Whole30, day 19

Wow, I can't believe it's been a week since I wrote about my diet.  Things have been really busy, but I have managed to stay on track for the most part.  Being in a challenge where you know you have other people with you really helps.  It's also a help to know you are doing this for a limited time.  I am painfully aware of all the opportunities I have to flinch and eat something that I shouldn't.  Ben made some blueberry muffins the other night, they looked amazing.  I had the tiniest bite just to make him happy, but I would have eaten the whole thing if I hadn't been doing the program.

The real challenge starts now.  We are going to Little Rock for the weekend and then I am going to a meeting in Canada for a week.  Eating away from home is a new level of difficulty.  Maybe I will enjoy the additional challenge.....

Sunday cooking

I had my usual marathon cooking Sunday. We were going to have salmon for dinner, Sam was going to grill it so I made up a marinade with oil,lime juice and dill. Unfortunately, it rained so we had to put it in the oven, but it was still good.

Sam wanted some honey muffins.  They are not part of the Whole30 because of the honey, so I made these banana pumpkin rock cakes.  They were OK,but the honey muffins are WAY better!!!!

Made the usual batch of no-oat oatmeal, Sam & I still eat this every day.

Since I'm still in my buffalo sauce mode, I made the buffalo chicken meatloaf recipe again.  This time, I added more hot sauce, used turkey instead of chicken and made the mixture into meatballs rather than putting it all in a loaf pan.  It made some very convenient snacks for in the week.

I also cooked some chicken chunks for Sam to have with salad and I made butternut squash curry with chicken.  We seem to eat a lot of chicken these days!!!!

Festival of Nations

While we were at the Festival of Nations on Sunday, Ben remembered that we had eaten at the Scottish booth two years ago. He had a great steakburger there and wanted another one. The meat is all from Highland cattle and grass fed.  This was the menu board, I wanted to try everything, plus it made me a little homesick.  We had mince N tatties every Saturday for lunch when I was growing up!!!

Here is Ben proudly showing off his steakburger, he ate the whole thing.

Of course, Maggie ate the bun and left the burger, so I got to eat at least some of it.  I was trying to get her to eat at least half of it, but she just threw it on the floor.  I really wish she'd stop thinking that she has to have exactly the same thing as Ben all the time, even when she doesn't like something!!!!

Sunday breakfast!!!!

I suspect that my "What not to eat" category could be swamped with entries about Greta!!!  It's not only what she eats, but how much of it.  We are going through OJ like it's going out of style and she definitely has the European sweet tooth.  Exactly like I was at that age.  We were rushing out of the house to go to the Festival of Nations on Sunday morning and she ate a Kaiser roll with Nutella in the middle and extra on top!!!!

She looks pretty happy about it, but it had no appeal for me!!!

Moroccan meatballs

Ingredients:
Meatballs:
1/2 cup fresh parsley leaves, minced (about 2 tablespoons)
1 tablespoon paprika
2 teaspoons ground cumin
1 teaspoon salt
1/4 teaspoon ground black pepper
2 pounds ground lamb

Sauce:1 tablespoon coconut oil
2 medium onions, diced (about 2 cups)
2 garlic cloves, crushed (about 2 teaspoons)
2 teaspoons paprika
2 teaspoons ground cumin
1 teaspoon salt
1/4 teaspoon ground black pepper
2 medium tomatoes, diced (about 2 cups)
1 1/2 cups water
2/3 cup tomato paste
1/2 cup fresh parsley leaves, minced (about 2 tablespoons)

Garnish:1/4 cup roasted pistachios, chopped

Directions:1. In a large mixing bowl, combine the parsley, paprika, cumin, salt, and pepper with a fork. With your hands, crumble the lamb into the bowl and knead until all of the ingredients are incorporated.
2. Moisten your hands with water and shake to remove excess. Measure a level tablespoon of lamb and roll into a ball between your palms. Line up the meatballs on a baking sheet until it’s time to put them in the sauce.
3. Heat the oil in a large, deep skillet or pot. Add the onion and sauté until soft, about 5 minutes. Add the garlic, paprika, cumin, salt, and pepper and stir until fragrant, about 30 seconds. Add the chopped tomatoes to the pan and stir about 1 minute. Add the water, tomato paste, and parsley, mixing to dissolve the tomato paste.
4. Bring the sauce to a boil, then gently place the meatballs in the skillet, cover, and reduce heat to simmer. Cook 40 minutes covered, then remove the lid and cook an additional 20 minutes, until the sauce has thickened. Sprinkle each serving with a few teaspoons of chopped pistachios.

Buffalo chicken meatloaf

1lb ground chicken

1 egg

3 tablespoons coconut flour or 1/2 cup almond flour/meal (I used coconut flour)

3-4 tablespoons hot sauce (I used Red Hot)

2 stalks of celery, diced

1/4 small yellow onion, diced

1 teaspoon garlic powder

1/2 teaspoon cayenne pepper

1/4 teaspoon celery salt

salt and pepper, to taste

Instructions

1. Preheat oven to 375 degrees.
2. Place all ingredients in a bowl and use your hands to mix thoroughly.
3. Plop mixture into two mini loaf pans OR one large loaf pan.
4. Bake for 25-35 or until chicken is completely cooked through.

Lamb Korma

Ingredients:

• 2 inch piece of ginger, peeled and sliced
• 6 large cloves of garlic, peeled and smashed
• 1/4 tsp salt
• 5 cloves
• 8 cardamom pods
• 1 TB coriander seeds
• 2 tsp cumin seeds
• 2 pounds boneless lamb shoulder or leg, cut into 1 inch cubes
• 2 TB coconut oil or ghee, divided
• salt and freshly ground black pepper
• 1 yellow onion, finely chopped (makes about 2 cups chopped onion)
• 1 cinnamon stick or 1/2 tsp ground cinnamon
• 1/2 cup cashews, ground to a powder using blender, food processor, mortar & pestle, or spice grinder
• 1 cup coconut milk
• 1 cup beef or lamb stock
• pinch of saffron (1/4 tsp)
• 1/4 tsp turmeric powder
• 1/4 tsp salt
• 1/4 cup fresh cilantro, chopped

Directions:

1. Prepare the ginger-garlic paste. Place the ginger, garlic, and 1/4 tsp salt in a mortar and pestle, food processor, or blender. Blend to a paste. It should result in approximately 2 TB of paste. Set aside until ready to use.
2. Prepare the spice mix, or masala. Heat a pan over medium-high heat. Add the large spices first to the dry pan: the cardamom pods and the cloves. Heat for 30 seconds, until fragrant but not burning. Shake the pan around and add the coriander seeds. Heat for 15 seconds. Add the smallest spice; the cumin seeds. Heat for 15 more seconds, or until all spices are nicely fragrant. Remove the masala to a plate to cool. When cooled, grind it to a powder using a spice grinder, mortar and pestle, or blender. Set the masala aside until ready to use.
3. Put the saffron in a small bowl and cover with 2 TB of boiling water. Let soak for at least 10 minutes and set aside.
4. Heat 1 TB of the oil in a large pot over medium heat. Rinse the lamb and pat dry with a paper or cloth towel. Season the lamb liberally with salt and pepper. When the oil is hot but not smoking, add the lamb to the pot and brown for 5 minutes or so, a minute or two per side. So as not to crowd the pan, we do this in two or three separate batches. Once the lamb is browned on all sides, remove the lamb to a plate.
5. Add the additional 1 TB of oil to the pot, reduce the heat to medium-low, and add in the onions. Cook the onions, stirring occasionally, for 5 minutes.
6. Stir in the ginger-garlic paste and cook for one more minute.
7. Add the spice masala, stir well. Return the lamb to the pot with any juices that have accumulated on the plate. Stir well to coat the lamb with all the spices.
8. Add the beef stock, the coconut milk, the ground cashews, the cinnamon stick, and the saffron with its soaking water. Stir in the turmeric powder and the 1/4 tsp salt. Bring the stew to a low simmer. Give it a good stir, cover and cook on low heat for 1 1/2 to 2 hours. Stir every once in a while during the cooking.
9. Uncover the stew, stir and cook down to thicken, if necessary, for a few minutes. Season with additional salt and pepper to taste.
10. Remove the cinnamon stick prior to serving. Serve the stew garnished with chopped fresh cilantro.

Whole30, Day 12

Did Crossfit with Gini first thing in the morning, so I had a little no-oat before I went and then ate my regular amount when I got to work-half when I got there and half at lunchtime.  That pretty much kept me filled up all day.  I polished off the chicken meatloaf when I got home and that was me for the day.  Oh, I did eat a banana and shared another with Ben, they were on the turn and needed to be eaten.  Leeny says that's too much sugar for on a regular basis, but I rarely eat them now.

Whole30, day 11

Had no-oat oatmeal for breakfast.  I had some chicken meat loaf with buffalo sauce for a morning snack because I was so hungry.  I also had a chicken curry salad for lunch-working lunch and that was the best option.  Snacking for the rest of the day

Whole30, day 10

Had no-oat oatmeal for breakfast and chicken with hot/ranch sauce for lunch.  We had the chicken with mushrooms & walnuts for dinner and I made some brussels to go with it

Whole30, day 9

I went to Crossfit class this morning and so I ate a little no-oat oatmeal before I went and then I ate my usual amount for breakfast when I got to work.  I had chicken with my hot/ranch sauce for lunch.  I ate an apple after I got home and some corned beef for dinner.  Sam & I are a piece of cherry clafouti for dessert.  No other snacks.  Not bad.

Greta's afternoon snack

I wish I was 15 again!!!!

Vanilla ice cream

Chocolate ice cream

Strawberries

Nutella

No-potato potato salad

1 head of cauliflower

6 eggs, hard-boiled and diced

1/4 a medium sized red onion, finely diced

3-4 celery stalks, finely diced

dill pickles, diced

About 3/4 cups mayo with 1 tablespoons of dried dill and 1/2 teaspoon of crushed garlic added.

About 1/2 teaspoon of yellow mustard

Black pepper to taste

Cut the cauliflower into large florets and steam until just tender.  Rinse the steamed cauliflower under cold water to stop the cooking process. Drain the cauliflower well and pat dry with paper towels. Crumble the cauliflower into a large mixing bowl, add all of the remaining ingredients including the mayo, mustard, and pepper and mix well. Either eat right away or let chill for a couple of hours before serving. 

Whole30, Day 7

Had a major cooking afternoon.  Cooking a bunch of food at the weekend is time consuming, but really saves time in the week.  We have essentially snacked on food out of the fridge since Wednesday.

Anne came over and we cooked a bunch of stuff together.  She is doing the challenge with me and doesn't have anyone else at home that is participating.  We made this chicken curry clafouti (pictured), mainly for Maggie to eat in the mornings, a buffalo chicken meatloaf that Sam & I can snack on or eat at lunchtime, the chicken/avocado/apple salad that we will eat for dinner tomorrow, we prepped this chicken dish that we will eat on Tuesday, made no-oat oatmeal and then we cooked some chicken just by boiling it.

We also made some paleo mayonnaise that I mixed with hot sauce.  I have been dipping chicken in the sauce and eating as a snack. It is really yummy.

Sam grilled salmon for dinner.  I marinaded it in safflower oil, lime juice and cilantro.  It was really good.  We ate it with salad and the kids had bread & butter with it.

I have now completed a whole week of the Whole30 program.  I'm feeling the same way that I did the last time.  It's amazing how different you can feel when you are just changing a small aspect of your diet.....

Whole30, day 6

We did the Color Run this morning, walked most of it, but it was fun.  I ate no-oat oatmeal before the run, I actually ate it cold because I didn't have time to sit and eat it.  It's OK cold, but not my number one choice of ways to eat it!!  I took it in the car with me & ate about half, then had the other half after the run.  I snacked for the rest of the day.  Had some chicken with buffalo sauce-mixed some red hot sauce with Sam's dressing & it was great. I bought mangoes last week & have been eating one a day-they may be my favourite fruit.  I made a clafouti for dinner/dessert, put cherries in it.  It's our favourite clafouti recipe.  We eat a piece for dessert throughout the week.  We have been snacking on left-overs out of the fridge for the last three nights.  I guess making a large amount of food at the weekend pays off!!

Whole30, day 5

I worked out with Gini Ford this morning and it inspired me to start going back to Crossfit classes again next week.  I had my usual no-oat oatmeal for breakfast.  We went to Pho Grand for lunch and I had chicken with coconut and curry sauce, probably fitted the Whole30 since it was just chicken and vegetables.  I had a mango, chicken and these taro chips for dinner.  Just coated them in olive oil, sprinkled some salt and baked at 400 for 15 mins.  They were great.

Whole30, day 4

Day off from cooking a lot.  I cooked up a chicken carcass last night and so made the kids chicken noodle soup for dinner.  I had no-oat for breakfast and soup with one of last night's chicken patties for lunch.  Going to snack tonight.  Maybe eat a mango and some no-oat after  I make a fresh batch

Whole30, Day 3

Pretty good day.  Had no-oat oatmeal for breakfast, tomato-basil soup and chicken for lunch, and these chicken patties with asparagus for dinner.  Sam made his dinner into a smiley face!!!!

Whole30, Day 2

Oh no, the program has started and I am back to my old routine of eating!!  Had no-oat oatmeal for breakfast, chicken and carrots at lunch and this Asian beef stir fry for dinner.  Whatever works.....

Whole30, Day 1

Here it is, day 1.  I'm am ready to do this again, just anxious about how I will do everything when I am away.  I bought a big hunk of pork loin at Sam's Club yesterday, so thought about cooking some in the slow cooker.  Going to try putting a recipe together:

2-3 lbs pork
1 Cup of Water
1 whole yellow onion
I cup dried apples
1 tbsp Grey Poupon mustard
Salt and pepper

Put pork in slow cooker.  Cut up apples and onions and add.  Add other ingredients.  Cook on low for 8 hours.

This turned out way better than I hoped for.  The apples and onions cooked down and made a nice sauce.  I made fried okra with it by tossing the cut okra in coconut flour and frying in coconut oil.  I had no-oat oatmeal for breakfast and chicken/carrots/apple for lunch.  We had been at the zoo all day, so packed my lunch.  The key to this program is to PLAN AHEAD!!!

Day 1 down, 29 to go....

Here we go again.....

Yes, for sure, I am doing the Whole30 again.  This time, I have the support of the new group of people that Leeny has gathered to do the program together.  Even though I am eating much better in general, I have slipped so far and I can now see why people do this program more than once.  I suspect I'll be doing it every time Leeny runs it in future!!!!  I went to her seminar yesterday and she did all the measurements etc.  I have lost another 5lbs since I did the program in January, so I have lost 14-15 lbs in total since the beginning of the year.
My goals for this go-around are to drink more water, eat more vegetables and less fruit and to exercise regularly.  It will also be interesting to see how well I can do when I have two trips and a major party planned in the next 30 days.
Roll on tomorrow.....

Slow cooker pork

Making this for dinner tomorrow....

3 to 4 pound boneless pork butt/shoulder roast

1 teaspoon ground coriander

1 teaspoon ground cumin

1 teaspoon salt

1 teaspoon black pepper

2-inch piece of ginger, peeled and thinly sliced

4 cloves of garlic, finely chopped

1 onion, peeled and cut into 8 chunks

1/2 can of coconut milk

Lime wedges for garnish

Coat meat with spices.  Add everything to crock pot and cook on low for 8 hours

Taro chips

I saw a recipe for Taro root chips the other week and I have been looking for it since then. I finally broke down and went to Global Market. I found it masquerading as malanga coco.  I peeled it and then cut it into slices with a mandoline.  They are almost too good looking to eat!!!!!

I sprayed a baking tin with olive oil, spread the taro chips out and sprayed them with oil.  I sprinkled some salt on them and baked at 400 for 10-20 mins.

They came out really well, much better than my attempt at sweet potato chips and I like the taste of the taro better too