Recipes featured: homemade green sriracha
- A banana and a handful of cashews- had to rush to church!
- Pork tenderloin and skillet roasted potatoes, compliments of Dad Holley!
- Omelette with green peppers and spinach
- Merrick’s Ranch Sugar-free bacon
Homemade Green Sriracha:
- 1lb jalapeños
- 6 cloves of garlic
- 3 tbsp apple cider vinegar
- 2 tbsp tomato paste
- 1 dried pitted date
- 1 & 1/2 tbsp fish sauce (look for a brand without sugar)
- 1 tsp salt
Coarsely chop jalapeños and remove seeds. If you like a lot of heat, don’t worry as much about the seeds.
Add all ingredients to a high-speed blender or food processor and purée until smooth.
Add purée to a saucepan and bring to a boil, then reduce heat to low and simmer for about 5 minutes. Remove from heat and let cool, store in a condiment bottle or a jar in the fridge up to a week!
Only 10 days left! Unbelievable!
I feel awesome, and yesterday I even got a complement from a complete stranger about how “perfect” my complexion is (:
- Larabar, cashews, and a cutie
*Clarifying butter takes the milk solids out of the butter making it essentially dairy-free and 100% Whole 30 compliant!
Forgive me for not posting yesterday. It was a very hard day.
Our first fur-baby, Peaches the chinchilla, passed away and she was only 2.
We were so sick over it and I didn’t have the heart to take food pictures. We will miss our little fluff ball<3
I think that from today through the rest of the 30 days, I will still post a food diary, but only include a picture if I’ve made a dish not yet posted. I initially only planned on doing the food diary for 2 weeks and that is mostly because I figured I would recreate many of the same dishes in the second half of the challenge. I have been pretty creative so far, but I am running out of new ideas! Thanks so much for following me this far! Hope that I will continue to challenge a healthier lifestyle to my readers (:
- fried eggs
- bulletproof coffee
- grilled chicken
- skillet potatoes
- sautéed broccoli
Week 3 is so far so good!
Today was the last forecasted pretty day of the week. My nanny-baby and I spent the day outside playing in the grass and taking walks. It was a great break from being inside all winter!
Tonight Blaine found out that he had the flu, so now we are quarantined for a couple days. Hopefully it will be short lived. I’m so proud of him, he’s still eating and eating right! What a trooper!
- 3 scrambled eggs
- bulletproof coffee, not pictured
- An apple and almond butter
Again, you will have to forgive me for such a small lunch. There is not a rule on Whole 30 restricting me from having hamburgers and potatoes for lunch- if that’s what I need! However, I honestly don’t ever feel hungry anymore! I love it! But I’m still making sure to get enough food to where I’m not calorically starving.
Recipes featured: Paleo Cashew Chicken
- Carrots and homemade guacamole
- Penderson’s Farm Sugar Free Bacon
- Box of raisins
Paleo Cashew Chicken:
- 2 large chicken breasts cut into nuggets
- 1 tbsp tapioca flour
- 1/2 tsp black pepper
- sprinkle of salt
- 1 tbsp coconut oil for frying
- handful of cashews
- 1/2 cup unfiltered 100% pure apple juice
- 3 tbsp coconut aminos
- 2 tbsp rice vinegar
- 2 tbsp tomato paste
- 2 garlic cloves, minced
- 1/2 tsp minced ginger root
- 1/2 tsp crushed red pepper flakes
First, add apple juice to a small skillet and bring to a boil, then reduce heat and simmer for 20-30 minutes until syrupy. Add the rest of the sauce ingredients and cook on low heat while cooking chicken.
Toss chicken breast nuggets in tapioca flour, pepper, and salt. Heat coconut oil on med-high heat in a large skillet and cook chicken 5 minutes on each side or until no longer pink. Add cashews and sauce to the large skillet with chicken and toss to coat. Serve over steamed broccoli or cauliflower rice!
Recipes featured: Kaitie and Blaine’s Red Potato Goulash
Half way point, yeah!
- 2 very ugly sunnyside up eggs
- very ugly hashbrowns
Blaine and I tag-teamed this meal and it was SO good. It will definitely be added to the favorite dinner rotation! It’s super easy and pretty cheap. We cook almost everything on high heat so it’s also quick and still delicious(:
Kaitie and Blaine’s Red Potato Goulash:
- 2 tbsp coconut oil, divided
- 3 Aidell’s Apple Sausages, sliced
- 3 red potatoes, chopped
- 1 white onion, diced
- 3/4 cup chicken broth
- 1/2 tsp paprika
- garlic salt
- black pepper
Heat 1 tbsp coconut oil in a large skillet on med-high heat. Add diced onions and chopped potatoes and cook for 10 mins or until soft and starting to crisp up. Add remaining 1 tbsp coconut oil and sausage and cook until crispy. Add chicken broth and spices and give a stir, cover halfway with a lid (so moisture can still escape) and cook for approx. 8-10 minutes or until broth has thickened. Serve hot with a sprinkle of parsley on top (: