Showing posts with label whole30. Show all posts
Showing posts with label whole30. Show all posts

Sunday, January 12, 2014

Whole30 January 2014 Day 14





This morning I was feeling lazy with cooking, so I chopped up some bacon, sauteed it, and then dumped in a bag of roasted peppers and onions from our last trip to Trader Joe's.  Once the peppers were tender, I stirred in some beaten eggs to make a scramble.  I put some Trader Joe's salsa on the side and went to town.






We had a late lunch at around 2pm.  Stopped at a local Afghani restaurant that serves consistently healthy and delicious food.  I opted for the kofta kebab and grilled filet with a large side salad.

I got a little peckish later in the evening, so I cooked up some eggs and had those.  Pretty boring, so I didn't bother snapping a photo of that!








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Saturday, January 11, 2014

January 2014 Whole30 Day 13





We had a late start to the day again today, so my parents who are visiting offered to take us out for breakfast.  We went to a local breakfast spot, and I had a very large omelet stuffed to the brim with spinach, mushrooms and bacon.  And I subbed out the toast and home fries for some tomatoes.










I grabbed a nap this afternoon and when I woke up I was really hungry; heated up some leftover meat and spinach muffins and that held me over until dinner.















And dinner was fondue.  I love doing this.  It really is such a fun thing to do as a family, and our kid loves that he gets to cook his own food.








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January 2014 Whole30 Day 12




Late again, shame on me!  I worked until 11pm last night, came home and flopped on the sofa until I peeled my body off of it 90 minutes later.

For breakfast, we had zoodles, bacon and eggs that I sprinkled with Zatar.








I took leftover meat and veggie muffins with me to work and bought a salad made with spring mix and topped with hard boiled egg, cucumber, tomato, mushrooms and green peppers.  I ate with a bit of balsamic vinegar and it was the perfect pairing with my meat muffins.  Like those gorgeous green polyester pants?








And for dinner, I had leftover meatza with a baby romaine salad with artichokes and kalamata olives.  I brough some creamy Italian dressing along for the ride.  Perfect.











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Thursday, January 9, 2014

January 2014 Whole30 Day 11



I started out this morning by making up a large batch of spinach and meat muffins with the intention of having leftovers for work tomorrow.  I'm really pleased with how these turned out.  Much better this time than last and I really think it has to do with the silicone muffin liners.  The recipe for these should be going up tomorrow morning.







We have a really full fridge right now, so I decided to have a mish mash for lunch; leftover buffalo chicken and kalua pig with a large salad topped with olives.









For dinner my little man asked for pizza.  I said no deal, but we can have meatza.  He was all over that.  So we had meatza and I set up a toppings station and he and I went to town topping our pizzas.







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Wednesday, January 8, 2014

January 2014 Whole30 Day 10




Once I returned home from a brisk (read: freezing) walk to drop the kid off at school, I made up some scrambled eggs, bacon and green beans.  Easy and satisfying for hours!










For lunch I made up a big batch of deli tuna salad and had it with cucumbers on the side.  After lunch I was still feeling a little bit hungry, so I had a spoonful of coconut butter.  If you're going to splurge and buy a jar of coconut butter, buy Artisana.  It's incredible.  I can't even describe how delicious it really is.







And dinner was beef vindaloo.  It's pretty easy and incredibly delicious.









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Tuesday, January 7, 2014

January 2014 Whole30 Day 9.





I worked a night shift last night, so when I work nights I normally have a quick bite to eat at around 5am.  I had two meat muffins and a large cup of herbal tea, while perusing vacations.










When I woke up, I had some zucchini noodles topped with homemade meat sauce.  It was warm and hearty on this -25*c (-13*f) day.














And for dinner, it was Italian sausage from a local butcher that sources healthy animals and makes their own compliant sausage.  We had this with cucumber noodle salad, which tastes much more delicious than it looks!







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Sunday, January 5, 2014

January 2014 Whole30 Day 7





Today was a bit of an abnormal day for me.  I worked a 12 hour day shift, which is always interesting when doing a Whole30; or any other day for that matter.  I started by munching on some meat muffins while sitting at the nursing station. Professional? Perhaps not.  Delicious? Indeed.






I was able to grab a quick snack of almonds to sustain me while I was one to one with a patient for a couple of hours.  Once 4pm rolled around I was ravenous and went to the break room to indulge in some cucumber noodles and bahn mi meatballs.  I was so hungry that this was pretty much the most delicious food I had ever tasted.










After a snowy and wet drive home, I settled in with a large plate of roasted brussels sprouts, green beans and buffalo chicken.  Divine.  And now I'm ready to sleep for a week.








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Saturday, January 4, 2014

January 2014 Whole30 Day 6







I had a bit of a late start this morning; got to sleep in a bit before heading out to the zoo to meet some friends for a wonderful morning.  Last night I made meat muffins and had some leftover mixture, so I baked it in  a ramekin.  It was quite delicious; pork, summer savoury, kale and eggs.  I had it with some leftover spiced cauliflower rice.











We had a busy morning strolling through the zoo and were lucky enough to see one of the pandas close up.










When we got home I grabbed a meat muffin from the fridge and ate that before starting dinner and playing with my new spiralizer. I wasn't particularly hungry, since I had some emergency protein in my purse and ate that on the drive home.









For dinner I made a huge batch of meat sauce and served it on top of zucchini noodles.  Yum!









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Friday, January 3, 2014

January 2014 Whole30 Day 5






Today I started the day with steamed spinach topped with fried eggs and bacon.  I dusted the eggs with a little bit of Zatar from Penzey's.  I also stole a couple of apple slices from my kid's plate.







We went to see Frozen, so had a later lunch and threw together something quickly.  Leftover Kalua pig from Nom Nom Paleo, pickled green beans and dill pickles.  I also had a package delivered while I was mid-lunch.  A spiral slicer!  Very exciting!







And for dinner we played around with our new pressure cooker again and had coconut cauliflower rice from Well Fed 2 topped with pork vindaloo from Modernist Cuisine.  This really hit it out of the park for me.  The combination of ginger, coriander and all of the other spices was really delicious.  I'm planning on making it again next week with beef and will likely post the recipe.




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Thursday, January 2, 2014

January 2014 Whole30 Day 4

I realize that I've completely forgot about the first three days of this Whole30.  Whoops. I figure a late start with blogging this Whole30 is better than a no start?  Forgiven?  Perfect.








Started the day with some eggs, steamed spinach and a half handful of raspberries.











Went on a date with this little shark and then came home to have a really delicious lunch.

















Deli style tuna salad, cukes, pickled green beans and olives.









And for dinner we played around with our newest kitchen gadget; a pressure cooker; and had pork belly adobo with green beans, sizzled garlic and cumin from Well Fed 2.  I tossed in a bit of crushed red pepper flakes and it added the perfect amount of heat.







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Monday, November 18, 2013

Recipe - Paleo Chips

Sometimes I need a salty snack.  In lieu of potato chips, I reach for proscuitto and bake it in the oven for a couple of minutes and end up with a delicious, salty, protein rich snack.  I first saw this method over on Nom Nom's blog.  They're a staple in our home.




You'll need:

Prosciutto

That's it.  Just meat.

Preheat your oven to 400*F.










Line a baking sheet with parchment or a silpat.  Place prosciutto in a single layer on the baking sheet.  Don't crowd it!!!









Bake for 10 minutes.  I tried to take a photo of the 10, but my timer kept flipping down to 9.  So then I gave up.

After 10 minutes or so, remove the prosciutto from the oven.












Allow them to cool. They just crisp up more and more as they cool.













Devour.







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Saturday, November 16, 2013

Recipe: West African Chicken Stew from Well Fed 2

Now that winter is creeping in, I'm wanting hearty, warm meals more often.

This recipe is adapted from Well Fed 2 by Melissa Joulwan.  I am slowly cooking my way through this book, as I did with the original Well Fed, hands down my most used cookbook.

This recipe didn't disappoint.  It will likely become a staple in our home, especially during our cold Canadian winters.

You'll need:

1/2 tbsp coconut oil
1 lb boneless, skinless chicken thighs (I used a mix of thighs and breasts)
salt and pepper
1 medium onion, chopped
1 - inch piece fresh ginger, grated
3 cloves garlic, minced
1/2 tbsp ground coriander
1/2 tsp cayenne pepper
1 bay leaf
1 - 28oz can diced tomatoes (the original recipe calls for 1 cup crushed tomatoes.  I misread. Whoops!)
1/4 cup water
1/4 cup sunflower seed butter (I use sunbutter with the green label, no sugar added)
1/4 tsp vanilla extract
fresh parsley for garnish





Sprinkle the chicken with salt and pepper.  Heat a large pot over medium high heat.  Add coconut oil and allow to melt.  Add the chicken in a single layer and allow to brown well on both sides, about 10 minutes.  Remove the chicken to a bowl to catch the juices.












In the same pot, cook the onions and ginger until soft, about 5-7 minutes.
















Add the garlic, coriander, cayenne and bay leaf.  Cook until fragrant, about 30 seconds.











Add the tomatoes and water, stirring to combine.













Nestle the chicken into the sauce, along with any juices it released.  Increase the heat and bring the pot to a boil, then reduce to a simmer and cook, covered for 30 minutes.












Remove the chicken from the pot.  Break the chicken into large pieces with the side of a wooden spoon.  Add the sunflower seed butter and vanilla to the pot and mix to combine.  Return the chicken to the pot and cover.  Heat through, about 5 minutes.










Serve sprinkled with parsley (and sunflower seeds if you have them on hand).











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