Cooking is a passion. Hands down. But after this season, it will be nice to not be in the kitchen as much….at least for a week or two. I have been so busy with life (and food prep…womp) these past two weeks that I was just made aware I have not posted any culinary experiments in a while. Some were great. Some were awful. Here are some pictures of the outcomes.:
Sweet Potato chipotle soup. One of the most AMAZING soups ever. And only 3 ingredients. Sweet potatoes, chicken broth, and coconut milk. For mine, I added a lot of southwest chipotle seasoning, avocado, and turkey bacon. This will stay as a regular meal even after Whole30 is over.
Recipe found here:
Breakfasts of egg scrambles: 2 eggs, zucchini, squash, onions, mushrooms, green peppers, spinach, grilled chicken, avocado, and salsa.
steak, shrimp, and mushrooms with asparagus and grapes.
Sweet potato, asparagus, and mushroom/steak/shrimp meal
Sweet potatoes stuffed with spinach and chicken topped with a homemade pasta sauce.
Original recipe found here; I did some minor adjustments to mine though
Cauliflower “Alfredo” sauce This overall was not worth the effort that was placed it in. The sauce was ok, but nothing spectacular. I ended up just pouring the runny sauce over some steamed vegetables and made a decent lunch out of it.
Recipe inspiration found here: http://thehealthyfoodie.com/2013/03/13/creamy-coconut-shrimp-over-zucchini-pasta/
of course there have been the last minute mornings for food… this one was a hard boiled egg, sweet potato fries from the night before, and a clementine from a housemate. 🙂
Snacks: Sunbutter and banana.
This would be my 3rd attempt at making mayo/ranch dressing. This one came out the best, but if you are expecting the rich and creamy taste of ranch dressing, it will never really happen. My lesson learned was just to be thankful for having something and to appreciate the new taste for what it was instead of comparing it to something that I could not have on the Whole 30.
1 large egg
2 TBSP lemon juice
1/4 cup plus 1 cup light tasting olive oil
1/2 tsp dry mustard
1/2 tsp salt
Place the egg and the lemon juice in a blender or food processor (I used a mixer), cover, and allow to come to room temperature, 30 minutes. Add 1/4 cup oil, mustard, and salt, blend on medium speed until the ingredients are combined. With the motor running, drizzle in the remaining 1 cup oil in a very thin stream; this should take about 2-3 minutes. Store covered in the fridge.
The two others I attempted came from:
they might work better for you.
Crockpot orange chicken.
Very good overall. It uses a lot of orange juice, and the flavor is very evident.
2 large carrots, peeled and sliced about 1/2-inch thick
2 large red or green bell peppers, cut into 1/2-inch chunks
3 cloves garlic, finely minced
4 boneless skinless chicken breasts
2 tsp. ground ginger
1 tsp. salt
1/2 tsp. pepper
8 ounces orange juice concentrate
2 cups Mandarin orange segments or fresh orange segments
2 Green onions, chopped
Put carrots, peppers, garlic, then the chicken, ginger, salt, pepper & frozen orange juice in Crockpot. Cover and cook on LOW 4 to 6 hours. Top with orange segments and green onions. Serve chicken liquid in gravy boat, if desired.
Chicken and Shrimp Stir Fry
Chicken (cooked), thawed shrimp (cooked), frozen stir fry vegetables, coconut animos
Saute meat and vegetables together till hot. Add animos until desired flavor is reached and serve. That simple.
The next four weeks will continue to be a challenge as I introduce only one food group at a time and observe the effects on my body, while maintaining the rest of the Whole30. I cannot with words tell you how excited I am about the first food group I am allowed to reintroduce……DAIRY! Wanna know why??? Two simple, yet mountain-singing worthy words: Frozen. Yogurt.