Breakfasts: Crockpot oats, almond milk and fruit

Lunches: Dinner leftovers and quinoa veg bowl leftovers from the weekend

Dinners:
Sunday: Tacos
Monday: Split Pea Soup, Garlic Bread [Ethan: soup & pita]
Tuesday: Creamy Butternut Squash Pasta (vegan) [Ethan: baked squash fries]
Wednesday: Leftovers from Tuesday (vegan)
Thursday: BBQ Chicken Pizza [Ethan: ??]
Friday: Leftovers from Thursday
Saturday: Eating out–inlaws in town
Sunday: Eating out–inlaws in town

Don’t forget about the Gluten-Free Renewal Cleanse GIVEAWAY running through 12:01 am Thursday! Be sure to enter to win your place!

Meghan is a nutritionista–she spends her life helping people feel their best through nutrition. She does this through cooking classes, food-based/online-based coaching, her blog, and retreats (in seriously gorgeous locations). Everything she does is based on whole foods that renew, uplift, and empower each one of us, so that we’re able to feel our best.

A couple of months after Ethan was born, I won the opportunity to participate in one of Meghan’s programs–the Fab Uplift Detox. I was skeptical, but thought I’d give it a shot because (as you all know), I had a ton of weight left to lose, and didn’t really know where to start. We had also found out that Ethan was sensitive to dairy about a month prior, and I was feeling extremely limited in my meal options. The Fab Uplift Detox cut alcohol, caffeine, meat, dairy, gluten, processed sugar and common allergens (soy, peanuts, nightshade vegetables, eggs, corn, citrus, and high-GI foods) as the staples of the program, and then proceded to cut other potentially sensitive foods as the week progressed. Because I was breastfeeding, I didn’t cut everything the program recommended–I was worried about calorie intake–but I did cut legumes, along with everything listed above.

I have never felt better. From day 1, I immediately saw a positive change in how I felt physically. Maybe it was the meat, maybe it was the processed sugar, maybe it was the gluten, and maybe it was the common allergens. I had no idea.

But the two parts of that detox that stuck with us longer than the 8 days of the detox were getting rid of dairy and gluten. Keeping dairy and gluten out of my diet, I felt phenomenal. I had more energy than ever before (despite the sleepless nights that came with having a newborn), I was alert, I was staying regular, and overall felt SO great. Now that it’s been three months, I can say that I feel awesome without dairy and gluten…and I know this because I can also tell you how crappy I feel when I’m eating gluten (we’re still 100% dairy-free). Since New Year’s, I’ve reverted to eating gluten, and I’ve not been feeling quite as fabulous since.

That’s why I’m so excited about Meghan’s next program–her Gluten-Free Renewal Cleanse. Starting February 27, for 30 days, we will be gluten free again! This program sounds like it’s going to be as awesome as the Fab Uplift Detox, although a little easier to fit into my daily routine now that I’m back at work.

WIN IT!!!

Do you want to join me in the Gluten-Free Renewal Cleanse? Do you want to reduce cravings for sugary snacks and floury breads? Do you want to get rid of bloat and puffiness? Do you want to stabilize your blood sugar, balance your body’s pH, and lower your estrogen levels? Or maybe you want to join me for entirely other reasons? Maybe you’re nursing and want to see if your babe has food sensitivities? Maybe sensitivities run in your family? Maybe you’ve been wondering how to go gluten-free but you don’t know where to start?

Then this giveaway is for you! Enter using the rafflecopter form below to win a spot in Meghan’s Gluten-Free Renewal Cleanse. She is giving away one spot to one of my readers, with a value of $99!

Included in the program, you’ll receive:

30-day guide to gluten-free living;

Two 7-day meal plans;

45+ amazing and easy gluten-free recipes;

Gluten-free cooking tips;

Bi-weekly e-mails with tips, support, and bonus recipes;

Daily group support via Twitter (#glutenfreecleanse); and

Weekly live video chat/conference calls.

I hope you’ll join me in this program! The giveaway ends at 12:01am on Thursday, February 23. The Gluten-Free Renewal Cleanse begins on Monday, February 27! It’s going to be awesome!

a Rafflecopter giveaway

Can you believe my baby is already 5 months old today? I’ll post his 5 month pic once he’s well enough that we can take it–probably over the weekend. I love him more and more every day!

Be on the lookout for a seriously awesometown giveaway coming this weekend. I’ll give you a hint. If you google Meghan Telpner’s Gluten Free Cleanse, you might be on to something!

Rating: 5 stars

I won a copy of The Complete Guide to Vegan Food Substitutions from another blogger as part of a giveaway, and I’m so happy I did! I’ve been wanting to read this and Hearty Vegan Meals for Monster Appetites for a few months now.

This book walks the reader through each type of food not eaten by vegans (literally and aspirationally). Each section has a clever name–Let the Cows Come Home! (dairy, cheese), Make the Chickens Smile! (eggs), Keep the Farm Animals Flourishing! (beef, chicken, pork & seafood), Leave the Bees to Buzz! (honey & gelatin), and Let Your Body Rejoice! (gluten, soy, refined sugar, fats). Each chapter begins with a chart that breaks down the substitution guidelines, then shows how a non-vegan recipe can be modified based on the book’s principles. Each chapter then includes a handful of recipes that seriously made my mouth water. Here’s a list of a few I can’t wait to try:

Savory Chutney Muffins
Granola Biscuits
Creamy Butternut Pasta Bake
Lemon Tart in Twisted Graham Cracker Crust
Cranberry Banana Breakfast Cake
Where Do You Get Your Protein Cake
Cookie Cookies
Cinnamon Oat Cookies

And those are just from Chapters 1, 2, and 3!

We had a chance to make one of the recipes from the book this week. It used a lot of ingredients, but was really easy to follow. If you frequently cook Indian food, the spices will probably all be in your pantry. The best part was that it turned out great!!! Eric deemed it “the Indian version of mac & cheese,” and we both loved it. It’s definitely going in the rotation again soon. Here’s what we tried:

Indian-Spiced Pumpkin Gratin

For Filling:
2 medium potatoes, chopped
1 lb. uncooked macaroni
2 t. cumin seeds
1 t. mustard seeds
2 T. coconut oil, melted
1 can (15 oz.) chickpeas, drained and rinsed
2 cloves garlic, peeled and minced
1 t. ground coriander
6 c. baby spinach

For Pumpkin Sauce
1 c. pumpkin puree
2 T. Sucanat
2 T. tamarind paste
1/2 t. red pepper flakes
Pepper to taste
1/2 t. sea salt
1 t. turmeric
1/2 t. ground cinnamon
1/2 t. ground cardamom
2 t. granulated onion
1 c. heated vegetable broth

For Coconut Sauce
1 c. coconut milk
1/2 t. curry powder
1/4 t. ginger powder
pepper to taste
1/2 t. sea salt
1/2 t. red pepper flakes

To make the filling: Place potatoes in a large pot filled with water. Bring to a boil, cook for 4 minutes. Add pasta and cook until al dente. Drain and set aside. Meanwhile, toast seeds in oil in medium saucepan. Add chickpeas, garlic and coriander. Let brown for 2 minutes over medium heat. Coarsely chop chickpeas. Add spinach, and cook until wilted–about 2 minutes. Set aside.

To make the pumpkin sauce: Combine all ingredients with broth Combine with pasta and chickpeas.

To make coconut sauce: In a medium bowl, whisk all ingredients except for pepper flakes.

Preheat oven to 375F. Prepare a 9″ (very deep) baking dish (or honestly, a 9×13″ baking pan might work better). Press down pasta into dish, and cover with coconut sauce. Sprinkle with red pepper flakes. Place dish on a rimmed baking sheet. Bake for 20 minutes, or until light golden brown. Let stand for 15 minutes before serving.

Yield: 6 servings. (Eric and I ate this for 3 dinners, and each took it for lunch twice. It makes a lot of food).

Disclosure: I’m an Amazon affiliate. If you buy this book through the link above, I earn a very small commission from your purchase.

This prompt couldn’t have come at a better time–I’m just getting over more than a week-long cold that was horrible. Hacking cough, ridiculous congestion, sinus headaches & a swollen feeling in my face the entire time, and a sore throat that rivaled a strep infection’s pain. This was the second time I’ve been sick since Ethan has been born, but was also the second time I’ve been sick that I couldn’t take anything stronger than dextromethorphan and ibuprofen with a side of chloraseptic spray. Any kind of an antihistamine would dry up my milk supply, and my nursing relationship with Ethan isn’t worth temporary relief that’s short-lived. Which brings me to what I actually want to discuss–as a parent, we sacrifice a lot for our babies.

Before I had Ethan, I thought I knew what love was. I loved Eric with my whole heart. I have been shocked at how much my heart has expanded since having Ethan. First when he was born, and then even more every single day since he’s been in our lives. Before Ethan, I was a pretty selfish person, as Eric may attest to. Not always, but definitely when I was sick.

Since having Ethan, even when I feel my utter worst, I still am more focused on him and his needs than my own. I’m worried about him eating enough, getting bored, playing, needing a diaper change, getting him prepared for the week ahead at daycare, and just making sure he’s doing great. This is amplified when he’s sick too–I get so worried about him that I forget to take care of myself. Maybe that’s why I feel so crappy the last two times I’ve been sick?

I’m so thankful for Eric–he’s a naturally caring person. Even when he’s ill, he does a far better job taking care of me than he usually does (and he usually does SUCH a good job)–which frees me to care for Ethan knowing that my needs are being met. I don’t know what I’d do without him.

The topic of this post is: I wish __________ would happen.

I wish life would become easy, even if for a little while.

Eric and I both work really hard to have the life we have, and we worry about things often. We tend to get overwhelmed with everything we have going on, between Ethan, work, our friends, and our home. For once, it would be nice if the house cleaned itself up, if the bills would pay themselves, if daycare was free, and if we had a few more hours in each day to spend with each other and with Ethan. Oh, and if it were possible to get a good night’s sleep every now and again.

I’m sure there’s much more to think about here–it’s one reason I’m thinking about going back to therapy–maybe talking to someone would help me get a handle on everything we have going on.

What would your wish be?

Breakfast all week will be crockpot oats–made with almond milk, brown sugar, cinnamon and raisins.
Lunches will be sandwiches, leftovers, fruit, and veggies with hummus.

Monday: Quinoa & steamed veggies/chickpeas
Tuesday: Honey-lime chicken, wild rice, steamed veggies
Wednesday: Taco bake (cornbread crust, topped with beef, beans, sweet potato, onion, fresh tomato & lettuce)
Thursday: Leftover taco bake
Friday: Brinner (omelets & pancakes)

What are you eating this week? Will you join me in eating from your pantry?

One thing I love most about these cookies is that they’re not too sweet. They’re not quite savory either, but they’re not sweet. Except the chocolate

1 cup Earth Balance
3/4 cup sugar
1/2 cup (packed) brown sugar
3 T. water
2 (heaping) T. ground flax seed
2 eggs
2 t. vanilla
2 cups flour
1 t. baking soda
1 t. salt
3 cups oats (quick-cooking or old fashioned)
1 cup chocolate chips
4 (heaping) T. brewer’s yeast

Combine the water and flax in a small bowl, stir, and let sit 3-5 minutes. Cream the Earth Balance and sugars in a mixer (or with a hand mixer) until light and fluffy. Add eggs and vanilla, beating well. Add flax water, beat well. Combine flour, salt, baking soda and brewer’s yeast in small bowl, stir to combine. Add flour mixture to wet ingredients and mix well. Add oats and stir well. Mixture is probably getting VERY thick at this point. Fold in chocolate chips. Spoon out onto a greased cookie sheet or silpat, and bake for 12 minutes at 350. Cookies can be put 1″ apart; they don’t spread much. Makes 60 small cookies.