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Archive for June 2015

Whole30, Day 29: Time Goes So Quickly

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This day seemed to just race by! And I can’t believe I’m gearing up to write my Day 30 post…

I had a long day of work, so most of my food was whatever ended up being easy and fast.

Breakfast:

Eggs and tomatillo salsa

Coffee with coconut milk

Lunch:

Leftover tuna and cauliflower salad

Leftover steak

Leftover Szechuan shrimp

Dinner:

Steak with green sauce

Cashews

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Written by orata

June 30, 2015 at 4:18 pm

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Whole30, Day 28: home stretch

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Almost there! Long day of running errands and doing projects at home, so I didn’t think about food all that much. 

Brunch:

Fried eggs with tomatillo salsa

Roasted potatoes

Coffee with coconut milk

Dinner:

Szechuan-style shrimp–stir-fried (precooked, frozen, thawed, tossed with tapioca flour) in coconut oil with Szechuan peppercorns, dried red peppers, fresh sliced jalapeño, sliced garlic, chopped celery, salt, and walnuts, then dressed with toasted sesame oil with ginger extract

Roasted sweet potatoes with smoked paprika

Roasted cauliflower

Snacks:

Brazil nuts

Pistachios

Jackfruit chips

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June 28, 2015 at 11:38 pm

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Whole30, Day 27: adventure

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We went out tubing on the river today with friends and had a long and tiring day involving missing the landing and having to be rescued by someone with a motorboat… so I’m behind on my posts! Lunch was prolonged snacks all day; dinner was a restaurant in Spring Green we were ecstatic to see after about 5 or 6 hours on the river. My husband skipped breakfast and doesn’t like fruit, so hadn’t had anything to eat all day except nuts! We watched longingly as our friends ate Munchies and corn chips and salsa and Honey Dijon kettle chips, and drank a whole cooler’s worth of beer through the course of the day.

Breakfast:

2 fried eggs with tomatillo salsa

Coffee with coconut milk

Lunch/snacks:

Grapes

Jackfruit chips (which, to my chagrin, I found out are fried in rice bran oil so I’ve been violating the rules periodically this whole month!)

Dried pineapple

Brazil nuts

Almonds

Apple

Dinner:

Salad with vinaigrette, black olives, beets, hard-boiled eggs, broccoli 

Grilled shrimp

Steamed broccoli

Hash browns 

Written by orata

June 28, 2015 at 11:30 pm

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Whole30, Day 26: colorful foods

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Woke up at 4 AM today, lay in bed for about 2 1/2 hrs trying to go back to sleep, then gave up, got up, washed my hair, washed the dishes, and made some salsa.

Breakfast: 

Poached scrambled eggs

Tomatillo salsa

Coffee with coconut milk

Lunch:

Chopped Summer Salad

Snacks:

Cinnamon almonds and Brazil nuts

Dinner:

Steak with cilantro sauce and romescoesque sauce (I don’t know exactly what’s in them–my husband made them. Look at how beautiful this plate looks!)

  
Dried mango

Chopped Summer Salad

Crunchy, full of veggies and protein, savory, and refreshing. No cooking required (and minimal prep–I didn’t even mix the vinaigrette separately, just threw everything in the same bowl)–so it’s even easier than the vaguely Mediterranean pasta salad I based this on. I usually would make my summer pasta salad with orzo instead of cauliflower, and with green peas thrown in there, but the cauliflower is a lovely, crunchy, low-carb substitution. (I’m not just saying that, and it’s not just good “for a Whole30 dish.” This salad is freakin’ awesome by any standards.)

1/3 cauliflower, chopped into small pieces

1/8 yellow onion, finely chopped

1/2 green onion, chopped

1 can tuna, drained

1 Tbsp capers

1 Tbsp fresh flatleaf parsley, chopped

1 tomato, chopped

1 rib celery, chopped

Juice of 1/2 lemon

1 Tbsp extra virgin olive oil

Salt

Pepper

Mix everything together.

  

Written by orata

June 28, 2015 at 11:18 pm

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Whole30, Day 25: beets and shrimp

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Breakfast:

Hamburger patty

Sauerkraut

Coffee with coconut milk

Lunch:

More coffee

Honeycrisp apple

1 package precooked, peeled beets–I like keeping a package of these around in the fridge for emergency salads. I used to like to throw in some feta, vinaigrette, pine nuts, and fresh herbs, but today I just felt like eating them plain. Yum.

Salt and pepper pistachio nuts from Trader Joe’s

Dinner:

Zucchini spirals with avocado cream sauce and shrimp (precooked from the freezer–just thawed and tossed on the raw zucchini–it was quick and delicious!)

Avocado Cream Sauce

1/2 avocado

Juice of 1/2 lemon

1 Tbsp chopped green onion

1 Tbsp extra virgin olive oil

Salt

Pepper 

Blend all ingredients together.   

  I am getting SO TIRED of my breakfast options. I like eating yogurt, cottage cheese, or oatmeal for breakfast, and none of those are an option anymore. Don’t get me wrong, I love savory breakfast and eggs and hash browns are some of my favorite foods in the universe, but sometimes I just wake up and want to eat a creamy bowl of Greek yogurt with toasted nuts and honey.

Written by orata

June 25, 2015 at 10:58 pm

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Whole30, Day 24: nothing to see here

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Breakfast:

Half a banana (the other half had turned waaay more brown than I was willing to eat)

2 fried eggs

Coffee with coconut milk

Lunch: 

Eggplant casserole

Hamburger patty

Snacks:

Dried pineapple

Dried mango

Jackfruit chips

Dinner:

Leftover chicken thigh from yesterday

Leftover raw broccoli salad

Pretty much everything I ate today was leftovers. The hamburger was a little old and I spent some time feeling anxious about food poisoning, but didn’t end up feeling sick at all in the end. Nothing exciting.

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June 25, 2015 at 10:43 am

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Whole30, Day 23: winner winner chicken dinner

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Breakfast: 

Banana

Coffee with coconut milk

Lunch:

Cold eggplant-tomato casserole

2 fried eggs

Salt and pepper pistachios

Snacks:

Water with lime juice and chia seeds

Dried mango

Cashews

Salt and pepper pistachios

Dinner:

Crispy lemon chicken thighs

Arugula

Spicy sexy broccoli

Fried potato slices

Just look at this amazing dinner (I managed to take a photo outside at the golden hour, as we ate dinner sitting on our front stoop, so it looks especially nice):

The chicken was probably the best chicken I’ve ever made! The skin was so crispy. I followed a recipe from Food52’s Genius Recipes cookbook, but I didn’t have any preserved lemons on hand, so I had to make a quick version:

Crispy Lemon Chicken Thighs

2 lemons, washed and quartered

2 Tbsp salt + more salt to season

1 cup water

4 chicken thighs

Pepper

1 Tbsp olive oil

Combine the salt and water in a small saucepan, bring to a boil, and add the lemons. Turn the heat to a simmer and cook for about 30 minutes. Remove from heat and let cool. Remove the seeds and pulp and chop the lemon rind into small pieces.

Heat the olive oil in a large cast-iron skillet over medium-low heat. Season the chicken thighs with salt and pepper and place them skin-side down in the skillet. Do not move them–let them cook like this for about 30 minutes, until the fat renders out and the skin becomes crunchy and golden. Turn them over and stir the lemon rind from one of the lemons into the rendered fat. Cook till the chicken is cooked through, about another 15 minutes. Serve with the lemon pieces and lemony chicken drippings spooned over the top.

(I also fried unpeeled 1/4 inch slices of waxy potatoes in the same rendered, lemony fat over medium heat until golden on both sides.)

Written by orata

June 23, 2015 at 11:35 pm

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