Whole30, day 25 (w/some recipes) in Whole 30/post w30 eating

For breakfast I scrambled eggs with chicken apple sausage, zucchini, and kale.

Lunch:

Avocado egg salad on top of broccoli slaw.

This batch:
8 hard boiled eggs
diced tomato (I didn’t measure, just eyeballed it)
crispy prosciutto (bake at 350 for 10-13 minutes)
spices (I used salt, pepper, and paprika)
lemon juice to keep the guac from browning
Pico guac

I cheated by using the guac. Technically you should probably use avocado, but I was feeling lazy and the guac was on sale. If I would’ve used avocado, I would’ve added onion and mixed the lemon juice straight up with the avocado as I was mashing it. If you don’t appreciate my rambling, eyeballing it recipe, this is the recipe I was using as a model.

And dinner:

This is homemade orange chicken on cauliflower rice.

Just about every orange chicken recipe I found had some form of sweetener in it, so I consulted a bunch and made my own. It’s nothing fancy, but very tasty.

1/2 cup OJ
3 Tbsp coconut aminos (or soy sauce if you’re not on a crazy diet)
1 Tbsp coconut or olive oil (honestly, I only put this in one batch of the sauce and will probably omit next time)
2 cloves minced garlic
2 Tbsp minced ginger, or to taste
Hot sauce/chili paste/red pepper flakes to taste
zest of one orange
2 Tbsp Arrowroot flour (or your preferred sauce thickener)

I would adjust accordingly depending on how much food you’re making. I used three batches in the 9x13 casserole dish (it just occurred to me that I should’ve taken a picture out of the oven). That was covering 2.15 pounds of chicken thighs, 2 bell peppers, one small head of broccoli, and one onion. Then I made one more match to put over my individual (I didn’t use all of it!!) because I wasn’t sure what oven finishing would do to it. In retrospect, I probably shouldn’t have oven finished it because the raw veggies watered it down slightly (totally forgot that was going to happen), but it’s the best way I know of to make sure my chicken is cooked all the way through. I don’t really think I’ll be able to stove finish until I get the giant sauce pan I have my eye on.

I was very skeptical about cauliflower rice, but it’s actually kind of awesome. After I pulsed mine in the food processor, I just gave it a quick saute in coconut oil with some salt and garlic powder to heat it through. I didn’t really want it to get to soft so it’d seem more like rice. If you’re looking for a way to cook it more, I peeped at this recipe from Nom Nom Paleo before I cooked mine.

EDIT: Also, I marinated my chicken in OJ, ginger, and coconut aminos.

EDITEDIT: Also again, I wanted to garnish with scallions, but my grocery store didn’t have any (wtf?!). :(

Last updated January 25, 2015