We both felt pretty weak today. Low energy, slow and sluggish. We decided that red meat may be calling… we made a quick trip to our fave Greek butcher Kostas Meat Market to pick up some fresh lamb chops to grill for dinner.
BREAKFAST: I’ve been making my own almond milk, it takes some advance planning, but that’s about as difficult as it gets. With my trusty food processor and some cheesecloth this kitchen has been pumping out fresh nut milk all week long. P.S. Don’t you dare throw out those nut meat solids! Pop ’em in a low oven for a few hours to dry out and you have fresh almond meal. I used mine as a type of “granola” in an apple cinnamon cereal this morning.
Want to try making your own homemade almond milk? I took advice from The Kitchn, using their recipe: How To Make Almond Milk at Home . It’s pretty simple and you can use any nuts you want. This is the milk that I use in my chia pudding too.
APPLE CINNAMON AND ALMOND “CEREAL”
2 apples, chopped
cinnamon, to taste
nutmeg, to taste
handful of almond meal (dried from homemade almond milk)
Preparation: In a saucepan over medium heat, saute the apples with cinnamon and nutmeg until softened. Place in a cereal bowl, sprinkle the almond meal over the top and add almond milk.
LUNCH: Today was busy and called for a quick and simple lunch. If you have pickles make sure they are Whole30 compliant 🙂
HARD-BOILED EGG WITH DIJON AND CAPERS
It’s as simple as it sounds. One hard boiled egg drizzled with Dijon and sprinkled with capers along with a few dill spears on the side.
DINNER: Mmmm that lamb. Who doesn’t love a good lamb chop!? We took a walk on the Mediterranean side today with fresh lemons, tender lamb, garlic, roasted eggplants and a bright salad. Def. hit the spot.
GRILLED LAMB CHOPS WITH BABA GHANOUSH AND FATTOUSH
For the Lamb Chops:
8 fresh lamb chops
extra virgin olive oil
8 cloves of garlic, smashed
1 sprig of rosemary
a nice splash of white wine vinegar
salt and pepper to taste
fresh lemons for grilling, (optional)
Preparation: Mix everything in a large bowl, cover and marinate the lamb at least 3 hours. Set a grill to high heat or a grill pan and sear the lamb chops and sear for about 2 minutes. Flip the chops over and cook for another 3 minutes (medium rare) to 3 1/2 minutes (medium). Add the lemons to the grill with the lamb if using and serve alongside. If you’d like, in a small bowl combine extra virgin olive oil and vinegar, brush this over the lamb before serving.
BABA GANOUSH: I used the recipe from The Gaza Kitchen by Laila El-Haddad and Maggie Schmitt but if you don’t have access to this book I would try this basic recipe from Serious Eats or this version from The Guardian which borrows tips and tricks from all the greats: Ottolenghi, Anissa Helou, Carol Rodin and David Lebovitz. I do love topping my baba with fresh lemon juice and smashed garlic, extra version olive oil, parsley, pomegranate seeds and a little chili for some heat.
FATTOUSH: When I was in college, I worked at a counter serve Mediterranean restaurant. The owners who became like family to me were Palestinian and I learned so much from them, including some pretty good recipes. I had never heard of fattoush before I began working here and I find it to be a delicious and highly versatile salad. I especially love it the next day after the juices and garlic and spices blend with the veggies. I followed this recipe from Bon Appetite and omitted the pita bread (for Whole30), added a hot Hungarian pepper and made sure that my pomegranate molasses was purely pomegranates with no added sugar like this one from Al Wadi.
SNACK: Almonds with raisins and hot tea.