Taped to the inside of my cupboard doors are 5 recipes. I always keep the ingredients for these recipes on hand for those days when cooking seems like a chore, not a joy. The recipes can be made in 20 minutes or less. The recipes weren’t Whole 30 so I can’t use them on a round. I really missed them. So I decided before I did my second round I would have a Whole 30 version of my fast five. This is what I came up with. At this point, I probably could add many more quick and easy recipes to this list. Like cooking in general, cooking a Whole 30 only has to be as complicated as you want to make it. Find the non Whole 30 recipes for my Fast Five under the title of What to Cook When You Don’t Feel Like Cooking.
So tomorrow I have a Whole 30 breakfast you are going to love. The original recipe called for bulk pork sausage but I couldn’t find any without added sugar so I made my own. it only takes a minute. I made half into patties for breakfast yesterday and used the rest for today’s breakfast. It could also be cooked and frozen for use at a later date.
1 lb ground pork
1 tsp salt
1 tsp dried parsley
1 tsp garlic powder
1/2 tsp black pepper
1/2 tsp fennel seed
1/4 tsp red pepper flakes
In a medium bowl, Add the ground pork and all the spices. Using your hands, mix the meat and spices until well blended. Don’t over blend the meat or it will make the meat tough when you cook it. Either form it into patties and cook it 6-8 minutes per side or cook without forming into patties and use it anywhere you need Italian sausage.
I think my mom is trying to kill me. I got a text from her at 11 am on Saturday saying she sent me a package. It should be there Monday and I should watch for it. That was it, no idea what she sent or why. You would think after 47 years of knowing me she would know I am very curious about stuff and it drives me absolutely crazy not knowing what is coming in this box!!!!! And it is still a day away!! UGGHHHH!!!
While I am waiting for this box to show up, I made these really yummy pumpkin breakfast sausages. I know it sounds weird but it is really, really good. You know what eslse is really weird? In the last month I have posted 3 savory pumpkin recipes and only 1 cranberry recipe of any kind. What the heck is going on with me this year?
I am sending you directly to the blog this recipe came from because I made absolutely no changes of any kind to this recipe. Even if you don’t want to make the sausages you should still visit Physical Kitchness. She is funny, informative and has really good recipes whether you are on a Whole 30 or not.
A few weeks ago, I was at Natural Grocers whereI was totally seduced by a display of squash. I bought an acorn squash, a spaghetti squash and a red kuri squash. Once again, impulsively buying something I don’t usually buy because it was so pretty and now having to find something to do with it. Oops.
The reason I usually don’t buy squash is because I am scared to death of loosing a finger or two trying to cut it half to bake in the oven. On my way home, I was thinking about how I was going to cook the squash and what I was going to do with the cooked squash when I remembered an Instagram story where a lady cooked a whole pie pumpkin in her pressure cooker. Is there anything my pressure cooker can’t do?
I popped my spaghetti squash into the pressure cooker, locked the lid and let it go. I opened the pressure cooker to a perfectly cooked spaghetti squash. It was easy to cut in half and gently scoop out the seeds. Once I scooped the flesh out and seasoned it with a little salt, pepper and butter. I had a very tasty side dish for my dinner in a fraction of the time it would take in the oven and I still have all my fingers.
Note: The squash from Natural Grocers are organic and are on small side. If you buy conventionally grown squash from the market you may have to add more time due to their large size.
1 small squash
1 cup water
In a 6 quart pressure cooker liner, add 1 cup water. Add the steamer insert and place the squash. Lock the lid and set on high pressure for 6 minutes. Release the pressure naturally. Open the lid and let the squash cool until you can handle the squash with out burning the fingures you saved not having to cut the squash in half. Once cooled cut the squash in half and scoop out the seeds then scoop out the flesh. Season with salt, pepper and butter and eat or use in another recipe.
For the last 18 days I have shared my Whole30 journey with you telling all about the things I have learned, my non scale victories, and, of course, sharing my favorite Whole30 recipes. So I guess it is only fair to share some of the difficult things that happened too. Yesterday, I almost ended my Whole30, with full knowledge of what I was doing.
Yesterday was just flat out an awfull day, from the moment my feet hit the floor to the time I turned out the lights for the day. The tipping point came for me when, after a spending a half hour trying to help him, a customer called me a moron when his card wouldn’t go through, because, of course, he was sure he had enough money on his card to cover everything. I just didn’t know how to do the job I have had for the last 8 years. Yeah. I just had it. When I get really stressed out and/or frustrated, I tend to self medicate with sweet food. Sure enough, by the time I left work for the day I wanted a candy bar sooooo bad. I even convinced myself that 18 days was way farther then I ever thought I would get, it was good enough. I could try up again later and make it to day 30 then. I walked up to the self check out and picked up a snicker bar. But not just any snicker bar, that’s right, it was a king size snicker bar. I opened it and had the candy bar right up to my lips ready to be eaten when I had two thoughts. 1. I worked damn hard to get this far. 2. If I bit into this candy bar, I would have to get on this blog and tell you all, I fucked up my Whole30 over a bad day and a snicker bar. I turned around and threw the candy bar away. I just couldn’t do it. What seemed worth a minute ago, now seemed the worst choice I could make. Thank you for helping me deal with my moment of I am so over the Whole 30.