my favorite whole30 words

"Start now. Today. This minute."

Those are the words that prompted me to start the Whole30 for the first time. I see that morning clearly, amazingly so, really, in my mind. I was lying in bed on a Saturday morning, being lazy and reading whatever caught my eye on Facebook. I followed a link to the Whole9 website and started reading through comments and then the specifics of the Whole30. I'd heard about the Whole30 but never really examined it before that morning. It was mid-morning early last October. I'd already eaten a very unusual breakfast, unusual for me anyway since I almost never do sweet: fresh Paleo apple crisp with an almond crust, sweetened with stevia and topped with whipped coconut milk. It was certainly not Whole30 approved. But it didn't matter. I followed their directions. I started right then. Right after reading the detailed description on their website.

No fanfare. No big prep. No worrying. I walked into my bathroom, weighed myself one last time, and just started. And I am so glad I did.

Of all the delightful things they have to say, and they are excellent writers, those words remain my favorites.

"Start now. Today. This minute."

parents, aunts, uncles, kids at heart

Eat Like a Dinosaur is coming to a bookstore near you this month, and the authors, Paleo Parents, are celebrating in style. Enter their colossal contest at Eat Like a Dinosaur.

It's easy. It's fun. And you'll want these books.

Promise.

stews and my whole30

Stew is one of my favorite dishes. I like to cook it and eat it. I like to think about it. Though I've certainly made lots of vegetable stews, I like the moist, tender, flavorful meat best of all. In years past, potatoes were always a component of my stews. These days I don't use them and don't miss them. I think the almond flour used in the cooking adds a starchy feeling, and I don't miss potatoes in the least.

Stews are easy, versatile, they make the house smell great, and they can be SO forgiving. While doing this round of the Whole30, I'm keeping stew or ingredients that can quickly become a stew in the fridge. I have two distinctly different approaches to stew and use one or the other depending on which ingredients I have handy. One starts with cooked meats and vegetables, while the other starts in the raw state. Both are easy.

This week for quick lunches, I've been simply pulling roast and veggies from the refrigerator, cutting them into large bite size pieces, and combining them in my cool little warming Crock Pot, which I then take to work and plug in at my desk.

Stew Re-purposed from a Roast

This method is so easy it doesn't really warrant a recipe. When I cook a pot roast, which for me usually means grass-fed chuck roast because I love the flavor and texture, I add extra carrots, celery, and onions. Often, but not always, I'll throw in turnips, cauliflower, or parsnips. I don't use potatoes. I also usually throw in a handful of almond flour, quite unceremoniously, to slightly thicken the cooking liquid. This is an ideal combination for me to use later in impromptu stews.

baby veggies are a nice addition

Stew for Stew's Sake

The other method is almost as easy and a little more fun. The directions work for boneless beef, chicken, oxtails, short ribs, turkey thighs---any meat that can handle or benefit from long, slow, moist  cooking.

turkey hindquarter ready to become stew

Start by browning your meat of choice. Though we're looking at turkey here, this method works well with all sort of meats. I often brown turkey, oxtails, lamb shanks, and other large cuts under the broiler, watching it very closely as it browns. Boneless and smaller pieces, I brown on the stove top in coconut oil or rendered fat, often with a sprinkling of sea salt, ground pepper, and almond flour. Whether you've used the broiler method or the stove top method, the next step is the same. Slowly brown chopped onions in the fat rendered from browning your meat until well-caramelized but not burned. This adds a real richness to your stew. Next add garlic and cook for about 30 to 60 seconds, just to ever so slightly brown. I use dried granulated garlic in a lot of my cooking, but for a roast or stew that's going to cook for an extended period of time, I like whole or sliced cloves of fresh garlic. To slice or not to slice the garlic is totally a personal choice. Lazy cook that I am, my usual practice is probably pretty obvious.

start with chopped onions, then brown in coconut oil or beef or chicken fat

As soon as you begin to smell the garlic, remove the pan from the heat.

I'm a big fan of a slow cooker for stews, but I sometimes use a heavy French or Dutch oven, like Le Creuset, on the stove top when I'll be at home for a few hours. The advantage to the slow cooker is that you can leave and come back to perfect stew. The stove top advantage is that you can play with it all day. Given the option and the free time, I want to touch and taste and stir. I'm also likely to decide to add a bit of thyme from the garden or a little tomato because it looks good as the stew simmers over the course of a few hours.

Whichever method you choose, layer your browned vegetables with 1" to 3" pieces of carrots, celery,

tomatoes are optional, go with your mood

turnips, parsnips, cauliflower---the veggies you personally like in a stew. Put the meat on the top if it's a large piece like the turkey above, or stir it in if you've used smaller chunks. Top with sprigs of fresh parsley, about 2 ounces of almond flour, a tablespoon salt and a teaspoon of black pepper. Finally, add 1/2 to 1 cup broth or water.

Simmer, covered, for several hours. Meat should be tender and vegetables cooked through but still intact. Taste, adjust seasonings if needed. You may also remove the lid to allow the liquid to continue thickening, if desired.

If you're using a large piece of meat, you'll, of course, cut that into pieces a little larger than bite size after simmering. You'll notice very few quantities list here. This is really more of a template than a recipe. Thyme is a great addition with almost any meat. Half a lemon is nice simmered with lamb, if that's your meat of choice. The possibilities are (almost) endless.

Stews in general are better the second day or third. If you can, refrigerate overnight and reheat to serve. You can remove any fat that has solidified on the surface, especially if you're not using grass-fed beef or lamb.

One thing that makes the Whole30 so much easier is having good food, food you love and don't tire of quickly, on hand and ready to go. The great thing about both this stew and its primary ingredients is that they're easy to keep on hand, fresh or frozen. We have two versions in the fridge much of the time during cooler weather.

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.