Ghee! It Really Is Terrific!

Ghee.  Many of you have been messaging me and asking me about GHEE, so I thought that I should share a quick post about it.  Before doing Whole 30, I had not ever heard of the product either.  I started seeing posts about it and noticed that certain recipes called for it.

So what is it?

One easy description is : Clarified Butter or as I call it: LIQUID GOLD

Dictionary dot com says: A kind of liquid butter, used especially in the cooking of India, made from the milk of cows or buffaloes and clarified by boiling.

Since dairy is not considered acceptable for paleo eating, I am glad that ghee can offer that great goodness and flavor of butter without the dairy.

Ghee has a high smoke point (482*F) so it is ideal for frying and cooking.  It's rich in vitamins, source of healthy fat, and just tastes like the best butter you ever had.

You can find ghee at most health/organic food stores.  I buy mine at Trader Joe's, but I've also purchased it at a local Indian Market, and also at Wal Mart in the International Foods aisle.  Ghee can be pretty pricey.  I believe the 8 oz jar at Trader Joe's is about $3.50.  That 8 oz jar does not last long in my house!

Another way to get ghee is to just make it yourself! It's more cost effective and you can make sure that you are starting with a good quality butter for optimal results in your ghee.  I love Kerrygold butter.  Made from the milk of grass-fed cows - it is so creamy and tasty.  Like cheese I tell ya!

I use the crockpot method since I think it's the easiest way to do it.

You need:
3 or 4 -  8 oz packages of grass fed butter
Crockpot
Cheesecloth
Jar with lid

You can follow the directions and pictures here at Grass Fed Girl.  She has taken pictures of the process and it's really simple to follow.

But basically you put your butter in the crockpot on low, uncovered, for about 3 hours.  Different types of crockpots may make a difference in cook time, but you should be able to tell by the color when it is really done.

You put your cheese cloth in the jar and pour your melted butter right in.  I put a rubber band around the mouth of the jar over the cheesecloth just to hold it in place.  The cheesecloth should catch all the solids.

That's it! Keep the lid on your jar and use as needed.  Does not need to be refrigerated.  I keep mine right on the counter next to my coconut oil, salts and most used spices.

Here's mine right after I poured it n the jar:

I use it to cook eggs, vegetables, meat and more.  I add it to veggies that have been steamed as an added flavor or healthy fat.  I also like to make mashed cauliflower with it.  

Have you or do you use ghee?  What's your favorite way to use it?

Whole 30 Round 2 Days 5 - 7

M1:Amazing Poached eggs, side of meat marinara sauce on a bed of baby greens with a side of red beets.

M2/3:Bacon wrapped chicken tenderloin, mashed potatoes (seasoned and ghee added), side of steamed veggies.

I had a Bridal Shower to attend and it was about an hour away. I ended up eating a late Meal 1 and late Meal 2 - just one of those days.

I got to the shower and of course there was NOTHING compliant, so I just went without and it was too late for me to eat when I got home.  Not too bad. Was more tired than hungry so it worked out. Not ideal - but it worked.

M1:

Egg and bacon cups with fresh basil and red/yellow peppers, mashed potato fritter on a bed of sautéed kale. Bulletproof coffee. 
Soccer game for my little guy this a.m. Spring cleaning all weekend. I need all the energy I can get!!

M2:

So. I finally did it. I tried #sardines I know that may not sound like a big deal, but I'm not a huge fan of fish that tastes "fishy".know what I mean? However, I've heard so much about it being such a good source of protein on the go that I thought I should at least try it. 
Well, I opened the can (I used boneless skinless in olive oil) and when I smelled them and looked at them, I knew I needed to do something to them. So here you have sardines mixed with wholly guacamole, dash of mustard and seasonings on a bed of roasted kale with a deconstructed bacon egg cup. Dish garnished with mini heirloom tomato slices. 
My verdict: it was tasty enough. I ate it, but I didn't love it. The texture and taste was not making me a fan. So there you go!

M3:

Cold and rainy day and night here in Riverside, CA so I made some homemade chicken soup with kale, potatoes, rainbow carrots, celery, parsley and herbs/spices. Topped with a little olive oil and chicken Cracklin. Was so good. Plenty left over for Meal 1 tomorrow.

M1:

Not pictured, but I had the chicken soup from the night before. It was more broth than soup, but I had to take it to go as I left the house early and in a hurry.

M2:

grilled mushrooms, eggs over medium and side salad with lemon 

M3:

Grilled pork steak, cauliflower mash, sautéed green beans/mini heirloom tomatoes/sweet peppers and roasted brussel sprouts.

Whole 30 Round 2 Day 4

M1: 

Plain egg omelet topped with salsa, 1/4 sweet potato, Aidell's mini chicken apple sausages and sautéed baby greens. Could not finish this. So filling.

M2:

Shredded chicken salad made with easy peezy homemade mayo, green onions and chopped apple, side of micro greens and beets. Fresh cantaloupe and a few blackberries. Very satisfying!

M3:

Cracklin' Chicken thigh, roasted baby broccoli and cantaloupe.

I still have a slight headache and am just thinking it's some sort of detox my body is going through. Other than that, I am feeling really good. My energy level is up - but I do need more sleep.  

If only I could get my schedule figured out.  I am really going to try and do some massive prepping.  Did a little today, but I know that once I get the hang of it, it will all be so much easier.

Tomorrow is Friday.  I am attending a bridal shower and am not planning on eating anything there because I doubt there will be anything compliant.  However, I am going to be leaving my house at 4 p.m.  It's about an hour away with perfect traffic. I may just have to bring my food with me! I've done it before and I don't feel weird or guilty one bit.  I HAVE to do this for me.  No excuses. The rest of the weekend will be busy, but I don't expect any problems or challenges regarding food.

My husband and I are excited about checking out and choosing a new place to get our workouts on... 

I'll keep you posted on that! 

What do you have going on this weekend?

Whole 30 Round 2 Day 3

M1: two egg omelet, smoked pulled pork, red beets and avocado

M2:  chicken cacciatore, mashed sweet potato, steamed veggie medley drizzled with ghee and berries. 

M3: seasoned ground beef, grilled purple and white cabbage, grilled sweet peppers, avocado, Trader Joe's salsa and a variety of olives. 

So I am 3 days into round 2 of my Whole 30. I can already say that the "bloated" feeling I picked up during my "Rumspringa" is gone completely. Yay!!

On the other hand, I feel like I'm getting a slight headache tonight and I have no idea why. 

It may be the lack of sugar? Maybe all of the tomatoes and peppers I've been having? I think I read something about nightshades. Are those even nightshades? 

I guess I still have a lot to learn, but one thing I know is that I can listen to my body. I can be aware of all these feelings now. You can't pinpoint the pain, the fog, or the bloat if you feel that way all the time - if you're just used to being uncomfortable in your own skin.  

So I will ride this out. I will keep eating clean. I will exercise and move more, I will laugh and sing and I will find out what works for me - I will find out what makes me more healthy and more happy. 

Zoodles and Whatnot...

So up until now, whenever I have a hankering for some pasta or Italian flavored goodness, I have turned to the faithful spaghetti squash or the classic zucchini boat. Although it was good, I knew in the back of my mind that I wanted more.  I wanted something more "noodle-ish".  

Well, my wish has been granted. I was given a gift card to Sur La Table at CHRISTMAS. I had been saving it for something special.  The day arrived and I was not disappointed.  As I walked into that little bit of heaven (seriously - it's like a foodie's or chef's playground), I spied the item that I had been holding out for: A Spiralizer and IT WAS ON SALE!!  Oh yes. Come to mama!

[Photo Source]

It's got three different blades and worked like a charm!

This is about three large zucchinis, I did a total of 7 zukes for the whole family.

Patted them dry then tossed/sauteed them in my cast iron skillet with some olive oil and sea salt/cracked pepper. Let the zoodles sit for a couple minutes after it's done in a colander so that the natural liquid will drain from it.

For the sauce, I used the Trader Joe's brand of marinara.  It's in a green can.  There is no sugar added and only contains: Tomatoes, Tomato puree, garlic, onion, herbs and salt.  I added some quality ground beef, roasted mini heirloom tomatoes and Italian Herbs.  The kids got a bit of shredded cheese sprinkled on top.
Everybody from my four kids to my hubby loved it.  It was very filling and satisfying for all!
I am going to try sweet potatoes with my spiralizer next!
Do you have any ideas for me and my spiralizer?  Let me know in the comments!

Whole30 Round 2 Day 2

M1: two fried eggs and ham (TJ's smoked pulled pork), red beets, roasted heirloom tomatoes and sweet peppers.

M2: chicken thighs, boiled sweet potato and steamed veggies with a drizzle of ghee. 

M3: zoodles, meat sauce made with TJ's marinara sauce and roasted mini heirloom tomatoes. 

A Splash of Color! Eat With Your Eyes...

They say you eat with your eyes first - so why not make your food as visually pleasing as possible?

I know that many of you will say it's because you don't have time for all that. 

Well, I am here to challenge you to make a little time for it and really - it takes more thought then it does time.

My water - just a bit of lemon to make it more appealing.  You could add any fruit really. How about sliced oranges or berries?

 I was at Trader Joe's and wanted to pick up some plum or grape tomatoes and then saw these Mini Heirloom Tomatoes.  Of course I had to pick these!

 Not only is color important, but size and texture can make your food even tastier.  Yes, it's true!

 Berries of different color, size and texture are perfect to add to your water, salad or as a side dish.

My mom is Korean and has always been very picky about the presentation of food.  She would often say that she didn't like a food if it was ugly.  It used to make me laugh, but now I know what she means.  We went out to a Mexican restaurant once and she received her plate and it was all browns and white and neutral in color due to the beans, white cheese and rice, etc.  It was all melted into one form on the plate.  She was like "What is THIS? Yuck!" and we were all so embarrassed.  We had the same thing and it TASTED great.  But she never ate any of it.  Said it made her lose her appetite.  

Well, that may have been a bit extreme on her part - but I now know that it only takes a little more effort to make a nice presentation. 

I am learning on Whole30 that I have to change the way I look at food.  It is a fuel for my body.  It will either make me MORE HEALTHY or LESS HEALTHY - but this does not mean that I can't enjoy it.  It doesn't mean that I can't have a healthy passion for what I cook and how I prepare my meals.  I am fighting some serious EMOTIONAL TIES to food.  But I don't want to break up with food.  It's a necessity.  I might as well enjoy it.  I think part of it is that I am a very visual person.  There are some people that could eat some chicken breast, side of cauliflower and mashed potatoes and be totally okay with it.  Personally, I felt like crying just typing that out. So bland and monochromatic. Okay, too far? Ha! Not for me! Throw some broccoli and red peppers on that plate!

So.  Add some color to your plates. Think about how you are going to plate your food and see if you can take a simple meal and make it look super special, just by adding a pretty plate or a handful of colorful mixed greens or by slicing the meat a certain way.

Are you a visual person? Does what the appearance of your food matter to you?