Wednesday, March 2, 2016
Whole 30: What I Ate For Dinner, Week Four
Monday: burgers on portabella "buns", sweet potato wedges, cole slaw. I had prosciutto and avocado on my burger, A+J had cheese and regular buns
Tuesday: NNP's mocha rubbed beef in the Instant Pot, sauteed kale and cauliflower rice (regular rice for A+J). Not cute, no photo!
Wednesday: Melissa Clark's shrimp and broccoli, sweet potatoes with ghee
Thursday: scrambled eggs with salsa and avocado before yoga, banana with almond butter after yoga
Friday: big pile of greens with tuna salad
Saturday: salmon veracruz, whole roasted cauliflower
Sunday: sopa de pollo with avocado - so delicious!
Whole 30: What I Ate For Dinner, Week Three
Monday: I turned leftover Zuni chicken into chicken and veg soup. It was not attractive so no picture!
Tuesday: Moroccan spiced shepherd's pie two ways - beans for Josie and Adam, lamb for me
Wednesday: lamb chops, sweet potatoes, sauteed spinach
Thursday: scrambled eggs before yoga, banana and almond butter after yoga
Friday: egg drop soup, zoodles sauteed in ghee with crispy prosciutto, a few slices of deli turkey, a grapefruit
Saturday: salmon broiled with taco seasoning, delicious salad of romaine, quick lime juice pickled
red onion, avocado, mango and cucumber
Sunday: NNP's cracklin' chicken again, cauliflower salad
Breakfasts were mostly eggs, leftover things from dinner (lamb chops!) avocados, costco chicken sausages. One very enjoyable brunch at a friend's where everything was W30 compliant!
Tuesday, March 1, 2016
Whole 30: What I Ate For Dinner, Week Two
Monday: Thai green curry with fish and zoodles
Tuesday: tomatoey lamb pot roast from the instant pot, sauteed kale, baked potato with ghee
Wednesday: the weird little piece of beef I had that I cooked with the lamb, roasted potatoes/black radish/cauliflower, olives for fat
Thursday: scrounged up leftovers after yoga class
Friday: Nom Nom Paleo spicy tuna cakes, steamed green beans, sunshine sauce
Saturday: broiled salmon with mayo/caper sauce, cucumber and avocado salad, roasted turnip soup
Sunday: Valentine's day! Zuni Cafe roasted chicken, sauteed greens with tomatoes, boiled potatoes for dipping in the chicken fat
Breakfasts were mostly the baked egg thingy I threw together early in the week full of leftover veggies. I also had leftover salmon, and soup with sausage pieces and a poached egg. It was a week of dinner-for-breakfast! Snacks were excellent, including a really good nicoise-ish salad that was actually too much food.
Whole 30: What I Ate For Dinner, Week One
Monday: Nom Nom Paleo's "Cracklin' Chicken Thighs," roasted beet salad with pistachios, sauteed swiss chard
Tuesday: Pot roast from my Instant Pot, roasted cabbage wedges with roasted red pepper/almond/mayo sauce, cauliflower rice with parsley
Wednesday: Tex-mex sweet potatoes with ground beef, salsa, guacamole
Thursday: scrambled eggs for dinner before yoga class, apple with almond butter after yoga
Friday: pork chops! and sauteed spinach with carrot, onion, and coconut milk
Saturday: roasted chicken, steamed broccoli, roasted sweet potato, spinach salad with beets and walnuts. Not enough fat in the meal so I was hungry a couple hours later and had a snack of prosciutto rolls stuffed with arugula, dressed with lemon, evoo and pepper.
Sunday: Super Bowl Sunday! prosciutto wrapped dates, sausage stuffed mushrooms, kombucha
Breakfasts were mostly eggs, chicken sausage from Costco, sweet potato with added fat (coconut cream or ghee), sauteed greens, leftover dinner bits incorporated into the meal. Snacks I did a lot of tuna salad and egg salad with bell pepper strips for dipping/scooping.
Salmon Veracruz and Whole Roasted Cauliflower
Whole 30 has been an interesting challenge for me - how to fill my plate up with veggies instead of starch. Normally I'd have made pasta or rice or gotten good bread to go with this fish stew, but instead I roasted a whole head of cauliflower. It was delicious! And I really liked having a plate full of vegetables. I made Salmon Veracruz because we only had two salmon filets in the freezer and it's easier to make that last in chunks than if we were to just eat the filets!
For the salmon, I satueed one large onion, diced, and a sliced clove of garlic in olive oil. I added one bell pepper, sliced, and two large zucchini cut into batons. I added 28 oz of diced tomatoes and let it simmer for a while, then shut it off and let it sit while I went to a toddler birthday party. When we got home I turned the stove back on, added a bunch of green olives and about 12 oz of salmon cut into chunks. Put on the lid and simmer till the fish is cooked. I should have added capers and raisins, but I mostly forgot and was hungry. It was great without them!
The cauliflower I cut off the bottom and took off the leaves, rubbed the whole thing with olive oil and salt, and stuck it in a cast iron skillet. Covered it with foil in a 375 oven for 45 mins, then took the foil off and bumped it to 400. It was browned 45 mins later, approximately, but I think I should have taken the foil of sooner as the inside was a liiiiiittle bit mushy. I look forward to trying it again.
For the salmon, I satueed one large onion, diced, and a sliced clove of garlic in olive oil. I added one bell pepper, sliced, and two large zucchini cut into batons. I added 28 oz of diced tomatoes and let it simmer for a while, then shut it off and let it sit while I went to a toddler birthday party. When we got home I turned the stove back on, added a bunch of green olives and about 12 oz of salmon cut into chunks. Put on the lid and simmer till the fish is cooked. I should have added capers and raisins, but I mostly forgot and was hungry. It was great without them!
The cauliflower I cut off the bottom and took off the leaves, rubbed the whole thing with olive oil and salt, and stuck it in a cast iron skillet. Covered it with foil in a 375 oven for 45 mins, then took the foil off and bumped it to 400. It was browned 45 mins later, approximately, but I think I should have taken the foil of sooner as the inside was a liiiiiittle bit mushy. I look forward to trying it again.
Whole 30 day 30
Oh man, I had a whole
post written two days ago but had to restart my computer and lost it. Anyway,
let's recap meals:
Saturday – day 27
B: rrp omelet, turkey
sausage, avocado, home fries w mustard
S: cashew lara bar at
the indoor playground with fam
L: tuna salad on
greens, sweet potato chips, deviled eggs at a toddler bday party
D: whole roasted cauliflower
and salmon veracruzana - so delicious! I mostly made up the recipe – one bell
pepper, two zucchini, one onion, satueed, two small cans diced tomatoes, all
stewed together. I left this on the (turned off!) stove while we went to the
toddler party and when we got home, I heated it back up, added a bunch of green
olives, and the last 2 costco salmon filets that I had defrosted, cut into
chunks. It was really delicious! Somehow I ended up just feeding myself so we
had the leftovers for lunch the next day – kiddo tried the salmon but fished
all the olives out and asked for “mow aw-bips!”
Sunday – day 28
B: scrambled eggs,
sautéed spinach, avocado
S: banana at the
playground
L: salmon veracruzana
D: sopa de pollo with
avocado – best soup I’ve made all month!
Monday – day 29 – I still
like eggs!
B: 2 turkey sausage
links, 2 eggs, sautéed spinach, avocado
S: banana, almonds,
red pepper with guacamole
L: the end of the
salmon veracruzana
D: stir fry of cube
steak (it was the only beef in the house!), shiitakes, bell pepper, cauliflower,
green beans, sauce thickened with arrowroot – my first time cooking with
arrowroot! I made up the sauce using coconut aminos, fish sauce, sesame oil,
chili flakes, rice vinegar… mostly just splashed things in that seemed
appropriate. Not sure I could recreate it, but it sure was tasty!
Today – day 30 (!!!)
B: 2 fried eggs, 2
pieces crispy chicken skin, the last turkey sausage link, sautéed spinach,
olives, avocado
S: half a bell pepper,
guac, blackberries, cashews, 3 slices applegate roast beef
L: will be more sopa
de pollo with avocado
D: will be NNP tuna
cakes with salad
I really can’t believe
today is day 30. I feel like this week I’ve just hit my stride! I don’t know if
I wanna call it tiger blood, but I do feel really good. Tomorrow I start
reintroduction, which I guess I’m looking forward to? I’ll start with dairy – a
little bit of cheese in my eggs, a latte on the way to work, maybe some yogurt with
lunch but definitely yogurt (raita!) with dinner. A couple days later I’ll
either do beans or non-gluten grains, then the other, and gluten will be last,
I think. We’ll see how it goes, but I’m hopeful I can still be an “everything
in moderation” kinda gal. These last 30 days have certainly taught me to be
creative, and I hope the habit of filling my plate with vegetables sticks. I’m
looking forward to vegetarian meals, though, so I’m anxious to get back to
beans and tofu.
Friday, February 26, 2016
Whole 30 day 26
Day 26 HOLLAAAAA! Holy shit only four days left!
Starting to think about reintroduction, which feels crazy.
Day 25 meals:
1: three eggs with prosciutto and mushroom, half a sweet potato, 1/4 of an avocado
2: 3 slices turkey, cherry tomatoes, guacamole mini
3: leftover shrimp and broccoli, sweet potato, olive oil for fat
4a (pre yoga class): scrambled eggs, salsa, 1/4 avocado
4b (post-yoga class): 2 hard boiled eggs, guacamole mini, small bell pepper cut in strips
Day 26 so far:
1. three eggs, prosciutto and mushrooms, most of an apple with almond butter (shared with toddler!)
2: two hard boiled eggs, 2 guac minis, cup of cherry tomatoes, cup of cut up mango
3: leftover shrimp and broccoli, sweet potato, olive oil for fat!
4: gonna be kind of crazy, actually... we have some canned tuna and I have a little mayo left, and we have some veg, so I'm thinking... salad and tuna/veg patties, maybe? Blargh, I wish I had a better plan. Must get to the grocery store this weekend!
As far as re-intro goes.... I'm thinking dairy first. A little yogurt and fruit in the morning, cheese with my snack, more cheese (feta, how i've missed you!) on my lunch salad, and some sort of pulled chicken dish so I can make raita to go with dinner!
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