I feel like this blog post should be titled “More of the Same”. I mean, even that breakfast looks uninspiring. (Although the leftover nik was delicious. I overdid the egg in the microwave trying to re-heat the nik…the egg was perfect when I left home). But still, the last few days I have been down on the diet. I’ve never been one not to break rules. I’m still feeling amazing, I’m just bored and want to change it up.
Also, I think the fact that this is called “Whole 30” and I’m not stopping after 30 days has been bumming me out. It’s some sort of mental thing, even though I’ve always known I was going 60 days with this I feel like, I should be super excited to be done with this right about now, and instead I’m like, hmmm, only half way through. I mean, I’ll get over it, and last night’s dinner was incrediballs, but I’m not there yet. So, meh.
I had some yummy things, but mostly boring things, like a canned Alaskan salmon salad and other salads. Breakfast yesterday was good:
And last night’s dinner was great. Now that I have sugar free fish sauce life is way simpler.
Thai Basil Chicken with Red Shishitos:
- 1 lb. boneless skinless chicken thighs, chopped into bite sized pieces
- 2 large cloves garlic, minced
- 1 pint shishito peppers
- 1 – 2 cups thai basil
- 3 tablespoons fish sauce
- 1/2 tsp. guar gum
- sesame oil
- salt to taste
- Heat a tbls. sesame oil over high heat in a wok. When it shimmers, add the garlic and peppers and stir fry until the peppers are charred.
- Add the chicken and cook through.
- Add fish sauce and mix well, turn heat to medium and cook down a few minutes.
- In the meantime, add guar gum to 1/4 cup of water and dissolve fully.
- Add that mixture to the stir fry and stir to combine.
- Once the sauce thickens slightly, transfer to a serving plate and serve immediately.
So? I just have to get it up to keep things creative. Also, the time has been going fairly quickly…so I’ll just keep hoping it flies on by.
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.
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.