I’m on Day 16 of my second Whole30. (Because I am insane, thanks for asking). Honestly, after many months of eating whatever was easiest amidst our home renovations, I needed a reset. And it has been awesome! Except for the chocolate cravings. Enter these little guys. I know, I know, this is totally “not in the spirit” of the Whole30. Seriously, though, these can be the difference between falling off the wagon and making it to Day 14. Besides, the logic here is skewed. The Whole30 book gives us recipes for sodas to help fight our soda cravings, but when it comes to chocolate cravings, we’re left out in the cold? Well. That just doesn’t seem fair.
Put all of the ingredients in a food processor. Process for about 1 minute, or until you can take a pinch of the mixture and it holds together. Scoop out little bits at a time and mold them into balls. Make yourself only eat one or two and put the rest in the ‘fridge or freezer. Go on with your Whole30 without biting anyone’s head off or weeping incessantly.
I have no idea if these are any good when you’re not doing a Whole30, but I’m guessing they are since two out of three of my children devoured the one each I allowed them. Not because I’m a good mom who limits sweets, but because they have Tootsie Rolls and I have nothing but these things.
Still worried you might gorge yourself too much and awaken your “sugar dragon?” This recipe is easily halved. And the freezer is your friend.
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This is absolutely the recipe I have missed the most during our Whole30. It’s the easiest hot breakfast ever, my whole family gobbles it up, and it’s healthy! I’ll be making this Saturday morning when our Whole30 is over (with almond milk, so as not to throw our systems into shock just yet…). I’m sharing it today in honor of National Oatmeal Day (is that really a thing? apparently it is).
A lot of baked oatmeal recipes will give you a drier, more bread-like pan of oatmeal that you can cut into bars. This is a creamy recipe that you will want to scoop into a bowl, which is more comforting somehow. It’s awesome for winter, but we make it all year round. My kids love to take their bowls of creamy oatmeal to the play house on bright summer mornings.
2 cups of old fashioned oats
1.5 cups of milk
1.5 cups of water
1 cup of fresh or frozen blueberries
3-4 Tbsps of brown sugar
1 tsp of cinnamon
Here’s all you do: dump all the ingredients into your 9×9 or thereabouts baking dish, stir it all together, bake it for 15-20 minutes at 350. Seriously, you don’t even have to wait for the oven to preheat, though it’s a good idea to turn it on first thing. I check on mine around the ten minute mark and add a little more milk or water if it’s looking too dry for our liking.
And that’s it! Creamy blueberry oatmeal for everyone. This recipe serves our family of two adults and three small children with no leftovers. I need to start doubling it! It’s pretty good leftover, too, heated in the microwave with just a little extra milk to keep it moist. Mmmm….I can’t wait til Saturday.
It’s thirty day period of taking everything out of your diet but fresh meat, vegetables, fruits, eggs, and some nuts. That is all you eat for 30 days. It’s along the the lines of paleo, but with a different theory and intention. The theory isn’t that we should eat like this because our ancestors ate like this, or even that we should always eat like this. The theory is that what we put in our body effects us and wouldn’t it be a good idea to figure out how the stuff we eat makes us feel? Maybe you have zero problems with dairy, or maybe you’ll find you actually have an intolerance. Maybe you’ve been eating way more processed grains than you realized, or that your diet is a lot further from “natural” than you would have thought. (Maybe I’m speaking from experience…). Oh, and it’s very likely you’re addicted to sugar. And it’s also likely that your body is completely hooked on sugars as an energy source instead of using fats .That’s the number one reason why I did this program, in fact. I reached for some form of sugar, be it unhealthy sweets or “wholesome” granola bars, pretty much any time I was hungry.
But really, the reason we got to this point where we decided to do something that makes everyone who knows us think we’re lunatics is that we wanted to get our indulgences under control. We’d spent years eating whatever dessert was available, whatever meal was easiest to make on a rough day, etc. It was time for a change, and how hard could it be to do this for 30 days?
So, how’d it go?
There were some great times and some hard times! I was extremely tired at first. Melissa Hartwig and Dale Hartwig write in their book that we have trained our bodies at a cellular level to use energy from the sugar we eat instead of the fat we eat or store. I was kind of skeptical about this, but when I felt how tired I was on about Day 3, I decided, “Yes. I am tried on a cellular level right now.” And then around Day 6, I felt a steady energy, much different than the kind of energy swings I had been experiencing. Other than better energy, losing an inch or two, and feeling pretty good overall, my husband and I did not make any amazing discoveries about what foods affect us negatively. Our bodies seem quite happy with wheat and dairy! In fact, since about Day 25, we’ve been feeling the pendulum swing from too much wheat in our diet to not enough. Our bodies need some grains!
I was very hopeful that my complexion would improve on this program, but alas, it all seems to be unrelated to what I eat. On the bright side, no guilt about chocolate. =)
How About The Recipes?
I’m really glad I bought the Whole30 book, because many of the recipes are keepers! We will keep eating menu items like Chicken Cacciatore, Harvest Grilled Chicken, Salad, and the beef brisket recipe found in the book. The salmon recipes we tried from the book were not our favorites. It’s our humble opinion that salmon needs some kind of sweetness in the marinade or sauce to take it from “meh” to delicious. We also were not fans of two of the breakfast recipes we tried that I found on Pinterest: Cauliflower Sausage Casserole (the smell was one of the worst smells ever! I ate it a few times, but my husband hated it and we won’t be making that again.) and Breakfast Pumpkin Custard (it was icky). This online recipe for Greek Meatballs was awesome, though! And we discovered we actually like sweet potatoes, though not as a sweet dish but a savory side dish.
While we’re on the topic of recipes, I would just like to say that the absolute hardest part of The Whole30 was all the cooking you must do in order to eat. You cook at every meal, or you cook lots at once and eat leftovers. You may find a few convenience foods like a rotisserie chicken, but even those often have some added sugar in the rub or marinade. So, if you do not cook, you’re going to need another kind of plan for getting jump started on healthy eating. We all know that homemade is best, but not all of us are there yet.
The Whole30 has lots of benefits, but what we are most excited about is the re-wiring our habits have gone through. Where we once ate mostly carbs for breakfast, we now eat eggs. (And eggs. And eggs). We’re planning on adding oatmeal back into our normal routines right away, but we also plan to keep the majority of our breakfasts protein-based. For snacks we used to grab crackers or whatever the kids were eating, but now I reach for nuts or fruit. And we haven’t eaten this many vegetables per day in our whole lives!
I will tell you this though: as soon as I wake up on Day 31, I’m grabbing the half and half and enjoying some creamy coffee! The almond milk has grown on me, but it’s still not cutting it. So the plan going forward is to keep our new good habits, but allow ourselves flour tortillas with our fajitas, and some cheese in our scrambled eggs, and see what happens.
Have you done the Whole30 before? Thinking about it? I’d love to hear your thoughts!
After reading What Alice Forgot a few weeks ago, I decided to catch up on Liane Moriarty’s other books. I read Big Little Lies and The Husband’s Secret one after the other, but they both pale in comparison to What Alice Forgot and I don’t really recommend either of them. Moriarty knows how to set down a good plot and mix in some really great characters, but the language gets a lot rougher in her latest two books. There are some great themes that add some redeeming value to these books, like working hard on making a good marriage and eschewing busyness and the performance driven life, but usually the conclusions drawn by the end of the book don’t line up with my values. Good discussion can come of it, though I wouldn’t say that redeems it enough for me to recommend these books to friends.
But I would recommend something else from Moriarty and that is this: make some banana muffins. They are mentioned in every single book I’ve read by her, and especially focused on in What Alice Forgot as the pinnacle of comfort food. When I saw some nearly rotten bananas in my kitchen last week, I decided to make banana muffins without even realizing why I wanted to until later. But really, it’s perfect because it takes so much less time than banana bread, which is my go-to course of action when I have expiring bananas.
If you decide to make some, this is the recipe you should make. It is delicious. It’s not a low fat recipe, though, so you may want to make some tweaks if you’re going for a healthified muffin. I followed the recipe exactly except for changing out the white flour for whole wheat and leaving out the nuts because half of our family would rather starve than eat a walnut. I think next time I’ll use less sugar. And by next time, I mean tomorrow. They are so good.
On a gloomy December morning, I enjoy the rare treat of sitting alone at my kitchen table with a cup of coffee, a toasted English muffin slathered in blueberry preserves, and a book. I wouldn’t choose this type of morning every day–I love the chaos and energy, the blue eyes and burnished blonde hair usually flying around the circle from living room, dining room, kitchen, at 8:00 a.m. on any given morning–but as a once in a while thing, this morning alone is heavenly.
What book am I reading? Funny you should ask. It’s kind of a cookbook, kind of a memoir. It’s Shauna Niequist’s Bread and Wine, a book I wouldn’t have picked up on my own whim in a million years. But I heard Shauna speak twice in the last year, and then a speaker at MOPS said Bread and Wine was pivotal in helping her become the cook she always wanted to be, so I ordered it from my library and here it sits in front of me. I’m not a cookbook reader. I struggle with even wanting to cook, and much more with the actual cooking. When the whole Julie and Julia book and movie were crazy popular, I just shook my head and said, “Why? Why would I put myself through a year of making complicated, French recipes?” I wouldn’t.
And I still wouldn’t. But when the every day need to feed and nourish my family collides with the stress of planning and prepping and shopping so often that it just drives me crazy, I know this whole cooking thing is something I need to figure out. Add Bread and Wine to the mix, and it suddenly becomes something I really, really want to figure out and just might enjoy. Niequist says, “I believe every person should be able to make the simple foods that nourish them, that feel familiar and comforting, that tell the story of who they are….And the only way to get there is to start where you are.”
I’m teetering dangerously on the edge of declaring 2015 the year I begin to truly learn to cook. It’s quotes like this that make me brave:
“We’ve been told that cooking and baking and entertaining are specialized skills that only some people possess, and that without a culinary degree or a lifestyle brand we can’t be expected to do anything but buy prepared food. Marketing and advertising campaigns urging us to eat out or buy already prepared foods want us to think that plain old cooking is difficult and not worth learning. This trend began in the 1950s after factories that used to make ammunition had to make something else. So they started making shelf-stable food in cans and boxes, similar to what soldiers had been eating but unfamiliar to the average American family. In order to sell canned food and cake mixes, advertisers had to convince American women that cooking is too hard and troublesome for our modern world. But it wasn’t true then, and it isn’t true now.” (Bread and Wine, p. 41, emphasis mine)
Quotes like that, Niequist’s skillful and passionate writing on the glories of food and love around the table, and my 100% confidence that my husband will totally back me up in this even though I haven’t asked him yet (he will) urge me on into this scary thing of picking up a cast iron skillet, crushing some peppercorns with it, and then attempting to make Stake au Poivre. I don’t even know what that means, but it sounds ah-mazing. I’m kind of worried I’m going to waste a lot of money on food that turns out badly, but then I read this:
“It takes some time to learn, to try and fail and make a mess and try again…But it’s a lovely process, with not a minute wasted. If you put in the time, the learning, the trying, the mess, and the failure, at the end you will have learned to feed yourself and the people you love, and that’s a skill for life–like tennis or piano but yummier and far less expensive.”
Yeah, I’ve spent an embarrassing amount of money on learning golf and I’m still not even close to good at it. I guess it’ll be more worthwhile to try and do something well that I have to do every day anyway.
I guess I’ll take a deep breathe and let myself dive over the edge.
2015, I doubt I’ll be a Foodie when I’m through with you, but I plan to make a mean Steak au Poivre with Cognac Pan Sauce before you’re over.
Whether you consider yourself a Foodie or not, Bread and Wine is a delightful, insightful read that pretty much anyone can enjoy. I highly recommend it. But be forewarned– you may find yourself searching for Sriracha sauce in the grocery store before you’re through. Or maybe you already know what aisle that’s on. If so, call me. I need help. =)