W30 Round 2, Day 24: Use Whatcha Got
WHAT I ATE
Before I went to bed last night I peeked in the fridge and kinda planned today’s meals. My go-to on my first Whole30 was throwing fried eggs on top of the leftover veggies from the night before, or a quick breakfast hash. I haven’t done much of that at ALL this time – weird. But I had the fixins for eggs-over-veg so I cooked up the leftover raw sweet potato noodles from Sunday’s epic waffle in a little ghee. When they were almost finished cooking I added the leftover roasted broccoli from several dinners ago to just warm it through. That went in a bowl and I made the 2 crispy fried eggs to go over and it was done. But guess what I saw in the fridge? LEFTOVER HOLLANDAISE SAUCE! I should’ve pulled that out right when I woke up so that it was room temp and ready. But I hastily reheated it in the skillet and then had to try to whisk it back to more of a solid. Hmph. It was still delicious over the top of the breakfast bowl but I want to figure out how to “thaw” the solidified sauce without breaking it. TBD.
No morning snack needed. The kids were home today so we did the whole “sleep later/eat breakfast later/eat lunch later” thang. But I had tennis today sooooo…FIELD TRIP!
pretty hungry starving after Tuesday Tennis so I wanted something filling that I could make FAST. Leftover Crock Pot Picadillo for me! I heated up soup for the kids and got my plate together. This is BY FAR the best part of big batch cooking: my entire meal came together in less than 5 minutes. The majority of the time was the picadillo reheating in the microwave. Topped the lettuce wraps with avocado chunks, grabbed a handful of plantain chips, pulled the already prepped bell peppers and DONE. I probably have one more meal in the picadillos before I’m tired of it and want to freeze the rest for later. I’m already thinking of it as a filler for enchiladas (pending my cheese/dairy tolerance) or just regular soft tacos with my favorite: Siete Foods Cassava & Coconut Tortillas.
An oldie but a GOODIE. I had completely forgotten about this recipe from my first Whole30. Monkey Salad! I ate it for breakfast a few times and as a snack at other times. I felt like I was getting stuck in the apple+nut butter or Lärabar rut for an afternoon snack. Since I was home I could put this together and OMG it’s so good! Fruit, fats, crunch, toastiness. GAH! I put the recipe up on Instagram but in case you missed it I’ll add it here. Check your labels to make sure your coconut and almond butter are Whole30 clean. I prefer the Let’s Do Coconut brand for the shredded/unsweetened & Whole Foods’ 365 brand of almond butter. When I’m not on the Whole30 I usually use honey instead of the nut butter. But to be honest, the almond butter was BOSS.
What the hell you guys. My husband was supposed to have a dinner out, but that got cancelled at the last minute. He asked if we had anything at home so I just let him have first dibs on anything in the fridge. Which meant I was having…hmm. Instant Pot Rando Soup! I had the leftover probably 6oz of bone broth to start. OH, and those 2 random mini boxes of bone broth I thought were plain but were really seasoned with lemongrass (one box) and ginger (the other one). Well, those are going in too so that I can get rid of them and remind myself, yet AGAIN, to read my damn labels. I had really gorgeous multi-colored carrots from the loose bin at Whole Foods that I thought would be fine as raw carrot sticks. They were not. They don’t taste exactly like their orange counterpart and the kids were not down with them. So a few of those got coined up and went in, unpeeled. And what in the what?/ The swiss chard greens from HOW LONG AGO were crisp and still holdin’ strong in the salad spinner. Those went in. A few generous shakes of fish sauce and a large pinch of salt. On the “Soup” setting for, I dunno, 10 minutes? Ok. When it was finished I let the pressure release naturally for about 15 minutes and then opened up the vent to speed it along. I threw in all of the shredded chicken from the other night’s Instant Pot Whole Chicken fail to warm it through, and it worked. HOLY MOLY!
Then my youngest asked if I was going to put the potatoes in it. NAILED IT. But at this point I was starving so I just made quick Crash Hot Potatoes. But I did cube up a sweet potato, throw it in the Instant Pot with the rest of the soup and bring it back up to pressure for 5 minutes to cook that through and beef up the soup. It cooked while I ate and now I have probably 2 bowls of leftover Rando Soup w the addition of sweet potatoes. I’m not going to lie, I feel pretty awesome right now.💃🏼
WHAT I PREPPED
Meh. I prepped the carrots (yes, the ORANGE ones) into carrot sticks for snacks and maybe a roasted veg meal later this week. Tomorrow the girls are back in school so I’m doing my big Target/Whole Foods grocery run outside the city and need a pretty specific list for this one. I know I know. I have a Target and several Whole Foods here in Manhattan but how, pray tell, am I to get my loot home?! I always have JUST enough that it’s too heavy to carry or hail a cab with but too little justify a delivery fee. So here we are 🙂
HOW I FEEL
I’m feeling stretched a bit thin right now to be honest! Starting next week the kids will be in school for THREE WHOLE WEEKS without a day off! Say wha?! I know. Don’t be jelly 😏 I love spending time with them but all of these days off mean lots of starts and stops and that makes for unhinged kids and parents. Three weeks means they can get their routine going and so can I. Lots of things have piled up since the holidays ended and this Whole30 journey began.
Speaking of, one of the first things I need to do tomorrow after the grocery run is re-read the Reintroduction chapter in the Whole30 Book and get a plan together. It’s coming up fast!