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 20 – Shopping & Menu Planning Made Easy!

Produce section of grocery store

It’s Saturday, so that means grocery shopping at our house. Before embarking on this Whole 30 Challenge, we often found ourselves stopping by the grocery store 4 or 5 times per week. Sometimes more. Thanks to some necessary planning head however, we’ve now got it down to one big shop per week, plus a trip to the butcher.

Before we left the house today, I used my white board to create a list of what I want to cook for the next week, looked at what I needed, compared it to what we already had on hand and made my list accordingly. Here’s what it looked like:

Day Item to Make Ingredients I have Ingredients I need
Sunday Stew Beef, venison, onions, garlic, rutabaga, carrots, yams, broth, spices Turnips, parsnips
Salsa Tomatoes, green peppers, onions, apple cider vinegar, tomato paste Jalapeno pepper
Salads Grapefruit, peppers, carrots Lettuce, fennel, peas, cabbage
Egg Casserole Eggs, portobello mushrooms, spinach, turkey sausage, ground turkey
Dressing Apple cider vinegar, walnut oil, Dijon, spices Apples, avocado
Kale chips Olive oil Kale
Monday n/a
Tuesday Chicken fingers Chicken breast, coconut, coconut milk, spices
Cucumber salad Cucumbers, ACV Light olive oil (to make fresh batch of mayo)
Wednesday Sheppard’s pie Carrots, broth, coconut flour, spices Cauliflower, *ground beef, beans, peas
Egg Casserole *ground beef
Thursday n/a
Friday Fish *fish
Saturday n/a

there you go, the last column became our grocery list for today and the table itself goes on the fridge for easy refernce when cooking. Handy, since I rarely follow recipes.

The beef I’ll get at the butcher on Tuesdays (when it’s freshest) and the fish I’ll buy fresh on the way home that night, but otherwise we’ve managed to pare our shopping trips from shopping 4 – 5 times per week, with cooking and cleaning every night, to shopping once a week, cooking 4 and having a full 3 nights out of the kitchen, while still having a fridge full of tasty Whole 30 approved meals whenever we’re hungry. We think it’s brilliant. You can use the framework of our plan. Fill in your favorite dishes and customize  your own menu plan and grocery list.

Do you have time-saving tips to help make eating healthy easier? We’d love to hear them!

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!