Whole30 Friendly Chicken Piccata

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This is really good. The more I cook trying to tweak for Whole30 style eating, the more I realize how so many unhealthy things aren’t really necessary for the same delicious meal. In some cases, of course, it just won’t work. But in MANY…there’s just no reason for the unhealthy crap!

In this case I looked around at how folks had been cooking Paleo-style chicken piccata and combined many aspects and ingredients to suit my tastes (and what I had in the house). Here’s what I came up with:

Ingredients:

  • 4 chicken cutlets
  • 2 eggs, whisked
  • 1 cup (100 grams) almond flour
  • ghee
  • 2 cloves garlic
  • ½ an onion
  • 1 cup chicken stock
  • 3 lemons, two juiced & one sliced
  • 2 tbsps capers
  • Salt and pepper to taste
  • 1 tbsp chopped parsley

Preparation:

  1. In a skillet over medium-high heat, melt 4 tablespoons of ghee.
  2. Season chicken cutlets on each side with salt and pepper. Dip into the whisked eggs, and then dip in almond flour to coat.
  3. Cook the chicken in the skillet until browned on each side and cooked through.
  4. Remove chicken from skillet and set aside, covered with foil or put in the oven on 200°F to keep warm. Add a bit more ghee to the skillet and scrape browned bits well to deglaze the pan.
  5. Reduce heat to medium-low, add the onions and garlic and cook until fragrant and the onions are translucent.
  6. Pour in chicken stock and lemon juice. Turn the heat to high and let liquid reduce by half. Add remaining ingredients, and reduce heat to low.
  7. Add the chicken to the pan and spoon sauce over the top; I gave it a few minutes to re-heat and soak up the flavors. I served with steamed kale and the combo was delightful.

Note: If you like a smoother sauce, you can make this without onions and garlic. But. They really add SO much flavor. I have done it both ways and recommend adding them. Still, a smoother sauce is more familiar and traditional, and it’s still pretty darn good. If you AREN’T using onions, add a teaspoon of guar gum or arrowroot mixed with a bit of water towards the end and it will thicken the sauce right up.

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.

Bitter Greens, Watermelon and Ginger Smoothie

This is my go to smoothie; it’s way quick and easy, really healthy and also incredibly yummy.

Ingredients:

  • 4 large leaves of collards, kale, dandelion greens, or other bitter leafy green
  • Large chunk of watermelon (play around with the amount you like for consistency and sweetness)
  • 2 inch chunk of peeled ginger

Preparation:

  1. Combine all ingredients in a Vitamix or other high speed blender and blend until nice and smooth. You will need to tamper the ingredients until the watermelon breaks up — but once it does you will not need to add any water or milk or anything, the watermelon, she is magic.
  2. Drink.