My husband and I have recently started The Whole 30. For 30 days, the goal is to cut out ALL artificial foods, added sugars, GMOs, MSG, grains, dairy, and yes, alcohol…in hopes to have a better quality of life. They preach that they are not a diet, but a lifestyle. The creator of this plan does not want participants to count calories or even weigh themselves while on this plan. Many people have claimed that by the end of 30 days their usual headaches subside, skin clears, energy levels are more consistent throughout the day, sleep improves, knowledge of day to day foods increases… and that’s only the half of it.
The first couple of days have been hard, but I must say, this Whole 30 thing ain’t bad if I can make meals like this 🤗😋 We have organic top sirloin steak that was cooked stove top with some olive oil and rubbed with generous salt and pepper. I got the pan nice and hot before cooking the steak 3 minutes on each side to result in a perfect medium rare (more on the rare side 😊) After you take the meat out of the pan, lightly cover it with some foil and let it rest. This part is more important than it seems! If the meat does not have the proper time to rest, it can result in inconsistently cooked meat. Give it some time and let its juices distribute throughout the steak. It’s worth the wait! Moving to the right, we have mushrooms and onions that were cooked down in a pot with some garlic, coconut aminos. Next we have roasted colorful carrots that were simply dressed with some olive oil, salt and pepper, and cooked in the oven for 30 min at 400 degrees. For these golden potatoes, I cooked them stove top at high heat until they got nice and crispy! They cooked with some olive oil, salt, pepper, paprika, and I added garlic for the last two minutes of cooking time. I made sure to toss these often so they could get crispy on all sides. AND lastly, I cooked a Anaheim pepper over the open flame until it blistered and became soft (I’m in love with the smokey, spicy flavor). A bite of steak with that spicy pepper and some mushrooms… just wow. Bon Appetit!
Hopefully there will be some noticeable change at the end of these 30 days (onto day 3! We got this). If anything, the Whole 30 will be a great learning experience for us. We will most likely introduce foods back in slowly, but hopefully we will become more educated about what’s in our food. This will help us know what is best to eat and what to avoid, allowing us to adapt this information into a realistic lifestyle for us.
4th course at Restaurant L! We have fresh Sole, radish, sugar snap peas, sea beans, fingerling potatoes and curry cream sauce. Guys, this was amazing. Words can’t describe 😋
2nd course from Restaurant L! We have a Maine Lobster Salad with avocado, baby spinach, fennel, and Meyer lemon. This is lobster done right! So fresh and beautifully enhanced with light, natural flavors. Not a lobster lover? Well this dish will convert you.
I love hosting parties. There’s something about inviting people into your home to share good food, drinks and conversation. However, cooking can be quite time consuming when you’d rather be with your guests. Here’s an easy appetizer that can help with time efficiency in the kitchen and help to hold your guests over until the main course. These are my olive tamponade crustinis over goat cheese and mascarpone. To create the base of these small bites, I cut up a baguette into 1 inch thick crustinis. I laid them onto a sheet tray, drizzled them with some olive oil and popped them into the oven until golden brown. While these toasted, I started on my olive tamponade. In a food processor, I combined pitted green olives, kalamata olives, Rosemary, capers and garlic. I added some olive oil as I pulsed this combination. I wanted to keep a thicker texture to the olives so I didn’t pulse them for too long. After everything had combined together I started on my cheese mixture. I mixed together goat cheese and mascarpone. I can’t say I measured this to perfection, but I tasted as I mixed. You can find a balance that works best with your taste buds! I added some orange zest to this combination. No salt and pepper needed! There is enough salt from the olives and capers in the tamponade. Once the bread is all toasted and golden in the oven, it’s time to put these together! Spread some of the cheese mixture on the crustini and add some of the olives on top. I am an olive fanatic and goat cheese lover…so this appetizer really hit home for me! Try this out and let me know how you like it! The beauty of this recipe is that you can be creative with the cheeses you choose or toppings you add. Don’t be afraid to get creative!
Who loves meals that are both easy and impressive?🙋🏼This meal can be so versatile and is great for parties! Guests can make their own bowls or burritos just the way they like them! We have a base of cilantro lime rice and all the “fixins” ready to be piled on top! I’ve included roasted corn, cheese, black beans, guacamole, pico de gallo and lime! The chickens on the grill with a chile, garlic, lime rub 😋 You can of course use any meat you prefer: pork, steak, fish or none at all! We always finish off our plates with some spicy hot sauce from the fridge. Don’t forget to toast those corn tortillas if you choose to go the burrito route! Go ahead and get to the grocery store to prepare this EASY and flavorful meal!
The easiest of midday snacks! Healthy, tasty and pretty 😍 I used a base of nonfat Fage yogurt for my bowl, but you can pretty much use any yogurt you please! The toppings can be flexible as well. I chose to add apple slices, frozen berries, honey and a broken up brown rice cake for crunch. The honey and fruit added a much needed sweetness to the yogurt. I’d rather add my own natural sugars than buy a yogurt that’s already packed with sugars. There is a nice balance of textures, temperatures and flavors 👌🏻