We called it off. Eli and I are done with our Whole30, err, maybe it was more like a Whole27. Either way, I’m happy to say we made it this far without killing each other. I mean, don’t all good relationships need a little wine now and then to take the edge off? Giving up alchohol is a good idea in therory, but let’s get serious, this girl needs her happy hour fix. When his parents offered us the last hard cider in the fridge last night, we could barely contain our giddiness. Diet? What diet? Of course we’ll share this delicously sweet yet tangy cider. THANK YOU!!!!!
The best part of this experience was all the cooking and drooling over recipes that sparked our foodie imaginations. And the absolute best was making a dish that was surely restaurant-quality, something we’ll make again and again. The coconut seafood stew, for example, will definitely go in our rotation. And so will this butternut squash rice. I made this for Megan tonight to pair with her slow-cooked mocha-rubbed pot roast, and it was just the best combo. So good, in fact, I’ll be eating it for breakfast tomorrow.
Spriralize your butternut:
And then food process the noodles into a ricelike consistency.
Here’s my test run – rice sauteed in coconut oil with green onions, garlic, and s + p. Our finally product tonight was more risotto like, as I stirred in small, periodic splashes of chicken broth. I also added peas and shredded parmesan cheese (oh how I’ve missed the parm! And feta! And chevre!)
Make this ASAP. You won’t miss the calories or carbs, I promise.
The Grateful Arpon is on hiatus for a few days while I get my wisdom teeth pulled and transition from the Whole30 diet to blender foods and pain pills. And I’d like to publicly thank my oral surgeon right now for giving me permission to drink wine during the Superbowl.