Whole30: Day Ten + Sweet Potato Shepherd’s Pie Recipe *UPDATE*

Whole30: Day Ten

***Update – 8/22/2014 — I apologize, but I wasn’t aware that peas are a no-go on Whole30 (They’re legumes!). I’m revising my recipe for Shepherd’s pie to have no peas. It’ll still taste delicious, I promise 🙂 We’re not considering this a fail, and are not “starting over”. Believe me, if I wanted to break the rules it would be over a What-a-burger with cheese, mustard, all the way and not some peas! It was an honest mistake. Forgive me! ***

We’re a third of the way there! Apparently, according to the Whole30 Timeline, day ten is when many people want to jump off the bandwagon. The newness wears off, the cravings are stronger, and you can’t really see an end in sight yet. I’m finding myself experiencing the exact opposite. I feel more excited about the process, my cravings for “off-limit” stuff is really subsiding, and twenty more days doesn’t seem very long to me. Your miles may vary though 🙂

After yesterday morning, and starting my day with sweets and no protein, I was determined to start my day off right. Also, I dreamed of fajitas and woke up starving. So I made my favorite meal one food, scrambled eggs with an equal salsa to egg ratio, along with half a sliced avocado. I also had a banana as I was still hungry after all that, but I didn’t snack all morning! I’m really hoping by the end of our thirty days, I can handle just three big meals and maybe a small snack between lunch and dinner.

Meal One: Scrambled Eggs, Salsa, and Half an Avocado

Today was coffee delivery day, and we didn’t have enough for a normal pot this morning, so I had to make us particularly weak coffee. Better weak coffee than no coffee as I always say! Luckily our bike guy came early today! The kids love seeing the bike taxi drive up and getting the bag, almost more than I do 🙂 Today’s bag was an El Salvador Santa Emilia medium roast bean. I about fainted when I inhaled it. It smelled of graham crackers. Mmm!

For lunch, I made a huge pan of my carrot fries in hopes I’d share them with my hubby but he was at lunch meeting with his Crossfit group for a weigh-in. Since he started about a month an half ago, he’s down 10 lbs! Hubby didn’t start it to lose weight, he started it get more active. I can tell such a difference in his whole demeanor. I’m so proud of him for sticking with it! He smiles more and seems more confident and that alone is worth it 🙂

Enough of the mushy crud, since he didn’t come home until late for lunch I polished off that tray all by myself. Better to binge on carrots than brownies right? I think I may have orange skin at the end of thirty days. I also made another grilled chicken salad. Today it was served halved grape tomatoes, almonds, and our favorite apple cider vinaigrette.

Grilled Chicken Salad with Grape Tomatoes, Almonds and Apple Cider Vinaigrette

The kids spent almost all day outside. My son, Pumpkin in particular, wanted to wait “patiently” (his words, not mine) on the mailman. I told him it would be a very long time, nearly two hours, and he said, “That’s fine! I can be patient!”, and he was. That kid is infatuated with all our public service people. Whether it’s trash truck guys, the mailman, or our coffee delivery guy, Pumpkin loves to talk to them and watch them work.

Since the big kids played well outside, and the baby napped a long time, I actually got some time alone to laminate. Sexy, right? 😛 But this is a homeschool mom’s dream! Coffee and making plastic-coated paper. Me-ow! If you know of a homeschool mom, buy her a laminator and see if she doesn’t crazy over it! Wasn’t it just yesterday I was drooling over Backstreet Boys? 😀

Laminating and Coffee. Every homeschool mom’s dream!

This afternoon, I felt a burst of energy. I’m not sure if it was just the alone time with the laminator coffee or the Whole-30 side effects, but it was welcome! I can’t stress enough how much better I feel eating this way. I feel so clear headed, less moody, and if this energy keeps up…I’m totally sold. Not to mention, I’m sleeping more soundly. Well, as soundly as you can with a co-sleeping, three-month old nursling.

Let me wrap today up with dinner. I really should have started cooking this in the morning and let it sit in the fridge and then heat it up before dinner because it was labor intensive. Not really hard, but time consuming. So here’s my Sweet Potato Shepherd’s Pie:

Whole30 Sweet Potato Shepherd’s Pie

Whole30: Sweet Potato Shepherd’s Pie

Serves: 6      Cook Time: 30 minutes     Prep Time: 30 minutes      Total Time: 60 minutes

This recipe was heavily adapted from Skinnytaste.com. Original recipe can be found here

Ingredients:

For the potatoes:

  • 2 lbs sweet potatoes, peeled, diced
  • 3 cloves garlic
  • 2 TBSP Coconut Milk
  • 1 TBSP Ghee
  • salt and pepper to taste

For the filling:

  • 20 oz. 93% lean ground turkey
  • 1 tsp olive oil
  • 1 medium onion, diced
  • 1 celery stalk, chopped
  • 1 carrot, diced
  • 2 cloves garlic, minced
  • 8 oz mushrooms, diced
  • 1 cup frozen green beans
  • 2 tbsp almond flour*
  • 1 cup chicken broth***
  • 1 TBSP tomato paste
  • 1 tsp dried rosemary
  • salt and pepper
  • paprika

Boil sweet potatoes and garlic in a pot of salted water until cooked. About 20 minutes.Drain and mash with coconut milk, ghee, and salt and pepper.

Preheat oven to 400°F.

In a large saute pan brown turkey; season with salt and pepper. When cooked, set aside on a plate. Add olive oil to the pan, then add the onion and sauté one minute. Add the celery, carrot, salt and pepper to taste; cook about 12 minutes, until celery is soft.

Add garlic and mushrooms; sauté another 3-4 minutes. Add almond flour, salt and pepper and mix well. Add frozen green beans, chicken broth or water, tomato paste, rosemary, cooked turkey, and mix well. Simmer on low about 5-10 minutes.

Dump mixture into a 9 x 13 baking dish. Top with mashed sweet potatoes. Use a fork to scrape the top of the potatoes to make ridges; sprinkle with paprika. Bake 30 minutes or until potatoes turn golden. Remove from oven and let it cool 10 minutes before serving.

* – (although, I would likely use arrowroot in the future)

*** – (I thought I bought compliant broth, but it had honey. So I just used water. Apparently, the only compliant one is one you make yourself. Ain’t nobody got time for that!)

 

It was super delicious! I had seconds, and it would make a great meal one in the morning.

I’m still having a hard time cutting out the after dinner snacking. But at least it’s grapes right?

We finally finished season two of Once Upon a Time. I really need to express my dislike of “Belle’s” acting. I didn’t like her in Lost either. Maybe it’s the writing more than her acting abilities? Either way, I’m hoping season three is better. I’ll give it a few more episodes, but I’m really holding out for Anna and Kristoff in season four 😛 I may like Frozen as much as the kids!

Let it go,

-C-

 

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Whole30 Recipe: Coconut Chicken Tenders

I pulled this recipe from several other coconut chicken tender recipes floating around on the web. Make sure you get unsweetened coconut! Basically, I’m making regular tenders but replacing my panko with coconut. I think this would be equally good on some shrimp. Hopefully next time I make them, I’ll get a better picture 🙂

Coconut Chicken Tenders

 

Coconut Chicken Tenders

Serves: Cook Time: 15 minutesPrep Time: 15 minutesTotal Time: 30 minutes

 

Ingredients:

  • 1 lb. Boneless Skinless Chicken Breasts (Cut into 1 inch strips)
  • 1/2 Cup Almond Flour
  • 1/2 Cup Unsweetened Shredded Coconut
  • Splash of Coconut Milk
  • 2 Eggs, lightly beaten
  • 1/2 tsp Salt
  • 1/2 Pepper
  • 1/4 tsp. Onion Powder
  • 1/4 tsp. Garlic Powder
  • 1/8 tsp. Cayenne
  • 1/4 cup of either coconut oil (if you like coconut flavor!) or olive oil (not the extra virgin)

Directions:

Combine almond flour, shredded coconut, and seasoning into a shallow dish. In another shallow dish mix eggs with a splash of coconut milk. Dip your tenders into the egg mixture, then coat in the flour/coconut mixture. Set aside on a plate. Heat oil in a large skillet over medium to medium high heat. Fry tenders in batches until cooked through. About 4-5 minutes on each side. Let cool on a wire rack.

If you’re not Whole30 and just doing paleo, serve this with some paleo ketchup or a honey mustard sauce. If you are Whole30, I’m not sure what you should dip it in. I’m still working on that. Suggestions are welcome!

Enjoy!

-C-

Whole30 Recipe: Carrot Fries

I’ve gotten a handful of requests for my “Carrot Fries”. They’re redonkulously good. Best part? They’re easy!

Carrot Fries

 

Carrot Fries – They’re on the right there 🙂

Serves: Depends on how hungry you are      Cook Time: 30 minutes     Prep Time: 1 minute      Total Time: 31 minutes

 

Ingredients:

  • Baby Carrots
  • Olive Oil
  • Salt
  • Pepper
  • Will Power

Directions:

Preheat oven to 400 ºF. Throw desired amount of carrots onto a baking sheet. Drizzle with olive oil. Sprinkle with salt and pepper and toss with your hands. Bake for 30 minutes.

 

I dare you not to eat the whole pan!

-C-