All about my adventures with cooking, crafts, and travel
Disney World whooped our butts!
We hit 3 of 4 parks and walked just under 23 miles as we walked from attraction to attraction from Saturday afternoon to Monday night. It was so much fun getting to visit Disney for our honeymoon/1 year wedding anniversary celebration.
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I am documenting my second Whole 30 journey to help me see how far I’ve come from my first Whole30 (Feb 2015) to this one (April 2015). Plus, I don’t want to fall into any food ruts. Hopefully this will 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. Check out all my Whole30 related posts HERE from why I did my first Whole30, why I am doing this one, and food diaries.
Tuesday, April 7th 2015
I got the change to work from home in the afternoon. I love that! I was able to make a fresh lunch. No leftovers for me! Man, leftovers get so boring. It was nice to have something ‘fancy’.
Breakfast
Scrambled eggs with sweet potato has, guac
We don’t have scrambled eggs often. Hardly ever. I got an herb packet while I was in Seattle so I am going to have to use that next time as they were good.
Lunch
Sauteed fish over salad with tomatoes, red onion, avocado, TJ’s verde salsa
I threw this together quickly once I got back from my final punchlist of a project. It felt like a celebratory lunch.
Dinner
Chicken breast with baby zucchini over lightly dressed greens
Price really likes these baby zucchini, I should get bags and bags of these when I go shopping there. They are quick to prepare and taste so good. I like that they don’t get very watery like how ‘adult’ zucchini tend to get.
Wednesday, April 8th 2015
Woohoo! 1 week through. Today was a rough day, not because of Whole30 exactly, but because I am a moron. Such a moron.
Breakfast
Spinach and Sweet Potato Crustless Quiche served with quacamole and salsa verde; venti cold brew with some cinnamon sprinkled on top
I made my quiche look like cake!!! It has quacamole frosting and a salsa finishing sauce. And I’ve lost my damn mind. It didn’t taste like cake. It didn’t trick me. It just made me more annoyed. I dunno. ha!
I grabbed this cold brew on the way into work. I was so excited that I had a moment to get a coffee and to try cold brew. I sprinkled some cinnamon on top. It was so good, but then…
Lunch
Salad- mixed greens with 2 hardboiled egg whites, sweet potato hash, (leftover) chicken breast, 1/2 avocado, with homemade ranch
I was in need of this salad. I felt so off from the caffeine bomb from the cold brew. I would have preferred something like a burger and fries, like when you ‘soak up’ booze after a night of drinking, but my salad was my only real option.
Snack
I had a HORRIBLE HORRIBLE HORRIBLE headache from my caffeine crash. I thought I was going to throw up on the bus ride home. I had a bunch of water and this bag and started to feel better. UGH.
Dinner
Roasted Chicken with roasted green beans and grape tomatoes with a ‘special sauce’
I started to roast the chicken but then had to go to the gym so then it was Price’s job to take over. He finished it up and broke it down for our dinners and lunches coming up. It was really yummy.
I made a ‘special sauce’ with some homemade mayo, Franks Red Hot, and spices. So good!
Food Swap!
My friend Kellie is also doing Whole30 with us. She swapped (Puerto Rican) sofrito for mayo from me. I can’t wait to use it!
Exercise
I went to the gym!! I was supposed to meet with a trainer after work to create a program but he was sink or something so I met with the assistant manager who was nice and showed me some arms stuff to do. Looking forward to meeting with a train to create a real program and doing it.
Thursday, April 9th 2015
No coffee for me today after yesterday’s mishap. ugh!!
Breakfast
Spinach and Sweet Potato Crustless Quiche served with quacamole
We didn’t like this quiche much. Maybe it was the sweet potato but not our favorite. Blah!
Lunch
Clementine with chicken breast and string beans, homemade mayo
My lunch felt boring but it was really good. I feel like I take too big of a serving of chicken but if I don’t eat much then I don’t feel full. And I don’t think it’s a volume thing as a protein thing.
Clementines are da bomb…
Dinner
Stir fry of shaved pork & baby bok choy on cauliflower rice
I really like cauliflower rice now. I don’t miss regular rice. I do like sticky, tart sushi rice but regular rice- blah.
I need to get more coconut aminos. It was missing form this dish. I have to be better prepared next time!
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What are your favorite Whole30 recipes? Please share!
Are you considering doing Whole30? Give it a try!
As part of my Monday Munchies series, I will feature a different eatery for a review on the first and third Monday of every month. Hope you enjoy!
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I’ve been so horrible about sharing great eateries in Monday Munchies series. It’s just that I’ve been a lazy blogger recently. Really lazy. Oh, pregnancy and summer. Double whammy. Plus, ever since we’ve found out that The Bean is on its way we have been watching our spending. Oh hey, did you know that daycare is expensive… FML.
So anyway, I’m finally back with Angela’s Cafe, an amazing Mexican restaurant in East Boston. We’ve enjoyed going to Angela’s for a few years now. It all started when I was watching a co-worker’s dog and they suggested a few places in the area in case we wanted to go out. One of which was Angela’s, which of course was a big hit.
This hole in the wall neighborhood joint features the best of homemade Poblano Cuisine you can get. Fresh ingredients are prepared in dishes as simple as the Flautas starter ($7) to complex entrees like the Mariscada ($22). It has been widely recognized for the true flavors they serve from being written up in the Boston Globe to being heavily awarded to being featured on Diners, Drive In’s, and Dives.
When you go you receive a complimentary basket of chips with 2 kinds of salsa. They are generous about refilling the basket so dive right in while you peruse the menu.
I suggest that you start with an order of their regular size Guacamole ($9.50), which is made to order in a molcajete. The bigger size is worth it since you won’t be able to resist it. Plus it will go quickly if you are with others.
Also suggest their Queso Fundito ($9.00) as an appetizer. It is so good. Cheesy. Spicy. Dippy. Take a bite with fresh tortillas and you won’t regret it.
I’ve always enjoyed everything we’ve ordered for dinner ranging from burritos ($7.95) to quesadillas ($7.95- $9.85) to Chilles Rellenos ($17).
When Price’s dad was in town we took him here as it is becoming a go to destination for us when family is visiting. It’s just hard to resist not sharing great food and amazing fresh margaritas ($9.50) with them. It wouldn’t be fair not to share this gem with them.
Price ordered the Enchiladas Salsa Rojas ($15) with chicken. The dish is either served with a red sauce or green sauce, and either way is a big hit with it’s hand rolled enchiladas. These are not the typical cheesy enchiladas you order out but a lighter version that is stuffed with your choice of shredded chicken, pork, or vegetables. The trio is topped with a duo of Mexican cheeses, sliced onions and radishes, and some wedges of fresh avocado. As well as being served along side yellow rice and beans.
I ordered chicken Mole Poblano de Angela ($17). The chicken is lean and topped with a complex sauce made of the chocolate, nuts, and a variety of chilies. The spice to the dish is subtle but the flavors are powerful. I enjoyed pieces of the chicken in pieces of warm homemade tortillas that was served along side of yellow rice and black beans.
We were so stuffed during this recent visit that we skipped dessert but I can assure you that the flan ($5.95) is amazing!! If you happen to save room then I say go for it. The caramel topped custard is rich a so creamy.
Stop by Angela’s Cafe in East Boston for some amazing Mexican food and imagine yourself slipping away while you sip on your fresh margarita!
131 Lexington Street
East Boston, MA 02128
617.567.4972
Monday – Thursday: 8am – 9pm
Friday & Saturday: 8am – 10pm
Sunday: 8am – 3pm
{Friday} meet Price at the garage | taco bell take out | write out weekend to do list | Price went to Home Depot & CVS | lounge around and catch up on the DVR | bed
{Saturday} up early | haymarket | boloco for breakfast | get dry cleaning and packages at my office | dry cleaners | home to unpack the car | Price starts to work on setting up the projector | cut the rabbits nails | clean the tub | make peach and raspberry sorbet | get ready | finish making guac | party at Cheri’s house | home | relax | bed
{Sunday} up early | price set up the projector | made breakast- mushroom and cheddar scramble with home fries | random house clean up | watch NASCAR race | lunch | nap | go to the grocery store | price does tons of laundry | finish watching the race | make peach and blueberry cobbler | hot dogs for dinner | talk to mom | make pudding for banana pudding trifle | watch The Newsroom | fold loads of clothes | bed
Tomorrow is Cinco De Mayo!!!!
These recipes might just help you celebrate some Mexican independence. I mean, pico de galo and margaritas are always good, but even better on the 5th of May. Oye!
Spiced Black Bean, Grilled Avocado, and Goat Cheese Tacos
Layered Frozen Mango Raspberry Margaritas
It’s strange to admit now but there was a period of time when I would not touch an avocado. The texture, the taste, the fat… all a major turn-off. But then I magically started to accept it when it was delivered along side my tacos or fajitas. Slowly, I began to request a side of it. This love for the lovely avocado transformed, one could say blossomed, until I was making my own guacamole and eating slices of avocado on just about everything.
Now the ‘butter pear’ and I get along nicely. I pick several up on a weekly basis and incorporate them into so many meals. It’s become a staple in salads, tacos, eggs, in soups, and so many other dishes, but guacamole holds a special places in my heart. While I have my moments when I want to stuff my face with oreos, I am a SALT person. Our go to snack now is corn tortilla chips and some salsa and guac for dipping.
The key to enjoying an avocado is its ripeness. I often struggle with getting ripe avocados since they are not always rip in the store, therefore I suggest to {attempt to} plan out your menu for the week so you can pick up some not yet ripe avocados to enjoy later on. I find that the easiest ways in telling how ripe an avocado is by it’s 1) color and 2) feel. The light green skin coloring indicates that the avocado needs more time to ripen, but as the skin darkens the avocado is more ripe. Giving avocados a gentle squeeze also lets you know how ripe it is, the softer the avocado, the riper it is. I always try to use ones that are dark, but not entirely black, and have a slight give to them when pressed.
Combine tomatoes, onion, cilantro, and jalapeno together.
Halve avocados, remove seeds, score avocados with knife, scoop out avocado with large spoon.
Add avocado to tomato mixture.
While mixing, squeeze the limes over the guacamole. Add salt and pepper to taste.
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