One week down....3+ to go! In all honesty, Whole30 aint easy. I've learned just how habitual I can be....because I can no longer enjoy my "triple ginger thin" cookies with my morning coffee, or have my random Trader Joe's snack mid afternoon or before bed. SO...frozen grapes are my JAM! But...when noshing on some mini peppers, I realized I could be dipping it into some baba ghanoush! Most variations of the recipe are Whole30 compliant....so I thought I'd whip some up, and share it with you!
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So, in all honesty, I've always sort of poo-poo'd on the Whole30 bandwagoners. In my opinion, it's just this thing called "hey let's eat healthy foods that aren't from packages." #notrocketscience. But...after taking a minute to remove my judgmental pants, I'm seeing it from a slightly less "isn't this just common sense?" perspective. Let's keep it real. We can all gain some valuable knowledge and experience from doing anything for 30 days. So why not try it out, right? Starting Monday, my better half and I will be participating in the Whole30, thanks to the inspiration of my awesome client Megan, who is doing this to bond with her (new) fiancé, Nando. :) Let's gooooooo!
Why do we all continue to pay $4 for a small tub of hummus? Sabra, Engine 4, Hummmm, or my personal favorite, Perfect Pita (local DC! woot!) It's just another one of those things that we can soooooo easily make ourselves, exactly to our personal preferences, and for easily half the cost of what you shell out to Whole Foods when you're having a snack attack. Check out this insanely easy Garlic and Lime Black Bean hummus recipe that'll knock your socks off!
So....my next powerlifting competition is less than 2 weeks away. What does that mean for me? #cutting. I usually walk around at about 135-136 pounds. But, I'd much rather get rid of a couple of those and compete in the 132 lb. weight class (60kg) rather than bulk up a bit and compete with girls that are 148 lbs. Cutting is never easy. Cutting while trying to maintain strength is even more difficult. But somebody's gotta do it, right?!
Bone broth started buzzing amongst the masses of general population America last winter. You and I both know that all the housewives get pumped about something as soon as Gwyneth Paltrow and Salma Hayek start talking about it. Then there was Shailene Woodley who shared her beloved recipe on David Letterman, catching the mainstream late night crowd. New Yorkers even have the opportunity to check out Brodo - a walk-up window dedicated solely to serving high quality broth to the East Villagers.
Ha. Yes, a punny pho joke. Who doesn't still get at least a mini chuckle out of it though, #amiright?! So...we got a spiralizer for Christmas. Like, one that has suction cups to attach it the table. The real deal. Sunday afternoon rolls around, with no ical events happening. Time to break out the spiralizer and make some magic happen! I'd been plagued with all sorts of congestion for a few days, so I was craving something warm and salty, with a kick. So...after perusing a few recipes....I decided to go after a spicy shrimp and shiitake daikon pho. Here we go....
I love taste tests. Period. I think my fascination with them began back in my Frankfurt days, when I thought it'd be fun to have all of my roommates participate in a "chocolate hazelnut spread" taste test, since there were a solid 5 that I could easily choose from. Since then, I've done various fruit comparisons (aka which of these million types of apples from the farmers market tastes best?), a white fish taste test, and even cool whip (yes, the frozen hydrogenated unknown substance. Don't judge!).
Tired of overnight oats? Egg muffins are great (I feel like I've consumed hundreds)....but sometimes you just want something with a different texture, right? I was able to find something as quick as egg muffins, with a less redundant texture, and a pretty solid macronutrient ratio. Full. Of. Customizable. Flavor! I was going for a primarily savory, with a hint of sweet flavor combination (as you'll see below)...but take the opportunity to mix in whatever add-ins get you most excited!
So I enjoy discovering inspiration via what my friends and family are craving. After hounding my med school buddy Bianca for ideas...she confessed her curiosity of creating gluten free alternatives for tortillas and crackers. Since the last time I attempted a flax cracker was a tasteless disaster, I thought I'd give crackers another go, to prove to myself that one can, indeed, make a deliciously savory crunchy snack for all of your gluten-free buddies. The best part? It's actually simple.
Thanks to continued momentum from my pickle day and preserves day...I decided to embark upon another culinary mystery that I had yet to pursue...MUSTARD! Who doesn't love mustard? (ok, I can probably think of 5 quite easily...but that's besides the point) Mustard of all kinds is phenomenal. I remember there was an entire store, on Schwizer Straße in Frankfurt (awesome neighborhood, rent can't be cheap!) dedicated to just mustards of all kinds. So many options to create amazing condiment variations! So I thought I'd try my very first.
The number of times I get pumped to spend $5-$10 on pickles from the pickle guy at Eastern Market is uncountable. His goods are priced quite reasonably compared to some of the fancy pants pickles you'll find calling your name from the shelves at Whole Foods, as you're innocently perusing the greens to build your next salad. Who knows why it's taken me 31 years to brave the journey of pickling...but it finally happened....with these Refrigerator Pickles ...
Finally settled into the humble, tree-lined abode in the land of Mount Pleasant...I've finally had some time to get back in the kitchen! I wanted to create some carbohydrate goodies for my mornings, so I'm not stuck trying to figure out how to get 210g of carbs at the end of the day. Plus, I had a ton of blueberries that a client of mine had brought after she spent the weekend in her West Virginia house, picking a million berries. Tough life, eh? These are pretty simple, with the help of Trader Joe's Gluten Free Baking Mix. I thought they might turn out a bit dense, but they're quite nice!