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!!!!

Tacos and a Loss for Words

By Steph Farrar

It’s been a while since I’ve posted, and while I’m a little embarrassed by it, as this is a forum to express myself, I’ve also just been out of words.  The past few months has been littered with exhausting work and play, developing projects, the creative process, a haunting election, and now the aftermath of said political hoo-haa. Of course, there are words, there are millions of them to be said and written and expressed, but I’m having difficulty putting together sentences that reflect the times along with my broken little heart.

How do I discuss food, or something delicous I whipped up out of pure necessity, while Iran is testing ballistic missiles? How can I sit and enjoy the SAG awards or a Federer / Nadal major final while a beyond arrogant narcissist rules the roost and threatens the only America I’ve ever known? How do I talk to people in my life who voted this thing into office and not become vehement, or saddened, or back to the depressive state I’ve worked very hard to climb out of?

Just do it, I guess? I’ll just do it.

I’ve been rather sick of feeding myself and people lately. I’ve reached a plateau of recipe testing; it’s become banal. Only in the wake of too much to read, to catch up on, dozens of causes to support and protest, time sucked away on too regular a basis. The only way I’ve been able to make more time is by opening up my late evenings to expression and creativity. Usually by the time both my kids bodies and minds are fast asleep, my head hits the pillow, I’ll read for a bit, and that’s a wrap. That’s all I got!

A few things. When you’re sick of feeding people, use what you have and just get it done. This will make you feel creative, feed your aching tummy, and get you on your way faster to the next or current project you’re working on or toward. I claim rotisserie chicken, often, as one of the most important and useful things in my fridge for grown-up and kids meals. Another thing; with this year newly under your belt, give your body some sort of break. Give it a little detox if you can manage. I made the insane committment to myself 14 days ago to cut out alcohol for 60 days total, and holy bananas, I’ve never felt better in my life. I’ve been blaming bad sleep, anxiety and mild depression on parenting. Nope. All that crap is gone with the toxins in my body. Clean body, clean mind: balanced, productive mama.

Sam says parenting is full of “long days, short years.” Even in a quiet home, two kids at school, abruptly 3 pm creeps up, and I’ve barely made a dent in my creative endeavors. The struggle to make ends meet, keep myself happy and content, produce art and work that makes my soul sing… is truly endless. And thank God it is. I don’t know where I’d go if I yielded.

I won’t belittle the creative process with a forward bend into “make these easy tacos, get happy.” We are all craving ease right? Feed these human people, feed ourselves, keep our heads up, show up, do our best work. Try to remain calm and collected, focused on a process of seeking joy and purpose? Impeach an insane president? Test the boundaries of the human condition? We can do it all. Together

Flynn picked out this avocado for me. Lucky Californians get the best avo’s, never short. I made a very simple Sriracha / buttermilk dressing to drizzle on the tacos, and it truly made all the difference in flavor and my general attitude toward this new year.

I don’t know if a food blog is the best forum for introspective transparency, but this is my place to unfold and let you have my heart. In the middle of what feels like a large open room, where I’m a bit afraid, I’m somehow filled with the knowledge that we are never alone. There is no alone! Thank the stars we have each other if we choose to reach out, to get out of those comfortable slippers and put on our working boots.

I love cooking shortcuts. Hence, rotisserie chicken. If you are a meat eater, I suggest one a week. Then make some stock from the carcass.

I hope you enjoy some peace this week, knowing you are making a difference. Maybe fold your arms around a friend for an extra long hug. She probably needs it.

Rotisserie Chicken Tacos

Ingredients:

• 2 cups cooked rotisserie chicken, diced

• 6 corn or flour tortillas

• 1 medium red onion, diced

• Olive oil

• 1 avocado, peeled and diced

• 8 oz, crumbled queso fresco or feta cheese

• Bunch cilantro, finely chopped

• Salt and pepper

For dressing, combine:

• 2-3 tbsp Sriracha

• 1/2 cup buttermilk

• 1 tbsp dill, finely chopped

Directions:

Heat 1-2 tbsp of olive oil in a saute pan. Add onion and cook for 3-4 minutes or until fragrant.

Add chicken to pan and stir. Season with salt and pepper. Cook for an additional 3-4 minutes until warm.

Over an open flame, char tortillas for 10-15 seconds per side.

Add 1/4 cup chicken and onion mixture to tortillas. Top with cilantro, avocado, crumbled queso fresco, a squeeze of lime and a pinch of salt. Drizzle sriracha / buttermilk dressing over top.

Wrap tortilla in foil and let sit for 1-2 minutes, allowing the cheese to melt and flavors to meld.

Enjoy!

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!

Feels Like Summer, Must Be Summer

By Steph Farrar

I moved to Los Angeles exactly four days after I graduated from college. The only reason I didn't start my drive West the day after receiving my diplomas: graduation-party-drunken-barefoot-tennis-broken-foot happened. It was my left foot, and I drove an old-school stick shift Pathfinder at the time, like a good Southern gal. So, like any amazing mother would, mine flew to Dallas on a whim to drive my broken ass to L.A. Thank God, as that drive alone is brutal.

Start simple

Sometimes when I wake up in this magical city, I'm greeted by the sweet sound of birds faintly chirping, as if to wake their friends, but leave us sleepers in peace. It doesn't bother me; I'm awake anyway from the "hello mommy" coming from the monitor in my son's room, who's somewhat patiently waiting at his door for me to swoop in and rescue him from the darkness. It's an equally welcome sound, in fact, it's absolutely adorable. It must be nature's way of making getting up at dawn manageable.

Granted not all days start this way. A few weeks back, I was awoken to what sounded like dead-weighted cats dropping from the sky, massive hail or the apocalypse. It was actually just intense El Nino-like rain, but it was loud. It was massive. And it was so California. Because the day before, it was 83 degrees at 4 pm, clearest skies in weeks, same birds chirping us toward dusk.

Enchilada Sauce, Cilantro and Cheese!

This is why I moved to this great state. I am obsessed with it, as it's newly April yet feels 90% summertime. A perfect opportunity to eat Mexican food, drink a cheap Tecate with fresh lime, and listen to a killer new record or two, currently The 1975and OMG Rhianna.  So good. Nearly as good as enchiladas made at home. Well... maybe better?

I die for L.A.

Granted, I didn't make the sauce. I bought what I think is the best easy-to-find enchilada sauce, Hatch Green Chili enchilada sauce, but will soon attempt a copy. And hopefully not fail. Sometimes we need a shortcut.

Besides great weather, this city boasts an incredible array of Mexican restaurants. Given its proximity to the great border country, we better flaunt some terrific tacos, burritos, enchiladas, the works. It's our duty.

So here's my attempt.......

Chicken Enchiladas

This recipe is all ME!

Ingredients:

• Olive oil 1 medium onion, chopped

• 1.5 lbs boneless, skinless chicken breast

• 2 cans Hatch Green Chili Enchilada Sauce (or make your own from scratch)

• 2 cups shredded Monterrey Jack or cheddar cheese

• 6 flour / corn tortillas

• 1 cup chopped cilantro

• Cooking spray

• 1 avocado, sliced

• 1/2 cup chopped scallions

• Sour cream

• 1 lime, divided T

• apatillo or your fave hot sauce

Recipe:

In a medium or large Dutch or French oven (or a deep sauce pan), bring two tbsp of olive oil to med/high heat. Add chopped onions and let cook until very fragrant, about 5 minutes.

Add chicken to pot and sear first side for 1 minute. Flip, sear another minute. Add both cans of sauce to pot and bring to a low boil. Reduce heat to a gentle simmer and let cook for 25-30 minutes, flipping and coating the chicken every 7-8 minutes.

Heat oven to 400 degrees.

Remove chicken from pot and place in a medium bowl. Add about 1 cup of the sauce to the bowl, keeping the rest for later. With two forks, pull chicken apart, shredding until nicely divided. Add 3/4 cup of cilantro and 1 cup of the cheese and combine well.

Grease a baking pan with oil or cooking spray. Fill the 6 tortillas with the chicken mixture and roll up and place in pan. Spray the top of the enchiladas with cooking spray. Bake for 15 minutes, or until lightly browned on top. Remove from oven.

Add the remaining sauce from the pan to coat the enchiladas. Top with remaining cup of cheese and 1/4 cup of cilantro. Bake for an additional 20-30 minutes, until cheese is bubbling and gorgeous.

Top with scallions, sour cream, sliced avocado, a squeeze of lime and hot sauce.

Turkey Burger Salad with Basil Glaze & Vinaigrette

By Steph Farrar

I love what the sun brings out in people. Our bare arms and short shorts, flip flops and personal days off. It brings out the best in our spirits and our goals; a sunny day brings a new chance to produce or encourage change. I was in a terrible mood all day on Wednesday this week, for no reason (other than the obvious mom, family, career stuff). And I almost took that mood to bed with me until my husband miraculously helped me refocus.

Red onion and cast iron

My attitude was pungent like the aroma of an onion as it's being cut. My energy was electrically disappointing and down. Heavy. If you were born in the late 70's, like I was, maybe we're experiencing a similar, regular thing. Getting older... no way around it... sucks. I don't mean actually getting older, because that's something I'm enjoying, hopefully with dignity and grace. But I mean aging, gravity weighing in, pulling down on our skin, our mood, our energy. And there's just so much spandex in L.A. All day spandex. And skinny. And young. And beautiful. And with perfectly thick ponytails and downward dogs.

It's weighing on that 22 year-old version of me, if I'm being honest (which is why I'm here).

Broccoli even my kids eat!

There's no way of knowing what a young, stunning, modelesque little tigress is going through, as I sit there envying and judging her book by its cover. It's similar to a small percentage of my Instagram feed, fueling me with self-doubt and diversion, a little snapshot of a seeming reality which most likely isn't so pretty. It would seem to me, all she eats is steamed broccoli while smoking cigarettes. But she's 22, so she can eat and do whatever the hell she wants.

But wait... so can I. And this is what I want. Almost every day. I've been trying to recreate Los Feliz's Mustard Seed's Turkey Burger Salad for years now. And I think I've perfected it. But don't tell them. We like them. We love their coffee.

I've been making this salad for a while, and until my Mum-in-Law told me she always adds mango chutney (what?) to her turkey burgers, everything changed. The skies opened up like they have this week, sun shining, spandex all too see-through, with an epiphany. No breadcrumbs. Just chutney.

Ground turkey, cilantro, onion, salt and pepper, two eggs, 1/4 cup mango chutney. It's just so easy. And so light. You can totally add breadcrumbs after you mold the patties if you want. Everything magically sticks together while cooking, as long as you don't fuss with them too much. Let them cook. In addition to the previous ingredients, I magically made a balsamic glaze from part of the original dressing, after emulsifying enough to thicken beautifully. So I added the glaze to the patties while cooking. Insane. The salad itself is simple greens with steamed broccoli and carrots, and if you're me, tons of pickles.

Tons and tons of pickles.

I'm not pregnant, thank God. I just love pickles. The only two ingredients Sam and I don't agree on are olives and pickles. He hates. I worship.

I would rock spandex all year long if I only ate those two glorious things. But who wants that? I mean, besides me?

Turkey Burger Salad with Basil Glaze and Vinaigrette

Ingredients:

• 1.5 lbs. lean ground turkey

• 1/4 cup chopped brown onion

• 1/4 cup chopped cilantro

• 1/4 cup mango chutney

• 2 eggs

• 1 large red onion, halved and sliced into half moons

• 1/2 cup either shredded or sliced medium cheddar cheese

• 2 tbsp unsalted butter

• Romaine and spring lettuces

• 1/2 cup broccoli florets

• 1/2 cup chopped carrots

• 10 pounds of pickles (just kidding)

• 6 tbsp canola oil

• 4 tbsp olive oil

• 6 tbsp balsamic vinegar

• 2 tbsp dijon mustard

• 2 tbsp minced basil s
  alt and pepper

Directions:

This salad is easy. It just takes smart timing. This is how I do it.

First, bring a pot of water to boil, and either cook or steam the broccoli and carrots. I add th carrots first, for one minute, then add the broccoli for two more minutes. Remove from heat and strain. Put aside to cool and sprinkle with a hint of salt and olive oil.

Make your glaze and dressing. In a medium bowl, combine vinegar, mustard, basil, salt and pepper. While whisking, first add canola oil slowly, then olive oil, until fully combined but not too cloudy. Set aside half of the dressing. With the second half, continue whisking until emulsified and thick, creating a glaze for the patties.

In a medium saute pan, add butter over medium/low heat. Add red onion and let slowly cook, stirring occasionally to caramelize for 25-30 minutes. Set aside.

In a large bowl, combine ground turkey, brown onion, cilantro, chutney, eggs and salt and pepper. Form into patties. Make a small indention in the middle of each patty with your thumb. Sprinkle with breadcrumbs if desired.

Bring a large saute pan to medium/hight heat. Add patties and cook 4 minutes first side and do not touch them...they are delicate.  With a pastry brush, add glaze to the top of the patties before flipping. Cook another 4 minutes, and add glaze to second side. Flip one more time and cook an additional 1-2 minutes.

Set oven to Broil. Remove patties from pan. Place on baking sheet and top with caramelized onions and shredded or sliced cheddar cheese. Broil at top of the oven until cheese is melted and bubbly.

In a large serving bowl, add lettuces, broccoli and carrots, pickles if desired, and lightly dress with your balsamic vinaigrette. Top with your gorgeous turkey burger patty. Garnish with torn basil if desired. And enjoy!!!

Chicken Lettuce Cups

By Steph Farrar

This week, my post was going to be ... a glass of wine. How to open it, pour it, and drink it.

And then I remembered, most people reading this already know how to do that. And do it well.  So I decided not to waste your or my time.

I've been to an Urgent Care or doctor's office 6 times in the last two weeks with one or both kids. So I've gotten VERY good at opening and drinking wine. I thought I could share my expertise, but again, unnecessary.

Lay it all out there

Lately, I've noticed a common theme among friends regarding the kitchen, cooking, hosting, prepping, serving. More often than not, folks are genuinely scared of cooking. I think more appropriately stated, they're scared of failing at cooking. The stakes are high when you make the decision to invite people over and serve them, or whip up dinner for your best friend, or even to spend the afternoon recipe-testing on your own. It can be expensive, it's definitely time consuming, and it will absolutely destroy a clean kitchen. Unless you're Type A or have a live-in housekeeper.

Red Onion or Shallots - your choice

And then I started thinking about this blog and our input and impact. Truthfully, I should make all of my pictures look as terrible as my kitchen looks while cooking up these recipes before, during and after. Clearly these are staged food photos to help you understand the process, break down the ingredients, see how I chopped, minced, or diced etc. But am I giving off the wrong impression? Am I making it too staged, too set up, too perfect? (which is kind of a joke anyway, as I'm no photographer)

It's anything less than perfect. It's a process. And it's really not scary.

Shrooms

So, new mission. Make cooking less scary. For instance, this recipe is literally nothing more than adding a few things to a bowl and combining, cutting up some protein and vegetables, and throwing it all in a hot pan. Then spooning it all into a piece of crunchy lettuce. That's it.  Not. So. Scary.

Get it all in a pan. Watch it work for you.

There's so much that fills me with fear.

Bringing up two little ones in a world that's getting hotter and heavier with time? Anxiety inducing. Driving through a canyon in the rain at night, alone? Terrifying.

But cooking? Especially home cooking? Nah. I'm not trying to be Anthony Bourdain, Nigella, Bobby... I won't pretend I belong in a professional kitchen.

But I try every day. And if you can afford the time and groceries, you should try as often as you can as well. Even if it fails, who knows? You might enjoy it!

Chicken Lettuce Cups

stolen from Epicurious

Ingredients:

• 2 tablespoons light soy sauce

• 1 tablespoon hoisin sauce

• 2 tablespoons clear rice vinegar

• 1/2 teaspoon salt

• 1/2 teaspoon sugar

• 3 tablespoons vegetable oil

• 2 cloves garlic, minced

• 2 teaspoons fresh ginger, minced

• 1/3 cup red onion,minced

• 1 cup chopped button mushrooms

• 1/2 cup water chestnuts, minced

• 1 pound boneless, skinless chicken breasts, minced

• 8 to 10 inner leaves iceberg or butter lettuce

• Handful of fresh cilantro leaves, coarsely chopped

Directions:

Combine the soy sauce, hoisin sauce, rice vinegar, salt, and sugar in a small bowl and mix together until the sugar dissolves.

Heat 1 tablespoon of the oil in a wok or deep pan over high heat. Stir-fry the garlic and ginger for 20-30 seconds. Add the onion, mushrooms, and water chestnuts and stir-fry for 2-3 minutes. Remove the contents of the wok.

Heat the remaining 2 tablespoons of oil in the wok. Swish the oil around, add the chicken, and brown for 2 minutes, or until no longer pink. Add the cooked vegetable mixture back to the wok, decrease the heat, and stir in the sauce mixture. Stir for 1 minute, or until the sauce is heated and the chicken is cooked through.

Spoon the filling in equal amounts into the lettuce cups. Top each lettuce cup with cilantro and sprinkle with chopped cashews. Serve warm.

Raw Vegetable Salad with Avocado & Pistachio Dressing

By Steph Farrar

With one hand on the steering wheel and the other double-checking I packed enough snacks in Vesper's Spiderman backpack, I finally reverse out of my Valley driveway, earlier than we are all ever usually awake. What happened to my youth?

I never in a million years thought I would be posting on my own food blog about anything raw (unless an oyster or sushi) or vegan (unless a pair of stilettos). But here we are. It's happening. It's becoming clearer to me every day that my daughter is in real school, life is all about balance. And I've been out of balance for the last few years. Trying to juggle it all, make everyone happy, not rock the boat, forge ahead with content and grace. Well forget that. Just breathe girl.

And take it one day at a time.

Juiciest Limes from our new tree

And take it easy on myself. Think things through before worrying or jumping the gun, or even before speaking. I feel like I should be back in Kindergarten, learning the simplest yet profound tools in life. "You get what you get, and you don't get upset."

Now there's a rule to live by.

Balance was brought to me in the form of zucchini a few weeks back, when the summer staple was on its way out, sadly. My last chance to use my new spiralizer that's all the rage around this house. "Crunchy, green pasta?" wonders Flynn. Yes. It's crunchy green pasta, forever son.

Crunchy. Green. Pasta.

I never wanna sound like a preacher, but I certainly learn something new every day, and usually either through the meals I cook or the things that come out of a family members' mouth. In Sam's absence, I learned that Vesper is completely boy crazy, knows every member of One Direction, wants to marry Niall, she will be a famous singer before she's 21, and Flynn will be her tour manager. So I'm thinking Sam and I should hang up our hats. Those 1D boys are doing pretty well.

I also learned that an avocado makes an amazing dressing base.

Julienned and sliced Veggies

Take your hands off my salad tossers!

And that Flynn likes to cook, clean, garden, play dress up, and steal my make-up. So were are truly in for it. With my sous chef / housekeeper, along with my own personal Taylor Swift, we made a balanced, early afternoon raw salad in that 102 degree summer heat. The same heat that is rearing its ugly head again this weekend.

Cutest little thief.

Sam is finally home after 5 very long weeks, and still trying to adjust to the extreme chaos. We started school. We met new families. We Facetime-d every single chance we could get. I went to my 20th high school reunion (which was EPIC, for all you Red Raiders out there). We fit it all in, because we have to. Because this is what we do. We balance it all. We make it work. We get what we get and we don't throw a fit.

And we plan for our daughter marrying a 1D member. Go girl.

Raw Veggie Salad with Avocado Pistachio Dressing

Ingredients:

• 2 zucchini, spiralized or julienned

• 1 cup shredded carrots

• 1 large red pepper, thinly sliced or julienned

• 1/2 cup either chopped cilantro, Italian parsley or a combination

• salt and pepper

• 1/2 large avocado 1

• /4 cup shelled pistachios

• 1 tbsp finely chopped cilantro

• juice of 1 lime

• olive oil

Directions:

In a bowl, combine zucchini, carrots, and red pepper.

Add cilantro, Italian parsley or both. Sprinkle with a healthy pinch of salt and pepper.

For the dressing, add the avocado, shelled pistachios, lime juice and cilantro to the bowl of a food processor.

Slowly pulse chop the nuts, lime juice, and cilantro with the creamy avocado. While running, add olive oil 1 tbsp at a time until silky and smooth. Add a little water to thin. Add salt and pepper to taste.

Combine the dressing with the raw veggies. Feel free to season with more salt and pepper as needed.

Not Really Pesto, Pesto

By Steph Farrar

So I'm currently car-less at home in a rain storm (not sad about it at all), writing a post, breastfeeding a baby, filing my nails and catching up on True Detective and Sara Bareilles on Jimmy Fallon's Tonight Show. To say the least, moms can seriously multitask.

Since the birth of our little man, my life has been a series of very predictable cycles. Babies do cry, but they cry for only five reasons: hunger, discomfort, gassiness, exhaustion, and a need to burp. That's it. All I've been doing is figuring out which cry is which, following his schedule and making him happy. After 6 weeks on this earth, he's finally speaking clearly to me. I think I've got it.

I managed to get a shot of our kids BOTH smiling! Granted, this only lasted the duration of the six shot photo series.

They are both HAPPY!!!

Anyway, onto food. And not really pesto, pesto.

During any down time carved out during Flynn's naps and while Vesper is at school, I've been trying a few new things, one being this herb-nut topping. I've made pesto several different ways, but never this combination, and I generally use a food processor, not a mortar and pestle.

Almonds, walnuts, cilantro, mint, spicy red onion

This time I found a recipe in Fine Cooking for an herb-nut topping on Arctic Char served with roasted carrots. A no-need-to-clean-an-appliance pesto recipe. Perfect. It immediately caught my eye.

Since I'm living on someone else's feeding schedule, I've found the last thing I consider is what to feed myself. I certainly wish my waistline proved that, but I did just have a baby six weeks ago, so I'm giving myself a little slack. We've had a steady trail of incredible friends visiting with food and extra arms to hold the baby or entertain Vesper, but that tends to slow down by the second month. So chicken, tuna and egg salad have become mainstays in our fridge, prepped food for grabbing on-the-go. This herb-topping / pesto is the perfect addition to pretty much anything. A slice of warm toast, a salmon filet, rotisserie chicken, even mixed in with fresh zucchini noodles.

Instead of using the food processor or blender, just add it all to a mortar and pestle and combine until you reach your desired consistency. I prefer a little chunkier for my warm toast tapenade, but as a pesto, keep on grinding.

In zucchini noodle land, speaking of, I just made the best dinner of all time with said "noodles." That recipe coming next. As soon as I get through this next sleep cycle.

Enjoy!

Herb-Nut Topping

Adapted directly from Fine cooking

Ingredients:

• 1/4 cup toasted, finely chopped almonds

• 1/4 cup toasted, finely chopped walnuts

• 1/4 cup finely chopped fresh cilantro

• 3 Tbs. finely chopped red onion

• 2-1/2 Tbs. extra-virgin olive oil

• 2 Tbs. finely chopped fresh flat-leaf parsley (I didn't use, cause I didn't have)

• 2 Tbs. finely chopped fresh mint

• 1/8 tsp. crushed red pepper flakes

• Kosher salt and freshly ground black pepper

Directions:

Literally, put it all in a mortar and pestle and combine until you reach desired consistency.

Leftovers and Chicken Salad

By Steph Farrar

My husband and I started a side musical project a few years ago called Bubble and Strife. Our anecdote: Husband and Wife. Husband and Strife. Bubble and Squeak. Bubble and Strife.

In short, Leftovers.

Sam was in a band for almost 15 years called Phantom Planet and I was in a band called Agent Sparks. Unfortunately both have disbanded and life has moved on, but the music is still out there... and will be forever. So in a sense the music never dies, even if you want it to.

After a few years of neither Sam nor I grazing a stage, we decided it was time to face that long-winded fear. We, leftovers of years of touring and making music, compiled a handful of original songs and covers and somehow pulled off a thirty-five minute set, opening for Ben Ottewell from Gomez. For our first show, it was pretty damn good... especially for new parents who were operating on little to no sleep at the time. It's now been over a year since our last show... that urge is coming upon us both again.

So on to leftovers. Do you ever buy rotisserie chickens from the market? I buy at least one a week, even if I plan to roast a whole one at some point during said week. It's nice to have around, especially with a picky kid-eater. Fried rice, chicken pasta with broccoli, minced lettuce cups, and definitely chicken salad.

Add whatever you have around, nuts, dried fruit, crunchy fruit

My first favorite way to enjoy leftovers is a schmorgesborg of whatever is in the fridge: chicken, carrots, celery with hummus, jarlsberg and brie cheeses with salami and crackers, a spicy mustard or fig dip, grapes, almonds, and always tons of olives.

My second favorite? Chicken salad. If the diced chicken is accompanied by a crunchy fruit and/or vegetable, dried fruit of some kind like cranberries or raisins, a nut of some sort, some herbs, a tiny dollup of mayo or yogurt, olive oil, salt and pepper... we'll eat the whole bowl in one sitting.

Chicken Salad2

If I'm not daytime drinking wine, I'll always settle for a Pellegrino aranciata. The chicken salad doesn't even need bread, but if you have it and aren't on a starch-free fix, enjoy an italian or French loaf slice, even a cracker.

Aranciata always

When you're done with your rotisserie chicken, don't trash it! Stick it in your slow cooker, add water, onion, celery, carrots, herbs, salt and pepper. Let it slow cook overnight, strain solids and bam... you'll have an incredible homemade chicken stock. Full recipe to come.

I'm proud of my leftovers. You should be too.

Chicken Salad with Cranberries, Apple, Toasted Walnuts

Ingredients:

• 1-2 lbs. diced rotisserie chicken

• 1/4 cup chopped red onion

• 1/2 cup toasted walnuts

• 1/4 cup chopped cilantro

• 1/4 cup dried cranberries or raisins

• 1/3 cup diced green apple

• 1/4 cup diced celery

• 2-3 tbsp mayo or greek yogurt

• 1/4 cup olive oil

• Juice of one lemon

• salt and pepper

*toast french loaf slices, top with olive oil, chicken salad, sliced avocado and arugula & season with salt and pepper

 Directions:

Literally put everything in a nice size bowl and gently mix together.

Season with salt and pepper.

Enjoy as a salad, sandwich, or appetizer on a cracker

Inspired and a Bowl of Soup

By Steph Farrar

Not too long ago, a few friends joined Sierra and I for a summer bowl of soup, cornbread, mango micheladas, mint margaritas and a key lemon tart with blueberries. Even on a hot summer day, a bowl of soup can work... as long as dear friends share a seat in the shade and join us sipping something cold.

Fixins

This past week, Sam and I were miraculously able to see a few movies together, two in the theater, two at home. While I love going to the movies, the two documentaries we watched on Netflix at home were not only informative culturally and socially, but they were inspiring on a subject I've been focused on lately: a life's dedication to work and how that dedication and love of work leads to success. First we watched Jiro Dreams of Sushi, a 2011 David Gelb film, following the 75 year career of, arguably, the world's finest and hardest working sushi chef. And secondly we watched Senna, the 2010 Asif Kapadia film which documents, entirely from raw footage, the impeccable career of Brazilian Formula One driver Ayrton Senna.

While the films have nothing to do with Chicken Tortilla Soup and having friends over for an afternoon party, I've been obsessing, clinically and radically, over food, its preparation, its science, its beauty, and its grip on me for the last few years. Even more so in the last few months. After watching and somewhat studying Jiro and Ayrton's allegiance and passion for their work, I'm beginning to finally understand how loyalty to ones craft is born: continue doing what you love and never stop, never concede. The legendary English marathoner, Sir Ranulph Fiennes, only months after having heart surgery, ran 7 marathons in 7 days on 6 different continents. I'm reminded of one of his best quotes,"That part of the human mind which tells us to give up... that part is suspect."

It seems like a little ole' housewife thing to do: enjoy cooking and feeding people. Seemingly the opposite of female evolution. I fear my doctor and lawyer friends, my career motivated artist and fashionable lady-friends might jeer at this. Alas, I can not avoid or deny the sheer pleasure it gives me.

So, I will. I will continue cooking, inviting friends for dinner, posting, writing, working, doing what I love... and never stop. That is, until my presence becomes a nuisance or in any way interferes with the product, the meal, the race. I'm trying to avoid coming across like a motivational speaker here, but it's hard to not be inspired by the relentless work ethic of Jiro, who has loved every single day of his life in work, making the same thing over and over again, for the ten special guests who grace his subterranean Roppongi Hills subway sushi stop.

It's hard to avoid being influenced and encouraged by Senna's unyielding desire to be number one, to put to shame that arrogant Frenchman, Alain Prost, to win more World Championship's than anyone in history, to exist as the idol Brazil needed and deserved.

A bowl of soup does it for me. Friends visiting for a drink, a football game, a chat, a sweet dessert to complete a perfect afternoon in the Los Angeles sun. If I've done that right, I'll do it over and over, forever, continuously, relentlessly. If that brings joy to my soul and to my friends' palettes and personas, I've won.

Friends

*Photos courtesy of Christopher Wray-Mccann

Chicken Tortilla Soup with Cornbread

Soup Ingredients:

• 3/4- 1 lb. boneless, skinless chicken breast, cut into cubes

• 1 tbsp. olive or vegetable oil

• 1/2 small onion, chopped

• 1 tbsp. chili powder

• 1 tbsp. tomato paste

• 4 cups low sodium chicken broth

• 6 cilantro stems

• 1/2 cup corn kernels

• 1/2 cup black beans 1/2 cup diced cherry tomatoes crushed tortilla chips

*diced avocado, chopped cilantro, crumbled queso fresco, sour cream and lime wedges for serving

Soup Directions:

Heat oil in large pot over medium heat

Add onion and cook for about 3 minutes

Stir in chili powder and tomato paste and cook for 30 seconds

Add broth and cilantro stems and bring to a boil.

Reduce heat and simmer, uncovered for 10-12 minutes, until reduced to 3 cups

Season chicken with salt and pepper and add to broth. Cook for 3 minutes

Discard cilatro stems

Divide corn, beans, and tomatoes between bowls. Pour piping hot broth over ingredients.

Add avocado, lime, cilantro, cheese, and sour cream. Enjoy!

Serves 2

note: if you have oven-proof soup bowls, keep in warm oven before adding corn, beans, tomatoes and chips. Soup cools rather quickly once the hot broth touches the cool ingredients.

Buttermilk Cornbread

Grandmother's buttermilk cornbread from www.allrecipes.com

Ingredients:

• 1/2 cup butter

• 2/3 cup white sugar

• 2 eggs

• 1 cup buttermilk

• 1/2 tsp. baking soda

• 1 cup cornmeal

• 1 cup all-purpose flour

• 1/2 tsp. salt

Directions:

Preheat oven to 375 degrees. Grease an 8-inch square pan

Melt butter in a large skillet. Remove from heat and stir in sugar. Quickly add eggs and beat until well blended.

Combine buttermilk with baking soda and stir into mixture in skillet.

Stir in cornmeal, flour and salt until well blended but a few lumps remain. Pour batter into prepared pan.

Bake in oven for 30-40 minutes or until a toothpick inserted into the center comes out clean.

Cheers my dears