Paleo Breakfast “Muffins”

On a quest to switch up breakfast during the Whole30 challenge (no sugar, no dairy, no beans, no grains), we made paleo breakfast “muffins.”

You can pick out your veggies– we chose sweet potatoes, onion, kale and spinach, and add an egg (scrambled or drop it in) and bacon.

Here’s our veggies ready to go:

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Next we added the eggs:

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Preheat the oven to 400 and bake for 20 minutes. We will have these for breakfast throughout the week– just pop them in the microwave, so good!

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Chandler Chicks in the Big City

The Chandler Chicks (my grandmother, aunt and I) decided it was time for a girls trip!

My dear friend Joe moved to NYC a year ago, so we figured it was time to visit him. We picked a weekend, packed our bags and headed north.

We saw a show, walked in Central Park and, of course, met strangers that are now friends — many thanks to Mema.

Here are a few snapshots of our trip 🙂

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This is one of my ALL time favorite photos of Mema below. She sat on the subway and was laughing about something and then we all realized the sign behind her — how perfect?!

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Fail to Plan, Plan to Fail – Meal Prep Madness

Normally Sundays are spent running errands, relaxing and watching movies. So why not watch your movies from the kitchen?

After two trips to the grocery store, we were ready to start our meal prepping for the week because if you fail to pain, you plan to fail — especially with this way of eating.

We kicked off our Whole30, Paleo prep with chopping all of the ingredients for our morning sweet potato hash — sweet potatoes, green peppers and onions. We may or may not have a few chopping injuries… luckily only blisters.

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Bake the sweet potatoes in the oven and then combine with the sauteed veggies on the stove and add in whatever meat you prefer — we chose ground turkey this go round. Add eggs of your choice on top of the sweet potato hash. It is delicious in the morning (and lunch, too)!

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While all of that was cooking, sauteing, etc… we started on our olive oil mayonnaise. Let’s face it, most of the condiments and dressings we love start with mayo. At least with this, we know where the ingredients are coming from.

Here is the recipe:

– 1 large egg

– 2 tbsp lemon juice

– 1/4 cup plus 1 cup light-tasting olive oil

-1/2 tsp dry mustard

– 1/2 tsp salt

Place the egg and lemon juice in a blender or food processor, cover, and allow to come to room temperature (30 minutes). Add 1/4 cup oil, mustard, and salt, blend on medium speed until the ingredients are combined. With the motor running, drizzle in the remaining 1 cup oil in a very thin stream. This should take about 2 – 3 minutes. Store covered in fridge. mayo

With the olive oil mayo as our base, we made a ranch dressing by adding lemon juice, paprika, salt and pepper and dry mustard. Below is our final product. 🙂ranch

This is probably one of my favorite new things… cauliflower mash. Boil the cauliflower, put into a food processor and add salt, pepper and original almond milk. A delicious substitute for carbs. calicali_blender

Final product: mash_final

We let our chicken marinate in an oil and balsamic vinegar, garlic, salt and pepper combo and cooked it while we worked on everything else. This chicken will be great to pair with our veggies and avocado throughout the week. chicken

All in all, our meal prep took about 4 hours, but by meal prepping you are done for the whole week with the exception of a few slight additions. fridge

The Whole30 Challenge

It’s time for a new challenge. My friend and I decided we would go for a lifestyle change and try The Whole 30, from the book “It Starts with Food.”

What does this mean? In easy terms…

– No dairy
– No grains
– No sugar
– No beans
– No alcohol
– NO CHEATING

The book explains what types of vegetables to eat, the different types of protein and how important what they are fed and how they are raised is to your body. It also explains what we put in to our body can really affect the way we feel and perform.

FUN FACT: no counting calories or macros in involved! That’s a plus!

As we go through this process, I’ll document our food prep, best meals and even have my grandmother, Mema, weigh in with her advice! (She’s currently on a popcorn & boiled peanut diet — it’s baseball season, folks!)

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Here is our Day 5 dinner: a Cobb salad with Bibb lettuce, tomatoes, yellow pepper, broccoli, avocado, bacon, shrimp and boiled egg. We topped the salad with a little light tasting olive oil and balsamic vinegar.

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Day 6 breakfast: an egg scramble complete with spinach, mushrooms and tomatoes. What breakfast is complete without bacon? So we added a side of bacon and grapefruit!

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Mardi Gras Mambo

Mema helped host a Mardi Gras party with her friends on Sunday.

She was very excited about the party and dressing up, so she asked me to help her get ready. Of course, I obliged.

Complete with a boa, Mardi Gras tattoo and decked out in purple, green and gold, she was ready to hit the town!

Here are a few of our favorite photos of the Mardi Gras Queen herself.

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Cheers to One Year of Becoming Marketable

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Happy Birthday to my blog, well really my grandmother and I’s blog! What a fun year it has been documenting the funny moments in the kitchen, life and everything in between.

To recap the year, we put together the most popular posts for those who missed them and those who’d like to read them again:

1. Grandma’s Know How to Party, Too

2. Don’t Knock It Till You TRI It

3. 10 Things I Have Learned From My Grandmother

4. Manic Monday

Hope you enjoy the posts and we can’t wait for another full year of fun 🙂

Spreading the Christmas (cookie) Cheer

Christmas is a wonderful time to be with family. There’s extra time to try new things, like baking cookies from scratch!

Like any wise chef, I googled “sugar cookies” and took the first thing that popped up.

They were a huge success with my little cousins and it was great to spend time with my mom in the kitchen.

I would love to say things went off without a hitch, BUT I did leave a whole batch in the oven and ran an errand to the store. I forgot they were in there and got a frantic text that the cookies were basically on fire in the oven. SORRY MOM!

Here are the photos from the process of baking the cookies and making the icing from scratch. Sadly enough, there’s no burnt cookie shots since my mom got them out of the house ASAP.

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Start with Moonshine, End with Quiche

Family dinner nights always make for a good time and great blog post.

After a long day of work, I got to my grandmother’s (Mema) house for “make your own quiche night.”

The first thing Mema says is “I made Tennessee Mountain Tea… with Moonshine! Let’s take jiggers!”  For those of you who don’t know what a jigger is, it’s a shot.

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She pours her moonshine concoction and we all take shots to start our quiche crafting dinner party. You know it will be a good/long night when you start with moonshine. Gotta love the enthusiasm!

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On to the quiche — glad I learned how to make this easy dish! We picked out our toppings, poked our pie crusts and sauteed our veggies.

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We whipped up the half and half and eggs until it was thick (almost peaking) and poured it over our toppings.

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Topped with cheese, in the oven for 40 minutes at 375 and that’s it! Jiggle it after 40 minutes to see if its firm and you are good to go!

Final product below: I went with mushrooms, broccoli and ham. What is your favorite combination?

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Happy Birthday Mema

How do you say happy birthday to the best grandmother in the world? Well, I’m still trying to work on that. For a start, here’s to the woman…

• Who taught me how to chop when I was 6 months old.

Chop• Who dances on tables

dancing• Who loves her a liquid marijuana shot

• Who is looking pretty damn good for an 80-something, I mean 60-something year old

333926_10101435267339593_5226811_74384848_2123753566_o•Who can school frat boys in beer pong

• Who loves her family and friends unconditionally

I am so blessed to have Mema in my life and the lessons she has taught me. What would I do without this party animal??

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