Whole30- Day 21

The weekend is here!!! I had to get the kids out of the house at 8:30 anyway because Liam started swimming lessons at the Y today. I actually enjoy having a reason to get up early on the weekends. I feel like if jumostarts tour day and ensures you don't spend the day lounging on the couch in PJ's. It just makes me feel more productive!  

When we got home, I made a huge, humongous batch of bkuebeeey pancakes for the kids and this veggie stir fry with crumbled Isernio's chicken sausage on top. I used the chub roll today; it's literally a tube of sausage. I just cut off what I wanted and tossed the rest in a ziplock in the fridge. Ridiculously easy! And delicious!!!  


Lunch was carrots, a Lara bar and an apple. I wasn't super hungry and was trying to get the kids to the grocery store, which is always a fun weekend adventure! 


Tonight sean was out with friends in Seattle. This meant that the nine pound bone-in pork shoulder was my porblem... 😀 I deboned and cut that thing into chunks like a champ! Sean saw my end results and said I cut too much fat off- he accused me of being too OCD with the pork. But I had fun!!! I roasted a bunch of poblanos, garlic, onions, and jalapeños and blended them with cilantro and thyme. It made the tastiest salsa verde ever! It's from my new "Paleo Soups and Stews" book by Simone Miller of Zenbelly. The book is awesome and I've marked about ten recipes to make soon! There's even notes on how to use the pressure cooker for making a lot of them . The roasted tomatillo pork chili verde is a good place to start cooking from the book! 


Whole30- Day 20

Breakfast today was a sautéed and sliced up Italian Sausage from Isernio's again. It's just so easy... I poached two eggs and had half an avocado as well. I have a serious addiction to avocado and fracked black pepper so I covered my plate in pepper. Yum!  


Lunch was a sort of recreation of last night's dinner. I used most of a head of big bushy red leaf lettuce, half an avocado diced up, and another chicken breast that I chunked up as well. This green goddess dressing... it's so damn good. It's super fresh and tangy and just makes you want to scoop it straight into your mouth. If guacamole and pesto had a baby, this would be it! 🥗 


Dinner was a recipe I found on Heather Cheisto's blog. I skipped the white wine but everything else was compliant. It was creamy mustard mushroom chicken. I used the coconut cream can from Trafee Joe's that I'm so obsessed with. I think I have two cans left- I need to make it there soon!!!  

Chicken recipe: http://heatherchristo.com/2015/03/22/chicken-with-creamy-mushroom-mustard-sauce/


Whole30- Day 19

Sorry this is a day late! It's been hectic around here! Breakfast today was a chicken, mushroom and zucchini hash. It was AHHmazing. Leftover chicken in the fridge is never a bad thing!  


For lunch I grabbed an RX bar because we were running around picking up children and getting Sean's suit tailored for a wedding next weekend...


Dinner was at bookclub. I couldn't eat the lasagna that was served so I brought a giant green goddess salad and another girl (also on a whole30) brought grilled chicken. It was delicious! I'm seriously addicted to green goddess! This one is a blend of coconut milk, lemon juice, olive oil, Basil, parsley and avocado. Yes please!!!  

Green Goddess recipe: http://www.marksdailyapple.com/dairy-free-green-goddess-dressing/


Whole30- Day 18

Breakfast was a sauté of mushrooms, kale and sausage. I topped this with fried eggs and some fracked black pepper. SO awesome!  


Lunch was leftover chicken zoodle soup, in between errands and picking up kids. In the process of this, I seemed to have fried my MacBook... hoping it comes back to life!!! Life without my laptop is going to be very hard!  


For dinner I made these super fun, whimsical sausage meatloaf cupcakes. The kids liked them, I liked them, sean ate three... they're so fun! The recipe is posted. Everyone make these today!!!


Sausage Meatloaf Cupcakes

Meatloaf cupcakes are something I've been dreaming of making for a while. I thought they would be fun and whimsical and a great idea for kids. I also wanted to boost the flavor of these little cakes by adding a good amount of sausage. This particular meatloaf mixture is 50% lean ground beef and 50% Hot Italian Sausage.

The Isernio's Sausage has been a lifesaver and game-changer for Whole30. Almost all of their sausages are clean! There's no sugar, dairy, additives or awful hormones in them. They're delicious and perfectly juicy too. They are my go-to for cooking almost anything lately, and they're locally made so I like supporting them! (Where to buy Isernio's)

These cupcakes are paleo and completely Whole30 compliant. They're fast, easy, and delicious! 


For the Whipped Sweet Potato Frosting: 

  • 4 Sweet Potatoes 
  • 1/4 cup coconut milk 
  • 1 tbsp ghee or coconut oil 
  • 1 tsp salt 

For the Cupcakes:

  • 1 tbsp Avocado Oil 
  • 1 small onion, diced 
  • 3 cloves garlic, minced 
  • 1 pound lean ground beef 
  • 1 pound Isernio's Hot Italian Sausage, taken out of the casings
  • 2 ribs of celery, small diced
  • 1/3 cup almond flour 
  • 1 egg 
  • 1 tsp paprika
  • 1 tsp onion powder
  • 1 tsp garlic powder
  • 1 tsp salt 
  • 1 tsp black pepper 
  • 2 scallions or chives, sliced thin for garnish

Preheat the oven to 350. Place the sweet potatoes on a lined baking sheet (they ooze a syrupy-like substance that's hard to clean when they roast.) and pierce them all over with a fork. Place them in the oven to bake for one hour, or until you can easily poke them with a fork. When the potatoes come out, leave the oven on for the cupcakes.

Heat the oil in a pan over medium heat. Add the onions and garlic and fry until softened and aromatic, about 5 minutes. Take them off the heat and set aside. 

Add the beef, Isernio's Sausage, celery, almond flour, egg, and spices to a big bowl. 

Add the cooked onions and garlic last, so they don't bun your hands or cook the egg. Mix everything up using your hands. 

To check the seasoning, use a chef tip and cook up a little bit of the mixture. You can't try it raw because of all the raw meat, but if you saute up a tiny portion, you will know how the final product will taste! 


Place the meat-sausage mixture in a 12-cup muffin tin. You don't need liners for the cupcakes or oil for the pan, because the fat in the meat will cook out and do that for you. (If you want to serve these for a party, cupcake liners might be fun!) 


Bake the cupcakes for 30 minutes. 


When the sweet potatoes are cooked and cool enough to handle, scoop out the flesh and put it in a mixing bowl. 

Add the coconut milk and the ghee (clarified butter). Mix thoroughly and check for seasoning. Using the whisk attachment, whip the potatoes until thoroughly mixed and fluffy. 


Take some of the potato puree and add it to a small ziplock or pastry bag. Cut off the tip and pipe the potatoes onto the meat. 


Aren't they Cute!?!?


Garnish each cupcake with the scallions or chives and place on a serving tray. I found each person could eat two or three of these, and children were satisfied with one. 


Enjoy! If you make these make sure to tag #goodlifeeveryday and #Iserniossausage! Happy Cooking! 


Whole30- Day 17

Breakfast was some Italian sausage cooked up with two scrambled eggs. I added some chopped parsley (always better with a touch of green!) and some hot sauce because I'm a junkie. 


I was grocery shopping at lunch so I grabbed a piece of baked chicken from the store. These things have saved me on numerous occasions. One of the hardest parts of eating healthy and clean is grabbing on-the-go food. Without eating pasta salad or sandwiches, it's often difficult to eat outside your home. Most grocery stores have baked or rotisserie chicken, and the ones I've seen tend to my minimally processed and seasoned with salt and pepper only. I ate this once I got home with a bag of baby carrots and some hardboiled eggs. Other safe bets include a salad bar, whole fruit, and plantain chips with guacamole. Yum! 


For dinner I tossed five chicken thighs, some ginger, garlic, salt and apple cider vinegar into the Instant Pot with 8 cups of water. I made a delicious broth, then moved it to the stove and added in 8 oz of sliced mushrooms, a cup of diced carrots and 4 zucchini I spiralized. I shredded the chicken meat and added some Togarashi for heat. I love Asian Chicken Zoodle Soup! 


Mexican Stuffed Potato Skins

I think Potato Skins are amazing! The skin has all the vitamins and nutrients and I love the chewy, firm texture of them. I DON'T love the unhealthy versions you see in so many restaurants, so I set out to make a healthy, delicious, guilt-free version. I sauteed up Isernio's ground chicken with my favorite taco seasonings, added in some onion and garlic and then used the potato skin as a base. Sean actually refuses to call these anything other than po-tacos. (Potato tacos is actually a pretty fun thing!) I made a Paleo Ranch dressing and tossed some of that on as well. These would be such a fun Super Bowl dish! (Where to buy Isernio's)


  • 4 Russet potatoes, scrubbed clean 
  • 1 onion, diced 
  • 4 cloves garlic, minced 
  • 1 pound Isernio's Ground Chicken 
  • 1 tsp paprika
  • 1 tsp ground coriander
  • 1 tsp chili powder
  • 1 tsp ground cumin 
  • 2 tsp salt 
  • 1 head romaine

Pico De Gallo:

  • 1 tomato 
  • 1 jalapeno 
  • 1 bunch cilantro 
  • 1 tsp red wine vinegar 
  • 1/4 cup minced red onion 

Paleo Ranch: 

  • 1 cup homemade mayonnaise 
  • 1/2 cup coconut cream 
  • 1 tsp Dijon mustard 
  • 1 tsp lemon juice
  • 1 tsp garlic powder
  • 1 tsp onion powder 
  • 1 tsp salt 
  • 2 tbsp chopped dill 
  • 2 tbsp chopped chives 
  • 2 tbsp chopped parsley

Preheat the oven to 425. Pierce the potatoes all over and set them on a baking sheet. Bake them for 50 minutes-1 hour until you can easily pierce them with a knife. 

Saute the onions and garlic until softened and aromatic. 

Add the ground chicken to the pan and crumble it up as it cooks. Sprinkle over the paprika, coriander, chili powder, cumin and salt. 

Finley chop the lettuce and set this aside. 

Stir all the ingredients for the pico de gallo and taste for seasoning. 

When the potatoes are fully cooked, take them out and slice them in half lengthwise. When they are cool enough to handle, scoop out the flesh, making sure to leave 1/4 inch along the sides so they hold their shape. 

Fill each potato skin with some lettuce, some chicken mixture, and the pico de gallo. 

Blend all of the ranch ingredients together and taste for seasoning. Drizzle this over the potato skins and serve with a side of this ranch and some hot sauce. Garnish with chopped cilantro and serve at once! Bon Apetit! 

Whole30 - Day 16

Today was a crazy day! It started out by me taking Liam to school. I got halfway to the school when it occurred to me there was no traffic and very little action at the schools I was passing. Then it hit me. It was Martin Luther King Jr. Day! And I was an idiot. Liam acted like I cancelled Christmas. He was so disappointed, and pretty sure I was wrong. So we wound up driving the rest of the way to the school so I could prove that the other kids weren't there either. A quick promise for a park trip later in the day solved our problem. 

Breakfast was fried eggs and kale with red pepper flakes. Spicy and super runny yolks. Yes, Yes, Yes! 

After the park we made a quick lunch from sausage and veggies. I sauteed one uncased Isernio's Italian sausage with a bell pepper, a chopped zucchini, some jalapeno slices, and a bunch of chard leaves. I don't know why I've never made stir fry with sausage before! So good! (And fast!) 

I finally worked up the courage to take the three kids alone to the YMCA. They ran a special for the first two weeks of January where there was no joining fee. Today was the last day, so I had no choice. I'm so glad we joined! The kids are excited about taking ballet, gymnastics, swimming lessons (even though Liam has them at school, I'd love more) and karate. Liam randomly told me today he wants to try wrestling too. He claims he loves wrestling and yet won't tell me who he wrestles. Okay then! Honestly, they can try whatever sport they want, it will be good for them! 

I got home around six and needed dinner fast! I got out the Instant Pot and threw in a cut up pork tenderloin, a sliced red pepper, an onion, a bunch of green beans and a pint of mushrooms. I added a can of full-fat coconut milk and a jar of the Trader Joe's Curry Simmer Sauce. This stuff is amazing for last-minute quick meals. There's no junk it in and it's under $3 a jar! I try to always have a few in my pantry for days like today! Lifesaver! 15 minutes of pressure and dinner was served! 

Whole30- Day 15

Half way through! I'm feeling great and down seven pounds! I know, I know... you're not supposed to step on the scale for 30 days. But who honestly abides by these rules!? I mean... I needed to know how I was doing to motivate myself. Seven pounds is good for two weeks. I actually threw my pregnancy leggings in the garbage. It was very liberating! No turning back now! 


For breakfast we went to a local brunch spot. I had a breakfast scramble with all the veggies they had and some griddled hash browns. 


For dinner I made chili in my Instant Pot. Tossed in some ground beef, sausage, onion, peppers, cilantro and spices. Fast and easy! The boys went to the Monster Truck Show, while Ellie and I hung out at home. We did girl things! We danced and painted our nails pink. All good things! 💅 


Whole30-Day 14

Today Sean was home and make me breakfast! He actually made the kids pancakes and the griddle was out and hot. He started cooking peppers and onions and then decided to make a giant scrambled egg crepe or tortilla. Griddles are so fun! Having a giant round cook top on your counter is all sorts of motivating! Anyhooooo... he cooked up this giant egg sheet and rolled all the sausage, peppers and onions into it. So fun! 


For lunch I was experimenting and creating my potato skin recipe. I used some ground chicken seasoned with taco seasonings, the paleo ranch I made, a quick pico de gallo, some lettuce and hot sauce. I called them Mexican stuffed potato skins, sean calls them po-tacos. Either way, they're delicious!  


Dinner was a taco salad. Sort of... Lettuce, jalapeño, seasoned crumbled sausage, avocado, diced red pepper, more paleo ranch. Yum!!!


Whole30- Day 13

Friday! I feel like I have five million things to get done today and only time for five things. 

Breakfast was isernio's hot Italian chicken sausage and fried eggs.  


Lunch was an RX bar. I think mine for old or something because they're DENSE and hard to bite through, but still easy and convenient. the coffee one is delicious and my kids won't go near it so it's safe! 😂


For dinner I was experimenting with a potato skin recipe. I ended up eating some roasted potatoes with a big pile of ground chicken with taco seasonings. I had been creating a paleo ranch so I tossed some of that on too! Yum! Recipe coming soon!  


Spaghetti Squash Boats with Sausage, Kale, and Mushrooms


Spaghetti Squash might be my favorite squash. You don't have the tedious task of peeling it, it bakes in it's own serving dish, it's healthy, and it actually makes a pretty darn good replacement for pasta! 

I've recently been working with a local sausage company, Isernio's. They make the product locally, they're delicious sausages, and there's no sugar added! Win-win-win in my book! They sent me some sausage to get me through this Whole30, so I've been dreaming up the best ways to use each specific flavor. The first one I wanted to use was the Chicken Basil and Sundried Tomato Sausage. I was thinking big, bright, Italian flavors in a super easy, healthy recipe.  (Where to buy Isernio's)

I decided to pinch off pieces of the sausage to create a sort of meatball. This ensures that they stay juicy and flavorful and they're super cute! 


  • 1 Spaghetti Squash 
  • 2 tbsp olive oil, plus more for spaghetti squash 
  • 4 cloves of garlic, minced
  • 1 onion, diced 
  • 8 oz mushrooms, sliced 
  • 1 oz sundried tomatoes, sliced 
  • 2 tbsp capers, rinsed and drained 
  • 1 pound Isernio's Chicken Basil Sundried Tomato Sausage, casings cut off
  • 5 oz kale, roughly chopped (1 bunch)
  • Red Pepper Flakes 

Preheat your oven to 375 degrees Farenheit. Line a sheet pan with tinfoil and set it aside. Cut your squash length-wise and scoop out all the seeds. (I cut the ends of my squash off just so I could stand it up straight on my cutting board. I find it easiest to cut "down" the squash as it's standing. I've had a few incidences of getting a knife stuck in the middle of a big squash when I'm home alone- very frustrating! This "push down" method seems much easier to me.) Place the squash flesh-side up on the pan and drizzle with a little olive oil. Place it in the middle rack of the oven and set the timer for 50 minutes.


Heat the olive oil in a pan over medium high heat. Toss the garlic and onion in and cook until softened and aromatic. 


Turn the heat to medium. Add in the mushrooms and sundried tomatoes. Continue to cook until the mushrooms have let out their juice and the pan is dry again. 


Take the sausage and pinch off nickel-size pieces. Toss these into the pan as you squeeze them off. If you need, stir the mixture so the sausage doesn't end up in a big pile and stick together. 


Continue to stir until the sausage is fully cooked, about seven minutes. 


Add the kale in. You may have to add it in two batches, depending on the size of your pan. As it cooks down, you will be able to put more in the pan. 


Give everything a good stir and taste for seasoning. You shouldn't need much salt with the capers, sausage and tomatoes, but I did add a tiny bit. 


Check your squash for doneness. Using a fork, scrape the bottom of each squash until "spaghetti strands" loosen. Do this with both squash, making sure not to scrape through the sides of the shell. You want to leave enough on the squash to ensure it holds up as a serving vessel. 


Add the squash strands to the pan. 


Mix thoroughly and check for seasoning again. You may need more salt and pepper at this point. 


Take one squash on each plate and fill it with the squash, sausage and kale mixture. (My kids ate theirs in a bowl with no squash shell, and a sprinkle of parmesan.) I served mine with a shake or five of the red pepper flakes. Keep those nearby for eating! Delicious! 


Whole30- Day 12

Today was Sean's day off, so he got the kids dressed and took them to school. This allowed me to relax. And by relax, I mean clean the kitchen, organize the fridge leftovers, vacuum and toss all the dirty laundry into the laundry room. It never ends. Sometimes I feel like I'm unloading the dishwasher for the third time in a day. I guess that's the problem with eating every meal at home, every single day, and cooking a lot!its totally worth the dishes to eat wholesome, real food everyday. 

When Sean got home, we hung out for a bit, drank some coffee and then headed to The Ram. Nothing like a brunch burger! 


Dinner was an awesome spaghetti squash bowl I made up with sausage, kale, mushrooms, capers and sundried tomatoes. It was fast, easy, and I'll be sure to make this one again!  



Whole30- Day 11

For breakfast today I made sausage and Chard with a fried egg. I sautéed up a few leaves of Chard, a sliced up cooked sausage and a half a jalapeño, then fried an egg on top. Spicy! 


Lunch was leftover tomato soup with more nutritional yeast.  


Dinner was amazing! I seared off pork tenderloin with blackened seasonings. I found asparagus for $1.99 at the local grocery store somehow and broiled those.  Then I made a white BBQ sauce. I made 1 cup of aioli (garlic mayo) and added in apple cider vinegar and a chopped poblano pepper that I roasted on the stove. Ohmyyum! I seriously want this on everything. It would be awesome on potato salad, colslaw, with grilled (or fried) fish... just yes! 


Whole30- Day 10

Breakfast was a green skillet. I opened the fridge and took out all the things! This wound up being garlic, red onion, a chunk of jalapeño, five big Swiss chard leaves, some scallions and a big handful of the charred Broccoli from dinner a few nights ago. I roughly chopped everything and sautéed it all up. I made two little holes, dropped in an egg into each, and turned the heat to low. I covered this and let the eggs cook for five minutes, then sprinkled on some salt and pepper. Breakfast done! 


Lunch  was leftover soup. I could live on soup. It's so easy to take a good stock, add in a bunch of vegetables and some meat and voila! Healthy soup in a flash! When there's sausage involved everything gets even more fun! 😀


Fr dinner we had the cover recipe from "The Whole30 Cookbook". It's called Chicken Mirabella with sautéed kale. Everything was awesome! I did leave out the dates. We're not huge fans of dried fruit in our food. An entire cup of chopped dates honestly sounds way too sweet for me, so I just skipped all of them. With the capers, black olives and red wine vinegar- it was delicious! 


Whole30- Day 9

I woke up with an insanely swollen and sore throat today. I thought it was an allergic reaction at first, but I've never had any allergies... After I dropped Liam off at school, I made a quick trip (in and out in 30 minutes!) to the Urgent Care Facility. The test results came back within two minutes; I had Strep. Off to the grocery store to buy soup ingredients and the pharmacy for some Penicillin and then home to try and rest. Rest is really difficult with a 7 week old and 2.5 year old!  Anyway... as I was walking out the door for the doctor, the mailman dropped off my new cookbook! 


For breakfast I had some eggs with avocado. I wasn't hungry at all but basically forced myself to eat. Eggs are always delicious!  


Lunch was an apple and a bunch of Good Earth Tea. Has anyone tried these Opal Apples!? Let's just talk about these for a minute! The produce man at Met Market made me try one last week because I was looking for an apple as delicious as a Honeycrisp but maybe less than $3.99/pound. He showed me these. They're amazing! They look like boring, mushy Golden Delixious- but they're nothing like them! They're crispy, sour, super juicy and all around awesome. Go get some!  


For dinner I really wanted soup. There was a Tom Kha Gai recipe in the new Whole30 Cookbook that sounded great, so I went with that. I just had to double the jalapeño because the ones I bought had little to no heat. Funny thing- the jalapeños with the white lines down the side? Those ones are spicy! So if you ever want a really hot one, look for those! 


Whole30- Day 8

Breakfast was hard boiled eggs today. I discovered you can boil eggs in your instant pot! 6 minutes makes absolutely perfect eggs with no greeen whatsoever! (The green ring around egg yolks comes from overcooked eggs...) 


For lunch I had tomato and squash soup. It was really good! Sautéed onion and garlic, tomatoes, roasted butternut squash, mushroom stock and fresh thyme. Warm, thick and delicious!  



My friend Stacey had her birthday today, and we had their family over for dinner. They're sort of special friends for us because they're not just our friends, but their kids are friends with our kids. They play beautifully together! There's never any fighting or roughhousing and nothing is ever broken. I feel like so often, I have friends, or Sean has friends, and our kids are thrown together to play, but wouldn't necessarily be friends otherwise. So we really appreciate this particular friendship. I feel like I've known them for years not just since the school summer BBQ for Liam's school. They were also warned beforehand that I was on a whole30, and still chose to come over! I made fried chicken using equal parts potato starch and tapioca starch with a bunch of herbs and spices mixed in. I roasted some sliced Broccoli and left it in a 475 degree oven until they were charred and crispy. (Little did I know that that is the one particular vegetable Stacey is allergic to! Oops! More for me!) Stacey brought over some amazing sausage and kale soup. She cooked it with beef tallow and it had this herbaceous, meaty taste. It was outstanding! I made her an ice cream cake for her birthday cake. It was blackberry ice cream made from coconut cream, cashews and lemon juice. The crust was cashews, dates, cardamom and sea salt. Raw, vegan, and sugar free! 


Whole30-Day 7

I got to sleep in today. It was amazing. Sean took the kids and had them play (somewhat) quietly until 9 when I woke up. I haven't slept that late in months- and then he made me breakfast! Amazing. It was sautéed onions, garlic, jalapeños, bell pepper, spinach and scallions. he started frying the eggs and gently pulled the whites away from the yolks. This allowed him to make a "scramble" and still have a runny, over-easy egg on top. This breakfast was served with coffee with some unsweetened almond milk on top. Perfect! 


Lunch was a salad using up the leftovers from last night. I tossed some chopped lettuce with the roasted beets, diced chicken and some of the awesome almond butter-cilantro sauce. Mixed in some red wine vinegar and olive oil and topped it with a delicious fried egg... lunch was done in five minutes!  


Dinner was a red curry soupy bowl with zucchini noodles, or zoodles as we call them. I love any type of curry, and this one was especially delicious!   

Recipe:  http://www.halfbakedharvest.com/basil-chicken-curry-zucchini-noodle-bowl/

I left out the corn (used cauliflower instead) and the cheese. I also switched the soy sauce to coconut aminos. 


Whole30- Day 6

I'm so glad it's almost the weekend! Sean is off Saturday so we actually have a day to see our whole family. Normally he's working on the weekends, so it's a special treat on weekends he's home.  

For breakfast today I made slow cooked scrambled eggs with half an avocado. If you want the BEST scrambled eggs, with big chunks of juicy eggs, the key is to cook them low and slow. You just gently stir every so often so you're left with big pieces. I also drizzled over a little truffle oil and had the last bag of my favorite seasonal tea- the Tazo Joy.  (If anyone knows where to buy more, let me know!)


For lunch, I was running errands and ate in between picking children up, going to Target, and the grocery store. I had a coconut Lara Bar, an apple, and a La Croix water. These cans of water are so fun! My favorite flavors are the grapefruit and the cucumber blackberry, but they're pretty much all amazing! (I'm not big on the coconut actually, it has an artificial flavor and reminds me of sunscreen...) 


By dinner, I was starving! I guess that's the price is essentially snacking for lunch. Oops! I made an amazing bowl with all the things! I started with a head of cauliflower I pulsed in the food processor to make rice. I split this in two bowls and microwaved each for a minute and a half until soft. On top of that went sliced avocado, grapefruit, walnuts, sunflower seeds, roasted beets and radishes, diced Chicken, slices of jalapeño and a sauce made in the immersion blender with almond butter, coconut aminos, cilantro, garlic and some other tasty treats. 

The recipe is here:  http://www.halfbakedharvest.com/bitchin-california-bowl/

To make it whole30, I just skipped the pesto, chickpeas and cheese. I switched the soy sauce to coconut animos, and the barley to cauliflower rice. Almost any recipe can be adapted if you're creative. 


Whole30- Day 5

This morning was a hectic "get out of the house as fast as you can" kind of day. The kids each had school, and I had to be at the doctor for my 6-week post-op checkup. I managed to run home in between dropping the kids and heading to the doctor to make myself some breakfast.  


Sliced bananas, hemp seeds, cashews and coconut- always a winning combination!  

For lunch I just reheated the leftover spaghetti squash Alfredo from last night and fried an egg on top. Easy, fast, delicious! (And then Ellie saw my egg and needed two of her own. 😂)


Dinner was equally chaotic. I had to call the fire department to come check out the fire alarms and carbon monoxide detector. Again. They came to my house twice today... Maybe they have punch cards for people who can't operate their 8 smoke detecters! We tried all new batteries and one would still start chirping. We finally unhooked the wires. So each one is working with a battery but they're not hardwired through the house. Therefore we can sleep through the night! In silence! 👍🏻

I finally started dinner at 6 and had it ready in about ten minutes. I squeezed half a lemon over a bed of Swiss Chard and drizzled over some olive oil. I tossed in some toasted walnuts, raw sunflower seeds and a handful of hemp seeds. I seared some steaks Sean brought me in my handy cast iron skillet with steak seasoning and dinner was done! And how upset can anyone be when they're eating delicious strips of medium rare steak!?  


Now we're just hoping for a silent night where we aren't alerted to nothing from all the fire alarms going off at once! Fingers crossed! 🤞