The foolproof way of eating cake for breakfast
I’m back on my muffin kick and I’m not mad about it! Every Easter (and now somehow almost every holiday) I am responsible for one thing in my family’s household: carrot cake. Each year I’ve slowly evolved it into a healthier and healthier version without anyone noticing a difference in taste. In fact, each year my sister becomes more and more obsessed. Since my family will be traveling for the first time on this year’s Easter, I needed to find a way to make this carrot cake breakfast approved so that my family (aka sister) could enjoy her favorite creation of mine throughout the week. My solution: carrot cake muffins. Oh yea, that just happen to be vegan, gluten/grain/dairy free, sweetened only by maple syrup, and BOMB DOT COM.
Your guide to tackling a week on Whole30!
I am SO incredibly excited to share something with you all that I have been working on for over the past few weeks. As you all probably know by now, I just recently completed Whole30. In my pieces on both my blog and Mindbodygreen, I make it very clear that my number one tip on how to survive Whole30 is meal prepping. Many people respond to this statement saying they don’t know how to meal prep because they don’t know what to make, they don’t have the recipes, or they are overwhelmed in a grocery store trying to make sure they buy the correct amount of food. Well, friends, I am here to help. Behold, my five day Whole30 Meal Plan. This pamphlet contains a meal plan schedule for Monday-Friday with individual recipes for each meal and, most importantly, an organized master grocery list.
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How Whole30 was so Different the Second Time
About exactly one year ago I embarked on my first Whole30 challenge; overwhelmed, intimidated, curious, and weirdly excited. What initially began as a way to hopefully get some answers to some gastrointestinal issues, turned into a much more insightful experience. I learned a lot about myself and my eating habits, specifically that I had a full-blown granola addiction and that I was consuming more sugar than I liked to admit. As outlined in the piece I wrote for Mindbodygreen, I learned that meal prep is an absolute must, you may not need alcohol as much as you think you do, you must listen to your body, and some other important lessons. Fast forward to a year later and I was ready to tackle the Whole30 challenge for the second time around, expecting it to be not too different than the first run. However, now after completing this second go, I am surprised to look back and assess how different these two sets of thirty days were for me. What was so drastically different? Continue reading “My Thoughts on Doing Whole30 the Second Time Around”
Ever since starting Freckled Foodie and continuously photographing my meals, I’ve noticed one stand out consistent meal: zucchini noodles and salmon. Don’t get me wrong, I love a good bowl of pasta. In no way am I going to tease you to believe that this will replace the hearty, comforting, nap induced bliss you feel after a bowl of hot pasta. However, what I can tell you, is that there are many of nights I actually prefer to have this meal instead (I know, blasphemy). I was always skeptical of “zoodles” for this exact reason. Refusing to accept them as a form of pasta, I changed my mindset to view them as simply another delicious option for a meal, which is exactly what they are. This meal’s pulling force that continues to suck me in on a weekly basis is the place it lands on the taste / effort scale. This meal is exceptionally easy to make, especially if you follow some of my prepping tips below, and requires minimal effort in the kitchen. It also is a refreshing, light, and delicious dinner or lunch option while seemingly impressive to dinner guests. Plus, these zoodles are simply aesthetically pleasing when they so perfectly resemble long ribbons.
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.