I’m finished with the first week of my Whole30, and feeling pretty great. You can see almost every delicious thing I’ve eaten over on Instagram–I’ve been having so much fun trying out new recipes and revisiting old favorites. Doing a challenge like this really gets the creativity flowing!
So far I’m breezing through each day without craving any off-plan foods–I even survived a friend’s birthday party last night without any serious yearnings for the cake, cookies, booze, or tortilla chips that everyone else was enjoying. I sipped on seltzer with lime, snacked on mixed nuts, and felt pretty darn virtuous.
I love to read. It’s actually somewhat of a problem.
Whenever I read fiction or a memoir, one of two things happens. I either put the book down because I can’t get into it, or I’m so into it that I can’t think about anything else, and end up reading the whole thing within a day or two. The latter happens much more frequently than the former, and everything else I’m supposed to be doing falls by the wayside. I fall into reading rabbit holes so easily that I usually don’t allow myself to read anything other than my school textbooks during the semester itself. (Of course, I’m very interested in speech and language pathology, but books with titles like Understanding Voice Problems and Preclinical Speech Science never really end up being page-turners. Instead of keeping me up all night like a suspenseful novel, they’re uniquely capable of sending me into a sudden nap if I read them anytime after the sun sets.)
I’ve always been more of a baker than a cook, but I’m working hard to change that, especially since starting my Whole30. It’s exciting to try lots of different meats in lots of different forms. Yesterday I made pork belly (you can see the before & after pics on Instagram–it was good, but not quite good enough to share with you!). Today I used ground chicken to make meatballs. I am so happy with the way this dish turned out–it’s one of the best savory recipes I’ve made! The meatballs are moist and rich, and the sauce provides the perfect level of tart tomato and roasted garlic flavor.
This simple appetizer is an amazing way to showcase some delicious figs. I’d been wanting to wrap figs in prosciutto for a while now, but accidentally got slices of pancetta instead. I think in my mind I’d filed them as being the same thing. I did a little research and it seems like pancetta is thicker and less pliable, and cured with more spices than prosciutto. You can use either one here–prosciutto would probably be easier to wrap around the figs, and you might not even need the toothpicks.
Have you ever made zoodles? If you get yourself a julienne peeler, you can be making zucchini into low-carb noodle stand-ins in no time. It’s actually really good. You may not be able to fool people into thinking they are eating actual spaghetti, but I don’t think anyone will be complaining.