Cod with Romesco Sauce by Amy Roth Photo. Recipe: Bon Appetit Magazine

A week and a half in, and I’m doing great with Whole30! There have been no mid-afternoon slumps or hangriness to deal with, but eating this way does require much more thought than simply throwing together a quick sandwich or heating up an Amy’s cheese enchilada entrée. (Honestly, I needed an Amy’s intervention, anyway.) Avoiding easy fillers like rice or bread has been a little challenging, but nothing I can’t deal with, and I’ve lost a few pounds, though that wasn’t my goal at all.

I’m still amazed by how much unnecessary sugar is in our food. I’m generally not much of a packaged food eater (save for the aforementioned enchiladas), but love condiments and sauces, and many of my favorites are taboo. Also, I miss cheese. Terribly. It’s my one craving and I’m going to be the saddest person around if I find dairy gives me problems when I start reintroducing food.

The Meals

There were a couple of fantastic meals I’ve had in the past week that I want to share with you today. Up top, you’ll see my photo for Bon Appetit’s Cod with Romesco Sauce, Hazelnuts, Lemon and Parsley. It was eye-opening, mind-boggling… just a fantastic meal with only a few components. And where, may I ask, has romesco sauce been all my life?! I’ve read about it for years, but never took the plunge until I made this recipe, and now it’s all I want to eat. I want to proselytize door to door in my neighborhood so everyone can share in this pure joy of mine! Yeah, I know, but it’s honestly that good. Cod isn’t something I eat very often, but it works so well here, I’m not sure I’d want to change anything next time.

Deborah Madison's Potato and Green Chile Stew by Amy Roth Photo.

And then, there’s Deborah Madison’s Potato and Green Chile Stew from Food52. Whenever I make this, I wonder why I don’t have it more often. It’s part of Food52’s Genius Recipes collection, and with good reason: Deborah Madison is an alchemist, creating kitchen gold from a handful of common ingredients. It’s a recipe that’s easy to convert for Whole30 compliance (skip the sour cream, which I usually do anyway) or for vegan/vegetarian diets (use vegetable broth instead of chicken and skip the sour cream). With our turn to winter weather now that Spring is here, this soup was the perfect thing to warm me after spending a lot of time outdoors yesterday.

Some Exciting News

Last summer, I got a call about a cookbook project that needed a quick turnaround. “It’s Misty Copeland’s Ballerina Body. Are you interested?” Well, my fingers couldn’t hit the keyboard fast enough to reply that absolutely, I was! Because of the abbreviated shooting schedule, I enlisted the help of local food stylist Darcie Hunter of Gourmet Creative for most of the plated dishes, and together we created the food photos featured in the book, released just this week. If you’re interested in creating a lean, strong, healthy body, want some great recipes (and they really ARE great!), or just want to read more about Misty, pick up a copy! I’ve shared a few of my favorites below.

Ballerina Body food images | Amy Roth Photo

Clockwise, from upper-left: Raw Barres, Black Bean Soup with Shrimp, Vegetables, Fruit Still Life, Egg White Fritatta

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