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How do I feel: It’s SATURDAY!!!!! Even though I woke up way too early for my own good (if it’s still dark out, and the weekend, and I’m not leaving on a jet plane, I should roll over and go back to sleep) I’m in a good mood!

Alright, let’s break it down here people. It’s day 20, but IRL (In Real Life) it’s day 25, and BOY am I sick of blogging every day! Don’t get me wrong, this is a really awesome process and I have learned a boat load about my cooking habits, my taste buds, my abilities and where I get creative culinary inspiration from. All incredibly valuable outcomes of putting these constraints around food, cooking, etc. However, I just feel like a broken record at some point. So, instead of the same old same old, I’m going to throw down a ton of pictures and tell you the story of the day that way. Ready? Here we go!

First I woke up, made myself remotely presentable to the outside world, threw a ton of groceries in a tote and headed over to see my favorite mens – Troy (first pic) and Adam (second pic), at their place on the North side of town.

Copyright 2014 Siiri Sampson. All rights reserved.

Copyright 2014 Siiri Sampson. All rights reserved.

Copyright 2014 Siiri Sampson. All rights reserved.

Copyright 2014 Siiri Sampson. All rights reserved.

As you can see, here they are enjoying the wonderful breakfast we made together. Let’s back up for a minute and talk about what we made:

Copyright 2014 Siiri Sampson. All rights reserved.

Copyright 2014 Siiri Sampson. All rights reserved.

Copyright 2014 Siiri Sampson. All rights reserved.

Copyright 2014 Siiri Sampson. All rights reserved.

To keep things Whole30 friendly but still hearty and delicious, I whipped up a frittata of sorts in the cast iron skillet. 9 eggs, 2 cups of baby spinach with a rough chop, 2 sliced scallions and salt and pepper to taste. Baked in a 350F oven for 30 minutes or until the edges got brown. Don’t over cook it or you’ll dry out the eggs. If the center looks slightly soft, that’s fine! Simply pull it out of the oven and cover with a tightly crimped foil. Top with a kitchen towel till service and voila! Perfectly cooked, warm, and not dry eggs!

 

Copyright 2014 Siiri Sampson. All rights reserved.

Copyright 2014 Siiri Sampson. All rights reserved.

Oh my gosh – I couldn’t be more excited about this next part. On the Whole30, you cannot have regular potatoes. Not white, golden, purple, etc. But you can have yams and sweet potatoes. In order to do something that would ground the frittata, I had Adam grate one LARGE sweet potato and then rinse 3-4 times until the water was pretty clear. He pressed them as dry as possible and used a flour sack towel to extract as much moisture as possible. We baked in the oven with a drizzle of oil, salt and pepper, at 375F for about 35 minutes or so. Keep your eye on them and make sure they’re not burning at the edges. We also used a nonstick sheet like a Silpat. You could use parchment paper if you don’t have a Silpat. Also, stirring or flipping them half way through will give you a more golden result. The flavor was just incredible. Not at all like hash browns. Not even close. These were insanely good and I’m never going back.

Copyright 2014 Siiri Sampson. All rights reserved.

Copyright 2014 Siiri Sampson. All rights reserved.

Copyright 2014 Siiri Sampson. All rights reserved.

Copyright 2014 Siiri Sampson. All rights reserved.

The fruit was from Whole Foods and it was so sweet and fresh. There was starfruit in there, but I didn’t have any. I like to eat that on its own as I think the flavor is a little sharp or tart in comparison and it doesn’t suit my taste when it’s in a fruit salad. The only leftovers in the whole meal was one slice of the frittata, and that’s because I was talking when I cut it. I cut it into 4 pieces, instead of the Mercedes Benz Star of three pieces like the guys would’ve done had I relented and let them cut it. Live and learn. (joke’s on them, I went home with the extra slice and ate it on Day 25!) 🙂

Copyright 2014 Siiri Sampson. All rights reserved.

Copyright 2014 Siiri Sampson. All rights reserved.

After brunch I headed home, and worked on some other food stuff while my friend Liz came over. We had coffee down stairs, sat by the fire and caught up in what we’re coining “Open Mic Study Hall.” It’s a time to bounce ideas and projects off a friend with equal creative talents, and then bust out some work on those projects while in good company. We’re having a blast. After Liz headed off to enjoy her evening, I worked on the dressing you see above because my awesome friends, Kate and Fauna, were coming over for dinner.

Copyright 2014 Siiri Sampson. All rights reserved.

Copyright 2014 Siiri Sampson. All rights reserved.

We were going to celebrate Fauna’s birthday (a few days early) with dinner at my place and then go see the Mary Lambert show at the Showbox. It was a wonderful night, we enjoyed all the food everyone contributed before the show. Here’s what we had:

This dressing you see above over a salad Fauna brought made of arugula, apples and avocados. This dressing was made from combining all the following in a food processor until they were completely emulsified: 1/2 avocado, 1tbsp tahini, juice from 1/2 lemon, 1 clove garlic, citrus vinegar and 1/3 cup olive oil (didn’t I just tell you about this the other day? I can’t remember….that’s frustrating!) It creates the creamiest, velvety dressing that just pumps up the salad so much!

Copyright 2014 Siiri Sampson. All rights reserved.

Copyright 2014 Siiri Sampson. All rights reserved.

We also had this pot roast I made using this Slow Cooker Cinnamon Pot Roast with mint recipe from Whole Foods. I took the onions, tomatoes and sauce the roast yielded and pureed it until it was completely smooth in the food processor and let the roast bath in it. The mint completely makes the entire thing. I wish now that I’d made it two days previously and let the flavors deepen before serving. It got so much better the two days after I cooked it when I was having it as left overs. Live and learn!

Copyright 2014 Siiri Sampson. All rights reserved.

Copyright 2014 Siiri Sampson. All rights reserved.

Then I simply made roasted carrots in the oven. I like to first baste them with either olive oil or coconut oil and then liberally sprinkle with my good friend Kathy Casey’s French Seasoning Salt. I cannot say it enough times, GET THIS SALT. It is life changing in the kitchen. Everything I make with it tastes only a million times better than if I just used regular salt and pepper. I promise! Roast your carrots at 400F for 20-30 minutes, keep an eye on them, and pull when they’re getting super crispy at the ends.

Kate provided our beverages, and thank goodness she did! I notice on the Whole30 how much thirstier I am all day long! The conversation was provided by all three of us, and we all remarked how wonderful it is to have people around us that foster such meaningful evenings of sharing!

 

Of course, I also had coffee, homemade almond milk, raw almonds and dates at some point in the day. And after the show, Fauna and I stopped by Clever Bottle for a bit, before heading back to my place. That place is always full of interesting people and great drinks!

Lesson of the day: Eat, Drink (water) and be Merry [Mary] (or go see her show!)

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