day 1, round 2

Somehow this seems so much easier this time. I weighed myself this morning for the last time this month. Interestingly, to me at any rate, my weight is precisely two pounds less than when I completed my first Whole30 in early November 2011. I meant to do measurements, but I am simply not that organized.

The food has really been easy. Inspired by Carrie, Ginger Lemon Girl, who has posted about pantry meals for a few days, I decided to eat as much from what we already have in our kitchen as possible, even as I'm starting this Whole30. I'm a bit of a pack rat where food is concerned, and we pretty much eat this way routinely, so it's not as big a stretch as one might think. GK is not doing the Whole30 with me, but he has been making gradual changes for some time now that are bringing our eating styles closer together. That is darned near miraculous in my book. It sure makes meals easier, since I do almost all the cooking.

My breakfast, today, was a small top sirloin steak from the freezer. This time I remembered to thaw it first. That is not a given. I browned it in a pan as I got ready for work this morning, seasoned with salt, pepper, and garlic powder. After the steak was out of the pan, I threw in a couple of thickly sliced mushrooms. When it cooled, I cut the steak into strips and took it and the mushrooms to work with me along with a cup or so of sauteed Napa cabbage. I am a notorious breakfast-at-my-desk person. It helps me ease into the day.

For lunch, I filled my trusty warming Crock Pot with leftover beef stew from a few days ago. This was possible since I rarely eat anything non-compliant, anyway. Note, I did not say never. For me the Whole30 is not a major change; it's a tightening of the reigns. That is, of course, where food is concerned. Wine is a different issue. I enjoy our wine ritual, but I'm fine without it. That's my story, and I'm sticking to it.

Dinner tonight was simple, mostly because I was pooped after a frustrating work day. GK had the rest of the chocolate chili with an egg, avocado, grape tomatoes, and scallions. I had three scrambled eggs, a bit of avocado, and a few bites of the chili. I couldn't resist. I'm hoping I can handle just a bit.

I'm comfortably collapsed on my bed right now, and as soon as I can drag myself away from my trusty MacBook, my plan is to pick out a few new recipes to try from Well Fed.

beans in the pantry

one of my favorites

One of the most versatile and accessible items to keep in the pantry is a can of beans. Actually, that should read many cans of many types of beans. The possibilities are almost endless. Beans can be added to breakfast, lunch, and dinner menus easily. They can be quickly turned into a snack or appetizer. They can be casual or dressed up as much as the occasion demands.

And, of course, most are gluten-free, dairy-free, corn-free. Be careful when reading the labels; many canned beans are prepared with sugar or even starches. The sugar can be rinsed off, mostly anyway, in a pinch, but it's best to stick to brands that don't use it in the first place.

Right now in my pantry, you will find garbabzo beans, kidney beans, tiny white beans, pintos, limas, green beans, black beans, wax beans, and a few odd-ball varieties. And those are only the cans. I'll talk much more about dried and fresh beans soon. All it takes to turn these into creative additions to any table is a can opener and a little, very little,  imagination.

For years when I've needed a quick dish for a spur-of-the-moment potluck or  bbq,  I've turned to this bean salad. It's a standard at summer dinners and lunches at our house, travels well, can be made ahead with ease, and is really tasty. We are not fans at our house of the savory-sweet combo that so many love, so this is not an overly sweet salad. It has a hint of sweetness from the dressing that works beautifully with the beans. The quantities can easily be doubled, tripled, or quadrupled, depending on the size group you're serving. Since this salad lasts so well, I often make a really large batch just to have in the refrigerator for snacking or to use as a quick meal.

almost-too-easy-to-admit bean salad

1 can cut green beans
1 can kidney beans
1 can garbanzo beans
1 TBS dried onion flakes
4 to 6 ounces Newman's Own Balsamic Vinaigrette

Rinse beans lightly and combine in bowl. Stir in onion flakes and dressing. Refrigerate for a few hours and serve. Gets even better as it sits.

You can, of course, make your own vinaigrette and chop fresh onions. I do so often, but make just as it is here, this is a very good dressing. This is what I've been serving family and friends for many years now, and I promise you, it has quite the following.

I'd love to hear ways each of you use beans from the pantry.