Amy Artisan

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Category: Whole30 (page 2 of 2)

Simply Supper – Artisan Favorites

Ah, the question of what to fix for supper? I have a small bookcase filled with cookbooks. I use Pinterest to capture “Someday Recipes” and also keep track of what actually works. The options really are endless. However, in the craziness that is life most days, I find that I appreciate having a “standard” set of recipes that are sure fire wins for simple and satisfying suppers (& leftovers for future meals).

Favorite simple suppers

Favorite simple suppers

  •  Brussels Sprout Hash – One of my most frequent “meals” is a Brussels Sprout Hash. I first started making this on my first Whole30 experience. It’s less of a recipe & more of a framework – the specifics vary basically every time I make it. Start with melting a bit of coconut oil in a large skillet. Add a chopped onion & soften it. Add in chopped chicken sausage (or ham or bacon). Add in 1-2 peeled & diced sweet potatoes. Add a splash or 2 of liquid if pan is dry. Stir & cover for a couple of minutes until the sweet potatoes have softened. Add in shredded Brussels sprouts. Add in 1-2 peeled & diced apples. Shake in a seasoning. Stir it all together – add a splash of liquid if need be. Cover & cook for a couple of minutes. The sprouts should still be green. Serve in bowls – I like to top it with a bit of a brown or spicy mustard. The flavors get better as leftovers – makes a great reheat for lunch, too. (For Whole30, I just use water – otherwise, I’ll use beer or hard cider as the liquid which adds an extra layer of flavor)
  • Lemon Chicken Florentine – A favorite dish from childhood…a simple combination of chicken, onions, spinach & turmeric; I think it’s even better cold the 2nd day.
  • Italian Squash Soup – Another Artisan Mom “recipe.” Brown & drain a pound of Italian sausage. Add in 24 oz tomato sauce, a couple of zucchini & yellow squash diced, some chopped mushrooms, & Italian seasonings (basil, oregano, pepper, garlic, etc) to taste. Bring to a boil & simmer for 20 minutes.
  • Chocolate Chili – Another Whole30 discovery is my new favorite chili recipe is from the great Well Fed cookbook. I frequently double the recipe & will throw it all in the crockpot once I’ve browned the meat.
  • Roasted Shrimp & Veggies with Curry Aioli – A bag of frozen shrimp & whatever veggies I have on hand. Thaw the shrimp in water. Spread all on a baking sheet & drizzle with a bit of olive oil (flavored if you have it) & roast at 425 for about 12 minutes (until the shrimp are pink). Depending on the veggies, sometimes I start them about 10-15 minutes before adding the shrimp. For the Curry Aioli – mayo (homemade, if possible) with a bit of a citrus juice, some crushed garlic, a bit of curry powder – mix together & adjust to taste.
  • Slow Cooker Pulled Pork – My “recipe” is to put a pork roast in the crock pot with some salt, pepper, maybe some garlic & a bottle of whatever beer or hard cider I have in the house. Low and slow for at least 8 hours. I frequently pair it with a Sriracha Coleslaw I discovered. Wrap a tortilla around the pair for a simple taco.

This post is inspired by recent posts from Kelli & Sarah about their “in rotation” & “back pocket” meals. Thanks ladies for the nudge to share these recipes!

What are some of your favorite “Go To” recipes for a simple supper?

The Whole Third

At the end of February, I jumped into doing The Whole 30. The time was right to refocus on health & fitness for me – in 2010 & 2011 I had decent success with losing weight & adopting a healthier lifestyle while on the road. Then, screech – the last 15 months were filled with all sorts of excuses and back-sliding. After reading a bit about The Whole 30 online, seeing a friend share her successes through her blog and reading the book It Starts With Food I decided it was time to start. It turns out that a co-worker here at my “new” office has previously done this and decided she would do it again with me.

If you haven’t heard of this program before, the premise is: take 30 days to reset your body with a focus on whole foods. During this time, a lot of things are removed from your diet: dairy, sugar, grains, legumes, soy, alcohol. The focus is on protein, veggies, some fruits and healthy oils/fats. After 30 days, you gradually add the different groups back into your diet to see what happens & determine what the right balance of foods for you is.

After 10+ days I think I’m doing pretty well. I will admit that the first 3 days were tough with a “detox” headache; however, since then I have definitely been feeling better. During the first couple of days, I was definitely more reliant on having fruits & nuts for snacks. As the days progressed, I find that I’m not feeling as hungry between meals and my first option is to drink some more water before determining if I need a snack.

As I got started, I cleared the fridge & pantry of items that were a “NO” for this time. For my unopened pantry items, I donated them to a local food pantry where I volunteer. When the fridge was cleaned out, suddenly the pockets on the door were empty – there are just a few condiments now that I’m using. (They have since been filled with quarts & pints of homemade goodness.)

The key to success is definitely planning and prep. (The Whole30 Daily newsletters have also been a great help.) For the first week I did some planning and advance prep but by mid week I realized that I needed to do more. Buy the end of the week, eggs and ground beef were the last thing I was wanting. This past weekend my goal was to “fill the fridge” to be ready for the week ahead. Saturday morning was for shopping: it started at a local farm to pick up some eggs and meats; then the Asian mart to load up on produce; finally a few things at Trader Joe’s. Saturday afternoon & Sunday were filled with kitchen time and by Sunday evening the fridge was full.


Peering into the fridge now, I find:

  • Homemade Tomato Soup – great on it’s own or throw in some meat & veggies for a heartier meal
  • A third batch of cinnamon almond milk – I’m definitely going to continue doing this
  • Homemade salsa to liven up any meal
  • Another pan of my Turkey-Apple-Egg bake is ready for breakfasts each morning
  • The chicken I picked up at the farm has been cooked & shredded for salads this week. I also got a gallon of chicken stock from it that is ready for other recipes
  • Pork Chile Verde – a bit more “labor intensive” dish than I’ve made in a while but so delicious & so worth it. I’m pairing it with sweet potatoes for a fabulous dinner
  • Citrus Vinaigrette ready for impromptu salads
  • Kale & Persimmon Salad that just gets better “with age”
  • Curried Cream of Broccoli Soup
  • Homemade mayo – this was my first time making this, it’s so easy & delicious. It is pretty fantastic as the binder in a quick chicken salad with a few chopped pecans & some freeze dried strawberries for crunch.

A third of the way into this, I’m enjoying the opportunity to be spending this time in the kitchen. Yes there are some “trying” times but I’m thinking this is also the mental reset that I needed to rethink my approach to food. I’m not going to lie, there are a few things that I’m looking forward to introducing back into my ingredient list; however, I think those things will be a much smaller doses than before.

I’ve added a new page set to the blog – Whole Kitchen. I’ll be posting links to some of the recipes across the web that I’ve been making as well as some of my own recipes that are getting me through the days.

In Pictures: February 2013

Here we go…a second month of 2013 in the books… February

I flew out of Green Bay on the morning of February 1st – on my way to the airport I drove by Lambeau Field. As the temp registered “-1” there was a long line of fans that were waiting to snatch up free tickets for Donald Driver’s retirement announcement the following week.

Rebecca finished up her 5th season as a swim coach. She sent me this picture from when the school won the county swim meet for the 13th straight year. As the teams were at their state meet, I was able to follow their progress through app – a fun way to be connected to her even from so far away.

As the big blizzard struck the northeast, we only got a small taste of it. A few inches of snow fell overnite on Friday & by the time I woke up on Saturday, the maintenance crew at my apt. complex had already cleared the parking lots and sidewalks. Later that afternoon as I walked around the complex, my new snow boots were definitely overkill but at least I had a chance to break them in.

This Valentine cutie…my littlest girl in Texas ready for her preschool party. On Valentine’s evening, it was fun to FaceTime with the girls in Texas as well as the kids in Wisconsin.

I made it to the movies twice – both were excellent – and each movie yielded a dishcloth.

I ended the month starting The Whole 30 which means I’m spending some fun time in the kitchen making new things – among them, my first time making homemade mayo. I’ll be sharing more about this adventure in my next post.

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