August Whole30 – Day 7

TGIF! Today is actually Day 9 of my Whole30, but since I took pictures of all my meals on Wednesday, I’m going to recap what I ate on Day 7.


    I typically eat leftovers, so it tends to look a little different from a typical breakfast. On this day I had Aidells Chicken and Apple Sausages (the ingredients are “junk-free” so I love it) with cauliflower rice pilaf that I made from the Well Fed Cookbook and some homemade guacamole. Although cauliflower can’t replicate the texture of rice, it’s still very tasty and really does look like rice once you “rice it” in the blender. The pilaf has onions, cumin, cinnamon, dried apricots and raisins. I loved the idea of adding a little bit of sweetness with the dried fruit, but I think next time I will omit the raisins because they were a little to sweet for my taste. Also, This cookbook is a must have for all Whole30ers; I think all but 1 recipe is Whole30 approved.
    Not the prettiest dish, but nonetheless delicious!

    Not the prettiest dish, but nonetheless delicious!


    For Lunch I had homemade chicken vegetable soup, a handful of green olives, and some cantaloupe. Chicken soup is definitely a comfort food for me – and it’s super easy to make. I take a whole chicken and put it in a big stockpot with water, a whole onion, carrots, celery, garlic, 2 bay leaves and peppercorns. Then I bring it to a boil and reduce to a simmer for about 2 hours; this makes both homemade chicken broth and makes the chicken very moist. Once it’s cooked, I take the chicken out and let it cool before shredding it and strain the broth. I usually let the broth cool overnight in the fridge so I can skim the fat the next day. For the soup, I dice up some onions, carrots and celery and sauté in a stockpot with either coconut oil or ghee. When the veggies start to soften I add a whole head of chopped cabbage, the shredded chicken and the homemade stock. I simmer the soup for 20 to 30 minutes until the flavors meld together and the cabbage is tender. I usually add broccoli in at this point – if you add it in too early it becomes too mushy. Finally, I taste and add salt and pepper if necessary.
    Lunch 8.7.13


    For Dinner I had a piece of roasted chicken from this delicious Latin restaurant called La Brasa in Rockville. I also roasted some sweet potatoes in the oven using free range pasture raised duck fat from Fatworks, and made coconut creamed kale (also from Well Fed).
    Roasted sweet potato hash is something I can't get enough of!

    Roasted sweet potato hash is something I can’t get enough of!

Happy eating! 🙂

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