Day 15- official

What an utterly non-productive, lazy lazy day. I’m pretty sure I didn’t get dressed until about 2pm. I’m done with school so I’m feeling a little adrift; I started planning a crochet project to work on while I’m on vacation today (because my best friend and I are really exciting people and we pretty much just read and watch TV when we get together). I got some lovely yarn a while back and it’s been languishing all semester, waiting, yearning (yarning?) to be made into something beautiful.

Photo 2013-06-11 07.29.05 PM Photo 2013-06-11 07.29.05 PM (1)

 

Poor neglected yarn stash. It’s so sad. I’m going to start working on this tomorrow. The yarn is called Stylecraft DK  and it’s really soft, comes in amazing colors, and it’s washable, which is a good thing in a house with children and dogs.

Lest you fear that this is turning into some craft blog, I’ll tell you about my day.

Breakfast: Turkey, Kale, Sweet Potato patties with cantaloupe and strawberries

Lunch: leftover Beef Stew that I made for my husbands’ lunches- sorry, honey!

Dinner: OMG so delicious Pulled Pork with the BBQ sauce from It Starts With Food– honestly, it was amazing sauce and my whole family would have probably put it into a glass and guzzled it as a beverage if they were allowed. Plus sauteed spaghetti squash and onions with a little marinara, and a slice of cantaloupe.

Feeling: just fine, smooth sailing right now. I feel like my Sugar Dragon is hibernating pretty soundly so far. I’ve been to the bar once and I’m going again tonight, and I won’t drink; I don’t need to! Although, as I am a woman of child-bearing age, when I tell people I’m not drinking, their eyes automatically go to my belly and I get a lot of questioning looks and raised eyebrows. (For the record, folks, that’s my pooch, not a baby bump, mmmmkay?) There is an unopened package of Oreos that I haven’t even glanced at since I bought it for the family. I’m feeling pretty good about that!

 

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Day 10-seriously??

Wow! I’m 1/3 of the way through this thing! 10 days ago, if you asked me if I was going to make it to 30, I would have growled at you and shoved a handful of kale into my maw. Today? That would be a resounding YES!! I am totally feeling great about the next 20 days.

Mind you, I was waaaay less productive today than I should have been. To be honest, I’ve got some sort of gnarly sinus thing going on. I won’t bore (or gross you out) with details, but I’m feeling pretty icky today, at least from the neck up. I broke down and took a couple of Tylenol this afternoon because my sinus headache was so dreadful.

But! I made some veggie “pancakes” and plantain tostadas to throw in the fridge for quick breakfast/lunch building. I also baked a couple of spaghetti squashes and made a big batch of Spaghetti Bolognese, so I’m good for lunch tomorrow at least. Lunch tends to be a meal where I want to slide back into my old sandwich-and-soup habits. Having things made ahead is such a big help to quash that feeling. I also washed every dish in the house, some of them twice. Yay.

Day 10-

Breakfast: Chicken breast cooked in ghee with seasoning, leftover mashed root veggies combined with an egg and made into a “hash” (it was really strange yet tasty), fresh cantaloupe (see my previous post on why eating the melon was a Big Deal)

Lunch: Turkey burger, veggie “pancake”, cantaloupe

Snack: handful of dried apricots (I know, I know. I was feeling faint and icky due to sinus pressure. Don’t judge me.)

Dinner: Spaghetti Squash and Bolognese sauce adapted from Practical Paleo(recipe follows)

Feeling: hideous sinus inflammation and pain nonwithstanding, I’m doing well.  A little tired today, but, again, I’m sick. Tomorrow I’d better feel better because I’ve got a shit-ton of stuff to get done. I’ll let you know how that goes (hint: it probably won’t).

Spaghetti Squash with Bolognese sauce- serves 3-4

Spag Bol

(note: I made this with coconut milk, but if you tolerate dairy, I bet heavy cream would be way better)

1 medium Spaghetti Squash

2 tablespoons cooking fat of your choice (ghee, bacon fat, or lard recommended)

1 medium onion, diced

1 medium carrot, diced

1 celery stalk, diced

1 clove garlic, smooshed and chopped finely

1/2 tsp. black pepper

2 slices bacon (if you’re doing Whole 30, make sure that bacon is compliant!)-chopped

1/2# grass-fed ground beef

1/2# ground pork

(or, 1# ground beef)

1/2 cup coconut milk, or heavy cream, depending on your restrictions

3oz. tomato paste

1 cup marinara sauce (Costco’s Kirkland Marinara is Whole 30 compliant)

Parmesan/Romano/Asiago, if you eat dairy. If you do, you’re a lucky bastard. I miss cheese a great deal.

1. Preheat oven to 350. Poke squash with knife several time. Place it on the oven rack, with a pan below to catch any drips, and roast until it is soft and squashy (about 30 minutes). Remove from oven, cut in 1/2, scoop out seeds, and then use a fork to scoop out the strands of “spaghetti” inside. Compost the rind. Set aside until sauce is ready.

2. While squash is cooking, heat cooking fat in a large saute pan or skillet over medium heat. When fat is shimmering, add onions, carrots, and celery, and cook until onion is translucent. Add garlic and black pepper and cook for a couple more minutes.

3. Add bacon and cook until it starts to brown. Add ground meat and saute until browned through.

4. Add coconut milk/cream, tomato paste, and marinara. Turn heat to low, cover, and simmer for 20 minutes. Remove from heat and serve atop previously prepared squash.

It’s a delicious, family-friendly meal. Even the littlest kid in the house eats it. And he doesn’t eat a whole lot.

I hope your evening is relaxing and restful, lovelies. One more day until the weekend! Woot!