The best part is that it has challenged me to be become a better chef without the crutch of butter, sugar, cheese and filling grains. It’s been so much fun and I’ve been cooking some really great food that I plan on recreating even after my 30 days are up. Time constraints and lack of daylight have prevented me from properly photographing my meals this week. However, I’ve included a breakdown of some of my tastier eats.

What inspired this?

First

Butter and Cheese! Photo by Shanda Foisy.

I have been needing a nutritional reset for a while; a reminder that my food pyramid is a bit out of balance. I have a pretty healthy diet to begin with, but I’ll admit there is usually more cheese and noodles on my plate than veggies. Being a Foodie through and through, the “Love” always wins in my “Love, Love, Hate,” relationship with food.

Second

Paleo approved Spicy Shrimp and Okra. Photo by Kathleen Shannon

I was super inspired by Kathleen Shannon’s posts about her 30 day experiment to detox from a month of indulgence in Europe. I know that drill: Espresso > pastry > cheese > salami > gelato > espresso > pasta > wine > gelato > wine > wine. Ah, that’s a good day.

Third

Justin circa 1999. He will likely hack my computer and delete my blog for posting this. Photo by Leanne Moitoza.

Stating late last fall, Justin and I have been working hard to make regular exercise a foundation in our schedule. Justin has always been a very active guy, but never in a million years did I think he would join a gym with me. He goes 4 days a week and is back in the same stellar shape as when I met him when he was 25. Except better, because now he doesn’t smoke and isn’t living off of hamburgers, nacho cheese, Gummy-O’s and beer. Oh, that youthful metabolism is truly amazing. And speaking of metabolism, this brings me to…

Fourth

33 weeks pregnant at the Granville Market in Vancouver, Canada. Photo by Angela Rottler.

I gained 33 pounds with my pregnancy in 2011. Then, thanks to the miracle of exclusive breastfeeding, I lost 43! I was back to my pre-baby weight in 4 months and then continued to lose, even while eating up a storm in Italy. The truth is: I got spoiled. I could eat anything I wanted and my waist continued to shrink. I weighed less than I did in high school and was feeling great.

Then, growing tired of 13 month-old Sage pulling down my shirt in public, I weaned him in mid-October. Goodbye calorie burn. Although this didn’t sink in right away and I continued to nosh away like I had the previous year. Until, a week ago, when I stepped on the scale and was informed that I had gained 10 pounds, which on my small 5′ 5″ frame is more than a “whoops.” In fear that this could also be the dreaded Late 20′s Metabolism Change, I’ve stepped up my workouts to 4 vigorous pre-dawn sessions a week and am confident this nutritional reset is the secret ingredient. I’ll keep you posted.

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Shanda Foisy is a wildly independent, left-handed creative type, wino and foodie. Learn more about her graphic design studio, Pixel Soup, here.

Enter the “Dan Pie.”

A few years ago Justin and I were visiting his mom and her husband, Dan, in Boise, Idaho. We needed a quick-lunch before shuffling off to the airport so Dan offered to make us his famous egg / cheese / meat / veggie concoction which he poured into a pastry shell made with Pillsbury dough and baked. After devouring every last slice, Justin and I wiped our faces and officially named it, “The Dan Pie.” Since then we have played around with many variations of it at home including, “The Breakfast Dan,” (also known as “Wake Up With Dan”) “The Christmas Dan,” and “The Veggie Dan.” Anyway you throw it together, it is always an easy crowd pleaser.

Enter the “Mini Dan Pie.”

I never (and I mean never ever) used to skip breakfast. Sure I’d hold off a couple of hours while I sipped on coffee, but If I didn’t get something in my stomach by 9 a.m. I’d be grumpy and dizzy. Now that I’m commuting to the city, the morning routine is so full that the last thing I have time to do is eat. By 11 am, I am sitting at my desk completely famished and end up caving. I’ll wander across the alley to the Italian cafe and inhale an almond croissant or succumb to an early lunch of fish tacos. Either way you cut the cake, it doesn’t end up healthy, or affordable over time.

Justin, wanting to start eating a healthy breakfast again as well, suggested we make “Dan on the Run.” So, we portioned out the ingredients and baked them in muffin tins. Once they cool, they pop right out and make the perfect breakfast to-go to eat throughout the week. They are just as tasty cold and reheat in a few seconds in the microwave or toaster oven. The best part is that the ingredient combos are endless and you can even make several different versions in one muffin tin for some variety.

Oeufs On The Go

Below is the version we made Sunday morning, but you can use any of your favorite cheese, meat and/or veggie combinations.

1 can Pillsbury Crescent rolls
3-4 eggs depending on size
1/2 C. milk
1/4 C. goat cheese
3/4 C. browned sausage
3/4 C. grated mozzarella cheese
3/4 C. diced and browned bell pepper
Salt and Pepper

Preheat oven to 375 and prepare a non-stick muffin tin with cooking spray. Brown sausage until fully cooked then remove from pan and brown bell pepper.

Unroll pastry dough and form dough on bottom and partially up the side of each tin. Bake in oven for 10 minutes until light golden brown then remove from oven and allow to cool for a few minutes.

Place sausage, bell pepper and a few goat cheese crumbles in each tin then top with half of the mozzarella. Beat eggs and milk and season with salt and pepper. Pour egg mixture to fill each tin then top with remaining cheese. Bake for 15-20 minutes until tops are bubbly and golden brown. Allow to cool before removing.

2012 in review: The food, wine, travels, memories & favorites

(1) Vintage Coach bag, gifted by my Aunt Judy. (2) Kiels Midnight Recovery Oil (3) Emerald green crystal earrings, gifted by my husband Justin. (4) Ceramic nutmeg grater, gifted by my mother-in-law, Leanne (5) Screen printed zipper pouch from Slide Sideways on Etsy (6) Chanel Lipstick in Coromandel.

This was hard to narrow down, but these are the most memorable meals of 2012. Other noteworthy noshes include a ham, brie and cranberry sandwich in Chester, England and BBQ ribs with a spicy arugala salad in Osoyoos, British Columbia.

(1) Nobilo Sauvignon Blanc // New Zealand. (2) Cloudline Pinot Noir // Oregon (3)Michael and David Petit Petite // California (4) La Marca Prosecco // Italy

Daddy and Sage testing out the new Radio Flyer on a crisp Christmas day walk in the park.

In late October, I had big plans of sharing all of my holiday bits and bobs with you: The crafts, the tree decorating, the festive drinks, the comfort food. But that didn’t happen, obviously. During the month of December, my toddler decided that he was going to start waking up at 4:45 a.m. Every. Single. Bleeping. Morning. So, by 7:30 p.m when we were finally able to corral him into his jammies and tuck him in, I was exhausted and nearly ready for bed myself. Needless to say, this didn’t leave much time for editing photos and writing a blog post. Sigh. There were just not enough hours in the day or days in the week.

On top of the early rooster calls, December also brought a big change for myself, the business and our family. After nearly five years of working from the home office, I signed a lease on an office space in Seattle’s historic Pioneer Square. Since Sage was born in Fall 2011, Justin and I have tried what seems like every possible solution in an attempt to balance a business and a baby. It made for a very challenging year, and I don’t know how many times I thought about throwing in the towel and closing up shop for a while. But, we both agreed that I would go insane; this work and creativity is just too much of who I am.

Thanks to the Northwest Sustainability Collaborative, this is the prettiest alley in Seattle.

So, when the right opportunity presented itself, I decided to make a dynamic move and give it a shot. Friends thought I was crazy to intentionally add a two-hour round-trip bus commute to my day; but that’s two hours I have alone that I didn’t have before. Two hours to sit, to read, to relax, to catch up on Podcasts, maybe even take a snooze. For a busy, sleep deprived mompreneur – that sounds like magic. And when my bus pulls into 5th and Jackson, I wrap my scarf tight, step outside onto the crisp, buzzing streets of artistic Pioneer Square -  and I feel right at home again. I get a cup of coffee that doesn’t have a green mermaid on the cup, say hello to the nice old man who sells newspapers on the corner, and avoid the crazy lady who screams at imaginary people on the out of service pay phone in the square. Once I sit down at my desk, I sigh a sigh of relief knowing that I can sit there as long as I need to; uninterrupted and simply… create. It has been such a blessing to be surrounded by other driven and creative people. Listening to others’ laughs and watching the ideas dance across the room helps fuel my passion and drive.

As I settle into a new routine and a coming new year, I force myself to stop and reflect on all the love, support and brightness that makes this life possible and the people who make living this life worthwhile.

And now: A Holiday Season in Review

I live scouring the property for things to make the house festive this time of year.

A shabby wreath I made from an old book. You can find a tutorial for a similar one here and here.

The hens were nice enough to provide enough eggs so we could give farm fresh hostess gifts.

In preparation for our holiday cocktail night, I made candy cane, cranberry and cinnamon infused vodka. We unfortunately had to cancel the party due to illness… so needless to say we have lots of tasty vodka on hand. Shame. ;-)

The thoughtful gifts I received from Justin and some of our family. The Swarovski Crystal earrings will be ringing in the new year with me. The book is the third in a series which I will be reviewing in the coming year. I also found pepper spray in my stocking…just in case.

A side dish we enjoyed for Christmas dinner. I mixed half yams and half gold potatoes then whipped them with browned sage butter and a little cream. Very tasty and festive! I’ll post the recipe soon.

And last but not least, I learned to play a couple Christmas songs on my guitar. When Justin’s Grandpa Vernor heard them, he kindly gave me his 100-year-old banjo that he bought in Hawaii in the Fifties. Such a meaningful gift and I can’t wait to tune her up and learn to play!

This is that recipe that I dream about all year. Fresh cranberries only grace us with their tart, plump presence from about October to December. Originally from Ruth Cousineau, this is the perfect last minute addition to your feast as it is easy to make and enriches just about everything on the Thanksgiving table. For just five ingredients simmering on the stove, it tastes beguilingly complex. Tangerine juice and zest, fresh ginger, and plump golden raisins add a citrusy, spicy sweetness to tart, bursting cranberries.

Seeing as I’ve been horribly sick for nearly two weeks, this is the only item I had the energy to make for this afternoon’s family dinner. That said, it will be the perfect flair to a robust meal cooked with heart and a zesty dollop to dance on our leftovers. Enjoy your friends and family today, and if not, enjoy your wine. Cheers!

Cranberry Tangerine Conserve

Makes about 1 1/2 cups

In fear of me actually keeling over and dying, my sister Gretchen drove down from the San Juans to lend a hand until Justin returns. Comfort food is in order. She is making homemade chicken soup as I write and later we are going to harvest the beets from my garden and make a mushroom and beet green gratin. Meanwhile, I am curled up by the kitchen window, sipping on my favorite winter tea. Stay healthy my friends.

Comforting Ginger, Lemon and Honey Tea

8 oz boiling water
2 lemon slices
3 slices fresh ginger
1 TSP honey
Fresh Mint (optional)

Crush the ginger and lemon slices in the bottom of the mug. Add boiling water and stir in honey. Breathe in the steam, sip, and let the natural medicine work it’s magic.

I thought this was an peaceful and inspiring was to start the month.

Pumpkins Seeds Three Ways. Recipe Below. Photo by Shanda Foisy

I truly don’t know of anyone who doesn’t love fall. The nip in the air, the stark colors, a sudden realization of change and the bold quiet. It’s like stepping into a Mark Rothko painting. This year, I was filled with anticipation as soon as the first leaf fell from our maple tree.

I also couldn’t wait to make a costume and dress up our little Trick-or-Toddler for the first time, who went as the world’s smallest Oompa Loompa. We sent him wobbling through the crowds of his preschool, gathering candy that his dad and I could enjoy later (perhaps while watching Mad Men and drinking a martini.) He was such a hit and won Best Costume on laughs and smiles alone.

The festivities started out a couple weeks ago when we went to Remlinger Farms with several friends and picked out our yearly pumpkins from the patch. Sage had a great time stomping in the mud puddles and wandering through the corn maze with daddy.

Sage and Justin at the pumpkin patch.

Sage, 12 months old, under our maple tree.

We finally got around to carving our pumpkins this last Sunday, and I must say, they turned out rather well. Justin’s pumpkin is always great since he has the patience of Buddha and the precision of a laser. Mine however, always fall victim to lack of planning and trying to wrap my head around the concept of positive and negative space. This year, I took a different approach and made a Jack-o-Clock which, if I could only find a dang AA battery in the house, it would actually tick! Justin carved a beautiful rendition of the photo I took of Sage in a pile of leaves.

Pumpkin Seeds, Three Ways

Justin and I have roasted the discarded pumpkin seeds in the past, but they never turned out quite right. This year, we made the obvious discovery that they need to sit on a sheet pan and dry out for 24 hours after you rinse them and remove the pulp.

Preheat Oven to 350.

Simple Butter and Sea Salt

• 1 1/2 Cups raw pumpkin seeds
• 2 TBLS Butter, melted
• 1/2 TSP Sea Salt

Toss seeds in butter and salt and spread on a sheet pan in a single layer. Roast in oven for 45 minutes, stirring occasionally.

Cumin, Cayenne and Lime

• 1 1/2 Cups raw pumpkin seeds
• 2 TBLS Butter, melted
• 1 TSP Cumin
• 1/2 TSP Cayenne Pepper
• Juice of 1 lime
• 1/2 TSP Sea Salt

Toss seeds in butter and all seasonings sand spread on a sheet pan in a single layer. Roast in oven for 45 minutes, stirring occasionally.

Candied Caramel and Cinnamon

• 1 1/2 Cups raw pumpkin seeds
• 1/2 cup sugar
• 1 TSP Cinnamon
• 1/2 TSP Sea Salt

Toss seeds in butter and cinnamon, spread on a sheet pan in a single layer. Roast in oven for 45 minutes, stirring occasionally. While cooling, melt sugar in a heavy saucepan over medium heat, stirring often. When sugar is a thick caramel color, remove from heat and add roasted seeds. Stirring to coat all the seeds then immediately spread on wax paper. Sprinkle with salt before they cool.

It was Saturday morning in the West Village of New York City. The streets were quiet despite the bustle of 20 and 30 somethings on their way to meet friends for brunch. After an argument with my blinking blue dot, I found my way to 62 Carmine Street. I ponied up to the bar, had a quick chat with the server and with no hesitation – I ordered a beer and a cupcake. For breakfast.

Sweet Revenge, founded by Marlo Scott, is known for their spot on pairings of beer, wine and cupcakes. If I may, Marlo had a hand in starting the cupcake revolution. And, no pun intended (seeing as this darling shop is located in Little Italy) Sweet Revenge is the Godfather of cupcakes.

The friendly faces of Sweet Revenge. Stew, an aspiring actor and ___ (so sorry, I forgot your name darling!)

I decided to start with a classic. Their signature “Pure Cupcake” and a Kwak Belgium beer. While I knew both would be scrumptious, I was a bit skeptical on how well you could actually pair a beer and cupcake. First came my beer, like many Belgium beers, it was served in an oddly shaped glass that looked like it would be humiliating to drink out of. And it was. But the beer was good.

Then came my cupcake. I was especially excited to try the Pure because that was the recipe my mother-in-law used to make the cupcakes for our wedding. The secret is the Mexican vanilla, which I had to special order from South of the border. The rich vanilla buttercream is applied in an avant-garde fashion and finished with demerara sugar. It’s a perfectly imperfect indulgence.

Cupcake. Beer. Cupcake. Beer. After a few bites, a look of welcome surprise came over my face. This was probably the most spot-on pairing I have ever had. The toastyness of the beer was warming, almost like I was enjoying my breakfast treat with a cup of coffee. The hints of cherry, clove and brown sugar complimented the rich vanilla cake. Every last bite was exciting. I was quite sad when it was over.

So, I came back the next day. Again, I sat at the bar and this time had a friendly chat with Stew who recommended I try the Pumpkin and Moscato pairing. It was looking like fall outside so I gave it a go. That, and I never refuse cream cheese frosting or champagne.

It didn’t matter that this pairing was not quite as strong as the previous day’s – the pumpkin cupcake was baiser stupéfiant. The cream cheese was delightfully tangy and the perfect compliment to the spicy pumpkin cake. Toasted pumpkin seeds atop added a bit of crunch and salt to make it, dare I say, the best damn cupcake I’ve ever had? I could have sat there all day; eating, drinking, chatting with villagers. But, I had a train to catch at Penn Station, then eventually a flight back to Seattle, where the cupcakes are great – but certainly not this great.

Shanda Foisy is a food and lifestyle blogger in Seattle, WA. She also owns a smashing little  graphic design studio called Pixel Soup.