Whole 30: Day 1

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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)

Ingredients:

  • 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

Preparation:

  1. Heat cooking fat over medium heat
  2. Crack and mix eggs with salt and pepper
  3. throw peppers, tomatoes and scallions into pan, and cook until fragrant and tomatoes have started releasing their juices.
  4. Add eggs to pan and swirl to distribute throughout the pan
  5. Cook until set. Slice into 4 slices and eat. Serves 2.

Eat with grapes! Always a good idea.

Lunch: BLT Salad

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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.

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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.

Ingredients:

  • 1 lb. wild shrimp
  • 4 carrots
  • 1 large daikon radish
  • large handful of sprouts
  • coconut aminos

Preparation:

  1. Shred the carrots and daikon and marinade in a bowl with 2 tablespoons of coconut aminos.
  2. Cook the shrimp: I wok fried them in bacon fat.
  3. Mix it all up. Serve with “Peanut” Dipping Sauce

“Peanut” Dipping Sauce:

Ingredients:

  • 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

Preparation: 

  1. Add all ingredients to a bowl and mix well
  2. 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.

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