Thursday, February 11, 2016

Two recipes, a sweet 23 month old and a kindergarten project

Please excuse my hiatus! 
Life comes fast and furious with three children sometimes. My two boys are in a great school this year. They are busy learning everything set in front of them, but with kindergarten and 2nd grade that means my afternoons are spent looking at phonograms, reading books, and checking math problems. 
You would think I'd get more sleep now and have more energy. 
Not with that said, I decided to give Whole30 a try. 
I had tried to start jogging when Madeleine was a baby, but my feet quickly gave me problems. 
I thought it was medication, not stretching etc., so I stopped. 
A friend of mine started Whole30 in January and I quickly thought I really need to try something. My clothes are tight, my mood is yucky, I don't feel well, and my feet hurt.
I'm on week 3 and can I just say, AMAZING!!!!! The knot in the arch of my foot is gone. The pain is gone! I'm sleeping better, my energy level is better, and my clothes are loose!!!
With Whole30, you take out a lot of foods--foods that cause pain, inflammation, stomach illness, etc. So, I stopped eating nitrates, sugar, dairy, wheat, grains, and more. I took my favorite recipes and tweaked them to be compatible with Whole30. Our meals are full of protein, vegetables, and fruits. I can still eat many of the foods I always ate, just a healthier version of it. And pretty much anything looks great on Polish Pottery. My mom gave me a couple of these plates for Christmas. I keep adding to my collection as my pants get looser:)  It's a great incentive to keep doing things right.
So here are two recipes...
Squash Fritters
Let me first say, these were soooo good. I loved fried squash when I lived in Romania...dredged in flour and milk and I decided to semi recreate it to satisfy my taste, but limit the wheat and dairy. You could do just yellow squash or just zucchini. The yellow squash does give the fritter a beautiful natural sweetness. I didn't miss the flour or milk at all!!
1 yellow squash, chopped
1 zucchini, chopped
3 green onions, chopped
3-4 eggs
2 tsp garlic powder
2 tsp parsley
salt and pepper

In a large bowl, whisk your eggs. Stir in the rest of the ingredients. In a large saute pan,  heat up some olive oil. Spoon in each fritter. Fry on one side til golden, then flip. These are a bit messy and can tear apart easily. Make sure the fritter is done before you flip it. 
Here is my sweet miracle girl. She will be 2 next month and I can hardly believe it...or catch my breath for that matter. Her favorites things are playing with chalk on the sidewalk, eating dinner with her daddy,  and playing with her brothers. She loves church, monkey (Curious George), and her babus (brothers). She is a bundle of joy and energy and one of the main reasons I decided to start my Whole30 journey. I need to be able to keep up with her!!! 
  Did I already tell you how much I LOVE my sons' school? Friday is their Literary Read-a-thon. They can wear a costume portraying a character in a book they have read. 
The books must be classical, on their reading lists, or the supplementary lists or just a classic that their teachers said is ok. No pop culture. 
So my sweet Andrew, who is in kindergarten, chose to be the letter A in Chicka Chicka Boom Boom. We enjoyed cutting, painting, and gluing his costume for Friday! My second grader has read a book of Fables and is portraying the Poor Old Dog, who wears a furry green coat and found a lost gold ring. 
Chicken Salad
2 chicken breasts cooked
1 bunch of green onions, sliced on the diagonal
2-3 stalks of celery, sliced on the diagonal
1 granny smith apple, chopped
1 handful of pecans
1 handful of sunflower seeds
1 cup (give or take) of homemade mayonnaise
salt and pepper
1 tsp garlic powder 
1 tsp parsley

To make homemade mayo (no dairy, no sugar), in a small bowl, put in a squeeze of yellow mustard and an egg yolk. Start mixing with a whisk. Add a stream of olive oil and stir until you like the amount. You want it to emulsify, so keep stirring. Add salt and pepper  to taste.
For the salad, combine all the ingredients and keep in the refrigerator until ready to eat. I served my salad with avocado and half a grapefruit. You could put it on top of salad greens too. Enjoy. The mayo lasts about 3 days in the refrigerator.

As I continue my journey, I hope to post many more tweaked recipes. Recipes I love and hope you will love and enjoy too.

I'm joining in...

1 comment:

Miz Helen said...

What great recipes, they look yummy and your little one is just precious! Hope you had a great Valentine Weekend and thanks so much for sharing with Full Plate Thursday.
Come Back Soon!
Miz Helen

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