Friday, March 9, 2012

Day 9 - Excited!

Breakfast - Two fried eggs with two sweet potato latkes and two cups of coffee with coconut milk.

Lunch - Bad, Jac! I had zero time to cook (the kids were beyond nuts today), so I nuked a leftover burger from last night and topped it with onion and salsa. (I need to be more prepared with meatless meals for Fridays. If only I were more of a seafood-fan...) I had cucumber slices and baby carrots just after lunch time.

Supper - Soup, inspired by Nicole. Onions, carrots, celery (slightly wilted!), sweet potatoes, homemade stock, loads of curry powder, some cinnamon, a run through the blender and some coconut milk to smooth it out. YUM!

Snacks - Some raisins with almonds, a banana topped with some homemade "cashalmond" butter. Another YUM!

And why am I excited? Because I have a new nephew! That brings the tally to nephews: 5, nieces: 0. I have one more sister-in-law who's expecting, so we'll find out soon-ish if there will finally be another girl besides mine!

I'm also excited because we're doing a big switcheroo tonight with the kids. Baby Belle will have her night time feedings taken away and moved to a different room (pray for that kid!) and Music Man is moving to a big boy bed in a different room ('bout time - he'll be three in May!). This could be a disaster, or it could make our lives SO. MUCH. BETTER. Please, oh please let this baby start sleeping!


  1. So, I'm having friends for brunch tomorrow. Are sweet potato latkes company worthy? And what recipe do you use?

  2. I would personally recommend the latkes! Great with fried or poached eggs! (And some prosciutto, of course!) :) Just whatever you do, don't forget the onions! They're not nearly as enjoyable when the flavour is too one-dimensional.

  3. Great, thanks! I'm doing baked pears with coconut cream, sweet potato latkes, asparagus and mushroom frittata, prosciutto (for me, bacon and un W30 approved sausage for others), Elana's banana blueberry muffins and berry/melon salad. I won't eat the pears or the muffins (though there's no sweetener aside from banana in those muffins. I will be tempted - sigh.)

    And inspired by your cinnamon raisin things, I made sweet and salty chocolate 'truffles' yesterday, very, very loosely based on a recipe from The Clothes Make the Girl. almond butter, date paste, pecans, cocoa, coconut butter whizzed in the food processor, then I rolled them in a blend of cinnamon and cocoa. I ate one last night and just ate two. ugh! Total SWYPO moment. They're relegated to the freezer.

  4. Funny - I found a coconut banana muffin recipe that only called for 2 Tbsp of honey (per dozen muffins), and I thought "If I leave out the honey, I could TOTALLY have those..." Debating it. Also debating making some unsweetened grain-free crepes to use as sandwich wraps. :) Your brunch sounds AMAZING, by the way. I just read the menu to Francis and he drooled a little. :)

    And there is NO WAY I could make those truffles and not go face first into the bowl. I'm steering clear of anything with cocoa in it - I *know* that would spell danger for me.

  5. The other day I made a delicious frittata and I thought about you because it seemed Whole3o friendly. Here's the recipe (I made it up and I don't always measure so it's approximate):

    1 Tbsp olive oil
    1/2 sweet potato cut into cubes
    1/2 red onion, minced (could use yellow if you don't have red)
    2 cloves garlic, minced
    1 red pepper
    1/2 tsp dill
    1 tsp salt, divided
    6 - 8 eggs, beaten
    sprinkle of smoked paprika (or regular paprika)


    Turn on broiler. Cut roasted red pepper in half and place cut side down on a baking sheet. Place under broiler and roast pepper until skins have blackened. Remove from oven and allow to cool. The skins will peel off easily. Dice both halves.

    Switch oven from broil to bake and pre-heat to 350C

    Heat olive oil in a skillet.
    Add sweet potato, onion and garlic to skillet and sprinkle with 1/2 tsp of salt and dill. Saute until sweet potato is easily pierced with a fork. Add roasted red pepper.

    Transfer veggies to a pie plate and spread evenly across the bottom.

    Beat eggs and add 1/2 tsp of salt. Pour eggs over the veggies. Sprinkle with paprika.

    Bake for 25-30 minutes or until egg has set in the middle.



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