We Quit Sugar – Week 2

We’ve just finished Week 2 of our sugar fast on Sunday. I think we all agree Week 2 was more difficult than Week 1 for multiple reasons. The newness has worn off, it was the 4th of July (who doesn’t want something sweet then), and we got together with friends a few times, cookies were eaten, but not by us. In order to help us curb our cravings, Sarah Wilson suggests replacing sugar with fat. The high fat items will help make you feel full more quickly and kind of fill in that gap after a meal. We often ate
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Our Kitchen Table

We’ve almost made it through our first week cutting out sugar, fructose, and added/artificial sweeteners. I snapped a few pictures of some of the new recipes we tried and enjoyed. Ethan even liked the Carrot Soup. 1. Egg and Avocado Spread on Toast – A few times this week we had sugar-free bread (try whole wheat bread from Trader Joe’s or Ezekiel 4:9 Bread), goat cheese and avocado mash, with an egg on top. 2. Coconutty Granola and Plain Yogurt – I used Sarah Wilson’s I Quit Sugar Coco-Nutty Granola with plain yogurt. 3. Almond Butter Yogurt with Blackberries – You can either
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Chorizo with Greens and Roasted Root Veggies Recipe

I love throwing together recipes with what we have in the house, especially if we have leftover vegetables or meat from a meal earlier in the week. Recently, upon suggestion from Marie Williamson from Bluebird Farms in Morganton, NC (we bought our chorizo from her at the Charlotte Farmers’ Market), I made chorizo and greens. I served the chorizo and greens on top of couscous (cooked in chicken broth for more flavor). You can also dice your veggies in different sizes depending on how you like them. I like mine crispy, but Tyler and E like theirs softer, so I
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PURE Taqueria

PURE menu on their stylish laminate tables If you ever happen to find yourself in downtown Matthews, NC, a beautiful little suburb of Charlotte, make sure to check out PURE Taqueria. I had been longing to go to downtown Matthews on a date since I made a stop at the Dilworth Coffee near the heart of downtown. So Tyler and I headed to Matthews a few Saturdays ago for lunch. Surprise upon surprises, PURE was offering brunch on Saturday afternoon, so I made sure to take advantage of it by ordering the Sopes de Desayuno – fried eggs on handmade
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Good for the Soul and Belly – White Bean Chili

It’s finally starting to feel like soup weather! Hooray. We celebrated soup weather this past week with a random rendition of white-bean chili. I doubled the recipe so Tyler and I had leftovers the next day for lunch, AND we had a whole extra container left for the freezer. On a tip from a friend, I’m doubling my recipes and freezing half for busy days later in the fall/winter. Great idea, Faith!  Tyler loved this soup. He ate two bowls, had a stomach ache later (from eating too much, not the soup), but still wanted more the next day for
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Breakfast of Champions

One of the new things in my life is a good breakfast. I’m not a breakfast eater. I’d rather just fast breakfast, have a cup of coffee, and eat an early lunch. However, when trying to run six miles in the morning before lunch, breakfast is essential and coffee is bad news. When my German friend was visiting, (see our fun times here) she introduced me to her typical breakfast. It’s a greek yogurt or plain yogurt base with lots of additions, including oats, nuts, and fruits. I was really excited to try something new, though the thought of adding
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Mushroom Pockets

An Apron What is a mushroom pocket, you ask? Delicious goodness for dinner.I got the idea from this dessert recipe. I fully intend on making the actual recipe one day. However, mushrooms did the trick. – Heat oven to 400– Thaw pastry sheet as directed– Saute 1/2 diced onion in EVOO.– Add 1/2 medium sized bell pepper, diced– Cook until tender– Add 2 cloves of finely chopped garlic– Spice with Oregano, Chili Powder, Salt, and Pepper– Add 1/4 c. graded fontina cheese– Cut pastry sheets into 6 even pieces– Create an egg wash of 2 tbsp. water and 1 egg white–
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Spinach and Goat Cheese Stuffed Scallop Squash

The squash Until recently, I didn’t even know a scallop squash existed. This was another of my farmer’s market mystery vegetable buys. Once again, Tyler wasn’t sure exactly what it was. But I searched online and found this website, here, with recipes for scallop squash. However, most of them had meat as an ingredient. This doesn’t fly in our family, so I made up my own recipe. I found the squash were easy to work with and Tyler and I both loved the end result, especially the filling. Cut and Cleaned Out Prep the Squash– Cut off the tops –
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Pita Bread Recipe

Pita bread is delicious. That’s all there is to it. And the great thing about pita is it’s versatile: the classic pita sandwich, cut into strips with hummus or spinach-artichoke dip, served with salad, and my family’s current favorite, the pita pizza. We’ve used all kinds of brands before, including Toufayan, Damascus, Thomas’, Trader Joe’s, etc. However, we found our favorite pita pizzas were made with homemade pita bread. And the best thing about it? Homemade pita bread is super cheap and easy to make. I am the queen of taking recipes and giving them my own flair. Sometimes these
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