2014 New Year, New Whole30 – Day 4

Whole30 2014For the next 30+ days, I will be eating meat, vegetables, healthy fats, fruits and nuts. I will not be eating processed food, sugar, dairy, grains or legumes, and I won’t be consuming any alcohol.

This is not my first Whole30, but this time I want to focus on a couple of specific elements: 1) fewer nuts as snacks and 2) fewer snacks in general. I would like to find the right mix of meals and pre-/post-workout fuel to keep me steady throughout the day.

If you’re doing a Whole30 or other challenge, if you are living/exploring the Paleo lifestyle, or if you are simply looking for some tasty recipes to add to your repertoire, be sure to leave a comment to let me know you’re out there! I am so glad you stopped by!

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This week’s focus: Drink lots of water or tea.
7:00 Black coffee

9:00 Spinach, 2 eggs, 1 oz. chicken and gravy, 1/4 avocado

12:30 2 meatballs, banana

3:30 West Lake soup, Chicken handroll

6:00 Slow cooker pork, Pineapple-Coconut cauliflower rice, Spinach salad

Food Crazy day! I had very little time today and everything was rushed. It’s okay though – I had the right fuel and…no nuts! More veggies would have been great to snack on but they weren’t prepared.

Mood Good! I feel like my mood is getting lighter and brighter each day.

Sleep 8 hours! Bliss! Didn’t quite stay up until midnight, and was awakened by some fireworks at the new year, but slept in and felt great all day.

Activity Need more activity. I’m feeling quite antsy.

Focus A little short on the water, and I noticed it. Had a nice glass of bubbly water at cocktail hour to make up for it. 🙂

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Tropical Asian Slaw

Cabbage and I are really good friends. Purple or green, cooked or raw, which kind anyway? None of that matters to me. I love it all. I also happen to adore salads, and when you combine my love of salads with some cabbage in the fridge, very often that means slaw. Since I’m currently doing a Whole 30, I’m not using any added sugar. I’ve noticed that I have a tendency right now to add fruit to my dishes so that I get a little sweet hit. I could worry about this, but I’m not going to. At least not for now. If my sweet tooth is getting satisfied by a SLAW, I think I’m okay.

It’s tropical because of the pineapple and coconut, Asian because of the sesame oil, coconut aminos and fish sauce…in any case, the fusion just works!

Slaw

Tropical Asian Slaw

Coconut

1/4 cup coconut flakes

pinch of Chinese five spice

pinch of salt

Slaw

3 cups of shredded cabbage

1 Tbsp. chopped cilantro

2 Tbsp. chopped mint

2 scallions, thinly sliced

2 tsp. sliced almonds, toasted

1/4 tsp. salt

Dressing

1 Tbsp. rice vinegar

1/2 Tbsp. lime juice (about 1/4 of a lime)

1 1/2 tsp. toasted sesame oil

1 tsp. extra virgin olive oil

1/2 tsp. coconut aminos (flavor similar to soy sauce)

1/4 tsp. fish sauce (Red Boat is paleo and Whole 30 approved, plus it tastes so much better!)

Directions

1) Coconut flakes Put coconut flakes in a cold pan and heat to medium. Watch and stir the coconut flakes until they are toasted to your liking. It takes about 10 minutes, but stay close because once they start to brown, it goes really fast. Remove them from the heat and toss with salt and five spice powder. (These were inspired by Melissa Joulwan’s original Well Fed cookbook.)

2) Dressing In a small bowl, mix together all the dressing ingredients and set aside.

3) Slaw Place the slaw ingredients in a big bowl and toss with the dressing. Let sit for about 10 minutes to allow the flavors to meld. Top with toasted coconut flakes when ready to eat so they stay crunchy.

Serves 1-2

Well Fed 2 Review: If I had to pick just one cookbook…

There’s no getting around it – I LOVE cookbooks. Since before I was really cooking, I used to read them cover-to-cover when commuting on mass transportation. I check them out at the library, I ask for them as gifts, I purchase them (my husband might say “with abandon”). I devour them before bed at night, in front of the TV I’m not really watching, whenever I have a spare 5 minutes. I truly love them.

So you can imagine, picking just one out of the many that I have come across would be extremely difficult. And right now, there are a number of paleo cookbooks that have either been released in the past couple years (I have several) or are about to be released (I have one currently on pre-order). It’s a very exciting time in the paleo culinary world! I can honestly say, though, that I waited for Well Fed 2 to be shipped to my house with nearly as much excitement and anticipation as its fabulous creator, Melissa Joulwan from TheClothesMaketheGirl.com. All but one of the recipes are Whole 30 compliant, too. As soon as I got it, I stayed up late, totally engrossed and wondering, “When am I going to have time to make my own recipes to share? All I want to do is cook from this book!”

WellFed2_cover72dpi

The Burgers, Balls & Bangers section alone will keep you busy. Taking different ground meats, adding spices from around the world, and serving them up in various shapes is something I do all the time. When following a paleo lifestyle, you learn to love ground meat for its versatility, quick prep time, and relative affordability. When I saw this section with 15 different combinations (15!), I realized that even if I made just one recipe per week, that’s nearly four months of different ways to eat ground meat! And it doesn’t include changing up the shape, which truly can transform the exact same ingredients into a different eating experience. Genius!

Then there’s the Sauces & Seasonings section. I immediately went out and bought two little sauce dispensers so that I could squeeze my ketchup or lizard sauce or mayo variation onto the plate in any design I want. Or just squeeze it because it’s fun! I stopped buying salad dressing a long time ago because it just has too many ingredients that don’t make sense to me and often there is a lot of unnecessary sugar. I am eager to try Melissa’s Go-To Vinaigrette – it looks like it has the perfect amount of zing!

Finally, there are a few recipes that have an incredible way of concerning me and intriguing me all at the same time. I sort of look at them as the You Want to Make What?! category, and I couldn’t be more excited. I don’t really like liver, generally, but the recipe for Crispy Chicken Livers looks amazing and as soon as I can get my hands on some chicken livers from a source I like, I will be making them. Sardines are another of those foods – but there you go. I actually have some sardines on hand because I have been wanting to love them and I think Pan-Fried Sardines might be the ticket! A little credit must go to Melissa’s partner-in-crime David Humphreys who photographed all the food. It’s pretty incredible how he makes food jump off the page and leave an indelible mark on your brain.

Seriously, how could you not want to eat this?

Seriously, how could you not want to try this?

Clearly, I’m a fan of Well Fed 2. But don’t just take my word for it – get a free PDF sample HERE and check it out for yourself! In case you’re wondering, I also have the original Well Fed and when I look at all the cookbooks I’ve accumulated and loved over the years, if I had to pick just one, I’d pick Well Fed AND Well Fed 2. You have to get both.