Whole 60: Days 40 – 50

I have to admit, I’ve been really feeling this diet lately. I just, feel so good! 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. We will 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.

Whole 30: Day 23

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This morning I was able to make me some eggs before I went to work. I scrambled them in bacon fat and then mixed in a couple tablespoons of pork sugo, which was the special item I got from this week’s meat club. I can not stress enough how great meat club is. Live in Brooklyn? Join it. I would say more, but the first rule about meat club is never talk about meat club.

For lunch, I packed a mason jar with salad greens and cherry tomatoes. Then I packed a half an avocado and a tin of mackerel. Boom. Lunch, done.

For dinner I had some wild Alaskan salmon sitting around, and it was super cold, so I decided to go quick and dirty with a lemongrass and ginger broth with salmon, shiitake and tatsoi. It was the perfect meal for a chilly evening.

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Lemongrass and Ginger Broth with Salmon, Shiitake Mushrooms and Tatsoi:

Ingredients:

  • 4 cups fresh or canned chicken stock or fish stock or beef stock
  • 1 stalk lemon grass, trimmed and halved lengthwise and crosswise
  • 1 scallion, thinly sliced
  • 4-inch piece ginger, peeled and finely julienned
  • Juice of 1 lime
  • 3 tablespoons fish sauce (I used Red Boat, which is the only sugar free one I’ve found. It’s delicious…but if you know of others please let me know!!)
  • 1 lb. of salmon fillet, skinned and cut into 1/2-inch cubes
  • 1 cup shiitake mushrooms, trimmed
  • 2 cups sliced tatsoi

Preparation:

  1. In a large wide saucepan into which a steamer will fit, combine stock and 5 cups water. Place over high heat to bring to a boil. Add lemon grass, scallion, ginger, lime juice and fish sauce, and reduce heat to low.
  2. Put salmon in a steamer over simmering broth. Cover and cook just until salmon has turned pale pink. Remove steamer from pan, and add mushrooms and tatsoi to broth.
  3. Return broth to a simmer. Remove lemon grass and discard. Add salmon cubes to broth. Ladle soup into bowls and serve.

Yum!!!

Whole 30: Day 22

Oh, my god, if only I was doing this for only 30 days!!! I would be so psyched right about now. Well, I guess I can take solace in the fact that 30 days is almost up, and I’ve been able to do it. So? The next 30 will be cake. And then, afterwards, I will eat cake. Like, a giant, sugary cake with lots of icing. And I will eat it alone. 🙂 In the meantime…

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Breakfast. This was a really good one. I just e-heated some roasted veggies…popped a tablespoon of ghee into a skillet and re-heated that way so they’d still be nice and crispy. Then I fried up a couple slices of bacon and poached some eggs. The eggs worked beautifully on the roast veggies, it was a match made in heaven.

Lunch! I went with the tried and true:

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Simple salad with arugula, avocado, cherry tomatoes and smoked mackerel. Used the oil from the canned mackerel for dressing. Always yummy, always simple and quick.

For dinner I got a little complicated. I had some broccolini that was totally beautiful and longed to be eaten. So I steamed it and marinated it with some water chestnuts while I made the rest. Pollack curry and roasted delicata squash with pomegranate seeds and a pomegranate molasses coconut yogurt for dipping. The whole thing was glorious.

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Here’s how I worked it, in the order I worked it:

Marinated Broccolini and Water Chestnuts:

Ingredients:

  • 2 heads broccolini (or broccoli, sliced in thin slices)
  • 1 can water chestnuts, chopped in half
  • 1 tbls. coconut aminos
  • 3 tbls. rice wine vinegar
  • 1 tsp. ground ginger
  • 1 tsp. monkfruit extract (optional)
  • 3 tbls. sesame oil

Preparation:

  1. Mix coconut aminos, vinegar, ginger, monkfruit and sesame oil in a small bowl. Set aside.
  2. Boil 1 – 2 inches of water in a large pot. Place the broccolini in a steamer. Once the water is in a full boil, add the steamer full of broccolini, cover and steam for about 4 – 5 minutes. The broccolini should be bright green and still crisp.
  3. Drain, and place broccolini in a large bowl with the water chestnuts.
  4. Pour marinade over vegetables, mix well, cover, and allow to marinade for at least a half hour, but preferably more.

Next, Roasted Delicata Squash Rings with Pomegranate Seeds and a Pomegranate Molasses Coconut Yogurt Dipping Sauce:

Ingredients:

  • 1 – 2 delicata squashes, sliced and seeded
  • 3 – 4 tbls. pomegranate seeds
  • 1 tbls. pomegranate molasses
  • 1/4 cup coconut yogurt
  • olive oil
  • salt and pepper

Preparation:

  1. Pre-heat oven to 400 F.
  2. Place squash slices in a single layer on a baking sheet, and sprinkle with olive oil, salt and pepper.
  3. Place into the oven and roast for 40 minutes, until the squash slices are nicely browned. Keep in mind the underbelly will be more browned…I prefer not to flip them as it kind of caramelizes the bottoms, which I find delicious. Alternatively, you could flip them halfway through for even browning.
  4. Transfer to a plate and sprinkle pomegranate seeds over.
  5. Mix pomegranate molasses with the yogurt, and serve alongside the squash.

While the squash is roasting;

Pollock Curry:

Ingredients:

  • 1 lb. pollock or other white flakey fish, cut into 1″ chunks
  • 2 zucchini, chopped into chunks
  • 1 onion, finely chopped
  • 1/2 head of cauliflower, chopped
  • 1 can of coconut milk
  • 1 tbls. ginger
  • 1 tbls. curry powder
  • cilantro to garnish
  • ghee

Preparation:

  1. Sauté onion, zucchini and cauliflower in ghee until soft, about 5 minutes
  2. Add 1 tablespoon ginger and 1 tablespoon curry powder (or to taste). Cook for a minute, then add fish, coconut milk, and 1/2 cup water.
  3.  Bring to a boil and cook through for about 5 – 8 minutes, until mixture has thickened up a bit.
  4. Garnish with cilantro and serve immediately.

This all sounds way more complicated than it was. It was an incredibly satisfying dinner. You should definitely make this.

 

 

Whole 30: Day 18

Today was fairly unexciting. Fruit for breakfast, and a leftover stuffed  acorn squash for lunch.

I knew I was flying solo for dinner, so I had planned on a big salad with some canned mackerel on top, keeping it simple. But when I got home, all my salad greens had turned. So, I just cut up an heirloom tomato and an avocado, threw on some salt and threw the can of mackerel right on top. I included the packaging because you totally want to buy this. It’s in there with some olive oil, a pepper, a pickle and a carrot, which I also threw onto the salad. And it was great, greens or no greens.  Buy Cole’s Wild Chub Mackerel! They also have a Smoked Wild Mackerel that’s pretty delicious.

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