It’s Day Two of our Whole30 journey, and I’m feeling…tired, cranky, and determined. It’s so difficult to eat healthy when you have a million things to do, you overslept, you’re running late, and the kids are in one of their moods. I added a few more simple Whole30 recipes to my repertoire today. There was no time for anything fancy or complicated, but they sure turned out delicious anyway!
This morning was so hectic that I didn’t have time to cook all of the Whole30 recipes that were running through my head. I grabbed a can of tuna, a jar of Tessemae’s All Natural Whole30 Approved Mayonnaise, and an orange. It was a quick, easy, healthy breakfast that kept me satisfied and didn’t leave me crashing a couple of hours later. Have you heard about Tessemae’s All Natural Whole30 Approved Mayonnaise yet? It’s divine, if you love mayonnaise. Which I do. I’ve tried the other “healthy mayos” out there, like those made with olive oil and avocado oil, and I just couldn’t eat them. This one, however, not only tastes great, but it’s Whole30-approved! Win!
Note: A friend who is also following the Whole30 plan pointed out that this particular brand of tuna has soy in it! After much searching at my local grocery stores, I wasn’t able to find canned tuna that is Whole30-compliant. However, Trader Joe’s has some White Albacore Tuna that I heard was great. The ingredients? Tuna, water, and salt. Much better.
After I scrounged up breakfast, I started preparing our lunch. Unfortunately, I haven’t been able to find many Thai-inspiried Whole30 recipes, so I set out to come up with my own. I browned a pound of chicken breasts, cubed, in coconut oil and placed it in the slow cooker. With it, I added a can of coconut milk, one sweet red bell pepper, seeded and sliced, 3 tablespoons of yellow curry powder, 1 teaspoon of cumin, and 1/2 teaspoon of cayenne pepper. I set it on high for six hours. When I came home for lunch, it smelled amazing! However, the next time I make it, I will add a cup of Whole30-compliant chicken broth to make it a little more soupy.
I served it with a side of steamed zucchini seasoned with salt and pepper. It balanced out the spiciness of the chicken quite nicely.
While at home on my lunch break, I whipped up a steak marinade for some sirloins I had set out earlier that morning to thaw. For the marinade, I used 1/2 cup olive oil, 1 cup of unsweetened pineapple juice, 2 inches of fresh ginger, grated, 3 tablespoons of balsamic vinegar, and a dash of salt and freshly ground pepper. I drenched the steaks in the marinade and placed them back in the refrigerator for six hours.
We ended up serving these beautiful steaks with baked potatoes with a dollop of ghee and leftover steamed zucchini from lunch. Even the kiddos ate it up without too much whining. (They weren’t fans of the zucchini.)
If you’ve read the Whole30 Recipes books, you know that the creators of the program aren’t really fans of smoothies. But…I just had to have…something. I had been craving something all day that I just couldn’t put my finger. Thankfully, this coconut orange cream smooth hit the spot! It was absolutely divine! I combined 3 cups of mandarin orange slices, half a can of coconut milk, and 1/2 teaspoon of vanilla. That’s all! It served two adults, and totally killed my craving. The next time I make it, I’m going to add a tablespoon of coconut butter to add a little more depth of flavor.
*Note: After further reading, I found that this recipe is not technically compliant due to the alcohol in the vanilla extract. How disappointing! You can read more about it on the WHOLE30 101: THE OFFICIAL “CAN I HAVE…” GUIDE TO THE WHOLE30®. The Whole30 program suggests substituting 100% vanilla bean powder at a 1:1 ratio.