Archives for posts with tag: Recipes

It’s so hard to believe a week has gone by! I feel like I’ve been doing this forever, and that’s a good thing! I’ve been super busy and house sitting, so here are the past 4 days wrapped up together:

Eating this way is truly starting to become so second nature. Sure there are still moments when I drool over the delicious smelling bread and pastries from Spring Mill Bread Co. that I get to slice and wrap all day at work, but I am feeling great, sleeping through the night, and loving all of the cooking and eating I’ve been doing.

All Day 8 I was taking a CPR/First Aid/AED certification class. We were stuck in this class room with no windows, and they were constantly turning down the lights so we could see the cheesy informational movies. Since I know I would be there for 8 hours, I brought lunch and lots of high protein snacks (no fruit since I know I have been out fruiting myself!).

The thing I was most amazed by was how much energy I had. Everyone there was going out to the vending machine during the breaks for their diet sodas and granola bars (isn’t it cute how so many people think that’s healthy?) and they all fell asleep! At some point during the class everyone fell asleep except for me! I was wired! I definitely contribute that to my high protein low carb/sugar intake. Stellar.

After the class I went to have dinner with my two best friends. They knew I was doing Whole30 so we planned to cook dinner. I snagged a bunch of produce from the “free to staff” (a.k.a. not pretty enough for people to purchase) bin and we wound up with a stir fry of onion, yellow peppers, zucchini, shiitake mushrooms, and chicken all sautéed in coconut oil and lime juice. Delish!

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Cooking with the girls!

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Onion, yellow pepper, zucchini, shiitake mushrooms, and chicken sautéed in coconut oil and lime juice.

Day 9 was a Friday and it’s always my busiest day at that! I taught yoga in the morning after drinking coffee with coconut milk and oil for “breakfast” (not a very good one, I know).

Then, I headed to work where I was really bad and had bananas with cashew, almond, and coconut butter along with some more coffee. Oh, and an organic coconut water!

Once I stopped back at the apartment, though, I made myself some proper food with scrambled eggs with cherry tomatoes in coconut oil and a perfectly ripe avocado on top.

After teaching, I headed back to the house I was house sitting at and made myself an even more proper dinner and cooked fish for my very first time! It turned out beautifully. I seared a tuna filet medallion (as it appeared on the package) in coconut oil with salt and pepper, accompanied by green beans I blanched and then sautéed in coconut oil and a sun dried tomato paste. Once it was plated, I squeezed a fresh lemon over the whole thing. Yum!

Seared wild caught tuna with green beans in a sun dried tomato paste paste with lemon.

Seared wild caught tuna with green beans in a sun dried tomato paste paste with lemon.

Day 10 was Saturday and I woke up nice and early to go for a hike with my dear friend, Chloe. Before the hike I ate a Fields of Athenry sausage, coffee with coconut milk, and some fresh papaya with lime. I had plenty of energy for the hike, but I did feel slightly dehydrated so I snagged a smart water for some extra electrolytes.

Soon I was back at work and ate a bunch of nut butter again (I’m going to turn into a nut butter!) and some organic coconut water.

After work I headed back to the house and made myself some scrambled eggs in coconut oil with kimchi for some probiotics. It was delightfully light and filling all at the same time.

Day 11 I taught yoga in the morning, but ran out of time to have anything other than coffee with coconut milk and oil in it (I am starting to love this drink more than my usual coffee with whole milk!).

After yoga I headed back to my parents’ farm and was ravenous! I ate scrambled eggs with cherry tomatoes and a little bit of spinach.

Our sheepies at the farm!

Our sheepies at the farm!

I went out to Beans in the Belfry  with my mom and grandma for a coffee. They both got cappuccinos and I was definitely jealous as I sipped by black coffee (cafes should definitely start having coconut milk as a non-dairy option!) and they noshed on a fresh fruit cup, which I avoided, but did steal a raspberry out of.

Once we got back to the farm again, I snacked on some olives, prosciutto, and sprouted almond butter.

Dinner was amazing! (Have I mentioned my mom cooks and does menu planning for a living?) We had steaks marinated in olive oil, garlic, and salt and pepper along with some Whole30-ified okra/jalapeño cakes, and tomato salad! Amaze-balls!

Marinating steaks.

Marinating steaks.

Grilling.

Grilling.

Beefy perfection.

Beefy perfection.

Mom adapted the Okra Cakes recipe from a fabulous cookbook titled, “Cooking With Les Dames d’Escoffier: At Home with the Women Who Shape the Way We Eat and Drink.”

The original recipe.

The original recipe.

Instead of using rice we used grated yellow squash, and instead of all purpose flour we used almond flour and a touch of arrow root.

Our Modified Whole30 Fresh Okra Cakes Recipe:

1/2 pound fresh okra, tips and stems removed, cut into 1/4-inch slices (about 2 cups)

1/2 cup sliced scallion

1/2 cup minced onion

1 clove garlic, minced

1 jalapeño seeded and minced

1/2 cup grated, salted, and drained yellow squash

3 tablespoons almond flour

1 tablespoon arrow root

1 tablespoon cilantro

2 large eggs beaten

Sesame Oil for frying

Prepping scallions.

Prepping scallions.

Okra is sliced!

Okra is sliced!

Ingredients mixed in a large bowl.

Ingredients mixed in a large bowl. Ours looks super yellow because we use our homegrown, free-ranged chicken eggs.

Sesame oil for frying.

Sesame oil for frying.

Frying up some okra cakes!

Frying up some okra cakes!

Placing cakes on drying rack with paper towels before placing in the oven.

Placing cakes on drying rack with paper towels before placing in the oven.

Preheat oven to 200 degrees Fahrenheit. Mix ingredients in a large bowl. Heat sesame oil in skillet. Add 1-2 large spoonfuls to the skillet to create pancake of your optimal size (remember that smaller are easier to flip!). Once small bubbles begin to appear on the top and the bottom begins to brown flip your pancake. Once pancakes are browned place on cooling rack with paper towel and let it stay warm in the oven until ready to serve! Yum!

The finished products unite!

The finished products unite!

Day 12 has been a long day. Working customer service today was crazy busy. Busier than I think I have ever experienced first hand, and it didn’t help that I was hungry! Actually, more like hangry…

I had a big mug of the usual coffee with coconut milk and coconut oil as well as a big mug of beef stock for breakfast. It was a great start to the day, but when lunch time rolled around and I didn’t have time to eat and I started to get really hungry, it stunk.

I ate a bag of Gone Nuts! Rosemary Garlic Pistachios and Almonds , which totally hit the spot. I also grabbed a Cherry Pie Larabar which was great. I’d never had one before and really enjoyed the tartness to it, as opposed to the other ones which seem so heavy on the super sweet dates. Then I drank some greens with a Multi-Green GT Kombucha. A quick and easy snack-lunch that was just right.

When I got home I made pre-workout dinner. I picked up some dark meat ground turkey and cooked it with jalapeño and a bag of frozen bell peppers with a clove of garlic in coconut oil. Next thing I knew, I decided to veer away from my usual go-to tex-mex seasoning and give curry a whirl! I had a box of coconut cream that I knew would be great so I threw that in along with some curry powder, coriander, basil, and some unknown, unlabeled spice in my cupboard. Haha! I baked a sweet potato and poured that delicious turkey-curry concoction  all over it and topped it with from dehydrated flaked coconut. Winner.

Turkey Curry Sweet Potato Bowl.

Turkey Curry Sweet Potato Bowl.

So, if you made it this far into reading this post, thanks. I know it’s been a long one, but it’s been four days with some pretty awesome food. Just goes to show that on the Whole30, or any other lifestyle changing diet, you can really focus on what you are gaining versus what you may be giving up. I am so excited to see what other recipes I come up with over the next 18 days!

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A while back I posted a recipe for an Oven Pancake, and after feeding my WAP pal, Chad, the other week, he was inspired to try one on his own today! The pancake I made him was with almond flour, but he decided to give it a whirl with some buckwheat flour and had tremendous success! He used a 1/4 tsp. of baking powder to help it rise (my recipe doesn’t use it because most baking powder has corn starch in it, and I worry about GMOs and my mom is allergic, but you can find corn free if you try!), honey for sweetener, and blackberries and blueberries.  Yum!

Have you tried to make anything on the blog, or have a WAP recipe to share? I’d love to hear about it!

As September creeps closer and closer, the first day of school has come for many students, and that means mom has lunch on the brain!

I remember when I was young and I was the kid with the healthy lunch. Sometimes I felt uncool because no one would trade with me, except for my cousin Katie. The only item she would ever trade for, though, was my mom’s tuna fish sandwich! Weird right? But actually, it makes perfect sense! It was a sandwich packed with good fats, protein, veggies, minerals, vitamins, and omega-3’s! Everything a little growing body needs!

There are also lots of other easy to make snacks to go along with sandwiches. Celery is a great base for snacks. You can fill the stalks with cream cheese or raw almond butter with raisins.  Dips and hummus with baby carrots and other raw veggies are great! Letting kids have interactive lunch items may even inspire them to create more of their own recipes at home! (And who doesn’t love a helping hand in the kitchen?) Hard boiled or deviled eggs are also a great source of healthy fats and omega-3’s. You can also use raw cultured butter and  lacto-fermented apple butter on sprouted bread for a sweet sandwich filled with probiotics! Fresh fruit is great for a little something sweet your little one to finish off their meal (If you slice up apples, make sure to squeeze lemon juice over them to prevent oxidization!)

Whatever you do, though, don’t forget to put your own mommy spin on your kids’ lunches and let your creative side show! You may as well make making lunch fun, right? My mom used to cut my sandwiches into hearts and stars once in a while for holidays or special occasions, and I always felt extra loved when I got a “I love you!” note in there, too.

My mom (somewhat embarrassingly) made my lunch for me almost every day through my senior year of high school, (I was not a morning person, and therefore did not make my own lunch.) but kids are never too old to need good nutrition throughout the day. I know I owe my mom a great debt for keeping me fueled through school and all my extra curricular activities. I’m sure I performed much better in life having a healthy lunch in my tummy. You are what you eat, so make sure your kids are healthy, pure, and nutritionally satisfied!

Good Luck, Moms!

Mom’s Tuna Fish Sandwich:

Sprouted Whole Grain Bread

1 Can White Albacore Tuna Fish (low mercury)

2 Tbsp  Mayonnaise

(Go for the real deal, or buy safflower based Mayo. Stay away from canola and soy oil based! They are most likely GMO!)

2 Tbsp Chopped Organic Celery

1 Tbsp Diced Organic Red Onion

1 Tbsp Fresh Chopped Organic Parsley

Sea Salt, Pepper, and Herbamare to taste!

Note: Now that I’m a big girl, I also like to add a bit of Dijon Mustard to the mix with some lettuce or cucumbers on top, and if you’re making it at home, it’s awesome to do an open face tuna melt with raw milk cheese in the toaster oven! Yum!

I am so pleased to write to you from Rehoboth, DE! Not only is it fabulous to be away at the beach, but it is even more fabulous to be at the beach with my friends from Weston A. Price!

Last November I met two girls (cousins) at the conference and we hit it off. Now, we are reuniting for three days at the beach and to eat as much butter as possible!

After hitting the beach this morning, we followed that by a visit to the Rehoboth farmer’s market.

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It was such a great farmer’s market with tons of fresh organic produce and locally raised meat and eggs, too. We chose to get tomatoes and fresh sour dough bread to take home for lunch, but of course we also ate plenty of yummy, fresh, juicy samples and delicious decaf orange chai iced tea. Delicious!

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After the farmer’s market, we came home to make lunch as good Weston Pricers do– with lots of butter! Lunch consisted of the fresh sour dough bread and tomatoes from the market along with raw milk colby cheese and raw cultured butter from my farmer in Pennsylvania. (Two of us picked up an arsenal of raw dairy products on the way into town.) All of these delicious, wholesome products resulted in combining to make the perfect grilled cheese with tomato.

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And the finished product had to be eaten with naturally fermented pickles and mango kombucha!

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A wonderful first day of vacation with two, wonderful milk smuggling girls!

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I love holidays! It gives me more time to cook breakfast in the morning and I always take advantage. Eating a healthy breakfast not only gives you fuel for the day, but also kick starts your metabolism.

For Memorial Day I made breakfast burritos!

– Sprouted grain tortillas
– Peppers and Corn sautéed in butter
– Pastured eggs scrambled in butter
– Black beans seasoned with chili spices
– Whole fat raw milk cheddar cheese

Add a fresh fruit on the side and a cup of tea and your ready to roll! Enjoy!

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