The last Whole30 roundup!
Friday (day 19), continued:
Dinner: Roasted chicken, sweet potato, cauliflower.
Saturday (day 20):
Breakfast: 3 egg omelet with kale and jalapenos cooked in ghee, butternut squash, black coffee.
During the run: Two Larabars.
Post-run: Seward Cafe: 3 egg omelet with olives, mushrooms, and broccoli, with tahini and jalapeno salsa. Side of grilled carrots. Black coffee.
Lunch: A big salad with lettuce, grilled chicken, baked sweet potato, grated carrot, half an avocado, roasted golden beets, and balsamic-sundried tomato dressing.
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| Pretty awesome. |
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| Wow. |
Sunday (day 21):
Breakfast: 3 egg omelet with kale and jalapenos cooked in ghee, butternut squash, black coffee.
Post-run: Carrots and jicama sauteed in coconut oil with onion, a fried egg. Black coffee.
Midmorning: A few dates (I was hungry at church!)
Lunch: Polar Vortex Chili with squash and avocado.
Dinner: Out with friends to the Seward Cafe! My usual omelet, this time with mushrooms, kalamata olives, and carrots, tahini and jalapeno salsa, and a side of broccoli. Also had a piece of sausage. At home, still hungry, so a little more Polar Vortex Chili. Dang, was it good.
Monday (day 22):
Breakfast: 3 egg omelet with kale and jalapenos cooked in ghee, butternut squash, black coffee.
Post-workout: Baked sweet potato, small handful of trail mix (sunflower seeds, pumpkin seeds, raisins). Black coffee.
Lunch: Tuna salad with green beans and roasted yellow pepper. Salad with spinach, radish sprouts, 1/2 an avocado, roasted yellow pepper, olive oil and balsamic vinegar.
Midafternoon: A little more trail mix, a few dried figs.
Dinner: Polar Vortex Chili, one last time! I'll miss it.
Tuesday (day 23):
Breakfast: 3 egg omelet with kale and jalapenos cooked in ghee, butternut squash, black coffee.
Post-workout: Baked sweet potato, two hard boiled eggs. Black coffee.
Lunch: Tuna salad with green beans and roasted yellow pepper. Salad with spinach, radish sprouts, 1/2 an avocado, roasted yellow pepper, olive oil and balsamic vinegar.
Midafternoon: A little more trail mix, a few dried figs.
Dinner: Roasted chicken legs, green beans with olive oil and salt.
Wednesday (day 24):
Breakfast: 3 egg omelet with kale and jalapenos cooked in ghee, butternut squash, black coffee.
Post-workout: Baked sweet potato, hard boiled egg.
Lunch: A banana, and then Seward Cafe. 3 egg omelet with olives, kale, and mushrooms, with tahini and jalapeno salsa. Side of broccoli. Black coffee.
Midafternoon: Salad with spinach, radish sprouts, 1/2 an avocado, roasted yellow pepper, olive oil and balsamic vinegar. An apple. A few pistachio nuts.
Dinner: Slow-cooker Italian roast pork and broccoli. Whoa, this was pretty amazing. The roast pork recipe came from this site, via my brother-in-law, who made it for us over Christmas. We obviously skipped the bread and provolone cheese, and instead had it with steamed broccoli and lots of the pan juices. It was juicy, tender, and unbelievably flavorful.
3 Tbsp garlic, minced
2.5 Tbsp rosemary (fresh if available), minced
3 Tbsp fresh parsley, minced
1 Tbsp salt
1 tsp ground black pepper
1 Tbsp olive oil
If the pork shoulder is trussed or in netting, remove it. Score the meat in thick areas.
Combine the garlic, rosemary, parsley, salt, pepper, and olive oil in a bowl. Rub it onto all exposed surfaces of the pork shoulder (and into the scores if you cut them). If the shoulder came rolled or trussed, you can re-roll/truss it now.
Place the shoulder in a slow cooker and cook on HIGH for 20 minutes, then on LOW for 3-4 hours, or until meat is very tender and falling apart.
Remove the pork from the cooker and remove the truss (if you used it). Shred the pork with two forks and return it to its juices.
Serve with sauteed broccoli or garlicky greens
Thursday (day 25):
Lunch: Tuna salad with green beans and roasted yellow pepper. Salad with spinach, radish sprouts, 1/2 an avocado, roasted yellow pepper, olive oil and balsamic vinegar.
Dinner: Italian pork, broccoli, sweet potatoes
Friday (day 26):
Breakfast: 3 egg omelet with kale and jalapenos cooked in ghee, butternut squash, black coffee.
Post-workout: Seward Cafe: 2 egg omelet with olives, kale, and carrots, with tahini and jalapeno salsa. Black coffee.
Lunch: Tuna salad with green beans and roasted yellow pepper. Salad with spinach, radish sprouts, 1/2 an avocado, roasted yellow pepper, olive oil and balsamic vinegar.
Dinner: Roasted chicken, cauliflower, sweet potatoes
Saturday (day 27):
Breakfast: 3 egg omelet with kale and jalapenos cooked in ghee, butternut squash, black coffee.
During the run: Two Larabars and a handful of dates.
Post-run: Seward Cafe: 3 egg omelet with olives, mushrooms, and broccoli, with tahini and jalapeno salsa. Side of grilled carrots. Black coffee.
Lunch: A big salad with lettuce, warn Italian Pork, bean sprouts, half an avocado, pan juices, olive oil, and balsamic vinegar.
Dinner: Braised cabbage with sausage. We used green cabbage this time and it didn't turn things purple. Winning!
Sunday (day 28):
Lunch: Zoodles and meat sauce (ground beef, onion, garlic, a little jalapeno pepper, tomatoes, oregano, basil).
Snack: Coconut butter, a carrot, black coffee
Dinner: Roasted salmon, pan-roasted Brussels sprouts, steamed Hakurei turnips.
Monday (day 29):
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| Wow, this was amazing. |
Slow Cooker Italian Roast Pork (adapted from food.com) (Serves 6-8 hungry people)
2.5 - 3 pound pork shoulder (or other large inexpensive cut of pork; chicken would probably be amazing here too. Bone in is fine)3 Tbsp garlic, minced
2.5 Tbsp rosemary (fresh if available), minced
3 Tbsp fresh parsley, minced
1 Tbsp salt
1 tsp ground black pepper
1 Tbsp olive oil
If the pork shoulder is trussed or in netting, remove it. Score the meat in thick areas.
Combine the garlic, rosemary, parsley, salt, pepper, and olive oil in a bowl. Rub it onto all exposed surfaces of the pork shoulder (and into the scores if you cut them). If the shoulder came rolled or trussed, you can re-roll/truss it now.
Place the shoulder in a slow cooker and cook on HIGH for 20 minutes, then on LOW for 3-4 hours, or until meat is very tender and falling apart.
Remove the pork from the cooker and remove the truss (if you used it). Shred the pork with two forks and return it to its juices.
Serve with sauteed broccoli or garlicky greens
Thursday (day 25):
Breakfast: 3 egg omelet with kale and jalapenos cooked in ghee, butternut squash, black coffee.
Post-run: Seward Co-op! Roasted butternut squash, chicken, olives, grated beets. Black coffee.
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| So pretty! |
Dinner: Italian pork, broccoli, sweet potatoes
Breakfast: 3 egg omelet with kale and jalapenos cooked in ghee, butternut squash, black coffee.
Post-workout: Seward Cafe: 2 egg omelet with olives, kale, and carrots, with tahini and jalapeno salsa. Black coffee.
Lunch: Tuna salad with green beans and roasted yellow pepper. Salad with spinach, radish sprouts, 1/2 an avocado, roasted yellow pepper, olive oil and balsamic vinegar.
Dinner: Roasted chicken, cauliflower, sweet potatoes
Saturday (day 27):
Breakfast: 3 egg omelet with kale and jalapenos cooked in ghee, butternut squash, black coffee.
During the run: Two Larabars and a handful of dates.
Post-run: Seward Cafe: 3 egg omelet with olives, mushrooms, and broccoli, with tahini and jalapeno salsa. Side of grilled carrots. Black coffee.
Lunch: A big salad with lettuce, warn Italian Pork, bean sprouts, half an avocado, pan juices, olive oil, and balsamic vinegar.
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| Yeah, the pork was good this way, too. |
Sunday (day 28):
Breakfast: 3 egg omelet with kale and jalapenos cooked in ghee, butternut squash, black coffee.
Post-run: Paleo Diner Hash variant with sweet potatoes, squash, and cauliflower. A fried egg. Coffee with coconut milk and a spoonful of unsweetened cocoa.
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| I ended up eating about twice this much hash. It was awesome! |
Dinner: Roasted salmon, pan-roasted Brussels sprouts, steamed Hakurei turnips.
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| The turnips didn't taste like much, but they were kind of pretty. |
Monday (day 29):
Breakfast: 3 egg omelet with kale and jalapenos cooked in ghee, leftover turnips, butternut squash, black coffee.
Post-workout: Seward Coop salad bar raid: Chicken, roasted beets, sunflower seeds, olives, sprouts, with a little olive oil and vinegar. Black coffee.
Lunch: Tuna salad with green beans and roasted yellow pepper. Salad with spinach, bean sprouts and alfalfa sprouts, 1/2 an avocado, leftover turnips, roasted yellow pepper, olive oil and balsamic vinegar.
Dinner: Chicken mulligatawny-ish soup. I made a massive pot of chicken stock on Sunday out of saved chicken bones and some chicken backs and necks. Pulled about a pound of meat off the bones. The husband added roasted butternut squash and a lot of curry powder, then blended it with the immersion blender. He then added pearl onions, carrot, broccoli, and green beans. We finished it with a little apple cider vinegar. It was a little random but pretty tasty! I had a sweet potato in mine.
Tuesday (day 30!):
Dinner: Chicken mulligatawny-ish soup. I made a massive pot of chicken stock on Sunday out of saved chicken bones and some chicken backs and necks. Pulled about a pound of meat off the bones. The husband added roasted butternut squash and a lot of curry powder, then blended it with the immersion blender. He then added pearl onions, carrot, broccoli, and green beans. We finished it with a little apple cider vinegar. It was a little random but pretty tasty! I had a sweet potato in mine.
Tuesday (day 30!):
Breakfast: A little leftover chicken soup. 2 egg omelet with kale and jalapenos cooked in ghee, butternut squash, black coffee.
Post-workout: Baked sweet potato, trail mix with sunflower seeds, pepitas, and raisins. Black coffee.
Lunch: Tuna salad with green beans and roasted yellow pepper. Salad with spinach, bean sprouts, alfalfa sprouts, 1/2 an avocado, roasted yellow pepper, olive oil and balsamic vinegar.
Planned dinner tonight will be Well Fed's Chocolate Chili!
Planned dinner tonight will be Well Fed's Chocolate Chili!
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