Browsing Tag



May 31, 2014

One of our saving graces during this Whole 30 has been following a few awesome people on Instagram. Whenever I feel in a rut with our food, or I’m looking for inspired recipes, or even if I just want to read how other people are going through the same things as me, I’ll take a look at one of my favorite Instagrammers. Some of the best food we’ve made on this journey has come from these people, and they’re a big reason we started this in the first place! Here are a few of my faves:



This inspiring lady came up with the genius idea of using a sweet potato as a bun, and it’s basically changed our lives. Her story and pictures are really inspiring, and a true testament to the effectiveness of Whole 30.



Amy is the owner of the super cute kid’s clothing company Little Hip Squeaks, and she recently did a couple of Whole 30s. She’s silly and real and fun to follow.



My favorite because she was my first! She (through instagram) introduced me to the idea of Whole 30 a few months ago. She has some really great ideas for short cuts and ways to make life easier, plus she posts all kinds of awesome Whole 30 finds while she’s out shopping. The community she has created around her account is extraordinary. That’s where I go when I need encouragement, if I have questions, or if I need to remember why I’m doing this in the first place.



This lady has some seriously awesome recipes! We’ve made several of them and everything has turned out amazing. She’s a nursing mom, too, so I turn to her page when I’m looking for delicious snack ideas, or something good to make for dinner. Her most recent recipe for sweet potato fritter buns was amazing, and it will be my next post!

(all photos are from the Instagram accounts mentioned)

Why Whole 30?

May 23, 2014

Let me start with a super brief explanation of what Whole 30 is: it is an elimination diet where you exclude ALL forms of dairy, sugars (including all artificial or ‘healthy’ sweeteners like honey), grains (including quinoa and other ‘healthy’ grains), all forms of alcohol and all processed foods. Which leaves us with fresh, whole foods like fruits, vegetables, meats, nuts and healthy fats. After 30 days, you start adding food groups back in one at a time to see what your sensitivities are, if any. You are allowed caffeine in moderation. The purpose is to reset your relationship with food, and regain any control that’s been lost.

I have always felt like Micah and I are healthy people for the most part. We are good at moderation, and we eat lots of whole foods. However, he has some food allergies we haven’t been able to pin point, and since Esmé was born, I’ve found myself either not eating at all for long stretches of time (tsk tsk for a nursing mom, I know) or eating whatever random food I can find and make quickly (a few too many toasts with peanut butter, I think). One day as I was thinking about feeding Esmé real food, I started to examine our own eating habits, and how those might look to a toddler who only ate veggies, fruits and meats…I decided I would feel very hypocritical. Then one of the ladies I follow on Instagram (Jenna Rammell of Small Fry Blog) started doing a Whole 30, and her posts looked so simple and delicious it got me really interested in the program. Plus she works and has two little boys, so if she can do it, than I have absolutely no excuse not to!

At the same time as all of that was going on in my head, Micah had been asking to do some sort of cleanse or detox for months. I didn’t feel comfortable doing a juice cleanse, or something that might diminish my milk supply, plus I don’t actually need to lose any weight (thank you breastfeeding!). So the Whole 30 looks to be the best of both worlds…get our eating back on track, and encourage us to renew our healthy habits that have fallen by the wayside. Plus, I’ll be cooking more, and I’m excited to document my findings on Dear Avocado, and hopefully come up with recipes that even people who aren’t doing Whole 3o would want to eat!

So that’s why we’re doing this crazy thing, and I’m so excited to get started. We could use the encouragement and accountability from all of our friends and family, which is why I’m putting it on the blog, so thank you for reading and standing behind us! I’m also curious to hear about your experiences with Whole 30, and how it effected your eating habits! Feel free to share in the comments!

Banana Bread Showdown

August 8, 2013

I’m not sure if it’s the warmer weather, the humidity, or my lack of interest in eating plain old bananas recently, but I seem to have had a lot of opportunities to use up some very squishy bananas. I don’t mind. I would always rather eat banana in bread form, served warm and slightly crispy around the edges, slathered with some butter. The first recipe is one I made up, wanting bread with a more dense consistency, very moist and with some healthier ingredients. The second recipe was only slightly modified from the Joy of Cooking Banana nut bread recipe, which I found on, which is a really spectacular bread baking blog with tons of useful information and creative recipes. I was looking for something quick that required minimal ingredients and only two bananas. Basically a lighter, maybe slightly less healthy bread 😉

I think they both turned out well, though very different from one another.  The first is a great breakfast bread that doesn’t come with quite as much guilt as some other banana breads. The second is a more traditional bread which will probably be more widely received on palettes of all ages.

Super Delicious (and slightly healthier) Banana Bread
1 3/4 cup AP flour
2 Tbsp flax meal
1 1/2 tsp Baking Soda
1/2 tsp Salt
3 Eggs
1 tsp Vanilla
1 Cup White Sugar
1/2 cup Dark Brown Sugar
3 very ripe bananas, mashed well
1/2 cup Butter, melted
1/4 cup applesauce

Preheat oven to 350 degrees. Grease 1 large or 2 small bread pans with non-stick cooking spray. Combine flour, flax, baking soda, and salt in a medium sized bowl. Set aside. In a large bowl, mix eggs, sugars, vanilla, bananas, butter and applesauce. Once combined, pour the dry ingredients into the wet and mix until all ingredients come together. Pour into the bread pans, and cook for about 45-55 minutes, or until a toothpick inserted in the center comes out clean. Let cool for several minutes, then gently remove the banana bread from the pan by sliding a knife around the rim of the pan, and tapping the bottom. Place on a cooling rack and let sit for 15-20 minutes. I love to slice it while it’s still warm and top it with salted butter…such a treat!

Fast and Fluffy Banana Nut Bread
5 Tbsp softened butter
2 eggs
2 super ripe bananas
1 1/3 cup all purpose flour
1/2 tsp salt
1/2 tsp baking soda
1/4 tsp baking powder
1/2 tsp cinnamon
1/2 cup chopped lightly toasted walnuts, plus more for topping
1 tsp turbanado sugar (for topping)

Preheat oven to 350 degrees. In a small bowl, combine the first four ingredients, mashing until bananas are mostly liquified, but still have some chunks. In a separate bowl, combine the next 6 ingredients, whisking thoroughly to combine all dry ingredients. Add the dry ingredients into the wet and stir just until combined. Pour into a well greased loaf pan (I used one large loaf pan, but you can easily use two smaller ones), sprinkle with remaining walnuts and turbanado sugar. Bake for 45-55 minutes, or until a toothpick inserted in the center comes out clean. This one is super delicious when lightly toasted and topped with cream cheese….yum.