It’s the end of week two on my Whole30 extravaganza (no grains, no added sugar, no dairy, no alcohol, no social media). It’s getting increasingly easier to refrain from checking social media platforms, but I’ve realized how essential it’s become to our everyday lives — not just for the sake of putting ourselves out there, but the wealth of information that comes along with it. I have had many moments this week where I’ve gone to recall something — a name, a photograph, etc. — and realized most of that information comes from a social media platform. It’s tough.
But, alas, despite the fact that Facebook sent an email informing me that I have 91 notifications, they still remain unseen. And they will continue to until April 1st.
This week, I went on many adventures, took on new challenges, and spent time with many people I adore. Feel free to watch and/or read below!
Thursday I attempted my first pilates reformer class, but couldn’t find the entrance to the studio, so instead I stopped by the Neil Simon (my old CATS home) to visit with former colleagues and dear friends who are in the midst of previews for Angels in America (the newest Neil Simon occupant). My Thursday evenings have been spent more recently with friends at “Drag Night,” an hour-long dedication to RuPaul’s Drag Race AllStars hosted by a local bar; which has been increasingly difficult to attend since starting the Whole30 last week. They don’t have any Whole30-approved meals on their menu, so the club soda with lime has become a close pal as I watch my friends eat grilled cheeses and waffle fries. I spent most of Friday at The Chipped Cup serendipitously sharing, creating, and collaborating on new ideas for films and web series and other projects with friends; and ended it wandering the new Marshalls uptown, then at iHop eating a Whole30-approved omelette (which was delish).
Saturday was the day for a new show! I visited my old stomping grounds at 52nd street to see Mean Girls: The Musical on Broadway. After dining at one of my fave restaurants in the area (Blue Dog Kitch, I missed you, old friend) I sat in a house filled to the brim with members of (and friends in) the Broadway community for the final dress rehearsal of the show. The energy was palpable and the production was incredibly well-executed.
On Sunday, my beautiful mama turned another year wiser and I felt very lucky to celebrate it with her. She picked my favorite Connecticut BBQ joint (The Cue Danbury) for her birthday lunch. There was a roasted pig sitting at the communal brunch table named “Mr. Porky” who simultaneously broke our hearts and terrified us. But the iced tea is top notch.
I found myself on a last-minute train back to New York Sunday evening after being asked to work at Kinky Boots The Musical the following afternoon. Praise! She’s back on Broadway for a couple days this week! Lucky for me, I made it back in time to miss traveling through the snow on Tuesday (and finally to the entrance of my pilates class in the late afternoon). And by the evening, the snow had melted and I was wandering the world of Margaritaville; the second feel-good Broadway musical of the week (and it was all fo’ free!).
And here we are. Another Wednesday. Day fourteen — also known as Pi Day. I made a Whole30-Approved-Ingredients-But-Pie-Is-Not-Approved Pie (a creation I should absolutely send over to the writers at Waitress) and spent some time with my best guy.
Week two has been filled with laughs, friends, a lot of Broadway and real good food; some of which I made, some I did not. But the recipes I did make are below. Enjoy!
T H E R E C I P E S
“Breakfast Burrito Without the Burrito…or the Cheese…or the Sour Cream”
M A R C H 1 2
3 Eggs, Scrambled
Vegetables of Your Choosing (I picked mushrooms, bell peppers, and onions)
Salsa (*With No Added Sugar)
1/2 an Avocado
I love breakfast for dinner. When I was younger, my fam jam would go nuts when my dad would tell us he was making pancakes for dinner. Well, since pancakes are off-limits on the Whole30, I decided to make a savory breakfast for dinner.
Scramble those eggs, season then with salt and pepper, and add in as many vegetables as you please. I chose mushrooms, bell peppers, and onions. Top with (or toss it on the side) salsa and avocado and garnish with scallions if you please.
M A R C H 1 4
1 Gala Apple
2 TSP Cinnamon
1 TSP Nutmeg
1/2 Pint Frozen Blueberries
The apple “pie” left much to be desired, but the blueberry “pie” rocked. I baked mine in little pie forms, so if you’re using a standard size, these measurements may be off.
For the Apple “pie,” I chopped and sauteed one gala apple in coconut oil with the cinnamon and nutmeg. This allowed the apples to soften before baking it within the crust. For the Blueberry “pie” I just dumped the blueberries into the pie crust and let it work its magic. There is a Pinterest recipe for a blueberry tart that includes chia seeds in the filling, but I didn’t have a chance to try that. It seems like a nice option if you’re looking for something to congeal the blueberries!