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Whole30 – Week Four

24 Sunday Jan 2016

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We are now on the downside of the Whole30. At this point, you may feel like your food is boring and tasteless and if you eat one more egg you might vomit. It’s time to change it up. Make different foods from different cultures and ethnicities. Try different spices and jazz it up a bit. Be creative. Just follow the Whole30 Rules.

With that said, here is our Week 4 Menu for Whole30.

Whole30 Week 4 Menu

Whole30 Week 4 Menu

Week 4 Menu (click here for download)

Recipes:

Twice Baked Sweet Potatoes from Plaid & Paleo: http://www.plaidandpaleo.com/2014/04/paleo-twice-baked-breakfast-sweet-potatoes.html

Classic Ragu Bolognese from Bon Appetite: http://www.bonappetit.com/recipe/classic-rag-bolognese (no wine, cheese, or milk)

Brussel Sprouts and Bacon: http://nomnompaleo.com/post/1670459416/roasted-brussels-sprouts-and-bacon

Czech Meatballs: http://meljoulwan.com/2010/10/25/paleo-czech-meatballs/

Braised Beef Short Ribs: http://paleomg.com/braised-short-ribs-over-roasted-garlic-mashed-cauliflower/

 

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Whole30 – Week Three

18 Monday Jan 2016

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At this point in the Whole30, you are over the hump, and feeling a bit better about your food choices. Remember to eat until your full and always fill your plate with protein and vegetables before anything else. It’s important to remember the principles of the Whole30, this also helps to stave off hunger and cravings.

With that said, here is week three of our Whole30 menu. Have a great week!

Whole30 - Week Three

Whole30 – Week Three

Week3 Menu

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Whole30 – Week Two

11 Monday Jan 2016

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Here we are on day 8 and week two of the Whole30.

Week two of the Whole30 tends to be a bit easier on everyone. You start to get the hang of things, you start to feel better, and let’s face it… you don’t feel like you want to kill everyone.

Get a bit more creative this week with your menu, if you feel up to it. There are so many delicious paleo recipes out there that are Whole30 Approved. Don’t be afraid to try them.

As per last week, I am posting my weekly menu. Feel free to dabble in it or not. 🙂

Week Two Menu

Week Two Menu

Whole30 – Week 2 Menu

 

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Whole30 – Week One

03 Sunday Jan 2016

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Whole30 officially began on Friday, January 1st. However, we decided to give ourselves the weekend to prep and are beginning our Whole30 tomorrow. We create a weekly menu and grocery list and then shop for the week. It makes it easier for us to stay on track. Below is our menu for our first week of the Whole30:

Whole30 Week One

We learned from our first Whole30 that it is a lot easier to prep on the weekends and also make enough food to have leftovers the next day. Below is the tweet I posted with my homemade mayo and salad dressing for the week.

Homemade mayo and salad dressing to start off the Whole30 this week!… https://t.co/olgZx3W8wd

— Sweeping the South (@andreadecas) January 3, 2016

Good luck to those of you starting your first Whole30 this week!

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What’s your favorite New Orleans Restaurant?

31 Friday Jan 2014

Posted by sweepingthesouth in Uncategorized

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And what’s your favorite dish?

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City Pork

25 Saturday Jan 2014

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Cuban sandwich at City Pork in Baton Rouge

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Posted by sweepingthesouth | Filed under Uncategorized

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MiLa – a beautiful union

20 Friday Dec 2013

Posted by sweepingthesouth in Food, New Orleans, Restaurants, Travel, Uncategorized

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Tags

Cook, Food, Home, Louisiana, Mississippi, Recreation, Roasting, Root beer, Soft drink

We had been wanting to try MiLA for a while now, a union created by a Mississippi and Louisiana Chef. It had been recommended to me over a year ago and then when we saw it on the list of New Orleans’ Top 10 Restaurants, we had to try it. If you are staying at the Pere Marquette Renaissance Hotel, it is conveniently located inside. We made an early dinner reservation because we were heading to a show at the Saenger Theatre. It was quiet inside and dimly lit, the décor was modern upscale, maybe a bit opulent. Our host seated us promptly and we had a lovely booth overlooking Baronne Street. The menu is neither large nor overwhelming, but has a fair amount of appetizing options.  They immediately brought out bread, but this was not ordinary bread.  There were sweet potato rolls served with a lima bean puree and biscuits served with soft sea salt butter. Yum!

Top from Left: Pan Roasted Sweet Breads over grits; Roasted Beet Salad; Roasted Butternut Squash Soup

Top from Left: Pan Roasted Sweet Breads over grits; Roasted Beet Salad; Roasted Butternut Squash Soup

We were conflicted over what to order, but our waiter was knowledgeable about the menu and very helpful. We began with the Pan Roasted Sweet Breads served over creamy black truffle grits, Creamy Butternut Squash Soup served with generous lumps of blue crab and crème fraiche, and a Roasted Beet Salad served with a goat cheese mousse (I know, I have a thing for beets lately). The Sweet Breads could have easily been a meal themselves, but were worth every bite. For our entrees, we ordered the Roasted Beef Tenderloin wrapped in Bacon and served with creamy salsify, and Crispy Baby French Chicken with a crawfish in a lobster sauce served with fingerling potatoes. Pan-fried and served with two tiny wings and two tiny chicken breasts, each was beautifully battered and served over the lobster sauce. It was a cold winter’s night so both entrees hit the spot! For those of you who never tried or even heard of salsify, it is a root vegetable with an oyster like flavor, definitely an interesting vegetable.

From Top: Roasted Beef Tenderloin; Crispy Baby French Chicken

From Top: Roasted Beef Tenderloin; Crispy Baby French Chicken

Of course, we still ordered dessert! How could I resist a Chocolate Peanut Butter Tart? It was so rich, crispy and chocolaty served with a chocolate sorbet! We also ordered the Deconstructed Root Beer Float, which was really unique. It was made with a vanilla bean bavarois, a ginger snap tuiles and an Abita Root Beer Sorbet. It is presented as an ice cream bar, but the moment you cut into it and take a bite, it tastes like an actual Root Beer Float!

Top: Chocolate Peanut Butter Tart Bottom: Deconstructed Root Beer Float

Top: Chocolate Peanut Butter Tart
Bottom: Deconstructed Root Beer Float

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Duck waffle

25 Thursday Apr 2013

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Served with sweet potato and duck hash on top of cornbread waffle with pepper jelly at Elizabeth’s restaurant

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Posted by sweepingthesouth | Filed under Uncategorized

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Gimlet at Jolie’s Bistro

07 Thursday Mar 2013

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Aside

Apple salad

16 Friday Nov 2012

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20121116-214058.jpg

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