So, I think I ate PRETTY well for a day 1 on the Whole 30. Firstly, let me say that I was smart enough to cure some pork belly a week back, so that I was able to make it fully into bacon on day 1 — that’s right, sugar free bacon, and I know it’s sugar free cause I made it. It’s delicious, and now I plan to make 5lbs. worth and have it in the freezer. I also made a batch of almond butter, and a batch of almond milk. I have oils and pork lard for cooking, a bunch of butter to clarify (tonight!!) and have had hot sauce fermenting for the last 7 days, which will also get made tonight. I also have a fresh batch of homemade sprouts — which can now be thrown on anything.
Breakfast: Tomato and Poblano Pepper Frittata with Concord Grapes (pictured above)
- 4 eggs
- 4 poblano peppers, cut into slices
- two large tomatoes, cored and chopped
- 4 scallions, sliced
- salt and pepper
- pork lard or bacon fat
- Heat cooking fat over medium heat
- Crack and mix eggs with salt and pepper
- throw peppers, tomatoes and scallions into pan, and cook until fragrant and tomatoes have started releasing their juices.
- Add eggs to pan and swirl to distribute throughout the pan
- Cook until set. Slice into 4 slices and eat. Serves 2.
Eat with grapes! Always a good idea.
Lunch: BLT Salad
I was looking around at my ingredients (including my homemade bacon) and I was like, “Oooo, BLT’s!” And then I was like “Ooo, no BLT’s”. But then I thought, why not in salad form? And this delicious lunch was born. Does it really need a recipe? I don’t think so. The more colorful your tomatoes the prettier the salad will be. I dressed it with sea salt and umi vinegar. That’s it!
Dinner: Prepped Asian Shrimp Salad and Whole 30 Compliant Three Cup Chicken
I ate some of both. And there were ample leftovers to live in the fridge for the rest of the week.
So, for this salad I basically just took the ingredients from a spring roll I’ve made in the past and made it into a salad. Then I can eat this on it’s own, or on top of greens to make a proper salad, wrapped in a lettuce cup, and so on.
- 1 lb. wild shrimp
- 4 carrots
- 1 large daikon radish
- large handful of sprouts
- coconut aminos
- Shred the carrots and daikon and marinade in a bowl with 2 tablespoons of coconut aminos.
- Cook the shrimp: I wok fried them in bacon fat.
- Mix it all up. Serve with “Peanut” Dipping Sauce
“Peanut” Dipping Sauce:
- ¾ cup almond butter
- ¼ cup rice vinegar
- ¼ cup water
- ⅓ cup coconut aminos
- 1½ teaspoons grated fresh ginger or ½ teaspoon ground ginger
- 1 to 2 medium cloves garlic, pressed or minced, to taste
- ¼ teaspoon red pepper flakes
- Add all ingredients to a bowl and mix well
- Serve with Shrimp Salad, or dip veggies in it!
This seems like a lot for 1 day. So I’ll add the recipe for Three Cup Chicken (Whole 30 approved) for tomorrow.