Wednesday, September 11, 2013

Whole30 done and done!


There were some challenges, of course, but overall it was a great way to get back to eating the way I know is best for my family.

The whole 30 isn't too far off from how we normally eat but the kids were stoked to have cereal (gluten free and corn free) with whole raw milk this morning!  And, though some days I didn't give up my wine, I am grateful for the 30 days of inspiration, especially from my whole30 pal, Kindra.

Need a kick start?  Don't wait until January 1.  Start today!  Visit the Whole9 website and get started on your whole30.

Thursday, September 5, 2013

Spaghetti Squash and Fritters

I wanted to make herb spaghetti squash sans parmessan cheese to go with our lamb chops.  What I ended up with was yummy.


First, halve the spaghetti squash, scrape out all the seeds, and place it cut side down on a foil-lined baking sheet.  Roast for about 40 minutes at 425˚.

Next, fork the long strands into a skillet heated and coated with a pat of melted butter.  Add herbs and spices.  I used garlic powder, salt, pepper, oregano.  I also added leftover caramelized onions.

Sauté until heated through and serve.

The next morning I made spaghetti squash fritters adapted from Empowered Sustenance.  This is by far the BEST use of leftover spaghetti squash I've ever made.  SO GOOD!


1 cup leftover spaghetti squash
1 egg
1 Fat Dave Snack Stick* cut into bite size pieces (or bacon, sausage or any leftover meat), optional

  • Mix all ingredients together
  • Heat a skillet with butter (Julia Child said you can't have too much butter)
  • Scoop about a heaping spoonful into the skillet and fry like pancakes
Makes 4 fritters

*essentially, a slender Cabanossi smoked sausage made with pork, beef, sugar, and spices stuffed in sheep casing

Wednesday, September 4, 2013

Banana Date Nut Shake

This is a great after school snack and would make a great breakfast.  Thanks to 30 Days of Amazing Paleolithic Breakfasts by Lisa Stewart and Jeremy L for this recipe.  We've incorporated into our repertoire quite of few recipes from this book.

Photo: aida mollenkamp
Here is my adaptation of this recipe.


1 cup frozen banana pieces
1 cup pitted dates
3/4 cup coconut milk
a handful of soaked, dehydrated raw walnuts*
dash of cinnamon


Add all ingredients into the blender and blend until smooth.

Carly loved it but she LOVES walnuts.  My Coop, he's a bit picky.  I made it for him for breakfast and prepped him with, "keep an open mind".  I also omitted the walnuts because I didn't think he'd like it.  I think he drank most of it.  When I made it for Carly after school I used the walnuts (duh).  I gave Coop and his friend a little bit.  His friend asked what flavor it was and Coop, after tasting it said, "chocolate banana".  They gobbled it up and then I told them what it really was.  Both boys were surprised but decided they still liked it.  I'm keeping the recipe.

*Since my husband started soaking and dehydrating nuts we've discovered they really do taste better and we are digesting them better.  For the why's and how's check out the link - why should I soak nuts?