Whole 30 Accountability - Week 1 - Thursday

Thursday

Breakfast

Sausage and Spinach

I found a brand of chicken sausage that is sugar free.  Aidelle's - available at Costco - the chicken/apple flavor is the only one with no sugar, no nitrates, and no fillers.

This is one of Patrick's favorite breakfasts - he has it several times per week.

Put some oil in the pan and heat, cut up the sausage into bite sized chunks.  It is already cooked, so just let it heat through - then pile several handfuls of fresh spinach in the pan.  If you need just a tiny bit of water, go ahead with that.  Cover with a lid until spinach wilts.

This is a great breakfast by itself, but of course you can always add an egg on the side and/or a bowl of fresh fruit.


Lunch

Mexican Tuna Boats

These could also be done with chicken - and I used rainbow chard instead of endive and just put the mixture on top of a bed of greens.

1 avocado
2 cans tuna drained
3 green onions, sliced thin
Juice of 1 1/2 limes (or lime YLEO)
1/2 jalapeño, minced
1 TBS fresh cilantro
1/2 tsp chili powder
1/2 tsp salt
1/2 tsp black pepper
1 head of endive - or whatever greens you prefer

Mash avocado with a fork, leaving it slightly chunky.  Add the tuna to the bowl, and mix with avocado.  Add onions, juice of 1 lime, jalapeño, cilantro, chili powder, salt and pepper.  Mix well.

Spoon into endive leaves and sprinkle a dusting of chili powder.

We had this with a side of grapes.


Dinner

Chimichurri Beef Kabobs

Depending on what type of meat you like - you could do beef, chicken, or lamb for this recipe.

1 pound of lean steak (adjust amounts for your family)
1 1/2 cups of Chimichurri (recipe below)
1 red, yellow or orange pepper cut into squares
1 onion cut into chunks
1 zucchini cut into thick rounds

Marinate meat and vegetables in chimichurri sauce for 3-8 hours or overnight.

Remove from refrigerator 30 minutes before cooking.  Skewer meat and vegetables.

Grill until meat is the desired temperature.  Serve with remaining chimichurri sauce for dipping.


Serve with baked sweet potatoes with ghee (or clarified butter) and salt.

Chimichurri Sauce  (makes 2 1/2 cups - adjust as needed)

1/4 cup red wine vinegar
1/4 cup lime juice
2 cloves minced garlic
1/2 shallot
1 1/2 cups EVOO
1/4 cup fresh cilantro
1/4 cup fresh parsley
1/2 tsp salt
1/2 tsp black pepper

Combine vinegar, lime juice, garlic, and shallot in food processor on low speed. Drizzle in olive oil while mixing, dressing will emulsify.  Add cilantro, parsley, salt and pepper and continue to mix on low until everything is combined.

Will last 2-3 days in fridge and can be frozen in ice cube trays for future use.