A Crumby Deal

My kids and I have texture purity preferences. I like my orange juice pulp free, and we like our Cheerios “dust free.” (Cheerio dust was a term my daughter called what happened at the bottom of a Cheerio bag.)

I was even reaching my hand in to the bag for the last bowl of mini wheats, trying to grab the last biscuits free from loose fiber bitsies.

Yes, I’ve clearly got a problem and have thought too much about this, but the results are worth it…


Dust removed.

Bottom of the pretzel bag…

Less salt!

Mini Wheats…

Look at all those bitsies. To the texturally-sensitive eater this is a rough bowl of cereal.

Shake, shake… now it’s as nice as the first bowl after opening.

This delicious crumb-less bowl of cereal brought to you by…

The plastic colander you already have.


Pecan Crusted Chicken

My husband’s favorite meal we ate on Whole30 was all his idea.  We were talking about using nuts in place of  grains, and he said we should do a take on breaded chicken and serve it with this great arrabiata sauce.  To make the sauce compliant we didn’t use the white wine this recipe.  I think we used red wine vinegar.  I also add fennel seeds to the sauce.  It’s like a secret ingredient to make anything Italian taste more amazing and complex.

For the chicken…

I pounded my chicken tenderloins in a plastic bag until quite thin, probably 1/4 an inch, then salted both sides and let them sit on the counter while I made the nut mixture.

I pulsed all of my “breading” ingredients in my food processor until it looked almost like couscous.

Pecans, crushed red pepper flakes, fennel seeds, Italian seasoning, garlic, salt and pepper, and fresh parsley.


I placed my mix in a bowl and beat an egg in another bowl.


Simply dip in egg then pecan mixture.  I did have to press the mix on a little.

Heat oil in a medium non-stick pan with olive oil over medium-high heat until almost smoking.  Cook tenders for 2-3 minutes one one side, then flip for another 2 minutes (depending on how thick your chicken is) until cooked through (should read 160 degrees on an instant read thermometer).  Place on a plate and let it rest for 5 minutes.

Serve in a shallow bowl of arrabiata sauce (or any marinara).


pecan crusted chicken


How it happened…

I listened to an interview with creator of Whole30, Melissa Hartwig on the Jen Hatmaker podcast. I checked out a couple of Whole30 books at the library. My husband and his mom, his sister, and brother-in-law all set up to start on January 1.

It was really nice eating this plan with people I could check in with daily. We all felt benefits and we also shared comments we were getting from non-supporters. The comment we all heard was simply, “I could never do that.” Not true. Anyone can give up dairy, grain, and added sugar for only 30 days. It was fuel for us to keep going.

What We Ate…

I found one Whole30 recipe we loved. This chili was great. We made it with ground meat and nixed the peppers after the first time. But mostly I went through my cookbooks I already owned and found recipes I could make compliant easily. Usually that just meant not adding the sugar called for in a dressing or changing the oil used.

Eggs for breakfast every morning. Scrambled, fried in ghee, omelettes, frittata, and aloo tiki, but most mornings I sautéed mushrooms and onions, wilted spinach on this then set it aside and scrambled eggs in the pan. I topped our scrambled eggs with the spinach and mushrooms. So satisfying.

Sesame crusted tilapia (America’s Test Kitchen) with an Israeli tomato cucumber salad and grapes.

Pork chop cooked with olive oil and salt and pepper and roasted butternut squash with tahini and pistachios (America’s Test Kitchen) and Israeli salad.

Pati Jinich’s recipe for Chicken a la Trash. We are this four times. So good. I only had to switch from vegetable oil to olive to make this compliant.

What We Learned…

We eat without thinking a lot of the time.  It was hard to not “clean the knife” after making my daughter’s peanut butter and nutella sandwich every morning for school.  It was tricky to fix pasta for my kids without trying a bite to see if it was “al dente.”  Once I put a piece in my mouth then spit it out when I realized what I was doing.  You really treat non-compliant foods like you are allergic to them.  Whole30 is strict.  They say if you eat something wrong, you should start your 30 days over.  That’s motivational to keep you on the straight and narrow just so you can eventually graduate.

Eating Out Was Hard.

We only ate out once at Longhorn Steakhouse (we had a gift card).  We read over the online allergen menu (why is there soy in everything?!) and read online people who eat Whole30 at different resturants and what you can order.   You poor folks who really do have food allergies!  I’m so sorry.  We both had steaks without the “love sauce” they finish them with (soy oil based something) and sweet potatoes without cinnamon sugar or butter (they call this order “sweet potatoes-dry”) but they were delicious, and salads with white balsamic vinaigrette, which may have been non-compliant, but I couldn’t figure it out in time, so we ordered it on the side and I used very little.  The food was delicious, but ordering things special is rough on me.  I don’t like making my server do special things, but our gal was really great about it.

What we lost…

My husband lost 24 lbs in the 40 days. (Whole30 plus 10 days of reintroduction). I lost 10.6! My progress chart is a nice straight line because I followed the plan and did not weigh from day one to 30.

How it’s changing me…

It has taken a while to figure out how to continue since doing Whole30. I was expecting to find I had some issues with gluten or something. Not so much. I am as a whole giving up dairy. It causes me to break out. Most mornings I eat eggs and drink coffee with almond milk and sugar. I basically gave up coffee for the month because I like my coffee sweet. I’m eating rice again regularly, but I eat way more fruits and vegetables doing Whole30-ish than I was. This sounds cliche, but I really didn’t have cravings while doing this. I was so satisfied nutritionally.

We just felt good eating meat, vegetables, fruit and not much else. Our energy was great. Our sleep was better. It felt like an accomplishment. I would highly recommend checking out this plan for your health.


I’m a one-trick pony when it comes to party decorations. Pinterest stuff is amazing but I usually just glance at it and then do what I know… balloons on a string and streamers.

I’ve done it so many times though, I’ve got it down to a system.

First, I scotch tape and twist streamers all around our table light to the outside of the dining area.

Then I string up balloons.

I use fishing line and a yarn needle and a good many balloons. I thread the line though the tied ballon lip. I tie a knot in the line on the first balloon so it can’t slip off. Then I thread the rest as I blow them up. I tie off the last one to have a string of balloons that I can carry and tie around our chandelier.

I’ve been doing this for almost every birthday since my daughter turned 4.

It’s so easy and clean up is a snap too. (I deflate the balloons with scissors then cut the line.) I don’t always decorate for valentine’s, but this year I thought, “Why not?” I even taped the numerous crafts my kids brought home on the door.

Container Clutter

Everyone has them. We all need them. The problem is how do you keep them contained yet accessible; together but compact.

Plastic containers are tricky. It’s like a puzzle. Do you match them with their lid? What about extra lids? When you store them they take up lots of room and I hate dumping a stack when I’m reaching for what I need.

Marie Kondo (Kon Mari method) says to stack the containers and lids separately; keep your lids in another larger container. I’ve aimed to achieve this and I pull out my large container holding both containers and lids every time I need a container and every time I put them away.

This means my container of containers is ever changing and in need of constant mess management, as most jobs in the home require (i.e. laundry, dishes, bathrooms, etc).

Here is my container containment over time…

Like I said, ever changing but always contained.

How about you? How do you keep your containers?

Easy Peeling Hard Boiled Eggs

We’ve been eating Whole30 since the new year which means we’ve been eating a lot of eggs. Having hard boiled eggs already peeled in the fridge has been a diet-saver on many occasions. They’re accessible protein.

Everyone seems to have their way to cook hard boiled eggs. Some even bake them. I’ve not felt the need to go that route. I was following America’s Test Kitchen’s recipe, but they do not boil the water until after the eggs are in and that leads to the egg being hard to peel.

Best way I’ve tested…

Bring a pot of water to a rolling boil.

Lid on helps this speed up.

Gently lower eggs into boiling water. I use a spider (the kitchen tool, not the arachnid).

Bring water back to a rolling boil. (The eggs will lower the water temperature and it may take a solid 5 minutes to boil again.) Once it’s boiling, cover the pot and turn off the heat and let the eggs sit for 10 minutes. I set a timer.

Remove the eggs and place in an ice bath (big bowl of water and lots of ice) for 5 minutes. This cools the egg down so you can peel it and it stops the cooking process so you don’t overlook your egg. (If the yolk turns greenish-gray where it meets the white, you overlooked it.)

After 5 minutes make your peeling station. I use a towel on the counter and a paper towel on top (to dispose the shell), my bowl of eggs in ice water, a container for the peeled eggs, and a short but wide tumbler.

Yep, my brother, Ray, taught me this trick. It’s life changing. Place the egg in the cup and shake it to crack the shell all over.

Proper egg cup form…

When the shell pulls away a little, you’ve shaken enough.

I then peel with the side of my thumb, but sometimes it’s so loose, I can actually push the egg out.

Then I rinse the egg in the ice bath so there’s no shell left and pop it in the container.

Perfect egg. Perfectly cooked?

Oh yeah!

No Bowl Needed

Well, it’s happened. I’ve come to the end of my own clever ideas. At least for now. Thankfully I have clever friends who say and do blog-able things

This is Rachael.

Her abilities are too numerous to even begin to cover, but I’ll try. She cooks, crochets, sews faster than people on Project Runway and manages to raise kids and take care of other people’s too.

Today, however, we celebrate her teaching me how to turn a bag of chips into a self-standing bowl that keeps chips on the brim. No more hands digging in the bottom.

The play by play…

Yep, she seriously folded in the bottom corners and tucked in the bottom of the bag, continuing to roll it inside until the chips are on top and the bottom is so flat it stands up.

My brilliant friend doesn’t take credit, she said she got it from somewhere, but I got it from her and now so did you!