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!

Everyday Whole Grains; Part 2

By Sierra French Myerson

As Steph recounted recently, French & Farrar had a wonderful day in the kitchen with Ann Taylor Pittman, executive editor of Cooking Light Magazine a few weeks ago.  She joined us at Steph’s house on a Sunday morning to cook a few recipes from her gorgeous and enlightening new cookbook, Everyday Whole Grains.  We had a blast.  With no pressure to feed a waiting party of people, the three of us were able to just casually cook, swap stories, and enjoy ourselves. The day really resonated with me.  Steph and I had never met Ann.  We loved her cookbook and aesthetic taste, so we imagined our general sensibilities would act as a common ground and comfort to our afternoon with her.  “Hi, so nice to finally meet you.  Let’s make salmon.”  It could have been awkward and unnatural but, it wasn’t…at all.

Ready to go

Within a few minutes, we were fluidly chatting about everything, reaching way beyond culinary talk.  Food may have acted as the ice breaker, but we actually didn’t need it.  Before we knew it, we were laughing and gabbing our way through four of Ann’s recipes.  We started with her Buckwheat Hot Cereal around which we set up a sweet and savory topping bar.  It was so simple, satisfying, and adaptable.  Then, we made the Kamut Salad with Roasted Cauliflower and Avocado.  It was too delicious to breeze through to the next recipe, so we poured some wine, sat down, and relaxed over our perfect Sunday lunch fare.

Crunchy Zucchini Chips underway

Next up, we put together Ann’s Crunchy Zucchini Chips.  Inspired by fried zucchini, but way better, way crunchier, and way healthier, they are truly an ultimate snack or bbq side dish, and beyond easy to make.  We whipped up a simple aioli, and couldn’t help ourselves from dipping and grazing on them throughout the rest of the afternoon.

Almost ready for the oven

Having gone from breakfast to lunch to snack-time, the Crispy Herbed Salmon was a prime “dinner” choice as our fourth recipe from Ann’s book for the day.  So flavorful and crispy, it is an ultimate dish to keep in your go-to reservoir.  The crispy bulgar that coats the salmon is insanely good.  I could probably eat it sprinkled on just about anything.  Ann’s recipes are so versatile too.  I will definitely be trying out the crispy bulgar on other fish and proteins.

Delicious and light

As the three of us stood around the kitchen island nibbling on the salmon and gushing about the lovely day, I was struck by how at ease I felt.  Cooking with Steph is always a favorite time for me.  We are so seamless together, it makes it even that much more fun.  Life can obviously get in the way of days like this, but that Sunday acted as a wonderful reminder to me about the heart of French & Farrar.  We love cooking and hanging in a kitchen together, taking inspiration from others, and never taking it too seriously.  And, Ann was a fantastic addition.

Zucchini Cheers

Crunchy Zucchini Chips

Recipe from Ann Taylor Pittman’s Everyday Whole Grains

What you’ll need:

• 1/3 cup whole-wheat panko

• 1 oz. Parmesan cheese, finely grated (about 1/4 cup)

• 3 Tbs. uncooked amaranth

• 1/2 tsp. garlic powder

• 1/4 tsp. kosher salt

• 1/4 tsp. freshly ground black pepper

• 12 oz. zucchini, cut into 1/4-inch-thick slices

• 1 Tb. olive oil

• Cooking spray

Directions:

Preheat oven to 425.

Combine first 6 ingredients in a shallow dish.  Combine zucchini and oil in a large bowl; toss well to coat.  Dredge zucchini in panko mixture, pressing gently to adhere.  Place coated slices on an ovenproof wire rack coated with cooking spray; place rack on a baking sheet or jelly-roll pan.  Bake at 425 for 26 minutes or until browned and crisp.  Serve immediately.

Serves 4 (serving size: 8-10 chips).

Crispy Herbed Salmon

Recipe from Ann Taylor Pittman’s Everyday Whole Grains

What you’ll need:

• 3/4 cup Crunchy Fried Bulgar (recipe below)

• 2 Tbs. chopped fresh flat-leaf parsley

• 2 Tbs. chopped fresh chives

• 3 Tbs. canola mayonnaise

• 1 tsp. Dijon mustard

• Cooking spray

• 3/8 tsp. kosher salt

• 1/4 tsp. freshly ground black pepper

Directions:

Preheat oven to 425.

Combine first 3 ingredients in a small bowl, tossing well.

Combine mayonnaise and mustard in a small bowl, stirring well.  Arrange fish on a baking sheet coated with cooking spray.  Sprinkle fish evenly with salt and pepper; spread mayonnaise mixture evenly over fish.  Carefully pat Crunchy Fried Bulgur mixture evenly over fish.  Bake at 425 for 10 to 12 minutes or until desired degree of doneness.

Serves 4.

Crunchy Fried Bulgar

Recipe from Ann Taylor Pittman’s Everyday Whole Grains

What you’ll need:

• 3 cups cooked bulgar

• 6 cups canola oil or peanut oil

Directions:

Line a jelly-roll pan with several layers of paper towels.  Spread cooked grains out into a thin layer on paper towels.  Let stand 1 to 2 hours to dry out surface moisture, stirring grains occasionally.

Heat oil in a large Dutch oven until thermometer submerged in oil registers 375.  Do not use a smaller pot (moisture in the grains will cause the oil to bubble up vigorously).  Add 1/2 cup cooked grains to oil; do not add more than this, or oil may bubble over.  Cook 4 to 5 minutes or until grains are browned and crisp; do not allow temperature of oil to drop below 350 degrees.  Remove fried grains from pan with a fine wire mesh ladle; drain on paper towels.  Repeat procedure with remaining grains, 1/2 cup at a time.

Makes about 3 cups.

Relax and enjoy

Whatever Makes You Happy

By Steph Farrar

Nothing about this week's ingredient has a thing to do with the current situation I put myself in. Except that cucumbers make me happy. On anything and with everything. After years of regretfully lacking appreciation for my time and my freedom, the previously mentioned job which took me away from those benefits, has unfortunately ended.

Little Persian Ones

Actually, more like fortunately. More like thank God in heaven all around me. More like "high-five" the universe for giving me the courage to move on. For choosing happiness over failure. For choosing family over my tendency to people-please. I look back without regret, but with remorse for its bitter ending. Perhaps our relationship will mirror the cucumber and jalapeño: when the crisp, cold meets the crunch, heat and is brought to life by a pungent lemon.

Only time will tell.

Let's move on.

Quartered and Seeded.

In the mornings after Vesper has gone to school, when I'm scouring my brain for dinner ideas, cedar planked salmon with cucumber jalapeño salad is generally one of the first cravings to tempt my taste-buds. It's easy, inexpensive and super tasty. The plank should soak for at least 6 hours (even though it only calls for 1 hour) so I generally soak it overnight for a proper "smoke." If you decide at noon, day of, to have salmon that night, you'll be sufficiently soaked. Make sure it's submerged. I like to serve it with brown rice and evenly roasted tomatoes. Every plate needs some color.

Speaking of Color

For the tomatoes, easiest thing in the world... add some olive oil, finely chopped garlic and salt and pepper and whole roast on 400 degrees for about 18 minutes.  I usually add to the oven just as the salmon goes on the grill. Maybe even tent with some foil... splattering will occur.

Place on the plank then on a hot Grill

After the plank has soaked, place the salmon on the plank and generously season both sides with salt and pepper, skin side down. That's it. This is the easiest job you will ever have. No verbal abuse. No demeaning squander. Just wood on a hot grill. Close the lid and cook for about 15-18 minutes.

And please, enjoy your freedom, your choices, your boundaries. And make sure you don't overcook the salmon!

Cedar Plank Salmon with Cucumber and Jalapeño Salad

Ingredients:

• 3 Persian cucumbers, sliced and quartered

• 1 1/2 jalapeños, deseeded and small dice

• 3-4 tbsp. olive oil

• juice of half a lemon

• 1 1/2 lbs salmon

• 1 cedar plank salt and pepper

Directions:

Soak Cedar plank in water for at least 6 hours or overnight.

Heat grill to 400 degrees.

Season both sides of salmon with salt and pepper. Place salmon skin side down on soaked plank. Place plank on grill and cook for 15-18 minutes depending on desired doneness.

Combine cucumber, jalapeño, olive oil, lemon and salt and pepper in bowl. Cover and refrigerate while salmon cooks.

Serve salmon with salad, over brown rice and roasted tomatoes.

Beauty!