Whole 30 Weekending

 

 

 

 

 

I occasionally enjoy reading other blogs. One of my favorites (although my husband doesn’t understand the appeal) is The Bloggess. And the other day I went into my kitchen to find this beautiful practical joke from my husband. I love that man.

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It’s been sunny here in Washington. We decided to make the most of our 3 day weekend. Friday we went to the dentist to get K’s cap put back on her tooth. Then we went up north to run a few errands and had lunch at Famous Dave’s. You can make this Whole30 by ordering what I did… The Cedar Plank Salmon (no sauce) with steamed broccoli and grilled pineapple. Just make sure not to get any bbq or honey. ūüėČ My middle son tore into his hunk of bone-in chicken like a real caveman.

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Picture above is Saturday’s “brunch.” Scrambled eggs with tarragon, smoked salmon and red onion. This was good. The kids really enjoyed it. Saturday we went out for a paleo picnic at the park. I brought more smoked salmon, mesquite smoked turkey, grapes, strawberries, raspberries, baby carrots, hummus, and the kids picked out their own drinks. VitaCoco (coconut water) in pineapple and lemonade flavors. Pictured below is an example of Whole30 stir-fry, in case you aren’t planning a picnic. Don’t use soy sauce. Because I haven’t dropped into Whole Foods for coconut aminos, I made this using thai fish sauce and balsamic vinegar. Sounds weird, but believe me. Top it with a little homemade chili garlic sauce and you wont even know the difference!

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After our picnic, we went to the mall and let the kids drive around on one of the “zoomers” that they rent out at a kiosk inside. They chose the dinosaur and had an absolute blast for the next 30 minutes. And we finished up the day by grocery shopping. And I’m pretty excited to make a few of the things I’ve got saved to my Pinterest boards. Strawberry banana granola bars, apple pie trail mix, fruit snacks… We didn’t pick up any processed goodies for the kids this month. I’m considering making the kids some paleo themed shirts. I’ve got some great ideas. I’ll post them up when I’m done, and of course, because I’m nice, I’ll be willing to make and ship some to anyone who is interested at cost. Because profit is lame. ūüėČ

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Sunday morning we went to church. Which we do every week. It was Palm Sunday and our church was having baptisms. Pastor Kevin preached on The ¬†Bystander Effect as part of his There Is More series. It was a good one. K decided to get baptised, and now I plan to sit down with her during our Bible lessons and make sure she truly understands the importance of her life decision. At only 7, it seems like a 50/50 chance she only did it because she knows Jesus did. After church, our goal was to have a relaxing day in. Our water heater, however, had other plans. And the stupid bottom rusted out at water shot out from anywhere it could possibly escape and has flooded my laundry room. I’m still waiting for a call from ¬†the people who are supposed to replace it. Thankfully, this happened right after I had finished all my husband’s work laundry, and washed the dishes before dinner. The dinner dishes will just have to be done with boiled water (after I’m done with this post.) And I wanted to share one of the AMAZING paleo dinner discoveries I’ve had. Even my kids loved it. Bacon Beef Butternut Squash from The Civilized Caveman. I like this so much, I’m going to post the recipe right here with the modifications I made. DON’T use the cheap packaged bacon. It’ll be too greasy. Grab it from the butcher. Or a Applegate bacon will work. It’s usually reasonably priced at Fred Meyer.

Ingredients
Instructions
  1. Preheat oven to 350 degrees fahrenheit
  2. Cut squash in half and scrape out the seeds
  3. Place face down in a pyrex dish with 1/2 inch of hot water and cook for 30 minutes
  4. While its in the oven, cook the bacon in a pan until crispy, set aside and leave the bacon fat in the pan
  5. Add 2 of the sliced onions and celery to the pan and then add the beef
  6. Season with salt and pepper to taste and your cinnamon
  7. Continue stirring until the beef is finished, remove from heat and place in a bowl
  8. Remove the squash from the oven, when you can handle it scrape out some of the guts, leaving ~1/4 inch of squash, add squash to bowl with meat
  9. Crumble your bacon and add that to the bowl as well
  10. Mix well and then stuff your squashes with the beef mixture and place back in the 350 degree oven for 20 minutes
  11. While your squash are baking, add your reserved onion to your saut√© pan (drained, add 1 TBS olive oil… or keep just 1 TBS of animal fat) and cook them over low heat with your balsamic to caramelize them
  12. Remove squash from oven, top with caramelized onions and Enjoy!

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Pre-Thanksgiving Pump Day

Our whole household has caught a cold. So I’m forgoing the pumps today. Or real clothes in general. I’m totally in my pajamas and a robe I pilfered from my husband’s side of the closet. I’ve been plying the kids with tea with ginger, lemon and honey… and just hoping we’ll all feel much better tomorrow. We’re still on track with school. The kids have learned a couple of new songs and are getting better with some short sentences and phrases in Chinese. We found a cute little exercise song, and Xiao Tu Zi Guai Guai. They’re both immediate favorites.

I’ve started some baking in preparation for tomorrow’s feast. Right now I’ve got white chocolate-cranberry muffins baking in the oven. I’ve got an apple pie and a pumpkin pie to make today as well. I’ll be doing the turkey, ham, yams, green bean casserole, parmesan corn muffins, rolls, dressing, mashed potatoes and gravy all fresh tomorrow.

And in closing, here’s a recipe for apple cranberry stuffing. I like to prepare mine outside the bird, but it can be done either way:

  • 4 cups cubed tapioca bread, (6 slices)
  • 4 cups rice (or brown rice) bread, (6 slices)
  • Giblets from 1 turkey, liver discarded
  • 1 cup water
  • 1 1/2 teaspoons canola oil
  • 2 stalks celery, chopped
  • 1 large onion, chopped
  • 4 apples, peeled, cored and chopped
  • 4 teaspoons chopped fresh sage, or 1 1/2 teaspoons dried, rubbed
  • 2 teaspoons chopped¬†fresh¬†thyme, or 1 teaspoon dried
  • 1/2 cup chopped fresh or frozen cranberries,
  • 1 cup reduced-sodium chicken broth
  • 1/4 teaspoon salt
  • Freshly ground pepper, to taste

Preheat oven to 350 degrees F. Lightly grease a 13 by 9 by 2-inch baking dish.
In a small bowl, combine chicken broth and cranberries; let soak for 30 minutes.
In a large skillet, melt butter over medium heat. Add onion, giblets and celery; cook for 5 minutes stirring frequently or until tender. Add apples and cook for 5 minutes, stirring frequently. Remove from heat and place in a large bowl. Stir in chicken broth mixture. Add toasted bread, thyme, and sage, stirring gently to combine. Spoon mixture into prepared dish and bake for 30 to 40 minutes or until center is set.