Whole 30 Accountability - Week 2 - Wednesday

Breakfast

Avocado Eggs

Preheat oven to 450 and line baking sheet with parchment

Cut avocados in half - scoop out enough of the flesh to accommodate an egg (save flesh)

Line avocados on baking sheet

Squeeze lime juice and salt over avocado

Crack an egg into each avocado half - don't worry if some of the white runs out

Bake for 10-12 minutes until white is set (yolk will still be runny)

Garnish with chives, the scooped out avocado and small diced tomato.


Lunch

Jicama Mango Salad

Toss julienned mango and jicama, red onion, radish and cilantro - add cumin, salt and cayenne to taste.  Drizzle with olive oil and lime juice.

Add chunks of cooked chicken and/or boiled egg for more protein if needed.


Dinner

Cod with Mushroom and Red Pepper Relish  (recipe for 2)

1 lb cod (you can buy wild caught frozen at Trader Joes)
1/2 tsp salt
1/4 tsp pepper
2 TBS cooking fat
1/4 onion finely chopped
2 tsp grated fresh ginger or 1/2 tsp ground
2 cloves minced garlic
2 cups button, cremini or portabella mushrooms sliced
1 cup roasted red peppers chopped

Preheat oven to 350, line baking pan or glass casserole with parchment

Cut fish into portions and pat dry.  Season evenly with salt and pepper.  Bake for 12-15 minutes or under flesh is flaky.

While fish is cooking at cooking fat to a large skillet.  When pan is hot (I am finding this a very important step for all of these recipes - wait for the pan to get hot) -- add onion.  2-3 minutes later add ginger and then garlic.  Stir about a minute and then add mushrooms.  After 1-2 minutes add roasted red peppers and salt and pepper to taste.  Remove pan from heat and keep warm.

Serve fish with the mushroom/pepper mixture generously topping each portion.

Serve with a simple salad and either cauliflower mash or roasted butternut squash.