I’m not a dieter. I don’t like to count calories. I won’t swear off pizza or french fries forever but I will for thirty days, because I just started the Whole30. I think, for me, it will be a great way to refresh and reset my body and mind.
They say if you can do anything for 30 days it becomes a habit, so with Whole30 as my guide I’m hoping to work my way back to a healthier, happier, runner, food loving me, without relying too much on processed foods and carbs –– I am a carb QUEEN, when hunger strikes, carbs are my main jam.
Inspired by a friend from my cooking club, I saw what restraint she had at one of our meet-ups and I was motivated to set my own body and mind on track. Thankfully, I’m not doing this alone, because I’d most likely fail, so E is joining me in this 30 day reset.
Here we are in the middle January, the month of all months to make changes and we’ve made it through day number one. To hold myself accountable and to challenge my creativity in the kitchen, I’ll be posting what we eat. So follow along, who knows, maybe you’ll have a good laugh or pick up a recipe or two.
It wasn’t so bad, in fact, I awoke excited to get started right away, no waffling or “after tomorrow’s” (the Italians’ version of “domani, domani!”) the time was now. I was armed with what we had on hand as I haven’t really gotten into meal planning and shopping just yet… This may not be the best way to start, but I’m all about no waste, and using what we have –– I wasn’t about to run out to buy a spiralizer and re-stock my pantry just yet.
We aren’t breakfast people, coffee with milk is our morning ritual and thankfully for us during the past month we’ve nixed the milk and have gone back to black. Whole30 approves black coffee so this ritual stands. The only difference with THIS morning is that we made some time for a little workout and breakfast to start the day.
BREAKFAST: We ate a late breakfast, a hearty Vietnamese-esque omelette which completely stuffed me. Starting out with a BIG breakfast on day one helped to ensure we didn’t have any slip-ups when we started! I went out and did some shopping, I wanted to try the coconut aminos, because I knew we would be needing it and stocked up on some extra fruit and veggies.
1 teaspoon extra virgin olive oil
1/4 cup ground pork
1 large shallot, chopped
1 Thai chili, minced
2 garlic cloves, minced
1 teaspoon Red Boat Premium Fish Sauce
1 tomato, chopped
a few stalks of cilantro, chopped
Salt and freshly ground black pepper
Preparation: Heat half of the oil in a frying pan, add the shallot and pork and saute until cooked through and almost crispy. Add the fresh chili, garlic and fish sauce to combine. Remove from heat and set aside.
In a bowl, whisk three of the eggs and mix in half of the pork mixture, half of the tomato, and half of the onions. Season with salt and black pepper and gently mix well.
Using the same frying pan that you sauteed the pork in, set the heat over medium high and pour in the egg mixture. Using a wooden spoon, gently begin to lift the edges of the egg and push it towards the centre of the pan, repeat with the other edges, then reduce the heat to low, cover the pan and cook for a bit longer until the eggs are no longer runny on top. Serve with freshly chopped cilantro.
Repeat above with the remaining three eggs for the second omelette.
LUNCH: Traffic was traffic-y and I got home around three in the afternoon, so we ate a late lunch of Broccoli Salad a top Beet Noodles. Thank goodness that monster omelette sustained me through lunch.
SWEET BROCCOLI & BEET NOODLE SALAD WITH SUNSHINE DRESSING
For the dressing:
Juice from 2 freshly squeezed oranges
2 tablespoons tahini
1/2 tablespoon sesame oil
1/2 tablespoon Coconut Secret Coconut Aminos
2 tablespoons rice wine vinegar
2 inch knob of ginger
1 garlic clove.
Preparation: In a food processor or magic bullet etc. Combine all the ingredients and blend until creamy. If necessary, add an ice cube or two to achieve a creamy consistency.
For the Salad:
1/2 head of broccoli, cut into florets
8 ounces beet noodles (I picked these up at Whole Foods)
1 tablespoon extra virgin olive oil
salt and freshly ground black pepper to taste
1 tangerine, segmented
1 shallots, thinly sliced
Palmful of raisins (about 1/4 cup)
Palmful almonds, slightly crushed (about 1/4 cup)
Preparation: Prepare a sheet pan with parchment paper and heat your oven to 400F. Massage the olive oil, salt and freshly ground black pepper into the broccoli and beet noodles and turn out onto the sheet pan, being sure to keep the beet noodles on one half and the broccoli on the other. The beet noodles should roast about 5 minutes and the broccoli about 10 minutes. When the beet noodles are done, remove from oven and portion them into serving bowls. Return the broccoli to the oven to continue roasting, about 5 more minutes.
Once the broccoli is roasted, remove to a large mixing bowl and add the tangerine, shallots, raisins, and almonds. Mix to combine and drizzle on a few tablespoons of the Sunshine Dressing (above) Serve atop the beet noodles.
The extra dressing can be stored in a covered container in the refrigerator for 1-2 weeks.
DINNER: was wild caught sockeye salmon with a colourful mango salsa and a side of pineapple curry-fried cauliflower. The salmon was spectacular and the cauliflower was okay, definitely not rice, but I think the pineapple and curry flavors shined through.
SOCKEYE SALMON WITH MANGO SALSA
For the Marinade:
2- 4 ounce wild sockeye salmon fillets
Juice from 1 lime
1 garlic clove, chopped
1 teaspoon Coconut Secret Coconut Aminos
In a small mixing bowl, combine the lime juice, garlic and coconut aminos. Place the salmon fillets in a small dish and pour over the marinade, cover and refrigerate for at least 30 minutes and up to overnight. Bake at 425F for 10 minutes.
PINEAPPLE, CURRY-FRIED CAULIFLOWER “RICE”
3 cups cauliflower rice (either buy pre-made or shred your own using the shredding disc on your food processor)
1 teaspoon extra virgin olive oil
1/2 onion, chopped
2 cloves garlic chopped
1 red bell pepper, chopped
2 hot Hungarian peppers, chopped
1 teaspoon ground coriander
1/2 teaspoon cayenne pepper
1 teaspoon cumin
1/2 teaspoon allspice
1/2 tablespoon Madras curry powder
1 cup pineapple, chopped
1/4 cup cilantro, chopped
2 tablespoons Bajan hot sauce (we make our own, similar to this, but use 1 small mango instead of brown sugar) otherwise omit or add your favourite hot sauce if you like spice.
fried shallots, to garnish (optional)
Preparation: Heat the olive oil in a large skillet over medium-high heat, add the onion and garlic and saute until fragrant about 5 minutes. Add the bell pepper, Hungarian pepper, tomato and cauliflower “rice” and saute until the cauliflower softens and starts to brown, about 10 minutes. Add the spices (coriander, cayenne, cumin, allspice, curry powder) and then add the pineapple and cook another 5 minutes to combine. Top with Bajan hot sauce or your fave, freshly chopped cilantro and fried shallots for crunch.
SNACK: After dinner we typically clean-up the kitchen together and then read or listen to music before heading down to watch a movie. It’s around this time that we enjoy some of our wine, yep, we are winemakers and we love it! A nightcap of red and a piece of dark chocolate is something we’ve gotten used to and it isn’t allowed, so we sipped sparkling water with fresh lemon and each had a fruit…. let’s hope this will get us by.