Disclaimer: this post contains affiliate links. If you choose to purchase anything through a link, it will be at no extra cost to you, but will help support the costs of this blog. A few years ago, my parents were visiting me and we had pizza for lunch. My dad set his plate down on a low coffee table with two slices in front of him, and my precious, handsome puppy Murphy devoured them before my dad could even notice. I laughed hysterically. It was a dirty move on Murphy’s part, but you see, it was the second time that weekend. Earlier we had gotten breakfast tacos, and Murphy stole one of my dad’s right from the bag. Ate it foil and all.
We’ve made some progress with his manners in the past 48 months. Now that he’s a seasoned three years old, Murphy is more aware. He understands that my husband will not react well to having his food stolen. He knows that, if he acts disinterested, my mom will reward him with food better than the already-delicious food that she serves to her humans. I thought we’d moved on from the childish behavior of younger dogs.
I thought wrong.
Today we went for a long walk to take in the sunshine before a week of impending storms. I brought along treats, his water bottle (yes. his water bottle. it transforms into a serving dish as well, and is brilliant for toasty Texas days when he needs frequent hydration breaks), and planned a route that included a lot of trees for some shade. I’d recently discovered some great trails around the rec center near our house, but we hadn’t walked them on a weekend before today. People were everywhere. There was some huge picnic event, so people were grilling out, blowing bubbles, fishing, etc. When Murphy was younger, this would’ve been disastrous, but he’s older and wiser now, right? He now knows that people aren’t out to get him. Instead, this was a sea of people with the potential to rub his belly!
Sure enough, the first kid to walk up and ask to pet him wanted to shake his paw. “Shake” is Murphy’s one really good trick. He’s not fancy, but he will look you in the eye and shake your hand. Not today. Today, he rolled right over onto his back, placing his belly front and center for this little girl to rub. She was all about it. Then, we circled around the playground and another kid came up and asked if he could pet Murph. Of course!, I told him. Murphy is very friendly! Then I saw it.
While the boy used his right hand to pet Murphy on the head, Murphy’s eyes were glued on his left hand. Before I could react, Murphy had stolen and eaten the hot dog right out of this poor kid’s hand. Ugh, so rude.
You guys. I’m done with school. and almost done with work-school. I turned in my last paper and took my last final for this session of grad school last night, and I now have 9.5 days left of this school year as a teacher. Summer. cannot. come. quickly. enough. As I drove home last night after my exam, I kept thinking about how I should do something to celebrate – pour a glass of wine, eat a cupcake, etc. Oh, but Whole 30. Plus, I was so exhausted last night after waking up 3am that all I wanted to do was go to sleep. So, the celebration was delayed a day. Tacos used to be a weekly tradition in our house, and it got put on the back burner for a few weeks, so my husband made a special request. While I’m not eating tortillas right now, it was a good opportunity to try out a meal I’ve been hearing about for awhile now: plantain nachos. Plantains are one of my favorite foods lately. When they’re still green, you can make tostones with them, and once they’ve ripened and become yellow you can fry them into a nice dessert treat. Or, you can get plantain chips and use those as the base for nachos!
Step 1: Spread a layer of plantain chips on a plate.
Step 2: Top with crumbled taco meat. For this, I browned a pound of beef with a tablespoon of homemade taco seasoning and some onions.
Step 3: Top with a dollop of guac. If you don’t want to dig through for a perfectly ripe avocado, use Wholly Guacamole like I did.
That’s it! Dig in!
Oh, wait. Step 4: Crack open a cranberry La Croix and drink it on ice with a squeeze of lime. In a wine glass. Because you’re celebrating!
Then take a second to admire your handsome brown dog in the background and go back for seconds. Bon Appétit!
Since I’ve had a few people ask me about it lately, I thought I would share exactly why I’m so passionate about Whole 30. Disclaimer: This post contains affiliate links. If you choose to purchase something via these links, I will earn a small commission at no extra cost to you. I am sharing them of my own volition because I think your life will be better with them.
Several years ago, I was breaking out in hives all over my body. I’d had one or two sporadic episodes similar to this one before, but they could be tied directly to an allergic reaction or stress. Four years ago, it was a different story. They began toward the end of the school year. I was preparing to buy my first house and spend three months living alone doing whatever I wanted to do with almost no responsibility. I should’ve been living the high life, but I was miserable. Hideous itchy hives + Texas heat did not result in a happy camper. They were on my arms, my legs, my stomach, my neck, and no doctor could figure out what was causing them. I even sucked it up and went in for allergy testing. (Those who know of my severe needle phobia will believe me when I say that allergy testing required a strong sedative and a driver.) Then blood testing. Still no answer. As bad as the hives were, not knowing what caused them was worse. At one point, I was sobbing on the phone with my mom who had to finally just yell at me to stop looking online for answers. The internet is not your friend when you have a medical mystery on your hands. Then one day, I noticed a friend on Facebook tagging pictures of her food as #Whole30.
I was curious, so I did what I do best and typed “whole 30” into my search bar. I expected to find some sort of diet. While it is a detailed eating plan, it does not have the same tired “lose weight in x # of days” intent as others do. In fact, one of the main guidelines is to stay off your scale entirely for the duration. In a nutshell, Whole 30 is a thirty day reset for your digestive system to heal and to reveal food sensitivities.
The general rules: no dairy, no sugar (or sugar substitutes), no grains, no legumes, no alcohol. The creators also warn against “paleo” treats like pancakes, waffles, brownies, cookies, etc. made with alternative flours and sugar substitutes. This leads to the natural question of what can you eat? The answer is simpler than you would think. All meat, eggs, vegetables, and fruit. In other words, real food.
As I mentioned above, Whole 30 isn’t a diet, and the intent is not weight loss. (That being said, most people do lose weight since they eat healthier, more nutrient-dense food. Without changing my activity level or eating less food, I lost about 7 pounds.) By removing the foods that are bad for your digestive system, your gut has time to heal and eliminate inflammation. How bad is inflammation? It turns out, very. Gut inflammation is linked to just about every physical complaint under the sun: allergies, autoimmune diseases, chronic pain, arthritis, and many, many more. Within several days of beginning my Whole 30, the hives were gone. Once I made it through the carb flu, I had more energy, and my brain was less foggy. I felt phenomenal!
The two most difficult aspects are the first week and the planning. I mentioned the carb flu above. It’s real, ya’ll. We are addicted to sugar. All of us. Sugar is in everything. Even table salt! As your body adjusts to new food instead of the terrible food it’s grown to depend on, it freaks out and will seem like it’s attacking you. Press through. It’s worth it. This timeline provides some insight and much reassurance amid the hardest days. As for the planning, it’s essential. Going out to eat during a Whole 30 is challenging. What has worked best for me is to look at the menu online ahead of time and decide what I want. That way, it’s possible to look up any ingredients you are unsure of, and you can make a decision without any peer pressure to choose something else. My go-to restaurant meal is fajitas – I swap out the cheese and sour cream for extra guac and veggies, and decline the tortillas.
While you can definitely find something to eat if you go out, it’s much easier to make the majority of your meals at home. Meal planning is essential here. At the very least, you want to make sure your fridge is stocked with healthy meal ingredients, but it never hurts to keep a few emergency staples on hand. Meatballs, hard boiled eggs, and some raw almonds or cashews are great when you get hangry. My experience with Whole 30 and the discovery of a few food-bloggers has totally expanded my food world. There are so many foods I’d never tried, but it was a fun challenge to go try them. What did I have to lose, right? This is where the internet is definitely your friend (as opposed to when self-diagnosing medical mysteries). I spent many minutes looking up food online ahead of time (What is a parsnip? What does it look like?) and googling “where to find ________ in the grocery store” while trying not to look like a complete dummy in the aisles of Whole Foods. I even discovered that, after 26 years of my parents depriving me of their greatness, Brussels sprouts are my absolute favorite food. Yes. I’m serious.
As I mentioned, planning is key. The Whole 30 site has a ton of resources, and it led me to the discovery of my cooking spirit animal. Seriously, Mel Joulwan is a genius, and I cook almost exclusively out of her two cookbooks, Well Fed
and Well Fed 2. They contain the Brussels sprout recipe that turned my mom into a fan as well, a to-die-for chili recipe (that’s bean-free, too!), and paleo versions of some really awesome dishes from all over the globe. The original book behind Whole 30, It Starts With Food, provides a very in-depth yet easy to read explanation of the science behind the program. I didn’t actually read this until about a year after my first Whole 30, and it made me even more of a believer. My inner nerd geeked out big time with the science, and it shed light on how much the food we eat impacts everything. Lastly, The Whole30 is the newest book of the bunch, and it combines a lot of the science with a ton of recipes in the second half of the book. There’s also an instagram account @whole30recipes that provides a wealth of additional ideas.
So? What do you think? Are you ready to try one? Let me know if you’re interested, if you have any questions, or if you want to know more!
I’ve mentioned before the importance of me not trying to think too early in the morning. It can get dangerous if I do. But sometimes it results in accidental culinary brilliance, like this breakfast miracle. (Disclaimer: this post contains affiliate links. If you choose to purchase something through one of the links, it will help me earn a small amount to maintain this blog at no extra cost to you.)
Last week, I was bumbling around the kitchen half-awake putting together my breakfast scramble. I had just tossed the last ingredient in the pan (herbs, of course) and put the lid on for it to heat up when I turned to grab an avocado to slice up. The pan is always filled with eggs (protein) and tons of veggies, but I like to add a little bit of fat to keep me full until lunch. But I was out of avocado!! I know this is not at all a tragedy, but it presented me with the need to actively think. Pre-second cup of coffee. Which I’ve mentioned is dangerous.
I opened the fridge and just kind of stared mindlessly, waiting for an epiphany. Then it came! There was a jar of tahini on the door of the fridge. If you’re not familiar, tahini is basically a paste made of ground sesame seeds, and it has a peanut buttery texture. I decided to drizzle a spoonful on top of my scramble, and oh. my. It was so scrumptious. Plus, I don’t have to spend precious seconds at Kroger now having to prophesy which avocados will reach perfect ripeness without going bad by the end of the week. It’s a win-win!
So, without further ado, here’s the extremely inexact recipe for my perfect savory breakfast scramble – so delicious you will want to eat it for breakfast, lunch, and dinner.
eggs (I use three, but this is up to you)
oil for cooking
veggies – the world is your oyster here and you can make it as simple or complex as you like depending on what you have in stock and what’s in season
tahini – any brand will do. I really like the consistency of this one.
salt and pepper, to taste
You’ll notice I don’t have measurements. The beauty of this “recipe” is that it works with just about any amount of the above ingredients that your heart and taste buds desire. I’m usually rushing in the morning, so I like to use as few dishes as possible to minimize cleanup. I also spend a good chunk of time on Sundays washing, peeling, chopping, and roasting lots of food to keep on hand in the fridge for use during the week. This cuts down on daily meal prep time significantly. Here’s how I assemble the scramble:
Set your pan on the stove and turn on medium heat to start warming it up. Yes, before you get out a single ingredient. This preheating is important. I’ve been LOVING my cast iron skillet lately, and I plan to write about it soon, but for eggs and quick cleanup, this pan that my Chef Aunt Cheryl got me last year is top notch. Grab your cooking oil and spoon in enough to coat the bottom of your pan. I use about a forkful (because a spoonful would mean getting another utensil dirty and having to clean it).
While your oil melts, start pulling all your veggies out. After the oil has heated 30-60 seconds, toss in some diced onion, 1/4 – 1/3 of a cup or more. This is the part that takes the longest. You want to let the onion soften for a few minutes, so empty the dishwasher, pack your lunch, or look up a corny joke to write on a napkin to sneak into your husband’s lunch.
After a few minutes, the onion should be softening and more translucent. Add in a handful of mushrooms, and a 1/3 of a cup or so of diced sweet potato. The sweet potato is a new addition for me. My sister-in-law just suggested it to me, and it’s delicious. Let this start to heat for another few minutes.
Crack your eggs into the pan. Use the spatula to mix them up – you can crack and beat them in a small bowl first if you want, but I’m too lazy for that. The pan should be pretty hot by now, and the eggs will cook quickly. Let them sit for about a minute, and get your leafy greens ready! You can use a lot of volume here. I aim for about a cup. If I have some spinach to use up, I’ll use that. Otherwise, I like kale. While the other veggies heat up in the pan, I’ll tear the kale up into smaller pieces.
Add the greens and a small handful of herbs to the pan, turn the heat to low, and cover it to steam. Leave it for a minute or two while you put all your Pyrex veggie containers back in the fridge.
Once the greens have wilted, scoop the whole delicious mess onto a plate. This is where the magic happens. Spoon (or fork) about a tablespoon of tahini and drizzle it on top. Add some salt and pepper, and dig in.
The tahini with any scramble is fantastic, but the combination of tahini and sweet potato is the stuff of legends. I may be exaggerating, but you’ll have to try it to find out. Seriously. Let me know what you think!