Chia Pudding Rocks My World, Enoki Mushrooms & Spatchcocked Piri Piri Chicken With A Peruvian Twist: Whole30 Day Five


Our morning workout is beginning to feel like a routine! …but of course, coffee first. If you’re interested, this is our morning sweat sesh.
Wakeup Workout

BREAKFAST: Okay, chia pudding. I’m hooked. This pudding was so simple and tasted great with the addition of papaya, pineapple and mango –– such a tropical morning! I was feely so SUNNY and BRIGHT, I headed out for a run.

Serves 2
Half of a papaya, chopped
1 cup pineapple, chopped
1 mango, chopped
flaked coconut, to taste
1 cup coconut chia pudding (recipe below)

1 can (about 2 cups) coconut milk (pure coconut milk not coconut extract)
6 tablespoons organic chia seeds

For the Chia Coconut Pudding: Place ingredients in a blender or food processor and puree until combined, about 30 seconds. Pour into a Ball canning jar with a lid and refrigerate for at least 12 hours, preferably overnight.

LUNCH: A bit noodle-y looking and super crunchy, these little shrooms are packed with antioxidants. This dish is great for vegetarians and vegans too. Enoki mushrooms are also known as golden needle or lily mushrooms and are traditionally used in soups, but can be used in salads and other dishes like this one. Check your Asian market for them, they are YUM!
I used The Woks of Life enoki mushroom recipe and omitted the sugar and used coconut aminos instead of the light soy. I added sautéed spinach with garlic and chili as a base (see recipe below) Thanks for this delicious recipe Bill, Judy, Sarah, and Kaitlin ❤️🍄

Recipe slightly adapted from The Woks of Life (to accommodate Whole30)
Serves 2
1 pack of enoki mushrooms, a total of 14 ounces
1 tablespoon oil
2 cloves garlic, minced
1 1/2 tablespoons Coconut Secret Coconut Aminos
1 scallion, finely chopped
Preparation: Be gentle when handling these enoki mushrooms. Trim away about 1-inch of the root section. Use your fingers to tear the enoki mushrooms into small bite size bundles and line them up neatly. Rinse clean and drain.Prepare a wok with boiling water, and blanch the enoki mushrooms for about 1 minute. Drain off the water and transfer the mushrooms to your serving plate.In a small saucepan, heat the oil over medium heat. Add the garlic, and cook for about 10 seconds (no need to brown the garlic). Now add the coconut aminos and scallion. Bring the sauce to a boil, and turn off the heat. Don’t overcook the garlic and scallios–we want that fresh and sweet taste! Slowly pour the sauce over the enoki mushrooms, and serve atop stir-fried Chinese spinach (RECIPE BELOW).

For the Stir-Fried Chinese Spinach:
extra virgin olive oil
1 bunch leafy spinach, cleaned and rinsed
2 cloves garlic, chopped
2 chilis, chopped
Preparation: Heat the oil in a wok over medium heat. Add the garlic and chili peppers and cook for about a minute, being sure to avoid burning the garlic.d the spinach, turning the heat up to the highest setting. Stir and mix everything well.Cover the lid, and let it cook for about 45 seconds. Uncover, stirring the greens one more time. Plate and serve topped with the enoki mushrooms and scallion sauce.

DINNER: Winner, winner chicken dinner! This Portuguese Piri Piri spiced chicken was given a little Peruvian twist thanks to one of my fave pepper sauces Aji Amarillo. Tender, juicy and packed with two of my top flavors, spice and vinegar. Leftovers make for a great salad topping too!

Serves 4-6
1 3-4 pound whole organic chicken
1teaspoon kosher salt
1teaspoon freshly ground black pepper
2 tablespoons ground paprika
2 tablespoons ground cumin
5 cloves garlic, minced
6 tablespoons rice wine vinegar
3 tablespoons Aji Amarillo (Yellow Hot Pepper Paste)
2 tablespoons extra virgin olive oil
lemons for serving
Fresh cilantro, to taste

Preparation: Spatchcock the chicken, if you’re not familiar with this technique follow these instructions from the ever clever Martha.

Combine the salt, pepper, paprika, cumin, garlic, vinegar, aji amarillo, and oil in a blender or food processor and pulse until homogeneous. Coat the chicken thoroughly with half of the marinade. Allow to marinate at least 6 hours or overnight in the fridge. Reserve excess marinade for basting during cooking.

Preheat oven to 425F. Place the chicken, skin side up, on a wire rack set in a foil-lined rimmed baking sheet. Baste the chicken every so often with the reserved marinade. If the chicken is browning too quickly, tent those areas with foil or the entire chicken. Roast chicken until the thickest part of the thigh registers at least 175°F (80°C), about 45-minutes – 55 minutes.

If you’d like to crisp the skin, broil the chicken, uncovered for 5 minutes. Remove chicken from oven, transfer to cutting board, and allow to rest 5 minutes before carving.

Plate the chicken, garnish with freshly chopped cilantro and serve alongside wedges of lemon.


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