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!!!!

White Bean and Ham Soup

By Steph Farrar

What a perfectly dark and rainy day here in Los Angeles. Perfect for my moodiness, my anxiety to accomplish much in the New Year, and for the bowl of warmth sitting in front of me.

So first of all, Happy New Year! I truly hope anyone reading this enjoyed a happy and healthy 2015. It came, it went, and now it's time to move forward. The first work week of the year seems to be dragging, along the three-foot-deep flooding stream down Laurel Canyon near our home. Dragging toward lofty yet attainable goals, a restructure of commitments and desires.

What is it about a new year that gets everyone up and running a few days a week? What is it other than just, in this year's case, a Thursday come Friday? Even Oprah, the Oprah, is finally joining the Weight Watchers team (granted she also bought 10% of the company) with her tag "if not now, when?"

And I kind of love it.

Heavenly leftovers

More easily said than done, but to me, we should always feel pushed toward greatness, toward our goals, our dreams. I know it sounds stereotypical (even hokey), but when did I somehow forget to listen to the dreams I have at night, or truly acknowledge the ambitions and wonderment of ideas that come to me regularly? Maybe it was having kids, or listening to other people's opinions before my own, or even a complete fear of success. Of course now, all that matters is this very day. I can worry about tomorrow, tomorrow.

Prettiest Parsley

Don't get me wrong, I'm a planner. All I do is plan. Plan the family schedule with school and playdates and classes, plan parties, plan what to feed four people at least five times a week, plan our social life, plan our vacations (if we can ever take one), plan how to get my career up and running again.

Plan. Plan. Plan.

I remember in my early twenties all I had to worry about was me and my dog, and getting to work on time. And that was enough. And it was great. I was broke but happy. I was happy but very curious. I was curious but afraid. Afraid, but not too scared to try.

Mirepoix

So dammit, 2016 is the year of pretending I'm still that 22-year-old, who thought she would be Taylor Swift by now. Of course, at this point, I'd much rather be Sia. Or more suitable, Nigella Lawson. So that's my plan.

What's your plan? Float down Laurel Canyon or run up Runyon Canyon?

A collection of beauty

I've been thinking on this post since New Year's day. And like some of you, I'm swearing off bad food and drink, welcoming health and wealth into my circle of energy... committed to it. I must gloat, last night I have never slept better. Maybe that's because after watching episodes 5-7 of the insanely riveting Making a Murderer, I'm feelingblessed to not be Steven Avery.

But that's besides an enormous point.

But seriously, I won't go pointing fingers on how you should embrace your new year. Just sharing my personal goals. And feeling damn lucky with what I do have, not focused on what I don't. Sure, I'm not on a yacht floating in the French West Indies, but I'm not under a cardboard box either.

White Bean and Ham Soup

adapted from Simply Recipes

Ingredients:

• 1 lb of white beans—Cannellini or Great Northern—about 2 cups

• 2-3 (I used 2 1/2) quarts of water

• 2-3 lbs of smoked ham hocks or shanks

• 2 teaspoons Herbes de Provence - or a nice dash each of dried oregano, parsley, marjoram, thyme, rosemary, and sage

• 1 Tbsp olive oil

• 1 cup of diced onions

• 1 cup chopped celery

• 1 cup chopped carrots

• 2-3 cloves garlic, minced

• Tabasco sauce

• Freshly ground pepper

• Fresh Italian parsley

Directions:

I like to quick soak dried beans if I haven't soaked them overnight. After picking through and rinsing the beans, fill a pot large enough to hold the beans and cover with water. Bring to a boil. Boil for 2 minutes, then remove from heat, cover for about 1 hour. Drain the beans.

Make the ham broth while the beans are soaking. Put the ham shanks or hocks in a separate large pot and cover them with 2 quarts of water (I actually added 2 1/2 quarts of water or 10 cups). Add the Herbes de Provence or other herb mixture. Heat on high until the water comes to a simmer, then lower the heat, partially cover and maintain the simmer for about an hour.

Heat olive oil in a small sauté pan on medium high heat. Add the chopped onions and cook until translucent, about 5 to 6 minutes. Add the minced garlic and cook a minute more. I actually add the carrots and celery in this step as well, and cook all four ingredients together, but you can choose to add the carrots and celery to the broth along with the beans.

Once the ham shanks or hocks have been simmering for an hour, add the drained soaked beans, the onions, garlic, celery and carrots. Cook for another 40 minutes or so, uncovered, until the vegetables are soft and the ham meat easily pulls away from the bone. Remove the ham bones from the soup and pull off any meat and return it to the soup. Discard the bones.

In this case, I actually had tons of extra ham on the bone before making the broth, so I removed it first and chopped into small cubes. I then added that chopped ham when I added the beans and vegetables. Your call... but my version turned out perfectly.

Add several drops of Tabasco. Add pepper to taste. This soup never needs salt!

Serve with a nice large pinch of chopped fresh parsley.

Get up, get ready, and go!

Skip the Mashed, go with Scalloped

By Steph Farrar

You might be thinking, well this is a little late. Wasn't Thanksgiving last week? Why didn't I know about this recipe like 10 days ago? That way I could've skipped mashing all those damn potatoes. Don't fret. I'm cooking Christmas dinner for our entire family this year, and this scalloped potato dish will reign. I still have three weeks to plan the menu, but there is no way I'd leave this recipe out.

My herbs of choice

For as long as I've lived in Los Angeles, my outrageously talented and gorgeous girlfriends have gotten together for an annual potluck Holiday party and gift exchange. Two years ago I brought this dish which was literally destroyed within minutes of counter touch-down. It is not light; it is not vegan; it is not anything other than savory perfection. And I challenge you to either complement your mashed potatoes with this recipe, or completely substitute.

Cut before thinly sliced

This year, I am hosting the gal party at our new(ish) house for Sunday brunch. It's a first; in lieu of a debaucherous, wine guzzling white elephant evening, we'll be taking down mimosas and lining up at an over-the-top Bloody Mary bar, while indulging in Joan's on Third ham and dauphinoise ficeles. My kids will be at their grandparents house for the afternoon, and I will be toasty by 3 pm. Let's get into the Holiday spirit as a team, guys.

This potato casserole always reminds me of my girlfriends and the comical memory of them stuffing their faces around a glorious Christmas tree at Meghan's then new house. I hope this memory stays with me forever and reminds me of a time when everything felt right in my world. One of those excellent, and thankfully not rare, moments where it's all good.

I'm in denial it's already December. Still trying to backtrack to the distant memory of Thanksgiving, and birthdays, and babies born, and date nights without early mornings to follow. Still trying to hold on to the past and all it brings to the present table. Still looking ahead at things to come and people to meet and grow with, new memories to make. All while staring at my wrinkling, dry hands typing at a vacant coffee shop, getting older with each sip of my cappuccino.

This is how we do

I never announced this year what I'm thankful for around our hectic Thanksgiving table. As you might expect, second to family, I am insanely grateful for my girlfriends. For how they enrich my life, and more importantly, how each of us is making a difference in the world. Making and taking steps to help our daughters and sons (and ourselves) grow up in a time and place where they completely and totally have a voice. A world where we are teaching them to look up (from their phones), pay attention, and speak up. A world that will one day, hopefully, not be quite so scary.

I do what I do for one reason. To gather around a table and share a meal with people I love and respect is truly all I need to feel fulfilled, joyful, and content.

Let's take care of each other. And gather.

Herb Scalloped Potatoes

100% stolen from Epicurious

Ingredients:

• 1 1/2 pounds medium Yukon Gold potatoes

• 1 1/2 pounds medium red-skinned sweet potatoes

• 2 cups heavy whipping cream

• 1/4 cup (1/2 stick) butter, or just use the whole damn thing

• 2-3 garlic cloves, minced

• 1 tbsp minced fresh Italian parsley

• 1 tbsp minced fresh rosemary

• 1 tbsp minced fresh sage

• 1 tbsp minced fresh thyme

• 1 1/2 tsp fine sea salt

• 3/4 tsp freshly ground black pepper

• 1 1/4 cups (packed) coarsely grated Gruyére cheese (about 5 ounces)

Directions:

Fill large bowl with cold water. Working with 1 Yukon Gold potato at a time, peel, then cut or mandolin slice into 1/8-inch-thick rounds and place in bowl with water. Repeat with sweet potatoes. Combine cream, butter, and garlic in medium saucepan; bring to simmer. Remove from heat. Mix all herbs in small bowl. Mix sea salt and black pepper in another small bowl.

Butter a medium to large baking dish (glass is best). Drain potatoes, then pat dry with kitchen towels. Transfer half of potatoes to prepared baking dish. Use hands to distribute and spread evenly. Sprinkle with half of salt-pepper mixture, then half of herb mixture. Sprinkle with half of cheese. Repeat with remaining potatoes, salt-pepper mixture, herb mixture, and cheese. Pour cream mixture over gratin, pressing lightly to submerge potato mixture as much as possible. DO AHEAD: Can be made 6 hours ahead. Cover with plastic wrap and chill. Remove plastic wrap before baking.

Preheat oven to 400°F. Cover gratin tightly with foil. Bake 30 minutes. Uncover; bake until top of gratin is golden and most of liquid is absorbed, about 25 minutes longer. Let stand 10 minutes; serve.

Complete!

Baked Eggs with Leeks and Mushrooms

By Steph Farrar

Lately seems like the best time to get real. The "birth of no" has begun. I can only stand so many birthday parties. It's the perfect thing to do on a weekend with kids who need to be entertained, but nonetheless, a bit of a timeworm. Having kids has given me opps to meet some incredible people, so I'm stoked for our time together. It's just... how is it possible to keep track of it all?  Work is one thing... but personally... a limitless to do list is standard at this point, right?

So, baked eggs. With their grounded friends, mushrooms, leeks, & thyme.

From ground to scrubbed

Sam left for tour on Monday afternoon, but it already feels like eons. Vesper and I drove him to the airport with the intension of parking and walking him in. But of course LAX is under massive exterior construction, so we dropped and locked.  If you live in L.A. it should be an absolute must to tag 30 (not 20) minutes to go any place, at any time! This city is just a parking lot. After a few hours in traffic, and the sweet tears Vesper and I shared, we were both hungry. On our way home, we decided on her favorite dinner of scrambled eggs, baked beans and toast. My little English muffin.

I did not cook her fave meal for this post, but per usual, cooked her a separate dinner. Mushrooms and leeks are less than ideal for her palette at this point. One thing at a time!!

We finally got approval for sandwiches, sushi and calamari. Each a miracle.

We can still agree on one thing. Eggs.

Leeks, mostly my favorite

BUT, back to the birthday party issue. Vesper is starting Kindergarten in 5 days;  I'm freaking out. Not only is her dad away, but she's got to get used to waking up super early, meet & greet an entire new friend group, and be awake and aware enough to enjoy the luxury of education. Kids get to study anything. School is a privilege.

But I swear, in one day, I received 6 invitations to upcoming parties. SIX! We are honored, but shit. I need a weekend off and school hasn't even begun!

I guess I'm the nervous one. A whole new crew of families, personalities, kids getting along (or not). It's daunting, and a tiny bit scary.

Caps!

IMG_1752

I can talk to a wall, so I'm not that scared, but just putting it out there is making me feel better.

Just like anything with an egg on it. Just better. I've been meaning to try this recipe out for a few months now, and finally got around to it when I picked up these veggies from our local farmer's market. The leeks were so fresh, it took three times to rinse the dirt off. Which is somehow insanely gratifying. The first time I cooked with leeks ages ago, I had no idea I was supposed to clean them. No wonder that first ever fried rice was so crunchy.

This dish can get me through weeknights alone with the kids, birthday parties every day of the weekend, even after late nights pretending to be in my twenties.

And it couldn't be easier.

Nailed it.

I nailed it. And so can you.

You can make this recipe with pretty much any vegetables of course. Play around and adjust cooking time depending on ingredients.

Baked Eggs with Leeks and Shrooms

adapted from Sheet Pan Suppers

Ingredients:

• 3 tbsp. olive oil plus more for baking sheet (I use cooking spray)

• 8 oz. (about 3 cups) cremini mushrooms

• 2 large leeks, rinsed and drained thoroughly, cut thinly into half moons (about 4 cups)

• 1 tsp each salt and pepper (or just go for taste)

• 2 tsp fresh thyme leaves, minced

• 6 eggs

• 1/4 cup hand-crumbled fresh goat cheese

Directions:

Preheat oven to 400 degrees, rack in center. Line a baking sheet with parchment paper and spray with oil.

In a bowl, toss mushrooms, leeks, a few glugs of olive oil, all the thyme, sprinkle with salt and pepper. Toss to coat. Place mushroom/leek mixture on baking sheet, in an even flat layer. Bake until softened and starting to brown, about 10 minutes.

Remove baking sheet from oven but leave oven on. Make 6 evenly spaced holes within the baked veggies... and gently crack an egg into each. Top with crumbled goat cheese, season with s&p.

Return baking sheet to oven and bake until egg whites are set and shiny, yet yolks still runny, 8-10 minutes.

Remove from oven, let cool briefly. Serve over buttered toast or on its own. Dab with Sriracha or Tapatio for some added flavor and heat.

It's insane either way!

Eggs at best

Roasted: Chicken not Coachella

By Steph Farrar

It's the first Tuesday after Coachella and I get a sense that everyone is somehow thrilled it's over. Maybe it's my harrowing view of music festivals and grouchy age, but as much as I wish I could escape to the desert for the weekend, embrace complete freedom and walk in circles from one amazing artist stage to another, it just wasn't in my stars. Roasting a bird, however, right up my weekend alley.

I can literally feel myself getting older when I say such things. I grew up in the South, no stranger to live music. It's all I did, what I lived for. When I didn't have an essay due or a soccer game or track meet, I craved a concert. If there was live music by the river on a Sunday, we rugrats managed get a ride to the waterside, sneak cigarettes and maybe a beer and catch Tracy Chapman, Neil Young, Widespread Panic (ugh), Jimmy Buffett. Early mornings turned into super long days, soaking in the humidity, eating funnel cakes and looking for boys we liked, shying away when spotted. That's my kind of music festival.

The basics.

Life was so simple, so basic. Like a one-pot meal, all year long. I like to think, now our goal is to keep it simple. I don't know about you, but life is just hard sometimes. I feel completely resolved knowing that, embracing it, and forging ahead. And I truly believe that making meals like this roasted chicken and veggies assists in keeping me sane and calm, because it's simple.

Ewwww. Raw chicken.

I'm usually vehemently against a picture of raw chicken, but this is a tutorial, and I care about you getting this right. Don't be scared!

If you don't already have a roasting pan, this is a great time to purchase one, as well as the grate that floats the bird above, so juices run off and season the vegetables underneath. You can always roast directly in the pan, but I believe flavor is taken to another level when pan-drippings make their way into your recipe.

Tie his little feet.

You want to make sure you pull out the giblets if still inside the cavity. Discard or keep for making broth or gravy, your call. I discard. After rinsing and patting dry, salt and pepper the inside of the bird generously, stuff with two lemon halves, halved garlic and bunch of thyme. Then tuck the wings and tie the feet with kitchen string. Salt and pepper the exterior as well. Use softened (or melted) butter and spread all over.

Let's call our chicken Larry from now on.

Larry goes in the oven by himself, tented with foil for about 45 minutes at 425 degrees. Then get out your chopping block.

IMG_1648

Cut it all up.

Yep, cut it all. Medium chop.

IMG_1673

You know that feeling when your whole body rests and sort of lifts away? And you feel a light little hover, a peace, a resolve? I get that way when I watch Ina Garten smoothly instruct me how to cook, plate, entertain, enjoy. I get that way when I hear a tennis ball strike while quietly writing. And when Anthony Bourdain says, really, anything at all. Pure mellow.

There are so many roasted chicken recipes out there, but I always stick to Ina's perfect roast chicken.  Cause it's good and so easy. And Sam, like Jeffrey, loves a roasted chicken.

Pure simple. Like 90's jam bands. Like the 90's period.

Dinner for two!

When your vegetables are all chopped, season with salt and pepper, add a couple glugs of olive oil and a bunch of finely chopped thyme. Once Larry has been in the oven for 45 minutes, pull him out and add your vegetables to the bottom of the pan and cook for an additional 45 minutes. Soooooo easy. Soooo good.

The final touch on this amazing recipe is the gravy. Whatever you do, don't forget the gravy.

And try to keep is simple. Real simple.

Roasted Chicken with Veggies

Adapted from Ina Garten's Perfect Roast Chicken

Ingredients:

• 1 5-6 lb. roasting chicken

• 1 large bunch fresh thyme

• 1 lemon halved

• 1 head of garlic, cut in half crosswise

• 2 tbsp melted or softened butter

• 1 large yellow onion, thickly sliced

• 4 carrots. cut into 2-inch chunks

• 1 fennel bulb, cored and cut into wedges

• 6 small red potatoes, halved

• kosher salt

• freshly ground pepper

• 3-4 tbsp olive oil

• 1/4 cup all purpose flour

• 1/2 cup low sodium chicken stock

Directions:

Preheat the oven to 425 degrees, place rack near the bottom of the oven.

Remove the chicken giblets. Rinse the chicken inside and out. Remove any excess fat and leftover pin feathers and pat the outside dry. Liberally salt and pepper the inside of the chicken. Stuff the cavity with the bunch of thyme, both halves of lemon, and all the garlic. Brush the outside of the chicken with the butter and sprinkle again with salt and pepper. Tie the legs together with kitchen string and tuck the wing tips under the body of the chicken. Tent with foil to catch the crazy oil popping madness. Roast for 45 minutes.

Remove Larry from the oven and remove rack from pan, carefully. Combine onions, carrots, fennel, and potatoes with olive oil, salt, pepper, 20 sprigs of finely chopped thyme (removing as many leaves from sprigs as possible). Spread vegetables around the bottom of the roasting pan and return the chicken on top.

Roast the chicken for an additional 45 minutes (without foil) or until the juices run clear when you cut between a leg and thigh. Remove the chicken and vegetables to a platter and cover with aluminum foil for about 20 minutes.

In roasting pan, bring remaining juices to medium heat, scraping up any brown bits. Add chicken stock a few tablespoons at a time, constantly whisking the brown bits up and combining with the stock. Slowly add bits of flour, while whisking into a thickish brown gravy. Continue adding stock and flour until you reach your desired thickness.

Slice the chicken onto a platter and serve it with the vegetables, drizzle with gravy.

Dinner for two.

My Kind of Cleanse: French Onion Soup

By Steph Farrar

First of all, Happy New Year!!!! I probably should retire that salutation, but I'm still so happy it's a new year.  I love the Holidays, don't get me wrong, but are you like me? Can you breathe a little easier knowing it's all over? Do we share a profound welcome to the quiet after the storm? Over-served, partied out, indulgent and exhausted?

I'm nearly ready for a cleanse, definitely ready for this new year upon us, but granting myself continued joy the first two weeks of 2015.  I think I'm going to bite the bullet and hit the third Monday of the year with Cafe Gratitude's ( I know, don't judge) three day cleanse. Just in time to buy a house, find a new school for our oldest, host a garage sale and Flynn's first birthday, pack and move to new house, transfer our entire life to the Valley, juggle two kids and feed everyone in the process.

All good. It's life, right?

By the way, amazing cleanse options in L.A. are Earth Bar,Pressed Juicery, and Cafe Gratitude. I have experienced and enjoyed Earth Bar's three day cleanse for the last two years, and while I love the delivery option, I believe both Pressed Juicery and Cafe Gratitude offer better juices, options, and pricing.

So in preparation of a liquid diet, tonight I'm eating hearty. I'm eating French Onion Soup.

The most important ingredient in my life.

I am a middle child; A rule-breaker, outgoing, rebellious loyalist, attention-starved, and very very very talkative. I tend to go against the grain of what's popular. And currently in Los Angeles (and I'm sure, near globally) exercise, diet, and cleansing are like... super, super popular.

The first Monday of this year, January 5th, I gawked at hundreds of Angelenos testing out their new Nike frees, running circles around town, working out as if they would die the 6th. All these eager-beavers trying to change... just because the date did!

And now, I must admit, I just near-maxed-out a-credit-card buying new workout gear. What is it about a New Year that inspires such change?

I must first eat this soup, workout, diet, cleanse, or not.

Prettiest thyme ever

Those onions eventually brown and turn into something I hope heaven smells like. Browning onions will look way better in my new, brighter, brand new kitchen. I'm just now realizing this is probably one of my last posts from Wilshire Vista. Two of the many amazing things about Los Angeles are the pocket neighborhoods varying in size and demographic and a thriving sense of community. We have loved living near so many insanely gifted and giving friends in this area. Now, everyone please move to the Valley.

Browning!

When you see the onions go soft and get nice and brown, pay more attention to them. They need to be stirred frequently and any bits of brown should be scraped up for future flavor.

Twins

If you've ever had a reason to buy oven-safe soup bowls, the time is now. You can ladle the soup into bowls, top with toasted bread followed by the cheese, then broil the whole thing for a few minutes to converge flavor and temperature. It will be so insanely hot that you'll have to sit and stare at your soup for at least five minutes. I've never been able to wait. I literally burn my tongue every. single. time. I've made this soup.

However, if you don't have oven-safe bowls... make the soup, toast bread first for a few minutes, add cheese and brown, then add the whole slice (or 3) to the piping hot ladled soup. Both work perfectly.

Next time, I'll toast the bread for a few minutes first and cut into little breadcrumb cubes, add to soup, top with cheese and broil all together. Cutting bread with a spoon can get agitating.

Dinner for Two.

Happiest, healthiest, most-productive and sensational 2015 to you all. Now pig out!

French Onion Soup

(adapted from Cooking Channel )

Ingredients:

• 1/2 cup (1 stick) unsalted butter

• 2 lbs. yellow onions (5-6 medium), halved and thinly sliced lengthwise

• 10 sprigs fresh thyme

• 1 tbsp kosher salt

• 1 tsp freshly ground pepper

• 1 tbsp flour

• 3/4 cup dry white wine (I actually used a Pinot Gris, amazing)

• 4 cups low sodium beef broth

• 2 cups low sodium chicken stock

• 4 cups grated Gruyere cheese

• toasted French baguette, cut into cubes

Directions:

In a heavy bottomed pot, melt the butter over low heat.

Add sliced onions, thyme, salt and pepper. Cook, stirring occasionally until the onions become deep golden brown and very soft, 30-45 minutes.

Add the flour and cook for 1 to 2 minutes.

Add the white wine and scrape up any dry bits on the bottom of the pan, increasing the heat to a boil for 2 to 3 minutes.

Add the beef stock, and the chicken stock, and allow the soup to simmer for an additional 30 minutes. Season with salt, and pepper, to taste.

Preheat the oven to broil, or turn on the broiler. Arrange the baguette cubes on a baking sheet and toast until crispy, about 3 to 5 minutes.

Remove the thyme sprigs and pour the soup into 4 to 6 oven-safe crocks or bowls. Top with the toasted baguette cubes and a generous amount of grated Gruyere.

Place the crocks or bowls on a cookie sheet, under the broiler for 3 to 5 minutes, or until the cheese is melted and begins to brown.

Tomato Cream Sauce with Orecchiette

By Steph Farrar

After a few months away from here (embarrassingly enough) I figured no better re-entry than a staple amongst tape. Tomato cream sauce with pasta, for literally everyone and everything. Welcome back to you as well.

After years working at home, while being a full-time mom, I recently landed a new job. I literally have no idea how I fit a blog post into my life, besides the fact that it's a priority.

The only two negatives of new job-ness are time away from this very site...and my family of course. Even at this very moment, while my 8-month old is crying himself to sleep, I'm still grateful for time to myself. Time to focus on progress, being a better mother, having something else to discuss at cocktail parties other than vomit, diaper changes, and milestones. So let's get to the sauce.

Simple ingredients never fail.

It's seasonally the end of summer, with the swift passing of Labor Day and a goodbye to white jeans (never in Cali), yet tomatoes are still delicious. While I used my favorite San Marzanos and a large handful of fresh cherubs, I wish I had a filling of those gorgeous heirlooms. Getting to the market lately is a privilege. However, this sauce never fails, in or out of season.

Grew that basil myself.

I'm not a big fan of sweet tomato sauce, see the Batali added carrot or Nigella added vidalia. I prefer salty, vodka-ish, closer to Ina's favorite sauce than any other. If I have to use a store-bought, I never buy anything other than Roa's Vodka Sauce, so my goal... replicate, minus vodka.

Get it in the pot and wait.

For this late summer dinner, Vesper and I had orecchiette pasta, one of my favorites... where the pasta scoops up the sauce in its little hat-ear, eats the parmesan alive and leaves it all for your buds. I wish I could say when I'm cooking I'm solely focused on the task at hand. In these brief moments of quiet calm, I steal away whatever time I have to catch up on my beloved game.

What was really happening while chopping

Tennis.

I shouldn't mention my extreme jealousy of anyone who attended the U.S. Open this year, especially because I'm married to one such person. My weeknight was so different from his.

Fave new appliance

And now for...without-shame-appliance-plug: The Baby Bullet.

It's not just for baby food, it's just cuter than the Magic Bullet. Same thing, with a smiley face. If only Flynn could have some of this sauce. He's so close to the joys of full-flavored food, yet seemingly so far. Maybe he'll be the first kid in our family to crave sushi, avocado and zucchini? Working on it with the bullet.

Pretty and pretty yummy

But maybe ground-up sushi is a no-no?

You'd think I'd have this down by now.

Tomato Cream Sauce with Orecchiette

Ingredients:

• 2 tbsp olive oil

• 2 cloves garlic, minced

• 1 onion, diced (not sweet, any but vidalia)

• 1 24 oz can San Marzano whole peeled tomatoes

• large handful fresh cut cherry tomatoes, any variety

• pinch red pepper flakes (optional)

• 1 tsp freshly chopped thyme

• 1 tsp freshly chopped basil

• 2 pats butter (2 tbsp)

• either 1/4 cup cream or fresh / prepared ricotta

• 1 package orecchiette pasta

• salt and pepper to taste

 Directions:

Heat oil at medium high heat in a Dutch / French oven or heavy bottom pan.

Add onions and garlic and cook before browning, 4-5 minutes.

Hand crush San Marzanos over heated pan. Add additional sauce and fresh tomatoes. Add red pepper flake if using.

Simmer over medium low heat for about 30 minutes.

While sauce simmers, bring a large pot of water to boil. Add a large pinch of salt, just as it begins to boil. Add pasta and cook for 8-10 minutes. Drain, set aside.

Add thyme and basil to sauce about halfway through simmering process. Once tomatoes are cooked down, add butter, and either cream or ricotta, cook an additional 5-10 minutes.

Add a healthy pinch of salt and freshly ground pepper.

In a blender, Magic Baby Bullet or any other blending appliance, add sauce in batches until slightly blended... keep some chunks!

Reheat sauce in a shallow saute pan until barley simmering. Add drained pasta to incorporate sauce, making sure every little "hat" is full of that flavor.

Top with freshly grated parmesan and a pinch more of salt. Garnish with freshly torn basil leaves.

How I Love Pasta

By Steph Farrar

I'm sure I'm not the only one, but if I could eat pasta for every single meal, I would. Even brown rice pasta, millet, farro, barley, couscous, quinoa, whatever. As long as it's a carbohydrate that I can combine with a sauce or fresh ingredients, I want it.

So when I began my hunt for waistline-reducing-carb-free meals, zucchini noodles appeared to be all the rage. And now I know why! I'm even embarrassed to admit I want to buy this spiralizer but instead settled onthis new little gadget. I'm happy with my multi-use mandolin / grater, but I am envious of the lovely zucchini curls created by the spiralizer. Who am I kidding? I'm totally gonna buy one.

Not too much needed here

Sierra's incredible Spaghetti Squash is another mind-blowing carb-free option by the way. I'm going to post a few of my favorite alternatives as well, like rosemary-caper tuna salad in red peppers, paleo lettuce wraps, my favorite meatballs, and a Mustard Seed Cafe rip-off turkey burger salad. All to come.

Little shoestrings

So as you can see, my mandolin makes straight noodles vs. the curly pasta-like ones. They still taste and look great, but it's just not the same. It'll never be the same. Either way, zucchini is a very wet vegetable, so you need to let them sweat. I like to put the cut veggies into a colander over the sink, add a little salt and let them sweat for about 30 minutes. Don't add too much salt though. They really soak it up.

Go ahead and chop your other ingredients

While the sweating is happening, chop everything else. You can make this dish vegetarian, add rotisserie chicken during the stir-fry step, or add a pulled pork like I did. I can't claim the pork though. It was a gift from my friend Sarah. It was so good, I must to attempt to remake it. You truly could add any vegetable or protein to the noodles and sauce. This is a great basic recipe to start from.

If you're skinny, don't give a sh*t, or didn't have a baby this year, eat pasta instead.

Jerk.

The colors of Spring!

Zucchini Noodles with Pulled Pork and Lime

Ingredients:

• 3 zucchinis, sliced on a julienne mandolin, or spiralized into noodles

• 2-3 carrots, sliced in 1/4 inch pieces

• 1 red pepper, medium dice

• 2 garlic cloves, minced

• 1 tbsp thyme, cilantro, and/or parley - I would use all three if if you have them

• 2 tbsp chopped scallions

• 1 tsp fish sauce

• 2 tbsp olive oil

• juice of half a lime, plus wedges for serving

• fresh ground pepper and Kosher salt

optional: 1 heaping cup of pulled pork, chopped rotisserie chicken,  or any cooked protein

Directions:

Heat oil over medium heat in large skillet or wok.

Add garlic and cook briefly without browning.

Add red pepper and sauté for 3-4 minutes.

Add carrot and cook for additional 2 minutes.

Add pulled pork, cooked chicken, or protein and cook for an additional 2-3 minutes.

Add spices and scallions, cook for a minute.

Finally add zucchini noodles, lime, fish sauce and pepper and cook for a few additional minutes.

Salt to taste and serve with lime wedges.