Whole30 Day 16 — Breakfast Sausage

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I spend a lot of time reading about other peoples’ Whole30 journey, both the positive and the negative.  I love to hear about other people’s  successes and try to learn from other people’s less then positive experiences.  At one point, though, reading the positive success stories of others made me think I was doing something wrong.  I wasn’t experiencing the same things as they were.  The first few days of my Whole30 I was a little achey and tired, like you are when you are getting sick but I didn’t get the hungover feeling or  headaches from hell that alot of people described.  I never got to the kill all things point but I did spend two days crying at absolutely everything.  It made for some interesting experiences at work, I must say.  Am I saying that I wanted all that crap to occur?  No, I am really glad it didn’t but at the time it made me wonder what I was doing all this for.  Why am I giving up all this stuff if I am not seeing results?

I rememebered a conversation I had with Christina Lane on Instagram when she said she had heard that if you are already eating well you may not get the same results.  But not getting the same results is not the same as getting no results.  My results just took a little longer to see because I started from such a different place then most people. I was already almost processed food free and had been for years.  We all start our Whole30 at different places food and  healthwise so if you don’t see evey step of the Whole30 timeline doesn’t mean it isn’t working.  It just means working differently for you.  Keep with it and you will eventually start to see results.

Whole30 Breakfast Sausage

1 lb ground meat, the recipe called for ground pork but I used ground chicken

1 tsp fennel

1 tsp garlic powder

1 tsp paprika

1/2 tsp black pepper

1/2 tsp ground sage

1/2 tsp salt

1/4 tsp cayenne pepper

1 TBS olive oil, divided

In a small bowl, combine all the ingredients.  Mix throughly with your hands.  Shape into 8 2 oz patties.  In a medium frying pan, heat 1 1/2 tsp olive oil over medium-high heat.  When the oil is hot add 4 of the patties and cook for 3-4 minutes on each side, or until the patties are done.  Serve or completely cool and freeze.

Whole30 Day 15 — Shakshuka

Today is day 15 of my Whole30 journey.  I am officially half way through the program.  To celebrate, I went to my favorite vintage store, Revolver, and bought myself  a present, a couple of new pieces of vintage Pyrex for my collection.  I bought a beautiful 1 1/2 quart rectangular baking dish and a set of 3 large mixing bowls.  If Whole30 has taught me anything its you can never have enough food storage containers or large mixing bowls.

I began collecting vintage Pyrex about two years ago.  Well, I didn’t start out collecting.  I found a few pieces as my friend, Steph, and I were on one of our long walks downtown.  I loved the color and design.  They were the perfect size for the kind of cooking and baking I do.  It also didn’t  hurt the pieces were pretty. At the time, it was hard to find cookware and bakeware that was small enough for my style of cooking much less stuff that was small enough and pretty.  Once I bought my first piece I started seeing pieces everywhere.  I went a little nuts at the beginning.  I finally decided to only buy pieces that I could actually use for my blog, that meant two quarts or less in size.  I also settled on a pattern called Butterfly Gold , the majority of the pieces in my collection, and Spring Blossom.  I have some pieces in other designs that I found to be unique in design or were given to me.  I even have a few pieces, that I didn’t know was vintage Pyrex when I  bought it.  I just thought they would be good for pot in pot cooking in my pressure cooker.

This is my favorite Whole30 recipe to date.   It’s quick and easy.  It is easy to vary it by changing the spices you use,  I am working on several variations.  I will post them when I perfect them.

Shakshuka

2 eggs

1/2 small onion, chopped

1 15oz can fire roasted diced tomatoes

1 tsp paprika

1 tsp cumin

1 tsp cinnamon

1 tsp cayenne pepper

pinch pepper

pinch salt

any random vegetables you want to add, I added mushrooms and spinach

In a 8 inch skillet, heat the oil over medium heat, until it shimmers.  Add onion and cook until translucent.  Add the tomatoes, paprika, cumin, cinnamon and cayenne, if using; mix well.  Bring tomatoes to a boil.  Add the eggs and cover.  Cook to your desired doneness.  I hate snotty egg whites so I cook the eggs about 8-10 minutes so the white is done and the yolk is hard.  

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Whole30 Day 14 — No Sugar Added BBQ Spice Rub For Pork

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Melissa Hartwig, the co-founder of the Whole30, says that the majority  of people who quit the program do so between days 9 and 10. I am on day 14.  Let me repeat that because I can’t believe it myself, I am on day 14.  Not only did I make did I make it through day 9 and 10 without quitting, I made it through 2 weeks of the program.   I am so proud of myself, I could just cry.

Have I seen any changes yet?  Yeah, I have.

  1.  The dark circles under my eyes have almost disappeared.  I don’t know if this is because I am sleeping better or for some other reasons.
  2. I can breathe through both of my nostrils.   I am always completely stuffed up, sneezing, dealing with runny nose, all the time.  I am not completely symptom free yet but as I can’t remember the last time I could breathe through my nose at all I count this as a win.
  3.  My work pants went from fitting comfortably to almost being too loose.  I’ll never know how much I have lost because I didn’t weigh myself or take measurements before I started.  Weight loss was not my purpose for doing the Whole30. It is   just a bonus.
  4. I definitely have more energy through out the day.  I don’t come home from work so exhausted I am ready for bed at 630 pm.
  5. I am sleeping through the night.  It is too early to tell if this is totally because of the Whole30 because I go through cycles where I sleep just fine.  However, before I started I was in a particularly nasty cycle of sleeplessness, where I was up two or three times a night for hours at a time so, again, I am counting sleeping through the night a Whole30 win.

Last weekend I made some bbq sauce for pulled pork. I had a little sauce left over from that so I decided to make some ribs. I usually use a spice rub on my ribs before  I cook them but all my rub recipes have sugar in them so  I needed to find a new rib rub recipe.  I dare you to say that 10 times fast, ha!  I had the same problem finding a no added sugar rib rub recipe as I did finding a no sugar added bbq sauce recipe.  Every recipe said no sugar added then had honey, molasses, maple syrup or some kind of artifcial sweetner in it.  I did eventually find a couple to try.  I will post them as I try them.

No Sugar Added BBQ Spice Rub

2 TBS paprika

1 TBS garlic powder.

1 TBS onion powder

2 tsp kosher salt

2 tsp cinnamon

1 1/2 tsp black pepper

1 tsp cumin

1 tsp allspice

1 1/2 tsp oregano

In a small bowl, mix all the ingredients together.  Store in an airtight container in a cool, dark place.  

Whole30 Day Day 11 Audrey’s Princess Diana Carrot Soup

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Todays recipe comes from my friend, Audrey’s, blog, Lady Melady My Castle My Food.  Audrey’s blog is packed with recipes for what I call real people food.  I can go to her blog anytime of day and find a recipe for things I already have on hand and for the time I have to cook.  Her food is always tasty.  I have a pile of her recipes in my to adapt file and have already adapted many of my favorite Lady Melady recipes for one or two.

In addition to being a great cook and an awesome blogger, Audrey is an awesome person.  After talking back and forth on our blogs, we discovered that we live about an hour away from each other.  We decided we absolutely had to meet.   Once we did we discovered we had a lot more in common than a love of food and blogging.  It’s always fun when we get together.  It is also nice to have one friend who understands the cooking and blogging thing as most of my friends and family look at my cooking and blogging as that weird thing that Julie does.

Audrey’s Princess Diana carrot soup is one of my favorite soup recipes.  It is deceptively simple.   Just looking at the recipe you think it’s going to be bland and boring because there are no added spices and herbs beyond salt and pepper.  Then you taste it and realize simple doesn’t mean bland and boring.  It is an amazing soup.

Princess Diana Carrot Soup

2 tablespoon olive oil or ghee (to make it Whole30 compliant)
1 medium onion; chopped
2 1/2 cup chicken broth (check ingredients to make sure it’s Whole30 compliant)
1 pound carrot; peeled, sliced
1 3/4 cup potato; peeled, diced
1 1/2 cup milk (I used coconut milk to make it Whole30 compliant)
salt and pepper; to taste

Peel and slice carrots about 1/2″ thick. Peel and dice potatoes in 1″ cubes.Saute onions in margarine in a kettle. Add broth, carrots, potatoes.Bring to a boil; simmer 10-15 minutes or until carrots tender.Puree half of mixture in blender with milk. Return to kettle and heat through, making sure it does not boil (milk will curdle). Season to taste.  Note:  I make this soup the day before it I want to eat it.  I don’t want to put hot soup into a blender.  It won’t end well.  Besides it tastes even better on the second day.  

Whole30 Day 7 — No Sugar Added BBQ Sauce

Today is the end of my first week on Whole30.  I can’t believe I made it so far.  I think on some level, I didn’t really think I would.  My second week of Whole30 is going to be very different from my first because today is my last day of vacation.  I go back to work tomorrow, meaning I will have much more stress in my daily life, much less time to cook, and a whole new set of temptations. I also have a successful week of Whole30 behind me so I got this.

Doing a Whole30 made my weekly grocery bill go up, not gonna lie.  The money added to  my grocery bill is more than balanced out with the money I am not spending on things like my daily soda/bagel, eating out, which I do a couple of times a week with my friend, Steph, and all those unexpected trips to the store for food when I don’t feel like cooking.

The increase in my grocery bill has also made me more aware of how much food waste was going on in my house, especially in the case of vegetables.  So I am aways trying to find ways to repurpose the food I have.  Today I decided to repurpose the pork roast I made yesterday by adding BBQ sauce and making it pulled pork for a salad. I already have several recipes for BBQ sauce but they all have sugar so I can’t use them.  When I googled sugar-free BBQ sauce, a million recipes came up but although they didn’t have white or brown sugar added, they had artificial sweeteners, honey or molasses.  All different forms of sugar.  I finally found one that had absolutely no sweetners of any kind in it but it seemed too simple to taste like BBQ sauce.  It isn’t the most complex tasting sauce but it is perfect when you want something quick and easy.

No Sugar Added BBQ Sauce

1 cup tomato sauce

3 TBS apple cider vinegar

1 tsp garlic powder

! TBS  paprika

2 TBS chili powder

In a small sauce pan, combine all the ingredients.  Mix well.   Bring to a boil, reudce heat, cover and simmer for about 10 minutes or so.