Day 1 - Jan 2, 2015 (I wasn't organised enough to start on Jan 1, but figure that Jan has 31 days so will fit in quite nicely!)
Breakfast
2 egg omelet with tomato & avocado salsa
Ingredients
2 eggs, gently beaten
half a tomato, diced
half an avocado, diced
a small handful of coriander, roughly chopped
1 cm thick capsicum ring, diced
salt and pepper
a slug of olive oil
How to
Combine avocado, capsicum, tomato and coriander in a bowl. Add salt and pepper to taste. Set aside while you cook the eggs.
(rightly or wrongly, I use EVOO for just about everything. I know it can burn at low temps and is much better as a salad dressing than in cooking but I still love it)
Heat EVOO in a frying pan until nice and hot. Add the scrambled eggs (I do add salt and pepper to my eggs before I scramble them) to the hot oil and don't stir. Leave to cook on one side before flipping and briefly cooking on the other side.
Place on a plate, add the salsa to one half of the egg omelet and then fold the omelet over the salsa.
Photograph and then enjoy :-)
Lunch
Chicken salad
Ingredients
A handful of baby spinach leaves
4-5 cherry tomatoes (I used heirloom) halved
1cm ring capsicum, diced
2 tablespoons walnuts, crumbled
a small handful of coriander, roughly torn
a small handful of chicken (I had some left over chicken from making chicken stock earlier in the week, but you could grill a chicken breast or even use a pre-roasted chook, or roast one yourself).
Olive oil
salt and pepper
How to
Combine spinach, tomatoes, capsicum, and coriander in a bowl or arrange on a plate. Top with chicken, walnuts, S+P to taste and drizzle with a bit of EVOO.
Voila! Easy as...
Dinner
Vegetable soup with beef sausage
Now, I"m not entirely sure that beef sausage fits in the non-processed foods, however I did use organic, grass fed, gluten free beef sausages, and I could pronounce all the ingredients present within the list :-) I also have a pretty big vocabulary ;-)
Ingredients
Chicken stock (coz that is what I had on hand...but would be extra amazing with home made beef stock)
2cm carrot, diced
1/2 stick celery, diced
2cm ring capsicum, diced
2cm zucchini, diced
small handful coriander, roughly chopped
2 sprigs thyme leaves (remove the leaves from the woody sprig)
1 beef sausage, baked (see above)
salt and pepper
Now, my stock has ginger, turmeric, sage, thyme, basil, parsley and a bay leaf in it already, but you could add any of these as well to the soup. Also, if you like, you could add any vegetables you have in your fridge.
How to
Place stock in a saucepan and add all diced vegetables. Heat until vegetables are cooked to your liking. I quite like them raw-ish, so I usually get it up to the boil and then I"m done, but cook it for as long as you want.
Stack the sausage (or chicken or whatever protein you are using) in the serving bowl, and then gently ladle the soup/vegetables over the meat. My sausage was hot when I did this (straight out of the oven), but heat whatever meat you are eating prior to adding the liquid. I originally made this with the chicken meat left over from making the chicken stock, and it was amazing.
Season to taste and then enjoy. I found adding the meat meant I didn't need bread and I was full and satisfied with just the meat/vegetables.
So that was my first day. I have found I have to be really organised but so far so good. My fridge is stocked with a ton of healthy looking vegetables and I've got some recipe ideas in the back of my mind to try as the challenge progresses.
Want to know more about the Whole30 challenge? Click here for more information.
xxx
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