whole30: week one + recipe ideas
I’m sorry I’ve been MIA around here! I have missed writing and sharing. I decided to try another Whole30 for the month of January, so it isn’t like I haven’t been cooking plenty. After the craziness of the month of December, getting sick, and overindulging a bit lot, I thought January might be a good time for a reset. I have more to say about this Whole30 business in general, especially how this type of eating relates (and conflicts with) seasonally eating, but I need to get my thoughts together better first. In the meantime, for those of you following along, I thought some meal ideas might be helpful.
Starting with the top left.
- Spicy tuna salad (used jalapenos instead of chipotles in adobo and left out the Sriracha – sadly) with homemade mayo over red leaf lettuce. This comes together so quickly, so I’m sure we’ll be reusing this one on busy days or nights through the end of the month.
- Curried sweet potato soup. I think I finally have this recipe perfected, so stay tuned for the recipe this week.
- Roasted broccoli in droves. I made some roasted broccoli soup with this and just left a whole bunch in the fridge for an easy side with other meals.
- Grant smoked some pork sirloin on the grill, which was delicious. We had some roasted sweet potatoes and coconut cauliflower rice on the side. The cauliflower recipe is definitely here to stay!
- I made a big pot of chili without the beans (and less stock), which we ate for several meals, including using it as a topping for loaded baked potatoes when there wasn’t much left.
- Homemade sunflower butter has saved many a craving. Recipe/directions coming soon!
- I had some chicken thighs that I needed to use up, so I roasted them with lemon and oregano modifying this recipe. Some sauteed Swiss chard (frozen from the garden) and a citrus (see dressing recipe below) sweet potato salad rounded things out.
- I looove chili, but I think I might like the toppings that I put on it as much as the actual chili. Since I couldn’t have my normal sharp cheddar, sour cream, and tortilla chips, I subbed in guacamole and onions. It was yummy, but I missed my usual.
- Lots and lots of eggs all different ways: frittatas, hard-boiled, fried, scrambled…
I made up some citrus vinaigrette for the roasted sweet potato salad early in the week, but we liked the dressing so much that I doubled the recipe to have around for all of these salads we’ve been eating. Feel free to sub with what you have around.
Ingredients
- 1-inch piece fresh ginger, peeled
- 3 tbsp red wine vinegar
- 1/2 small red onion
- Zest and juice of one orange
- 1/2 tsp salt
- 1/2 tsp pepper
- 1 tbsp Dijon mustard
- 1/4 cup olive oil
- 1/4 homemade mayo
Instructions
- Pulse all ingredients except the mayo and olive oil in a food processor or blender until pureed.
- Gradually add olive oil and continue blending until smooth.
- Add dressing to a glass jar or other container with a tight-fitting lid. Add the mayo, and shake well.
Notes
Adapted from My Recipes.
