To circumvent any Whole30 off-roading this Sunday, I ate all my meals at home and demanded that everyone who brought food over to Chez Nombomb abide by Melissa and Dallas’s rules. Yep, I can be a tyrannical beyotch when I’ve been without chocolate and mac nuts for a week.
For breakfast, I ate yesterday’s lunch: Slow Cooker Roast Chicken and Gravy, cauliflower puree, and braised spicy kale.
Our buddies came over for lunch and I laid out a bowl of spicy kale chips…
…a plate of spicy tuna cakes…
…a platter of Magic Chicken Drummettes (seasoned with Magic Powder a.k.a. porcini seasoning salt)..
…and the ingredients for make-your-own crab and avocado temaki (hand rolls).
Our guests arrived with Whole30-compliant side dishes: K & R came with Whole30-compliant roasted vegetables that had been tossed in pork belly confit fat…
…and C & H brought us a creamy sweet potato and coconut soup.
The adults had a fun time laughing and eating and the kids were delirious from playing with each other.
At dinnertime, I beheaded, deboned, and butterflied the fresh sardines from my weekly seafood CSA, Siren SeaSA. I made some sardine sammies by sandwiching thinly sliced Meyer lemon in between two splayed fish whose flesh had been seasoned with Sunny Paris seasoning, salt, and pepper.
I brushed melted ghee on the skin…
added some more seasoning, and broiled them for 1-2 minutes on each side.
The veggie sides were roasted Brussels sprouts tossed with balsamic vinegar and stir-fried baby chard with Red Boat fish sauce and balsamic vinegar.
(I know I go on and on about how much I love Red Boat fish sauce, but it’s truly remarkable AND Whole30-compliant. Go buy some now on Amazon!)
Here’s my dinner plate:
Afterwards, I lapped up a shot glass of chilled Aroy-D coconut cream. Decadent.