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: Days 27 & 28

It’s the countdown! To…halfway. Meh. Anyways, days 27 & 28 both actually had fantastic breakfasts and dinners, both. Simple salads and picking at lunchtime both days. But seriously, those breakfasts and dinners.

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Example A. Simple. Elegant. Delicious. Perfection. Roasted the baby brussels sprinkled with salt and olive oil at 425 for about 40 minutes; meanwhile fried up bacon and poached some eggs. Boom. I could eat this every day.

IMG_5364.JPGExample B. I will be so sad when my local farm closes for the season. Right now, I’m just throwing in whatever’s lying around from it; peppers, mostly, but the most beautiful peppers…and this breakfast got some of their collard greens thrown in with some eggs and ham and scallions. The peppers went in the potatoes with some red onion and some farm thyme, and it was all magical.

The thing about these breakfasts is, I can’t really get into a full sized lunch, I’m really just in the mood to pick till dinner time after such a big feast. Still, they’re awesome.

Dinners!

Day 27: Sous Vide Squid Stuffed with Tomato Salsa

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This was outrageously delicious. Firstly I know, why do you have to sous vide squid, but I’m telling you, it makes squid like, the best food out there. It’s like butter melting on your tongue. And the whole thing is easy, only takes about 1 1/2 hours total even with the sous vide.

Ingredients:

  • 1 lb. squid, tubes and tentacles 
  • 2 tablespoons extra virgin olive oil
  • Salt and freshly ground black pepper
  • 2 tomatoes, finely chopped
  • 1/2 cup cilantro leaves, finely chopped
  • 1 scallion, finely chopped
  • 1 tablespoon freshly squeezed lime juice
  • 1 tablespoon fish sauce
  • 2 tablespoon ghee

Preparation:

  1. Heat sous vide to 136 F. Meanwhile, salt and pepper squid and place in a vacuum seal bag. Pour olive oil over and seal.
  2. Add squid to sous vide and cover. Sous vide for 1 hour.
  3. A few minutes before the squid is ready, mix tomatoes, cilantro, scallion, lime juice and fish sauce together in a bowl.
  4. Remove squid from sous vide. Pour off any cooking juices and pat dry.
  5. Stuff tubes with salsa
  6. Heat ghee in a large skillet over medium high heat. When melted and shimmering, add the stuffed tubes and tentacles. Cook until lightly browned; about 2 minutes on each side. Turn out onto a plate and top with more salsa.

Day 28: Prosciutto Wrapped Striped Bass with Mint and Steamed Chard

IMG_5372.JPGPretty simple meal. Really you just need to concern yourself with the quality of your ingredients, and you’re pretty much set.

Ingredients:

  • 1 lb. striped bass fillets
  • 3 oz. prosciutto
  • 1/2 cup mint, 2 tablespoons chopped, the rest whole leaves
  • 1 large bunch of chard, trimmed, and cut in 1/2 pieces, both ribs and leaves
  • Ume vinegar to taste
  • salt and pepper to taste
  • ghee

Preparation:

  1. Lay slices of prosciutto down on a plate. Lay mint leaves on top of them. Place a fish fillet diagonally on each, and wrap.
  2. Heat ghee in a large skillet. When melted and shimmering, add fish and cook through, flipping once halfway, about 3 – 4 minutes per side, depending on the thickness of your fillets.
  3. Meanwhile, heat an inch or so of water in a large pot.
  4. Place chard in a steamer. Once water is boiling, place steamer in pot and cover. Steam for 2 – 3 minutes until the chard is bright green but the ribs are still crispy.
  5. Transfer everything to serving platters. Pour the ghee the fish has been cooking in over the plated fish, and sprinkle with chopped mint. Pour Ume vinegar and salt and pepper to taste on chard. Serve immediately.

 

 

 

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 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.

Whole 30: Day 14

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So, as you might expect, I ate some bacon today. I took the block of it to my local bodega and they sliced it up for me, so nice and saved me SO much trouble. I’m going to freeze most of it, I swear! 😀

Anyhow, today was good for a few things. First of all, I suddenly was able to make a perfect poached egg. I’m pretty good in the kitchen but I’ve always struggled with the poached egg. And yet somehow, today, I woke up able to do it.

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I give you Exhibit A. Breakfast. Simple, elegant, tasty. Mix the eggs with the arugula and you have a masterpiece.

The second part of my learnings today: I realized I don’t always have to make things complicated, and I can always just have a big salad. So, I did a lot of that today.

For lunch, a BLT&A salad on a bed of arugula. Um, it was easy to make, and also incredibly yummy!! Also, I felt incredible after I ate it. So, there’s that.

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I enjoyed it so much, and was so impressed with my newfound poached egg skillz, that I decided to combine the two for dinner. I added apples to the dinner salad, too, and it was everything I ever wanted in a meal. Feeling like I can last six more weeks. Maybe.

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