I have less than a week of Whole30 left and I can’t wait to finish it. I do feel healthier, more alert, and stronger – but it feels like it’s been forever since I’ve been able to go out to dinner at a restaurant and not worry if my “Paleo” entrée meets the strict Whole30 standards. For God’s sake, I CHOSE to go to a Chipotle instead of a more foodie appropriate restaurant just because I could check online if the ingredients were Whole30-compliant.
Plus, I’d love a nice piece of dark chocolate.
Don’t get me wrong – I’m glad I’m doing the Whole30. It’s good to be more mindful about what I’m eating. Still, maintaining this level of super-Paleosity isn’t sustainable for me. I’m glad to read that Melissa and Dallas feel the same way.
So what did I eat today?
For breakfast, I ate some pancakes and a chocolate croissant. Okay, I lied. I had another frittata. This time, I made one with three eggs, sautéed mushrooms, diced shallots, and nuked frozen broccoli.
I had little helpers who helped me cook the frittata…
…and make sure it didn’t burn in the toaster oven.
They did a great job! I ate the frittata topped with Primavera salsa and spicy guacamole.
After a morning spent with the rugrats at our local kiddie zoo, park, and library (they’re all within a one block radius of each other – I wouldn’t have attempted it otherwise), I came home and heated a leftover box of seasoned beef and roasted green bell peppers.
I topped the meat with Primavera salsa and diced avocados.
I snacked on coconut flakes and nuts throughout the day. I’ll never tire of coconut. In fact, I tried to order a gallon of coconut chips today, but they’re sold out at Tropical Traditions. Argh. Guess I’m not the only coconut fiend.
At dinnertime, I remade some items we ate last week: David Lebovitz’s roasted chicken with caramelized shallots, cream of tomato soup, and nuked green beans. I also served the leftover vegetables from last night’s chicken in the pot.
For tonight’s version of roasted chicken, I cooked 4 whole kosher chicken legs.
While it roasted in the oven, I made the tomato soup with three large diced shallots in place of the leeks I made last time.
My Vitamix is pretty awesome. It pureed the tomatoes…
…in 20 seconds.
After I poured half the pureed tomatoes into the saucepan, I added the sautéed shallots and garlic…
…and blitzed it again for 20 seconds.
I’m glad I’ve found a reason to break out my blender again. Since going Paleo, I’ve stopped making fruit smoothies, and already had a spot picked out for the blender in my appliance graveyard in the garage.
The green beans were a breeze because I bought the “ready to use” variety at Trader Joe’s.
I microwaved them with a splash of water for 3 minutes straight and then in 30 second increments until they were the right consistency.
When they were finished, I splashed on some extra virgin olive oil and added some salt and pepper.
After the beans were finished, I reheated the leftover veggies from last night’s chicken in the pot. I timed it perfectly, so the chicken was ready to take out of the oven when all the sides were finished.
This meal was company-worthy (and we did indeed have a guest over for dinner) and it was on the table in a stress-free hour.