Whole30 – Day 14
Yesterday was the day of copious food consumption and food preparation. I think I got a little overwhelmed by all the good food I had around the house since I went food shopping.
My body needed the recovery fuel, OKAY!? My calves pretty much feel like they had daggers thrust into them from the stadiums I ran Friday.
I started off my day nice and early by going to work and setting up some experiments for my coworker later in the day. (They didn’t work, btw. Bummer. Guess I’ll redo it today!) I then ran like Grease lightning over to meet Bev for some coffee.
Post caffeination glory, I went to a hippy store to buy some eggs from a local farm. You can’t tell where they got the carton though, because they marked out the labels so well.
Shredded brussels. Threw these guys in the food processor and then in a big ol’ pyrex with some ghee. Bake at 350F for 30 min. Stir ‘em up. Pop back in the oven for another 15ish min.
Christina has been writing about her paleo-cereal lately. I took a stab at it… my version was made sans stevia and dates so it wasn’t as sweet. I think it needs some tweaking. This may or may not be considered ‘paleo-fying’ junk food but I say NAY! IT IS NOT. There is no imitation of ‘flour’ with ground nutz or coconut.
Lunch was 3 soft boiled eggs that I scooped into the brussels and cereal on the side. It was kind of an odd combination but its what I was feeling!
My version of Christina’s cereal -
~1 shredded apple (in food processor)
half a handful of almonds
half a handful of crushed pecans
2 big strawberries, sliced
3 tbspish coconut milk
1 cup water
pumpkin spice blend
Shredded apple & nuts into ze bowl.
coconut milk, water, pumpkin spice, and a few ice cubes into ze Magic Bullet.
Bullet said mixture.
Pour liquidy goodness over apple & nuts.
I opened my fridge later and noticed two HEAPING bundles of kale. Real estate inside my fridge is at a premium so I opted to cook the suckers down for later. First, I boiled them for ~15 min w/ 1/2 tbsp salt. After boiling, strain and immediately rinse with cold water.
I then pan fried the remainder of my apple (I shredded 2) because it was getting brown and icky with a ton of sliced onion and a few minced garlic cloves in coconut oil.
Squeeze as much water out of your kale as you can then add back into the pot. I also threw in a splash of apple cider vinegar.
At this point I made a few decisions in this order:
- I was hungry and it wasn’t dinner time yet. (Or I was bored)
- I was going to eat.
When actual dinner time came around, I wasn’t super hungry but, alas, meatza crusts had my apartment smelling so good I wanted to try one. OKAY. (Anyone noticing my pattern of justifying eating when I’m not hungry? This does not really upset me because the food is delicious. LOL)
Mini-Meatza Crusts: my 3 remaining chorizo sausages plus 1 lb ground beef. Mixed & mashed by hand and formed into patties. Cook for 15 min on each side at 350F.
Mini-meatza crusts are not as cool as full sized meatza crusts because they’re essentially just hamburgers. They’re too small to fit my obnoxious amount of veggies as well.
Attempt at meatza:
- 1 meatza crust
- cover with some organic canned tomato sauce
- sauté baby bellas, onion, and red pepper with basil, rosemary, and thyme
- plop vegz on top of ‘crust’ and sauce.