Nom Nom Paleo

Day 28 of Whole30 Eats

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This morning’s schedule was jam-packed, so I made sure to ingest enough protein and fat to power me through ‘til noon. Yep, another frittata was just the ticket…

This breakfast frittata was made with ready-to-eat ingredients straight out of the refrigerator: 3 eggs, roasted bell peppers, and sauteed greens. I’m glad I got off my lazy ass and prepped these veggies on Sunday.

After my weekly volunteer stint at my older son’s school (it was a lifelong dream of mine to be a library helper), my hubby and I accompanied my mother-in-law to her oncology appointment. We’re super-relieved that she’s finally hooked up with a great breast cancer clinic and we have a definite plan of attack — the uncertainty was the source of a lot of stress these past couple of weeks.

When we got home, I had five hungry adults to feed: myself, my parents and my in-laws. Again, I thanked my lucky stars that I had tons of prepared goodies in the fridge with which to assemble a quick-and-easy chicken salad for everybody. Today’s salad was composed of mixed greens, baby arugula, sous vide chicken breast, hard-boiled eggs, roasted bell peppers, shredded carrots, cucumbers, and toasted slivered almonds.

After feeding all the adults, I kicked ‘em all out. While Lil-O napped in the afternoon, I spent some quality time with my older kid, Big-O, playing board games and reading books. Before I knew it, two hours had passed. Lil-O woke up and joined in on the fun.

By 5:00 p.m., I was worn out. I started preparing dinner, but I was seriously half-assing it. I’ve already spent enough time in the kitchen this week, so my goal was to whip up a no-fuss, no-muss meal.

Taking inventory of our pantry and fridge, I decided to cobble together some braised chicken with artichoke hearts and pearl onions. While the chicken sat in the oven, I tossed some broccoli with avocado oil and roasted it in my toaster oven for a super-quick veggie side dish. (Just TWO MORE DAYS ‘til I can add bacon back into my veggies! Not that I’m counting or anything.)

Braised dishes are my favorite! You do a little bit of work and — provided you’re willing to wait around for 45 minutes — you’ll be rewarded with a dish that’s tender, hearty and full-flavored. Plus, the smells from your oven’ll have you drooling before the food’s even plated. Braising is perfect for winter.

Here’s our dinner:

Yes, there’s chicken underneath the veggies. See?

Day 11 of Whole30 Eats

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Today was a bit trickier in the Whole30 compliance department because I had to navigate through a Paleo-unfriendly family get-together and scramble to grab lunch on the run.

The day started out fine with a breakfast of leftover sous vide chicken breast over leftover stewed vegetables (all the beef shanks are long gone).

I nuked my bowl for about a minute and spooned on a dollop of guacamole.

In anticipation of a non-Paleo-friendly family lunch party, my mid-morning snack consisted of a can of sardines and kale chips. After pretending to eat some dim sum at Fitbomb’s cousin’s party, the two of us made a pitstop at Chipotle Mexican Grill and we each ordered salads with half carnitas and half barbacoa, extra guacamole, no beans, fresh tomato salsa, and tomatillo-red chili salsa.

In the afternoon, I popped my marinated pork leg in the oven to slowly braise over 3.5 hours. (I’m serving the pork later this week.)

While I puttered around in the kitchen, I scarfed down some more coconut flakes and macadamia nuts.

For dinner, I made some pan-grilled sumac pepper finishing salt seasoned shrimp

…that I served over a bed of arugula, shredded carrots, and diced avocados.

The greens were dressed with some freshly squeezed Meyer lemon juice, avocado oil, salt, and pepper.

Only 19 days left! I kinda can’t wait until the Whole30 is over. Don’t get me wrong: I’m happy to push the reset button on my diet, but I can’t live like this all year round. I need me some dark chocolate.