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Hello everyone! I skipped the digests for a few weeks with the busyness of the holidays, but I'm back this week with lots to show you! I have a few meals that I've been eating on my January Whole30 that I haven't shared on social media until now, how we've coped with the norovirus (aka the Christmas plague), and a purchase I am really excited about! I hope you all had a merry Christmas and happy new year!

Well at least the norovirus was courteous enough to hit our house after Christmas. Ryan and Asher were in bed and Easton and I were just barely surviving for a while. Unfortunately, I became a victim to it for about 12 hours. We've been drinking up lots of Bone Broth! That thing is nasty contagious and hit 11 people in my family! 

Pre Whole30, I had some leftover Rosemary Raisin (I used dates) Crackers (recipe in my first cookbook) with Mt. Tam, pear, prosciutto, and my fig jam. It was the perfect combo. 

Loving my new gold bar cart I found at Target online! I ordered it and picked it up curbside to beat the crazy crowds and it probably saved me a lot of time with all of the crazy holiday shopping that was going on!

This was Asher's idea of fun while sick in bed for 3 days. He wrote down one of his Star Wars books copied word for word. 

Im so excited to have contributed to the Best Paleo Recipes of 2015 cookbook this year! It just recently came out and you're going to be so inspired by the 150+ recipes that are in there from all of the top paleo food bloggers and cookbook authors! Go download it here!

I had some pretty awesome last minute finds this past week at my local Anthropologie for a big long week of photoshoots for book number 3! I am loving how its turning out and I think you all will too!

 A big ole' pot of spinach will reduce to a small pile of almost nothin'. I made some delicious dairy-free Creamed Spinach with this from my eBook Joyful!

This was one of Asher's simple lunches this week. Leftover rotisserie chicken (because we've had it every night this week with my crazy photoshoot and editing schedule!) with ketchup for dipping, Jackson's Honest chips (cooked in coconut oil!), carrots, strawberries, and a few dye-free organic gummy bears. He also has a separate snack of Quinn popcorn (non-gmo and cooked in coconut oil too!) and a brown rice cake.

Here's one of my favorite meals this past week! I have a slow cooker recipe for this in Meals Made Simple but I made it extra simple this time around. I picked up an organic rotisserie chicken from Whole Foods and made the sauced ranch from my Buffalo Wings (see HERE) to drizzle all over. And for the sweet potatoes, I boiled them for 5 minutes and then cubed them, put them on a sheet pan, drizzled with olive oil, 2 garlic cloves, and a little sea salt and popped them in a 400 F oven and baked for 15 minutes until nice and crisp!

A stressful night and a book deadline sent me running for dessert in the kitchen. But I went for broth and a chicken apple sausage and Asher's Real Deal Chocolate Chip Cookies in the freezer have not been touched! I fell into a bad pattern of eating 3-4 mini cookies a day in the morning when I was starving from nursing during the night and not eating, and they were the most accessible and quick thing to get in. I'm feeling proud so far with my journey on Whole30 this month! 

 It was just me and Easton for dinner so I swang by Whole Foods and picked up some pot roast, roasted broccoli and butternut squash for a super quick meal! Everything was Whole30, thankfully considering they use canola oil a lot! Love hand-me-down Hanna jammies. These were my nephews, then Asher's and now Easton is wearing them. Hard to believe this little drool monster is 4 months already!

We've been so busy at photoshoots for book 3 and I am so excited about getting to tell you more about it soon!I roasted 2 spaghetti squash at once and kept in the fridge all week for quick lunches. I used some for spaghetti with meat sauce, and some with sliced sausages and pesto. See my YouTube tutorial here or my post on how to prepare a spaghetti squash here!I made a double batch of my granny's sauce from my Against all Grain cookbook and put half in the freezer. The honey can be omitted for Whole30! 
A peek at my Whole Foods run! I had a super busy work week and am traveling next week so I went for convenience. Their organic plain rotisserie chickens are a lifesaver for a busy mom, and I save the bones in the freezer for stock.

I did a little twist on the classic Toad in a Hole and used acorn squash instead of toast for a great Whole30 breakfast. I made the homemade sausage from my Against all Grain cookbook and omitted the maple (you could also chop up a compliant sausage or bacon). Slice the acorn squash into 1-inch rounds and remove the seeds in the center. Place on a baking sheet and brush both cut sides with melted ghee and sprinkle with salt and pepper. Bake at 400F for 10 minutes, then remove the tray and crack an egg carefully into each hole. Sprinkle with sausage, then return to the oven and bake for 7 minutes, until the whites are set and the yolks are still soft.