Whole 30 Accountability - Week 1 - Tuesday

Tuesday 

Breakfast

Egg Skillet 

This recipe is so yummy and easy to make.  I have not been able to find a sausage or bacon without added sugar, but I am going to look at Whole Foods tomorrow.  Meanwhile, I did find a recipe for home made sausage that looks super easy.  You do not have to use any meat at all in this recipe.  So, if you have time to make the sausage ahead of time, great and if not - use just veggies, which is what we usually do and it is just as yummy.

You can save the sausage recipe to make and have another day.

Homemade Sausage:
2 lbs ground pork/chicken/lamb
1 Tbsp + 1 tsp fennel seed
2 tsp dried thyme
1 Tbsp garlic powder
1 Tbsp dried sage
1 tsp salt
1/2 tsp pepper
1/4 tsp cayenne

Break the spices down to a fine powder with a mortar and pestle or in a spice grinder and incorporate with the meat.  Form into patties if you like or just brown.

Heat some oil in a cast iron or other oven proof skillet - remember that ghee (cultured butter - available at Whole Foods or Trader Joe's), olive oil, avocado oil, and coconut oil are approved fats on the Whole 30.

Add to the pan any veggies you like.  My favorite is mushrooms, onions, sun dried tomatoes, asparagus, and small bite sized pieces of sweet potato.  Saute until veggies are softening, but not mushy.  Heat oven to 350.  Crack eggs over the top of the veggie mixture and put skillet in the oven.  Cook for 5-10 minutes depending on how you like your eggs.  Season with salt and pepper.

Lunch

Greek Salad

Chopped Romaine
Diced tomatoes
chunks of cucumber
thinly sliced red onion
pitted Kalamata olives - halved
1/4 cup extra virgin olive oil
2 TBS red wine vinegar
1 clove minced garlic
salt/pepper
juice of 1 lemon

Combine veggies in large serving bowl.  Whisk together olive oil, vinegar, garlic, salt and pepper in smaller bowl.  Pour over salad and squeeze lemon juice over the whole thing.

Add boiled eggs for extra protein if you need to or have a bowl of chicken soup with it.

Dinner 

Chicken legs, cauliflower mash, and cabbage slaw

My kids LOVE these chicken legs.  You need to purchase some coconut aminos. Available on Amazon (click link) or at Whole Foods if you have one close.  

Layer chicken legs in crock pot and sprinkle coconut aminos over top of them.  Probably about 1/2 the bottle.  Let them cook on low for 4-5 hours. 

While you are preparing your side items you are going to take the chicken legs out of the crock pot and put them on a broiling pan.  Shake some more coconut aminos on them and put them on the second rack of the oven under the broiler for about 10 minutes.  Watch them closely.

Green Cabbage Slaw

1 clove minced garlic
juice of 1 lemon
1/4 cup EVOO
1 medium head of green cabbage
1 cup shredded carrots
2 TBS chopped cashews
1 tsp sesame seeds
salt and pepper
1 TBS ribbon chopped fresh basil

Whisk garlic and lemon juice together and slowly stream in olive oil until fully blended.

Combine cabbage, carrots, cashews and sesame seeds in large bowl.  Combine and toss with lemon oil.  Season with salt and pepper and top with basil.

Cauliflower Mash

Steam your cauliflower - 1 medium head is probably enough for 3 people, so adjust according to your family.  Steam cauliflower with several cloves of garlic.

Drain well and transfer to food processor.

Add about 1/2 cup of coconut cream - available at TJ's or Whole Foods.  2-4 TBS ghee, salt and pepper and parsley.  Pulse the processor until the consistency is completely smooth.  Add small amounts at a time of chicken broth or unsweetened coconut milk if you need more liquid.  I usually do not need much extra liquid.  You will need about a teaspoon of salt or a little more depending on how much you make, but it is very light and yummy.