Bliss Bites + Our #prettysimpledinnerparty

This past weekend one of my favorite husband and wife blogger duos, A Couple Cooks, hosted a world-wide virtual dinner party to celebrate the launch of their new cookbook, Pretty Simple Cooking. There were more than 350 hosts and I was beyond thrilled to be one of those hosts! The idea behind the virtual dinner party was that a bunch of people would gather at the same time in different locations all around the world and cook at least one dish from the cookbook.

So, Josiah and I invited some of our favorite couple friends over and had them each choose a dish from the cookbook that they would like to bring and we celebrated together. Food is such a wonderful unifier already so cooking from the same book just made the experience that much more meaningful. There is something so special about all using the same book to create a meal together. We had an amazing spread and it was so great to engage in conversation together with some cherry kombucha in hand. Hosting a cookbook themed party might become a regular thing around here. It was so fun! You can check out a few pictures from our party below. You can also see pictures of some of the other dinner parties here. 

The recipe that I think blew my mind the most from the book so far has been the Bliss Bites (pictured above and below). The peanut buttery, chocolatey, and oat goodness makes it the perfect post-dinner treat. I will probably keep them stocked in our freezer from this day forward! They're perfectly sized and so, so, so good! The recipe for them can be found in the Pretty Simple Cooking cookbook along with 99 other wonderful recipes that you probably need in your life right now. Buy yourself a copy and then invite some of your friends over for your very own #prettysimpledinnerparty. I pinky swear you won't regret it. Also, if you're in Chicago next Thursday, March 1st and want to meet Alex and Sonja, come on out to their book signing at Williams and Sonoma in Lincoln Park! 

We made: 

• Spinach Artichoke Frittata  
• Strawberry Lime Chia Jam 
• Crusty Multigrain Artisan Bread 
• Fennel, Pomegranate, and Arugula Salad 
• Two-Potato Hash with Romesco
• Bliss Bites 

DIY Coconut Kefir + Coconut Kefir Parfaits

I have a confession, I suck at DIYs. Like, I'm awful at them. The best example perhaps of my DIY fails, that was essentially a fail from the moment I dreamed up the idea, was the time I painted a couch. You read that right, I painted a couch. Or at least attempted to paint a couch. Josiah and I had just gotten married and inherited my parent's old couch and love seat that were not the prettiest of colors. 

So I decided to paint them. Most sane people would have maybe thought of the idea and then let it float away with the rest of the idea that you know are just bad. Me on the other hand, I thought of this idea and held onto it for dear life. In fact, at the time I didn't know if I could have had any ideas that were quite as amazing as this. Like, it was just the best. It was going to be cheap and I was going to get a beautiful black couch of my dreams. Did I mention it was going to be cheap? 

Well after buying about $170 worth of paint we ended up with some splotchy, crunchy-feeling seating in our tiny living room. Maybe not my best idea. Since then there have been a series of DIY fails that I've gone into so eagerly and fallen so flat on my face. 

Moral of the story, I'm not great at DIYs. I tell you this so that you know that if I can make this DIY coconut kefir, anyone can. 

Let's talk a little bit about why kefir is important. Kefir is a fermented drink that is similar to yogurt. It's made using cultures of yeast and lactic acid bacteria and it is super good for your gut. We all have probably been told that yogurt is good for our gut, but kefir is especially good for you because it includes a wide variety of bacteria strains. Yogurt on the other hand only contains a few. 

So not that long ago, because I don't tolerate dairy well, I hadn't really tried kefir before. I knew there were benefits to drinking it, but I just assumed because I didn't eat dairy, those benefits wouldn't be available to me. However, after a conversation with my friend Kate I was introduced to the idea of making a non-dairy version of kefir at home. She sent me the link to the kefir starter and in no time I had the most creamy, dreamy, tangy, and irresistible jar of coconut kefir. The fact that it's super good for me is really just a bonus. I would drink this stuff whether it was helping support my GI tract or not. So thank you, kate, for your wisdom. 

A few things to note when making this recipe. I was not successful with ALL coconut milk. If your coconut milk is watery or just all around not thick, the kefir will still do it's thing, but you'll end up with a much chunkier and less appetizing result that separates in the fridge. The coconut milk that I have found works the best is the Whole Foods brand. However, I do think as long as you are conscious of choosing a coconut milk that is legitimately thick, you'll be golden. 

This recipe could not be easier. Like You combine two ingredients and then leave them to do their thing for 24-48 hours and then BAM, you have a good-for-you base for a super yummy snack. I am totally cool with drinking this stuff straight up or spooning it straight from the jar, but I also think it's extra magical with some berries and granola added. I hope that you enjoy this recipe and feel super good about yourself for totally nailing a DIY project that looks fancy, but requires minimal work. 

Coconut Kefir 

• 1 can of coconut milk (14 ounces)*
• 1 packet of the kefir starter

Combine the coconut milk and kefir starter in a mason jar using a whisk. Place a paper towel, cheesecloth, or thin dish towel over the mason jar and set it in a place at room temerature that it will not be disturbed for 24-48 hours. I put mine on our refrigerator. The amount of time you leave your kefir to hang out depends on how tangy you want it. The longer you let it set, the tangier it will be. I usually aim for close to 48 hours because I like it really tangy. If you prefer a more mild flavor, call it good at 24. Once the kefir has reached the level of tang you want, cover it with a lid and store it in the fridge for up to 3 weeks. 

*Using thick coconut milk such as the Whole Foods brand pictured above is critical to the texture of this turning out creamy and delicious. I've found that Trader Joe's coconut milk does NOT work, so I would not recommend using it or other coconut milks that have similar consistencies.

Coconut Kefir Parfaits

Makes 2 

• 1 cup coconut kefir
• 1/2 cup fresh blueberries
• 1/2 cup fresh raspberries 
• 1/2 cup gluten-free or paleo granola 
• a drizzle of honey (optional) 

Alternate layering the coconut, blueberries, and raspberries into two small mason jar or bowl. Top with granola and if you're feelin' extra, drizzle some honey. 

Golden Butternut Squash Soup with Roasted Butternut Squash Seeds

This recipe was created in partnership with Imperfect Produce and featured first over here , but I couldn't resist sharing it with you all too. This year Imperfect produce is leading the campaign #newyearnewwaste and couldn't feel more honored to be inspiring others in a movement I believe so much in. There are so many simple ways to reduce waste. One way is using as many parts of a vegetable as possible. How many times have you used a butternut squash and then just tossed the seeds? I am so guilty of this. It is so, so easy to toss the seeds in oil, sprinkle a little salt, and roast that I don't know why I haven't been doing it forever. In this recipe I used the seeds to add some texture and interest to the soup, but if that's not your thing you can still roast the seeds and eat them straight up or use as a salad topping. Whichever way you decide to consume them, you'll still be reducing waste and that is a pretty freaking awesome thing. 

Golden Butternut Squash Soup

Serves 2  

• 1 medium butternut squash, seeds and all 
• 1 1/2 teaspoon coconut oil 
• 1 can coconut milk (14oz can) 
• 1 teaspoon turmeric 
• 1/4 teaspoon garlic 
• 1/4 teaspoon sea salt 

Preheat Oven to 350 degrees. Cut the butternut squash in half length-wise and scoop out the seeds. Set the seeds aside. Using a pastry brush spread the teaspoon of coconut oil onto the butternut squash halves and then sprinkle the butternut squash with the sea salt. Place the butternut squash halves cut side down and bake in the oven for one hour or until you can carefully remove the skin with a fork. 

While the butternut squash is roasting, rinse the seeds. While you are rinsing remove any stringy squash pieces until all that remains are seeds. Transfer the seeds to a kitchen towel and pat dry. Place the seeds in a medium bowl and toss with 1/2 teaspoon of coconut oil and then sprinkle with salt. Spread out in an even layer on a baking sheet. Turn the oven down to 275 and allow the seeds to roast for 15 minutes or until they begin to pop. Once they are done, set aside.  

Transfer the butternut squash to a food processor and combine it with the coconut milk, turmeric, garlic, and salt. Once combined, transfer to a sauce pan and heat to your satisfaction. Serve in two soup bowls, top with the seeds and enjoy. 

January Sugar Detox Diaries (week 4)

We made it! In so many ways this journey was much harder than I expected. However, in other ways it wasn't nearly as difficult. Finding meal ideas that excited me and kept things interesting was definitely not as challenging as I anticipated. I also was surprised how easy it was to to stick to my plan while I was traveling. I was surprised though by the amount of times I craved desserts. I would have thought that by day 30 I wouldn't even be thinking about sugar anymore, but last night I was dreaming about a brownie. That could have been in part because I knew the detox was coming to a close and I was so close I could almost taste it. However, my cravings were not constant or really that frequent overall (thank goodness!). I found them mostly to happen at night, just before bed. During the day I didn't even think about sugar, which surprised me! 

Now that I can officially say I've completed the Whole30 and sugar detox, overall I do feel amazing! I really do! My skin is clearer, my mind is clearer, I have more energy, and I feel like I hae a pep in my step. I feel like my eyes were opened to the amount of sugar that is in everything (which is a lot!) and am ready to find a balanced way of eating that leaves room for the occasional treat. I gained everything I was hoping and more from this journey! Thank you so much for all of you that joined in on this with me! It was so fun to have a source of accountability and I look forward to continuing to connect. Here's a look into what I ate and how I was feeling during the last few days. 

How I'm Feeling

Day 22 - I packed a lunch today because I was going to be on the road most of the day. I felt super great that I stuck to eating my meal that I packed because a lot of times I've used the excuse that I'm too busy to stick to something so "extreme." 

Day 23 - I woke up with a major headache this morning. After I took some meds to helo with the headache I went on with my day. I spent a lot of time meal prepping today which was really nice. I might be in the minority, but I love meal prepping. I turn on some music and just kind of get in the zone. It's become a favorite ritual of mine. It felt good to get super organized in the kitchen again. I had some girlfriends over in the evening and we chatted over some tea. It was nice to hang out and spend time with them that did not revolve around food. 

Day 24 - I felt so great all day! I had a great workout, got a lot done, and even made it to a yoga class in the evening. Today I really started to feel like eating this way is super norma -- routine even. 

Day 25 - I felt fantastic all day!Josiah and I went to a free yoga class in the evening and then we made homemade smoothie bowls. It was so much fun. I had good energy all day and no cravings! 

Day 26 -  I’ve been up since 2am because I couldn't sleep. Bad idea. From 8am-12pm the day kind of crawled by. I wasn't sure if I should take a nap or just power through. I ended up powering through and going to Orange Theory to get in a good workout. I felt so much better after my workout! 

Day 27 - This was the busiest day ever. I'm actually surprised how easy it was to stay on track even though I was moving from one thing to the next. I think the key was planning! I brought snacks and planned out a few breaks where I could grab food from the house between meetings. Planning is definitely a lesson I will take with me in my life after whole30 and the sugar detox. 

Day 28  - I felt super great! I'm really noticing a difference in how my clothes feel and I am walking a little taller. I've also noticed that my workouts have been better! 

Day 29 - I felt great all day! Excited to be coming to the end and finding a healthy balance. I’m not sure if I’m more excited to have maple syrup on some Simple Mills pancakes or avocado toast on Ezekiel bread.  

Day 30 - It was so hard not to just throw caution to the wind and bake a batch of Simple Mills chocolate chip cookies or brownies. But overall I feel amazing! 

What I'm Eating  

sautéed cabbage with pork belly topped with sunny eggs 

mixed greens topped with leftover meatballs, sunflower seeds, a touch of mayo, and some Tessemae's green goddess dressing 

broccoli bacon salad, caramelized onion potatoes, and cranberry lemon tuna salad 

the cabbage and carrots I cooked under my roasted chicken

spaghetti squash with romesco sauce, blanched broccoli florets, and chicken breast 

roasted sweet potatoes (from my meal prep) topped with sunny eggs 

Organic Girl 50/50 blend (I don’t know what they do to make their stuff so good, but it’s superior to ALL greens!), roasted sweet potatoes (from my meal prep), roasted chicken (also from my meal prep), some microgreens, pecans, and tahini sauce

green chili shredded chicken with blanched broccoli and spaghetti squash 

Potatoes, mild Italian chicken sausage, orange pepper, green pepper omelet with kite hills chive cream cheese, and microgreens  

Grain-free turkey meatballs with romesco sauce on zucchini noodles 

Post-yoga smoothie bowl: coconut kefir blended with an orange and blueberries and topped with banana, kiwi, chia seeds, and almond butter  

Poke bowl on top of greens instead of rice from True Food Kitchen

Whole30 Chicken Alfredo

chia pudding with coconut butter fat bites, almond butter, pecans, coconut flakes and banana  

sunny eggs with bacon and ham and diced potatoes with tomatoes at Local Foods

Crispy pork belly, orange pepper, and collard greens omelet with kite hill cream cheese and carrots cooked in ghee  

burger with mushroom bun , roasted carrots and turnips, and kale salad with crispy pork belly 

Spring greens with primal kitchen ranch and leftover Whole30 Chicken Alfredo  

A smoothie bowl made with frozen blueberries, frozen zucchini, and almond milk kefir and topped with shredded coconut, kiwi, chia seeds, and coconut butter fat bites 

sweet potatoes and bacon and eggs