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Cooking

Whole 30: Days 1-3 Recap

February 7, 2015

I am documenting my Whole 30 journey to help me see how far I’ve come and to keep me inspired through the whole process. I’m looking forward to the transformation in how I approach food, cook with it, and enjoy it. Read why taking on this challenging dietary adventure is so important to me HERE. 

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{Day 1}

Monday, February 2nd:

Well, I worked at home today because of the stupid snow storm Linus. I had some extra flexibility as I was able to cook part of my lunch at lunch time, and not just reheat it then. I felt full throughout the day as I ate well and drank a lot of decaffeinated Lady Grey tea with lemon. I wanted a cookie at the end of the day.

Whole 30_1 breakfast

Breakfast

A crustless quiche made with sauteed mushrooms and caramelized onions. I added Franks Red Hot on top. And a few strawberries.

I prepped this Sunday night by cooking the mushrooms and onions, separately. I then beat 16 eggs in the morning and mixed the chilled mushrooms and onions into that. I put all of that in a pie plate that I generously coated with olive oil. Baked for 65 minutes at 350 degrees, cut 6 slices.

Lunch

Whole 30_1 lunch 1

A big salad with sauteed pork seasoned with Adobo. I used 1/2 a romaine heart, sprouts, about 2″ of English cucumber that I chopped up, little bit of broccoli, 1/2 of a tomato, and a few radishes I sliced very thinly.

Whole 30_1 lunch 2

I made the dressing with the juice from half a lemon, 1 heaping tablespoon of organic stone ground mustard, a generous pinch of cumin, champagne vinegar, and extra virgin olive oil. I made made enough for 3 salads.

Dinner

Whole 30_1 dinner

Thai pork burgers with roasted portobello mushrooms ‘buns’ with roasted broccoli.

I added some green curry paste to the 1lb of pork, and made 3 patties. I used 2 for our dinner and saved the other for Day 2 breakfast. I sprayed a bit of olive oil (using my Misto Olive Oil Sprayer) on the mushrooms and placed them under the broiler with the broccoli, which I also sprayed. I chopped up some cilantro and mixed it into 1/2 an avocado and put that on the cooked burgers. I sprinkled some Toasted Sesame Ginger spice blend and then squeezed some lemon over the broccoli.

The flavors were good but I don’t like to actually eat burgers portobelo buns… too messy!

{Day 2 }

Tuesday, February 3rd:

The day was a piece of cake. Honestly. I didn’t have any real cravings so yay! I felt great. Making breakfast is a pain as we juggle so much in the morning but worth it as it done with by when we leave for work.

Breakfast

Whole 30_2 breakfast

Roasted butternut squash with fried eggs and bit of leftover ‘sausage’.

I just used the rest of the pork that we didn’t use at dinner as our meat for breakfast. I hope to make my own breakfast sausage one day.

Lunch 

 Whole 30_2 lunch

I had a big salad with leftover mushroom and caramelized onion quiche and a kiwi.

I love eating salads but I always stay so hungry afterwards, unless it is a monster salad like this one. I was hungry for a while afterwards but then it settled down for a bit.

Snack

 Whole 30_2 snack afternoon

Organic Spouted Mixed nuts.

My day started to get crazy and I was running around so I needed a little something. I ran down to the continence store in our office building and found they had a lot of Whole 30 compliant snacks. Woohoo!! These were really good, I could have had the whole bag easily but I had half.

Dinner

Whole 30_2 dinner

Turkey tenderloin with peppers and roasted red potatoes. Served with mustard.

I cooked 2 turkey tenderloins on a bed of peppers and on a separate baking sheet I cooked the potatoes. I seasoned everything with some olive oil, Goya Adobo, chili powder, and pepper. I saved half of the potatoes and a tenderloin for lunch the next day.

{Day 3}

Wednesday, February 4th:

Breakfast

Whole 30_3 breakfast

The last bit of the mushroom and caramelized onion quiche with a ton of roasted butternut squash.

ugh I literally shoveled this into my mouth. I was rushing to get to the dentist and has about .2 seconds to eat before leaving the house at 6.30am to get to the dentist for 7am. Def not the ideal way to eat.

Morning Snackish

Fruit- pineapple, blueberries, strawberries, honeydew melon

We had a breakfast presentation at work so I grabbed some fruit. It helped me not reach for muffins and pastries. Plus it already had been 3 hours since I had eaten and I figured a bit of fruit would help carry me over to get to lunch, still 2.5 hours away.

Lunch

Whole 30_3 lunch

Leftover turkey tenderloin with roasted red potatoes with roasted broccoli and portobello mushrooms.

We had the Patriot’s parade go by my office so I stood at the window eating my lunch while I watched. Not ideal (duh!) , but at least it wasn’t while sitting at my desk scrolling through pinterest. #progress?

Whole 30_3 dinner

Dinner

Steak with steam carrots, organic spinach (Trader Joe’s), and some mango.

We hadn’t had steak in a while so it was so good to have some. It’s usually a summertime thing for us so it was nice to feel a bit of summer in the dead of a New England winter.

____________________

So far so good. I’ve completed 3 days out of 30 and it feels good to be (slowly) accomplishing something. I feel the same so I’m glad that I don’t feel that sugar withdrawal that I read could happen. Maybe it will hit soon, but ultimately, I think this process will be worth it in the end.

Post contains affiliate links. 

Filed Under: Whole 30 Tagged With: Cooking, dairy free, food diary, gluten free, healthy eating, meals, soy free, whole 30, Whole 9 Life, Whole30, Whole9 Life

5.23-26: Memorial Day Weekend Recap

May 27, 2014

{Friday Night}

Price came home early | took a little nap with Autumn | made tortelini with sauce for dinner | watch DVR’d shows | bed

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{Saturday}

veggies from Haymarket | made hashbrowns and a mushroom and cheese omlet for brunch | I got a pedicure | take Autumn on a walk while Price did house stuff | grocery shopping | make macaroni salad | sausage patties with beans and macaroni salad for dinner | lounge around watcihng TV | bed

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{Sunday}

up really early | made pancakes for breakfast | swim lesson for Autumn | watch the Monaco race | watch the Indy 500 race | made art for our room | steak for dinner | watch NASCAR race | watch part of mad men | bed

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{Monday}

made a quick fruit salad for breakfast | go to 2 dog parks | Price mowed & did yard prep work | finish watching mad men | made guac|  hot dogs for lunch | price mowed the front lawn hang up stuffs for Autumn’s gallery wall | give Autumn a bath | fold like a bajillion loads of clothes | bed

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Filed Under: Living Tagged With: cleaning, Cooking, dog park, Haymarket, haymarket Boston, laundry, pedicure, swim lesson, talking a walk, weekend recap

2.6-9: Weekend Recap

February 10, 2014

{Friday Night} Price beat us home from our mom’s group visit | Popeye’s for dinner | Olympic opening night | bed

{Saturday} up early | go to vet appointment for Kemper at Banfield | Old Navy | Babies R Us | Target | get gas | home | fold clothes | lots and lots of laundry | Indian Take Out for dinner | watch some Olympics | bed

{Sunday} get up early | drop off diapers for Michael | dog park with Kemper | leftovers for lunch | lots and lots of cleaning | activate new Galaxy phones | watch ‘Cuse game | CVS for prescriptions | Price made chicken wings for dinner| get ready for going back to work | bed

Filed Under: Living Tagged With: cleaning, Cooking, errands, laundry, Shopping, vet, weekend recap

1.31-2.2: Weekend Recap

February 3, 2014

{Friday Night}

Price gets home | dinner | bed

{Saturday}

bed

{Sunday}

up early | breakfast | start chicken soup| walk and visit the dog park at Breakheart Reservation | Price grilled chicken wings | shower | make cheesy spinach dip | finish chicken soup | make ham and cheese sliders | watch The Super Bowl | bed

Filed Under: Living Tagged With: Cooking, laundry, Super bowl, weekend recap, weekend warrior

11.8-10: Weekend Recap

November 11, 2013

{Friday Night} Price picks up car from shop | work late | soup for dinner | Grimm | bed

{Saturday} up early | dog school for Kemper at PetSmart | Michael’s | Old Navy | drop off Kemper at home | John Harvard’s for lunch | get rabbit hay and feed the horses at Sweet Meadow Farm | Price drops me off at work | Price picks me up at work after 8 | lounge around | bed

{Sunday} up early | TJ’s pumpkin waffles for breakfast | make cornbread muffins | grocery store | cooking all day: making cornbread and sausage stuffing, cranberries, carrots and pineapple, buttermilk and sour cream mashed potatoes, and turkey!! | Price installs black out shades & new ceiling light in The Bean’s room | watch NASCAR | watch football | dinner | lounge around | organize recipes from magazines | bed

almost 37 week bump update pic

salad with shrimp

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TJ's pumpkin waffles

corn muffins turkey

kemper sleeping

 cornbread stuffing early thanksgiving

Filed Under: Living Tagged With: cleaning, Cooking, early thanksgiving, John Harvard's, NASCAR, waffles, watch football, weekend recap

Garlic Lemon Shrimp

May 3, 2012

When Price and I first met ages ago he did not like seafood. At all. Well, with the exception of the fried fish dinner from Doug’s Fish Fry from back home. And I think that was only because they have the best cole slaw there. Over the years he has been more adventitious and has expanded his pallet so every now and then we had seafood for dinner.  Shrimp was on sale one day so whipped up this super simple, flavorful dinner for us on a whim.

 

 

This was so easy to prepare. The prep time was so fast as most of the work was done for me has the shrimp had been de-veined and de-shelled. I only needed to remove the tails before tossing together the rest of the mixture. This could be served with rice or pasta but I decided to not dirty another pot and just enjoy it with french bread. Normally, I would drizzle the bread with extra virgin olive oil but the rest of the dish was so indulgent with butter, oil, and wine so I keep it basic. Besides, the bread would just be dipped into the ‘broth’ anyway. This is very garlicky so this is not a first date kind of meal, enjoy it with someone you love and some wine!

 

Garlic Lemon Shrimp

Serves 2 as an entree, 4 as an appetizer

Ingredients

  •  1 pound shrimp, medium sized (31-35)
  • 4-6 cloves of garlic, crushed
  • 2 tablespoons of butter, cut into small pieces
  • 2 tablespoons of extra virgin olive oil
  • 1/4 cup white wine
  • 1/2 teaspoon dried oregano
  • 1 teaspoon crushed red pepper
  • 1 1/2 large lemons
  • salt and pepper
  • 1 loaf of french bread

Process

  1. Preheat oven to 425. Line a large rimmed baking sheet with aluminum foil.
  2. Rinse and remove the shell and tails from the shrimp.
  3. In a bowl, mix together the shrimp, garlic, butter, olive oil, wine, oregano, red pepper flake, and the juice of 1 lemon. Sprinkle with salt and pepper.
  4. Lay out the shrimp mixture on half of the lined baking sheet. Cut the remaining 1/2 lemon into thin slices and lay onto the shrimp.
  5. Slice the french bread into 1/2 thick pieces and lay out on the other half of the baking sheet.
  6. Bake for 12-15 minutes, it is done when the shrimp have all turned pink.
  7. First remove the toasted bread, then carefully pick up the aluminium foil to transfer the shrimp and it’s cooking liquid to a serving dish.

Filed Under: Fish and Shellfish, Recipes Tagged With: Cooking, dinner, garlic, garlic lemon shrimp, Lemon, seafood, shrimp, white wine

Saturday Winter Cooking Extravaganza

November 15, 2009

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yes the shelf is bowing a bit…

So I went back in time and became a 50’s house wife this weekend. I planned on cooking a lot this weekend but it got a bit crazy. Our freezer and fridge are packed. What started off as some meal planning became a double batch of chicken soup, marinara and meatballs, orange chicken, beef stew, pumpkin whoopie pies, and then making chinese food with my dad. Oh yeah, I snuck in cooking plantains in there.

Saturday was about sleeping in, get some Vietnamese food with Pricer, getting supplies for our models, food shopping and then “SuperFantasticSaturdayWinterCookingExtravaganza !!!” (per Emily). Our poor stove top, slow cooker, oven, and dishwasher got quite the workout this weekend.

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All of this deliciousness is packed into our freezer and fridge. (confession…. we already have a turkey in our freezer but they had huge ones on some crazy sale for 47 cents a pound and I wasthisclose to getting one but did not know how I could justify (to price) 2 turkeys and no room) Price helped me along the way but it was still so sweet that he said ‘thanks for making dinner for the next month.’ ha! I really like when we cook together. 

Now I just hope we don’t lose power/fridge magically breaks or I am bringing all this into work and/or invading Emily’s fridge and freezer (you’ve been warned)

 Recipes to follow

Filed Under: Etc. Tagged With: Cooking, crazy, food and drink

Horiatiki Salata

August 25, 2009

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My salad from my first meal in Greece

Ever since I visited Greece this past March I have frowned upon Greek Salads that are not the traditional Greek Salad. I just don’t understand why we have to Americanize something that is so simple and perfect.

We ordered Greek Salad for every meal and by the time the trip was over  I was a little crazy of it but a week after I got back I wanted it again, desperately. I found Sophia’s Greek Pantry in Belmont so I go there and get Feta, Tzatziki, and these amazing imported filled croissants from 7days.

Horiatiki (Greek Salad)

Tomatoes, cut into wedges

Green Pepper, sliced very thin

Red Onion, sliced very thin

Cucumber, peeled, halved, and slice (remove seeds if it is wet/has a lot of seeds)

Olives

Feta Cheese

Dressing: Extra Virgin Olive Oil, Red wine vinegar, lemon, S&P

Cut all veggies and add dressing… enjoy

I did not give proportions because I think it all depends on your own taste. I don’t like olives to I leave them out and I really like a lot of onion so I add in more than typical.

Emily’s mom gave us two HUGE tomatoes and a cucumber. I added in some of our yellow pear tomatoes that have finally begun to ripen.

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On a sad side note: There are fires in the suburbs of Athens are are causing a lot of destruction. I hope they get them under control quickly!

Filed Under: Recipes, Salads Tagged With: cheese, Cooking, food and drink, tomatoes

Gazpacho and Shakespeare

August 14, 2009

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I could never understand gazpacho. It just seemed like people were eating salsa but calling it cold soup, yeah that makes it okay then. Well I finally caved and had it one day and I have been hooked. It just screams summer to me.

I made I big batch to bring to the Couples meetup for our Shakespeare in the Park picnic.  For one thing it was fun to watch Shakespeare’s Comedy of Errors but it was also great to meet new people and have great food. Who knew that you could have a conversation about Extra Virgin Coconut Oil? Well I have to find some and give it a try.

Gazpacho

1 English Cucumber, Diced

1 red/orange pepper, diced

1 green pepper, diced

1 red onion, diced

2 large tomatos, diced or 1 pint of grape tomatos diced

1 1/2 cups of corn, fresh or frozen

2 tablespoons minced garlic

1 quart, 14 oz of tomato juice (very large can) *

1/2 cup red wine vinegar

1/4 cup of extra virgin olive oil

Juice of 1 lime

Hot Sauce

Salt and Pepper

Dice all vegetables and add to tomato juice. Add in red wine vinegar, olive oil, and lime juice. Add hot sauce, salt and pepper to taste. Enjoy.

*I try to use low sodium so that I can adjust the salt myself

____________________

Thanks for visiting. Please leave me a comment to provide some feedback. I appreciate all the comments I receive. 

Filed Under: Recipes, Soups, Stews, Chili Tagged With: boston, Cooking, soup

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