W30 Round 2, Day 22: We Be Cookin’
WHAT I ATE
Holy Sunday Breakfast! I’ve had big plans for today’s breakfast since, oh, over a week ago. It all started with the hollandaise sauce in Danielle Walker’s Against All Grain: Meals Made Simple. I LOVE Eggs Benedict and thought I should make a run at the sauce. And then I saw several InstaStories (NomNomPaleo via SnackHappy via Inspiralized) with sweet potato noodle-egg waffles and I. Was. SOLD.
First, get the hollandaise sauce ingredients to room temp. As with my homemade mayo, I find that it’s almost foolproof when you marry the ingredients and let them come to room temp together. So I set the yolks, dijon, cayenne and lemon juice on the counter and went to work on the the sweet potato noodle-egg waffle. In my mind this is 100% Whole30 compliant because I’m not trying to replicate a waffle at all. It’s a waffle by shape alone, which is a perfect vehicle for poached eggs and hollandaise sauce. I spiralized one small sweet potato, sautéed it in ghee until soft, and set aside to cool down. Once cool I added an egg to bind it and threw it all in my waffle iron. While that set up I poached two eggs. Now the hollandaise sauce.
I had the Against All Grain recipe but wanted to avoid a double-boiler if possible. Because I’m lazy. I knew there were blender versions out there on the Interwebs so I poked around a bit. I cobbled together my own recipe and tried it in my Vitamix. Well, the blades were higher than the entire mixture before the ghee went in so that batch never came together. But handy dandy stick blender, of homemade mayo fame, come on over. I added the ghee to the already married ingredients and…SUCCESS! Not pictured: My Nutpods latté that has become my morning jam.
I kinda don’t like how easy that sauce is because I might be making hollandaise weekly. And that’s an expensive ghee habit. 😳 So that we can be addicts together, here’s my recipe for Stick Blender Hollandaise w Ghee. Give it a zip!
Um, no snack needed after that Sunday plate!
Yet ANOTHER use for SkinnyTaste’s Crock Pot Picadillo: Stuffed Peppers. She has a recipe on her site for stuffed peppers that starts from scratch. For mine I just split the pepper, seeded it, and microwaved the halves for about 2 minutes. That softens them up enough that they cook a little faster, which helps when your stuffing is already fully cooked. I took the softened peppers, filled them with picadillo, covered the pan with foil and put it in a 400 degree oven for about 20 minutes. When they came out I topped them with avocado and Tessamae’s Ranch Dressing. Same for the side salad. I added a little ramekin of plantain chips because they’re great to scoop up all the picadillo that falls out of the peppers 😉
I was all out of sorts this afternoon. Pretty sure I wasn’t drinking enough water today and I just wanted to eat everything. But I settled on a banana and the other half of the Cherry Pie Lärabar from a day or two ago. And a big scoop of coconut butter. Yea, not my finest hour.
I bought a whole chicken last week with the intention of just roasting it. But I saw a few recipes for Whole Chickens in the Instant Pot. Sa-weet! But I’m sad to say mine fell flat. Even with a lot of seasoning the meat had no taste. I boiled down the sauce but that wasn’t ready for dinner. I’ll see if it helps with leftovers but this is no recipe worth sharing right now. However, those Buffalo Cauliflower Bites were 💣! These were inspired by one of my husband and my absolute favorite dishes in the city, of the same name, at The Ribbon on the Upper West Side. Addictive as hell. Like order your own ’cause I’m not sharin’. So I tried to recreate that dish with Paleo and Whole30 ingredients. Almond flour, water, garlic powder, cauliflower, Tessamae’s Mild Buffalo Sauce. My husband prefers Frank’s Wing Sauce, by a land slide, so he thought they were meh. I, on the other hand, had seconds, maybe a small third serving, and then had to box it up and walk away. DELISH. I can’t wait for the leftovers! I whipped up a quick mayo-coconut milk-onion powder-dill-garlic juice dipping sauce and it was such a nice, dairy-free accompaniment. I didn’t even miss the blue cheese.
WHAT I PREPPED
More actual cooking than prepping today. I managed to sneak over to Whole Foods for a moderate shopping trip while. I literally just bought a ton of vegetables, some ground turkey and thin chicken cutlets. I have no specific plans for any of it so we’ll see where the week takes us!
HOW I FEEL
I think I need to rethink my after dinner snacking. I didn’t have anything the first 10 days or so. Like dinner and done. But then I had some frozen grapes. Or maybe a scoop of coconut butter and 2-3 dates. And now it’s every night that I have something. So I think I’m going to finish this Whole30 with dinner and done and see if I can just let that part go. I realize it’s not the worst thing to eat grapes, but it’s not in line with the program. Sugar is sugar, whether it comes from fruit or a cupcake. And my Sugar Dragon is strong AF. I’m more in control of my sugar intake than I even have been, but an extra push at the end here can only be positive.
I don’t usually get a chance to workout on the weekends because we really use those 2 days for family time: running kids around, shopping a little, vegging out, playing games. But with the kids having so much time off of school it’s kind of a major interruption in my gym time. It’s mental health time for me – more than I think I realized. I can get a few workouts in here at the apartment, but it’s not the same as being able to do it without the distractions of home. It is what it is but I’m scheduling my workouts just like other appointments in my calendar, to make sure I keep it going.
So off to plan a few meals and a few workouts. G’nite!