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do you like these eggs I doodled? |
5 Easy Ways To Fix Eggs During Your Whole 30 Challenge
Monday, January 29, 2018
Labels:
clean eating,
eating challenge,
whole 30
Color Theory And The Food World
Tuesday, January 16, 2018
When humans encounter color, an interesting thing happens. We not only see the color, we feel it. It seems that people attach a significant amount of emotion and feeling to color, which is evident in marketing schemes, power outfits, and even the crayons you most used as a child. There's a reason Captain Hook baked Peter Pan a poison cake and turned it green. Because cake is supposed to be many things, but sickly green? It's not one of them. I feel the same cringing that overtook Tinkerbelle when anyone posts a photo of matcha waffles, grassy smelling and almost comically green. It does not look like something I remotely want to eat and I sometimes wonder...what has happened to the colors in our food palette?
Bring An Emergency Potato (And Other Remarks)
Thursday, January 11, 2018
I chose a seat near a window today. Great drifts of snow - sullen and sulky because the air is fifty degrees now and they're gradually down-sizing - are heaped upon the sidewalk. I almost didn't make it to the coffee shop down these back-streets it wasn't in the budget to plow.
Labels:
clean eating,
eating challenge,
whole 30
When Love Is Silent
Monday, January 8, 2018
Labels:
entertaining,
hospitality,
real life
Plantain Chips With Lemon Pepper Aioli
Friday, January 5, 2018
Adjusting to eating the Whole 30 way hasn't been terribly terribly difficult. There were headaches the first couple of days, then cravings ranging from cheesecake to grilled cheese sandwiches, but we survived the snow without defecting! Most of my cravings have arisen from lack of the distinct crunch that belongs to toasted bread, tortilla chips, wheat crackers, and the like. Vegetables are crunchy, potatoes can be crispy, but none of them have the crunch I was looking for. Then I learned about plantain chips.
"Help me, Obi Wan Kenobi, you're our only hope."
I wasn't sure what to expect, having never eaten a plantain, but I went ahead and heated half an inch of precious coconut oil in a pan, sliced the plantain thin, and dropped it in. When the little coins turned to gold and got scooped out, I tossed them with a sprinkle of sea salt and tasted one. Guys, game-changer. They crunched! They actually crunched! Vaguely sweet with the perfect texture and saltiness. Exactly what you crave while eating this way without going entirely off-plan. Sure, plantain chips aren't supposed to make up the majority of your diet here, but it's certainly an ideal Whole 30 treat. When paired up with a homemade lemon-pepper aioli (and a bunless burger with prosciutto and avocado) these plantain chips make for the most amazing, indulgent, satisfying Whole 30 meal you ever did see. Here's to surviving the snow and staying on-track.
Plantain Chips with Lemon Pepper Aioli
serves 4
-for chips-
2 plantains, sliced thin
1 cup coconut oil
sea salt
-for aioli-
1/2 cup Whole 30-approved (or homemade) mayonnaise
1 teaspoon lemon zest
1 Tablespoon fresh lemon juice
salt & pepper to taste
- Heat coconut oil in a small, heavy-bottomed saucepan over medium heat until a plantain slice dropped in begins to fry. Add other plantain slices (not too many at a time) and cook until golden. Remove with a slotted spoon, salt, and allow to cool.
- Whisk together all ingredients for the aioli till smooth, and serve in a small dish for dipping, or drizzle over the burger!
One Pan Prosciutto Brussels Sprouts Dinner
Monday, January 1, 2018
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