Goodbye 2016! I’ve been blogging for a little more than one year, and I think I’m muddling along a little better with each passing year. So thanks for stopping by, reading, commenting, sharing, and a great first full year for my little blog.
I am joining the multitudes committing to a food reset for the new year. As great as baking all fall and winter was, I probably ate more cookies than strictly necessary. It turns out when a cookie recipe turns out really well, I eat more than a few… go figure. I’ve been wanting to try the Whole30 plan for a while, probably for all of 2016. No dairy, no grains (or pseudograins), no legumes, no alcohol, no sugar (real or artificial). For 30 days. It never seemed like I had a 30 day block of time without some major travel or eating commitment, but 2017 is a great reason to stop avoiding and start giving my sweet tooth a break. Bonus if I drink less coffee because I don’t like it without milk and Splenda.
So, what does that mean for my blog? Not much change, except that the ideas posts will include one sweet recipe offering, coming from archived idea posts (or things I’ve already tried). The three savory recipe ideas are likely to be Whole30 compliant, but don’t be dissuaded. There are multiple recipes on my blog already that are Whole30 compliant, they just weren’t labelled as such. I’ll include modifications or additions for people interested in having a little something more.
A) Roasted Squash Laksa Bake with Chicken, Lemongrass, and Peanuts from Everyday Super Food
B) Chicken and Squash Cacciatore with Mushrooms and Tomatoes from Everyday Super Food
C) Citrus and Za’atar Chicken from Sirocco
D) Chocolate Oat Bars from Vanilla Bean Baking Book