Blueberry Chia Pudding, Taco Party and Super Bowl Eats: Whole30 Day Seventeen

DAY SEVENTEEN

Snowy morning so we took our run at the indoor track across the street after our 20 minute workout, but first coffee and another chia pud…

Breakfast:
Blueberry Chia Puddings

Blueberry Chia PuddingBLUEBERRY + BANANA CHIA PUDDING WITH FLAKED COCONUT + WALNUT CRUMBLES
Serves 2
Ingredients:
1/2 cup chia pudding (recipe follows)
2 bananas
a handful of blueberries
coconut flakes
chopped walnuts
Preparation: In a ramekin, bowl or glass jar begin layering your pudding starting with 1/4 cup of blueberry chia pudding. Top with sliced banana, blueberries and flake coconut. Enjoy

For the Blueberry Chia Pudding
Ingredients
:
2 cups almond milk
6 tablespoons organic chia seeds
1 cup blueberries
For the Chia 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.

Taco PartyLunch: My friend is having a taco party today! Isn’t the setup BEAUTIFUL!!! She put together quite the fiesta, one that rivals Martha if you ask me.
Margarita BarThere was a lovely Margarita bar complete with DIY sugar or salt rimmed Grapefruit and Jalapeño Simple Syrup Margs or Watermelon Margs. Anyone drinking wine need not worry as the reds were flowing! I brought a Divine Grape GT’s Kombucha to sip, even though that Grapefruit Marg was calling my name!

Raw Beet Pico de Gallo

Taco Party 2My favourite taste (besides the drool worthy carnitas that she made) was this beautiful and wonderfully pungent raw beet salsa.  She shared the source with me, so you’re in luck!
BEET PICO DE GALLO

Super Bowl WingsDinner: There are two things that I love about Super Bowl Sunday… WINGS and BEER! We won’t be making an appearance at our local pub for wings and beers this year because, Whole30, but that won’t stop of us from enjoying our fave football foods! We’re planning on spicy baked buffalo wings with celery, carrots and creamy ranch dip, twice baked steakhouse potatoes stuffed with spinach, mushrooms and bacon, and a side of tostones with salsa fresca.

Buffalo WingsBAKED BUFFALO CHICKEN WINGS
SERVES 3-4
Ingredients:
For the Chicken Wings:
2 pounds organic chicken wings
2 tablespoons tapioca flour
3/4 teaspoon garlic salt
1/2 teaspoon cayenne pepper
freshly ground black pepper to taste
carrot and celery sticks for serving
Dump Ranch dressing (recipe follows)
For the Buffalo Sauce:
1/4 cup Franks Red Hot Sauce
3 tablespoon ghee, melted
Preparation:
For the Buffalo Wings: Line baking pan with aluminum foil and set a wire rack over top. In a small bowl, mix together the tapioca flour, garlic salt, cayenne and freshly ground black pepper to taste, set aside. Pat the wings dry with paper towel to absorb excess moisture (this will allow the coating to stick) and place in a large bowl. Sprinkle the tapioca seasoning mixture over the chicken wings and gently toss to coat. Arrange the wings on the wire rack and bake in a 425F oven for 30 minutes. Flip the wings and bake another 30 minutes or until done.

When the wings are almost done begin making the Buffalo Sauce: Mix together the Frank’s Red Hot Sauce and ghee in a saucepan over medium heat and simmer until warmed through. Remove to a large bowl. When the chicken is cooked, add it to the Buffalo sauce and toss to coat. Serve alongside celery and carrot sticks and Dump Ranch dressing for dipping.

Dump Ranch- Whole SistersDUMP RANCH Recipe and photo via Whole Sisters
Literally “dump” all of the ingredients into a glass jar and blend with an immersion blender for 1 minute.   

Twice Baked Steakhouse PotatoesTWICE BAKED STEAKHOUSE POTATOES
Serves 3-6
Ingredients:
3 potatoes (I used ones on the smaller side as this was for an appetizer)
1 slice bacon, chopped
1 King mushroom, chopped
1 cup spinach, chopped
1 teaspoon ghee
almond milk
salt and pepper to taste
Preparation: Wash, dry, and bake potatoes for at least one hour at 350 degrees. Meanwhile, in a skillet over medium heat, saute the bacon until almost crisp. Add the mushrooms and saute until soft. Finally, add the spinach and saute until wilted. Remove from heat and set aside.

Once the potatoes are baked, cut in half lengthwise and scoop out about 2/3 of the inside. You want about 1/4 inch layer of potato to be left on the skin.

Combine the scooped out potato, ghee, sautéed bacon, mushroom and spinach mixture and salt and pepper to taste. Use a potato masher and enough almond milk to make a creamy consistency… just like mashed potatoes.

Fill the potato skins with the creamy mashed potatoes and bake for another 20 minutes or until hot and golden on the top. Serve

Tostones, Salsa Fresca and GuacamoleTOSTONES WITH SALSA FRESCA + GUACAMOLE
Serves 3-4
Ingredients:
2 green plantains
salt to taste
sunflower oil
Preparation: Peel the plantains and slice on a diagonal. Heat sunflower oil in a large skillet over medium high heat and fry the plantains for a minute or 2 on each side. Remove and drain on paper towels. Using the bottom of a glass smash and flatten the plantain slices (you can combine a few slices together and smash for larger tostones) Return them to the hot oil and fry about 1 minute on each side or until golden and crisp.

SALSA FRESCA
Serves 4
Ingredients:
2 tomatoes, chopped
1 serrano pepper chopped
1/2 red onion, chopped
1/4 cup chopped cilantro
juice from 1 lime
salt to taste
Preparation: Add the ingredients to a molcajete or a bowl, mix together and let set for at least 30 minutes until the flavours amalgamate. Serve alongside tostones (recipe above)

This is the BEST guac recipe ever… courtesy of moi.
Guacamole-3GUACAMOLE MEXICANO
Recipe adapted from Milk Street Magazine
Serves 4
Ingredients:
5 tablespoons, chopped cilantro
Serrano pepper, chopped (seeds included)
1/2 small white onion, chopped
1/2 teaspoon sea salt
3 ripe avocados, halved and pitted
1 ripe tomato, chopped

Preparation:
In a molcajete or bowl add 4 tablespoons of the cilantro, the jalapeño, white onion and the sea salt. Mash until a rough paste forms, about 1 minute.

Squeeze the flesh from the halved avocados into the molcajete or bowl along with half of the chopped tomatoes and coarsely mash with a fork. Taste and season if necessary with salt.

Top the guacamole with the other half of the tomatoes and the remaining tablespoon of cilantro and serve straight out of the molcajete or transfer to a serving bowl.

 

 

 

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