Weekend Cook Up...

Whew, so 3 1/2 hours later and I think I have the cook up for the week done! {mind you it included me eating dinner too!}  : )

It included:

Dinner for tonight {which was Pad Thai Chicken - from my favorite Paleo/Whole30 chef Melissa Joulwan}

Spaghetti Squash for tonight's dinner and left over for the week's meals
Butternut squash - double batch casserole
Mayonnaise - double batch
Homemade Italian dressing {just 2 servings, but we have plenty of mayo for more later if need be}
Waldorf Tuna Salad - double batch
Cut up peppers, green onion and carrots for the week

I didn't do our usual meat cook up because we aren't busy after work so, I think we'll be ok - and with some left overs we can either eat for lunch or have for another dinner.  I'll do a crock pot whole chicken on Tuesday, so we'll have left over there for sure!

Thankful for my amazing hubby who occupied the kids when they weren't "helping"!!  As for the rest of the day, I made 2 giant cushion forts, was "Batman's Mother", a client for my daughter the hairdresser, read books and was a tickle monster.  I think I'm ready for bed - anyone else?

We're doing a Whole30!

 
So, here is an update since the last time I wrote:

1.  I didn't blog once a week.  {sigh}  Life is crazy and I have decided to not put that pressure on myself.  I'll blog when I can!  See #2.

2.  I had 3 ETSY orders last month and one this month!  See #1.

3.  I lost 5 lbs before we left for Disney {which I was estatic about!!} and kept if off the whole week!!

So now, look out world - we're doing a Whole30!  Hubby and I decided to do this before we left for Disney {which I cannot believe is already done and we've been home for a week!}.  We decided to start on February 3rd. 

So, in the beginning of January, we bought the book It Starts With Food by Melissa and Dallas Hartwig.  It is a wonderful book that compliments the two recipe books we had already purchased:  Well Fed and Well Fed2 by Melissa Joulwan.

Today is Day 6 - Hard to believe we've almost completed a week.  Honestly it was much easier than we thought and with planning ahead, it's easier than the "ummm...what do you want for dinner" banging my head on the kitchen counter I used to do!

I finally feel as though I have found a way of eating that makes sense to me.  After 3 weeks of Paleo before vacation and now this week, it's clear.

So, one of the staples in our house now is Butternut Squash.  It's a fall/winter squash, so it's perfect for this time of year {I'll be sad when it goes out of season!!}.  The squash if made according to the recipe below tastes just like sweet potato casserole.  It's so good, my two year old asks for it.  I'm bringing this next Thanksgiving!!

Here is my recipe:

Thank Heaven for Butternut Squash
1 Butternut Squash
1/2 cup of Coconut Milk from a can
1/4 tsp of sea salt 

1 TBSP of Cinnamon
1/2 tsp of All Spice
1/2 tsp of Nutmeg
1 Large egg
2 TBSP of chopped pecans {+ a handful for on top}
2 TBSP All Natural Organic Raw Honey or Coconut Sugar*

Preheat oven to 400° F.
Cut Squash in half length wise {this requires a VERY good, VERY sharp knife - and for me - I have the hubby do it!!}
Scoop out the "guts" of the squash**
Lay cut side down on parchment paper on cookie sheet or baking stone
Cook for 40 min.

Remove from oven and flip squash over to release heat and stop cooking process.

When cooled to warm, scoop or scrape out meat of squash.  Be sure to not get the skin.  You can peel the squash before you cook, but I find it harder to peel then to just scoop carefully.  Figure what works best for you!

Place into large food processor and turn on high for about 1 minute to puree.  Then remove lid and scrape down sides, checking to see if all the large chunks are pureed.  Return to high speed.

While running, add the rest of your ingredients.  Puree for about 1-2 minutes.

When done, pour/scrape into a coconut oil greased baking dish. Top with a handful of pecans and a sprinkle of cinnamon.

Cook for 30 min. on 400° F.

Makes 4 - 1 cup servings. 


Enjoy!!

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TIPS AND TRICKS
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*While on the Whole30, we do not add the honey or sugar.  
**The squash will have a solid center except for the bulb section.  This section is similar to a pumpkin, just not quite as messy!  And if you like pumpkin seeds like I do, save the seeds and roast them too!
When using the coconut milk from the can, it will have a large concentration of solid milk fat at the top, that's what you want!  Don't just use the runny water at the bottom.  This way you get the good fats and the yummy sweetness.



I will add a photo the next time we make it {which will be next weekend} as I made 2 batches yesterday and didn't think to get a shot!!.

Off to enjoy our lazy, snowy Sunday!!