Well, I know the hard part hasn’t even begun yet, but I gotta say I’m really enjoying this diet so far. It’s not really all that different than how I normally eat, just missing a few things and I always cheat a little on weekends and whatnot, so I’m sure that’ll eventually be a challenge. But look at that delicious breakfast!!! Worked from home so was able to make a big ‘ole meal. Last of the bacon, purple potatoes (so pretty!) and a tatsoi scallion scramble. I mean, that’s a breakfast of champions, no?!? It was delicious. And no recipes needed. Unless you’d like them, just say the word and they’ll be up. I did use a little almond milk in my eggs. And I used Epic brand beef tallow to cook the potatoes and the eggs.
So, breakfast was a huge, and therefore lunch was mostly picking. I made up some almond butter, so I had a few spoonfuls of that, and I ate some guacamole, had a piece of fruit. The almond butter took about 2 minutes in my Vitamix and is totally beautiful. I don’t know why but I heard somewhere that almond butter worked way better in a food processor than a Vitamix, so I’ve been using the food processor ever since; and nearly blowing it up with overheating and never producing a good enough almond butter every time. This time I just threw the almonds into the Vitamix, tamped them down for the first minute or so until it started rotating in the machine; then I let it run another minute-ish and when I checked on it it was perfect. I’m a convert. Super smooth and creamy.
For dinner, I still had some gorgeous yellowfin tuna so I decided to make a ceviche. I used this recipe from the NY Times; I didn’t change a thing and it was perfect. I had to stop myself from eating the entire thing.
- 1 pound albacore or yellowfin tuna, cut in 1/2 inch dice
- ½ small red onion, cut in small dice
- 1 garlic clove, minced
- 1 to 2 serrano or jalapeño chiles, to taste, seeded and minced
- 1 tablespoon capers, rinsed and drained
- 1 ripe medium avocado, cut in small dice
- Salt, preferably kosher salt
- freshly ground pepper to taste
- ⅓ cup fresh lime juice
- ¼ cup extra virgin olive oil
- ¼ to ½ cup chopped cilantro to taste
- Prepare the tuna and refrigerate while you prepare the remaining ingredients.
- Place the onion in a small bowl, and cover with cold water. Let sit five minutes, then drain, rinse and dry on paper towels.
- In a medium bowl, combine the onion, garlic, chile, capers, avocado, salt, pepper and 2 tablespoons of the lime juice. Toss together gently. Add the tuna to the bowl.
- Stir together the remaining lime juice and the olive oil. Pour over the tuna, and toss the mixture together. Season to taste with salt and pepper. Cover and refrigerate for 15 minutes, stirring gently from time to time.
- Just before serving, add the cilantro and toss together. Taste and adjust seasonings. Line plates with salad greens, spoon the ceviche on top, and serve.
Okay, I didn’t line plates with salad greens, I just ate it with a spoon. But I could have and I’m sure that would be awesome, too…and would probably be a little more Whole30.