We have three more days left in our Whole30 journey as a family, where we have forgone all grains, legumes, dairy & sugars for 30 days. And I can honestly say that I have felt so much more invigorated since the arrival of Caprice. She is still not anywhere close to sleeping through the night,Continue reading “Apple & Sunbutter Sandwich Donuts”
Category Archives: Fitness & Exercise
Cooking, Baking, & Eating Paleo (well, kind of)
I realized that I haven’t discussed much about how our family eats, or why we eat the way we do. It was a year ago where Ben & I took on a challenge for 30 days, where we eliminated all dairy, grains, legumes (yes peanuts too), & sugars (both refined & natural sources likeContinue reading “Cooking, Baking, & Eating Paleo (well, kind of)”
Spiced Chicken Drumsticks
Yesterday Ben and I began another Whole 30 challenge. For those of you new here, it’s a 30 day commitment to remove all grains, legumes, dairy & sugar (even honey, agave, & maple syrup) from our meals & snacks. It’s a great time to not only get my body back into a healthy alignment,Continue reading “Spiced Chicken Drumsticks”
A Longing Heart for Overworked Lungs & Sweat
I’ve been sick. Sick as in, “Can a cold really be worse than the flu?” sick. Body aching, fatigue & incoherent. Yet, I have thoughts, reflections & lots of posts I want to write about. Yet…I have no energy to write them. I wanted my next post to be about why food is integralContinue reading “A Longing Heart for Overworked Lungs & Sweat”
Roasted Chicken
This morning marks the beginning of week three of Lean & Green Challenge (via Jogo Crossfit Gym). I must report that the lady writing on Paleo day two is quite different from the one writing in front of the computer today. There are some areas that are still the same. For instance, walking into the grocery store and seeing the lovely pastry bat it’s eyelashes at me is a bit tempting. However, what’s most noticeable is my overall health. It’s not just physical energy, but mental energy. So when you hear that phrase, “you are what you eat;” well, I think there’s something to it. My mental state seems to be at its peak. I don’t want to attribute it all to how I’m eating, but I truly believe what I’m putting in is making a difference to thinking more clearly.
It’s interesting when you think of the various methods people deal with stress & anxiety. There are those that I know who attempt to drown out the noises by numbing the pain with drugs. I’ve always thought, “well, at least I don’t do that,” but there is something to be said about what I have used to numb the pain. I never thought I used food as a “way out,” but on Saturday, it seemed like the advise I had given my friend of being mindful, drinking some tea, etc, didn’t cut it. As I’ve briefly mentioned before here, we’ve dealt with various difficulties with our oldest. In front of her, there are many obstacles (in terms of developmental delays) most of which, she has no idea; however, as her mama, I’m fully aware of them. On Saturday we received a letter from a visit we had with a genetic researcher/doctor. It didn’t leave me with warm fuzzies either, but more of that pit feeling. You know the pit. It appears to be an unconquerable wall standing in front of you, and if you look at this way, then that’s what it will be.
It was in that moment, as my stomach turned with that unwelcome old friend “anxiety,” that I wanted a mocha, or something sweet to deal with that moment. But alas, I knew it was my will versus the wall, and I wasn’t going to let it conquer me. It didn’t and I found that my soul needed time to be creative. To let out tears of the unknown, talk with God about it, paint (something I haven’t done in a while) and create, and I found my soul (and stomach) was the better for it. I’m learning a lot about myself (and my jeans have also noticed–in a good way). One of those things is my renewed love of cooking, while baking takes a backseat. This roasted chicken is one of them. It will definitely earn you a couple of “ooos” & “awws” in the kitchen, while not taking much time standing in the kitchen. Again, thanks for reading and sharing with me in this journey. I’m certain that I’m not the only one with that unconquerable wall staring at me, but I’m certain you too can conquer it.
A Year Ago: Traditions
Roasted Chicken (printable recipe)
I love roasted chicken, because it appears that you’ve been slaving in the kitchen much longer than you actually did. Plus, take the carcass and turn it into chicken broth.
Ingredients:
1 whole chicken
sea salt
freshly ground pepper
bundle of fresh thyme
coconut oil
3 strips quality bacon
Directions:
Preheat oven to 425. Have ready a dutch oven. Take your chicken and remove all the insides, clip any nails still attached and rinse with cool water. Pat dry the outside & inside of the bird. Be generous in sprinkling salt inside the cavity of the bird, along with ground pepper. Rub coconut oil on the outside of the bird on the breasts, along with under the breast skin. Sprinkle salt & pepper under the breast skin & on top of the breast.
Put the bundle of thyme inside the cavity. Place your whole bird in the dutch oven. By using a dutch oven, you will not have to deal with trussing the chicken. Take the wings and tuck them behind the back of the chicken. Now with a pair of kitchen shears, snip an opening on the fat portion near the birds downside (butt) on both sides, in order to tuck the drumstick ends through the holes (consult picture).
Place the three strips of bacon across the breast and put into the oven, cook for 20-25 minutes. After 20-25 minutes, remove the bacon and turn down the heat to 350. Baste the chicken. Cook for an additional 25-35 minutes, or until a meat thermometer registers 165 (poke it between the drumstick & breast).
Once it hits 165, remove from oven. If you want to make gravy using the drippings go ahead. Serve it up & enjoy. Be sure to use the carcass for some great stock.
Coconut Ginger Butternut Squash Soup
Starting Monday, Ben & I will be joining our gym’s call to partake in the “Lean & Green Challenge.” Before I divulge into what it entails, let me say that I can already imagine the expression on your face as you continue reading. And I’m actually looking forward to it (in some respects). It is a Paleo eating style, which means we will be eating as Paleolithic people. You got that? Okay, well, it means we only eat lean meats, vegetables, limited fruit, nuts & seeds and good fats (olive oil, coconut oil, nut oils, nut butters, etc). That means we will not be eating any grains (containing gluten and gluten-free), dairy, sugars, or legumes (yes peanuts are a part of that).
I, of course, prefaced it with what we can eat, because most people upon hearing what we can’t eat automatically ask, “Well, what CAN you eat?” The next question, “Kamille, why are you doing this? What does this mean with baking?” Good question! Ben and I have been looking at our Family Mission (reading this great book) and our top priority is getting our family healthy. Ben joined Jogo in March, me in August, my mental health turned for the worse and we want more from life. Friends & co-Jogomates have testified the goodness of doing Paleo. How aches, pains, intestinal problems, weight around the gut, etc went away after following a Paleo food lifestyle (Robb Wolf), along with regular cardio-exercise. So really, I would have to ask myself, “Why wouldn’t I join the “L&G Challenge?”
And about baking…well, to be quite honest, I haven’t really wanted to bake much these days. Maybe it’s a mixture of exercise, lack of time, demands of family? And maybe I’m just burnt out. What I am excited about is loving my family in these next 30 days by preparing & cooking food that will be good to their body, help me menu plan (for once anyway) and most likely have a tighter rein on the food budget. Plus, we have a 1/2 a cow in our deep freezer, so here’s to using it. One of my recipes is this soup, which puts a twist on an Autumn classic. The coconut is subtle enough, which is why I didn’t use a whole can (but you certainly could) and plays on the creaminess known to the butternut squash. The ginger adds bite & spice to make it come a bit alive. Stay tuned as our family embarks on this adventure, and hopefully share a recipe or two:)
Coconut Ginger Butternut Squash Soup (printable recipe)
If you want to substitute the water for warm chicken broth, go right ahead, because it would add a greater depth of flavor to it.
Ingredients:
2 butternut squash, peeled, seeds removed, cut into 1 inch cubes
1 small onion, roughly cut into large dice
extra virgin olive oil
kosher salt
1/2 cup coconut milk
3-5 cups water
2 tsp ground ginger
1/2 tsp finely grated ginger
Garnish options: olive oil, kosher salt, red pepper chili flakes, cilantro
Directions: Preheat oven to 425. Line baking sheet with parchment paper. Place butternut squash & onion on parchment paper. Drizzle with olive oil, mix around with hands, sprinkle a bit of salt on top. Roast for about 30-35 minutes, check the squash (a fork should pierce right through).
Add the roasted squash & onions in batches to the blender. Add 1/4 cup coconut milk and about 1/2 cup of water. Put a towel on top of the lid to avoid getting burnt by the steam. Blend until completely pureed. You most likely will need to add more water along the way. Continue doing this, until all the squash/onion mixture is pureed; as well as, the coconut milk is gone.
Transfer the puree to a large pot and bring up to medium heat. Add more water, 1/2 cup portion at a time, until you get the consistency you prefer. Add ground ginger & freshly grated ginger (using a microplane zester). Add salt to taste. If you need a bit of acid, then squeeze in the juice of 1/2 a lime–taste and if you think it needs the other 1/2–go ahead and add it.
Ladle into bowl, drizzle a bit of olive oil on top, along with red pepper chili flakes, some cilantro and a pinch of coarse salt.
Zucchini Walnut Anise Sandwich Cookies
Before I get to these lovelies, (which I’m sure you’re dying to try) I have been reminiscing of high school gym class. Worst yet, first day of gym class as a freshman. Oh, and it’s co-ed. For me, nothing could have been worse. I wasn’t uncoordinated or even the last to be picked for teamsContinue reading “Zucchini Walnut Anise Sandwich Cookies”
Fast Fudge Cake
This morning I woke up to body aching everywhere, but don’t feel too bad on my account, because it’s due to starting a new exercise routine–not the stomach bug. Ben has been going to this little gym in town for about 4-5 months, along with my friend Jordan (who is the official unofficial recruiting agent) who encouraged him to join. As I’ve been dealing with anxiety, irritable stomach issues and most likely burnout–I felt like it was as good of a time as any to join the gym. But why so sore you ask? Well, this little gym packs quite the punch. It’s not your typical gym of doing the routinized circuit or swiping your card and heading towards the elliptical machine. It’s an all over cardio workout that relies heavily on weight-bearing activities.
Before you join you attend what they call Basecamp. It is either broken into two days or one day of 2 1/2 hours, where one of the gym’s coaches teaches you all the exercises/workouts, ensuring you learn technique. The first thing I did was jumping rope. And I thought, “jumping rope–seriously, that’s a snap.” 100 jumped ropes. What I failed to realize is that I haven’t jumped rope since I was about 10. I hit about 65 and went mental. Then, from 65 to 80, I believe I did a culmination of either hitting my own head with the rope, getting tangled in my foot, etc. Suffice to say, I was humbled. The coach said, “you’re thinking about it too much.” True! Well, that was just the beginning and we went on to doing multiple variations of squats, lifts, push-ups, pull-ups, & weight-bearing. So every single ounce of my body got worked.
My legs felt like jelly and mind you we have two flights of stairs, so walking down them feels like I’m an 85-year-old woman. It’s good though. I know it’s going to be hard, but I tell myself a couple of things to prepare myself.
1. It’s a break from being mom.
2. This too shall pass.
3. I went through labor twice without meds, so no workout could be harder than that.
4. I want something better for my life in terms of mental, emotional & physical stamina, which I want my girls to have, so I know taking time for myself in this area is critical.
I haven’t been baking lately. In part, it’s due to not having much of a sweet tooth; but, mainly I haven’t had much time or creativity lurking. This is something I made a while back, but I still remember the moistness of the cake. It’s a easy to make and honestly, if you’re pressed for time–you could add the wet ingredients in one bowl and then add the dry ingredients in with it (making it a one-bowl cake). I hope you are finding and making time for yourself.
Fast Fudge Cake (printable recipe)
This recipe is adapted from Fine Cooking magazine. I had a little ganache already made up in my fridge, so my cake had a thin glaze a top. Regardless, it turned out wonderfully and if you want to serve with just whipped cream, powdered sugar and fresh berries–it would suit it well.
Ingredients:
4 1/2 oz (1 cup) unbleached all-purpose flour
1 oz. (1/4 cup plus 2 Tb) unsweetened natural cocoa powder
1/2 tsp baking soda
1/2 tsp kosher salt
1/4 lb (1/2 cup) unsalted butter, melted and warm
1 1/4 cups packed light brown sugar
2 large eggs, room temperature
1 tsp pure vanilla extract
1/2 cup hot water
Ganache:
1/2 lb bittersweet chocolate or semisweet, chopped up
1 cup heavy cream
Directions: Preheat oven to 350. Grease & flour or grease & line with parchment either an 8×2- or 9×2-inch round cake pan. Set aside.
In a small bowl, whisk together the flour, cocoa powder, baking soda & salt. Sift only if the cocoa continues having lumps after whisking.
In a large bowl, combine the melted butter and brown sugar with a wooden spoon or spatula. Add the eggs & vanilla, stirring till combined well. Add the dry ingredients, just till moistened. Pour the hot water over the batter and stir just until it’s completely incorporated.
Scrape the batter into the prepared pan. For an 8×2-inch pan, bake 35 to 40 minutes or till a toothpick inserted comes out clean. For a 9×2-inch pan, bake for about 30 minutes, or till a toothpick inserted comes out clean. Cool on a wire rack for 10 minutes, then run a thin knife along the edge and invert the pan onto a plate. Invert it again back onto the rack to cool completely.
Making the Ganache: Chop up your chocolate into bite sized pieces and put into a heat proof bowl and set aside. Heat up the cream over medium heat. Once it starts to boil, remove from the heat and pour over the chocolate in the bowl. Allow the cream & chocolate to sit for about 45 seconds. Whisk the chocolate & cream together until the cream is completely incorporated and the ganache is smooth & a just slightly thick.
Putting the Cake together: Once the cake is cool, put foil under the wire rack to catch any drippings from the ganache. Pour the ganache over the cake allowing it to go down the sides. You can also allow the cake cool completely cool in the pan and make half of the ganache and pour it on top while in the pan. Let the cake with ganache set for about an hour.
Backdoor Hospitality 
