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!

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!!!

Pancetta Leek Rice with 5 Minute Egg

By Steph Farrar

When I first started following food blogs, I ran across a Los Angeles based blog called Cozy Kitchen, and was immediately drawn to Adrianna's light sense of humor and addiction to her kitchen. One of the first posts I salivated over was her Ginger Fried Rice. So I decided to try it. My first note: remember how difficult I said it was to bread and fry a soft boiled egg. Just saying it now.

We were visiting my in-laws for a weekend at the beach, where the light is second to none. I've since bought a new camera, but I think I could've used a disposable one and the photos would still look effortless. I cannot say the same thing for the eggs.

Leeks, onions, ginger and garlic

I'm always trying to impress Pearlie, Sam's mother. She and I are very close, and I'm very lucky to have a "Mum"-in-law who I not only get along with, but who I genuinely love. She will be reading this. I swear I'm not lying though. Sam's folks do so much for us... one of the few things I can do for them is fix a nice dinner. Pearlie is an exceptional cook, but definitely deserves a break from the kitchen every now and then. She cooks nearly every meal at home.

Clean your leeks, chop your onions

Everything's blue and white in this kitchen

I poured Pealie a heaping glass of her infamous Woodbridge Chardonnay, myself something red, made Poppy and Sam and Key Lime Martini and got to work emulating this heavenly Fried Rice. First you must fry up the diced garlic and ginger, to top the rice at the last minute. The crunch is a necessity.

Fried fried

I added the pancetta and additional onion to the original recipe. I am never sorry about pancetta. The rest I'll leave to the recipe. You could add nearly any vegetable you'd like to this rice, as long as the egg is soft boiled to perfection and oozes over the entire bowl, which as I said, is tricky. Make sure you transfer those soft boiled eggs to a bowl of cold water. Peeling will be much easier. Might want to make a few extra, in case of disaster.

Breading station

Pancetta Leek Fried Rice with Five Minute Egg

adapted from Cozy Kitchen's Ginger Fried Rice

Ingredients:

Rice: 

• 1/2 cup vegetable oil

• 2 tablespoons minced garlic

• 2 tablespoons minced ginger

• 2 cups thinly sliced leeks, white and light green parts only, rinsed and dried

• 1 cup diced pancetta

• 1/2 cup diced baby onion, white and green parts only

• 4 cups day-old cooked rice, preferably jasmine, at room temperature

• 3 teaspoons soy sauce

• Salt

5-Minute Fried Egg:

• 5 large eggs, divided

• 1/4 cup buttermilk, shaken

• 1 teaspoon Sriracha

• 1/4 cup all-purpose flour

• 1 cup panko bread crumbs

• Salt

Directions:

In a large skillet, heat 1/4 cup oil over medium heat. Add garlic and ginger and cook, stirring occasionally, until crisp and brown. With a slotted spoon, transfer to paper towels and salt lightly.

Reduce heat under skillet to medium-low and add pancetta. Let it crisp up for a few minutes.  Add onions and leeks. Cook about 10 minutes, stirring occasionally, until very tender but not browned. Season lightly with salt.

Raise heat to medium and add rice. Add soy sauce, stirring well and cooking, until heated through and lightly crispy. Season to taste with salt. Set aside.

In a medium saucepan, bring water to a boil. Using a spoon, gently lower 4 eggs into the water and then bring the heat down to medium, so the water reaches a simmer. Start the timer and set it to 5 minutes. When the timer goes off, transfer the eggs to cold water and gently peel. This is the hardest part. Be careful and take your time!

Add 3 inches of oil to a cast iron skillet and heat oil to 400F. Meanwhile, in a small bowl, beat together the remaining egg, buttermilk and Sriracha. Add the flour to a shallow dish. On a medium plate, toss together the panko and teaspoon of salt.

Start with rolling the egg gently in the flour, dusting off any excess. Next, transfer the egg to the egg/buttermilk mixture and then place it atop the panko mixture, sprinkling the mixture on top of the egg, being sure it’s evenly coated. Gently drop the into the hot oil and cook on each side, about 30 seconds and until lightly browned. Transfer to a paper towel to drain. Repeat process with the remaining eggs.

Divide rice among four dishes. Top each with an egg and sprinkle crisped garlic and ginger over everything and serve.