DAY TWENTY ONE
Wow, ten days left. Only ten days! It feels like this challenge has flown by, and I think we’ve found our groove. Breakfast: Last night’s soup was so good we slurped it for breakfast too… with the addition of bright green pea shoots.
Since the recipe is not my own, I’ve provided the list of ingredients only, if you want to try this soup, check out the Night + Market cookbook, it’s packed with GOODNESS.
canned coconut milk
kaffir lime leaves
palm sugar (omit for Whole30)
chicken bouillon cubes (Whole30 compliant)
dried New Mexico chiles
Lunch: I made another batch of Salatit Abu Safiya Salad from The Gaza Kitchen cookbook. Super fresh, garlicky and loaded with fresh herbs, it is definitely a bright spot in the day.
SALATIT ABU SAFIYA (ABU SAFIYA’S SALAD)
via The Gaza Kitchen: A Palestinian Culinary Journey
coarse sea salt
hot green chili peppers
herbs: parsley, mint, dill, cilantro and/basil
Dinner: It’s no KFC doused in a fiery gochujang glaze, but this Korean Kimchi Chicken Burger hits all the high points: juicy, tangy, spicy… you get the picture.
KOREAN KIMCHI CHICKEN BURGERS ATOP PORTOBELLO MUSHROOM CAPS
For the Burgers:
4 organic chicken burgers (I buy mine from Ambrosia in Toronto)
3 cloves garlic, minced
1 tablespoon ginger, minced
2 tablespoons coconut aminos
1 teaspoon extra virgin olive oil
salt and white pepper, to taste
For the Korean Kimchi Slaw:
1 cup kimchi, chopped (Whole30 compliant)
1 head of green cabbage, shredded
2 carrots, shredded
2 green onions, chopped
1 tablespoon rice wine vinegar
3 tablespoons hot sauce (Whole30 compliant)
4 tablespoons mayonnaise (Whole30 compliant)
cilantro, for garnish (optional)
For the Portobello Mushroom Caps:
4 Portobello mushroom caps
splash of coconut aminos
2 clove garlic, sliced
extra virgin olive oil
Preparation: In a shallow dish marinate the chicken burgers for at least 1 hour with the ginger, garlic, coconut amino, olive oil and salt and white pepper to taste.
To make the slaw, mix the kimchi, cabbage, carrots and green onions in a large bowl. Mix the rice wine vinegar, 2 tablespoons of the hot sauce, and 2 tablespoons of the mayonnaise in a small bowl and then combine it with the kimchi, cabbage mixture. In a separate bowl, mix together the remaining tablespoon of hot sauce with 2 tablespoons mayonnaise, and set aside.
Place the Portobello mushroom caps on a parchment lined baking sheet and drizzle with coconut amino and a bit of olive oil, top with garlic and roast about 15 minutes in a 400F oven until soft and juicy. Remove and set aside.
Grill the burgers about 5 minutes on each side.
To assemble, plate the Portobello mushroom caps and top with the chicken burgers, followed by a heaping spoonful of slaw. Add a dollop of the spicy mayonnaise and a sprinkling of cilantro if desired.