Whole30 Day 21 & A New Breakfast!

I have been spending some time looking up breakfast ideas that are Whole30 approved and also don't involve eggs.  I had been having some stomach issues which I think are from increasing my egg intake.  To test out that theory, I am going to cut eggs out of my diet for a couple of week and see if things improve.  I came across a recipe for cauliflower grits that looked good enough to try out!  I haven't had real grits in a long time, but the cauliflower version seemed very comparable!  I also mixed in some turkey breakfast sausage (homemade as well) and some fresh blueberries.  Compared to some of the other breakfasts I have been having while doing Whole30, this one really felt like I was eating a real breakfast (as opposed to just meat and vegetables!).

BREAKFAST

Cauliflower grits with blueberries and paleo breakfast sausage
Black coffee (Organic french roast from David's Natural Market)



Cauliflower Grits
Adapted from Paleo Effect
Yield: 2 servings
Ingredients

1/2 head cauliflower
1/2 Tablespoon olive oil

1 clove garlic, minced
1/4 red onion, diced

1/3 cup coconut milk
1/3 cup vegetable broth
1/2 Tablespoon arrowroot powder + 1 Tablespoon broth (to make a slurry)
Black pepper, to taste
Pinch sage

Directions

1) Cut your cauliflower into florets and place in a food processor.  Process until a grit-like consistency is reached (almost like small grains of sand).

2) Heat the oil in a large saute pan (with a lid) over medium heat and add the garlic and onion.  Saute until soft.

3) Add in the cauliflower, coconut milk, and vegetable broth.  Cover and cook for 5 minutes, stirring occasionally.

4) Season the mixture with desired amount of pepper and a dash of sage.

5) Mix the arrowroot powder and broth in a small cup or bowl to make a slurry.  Add this to the cauliflower mixture and continue to cook, uncovered, over medium heat until thick and creamy (only about 2 more minutes).

6) To serve, mix with blueberries (or try a different fruit!) and sausage balls (recipe below).


Turkey Breakfast Sausage
Adapted from Healthy Living How To

Ingredients

1 lb ground turkey
1 teaspoon sage
1 teaspoon thyme
1 teaspoon paprika
1 teaspoon black pepper
1/2 teaspoon cayenne pepper
1/4 teaspoon nutmeg

Directions

1) Preheat the oven to 350°F.

2) Mix all ingredients together in a bowl.  Use your hands!  This will help incorporate all of the spices into the ground turkey.

3) To make mini sausage balls (which worked the best for adding to the cauliflower grits), form the ground mixture into 24 balls and place on a large aluminum foil lined baking sheet (use 2 baking sheets if necessary).


4) Place in the oven for 20-23 minutes, or until no longer pink in the center.


PRE/POST WORKOUT

Small handful of cashews
Steamed chicken tender
Handful of roasted sweet potatoes
Carrots and green bell pepper slices

LUNCH



Steamed kale and sauerkraut
Pulled chicken deconstructed guacamole: My own concoction, but very simple!  All I did was heat up some chicken, pull it with a fork and throw it in a bowl.  Then I chopped up some red onion, green bell pepper, a few grape tomatoes, and a whole avocado and mixed these in the bowl with the chicken.  To finish, I squeezed juice from 1/2 a lime and mixed this with the guacamole.

DINNER


Flying Avocado

For dinner, Dan and I went to Flying Avocado Cafe in Owings Mills.  I found this cafe when I was searching for organic restaurants on my birthday and we decided to check it out today, since it was open (it was closed for dinner on my actual birthday)!  Our dinners were delicious, and cooked in all olive oil (I asked to double check).  I should have taken a picture to share, but we both ordered their Wild Salmon over a Bed of Grilled Vegetables.  Super tasty and fresh!

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