Friday, January 6, 2017

Day 4 of the Whole 30, Follow up for Day 3 :-) #JanuaryWhole30 #whole30 #cleaneating, #recipes

"A great pleasure in life is doing what people say you cannot do"  Walter Bagehot

Yesterday afternoon and evening were quite busy yesterday so it looks like my posts will be a day off and catching up. :-) So today I will cover Day 3 (yesterday).

For breakfast I had hot black tea plain, fresh cut pineapple and a recipe called kitchen sink scrambled eggs and it was amazing!! Very flavorful and it also kept me full throughout the day. This recipe also comes from the first Whole 30 book (page 202) and it is easy to make. However our mornings are crazy getting Jerry off to work and the girls to school so I prepped all the ingredients the night before so they would be ready to go and it didn't take long to cook that way. The recipe serves 2 as is, but I doubled it for my family and we actually had a little left over for today.

Kitchen Sink Scrambled Eggs

2 Tablespoons cooking fat (I use Olive oil)
1/2 onion roughly chopped
1/2 bell pepper, any color cut into strips (I like to dice mine because I find the more it's hidden the easier it is to sneak in for Kathleen to eat it, lol)
1 cup sliced button, cremini, or portabella mushrooms
1 cup chopped greens (kale, spinach, chard, mustard greens) I used spinach
6 large eggs beaten
1 avocado, split lengthwise, pitted peeled and diced (I left this out as avocado is still not a big hit with everyone in our house)
1/4 teaspoon salt
1/4 teaspoon black pepper (I left out due to my allergy)

Add oil to a large skillet to heat. (I love using my tabletop skillet, it is so handy for so many things and it is easy to keep the food warm too). When hot add onion, bell pepper and mushrooms. Cook until onions are translucent.
Stir in the greens until they begin to wilt, then add eggs and cook stirring frequently and scraping bottom and sides of the pan to prevent sticking until they are scrambled, fluffy and still look wet, but not runny about 5-7 minutes.
Remove from heat and add avocado, salt and pepper. 

For lunch I had leftover chicken salad, more fresh pineapple ( it was so amazing) and leftover "zucchini zoodles". I also took a few minutes to sit in the sun room and enjoy some quiet time. I lit a candle and read for a few moments to unwind, it was much needed :-)

For dinner I made a new condiment and that is the cilantro-lime mayonnaise (Whole 30 book page 310)

This starts with the basic mayonnaise recipe I featured in my other post, you can refer there for full instructions:

1 1/4 cup light olive oil
1 large egg (room temperature)
1/2 teaspoon mustard powder
1/2 teaspoon salt
INSTEAD of lemon juice you will substitute 1/2 of a LIME
1/4 cup minced fresh cilantro
1 garlic clove minced.

                                 I just added all the ingredients to my food processor :-)

This cilantro-lime mayonnaise will become a dressing later for my steak and chicken salad I made for dinner. This is the meat marinading in the cilantro-lime sauce.

Steak Salad with cilantro-lime mayo (Whole 30, page 220)

1/2 cup extra virgin olive oil
4 limes juiced
1/4 cup finely diced onions
2 cloves of garlic minced
2 tablespoons roughly chopped fresh cilantro
1 teaspoon mustard powder
1 pound beef (flank steak, sirloin, or strip steak) (I added more to feed my family and have leftovers)
4 cups salad greens
1 avocado,split lengthwise, pitted, peeled and cut into large dice
1/2 cup halved cherry tomatoes
1 red, yellow or orange bell pepper, seeded ribs removed and cut into large dice
1/2 cup cilantro-lime mayo

                                                    Prepping to add these to the salad.

After making the cilantro lime mayonnaise you will want to seal it in a container and store in fridge for about a week.

Just a quick tip I wanted to share, if you have kitchen tools such as this onion slicer or the inspiralizer or other tools with sharp, hard to reach places a new clean toothbrush works excellent for keeping it clean. I keep the toothbrush stored in the kitchen with my other cleaning utensils. Works perfectly!

I can't stress enough how having hard boiled eggs on hand is helpful for staying on track. Quick for breakfast or snacks :-)

Back to the recipe!

To make the marinade, in a food processor combine the olive oil, lime juice, onion, garlic, cilantro, and mustard powder and blend on low speed. Place the beef in either a resealable bag or a nonreactive bowl and cover. Refrigerate for 1-8 hours. You can also leave it marinating overnight.

Remove the steak from the refrigerator 30 minutes before cooking. Preheat the oven to 350, then heat a grill to high heat 500 degrees or a heavy skillet over high heat on the stove. Then line a baking sheet with foil.

Take the steak out of the marinade and discard leftover marinade. Sear the beef 2 to 3 minutes until a light crust is formed. Transfer to the baking sheet roast according to size of meat 8 minutes or more depending on size and desired doneness. (Is that a word?, lol) Let it rest about 10 minutes then thinly slice.

While beef rests, toss the salad with the tomatoes, peppers and avocado. When beef is ready, sit on top of salad greens and add cilantro-lime mayonnaise. To thin the mayo into a dressing add 1 tablespoon of water ( couple more may be needed to thin it to the right consistency to pour.) Be sure to shake it really well!

This is a picture of the greens with the peppers, tomatoes and the avocado. It was really ripe so it didn't dice very well.

Beef resting.. Jerry likes it slightly above raw-medium, but we keep it a little more cooked for the girls. I also baked chicken breasts in a little olive oil for me since I don't eat red meat.

This is my dinner plate before the dressing. I also roasted butternut squash which is absolutely delicious!! Also had some blueberries but again forgot to put in the picture!

With the dressing :-) I will say the dressing has a little "kick" to it, but I found mixing it well with the meat to absorb it improved the taste. It wasn't too bad but definitely something I would have to get used to. Jerry and Hayley had mixed feelings on it too.

                                                                      Jerry's dish....

The last 2 evenings I have made hot chamomile tea before bed. Plain of course and no additives and find it very relaxing and I seem to sleep a little better, always a plus ;-) I will also eat some kind of fruit or have a couple almonds, although last night I broke out after eating the almonds so that could be an allergy  I'm noticing... I really thought I would be hungrier on this lifestyle change but actually I feel more satisfied and haven't wanted to snack or anything.

Last night we ended up at Walmart to pick up a few more groceries since they are calling for anywhere from 4-10 inches of snow here and we wanted to be sure we were well stocked and didn't need to go out. I will do my overview of that trip too price wise soon. It was funny because they were all out of potatoes of all things... I thought well in a snow storm if you lose electric how in the world are you going to cook a potato?? LOL. I would have expected milk and bread to be slim pickings, not potatoes... Anyhow I won't lie it was hard walking past the bakery area and snacks and not thinking about having some, but I did well and so did Jerry... he kept saying we got this! ;-) And we did... supporting each other and buying only what was on my list. Day 4 of the Whole 30 and still doing well! I did see a doctor today and my blood pressure has been really high so I have to start on medication to try to lower it and then follow up in 2 weeks. I really don't like taking medications, but until I get my healthy lifestyle back I need to do something, she's worried about me having a stroke or worse my numbers were that high. Few more things going on too, but I will take it day by day as it requires more follow up appointments with specialists. Getting older is no fun and stress is not either.  :-( More posts coming soon!

         Couldn't resist sharing this little funny joke...  ;-) We all need a good smile every day :-) Hope everyone has a great weekend!!!



mamasmercantile said...

We have been trying a more holistic approach to our health and are experimenting with food and a more healthier approach, it does take a little getting used to. I hope the medication helps and you are well.

Barb said...

Hi Jill!

How have I missed all these posts!? It sounds like you are really sticking to this lifestyle change and embracing it in your life. You are an inspiration to me! I have been sick since the middle of December with pneumonia, but once I start feeling better, I am jumping on the better eating wagon.

Thanks for sharing those amazing recipes, the eggs sound really tasty!

Happy New year to you and your awesome family!!


Carrie B. said...

I think it's so wonderful the way you're all committing to being healthier as a family! And everything has sounded so yummy too!! Keep up the great work Lady. ;)

(and that was too funny about the potatoes!! ha!)
Blessings Hon. xoxo

NanaDiana said...

I did the Whole 30 about a year and a half ago. I really should do it again. I felt fabulous when I was on it and lost about 17 pounds(?) in a month's time. I have pretty much kept it off but would like to lose another 20! Hmmmm...maybe I should jump back on the bandwagon!! Thanks for the endorsement of the program here. It is amazing! xo Diana

Haddock said...

Yes - We all need a good smile every day :-)

Cheesemakin' Mamma said...

This all sounds so yummy. I absolutely love loaded scrambled eggs and you are right it really sticks with you for a long time. Hoping and praying that your health will improve this year. Eating right is a very good start !

Cheesemakin' Mamma said...

Oh and it is very nice that your husband is completely supportive. That helps a lot to stay on track

Billie Jo said...

Hi Jill!
You are so inspiring...
And I agree. Getting old is no fun.
While my blood pressure is ok, my cholesterol is not!
I am on two medications for that.

Caps lock!!!