Consider the leaf TURNED.: eatrealfood

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"Hmm, I could really go for some Balsamic Chicken," I thought to myself one day as I quickly looked through my kitchen to see what ingredients I had on hand. I didn't have what I needed for my Pomegranate Balsamic Chicken but I had enough to hopefully make something delicious. I also only had a pack of bone-in split chicken breasts and drumsticks so I knew my typical method of cooking on the stove top wasn't going to work. Lo and behold, this recipe was born and it was so incredibly delicious. The fresh lime at the end adds a subtle zing that I loved. Isabelle, my almost 2 year old, also couldn't stop asking for more.

BALSAMIC LIME ROASTED CHICKEN

Recipe Ingredients

About 4 lbs of bone-in chicken pieces (I used 2 split breasts and 4 drumsticks)

1/2 cup balsamic vinegar

1/4 cup olive oil

1/4 cup Dijon mustard
3 garlic cloves, minced

1 TSP salt

1 TSP pepper

2 sprigs of fresh rosemary, finely chopped

1 lime, juiced

Chopped fresh basil, to garnish

Recipe Directions

Preheat oven to 400 degrees F.
Prepare marinade by whisking together the balsamic vinegar, olive oil, Dijon mustard, garlic, salt, pepper, and rosemary.
In a large baking dish or roasting pan, add your chicken pieces. Pour marinade over chicken and toss to coat.
Roast the chicken uncovered for about 45 minutes, until just cooked through.
Carefully transfer the chicken to a clean plate and again, very carefully pour the remaining cooking liquid left in the pan into a small saucepan. If you have a lot of excess oil, you'll want to skim from the top.
Add in the juice from one lime and boil until the sauce reduces by about half and thickens to coat the back of a spoon. This can take about 6-8 minutes.
Pour the balsamic lime reduction over the chicken and sprinkle with fresh basil.

Enjoy!

Until next time,
SMP

No cheats. No slips. No excuses. For 100 Days, I followed the Whole30 program and I couldn't be more thrilled by the results. Now, I'm not a newbie to the Whole30. My first adventure was in August 2012 and before this year's Whole100, I had completed 4 previous rounds. With every previous round, I would lose 5-6 pounds and then try to keep to 80/20 paleo. Some weeks would be better than others and those 5-6 pounds would slowly creep back on - usually in the form of bloat. I decided at the end of 2014, that I wanted to REALLY make this a way of life. I REALLY wanted to change my habits for good. The last 100 days have done exactly that.

I would say the first 30 days were just like every previous round - I felt better, had clearer skin, lost 5 lbs, but I had a list of things I still craved and desired. Then around Day 40, I had another dose of the magic. Something I hadn't experienced previously. My cravings were really diminishing. I was feeling GREAT, and my body was really changing. I was actually quite surprised on Day 61 that I hadn't lost any more weight because my body looked so different. On that day, I decided to break up with the scale for good because it truly does not tell my story.

The days kept flying by and it became easier and easier to remain on plan. I turned down my mother's lasagna at a family gathering without a problem. I wasn't even tempted to eat pizza during a get together at my husband's Crossfit Box. Off plan foods just weren't even interesting anymore. I honestly craved my nutritious and delicious foods that I had made a habit of creating every day. I fell in love with red cabbage and if you're following me on Instagram you have noticed that I've eaten it almost every day since I've discovered that I loved it.

My Whole100 Results

I decided to not weigh myself today because for the first time in forever, I don't care what the scale says. Coming from a person who used to weigh herself multiple times a day, this is a huge victory for me.
When I look at the progress photos above, I know that my body composition has changed. I'm less bloated and I'm down a dress/pants size. That tank top is an XL and I can now fit in a Medium sized shirt.
I lost 1 inch off my waist and 2.5 inches off my hips.
I've seen major progress in the gym - I've hit new PRs on my front squat and deadlift and I've been able to run during workouts without needing to take walking breaks.
I've solidified these new healthy eating habits and choosing real food, all the time, is just my new normal.

People keep asking me what I'm going to do now. If I've ordered a pizza or stuffed my face with a cupcake yet. And the answer is I'm eating the same stuff I ate yesterday and the day before. It's delicious and makes me feel great - why would I go back? Sure, if someone had a delicious, freshly baked cupcake in front of my face right now, I would consider eating it. But the difference is that before, just the thought of a cupcake would trigger my cravings and I would be heading straight to the kitchen to satisfy my sweet tooth. Instead, I have no compelling feeling as I type this.

I think I've finally taken control of my relationship with food.
It no longer controls me - I am in charge.
I am Whole30.

XOXO,
SMP

Roasted Butternut Squash with Sweet Potato, Carrots, and Onion Recipe

I first made this roasted vegetable dish for Thanksgiving 2012 with all of the vegetables I had on hand and it turned out oh, so delicious! It was special enough for a holiday dinner, but simple enough to throw together any day of the week. This recipe came to mind this week and I've made it twice! Decided to update the blog post with a prettier picture since my old kitchen didn't get much natural light. In the picture above, I actually used rainbow carrots and they added such a wonderful touch of color to the dish. Try it and let me know what you think!

Recipe Ingredients:

1 butternut squash, cubed
1 large sweet potato, cubed
1 cup carrots, chopped
1 sweet onion, diced
2-3 tablespoons of olive, avocado, or coconut oil
1-2 tablespoons dried rosemary
Salt and pepper, to taste
Recipe Directions:

1. Preheat oven to 400 degrees F.

2. Wash, peel and cube/chop/dice veggies and place in large bowl. The butternut squash will take the most effort but its worth it! Look how pretty!

3. Drizzle cooking fat of choice over veggies and add rosemary, salt and pepper. Mix until all veggies are well coated.

4. Transfer to a large baking sheet and roast uncovered for about 30 minutes.

5. Take out of oven, mix and do a final taste test. Add more salt & pepper, if necessary.

6. Enjoy!!!

XOXO,
SMP

I've tried making cauliflower rice in the past and while it was edible, it wasn't my favorite. That is, until I started playing around with cilantro, lime, and a little bit of spice, which developed into this very tasty recipe that I'm sharing today.

This cauliflower rice goes REALLY well with my recipes for Sara's Chicken or Adobo Lime Chicken. Give it a try and let me know what you think!

Cilantro Lime Cauliflower Rice Recipe

Recipe Ingredients:
1/2 medium head of cauliflower, chopped in food processor (about 6 cups "riced")
2-3 TBSP ghee, or other cooking fat of choice
1 garlic clove, minced
3 green scallions, sliced
1 TSP homemade Adobo seasoning
Zest and juice of one lime
1 heaping TBSP chopped fresh cilantro
Drizzle of chili infused oil or a pinch of red pepper flakes - optional

Recipe Directions:
1. Chop up 1/2 head of cauliflower in a food processor until it is the consistency of rice. In my ninja, it takes about 4-5 pulses. Set aside.
2. Heat a cast-iron skillet over medium heat.
3. Melt ghee or other cooking fat of choice and sauté scallions and garlic for about 1 minute.
4. Add "riced" cauliflower to pan, sprinkle with adobo seasoning, and stir to combine. Let cook for about 5 minutes, stirring occasionally.
5. Add juice from 1 lime, stir to combine, lower heat to medium low. Let cook for an additional 10-15 minutes, stirring occasionally, or until done to your liking. I like my rice soft but slightly browned, and not mushy. (Don't over cook or cover - extra moisture will make it soggy).
6. Stir in fresh cilantro and lime zest. If you'd like a little heat, add a drizzle of chili infused oil or a pinch of red pepper flakes.
7. Do a final taste test and enjoy!

Tip: I like to chop up the whole head of cauliflower and save the rest in the fridge so I can quickly make this again later on in the week!

Until next time!

XOXO,
SMP

So I'm a little late with this post. But do not fear! We did successfully complete our Whole30! The last 10 days of our Whole30 were just as delicious as our first 20. Although we were busier, got a little sick, and tempted to indulge, we remained on the course! I'm actually still going strong and today is Day 37! Mark had a mini detour and enjoyed some organic tortilla chips with my guacamole. I know, we are such rebels.

I currently have a cranky baby on my lap so I will just post these pictures as a reminder that eating this way is never boring or bland. I have actually enjoyed some of the most delicious meals while on this program. I hope to post a reflective piece on what I've learned from the experience this time around in the next day or so, as well as some of the recipes for the meals pictured below. Stay tuned! Until then, be inspired to eat real food!

PS: I downloaded this new app that adds text to photos and I might have gotten a little carried away!

Sweet potato, ground beef, and a homemade balsamic cherry jam

That's yucca and plantains in that soup - no potatoes!

Recipe slightly adapted from Primal Cravings Cookbook

Another delicious recipe from the Primal Cravings cookbook

Before and after his Whole30

My father is my hero. In his younger days, he used to be a body builder and I remember being able to hang and swing holding onto his biceps. After a long car ride home, I would pretend to be asleep in the car, just so he could carry me in the house in his strong arms.

As the years went on and his priorities shifted from bodybuilding to becoming the first pastor of a Spanish speaking congregation in our small town in Pennsylvania and the founder of a local food bank, the weight started creeping on. He was (and is still) so committed to helping this community that his health took a back seat.

Due to the weight gain and poor diet, my father then developed poor circulation in his legs and cellulitis. Over the years, he's had two surgeries to address the issues and after an ER visit this past December, was headed for a third.

I had spoken to my family about the Whole30 since I discovered it back in August 2012, but they never thought it was feasible for them. After all, I come from a very Puerto Rican family that can live off of rice and beans alone. But after my dad's latest health concerns, he decided to embark on his own Whole30 journey.

About 10 days into his Whole30, feeling great and loving on his granddaughter Isabelle

I am so proud of his commitment and dedication over the last 30 days. I've seen with my very own eyes, how his energy has increased, how positive he feels about life, and how he went from needing 5-6 cups of coffee per day to only 1-2 cups. I've seen him reach for a piece of fruit for a snack instead of his usual crackers with peanut butter. I heard from my mom that he's sleeping so much better and longer at night. I've seen him preach on Sunday mornings with more fervor. I've seen his suits fit him so much better.

And most importantly, I've seen his inflamed leg return back to normal. In just 30 DAYS. See for yourself:

No medication, no surgery, just eating real food.

Is that not incredible?! FOOD IS MEDICINE!

By simply eating real foods like meat, vegetables, fruits, eggs, nuts, and avocados, he has taken his health into his own hands. Oh, and he also lost 23 pounds. TWENTY THREE POUNDS. No big deal.

My father is so encouraged by his results that he has officially decided to extend his Whole30 to a Whole60. In his own words,

"I give God all of the glory. Without His help, I couldn't do it. And I thank God that He gave Melissa and Dallas Hartwig all of this knowledge and wisdom to help so many people like me."

I couldn't be prouder. My father is my hero.

This picture was taken today, February 9th

And just because I love this picture...

On my wedding day, January 2012, before we knew anything about Whole30.

Two thirds of the way complete with our Whole30! Again, I say it has been so easy this time around! I'm taking advantage that our little Belle is asleep so I'm keeping this post short and sweet. May the pictures speak for themselves.

WHOLE30 EATS: Days 11-20

Sara's Chicken with Sauteed Kale

I made a fresh batch of ghee!

How to Make Ghee at Home

2 eggs with avocado and tomato salad

Not the best pictures, but chicken wings, tostones, and avocado - YUM.

A very random concoction on a very busy day: avocado, tomatoes, red onion, chicken sausage, and olive oil

Keeping it simple with some scrambled eggs with coconut milk and dried tarragon

A delicious meal I made by accident: Walnut Pesto Ground Pork Salad

Walnut Pesto Ground Pork Salad Recipe

2 hardboiled eggs drizzled with the walnut pesto sauce I'm currently obsessed with eating

Walnut Pesto Sauce Recipe

Sara's Chicken

Sara's Chicken Recipe

I decided to make a big batch of chicken breasts for emergency protein. They were simply seasoned with salt and pepper and cooked in the cast iron skillet in some ghee.

Some of that emergency protein with roasted butternut squash and rutabaga and of course, the walnut pesto sauce.

Roasted Butternut Squash, Sweet Potato, and Rutabaga Recipe

Horrible picture, but some more of that emergency protein with some organic marinara sauce

A big pile of food: sweet plantains, chicken sausage, and an avocado

Bacalao con Guineos: Salted Cod with Plantains. Recipe coming soon.

Yum.

Sara's Chicken with Sauteed Kale

"Sara's Chicken" is my go-to recipe for chicken. We make it at least once a week. This chicken goes really well with white potatoes as the potatoes soak up all the marinade in the roasting pan. Since we are doing a Whole30, we are not eating white potatoes this month. (Sad Face)

Instead, I decided to make some sautéed kale on the side to go with the chicken this week. Using the chicken's pan drippings to sauté the kale really gave it a lot of flavor and I highly recommend trying it.

After the chicken was done and out of the oven, I simply took about 1/4 cup of the pan drippings and put it into a sauté pan.

Over medium heat I let the pan drippings bubble a bit and after it began to reduce, I added a few big handfuls of chopped kale into the pan.

Don't be afraid to add A LOT. It wilts down so much.

I continuously tossed the kale so that it was covered with all of the flavorful sauce. In just a few minutes the kale had cooked down and was ready for a dash of salt and pepper and a splash of apple cider vinegar. I find the vinegar to really take the edge off of the bitter greens. It was delicious.

A big, one person serving or enough to divide into two.

I ended up eating the entire serving by myself since Mark wasn't feeling too adventurous about eating the kale. However it was probably enough for two people. If you need to serve more, then of course just double this simple recipe.

Sautéed Kale with "Sara's Chicken" Sauce Recipe

Recipe Ingredients:

1/4 Cup of pan drippings from "Sara's Chicken" recipe
2-3 big handfuls of chopped kale (I used about half of a 16 oz bag of already chopped/cleaned kale)
dash of salt and pepper
splash of apple cider vinegar

Recipe Directions:

1.) Make "Sara's Chicken"
2.) After the chicken is done, take about 1/4 cup of the pan drippings and put into a saute pan on medium heat.
3.) Let the pan drippings bubble and reduce a bit (1-2 minutes) to create a bit of a sauce.
4.) Add kale and toss continuously so that all of the kale gets coated in the sauce.
5.) After just a few minutes, the kale should be wilted and ready for a taste test. If needed, add a dash of salt and pepper.
6.) Add a splash of apple cider vinegar and toss before plating alongside your delicious chicken.
7.) Enjoy!

Walnut Pesto Ground Pork Salad

I love it when delicious recipes happen by accident. Today was a busy day. Between managing my work load and caring for the baby, it was close to 2pm before I had a chance to make something to eat. And I was hungry.

I plopped my little angel in her swing and flew into the kitchen to see what I could quickly make. I didn't feel like having eggs (my usual quick meal), so I started looking around. I noticed that I had a bunch of fresh basil that I needed to use, so I immediately started getting the ingredients together for this walnut pesto sauce. It's my new fave and it takes a whopping 5 minutes to throw together. Now, what would I put this delicious sauce on?

Upon opening up the fridge, I noticed that I didn't have any "quick cooking chicken" as all of the items I had defrosted were bone-in. I needed something fast. I did have a pound of organic ground pork - would that taste good with the pesto sauce? We were about to find out!

Since I already knew that the pesto sauce had plenty of flavor, all I did was cook up the ground pork in a pan on medium heat with a little olive oil, salt, and pepper. I decided it needed some type of vegetable so I chopped up a red bell pepper and threw it in once the pork was no longer pink in the middle. Once it was all cooked, I took the pan off the heat and added about 3 tablespoons of the pesto. I did a little taste test and BOOM - I was in heaven. SO. GOOD.

I got myself a big bowl of spinach, spooned on some of the pesto ground pork and peppers, and topped it all with a handful of chopped walnuts. This is my new favorite meal. You must try it.

Walnut Pesto Ground Pork Salad

Recipe Ingredients:

1 pound of organic ground pork

3 TBSP of walnut pesto sauce

1 red bell pepper, chopped

1-2 handfuls of raw baby spinach, for salad base

olive oil, enough to coat pan

salt & pepper to taste

handful of chopped walnuts, as salad topping

Recipe Directions:

1.) Make walnut pesto sauce if you don't already have some on hand.

2.) Heat a saute pan over medium heat and coat with a bit of olive oil

3.) Crumble the ground pork into the pan and season with salt and pepper to taste, a little less than usual since the pesto has salt in it and plenty of flavor

4.) Once the ground pork is no longer pink in the middle, lower the heat, add your chopped pepper, and cover for 3-5 minutes, or until the pepper is cooked to your liking

5.) Remove from heat and add 3 TBSP of the walnut pesto sauce. Mix and do a final taste test. Add salt and/or pepper if needed, but I'm sure it will be just fine!

6.) Add pesto ground pork mixture over baby spinach and top with a handful of chopped walnuts.

7.) Dig in!

Mark and I are currently doing another Whole30! I'm not sure if it's because we've done it before or because it's a new year - but I'm really pumped about it. I'm also finding it super easy this time around. I'm not going hungry. I'm not stressing over meal plans.

I'm just doing it.

To read about our first experiences with the Whole30, go here (my story) and here (Mark's story).

I'm already feeling like I have more energy, especially with a 2 month old child and just starting to get back to work this week. Also, TMI ALERT, Isabelle has been so much less gassy since I've cleaned up the diet again. Apparently, she prefers her breastmilk to be Whole30 compliant too.

Milk coma

So we all know I like to photograph my meals - I love food that looks pretty and I love to share ideas with all of you. I didn't always get the chance to snap a pic of every meal (especially when I had repeats), but below are a few of the delicious meals we have enjoyed while being on the Whole30 over the first 10 days. Enjoy!