Spring Forward with Fresh Eats!

Spring is upon us already in Western North Carolina. Despite a recent dip back into cool temperatures, the trees are budding, daffodils are blooming, and my baby boy is knee-deep in puddles at the park. 

I'm much more fond of the moderate seasons - Spring and Fall - and they both energize me. Fall pushes me to do all the #basic activities like apple picking, pumpkin carving (pumpkin everything, really), baking all the cinnamon-y things, and breaking out my infinity scarves and duck boots. However, Spring makes me want sweeping changes in my life. 

Saturday was a gorgeous, warm day and I took baby for a stroll downtown. As we walked, I daydreamed of all the Spring Cleaning - literal and metaphorical - that I want to do. Update the curb appeal of our house with plants, patio furniture and string lights; buy a whole new classy/cute mom wardrobe; schedule more (any?) dinner parties; commit to buying a bouquet of cut flowers every week...the list goes on and on, just like the bill. 

CSA = Community Supported Agriculture
You buy "stock" in a farm & get regular shares
 of produce throughout the growing season.
You support local farms & get the freshest produce,
often at much cheaper than supermarkets.
Area farming organizations, like ASAP,
can help you find a CSA in your area. 

Spring also changes the way I want to eat. Maybe Lenten scarcity (man, I miss deep-fried food!) is part of it; but I think the upcoming abundance of fresh produce makes me most eager to lighten things up. I want to eat brighter, more vibrant flavors, with less of an emphasis on warm, gooey comfort foods and more on flavors, textures, and ingredients that invigorate me. 

J has already jumped into this Spring eating, using Lent as an opportunity to do a Whole 30 (40+), which is already veggie-heavy, but is a smorgasbord of freshness in spring and summer. And we're signing up for our first CSA, too! 

To celebrate spring this weekend, we made one of my go-to warm weather recipes: a surf and turf salad. I know what you're thinking, "Salad. How original. Yippee for roughage." But really, this is a delicious, filling, and easy meal. And despite its fancy appearance - perfect to wow a crowd or a date - it's surprisingly affordable. 

I shared a link to this Food Network Magazine (FNM) recipe in 2016 when I was just beginning to cook with a newborn baby on my hip/screaming in my ear/precariously lolling his (giant) head around. The point of the post was sharing tips on how to manage the steep learning curve of parenthood: how on Earth do you cook healthy, quality meals AND keep the small humans alive? This salad was a lifesaver during that transition. 

The body of the salad rests on a bed of assorted greens. FNM recommends mixing baby spinach, watercress, torn frisee, and fresh chives. But you could use practically any greens you prefer (except iceberg because I refuse to consider that a real vegetable) and I swap in green onions, too. That quick swap to bagged spring mix and scallions saves several bucks and minutes. 

Next, you prepare a homemade vinaigrette. The mustard (we used whole grain/brown for Whole 30 compliance) make the dressing burst with bright flavor and pairs so beautifully with the meat. 

#TruthHurts

Now, before you snarl your nose, let me tell you to get over yourselves about the anchovies. Yes, they're bizarre little bony canned fish. And they are the butt of any pizza commentary (second only to you pineapple pizza people). But they impart SO MUCH unctuous, briny flavor. You should always have a can in your pantry to use in pastas, sauces, and dressings; just don't share your secret with your guests. 

Marinate the steak in half of the dressing for at least an hour; I find this recipe makes too much dressing for us, so I only make half. FNM calls for flank steak. Now let me be honest with you dear readers: I know diddly squat about cuts of beef. J, who just became a certified Kansas City Barbecue Society judge this weekend, knows a fair amount about pork cuts; but we're both fairly clueless about beef, especially steak. We pick out steaks by appearance and yes, price, at the deli counter. With that said, I think you can "upgrade" or simplify this recipe to fit any budget. Steaks go through a well-defined sale cycle at supermarkets (think: Valentine's Day and "grilling holidays" like 4th of July or Memorial Day) so keep an eye out for sales on fancy cuts (and freeze) or grab whatever you prefer. This week, we bought small steaks and they set us back about $4. They were thin, but not papery like breakfast steaks, so it was harder to get that medium temp because they cooked so quickly; but they brought plenty of flavor. 

Refer to this; I have a serious beef-cut-knowledge deficit. 

Then, parboil some small potatoes. We've used fingerlings, new potatoes, and red potatoes. Again, choose to fit your budget and your presentation. Fingerlings - or even mini colored potatoes - look a bit fancier, but they all have a very similar taste in this preparation. 

Finally, finish off with a quick grill session. I've found putting the shrimp and potatoes directly on the grill to be a total pain because they're just small enough to slip through the grate, so I highly recommend using foil packs (you won't get the pretty char), kabob-ing (which is time-consuming), or using a grilling basket. 

This makes for a delicious spread - tender steak, fresh shrimp, soft potatoes - it really is everything you'd hope for in a surf 'n' turf platter, plus vibrant greens and tangy dressing. Pair this with a slice of grilled crusty bread and a good beer or cider and you're set for Spring or Summer! 

And it's visually stunning. Spread out on a big platter or arranged in individual shallow bowls, it looks like an elevated dish, even though it only cost a few bucks and less than 30 minutes of cook time. This is what I would will serve at the Spring dinner parties I'm imagining planning. I also think it will have a place at our Easter table where I crave clean, Spring freshness fit for our Sunday best (plus peanut butter cake). 

Day (Whole) 30 or How I Learned to Make the Best Damn Potato Salad Ever

Well, he did it! Jordan finishes his Whole 30 today.

I never had any doubts he could do it. This man can be the most determined person ever. He's gone a full 30 days without sugar (save accidentally licking Ransom's dripping fruit popscicle), legumes, all grains, soy, and dairy. I, on the other hand, have enjoyed a steady diet of queso and mini M&Ms.

No, really, I've stayed on the wagon for the majority of our meals - maybe adding a condiment or slice of cheese; but my snack life has been a little (ok, a lot) more lax.

And even as a two-time Whole 30 drop out (aren't you proud, mama?), I have to say it is a pretty good plan. Strict, yes. Time consuming, hell yes. But the food is good and REAL and the results are obvious.

I want to share a few quick positive observations with you before I share what might be our new favorite recipe in the whole world (not just Whole 30, but all of recipe-dom).

• You don't have to go hungry. There's no counting - carbs, calories, fats, nothing. There aren't limits on how many times a week you can eat x. You're actually listening to your body and if your body feels hungry, you eat. Given, you need to eat something good, but you're not denying yourself food in general. This is a big deal for a "diet" - I don't do hangry well.

• You're not eating bizarro "health" food. We didn't eat a single piece of kale, a chia seed, or fake noodle made out of mushroom powder. Sure, you might lose weight from the cabbage soup diet or the one where you just drink water with lemon juice and cayenne pepper but who cares if you're skinny if you're a miserable jerk?

• You can make delicious meals that people wouldn't even realize were Whole 30 - like the recipe below. Meat + vegetables + fruit is really all you need. And when you fully utilize your spice cabinet and lovingly cook things, not just microwave them, you can make tasty food.

So, speaking of delicious meals, here's our Friday night feast. Yes, we've made it every Friday night; it's THAT good.

I found this potato salad recipe right as we were getting started and we made some minor modifications to make it Whole 30-approved, but also, more delicious. If you want to follow the original recipe, you can view it HERE.

We pair this with a juicy, medium grilled steak; which, if you do it right, needs nothing more than salt and pepper - no A1, no clarified butter, just perfectly seasoned beef. But it would be great with any protein and I think it would be perfect for a potluck or picnic. It's also great cold, assuming you'll ever have leftovers.

* Whole 30 mayo recipe HERE

It's been a hard month, no doubt (see: my breakdown on Day 5 HERE). But it's not been un-enjoyable and the results are easy to see. J's got more energy, he's looking all svelte, and we haven't had a single "where do you want to eat" fight!

I really would recommend Whole 30 to anyone seeking a change or even just a re-set on their digestion and metabolism, if for no reason than you'll actually enjoy the food you're eating and the way you feel.

For more information on Whole 30, consider buying the affordable cookbook and reading through the process and trying some of the recipes. You're supposed to do this 100% and take it on as a lifestyle change, but even just starting out with making healthier decisions and home cooked meals is a step in the right direction for anyone.

Why I Quit the Whole 30

Whoever said "nothing tastes as good as skinny feels" is an ass.

Skinny (however you define it) can feel pretty awesome. But nothing beats mama's peach cobbler made with sugar, butter AND shortening; or the foie gras poutine at Nightbell; or eating warm chocolate cake right out of the oven, icing be damned.

Nonetheless, we are on a quest to rediscover our healthy eating habits. We've decided to do the Whole 30 again. J has done it once with all-star results including better sleep, increased energy, improved mood, and weight loss. We attempted it this spring but with a six-month-old, my new job, and J in his final semester of college, we only made it 14 days. J is determined to get back on track this time and complete the whole thing (pun intended).

Whole 30 isn't meant to be a weight loss program, it's a "lifestyle change" which helps you develop better, healthier eating habits avoiding overly processed foods. Additionally, the strict exclusion diet (such a nasty word) is intended to help you find any food sensitivities that you've just accepted as part of your life; like sluggishness, lethargy, stomach aches etc. For 30 days you avoid foods which include: legumes, dairy, soy, sugar, and grains (not just gluten-grains but all of them, including rice and corn).

The core ingredients and recipes we've found are still delicious (like last night's dinner - recipe HERE), we actually eat many of them when we're not exclusively on W30. However, it requires a lot of thought and planning for your meals. You have to consciously check labels, think about what might be added at a restaurant, and organize your every meal and snack. All of which are technically good things, but they may very well result in not eating out for a month or acting out the Inquisition at any restaurant, skipping meals with family who won't support you (I see that cake, Mom), or bringing your own lunch to the office cookout (here are some other great tips about W30 life).

We started W30 on Monday and by Thursday I was losing my mind; Friday, I was crying; and today (Saturday) I ate Cookout for dinner (their hush puppies are #life). But this isn't a reflection on the diet. This was a reflection on my life, especially how I'm adapting to motherhood.

My heart wasn't in this from the beginning. Sure, I'd love to feel better, lose weight etc. but I just couldn't get on board. I began tearing myself down from the inside thinking it's an awful part of my personality. That I have no will power, no motivation, that I can't even put the cookies down for a month. I started thinking I was the biggest loser ever. I couldn't remember a single accomplishment in my life, especially one that required "hard work" or "sacrifice." I figured I'm just one of those entitled millennials you hear so much about; who can't give up her Unicorn frappuccinos and avocado toast.

But suddenly it hit me. It's not that I'm weak, it's that I'm putting too much effort into being strong in other ways to be strong about sugar.

Currently, my life is scheduled down the minute. I'm a breastfeeding mama with a full-time job who pumps three times per day at work. I rush to pick baby up after work, get a little over an hour of quality time and then begin the bedtime routine by 7 p.m. J works nights, so once baby is in bed, I'm at home to do chores, community work, and perhaps relax until time to pump again at 10 p.m. And I do this over and over and over. It's a great system for our family since J gets (free) quality time with baby instead of him going to ($$$$) daycare and my parents get to see the baby every day too. But it's exhausting in its strictness and most of our meals are focused on convenience.

Sometimes my after-dinner snack is the most exciting part of my day. And you have no idea how much I look forward to the weekend when we can share parenting duties and go out for warm waffle cones or sushi. Losing the only spontaneity in my life in exchange for increased planning, prep and cooking, was giving me anxiety. It was like the last adventurous thing in my day-to-day life was being ripped from my hands and replaced with kale salad.

And in my hyperventilating, I felt like another roadblock was coming into my life. As a breastfeeding mom with a 7 o'clock curfew there are so many things I can't do: drink alcohol, consume much caffeine, eat total junk that will muck with milk production, stay out late. But now I had a whole other set of voices in my head saying "no milk," "no cheese," "no hummus," "no corn salsa," "no chocolate chips"... and I couldn't take it.

My emotions and my experiences are so tied up in food that planning the baby's birthday party (one already!!) was sending me into a exclusion diet spiral. I want to nibble on his little icing covered fingers. I want to eat mini pimento cheese sandwiches. I want to read "Brown Bear, Brown Bear" to all the kiddos while eating Teddy Grahams.

I melted down over breakfast yesterday. And I realized that this strictness can't work with my lifestyle right now. I can't add another chore. I need a diet with flexibility where I can eat out if I don't have time or give-a-damn to cook. I can't have another forbidden thing. I need a diet based on "you shouldn't eat that cupcake" not "if you eat that cupcake, you've ruined your "cleanse" and have to start over."

So dear friends, remember that food is important. You create your relationship with food. You can create a  healthy balance, where you can go try pie flights on the weekend but limit desserts during the week or where you pack your lunch for work but try one new restaurant dinner a week. You can celebrate with special dinners or decadent desserts. You can cope with a crazy day by making an oozy grilled cheese.

Stop thinking you can fit into any diet mold and that a failure is a reflection on your character. You deserve a healthy body and positive self image, but you also deserve an enjoyable life.

J is going to continue his W30 adventure, and I'm sure he'll crush it. But I'm done. I'll keep eating primarily "on message" but if I want a treat or if I'm too busy to make my own date-and-coconut-amino dressing, I'll eat what I want. And I won't feel guilty.

Wholesome - But Quick & Easy - Breakfast

First, thank you for humoring me and my very infrequently updated blog. Momming ain't easy and blogging while momming is near impossible; I appreciate your patience and long attention span. Don't give up on me!