Whole 30: Day 24


So, that pork sugo scrambled egg mixture was too yummy, and I had to make it again today. This time, I paired it with 2 breakfast sausage patties from The Piggery and some of the best grapes in town. Yeah!

Lunch was leftover lemongrass broth. I brought it to work…and I’ve got to say, I’m so impressed with how it looked while traveling that I’m gonna post a photo just to show how pro this looks. Like, I would totally be fine if this was a delivery from an actual restaurant.


Right? How good does that look?!? And, more importantly, how good does it TASTE. Seriously, make this.

For dinner I wasn’t feeling too fancy, and we had a bunch of leftovers in the house. I need to shake up my potatoes, so I decided to make another nik. (Recipe here). Then I took the broccolini from a couple of days ago and added the remainder of the pork sugo; sautéed that for a couple of minutes and it turned into a whole new meal. Yay! Repurposed food.


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.


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.


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:


Shrimp and Tatsoi Stir Fry:


  • 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


  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.

Whole 30: Day 9

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Things are progressing smoothly. I’ve also been feeling really good, with a lot of energy, despite this cold that I’ve definitely been fighting from the season change. Another work day! But this time I had time to cook up a little breakfast (above) before I left home and just re-heated once I got to work. Also, that pear was delicious.

Lunch was leftover chicken tikka masala. I also brought in some salad greens and a whole tomato that I chopped up into the greens at lunchtime, and topped it with a little olive oil and some vinegar. Yum.


All that was left was dinner. I had a steak prepped from my meat share, a 60 day aged Dominico steak. So, that was a no brainer. I also still have a bunch of potatoes so I decided to whip up a sort of potato nik. Super easy. Also something different and really yummy. And then I steamed some chard to make it all come together.


For the potatoes:


  • About 2 pounds baking potatoes, peeled
  • 1 medium onion, peeled
  • 2 eggs
  • Salt and freshly ground black pepper to taste
  • 2 tablespoons almond flour
  • Cooking fats (I used beef tallow)



  • Grate potatoes and onion by hand or with grating disk of a food processor; drain in colander or strainer. Combine potatoes and onions in a large bowl with eggs, salt, pepper and almond flour.
  • Put a good chunk of cooking fat in a large, deep skillet, either nonstick or seasoned cast iron; turn heat to medium-high. When fat is melted and shimmering, put all the batter in pan, and smooth the top. Cook, adjusting heat so mixture sizzles but does not burn. Continue until bottom is nicely browned, at least 15 minutes.
  • To turn, slide cake out onto a large plate, cover with another large plate and invert. Add a little more fat to pan if necessary, and slide pancake back in, cooked side up. Cook 15 minutes or so longer, until nicely browned.




Whole 30: Day 8


How gorgeous is this breakfast?!? I didn’t even have to make it!! It was made FOR me!! VERY impressed. I was told that pressure was felt to make a delicious meal…and one was definitely made.

Also, I am SO HAPPY to learn that my very favorite breakfast sausage patty of all time has no added sugar or anything bad for you!! They’re from The Piggery, in Ithaca; I am lucky enough to be able to buy their wares at The Park Slope Food Coop. But if you AREN’T lucky enough to live somewhere you can find their stuff, they sell online here. It looks like their deli meats have no sugar, too. Glory day.

Anyhoo, we ate a little later than usual, and so again, lunch mostly became picking here and there. Leftovers, fruit, etc.

Dinner, on the other hand, was a production! I made chicken tikka masala, mostly. I was gonna pair it with cauliflower rice but was out of cauliflower, so I decided to roast up an eggplant and make a salad. And I’m so glad I did, the eggplant was maybe the best part of the meal. Well, at least it went really nicely with the tikka masala.


Here’s how I done it:

Chicken Tikka Masala, Whole 30 style:


For the chicken tikka:
4 chicken thighs
2 chicken breasts
Juice of 2 lemons
1 tsp salt
3/4 cup coconut yogurt
1 tbsp pureed ginger (use a pestle and mortar)
1 tbsp crushed garlic (about 3 cloves)
1½ tsp ground cumin
1 tbsp garam masala
1 tbsp smoked sweet paprika

For the sauce:
2 tbsp ghee/clarified butter2 small onions, chopped
6 green cardamom pods
2cm cinnamon stick
4 cloves
2 tbsp pureed ginger (use a pestle and mortar)
8 garlic cloves, crushed to a puree
1 lb. chopped tomatoes
1 tbsp tomato puree
2 small chilies, split
2 tbls. coconut yogurt or coconut cream
1 tsp paprika
½ tsp fenugreek leaves, ground
1 tsp garam masala


  1. Cut the chicken into bite-sized chunks and stir in the lemon juice and salt. Leave to marinade for 30 minutes. Stir the remaining marinade ingredients together and add to the bowl. Stir well to coat, cover and chill overnight, or several hours, then bring to room temperature before cooking.
  2. To make the sauce, heat the ghee or other fat in a frying pan over a medium-high heat and add the onions. Fry until soft and golden brown, stirring regularly. Meanwhile, grind the seeds from the cardamom pods, the cinnamon stick and cloves to a smooth powder using a pestle and mortar.
  3. Stir the pureed ginger and garlic into the onions and fry for a couple of minutes, stirring, then add the powdered spices and fry for a minute or so. Tip in the tomatoes and tomato puree plus 1 1/2 cups of water, bring to a simmer, turn the heat down to medium and cook until the oil starts to pool around the sides of the pan.
  4. Meanwhile, heat the broiler, and thread the chicken on to metal skewers, pushing the pieces well together. Put on a lined baking sheet and broil for six to eight minutes on each side, until nicely charred at the edges.
  5. Puree the sauce until smooth, then, once the chicken is done, return the pureed sauce to the pan on a medium heat. Stir any remaining marinade into the sauce, along with the chilies, yogurt or cream and paprika. Add the chicken, fenugreek and garam masala and cook for about five minutes, then taste for seasoning. Add more salt or lemon juice if you like, then serve.

I started the eggplant off at 425, but then just decided to see what happened with the broiler on. And you know what happened? Magic. The eggplant turned out charred on the top and creamy inside. I turned the oven back down to 425 when the chicken was ready.


Super yummy. And we ate a little perfectly ripe honeydew for dessert. #cantsayimnoteatingwell.

** This recipe is a variant of the one from The Guardian, found here.