Holy Cow!! We are about to have 14 people under my roof. That’s right! Kristen and her family are coming to visit for 3 nights! We are so excited to see them, its been 2 years since we saw them last!!
However, feeding 14 is not a small task!!
So when I brought home a box (25lb) of peppers, I figured why not?
I looked up a Paleo Friendly recipe for stuffed peppers and whipped them up and froze them!!
First we grabbed some italian sausage, ground turkey, yellow squash, zucchini, onions and some canned tomatoes. I browned up the meat, drained it, and while it was draining I sautéed the veggies. I mixed them all together – in a big bowl, then added the jar of tomatoes. I did use lots of seasoning.
Then I prepped the peppers. I cut off the top and took out the seeds & ribs inside the peppers. Then I boiled them for 3 minutes to get them a little softer and easier to eat.
Took them out and let them cool, and put them in my baking dishes so I knew how many would fit.
Then I filled and covered with foil and froze them. They are going to be perfect on Wednesday after we spend the morning at the Arboretum playing outside!!I am not sharing a specific recipe, because honestly I would just wing it. Plus not too many of you will be cooking for 4 adults and 10 kids anytime soon!!
Yep. It’s time. My addiction to sugar is out of control. We have been letting gluten creep back into our diets in little ways. But mostly its the sugar!
So today is Day 1. Whole 30 here we are and yeah!!
I hope to journal better through this, our 3rd whole 30. We both need this. Robert has not been losing any weight since before Christmas, and my jeans are getting tight. So time to reset.
These first few days will be the worst, but having done this before we know what to expect and that it won’t be long before we feel amazing again!!
While so many people are taking supplements to feel good, we feel like managing our diets is the key component to feeling good. We know this works. We know medically this lifestyle rocks!! Our cholesterol numbers were amazing after our Whole30 last year, our sugar numbers were great, and we were thinner, had more energy and overall knew life was better!
If you are confused about what the heck I am even talking about, here is a LINK to some great info. Whole30 is a reset for your body. You eliminate sugar, wheat/gluten of every kind and anything processed. You eat whole real food for 30 days. At first you are starving your body of the carbs and sugar that is LOVES oh so much. But after about a week you will start to have more energy, feel better over all and if you are like Robert or me, you will lose some weight. Weight loss was never my goal, getting my sugar addiction under control was, but I got back to my college weight on my last Whole30 and college was 20+ years ago!! (at least that weight was :))
So, here we go! Hope to share more info and our results in the next 30 days!!
So while we are not 100% gluten free in our home, we try to do it as much as we can. Fir birthdays we try to find something wonderful but gluten free (GF) since Eli is GF all the time. So for Anna’s birthday this month we decided to make an Italian Cream Cake with pecans. But it needed to be GF for Eli, but super yummy for Robert & I since we were starting a WHOLE30 the next day. We wanted our last dessert to be remorable.
Well, it was!!
Here is the recipe altered (I based it on a recipe on All Recipes)
- 1 cup buttermilk
- 1 teaspoon baking soda
- 1/2 cup butter
- 1/2 cup shortening
- 2 cups white sugar
- 5 eggs
- 1 teaspoon vanilla extract
- 1 cup flaked coconut
- 1 teaspoon baking powder
- 1 cup GF 1:1 Bob’s Red Mill flour
- 1 cup GF Pamela’s Baking Mix
- 8 ounces cream cheese
- 1/2 cup butter
- 1 teaspoon vanilla extract
- 4 cups confectioners’ sugar
- 2 tablespoons ice water
- 1/2 cup chopped walnuts
- 1 cup sweetened flaked coconut
- Preheat oven to 325 degrees F (175 degrees C). I cut parchment paper to fit the bottom on the pans – 3 x 9inch. In a small bowl, dissolve the baking soda in the buttermilk; set aside. Separate eggs into a bowl of yolks and a bowl of whites.
- In a large bowl, cream together 1/2 cup butter, shortening and white sugar, vanilla and yolks until light and fluffy. Sift flour mixture with baking powder, and mix with coconut. Alternate by adding 1/2 the buttermilk mixture, then 1/2 the flour mixture to the creamed butter and eggs mixture. Stir until just combined. Pour batter into the prepared pans.
- Bake in the preheated oven for 25 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool.
- To Make Frosting: In a medium bowl, combine cream cheese, 1/2 cup butter, 1 teaspoon vanilla and confectioners’ sugar. Beat until light and fluffy. Mix in 2 T ice water to attain the desired consistency. Stir in chopped nuts and remaining flaked coconut. Spread between layers and on top and sides of cooled cake.
Please let me know if you try it, we sure loved it and would not know it was GF based on the consistence and taste! Happy Birthday to my sweet 10 year old!!