Here’s the thing I like about this Whole 30 situation. You’re really not going to get hungry. Yes, you will crave lemonade (which is weird, why am I craving lemonade?) and you’ll wish you could enjoy a gluten-free corn dog in the middle of the night, and I will admit to wishing I had some dark chocolate with almonds to top off my dinner, but it’s not out of hunger. Because the idea is to get all of those proteins and veggies all up in you so you feel satisfied and full. If that truffle burger with cauliflower mash doesn’t fill you up? Well, I can’t help you.
I also made this, my fave tuna tartare situation, for lunch one day. I had a hard time finding sushi-grade tuna at the fish counter however, so I had to go to a sushi joint and ask them to slice up some tuna for me, go back to work and cut up an avocado to mix in, add olive oil, lemon juice, salt, and pepper. I forgot my capers, but if you mix all that goodness together, mmmmmmmmm.
And here’s some more steak! Grabbed a couple of grass-fed filets and on the advice of my co-whole 30’er, added a chimichurri sauce to the top (1 cup firmly packed chopped Italian parsley, 1 clove of garlic—diced, 2 TB olive oil, salt, black pepper, red pepper flakes; either food process it up, or do like I do and mortal and pestle that beast), along with another Everyday Maven winner, the Hasselbeck sweet potato. But the killer here were these Brussels sprouts with pistachios. YUM. I didn’t have a recipe, but basically I rough chopped about 12 Brussels sprouts, heated 1/2 cup chicken stock on medium, added in the sprouts and let them cook for about 5-7 minutes. Then I added 1/2 cup of shelled pistachios, a sprinkle of olive oil, salt, pepper, and toasted it all up for another 7-8 minutes. Seriously good. Not as good as gluten-free chocolate pudding pie, but good.
What I like so far:
With all of my work and travel I haven’t been cooking that much lately. I’m loving getting back into the kitchen. I forgot how much I dig just throwing stuff together and seeing what happens. FUN. I’m also loving trying great recipes I haven’t had before. Everyday Maven is saving my arse, and next week I’m digging into Jilly and Jess’ amazing gluten-free cookbook. I’m enjoying that action and will be putting truffle salt on every damn thing I eat from now on.
What I don’t like:
I’m tired. It turns out a sugar boost in the afternoon is what keeps me going at the office. I miss it, and I’m pretty cranky about it.
I now believe that fruit is dessert. That shit is not right.