Hey Guys, I have really been struggling with my blog since I finshed my Whole30. Part of the reason is I haven’t quite figured out how to incorporate the changes I am making in my diet into my blog while remaining true to the original intent of my blog. The other part is I am spreading myself pretty thin lately. I work a fulltime job as a cashier/cake decorator and a part time job that pays very well but eats up almost all of my weekends. Most of my freetime durning the week is spent working on a project for a couple of my friends who want to do a Whole30 but who have never cooked much. I am spending a lot of time putting together resources and quick and easy Whole30 compliant recipes for them and teaching them how cook the basics. As I told my friend, Audrey a while back, something as got to give and it’s better it is your blog rather than your sanity. For the rest of June and probably some of July, I am going to take a little break from blogging and focus on some of my other projects. I’ll be back in a few weeks and ready to blog like crazy.
Before I go, I want to leave you with one last recipe. Just before I finished my Whole30, I found Melissa Joulwan’s blog, Well Fed, and her cookbooks, Well Fed, Well Fed 2 and Well Fed Weeknights. I totally fell in love with them. Melissa as a nice variety of recipes inspired by food from all over the world. All her books include the recipes for the sauces and spice blends used in her book. I love being able to make spice blends because nothing is more frustrating to me, then finding a recipe I really want to try only to find it needs a spice blend I don’t have and don’t have easy acess to. The best part of Melissa’s cookbooks is that a lot of her recipes have variations so you can find a recipe for what you have on hand.
This stir fry sauce is one of my favorite recipes of Melissa’s. In addition to a using it as a wonderful stir fry sauce you could use it as an awesome dressing for a salad.
Melissa's Best Ever Stir Fry Sauce
recipe from Melissa Joulwan’s Well Fed Cookbook
1/2 tsp rice vinegar
1 clove garlic, minced
2 tsp Chinese 5 spice powder
1/2 tsp crushed red pepper flakes
2 TBS fresh orange juice
3 TBS coconut aminos ( sub tamari or light soy sauce)
In a small bowl, combine the vinegar, garlic, and 5 spice powder. Mix into a smooth paste. Add the orange juice and stir well. Add the coconut aminos and stir well again. Use as a sauce for about up to 8 ounces of meat and 4 cups of vegetables.
A Cuppa And Conversation 