Whole 30: Day 21

So today I uttered the phrase: “So, this diet is totally a pain in the ass, but I’ve got to admit I feel really, really good.”  And it’s true. It’s a huge pain, because it turns out, pretty much everything has sugar in it, so if you want something, you have to make it. It does make me wonder, though, is this an American thing? Is it like this everywhere? I tend to think it must be. I just read something about how there’s a sugar shortage in Egypt and people are flipping out because sugar is in, like, everything they make. And now it’s going for some insane price on the black market. Anyway, it is interesting to be forced to notice everything that’s got sugar, and cream, and butter, etc. It’s an amazing industry.

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Today started out with this fatly stuffed omelet. Stuffed with an entire head of kale, Piggery ham slices (!!), scallions, and the last Piggery sausage. I browned the sausage and sautéed the greens before making the omelet, and I stirred a spoonful of coconut yogurt into the eggs before pouring them into the skillet. Delicious.

For lunch I created a Whole 30 style club salad. I wanted to finish off the ham before it went bad, so I chopped that up, threw some arugula into a bowl with the ham slices, cherry tomatoes, avocados, a few almonds, and two poached eggs. I sprinkled on some salt and pepper but otherwise opted to break the yolks and mix that up into the salad for dressing. Side note: this would also be glorious with bacon.

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For dinner I had some amazing wild white shrimp, so I thought I’d whip ’em up in a nice stir fry. I also had some gorgeous looking tatsoi, so I threw that in, too. Here’s my full recipe below:

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Shrimp and Tatsoi Stir Fry:

Ingredients:

  • 1 lb. shrimp, shelled and deveined
  • 2 tbls. fresh shredded ginger
  • 2 tbls. minced garlic
  • 1 head tatsoi,both stem and greens chopped
  • 2 tbls. coconut aminos
  • 1 tbls. sesame oil
  • 2 tsp. rice wine vinegar
  • 1 tsp. monkfruit extract (optional)
  • 1 tsp. salt
  • 1 tsp. guar gum or arrowroot powder
  • 1/4 cup chopped scallions plus more to garnish
  • sesame or coconut oil or ghee for cooking

Preparation:

  1. Combine coconut aminos, sesame oil, rice wine, monkfruit extract (if using) and guar gum in a small bowl and mix well; set aside.
  2. Put a wok over medium-high heat. Add 1 tablespoon of the sesame or coconut oil, swirl it around and immediately add garlic and ginger. Cook for 15 seconds, stirring, then add scallion and tatsoi. Raise heat to high and cook, stirring occasionally, until greens just soften, about 2 to 3 minutes; transfer everything to a plate and set aside.
  3. Turn the heat down to medium, add another tablespoon of oil, let it get hot, add shrimp and sprinkle with salt and pepper; raise heat to high, continue to cook, stirring occasionally, until shrimp turn pink and are no longer translucent, about 2 to 3 minutes.
  4. Turn heat down to medium, return greens to pan, and toss once or twice. Stir sauce to make sure guar gum is well blended and add to pan. Cook until everything is warmed through and sauce thickens. Garnish with chopped scallions and serve.

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