Easter is almost upon us.  A glorious time of the year.  While it is a time of joy it is also a time of struggle.  Not an important struggle.  Just trying to plan an Easter menu when there are so many likes and dislikes in tastes.  Usually we have ham.  And rolls.  And a veggie.  But this year I’m not planning the meal.  The Daughter is.  No worries here.  This year!!

One of the veggies we usually have is a sweet potato dish.  Sauteed.  Fried.  Baked.  This year something different.  Ellie’s Mashed Sweet Potatoes with Orange Essence. Not very different you say.  It’s not the dish – it’s the orange essence.  NOT a usual flavoring in our sweet ‘taters.

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This is the way my Mom used to make them.  But I make them with pecans, brown sugar, and pralines.

Not to say I didn’t like Mom’s.  I just got used to making them differently.  Ellie’s is very close to my Mom’s.

Mashed sweet taters with a touch of brown sugar, nutmeg, orange zest, and orange juice. Just the right amount of everything.

The recipe is simple to make and comes from Ellie’s The Food You Crave  page 267.   It’s also HERE!

Thanks, Kayte, for this week’s theme.

Need more Easter Eats -> Eating with Ellie.

Hope you all have a lovely Easter!

It’s SPRING!  I LOVE Spring!  Flowers!  Planting the Garden.  Cool days and nights.  Fresh Spring Veggies.  Spring Fruits. I know there aren’t many but what is Springy is always fresh and delicious.  Each region of the US has a different growing season and different fruits and veggies available.  The South has a nice long growing season so were are more fortunate than some areas.

Since it has been a busy week I went with something quick and simple for Peggy’s pick this week – Spring Harvest.

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Cauliflower “Rice” Pilaf

Since I am still doing the Whole30 program for 90% of my meals this fit in perfectly.  And only four main ingredients:  cauliflower, pine nuts/almonds, onions and parsley.  It was perfect with some leftover Black Pepper Chicken.  

I did make one change.  Ellie called for OO for sauteeing the onions and cauliflower but I decided to use some toasted sesame oil instead.  It added a little Asian flair to the rice and a little bite.  Good!

The recipe is from Ellie Krieger’s You Have it Made.  page 306.

For more Spring Harvest visit Eating with Ellie.

And if you want to cook/bake along with us the weekly themes are listed on the right of the Ellie page.  We don’t publish the recipes.  We would rather you purchase Ellie’s books.

Last post for March.  Last post for  The Whole30: The 30-Day Guide to Total Health and Food Freedom.  Not the last day for me to use the program and the recipes though.  I feel good.  I feel healthier than I have in years so I will continue on with this style of eating without any regrets.

I decided to keep it simple this time – Perfect Seared Chicken.

seared chicken-001 This pic was borrowed from Cooking for Two because I accidentally deleted my pic.

My chicken looked exactly like this.  It was simple, moist and delicious.  Just salt and pepper are all that you need.

How simple you ask? Season your boneless, skinless chicken beast.  Heat cooking fat until HOT.  Sear chicken round side down until nice and brown.  Throw the skillet in the oven for about 10 – 15 minutes and VOILA! perfect seared chicken.

The recipe is on page 157 of  The Whole30: The 30-Day Guide to Total Health and Food Freedom.

I’m linking this post with Cookbook Countdown 15 hosted by Kitchen Flavours and Emily’s Cooking (Makan2).

 

PIE!!  A crispy crust filled with just about anything you like.  Fruit.  Creamy pudding. Nuts and such.  The world is open when it comes to pie.  Which is maybe why Gaye chose SweetyPie as this week’s theme for Eating with Ellie.

I love pie.  But I like healthy.  Hard to put those two together unless you use a recipe from Ellie Krieger, like…

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this Banana Cream Pie

While many cream pies are high in calories a slice of this is only 218.  No meringue here.  Just luscious cream with lots of bananas and a crisp graham cracker crust.  

The cream is made with egg yolks, low-fat milk, unflavored gelatin and just a teeny weeny bit of sugar.  The sweetness comes more from the bananas than from the sugar itself.  {1/8 x 1/3 cup sugar per slice.}

P1100372 I game the whole pie away {knew we didn’t need it} and made a couple of mini pies for us.  Three bites each – just right!

The recipe is from Ellie’s The Food You Crave page 276.  Also, it is HERE.

For more crusty deliciousness visit with us over at Eating with Ellie.

We don’t post the recipes. We’d rather you purchase Ellie’s books.  AND if you want to cook/bake along with us the the weekly themes are on the right of the page.  Just blog and add your link.  Love to have you with us.

The Whole30 is over and now we are reintroducing some of the foods we weren’t able to eat on the program.  Dairy.  Grains. Legumes. Gluten.  But the other days are compliant so we aren’t done with the ‘special’ foods yet.

The Pesto Shrimp with Cherry Tomatoes was on my menu today.

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The pesto is made with spinach, basil, walnuts, and garlic.  It was good, but I did miss the Parmesan cheese I usually have in it.  Mixed with the shrimp and some tomatoes {I didn’t have cherry ones so I cut up some regular ones I had canned last summer.}

So very good.  And quick.

It appears that Shrimp has become my go-to meal when I want something quick.  I always have it in the freezer.  It is easy and quick to fix.

The recipe is from  The Whole30: The 30-Day Guide to Total Health and Food Freedom (pg 359). Want to try it?  I found the recipe on the Whole30 blog.

I’m linking this post with Cookbook Countdown 15 hosted by Kitchen Flavours and Emily’s Cooking (Makan2).

Yesterday was the last day of our Whole30.  WooHoo!!  We did it!!  That doesn’t mean we are quitting completely.  We have the reintroduction over the next ten days or so.  Slowly but surely getting back to ‘normal’ eating.  But recipes like this one will always be in the menu rotation.

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The list of ingredients is long but it is simple to make.  You an have a healthy dinner on the table in an hour.  Capers, tomatoes, chicken, onions, bell peppers, and shrooms.

The one thing about Whole30 is that what may seem like a lot of food for two is healthy and filling.  Just because it says two people doesn’t mean you HAVE to eat all of it.  This recipe used a pound of drumsticks and 1/2 pound of boneless thighs. That’s a lot of food. But… it’s all good for you!

The recipe is on page 334 of  The Whole30: The 30-Day Guide to Total Health and Food Freedom.  It is also on the Whole 30 blog.

Try it.  It is delicious.

I’m linking this post with Cookbook Countdown 15 hosted by Kitchen Flavours and Emily’s Cooking (Makan2).

It’s time for LUNCH.  Do you want a sandwich, some soup, or a salad?  YES!!  But I cannot have all three so I will simply settle for one – SOUP!  BTW – my theme this week.

Most of you know I am not a big fan of soup in warm weather, 83 here today,  but I can’t have bread (not Whole30 compliant) and I’ve had enough salads for a while.  So soup it is.

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Ellie’s Creamy Tomato Soup – without cream.  Actually there wasn’t any cream in the recipe to start with so it is totally Whole 30 compliant.  {Today is Day 30  WooHoo!!}

What is in the soup is tomatoes, celery, garlic, onion, thyme, and cashews.  Cashews?  YEP!  They add some great flavor, puree easily,  and add to the creaminess of the soup. 

This was pretty good.  Not being a thyme fan  I’m wondering now how it will taste with Basil instead.  LOVE tomato/basil soup!

The recipe is from Ellie’s you have it made page 127.  I also found it on Food Matters.

More Lunch?  Click on over to Eating with Ellie!

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