Sunday's are for Meal Prepping

I recently completed my third round of Whole30. This round was the most eye opening and "successful" round yet. Each round had it's own revelations and merit. Practice doesn't bring perfection, but it does bring routine and habit. I had so many non-scale victories I checked off, that I'm even more convinced that the food we nourish our bodies with, can make or break our quality of life. I've meal prepped/planned for years now, just not consistently. After the reintroduction phase, I found that the week's I continued to meal plan I stayed mostly compliant; while the week I did not, I was more likely to reach for sweets (cue Sugar Dragon) or simple carbs. When you have healthy prepared food easily available, you will eat it. If you have sugary processed food readily available, you will eat it. I now choose to keep those foods away. I admit I had my share of peanut butter cups, post Whole30, but I didn't feel well after eating them. My allergies blew up again and my stomach was unsettled. I want to continue making better choices for my body, my health, and my state of mind. After years of feeling so so and being unhappy, I'm again feeling like the old me. The one that isn't afraid to talk to strangers in the grocery store or smile at a stranger. I practice yoga on the weekends and cook myself healthy meals. Better choices all around, not just with my food.

I spend a few hours in the kitchen on Sunday, and I literally don't have to cook during the week. I can simply pack up my food, heat up, and enjoy at work or at home. It is one less thing I need to think about or worry over. It helps me to manage stress and nourishes me to have the energy to get through the week. When you realize that food can change your mood, it can change your perspective, it can change your self worth, you make the right choices. I can choose to indulge and know that I have something to fall back on. I have the routine and the habit of my meal planning.

This week's indulgence includes dark chocolate covered strawberries to enjoy with a glass of Cabernet Franc, since Valentine's Day isn't just for couples. I can love my life and celebrate all my blessings with or without someone (says only single people I'm sure).

Sunday Prep

Roasted Spaghetti Squash

Sautéed Chicken Sausage, Onions, Pepper, Mushrooms

Roasted Brussel Sprouts

Chicken Piccatta

Dark Chocolate Covered Strawberries 

Frittata with Herbs and Smoked Salmon

Everything Seasoned Potatoes

This will feed me Monday-Friday morning. I eat all of the leftovers and reduce my food waste exponentially, because I planned. Really I'm saving the planet one Sunday at a time! Because everything I made this week is nutrient dense, I won't need to snack a lot (unless I have some intense workouts) and I will feel full between meals. Don't skip out on the healthy fats and protein that is what keeps you satiated and feeling full. To make it easy on myself, the oven is like a revolving door. I started with the squash roasting at 425 degrees for 45 minutes. Next, the frittata at 350 for 30 minutes. Then the brussel sprouts at 425 for 20 minutes. While the vegetables are roasting I prep whatever is up next or I cook on the stove top. The potatoes, chicken piccatta, and chicken sausage/peppers/onions/mushrooms were all done on the stove. To reduce dishes I use the same parchment paper and pan for the roasted veggies.

Putting this all together my meals will look something like this:
Breakfast: Frittata with Smoked Salmon, Everything Potatoes, piece of fruit (Orange or Apple this week)
Lunch: Roasted Spaghetti Squash with Chicken Sausage/Veggie Saute, handful of spinach and the jarred Artichoke Pasta Sauce
Dinner: Chicken Piccatta with Roasted Brussel Sprouts and Mashed Cauliflower
Lunch/Dinner: Flank Steak with Chimichurri and Mashed Cauliflower

Breakfast is the same everyday. Lunch and Dinner rotate depending on what I feel like. Variety is the spice of life, so I tend to prep 3-4 different meals that I can interchange. For dinner tonight, I'm making Flank Steak with Chimichurri and Garlic Mashed Cauliflower. There will be enough leftovers to serve over a bed of spinach for lunch one day this week.

SNACKS! 

Plaintain Chips with Salsa

Banana Chips with Nut Butter 

Snacks are only if I need them, which now I typically don't have time for or don't find myself hungry enough to want. If I teach a tough class or take a run, then I will definitely need the extra food. But, I'm mindful to portion out the snack and make the decision first, if I actually want it. I hope this helps you start your week off right with some tips to take with you. I'd love to hear from you, so let me know what was helpful, what looks good, or what else you would like to hear from me! Thanks for following along!

Apple Season!

October might just be the best month! It started off with an emotional roller coaster of days leading up to my birthday, but is turning into a fun and exciting month filled with adventures. My 30th birthday weekend began with a visit from my sister, followed by a surprise boat cruise party with some of my closest friends, and ended with the perfect Sunday afternoon discovering a new brewery (Forge in Lorton, VA) and snuggled up with my sister discovering the Netflix show Narcos (so good!!). 

Thirty is feeling good! I'm so thankful to have friends that are willing to plan a surprise party for me and keep it so secret I had no clue it was coming!! My jaw dropped when I walked up to the docks and saw all my friends waiting to board the boat cruise. We danced the night away and braved the rain to take in the monuments by night! 

The delicious Filomena's in Georgetown! 

Kristen really out did herself, even making customized koozies for all the party goers. They were even my favorite color, purple! Thirsty & Thirty! It was such a fun celebration and one that I could have never dreamed up on my own. It was absolutely perfect and exactly what I needed to ring in my 30th year! 

The next weekend was filled with more celebrations. This time for the Johnson family. It was time to celebrate Baby J with a shower. I was lucky enough to co-host the party with the beautiful mama herself. The grandma to be was in town from Iowa, so it made the event extra special. I cannot wait to welcome the little bundle of joy in January. Sheesh, that seems like too long! Can't wait! 

The theme was Lil' Pumpkin and it was the perfect, very chill, coed shower. We served chili with toppings, baked brie, fall salad, and lots of sweet treats. I had some fun with new fall cookie cutters that were just perfect for the pumpkin pies. Grandma to be made her famous Monster Cookies! I may or not have had my own special stash hidden upstairs. We had a few fun games, like who can chug through a bottle the fastest (very entertaining to watch) and guess the sex of the lil' pumpkin (I'm leaning towards boy!). 

 To keep the fall extravaganza's going, this weekend featured apple picking!! My good friend Liz planned a fun outing to Poolesville, MD, where we hit up Homestead Farms. It was the first day that actually felt like fall with a cool, crisp breeze blowing and the colors popping! We collected a few different varietals including Aztec Fuji, Pink Lady, and Enterprise. We may have tried a few along the way for quality control purposes.

I liked the witches wart pumpkins the best! Can you tell?! 

 And let me tell you, I walked away with almost 10 lbs. of apples!! Uhhh, what am I going to do with 10 lbs. of apples you ask? Oh plenty! I started with a Buttermilk Apple Crumb Pie, next will be Traditional Apple Crisp, and some Overnight Apple Butter will be a new adventure I try. But with all that sweet goodness, I felt the need to balance it out with a delicious savory recipe that I've been making since as far back as high school. This is Whole30 compliant (only if you use arrowroot powder!), so if you're looking for a new recipe this is a great switch up!

Apple Chicken
1 lb. chicken thighs, trimmed of fat
1/2 tsp. dried thyme
salt and pepper
2 tbsp. ghee (divided)
2-3 apples, cored and sliced
3/4 cup apple cider
2 tsp. (a dash more if needed) arrowroot powder (or corn starch)

Season chicken thighs with salt, pepper, and thyme on both sides of the thighs. In a large skillet melt 1 tbsp. ghee over medium heat, add the chicken. Brown the chicken on both sides (about 3 minutes each side). Remove the chicken from skillet and cover with aluminum foil. Add the remaining 1 tbsp. of ghee to the skillet, then add apples. Cook apples until tender, about 4 minutes. Remove apples and place in same dish as chicken. Using the same skillet, pour cider into the skillet, add arrowroot powder (or corn starch if using) whisking until combined completely. Allow cider to come to a simmer, whisking occasionally. Continue to cook until the cider has reduced and thickened. Add the chicken and apples back into the cider and finish cooking for 5 minutes or until chicken is completely cooked through. Serve with mashed potatoes and roasted brussel sprouts for the perfect fall meal! This doesn't photograph well but it sure does come out tasty!

I have purple cauliflower roasting in the oven to accompany my Sunday roast chicken. And you better believe I'm slicing into that Buttermilk Apple Crumb Pie for dessert. My coworkers will be living the life in apple desserts this week! Until next time!!!

Buffalo Turkey Burgers

Hey ya'll! I'm on Day 20 of my second Whole30 challenge and it has been a roller coaster. I've tried so many new recipes that I can't even count. I literally have been living in my kitchen, cooking, meal prepping/planning, eating, and washing dishes. Seriously, the dishes never end...I've been way more adventurous this time and I'm happy to report that it has been seriously rewarding. I've made my own almond milk, chicken stock, and coconut butter all from scratch. No packaging, no preservatives, just good old homemade deliciousness. I've seriously reduced my food waste since starting the challenge. I think that has more to do with deliberate meal planning then the actual food I'm making. But heck, I'll take what I can get. My grocery bill has jumped quite a lot, but figure I'm almost never eating out so my restaurant budget is close to zero.

Some of my favorite recipes this go around include: Shrimp over Zoodles with Sunshine Sauce, Buffalo Turkey Burgers with Avocado, Ranch, and a Fried Egg, Pumpkin Breakfast Custard with Pecans and Dates, Salmon Cakes with Tarter Sauce over Spinach, and Harvest Chicken Salad.

Most of the above recipes come from the Whole30 cookbook/guide book (find it here on Amazon), which has been a life saver. It has helped me stay organized, on track, and motivated these last 20 days.

As of today, I'm feeling so much better than Day 1. I have less bloat, my clothes fit better, my energy is up, and cravings have dropped (although they are not gone completely). I've put myself in situations where my willpower has been tested, and I've been successful! Try sitting in a kitchen while your friend bakes chocolate chip cookies, if that isn't a test I'm not sure what is. But honestly, I didn't even want to eat the cookies, because I knew that it would take me away from goal and away from the lifestyle/behaviors I'm trying to embody.

Yet again, the positives I'm seeing from eating better and becoming healthier are pouring over into other areas of my life. After my first Whole30, I mentioned that I was making better life choices. And it is true the second time around. I spent close to two hours today working on my budget. My finances have been a huge burden for the past few years. I'm in decent credit card debt and have been struggling to get the number moving down. I have a lot of factors against me including living in one of the most expensive areas in the nation, working in an industry that doesn't compensate enough based on the work delivered (although don't we all think that!), and being single, living on my own! But instead of being negative, as I have been in the past, I decided to take a more positive tone to my plan. I set a date to when I want to be debt free, January 2019! I made a plan of how I was going to get there (teaching classes off hours, spending less, and committing to my budget). And I'm not going to let the lack of things I have take a bigger portion of my focus, than the things I am blessed to have. I have so much to be thankful for and that is where my concentration needs to stay! This may include giving up my vacation travels for the next few years and tightening up my purse a little, but it will give me the freedom that I've been wanting for so long!

On that note, I'm going to leave you with a recipe that is sure to put anyone in a great mood! I enjoyed this last night and just had to share!

Buffalo Turkey Burgers

1 lb. Ground Turkey
1/3 cup Buffalo Sauce (I made my own with hot sauce, ghee, coconut oil, cayenne)
1/4 cup Cashew Meal (Almond meal or coconut flour also work)
Salt and Pepper

Combine all ingredients in a medium mixing bowl. Form turkey mixture into 4 larger patties. Heat a large sauté pan with a touch of olive oil in it, so the patties don't stick. Cook patties for about 3 minutes each side. Then finish in the oven at 350 degrees for 10 minutes. Serve with extra buffalo sauce drizzled over, a fried egg, on top of spinach with a side of avocado and roasted sweet potato wedges for an amazingly satisfying dinner!! Enjoy!

Homemade Almond Milk

Wishing I had a pretty milk jug to display the final product!

Happy Labor Day! The summer is coming to an end and I'm getting so excited for the fall weather. I can practically smell the falling leaves, campfires, and crisp air that is one of my all time favorite smells. I'm on Day 5 of my Whole30 and going strong. There were a few touch and go moments but stocking my fridge and having compliant foods made it easy to stay on track. Think fried eggs, sausage, over salad with hot sauce slathered on top as my late night dinner.

I promised myself this time around I would be a little more adventurous in making homemade ingredients. Today I tackled almond milk. You would think extracting the milk from those little nuts would be a laborious process. In all honesty it was quite easy. The only down side was the amount of dishes that are still sitting in my sink waiting for me to clean up. Overall, I'm so happy I decided to give this a try. The results were fantastic. This isn't the most cost efficient way to enjoy almond milk. It is however the healthiest. With only three ingredients it's almost too good to be true. Almost. You do need some special tools in order to pull this off. First off, either a high powered blender or food processor and a nut milk bag (I ordered mine off Amazon for about $8). Remember that you will need to store the milk as well, so a sealed container is key.

Homemade Almond Milk
Filtered Water
2 cups organic raw almonds
4 cups Filtered Water
Pinch of Sea Salt

Soak almonds overnight (8-12 hours) in filtered water. I put mine in a big bowl with just enough water to cover the almonds. Cover bowl with wrap and let sit. In the morning, drain the almonds and rinse with a bit more filtered water. I made my milk in two batches. In food processor, place 1 cup of almonds and 2 cups of water. Process for 1-2 minutes. The mixture all be milky with some foam on top. Place nut milk bag in large deep bowl, then pour milk mixture into bag. Repeat process with remaining almonds and water. Tie off the bag, then squeeze all excess milk out of the bag, adding a pinch of salt to the finished product. You will be left with a lot of almond pulp in the bag, set aside for use later. Pour the strained milk into a sealable container and refrigerate!

This is the perfect addition to my morning coffee. Since Whole30 has seriously reduced my food waste, I'm going to put the leftover almond pulp to good use. There is no use wasting perfectly good pulp and throwing away money. I found a recipe to make an almond pulp hummus style dip. I'll give it a go and see if it's worth the share. Here is to another 25 days of whole, natural, and delicious food. Don't forget to follow me on Instagram, username Goldsmre, for more recipes and daily musings!

Whole30 Round Two

It was time for a kick in the butt. I had been struggling with my eating for the last few months. I lost all my self-control and once that snowball started rolling it just got bigger and bigger and bigger. I went back and read a few things that I had written at the end of my first Whole30 challenge in February. It held such positivity. How I felt, the things I was doing, and all of the positive effects Whole30 had on all aspects of my life. It was time to give it a second go. Why didn't it stick the first time? I don't have any excuses, it was my choice to stray and my decision to put bad things into my body. The one thing I do have to say is that going through surgery, no matter how minor, takes a lot out of a person. 

I was determined to sail into my 30th birthday in a more positive light. I didn't want the darkness from those bad decisions to overshadow my upcoming celebration. Because I truly do have a lot to celebrate. I wanted to get back to those feelings of accomplishment, lightness, happiness, and back to the better relationship with food I achieved. 

This second go around is starting off so smoothly. I think a part of me realizes that if I've done it once I know I can do it again. But I'm not naive. I know this is going to be equally challenging and a second time around will present different obstacles. I'm going through this solo. Last time, I had three friends equally committed to the challenge. I don't have that safety net this time. I have to rely on myself and that in itself is exciting. I purchased the Whole30 cookbook/guide and it has been my savior. It literally makes it so easy to be compliant. With tons of easy recipes at my fingertips meal planning a breeze. 

The best way to be successful is to prep. So Sunday meal prep started my week off right. Even though my Whole30 didn't officially start until Tuesday, I took the time to meal prep so there would be no surprises. My struggle is always mid-week when I'm exhausted and don't feel like coming up with something to cook. If I already have it planned out and the ingredients are in the fridge, I don't have an excuse. Meal prep included making homemade mayo, homemade raspberry walnut dressing, an NYC Frittata, cutting up watermelon, and cleaning out the fridge. This last one might just be the most important. I left no temptations behind. Literally cleared out all of the junk. Then meal planning was next. 

Here is what my first few days look like:

Tuesday

Scrambled Eggs with tomatoes, green beans, dill, scallions and Watermelon

Grilled Chicken over Mixed Greens with apples, cucumber, raisins and a Raspberry Walnut Dressing 

Coconut Beef with cauliflower rice and green beans

Wednesday 

NYC Frittata with Watermelon

Coconut Beef with cauliflower rice and green beans

Buffalo Chicken Burger with Sweet Potato Fritters and homemade Ranch 

Thursday 

NYC Frittata, banana with almond butter

Buffalo Chicken Burger with Sweet Potato Fritters

Spaghetti Squash with Italian Chicken Sausage and Tomato Sauce

Friday 

2 Fried Eggs over Mixed Greens and Monkey Salad (banana, shredded coconut, almond butter) 

Spaghetti Squash with Italian Chicken Sausage and Tomato Sauce

Buffalo Chicken Burger with Sweet Potato Fritters

Emergency Snacks: raw almonds, fruit, brazil nuts, raisins, applesauce 

I like variety so I try to get three meals out of each recipe. This helps me switch things up and not get bored. I love my food so the more variety the less likely I am to crave something other than what I cook. Because the NYC Frittata came out so good, I'm going to share the recipe. I came up with this after a trip the the bagel store when I was home on Long Island. I was thinking of your typical NY bagel with lox and cream cheese. Now how could I make it Whole30? A frittata, obviously. And here this emerged! 

NYC Frittata (makes about 3 servings) 

6 eggs

1/3 cup water

4 oz. smoked salmon (check the labels, NO added sugar)

1/2 small red onion, thinly sliced

4 thin slices of a big tomato 

1 Tbsp. capers drained

2 Tbsp. dill, minced 

Salt and Pepper

Preheat oven to 350. Using a deep dish pie plate layer the smoked salmon. In a medium bowl, crack eggs, add water and whisk. Add dill, capers, and red onion to eggs. Pour mixture over smoked salmon. Top with slices of tomato, sprinkle a few capers over top. Bake for 30 minutes or until the top is set and the edges are golden brown. 

Serve with a side of your favorite fruit! Be on the lookout for more recipes, Instagram posts, and more of my Whole30 journey. Need support or have questions on how to get started? Check out the website here, or message me! 

Sweet Potato, Kale and Chicken Sausage Hash

Hey all! I've been trying to get to back to posting here more often. I've been cooking so much lately it seems a shame not to share with you some of my creations. Life is getting back to normal post Costa Rican vacation. I'm getting into my groove. Meal planning on Saturdays, grocery shopping and meal prep on Sundays. I even was able to get back to the farmer's market this weekend. The weather was just too gorgeous to not be outside as much as possible. I scored some beautiful kale (featured below) and the first bunch of fresh spring asparagus I'm putting into rotation later in the week (Tip: store asparagus in a cup of water in the fridge for maximum shelf life and freshness).  I have my kitchen window wide open with the breeze blowing in as I type this post. Nothing like that pollen filled air to really remind you spring is here. But never the less, I am perfectly content with the fresh air.

Butcher Block or Desk..hmm? 

If you've read some of my previous posts, you know I recently (February 2015) completed a Whole30 Challenge. One thing I learned from my Whole30 experience was that planning was key! I'm most successful when my Sundays consist of meal prep and I have a menu planned for each day of the week. Even if one night is set aside for take out or a frozen meal for conveniences sake.

This week my meals consist of:
Sweet Potato, Kale and Chicken Sausage Hash (see below)
Carrot, Tomato, Coconut Soup with Corn Relish
Kale, Chicken Sausage, and Dill Havarti Frittata
Spicy Buffalo Baked Chicken Chopped Salads with Avocado and Grilled Pineapple
Curried Coconut Beef and Eggplant over Asparagus
Against the Grain Gluten Free Frozen Pizza (for my late night getting back from the office)
Pound Cake with Macerated Mixed Berries (for my sweet tooth)

This recipe has seen many different versions. It depends on what my refrigerator can produce or what I'm in the mood for, but really anything goes. If you prefer regular sausage to chicken go for it! If you like spinach instead of kale, guess what? Go for it! Honestly, you can substitute just about anything and it will be tasty. Well, maybe not anything. I can't imagine caviar blending well with sweet potato but who knows! This recipe is super versatile and can be eaten for breakfast, lunch or dinner depending on the accompaniments.

Sweet Potato, Kale, and Chicken Sausage Hash
2 medium sweet potatoes, peeled and chopped into small cubes
1/2 medium onion, chopped
2 links Kale and Balsamic chicken sausage, chopped into discs (I used Safeway Organics brand no sugar or pork casings here)
1/2 cup Kale, chopped (thick stems removed and washed thoroughly)
1 Tbsp. ghee
1 Tbsp. olive oil
1/4 tsp. dried basil
1/4 tsp. garlic powder (or 1 clove freshly minced garlic)
Salt and Pepper to taste

In large skillet over medium high, heat ghee then add sweet potatoes and onion. Season with salt and pepper, basil, and garlic powder then cook for 3-4 minutes until the bottom side of the sweet potatoes is golden brown. Give it a good stir, then add the chicken sausage. Cook for another 4-5 minutes or until the hash starts to caramelize. Then add the kale, allowing it to wilt. Total cook time should be around 15 minutes. But keep a close eye on it. The sweet potatoes should be tender and golden brown. Since sweet potato has a higher sugar, content it will burn so make sure to cook over medium (not high!). The smaller you cut the sweet potato, the quicker it will cook, and the less likely you are to burn it before it's completely cooked!

If I eat this at home, I serve two over easy eggs right on top of the hash. If I'm packing it for breakfast at work, I eat with two hard boiled eggs for more protein. This would also be great as a side to quiche. This recipe is Whole30 as long as you read the labels! Lesson #2 of my Whole30 experience is all about Chicken Sausage. Did you know that most brands of chicken sausage contain sugar? Also, most brands of chicken sausage are made with pork casing?!! PORK??? I DO NOT eat PORK!! This made me cringe the first time I actually read one of the labels. Needless to say, I will always read the labels to all of the food I purchase!! ALWAYS! Thank you Whole30 for this if nothing else (and of course there were many more lessons and positive outcomes).

Whole30 --Coconut Curry Beef with Eggplant and Onion

This year marks the last of my twenties. On October 4, 2015 I will turn the big 3-0. Gulp…I’m not sure why it feels so weird to have the realization that I’m moving towards my third decade on this planet. I mean really, I’ve been telling people I was 30 since I was 27. But for some reason the marking of 2015 has put life into a little perspective. Maybe it’s because most of my friends are married, practically married, or even crazier with two kids! Maybe it’s because they’re talking mortgages and anniversaries, while the only thing I can concentrate on is, if I should go the farmer’s market this Saturday or catch a matinee. My priorities are just different. End of story right?? 

If you know me at all, you know that I do not bode well with change. In any way. I’m just not what you would call a free spirit. I like my routine, I like the certainty of a set schedule. Ask my friends. When I travel, I travel with a spreadsheet full of options for any scenario. I want to be sure I am prepared for anything. Well, no one can prepare for what life has to offer. One day we can be here, the next not. Life is too short to feel sorry for oneself and wallow in self-pity because, awe “I’m single”. 

I want to change my story. I want 2015 to mark a new Renee. The only way to do that is to turn inside and really find what scares me. But that seems a little intense for these purposes. So instead, I will tackle one issue that has run after me since I was a teenager. Food. My relationship with food. My love for food. The reason I started this very blog. I LOVE FOOD, period! But that love has not always taken me to a place of health or happiness. Sure, there is nothing quite like sitting down to a nice dinner in a new restaurant and taking that first bite of the most delicious gnocchi you’ve ever tasted. I mean little pillows of heaven lightly sauced and absolute perfection (I may have just drooled day dreaming about it). But when I look in the mirror and don’t recognize the person I’ve become because of a lack of conscious effort to make the right choices, I realize the time to change is now. 

I’ve always struggled with body image and self-confidence. I can put on a show, but it is something that has burdened me since I was young dancer. A dancer with boobs and a butt. Dancer’s are not supposed to have boobs. I mean have you ever seen a leotard? They are not meant to keep those puppies in place. So already I was at a disadvantage standing next to a tall stick thin fellow dancer. But being a dancer, I was able to hold off those pesky pounds and still eat whatever I wanted. That’s what hours of training six days a week will get you. Then came college and then the pounds started to pack on for whatever reasons. Then I grew up. Then, I was supposed to be able to make smart choices for the only thing that will get me to the end of my days, my body. Fast forward to today. I’m approaching 30 and can’t say I’ve been the role model for health my adult life. And that is unacceptable, especially since I have been somewhat successful in my career working for a health and wellness management company. After a bit of convincing from the lovely Kristen, I decided to join her on her Whole30 journey. 

What is Whole30? Well, I can’t go into all the details because honestly this post is already way longer than the norm. But for your reading pleasure check out the official website here Whole30. This is my change. This is my reset button. This is my new beginning. I’m hoping these 30 days of eating only whole naturally delicious foods will change my relationship and the way I think about food. Food is fuel. It is not love, it is not hurt, it is not feelings. It is not going to be my comfort at the end of the day. I’m hoping this step forward will help me in other areas of my life as well. I’m only on Day 4, but already I feel myself making better decisions. They may be small, like doing the dishes before I go to bed instead of in the morning. Or, writing this blog post instead of watching another DVD. But the decisions are more productive and give me a sense of accomplishment. I hope you support me over the next 26 days and help me reach my 30 day goal. Follow me on Instagram (@goldsmre) for meal updates! And with all that, here is one of my favorite recipes that I have tried thus far…..

Grass-Fed Beef Coconut Curry with Eggplant, Onions, and Asparagus 

2 tsp. ghee (Whole30 compliant) 

1 lb. 100% pastured grass-fed ground beef

Salt and Pepper

1/2 tsp. garlic powder

1/4 tsp. red pepper flakes

1/2 large onion, sliced

1 tsp. coconut oil 

1 medium eggplant, cubed

1 bunch of asparagus, trimmed

1 can full fat organic coconut milk (Whole30 compliant)

1-2 Tbsp. red curry paste (Whole30 compliant, I used Thai Kitchen)

In a large pan or dutch oven over medium heat, add ghee then beef. Brown the beef and using a wooden spoon work the pieces apart into small pieces. Before browning the second side, season with salt, pepper, garlic powder and red pepper flakes. Continue to brown other side for a total of about 10 minutes or until almost completely cooked. Using a slotted spoon, remove beef from pan or dutch oven into a medium bowl. In the same pan, caramelize the onions in remaining ghee/beef fat for full flavor! This should take about 10 minutes. While the onions are cooking, in a separate pot, steam the asparagus with about an inch of water (they should still be crunchy, so do not overcook). Once caramelized, remove onions from the pan and place in the same bowl as the beef. Add coconut oil to the pan and allow to melt. Next, add the eggplant and sauté until slightly soft, about 4 minutes. Once cooked, remove and place in bowl. Add the coconut milk and curry paste to the pan and whisk together until smooth. Add all ingredients (minus asparagus) back into the large pan/dutch oven and cook until heated through. Serve beef mixture on top of a bed of asparagus. 

One pot, one pan and you’re done! Enjoy! Feel free to leave me a comment below or ask me questions about my journey and how I came to the decision to do Whole30. I love to chat :)