Posts tagged food
whole30:day 23

Holy smokes! I can't believe I have made it this far without veering off the whole30 track. Yesterday I got some cute new cookie cutters, so naturally, I had to try them out. A simple sugar cookie mix and a half hour later, I have some pretty stinkin' cute mason jar cookies for my husband to eat.

So far, I can say that the whole30 program has definitely made me less bloated and I have lost weight, I've even started having to notch my belt two holes tighter than before. I didn't start this to lose weight at all, I was just curious to see if any foods affected me in any sort of way, but I'm not complaining about the results. 

A few of my go-to foods are:

  • eggs-pretty much my breakfast every morning. I like to add onions, spinach, sautéed mushrooms, or avocados.
  • sweet potatoes-twice baked pizza stuffed, or with sautéed mushrooms.
  • chia pudding-thanks to my mother-in-law, I have this little snack that I keep on hand. 6-8 oz of a whole30 compliant milk, 2 tbs chia seeds, and banana blended together. I like to add a little cinnamon or strawberries too. Let the mixture sit in the fridge anywhere from 20 minutes to overnight depending on your preference of texture.

I've found that it hasn't been too hard to make dinner's, just that I have to be more aware of the ingredients list on things like almond milk, juices, and even chicken broth or canned tuna. While dining out, I'll get a burger without a bun, a salad, or an omelette-I'm just always sure to ask for dairy free since most places use milk in their egg mixtures to make them fluffier.

While I was originally planning on doing the whole30 for the entire Lent period, I decided to just do the 30 days, so then I can start the reintroduction period during the last couple of days. I'm not sure what food group I will start with first when I begin reintroducing foods, but I will be sure to update y'all on that and how they affected my body.

squeezing in lunch

As I mentioned in an instagram post a little while back, it's pretty hard to find time to make myself lunch while simultaneously trying to hold Jasper. Usually he's okay for a few minutes if I lay him on his little bear rug, but this also means I have to make something that's super quick and can be hand held. 

This last Sunday I finally decided to make extra quinoa and chicken to use throughout the week, and let me just say-I'm pretty happy that I did! I've made a couple different wraps with it that were super delicious, easy to make, and I could eat while holding Jasper.

I have a few favorite go-to lunches when I'm in a rush, and usually try having my veggies chopped before hand. 

  1. Smoothies- A couple weeks back I bought 'Power Greens' from Costco in the big pack, along with a pineapple, strawberries, and kale. In ziplock bags I added my greens, the fruit, and a few dates. I made about 15 of these baggies and popped them in my freezer, when I'm ready to use one I just blend it with either milk or some greek yogurt. I like to add granola or chia seeds on top as well for added flavor.
  2. Salads- I LOVE a big salad. I could probably eat salads for every meal. I always make sure I have a big container of the 'Power Greens' I mentioned earlier on hand. I usually just add some cucumber and tomatoes on top, but I also like an asian style salad with chicken, mandarins, almonds, and wonton noodles. Goat cheese is another one of my favorite toppings.
  3. Curry Wrap- With the extra quinoa and chicken I made this week I made a super delicious wrap that tastes delicious hot or cold. In a tortilla, I add a spread of a ready made curry sauce, either homemade or a jarred one from the store. I top this with chicken and quinoa. Super good, easy to take on the go.
  4. Quinoa Bowls- YUM!!! I really like these bowls with roasted veggies and topped with garlic or turmeric, sometimes chicken if I want a little more substance.
  5. Tuna Avocado Sandwich- I love tuna. I'm not sure what it is about it, because I normally don't like fish, but I LOVE tuna. I like it with tortilla chips, but I really like it on a sandwich. In a bowl I add a drained can of tuna, a little mayo-emphasis on a little (I hate mayo), and garlic powder. Mix that baby up and put it on some whole grain bread and top it off with avocado.
  6. Hard Boiled Eggs-I try to keep a couple of these babies in my fridge, they're a quick and easy snack that requires little effort.
  7. Zucchini or Banana Bread- Every couple of weeks I make a big batch of zucchini or banana bread. I have 4 mini loaf tins that I bake them in and usually make muffins as well. I keep a couple in the fridge and wrap and freeze the rest. They freeze super well, so when I'm ready to defrost them I just pop it in the fridge.
  8. Apples + PB or AB- Thanks to WIC, I have a whole lotta peanut butter in my cupboard, and sometimes I have fresh ground almond butter from our local Huckleberries Market. A super easy snack that you'll most likely already have the ingredients for.
orange cranberry dutch baby

Dutch babies are one of my favorite things to make for breakfast, although I admit, it's not frequent by any means. They're quick, easy, and you'll most likely have every ingredient already in your kitchen! I also have only ever used a cast iron skillet to make these but I've seen them made in Dutch ovens and other ovenware as well.

It's easy to add in different things to plain Dutch babies. Some of my favorites are peach with bourbon glaze or topped with strawberries. In the winter I prefer orange cranberry-keep reading for a quick and easy Christmas day breakfast.

INGREDIENTS

serves 2-4

  • 2 eggs
  • 1/2 c milk (whole milk if you prefer)
  • 1/2 c flour
  • orange zest
  • pinch of salt
  • 1 tsp brown sugar
  • optional: splash of vanilla extract
  • cranberries, halved (I use about 1/4 c, it's all about preference!)
  • 3 tbsp butter, melted
  • powdered sugar, for topping

DIRECTIONS

  • Preheat your oven to 425F.
  • In your skillet, melt the butter then turn off heat. 
  • Using a blender, combine the first 6 ingredients. I use a KitchenAid hand blender and LOVE it, it's super versatile. 
  • Add cranberries.
  • Let the mixture rest for about 15 minutes, then add mixture to skillet. Don't mix the butter in, it will push to the outside.
  • Bake for 15-20 minutes, the Dutch baby will get fluffy and golden.
  • When it has cooled slightly, sprinkle with powdered sugar.

Depending on your preference, you can also top with maple syrup.

What's your favorite Dutch baby recipe?