Another work day! So breakfast stayed pretty much the same, two hard boiled eggs and a pear. I was short on time, so rather than fry up bacon I grabbed a bag of turkey jerky that had finished dehydrating that morning at 5:30am when I went for my morning jog. I split the jerky to supplement breakfast and then to snack on a bit in the afternoon.
Lunch: Turkey Bolognese with Zucchini Noodles
This is seriously delicious. I kept exclaiming as I ate my lunch “Yum! This is delicious.” and other such sentiments. Maybe I annoyed my co-workers, but really, who cares? It was fantastic. Here’s how I made it:
- 1 lb. ground turkey
- 1 yellow onion, finely chopped
- 1 1/2 lbs tomatoes, finely chopped
- 3 tbls. clarified butter
- 3 zucchinis
- Salt to taste
- Spiralize zucchinis and set aside
- Heat 1 tbls. clarified butter in a skillet over medium high heat. Once it’s melted and bubbling, add the ground turkey and onions and cook until turkey is browned and onions are soft, about 5 – 7 minutes
- Add tomatoes and butter, bring to a boil, reduce heat and simmer for 10 – 15 minutes. Taste, add salt if needed…it’s done when you think it’s done. It should still be saucy but will thicken up as it cooks down.
- Top a plateful of zucchini noodles with the sauce, and enjoy.
I only added the sauce to the portions I was eating at the time…this way any leftover zoodles can keep, and you can have leftovers to add whatever other sauces you want. I still have peanut sauce, yum, and am planning a pesto for tonight.
Dinner: Kerala Beef with Cauliflower Rice
This is fantastic. It’s a dish I cook a lot cause I love it, and I just subbed out one or two things to make it Whole 30 friendly. I got the recipe from the NY Times (they are awesome). You can find the original recipe here.
- 2 tablespoons minced garlic
- 1 tablespoon minced fresh ginger
- ½ tablespoon chili powder
- Salt to taste
- 1 pound beef tenderloin, cut into 1 1/2-inch strips
- ¾ tablespoon tamarind concentrate
- 3 tablespoons coconut oil
- ¼ teaspoon mustard seeds
- 5 fresh curry leaves (these are a must for this recipe!!!)
- 3 medium red onions, finely chopped
- 2 green chilies, or hot peppers, seeded and finely chopped
- 2 tablespoons garam masala
- 1 tablespoon ground coriander
- ¼ teaspoon ground turmeric
- ½ teaspoon powdered black pepper
- 3 tablespoons coconut milk yogurt or coconut milk. I used Anita’s, which is glorious.
- Freshly chopped cilantro for garnish
- Combine the garlic, ginger, chili powder and 1/2 teaspoon salt in a medium bowl. Rub the mixture into the beef and let sit for at least 20 minutes.
- Combine the tamarind concentrate with 3 tablespoons boiling water in a small bowl; stir until tamarind concentrate is dissolved, and set aside.
- Put 2 tablespoons coconut oil in a large skillet on medium heat. When the oil is hot, add the mustard seeds and curry leaves. Let simmer for 1 minute, then add the onions and chilies, and cook until onions start to soften, about 5 minutes.
- Add the garam masala, ground coriander, ground turmeric, powdered black pepper and 1/2 teaspoon salt to the onions. (The mixture will be quite dry.) Cook for another 5 minutes, stirring occasionally, then reduce the heat to low and stir in the tamarind concentrate and yogurt. Cook 3 to 5 minutes, or until the liquid is almost completely evaporated.
- Heat the additional tablespoon coconut oil in a second skillet over high heat. Add the beef strips and sear for 30 seconds, turning once.
- Using tongs, carefully transfer the beef strips to the skillet with onions, folding them into the onion mixture, and let simmer 3 to 5 minutes, stirring occasionally, until tender and cooked through. Discard the curry leaves; taste and adjust the seasoning, adding more salt if necessary. Garnish with fresh cilantro.
- 1 head of cauliflower
- clarified butter to taste
- salt and pepper to taste
- “Rice” a whole cauliflower: either grate it with a box grater (laborious but effective) or put it through a food processor with the grating attachment (much simpler, quicker and also effective).
- Heat clarified butter in a large pan. Once bubbling, add cauliflower rice. Sauté until satisfied, and add salt and pepper to taste.