On Whole30 [Day 16 – 22] & A NEW LOGO!!

In case any of you wondered, Frankie and I did not go out for St. Patty’s Day this year, and you know what, I’m really okay with it, especially since it was a headache I didn’t have to deal with on Sunday! Yahoo! Instead, I got to hang out at home and really unwind from what hasn’t been the easiest month, and I’m not talking about the Whole30 nor will I turn this into a woe is me post because I’m also not that kind of person. With regards to how I’m feeling, this week, I haven’t felt any cravings, but rather I feel awesome! I feel like I could tackle the world and then some! Bring. It. On. This is what the Whole30 book says is the Tiger’s Blood phase, though I’m not sure I completely understand the actual concept of Tiger’s Blood, but that’s neither here nor there. Honestly, I feel great, I feel energized, I feel calmer (more often when I’m not at work work), and I just want to keep this feeling going! I know that means continuing a lot of the lessons I have picking up throughout this entire process, but I would like to reintroduce rice as a starch option sometimes. But I don’t feel the crutch of cheese anymore, which is a little hard to believe because that craving lasted two weeks and didn’t feel like it was going to lift off me anytime soon! Ugh! But we’re still here, Frankie & I together, and we have been each other’s best support system throughout this process, and I couldn’t have kept going without him, especially on those days when I wanted to take advantage of having our local Lou Malnati’s saved in my phone contacts…but anyway, this week we had a lot of success recipes, and hope you find something to nosh on at home yourself! #paleoisntscary! Also! Made a couple updates to the website! I’m trying out a new logo! Would love some feedback if anyone has any! — Cooking Maggie


Day 15

Dinner: Deconstructed Hot Dog

Note: This was…okay. Super easy and simple to make, but was it completely filling? Absolutely not, simply because it wasn’t a real Chicago dog. God I miss street dogs so much…


Day 16

Breakfast: Strawberry Smoothie Bowl

Lunch: Chicken Piccata Leftovers

Dinner: Teriyaki Salmon & Cauliflower Fried Rice

Note: Normally, I make a Honey Siracha Glazed Salmon, but neither Siracha or Honey are Whole30 compliant, SO, I made Teriyaki (coconut amino style) Salmon instead! Still really yummy, but I’ll include the actual Salmon recipe I normally use above for reference. Oh, and the cauliflower fried rice was AWESOME!! Definitely was a surprise for both Frankie & I! I didn’t include egg, but instead used bean sprouts, which added a really lovely crunch to everything! It was overall, and really satisfying meal!

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Day 17

Breakfast: Banana (light breakfast because I wasn’t feeling the best)

Lunch: Leftover Salmon

Dinner: Steak & Roasted Red Potatoes (in honor of St. Patty’s Day)


Day 18

Breakfast: Apple & Almond Butter

Lunch: Hashbrowns with Ground Pork

Dinner: Paleo & Whole30 Chili

Note: This I think is the best chili recipe I’ve made in a good long while! It’s not bad, and I really don’t miss the beans in this at all! Besides, bacon in anything always tastes great! I will note the following: 1) I halved the recipe because I didn’t want to make a ton; 2) I added chili powder as well, because what’s chili without a little chili powder; and 3) I didn’t use sausage, but instead, found some ground lamb, which was a great addition!

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Day 19

Breakfast: Pineapple Strawberry Smoothie (this week is going to be crazy busy, and this is the best I can do)

Lunch: Leftover Chili

Dinner: Spanish Chicken with Roasted Spaghetti Squash & Green Beans

Note: I was literally futzing about in the kitchen when I came across a recipe that intrigued me, but needed a little more of an oomph, not to mention I didn’t want to serve cauliflower to Frankie twice in one week, SO instead I went with my own intuition on this one and crafted a new chicken recipe that came out unbelievably juicy, tender, and well seasoned! It’s a keeper folks!

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Spanish Chicken

Ingredients:

  • 4-6 boneless, skinless chicken thighs
  • 1 teaspoon garlic powder
  • 2 teaspoons paprika
  • 2 teaspoons ground cumin
  • 1 teaspoon salt
  • ½ teaspoon Italian Spice Blend
  • ½ teaspoon red pepper flakes
  • ¾ cup chicken stock (plus a little more if you’re using two pans)
  • 1 jar sun-dried tomatoes, removed from oil & halved
  • 1 cup pitted green olives, halved

Instructions:

  1. Mix all the spices together and rub all over the chicken thighs.
  2. In a large skillet over medium heat, add the olive oil, and then the chicken. (Note: I recommend dividing the chicken between two pans.) Cook until there’s a nice golden brown/crust on each side (about 4-5 minutes).
  3. Add in about ½-¾ cup of chicken stock to each pan, then cover with a lid, and lower the heat to simmer for 3-4 minutes.
  4. Divide and add the sun-dried tomatoes & olives equally between the two pans, cover again, and simmer for another 3-4 minutes, or until chicken reaches 165℉.
  5. Serve over roasted spaghetti squash and green beans.

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Day 20

Breakfast: Apple and Almond Butter

Lunch: Leftover Spanish Chicken (which I didn’t end up eating because breakfast was super filling and I had back to back meetings all afternoon, and by the time I even thought to eat, it was 4pm, and I had a training session at 5:30, so I snacked on carrots and strawberries instead).

Dinner: Skirt Steak Jicama Tacos

Note: I also got a little creative on this one too. There was a slow-cooker steak recipe in the Whole30 Cookbook, but frankly, I just wasn’t feeling the slow-cooker tonight, so instead, I flew by the seat of my pants and picked skirt steak, which I haven’t tried cooking on my own before. The rub ingredients are below, and let me just say, I was definitely doing my happy food dance around the kitchen! It was quick & easy, and unbelievably delicious! I even had another reason to use the leftover chimichurri from last week again! Yay! Also, while a jicama is NOT a tortilla, it’s not a bad substitute for getting me as close to the real thing as possible, which was what I was aiming & hoping for, and together with the beef and chimichurri, it was quite tasty and fulfilling! And with 10 days left to go, I am feeling all sorts of good vibes for this week and next!

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Skirt Steak Jicama Tacos

Ingredients:

  • 1lb skirt steak
  • 1 teaspoon salt
  • 1 teaspoon pepper
  • 2 teaspoon chili powder
  • 2 teaspoon cumin
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • ½ teaspoon paprika
  • Olive oil for steak (about 1-2 tablespoons)
  • Avocado oil for cooking (about 1-2 tablespoons)
  • 2 jalapenos, blistered, deseeded, and minced
  • ¼ cup cilantro, chopped
  • 1 jicama, shaved/peeled (I found using a knife was easier), and sliced ⅛” on a mandolin
  • ¼ cup authentic chimichurri sauce

Instructions:

  1. Peel/shave the jicama, and using a mandolin, at the ⅛” setting, thinly slice and set aside. While you’re doing that, blister your jalapenos on the stove, and when done, let them sit in a covered bowl for about 1 minute. Then, remove the skin, seeds, and mince both jalapenos and set aside.
  2. Mix up all the spices in a bowl, then rub olive oil on the steak, season each side with the spice mix, and sear on each side for about 5 minutes each side (depending on the thickness of your cut, you might only need 4 minutes each side). This will produce medium rare steak, so if you like it more medium, make it 6 minutes depending on thickness. Let rest, then thinly slice against the grain.
  3. Spread the chimichurri on a jicama slice, add some of the jalapeno, top with sliced steak, and finish with cilantro. Then eat and do your happy dance!

Optional: Serve with a side of roasted fajita veggies (onion, red bell pepper, green bell pepper, and zucchini – which I had in my fridge anyway).


Day 21

Breakfast: Apple and Almond Butter

Lunch: Day 20’s Leftover Spanish Chicken

Dinner: DMK Burger

Note: They have a PALEO burger! It’s served on a portobello bun, but you can sub it for lettuce bun, and then I had them add some caramelized onions and it was just an EXPLOSION of flavor in my mouth! SO SO GOOD! They don’t cook the beef in anything but their own juicy and natural fat, so worry not Whole30-goers! This place is a-okay for you! And you can also eat any of the other burgers and sub out the bun, cheese, and aiolis for…well…other things! ^_^ And for my Paleo readers, their fries are fried in beef fat, so they are APPROVED! Plus, they just have bomb diggity burgers! COME AND GET IT YA’LL!!!


Day 22

Breakfast: Banana, Pineapple, and Mixed Berry Smoothie with ground flax seed, coconut flakes, and walnuts

Lunch: Last of the Steak & Jicama Tacos

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