pieces

4 cups chicken broth

1/2 cup cauliflower base (recipe below)

1 cup canned full-fat coconut milk

1 TBLS ghee

Salt & Pepper

Directions:

1. If using ham, turn skillet on medium-high heat and melt 2 tablespoons bacon fat. Add ham and cook 15 minutes or until seared, stirring occasionally. If using bacon, cook bacon until crispy. Remove from heat. 

2. In dutch oven over medium heat, melt 1 tablespoon of bacon fat. Add in carrots and onions and saute until cooked, about 7 minutes. 

3. Add potatoes and chicken broth. Turn heat to medium-high and bring to boil. Cook until potatoes are no longer crunchy but aren't falling apart. This usually takes about 10 minutes. Turn heat down to low.

4. Add ham or bacon, ghee, cauliflower base, coconut milk, salt & pepper into dutch oven. Stir and allow to cook together for 5 minutes longer. 

5. Remove from heat and serve.

This soup freezes really well too. I will portion it out after dinner for one lunch and then freeze the remaining portions for a later day. Just remember to not fill it too full as it will expand when it freezes. 

Cauliflower Base

Yields 4-5 cups

1 head cauliflower, about 4 lbs in size

1 onion, diced

1 TBLS ghee

2 tsp garlic, diced

1 cup chicken broth

1. Cut cauliflower into equal sized pieces. The smaller the pieces the shorter the cooking time. 

2. In medium stock pot, melt ghee over medium heat. Add in onion and garlic and saute for 3 minutes.

3. Add in cauliflower and broth. Place lid on pot and let simmer for 20-30 minutes, stirring occasionally. You might need to add a bit more stock to ensure the pan doesn't go dry and burn.

4. When the cauliflower is fork tender, turn off heat. 

5. Using an immersion blender, blend the mixture until smooth. Again, you might need to add more to ensure it's not a paste. The consistency should come to be a thick soup.

Add to soups at this point to thicken. I usually add 1/2 cup cauliflower base and 1 cup canned full-fat coconut milk to my soups to replace heavy whipping cream. This freezes beautifully too. I usually freeze it in 1 cup amounts in food saver bags.

Whole30: Sweet Potato Hash

For the past year, my husband and I have happily enjoyed "Saturday Breakfast." It's almost always consists of my Sweet Potato Hash along with some sort of meat. Most days it's bacon but on occasion it will be sausage. Our Saturday breakfast has evolved to be the same almost every day so even though it's not as special, it's still a tradition. I usually prefer my hash topped with 2 sunny side up eggs and hot sauce. My recipe is below. 

Aside from breakfast, I was in the kitchen most of the day. Making stock has been an enlightening process to me recently. I never realized how easy it really is to do and inexpensive. I've started freezing my carrot, celery, and onion scraps in Ziploc bags to toss in with the poultry and beef bones, making my homemade stock free of cost. I made some chicken stock several days ago in my Instant Pot pressure cooker that I needed to process, today was the day. Earlier this year I purchased a pressure caner to allow myself to can stock rather than freezing it. This was going great until I dropped the lid off the counter last month and broke the pressure gauge. Fortunately it was an easy piece to replace and it's back in working order. 

For Whole30 lunches I really enjoy making chicken salad or soups. Today I went the chicken salad route and put together 1.5 cups shredded chicken, pesto (made & froze in the summer), 1 tablespoon lemon juice, salt and pepper. I put this on slices of tomato and avocado for a refreshing yet filling lunch.

Chicken Pesto Salad

I started dinner last night actually, as I wanted to make Nom Nom Paleo's Kalua Pork. It is one of the easiest and flavorful slow cooker recipes I've ever made. This pork shoulder was a bit stubborn though and after 18 hours in the slow cooker, wasn't tender enough to pull apart. Since I was using my Instant Pot, which is an electric pressure cooker as well, I pressure cooked the meat for 20 minutes to get the desired texture. The meat was tender and easily pull-able at this point. My husband did the pulling while I fried up some plantain slices in leftover bacon fat for our side. It was so delicious and satisfying!

Kalua Pork

Here's my standard Sweet Potato Hash recipe. What's great about making a sweet potato hash is you can use whatever vegetables you have on hand to make your hash which also helps mix it up a bit. We often have zucchini, kale, or apples in our hash. 

Sweet Potato Hash
Serves 4

3 Medium sweet potatoes, diced in 1/2 inch pieces
2 TBLS bacon fat or fat of choice
1/2 Onion, diced
1/2 tsp granulated garlic
1/2 tsp oregano
1/2 tsp smoked paprika
Salt & pepper, to taste
1 Bell pepper, diced largely
2 cups spinach, roughly chopped
8 eggs, optional

Directions:
1. Dice sweet potatoes and place in a microwave safe bowl. Microwave for 2 minutes.

2. Heat cast iron skillet to medium heat and add in fat. 
3. Add sweet potatoes and onions to skillet. Add garlic, oregano, and paprika, then toss. Cook for 10 minutes, stirring occasionally. 

4. Add bell pepper and cook until just loosing crunch, about 4 minutes.

5. Add spinach and cook for additional 1-2 minutes or until spinach starts to wilt. 

6. Top with eggs and hot sauce, if desired. (I prefer my eggs to be over easy to medium so the egg yolk is runny and an added sauce.)

Whole30: Day 1

We were supposed to start Whole30 yesterday but I accidentally went to Starbucks and got a latte. I was so excited to have time to go shopping by myself I completely forgot it was filled with sugar. Oops, my bad. So, January 2 officially starts off our second Whole30. 

What is Whole30?
Whole30.com is a great resource to read more about the Whole30 concept. What the Whole30 comes down to is eating clean fresh food for 30 days. It removes grains, dairy, legumes, sugar, alcohol, and baked treats from your diet to achieve this healthier eating.

Why Whole30?
The reason that I want to do the Whole30 is to eliminate my dependance on sugar and alcohol, especially after the holidays. We already eat grain and dairy free but I've gotten into making pancakes, cookies, and other treats way too often. I've found that when I remove sugar from my diet, I am more focused and overall feel more positive. 

How to start Whole30
Last October we did our first Whole30. I planned every meal and snack out for 30 days to eliminate the question of what to eat. This was a TON of work. I probably spent 10 hours before the Whole30 started digging for recipes and filling in my spreadsheet. I started this plan again and realized it wasn't necessary. My intent is to do my dinner meal planning for a week and then make sure I have Whole30 compliant snacks. For me these include cashews, almonds, homemade larabars, hard boiled eggs, veggies, apples, and salami.

What's a day look like with Whole30?
Here is what I plan on eating today for my first day of Whole30. Most days will be pretty similar but with a different dinner option. 

Breakfast: Scrambled eggs with bacon & avocado topped with hot sauce, fried plantains
Lunch: Pesto chicken salad, 2 satsuma oranges
Snack: Fruit smoothie (pineapple, apple, spinach, coconut water, blueberries)
Dinner: Baked Lemon Dill Trout 
Snack: Apple slices with almond butter

Breakfast: Scrambled eggs with fried plantains

How does this work for the whole family?

My 1 year-old, Ethan eats the same as us. He's a great eater and would prefer meat over any other foods everyday. We've always fed him foods we would eat so he's gluten free as well. 

Cleaner Eating

I haven't always been good in the kitchen. My sister is a chef and my mother was always in the kitchen growing up. So why would I need to cook? I started cooking in college when my boyfriend said I could move in if I fed his roommate and himself. Little did they know I burned everything, even mac & cheese from the box. I kept with it though and several years later our roommates were paying for dinner every night. 

In 2011, after battling stomach cramps, bloating, and nausea everyday from what my doctor thought was lactose intolerance, it was suggested I try omitting gluten from my diet. All my issues were gone within 3 days. This was probably the hardest point in my life in regards to food. Prior to going gluten free, I was eating bread, cereal, and pasta for almost every meal. Instead of trying to eat differently, I just wanted to eat the same items but gluten free. That just didn't work and was even more frustrating. My stress reliever was baking and I quickly found that gluten free baking didn't work out the same as traditional baking. 

Fast forward to 2013 when my hubby brings up wanting to eat Paleo. I was 100% against it but said we could give it a go. The food was almost the same every day with limited variety, was costly, and way too much work for me. We would just have a protein and vegetable for dinner nightly for weeks until we were bored of it. This started our on again off again Paleo eating for the next 2 years. 

People say everything changes when you have a baby. They are completely true. When we welcomed our bundle of joy in late December 2013 we had no idea what we were in for. Not only were we the sleep deprived parents with an always hungry newborn, we were dealing with a large amount of reflux from our newborn. After researching reflux in newborns, I quickly found that removing dairy from mom's diet can help so that was the first to go. My husband had already been showing signs of lactose intolerance and was mostly dairy free at this point anyways. When we removed all dairy from our diet, the most logical move at this point was to eat Paleo. My mom and sister were bringing us dinner nightly to help out so when we told them meals needed to be dairy free in addition to gluten free, it wasn't easy. This made me realize that we had gotten so used to food having so many things added to it, we weren't eating clean food.  

This time around we purchased cookbooks that had recipes of meals that weren't just a protein and a vegetable. This started the creativity and hooked us on our new way of eating. As a nursing mom I was starving all the time so proteins were our #1 focus. I've been learning how to buy seafood on sale and utilizing our frozen foods is key for our ever important budget. Through this blog I hope to show how we've transformed how we look at food and try to live cleaner and healthier.