Happy New Year!
Today’s the first day of my Whole30 and to celebrate, I’m giving away one of my favorite appliances. Click here for the deets.
While everyone around the globe was getting sloshed, I was at the hospital making sure all the drunks that ended up in the ED got their IV hydration bags. I really can’t complain about being at work because I get holiday pay and everybody is in a festive mood.
For lunch, I packed a LunchBots with leftover slow roasted lamb sirloin and crudités…
…and a heaping spoonful of coconut butter.
When I got home in the morning, I ate some leftover Cheater Crispy Sous Vide Duck Confit Legs with roasted butternut squash and stir-fried kale.
For dessert, I gobbled up a small nuked yam.
After going Paleo, yams taste like marshmallows to me. Don’t scoff. My kids might agree with you, but mommy’s always right.
We were having K and R over for dinner tonight, so I did some prep-work before heading to bed.
First, I marinated some Damn Fine Chicken thighs and put them in the fridge. Then, I threw the ingredients for cauliflower, carrot, and parsnip puree into a dutch oven…
…and simmered everything until the veggies were soft.
For this Whole30-compliant variation, I used a ton of ghee instead of butter. I also subbed out onions and replaced them with leeks.
After I pureed the vegetables, I put the orange mash in the fridge.
In the evening, I roasted the Damn Fine Chicken…
…sauteed a large pile of baby kale in garlic ghee with shallots, coconut aminos, and Red Boat fish sauce…
…and reheated the cauliflower, carrot, and parsnip puree.
K also pan-fried some homemade Whole-30 compliant pork belly confit.
Now this is how you get a repeat invite to my house for dinner!
Here’s my dinner plate:
Day 1 down, only 29 more to go!