On Last Week of Whole30

I can’t believe how close we are to being done! It’s Day 29, and tomorrow is DAY 30!!! Holy smokes! Sure, those last few days definitely have that “is day 29 pretty much the same thing as day 30” feel to it, and don’t worry, I absolutely am not going to give up! I will see this through to the end because I know I can do this for another day and a half, especially since I have the day off tomorrow! WOOT WOOT! Plus, Frankie & I have talked AT LENGTH about how to move forward from this experience so that the time and effort we put into the Whole30 won’t be wasted once we’re done.

We’ve discussed doing Whole7’s every so often (potentially every other month), and we’ve talked about ways in which we can continue to cut out processed foods/sugar from our diet a little more permanently, like not eating the free pizza that our works might order during lunch webinars and instead eat our leftovers so we don’t waste food, and just limiting our takeout/junk food habits significantly. We have decided that Friday night is going to be our date/eat out/cheat night, which works for me because I never really feel like cooking on most Friday’s anyway, but we won’t go overboard either! We’ve both seen such amazing results from this experience that neither of us wants to go to waste. We’ll definitely be including more veggies, more salads, and more real vegetables and fruits at home more than the processed snack foods we used to buy and store in our cupboard. There will definitely be an adjustment period, but I’m incredibly hopeful, and no doubt I’ll end up cooking as close to Paleo as I can since the majority of the dishes I’ve made were absolutely delicious!

But my ending thoughts though on the Whole30 are as follows: I will never do a month of that again, unless I really, REALLY have to, BUT the experience was indeed a life-changing one and will have a permanent effect on both Frankie & I’s lifestyle for the better. Would I recommend it? Sure, I would recommend it to someone who has been thinking about it or really wants to do it, and you should really want to dedicate yourself to this, otherwise you’re going to hate it, and in that case, I wouldn’t recommend this. But I will say that the best indicator of whether a diet is the right one for you depends on yourself. Only you know your body and general health better than anyone else, and if you do decide to tackle the Whole30 or another diet and find that it’s negatively impacting your mood or health beyond normal, then it’s likely not the right diet for you. Of course, you’re going through changes physically and mentally, BUT the only negative effect Frankie & I felt were the cravings and occasional hunger here or there because we cut out snacking, but we were never “moody” or “hangry” to a degree that would be considered abnormal. The Whole30 actually made us feel good, feel better in the long run, and THAT is why I would recommend this to someone else, but again, make sure you understand what you’re getting yourself into and commit.

But I also know that diets aren’t for everyone, so if you’re looking for just the one thing we learned the most, that would simply be to reduce/minimize your intake of sugar (processed or natural). Sugar is one of the biggest inflammatory ingredients there is, and as much as I love my Graeter’s Black Raspberry Chip Ice Cream, I understand that a lot of the weight I had accumulated was because of the sugar I was consuming on a daily basis through snacking and (honestly) mindless consumption. A little bit won’t hurt me now, today, but long term, yeah, I can totally see how it was impacting the way I was feeling and looking. Okay, THAT is my schpeel on Whole30!

Final Housekeeping: April 15th will be the first segment of Cooking with Friends!! The first round will just be a post, but we will be coming up with ways to potentially either stream it live or record it for when the post goes live. All things are still in the works, but that’s my main update for you! Tune in next Thursday for my attempt at homemade Funfetti cupcakes (courtesy of smitten kitchen’s recipe, because she’s amazing)!


Day 22

Dinner: Blackened Chicken, Guacamole, Bacon, Lettuce, Tomato Boats

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Day 23

Breakfast: Typical smoothie!

Lunch: Spaghetti Squash Jambalaya

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Dinner: CGBLTs!


Day 24

Breakfast/Lunch: Strawberry, Banana, Pineapple Smoothie

Dinner: Oktoberfest-less Stew

Note: Made WITHOUT the beer, and instead, I just added an extra cup of chicken broth. Oh, and to help thicken it up a little bit, I added Arrowroot instead of Flour to keep it all compliant! DELICIOUS!!


Day 25

Brunch: Strawberry Coconut Breakfast Bake

Note: I did not take a picture of this mostly because it wasn’t the most beautiful looking dish, BUT I will say it was pretty tasty! I think it needed the third egg, as stated on the recipe, but because my eggs have recently been coming with double yolks (and these are eggs I get from my butcher, so they are legit), I just worried that three double yolk eggs would make it too eggy…but perhaps I should have gone ahead and added the third one in any way.

Dinner: Crab Cakes & Roasted Red Pepper Sauce, with a side of Zucchini

Note: This was Frankie’s second favorite meal this month, AND he wants me to make it again soon! Not only was it all very low carb & healthy, it was easy to pull together, didn’t take long to make, and was packed full of flavor! You can’t even tell that I cooked them in coconut oil and used coconut flour! And that red pepper sauce?! The avocado really helps to smooth it out, but I think I will use the blender instead of my mini food processor next time so that it smooths out even more, and I think a pinch of salt and pepper can really take it to the next level.

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Day 26

Breakfast: Leftover Breakfast Bake

Lunch: Last of the Jambalaya

Dinner: Steak & Potatoes a la Frankie

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Day 27

Breakfast: Leftover Breakfast Bake

Lunch: Akor Roka – Sashimi Salad with Japanese Sweet Potato

Note: The prettiest darn salad I ever did see, and honestly, this wasn’t a bad experience eating out either! Sure, I was a little nervous about being an obnoxious customer who has to ask a Japanese restaurant what I can eat on Whole30 that doesn’t allow soy or sugar, which a lot of the sauces and glazes do have. But I’m glad I did ask because my waiter ended up revealing that he was currently on Keto, and understood where I was coming from! So not ONLY did he pull some strings and bring me an amazing salad for the same price as their 3 kinds of sashimi plate, he also took away some ginger that was served with it because there was sugar in the pickling liquid!! How nice was that?! So, for anyone who is afraid or hesitant to go out to eat simply because you’re worried your diet will make things difficult, don’t be! You’ll never know unless you ask!

Dinner: Paleo Slow Cooker Meatballs & Spaghetti Squash

Note: Okay, so now that I’ve cooked with lamb for the second time, we’ve realized that lamb is not Frankie’s favorite, which is okay! I was trying lamb because the last time I made meatballs the pork turned white, and so I was just experimenting with a different meat component. Next on my trial list: Veal. That being said though, THESE were again, SO easy to make, and broiling them first was actually a really great way to get them to stick together before simmering in the sauce for four hours in my crockpot! I actually managed to throw the whole thing together in about 30 minutes, and had a fully cooked meal for lunch/dinner by the time I worked out, did laundry, helped Frankie cook, AND got ready for bed! Easy peasy, and SO so good!

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Day 28

Breakfast: Smoothie & Banana

Lunch: Last of the Oktoberfest-less Stew

Dinner: Leftover Meatballs


Day 29

Breakfast: Smoothie

Lunch: Last of the Meatballs

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On Whole30 [Day 16 – 22] & A NEW LOGO!!

In case any of you wondered, Frankie and I did not go out for St. Patty’s Day this year, and you know what, I’m really okay with it, especially since it was a headache I didn’t have to deal with on Sunday! Yahoo! Instead, I got to hang out at home and really unwind from what hasn’t been the easiest month, and I’m not talking about the Whole30 nor will I turn this into a woe is me post because I’m also not that kind of person. With regards to how I’m feeling, this week, I haven’t felt any cravings, but rather I feel awesome! I feel like I could tackle the world and then some! Bring. It. On. This is what the Whole30 book says is the Tiger’s Blood phase, though I’m not sure I completely understand the actual concept of Tiger’s Blood, but that’s neither here nor there. Honestly, I feel great, I feel energized, I feel calmer (more often when I’m not at work work), and I just want to keep this feeling going! I know that means continuing a lot of the lessons I have picking up throughout this entire process, but I would like to reintroduce rice as a starch option sometimes. But I don’t feel the crutch of cheese anymore, which is a little hard to believe because that craving lasted two weeks and didn’t feel like it was going to lift off me anytime soon! Ugh! But we’re still here, Frankie & I together, and we have been each other’s best support system throughout this process, and I couldn’t have kept going without him, especially on those days when I wanted to take advantage of having our local Lou Malnati’s saved in my phone contacts…but anyway, this week we had a lot of success recipes, and hope you find something to nosh on at home yourself! #paleoisntscary! Also! Made a couple updates to the website! I’m trying out a new logo! Would love some feedback if anyone has any! — Cooking Maggie


Day 15

Dinner: Deconstructed Hot Dog

Note: This was…okay. Super easy and simple to make, but was it completely filling? Absolutely not, simply because it wasn’t a real Chicago dog. God I miss street dogs so much…


Day 16

Breakfast: Strawberry Smoothie Bowl

Lunch: Chicken Piccata Leftovers

Dinner: Teriyaki Salmon & Cauliflower Fried Rice

Note: Normally, I make a Honey Siracha Glazed Salmon, but neither Siracha or Honey are Whole30 compliant, SO, I made Teriyaki (coconut amino style) Salmon instead! Still really yummy, but I’ll include the actual Salmon recipe I normally use above for reference. Oh, and the cauliflower fried rice was AWESOME!! Definitely was a surprise for both Frankie & I! I didn’t include egg, but instead used bean sprouts, which added a really lovely crunch to everything! It was overall, and really satisfying meal!

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Day 17

Breakfast: Banana (light breakfast because I wasn’t feeling the best)

Lunch: Leftover Salmon

Dinner: Steak & Roasted Red Potatoes (in honor of St. Patty’s Day)


Day 18

Breakfast: Apple & Almond Butter

Lunch: Hashbrowns with Ground Pork

Dinner: Paleo & Whole30 Chili

Note: This I think is the best chili recipe I’ve made in a good long while! It’s not bad, and I really don’t miss the beans in this at all! Besides, bacon in anything always tastes great! I will note the following: 1) I halved the recipe because I didn’t want to make a ton; 2) I added chili powder as well, because what’s chili without a little chili powder; and 3) I didn’t use sausage, but instead, found some ground lamb, which was a great addition!

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Day 19

Breakfast: Pineapple Strawberry Smoothie (this week is going to be crazy busy, and this is the best I can do)

Lunch: Leftover Chili

Dinner: Spanish Chicken with Roasted Spaghetti Squash & Green Beans

Note: I was literally futzing about in the kitchen when I came across a recipe that intrigued me, but needed a little more of an oomph, not to mention I didn’t want to serve cauliflower to Frankie twice in one week, SO instead I went with my own intuition on this one and crafted a new chicken recipe that came out unbelievably juicy, tender, and well seasoned! It’s a keeper folks!

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Spanish Chicken

Ingredients:

  • 4-6 boneless, skinless chicken thighs
  • 1 teaspoon garlic powder
  • 2 teaspoons paprika
  • 2 teaspoons ground cumin
  • 1 teaspoon salt
  • ½ teaspoon Italian Spice Blend
  • ½ teaspoon red pepper flakes
  • ¾ cup chicken stock (plus a little more if you’re using two pans)
  • 1 jar sun-dried tomatoes, removed from oil & halved
  • 1 cup pitted green olives, halved

Instructions:

  1. Mix all the spices together and rub all over the chicken thighs.
  2. In a large skillet over medium heat, add the olive oil, and then the chicken. (Note: I recommend dividing the chicken between two pans.) Cook until there’s a nice golden brown/crust on each side (about 4-5 minutes).
  3. Add in about ½-¾ cup of chicken stock to each pan, then cover with a lid, and lower the heat to simmer for 3-4 minutes.
  4. Divide and add the sun-dried tomatoes & olives equally between the two pans, cover again, and simmer for another 3-4 minutes, or until chicken reaches 165℉.
  5. Serve over roasted spaghetti squash and green beans.

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Day 20

Breakfast: Apple and Almond Butter

Lunch: Leftover Spanish Chicken (which I didn’t end up eating because breakfast was super filling and I had back to back meetings all afternoon, and by the time I even thought to eat, it was 4pm, and I had a training session at 5:30, so I snacked on carrots and strawberries instead).

Dinner: Skirt Steak Jicama Tacos

Note: I also got a little creative on this one too. There was a slow-cooker steak recipe in the Whole30 Cookbook, but frankly, I just wasn’t feeling the slow-cooker tonight, so instead, I flew by the seat of my pants and picked skirt steak, which I haven’t tried cooking on my own before. The rub ingredients are below, and let me just say, I was definitely doing my happy food dance around the kitchen! It was quick & easy, and unbelievably delicious! I even had another reason to use the leftover chimichurri from last week again! Yay! Also, while a jicama is NOT a tortilla, it’s not a bad substitute for getting me as close to the real thing as possible, which was what I was aiming & hoping for, and together with the beef and chimichurri, it was quite tasty and fulfilling! And with 10 days left to go, I am feeling all sorts of good vibes for this week and next!

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Skirt Steak Jicama Tacos

Ingredients:

  • 1lb skirt steak
  • 1 teaspoon salt
  • 1 teaspoon pepper
  • 2 teaspoon chili powder
  • 2 teaspoon cumin
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • ½ teaspoon paprika
  • Olive oil for steak (about 1-2 tablespoons)
  • Avocado oil for cooking (about 1-2 tablespoons)
  • 2 jalapenos, blistered, deseeded, and minced
  • ¼ cup cilantro, chopped
  • 1 jicama, shaved/peeled (I found using a knife was easier), and sliced ⅛” on a mandolin
  • ¼ cup authentic chimichurri sauce

Instructions:

  1. Peel/shave the jicama, and using a mandolin, at the ⅛” setting, thinly slice and set aside. While you’re doing that, blister your jalapenos on the stove, and when done, let them sit in a covered bowl for about 1 minute. Then, remove the skin, seeds, and mince both jalapenos and set aside.
  2. Mix up all the spices in a bowl, then rub olive oil on the steak, season each side with the spice mix, and sear on each side for about 5 minutes each side (depending on the thickness of your cut, you might only need 4 minutes each side). This will produce medium rare steak, so if you like it more medium, make it 6 minutes depending on thickness. Let rest, then thinly slice against the grain.
  3. Spread the chimichurri on a jicama slice, add some of the jalapeno, top with sliced steak, and finish with cilantro. Then eat and do your happy dance!

Optional: Serve with a side of roasted fajita veggies (onion, red bell pepper, green bell pepper, and zucchini – which I had in my fridge anyway).


Day 21

Breakfast: Apple and Almond Butter

Lunch: Day 20’s Leftover Spanish Chicken

Dinner: DMK Burger

Note: They have a PALEO burger! It’s served on a portobello bun, but you can sub it for lettuce bun, and then I had them add some caramelized onions and it was just an EXPLOSION of flavor in my mouth! SO SO GOOD! They don’t cook the beef in anything but their own juicy and natural fat, so worry not Whole30-goers! This place is a-okay for you! And you can also eat any of the other burgers and sub out the bun, cheese, and aiolis for…well…other things! ^_^ And for my Paleo readers, their fries are fried in beef fat, so they are APPROVED! Plus, they just have bomb diggity burgers! COME AND GET IT YA’LL!!!


Day 22

Breakfast: Banana, Pineapple, and Mixed Berry Smoothie with ground flax seed, coconut flakes, and walnuts

Lunch: Last of the Steak & Jicama Tacos

On Whole30 [Day 2-15]

This week was all about fighting against cravings, and not being so concerned with meal planning, which fell to pieces anyway…it’s just not my thing. I can see how it’s helpful for sure, but by the time I say, “Yes, I will cook that,” I don’t want to eat it or make it come grocery shopping time, so then, I’m searching for something that looks more appetizing about a half hour before I hit the store, and that’s what I end up making for dinner…which is super weird for me because I’m totally an OCD planner rather than a fly by the seat of my pants kind of person. (I have a large suspicion that this is Frankie’s spontaneity rubbing off on me.) But it works for me and my method of cooking, and that’s what counts. And I always try to plan around what’s already in my fridge so I’m not wasting (like how a recipe calls for spinach or collard greens, but I have a bag of green beans that haven’t been eaten yet, so that’s what I end up making instead).

But the cravings have been…particularly bad this week. Pizza has been our biggest craving, especially Lou Malnati’s thin crust sausage & sliced tomatoes, no, wait, Piece Pizzeria pan pizza with white sauce, mashed potatoes (I promise, this is NOT a weird topping for pizza, it’s so so good), sausage, pepperoni, and sliced tomatoes…with a growler of Golden Arm…oh my gosh I’m not doing myself any favors by talking about it, but there you have it. It’s not that pizza was our crutch, it definitely wasn’t, but pizza is something that we would gravitate towards when it was date night at home or one of us had a REALLY crappy day (we’re talking borderline tears territory to require a pizza pick me up). But we’re halfway through and feeling more determined to make it than ever! Pizza cravings be darned! And honestly, I think it’s also that, because Frankie was born & raised in Chicago, pizza (among other Chicago staples) was a big part of his diet in the grand scheme of things (not the everyday or weekly scheme of things). Family dinners with his family on Sundays usually involved pizza because it meant getting more things done and spending more quality time together, and there’s nothing wrong with that, but I think that’s definitely where this particular craving stems from for him, and in a way for me too, since I’ve been going to Sunday dinners for the past, oh, five/six years?

That’s not to say we haven’t learned anything about this experience. Frankie has definitely felt the effects of eating cleaner, on top of being more mindful of what he’s eating. For me, I think it’s more about strengthening my willpower to not give into to unhealthy foods, that and not being so hesitant to try Paleo/Vegetarian dishes more often. Veggies never hurt anyone, and I will also say that both Frankie and I have noticed we’ve slimmed down a little, which is always a great benefit, and when you see good results, you’re more likely to continue to eat better too. I’m not saying this whole process is easy, it isn’t, but it’s not impossible, and a lot of times, I think that’s been the most difficult hurdle to jump in starting this. Can we do it? How much of a change are we going to have to make to be able to accomplish a goal we’ve set our minds to? Honestly, not much change—maybe 1 hour on the weekend to organize our cupboards/fridge/freezer and post stickies where bad food is hidden so we know to avoid it—and yes, we can do it, we are doing this.

I know this isn’t for everyone, and in absolutely no way and I’m trying to push this on anyone because that’s not fair, and that’s not doing anyone any favors, BUT from my personal experience, this has been really helpful in shifting our view on food in our everyday life. We’ve even talked about doing a Whole10 or Whole7 every month/every other month just to keep these lesson we are learning fresh and ensure we’re not slipping back into bad habits. THAT’S been the biggest thing we’ve learned and fought against. No more bad habits, though I’m not going to lie, the occasional shared pizza with a growler of beer with Frankie is something I have no plans or intentions of giving up. Moderation is key here. Not every week or month, but occasionally, especially when those nights involve a movie at home and my sweatpants! ❤ Ah, l’amor! — Cooking Maggie


Day 8

Dinner: Leftovers


Day 9

Breakfast: Smoothie – Banana & Berries

Lunch: Leftover Stuffed Pepper

Dinner: Steak, Lobster, & Roasted Cherry Tomatoes


Day 10

Brunch: Hashbrowns with Onion, Bell Peppers, & Ground Pork

Note: I added to the ground pork the following: ½ teaspoon of cayenne & crushed red peppers, 1 teaspoon of caraway seeds, oregano, Italian seasoning, salt, & pepper. This will kind of get you that breakfast sausage taste using pork that’s compliant! I also diced up ½ an onion, ½ green bell pepper, and ½ a red bell pepper for color & veggie freshness!

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Dinner: Zesty Chicken Bites & Marinara

Note: To quote one of my favorite rascals, OH MY LANTA! These are so, so good! Even Frankie liked them, and I know I shouldn’t be shocked, BUT I AM! The dude actually ate these healthy nuggets, and we made them again on Sunday because we had some left over tenders! I did use ground flax seed instead of almond flour, but I don’t think there’s much difference between the two.

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Day 11

Brunch: Zesty Chicken Bites & Marinara

Dinner: Beef & Broccoli with Spaghetti Squash Chow Mein

Note: The chow mein was SO good! Definitely a keeper and one I will be returning too in the future when I want to make something just a little healthier. The beef & broccoli was super delicious too, and there was barely enough leftovers for just one of us! This was a solid meal, and I think next time, I’ll be doubling it! YUM!

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Day 12

Breakfast: Cold Banana Coconut Bowl

Note: Tastes just as good cold as it does warm, and I was feeling incredibly lazy this morning, so sue me…sometimes my lifestyle does not fit into what the recipe calls for.

Lunch: Leftover Shrimp w/Chimichurri Sauce

Dinner: Lettuce Taco Night (Leftover Carnitas, Guac, Homemade Pico, Leftover Salsa Verde, & Leftover Chimichurri)

Note: Honestly, chimicurri on tacos, not my favorite, even though it’s delicious on steak and can be delicious on jerk or lime cilantro chicken, but my carnitas were better accentuated with the guac and pico pairing.

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Day 13

Breakfast: What was supposed to be a Paleo Strawberry Pineapple Smoothie Bowl that turned into just a smoothie because I was running late…

Note: Okay, so picture this, it’s 6:45am and if I want to make it to work by 8, I need to be out the door by 7:10/7:15, and I’m not dressed, the pup needs to be fed and taken out, and my lunch bag isn’t packed…I was rushed, and last night was too tired to prep bags/containers for the next morning, BUT that won’t be a problem tomorrow morning, so I can actually eat this the right way! Oh, and to make it whole30 compliant, don’t add honey, which it honestly didn’t need anyway, and don’t add oats. When I make it tomorrow, I’m going to top it with some blueberries, nuts (undecided as to which one, but probably going to be walnut because I’m super predictable), and coconut flakes! Oh, and for the fruit, I used fresh pineapple (which you should be able to buy in two forms: cored but unsliced, which is cheaper, and cubed), fresh strawberries (about 10 small ones), and frozen mango chunks. I also used a whole30 compliant almond milk from Califia Farms (unsweetened!)!

Lunch: Left over beef & broccoli & spaghetti squash chow mein

Dinner: Bacon Ranch Chicken Poppers w/ Ranch Dipping Sauce

Note: A no no recipe here, the first in our entire month that we haven’t liked, so I’m not going to include the recipe. The texture was too soft, and the carrots that were included in the recipe made the whole thing too sweet. And the ranch dipping sauce was off…Frankie said too oily, and I did use avocado oil, so he’s not wrong, but I’m not sure what was so off putting for me. The whole meal just wasn’t the best, so Frankie & I both agreed that we would not try this one again. Not all of them can be winners after all…BUT I have a feeling that using ground chicken was where I erred. The chicken bites we made over the weekend were OUTRAGEOUSLY good, so I think tomorrow, I’m going to try again with some chicken tenders, and perhaps almond flour vs. coconut flour, and see if that doesn’t produce some better results. I’ll even add the bacon to the top of each nugget so it looks cute! And I found a different ranch that actually looks yummy!

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Day 14

Breakfast: Apple Sandwiches! Yum!

Lunch: Sweet Potato Soup, topped with bacon, and served with a side of roasted green beans

Note: Another loser recipe for us…it could be that I used sweet potato instead of butternut squash, or maybe it was because there was ginger in it? I don’t know, but it just had no flavor depth…it was weird, and I was a good sport and ate it for lunch, but nada. I’m not going to make this one again. Whomp…

Dinner: Bacon topped Ranch Nuggets with Dump Ranch Dipping Sauce

Note: Okay, so after yesterday’s complete failure, I couldn’t let myself be defeated, so I decided to try again, and this time, I kept the bacon separate, no carrots, and used tenders like I did over the weekend. The covering was the Ranch spice mix linked, and I used almond flour instead of coconut flour, and I cooked the bacon separately, cutting them into bite-sized pieces to top each nugget with. They were BOMB! And I liked this ranch recipe way more than the other, but Frankie has this weird gift where he can tell when something isn’t actual dairy…it’s the main reason he hasn’t jumped on the almond milk/coconut milk bandwagon that I’ve become a part of. And I know this because I have tried purchasing other kinds of milk (ranging from fat free to 2%) and he hasn’t liked ANY of them. If it’s not Oberweis 2% milk, he won’t drink it. It’s weird, and I have no idea how he can tell, but he can…so Whole30 Ranch is not going to be a thing for him. Ohhhhh well, still a great dish, and a VERY easy to make appetizer! Possibly one that will make a reappearance at our annual XMAS party!

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Day 15

Breakfast: Pineapple Strawberry Smoothie Bowl, the right way…

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Lunch: Chicken Piccata with Green Beans

Note: I made this last night, and it was SUPER easy to make! However, 1) I did not butterfly my chicken breasts and kept them whole. 2) I did not coat them (didn’t feel like it, and frankly, I don’t always like the coating), just salt & pepper, and pan seared them to almost fully cooked. 3) Once I removed them, I added in the stock, lemon juice, and capers, let it bubble, then added the chicken back in, and stuck it in the oven (375℉ for 15 minutes), adding a bunch of green beans, garlic, and lemon slices at the 8 minute mark. I did check the chicken with my meat thermometer at the 15 minute mark to make sure it was fully cooked, and if it isn’t, check again every 1 minute till it is. But it was easy and it came out smelling great! Frankie even had the smallest portion for dinner last night because it was fresh, and he ate every bite!

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On Raspberry Swirl Cheesecake Cupcakes & Whole30 Day 1

If there’s one thing you need to know about me, aside from the fact that I love to cook, is that I love to read! With the book group I’m in right now, we meet on Sundays and have started to pair our deep discussion of the book with brunch! GENIUS! I don’t know why more book groups don’t do this to begin with! Everyone brings something (a little booze or champagne, some sweets, some savories, whatever!) and then we spend a couple hours together really delving into that month’s book, analyzing literary choices, social/political issues that were reflected on the page that we’ve experienced in real life, and just general life conversations! Before you know it, we’re well into the afternoon, but I mean, books, food, good conversation, and good people…nothing better in this world! Seriously, if you have a book group, I really recommend this meeting format!

 

Last month, I made avocado toast (albeit, not the prettiest avocado toast) with prosciutto, tomato, and burrata, but this month, I made my cheesecake cupcakes WITH A TWIST! A raspberry puree twist that is! I pureed a container of raspberries with 2 tablespoons of sugar, strained it, then added a few small dots to the top of my cheesecake mixture. Swirl it all with a toothpick and you get that amazing marbling effect, with just a pop of tartness! It’s the easiest thing in the world, and I plan to try it again with strawberry to see which one I like more! I’ve linked my cheesecake recipe/post above, but here is the recipe for the fruit puree & swirl!

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Raspberry Swirl for Cheesecake Cupcakes

  • 1 packet of raspberries
  • 2 tablespoons sugar
  1. Add raspberries and sugar to a food processor and pulse until well pureed, about 30 seconds. Press/strain the mixture through a fine-mesh strainer into a bowl until there are only seeds remaining in the strainer. When done, set aside until you’re ready to add the swirl to your cheesecakes!
  2. Add 4 small dots to the top of your cheesecake cupcakes, then use a toothpick to swirl them around into a pattern. Then bake the cheesecakes according to the recipe.

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And how could I forget?! Today is Day 1 of Frankie’s and my Whole30 adventure and already I feel like everything is off to a great start! Frankie made himself a small plate of bacon and eggs this morning—for those who are also Paleo, or doing the Whole30 and are wondering where in the world we found compliant bacon, we went to a local butcher/deli and asked them about their cure! You can also try your local grocery store meat counter and ask them about the cure for their bacon—while I dined on a Warm Banana Breakfast Bowl, consisting of pecans, bananas, coconut flakes, cinnamon, and coconut milk! I had also made Crispy Chicken Thighs with a Pesto Zucchini Noodle last night (which we ate for lunch today), I’m planning to make meatballs tonight (which will not be the spicy meatballs I had hoped for because all the dried chiles had sulfites in them…so instead, I’m commandeering a sauce from another meatball recipe instead)!

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I will admit that I am actually feeling the hunger just a little bit, which was to be expected, BUT I have enjoyed everything I’ve eaten so far (though take that with a grain of salt since this is only Day 1 after all). That being said, I will be using Coconut Milk more because it’s not as coconutty as I was expecting it to be, and it’s creamy as get all, ESPECIALLY the bit that solidifies at the top of the can when it’s been chilled? Oh yeah, that stuff is basically like whipped cream, which makes it the BEST! I’m really looking forward to keeping a detailed account of this journey and cannot wait for all the recipes I’ve picked out to try! Here are the two from today, and I hope, even if you aren’t Paleo, that you give them a try anyway because they are really, really yummy! Oh, and if anyone has any questions about the Whole30 or more specifics on recipes/experiences, please don’t hesitate to ask! Happy Eating Readers! And wish me luck! — Cooking Maggie

Warm Banana Coconut Breakfast Bowl from Fast Paleo

Chicken Thighs w/Zucchini Noodles from Paleo Comfort Foods

 

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