LIBBY LIVING COLORFULLY

Eating

Why I’m doing W30 Again, With a Twist

FoodLibby RasmussenComment

Before you get defensive (I know you W30 people out there will, understandably) know that I have done Whole30 three times before and obeyed by (most) of the rules. Read my Whole30 roundup here!

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It’s been a long winter, and I’ve essentially been eating whatever I want. WHICH ISN’T A BAD THING. But, I know myself, and when I eat healthier, I exercise more; I drink more water, and I take better care of myself overall, and vice-versa.  

So I’m doing things a little differently this month, I’m going to do Whole30 until 6 pm each day.  Why? Well, I once read a book called, VB6” by Mark Bittman, about eating vegan before 6 PM.  It was a way for him to restore his health throughout the day, and enjoy that steak dinner or dessert from time to time in the evening. 

Why am I doing this with Whole30?  Because I LOVED the way I felt when I did W30. My skin was clear, on not just on my face, but my entire body.  I was hydrated and just felt lighter.  I know that’s an overused term when people are vegan or do W30, but it’s true.  Even after one day of doing Whole30 before 6, or we can just shorten it to, “W30B6”  (looks like a chemical compound to me) I feel so much better.

My W30 staple, roasted cauliflower coconut turmeric soup (recipe)

My W30 staple, roasted cauliflower coconut turmeric soup (recipe)

This is because most of my unhealthy eating happens during the day.  I know, not really the typical move for most.  I’m a BIG breakfast gal and snack quite a bit and work.  But the snacks aren’t the veggies and fruits that I should be noshing on.  Hellllllooo Sun Chips. Yikes.

So I’m going to change that for the next month, with the hopes that it sticks through the summer and maybe into fall. Whole foods throughout the day and then, if I’m at a happy hour or having dinner with friends, I’ll allow myself to stray with the reminder not to go overboard.

We could all use the reminders, so here’s a list of goals and intentions for the month:

  • Water Water Water
  • Leafier greens - helllloooo Sweetgreen
  • Take the time to make breakfast at home
  • Cut ALL the sugar
  • Collagen Peptides daily
  • Healthier meat alternatives - like Jackfruit
  • Vitamin D daily
  • Alllll the pasture-raised eggs
  • Bike to or from work
  • Smile lots

What do you think about Whole30 or eating Vegan Before 6? 

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The Only Cookie Cut-Out Recipe You'll Ever Need

FoodLibby RasmussenComment

This past year, on my 26 Before 26 List  I noted that I wanted to create a little recipe book, using the recipes from friends and family.  It's been a great way for me to connect with those who have contributed as well as keeping track of new and old favorites of mine.  Most notably, is the recipe my wonderful Mother submitted, my Grandma's Christmas Cookie Cut-Outs recipe.  I've used this recipe countless times for traditional cut-outs to Drake and Frank Ocean lyrics.  This time, I was feeling a little homesick and made Wisconsin cookies using my favorite cookie cutter

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Ingredients

1 cup sugar
1 cup softened butter
3 eggs
4 cups sifted flour
3 tsp baking powder
1/2 tsp salt
1 tsp vanilla

Instructions

  1. Using an electric mixer combine sugar and butter until well blended.
  2. Add eggs one egg at a time. Add vanilla.
  3. In a separate bowl combine flour, baking powder and salt. Gradually add dry ingredients to the wet ingredients.
  4. Refrigerate dough for a minimum of 4 hours.
  5. Roll out dough and cut out shapes with cookie cutters.
  6. Bake at 400 degrees for 5 - 10 minutes. Cool before frosting and decorating.

Lastly, for the royal icing, I followed this helpful video from The Joy of Baking and separated the frosting into individual bowls for the different colors.  

You can shop some of the supplies here!
Happy Baking!