Sweet Potato Chia Pudding Parfaits, Buffalo Chicken Lettuce Wraps and Shrimp N’ Cauliflower “Grits”: Whole30 Day Nine

DAY NINE
Coffee first. 20 minute morning workout and a run! Also, I’m REALLY excited about today’s breakfast.

BREAKFAST: Want to know the GREATEST thing since sliced bread? Sweet potatoes with almond butter. Sounds gross? Try it! Try it! This breakfast parfait will change your life… or at least your thoughts on sweet potatoes mixed with almond butter.

SWEET POTATO + ALMOND BUTTER CHIA PUDDING PARFAIT
Serves 2
Ingredients:
2 sweet potatoes (roasted/steamed, cooled and peeled)
2 tablespoons almond butter
pinch of cinnamon
1/2 cup of chia pudding
Toppings of choice: fruit, nuts, coconut flakes, a dollop of coconut cream…

Preparation: Puree the sweet potatoes, almond butter and cinnamon in a blender or food processor until smooth. Spoon a layer of the sweet potato puree into two small glass ramekins (about 1/4 of the mixture in each) Top with a layer of chia pudding (about 1/4 cup in each ramekin) and then a final layer of the sweet potato puree. Top with fruit and or nuts of choice.

LUNCH: Leftover Buffalo Chicken makes a reappearance today in an effortless lunch.

BUFFALO CHICKEN LETTUCE WRAPS
Serves 2
Ingredients:
6 leaves of butter lettuce
1 cup buffalo chicken

Preparation: Fill each leaf of lettuce with some of the buffalo chicken mixture, roll up and eat. 

DINNER: Not the true Southern variety ’cause these grits are actually cauliflower, but this was finger licking’ good! I’d like to try making the grits with cassava flour, almost like a Brazilian farofa, mixed with a little broth and ghee… but I felt like it may be a little “cheat-y”, even though cassava flour is allowed… Whole30 veterans what do you think?

SHRIMP AND CAULIFLOWER “GRITS”
Serves 2
Ingredients:
1/2 head cauliflower, cut into florets
2 cloves garlic
1/2 cup tomato sauce (my recipe is below, however you may use what you like)
12 shrimp (I use shell on Wild Argentinian Red Shrimp)
3 tablespoons guanciale (nitrate-free), diced (if you can’t find guanciale use pancetta or prosciutto)
1 King mushroom, sliced
1 red bell pepper, sliced

For the Tomato Sauce:
extra virgin olive oil
1 -14 ounce can Italian San Marzano tomatoes
2 cloves garlic smashed
1/2 onion, chopped
1/2 cup water
Heat the olive oil in a saucepan on medium heat. Saute the onion and garlic until fragrant (about 30       seconds) Add the San Marzano tomatoes, crush with the back of wooden spoon and bring to a boil. Add 1/2 cup of water and simmer at least 30 minutes.

SNACK: Hot tea and a few nuts mixed with raisins.

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