Whole30 Day 13 & Bison Steaks with Kale and Buttercup Squash
Well it's the day after competition and my body actually is not feeling too sore! In fact, the only soreness I have is in my upper back, which I'm assuming is from kettlebell snatches. Despite the lack of soreness, I am still taking today as a rest day to relax and prepare some food for the week. :)
BREAKFAST
2 hard boiled eggs
Handful of cashews
Orange
LUNCH
Leftover roasted chicken thigh
Roasted beets and brussel sprouts
SNACKS
Cashews/almonds
Olives
DINNER
Bison steaks
Toasted coconut and sesame sauteed kale
Lime and rosemary roasted buttercup squash
The roasted buttercup squash was also Dan's job (to make things sound more fair I was also cooking up some lunches for myself for the week while we were preparing dinner!). Below is the recipe he based it off of, which I'm pretty sure he followed for the most part. :) Anyways, these turned out delicious as well. I had never used lime juice with squash before so it was a refreshing change.
BREAKFAST
2 hard boiled eggs
Handful of cashews
Orange
LUNCH
Leftover roasted chicken thigh
Roasted beets and brussel sprouts
SNACKS
Cashews/almonds
Olives
DINNER
Bison steaks
Toasted coconut and sesame sauteed kale
Lime and rosemary roasted buttercup squash
Since I don't have much experience with cooking steak, I gave Dan the job of cooking the bison steaks, which turned out very tasty! He didn't really cook them with much added at all, just some coconut oil, garlic, and green onions in the pan. When cooking them like this on the stove, just cook until your desired level of doneness is reached.
Adapted from Season with Spice
Ingredients
1 large bowl of kale (If using fresh, stems removed and cut into 1 inch wide pieces)
1/4 cup unsweetened coconut flakes
1 Tablespoon toasted sesame oil
2 garlic cloves, minced
2 teaspoons coconut aminos
Red pepper flakes, to taste
Coconut oil
Directions
1) Add coconut flakes to a large frying pan and toast over medium-low heat until the coconut turns lightly brown. Remove from heat and place the toasted coconut into a small bowl
2) Add coconut oil to the pan and turn the heat up to medium.
3) Add your minced garlic and cook 1-2 minutes or until fragrant.
4) Toss in your kale and cook over medium heat until it begins to wilt. Add in the coconut aminos and red pepper flakes, stir to combine, and continue to cook for another minute.
5) Remove from heat and place kale in a bowl to serve. At this time, add the sesame oil and mix to combine.
6) To serve, top with the toasted coconut flakes.
The roasted buttercup squash was also Dan's job (to make things sound more fair I was also cooking up some lunches for myself for the week while we were preparing dinner!). Below is the recipe he based it off of, which I'm pretty sure he followed for the most part. :) Anyways, these turned out delicious as well. I had never used lime juice with squash before so it was a refreshing change.
Adapted from Kalyn's Kitchen
Ingredients
1 buttercup squash, peeled and cut into cubes
2 Tablespoons olive oil
1 Tablespoon fresh lime juice
2 teaspoons dried rosemary, finely minced
Directions
1) Preheat your oven to 400°F.
2) Peel the squash, cut in half, and scoop out the seeds. Then, cut the squash into 1 inch cubes.
3) Place squash cubes into a bowl and add olive oil, lime juice, and minced rosemary. Mix well so that the squash is evenly coated.
4) Arrange the squash on an aluminum foil lined baking sheet in a single layer.
5) Roast for about 40-50 minutes, turning the squash several times, until the squash is softened and beginning to brown.
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