Italian Sausage Seasoning Blend (Whole 30)


Ever since I was a little girl, the library has been my favorite place to hang out.  My favorite place in the library is in the rows and rows of cookbooks.   I love to pick out a random cookbook, take it home, get in the kitchen and cook from it.

I know a lot of people today, only hit the internet for their recipes.  I spend a lot of time there too.  The internet as we know it has only been around for about 30 years.  I took a class in 1990 to learn how to use it to its best advantage.  There are 1000’s of recipes out there that can only be found in cookbooks and I love to find them.

By going to the library, I can try out a cook book and see if I would cook from it before I go buy a copy.  I have found many of my favorite cookbooks this way.  I would never have looked at cook books like Mollie Katzen’s vegetarian The Enchanted Broccoli Forest or Mark Bittman’s  brilliant how to, How To Cook Everything.  Now Mollie Katzen and Mark Bittman’s cookbooks have an honored place in my own cookbook library.

I would have never bought a copy of Diane Sanfilippo’s, 21 Day Sugar Detox cookbook, if I hadn’t taken it out of the library to try.  I am just not interested in doing a sugar detox of any kind.  It would have been sad if I missed this cookbook though.  Most of the  recipes in it are really good and fit into a Whole 30 style of eating very easily.

I tried this Italian sausage seasoning blend so I could try  her Pizza Fritatta recipe (adaption coming soon) but I will keep using it because it makes awesome sausage patties and loose meat sausage.   I see sausage omelets in my next Whole 30.  This recipe makes enough for several batches of sausage.  Keep the leftovers in easy reach because you are going to want to use them often.

Italian Sausage Seasoning Blend

From the 21 Day Sugar Detox Cookbook

1 tsp kosher salt

1 TBS ground fennel seed

1  TBS  ground sage

1 TBS granulated garlic

1 TBS onion powder

1 tsp ground black pepper

2 tsp dried parsley, optional

Mix all the ingredients in a bowl.  Store in an airtight container, in a cool, dry place.

To use:  Add 2 tablespoons to 1 pound of ground meat.  Mix well.

Continue reading


How To Keep Your Avocados From Turning Brown

Avocados become your best friend when you do your Whole 30.  Avocados are the best way to get your plated fat at every meal.  The only problem is avocados get brown so fact.  Once they turn brown, I just can’t choke them down.  I know oxidation isn’t harmful.  It just really grosses me out.  I end up wasting a lot of avocado so I don’t use them very often.

I know there are a lot of different ways to keep your avocado from oxidizing but they work in a very limited way or not at all.  So when one more way to prevent your avocado turned up, I was skeptical.  The difference between those methods and this one is this method works.

Zenbelly's Never Brown Avocado Secret

Adapted From

1/2 cup kosher salt

2 cups water

3 avocados, halved, pitted and peeled

In a medium bowl, add the water and salt.  Stir to dissolve the salt.  Soak the avocados in the water for 15 minutes or so.  When the avocados are finished soaking, drain, rinse and drain, very well, again.  Use your favorite guacamole recipe and chow. 


Small Batch Italian Seasoning Blend (Whole 30)


We are going to need this recipe for tomorrow’s recipe.

Small Batch Italian Seasoning

From Gimme Some Oven

1 1/2 tsp oregano

1 tsp marjoram

1 tsp thyme

1/2 tsp basil

1/2 tsp rosemary

1/2 tsp sage

In a small bowl, combine all ingredients; mix well.  Store in an airtight container in a cool, dark place. 





An Announcement

Last night I slipped and fell on the ice on my way home from work.  I thought all I  hurt was my pride and just went to bed.  This morning when I woke up my left wrist was swollen and hurt like hell.  I went to the walk in clinic and discovered I hurt more than my pride.  I have a bone bruise on my wrist. I am going to have limited range of motion in  my left hand and some pain for a while until it heals.  There isn’t much I can do for it except regularly take my pills and use the wrist as little as possible.  So for at least the next week I am going to have to lay off the computer time.  It absolutely sucks but I am not going to be able to do anything on the blog until Monday, February 5th.  However, if I don’t take the time I could do further damage and have to shut the blog down for good so it really is a no brainer.

In the meantime, I’ll try not to feel too sorry for myself and continue cooking and takinng pictures and writing posts out in long hand for typing at a later date.  When I come back I will have lots of good stuff for you.


Ghee ( Whole 30 )

IMG_4447One of people’s biggest complaints about the Whole 30  is that it is expensive.  I agree it can be very expensive to do the Whole 30 but I say it doesn’t have to be.  You can do a Whole 30 on a budget.

First,  the Whole 30 doesn’t insist on organic, grass-fed meat or organic vegetables.   They encourage you do buy the best meat and vegetables you can afford.  If the best you can afford is Aldi’s or Walmart that is perfectly okay.  You are still eating more healthy than you would be if you kept on eating all the processed food you have been.

Second,  watch the reduction bins.  I never did this before my first round. and it makes a huge difference.  The first time I hit the reduction bins I got 3 pork roasts, a couple of nice pieces of steak, pork chops and some chicken. It was bout 15 pounds of food for 35 dollars. I ate off that stash for the whole 30 days of my first round.  In addition to the reduction bins, watch sales.  Also beware of a stores’ unique offerings.  My local Cashwise store offers a meat bundle for 20 dollars.  It has chicken thighs, chicken drum sticks, some kind of pork and some kind of steak.  It is about 7-8 pounds of meat.  For me,  that is 5-6 meals at least.

Third, live by the rule not to buy anything you can make yourself.   The Whole 30 has a ton of great products to help you on your Whole 30 but they are not very budget friendly.  Save them for emergency food when you travel or have an exceptionally busy day.     In the meantime, learn how to make your own ghee, bone broth, salad dressings, even ketchup.   Yeah, it takes time, but with the exception of the bone broth, not much more than 10  minutes to make the recipe, many things take considerably less.

It is not impossible to do a Whole 30 on a budget.  It just takes a little time and effort. Aren’t you worth it?



Adapted From I Dont remember where

1 lb unsalted butter

Cut the butter into cubes.  Heat the butter over medium heat until completely melted.  It should be bubbling and beginning to foam.  Reduce heat to a simmer.  Cook for 10 -15 minutes.  The ghee will  pass through several stages.  It will foam,  go almost clear and then foam again.  Once it foams for the second time it is done.  Let cool for a few minutes then strain through cheese cloth or a very fine mesh strainer to remove the toasted milk solids.  Don’t skip the straining step as it is what removes the milk and makes ghee  Whole 30 compliant.  Ghee will last a month at room temperature or longer if kept in the fridge.