His Royal Highness wasn’t dogging right.
February 10, 2014
His Royal Highness wasn’t dogging right.
Author: cochrancj
I am an American expat who loves to explore the world through the plate and is always curious to learn more.
Whole30 2 – Day 28
Day 28 on Whole30 wasn’t bad. Typical weekend day.
Breakfast
Steak & eggs at our usual diner – it wasn’t as good as usual today. Coffee with coconut milk to drink.
Lunch
Skipped lunch, but had more coffee with coconut milk.
Dinner
Delivery Chinese from the diet menu. Steamed shrimp & chicken with no sauce & no rice. I added a sprinkle of coconut aminos and shook my fist at my laziness last week regarding making sure my stock of W30 sriracha was plentiful.
After Dinner Snack
Raw cashews & sugar-free dried cherries.
February 9, 2014
Diner art.
Whole30 Slow Cooked Balsamic Short Ribs
This is another of those recipes cobbled together from random inspiration on the Internets. I had short ribs, I’m in the middle of a balsamic vinegar obsession, I have fallen in love with my new slow cooker – and bam. This.
Paleo, gluten-free & Whole30-compliant
Whole30 Slow Cooked Balsamic Short Ribs
1 lb. boneless short ribs
1 15-ounce can plain tomato sauce (check your labels!)
1/2 cup balsamic vinegar
4 dates, minced
8 cloves garlic, smashed and minced
2 tsp. Kosher salt
1 Tbsp. fresh rosemary, chopped
1 Tbsp. fresh thyme, chopped
1 Tbsp. onion powder
1 Tbsp. garlic powder
1 tsp. aleppo pepper
2 tsp. black pepper
Beef stock (optional)
Set the beef in your slow cooker. Mix together the rest of the ingredients (minus the beef stock) and pour over the meat. Add a few splashes of beef stock until the liquid barely covers the meat. Latch your lid down if your slow cooker has latches and let cook 4-6 hours on High. When done, the meat should shred like butter.
If you then reduce the cooking liquid on the stove, the resulting gravy will be great.
I served with a simple parsnip mash (parsnips cooked in the rest of the beef stock for 8-10 minutes and whirred in the blender with a few splashes stock to even out).
Serves 2 for dinner
Whole30 2 – Day 27
Day 27 on Whole30 was full of food at the mall – don’t ask.
Breakfast
2 ounces plain almonds in the car and half a large coffee with coconut milk.
Lunch
Outback – 6 ounce center cut sirloin with steamed broccoli.
Dinner
Stir Crazy (a Mongolian BBQ joint) – I had the chicken/steak/shrimp combo with a butt-ton if veggies and simple ginger garlic sauce.
Post Dinner Snack
Cashews & sugar-free dried cherries.
February 8, 2014
Modern mall design.
Whole30 2 – Day 26
Day 26 on Whole30 was good. I see the end of this little experiment, and I’m kinda going to miss it.
Breakfast
My typical weekday breakfast – one of my DH’s green smoothies. These days, we’re eating them sans banana and plus the juice of 1 lime. Yum.
Lunch
Frozen spinach & sliced garlic sautéed in a little olive oil with the last of the leftover Lindon broil.
Dinner
Takeout chicken pizziaola with sautéed broccoli.
February 7, 2014
These guys.
The little one soaking up the afternoon sun.
And the big one refusing to give up his seat on the nice plush workout mat – even through push-ups, knee tucks-to-sprawls, and weighted rows.
Spicy Whole30 Mini Turkey Meatloaves
Mmmmm…. meatloaf muffins. I love meatloaf muffins. This recipe came about from looking to see what was out there in the realm of turkey meatloaf tastes, taking some of that to heart, and managing to cobble something together in the kitchen.
Warning: as this recipe is written, it is kinda spicy. Not ‘omfg I’m going to die’ spicy, but it has a kick. You’ve been warned.
Spicy Whole30 Mini Turkey Meatloaves
1 pound ground turkey – dark meat is best if you can get it
1/2 cup diced celery (about 1 – 1.5 ribs)
1/2 cup diced carrot (about 1 medium)
1/4 cup diced green bell pepper (about 1/4 of a pepper)
1/4 cup diced shallot (1 medium)
1 egg
1 Tbsp. garlic powder
2 Tbsp. coconut aminos
2 Tbsp. Red Boat fish sauce
2 Tbsp. chili powder
1 Tbsp. cumin
1 Tbsp. chipotle powder
4 tsp. salt
1 tsp. white pepper
1-2 Tbsp. coconut oil, melted
Preheat the oven to 350. Prep your muffin tins by brushing with a little melted coconut oil so things don’t stick.
If you haven’t already, prep your veggies. Add to a bowl with the turkey, egg and spices. Combine however you like – I prefer with my hands – and load your muffin tins (winter themed ftw) to about 3/4 of the way full.
I got 9 muffins out of my tins – your mileage may vary, depending upon how large your muffin cups are.
Bake 20 minutes, or until cooked through (knife inserted in the middle comes out clean and the tops start to pull away from the sides of the tin). Let cool 10 minutes before popping out of the pan.
Serves 3, providing you have 9 meatloaves.
Whole30 2 – Day 25
Day 25 on Whole30 was smoothie-light, but good all the same.
Breakfast
Bacon & eggs
Lunch
I wasn’t hungry today until late – snacked on raw haricot vert and some almonds.
Dinner
Aged grass fed beef burger patty with balsamic drizzle and a side of baked sweet potato fries.
After Dinner Snack
Cashews & sugar-free cherries again.
Gastography 