Whole30 Day 6/30

Where to begin on my day. Lets just say that today was not the day for me. I woke up to get ready for my 9:30am physical therapy appointment. I made myself breakfast and got all the pets fed and taken out for a potty break. Grabbed my water and headed out the door- only to find that my car would not start. UGH! After trying to be patient and let it sit for a few minutes, I tried again and no dice. So, physical therapy had to be cancelled, and AAA had to be called. The tech came out, checked my battery and the battery works! BUT! My starter was dead. Double UGH! I called my mechanic immediately while the car was running (the AAA tech banged my starter and got the car running) and drove it straight up to him. $300 later, my car runs and I was able to take care of the oil change I’ve been meaning to get to all at once. Ugh. I was then racing home to shower and do my hair and makeup for a very important appointment that was a 30-40 minute drive away. I left the appointment still in the funk leftover from this morning, hit the grocery store for some protein and headed home for dinner. I made a new YouTube video (for those of you who want to watch it, go here.) And then I listened to the Boston Crusaders perform their show Conquest at Lucas Oil Stadium in Indy via the internet. (My brother marches Baritone- EAT EM UP BOSTON!) Anywho. I got the great news that Douglas will be coming home TOMORROW and not Monday, so I am very excited to see him. 6 1/2 weeks on the road (minus the 12 hours he got to come home)- I sure am ready to see him!

Now lets get to the pictures of my meals and get on with our night…. haha

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Breakfast 8:30AM

Smoothie (pineapple, strawberries, cranberry juice) and a scrambled egg. Enough to keep me full until later.

12:00PM Apple Pie Larabar. Thank goodness I threw some of these in my bag before I rushed to get my car fixed. I would’ve been grumpy!!!

Lunch 2:15 PM

No picture because I literally threw my two leftover Aidells sausages into the pan until they were warm enough and ran out the door and had to eat them plain while I drove to my appointment. Glad they were easy (and pre cooked!) It was enough to get me through until dinner.

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Dinner 6:30PM

Baked salmon, leftover baked red potatoes and fruit salad (banana and navel orange) and Cherry Lime LaCroix. Very tasty.

I will note that I found myself longing for a pizza the most today to somewhat nurture myself because of how crappy the day truly was for me. Its nuts how we turn to food to make us happy!

I was talking to my Grandma on the phone today and she asked how my Whole30 was going. I told her that there are some habits that I am really enjoying and will continue when my time is up, but I honestly can’t wait to have a few naughty things and I can not WAIT to bake some new things and taste test them all.

Have a good one y’all,

Sarah Montana

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What’s up, doc? 

I come with a very quick and totally awesome recipe for a side that works great with, well, anything for lunch or dinner. If you’ve got some patience, and like carrots, then this is for you!  

   
I found these carrots at the grocery store that I shop at for $1.99. And what’s better- they’re organic! Awesome. 

Recipe! 

1 bunch of carrots. They don’t necessarily need their greens, just as long as they’re carrots (that have been washed and the skins removed) you’re golden 

Ginger salad dressing. I found mine in the produce section. Has a little ninja guy on it. Adorable. 

A few dollops of butter. We really like Melt butter. It’s coconut butter, and vegan. Yum! 

Salt & Pepper 

Other spices (whatever you like, I used a leftover tossed potato spice mix I got a few weeks ago) 

Olive Oil. No measurements. I’m not the measuring type (yeah… I’m one of those). 

Pam or any other spray (I’ve been using coconut oil spray). 

How – To: 

1. Preheat oven to 350*F

2. Spray a glass baking dish with your Pam-like spritz of your choice. 

3. Put your carrots in the dish and sprinkle some of the olive oil on them. You don’t have to go overboard. 

4. Put a few little dollops of your butter. No precise science to this, people. Feel free to be a little willy-nilly. 

 5. Sprinkle your salt, pepper, and seasonings of your choosing on top. 

6. Pour some of the ginger dressing on top. I want to day I put about a quarter of a cup on mine, and then used a pastry brush to evenly distribute. 

  
7. Toss in the oven for about 25 minutes. Increase the temp to 400*F and roast for about 10-15 minutes more. Make sure you move them around a little bit every 10-15 minutes to make sure all the yummy juices get all over your carrots. 

8. Once they’re a little browned, take them out. You’ll want to eyeball the carrots when you increase the temp just to make sure you don’t burn the heck out of them. 

9. Let cool for about 10 minutes and enjoy.

  
I really really loved these and have a feeling I will be making those more often. 

Have a good one y’all,

Sarah Montana 
 

Avocado-Basil-Spinach Pesto Pasta

Today I went to the grocery store to get necessary items for the next few days. I bought a thing of Rain Lime Gatorade to have on hand for those days where I need a few electrolytes. Unfortunately, those days are often due to some migrainse I’ve been having. Well, sometime during the ride home, that darn Gatorade spilled all over the contents of the shopping bag it was in- including a brand new box of Cavatappi pasta…. So when I got home and started unloading my things, I realized that pasta had to be cooked TODAY or it would get soggy and therefore be ruined. SO, making life out of Lime Gatorade, I made some pasta. Here’s a quick recipe for y’all, however there won’t be exact measurements since I’m one of those ‘non measuring types’.

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Avocado-Basil-Spinach Pasta
1 entire box of Cavatappi pasta (or kind of your choice).

SAUCE
1 avocado
A few basil leaves (to your taste)
Olive Oil
Scallions (I added roughly 1/2 tsp chopped)
Salt & Pepper & garlic powder & italian seasoning to taste
Juice of 1/2 lemon
Handful of spinach leaves
1 bag of shredded mozzarella cheese

DIRECTIONS:
1. Cook pasta per box directions.
2. Add all other ingredients into food processor (except cheese) and pulse until smooth. You will want to add olive oil every so often to keep a sauce-like consistency. Add more or less seasonings to make it the way you taste.
3. Dump pasta water out and put in bowl and immediately dump in bag of mozzarella cheese and stir while it melts.
4. Add in your sauce and stir until evenly coated.
5. Either place in fridge for a few hours for a pasta salad type dish, or serve immediately with some chicken or whatever you’re feelin’!
6. ENJOY. Its so tasty and healthy(ish) and the green color is gorgeous!

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*All photos by the devilishly handsome Douglas Horn.

Sorry I’ve been a little MIA!

Have a good one, y’all,

Sarah Montana

Something easy for two!

As the weather here in Philly gets a little cooler (cold, in my humble 16 years of living in Florida opinion), and Douglas is spending the next month in Florida for work (coincidental!? yes…), I am starting to crave hearty comfort foods. One of my favorite things to eat this time of year, is chicken pot pie, but never those nasty store-bought frozen food section ones, with a gazillion calories and preservatives. And with my work schedule getting crazier (reminder: I work at the mall), I am looking for something easy that will be filling, but not with so many leftovers that I will never get to. So here’s a recipe for something you can make in less than a half our (not counting oven time…) that will feed you and one other (or yourself again tomorrow!)

*The picture quality sucks. The lighting in my kitchen is very yellow/orange and I’m still adjusting to the lighting change because of the daylight savings!

Easy peasy chicken pot pie for the lazy person such as myself!

Ingredients

(*Note: you can double the ingredients to make enough for more people!) (I usually make a big pan of this for Douglas and myself and it lasts us a few meals)

*1 can Progresso Chicken Pot Pie soup (*note: I tried Campbells Pot Pie soup last time and I hated it, honestly).

*1/2 lb chicken breast, cooked (I pan cooked mine in coconut oil)

*1 1/2 cups Bisquick (This is becoming a staple in my recipes lately)

*1 egg

*1/3 cup milk

*1/2 bag frozen veggies (my mix has corn, carrots, peas, green beans and lima beans) (*I ALWAYS pick out the green beans)

*1/4 tsp McCormick Perfect Pinch Italian seasoning (my go-to every day seasoning)

*pinch of salt

*pepper to taste

Directions

Preheat your oven to 350*F

Cook your chicken however you like. I didn’t season mine just to keep it simple in this recipe.

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Put your soup in a pot and cook it. Add in your mixed frozen veggies and then your chicken (cut into cubes) and let it cook until its all warm.

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Mix your Bisquick, egg, milk and seasonings. You don’t want the consistency to be too watery. Add more or less Bisquick to make sure its thick enough to scoop out with your ice cream scooper thingy (you know, the one that you use to fill muffin/cupcake tins with!!)

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Pour your soup mix into a glass baking dish, I used my small one (forgot to look at the dimensions before I put it into the oven…but suffice it to say that its maybe 6″x9″ or so.

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Scoop your Bisquick ‘biscuits’ on top of the mix like so.

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Pop into your oven for 25-30 minutes. You want the tops of the biscuits to be a golden brown. (Don’t worry about the bottom layer, everything has been pre-cooked so you don’t have to worry about it being undercooked!) I put a piece of foil down on the bottom of the oven to catch any spill over so I don’t have to clean it later!!!)

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Remove from oven and cool long enough that its not going to burn the heck out of your tongue when you eat it! I like to serve this with a sweet potato on the side and some fruit!

Enjoy!

Have a good one, y’all, stay warm!

Sarah Montana