Whole 30, Days 21 & 22 – Sunday Cook-off & the Superhero Salad Dressing

four photos: salad dressing, broth in a pot, stew in a crockpot and baked eggs in containers

Here’s what we managed to get done & checked off the list today:

  • kale chips
  • beef & venison stew
  • meat lover’s egg bake
  • delicious citrus salad dressing
  • cucumber salad
  • tomato salsa
  • chicken broth
  • whipped butternut squash
  • clean berries
  • cut & marinate chicken

By the time the end was in sight, I realized we really didn’t have food ready for tonight, so I whipped together an impromptu omelet (would you call that I brinner?) with pan fried Portobello mushrooms and spinach, topped with the salsa I just put together, side of coriander spiced butternut squash and wedge of purple yams. Yum.

plate with omlette, yams and whipped butternut squash

Of all the things we made, I’m particularly excited about the salad dressing, not only because it tastes absolutely delightful, but also because I used Carlson’s Orange Flavored Cod Liver Oil, which makes it a Double Agent: part condiment – part nutritional super-hero. I love double duty foods.

Delicious Citrus (“Super-hero”) Salad Dressing

Ingredients:

  • 1/2  cup apple cider vinegar
  • 1 tsp dry mustard
  • 1/2 tsp coriander
  • pinch of salt
  • ¼ cup extra virgin olive oil
  • ¾ cup Carlson’s orange flavored cod liver oil

Instructions:

  1. Place the ACV and spices in a food processor and blend;
  2. Drizzle in the oil slowly while the blender is going;
  3. Adjust spices to taste; and
  4. Pour those yummy Omega 3’s all over your salad completely guilt-free!
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Whole 30, Day 8 – A Kitchen Marathon

Today we celebrated day 7 of the Whole 30 in the kitchen batch-cooking. Even before the Whole 30 it was a practice we got into and really one of the major KEYS to success when it comes to healthy eating. It’s just WAY to easy to grab something less than healthy when you’re starving and the fridge is empty. So what did our hard work get us today?

Dave’s the salad king in our house and ended up making 17 servings of salad. Yup, count ’em, 17! We eat A LOT of salads and we like to make them in individual containers so they’re easy to grab’n’go.

I started with making a batch of my Lean Green Super Soup (you can see the video I made last summer on our youtube channel. I’ll also share the recipe here in another post).

Then I made a double batch of mayonnaise. Now, we’ve never been big mayo eaters, but let me tell you, if you’ve never tried making your own home made mayo, are you in for a treat! I was licking the bowl like it was cake batter and Dave said “Why would anyone buy miracle whip?” Actually, he also said “Too bad you can’t taste a picture!” hee hee  Here’s the kick-ass recipe from Mel at www.theclothesmakethegirl.com. The key to success with homemade mayo: everything MUST start at room temperature and you gotta drizzle the oil –s–l–o–w–l–y–… Get your feet wide, your hands supported, tuck your elbows into your sides (trust me on this one!) and get ready for the long haul. With my double batch, I drizzled for a full 15 minutes! Yup, my shoulders were burning but it was worth every second! 🙂

Next, I moved on to an egg casserole, which we love for breakfast. I made today’s with grass-fed ground beef, portobello mushrooms, spinach, a dozen eggs and a glug of egg whites. I don’t measure – just enough to cover the casserole. Maybe I’ll take a snap of tomorrow’s breakfast.

To go with the casserole, I also made another batch of sweet potatoe hash browns, using Caribbean sweet potatoes, which have become one of our new favourite things. Ridiculously good. Seriously, they taste like candy! I also baked a few extra to eat post-workout.

Next was a lamb and beef stew, which is still happily bubbling in the slow cooker on the counter. I added turnips, carrots, parsnips and rutabaga (which I’ve had a strange love for since I was a kid). The meat is from my beloved butcher and all grass-fed goodness. Can’t wait to get into it!

Finally, I made some good old fashioned meat balls. I love meat balls. I find it so strange that so many paleo meatball recipes on the internet use almond flour. I find you don’t need any kind of flour to make a good meatball. I started with Mel’s Paleo Czech Meatball recipe, which her hubby says should be called “Czech Out My Balls” (hee hee)  but instead of caraway seeds, I used the spices from Caveman Strong’s “Not your typical grandma’s Paleo Meatballs“. Dyno-mite!

Anyhow, now that all is said and done, it’s time to go enjoy some of the fruits of our labors…Bon Apetite everyone!