Whole 30 Accountability - Week 1 - Friday

Friday

Breakfast

Eggs and Home Fries

2-3 eggs prepared any way you want

Home Fries

Peel sweet potatoes and cut into large dice (we did not peel ours, but they need to cook a little longer).

Bell pepper - any color

Melt cooking fat in large, deep saucepan

Once pan is hot add potatoes and peppers and continuously stir until all the vegetables are coated with oil and make contact with the hot pan.  Adjust cooking time for the amount of potatoes.

Spread the mixture evenly on a cookie sheet lined with parchment.  Bake at 350 for 7-10 minutes.  (Maybe a little more if making a large batch)


Lunch 

Butternut Squash Soup

This can be made ahead and heated up for lunch.  Serve with a green salad.

This recipe is only for two, so adjust amounts accordingly.

3 TBS coconut oil
1/2 cup diced onion
3 cups diced and peeled butternut squash
2 cloves minced garlic
1/4 tsp ground ginger
4 cups chicken broth
1 tsp salt
1/2 tsp black pepper

In a large pot melt coconut oil over medium heat, add onion and cook 2-3 minutes.  Add squash, garlic, and ginger - stir for about another minute.

Add chicken broth and bring to a boil.  Boil until squash is soft - about 10 minutes.

Remove from heat and puree using a stick blender or transfer to a food processor or vitamix.  It may take more than one batch.

Return back to medium heat another 7-10 minutes until soup thickens.  Season with salt and pepper and nutmeg (if desired).  


Dinner

Grilled Coconut Curry Chicken with Grilled Asparagus with Lemon Zest

Again, recipe is for 2 - so adjust according to your needs.

3 TBS cooking fat
1/2 onion, diced
2 cloves minced garlic
1 TBS yellow curry powder
1 cup canned crushed tomatoes
1/2 cup coconut cream
1 tsp salt
1/2 tsp black pepper
1 1/2 pounds, bone in, skin on split chicken breasts (2 pieces)
1 lime

Make curry sauce by melting fat in sauce pan.  Add onion and cook 2-3 minutes, add garlic.  Add curry powder and stir for 15-20 seconds.  Be careful that the garlic and curry don't burn.  Add tomatoes and simmer until thick (about 5 minutes).  Add contents of pan to food processor until smooth.  Return to bowl and let cool  Add coconut cream and salt and pepper.

Put chicken in bowl and brush with some of the sauce (do not use all of it on the raw meat).  Grill breast side down on hot grill to sear - about 2 minutes.  Turn chicken bone side down and reduce heat - cook until done (about 15 minutes).  Let chicken sit for five minutes and serve with a squeeze of lime juice and topped with more curry sauce.

Asparagus should be grilled at the same time, but it doesn't take as long.

Spread asparagus on cookie sheet.  Drizzle with avocado oil or melted ghee.  Sprinkle with salt.
Grill for 4-6 minutes.
Return to platter and squeeze lemon juice over the top and grate lemon zest over the spears.