Tag: paleo

Adventures In Budget Paleo Cooking – Week of March 10-15

Categories Paleo On A BudgetLeave a Comment on Adventures In Budget Paleo Cooking – Week of March 10-15

Paleo-On-A-Budget-Header

A number of people I know are completely flabbergasted when contemplating sticking to a budget while eating a primarily “paleo” diet. I’m hoping to shed a little light on that issue for those of you on the fence about eating healthfully in this manner – it *can* be done – and done well – without spending all the money. All it takes is a little planning. 

A little background: I live in Brooklyn, NY, and the grocery prices here are definitely not the same as what you will find in other areas of the country. If you live in say, Raleigh NC for example – you may very well be able to cut this grocery bill by a third, depending upon where you shop. For where I live, where I shop and what I buy, $100 a week is a doable budget without having to sacrifice the quality I want too much. My DH thinks $130 is probably more realistic with our morning smoothie supplies, but I want to shoot for $100. I aim to make 4-5 dinners for two and 5 lunches per week, plus two smoothies per day six days of the week with my budgetary allowance and update you all weekly on what’s going on. Let’s see if I can make it. 

Last Week (Week of March 3 – 7)

The Plan vs. Reality

Monday

  • The Plan – Bo Ssam with leftover Momofuku pork from last week + ?? as a side
  • Reality – The Bo Ssam was on the slapdash side, since I couldn’t find all the ingredients called for in the recipe I wanted to follow. We ended up having a Korean BBQ-inspired pork bowl with seared pineapple, scallion sauce and cauliflower rice. It was still good.

Tuesday

  • The Plan – Thai noodle bowl with ground beef, onions, bell peppers and zoodles
  • Reality – The Thai zoodles went off without a hitch.

Wednesday

  • The Plan – Pulled pork with sauteed pineapple and cauliflower fried rice with leftover Momofuku pork and pineapple from last week
  • Reality – I had a last-minute appointment after work – and we ate the cauliflower fried rice dish last Friday, after the weekly menu had been finished. My backup plan for today was shredded pork, seared pineapple and caramelized onion “pizza” (using Primal Girl’s Magic Wonder Dough). But, since I had somewhere to be during prime dinner-making time, my DH ended up pantry-scrounging and made his famous marinara. I had some when I got home with macadamia ricotta I’d been dying to make (I had the macadamias in the pantry) and leftover zoodles. Success.

Thursday

  • The Plan – Braised chicken with parsnips, leeks & cabbage with leftover parsnips, leek & cabbage from last week
  • Reality – The braised chicken worked out well, despite having eaten the cabbage at the beginning of the week.

Friday

  • The Plan – Concert, no dinner
  • Reality – I wasn’t even thinking when I planned this week’s menu – we now live within spitting distance of the concert venue — and I got to make dinner and work out before making the whopping 5 minute trek to the show. Made the “pizza” I had wanted to make Wednesday and it was fantastic.

Lunches

  • The Plan – Kale salad with beets, citrus and a kicky vinaigrette (2-3 lunches) & Roast squash, pea shoot and shredded hard boiled egg salad with horseradish vinaigrette (2-3 lunches)
  • Reality – The kale salad happened as planned and lasted as long as I had hoped (3 days)
  • The Plan – Salad of roast squash, sautéed pea shoots & shredded hard boiled egg (with horseradish sauce)
  • Reality – Leftovers called and wanted me to eat them
  • The Plan – Baked sweet potato with walnut and chive (and horseradish sauce)
  • Reality – Was this really intended, or just an option? Leftovers again

This Week: March 10 – 15

After compiling a huge spreadsheet of grass fed beef/happy chicken/happy pork prices and agonizing over which option is the most cost effective, I decided to order our meat for the rest of the month from my usual standby – US Wellness Meats*. This is why I chose to go that route: US Wellness Meats has a better variety than the other places I was able to comparison shop (by miles), I know and like their quality, and I can get what I want (usually). Shipping is also not bad – $7.50 handling per order (no shipping charge) and next-day. Compare that with other online meat purveyors’ $30 and up for shipping and I’m sold. Plus, they have monthly sales. When balanced against the brick-and-mortar and local online options I found, it’s much more cost effective to purchase the type of meat I want here. That’s not to say I don’t love my local butcher(s) – I do and I will be making the trip to my very favorite when sausage season rolls around – but when dealing with a budget, I really need to be able to plan ahead.

This is what we will be eating for the rest of the month:

London broil (2 meals – $25.60)
Inside skirt steak (1 meal – $9.90)
Sandwich steak (2 meals – $13.20)
Flank steak (2 meals – $13.50)
Sirloin tip steak (1 meal – $14.50)
Flat iron steak (2 meals – $25.99)
Ground pork (1 meal – $7.60)
Butterflied pork chops (2 meals – $10.76 x 2)
Chick roast (3 meals – $24.49)

This is enough meat for 15-16 meals (5 meals per week). I spent $140.35, which will be defrayed over the next three week’s total grocery budgets (I will have $53.22 left to spend each week).

*No, I’m not being paid by US Wellness meats for advertising, nor do they know I exist as anything other than a customer number in the system. I happen to like their quality and think their prices are reasonable, compared to comparable quality items in my area.

While we’re on the topic of happy meat, here is the 2013 Clean 15/Dirty Dozen from the Environmental Working Group. I try to buy our produce with these lists in mind, but cost definitely plays a factor in what ends up in the cart.

This Week’s Proposed Menu

  • Monday: Vietnamese Shaking Beef with carrot noodles and arugula
  • Tuesday: Marinated sandwich steaks with Poppy Seed & Lemon Hashed Brussels Sprouts
  • Wednesday: London Broil with Whole Roasted Cauliflower
  • Thursday: Inside Skirt Steak with chimichurri and plantains and callaloo
  • Friday: Pork chops with bacon, apple/brandy compote and crispy sweet potatoes
  • Lunch: Nom Nom Paleo’s Egg Foo Young (2-3 lunches)
  • Lunch: Baked sweet potato with walnut and chive (and horseradish sauce) (1-2 lunches)
  • Lunch: Salad of roast squash, sautéed pea shoots & shredded hard boiled egg (with horseradish sauce) (2-4 lunches)

Shopping List & Cost Breakout

Grocery Store Key: TJ = Trader Joe’s, WF = Whole Foods, O = optional item if the budget allows

This week, I have $53.22 to spend, after taking out this week’s portion of the big meat purchase.

Planned Meal Components

Red onion ($0.89 @ TJ)
Yellow onion – O Did not get
Red pepper – O Did not get
Green pepper – O Did not get
Okra – O Did not get
Squash – O (20 ounces cut butternut $2.29 @ TJ)
1 lb. fresh spinach – O Did not get
Arugula ($1.99 @ TJ)
Carrots ($0.89 @ TJ)
Brussels sprouts ($2.79 @ TJ)
Lemon(s) ($0.98 @ TJ)
White wine – Did not get
Garlic ($1.29 @ TJ)
Cauliflower ($2.49 @ TJ)
Apple ($0.69 @ TJ)
Plantain – Did not get
Frozen spinach ($1.49 @ TJ)
Shallot ($0.99 @ TJ)
Bay leaf – Did not get
A citrus fruit – O ($0.69 @ TJ)
Basil – O ($2.69 @ TJ)

Smoothie Supplies

Kale (2 bags) ($2.29 x 2 @TJ)
Spinach (1 bag) ($1.99 @ TJ)
5 apples ($3.45 @TJ)
Celery ($1.79 @ TJ)
4 avocados ($3.69 @TJ)
Coconut water ($3.69 @TJ)
3 limes ($1.47 @TJ)

Incidentals/Snacks for the Hubbs/Shopping lunch for me

Frozen mac & cheese – in red package ($2.99 @ TJ)
Stevia ($5.99 @ TJ)

Total TJ: $49.80
Total WF: $0.00

Total For The Week: $49.80; $3.42 under budget. Some compromises were had at the grocery store this week. The plantains and callaloo I had planned are out for budgetary and store stock reasons; and the whole head of cauliflower I was going to make may need to be rethought, since I was not able to grab cheapie wine.

Pantry/items repurposed from last week: pork shoulder, pineapple, fats, spices, nut butter, eggs, snow peas, squash, sweet potatoes, macadamia “ricotta”, parsley

French-Ish Chicken with Leeks, Parsnips and Preserved Lemon

Categories Recipes1 Comment on French-Ish Chicken with Leeks, Parsnips and Preserved Lemon

I wanted something warm, comforting and French-ish for dinner that incorporated the root veggies I had chilling in the crisper and the jar of homemade preserved lemon I had yet to remember to crack. This dish ticked all those boxes and made a great weeknight winter meal.

Paleo, gluten-free and Whole 30 compliant

_DS34967w

French-Ish Chicken with Leeks, Parsnips and Preserved Lemon

1 pound boneless skinless chicken thighs
2 leeks (light green and white parts only)
1 pound parsnips
16 ounces chicken stock (I used Imagine organic stock because it didn’t have any added crap)
A bunch of thyme (I used 3 sprig bundles)
1 tsp. caraway seeds
1/4 to 1/2 of a preserved lemon (I used 1/4, but the lemon taste could stand to be more pronounced)
2 tsp. ghee
Salt & pepper

Wash your leeks and cut into think coins. Add to a large pan with 2 tsp. ghee and sautee over medium-low until beginning to soften, hitting with a sprinkle of salt and a few cracks of black pepper as you go.

While the leeks are softening, chop your parsnips into roughly 1/2-inch pieces. When the leeks are good to go, add the parsnips to the pan and toss. Sautee, stirring every few minutes, while you prep the chicken.

Partially de-fat the chicken and cut into inch or so chunks. Nestle into the pan among the veggies when done. Hit with more salt and pepper and add the chicken stock.

Add the thyme and carraway and let simmer, stirring every so often, 15 – 20 minutes or until the chicken is cooked through and the parsnips are softened. During the last 5 minutes or so, mince the preserved lemon and add. Taste for seasoning and adjust as needed.

Serves 2 for dinner + 1 for lunch

Adventures In Budget Paleo Cooking – Week of March 3 – 7

Categories Paleo On A BudgetLeave a Comment on Adventures In Budget Paleo Cooking – Week of March 3 – 7

Paleo-On-A-Budget-Header

A number of people I know are completely flabbergasted when contemplating sticking to a budget while eating a primarily “paleo” diet. I’m hoping to shed a little light on that issue for those of you on the fence about eating healthfully – it *can* be done – and done well – without spending all the money. All it takes is a little planning. 

A little background: I live in Brooklyn, NY, and the grocery prices here are definitely not the same as what you will find in other areas of the country. If you live in say, Raleigh NC for example – you may very well be able to cut this grocery bill by a third, depending upon where you shop. For where I live, where I shop and what I buy, $100 a week is a doable budget without having to sacrifice quality too much. My DH thinks $130 is probably more realistic with his smoothie supplies, but I want to shoot for $100. I aim to make 4-5 dinners for two and 5 lunches per week, plus two smoothies per day six days of the week with my budgetary allowance and update you all weekly on what’s going on. Let’s see if I can make it. 

Week of March 3 – 7

The Proposed Menu

  • Bo Ssam with leftover Momofuku pork from last week + ?? as a side
  • Thai noodle bowl with ground beef, onions, bell peppers and zoodles
  • Pulled pork with sauteed pineapple and cauliflower fried rice with leftover Momofuku pork and pineapple from last week
  • Braised chicken with parsnips, leeks & cabbage with leftover parsnips, leek & cabbage from last week
  • Lunch: Kale salad with beets, citrus and a kicky vinaigrette (2-3 lunches)
  • Lunch: Roast squash, pea shoot and shredded hard boiled egg salad with horseradish vinaigrette (2-3 lunches)

This week, we have plans Friday night (the Avett Brothers/Old Crow Medicine Show concert!) so will be eating 4 planned meals at home. We will most likely stop somewhere this weekend to grab some ground beef and sweet potatoes – and have burgers & fries for dinner on Sunday, if history is any indication of likelihood.

Shopping List & Cost Breakout

Grocery Store Key: TJ = Trader Joe’s, WF = Whole Foods

Planned Meal Components

Pea shoots – couldn’t find these – subbed for snow peas ($2.29 @TJ)
Scallions ($1.29 for 6 ounces @TJ)
Zucchini ($2.29 for 18 ounces @ TJ)
Bell pepper ($0.69 for 1 red pepper @ TJ)
Bibb lettuce – Wasn’t finding what I needed, so I am dropping this meal component
Kale ($2.29 for 10 ounces organic cut kale @TJ)
Thyme ($1.69 for 1 ounce @ TJ)
Chives ($1.79 at Trader Joe’s)
Limes ($1.50 for 3 limes @ TJ)
Citrus ($1.99 for 12 ounce bag Meyer Lemons @ TJ)
Squash ($2.26 for 1 @ WF)
Horseradish ($2.49 for 1 bottle @ WF)
Ketchup ($1.99 for 365 ketchup @ WF)
Onion powder ($2.49 @ WF)
Ssamjang  – could not find
Kochujang – could not find
My favorite bottled lime juice – didn’t swing by that store
Chicken thighs ($6.81 for 6 Kosher thighs @ TJ)
Grass fed ground beef ($6.99 for 1 pound @ TJ)
Chicken stock – ($2.79 for a brand with no added crap @ WF)

Smoothie Supplies

Zico coconut water ($3.69 x 2 @ TJ)
Cilantro ($1.69 @ TJ)
Organic baby spinach ($1.99 for 6 ounces @ TJ)
Kale ($2.29 x 2 for 10 ounces organic cut kale @ TJ)
Ginger ($1.39 for 4 ounces fresh @ TJ)
Granny Smith apples ($3.45 for 5 @ TJ)
Limes ($2.50 for 5 @ TJ)
Avocados ($2.78 for 2 @ TJ)

Incidentals/Snacks for the Hubbs/Shopping lunch for me

Pita crackers ($2.69 @ TJ)
Frozen Mac & Cheese ($2.99 @ TJ)
Old Amsterdam gouda ($5.93 @ TJ)
Smart Water for me while shopping ($1.99 @ WF)
Take A Hike! raw bar for me while shopping ($2.50 @ WF)
Sweet potatoes to have on hand ($3.56 @ WF)
Coconut aminos ($2.49 @ WF)
My favorite Gorilla coffee because the budget was good this week ($10.99 @ WF)

Total TJ: $66.91
Total WF: $38.77

Total For The Week: $105.68, with $4.50 of that going toward immediate lunch for myself for the day (comes out of a different budget) and $1.00 in donations at Whole Foods – totals $100.19 for the week; $0.19 over budget.

Pantry/items repurposed from last week: pork shoulder, pineapple, cauliflower, fats, spices, nut butter, parsnips, leeks, cabbage, beets, ground beef, eggs

This week, we were able to spring for some pantry items we wouldn’t normally purchase because life got in the way of our eating the big protein I made for last week (this pork) until Friday. And I had some ‘extras’ from binge vegetable shopping during last week’s grocery trip. Gotta love that binge veggie shopping.

Kale Pesto & Chicken Sweet Potato Noodle “Pasta”

Categories Recipes1 Comment on Kale Pesto & Chicken Sweet Potato Noodle “Pasta”

I finally broke down and bought a spiral slicer. I got the GEFU Spirelli and after making this dish two ways – once with my speed peeler and once with the spiralizer, I’ve got to say I’m digging the spiralizer. It feels a lot less dangerous in my hands, and while there is some waste – it’s pretty much on-par with the speed peel method (at least for me – I’m kind of a sharp object hazard).

This dish is satisfying on many levels – the pesto is great, the noodles (when spiralized carefully) can just about be twirled, and the chicken lends a great fattiness to the dish that really brings it all together. A knockout weeknight meal.

These sweet potato noodles can also be used a thousand different ways – I see them becoming a staple in this household; maybe yours, too. Serve with bacon, garlic & sauteed spinach; with a bright popped tomato sauce; alongside mini-meatballs; carbonara-style; with briny olives and creamy goat cheese; with sliced steak and chimichurri … and that’s just off the top of my head.

Paleo, Gluten-free, Grain-free, Whole30

20140301-081602.jpg

Kale Pesto & Chicken Sweet Potato Noodle “Pasta”

Adapted from Gourmande In the Kitchen’s Sweet Potato Noodles with Kale Pesto

1 longer than it is fat sweet potato per person
2-3 chicken thighs per person (I prefer boneless/skinless)
2 big hands chopped kale (I used half a 10 ounce bag of Trader Joe’s organic cut kale)
Handful parsley
Big hand full almonds
1 clove garlic
Juice of 1 lemon
Big pinch red pepper flakes
Pinch kosher salt
3 Tbsp. olive oil
2 tsp. Red Boat fish sauce
Coconut or olive oil for cooking
Salt & pepper
Extra Virgin olive oil to serve
Pecorino Romano or Parmesan to serve (completely optional)

First, put a large pot of salted water on to boil. When the water is boiling, add your kale and blanch 2 minutes. Drain and let sit in the drainer while you prep everything else.

Next, get your chicken working. If you’re using boneless/skinless, chop into roughly bite-sized pieces and season with salt and pepper. Put into a large pan with 1-2 Tbsp. coconut or olive oil. Sautee over medium to medium-high heat until cooked through. Set aside when done.

While the chicken is cooking away, prep your sweet potatoes. Wash and peel and either shave with your vegetable peeler into ribbons or use a spiralizer for long curly strands. Set aside until the chicken is finished. When the chicken is done, add the sweet potato noodles to the leftover fat in the pan – adding a little more coconut or olive oil if needed (you want 2-3 Tbsp. here). Sautee 3-5 minutes, or until the noodles are softened and just beginning to brown.

On to the pesto. Toast your almonds in a dry pan and add to the bowl of a food processor when done, along with the garlic, parsley, drained kale, lemon juice, red pepper flakes, fish sauce and salt. Blitz to combine, adding the oil in a steady drizzle as you go. If the mixture is too dry, add a Tablespoon or so water.

To serve, add the chicken and some pesto (2-3 Tbsp. per person) to the sweet potato pan and toss (gently!) to combine. Serve sprinkled with a nice stout cheese if you eat cheese (Pecorino Romano and Parmesan make good serving buddies) and finish with a drizzle of extra virgin olive oil.

Serves 2 if you use 2 potatoes & 6 small chicken thighs – with enough pesto leftover for 3-4 more servings. Could easily serve 4-6 with enough sweet potato noodles & chicken.

>

Quick Lunch Salad – Confetti Broccoli Slaw with Chicken

Categories RecipesLeave a Comment on Quick Lunch Salad – Confetti Broccoli Slaw with Chicken

Sorry about the hiatus, guys. If you couldn’t tell already from my Picture of the Day posts – we’ve moved! This past week has been full of not-cooking as my new kitchen has slowly taken shape. I’m finally back in business – and not a minute too soon. This lunch was the first thing I actually made in the new place, and it came together quick. Just the ticket for a healthy and vegetable-packed lunch.

Those of you that have been reading for awhile might recognize my favorite salad ingredient, broccoli slaw. I think I have an obsession issue with the stuff. I hate soggy lettuce with a passion, and home made salads always seem to disappoint – unless I use broccoli slaw. Then all is well with the world. I can’t get enough.

20140222-070643.jpg

Quick Lunch Salad – Confetti Broccoli Slaw with Chicken

1 bag broccoli slaw (I use the organic broccoli slaw from Trader Joe’s in a 10 ounce bag. Dole also makes a good one)
2 baby endive, chopped
1 yellow pepper, chopped
2 big handfuls pepitas, toasted
Leftover roast or grilled chicken – or what I had on hand, a chicken patty (1 portion per person) – Omit if you want a vegan or vegetarian salad

Dressing

3 Tbsp. grapeseed oil
3 big pinches citrus salt
3 tsp. apple cider vinegar (I use Bragg)
2 tsp. mustard (I went for grainy here, but only had smooth Dusseldorf style)
1 clove garlic, minced

Chop your veggies and add to a big bowl. In a small bowl or mason jar, combine the dressing ingredients & shake/whisk. Combine the dressing with the salad and toss.

Makes 2 huge lunch salads, or 3-4 more reasonable servings

Alternate seasonings: For lunch the next day, I decided to go a more curry route and added half a chopped apple and curry chicken to the salad mix plus 1 tsp. curry powder and 1 tsp. cumin powder to the dressing. Yum.

Whole30 – The Second Time Around – Recap

Categories Life, Whole309 Comments on Whole30 – The Second Time Around – Recap

finished-the-w30-fb-cover

An explanation about Whole30

Whole30 is a month-long hard reset for the body. Kind of like paleo on steriods. No sugar (even honey or stevia), grains, dairy or legumes. Just whole, natural foods – like meats, veggies and fruits. Nothing in a package. No soy (mental note: find coconut aminos; Braggs isn’t going to cut it this month). Amend fish sauce buying to conform.

This program is designed to break the back of sugar and carb cravings and give your body a balanced place from which to build healthy habits. It seeks to reset your metabolism, knock out systemic inflammation (that you may not even know you have) and zero out other gut health issues. Have random stomach pain like me? This may help balance that. Irregular? IBS? Feel like crap all the time? Can’t lose weight? Well .. this crazybananas plan might work.

My favorite part of the plan, aside from the reset, is the tough love. This is not hard – not like quitting heroin or beating cancer. Don’t even think about slipping – what you put into your mouth is always a choice. You don’t have to eat anything you don’t want to eat – learn to stick up for yourself, peer pressure is for elementary school students. This will take effort but you will be better for it – especially if you’re a first-timer to cutting out grains and legumes. But … you can do this.

You know what? They’re right. In the grand scheme of things, 30 days is a small amount of time to deal with a little inconvenience. Unless there are roving bands of rapist donuts in your neighborhood; then maybe stay inside and eat what you’re supposed to anyways.

So, let’s see how this all went!

Whole302-RECAP-banner

Whole30 Life Lessons

This second time on Whole30, I didn’t think I had much left to learn. The first time around, I learned to not fear and dread going out to eat while remaining compliant – I had no major sugar or starch hangups, no sensitivities to target, and no real areas I needed to get firmly under control. I started this go round to support some friends, and ended up learning some really great and unexpected lessons along the way.

This time around, I learned (again) that just because eating something is habit doesn’t mean I actually have to continue eating it (ahem, I’m looking at you tacos + tortillas or alcohol with dinner just because I think that’s what I should be doing) – that just because I’m eating things that are technically within the nutrient metrics I’m trying to stick to, doesn’t mean they’re actually what I need to be eating (helllooooo sweet potato fries in restaurants – and especially the fries at Umami Burger with salty brown sugar topping!) – and that having 2 meals a week where things are slightly (to more than slightly) out of whack with my goals isn’t something I need to be doing if I actually want to progress down the road I’m on (i.e. there is nowhere written in life that Thai noodles + tacos are a good idea in the same weekend if I want to continue to reduce my body fat percentage).

I’m really glad I undertook this journey again and I’ll kind of miss it. I have no real ‘transition’ plans – but I know I won’t be going back to how I was eating pre-W30 (letting things creep in that shouldn’t). I will, however, relax the rules a bit from strict W30 back to mostly paleo with an eye toward mindfulness. I can see undertaking another W30 in 6 months, or whenever things start to get a little out of hand. Forced mindfulness for a month really seems to do my body and my mind good. Not only have I come to some good realizations about food and habits, I’m down a solid 5.5 pounds with dips down further than I thought reasonably possible at this point in my life and muscle development. We’re talking back down to the weight I was in late high school – when I was anemic and had zero muscle tone.

On to the food!

What I ate

Day 1

Day 1 on Whole30 started out smooth … and then poor planning at lunch set to throw me off balance. All was smooth sailing with a quick gear shift, but I ended up eating pretty much the same thing for dinner as I had for lunch. Not the end of the world, but not exactly how I had planned for my day to go.

Day 2

Day 2 on Whole30 was smoother than Day 1. Still heavy on the pork, but at least there was some variety.

Day 3

Day 3 on Whole30 was good, lunch picture failure aside.

Day 4

Day 4 on Whole30 was good – smooth sailing, despite some hiccups in dinner planning.

Day 5

Day 5 on Whole30 was a little challenging. I had to pick around non-conforming lunch items & really compromise when it came to dinner.

Day 6

Day 6 on Whole30 was challenging. An impromptu Ikea trip and dinner booked months ago sought to trip me up, but I persevered.

Day 7

Day 7 on Whole30 wasn’t bad. Day 3 of craving salsa (specifically, a type of salsa from a deli department in a state I no longer live in), but not bad food – wise.

Day 8

Day 8 on Whole30 wasn’t bad, despite a blind restaurant pick that could have been disastrous.

Day 9

Day 9 on Whole30 wasn’t bad. I finally got to try the balsamic beef I’ve been thinking about for weeks, and lunch was some great leftovers.

Day 10

Day 10 on Whole30 was another day a hairsbreadth away from disaster. Bad planning on my part and lack of communication between my DH and I almost led to my hangries reaching out and eating people on the train.

Day 11

Day 11 on Whole30 was ok, I suppose. I missed my smoothie terribly, and stress has me *still* craving a cigarette & a Reese’s Nutrageous. And I still want the salsa that doesn’t exist in this state.

Day 12

Day 12 on Whole30 was full of tomatoes. And they were delicious.

Day 13

Day 13 on Whole30 was wall-to-wall beef. Oh, darn. Can’t you tell how distraught I am?

Day 14

Day 14 on Whole30 wasn’t bad. Had a busy day running all over town and forgot to eat before hangries were knocking at the door, but I managed. Too light on vegetables, though.

Day 15

Day 15 on Whole30 was smooth sailing, even though we ate out.

Day 16

Day 16 on Whole30 was full of stress, an emotional roller coaster, but full of on-target eating nonetheless.

Day 17

Day 17 on Whole30 was also my husband’s actual birthday. We celebrated with a decadent-yet-compliant dinner in.

Day 18

Day 18 on Whole30 was smooth sailing. Great leftovers and one of my very favorite cuts of beef for dinner.

Day 19

Day 19 on Whole30 wasn’t bad, either. Had some great lunch and some fairly crappy delivery dinner.

Day 20

Day 20 on Whole30 – another success. Even better steak & eggs (+ greens!) and all kinds of tasty meats when I finally got around to eating again.

Day 21

Day 21 on Whole30 was full of ground beef.

Day 22

Day 22 on Whole30 was good. I sense a balsamic vinegar theme lately, but I’m not complaining.

Day 23

Day 23 on Whole30 was delicious.

Day 24

Day 24 on Whole30 was full of meat. The pantry is running low on vegetables.

Day 25

Day 25 on Whole30 was smoothie-light, but good all the same.

Day 26

Day 26 on Whole30 was good. I see the end of this little experiment, and I’m kinda going to miss it.

Day 27

Day 27 on Whole30 was full of food at the mall – don’t ask.

Day 28

Day 28 on Whole30 wasn’t bad. Typical weekend day.

Day 29

Day 29 on Whole30 was full of home front annoyances, but at least home cooked food.

Day 30

Day 30 on Whole30 was aggravating, but manageable – with the last of our good burgers & sweet potato fries.

Now on to the recipes!

Whole302-banner-RECIPES

The Good Stuff

This time around, I promised you guys recipes twice a week and I am damn impressed with myself that I actually delivered. If nothing else can be taken away from Whole30, the boost in mealtime creativity is enough. Last time I had fun concocting summery compliant dishes; this time, my dishes were (mostly) more wintery but were fun to create nonetheless. There is nothing like having to adhere to strict guidelines to pull one out of a food rut!

aa

This salad came about because, here in January, I couldn’t stand not eating tomato any longer.

aa

This recipe is tasty. Not quite what I had envisioned (I had visions of sticky almost tart beef dancing in my head), but good. A great ‘cook once and use as the backbone for many meals’ recipe.

aa

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.

aa

Why bastardized? I was *supposed* to be making my friend’s recipe for semi-traditional Thai-style green coconut curry, but nooooo – ran off half-cocked, thinking I had Thai Kitchen green curry paste (it’s W30-compliant) and couldn’t be bothered to double-check before starting dinner. Well, as it turns out, I don’t have any – and most likely haven’t had any for at least a year (unless of course I managed to use a whole jar without really remembering it – also very possible).

aa

There’s nothing better than coming home to a big bowl of beefy chili come winter. This slow cooker version uses root vegetables for bulk and some added umami-rich boosters for extra flavor. Whole30 compliant and delicious.

aa

This is another example of a recipe that came about due to leftovers in the fridge + it’s cold and I need comfort + I want some freakin tomatoes in my life.

aa

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.

aa

I realize this is not the best photo, nor is the most exciting dish out there – but it did do make a little dent in the craving I was having one night.

And there you go … Whole30 Take 2! For more insight into my first trip down W30 lane, click here.

finished-the-w30-IG

Whole30 Slow Cooked Balsamic Short Ribs

Categories Recipes6 Comments on 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

20140205-162858.jpg

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

Spicy Whole30 Mini Turkey Meatloaves

Categories RecipesLeave a Comment on 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.

_DS34941w

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.

Bastardized Whole30 Chicken Curry

Categories RecipesLeave a Comment on Bastardized Whole30 Chicken Curry

Why bastardized? I was *supposed* to be making my friend’s recipe for semi-traditional Thai-style green coconut curry, but nooooo – ran off half-cocked, thinking I had Thai Kitchen green curry paste (it’s W30-compliant) and couldn’t be bothered to double-check before starting dinner. Well, as it turns out, I don’t have any – and most likely haven’t had any for at least a year (unless of course I managed to use a whole jar without really remembering it – also very possible).

So what did I do? I improvised. And dinner turned out great. A little different flavor profile than I had intended – more on the tomatoey end of curry than the green end – but the sauce was thick and luscious and I’m kinda sad I don’t have any more left over for lunch. Also kind of happy that my hubbs wasn’t home the night I made it, so I didn’t have to share.

_DS34936w

Bastardized Whole30 Chicken Curry

6 boneless skinless chicken thighs
1 red bell pepper
1/2 onion
2 medium carrots
2 ribs celery
1 medium zucchini
1 Tbsp. coconut oil or ghee
1 15-ounce can coconut milk (check your labels!)
1 4-ounce can tomato paste (check your labels!)
4 cloves garlic
1 inch fresh ginger
1 jalapeno
2 Tbsp. Red Boat fish sauce
1 tsp. cumin
2 Tbsp. curry powder
1 tsp. ground ginger
2 tsp. ground turmeric
2 big pinches salt
2 Tbsp. cilantro
2 Tbsp. lime juice

Chop your vegetables and chicken. Mince the garlic and ginger. De-seed and dice the jalapeno.

Heat up a large pan to medium – add the cooking fat, onions and a sprinkle of salt. Sautee 1-2 minutes.

Add all the spices, garlic and fresh ginger and sautee for a minute or two until fragrant.

Add coconut milk and tomato paste and bring to a simmer. Taste. Add another big pinch salt if needed.

Add the chicken and remaining vegetables and stir to combine. Cover and cook, stirring occasionally, until the chicken is done and the veggies are where you want them – 10 – 20 minutes.

While that is working, chop the cilantro and get your lime juice ready. When your curry is cooked through, taste for seasoning – add salt if necessary. Stir in the lime juice and cilantro before serving.

Serve alone or over cauliflower rice. If you eat the curry alone, this recipe makes 2-4 servings depending upon how much you like to eat. I had a double portion for dinner that night and two smaller portions for lunch in the following days. On lunch days, I ended up supplementing with almonds. If you serve over cauliflower rice, I imagine this recipe will easily stretch to feed 4. I happened to be too lazy to make rice that night. 

Whole30 Slow Cooker Balsamic Beef

Categories Recipes4 Comments on Whole30 Slow Cooker Balsamic Beef

This recipe is tasty. Not quite what I had envisioned (I had visions of sticky almost tart beef dancing in my head), but good. A great ‘cook once and use as the backbone for many meals’ recipe.

I’ve served over brussels sprouts, eaten straight of the container, and paired with mashed cauliflower this week – I’m also dying to try it as a “pizza” topper, as a “taco” filling, and with more and varied greens. Yum.

_DS34946w

Whole30 Slow Cooker Balsamic Beef

Adapted from Balsamic Roast Beef by Add A Pinch – thanks go out to one of my husband’s Facebook friends who posted the recipe that got the obsession rolling

2-4 pound boneless beef roast (chuck or one of the rounds – I used top round)
1 cup beef broth (check your labels!)
1/2 cup balsamic vinegar (check your labels!)
2 Tbsp. Red Boat fish sauce
2 Tbsp. coconut aminos
1/2 a date, minced
6 cloves garlic, minced
Big pinch red pepper flakes

Plop your meat into a slow cooker. Combine all other ingredients and pour over top. Cook on High 4-8 hours. When your beef can shred with a fork, it’s done. Remove to a platter and go to town.

Place the cooking liquid into a pan and reduce by half for a nicely flavored gravy. Drizzle with extra balsamic before serving for an extra kick of taste. (and if you have some sticky aged balsamic? Heaven.)

4-8 hours? Can you be more specific? Here’s what happened: The original recipe calls for 4 hours on High or 6-8 hours on Low. This is the second time using my new crock pot and we weren’t sure if we needed to latch the lid down while cooking or if that would cause some sort of meatsplosion, so we left it unlatched. Came back 4 hours later and the meat was about half done. So we latched the lid and put it on for another 4. If you know how to operate your crock pot properly, I’d go with the original cooking directions and work from there.

Makes a bunch. I’ve gotten at least 2 dinners for two out of it + 3-4 lunches and I still have 1-2 days’ worth of lunch portions leftover.