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{RECIPE} Instant Pot Potato Salad

August 5, 2021 by Whitney Mack Filed Under: Dinner 1 Comment

This summer has been waaayyy too hot to cook inside, am I right? But I just love me some potato salad with fresh dill and was so pumped when I figured out how to cook potatoes and eggs in the Instant Pot (together!!!) that didn’t heat up the house and allowed me to enjoy into this summer fave of mine. The original recipe for this Tangy Potato Salad comes from my Living Fully E-Cookbook {Spring + Summer}.

INSTANT POT TANGY POTATO SALAD:

INGREDIENTS:

  • 1 lbs. baby potatoes, cut in half (you can also use Yukon Potatoes, but cut into 1/2″ pieces)
  • Organic, cold-pressed olive oil
  • 4 pasture-raised eggs
  • 1.5 cups bone broth (or organic broth or water)
  • Handful of fresh dill, chopped finely
  • 2 stalks of celery, ends cut off and sliced into thin half moons
  • 2 Tbsp. Dijon mustard
  • 1 Tbsp. ume plum vinegar (or red wine vinegar)
  • 3 Tbsp. organic, cold-pressed olive oil
  • Sea salt + pepper to taste

 

DIRECTIONS:

  1. Cut the potatoes in half.
  2. In the bottom of the Instant Pot, add 1.5 cups bone broth. Layer the potatoes over top, then place the eggs (yes, whole in the shell) on top of the potatoes. Close the lid and set the Instant Pot to Pressure Cook for 2 minutes.
  3. While that’s cooking: Fill a large salad bowl with cold water and ice in the sink. Also chop dill and celery.
  4. When the Instant Pot beeps off, do a manual release to let the pressure out.
  5. Using a hot mitt, place the eggs in the cold water & ice.
  6. Remove the potatoes from the Instant Pot & place in the fridge to cool.
  7. Once the eggs are cooled (about 10-15 min), drain water, then peel & chop the eggs.
  8. Whisk mustard, vinegar & olive oil in the bottom of the large salad bowl. I like my potato salad suuuper tangy, so often will add even more mustard! 🙂 If you’d like a little more creaminess, you can always add some avocado mayonnaise (I like Primal Kitchen!). Add potatoes, celery, egg and dill. Season with sea salt + pepper.

Hearty Vegetable Stew

January 28, 2021 by Whitney Mack Filed Under: Dinner, Main Dishes Leave a Comment

This one checks all the boxes. Hearty, warming down to the tips of your toes, bursting with nourishment and amazing taste! It’s on weekly rotation over here and once it becomes so in your home too, be sure to tag me and share the love (@whitney__mack).

 

HEARTY VEGETABLE STEW:

  • Homemade bone broth (recipe here!) or 1 box grass-fed bone broth
  • 2 organic leeks, green stem removed and white part sliced
  • 1 – 2 tsp. minced garlic
  • 2 Tbsp. dried Italian Seasoning
  • 2 tsp. Smoked Paprika (optional)
  • 1/4 cup coconut aminos
  • 1 (15 oz.) can organic fire roasted tomatoes
  • 1 (15 oz.) can organic pureed pumpkin OR butternut squash (to thicken)
  • 2 tsp. sea salt or to taste
  • ORGANIC VEGETABLES (I don’t always use all of these, so know that this can totally be a “kitchen sink” recipe and help you empty your fridge at the end of the week):
    • green beans
    • potatoes
    • yams and/or sweet potatoes
    • carrots
    • celery
    • could also add: butternut or delicata squash, zucchini or summer squash, broccoli or any other vegetable you fancy!
  • Optional: saute some ground grass-fed beef or turkey with the leeks, if desired

 

DIRECTIONS: We’re gonna make this REAL simple. 🙂

  1. Add leeks and garlic to a soup pot with organic, cold-pressed: avocado, coconut or olive oil (be generous!) until browned.
  2. While that’s cooking, chop all your vegetables.
  3. Add vegetables, seasoning, canned tomatoes & pumpkin//squash and then enough bone broth to cover.
  4. Cook covered for 10-15 minutes on med low heat, until vegetables are al dente and/or to your desired texture!

 

Seafood Stew

September 17, 2020 by Whitney Mack Filed Under: Dinner, Main Dishes Leave a Comment

I made a Seafood Stew this week that hit the spot with the weather change AND is amazing in preparation for your period {thanks to the iron – your levels dip during menstruation, protein – help stabilize your blood sugar & omega-3 fatty acids – which can reduce the intensity of period pain}. If you make it, be sure to tag me {@whitney__mack}, I love to see your creations!

 

SEAFOOD STEW:

Ingredients:

  • Grass-fed butter OR organic, cold-pressed: avocado or coconut oil
  • 2 leeks, green part cut off; white part cut in half and sliced
  • 2-4 tsp. minced garlic (depending on how much you like)
  • 2 Tbsp. tomato paste
  • 1 Tbsp. Italian seasoning
  • Bone broth (check out my recipe for homemade broth here) – add as much as you like to desired “soupiness”
  • A few stalks of celery, sliced
  • 3 medium sized sweet potatoes, diced
  • 1 yam, diced
  • 1 large can of organic diced tomatoes
  • A couple fillets of fish (ex. halibut, haddock mahi mahi, or salmon – I used wild frozen haddock from Trader Joe’s)
  • 1 lb large prawns, raw, peeled and de-veined ( or sub scallops)
  • Optional: 1 lb mussels clams
  • ½ teaspoon chili flakes or cayenne
  • Sea salt & pepper to taste
  • Optional: garnish with freshly chopped parsley and squeeze of lemon

 

DIRECTIONS:

  1. Add oil, leeks and garlic to a large pot. Saute until garlic is browned, 2-3 minutes. While that’s cooking, start preparing the celery, sweet potatoes and yams.
  2. Add tomato paste & Italian seasoning, then stir together. Add a little bone broth and let that simmer while you finish chopping the vegetables.
  3. Add vegetables, diced tomatoes and fish to the pot. Pour bone broth over top – just cover if you want it to be a stew consistency, add more if you like it more soupy.
  4. Cook for 8 – 10 minutes on medium (until vegetables are turning soft).
  5. Add shrimp and cook for 2 more minutes.
  6. Let cool before serving. Option to garnish with freshly chopped parsley and a squeeze of lemon!

{Recipe} Cinco de Mayo Special: Killer Tacos & Palomas

May 4, 2020 by Whitney Mack Filed Under: Dinner 5 Comments

Cinco de Mayo is happening tomorrow, friends. And in case you didn’t know, tacos are my favorite food and tequila-inspired cocktails are my jam. So in light of the fact that we have Cinco de Mayo falling on a TACO TUESDAY during a CORONA pandemic {this has to make you smile a little, right?!}, I’m sharing one of my favorite taco recipes {with a killer cilantro-cashew cream sauce} and my most popular cocktail recipe – Sparkling Grapefruit Palomas, with you today.

 

Yam Tacos with a Killer Cilantro-Jalapeño Sauce

INGREDIENTS:

  • 2 yams, cut small into half moons or smaller
  • 1 can organic Garbanzo beans, drained & rinsed (I like Eden Organics)
  • 1/2 package of farm-raised Heritage Pork bacon (optional)
  • 1 avocado, pit removed and sliced
  • 1 can black olives, drained & sliced (optional, but really good!; green olives great too!)
  • 1 cup cashews, soaked (quick tip: boil water & pour over, letting soak for 20 min)
  • 2 heaping handfuls of cilantro leaves (some stem okay)
  • 1/4 to 1/2 cup olive oil (depending on desired consistency of sauce)
  • 2-3 green onions, ends chopped off
  • 1 medium jalapeño (option to pre-roast with other veggies) OR 1 (4 oz.) can diced jalapeños or green chilies (or both if you want!)
  • 2 garlic cloves (skin removed) OR 1 tsp. minced garlic
  • Organic corn tortillas (check ingredients – only corn, salt, lime) OR use Butter Lettuce leaves

 

DIRECTIONS:

  1. Preheat the oven to 400 degrees and set out a baking sheet with parchment paper on top.
  2. You want to pre-soak the cashews, but if you didn’t get a chance beforehand, boil some water then pour it over the cashews & let sit for 20 min. 
  3. Prepare the yams and garbanzo beans. Place on the baking sheet and drizzle with coconut // avocado // olive oil, then use hands or basting brush to evenly distribute. Season with sea salt and chili powder. Option to also roast the fresh jalapeño whole. If using, also add 1/2 package of bacon on the pan. Roast for 25 minutes or until yams are cooked through.
  4. While that’s cooking, drain, rinse & chop olives. Strain cashews and place in the food processor with olive oil, cilantro, green onions, green chilies or jalapeño (unless it’s roasting, then add after done – be sure to remove seeds) and garlic. Blend until smooth.
  5. If desired, heat the taco shells in a pan with oil, otherwise serve those tacos up! Layer sauce, yams, bacon (chop first!), chickpeas, avocado and olives and then sprinkle with fresh cilantro. 

 

And just for funsies, in case you’re new around here, be sure you get your hands on this Melt-In-Your-Mouth-Fajitas recipe too, also on my blog.

 

La Paloma: Toss or shake first three ingredients together with ice. Pour sparkling water on top, then add garnish.

  • 2 shots (3 ounces) of high quality tequila
  • Juice from 2 limes
  • Juice from 1 grapefruit
  • Ice to fill glass
  • Top with sparking water or club soda (Topo Chico is my fave)
  • Grapefruit or lime for garnish

 

 

If you try these recipes and love them, please share the love! The sauce for the taco recipe was inspired by my Cilantro-Jalapeno Pistou – a great everything sauce – in my Living Fully Spring & Summer E-Cookbook, which you can purchase HERE to get over 60 real food focused and simple recipes for all occasions! {You can also get more details on the e-cookbook here}. And even better? The Paloma is part of a FREE BONUS of Healthy, Clean Cocktails that comes with the purchase of the e-cookbook!

Staying Grounded As We Transition From Summer To Fall {+ recipe!}

October 2, 2018 by Whitney Mack Filed Under: Breakfast, Main Dishes Leave a Comment

Summer is the best, right? More adventures, more fun, more sun, more time outside, less time spent inside cooking, less structure & more spontaneity and a light-heartedness that seems to float us from June to August. In Seattle, it’s definitely the most amazing time of year (and what keeps us around for the other 9 months of the year… 😉

Truth be told, though: I also love fall. I get super excited when the mornings get cooler, I get to break out my boots & sweaters (confession: I’m sooo not a shorts person) and the changing leaves add some amazing pops of color to the green Seattle landscape.

And as the weather begins to crisp, to best support our digestion + metabolism, it’s important to shift our foods from cooling (which we ate during the summer) to warming!
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Think (for example): exchanging salads for soups & stews, raw vegetables for roasted ones, and cold smoothies for warm bowls of steel cut oats or eggs + veggies. You may also feel the desire to up your high-quality protein (animal or not) + healthy fat intake (like avocado, nuts, seeds, olives, grass-fed dairy & cold-pressed oils) in order to feel more GROUNDED & supported.
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Yes, that’s right – your food can make you *feel* differently and is far more than just a “be healthy” or weight loss/weight maintenance tool. All food has specific energies – they can warm or cool your body, ground or lighten your body and boost or zap your energy (to name a few). In the summer (and spring), because of the warmer weather, eating in alignment with your body usually means lighter & cooler foods, while fall and winter call us to re-ground into our bodies, our routines and our mental focus. And because of the colder weather, “cold foods” (in temperature & energetically) don’t satiate us (make us feel full & satisfied) and continuing to eat them can actually slow down our digestive fire & metabolism, making us feel heavy and spacey.
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Eating root vegetables especially can help us “root” back into our bodies – after the busy & spontaneity of summer – allowing us to better embrace the slower pace & more structured pace that fall brings. Warm foods additonally support the physical transition we feel as we move into cooler weather. So if you’ve felt disconnected from your body lately, or feel like you’re running a million directions since the start of school and/or return to routine, try adding some roasted root vegetables, soups & stews, and warm breakfasts/brunch into your cooking this week.
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Remember that *every body* is different and what “worked for you”/supported your goals years ago or even last month might now work right now because the body and seasons are always changing (seasons of our life, seasons of our feminine cycle + the earthy seasons!). I encourage you to step into the power of knowing YOU are the foremost expert of your body – and being curious to learn what makes you feel best *right now* is your best asset. No judgement, just an open + observant mind.
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I’m personally crushing on this warm chia seed pudding bowl, adapted from @bewellbykelly.
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INGREDIENTS:
– 1-1.5 cups organic nut or coconut milk (depending on desired thickness, you can always add more @ the end)
– 3 Tbsp. organic chia seeds
– 2 Tbsp. organic ground flaxseed
– 1 Tbsp. ghee or coconut oil
– OPTIONAL TOPPINGS: fresh berries/chopped apples or pears, hemp seeds, nuts: cashews, pecans, or walnuts, drizzle of maple syrup or honey if need sweetened.
– SUPPLEMENTS: could also stir in collagen (I ❤️ @vitalproteins), @sunpotion yin powder, a few drops of chlorophyll, elderberry syrup (great immunity booster!), a powdered probiotic or anything else you use!
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Note: I don’t advise using mushroom powder/supp here unless you want to make this more savory & omit fruit and top with an ? or two instead! Tastes great with ? too.
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DIRECTIONS:
1: Combine “milk” with chia seeds, flax and ghee/coconut oil, stirring constantly until it thickens.
2: Transfer to a bowl & stir in any desired supplements, then sprinkle on your toppings.
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Fresh Basil &/Or Mint Pea Puree

August 9, 2018 by Whitney Mack Filed Under: Main Dishes Leave a Comment

Have you gotten on the avocado toast train yet? While I LOVE me some of that healthy fat & energizing goodness, today I’m sharing a more cost-efficient and protein-rich alternative that can *double* as a delicious sauce or topper to any protein or vegetable!
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Add a little pep to your week with my Fresh Basil &/Or Mint Pea Puree {pictured here on my Loaded Green Goodness Toast – both recipes a fave from my digital Living Fully Cookbook}:
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INGREDIENTS:
2-3 leeks (white part only)
 1 + 3 Tbsp. organic, cold-pressed olive oil
 2 (16 oz.) packages of frozen peas
 1 (.75 oz.) package fresh basil or mint
 1- tsp. minced garlic (or 2 cloves)
 1/2 cup bone broth or water
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DIRECTIONS:
 Add 1 Tbsp. oil & garlic to a sauté pan on medium heat.
 Chop leeks, then add to pan. Cook 3 min, then add peas & cook together for an additional 5 min.
 Add pea mixture to blender or food processor with fresh mint and/or basil (or both).
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One of the best things about this recipe? It’s so VERSATILE! Try serving it over organic, sprouted grain // gluten-free bread or a roasted yam – maybe with a runny egg, radish and lightly dressed greens on top (like pictured).

OR add a little more broth (or olive oil) and thin the pea purée as an awesome sauce to add to roasted or grilled veggies, mixed with zucchini (or other vegetable) noodles or dolloped over white fish, chicken and even shrimp!

Let me know if you try it. It’s good in the fridge for up to 5 days, so makes the perfect addition to your breakfast lineup to add ease, flavor & energy! And if you’re looking for more simplicity & delicious upgrades to your weeks, grab my Living Fully E-Cookbook here!

Melt-In-Your-Mouth Fajitas {make these now!}

November 10, 2017 by Whitney Mack Filed Under: Dinner, Main Dishes Leave a Comment

I’ve got Mexico on my mind. Not just because of the change in seasons,but Regan and I just booked a last minute trip to Cancun in December – without Will, for a good friend’s wedding {#countingdownthedays} and I’m so excited.

In case you didn’t know, Mexico is my jam. I just love Mexican food: tacos, fajitas, chips + salsa, pozole, margaritas… #allthethings, all my favorite {seriously, it’s a problem}. Also, I love the dry heat and warmth of the sun – obviously. We usually always take a respite from the winter and go there in February, but in celebration of our upcoming getaway and since winter has decided to take root pretty early around these parts {it “snowed” in Seattle 2x in the last 5 days, which #neverhappens in November}, I thought I’d share a little of that Mexican warmth with you today via these Melt-In-Your-Mouth Crockpot Fajitas. You are gonna die for these babies!

And, you know, the crockpot is basically a stand-in for getting to relax by the pool and have drinks + meals brought to you {okay, maybe that’s but of a stretch, but it does do all the “hard work” for you so you can simply sit back & savor}.

And because I really want you to bring home the entire Mexican experience I love (and am jonesing for), I’ve got a special bonus for anyone who’s planning to make these fajitas: the recipe for my signature La Paloma cocktail (a sparkling sensation of tequila, grapefruit + lime). Just snap a photo of this blog post showing the tacos (above) and tag me @whitney__mack (on Instagram) or @macksmo (via Facebook) and I’ll send it your way! 

There’s so many ways to enjoy them:

  • wrap them up in a 4 ingredients-or-less organic corn tortilla {ex. corn, water, salt and lime – likely in the refrigerated or frozen section},
  • put them on a bed of spinach or kale massaged with olive oil, lemon juice + sea salt
  • enjoy in a lettuce cup {I recommend using butter lettuce or collard greens}
  • or even over some brown rice, cauliflower rice or quinoa!

I love them topped with a dollop of grass-fed full-fat Greek yogurt, fresh salsa, some cilantro, thinly sliced radish + avocado and a dash of grated grass-fed + raw sharp cheddar cheese. I’ll leave the fixings up to you, but can almost guarantee you’re gonna add this recipe into your weekly mix! 

 

INGREDIENTS:

  • 1 lbs. organic, grass-fed beef chuck roast
  • 1 sweet yellow onion, cut into strips
  • 2 bell peppers, cut in half with stems, seeds and white part removed then sliced into thin strips
  • 1 zucchini, chopped into half moons
  • 1 yam, chopped into half moons
  • CHOOSE between: Organic corn tortillas, greens for salad, lettuce cups or brown rice/cauliflower rice/quinoa
  • RUB:
    • ½ cup extra-virgin, cold-pressed olive oil
    • 1 tsp. [or 2 cloves] minced garlic
    • 1 Tbls. each: chili powder + cumin,
    • 2 tsp. each: paprika + coriander
    • cayenne pepper to desired spiciness {½ tsp. or more}
    • 1 tsp. sea salt
  • Suggested toppings: 1 avocado, full-fat grass-fed Greek yogurt, cilantro, salsa of choice, thinly sliced radish, grass-fed + raw cheese

 

DIRECTIONS:

  1. Chop the pepper into thin strips (Cut in half with stems, seeds and white part removed then sliced into thin strips.)
  2. Cut the onion into thin strips. (Cut in half, place flat-side-down on cutting board then chop off one end and slice thinly length-wise. Finish by chopping off other end.)
  3. Chop the ends off zucchini and yams, then cut in half and lay face down to cut half moons.
  4. Combine all RUB ingredients together and mix.
  5. Layer Your Fajitas: First, place onions and peppers at the bottom of the crockpot. Next, put meat on top and cover with rub. Last, add zucchini on top. Drizzle with olive oil, sea salt + pepper.
  6. Cook on low for 6-8 hours.
  7. When you’re ready to eat: Remove the meat and shred, then add back to the crockpot and mix all ingredients together.
  8. Place fajitas mix in/on/over your carrying vessel of choice and top with desired fixings!

 

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And be sure to get goodness and inspiration like this each week by signing up for my newsletter {click here!}. Searching for inspiration in the kitchen? Check out my Living Fully E-Cookbook too {Spring + Summer Edition} or the Fall + Winter Seasonal Meal Plan {8 weeks of grocery lists, recipes and meal plans and themes to keep your holiday season inspired and healthy living simple! Email me to get more information!}. 

THE Chili Recipe for a Cozy Fall & Winter {2 Ways to Play}

October 31, 2017 by Whitney Mack Filed Under: Dinner, Main Dishes Leave a Comment

This might not come as a shock to those who’ve been around here awhile, but I’m not really a salad girl (or smoothie chick for that matter). I know. {gasp}. At least not salads in the traditional sense of the word. Cold vegetables (cucumbers, tomatoes, carrots) on top of cold greens and a cold dressing. It’s not that I couldn’t use some cooling down once in awhile (I can be a total hot head and super intense – #aries), but cold foods just aren’t that satiating or satisfying to me. Can you relate? 

This is certainly even more true for me {and likely you} as we transition from warmer to cooler weather. Our body craves energetically grounding foods (like squashes, yams & sweet potatoes) and desires a warmth that permeates from the inside-out and makes us feel cozy with each bite. So in my house, it’s super important to have a plethora of simple and delicious soups on rotation. 

One of those staples? My Hearty Yam Chili, with two ways to play: stovetop or crockpot – depending on your mood (or appliances!). Stovetop takes 15-20 minutes, crockpot about 5-10 minutes on either end for initial and final prep. Both will leave your body feeling wrapped in warmth + love. 

“Normal” chili recipes often have diced tomatoes, but I’ve found that to be too acidic for my tastebuds and prefer the warmth + vibrancy of fall vegetables to get the feeling I desire.

To add to the heartiness and nutrient-density, I always add 1-3 vegetables. Here, I use yams, but you can add any option that your heart desires {depending on the season} – sweet potatoes, jalapeños, eggplant, carrots (I like shredded) bell peppers, zucchini or yellow squash, greens, mushrooms, frozen corn – you name it. You can also switch up the beans or make it vegetarian, swapping 1 cup (pre-soaked) quinoa for the meat.

If you’re searching for a bomb cornbread to compliment this awesome chili, check out my friend Aubrey Jenkins of drumbeets.com’s cornbread muffins. They’re amazing!

CHILI INGREDIENTS:

  • 2 small yams, washed + peeled then chopped [cut lengthwise first, then lay flat side down and cut horizontally into small half moons]
  • ½ lbs. organic, grass-fed flank steak OR½ lbs. organic, grass-fed ground beef or turkey
  • 1 tsp. salt
  • 1 tsp. cayenne pepper (depending on desired spice)
  • 1 Tbls. each: oregano, basil and thyme
  • 3-4 cups homemade bone broth OR 1 box of organic vegetable broth
  • 1 (6 oz.) can tomato paste
  • 1 onion, diced
  • 2 tsp. garlic or 2 cloves garlic, minced using Microplane grater
  • 1 cup each: dried black beans and aduki or pinto beans, uncooked {soaked overnight in 2 cups water} OR 1 (15 oz.) can each: organic black beans and pinto or aduki beans 
  • 1 (4 oz.) can diced green chilies
  • Sea salt + pepper to taste

DIRECTIONS FOR THE CROCKPOT:

  1. The night before: soak the 2 cups of beans with a dash of apple cider vinegar. When ready to add ingredients to crockpot, drain and rinse beans.
  2. Dice the onions and yams.
  3. Add all ingredients to the crockpot. Cover and cook on low for 8-10 hours or high for 6.
  4. 10 minutes before ready to eat, remove flank steak and shred, then add back to crockpot. I recommend serving up the bowls at this time and letting them cool a few minutes before serving!

DIRECTIONS FOR STOVETOP:

  1. Dice onions and add to a soup pot with 1 Tbls. avocado or coconut oil and minced garlic.
  2. Saute for 2 minutes, then add ground beef or turkey, cooking until browned. 
  3. Add remaining ingredients and bring to a boil.
  4. Cover and turn heat to low, cooking for 8-10 minutes or until yams are soft. 

 

ADDING IN THE CORNBREAD MUFFINS: I recommend making the cornbread muffins and getting them in the oven before you start the stovetop version or you can make the muffins once you get home before eating the crockpot version!

 

Did you love all the goodness and inspiration in this post? Make sure you never miss a post by signing up for my newsletter {click here!}. And I’m sure you’d love my Living Fully E-Cookbook too {Spring + Summer Edition} or the Fall + Winter Seasonal Meal Plan {8 weeks of grocery lists, recipes and meal plans plus weekly inspiration and themes to keep your holiday season inspired + healthy living simple! Email me to get more information!}. 

One Way I Stay GROUNDED in {Uncontrollable} Chaos

October 9, 2017 by Whitney Mack Filed Under: Dinner, Main Dishes 2 Comments

You might have noticed that things have gotten a little quiet around here. While I’d intentionally planned to spend my fall without projects on my plate or big events on my calendar, I hadn’t planned for the absolute upheaval of my sleep, which of course – affects everything else.

For the last month, Will went on what I’m calling a sleep strike. He’s been potty trained since April, with a “big boy bed” that’s given him freedom to get up as needed to go to the bathroom. But it wasn’t until September that he decided he was going to use that power to drive Regan and I insane. Things got progressively worse – bedtime routine longer (up to 2 hours), up and down in the middle of the night multiple times and waking super early, unwilling to go back to sleep.

Of course, as the sleep deprivation built, mine and Regan’s patience dwindled – we would tag team bedtime and middle-of-the-night wake ups depending on who was the calmest. As soon as one of us was at our “whit’s end” (can you guess who got there more often?), the other would step in. Will was relentless. I think I lost even more sleep just bracing for him to wake up all night. And the sage advice of “it’s probably just a phase” isn’t much comfort when you’re in it. Right? Like all things – it’s hard to see the light when you’re so deep into the darkness.

If I’ve re-learned anything about myself through parenting (which has touched every. piece. of my life), it’s that my life works best when I’m both grounded and fluid. Much like a tree, my roots, my foundation – that which KEEPS me grounded – must be strong. But my branches, the various elements of my life must remain flexible to the winds of change. If I become too rigid or forget to nourish my roots, two things would happen – I break (or have a breakdown) and/or I feel uprooted and have nothing solid to build my life, my health, my business or my well-being on.

So what keeps me grounded? First of foremost? Food that makes me feel the way I want to feel. Food that keeps me LIGHT when the world (or life) feels heavy. Food that GROUNDS me when life is spinning. Food that CALMS my body and STABILIZES my blood sugar instead of adding to the chaos and sending me crashing farther down. Food that most of all, ENERGIZES my body and NOURISHES my soul to bridge the gap between feeling exhaustion and feeling (more than) capable.

In a nutshell, it’s E.V.E.R.Y.T.H.I.N.G. and nothing less. it’s the one thing that affects *all* the things. It’s something that’s got a bad rap for being too complicated or taking too much time. But sister, I promise you this: you don’t have time to NOT prioritize the foundation of how you feel daily and in your body. You’ve got important work to do in this life – for yourself, for your family, for those whose lives you touch each day and for the world. You need that energy, that strength, that nourishment and peace (around food and in your life) so that you can always bring your best, truest self to the table.

Cooking nourishing food is one of my foundational (and centering) rituals – a non-negotiable, regardless of the season of life I’m in because I know the depths of its reach. What I eat today not only affects my energy in the moment and throughout the day, but it literally builds the body I live in and determines the quality of everything – my mood, focus, energy, headspace, sleep, patience level, emotional volatility, productivity and my ability to truly feel my limits and know my boundaries. It’s something real and tangible that I can always count on and feel centered by.

And one of my favorite fall recipes to help me do that? My Mom’s Spaghetti {Squash} Pie. On the blog today and soon-to-become a new staple in your house too. Maybe the best part? The recipe makes two pies. One for nourishing you in the present and one to love you up the next time a sudden gust of change tries to uproot your life. 

One more secret? In almost every recipe, there’s a period of down time – when the food is cooking itself and you’re hands-off. You can use this time to be in the kitchen, prepping or making something else (some examples: cooking some quinoa you can pop in the fridge for bowls or breakfast porridge later in the week, chop + saute/grill/roast some extra vegetables to have under eggs, in a salad or as part of another recipe later in the week, or even tossing a whole different recipe in the crockpot to have on hand for busy nights later in the week – it can cook overnight or you can just prepare the ingredients and pop in the fridge to cook the next day). Or you could see it as extra free time to play with your kids, answer some emails, read a book, dance in the kitchen or catch some fall sunshine. 

 

MY MOM’S SPAGHETTI {SQUASH} PIE:

 

INGREDIENTS:

  • 1 medium-sized spaghetti squash
  • 2 Tbls. organic + grass-fed butter or ghee, OR organic, cold-pressed coconut oil
  • 1 sweet yellow onion, diced thin [click here for how-to video here from our friends at barre3]
  • 2 tsp. minced garlic
  • ½ lbs. grass-fed beef OR organic, free-range ground turkey
  • 1 jar pre-made organic, tomato-based marinara
  • 1 (15 oz.) can olives, diced
  • 1 carrot, grated
  • 1 zucchini, diced
  • 6 crimini mushrooms, washed, stems removed and chopped
  • 1 small bunch of chard, washed + leaves removed from
  • SPICES: 1 Tbls. each: oregano + sage, 2 tsp. sea salt + 1 tsp. ground pepper
  • 1 (16 oz.) container of organic, grass-fed cottage cheese OR 2 cups cashew cheese
  • Optional: Raw, organic, grass-fed parmesan cheese OR nutritional yeast and fresh basil or oregano

 

DIRECTIONS:

  1. Preheat oven to 425 degrees.
  2. Make spaghetti squash: Line a baking sheet with parchment paper. Cut spaghetti squash in half and scoop seeds out. Using hands, rub oil on inside and place face-down on baking sheet. Bake for 30 minutes. When done, remove and let cool for 10 minutes, then scoop squash out of shell.
  3. Make the sauce:
    • Add the butter/ghee/oil to a sautoir pan over medium heat to melt. Then add chopped onion + garlic and sauté for 2-3 minutes.
    • Add meat (if using) and cook until browned.
    • While onions, garlic and meat are cooking, prepare + chop olives, zucchini, mushrooms and chard, then grate carrot.
    • Then add olives, carrot, zucchini, mushrooms, marinara and spices to pan.
  4. Make 2 Pies. To assemble:
    • Find a square or round, glass or ceramic baking dish.
    • Grease dish using butter, ghee or olive oil then add spaghetti squash to the bottom until it’s about 1” thick.
    • Spread cottage cheese or cashew cheese over the top of spaghetti squash.
    • Next layer on chard.
    • Finish with the sauce.
  5. Place one pie in the oven and bake for 15 minutes. Wrap the other with tin foil and place in your freezer!
  6. Optional: when there’s 5 minutes left to cook, add parmesan cheese on top of pie, then adding back to the oven to finish cooking time. Cheese should be melted/slightly golden. If you’re dairy-free, you could also add 3 -5 Tbls. nutritional yeast on top instead of the cheese. When done cooking, chop fresh basil or oregano and garnish on top. 

 

NOTES + TIPS:

  • FOR VEGETARIANS: Omit meat! Option to top with nutritional yeast in Step #6.
  • To save even more time, pre-cook spaghetti squash ahead of time. I love to roast vegetables when I’m home during the week or weekend – in the kitchen preparing another meal (and already chopping) or in this case, spaghetti squash takes 2 minutes to prepare to roast and then is hands off until done (when you can be doing other things).
  • For summer, use spiralized zucchini or summer squash noodles instead. After spiralizing, press into bottom of a greased baking dish and bake at 400 degrees for 15 minutes to crisp. Then make recipe as written from Step #3 on.

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