Playdates and Japancakes

By Steph Farrar

Oh so long ago, before weddings and babies, adulting and anxiety, I traveled to Osaka and Tokyo with Sam and his former band (please get back together) Phantom Planet. We ate our way around these massive cities in between their gigs and Harajuku shopping, blindfolded when tasting raw horse meat (to my and Sam's surprise), robata chicken gizzard, liver and heart - and the rest of this damaged animal, Ippudo ramen, crisp beer, and many other weird and wild dishes. 

The next afternoon, after jet-lagged Sam and I decided to dye our hair in a fancy Japanese Salon (where they had NO idea how to work with Caucasian hair) we met the rest of the guys at a pancake house, a chain actually. But to us, this spot was wholly progressive. 

Making a batter with a few simple ingredients.

We used to travel more; correction, I used to travel more. So when a memory from a decade back presents vividly like yesterday's sunset, something about it must've made it stick. It wasn't the egg in the batter, but something else ... it was just THAT GOOD.

I've always been an adventurous eater, even as a chap. I recall the first time I actually enjoyed avocado. I remember loving steamed cabbage, covered in butter and s+p, tossing cubed sweet potato back like popcorn. This doesn't seem that "adventurous" until you have your own 8-year-old who's the pickiest, most bland eater of all time. All the sudden a quesadilla would be a win for this mom. 

As my hair slowly recovered from the intense dye, a cabbage pancake sounded like a reprieve. Something crisp and unique for our American palettes. Shit, just something different from sushi, bonito flakes and ramen. 

I'm one of those ladies who always grabs last minute food magazines at the check-out stand at Gelson's. Bon Appetit, Food & Wine, Cooking Light, Real Simple...  you name it. Last month, Real Simple killed it. I pulled two pages and immediately started testing recipes for a few catering gigs. This gremolata below went so well over sea bass filets soaked in the fennel and farro, served over slow roasted tomatoes. Now, the japancake is a new staple in our house since making it for the first time in years. And the sauce is a forever larder stock. 

Just like the Japanese pancake house, adorned with dozens of topping options, the most important ingredient in the recipe is the sauce. Sriracha, mayo, ketchup, tamari (or soy, coconut aminos), Worcestershire. Die. Oh and scallions, which are really just an excuse to add green. 

Mix the cabbage, carrots, eggs, ginger, flour and s+p. Let it sit.

Between professional days, parent / teacher conferences, holidays and WTF days off for no reason, Vesper has had a LOT of playdates lately. Incidentally, the playdate is sort of a vacation for me. They play with each other, require snacks near constantly, but for the most part, they leave me alone. It's magic. I get to cook and play in the kitchen, shove food in their mouths as they scoot by, and carve out the time I need to be creative. 

I've been cooking so much for other people lately, for parties and vacations, small dinner or lunch gatherings. For someone who's always been the social butterfly in almost any setting, I'm reveling in the peace of stepping away from it all and focusing. Intent on feeding those I love and admire, winning their praises, sleeping with compliments. What a joy to provide. A joy beyond.

Feed your loved ones Japancakes. They will keep coming back for more. Just remind them to take beano before bed. Cause you know, toots. 

Japancakes  (Okonomiyaki)

adapted from Real Simple

Ingredients:

• 3 scallions

• 4 cups shredded green cabbage (from ½ small head)

• ¾ cup all-purpose flour (or almond flour for GF)

• ½ teaspoon grated fresh ginger

• 4 large eggs, lightly beaten

• 2 tablespoons tamari, divided

• 2 tablespoons canola oil

• ¼ cup mayonnaise

• 1 teaspoon sriracha

• ¼ cup ketchup

• 1 tablespoon Worcestershire sauce

Directions:

1. Slice scallions, separating white and green parts. Stir together cabbage, sliced white scallion, flour, ginger, eggs, and 1 tablespoon tamari in a large bowl until well combined.

2. Heat oil in a large nonstick skillet over medium. Add cabbage mixture; press to flatten and cover bottom of pan. Cover and cook until bottom is golden, about 8 minutes. Carefully flip pancake; cook, uncovered, until bottom is golden, about 5 minutes. Transfer to a serving platter.

3. Mix mayonnaise, sriracha, and 2 teaspoons water in a small bowl. Add ketchup, Worcestershire, and remaining 1 tablespoon tamari. Drizzle sauce over pancake and sprinkle with sliced green scallion.

Makes one large pancake or about 6 small ones. 

You can make this thing BIG or ...

A little smaller so friends can use their hands

Finish Strong

By Steph Farrar

Wow them in the end. That's always been my goal. On stage, finish with your best song; on the track, score with your fastest 400 yard dash of the season; on New Year's, compliment your love with the best toast of the year.

And on a cleanse, finish strong. Don't cheat. 

Because if you do, you will regret it. 

My favorite meal of all 30 days, shrimp with tomatoes and zucchini, topped with fresh parsley. So easy. Preheat oven to 400 and roast cut tomatoes with olive oil, garlic, salt and pepper for 15 minutes. Remove from oven and add shrimp to cookie sheet, roast for another 5 minutes. Serve over zoodles and top with fresh parsley.

There's a sick satisfaction with bragging rights. You've worked hard, you need recognition, you crave attention. Maybe that's why you did this whole thing to begin with? 

Or perhaps that is what your life has been about... attention? The world is a stage, yes?

Let's get back to food. 30 days of really good food. I hope I made this look easy. Because it is; it was. And it will be the next time I do (we do) another Whole30. I've decided to stick to this food plan, loosely. Yes, I will tear off a bite of that ridiculously good pretzel bread and warm butter before my Alaskan King crab and sautéed spinach, Yes, I will have a gorgeous glass of Cab with it. Yes, a bite of cheesecake every now and then. But moderately...proudly.

This goodness sneaks in with a major surprise. Blend 3 cups of spinach with one egg. Pour onto a parchment lined cookie sheet and bake for 15 minutes on 400. Cook egg whites in a little oil, top with tomatoes and avocado, s+p. A fake breakfast burrito! Whole30 would not support this, as any sort of carb "fake" isn't allowed. I said screw it.

Deprivation is one thing. And it's no good. Take something away from yourself and all you will do is obsess over its loss. 

But moderate with balance, realize you're not "missing" anything, and know it's only 30 days. It's meditative, restorative. 

One of the only meals I didn't make on my Whole30, from the Lake Arrowhead Resort and Spa, white and green asparagus with salmon topped with tomato compote. Marvelous.

Ever since I was little, I've always romanticized the notion of 'being a writer.' Actually, I romanticize most aspirations in my life, but tend to focus more on the end result, rather than the journey. 

I wanna be a writer, go on a book tour, sign autographs, high five strangers; I wanna be a rock star, sell millions of albums, tour the world, fly my friends to special vacations on yachts; I wanna host a cooking show, spread my love of gathering, drink wine like an Italian, listen to jazz while slow roasting lamb. 

Wait, that last one... that's gonna happen. And I'll romanticize it until it's a reality. 

Tender meatballs with slow cooked rainbow chard and brussels sprouts.

Chop chard and sprouts nicely, cook in a little olive oil and s+p while you make the meatballs. Combine 1 lb. ground sirloin, pork or turkey with chopped zucchini, an egg, any herbs you feel like, s+p, grated carrot and red pepper, form into balls. Heat olive oil in pan and sear the meatballs for about a minute on each side. Add sauce to pan (you can either make sauce like this (no cream), or add jarred sauce, my favorite is Rao's marinara). Let simmer on medium-low for 20 minutes. Add to chard and brussels.

Seaweed Salad with raw Ahi tuna. I don't care what diet you're on. This will kill you every time.

Combine high quality Ahi tuna with a touch of sesame oil, garlic, coconut amino, s+p, red pepper flake and let marinade. I bought this seaweed salad from Gelson's and it ruled. This is a great recipe, minus the sugar and replacing the soy with coconut amino.

I think life is a process of figuring out the joy thing... where do we get it from? Do we just pull it up like an onion from the soil and cross our fingers it makes a great base for life? Do we search for it with intent and purpose, or just let it arrive? 

Some people thrive on wellness and exercise, some cleanses and nutrition, some alcohol and drugs, some parenting, some addicited to work.  It's taken me this long, after being an athlete, a bartender, a singer, a songwriter, an actor, an assistant, a home cook, an organizer... (shit) to land in a spot that feels just right. Start with the heart of the home. the kitchen. And move out from there. 

Minestrone. One of my favorite make-in-the-morning go-to's. Recipe here. Skip the beans for Whole30 - and the pancetta if sugar is present. Use Pederson Farms bacon.

This wins every time I make it. Turkey burger patty over spagetti squash, with avocado, salsa and fresh cilantro. First roast your spagetti squash like French does it here. The combine 1 lb. ground turkey with one small diced onion, fresh herbs, and an egg. Make patties, cook over medium-high heat in olive oil for 3-4 minutes per side. Let rest. Plate over squash and top with avocado, salsa, and fresh cilantro. Die.

I'm missing my Whole30, something to obsess over daily, a focus. When I'm not working or writing, cooking or parenting, I feel a void. I had to take a break from organizing to let my body heal. Cause I'm old. 

All I wanna do is feed people. Manual labor hurts. 

Simple salmon skewer with onions and red and green peppers. I just grilled this right on a stove-top griddle. And served with an arugula salad with avocado and peach... lemon vinaigrette.

Three recipes - one day of your Whole30. Breakfast, Lunch and Dinner. Start with scrambled eggs in coconut or olive oil, Whole30 approved sausage, fresh fruit and an almond milk latte.

Breakfast above. Lunch below. Dinner follows. 

Chicken apple sausage with mustard, greens, mango salsa, red pepper and cucumber to dip into avocado crema.

The best chicken chili you've ever had. In fact, I'll probably do an entire post on this recipe. I stole it from the Whole30 instagram recipe page. In a nutshell... get out your slow cooker in the morning. Add one diced red pepper (or two), one diced onion, 5-6 minced garlic cloves, 2 deseeded diced jalapeños to the bottom of your slow cooker. Add 3 tbsp cumin, 2 tbsp chili powder, 2 tbsp dried or fresh oregano, 2 tbsp salt and freshly groud pepper. Add 1 lb. boneless skinless chicken breast and cover with 4-5 cups of chicken or vegetable broth. Cook on low for 5-6 hours. Remove chicken and shred with two forks. Return to pot and add one can of full fat coconut milk. Let cook on high for another half hour. Serve with fresh avocado and cilantro.

And a few more ideas before you decide to join this Whole30 journey...

I hate this picture. But the meal was excellent. Roasted sesame seed crusted pork tenderloin with cabbage, apple and pear slaw, topped with thyme. Combine 5 tbsp olive oil with a lot of minced garlic (like 5-6 cloves) s+p and whisk for a minute. Add the marinade and pork to a plastic bag and let flavors combine for at least a half hour. In a bowl, add half a head of chopped green cabbage, one sliced green apple, and one sliced pear. Top with fresh thyme. For the dressing, combine 3 tbsp olive oil with juice of half a lemon, s+p in a bowl and whisk. Add dressing to the cabbage combo and let sit. Preheat oven to 400. Remove pork from bag, cover all sides in sesame seeds and press into the meat. Sear on high heat on an oven safe griddle for 3-4 minutes per side. Place in oven for 14-16 minutes.

Sauteed, one-pan goodness. Ground turkey with sweet potatoes, spinach and topped with parsley. In a large sauce pan, bring one tbsp olive oil to medium heat and add one small diced onion. Cook for 2-3 minutes. Add ground turkey and brown meat. Add diced sweet potato and cook on medium-low for 15 minutes. Season with salt and pepper. Add 3 cups of spinach to the pan and let wilt. Cook for 3-4 minutes to combine flavors. Season with additional salt and pepper if needed.

Turns out diet can help reduce inflammation. Over the last 30 days, my thyroid levels have gone down, my overall sleep has set records in my life, and my general attitude about food has shifted.

This stuff really works.

It's only 30 days, remember? 

2 week Whole30 Shopping List

Proteins:

• 1 dozen organic brown eggs

• 1/2 lb. deveined shrimp

• 2 lbs. ground turkey / beef / chicken (or combination)

• 1 packet chicken apple sausage

• 8 oz. turkey sausage

• 1.5 lbs. boneless skinless chicken

• 1.5 lbs. wild salmon

• 1/2 lb. ahi tuna

• prosciutto

• 1 pork tenderloin

• 8 oz diced pancetta

Vegetables / Fruits:

• tomatoes

• 6-8 zucchini

• 2 large onions

• head garlic

• head green cabbage

• shredded carrots

• white and green asparagus

• rainbow chard

• brussels sprouts

• 3 red peppers

• scallions

• seaweed

• 2 sweet potatoes

• spagetti squash

• spinach

• romaine lettuce

• 2 cucumbers

• celery

• avocado (at least 3)

• jalapeno

• lemons / limes

• strawberries / blueberries

• mango

• 3-4 peaches

Spices / Herbs / Pantry:

• basil

• cilantro

• thyme

• parsley

• mint

• salsa

• coconut aminos

• almond milk

• almonds / hazelnuts

• olives

Whole30 (#2) for Immunity

By Steph Farrar

Recently I was diagnosed with a common autoimmune disorder called Hashimoto's, chronic inflammation of the thyroid. I know, I rolled my eyes too when I got the news of antibodies present in my blood, antibodies whose levels are gradually going up. After a follow up blood draw, and the news that selenium intake and mild diet changes didn't affect my levels, I decided to go full elimination (well not full, that's just too crazy for someone with the lower levels I'm experiencing.)

In lieu of jumping on a medical train, I'm adjusting diet and limiting stress (is that possible?) and retesting my blood levels in a few weeks. I've read and been told that eliminating gluten and dairy is a great first step, so I figured why not get rid of booze and sugar while I'm at it? I'm crossing my fingers diet helps reduce the inflammation and I can avoid taking drugs to aid my issue. 

I love being in control, hence a Whole30, or my version of it. 

Egg white scramble with turkey sausage, tomato and fresh basil ~ Heat a tbsp olive oil over medium heat and brown sausage, remove from pan. Add cut tomatoes to hot pan and cook for a minute, return sausage to pan, cover in beaten egg whites (or whole eggs) and scramble for about 1-2 minutes. Top with freshly torn basil.

I'm sharing my previous two weeks of recipes and a shopping guide to successfully complete the first half of your Whole30. I'm currently on Day 17, over halfway!! I'll share more recipes at the end as well. I finished a Whole30 last year and felt nothing short of amazing and 11 pounds lighter upon completion - read here about my first experience. Yes you're going to feel tired, you'll feel bloated, and you'll feel like you climbed Mt. Shasta once you're done. But it'll be worth it. Just don't celebrate with a whole bottle of champagne. Start with a glass! And make sure you slowly reintroduce foods. I'm serious. 

Zoodles with Turkey Bolognese ~ with a spiralizer, spin four zucchini into zoodles to whatever width you prefer, add a nice layer of salt and let them sweat in a colander over the sink while you make the sauce. For the sauce, heat a tbsp of olive oil over medium/high heat and brown your turkey (or chicken or beef). Remove from pan and drain excess fat, if any. Add another glug of olive oil and one finely chopped onion along with 3 cloves chopped garlic, cook for about 3 minutes. Add meat back to pan, along with a 28 oz can hand crushed tomatoes. Add salt and pepper and chopped herbs like basil, thyme, oregano, and parsley to pot and simmer for 30 minutes. Heat another pan with a tbsp olive oil and add zoodles, cook briefly to heat. Top noodles with sauce, fresh basil and crushed red pepper flake.

I'm a huge fan of zucchini, especially since I now get a weekly box of fruits, vegetables, and eggs from Out of the Box Collective. Can't suggest their produce enough for Southern Californians. If you struggle to make it to the Sunday farmer's markets while chasing your two insane kids around the neighborhood, this service is for you. 

Chicken Stir Fry ~ (Substitute coconut aminos for soy sauce, or Tamari for gluten free) recipe here.

Malibu Salad ~ Enjoy a light salad with crunchy Romaine lettuce, fresh tomatoes, cut cucumber and celery, shredded carrots, rotisserie chicken, peaches and Whole30 approved prosciutto. Add some salt pepper and use mustard for dipping! And always avocado if you have one.

Summer is a very busy time for us, as I'm sure it is for most peeps, whether you have kids or not. Either you're having way too much fun at the beach sipping on Rose' and balancing when to visit your therapist or pilates class (jerk) or you're managing four schedules, two adult's jobs, nannys, a social life, laundry and feeding humans. I'm the latter, clearly. And sometimes a plate of grab-and-go goodies does the trick. We get to spend time here and there in Malibu with Sam's parents, so Pearly always spoils us with the freshest of ingredients. And blue and white everything. 

Pretty and pretty easy ~ soft scrambled farmer's market eggs with fresh strawberries and blueberries along with a Califia Farms unsweetened almond milk cappuccino. Breakfast doesn't have to be hard, but can be hearty. Heat olive oil on medium / low heat and slowly scramble eggs until softly formed, don't overcook. Season with salt and pepper. Add avocado for a yummy fat.

Roasted sweet potatoes with over-easy egg and avocado ~ YES, you can have sweet and regular potatoes!!!! Cut sweet potato into cubes and combine with a few glugs of olive oil, salt, pepper and thyme. Roast for 30-40 minutes at 400 degrees (I like them crispy). Top sweet potatoes with over-easy egg and fresh avocado. Season with salt, pepper and red pepper flake.

This kind of detox really doesn't seem like you're missing much. Once you get into the groove, you forget that grains, gluten, a glass of wine, and cheese (the hardest for me) aren't in your system (kind of). You just feel so damn good, and so full, that it doesn't phase you. I swear. And It isn't forever. It's just 30 days. Don't forget that you're being good to yourself today. Also be reminded you will sleep the way your body is meant to... well, long and heavy. And you won't wake up in the middle of the night. Without sugar... I swear it's the enemy... our bodies are free. 

Whole30 Greek Salad ~ In a bowl, combine Romaine (or leafy greens), cut tomato, red pepper, cucumber, black olives, red onion, cooked chicken, avocado and top with slivered almonds. For your dressing, combine, 3 tbsp olive oil with 1.5 tbsp of balsamic oil, a dollop of mustard, salt and pepper and emulsify until combined. Or you can use a store bought balsamic vinaigrette without sugar added like Tessemea's.

When I have an organizing job (yes, I do that too), I always take my lunch with me so I don't have to stop for a break. The hours fly by when you're helping someone purge, and a quick salad is easy to chomp on while reorganizing a pantry. Grab some almonds and an apple and you're good until dinner. 

Take it easy on the nuts. They are NOT a low calorie food. 

Malibu Salad 2 ~ Another Malibu spread. I'm obsessed with pickles and olives. Don't be afraid to use these as your salt. Crisp romaine lettuce, fresh peaches, cut carrots and pickles, served with smashed avocado with lime, salt and pepper. I make little wraps with the ingredients. A Whole30 taco! And I never forget a La Croix. Why didn't I buy stock?

Baked eggs with leeks, mushrooms and thyme ~ Another oldie but goodie. Don't overcook the egg if you like them runny. Top with fresh thyme, salt and pepper. Recipe here. Make sure your hot sauce is sugar-free.

I forget how much I love mushrooms sometimes. They aren't a go-to for me, like tomatoes or cabbage, carrots or even beets. The earthiness works so well with the fatty, runny egg and one of my favorite onion flavors, leeks. And thyme, all the time (dork). 

Cedar planked salmon with cucumber jalapeño salad ~ Soak your cedar plank for as long as possible, at least 6 hours. Heat your grill. Generously salt and pepper both sides of salmon and place on cedar plank, skin side down. Grill for 13-16 minutes, but don't overcook. Salad recipe here. Make brown rice if you're gluten not grain-free. For tomatoes and asparagus, combine 3 tbsp olive oil with three minced cloves of garlic, salt and pepper. Quickly whisk for about 30 seconds. Combine with both asparagus and tomatoes and place on cooking sheet. Roast for 18 minutes on 400 degrees while salmon cooks on the grill.

It seems like a lot of eggs. It is. They're my favorite. Just take a break when you can. No one ever said you can't have salad for breakfast. 

Spinach frittata with turkey bacon and tomatoes ~ This can last you a few meals, by the way. heat oven to 400 degrees. Bring 1 tbsp olive oil to medium heat and add turkey sausage until cooked through. Remove from pan. Add a little more olive oil, add tomatoes and cook for one minute, add spinach and cook until wilted, another minute. Add sausage back to pan and combine. In a bowl, beat 6-9 eggs (depending on how thick you'd like your frittata) with salt and pepper. Add to pan and coat all ingredients evenly. Cook on medium low until egg sets. Place in oven for 18-25 minutes, until egg is set and cooked through. Remove and let cool slightly. Serve with salsa and / or hot sauce and avocado (of course).

I love any combination of frittata as you can grab it from the fridge, heat it up quickly and run out the door with your robe on, hair wet, and no bra. If you want to know what most mornings look like around here, there you go. 

Turkey Chili (with or without white beans) ~ Skip the shredded cheddar, sour cream and corn chips and you're Whole30 compliant. And then cry. Turkey chili recipe here, but leave out the white beans. And cry again.

Let's not forget soups. You can have soup for almost every meal here if you want. The next few weeks I'm going to play around with some new soup ideas. It's been a stretch to go there, since it's been 110 freaking degrees this week. And without a baguette to dip, my heart breaks a little. But this turkey chili is extremely filling and can last a few meals, like the frittata. 

I hope these recipes inspire you to give the Whole30 a try. Or at least give hope that this kind of detox is possible. In the meantime, while you're deciding whether or not to commit, eat that chili with beans and cheese, sour cream and a beer. Do it for me. 

Below is a shopping list to get you started. Beware of Whole30 snacks like nuts, dried fruit, Larabars, and Power Snacks. These calories will creep up on you and aid in bloating. 

See you in two weeks, with a glass of wine. 

2 week Whole30 Shopping List

Proteins:

• 2 dozen organic brown eggs

• 2 lbs. ground turkey / beef / chicken (or combination)

• 1 cooked rotisserie chicken

• 1 lb. turkey sausage

• 1.5 lbs. boneless skinless chicken

• 1.5 lbs. wild salmon

• prosciutto

• 1 lb. sliced deli chicken (no sugar)

Vegetables / Fruits:

• tomatoes

• 4-6 zucchini

• 2 large onions

• head garlic

• head green cabbage

• shredded carrots

• 3 red peppers

• scallions

• 2 sweet potatoes

• spinach

• mushrooms - large cremini or button

• 2 leeks

• romaine lettuce

• 2 cucumbers

• celery

• avocado (at least 3)

• bunch asparagus

• jalapeno

• lemons / limes

• strawberries / blueberries

• 3-4 peaches

• cantaloupe

Spices / Herbs / Pantry

• basil

• cilantro

• thyme

• cedar planks

• coconut aminos

• almond milk

• almonds / variety of nuts

• olives

EAT UP!!!!

And let me know how it's going please. I LOVE COMMENTS!!!!

Holy Whole30...

By Steph Farrar

So you're asking yourself, what the hell is a Whole30? Can I actually complete a Whole30? Just lean protein, fish, veggies, fruit, nuts and seeds for a month? No booze, sugar, grains, dairy, or legumes... 30 days?

Yes, you can do it. I swear, you can. If I can do it... anyone can. And it will, in fact, change your life.

The night before...

This is NOT a picture of Kobe's 60 point game on 4.13.16. This is exactly one week prior, when the Lakers were pulverized by the Clippers ... the last night before we started our Whole30.

Yes, we got tipsy, which at the time seemed like a good idea: 30 clean days on the horizon, a court-side Laker Game, no kid-duty until 7 am the following morning (there's the compromise). I do not recommend a big night before you start your elimination 30. It will make it more difficult to cleanse toxins in the those first few days, hence restless sleep, night sweats, even insomnia.

No one likes a hangover anyway.

About three days in, after the charm wore off, I started to question myself on why the hell I was doing this cleanse. I was scared. 30 days began to feel like an eternity ahead of me, after counting the hours of the previous three days, eager for bedtime. I'm one-tenth of the way there? This. Is. Bullshit.

So I visited a dear friend's local community garden a few days into my Whole30, picked veggies and herbs along with one beautiful strawberry, kickstarting my cleanse with fresh air, hot coffee with my favorite almond milk, and the biggest beet I've ever roasted. Along with some Fava Beans I couldn't even eat (no legumes on Whole30... here'swhy).

The ONE strawberry Vesper later savored

Craig, The Magus of Wattles Garden.

Sorry Craig. Had to show the world what this master botanist looks like! I will be visiting Craig more often ... to steal his produce and any free time I can sucker out of him. When you've known someone for over 20 years, there's never enough time to catch up.

A ladybug for good luck

So here it is. My brief rundown of what's to come in the next 30 days. This article is a great resource for what to expect, but it's not always the same for everyone. I'll kick start with a few words of encouragement, along with the ladybug above for good luck on your adventure. I'm 14 days post Whole30, and not only am I insanely proud of myself for finishing, but these last two weeks off the Whole30 has been much more difficult than on it. My body is so clean and tidy, it doesn't want a patch of dirt in it!

There are many good reasons why you should reintroduce foods slowly, nausea being #1. My tummy hasn't warmed to most ingredients not on the program. My palette is responding to less flavor than I've ever previously enjoyed. It's taking time to freely eat again. It's been a while since I've felt as accomplished, light on my feet, and awake as I have in the last four (now 6) weeks. So I'm trying to take it slow.

After friends Jason and Katie finished a Whole30, glowing like a perfect California summer day, nearly 20 pounds lighter between the two, and gushing about the benefits, I picked a day 30 days in my near future, with something to look forward to and celebrate... my best friend's birthday party was in 33 days. Perfect.

I highly encourage you to pick a day to celebrate... but maybe not your best friend's birthday where you could potentially get loose enough that your friends think you may have been roofied. Skip the pre and post drinking nights people. Seriously. I've yet to get back to par.

MY WHOLE30

Days 1-3: Clearly, on day 1, I felt horrible. Terrible hangover, so I didn't mind eating such a clean diet, minus avoiding milk and sugar in my coffee. I had gone to Whole Foods the day before to make sure I had a few staples to get going. Eggs, fruit, avocado, coconut almond milk, etc. I had lunch with my dear pregnant girlfriend and ordered a simple salad... brought my own dressing to avoid dealing with potentially cheating, especially as it's my first day! Dinner... easy, going to bed... easy, as I was exhausted from general life stuff. Day 1, down!

Day 2 was better, as I clearly wasn't hungover, but quite the opposite. Awake with wild energy, still hating the coffee and missing yogurt, but fine. Day 3, I was able to spend with my daughter, at a friend's kid's birthday party followed by a dinner at Au Fudge... my first night out, no booze. Kind of a relief to not have to pay for booze or an Uber! But I really missed the social aspect of it. Nights 2 and 3 were very rough. Patchy sleep at best, night sweats and tossing constantly. I could literally feel all the junk coming out of my body.

Days 4-8: Someone kill me, what have I signed up for? Oh wait, I'm the only one in charge? I can quit this thing right?

No!!! Keep going.

I think my husband would have poisoned me if he didn't know this cleanse had an end-date. So cranky. So mad at myself for putting us through this. Feeling guilty that Sam was attempting to go along for the Whole30 ride. Oh by the way, total exhaustion. Even after the first night of great sleep I've had in years, Night 4.

We had friends over for brunch that first Sunday and serving them up Proseco wasn't as hard as I thought it would be. I didn't even want it. At this point, I'm not only full of pride in my already successful first few days, but also full of what feels like air. SO BLOATED. And the time is passing very slowly. Days 4 and 5 were equally boring... tired and bloated, but sleeping so well that's it's nearly worth it. By day 6, the tyrant in me erupted. I was exhausted and extremely cranky. And stressed for some reason, perhaps giving up things I love, like wine, bread and cheese, was causing some anxiety. Days 7 and 8 lit up a bit... I felt lighter and happier, yet still very gassy and bloated (tmi). I managed to hit up yoga and hike both days, felt enlightened and energized. Starting to think this could be the new me.

Days 9-14: This stretch was particularly difficult. Days 9-11 fell on a weekend where all I did was cook. This was the lovely anchor of time where Sam and I tested some new recipes. We whipped up a veggie frittata for dinner, and for breakie the following morning. We turned Bobby Flay's salmon with brussels and gala apples into a Whole30 dreamboat. We also used my friend Craig's staples from his gorgeous Wattles Garden into a beet, avocado and edible flower salad. By Day 13, after counting the days to what I've heard as "Tiger Blood" day 14, I'm ready for a turnover. I need the bloating to clear, I want my stomach to be flat (like I'd earned), and yoga classes to feel good. None of which became true.

But still, epic sleep. And an overall, undying commitment to finishing.

Days 15-22: By Day 15 I felt great, had found a new normal, and somewhat forgot about this wild new diet. I ended daily journal entries about Whole30 timeline and recipes, and just decided to live. Also at day 15, my face completely broke out... as if I was going through puberty all over again. Luckily it cleared quickly, but herein lies another shining example of toxic elimination. Knowing I had less to go than the time I've already put into my first Whole30, the time began to fly by. And my sleep grew even deeper, my energy level was through the roof, and my overall attitude healthier and happier. One day at a time.

Days 23-29: By this point, I'm bored with food, sick of cooking, and over it. But of course I'm feeling full of energy and addicted to finishing strong. I remember actually stopping by the mirror more frequently to check out my thinning thighs and bootie. Only a few days to go.

Day 30: There's no way I've actually made it. Absolutely no way. What the hell am I going to do now? The evening of this last night took all my willpower to not pop open the special bottle of wine I bought for myself for day 31. I must admit, this in fact, was my hardest challenge... finishing. But I did it.

And the next early afternoon, Sam and I shared this:

SO WORTH IT.

And all the sudden I was quickly tipsy on Dom... and truly satisfied in my ability to enjoy it, without needing it.

I mentioned at the beginning of this post that this experience will change your life. It will empower you, energize you, reveal your will power, and your commitment to the promise you made to yourself. It will change the way you see food. It will change the way you order food, the way you shop, and the habits years of bad choices have led you to. You will read labels and find sugar in nearly everything. You will learn you don't have to drink alcohol to relax. You will be so damn proud of yourself that it will rub off on everyone in your life.

So do it. And let us know how you did!!!!

WHOLE 30 APPROVED RECIPES:

(written recipes in following Farrar post, here)

1. Ground Beef with Roasted Sweet Potato and Sunny-side up Egg, sliced avocado

2. Roasted Macadamia Nut Salmon with Brussel Sprout, Apple, Raisin and Bacon Salad

3. Mango, Avocado and Cabbage Slaw

4. Beet, Arugula, Avocado, Edible Flower Salad

5. Asian Cauliflower Rice with Egg and Bacon

6. Kale Chips

7. Breakfast Frittata Mini muffins

8. Nut and Herb Pesto with raw veggies

Basket of goodies!

A Simple Stir Fry

By Steph Farrar

I can't seem to say goodbye to summer. It's certainly having difficulty leaving us, based on the current temperature in late October. But I won't complain. Instead of zucchini, I'll have apples and persimmons. And those will do just fine by me.

I'd like to endlessly agree with my partner, Sierra, on the great anticipation of things to come. There's an urgency present as the year begins to wind down into the Holidays; there's a magic pulse pushing its impatience on me. There's the yoga I should be doing to relax, yet I tend to pour that third cup of coffee instead. And often, in lieu of sitting down to write, I look around our beautiful home and realize I will always want to update, change or buy something to improve it. I'm dying to plant a million new flowers and trees in the backyard, and elevate Sam's studio into a botanist's dreamscape. There will always being something to distract me. Always. So take it easy girl. One day at a time. Rome wasn't... yada yada yada.

Shredding.

A few weeks back, Sierra and I visited a dear friend at her newly renovated home, brought three bottles of wine and some groceries for this simple stir fry. Needless to say, three bottles wasn't enough.

I'm serious. And this was on a Monday. (cut to: the reason I no longer imbibe during the week, unless on vacation, a special occasion or a wrecked day deserves a kick back).

All the ingredients you need!

The early evening quickly took a turn for a late night hang and three girls devouring not only the stir fry, but each other's presence and conversation. This is, literally, besides my family, what I live for. Bringing friends together in a comfortable atmosphere, kicking off our shoes, sipping on something delicious and letting our mouths and minds wander free. To gather, to converse, to share, to let it all out. This is everything to me.

Which is the basis for our collective anticipation of such amazing things to come for French and Farrar. This is what we do... and what we should all do more often. Get together. Cook. Drink. Chat. Repeat.

This is the exact kind of "one grocery bag" meal that makes dinner so much more than just about the food.

Simple Stir Fry

Ingredients:

• 1 lb. chicken, sliced into either thin strips or small cubes, or you can cook the breasts and cut after

• 1 red pepper, thinly sliced

• 3 carrots, peeled and cut 1/4 inch, or shredded (my preference)

• 1/2 head of green cabbage, thinly sliced

• 3 cloves garlic, minced

• 1/4 cup soy sauce

• 1/3 cup teriyaki sauce (optional)

• 1/4 tsp ground or dried ginger

• 1/4 cup chopped scallions

• olive oil (or canola)

Directions:

Combine soy and teriyaki sauces in a bowl, add garlic and ginger. Add the chicken to the bowl and let marinate for at least ten minutes in the fridge. The longer the better.

Heat oil in a pan on medium heat. Add chicken and let cook through, about 3-4 minutes, stirring. Remove chicken from pan and set aside.

Add carrots and red pepper to the pan and let soak up the juices. Cook, stirring for about 5 minutes. Add cabbage, and any remaining sauce unused from the marinade bowl.

If you want more sauce, just add soy and teriyaki in small amounts, testing it along the way. Throw the chicken in and let it all mold together, stirring often. until soft, but still painting a light crunch.

Remove from heat and serve with chopped scallions. Serve over rice if you desire or with a dash of red pepper flakes, but it certainly doesn't need it.

I can eat this five nights a week.

Barefoot and Very Pregnant

By Steph Farrar

It's New Year's Eve and instead of prepping for a night out with my husband after playing a sold-out show in Vegas, I'm home talking about soup. 37 weeks pregnant and not allowed to fly, talking about soup.

I am trying my hardest not to complain, but I've already done so in the first sentence of this post. So instead of sulking through this gorgeous day in L.A. I'm going to host a few friends and kids at our new house, pretend to get drunk and eat as much as I can stuff into my already full torso. The main benefit of pregnancy is the absolute lack of calorie-counting (not that I've ever been into calorie-counting) coupled with that whole, "growing a human" thing. But I must admit, at this point in my ten-month commitment of hosting an adorable parasite, it's extremely difficult to get comfortable… with anything.

But I can get down with this:

Warm up that cranky soul

The great thing about soup is ease. I can't stay on my feet too long at this point, so throwing things in a pot and allowing heat to do the work is exactly the kind of cooking I've been into. I've yet to post from my new kitchen and all its perfect light, but that's what 2014 is for! So enjoy this last post from Pearlie's Malibu kitchen.

I recently made this Minestrone for my friend Linda's blog Urban Harvestand can't wait to see the edit of a day we spent together in my kitchen around the new house with the family, barefoot and very pregnant. I couldn't wait to share this recipe with you first though. Since it's so cold in Los Angeles, I know you must be craving soup, to accompany your evening, cuddled up by the fire with a hot-toddy and wool blanket while watching Groundhog Day. This Minestrone will get you through those 75 degree winter days in the grueling West Coast city.

You can easily make this soup vegetarian by eliminating the pancetta and throwing in some additional salt. Or substitute the pancetta for an alternate protein, if somehow you don't like pancetta, or like Linda, you're allergic to pork. The weight of the white beans provides a depth that can handle this massive blend of vegetables and broth. As noted in the recipe, I suggest blending half the white beans to thicken the soup and keep the remaining beans for texture. You can overnight soak dry beans, quick soak them, or use canned beans as well. I prefer the overnight soak, because I like making things more difficult for myself.

Whatever you do, make sure you toast some bread, spread soft butter on said bread, and shave parmesan over this bowl of winter heaven.

And most importantly have a safe, super fun, mind-alterting, hangover-inducing HAPPY NEW YEAR!!!!!

White Bean and Pancetta Minestrone

adapted from Epicurious

Makes about 10 cups, serving 6-8

Ingredients:

• 1/2 lb (1 1/4 cups) dried white beans like Great Northern, picked over, rinsed

• 1/2 tsp salt 1/4 - 1/2 lb pancetta or lean sliced bacon, chopped

• 1/3 - 1/2 cup olive oil 3-4 garlic cloves, finely chopped

• 1 onion, finely diced

• 2 carrots, 1/2 inch dice

• 2 ribs celery, 1/2 inch dice

• 2 medium zucchini, 1/2 inch dice

• 1/4 lb green beans, trimmed and cut into 1/2 inch pieces

• 1/2 lb boiling potatoes

• 4 cups shredded Savoy cabbage

• 6 cups kale, rinsed, drained, stems discarded, leaves chopped

• 1 28 oz. can San Marzano peeled whole tomatoes

• 4 1/2 cups low salt chicken broth

• 1-2 bay leaves

Freshly grated parmesan, lightly toasted baguette or loaf

Directions:

Place white beans in large bowl and cover with water by two inches, let soak overnight, or quick soak, or use two cans beans.

Skip this step with canned beans. Drain and rinse white beans. In a saucepan, cover beans with water by two inches, adding more if necessary and bring to a boil. Reduce to a simmer, uncovered and simmer for 45 minutes to an hour, until soft. Add salt and simmer for another five minutes. Remove from heat and let stand, uncovered.

In a large pot or heavy kettle cook the pancetta in oil over medium heat until crisp and golden. Add the onion, stir, cook until softened. Add the carrots, celery and garlic and cook, stirring for 4-5 minutes. Add the zucchini, green beans and potatoes, peeled and cut into a 3/4 inch dice, cook, stirring for 4-5 minutes. Add cabbage and kale, cook, stirring until cabbage has wilted. Add the broth and hand crush tomatoes over the mixture directly into the kettle. Be careful, they will explode! Do not add additional tomato sauce from can. The crushed tomatoes should be enough acid, flavor and color. Add bay leaves. Simmer the soup, covered, for at least 1 hour.

Drain the beans, but reserve the liquid. In a food processor or blender puree half the beans with 1 cup of the reserved liquid, and add puree to soup, along with remaining white beans. Simmer the soup for another 15-20 minutes uncovered. Add a little renaming liquid or broth if it needs to be thinned out. Season with salt and pepper. Remove bay leaves.

Serve soup with parmesan, toast and cut dried sausages if desired.

Soup can be made 3 days in advanced, covered and chilled. Will also freeze for 3 months.

Cold Weather Cravings