Category Archives: Food Projects

Whole30 Day 28

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I don’t even remember what we ate this week off the top of my head. I think we had some spaghetti and meatballs, some left overs from the previous week, a couple days with steaks, carne asada salads, egg spinach and sausage bakes, butternut squash, sloppy joe insides. All compliant and all tastey.

This week we have chicken, spaghetti squash, some steak and and green beans. This week we also have work events, a high school open house and a cross country trip. I am thankful we will be in the re-introduction phase this coming weekend. It probably won’t be an easy weekend but we’ll try to keep as compliant as possible.

Whole30 Meal Prep Week 3

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Breakfast:
Egg Sausage Broccoli Bake + Compliant Lunch Meat
Egg Spinach Scrambled Eggs + Compliant Lunch Meat
Pumpkin Nut Porridge

Lunch:
Salad Plus Meat Leftovers

Dinner:
Thai Red Chicken Curry with Green Beans
Bacon Wrapped Chicken + Grilled Pineappe
Zucchini Noodles + Meatballs
Steak Stir-fry Wrap

Snacks:
Nori
Nuts
Larabars

 

Whole30 Meal Prep Week 2

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This maybe by far our most expensive food experiment yet. At least grocery store wise. Though looking at our eating out habits over the last few months, it  probably evens out. Hopefully this will keep us from having to hit the store more than once this week.

Heres to a less boring and easy cooking week.

On the menu for this week … (breakfast & dinner via the Whole30 Cookbook)
Dinner:
Tomato Bun Sloppy Joes with Ancho-Chili Butternut Squash
Slow-Cooker Italian Beef Roast
Jicama Street Tacos with Barbacoa

Breakfast:
Green Omelet
Scrambled Egg Breakfast tacos

Snacks:
Apples
Strawberries
Bars – Epic, RX, Lara
Nut Mix with Dried Apricots and Blueberries

Lunch:
Kale Salad with Chicken, sunflower seeds, mushrooms and artichoke hearts

Whole30 Meal Prep Week 1

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I didn’t really follow any recipes for these, more inspiration and faking it. I ended up making two additional trips to the store for meat and snacks we could easily pack for the week.

Dinner/Breakfast:
Egg Muffins with Sausage, Spinach and Broccoli
Egg Frittatas with Spinach and Tomato
Spaghetti Squash with marinara and meatballs
Chicken Stir-fry
Flat Iron Steak with Green Beans
Mini Meatloafs (Chicken Turkey and Beef)

Snacks:
Larabars – Apple Pie and Coconut Creme
RX Bars
Epic Bars
Walnuts and Roasted Almonds
Dried Mango
Dried Plantains with Garlic
Frozen Berries
Apples
Bananas
Raw Green beans
Baby Carrots and Tessemae Ranch

 

 

 

Whole30

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Today is week 1, day 4 of my experiment with Whole30. We were prepared for the most part, but still underestimated the sheer volume of food we would need. Meal planing for breakfast and lunch has been going as planned for the most part for me, but the Hubs needs more food to function than I do. We’ve had two extra trips to the store to get enough snacks and meat to last the week. I may actually have to go to the store this weekend instead of using Instacart for groceries.

Day 1 Egg/Tomato/Spinach Frittata | Apple & Bell Peppers | Salad with broccoli and spinach | Stir-fry with chicken | Berries

Day 2 Egg/Tomato/Spinach Frittata | Larabar | Salad with Chicken | walnuts & almonds | pork chop & green beans

Day 3 Egg/Sausage/Spinach Frittata | bell pepper & walnuts | Salad with broccoli sausage & Spinach | dried mango & garlic plaintains| steak & greenbeans

Day 4 Egg/Sausage/Spinach Frittata |walnuts & almonds | Carrots with ranch, meatballs & green beans | larabar | Chicken Fajitas

I have noticed I do like something sweet before bed, but I also like fruit so it hasn’t been too terrible. I have bought the cookbook so I can plan better for next week. I’m sure this will be harder over the weekend and probably early next week. Normally we like to have dinner out on the weekend and maybe hit a brewery one afternoon. We’ll have to get creative and busy with other things.

Cornbread!

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From Hilah Johnson’s book Learn to Cook.

Adjustments made:
Substitute two table spoons of dark brown sugar for honey
Homemade buttermilk
Weird separated pan
Cook time changes to 9-10 minutes because of the pan

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Melted butter in bottoms

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Resting

It didn’t all fit.
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So I added more sugar for Other J and made some tiny muffins

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No Sugar week 4

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Some things I’ve learned over the last three weeks of staying away from added sugars.
1) I don’t eat alot of added sugar really. It mostly comes in the form of sauces like bbq or teriyaki.
2) people will sneak sweet tea into all sorts of things even if you ask for un sweet. This has been my biggest source of slip ups during the last month.
3) Some things are better without the added ransom sugar or other ingredients. Peanut butter and jam have been our biggest surprises.
4) some things are nearly impossible to find. Cereal and bread  have been the biggest challenge for me. I actually gave up on bread and found the lowest sugar content possible or made my own.
5) We will probably stick to a low sugar diet after this week is over. It has certainly made us more conscience of the random added sugar to things that don’t need it. Like soup or peanutbutter. But then we’ll have room for the occasional cookie or pie with dinner.

One more sugar free week. But Monday next week I’m certainly going to have a chocolate dipper peanutbutter cookie that I’ve been stashing away.

Bread Bowls

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This was obviously a good thing to start at 7 pm…hopefully we will eat by 9.

SUCCESS!

Bread Bowl – Serving size 2 (6-8 in parenthesis)
1 1/8 teaspoons Active Yeast (4 1/12 teaspoons)
1/2 cup + 2 tablespoons Warm Water 110 F (2 1/2 cup)
1 1/2 teaspoons sugar (2 tablespoons)
1/2 teaspoon salt (2 teaspoons)
1 1/2 teaspoons vegetable oil (2 tablespoons)
1 3/4 cups flour (7 cup)

 

Directions
1. In a large bowl, dissolve yeast in warm water and sugar. Let stand until creamy, about 10 minutes.

2. Add salt, oil, additional spices if using and 4 cups flour to the yeast mixture; beat well. Stir in the remaining flour, 1/2 cup at a time, beating well with an electric mixer at medium speed after each addition…I used my KA and it was a snap!

3. When the dough has pulled together, turn it out onto a lightly floured surface and knead until smooth and elastic, about 6 minutes. Lightly oil a large bowl, place the dough in the bowl and turn to coat with oil. Cover with a damp cloth and let rise in a warm place until doubled in volume, about 40 minutes.

4. Punch dough down, and divide into 8 equal portions. Shape each portion into a 4 inch round loaf. Place loaves on lightly greased baking sheets sprinkled with cornmeal. Cover and let rise in a warm place, free from drafts, until doubled in bulk, about 35 minutes.

5. Preheat oven to 400 degrees F (200 degrees C). In a small bowl, beat together egg white and 1 tablespoon water; lightly brush the loaves with half of this egg wash.

6. Bake in preheated oven for 15 minutes. Brush with remaining egg mixture, and bake 10 to 15 more minutes or until golden. Cool on wire racks.

7. To make bowls: Cut a 1/2 inch thick slice from top of each loaf; scoop out centers, leaving 3/4-inch-thick shells. Fill bread bowls with hot soup and serve immediately.