First up, a sweet Valentine’s Day party at Sam’s preschool. They sang songs, gave heart mobiles as gifts, and indulged in lots of red and pink treats.

Daddy even got to sneak out of the office for 45 minutes to join us.

That evening we headed to Dover to celebrate the rest of the holiday with Nini and Poppy. My mother didn’t disappoint with her selection of decadent desserts.

And we treated her to a nice dinner: scallops over risotto with green beans. Because sometimes it’s fun to feel fancy.

On Sunday, we played our tenth game of Valentine’s Day Bingo. And then we baked cookies.

This is definitely a tradition that we will continue for many years to come!

But I have had several requests for this quinoa salad recipe since I first made it for Laura’s bridal shower. And so, please don’t criticize the collage of iPhone photos. I promise this recipe is worth making! It’s light and refreshing, yet filling, and would be the perfect thing to take to your farewell-to-summer BBQ.

I bought the book, It Starts With Food, and after just a few pages, I decided this was something Nick needed to do. Why? Because he has an incredibly demanding schedule and eats when he’s stressed. He doesn’t have time to exercise or sleep and was drinking far too many cups of coffee every day. Plus he has a family history of high cholesterol and heart disease. I promised to plan his meals and pack his lunches if he promised to stick to the plan for 30 days. And he did! He declined cake at my sister’s graduation party and beer at our neighbor’s picnic. And by the end of the 30 days, he had lost 16 pounds and felt healthier and happier.

I was still exclusively breastfeeding Nora at that time and was hesistant to make big changes to my diet. But after (finally) finishing the book and reading testimonials from fellow nursing mommas — not to mention a summer of weddings and indulgent eating — I decided I was ready to jump on board. And Nick was more than ready for round 2.

So here we are! Week 1 done. No sugar. No alcohol. No grains. No legumes.

So what have we been eating?

Breakfast always includes some form of eggs. Scrambled with sausage and peppers or spinach; topped with avocado or salsa; or over easy on a plate of roasted potatoes. Also always accompanied by a bowl of fruit and a cup of (black!) coffee.

Yes, mornings are hard. The kids are hungry and whiny. Lucy is begging to go out. Nick is trying to get out the door to work. And, somehow, I have to get breakfast on the table. Cereal and fruit or muffins were always an easy option. But, this week, I’ve had to prepare a hot meal. And you know what? I think it’s worth the extra time.

Lunch is typically a salad of hearty mixed greens, shredded chicken or tuna, and lots of fresh fruits and veggies. Apples and avocado typically make an appearance. And our current favorite dressing is a simple basil oil + white balsamic vinaigrette (2:1 ratio).

Late afternoon can be tricky. I’m usually tired (and sometimes a little bit cranky) from a morning with the kiddos and am ready for a break and a treat in the form of caffeine and/or sugar. The Whole30 plan does not recommend snacking, but because I need to ensure I get enough calories and keep up my milk supply, I do it.

A handful of nuts and raisins usually fits the bill. Or almond butter with celery or a banana or an apple. I also made a pretty tasty and refreshing Coconut Chia Seed Pudding (1 can coconut milk + 1/4 cup chia seeds + 1/4 cup unsweetened coconut flakes. Refrigerate overnight. Top with pineapple and sliced banana.)

If mornings are hard and afternoons are tricky, then dinners are fun! Seriously. I have loved experimenting with fresh ingredients, and I do believe I have rediscovered my passion for cooking. This is not to say that it’s not tough to prepare a wholesome meal for a family of four while simultaneously entertaining a toddler and a baby, but I’m proud to say I’ve done it every night so far.

Turkey Burgers (1 lb lean ground turkey + 1 egg + 1/2 cup almond flour + 2 Tbsp Italian seasoning) topped with sauteed onions and mushrooms. Served with roasted mixed potatoes, homemade dill pickles, and pineapple.

Steak Fajitas (1 lb flank steak or skirt steak + 1 red onion + 2 bell peppers + fajita seasoning: 1 Tbsp almond flour + 2 tsp chili powder + 1 tsp salt + 1 tsp paprika + 1/2 tsp onion powder + 1/2 tsp garlic powder + 1/2 tsp ground cumin + 1/4 tsp black pepper) topped with homemade guacamole.

Pork Schnitzel (pork loin dipped in egg, followed by a mixture of almond flour and Italian seasoning, then cooked in olive oil) with sauerkraut, potatoes, and brussels sprouts.

Coffee Mocha Steak (1 Tbsp black pepper + 1 Tbsp ground coriander + 2 tsp salt + 1/2 tsp ground cloves + 1 tsp cinnamon + 1 tsp unsweetened cocoa + 2 tsp ground coffee) with mashed potatoes and green beans.

Stuffed Peppers (1 lb lean ground turkey + taco seasoning: 1 Tbsp chili powder + 1/4 tsp garlic powder + 1/4 tsp onion powder + 1/4 tsp oregano + 1/2 tsp paprika + 1 1/2 tsp ground cumin + 1 tsp salt + 1 tsp black pepper. Cook on the stovetop, then stuff into peppers and bake at 325°F for 20 minutes.) with homemade pico de gallo and plantain chips.

Zoodles with Chicken Meatballs (1 zucchini, chopped + 3 carrots, chopped + 1/2 cup parsley, chopped + 3 cloves garlic, minced. Pulse in food processor. Add 1/4 cup almond flour + 1 egg. Add 1 lb ground chicken + 1 tsp salt + t/2 tsp black pepper. Process until combined. Drop balls onto baking sheet lined with parchment paper. Bake at 350°F for 25-30 minutes.) topped with compliant marinara sauce.

I am happy to report that we both survived the first week “hangover.” Surprisingly, I didn’t experience any headaches, though I felt extreme fatigue during days 2-4 (and my arms and legs felt all tingly and tired). We resisted chocolate peanut butter frozen custard from The Meadows and sweet Lebanon bologna from the local butcher. Though Nick dreamed about pizza, and I dreamed about corn on the cob. I haven’t had any crazy and uncontrollable cravings, though I do miss my nightly bowl of Cheerios.

Onward, we go!

Visit the Whole30 website to learn more.

Here are two of my new favorite go-to meals, including two really tasty recipes for roasted vegetables.

Honey Balsamic Chicken Tenders + Roasted Sweet Potatoes + Roasted Cauliflower

For the cauliflower: Cut cauliflower into florets and spread them onto a baking sheet. Drizzle with olive oil, sprinkle with salt and pepper, and roast at 400°F for 30 minutes, until brown and tender. Meanwhile, toss sliced almonds in a skillet with 1 tablespoon of butter, and cook for 5 minutes. Add almonds to cooked cauliflower, along with golden raisins and a drizzle of balsamic vinegar.

Crockpot Brown Sugar Balsamic Glazed Pork Tenderloin + Roasted Sweet Potatoes + Roasted Brussels Sprouts

For the brussels sprouts: Cut brussels sprouts in half and spread onto a baking sheet. Drizzle with olive oil, sprinkle with salt and pepper, and roast at 400°F for 35 minutes, until crispy. Add a splash of balsamic vinegar before serving.

Not only was it full of flavor and perfectly savory, Nick received bonus points for grinding his own meat and making his own pastry. Yes, he was in it to win it this year.

But he assures you it’s not at all complicated. In fact, he managed to prepare it while sipping multiple glasses of red wine. He’s such a multi-tasker. Enjoy!

In my opinion, a good soup is thick and hearty, a little bit spicy, and leaves you feeling warm and full. This White Chicken Chili is all of those things and more. I got the recipe from blog friend Sarah, and I have made it at least a dozen times since she shared it with me last year. (Side note: Sarah’s husband is assistant brewer at Gunpowder Falls Brewing in New Freedom, PA. And Nick has been thoroughly enjoying the case of Dunkel I bought for his birthday!)

Now back to the chili. The list of ingredients is simple: chicken, smoked sausage, two types of beans, onions and garlic, spices, and corn starch for thickening.

You can cook the chicken in advance, and chop the sausage, onions, and garlic. Then store it all in a big Ziploc bag. I do this if we are expecting company, and I don’t want to spend too much time in the kitchen after they arrive.

Once everything is prepped, it takes less than 30 minutes to simmer and thicken. Topped with Monterrey Jack cheese and a big dollop of sour cream and served with a side of tortilla chips, it’s a perfectly comforting fall dinner.

It’s not that we haven’t been cooking. We just haven’t made anything new. We’ve stuck to our favorites: Lasagna, Turkey Burgers, Thai Chicken Pizza. Also, burritos and grilled cheese and omelettes. Recipes I know by heart and meals that are easy to prepare.

I was just too tired during the first trimester to make anything that required more than five minutes of prep work. And now, honestly, we have our hands in about a dozen different home projects (i.e. painting the garage, converting the loft into a playroom, and considering paint colors for the nursery) that we just don’t have time to stand over the stove.

Which is why I’m on the lookout for low maintenance dinner ideas. For now. And for when Nick goes back to school. And for when baby #2 arrives. And, oh boy, have I found a good one.

In my opinion, there is nothing better than a one-pot meal. Chop and drop and simmer, and dinner is ready. Also, we love pasta. And so this dish is perfect.

Simply choose your pasta (we like whole wheat spaghetti). Slice an onion and a few cloves of garlic. Open a can of diced tomatoes. Add a big bunch of basil (preferably from your backyard garden). Top with dried herbs and vegetable broth and a bit of olive oil. And let it do its thing!

Seriously YUM. It’s even better the next day.

What’s your favorite one-pot meal?

Fudgy brownies + peanut butter cups + salty peanuts + a little snap, crackle, and pop. I promise you won’t be able to eat just one.

You’re welcome.