I can't believe it's already day 23 of my #JanuaryWhole30! This month has somehow sped by (even though the first two weeks seemed to crawl at a snails pace). I don't think I could have made it this far into the Whole30 without the support of my incredible husband, Adam and friends who have joined me in the kitchen for epic cooking dates and meal planning. So much work goes into food preparation for this crazy diet and to be honest, I was fed up with cooking all of my meals. I felt exhausted and overwhelmed by all of the meal planning, cooking and self control it took to stay on this. So I reached out to some friends and scheduled some meal planning get-togethers!
My first cooking date (day 8 of the whole30) was with Christine Chitnis who lives in Providence, Rhode Island. I drove out to her place and we had a blast whipping up several dishes together in her kitchen. I've been obsessed with Amy Chaplin's cookbook, at home in the whole food kitchen, and suggested that we make her delicious coconut curry. The recipe calls for quite a few ingredients and lots of prep work, but the curry is so rich and satisfying that I knew we had to make it.
By the end of the day we'd made a turkey bolognese that we served over zoodles (zucchini noodles), chicken fajitas that we would eat in lettuce cups, sweet potato fries, shakshuka fixings and sunshine sauce from the whole30 book! We doubled all of the recipes so that each of us could have a full recipe's worth to eat throughout the coming week.
Later that same week (day 12 of my whole30), I made plans with my friend Erin to cook with her at her place in Beacon Hill. She has a newborn so we kept things much simpler. One recipe - a cozy kitchen's Harissa Meatballs. They were so. good. So good that I have zero photos to share 😋 You should definitely make these. I haven't cooked with harissa in ages so it was a nice reminder to add it back into my cooking repertoire.
Lastly, I invited fellow Boston food blogger, Gwen, from The Brine Project over to cook at our place. (day 18 of my whole30) Gwen is the manager at Sofra Bakery so she suggested we make the tomato, walnut and pomegranate salad from the Soframiz cookbook. I love it when "normal" recipes are whole30 compliant. This salad turned out beautifully and I can't wait to make it again this summer when tomatoes are in season.
We went a little nuts and spent 7+ hours cooking parsnip fries, roasted vegetable soup with lamb meatballs, this peruvian-ish pot roast with cauliflower mash, a spicy broccoli sauté from the Chez Panisse Vegetables Cookbook, and the Soframiz tomato salad. Phew! So much work but also so worth it.
Have you ever made parsnip fries? They're delicious! One week left on the Whole30 and I can't wait for it to be over. Have a great week everyone!