Whole30, Day 14: Whoops

Breakfast:

Poached scrambled eggs with tomatillo salsa–I made these eggs following the recipe from the Food52 Genius Recipes cookbook–that is, bring salted water to a low boil, stir rapidly to create a whirlpool, pour in 2 beaten eggs, let sit for 20 seconds, then drain in a strainer, pressing the water out gently. They came out great–not as photogenic as the picture in the cookbook, but really creamy and moist despite the lack of any added fat. I seasoned them with salt and pepper and ate them with tangy, bright green tomatillo salsa, which I love and I don’t know why I don’t make more often. The salsa congealed into a gelatinous solid in the fridge overnight–not sure why, but it still tasted awesome.

Coffee with almond milk

Banana

Snacks: 

Almonds

Apricot

Cauliflower tabbouleh

Late lunch/early dinner:

Ate at Alchemy–the Smokehouse bison burger with caramelized onions, bacon, tomato, mixed greens, and green peppercorn aioli, no bun or cheese, with red pepper-tomato-basil soup as a side, and remembered to ask about the ingredients in almost everything but forgot about the bacon. It was incredibly delicious, but afterwards my husband pointed out that probably the bacon had sugar or maple or some other forbidden sweetener. I am not doing this bullshit “reset the counter” thing, though–sticking with this till the end of June and calling it OK to have ingested a miniscule amount of sweetener, given that I’ve had fruit that had more sugar than that. Sorry, Whole30 food police, it was in good faith..

Tomatillo Salsa

6 tomatillos, husked and rinsed

1 clove garlic, unpeeled

1 Tbsp fresh cilantro

2 small hot green peppers, stems removed

1/4 yellow onion

Salt

Water, to thin out as needed

Roast the tomatillos and garlic in a 450-degree oven till brown and soft. Add to a blender with the other ingredients. Blend till smooth. This is so delicious! I love tomatillo salsa.

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