Coffee. 20 minute workout.
BREAKFAST: I think we’ve found our brekkie jam! Not so savory, but not too sweet. I could rise and shine with oatmeal everyday, but grains are out, so I had to get creative. Enter the apple-cinnamon, nut bowl with dried raisins, bananas and luscious almond butter. Filling and delicious
APPLE CINNAMON NUT BOWL
2 apples, chopped
16 whole walnuts, halved
12 unsalted, roasted cashews, halved
grated nutmeg, to taste
pinch of cinnamon, to taste
2 tablespoons flax seed
2 tablespoons water
2 tablespoons raisins
2 bananas, sliced
2 teaspoons almond butter
Preparation: Heat a skillet over medium heat. Add the nuts, chopped apples, nutmeg and cinnamon. Saute until the apples and nuts begin to soften about 5 minutes. Add the flax, water and raisins and stir to combine. Saute another minute or two then divide the mixture between two bowls. Top each with sliced banana and drizzle with almond butter.
LUNCH: This lunch was a WINNER and I’m making it again. It totally helped that the melon was perfectly ripe and full of flavor… I hate when you get a dud. These bundles are the BOMB… a perfect blend of salty and sweet and a peppery bite of arugula.
ASPARAGUS, ARUGULA & MELON WRAPPED PROSCIUTTO BUNDLES
Serves 2 (3 bundles each)
6 slices of Italian prosciutto (pork and salt only and nitrate free)
1 cup arugula
18 spears of asparagus
1/2 melon, sliced
extra virgin olive oil
salt and freshly ground black pepper to taste
Heat a skillet over medium-high heat, add the olive oil and saute the asparagus until tender yet, still crisp. Season with salt and freshly ground black pepper. Remove and allow to cool.
On a cutting board, lay a piece of prosciutto flat, and top with a pinch of arugula, 3 asparagus stalks and a slice of melon. Roll up and enjoy! Repeat with remaining ingredients.
DINNER: My running shoes (Altra Impulse Flash… aren’t they FUN, I love Altra!!!) that I ordered finally arrived in the mail, so today marks the day I started running. E goes to the track across the street for his daily run and I take to the streets, so even though it’s a grey, rainy day, new running shoes make it better. We both ran before dinner and I prepped homemade chicken stock in advance, so after a hot shower, dinner assembly was pretty quick. This was the perfect dinner for a most dreary day and we happily slurped our soup ’til the last drop.
HAINANESE CHICKEN SOUP
Serves 2 (with stock to spare)
Recipe from Jessie Spiby
I modified a few ingredients and techniques:
- I began with my own chicken stock, I LOVE LOVE LOVE Gail Simmons’ chicken stock in the Matzo Ball Soup recipe from Bringing It Home: Favorite Recipes from a Life of Adventurous Eating so much that I use it all the time. I used half for this soup and half to freeze.
- I used 2 chicken legs instead of a whole chicken and my own stock to make the soup (enough to serve 2 instead of 6) but I did use the suggested seasoning ingredients e.g. green onions, garlic and ginger.
- I omitted the noodles and added extra greens
- Instead of soy sauce I used Coconut Secret Coconut Aminos
INGREDIENTS (Modified for Whole30) the original recipe is linked above
It looks like a LOT of work, but it’s pretty simple.
For the Soup
1.5 kg free-range chicken, quartered into breast and wing, thigh and leg.
1/2 kg free range chicken carcasses (necks or legs or wings)
2 garlic cloves, roughly chopped
8cm ginger, sliced
6 spring onions, roughly chopped
1 1/2 tbsp coconut aminos
Pinch of salt
For the Fried Chicken
Extra virgin olive oil
1 1/2 tbsp coconut aminos
1 tsp sesame oil
Pinch of salt
For the Chilli Sauce
10 birds eye red chillies, roughly chopped
1 large garlic clove, roughly chopped
1 ½ tbsp of white vinegar or lime juice
1 tbsp extra virgin olivel oil
Pinch of salt
For the Spring Onion Sauce
4 spring onions
2cm ginger, roughly chopped
½ tbsp of white vinegar or lime juice
1 tbsp extra virgin olive oil
½ tsp salt
To serve: Blanched leafy greens such as bok choy, spinach or both
Sliced spring onion
METHOD: With a mortar and pestle crush and bruise the garlic, half the ginger and two of the spring onions to a paste (or blend in a food processor). Add the coconut aminos to the paste then rub the paste into the chicken with a pinch of salt.
Use a pot big enough to cover the chicken with an inch of water, bring water to a rapid boil. Add the chicken, remaining ginger and spring onion then turn off the heat. Cover the pot and leave chicken to stand in the water for 1 hour. After about 30 minutes, heat the water once again until it is almost boiling then turn the heat off again. Cooking the chicken gently this way helps to keep the chicken nice and juicy, definitely worth the extra effort! Remove the breasts and thighs from the water leaving the carcasses in the stock. Pat the chicken dry and allow to dry out further and cool uncovered.
To make the soup boil the stock and carcasses for 30mins until you can smell a strong chicken flavour. Strain the stock through a sieve and muslin into a clean saucepan.
Meanwhile, make the chilli sauce, blend all the ingredients in a food processor or blender. Add a tbsp of chicken stock to loosen the sauce if needed then add the vinegar or lime and salt to taste.
To make the spring onion sauce, blend all the ingredients in a food processor or blender. Add a tbsp of chicken stock to loosen the sauce if needed then add the vinegar or lime and salt to taste.
If you like your chicken crispy (which I do!) follow this step, otherwise for super healthy poached chicken remove the skin and skip ahead to serving. Heat enough oil (a few tablespoons) in wok to shallow fry. Fry the chicken pieces skin side down until golden in colour. Remove from heat and splash the soy sauce, sesame oil and salt over the skin side.
To serve, slice the chicken into bite-sized pieces. Place the blanched greens into a bowl, then place chicken on top. Ladle soup into bowl, garnish with sliced spring onion. Serve chilli and spring onion sauce on the side. Let your guests go crazy and spice up the soup as they please!
SNACK: Tonight we sipped chamomile tea, E ate a Lara bar and I had some walnuts and dried raisins (we worked out 2x which means we definitely qualify for a snack!) and watched a really good flick, “Kill The Messenger” based on a true story about the journalist Gary Webb, who broke a story on the CIA’s involvement in importing copious amounts of cocaine into the US in order to fund Nicaragua’s Contra rebel army during the eighties. Netflix.