The Boyfriend was off at a family reunion, so I was on my own all weekend. Wanna know what I did?
Spent time in the kitchen. Okay, I also ran errands on Saturday and met a friend for several hours of writing time at Starbucks Sunday afternoon … but the bulk of my Saturday was spent whipping up various things to make it easy for me to successfully do the Whole30.
Up first? Cooking a batch of ground pork that I can combine with veggies all week long. I used the master ground meat recipe from “It Starts with Food,” which was super-simple to follow. Its first test run came in Saturday’s first meal. Not sure whether to call it breakfast or lunch, since it was my first meal of the day. I ate at about 11 a.m., but it wasn’t traditional breakfast food. Maybe I’ll go with the Hartwigs and just call it Meal 1.
After eating, I hit the store circuit: Safeway, the health food store and Target. Along the way, I picked up stuff I needed for several recipes.
Included in the haul was some fancy-schmancy organic ground beef from New Frontiers. I couldn’t pass it up since it was on sale, and it’s exactly the kind of meat the book says I should be buying.
When I got home, I went straight to the kitchen.
First on my list: Homemade olive oil mayonnaise, from the recipe in “It Starts with Food.” I have to admit, I was skeptical an egg and a bunch of olive oil would turn into mayonnaise … but it did — and with very little effort. When I turned off the food processor, I had a bowl full of this:
Cool, eh? Looks like my Cuisinart base could use a good cleaning, though.
Kind of like the cleaning I gave my fridge, in between making mayo, homemade almond butter, ground beef and roasted brussels sprouts and asparagus. Butternut squash and spaghetti squash were also baked.
That’s right: I tossed all my open bags of cheese and froze the unopened ones in case I end up going back to Atkins when my Whole30 is over. Gone were all the sour cream, cream cheese and half-gone jars of pesto, Alfredo and other sauces.
Sadly, I also tossed some pepperoni, sausages and a few slices of bacon that didn’t meet Whole30 requirements.
In went water, a pitcher of iced tea, cans of LaCroix water (unsweetened, of course). Also in the fridge: Raw veggies, plus everything I cooked up. Veggies, meats, mayonnaise, almond butter.
The contents of my fridge are now Whole30-approved. Okay, the fridge is cool, but the door is not. I left stuff that I might need if I don’t stick with Whole30 beyond the 30 days. Right now, I’m planning to — but that might change. We’ll see how it goes.
Sunday morning, after hitting the treadmill, I threw together a brunch bowl of ground pork, half an apple and green beans, with a side of brussels sprouts. Then it was off to Starbucks for writing time. When I got back, I fixed an early dinner.
Fish? Um, yeah. I “breaded” a piece of cod with ground almonds and coconut. It turned out really well, especially topped with tartar sauce I whipped up using a base of homemade mayo.
Surprise! I didn’t know I could like fish that wasn’t breaded and deep fried.
Maybe over the course of the next 30 days, I’ll discover other foods I didn’t know I liked.