This Whole30 routine should be settling in real nice by now. 14 days down, 16 (read: a lifetime) of good choices remaining! There have been some seriously colorful and delicious looking recipes submitted to the Foodee Project over the last week. We are excited to share (and try) some of these creations. This week’s list includes 6 dinner ideas with proteins nice and varied: pork, chicken, beef and lamb. There is also a fresh breakfast idea!
Good luck with week 3 folks!
Here we go…week 2 on Whole30! Who is still on track!? We are hosting a BBQ tonight for my gym Free Range CrossFit‘s 1 year anniversary (can’t believe a whole year has passed…crazy!). There will be a paleo potluck with lots of great food choices to help people stay on track and resist any of the other temptations that are likely to be around!
For this week’s menu we put together 6 dinner ideas, 1 “side” or appetizer and 1 breakfast idea. Try this plan for easy prep throughout the week: Make a large batch of the Caramelized Butternut Squash Soup and treat that as a side for your dishes throughout the week. Then, for the Coffee Marinated Flat Iron Steaks, grill up a good batch of steaks on Sunday and use them throughout the week for your breakfast. This way, you only have to quickly fry and egg each morning to be treated with some delicious steak and eggs each day! For your seventh meal of the week, as always, try to venture out on the town and discover a restaurant that meets your dietary requirements. This way, when post-Whole30-life starts, you will already have established some favorites where you know you can keep your good habits alive!
Enjoy your week, and good luck!
Well, it’s time for another official Whole30® program! Starting Wednesday, August 1st, The Foodee Project and our home gym, Free Range CrossFit, will be participating along with everyone else. Every week we will post a grocery shopping list with meal ideas for your week from the Whole30® Approved section of our website. You can add individual recipes to your shopping cart or choose to add the whole lot. If there are snacks or other recipes that you would like to add to your grocery cart, you can easily navigate through our recipes and add them to your list! For more information on how to use the tools on our site, be sure to check out our how to page!
Putting together a weekly shopping list has been fun, and we would really like your feedback on it. What would you like to see more/less of? What else can help you in your quest to complete a successful Whole30? What did you eat…etc.
Good luck on your Whole30!
The more we commit to following a paleo lifestyle, the more it seems to be a liberator of food choice, rather than a limiter. One of the most gratifying aspects of altering our relationship to food is the increased sensitivity of our tastebuds. It has piqued our curiosity in new fruits and vegetables never before considered when choosing the produce that lands on our plates.
Something we’ve enjoyed lately is letting the season influence the meals we choose for our week. Not only do you get to be adventurous with new tastes, textures and cooking techniques when trying seasonal produce, you also can save some money! Check out the Whole9 seasonal produce guide for other good reasons to try eating seasonal as well as for a list of seasonal produce to choose from!
Beets are a little intimidating the first time you grab them in the store. They come with huge greens attached and look like they came straight out of the ground (which is good). They’re extremely nutritious supplying a good amount of folate, manganese and fiber. To pick the best beets, buy them in bunches with their green tops still intact. The greens are a good indicator of freshness as they show wilting very quickly. Find beets that feel heavy for their size, with smooth firm skin, void of any cuts on the surface. For maximum freshness store in a tightly sealed plastic bag in your refrigerator for up to a week. Beets make an excellent flavor and color addition to your salad!
We used golden beets in the Moroccan Chicken Salad
Okay, so we had no idea what was coming our way with endive. To be honest, we had to pull up a picture on google to even find them. By the looks of it, you’d never guess it would such a great addition to your paleo arsenal. They are slightly rigid, crisp and very fresh. Perfect for dipping or as a replacement for taco shells, plus they don’t wilt as quickly as other greens! Endive is an excellent digestive aid and can be eaten raw or cooked. To pick the best, look for endive that are crisp and bright green. If choosing Belgian endive, select heads with tips that have a pale, yellow-green color. To store for up to a week in the refrigerator, wrap in a paper towel and place in a plastic bag.
We used endive in Ground Pork in Endive Boats
Chard is very noticeable in the produce section, seeming almost exotic with its rich, dark greens leaves and rainbow of red, purple, and yellow stalks and veins. It contains high levels of Vitamins K, A, C as well as magnesium. Find leaves that are vivid in color (green or deep red) without brown spots or holes. Stalks should also be crisp and under about an inch in diameter as they tend to be more fibrous and harder to eat. Recipes often serve chard in its cooked, wilted form, often by sautéing it with other flavors of the dish you are preparing.
We used chard in the Lamb Osso Bucco w/Wild Porcini and Fennel
Our grocery list contains 6 main-course paleo recipes, as well as one breakfast option. We used the seasonal produce discussed above as well as many more summer-specific items you can find easily at the grocery store. All of the recipes included are Whole30 approved.
Each week we whip up a large batch of egg loaf for quick and easy breakfasts. Lunch every day is left-overs from the night before, so be sure to adjust the serving size appropriately in the grocery list to ensure you have extras. Then, one night during the week, we make an event out of researching a local restaurant that looks like it has some paleo-friendly options and have ourselves a date night. If you find a paleo restaurant in your area that you enjoyed, let us know!
As always, enjoy the food and have some fun making it!
Now that summer is here to stay, our beloved city of Tempe, AZ has crept into the 100s and will sadly remain there until October, buh! It’s been especially spicy out lately reaching 110+ several times already. A few weekends ago, we decided we needed a break from the heat and packed up the egg (AB’s Ford focus) for some northern AZ food & fun. As per usual we decided that the focus of our trip, other than to cool off, would be to visit some paleo-friendly food establishments along the way.
After working up a nice sweat we started the food adventure by grabbing breakfast with some of our members. This has become something of a tradition after the Saturday classes, and our new favorite spot to frequent is Scottsdale’s Daily Dose. How does a prime rib omelette with butternut squash hash sound to you!?
Audrey grabbed some coffee for the road and we were off to Prescott. (On a side note: we opted away from stopping in Sedona on this trip because we couldn’t find any good food establishments that looked paleo or gluten-free friendly. If you know of one, please let us know!).
When we arrived in Prescott we were happily greeted by a fun art festival so we decided to explore. We perused the booths, did some people watching, AB found a new pet and we practiced some handstands in the park.
Prescott is a fun little town that we had never paid much attention to until recently visiting for a CrossFit competition up at Captain CrossFit. Since then we told ourselves we’d visit again to check out what they had to offer in the way of food. Leaning on Urban Spoon for some ideas and direction we stumbled upon Raven Cafe. Two words: Awe some. Okay, one word, but the place was legit! A little off the beaten path, this restaurant has a fun, funky, coffeehouse atmosphere with some local art and good music. We ordered a few of their salads, which included some local produce and meat (sauce on the side of course!).
Our Saturday was off to a great start. Two cities, two very different paleo-friendly restaurants. Back on the road to gain some elevation and reach our day’s destination, Flagstaff. One of our members suggest we check out some wine tasting in the city of Jerome on the way, so we decided…what the heck? We stopped off at Caduceus Cellars by Maynard James Keenan from the band Tool and tasted a few of their white wines and had a glass of red.
We (finally) arrived in Flagstaff around 9:00, so we headed straight to an old favorite for a late night burger. Diablo burger has some of the tastiest burgers around. The place is small, somewhat hard to find, but they are big proponents of supporting everything local: business, artists and food alike! I’m a huge fan of what they do.
With bellies full, we wandered the streets of Flagstaff for a bit on our way to the car, then drove to one of our members’ cabin for a restful night’s sleep.
After mentioning that we were taking a trip up north during one of the CrossFit classes earlier in the week, one of our members suggested a new attraction we should check out called Flagstaff Extreme Adventure Course. The name alone sounds fun enough, and after seeing their website we were sold. Our morning would be spent negotiating obstacles in the trees, 20-60ft off the ground. To get properly fueled we grabbed breakfast (read: tons of side dishes) at Brandy’s.
Then we were tempted by a roadside jerky stand…
We finally got on the road to our morning’s happenings: the Flagstaff Extreme Obstacle Course. If you are ever in the Flagstaff area when it’s not snowing, this place is an absolute blast. There are 4 courses that get progressively more challenging (and higher). They have everything form rope swings, to cargo nets to faux skateboarding forty feet in the air, BAM! We did our best to get some sweet action shots to make people jealous, haha!
We had worked up quite the appetite, so we headed over to New Frontiers marketplace for some ingredients to whip up some bacon wrapped chicken, guacamole and fresh greens for a salad. This recipe is an old favorite and go-to when we are in a pinch and still want some serious taste. It was a great meal to wrap up our Northern AZ excursion.
Traveling is always a bit stressful, so we definitely had our tense moments (especially when we got lost ::several times::) but it was nice getting out of the heat for the weekend. We definitely plan on making a few more of these type of excursions before the summer’s end.
We have had some great feature suggestions for both the Foodee website and the upcoming Foodee iPhone app. One that stuck out was the request to search the foodee meal database for recipes containing certain ingredients.
Here is the scenario:
It’s the end of your week and you really don’t feel like grocery cooking but you want to stick to your Whole30 program. You open your fridge and it’s looking pretty sparse but you have some pork, apples and an onion along with your assortment of spices and herbs. You don’t have a specific recipe planned for these ingredients…what can you do? Well, one option is to get creative and use the Foodee to get some tasty ideas for those unused ingredients.
Visit the Foodee website and in the search bar enter the ingredients you have on-hand with ‘AND’ between each of them. In our above scenario, the search would look like this:
You will be shown a list of recipes that include all of the ingredients you specified. Some of them may contain ingredients you don’t have, but who cares? Just omit those and create something new and original from Kitchen de you.
I hope this little tip helps with some inspiration on those what-do-I-do-with-this? days.
The Foodee Project started on January 18, 2010 as the first entry scribbled in a new sketchbook while flying back to Tempe, AZ. Originally conceived as an easy way to share paleo recipes with gym members, the project quickly grew to become an aggregator of the web’s best paleo recipes.
Tools like the grocery list generator and favorites were added soon after to make it easier for folks committing to the paleo diet to stick with it. The project has gone through several design & concept iterations. And, after trying a few different outside developers, everything but the database was scrapped in November 2011 and re-written from the ground up.
The project has served as inspiration for cooking as well as a digital ‘hotrod’ for learning computer programming. Most (if not all) of the past couple of years have been solely dedicated to finding recipes and learning how to code a useful web app. With the start of the Foodee blog, we’d like to show you our softer (read: more hilarious) side and introduce you to the people behind the project.
We are Audrey and Matt, often going by AB & ML, and we are foodies. Nearly all the decisions we make in life, health and travel are influenced by food & fitness. We recently took a trip up to northern Arizona and literally decided against taking a certain route through a (beautiful) city because there weren’t any tasty restaurants to try. A bit nuts, we know, but hey…we’re addicted to good food! Our friends know us as the couple that taunts them on Facebook with pictures of our latest kitchen creations. Speaking of kitchens, our apartment was decided on because of the sheer size of its kitchen (dance moves and handstands are standard fare while cooking so we need the space). As you can see, food is our addiction and we have come to terms with it. Audrey works for a company she loves, called lululemon and Matt runs a gym in Tempe called Free Range CrossFit. We both put in our fair share of hours but make it a habit to sit down and end every night eating together. Whether it’s 5:30 or 10:30 at night, that’s our rule and it has kept us close and very happy.
The Foodee blog will chronicle our travels, experiments (both good and bad) and philosophies behind our approach to living and eating well with the Paleo lifestyle. We have some exciting ideas and innovations to share with you and look forward to growing the Foodee Project with such a great community. We hope you enjoy following our adventures in food!
Audrey & Matt
AB and I were lucky enough to make a trip out to San Jose over Memorial Day weekend. We visited my folks and attended my good friends Austin and Lindsay’s wedding. As always, our time spent traveling felt like a blur as we tried to pack in as much as possible, but here are some quick glimpses in our adventures and some of the tasty treats we consumed along the way.
A new favorite that we have visited the past few times we are in the Bay area is Hay Market, in Willow Glen. Their menu changes daily (even during the day as items sell out), and the atmosphere is an intimate, contemporary ranch feel. More importantly, though, their food is incredible. They offer several gluten free options, keeping even the strictest paleo boy or girl happy. So, Friday night we grabbed some dinner with Matt’s folks!
On Saturday, AB and I spent the morning crafting some pottery with my Mom as a belated birthday present in Willow Glen. Then we headed out to Santana Row to check out their fun/food options and to find a much needed replacement iMac for my Mom. We landed smack dab in burger heaven when we found The Counter.
AB and my Mom built their own paleo-friendly adult beverages. One had some serious kick with the added jalepeno, bam!
Yes, you saw it correctly: their burger weights are measured AFTER cooking. And you better believe we tested our digestive abilities with the 1 pound option!
Sunday was the wedding day for Austin & Lindsay. We cruised out to Livermore to Casa Real at Ruby Hill Winery. THe ceremony and reception were UNBELIEVABLE! They had great food, music and entertainment. The night was an absolute blast and it is great to see two people so happy together. Congratulations, guys!
Before we headed out of town, AB, my sister Jill and I took a nice hike up in the quicksilver hills behind the house. It was a great way to wrap up a great trip!