During a Whole 30, some people find they miss certain foods or genres of foods. We don't eat a lot of pasta since the girls are gluten free, but every now and then we will pick up a package of gluten-free noodles and make spaghetti. So during our Whole 30 last month, I wanted to find a way to replicate that spaghetti flavor, but without the noodles. Enter the spaghetti squash. I have tried a recipe with spaghetti squash before, and it did not go well. I'm pretty sure that was more … [Read more...]
Whole 30 Menu Plan #2
It's time for another Whole 30 Menu Plan! For another seven days of meals, check out Whole 30 Menu Plan #1. This is another menu plan set up for a family of four. You may want to adjust amounts based on your family's size, or include a leftovers buffet for a meal if you find you have a lot of extra food. I try to use repeating ingredients without eating the exact same thing every day. Monday Breakfast: Eggs and Potato Vegetable Pancakes (omit flour) Lunch: Chicken Apple Salads with Apple … [Read more...]
Recipe: 4-Ingredient Unstuffed Zucchini Skillet
In preparing for our Whole 30 challenge, there were some recipes that immediately came to mind that I knew I could make, but with a few modifications. One of those was Sausage Stuffed Zucchini. But when I went to check the ingredients, I couldn't find the recipe. I haven't made it in awhile because my oldest is very adamantly against zucchini. And bananas. He eats everything else, so I don't force those on him too often. I think the original recipe ended with a generous topping of … [Read more...]
Whole 30 Menu Plan #1
Planning a menu for a Whole 30 challenge can be difficult. So I've done the work for you! Here is a sample plan, which should feed a family of four. Adjust amounts according to your family's hunger levels...We followed a similar plan at the beginning of March for our Whole 30 challenge, although the kids occasionally ate different things for breakfast and lunch, and I adjusted the amounts to make it work for our family of six. If you find you're having a ton of leftovers, skip a lunch or … [Read more...]
Recipe: Cheesy Potato Corn Chowder
Here's another warm and filling soup for these cold winter days. Ingredients: 1 Tbsp. olive oil 1 onion, chopped 2 stalks celery, finely chopped 2 cloves garlic, minced 6 russet potatoes, chopped 1 cup frozen corn (or one can of corn) 6 cups vegetable broth 4 oz. sharp cheddar cheese, shredded 1/2 cup half and half salt and pepper to taste Directions: Heat olive oil in large stockpot. Add onions and celery and saute until soft, about 5 minutes. Add … [Read more...]
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