Whole 30: Day 24

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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.

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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.

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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 5

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Well, I know the hard part hasn’t even begun yet, but I gotta say I’m really enjoying this diet so far. It’s not really all that different than how I normally eat, just missing a few things and I always cheat a little on weekends and whatnot, so I’m sure that’ll eventually be a challenge. But look at that delicious breakfast!!! Worked from home so was able to make a big ‘ole meal. Last of the bacon, purple potatoes (so pretty!) and a tatsoi scallion scramble. I mean, that’s a breakfast of champions, no?!? It was delicious. And no recipes needed. Unless you’d like them, just say the word and they’ll be up. I did use a little almond milk in my eggs. And I used Epic brand beef tallow to cook the potatoes and the eggs.

So, breakfast was a huge, and therefore lunch was mostly picking. I made up some almond butter, so I had a few spoonfuls of that, and I ate some guacamole, had a piece of fruit. The almond butter took about 2 minutes in my Vitamix and is totally beautiful. I don’t know why but I heard somewhere that almond butter worked way better in a food processor than a Vitamix, so I’ve been using the food processor ever since; and nearly blowing it up with overheating and never producing a good enough almond butter every time. This time I just threw the almonds into the Vitamix, tamped them down for the first minute or so until it started rotating in the machine; then I let it run another minute-ish and when I checked on it it was perfect. I’m a convert.  Super smooth and creamy.

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For dinner, I still had some gorgeous yellowfin tuna so I decided to make a ceviche. I used this recipe from the NY Times; I didn’t change a thing and it was perfect. I had to stop myself from eating the entire thing.

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Ingredients:

  • 1 pound albacore or yellowfin tuna, cut in 1/2 inch dice
  • ½ small red onion, cut in small dice
  • 1 garlic clove, minced
  • 1 to 2 serrano or jalapeño chiles, to taste, seeded and minced
  • 1 tablespoon capers, rinsed and drained
  • 1 ripe medium avocado, cut in small dice
  • Salt, preferably kosher salt
  • freshly ground pepper to taste
  • cup fresh lime juice
  • ¼ cup extra virgin olive oil
  • ¼ to ½ cup chopped cilantro to taste

Preparation:

 

  • Prepare the tuna and refrigerate while you prepare the remaining ingredients.
  • Place the onion in a small bowl, and cover with cold water. Let sit five minutes, then drain, rinse and dry on paper towels.
  • In a medium bowl, combine the onion, garlic, chile, capers, avocado, salt, pepper and 2 tablespoons of the lime juice. Toss together gently. Add the tuna to the bowl.
  • Stir together the remaining lime juice and the olive oil. Pour over the tuna, and toss the mixture together. Season to taste with salt and pepper. Cover and refrigerate for 15 minutes, stirring gently from time to time.
  • Just before serving, add the cilantro and toss together. Taste and adjust seasonings. Line plates with salad greens, spoon the ceviche on top, and serve.

Okay, I didn’t line plates with salad greens, I just ate it with a spoon. But I could have and I’m sure that would be awesome, too…and would probably be a little more Whole30.