Tuesday, August 15, 2017

Introducing Daily Goodie Box

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In July, I got something REALLY cool in the mail. It's called Daily Goodie Box. I learned about this coolness from my friend Jess at Barefoot by the Sea. She's been the recipient of these boxes for quite a few months, and the fun stuff she was sharing inspired me to sign up.

This took me way to long to post and share, but I'm in the middle of changing jobs, and things are a bit chaotic! I promise next time I won't wait so long to share with you!


Would you just look at this popcorn??

Palo Popcorn – Premium Cheddar Cheese
Natural Vitality – Natural Calm Anti-Stress Drink
Balla For Men – Tingle Formula Body Powder
Davidson’s Organics – Coconut Vanilla Dessert Tea
FlapJacked –  Milk Chocolate Protein Smoothie Mix
Detox Water – Mangaloe (Mango)
Watusee Foods – Organic Chickpeatos
Goddess Garden – Natural Mineral Sunscreen Lip Balm
Honey Stinger – Cran-Apple & Walnut Snack Bar
Curoxen – First Aid Ointment



Want to get a Daily Goodie Box? Goodie Boxes that are not only 100% free, but they also cover the shipping costs too!  No credit card or any type of payment. Goodie Boxes are absolutely 100% free to you.  
Sign up at:  https://dailygoodiebox.com/

Thursday, July 20, 2017

Orange Cream Cake

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Remember those guys we have coming over working on trails, and I like to cook for them? Well, this is one of the recipes I was wanting to dust off. Back in the day, I made this all the time, but since I rarely use mixes any more, this one has got a little dusty. Truckin' Man had never even had it before.  It's such a moist cake, that is perfect for a summer treat.


Mini rant ok? You know how food packages keep getting smaller? Everything, sugar, sausage, noodles... Well, did you know that even cake mixes have gotten smaller? I buy them rarely, so maybe this is old news, but my original recipe called for an 18 - 1/4 ounce cake mix. Now, the mixes I am finding are 15 - 1/4 ounce. Really? When did this happen?

Since the cakes are smaller now, I did make a couple adjustments to decrease the amount of jello in the cake so that it wasn't to much. I have tried this with other flavors, but in my opinions, orange is the winner. But, if you aren't a fan of orange, change it up, strawberry would be a good choice. 

Try it this summer, it's so refreshing. Reminds me of a Push-up (do they still make those?) crossed with a Creamsicle. While you have the frosting waiting for the cake to cool, remember this isn't one of those fluffy sweet salads for you to eat... It's frosting for the cake!



Orange Cream Cake
1 box lemon cake mix
1 envelope orange Kool-Aid
3 eggs
1 cup water
1/3 cup vegetable oil
1 - 3 oz package orange gelatin
1 cup boiling water
1 cup cold water
1/2 cup cold milk
1 teaspoon vanilla
1 - 3.4 oz package instant vanilla pudding
8 oz tub Cool Whip

Preheat oven to 350 degrees. In large bowl, combine cake mix, Kool-aid, eggs, 1 cup water and oil. Beat on low until combined, then beat on medium for 2 minutes.  Pour into ungreased 9 x 13 pan. Bake for 25-30 minutes or until toothpick inserted in center comes out clean.  Before cake cools, poke holes in cake with wooden skewer. Cool cake for 30 minutes.

In large bowl, dissolve orange gelatin in boiling water. Add cold water. Reserve 1/2 cup of mixture, pouring remainder over cake. Cover and refrigerate for about 2 hours.

Before gelatin sets up, combine milk, vanilla, pudding, and reserved gelatin. Mix for 2 minutes.  Fold in Cool Whip. Set aside while cake continues to cool. Once cooled, frost cake. Store covered in refrigerator.

Enjoy!

Adapted from: Taste of Home

Sharing this at:
Weekend Potluck
Meal Plan Monday

Wednesday, July 12, 2017

Super Salad

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I mentioned last time how Truckin' Man has this new off-roading hobby, and it is having it's benefits. One of those benefit's is the cooking I have been getting to do! I'm crazy right? The club has met at our place a couple times now, working on trail development. As long as they are here, working on our land, we have been providing lunch. They have insisted they don't need lunch, but I love the chance to cook for more than the two of us!


This Super Salad is a dish I knew I had to make for them, but getting the recipe from my mom took a while! Almost like she wanted to keep it a secret! I finally got it from her though, so no more secrets. Mom and Gram have been making this salad for years. It's a crowd pleaser, and easy to make a large batch for big gatherings.  Since our group was on the smaller side, I did make a small batch, but you can easily double this recipe to feed a bigger group. 



As a side note, I found a new pasta that I am in love with in making this recipe. I thought I picked up a box of regular elbow macaroni, but I actually picked up "Elbows". It's like an elbow, but with a twist. And just a little bit ridged... great for holding on this dressing!


Super Salad
1/2 pound macaroni
1/2 cup sugar
1/3 cup white vinegar
1/2 cup sweetened condensed milk
1 cup mayonnaise
3/4 teaspoon salt
1/4 teaspoon black pepper
1/2 cup green bell pepper, chopped
1/2 cup sweet onion, chopped
2 large carrots, grated

Cook macaroni according to package directions until al dente. Drain and set aside to cool.
In large mixing bowl, combine sugar , vinegar, sweetened condensed milk, mayonnaise, salt and pepper. Taste for seasoning, add more salt or pepper if needed.  Add vegetables, mixing until combined. Add cooled pasta, mix well.

Let chill at least 4 hours, preferably overnight.

Enjoy!

Sharing this at:
Weekend Potluck
Meal Plan Monday




Sunday, July 9, 2017

Around the Farm

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The last time I checked in with an "Around the Farm" was late May. Since time is flying past, I took the time last week to walk around the farm and take some pictures so I could share what's up.

Gardening. Wow, what a difference a year can make. We definitely are not having the thriving garden that we had last year. Actually the past couple years we have had such amazing gardens, I guess it's our turn to have an off season. We started off with sooooo much rain. Not floods like last year, thankfully. Just constant, and heavy rains. That lead us to having to replant some things. Several times. Ohh... and lets not forget that the house cats ate off some of our plants we had started by seed. That set us behind right from the beginning!  But, on the up side, our lettuce is thriving! Radishes have been doing well also. Everything else we will have to wait and see. 



Chickens. Ugh. They've been a challenge too! We have the two new chickens you met last time. We were letting everyone free range together and all was going well, so we finally combined everyone into the same coop. We don't know if it was coincidence in timing, stress from the change, or what, but the entire old flock of 15 chickens got sick. It was horribly nerve racking as we have never had an illness in the flock before that didn't result in the unthinkable. As soon as this started we learned that you can no longer buy medicine in the store, you need to buy it through a vet. One hurdle after another. So, while trying to find a vet, I had started a natural treatment I read about. Mixing vinegar and fresh garlic in with their water. I rotated that every other day, and on the alternate day they got a vitamin mix water. We did finally find a vet and get medicine. But, treating with medicine means throwing all eggs away for several weeks, and we were starting to see improvement, so we held off. Well, everyone is finally better, and they are back to almost normal egg production.  The two new chickens, are doing well. They are much more home bodies and don't leave the coop much. Other than that, all I can say is we are waiting for one of the two to give us a cockle doodle doo song soon. 




Berries. Strawberries were a challenge. Most of our heaviest rains came right when they were at their peak. Being we both have our day jobs, we just weren't able to stay on top of getting them picked quickly enough and the rain took most of them. Black raspberries however seem to be thriving!! We've devoured tons while just being outside, picked more than ever, and even were able to invite family and friends to come pick to their hearts content! Red Raspberries were on the downside of things though. We seem to have a virus out there, so mowed off one patch in hopes of keeping it from spreading to the second patch. Fingers crossed we have that under control.



Flower beds. Thanks to my parents, who get all the credit in reviving one of our most prominent flower beds, that we just lost control over. It looks amazing now! They got rid of all those crazy weeds that were also thriving this season, did some pruning, removal, and added some new beauties including a dahlia and climbing rose! 


In the kitchen. I have several recipes lined up to share with you. Two should hopefully be this week, and a third just as soon as a I give it another test. I am really excited about that one. It's a Strawberry Drizzle Cake that I learned about thanks to the tv show, "The Great British Bakeoff".  A couple weeks ago, when I thought I was catching up on things, I started following along with the show through Wisconsin Public Television. Basically, they challenge you to make one recipe out of each episode. I pulled it off for the first episode! That's as far as I made it, but I learned a new cake that I fell in love with. 



Husband. Husband has a new hobby. Off roading. It fits doesn't it? It involves wheels, motors and getting dirty.  I give it the thumbs up because it's cheaper than some of the other hobbies he's tried in the past. AND... the bonus is the off roading leads to trails through our woods which is giving me access to area's I've not been able to get to before! 


Wow, this turned into a long post! Guess I had a lot to catch you up on. 
Tell me, how is your summer? How is your garden??

Wednesday, June 14, 2017

Vanilla Ice Cream

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We have been making our own ice cream for a couple years now. When we got our ice cream maker, we thought we would be making all these crazy flavors and experimenting all the time. And we do, however more times than not, we just make good ol', plain and simple, Vanilla.


Dress it up however you want, each time you have a bowl you can change it up with a new flavor. It just never gets old. It's that simple. And easy to make. 5 simple ingredients, and a couple hours is all you need. 




We always make sure we keep the freezer bowl portion of our ice cream maker in the freezer so that it's ready for us, as soon as our ingredients are ready. We had to wait for the bowl once, and we never let that happen again!



Vanilla Ice Cream

1 cup whole milk
3/4 cup granulated sugar
pinch of salt
2 cups heavy cream
1 tablespoon vanilla

In medium bowl, combine milk, sugar, and salt. Using hand mixer, mix on low until sugar is dissolved. Once sugar is dissolved, add heavy cream and vanilla. Stir well. Cover bowl and refrigerate for at least two hours.

Pour mixture into your ice cream maker, and follow manufacturer's instructions. Based on my maker, it will take about 20 minutes.  Enjoy immediately as a soft-serve consistency, or return to freezer for a couple hours for a more firm ice cream.


Source: Cuisinart

Sharing this at:
Weekend Potluck
Meal Plan Monday

Tuesday, June 6, 2017

Southern Sweet Tea

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Yes, you read that right. This Midwesterner is going to post a recipe for Southern Sweet Tea!!


I have some really amazing friends, and one of those is Missy, who lives in that favorite state of mine, South Carolina. A couple years ago, Missy helped educate me on her way of making Southern Sweet Tea. From the amazing southern blogs I follow, I think that every Southerner has their own way of making Southern Sweet Tea, just like everyone has their very own potato salad recipe. 
There is no right or wrong.


As I was going back through years of facebook messages today to get Missy's notes on how to make the tea, I decided it was time to share this and keep the recipe where I can get to it much easier! 






Southern Sweet Tea

3 Family size tea bags
1 1/4 cups sugar (more or less, to taste)
1 gallon water, divided.

In saucepan, add 4 cups water and tea bags. Bring just to boil, and remove from heat. Let set, and steep for about 10 minutes.  Discard tea bags. Add tea and sugar to gallon sized picture. Stir until sugar is disolved.  Add remaining water, stir. Chill.

We enjoy this best after a day of chilling in the fridge.

Thursday, June 1, 2017

Orange Drop Cookies

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I helped out earlier this month at the local Relay for Life by selling flowers at our company table. My neighboring table was selling church cookbooks. You know what happened already, don't you? Yes, I bought one. It's the first local cookbook I have bought since living in this area, so I was really excited to see what I might find. One recipe grabbed me right away, and it is perfect for our "Summer" theme to Fill the Cookie Jar. 


Orange Drop Cookies were the ones to grab my attention. A nice bright flavor twist is a perfect change for summer, in my opinion. While my husband thinks every cookie should revolved around chocolate chips, 
I do like variety and trying new flavors out. How about you?




This recipe makes a cake like cookie. While that usually isn't what I am after in a cookie, I really did enjoy these, 
and I LOVED the flavor. Just the right amount of orange for my taste buds.



 If you are interested in joining Fill The Cookie Jar group on facebook, fill out the form that can be found at Fill The Cookie Jar. Each month we bake a different theme for the cookie.
We bake, we share and we enjoy our cookies!

Orange Drop Cookies

1 Orange (I used Navel)
1 1/2 cup sugar
1 cup butter, softened
3 eggs
1 cup buttermilk
1 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon salt
4 1/4 cup all-purpose flour*** (See note below)


Preheat oven to 350 degrees.  Line baking sheets with parchment paper, set aside.  Zest and juice orange, set aside.  In large mixing bowl, cream sugar and butter until light and fluffy.   Add eggs one at a time, scraping sides of bowl after each addition. Add buttermilk, and zest and juice of ONE of the oranges.  Mix well.

In medium bowl, combine baking soda, baking powder, salt and flour. Whisk together.  Gradually add to butter mixture, mixing until combined.  (Dough will be sticky and not thick like regular cookie dough.)

Using small cookie dough scoop (1 tablespoon), drop dough onto lined baking sheets, several inches apart.  Bake for 9-11 minutes, just until edges are starting to turn golden. Cool for 5-6 minutes on baking sheet, then transfer to cooling rack.


Orange Glaze
1 Orange (I used Navel)
3 1/2 cup powdered sugar, divided
Orange food coloring (optional)


Zest and juice the orange.  In small bowl combine with 3 cups powdered sugar, . Stir until combined. And remaining powdered sugar as needed to reach desired consistency. Add food coloring, if desired, mixing well.  After glazed, let set until glaze is hardened.

Store in air-tight container 3-5 days.


*** If you cookie dough is to sticky, add up to 1/4 additional flour.


Make sure you take some time to see what the other home bakers have been creating.

 S'mores Sandwich Cookies by Jolene's Recipe Journal

Pink Lemonade Cookies by Palatable Pastime

Lemon Bars by A Day In The Life on the Farm

Double Strawberry Hazelnut Cookies by Cindy's Recipes and Writings

Red, White and Blue Cookies by Cookaholic Wife

Basil Lime Cookies by Join Us, Pull Up a Chair

Orange Drop Cookies by Big Rigs n' Lil' Cookies

Tuesday, May 30, 2017

Around the Farm

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Is it really almost June? The days are passing by so quickly.  
We have been having so much rain that we are running behind on farming and gardening. We will get caught up soon though.

Corn is all in and planted. Soybeans, eh... still working on that one!


Facebook shared a memory with me the other day. May 26, 2016 we picked our first vegetable. Interesting.  
May 26, 2017, we PLANTED our first row of vegetables. Better later than never, right?

The morel season was not a stellar one for us this year. It was a record low number of morels picked between us and my parents. This guy was my big find, but I didn't take him home with me. He was so water logged when I found him, I am surprised he held together long enough for me to get a picture of him. (Yes, the mushroom is a he 😊)

Our beautiful little Black Copper Marans are growing up. We started suspecting one might be a rooster. Notice the bigger comb on the chicken on the right?  But, we've had that happen before and then we end up getting an egg!


But then something else happened. The sun came out, and we could see all the beautiful colored feathers that this boy has. If you know chickens, you know roosters are the more colorful and striking birds. And this boy looks to have some amazing color. I never know for sure until they crow, or lay an egg, but I am not making any bets on eggs coming out of this guy!

I wish the pictures were better of these two, but they are jumpy when I am around. And it's hard to get them to pose for me.


So, tell me, have you planted your garden yet?

Thursday, May 4, 2017

Mom's Lemon Bars

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Happy May, my friends! I am happy to say the sun is finally shining, and things are looking more and more spring like here in Wisconsin. 


I missed out on last months Fill the Cookie Jar, and absolutely could not miss again. The theme for this month is Mother's Day. So, I was thinking about my mom and what cookie or bar she was famous for. Two came to mind that are what I would say were always "her bars", that my sister and I always looked forward to back in the day, and still do!

  
Mom's Lemon Bar recipe is what I decided to share with you today.  She even had the recipe in our local church cookbook from 1975!  Now, that being said, I have tweaked one aspect of my mom's recipe. I always loved this bar, but in today's world where bigger is better, I just need more filling in the bar! You can certainly make these to my mom's liking, which are completely delicious. But, I find with lemon bars, I just want more, so I keep her crust recipe as is, but I double the filling. 



If you are interested in joining Fill The Cookie Jar group on facebook, fill out the form that can be found at Fill The Cookie Jar. Each month we bake a different theme for the cookie.
We bake, we share and we enjoy our cookies!


Lemon Bars

1/2 cup butter, softened
1/4 cup powdered sugar
1 1/4 cup all-purpose flour, divided
4 eggs
2 cups granulated sugar
1 tsp baking powder
1/4 cup lemon juice
Additional powdered sugar for dusting

Preheat oven to 300 degrees.  Mix together butter, powdered sugar, and 1 cup of all-purpose flour.  Press into 9x13 pan.  Bake for 20 minutes.

Meanwhile, in large bowl, mix together eggs and granulated sugar.  Blend well. Add baking powder, 1/4 cup all-purpose flour, and lemon juice.  Mix until completely combined.

When crust is done. Remove from oven. Increase oven temperature to 350 degrees.  Pour filling over baked crust. Bake for 25 minutes, or until set.  Cool completely, lightly dust with powdered sugar.

Store in airtight container for one to two days.


Below are the other #FillTheCookieJar Bakers who baked delicious treats this Month. 
Stop by, say hello and pick up a new recipe or two.

Mexican Chocolate Bizcochitos by Palatable Pastime
Sea Salt Caramel Chocolate Chip Cookies by Jolene’s Recipe Journal
Black Pepper Shortbread by Feeding Big
Almond Orange Cookie by A Day In The Life on The Farm
Galaxy & Nebula Cookies by Amy’s Cooking Adventures
Mom's Lemon Bars by Big Rigs 'N Lil' Cookies


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Sunday, April 30, 2017

What Grabbed My Attention This Week

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There was a time before living here on the farm, when I lived in a small town across the river, in Iowa. That town is Lansing. Lots of great people in that town.

Kristi is one of those people. I haven't seen Kristi in years, but we are still friends on facebook so I see what she is up to. She has a problem with feral cats in her neighborhood, or more specifically on her property.  Rather than just getting mad, or doing worse things, she is doing amazing things and helping these cats.

Kristi started a Gofundme page. I am not asking you to donate, just to check out her bio on what she is doing. I think she's pretty awesome for her efforts.  Spaying and Neutering is something I believe in 100%, and every cat and dog we have fixed. 

So here's a warm fuzzy to start your week. 
One lady, taking the time and love, helping the cat population.



Thursday, April 27, 2017

It's the Morel Time of Year

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We had some snow showers over night and this morning, so I thought my plans to go find some morel mushrooms would be cancelled. I don't really know how much snow or when it happened, as it was melted by the time I was up and moving. No, I wasn't sleeping in that late, fortunately it melted that fast! When I saw the picture of my neighbors truck covered in snow, 
I was glad I slept through it all!


I did go to my parents for a visit. As close as they are, they escaped the winter precip. My dad and I went out for a tour of the projects he has been working on, and while out we did check for the tasty little morels. I have honestly never looked for mushrooms while wearing a stocking cap and gloves, but guess what?? We found a few! Definitely not enough for a meal, but I am not one to turn down a taste of these little guys!

Do you hunt morels?  What's your favorite way to prepare them?
Here is a favorite recipe from last year, Morel Asparagus Frittata





And, here is a tasty recipe we need to try from my friend Shabnam at Flavor N' Spice for 




Wednesday, April 19, 2017

New Addition?

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What's new on the farm? 2 new chickens!  We (well mainly just me) are so excited about adding these two new chickens to our flock. They are Black Copper Marans


They will grow up to be a dark colored bird. Why am I so excited? Because they lay the most beautiful "chocolate" colored eggs. While I have never seen these eggs myself, I have seen lots of photo's of them, and I am sooo excited. We are hopeful that both of the chicks are hens.


If you want to see what color of eggs we are hoping to add to our collection, 


In the mean time, the rest of the ladies are keeping busy. 
Enjoying the green grass and bugs that were out of their reach all winter long.
(And the kitchen scraps I just gave them!)



Won't the dark colored eggs look beautiful mixed in with these?

Saturday, April 15, 2017

What Grabbed My Attention This Week

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Welcome to the second installment of  What Grabbed My Attention This Week! I hope you enjoyed the Cajun Gumbo from last week. I am making it today! I'm really looking forward to trying it.

On to this week. Pentatonix. Have you heard of them? They are an a cappella group. I have heard several of their cover songs, as well as some of their Christmas songs. They never cease to amaze me. 

The first song I knew from them was Dolly Parton's, Jolene. I'm not all into awards, and award shows, but they even won a Grammy for this as country duo performance.

This week, I learned of a new cover release.  Bohemian Rhapsody. 
I just love watching them perform.  



If you enjoyed that, check out more on their Youtube channel.
And, really, if you enjoy country music, give Jolene a quick listen.



Just for fun, if you prefer more the old school version of Bohemian Rhapsody, remember this?



Have a Happy Easter!!

Thursday, April 13, 2017

Spring Confetti Cookie Bars

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I missed this month's Fill the Cookie Jar, with everything we had going on.  I was going to let it go and jump back in next month. But, when I heard my young foodie friend "Up North" was looking for the cookie of the month, I knew I had to get back to the kitchen!  


These bars are going to be a house favorite here. They are perfect for Easter, or any potluck you want to take a fun dessert bar to. You could change this up seasonally with sprinkles and M & M's for whatever the holiday or season is. 


This is a soft chewy bar topped with the soft layer of puffed marshmallows, your sweet lovers will be asking for one more bar!


Spring Confetti Cookie Bars

1 1/2 cup all-purpose flour
1/2 tsp baking soda
1 tsp baking powder
1 tsp cornstarch
1/4 tsp salt
1/2 cup butter, softened
1/2 cup sugar
1/3 cup light brown sugar
1 egg
1 1/2 tsp vanilla extract
1 1/4 cup white chocolate chips, divided
3 cups miniature marshmallows
1 cup M&M's
3-4 tablespoons sprinkles

Preheat oven to 350 degrees.  Spray 9x13 pan with cooking spray, set aside.

In medium bowl combine flour, baking soda, baking power, cornstarch, and salt. Set aside. 
In large mixing bowl, combine butter, sugar and brown sugar.  Mix until light and creamy. Add egg and vanilla. Mix just until combined.  Add dry ingredients, mixing only until combined. Add 1 cup of white chocolate chips, mixing until evenly distributed.

Pour mixture into prepared pan. Spread as needed to have mixture even through pan. Bake for 12-13 minutes, or until edges are just turning golden.  Remove from oven and sprinkle with miniature marshmallows, and then M&M's. Return to oven for 2 to 3 minutes, or until marshmallows are puffed. Removed from oven and sprinkle remaining 1/4 cup white chocolate chips and sprinkles evenly over top. Let cool completely.  

Cut into bars and store in air tight container. 


Adapted from: Chelsea's Messy Apron

Sharing this at: Weekend Potluck

Saturday, April 8, 2017

What Grabbed My Attention This Week

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First off, let me apologize for my absence. We have gone from having the flu, to colds, and just can't seem to get caught up!  This week, things seem to be turning around. We are finally getting healthy. We have some of our energy back. That flu bug just took every extra ounce of energy to be found.  And, Truckin' Man is getting back to work. Not a full week, but the lay off is offically over. Yeay!!

While hanging out around the house, not having much to share with you, I had an idea. There is always something I stumble across online that inspires, impresses, or amuses me. I want to share this with you. Just once a week. 
I think it will be fun, and I hope you enjoy it!

What grabbed my attention this week? A food video on facebook.  Yeah, I know, video's are everywhere on social media. But, I really dislike most of them and don't watch many. I could really get on a whole rant about facebook making everything have to be a video, but I will spare you hearing what I REALLY think about all that!  

This video, was a true video. A tutorial. AND... it inspired me!  Watcha Doin Derouen has a Youtube channel with some fantastic recipes!  What was the one that got my attention? Chicken and Sausage Gumbo!



I will be trying out some Cajun recipes this week! I hope you enjoy this video as much as I did.
Click over to his channel and you'll also find the video for Beignets. This food is all so different from Midwest fare, it was fun for me to see how it is made, and how it should look when it's done!

Enjoy, and stay healthy my friends!


Tuesday, February 28, 2017

Whole 30 - Fail

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A couple weeks ago, my husband and I decided to try and do the Whole30.  I have other friends, and bloggers who have done it. And, we have some friends that are currently doing it, reaching day 30 tomorrow! 

We gave it a try. We failed. I would have kept you all in suspense a little longer about how we did, but anyone following my instagram, and facebook has probably seen the birthday cake we had yesterday and knew that was not Whole 30 approved! 

What is Whole30? Eating only real "whole" foods for 30 days. Meats, fruits, veggies, eggs, seafood, and good fats. No foods with added sugar. No dairy. No grains. No legumes.  If you want to see the complete list of what to eat, or not eat, check out the rules.

I made it to Day 8.  While we were not successful, some good did come of it. Since moving to a lower carb diet, I have apparently become very dependent on dairy. And, I live in Wisconsin.. we eat dairy, it's what we do! But, I am going to put some attention to how much dairy we really do consume. 

Next is that with Truckin' Mans job, the food he takes with him needs to be portable and cold. This means a lot of sandwiches. He does get tired of all the bread he consumes, so we found some new things to send with him. And, some other idea's that we are still going to test out while in his off season.

Label reading! I thought I was pretty good at reading labels, but when I found that I couldn't eat a lot of the sausages and bacon we normally eat because of the added sugar, I was shocked! Honestly, I had never read the ingredients on bacon before. I mean, come on, it's bacon! So, note to self... Read all labels!

Would I try doing it again? Yes, but I want to try it when our garden is producing. It would be more fun, and interesting. Plus with my husband working more hours, it would be easier for me to eat a more strict menu.

If you would like to read about some who have successfully done Whole30, my friend Stacie  at Sincerely Stacie was successful. Stacie even did this with holiday foods around! Brown Eyed Baker was one of the first blogs where I read about this plan.

Have you tried Whole30?

In closing, here is some cuteness for you :)




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