Sunday, January 8, 2017

Weekend Prep for #Whole30 Week 2

  
What have I learned in the first almost complete week of #Whole30 (on day six so stop splitting hairs)?

1) Evidently a hefty glass of wine before bed does not help me get a great nights sleep!  Since starting the whole30 I have slept like the dead but what is even more interesting is that this previously early-to-bed-kinda-girl is not even tired until almost midnight....UNHEARD OF for me!  Best part?  I hardly wake up during the night and wake up ready to go in the morning.  I used to wake up around 1 or 3 every morning and many times wouldn't be able to go back to sleep leaving me a zombie the next day completely dependent on coffee to make it through.

2) My energy level is INSANE!  I recently went to a friends birthday party and came home around 8ish thinking I would relax on the couch working on a project.  Instead, I saw something in the kitchen I wanted to finish which turned into my entire spice cabinet being emptied out, scrubbed clean (because there was a massive balsamic vinegar debacle....I don't want to talk about it), all like spices combined and placed back in an organized manner.  Oh, and as it turns out 90% of the sauces (mainly barbecue sauces and marinades) had enormous amounts of sugar in them so they won a lovely trip to the trash!

2b) Said cleaning extravaganza worked its way into my tupperware and storage container cabinet where I realized every sock that was lost in the dryer recreated itself into a mismatched tupperware lid in my cabinet.  Those won the same prize as the sugar infested marinades!  This led me to the peculiar realization that I had an abnormally small number of mason jars which are my main modes of food storage.  This seemed odd because like any normal southern woman, I have more canning materials than I could ever use.  So naturally I put "mason jars" on my grocery list.  Then it hit me....I said to myself, "Ruthie, you have an ENTIRE stand up freezer in your garage that you have to push and pray will stay closed whenever adding something to it." So I shimmied my ass on down there and realized more than half of the food in there should have been thrown out months (ahem, years) ago which led to the great freezer clean out of 2017.

3) I now have plenty of storage containers for my food!

All of that to say, I prepared a couple of recipes for my meals this week and made it to the grocery store before everyone in Nashville realized it was actually snowing outside and they might never eat again unless they depleted the grocery store of everything from bread and milk, to food coloring and spam.  

I wanted to make meals that I could grab and go so that as my days always differ at work my meals could remain consistent and healthy.  Naturally I started with soup...super easy to pack with lots of yummy nutrients and just as simple to take on the run with me during the week.

I made this Turkey, Kale and Cauliflower soup and put half in the fridge for the week and the other half in the freezer for me to clean out in 3 years.

Note: Should you ever want to stretch a soup recipe, specifically one that has a bunch of vegetables included in the recipe, just add minced cauliflower....sweet JESUS I have never seen anything beside the waste line of my pants at Thanksgiving stretch so far in all my life!

Second, I saw a recipe for chicken salad that I wanted to try but then I thought to myself, "Self, you have a delicious chicken salad recipe....what in it isn't compliant with the #Whole30?" Then it dawned on me....nothing....not really?  I have long time been a Hellman's Mayo loving lady but when I looked at the recipe and realized that if I made my own mayo we would be back in business!

Great find of Week 2?  Homemade MAYO!!

Here is the recipe, and I might add, I like it better with homemade mayo as opposed to using store bought, Hellman's or no.
Chicken Salad
4 chicken breast, bone-in, skin on
Celery, divided
Onion, quartered
Carrots, coarsely chopped
1 lemon, sliced
bay leaves
salt to taste
garlic powder
peppercorn
Homemade Mayo*
juice of half of a lemon

In a large pot, cover chicken breasts in water.  Cut the leafy tops off the celery and add to the water.  Add onions, carrots, lemon, bay leaves, garlic powder, salt, and peppercorns.  I typically don't measure the amounts of the spices but if you feel you need amounts I would do 2 tablespoons of each spice and 2 bay leaves.  Bring everything to a rolling boil and cook that way for 30 to 40 minutes or until the chicken is done.  Remove the pot from the heat and allow the chicken to stand in the broth for at least another 30 minutes to prevent the chicken from drying out.  

Remove the chicken from the bone and shred or chop to the size which you prefer.  Some people like their chicken salad chunkier than others.  Add mayonnaise to desired consistency.  Add the juice of 1 lemon juice.  At this point you can add sliced grapes, walnuts, sliced granny smith apples, and/or celery.  I typically only add diced celery but that is a personal preference.
#Whole30 Homemade Mayonnaise
1 large whole egg, preferably pasture raised
2 tsp fresh lemon juice
2 tsp dijon mustard
¼ tsp salt
¾ cup light tasting olive oil

In a tall container, add the egg, lemon juice, mustard, salt, and 
lastly the olive oil

Put your immersion blender down to the bottom of the container before turning on. Then set it to high and blend for about 30 seconds before slowly lifting it to the surface of the mixture, and blend another 20 seconds or so or until completely creamy.
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1 comment:

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