Progress – Six Ingredient Challenge

Six Ingredient Challenge buttonJoin the Six Ingredient Challenge hosted by Hobo Mama and Anktangle!

We’re on a six-week path to eat more whole foods, guided by one simple rule: Buy foods with six ingredients or fewer. And we’re blogging about our journey on the way.

This week we’re answering the question: How is the Six Ingredient Challenge going for you so far?

You can see all the responses to this question on February 14 at the link-up post.

To join in the Six Ingredient Challenge anytime during the six weeks, visit the sign-up page for a list of posts and to link up!


So, this week I’m supposed to come tell you how amazing we’ve been doing on this challenge, but that wouldn’t exactly be true (paczki anyone?). Still, I think I’ll stick with enumerating our successes instead of our failures. And share some recipes. 🙂

We had class 4 of 6 last night in the L.E.A.N. Start series and I always come away with so much great information and motivation to keep improving what we eat. I always learn so much and appreciate the accountability. Seriously, check out the class even if you think you know a lot about nutrition.20130213-214633.jpg

Speaking of L.E.A.N. Start, my goal last week was to finally make a real artichoke, you know, not that marinated stuff in the can that you put in dip. Josh actually ended up preparing it and it was way less intimidating than I thought it would be. It was a fun dinner, too. He basically just boiled it and then filled it with a delicious smoked salmon salad. You then rolled the salad up into the leaves. Yummy.

We also made cauliflower soup last week with some chicken broth I made so that was a meal that certainly fit in the parameters of the challenge. I even sprang for the organic cauliflower so Jude could have some. He enjoyed his first soup!20130213-214655.jpg

Tonight we had an awesome dessert I would be remiss if I didn’t share with you! It is made up entirely of good for you, healthy foods (except possibly the cocoa depending on what kind you use). And it was delicious and simple and fairly quick as far as hands on time. I’m willing to bet an older child that can use the stove could make this with zero help. Okay, so I’m talking about Code Name: Mama’s Peanut Butter Cups made with coconut oil chocolate. Good stuff! And bonus points because it is dairy free, gluten free, sugar free and egg free. Allergy sufferers rejoice!

What else did we eat this week? Tilapia and sweet potatoes, Puerto Rican Chicken Fajitas (with plantains and orange salsa from The Well-Filled Tortilla) and sugar and grain free Petite Pumpkin Bread.

We have been eating out less which was something that was a big goal of mine because we had gotten in a bad rut of doing that WAY too often. And we pretty much just eat junk when we go out.

So, for next week what I really, really want to get to is making Cheapskate Cook’s Very Little Bother Bread. She says this works for sandwich bread and I have been wanting to make homemade bread for our sandwiches for, well, forever. One of the commenters says it does indeed work in a bread machine so I’m going to try that and then bake it myself in the oven in 2 loaf pans. She does say it doesn’t freeze very well, but I’m thinking I’ll try that all the same just to see for myself. We usually go through maybe 1 loaf and a half a week but there are so weeks where we only use a half loaf.

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