After drinking ALL of that water last night I woke up more than once to go to the bathroom… not doing that again! E made coffee, we rested in bed sipping our joe and reading the news before turning on some tunes and doing our morning workout. I was SO sore from yesterday, like couldn’t move my arms sore, I guess push-ups are something I’m going to have to build up to, today I modified the push-ups to crunches.
BREAKFAST: We had leftovers from yesterday’s Pineapple Curry-Fried Cauliflower “Rice” served hash-like with an organic soft-boiled egg and I topped it with the leftover mango salsa which I added an avocado to. It was okay, it was a big breakfast and it had my tastebuds sensing that we haven’t found our brekkie-style yet.
LUNCH: This was a quick free-for-all from the fridge and freezer, some boiled jicama, leafy spinach, tomato and spices served atop some butternut squash noodles; it was good, for throwing some things from the fridge together. I won’t make it again, but I did FINALLY rid my freezer of that jicama! Nothing against jicama, I just had an abundance of it leftover from a Brazilian dish I had made. Afterwards, I went out to run errands and around 4pm I felt like I was crashing into a slow, sluggish, my brain isn’t functioning abyss. I was hungry, irritable and knew I couldn’t eat anything until dinner. In fact, as I’m sitting here typing, waiting to prepare dinner, I’m lying on my grumbling stomach sipping herbal tea, just dreaming about it…. you see, I’m used to eating too many carbs!
YUCCA ROOT HASH WITH BUTTERNUT SQUASH NOODLES
1 teaspoon extra virgin olive oil
2 cups yucca root, chopped, boiled until soft and core removed
2 inch piece of ginger, grated
2 garlic cloves, chopped
1 small onion, chopped
2 King mushrooms, chopped
1/2 bunch of spinach, cleaned and destemmed
2 tomatoes, chopped
1 teaspoon ground coriander
1 teaspoon cumin
1 Thai chili, chopped (or use ground cayenne to taste)
juice from 1 lime
1 teaspoon coconut aminos
Preparation: Heat the oil in a large skillet over medium-high heat. Add the ginger, garlic and onion and saute until fragrant and translucent about 5 minutes. Add the coriander, cumin, and chili (if using) and stir to combine. Now add the mushrooms and tomatoes and cook until the mushroom have softened another 5 minutes. Finally, add the yucca root and the spinach, season with the lime juice and coconut aminos, and heat through another 5 minutes… you don’t want the yucca to get too mushy.
For the butternut squash noodles: I sauteed mine in a large skillet with a drizzle of olive oil, salt and freshly ground black pepper until they reached the texture I was after (about 8-10 minutes). Alternatively, you can boil them until tender.
Plate your squash noodles, top with the yucca hash and serve.
DINNER: Ki was coming for the weekend and we didn’t want to drag her into our diet, so I made one of her favourites (and mine for that matter) BBQ baby back ribs, roasted rosemary potatoes and an arugula salad. To be Whole30 compliant I made my own ketchup and homemade bbq sauce sweetened up with a little pomegranate molasses (with no added sugar, just boiled down pomegranates), it tasted great!
BBQ BABY BACK RIBS
For the Ketchup:
Makes 1 1/2 cups
3/4 cup tomato paste
1/3 cup boiling water
2 tablespoons apple cider vinegar
4 dried pitted prunes
1/2 tablespoon extra virgin olive oil
1/4 teaspoon dried mustard
pinch of turmeric
pinch of cinnamon
pinch of allspice
pinch of cloves
pinch of garlic powder
1/2 cup of water
Preparation for the Ketchup: Place the pitted prunes in a food processor, magic bullet etc. and pour the boiling water over them, let set about 10 minutes to soften. Meanwhile, heat a small saucepan, add the olive oil and spices (mustard, turmeric, cinnamon, allspice, cloves and garlic powder) and stir until fragrant about 30 seconds. Add the spice mixture, tomato paste and vinegar to food processor with the prunes and puree until smooth.
Using the same saucepan that you heated the spices in, add the ketchup puree and heat for 2 minutes. Add 1/2 cup of water, stir to combine. Bring to a boil and then let simmer for 5 minutes. Cool to room temp before using. Store excess ketchup in a covered container in the fridge for 2-3 weeks.
For the BBQ Sauce:
1 cup ketchup (recipe above)
1 teaspoon Worcestershire sauce
1 teaspoon mustard
1/2 teaspoon cayenne pepper
1/2 teaspoon smoked paprika
1/2 teaspoon coconut aminos
2 garlic cloves, chopped
1 tablespoon apple cider vinegar
juice from 1 orange
1 teaspoon tamarind paste
1 tablespoon pomegranate molasses
30 drops of your favourite hot sauce (I used Frank’s RedHot Original Cayenne Pepper Sauce)
For the Ribs:
1- 2 to 2 1/2 pound rack of baby back ribs (I use locally farmed, organic Ontario pork)
juice from 1 orange, peel reserved
Splash of liquid smoke
BBQ sauce (recipe above)
a few shakes of The Keg Steakhouse Steak Seasoning (Gluten Free No MSG)
Preparation: Marinate the ribs with the juice from the orange and The Keg Steakhouse Seasoning while you prep the sauce.
Line a roasting pan with a wire rack with foil and fill with water. Add a few dashes of liquid smoke and the reserved orange peel to the water and set the rack onto. Lay the ribs (fatty-side up) on top of the wire rack.
Roast in a 385F oven for 30 minutes. Flip the ribs, baste with about half of the barbecue sauce and cook another 30 minutes (baste again if necessary). Flip the ribs again and baste with the remaining sauce and cook until the sauce has thickened and is bubbly.
SNACK: After dinner we all headed to couch to watch my new Netflix fave “Anne” base on the books about Anne of Green Gables, we each had a passionfruit and K enjoyed a fruit salad with extra papaya 🙂