i’m a horrible blogger, i know.
but i’ve been keeping to the Whole 30 — just not documenting it well. i’ve also developed a nagging headache that i think is from the lack of sugar. and i’ve experienced brain fog — again, i think this is from the lack of sugar in my system.
both are things i can live with (hello, Aleve). the brain fog will hopefully go away in a few days, fingers crossed.
on Saturday, we went to a friend’s house for a cookout. don’t worry, i took my own hotdogs. and yes, i ate them without buns. but dipped in mustard because mustard is Whole 30-approved.
i have yet to have something “store bought” but today for lunch today i had a chili lime chicken burger from Trader Joe’s. ingredient-wise, they’re super clean and only include ground chicken, onions, peppers, spices, and lime juice. i cooked it in a skillet and topped it with an excess of guacamole.
for dinner tonight i made a very fall dish — harvest hash (here’s a link to the original recipe from Paleo Running Mama).
i made a few adjustments, so i’ve included the recipe below.
creamy salmon and sweet potato noodles
- 1 lb. sweet potatoes, cut into 1/2″ cubes
- 1 lb. Brussels sprouts, quartered
- 1 c. bell pepper, chopped (i used frozen bell pepper strips and cooked them with the onion on the stove, but this will work too)
- 1 Tbs. coconut oil, melted
- Sea salt and black pepper, to taste
- 8 pieces bacon, diced
- 1/2 onion, chopped
- 1 large apple, diced
- 1/4 c. pecans, roughly chopped
- 1 tsp. cinnamon
- 3 Tbs. apple juice
- 2 Tbs. apple cider vinegar
- 1/2 Tbs. dijon mustard
- 1/2 Tbs. honey (THIS IS NOT WHOLE 30-APPROVED, but the alternative is date paste and i couldn’t justify the price)
- 1/4 tsp. cinnamon
- 1/4 tsp. onion powder
- 1/2 c. light olive oil or avocado oil
- Sea salt to taste
1) add all vinaigrette ingredients in a salad dressing shaker and shake to combine. if you use date paste, you will need to blend with an immersion blender until smooth.
2) preheat oven to 425° and line a baking sheet with parchment paper. toss veggies in melted coconut oil and sprinkle with salt. spread in a single layer on baking sheet and roast for 25 minutes or until soft.
3) meanwhile, in a large skillet (i used my cast iron pan) over medium high heat, cook bacon until crisp; drain and reserve 1-2 Tbs. bacon fat in the skillet.
4) lower heat to medium and add onions. cook for 45 second or until soft, then add apples and pecans and continue to cook, stirring occasionally. sprinkle with cinnamon, sea salt, and pepper to taste.
5) crumble in the bacon and add roasted veggies to the pan. toss together.
6) top each serving with the vinaigrette.