This (delicious) meal was inspired by two questions I found myself wondering this past week. One, what exactly makes a pesto a “pesto”. Is it the basil? Is it just a leaf blended with some type of nut and an oil? Is it simply something green that is a spreadable sauce? Two, why the heck is half of the fennel I just purchased all stems and fronds and what am I supposed to do with them (because I am mentally unable to throw away any type of food). Along with these questions, I found myself at my favorite local butcher shop looking through the glass case the same way I have a thousand times before but all of a sudden gravitating towards a different type of meat: lamb. Following my stomach (because how else should you live life), these thoughts, questions, and epiphanies, I was led me to one thing: fennel frond fucking pesto. Sorry, I know I have an extremely bad cursing habit and use the F word as an adjective too often, but it just rolled off the tongue so perfectly. So anyway, this triple F pesto sauce became the connection between all of my wondering thoughts and the base of a deliciously adventurous, and very different than my usual, weeknight dinner.
One of my goals during Whole 30 was to incorporate new dishes into my day instead of continuously rotating through the same ones like I usually do. Being unable to enjoy my usual kefir puddings, overnight oats, and fistfuls of granola (by the bag), breakfast has become seemingly difficult. Then I realized: who said vegetables can’t be the star of your breakfast. So with that mindset, and the success of finally finding Whole 30 compliant bacon, I created this new brunch superstar. Not only is this dish absolutely delicious, but it is aesthetically pleasing and will impress any brunch crowd you have invited to your kitchen. Plus, every once and awhile we all need to cut back on our morning overload of sugars, whether its natural or not, and include some more hearty vegetables.
Basically, the hangover cure. Don’t waste your money or time on a bodega sausage egg and cheese to cure that headache. Replace your usual order with these easily prepped omelet cups. Trust me, your stomach will thank me later. And if you’re not hungover? Well, firstly, kudos to you and your refreshed self. Secondly, this are still delicious.
Smoothies are such an interest breakfast phenomenon right now. While I love their ability to fill me up on an incredibly cheap and quick to prepare basis, I find it absolutely redonkulous that places are charging $12+ dollars for one. And the even worse part? That I have been that person on the other side of the register handing these money thieves my credit cards in return for a semi-decent, sugar packed, stupid expensive smoothie. Why? Because I didn’t know better and I was hungry. So, if you are one of these people, I am here to help rid you of this unnecessary habit. One of my main problems with store purchased smoothies is their ability to sneakily add in so much unnecessary sugar. Whether it be through the flavored and sweetened almond milk, the high fructose syrup concentrated juices, or even just an overload of fruit, some of these smoothies have a full day’s serving of sugar in them. While I love fruit just as much as the other person, I made an effort to create a less fruit-focused smoothie and challenged myself to add in some, potentially unusual, vegetables. This got me to thinking: what are some of my favorite foods that hide their high vegetable content? And then it came to me… carrot cake. To use the word love to describe my feelings about carrot cake is an understatement. This is what led me to create this carrot cake smoothie because, my friends, what is better than a breakfast that tastes like carrot cake in the form of an easy and cheap smoothie.
For some reason I constantly overlook blueberries. They are such an easy fruit to eat and match with different flavor profiles, and whenever they are in my fridge I devour them, but I never actively think to purchase them. When considering different fruit and flavor combinations, I came up with the odd pairing of blueberry, vanilla, and almond. While not one you see often, these three tastes compliment each other extremely well. Enjoy for a “not so normal” version of your everyday overnight oats.
There is something so comforting about a warm delicious stew on a cold winter day. While I mainly steer towards tomato based and meat filled versions, lately I have had a serious craving for all spices Indian. While trying to follow Whole 30 and also omit garlic & onion, Indian food is a cuisine that is nearly impossible to eat if not making it yourself. Indian takeout may be in my (very minimal) takeout rotation, but there is 0 chance I am going to be able to find a dish without so many ingredients. So instead of even attempting to explain everything over the phone to a delivery guy to then only be turned down, I decided to create my own version. Packed with flavor, protein, and some starch, this dish knocks Whole 30 Indian food out of the park.
While (almost) everyone loves chili, people seem to seriously disagree regarding on if its main ingredients: should it, or should it not, include beans. In my world, chili will not only include beans, but it will have 3 different varieties. That being said, I was mind blown to hear that people felt differently. What the heck is chili without beans!? Evidently, it is Whole 30 approved chili. Since chili is a continuing staple in my cooking rotation, I decided to give this counterargument some thought and try this whole sans-bean- chili thing. The worst (or best) part of it all? I hate to say it, but I actually really enjoy this meal. So while I am still “team chili with beans”, I will gladly enjoy this version for the next month.