WhatIWore: I’ve been cooking up a storm in the past week and documenting many of my meals on Instagram. Since my Whole30 in January, the majority of my diet follows a paleo approach, which is how I cook at home. (But I still have a sweet tooth and love a glass of wine, so I let myself enjoy both in moderation!)
For those of you who have asked about recipes or want a little inspiration for your own clean eating cooking regimen, here are my favorite meals from the past week or so with recipes or links when I have them! Above: Lettuce Wraps with Pickled Onion, Ginger Carrots and Skillet Fried Turkey (using meatball left overs)
Breakfast is my favorite meal of the day! In addition to my normal egg, avocado, berry breakfast, I’ve also really enjoyed the following:
We like cooking or grilling up a big batch of chicken breasts at the start of the week for quick and easy meals like chicken salad or a chicken based stir fry.
- Homemade Mayo (using the recipe found in It Starts with Food)
- 4 Grilled Chicken Breasts, 1/2” cubes
- 1/3” C raisins
- 1 small onion, diced
- 5-6 Dill Pickles, diced
Turkey Meatballs with marinara over Broccoli - I love making these turkey meatballs and they work well as leftovers! I use a simple recipe of:
- 1 lb white ground turkey
- 1 lb dark ground turkey
- 1 apple, cubed into 1/4” pieces
- 1 onion, cubed into 1/4” pieces
- 1 egg
- 3 T almond flour
- S & P to taste
I like to make my own red sauce, but when in a jam, I just get some from the store. Read the ingredients carefully to find a sugar free option. Make it a little more special by cooking some onions and garlic in olive oil before adding the store bought sauce. Serve over veggies!
Hungry yet? I’d love to see what you make! @Reply me on instagram @whatiwore with your creations!
Click on my FOOD tab for more about the Whole30 and how it’s changed my life!
WhatIWore: Guys, I’m going to venture off the fashion path for a second to share this amazing dinner I made the other night - Paleo Pad Thai. I’ve adjusted the traditional Pad Thai ingredients to be paleo and Whole30 friendly and you could easily sub out the chicken if you’re a vegetarian. I really liked the texture and taste of the zucchini (a lot more than spaghetti squash if you’ve ever tried that). Trust me, this recipe is a winner! I estimated the amounts of all of the ingredients, so be sure to taste as you go and make adjustments accordingly! Serves 2.
- Two Chicken Breasts
- 1 C Chicken Broth
- 1 C Almond Milk
- 1/3 C Almond Butter
- 1/2 t Red Curry Paste
- 2 Medium-Large Zucchini
- 1 Carrot
- 2 Radishes
- 1/2 Lime to Garnish
- 1/3 C chopped almonds
- Salt to taste
1. Prep Your Veggies. To create my noodles, I used a mandolin to slice my zucchini into thin, wide strips. I further cut them down with a knife into 3/8th” to resemble fettuccine. I also used my mandolin to slice up a carrot and a couple of radishes that I used as edible garnishes for my dish. You could add any veggies you want! Lightly salt your veggies and put them into the fridge to chill as you prep your chicken and sauce.
2. Cook Your Chicken. I used two chicken breasts, sliced into 1” strips and cooked them in coconut oil. Remove and place on a plate with paper towel to absorb a little of that oil.
3. Make Your Sauce. Use the same pan as you used for your chicken and deglaze using chicken broth (I like the organic, low sodium variety). Lower to medium heat. Now add in your almond butter, stirring it to dissolve. Next add in almond milk. You may want to adjust with more or less of these ingredients to get your desired consistency. Now, add in your red curry paste for a little spice. Finally, add salt to taste and stir sauce as it thickens. Add chicken back into pan to let it absorb flavors. I did this for about 10 minutes as I waited for my husband to come home!
4. Assemble on plate. Use your zucchini noodles as a base and create a nest like shape in the center of your plate. Add chicken strips on top, then pour the sauce over top. Add your veggies, chopped almonds and a couple of limes around the plate. Enjoy!
Disclaimer: This recipe involves using sharp tools. Be careful. Chicken should always be completely cooked to 165 degrees. This dish contains nuts and nut products.