Tag Archives: Food

Nourishment Lately – Beginning of Whole 30

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Hello dreaming foodie friends!

I wanted to pop on here today to share a bit about my first ever Whole 30 experience. I never thought that I would do anything like this, mainly because I am not big on following rules, especially when it comes to setting rules around food, but after hearing and learning more and more about the Whole 30 program, here I am, eleven days into my first Whole 30!

Day one for me was Thursday, Feb. 14, and day thirty will come on Saturday, March 16. I don’t have a lot of concrete reasons as to why I decided to give this a try, other than maybe just as a way to change things up, to try something new and different. I’m feeling like winter is getting a bit old and boring, and this seemed like as good a way as any to bring something different to the table. I was also drawn to it because of its lack of extreme rules or time period. It’s honestly not that different than how we normally eat, so I knew that the changes wouldn’t be overly extreme and it’s only a 30 day experiment and experience (although I do plan to do a reintroduction portion following that).

Here’s a summary of the things that I cannot have during my Whole 30 experience: alcohol, grains, legumes (beans, peanuts, etc.), natural or artificial added sugar, dairy. 

And here is what I have been eating:

Protein: eggs, beef, poultry, pork, fish

Veggies: spinach, kale, sweet potatoes, beets, butternut squash, Brussels sprouts, garlic, onions cauliflower, broccoli, carrots, celery, mushrooms, spaghetti squash

Fruit: blueberries, bananas, cherries, apples, oranges, dates

Fats: olive oil, avocado oil, coconut oil, ghee (clarified butter)

Extras: walnuts, almond butter, coconut milk, collagen protein powder

What you see above has basically been the extent of my ingredient list over the last eleven days. Breakfast has been either eggs and some combination of veggies, or a smoothie. Lunch and dinner have been a protein and a ton of veggies. For snacks, I have been having apples and almond butter, a date with almond butter, or an orange. One thing for sure that I am loving – how many veggies we are eating! We have always been big veggie eaters, but with lack of grains and legumes, we have been going super heavy on the veggies and I love it. 

As far as how I feel, I honestly don’t have much to say at this point other than that I just feel good. I just feel good. And I am enjoying what I am eating every day. I do want to say that I feel like I have slightly more energy overall, but I still think it’s too early to tell if that is true. So far, I am loving my Whole 30 and I plan to keep the blog updated with the rest! Let me know what questions you have in the comments below!

Clam Chowder

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This clam chowder was inspired by two things: my desire to make something that I normally don’t, and my parent’s recent trip exploring New England. While I would love to be tasting my way through New England and Canada like they are, I am not retired like they are, so clam chowder at home it was. We made this soup on a dreary, end-of-summer day at home, and everything about it was just so right. Let’s talk about it.

Clams
I was able to buy wild, USA caught cherrystone clams at my grocery store for this. You could use a variety of types of clams for this soup, but as I feel about all seafood – try to use wild, USA caught.

Veggies
If you are a fan of clam chowder, you know that this can really vary between versions. Some have very few or no veggies; some have potatoes and some don’t. This one is full of veggies – onions, carrots, garlic and celery – and lots of potatoes. This is my preference, but feel free to customize types and amounts of veggies in this to your liking.

Broth
The broth for this soup is made from boiling the clams. To prepare the broth, you add the clams to a pot, top them with water, bring to a boil and then boil until the clams open. You then remove the clams and strain the liquid – that’s your broth. I recommend straining several times because the broth can tend to be a bit sandy from the clams. I love that the broth for this soup is made from just water + clams. Also, this is a brothy clam chowder. There is no thickener in it, so it’s a thin and extremely flavorful broth – just how I like my clam chowder.

Flavors
This soup uses: clams, bacon, onions, carrots, celery, garlic, potatoes, fresh thyme, white wine, a touch of milk, fresh lemon juice, salt and pepper. That’s it. If those flavors sound amazing to you, make this soup ASAP! 

This recipe is the epitome of end of summer, beginning of fall cooking and eating for me. Clam chowder always reminds me of summer vacation days, but is warm and comforting like fall. Since I can’t be wandering around New England right now, this was my best attempt at bringing end of summer, beginning of fall New England vibes to my home, and it worked just perfectly :).






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Clam Chowder

Ingredients

  • 24 medium to large clams (I used cherrystone)
  • 1/2 pound bacon
  • 1 large onion, chopped
  • 6 carrots, chopped
  • 6 celery stalks, chopped
  • 4 garlic cloves, minced
  • 12 baby potatoes, quartered
  • 1 cup dry white wine
  • 1 bunch fresh thyme
  • 2 cups whole milk
  • Salt
  • Pepper

Instructions

  1. Scrub clams well and place in a large pot. Cover the clams with water. Place pot over high heat and bring to a boil. Boil 5-10 minutes, or until all clams have opened.

  2. Strain clam stock into a bowl and set aside (if the stock is sandy, you may want to re-strain). Remove clams from shells, roughly chop and set aside.

  3. Wipe out pot and add bacon, cooking over medium heat until done. Remove bacon from pot, crumble and set aside.

  4. Keeping pot over medium heat, add onions, carrots, celery, garlic, potatoes, wine and a few sprigs of fresh thyme to the bacon fat. Cook 5-10 minutes, until wine is almost evaporated.

  5. Add strained clam stock and a few more sprigs of fresh thyme to pot and simmer until vegetables are tender, 20-25 minutes.

  6. Turn off heat but keep pot on burner and add milk, bacon and clams to the pot and stir well. Remove thyme stems. Season with salt and pepper to taste. We used 1 1/2 teaspoons salt and 1 teaspoon pepper. 

  7. Serve in bowls garnished with fresh thyme if desired and a squeeze of fresh lemon juice.

Make-Your-Own Mountain Pies

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Today’s post is not a recipe, but an idea that I’m so excited to share. Fall is the perfect time to have a make-your-own mountain pie get-together!

To start, for those who don’t know what mountain pies are, they are basically pressed sandwiches that are made over a fire. I grew up eating mountain pies, but recently realized that there are lots of people who don’t know what they are. All that you need to make them is your favorite sandwich ingredients, a fire and a mountain pie maker – which are inexpensive and easy to come by.

I grew up eating super traditional mountain pies – it was either pizza (tomato sauce, cheese, pepperoni) or dessert (canned pie filling). Not that there’s anything wrong with those traditional combos, but a couple of years ago, we started having ‘gourmet’ mountain pie parties at my parents house, and my mountain pie experience will never be the same. Instead of sticking to those traditional ingredients, my mom and I prepared a ton of different ingredients, then laid everything out so that it was a make-your-own mountain pie bar. We’ve had these get-togethers several times over the last few years, and although it can be a lot of work (especially for a big group of people), it is always so fun and so delicious. I thought I’d share the idea today, as well as some ingredient ideas and some of our favorite ‘gourmet’ mountain pie combinations!

The key to a make-your-own mountain pie bar is to have a wide variety of ingredients in a few categories of foods – you need a variety of meats, vegetables, cheeses, sauces/condiments and ‘extras.’ It’s nice to have all of the ingredients prepped and in small bowls/containers and then laid out on a table next to the fire. It can take some time and can be a bit of work, but if you set aside enough time, it can be a lot of fun to get everything ready. One other note – the type of bread that you use does make a difference. Use a high quality bread of your choice for the best results. The last time Greg and I made mountain pies, we used homemade sourdough from a local bakery (Gettysburg Baking Company!), and it was amazing.

Here are some mountain pie ingredient ideas:

Meats: pulled chicken or pork, ground beef, bacon, smoked salmon, ham
Vegetables: onions (raw or caramelized), peppers, tomatoes, mushrooms, broccoli, spinach
Fruits: peaches, apples, berries, bananas
Cheese: cheddar, swiss, provolone, goat cheese, mozzarella, feta, cream cheese, gouda, parmesan
Sauces/condiments: mustard, pesto, barbecue sauce, hot sauce, tomato sauce, peanut butter, salad dressings, salsa
Extras: capers, olives, banana peppers, artichokes, saurkraut, fresh herbs (basil, thyme, rosemary), chocolate, marshmallows, nuts (like pecans, walnuts, peanuts), brown sugar, fruit jam, lemon curd

And some combination ideas:

Savory:
Bacon, peach, goat cheese (herbs would be good on this too)
Tomato, caramelized onion, olive, caper, mozzarella
Chicken, caramelized onion, saurkraut and cheddar
Chicken, banana peppers, cream cheese, cheddar cheese, hot sauce
Ground beef, mushrooms, banana peppers, tomato sauce, mozzarella, parmesan
Chicken, mushroom, pesto, gouda
Ham, broccoli, mustard, gouda
Smoked salmon, tomato, capers, cream cheese
Pulled pork, onions, peppers, barbecue sauce, provolone
Ham, apple, mustard, cheddar
Chicken, salsa, cheddar
Spinach, caramelized onion, artichoke, parmesan, feta

Sweet:
Cream cheese, berries, brown sugar
Banana, peanut butter, chocolate
Marshmallow, chocolate, banana, peanuts
Cream cheese, peaches, pecans, brown sugar
Cream cheese, lemon curd
Peanut butter, jam, peanuts

So, that’s it! The mountain pie filling ideas are endless, so pick your favorite foods and try it out. Honestly, the craziest combinations are usually the tastiest mountain pies! Another key when you have a big group of people is to have the bread pre-buttered. That way, each person can just grab their bread, place it buttered side down in the mountain pie maker, top it as they please and then put it in the fire until pressed and toasted.

This post has me craving another make-your-own mountain pie night! If you have any awesome mountain pie combination ideas, or any questions about the process, let me know in the comments below!

Five End of Summer Recipes

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I’m trying my best to make the most of the end of my favorite season. For me that looks like spending as much time outside as possible, taking extra moments to be grateful for warm weather, and cooking with as much fresh produce as I can. In case you’re looking for a bit of end of summer cooking inspiration, here are five recipes from my site that are perfect for this time of year!

This peach + cucumber fresh lemonade. I haven’t made this lemonade in years, but looking back on the post has me craving it like crazy. This combination of peach, cucumber and lemon is so, so delicious and refreshing.

This peach + blueberry pico de gallo. This is an awesome appetizer, is so easy to make and would be so good right now with end of summer produce. Use this as a dip with tortilla chips or top your favorite tacos with it!

This late summer pasta: homemade noodles with pesto + tomatoes. This would be the perfect dish to cook on a summer day when all that you want to do is stay at home and cook a wonderful meal. There is something so special about making noodles from scratch and then adding fresh, seasonal produce to them. This is definitely on my end of summer cooking bucket list.

These herbed zucchini noodles with grilled shrimp and tomatoes. We’ve got lots of tomatoes right now in south central Pennsylvania, and they would be perfect in this light and summery dish. We are also trying to grill as much as possible right now, and this light and healthy dish is cooked completely on the grill.

This blueberry crisp. This recipe is not mine – it is from Shauna Niequist’s book Bread and Wine. I love this recipe so much that I shared it a few years ago on my blog, and I still love it the same. This crisp is made with olive oil, almond flour and nuts and makes a perfect snack, dessert or even breakfast. It’s wonderful with summertime blueberries – either fresh or frozen.

Happy end of summer cooking and eating!

Mustard Potato Salad

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I know that potato salad does not sound overly exciting, but to me, this recipe makes it exciting. I love the idea of potato salad, but I’m just not in love with traditional mayo-based versions. This one is everything I’d want in a potato salad and satisfies that craving – it’s full of tangy, mustardy flavor and is still creamy but with no mayo. Here’s what makes it so great:

The potatoes
The potatoes are roasted for this dish rather than boiled like a lot of other potato salads. Roasted potatoes are sturdy and slightly crispy so they make a great base, and they just take potato salad to a whole new level. To add even more flavor to this dish, the potatoes are tossed with a bit of oil, salt, pepper and fresh rosemary before roasting. I used a combination of mini purple and gold potatoes for this, but you could really use any potatoes that you would like.

The dressing
The dressing is a simple but flavorful mixture of grainy Dijon mustard, red wine vinegar, lemon and a bit of salt, pepper and oil. Everything is added to a jar and shaken until well combined. I used this mustard and think it worked just perfectly.

The extras
We decided to add hard boiled eggs and thinly sliced red onions to our potato salad and could not have been happier with that combination. The eggs add great flavor and almost a creaminess to the potato salad once everything is mixed together. The red onions – if sliced thin enough – add amazing flavor and just a bit of crunch. 






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Mustard Potato Salad

Ingredients

Potatoes

  • 2 pounds potatoes, diced
  • 2 tablespoons avocado oil, or oil of your choice
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 4-5 sprigs fresh rosemary, chopped

Dressing

  • 1/4 cup avocado oil, or oil of your choice
  • 2 tablespoons grainy Dijon mustard
  • 2 tablespoons fresh lemon juice
  • 1 tablespoon red wine vinegar
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper

For the salad

  • 5 hard boiled eggs, chopped
  • 1/4 of a red onion, thinly sliced

Instructions

  1. Preheat oven to 425 degrees.

  2. Toss potatoes with avocado oil, salt, pepper and fresh rosemary.

  3. Arrange potatoes on baking sheet and bake for 40 minutes, or until soft on the inside and slightly crispy on the outside.

  4. For the dressing, combine avocado oil, mustard, lemon, red wine vinegar, salt and pepper in a jar and shake until well combined.

  5. Once potatoes are roasted, let cool slightly. Toss potatoes with chopped hard boiled eggs, sliced red onion and dressing.

  6. Enjoy warm, at room temperature or cold.