Monthly Archives: April 2018

While Jared was living alone he developed a passion for chicken and kale. Specifically he would buy a rotisserie chicken from the Whole Foods every Monday and eat it with kale for dinner most nights that week. Side note: did you know that Whole Foods offers a rotisserie chicken punch card? Amazing.

Anyway, first he sautés the kale with garlic and sometimes red wine. He then adds red peppies, jalapeños and chicken into the pan. Once it’s all melded together, he tops it off with olives (and in our pre-Whole30 days, hummus).

It’s tangy, crunchy, tasty and healthy so it made for a perfect quick dinner earlier this week. The next night I made a disaster of a spaghetti squash dish that I won’t even go into because it was such a travesty. It does serve as an adequate segue into dinner last night, which involved the other half of the spaghetti squash.

This variety of squash is one I discovered only recently while residing in Nashville. I have a particularly fond memory of being unable to cut my very first spaghetti squash in half. I was on the verge of panic when my slight but powerful roommate Sam came valiantly to my rescue. “Let me try,” she says as she proceeded to beast one of our knives through it’s thick skin like it wasn’t shit as she casually mused, “I’d cook it cut side down,” she says, “that way it steams itself.” And she dropped the fucking mic.

She would have been ashamed of the monstrosity I created out of the first of the spaghetti squash (and rightfully so) but she would have applauded our commitment to not wasting food when Jared created this:

After yoga last night we were debating whether to eat out or eat in and ultimately reached the conclusion that, with a fridge full of food, there was only one objectively right thing to do. Said Jared, “Who do we think we are? Our fridge is full of fresh food.” Said me, “Yeah, we’re not babies, we can eat what we have.” To that end, I had snacks on snacks in this order:

1. Veggie chips and guac
2. Gazpacho
3. Carrots and hummus
4. Plantain chips and almond butter
5. Trail mix

Because I’M NOT A BABY. I’m a big girl who really wants pizza and beer tonight. 🙋🏽🍕🍺

On the advice of an outside medical professional, we have decided to suspend the restriction of our dietary intake to the inexplicable guidelines as set out by the creators of Whole 30. Translation: I won.

Following a confusing episode this weekend it was determined that, from a health perspective, a diet devoid of grains is not ideal for persons as physically active as we are.

(No shit).

In light of this brand new revelation that I definitely haven’t been saying all along, we are going to amend this month’s challenge to avoiding alcohol, dairy and added sugars but to include the whole grains that have been widely accepted as an important part of a healthy, balanced diet since the beginning of time.

This doesn’t feel like a failure to me, mostly because I had absolutely nothing personally invested in this, but also because I have expanded my cooking repertoire vastly this week and am looking forward to continuing that. In one week, we’ve learned how to pickle vegetables, pan sear salmon, make semi decent Asian food without soy sauce and, most importantly, we learned that I was right.

Now, as promised – snacks.

First, deviled eggs:

Look at the variety!! The base is the same: equal parts mayo and mustard with onion powder, garlic powder, cumin, salt and pepper. Then some have capers, others chopped pepperoncinis and still others chopped olives. All topped with paprika, just like my mama taught me.

I brought these deviled eggs to a friend’s game night but they did not go over well, because the game night was at night and deviled eggs are no companion of red wine. Noted.

And now, chicken salad. What can I say about this substance that will adequately illustrate the depth of my love for it? For me, discovering chicken salad was like discovering The West Wing following the last presidential election. It’s everything I never knew I always needed. And now I can make it myself.

If nothing else comes of this month of deliberate eating (as I’m now calling it) I will never again over pay for sub par chicken salad when I can make it exactly how I like it at home. And store it in a Fage Yogurt container, just like my mother in law taught me.

*Praise hands*

It’s a new thing I’m trying — pronouncing all my W’s as if they have H’s behind them. We’ll see how it goes. I’m not married to it.

Anyhoo. This weekend was a grand success. I made two dinners that were hearty and delicious. The secret? Potatoes. I hardly ever eat them in my real life but they do the job in this twilight zone I’ve submitted to.

First, a mustard crusted salmon with an L. Served it with ranch roasted potatoes and brussies. The potatoes came from this recipe. I drizzled with homemade ranch (literally just mayo, mustard, lemon juice, garlic powder, onion powder, dill and chives). The brussies are just halved and thrown in the oven with some garlic at the same temp as the potatoes (400) until tender.

Salmon:

Rub with mustard balsamic sauce listed below.

Turn heat to med-high, add olive oil to cast iron skillet

When oil is smoking, add the salmon, skin side up.

Cook 4-5m

Don’t move salmon, Put entire skillet in 425 degree oven for 6-8m

Keep a close eye. Ours was ready in 6m. This was by far my favorite salmon I’ve ever cooked and the best meal of our Whole 30 adventure. It was the first time I’ve felt full. Both physically and emotionally. Moving on…

Last night I made this balsamic chicken with the leftover brussies and potatoes. I added kale and mushrooms, topped it with a lil avocado, some olives and voila:

This was super easy. First, we brined the chicken in water and salt for 20m, then cooked it in a 450 degree oven for 20m. So tender. The mushroom and kale were added to some garlic and shallot in a pan over medium. Throw in some balsamic vinegar and then the chicken. Toss it in the hot pan with the sauce (listed below) and serve.

Mustard-Balsamic sauce:

1 tbsp stone ground mustard

2 tbsp balsamic vinegar

Onion powder

Garlic powder

Thyme

Chives

Salt and Peppie

This second dish was also a lesson in meal planning and not wasting food, which are two things we work extremely hard to incorporate both because the efficiency of it really gets me going (LOVE EFFICIENCY) and also because not wasting food is objectively the right thing to do.

For week 2, I’ll be focusing more on lunch prep because I was quite hungry a lot this first week. An apple and almond butter just isn’t getting the job done without other carbs. I’m thinking chicken salad and deviled eggs. Stay tuned.