Sous Vide Scallops with a Grapefruit/Red Onion Salsa served with Collards and Bacon; Prosciutto and sage wrapped Chicken Breasts with Sweet Potato Waffle Fries and Salad; Hake and Sweet Potato Curry

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I know, I know, this took forever. So? I took a little break for the holiday. Sue me. Side note: Whole30 Thanksgiving was super successful. Blog post to come. Maybe in a few weeks. šŸ˜€ hahahahaha!

Anyhoo. Here’s these recipes.

Sous Vide Scallops with a Grapefruit/Red Onion Salsa served with Collards and Bacon

Ingredients:

  • 1 lb. scallops
  • 1 medium red onion, chopped
  • 1 ripe grapefruit, segmented
  • olive oil
  • ghee
  • 1 head collard greens, chopped
  • 4 slices of bacon, sliced into 1/2″ strips
  • 1 clove garlic, minced
  • salt and pepper to taste

Preparation:

  1. Set the sous vide to 123 F. (Alternately the scallops can be cooked in a skillet, 2 – 3 minutes per side. Set aside and skip ahead to step 3).
  2. Salt and pepper scallops and place in a bag. Pour a tablespoon of olive oil over them and seal the bag. Place into the sous vide and cook for 30 minutes. Drain and dry the scallops.
  3. Meanwhile, add 2 tablespoons of ghee to a skillet over medium high heat. Add onion and cook until soft, about 5 minutes. Add grapefruit and stir to incorporate. If you want the segments to remain intact be gentle…I messed them up and ended up with a relish-like substance…which was also yummers, (hey, it all tastes the same going down) but still. Reduce heat and continue cooking for another few minutes.
  4. Add the bacon to another skillet and cook through. Once it’s cooked, add the garlic and cook until fragrant, about 1 minute, and then add the collards. (Do not remove the bacon fat!!) Cook collards through for about 2 – 3 minutes.
  5. Add the scallops to the pot with the grapefruit/red onion mixture andĀ sear on each side, about 1 minute per side.
  6. Plate, and eat.

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Prosciutto and sage wrapped Chicken Breasts with Sweet Potato Waffle Fries and Salad

Ingredients:

  • 1 lb. boneless, skinless chicken breast
  • 14 oz. (or so) prosciutto slices
  • 1 large or 2 small sweet potatoes
  • ghee
  • avocado or coconut oil
  • fresh sage
  • salt and pepper to taste
  • Salad ingredients (I’ll let you create your own. I use Ume Vinegar generally to dress unless I feel like getting fancy)

Preparation:

  1. Preheat oven to 400 F.
  2. With a mandolin on the curvy setting, slice sweet potatoes to 1/2 inch slices. If you don’t have a mandolin, they just won’t be waffled.
  3. Spread sweet potatoes in a single layer on a baking sheet. Sprinkle with salt and pepper and three or four tablespoons of avocado or coconut oil. Place in oven and cook for 20 minutes or until browned to your liking, flippingĀ once midway.
  4. Meanwhile, lay prosciutto slices on a cutting board and lay sage leaves on each. Place chicken, one fillet per slice, atop each. Salt and pepper each, then wrap the chicken in the prosciutto slices.
  5. Heat 2 tablespoons of ghee in a skillet over medium high heat. Add the prosciutto-wrapped chicken and cook 4 – 5 minutes on each side. Garnish with some chopped sage and serve with salad and sweet potatoes.

Hake and Sweet Potato Curry

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Ingredients:

  • 1 lb. hake, chopped into bite sized pieces
  • 1 sweet potato, chopped
  • 1 can coconut milk
  • 1/2 pound tomatoes, chopped
  • 1 medium onion, chopped
  • 1 teaspoon mustard seeds
  • 10 curry leaves
  • 1 teaspoon cumin seeds
  • 1 tablespoon ground cumin
  • 1 tablespoon paprika
  • 1/2 teaspoon tumeric
  • ghee
  • coarse sea salt and pepper to taste
  • fresh cilantro for garnish

Preparation:

  1. Add 2 tablespoons of ghee to a skillet over medium high heat. Once melted, add onion and cook until soft and slightly browned, about 10 minutes.
  2. Add tomatoes to skillet. Salt and pepper the mixture, stir, and cook through until the tomatoes areĀ fragrant and dark, about another 10 minutes.
  3. Allow to cool for a few minutes and then transfer the whole shebang to a blender. Blend at high speed until the mixture is smooth.
  4. In a deep, heavy pot like a dutch oven over high heat, add a tablespoon of ghee. Once melted, add the mustard seeds, curry leaves and cumin seeds and cook until fragrant, about a minute. Add the tomato and onion mixture and the can of coconut milk and stir. Bring to a boil and add the cumin, paprika and tumeric. Add the sweet potatoes and cook until potatoes a fork goes through one easily, about 10 or 15 minutes.
  5. Salt and pepper the fish, and then add it to the pot. Cover and cook for 2 minutes, then turn off the heat and allow to sit for another 6 minutes. Top with cilantro and eat immediately.

Whole 60: Days 40 – 50

I have to admit, I’ve been really feeling this diet lately. I just,Ā feelĀ soĀ good!Ā I mean, at the same time, I can’t wait to have a drink; but really I think we’ll be eating primarily like this in the future. I’ve really learned a whole new way to cook, a whole new understanding of what I’m putting in my body, and honestly (and most importantly) what it feels like to live without all that crap in your body. And, it feels really good.

It also feels good to be approaching the holiday season feeling so healthy. WeĀ willĀ be doing a Whole30 compliant Thanksgiving…mostly. I am making some desserts that don’t include sugar, even though you aren’t really supposed to do that. I’m using monkfruit extract in place of sugar, but only a bit…and I’m making a parfait with coconut yogurt that I think I can go sugar free entirely with…I’m gonna cook some berries down without sugar, they will still be sweet and delicious. So, it’s sort of cheating, but really not, considering we’ll have been on this thing for 53 days at that point, and considering we won’t be eating pie. Or stuffing. Or bread. So, ya know, you gotta live your life, too. We’ll just be so close to our 60 day goal at that point, seems a shame to screw it up just for a holiday.

Anyway, here’s some stuff I’ve been eating during the last 10 days. Recipes to follow.

Egg Fried in Delicata Rings with Potatoes and Bacon

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Sous Vide Scallops with a Tomato/Red Onion Salsa served with Collards and Bacon

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Prosciutto and sage wrapped Chicken Breasts with Sweet Potato Waffle Fries and Salad

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Mackerel Poached Egg Salad

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Hake and Sweet Potato Curry

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Poached Eggs on Roasted Brussels with Bacon

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Again, I’ll post the curry recipe, the prosciutto wrapped chicken, the scallops, etc., in the next few days. In the meantime you can use the images for inspiration using whatever you have in your home! Enjoy.

Broiled Bluefish with Eggplant Chips and Bacon-y Collards

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This was an outstanding meal. For all you haters of bluefish, which I think are many (!), I say to you, you’ve either been eating bad bluefish or you just don’t know how to cook it. It’s true, bluefish doesn’t last as long as some other fishes, but it is delicious. Find it fresh, and eat it that night. I’ve had success with many-a bluefish preparation, but this one was extra yummy and also super easy. Ā Don’t take my word for it; get out there and find you some bluefish.

Ingredients:

  • 1 lb. bluefish fillets
  • 1/2 bottle of red wine vinegar
  • 1 large eggplant, halved lengthwise and sliced thinly
  • 1 head of collard greens, chopped
  • 4 slices of bacon, cooked and crumbled
  • 1 clove of garlic, minced
  • avocado oil; can also use coconut oil or olive oil
  • 1Ā tablespoon of ghee
  • salt and pepper to taste

Preparation:

  1. Marinate the bluefish in the red wine vinegar for at least 1/2 hour, but can be for several hours.
  2. Preheat oven to 35o F
  3. Spread eggplant slices on a tin foil linedĀ baking sheet. Generously drizzle oil over the slices and salt and pepper them.
  4. Cook at 350 for 20 minutes. Remove the sheet from the oven and fold the tin foil over itself so that it creates a little packet. Set the eggplant packet aside and allow it to steam in its own juices for 15 minutes or so.
  5. Once the eggplant is out of the oven, raise the heat to broil.Ā Remove the bluefish from it’s marinade and place on a baking sheet; then place in the broiler and cook for about 10 minutes. Lower the heat to 300 and place the fish in the oven for an additional 10 minutes until the fish is almost caramelized.
  6. Meanwhile, add the ghee to a skillet. Once melted, add the garlic and cook until aromatic, about 1 minute. Add the collards and cook through for about 2 minutes and then add the crumbled bacon. Continue cooking for a minute or 2 more.
  7. Plate it all up, and eat.

Simple. Effective. Tasty.

Pork Collar Stew with Cauliflower Rice

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I’ve totally been having a love affair with cauliflower rice on this diet…it is so much more delicious than I ever would have imagined. But! I never really thought it would be an adequate replacement for rice in things like stews. I imagined it would be too soggy, and just make the stew a sad and soggy mess. I was wrong!! Completely wrong, to be honest. It totally worked, and make this stew into a meal. I will never again be afraid to sub it for rice in any number of meals. (Think: stuffed squashes, yum). Anyhoo, here’s how I made this:

Ingredients:

  • 1 lb. pork collar
  • 1 yellow onion, chopped
  • 2 daikon radish, chopped
  • 2 bell peppers, seeded and chopped
  • 2 stalks of celery, chopped
  • 1 head cauliflower, riced
  • 1 quart pork stock
  • 2 tablespoons ghee
  • salt and pepper to taste

Preparation:

  1. Preheat oven to 350 F.
  2. In a skillet over medium high heat, sear pork collar on both sides.
  3. Transfer pork collar to preheated oven and cook through until internal temperature is 180 F, about 1 hour – 1 1/2 hours. Transfer the collar to a cutting board and allow to sit for no less than 1/2 hour.
  4. Meanwhile, add the ghee to a large, heavy pot. Once it’s melted, add onions, radish, peppers, and celery and sautĆ© until onions are soft, about 5 minutes. Add the pork stock, a quart of water, a sprinkle of salt and the cauliflower rice. Bring to a boil, then reduce heat to low, cover, and simmer over low heat for 1/2 hour.
  5. Slice the pork in thin, bite sized pieces. Add to the stew and simmer another 5 minutes. Salt and pepper to taste. Serve immediately. Or serve the next day: it tastes even better after the flavors have had a chance to get to know each other a little bit.

Whole 60: Days 30 – 40

Okay, time for a check in. This 10 days has gone by fairly easily! I feel like it’s become more second nature, and so it’s not as much of a struggle. Both my honey and I feel fantastic…like, I actually have thoughts first thing in the morning,(which have always been a sore point for me) while jogging or working out, or even just having a cup of coffee, like “It’s an incredible day to be alive!” Not sure yet which foods are the culprits but it’s obvious that it’s because of the diet.

The one thing that’s kind of a bummer is that it’s boring. I could totally see having this as the base of your diet, but the strict nature of this specific time period that I’m asking myself to not cheat at all, ever, is unrealistic and not maintainable. I can do it for the 60 days (I hope!) but I do find myself trying to avoid going out to dinner, or meeting friends for a drink, or doing anything with anyone that I’m not in charge of what I’ll be able to eat. And that’s a super bummer.

But, ya know, I feel good. šŸ˜€ I’ll be happy though when I get to the part where I can ease up a little.

Anyways, here are some of the things I’ve been eating:

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More coming with recipes. These are just for inspiration. I find I eat a lot of big breakfasts and a lot of salads with a protein on top…sometimes taco meat, sometimes canned mackerel, sometimes tuna fish salad, sometimes grilled chicken, and so on.The trick is always having fresh and seasonal stuff around. I’ll keep posting recipes for the more complicated.

Onward!