Whole 30 Day 2 & Coconut Lime Chicken
Some news to start off Day 2...I just received an open spot in the Philadelphia Winter Warmer on January 12th! This will be my second Crossfit competition and first individual competition. The WODs look like they should be good ones and I have one of our awesome coaches Deb to go with!
Before going into food for Day 2, I'm going to share some of my favorite pantry items, all of which work for the Whole 30.
Found these at Mom's Organic Market, only ingredients are olives, water, and salt! They are also lower sodium than most canned olives.
Found these at Mom's Organic Market. Only ingredients are tomatoes and tomato puree. They taste really fresh for being canned tomatoes as well!
Food for the day:
BREAKFAST
Salmon filet
Half an avocado
Orange
Black coffee
Simple Sauteed Salmon with Avocado
Yield: Breakfast for 1
Ingredients
1- 6 oz. frozen salmon filet, thawed in the refrigerator overnight
Pepper, to taste
Coconut oil
1/2 an avocado, sliced
Directions
1) Heat coconut oil in saute pan over medium-high heat.
2) Add your thawed salmon filet and cook for about 2-3 minutes on each side, or until cooked through.
3) Season with desired amount of pepper.
4) Top with avocado slices. Yes, it really is that easy and tastes great!
LUNCH
Cauliflower "Rice"
Leftover Meat Sauce
Small amount of leftover zucchini pasta
Olives (Only ingredients should be olives, water, salt)
To make cauliflower "rice," simply place raw cauliflower florets into a food processor and process until it becomes a rice-like texture. Just be sure not over-blend! If you have a food processor with a shredder attachment, this works the best.
SNACKS
Cashews
Unsweetened coconut flakes
DINNER
Coconut Lime Chicken
Spiced Cauliflower Rice
Avocado
Carrots
This chicken was awesome! Super flavorful and it didn't even need to marinate for several hours, like most marinades require. I'll definitely be making this again.
Coconut Lime Chicken
Adapted from Living Low Carb...One Day at a Time
Ingredients
2 large chicken breasts, whole or cut into smaller pieces
2 Tablespoons coconut oil, melted
1 Tablespoon coconut aminos
Juice from 1.5 limes
Pepper, to taste
1 clove garlic, minced
1/4 cup water
Directions
1) Combine the coconut oil, coconut aminos, lime juice, pepper, and garlic in a bowl and stir to combine.
2) Add the chicken to a dish or resealable bag and add the marinade to coat.
3) Marinate for at least 15 minutes (I let mine marinate for about 30).
4) Heat coconut oil in a large skillet over medium high heat and sear the chicken for about 4 minutes per side, depending on thickness.
5) Add the water, cover, and reduce heat to medium. Cook for about another 5 minutes or until the chicken is cooked through.
Spiced Cauliflower Rice
Ingredients
1/2 head of cauliflower
1.5 teaspoons paprika
1/2 teaspoon cayenne pepper
1.5 teaspoons oregano
1/4 onion, diced
1 garlic clove, minced
Coconut oil
Directions
1) Chop your cauliflower into small florets and place in a food processor. Process until cauliflower turns into a rice-like texture. Be sure not to over-blend! The best way to achieve this is to use a shredder attachment, but it works just fine with a regular food processor as well. If you have a small food processor, like I do, you will need to do this in a few batches.
2) Place your cauliflower rice into a large bowl and add the paprika, cayenne pepper, and oregano.
3) Heat coconut oil in a large skillet over medium heat and add your onion and garlic. Saute until soft.
4) Add your cauliflower rice to the skillet and mix with the onions and garlic. Cover, and allow to continue cooking for about 5-10, stirring every couple minutes.
5) The rice is finished when it starts to get soft.
Before going into food for Day 2, I'm going to share some of my favorite pantry items, all of which work for the Whole 30.
Found these at Mom's Organic Market - Great for snacking!
Found this at Mom's Organic Market - Only ingredient = Tomatoes!
This can be found at most grocery stores, use it to replace soy sauce!
My favorite nuts to get at Trader Joe's!
Food for the day:
BREAKFAST
Salmon filet
Half an avocado
Orange
Black coffee
Simple Sauteed Salmon with Avocado
Yield: Breakfast for 1
Ingredients
1- 6 oz. frozen salmon filet, thawed in the refrigerator overnight
Pepper, to taste
Coconut oil
1/2 an avocado, sliced
Directions
1) Heat coconut oil in saute pan over medium-high heat.
2) Add your thawed salmon filet and cook for about 2-3 minutes on each side, or until cooked through.
3) Season with desired amount of pepper.
4) Top with avocado slices. Yes, it really is that easy and tastes great!
LUNCH
Cauliflower "Rice"
Leftover Meat Sauce
Small amount of leftover zucchini pasta
Olives (Only ingredients should be olives, water, salt)
To make cauliflower "rice," simply place raw cauliflower florets into a food processor and process until it becomes a rice-like texture. Just be sure not over-blend! If you have a food processor with a shredder attachment, this works the best.
SNACKS
Cashews
Unsweetened coconut flakes
DINNER
Coconut Lime Chicken
Spiced Cauliflower Rice
Avocado
Carrots
This chicken was awesome! Super flavorful and it didn't even need to marinate for several hours, like most marinades require. I'll definitely be making this again.
Coconut Lime Chicken
Adapted from Living Low Carb...One Day at a Time
Ingredients
2 large chicken breasts, whole or cut into smaller pieces
2 Tablespoons coconut oil, melted
1 Tablespoon coconut aminos
Juice from 1.5 limes
Pepper, to taste
1 clove garlic, minced
1/4 cup water
Directions
1) Combine the coconut oil, coconut aminos, lime juice, pepper, and garlic in a bowl and stir to combine.
2) Add the chicken to a dish or resealable bag and add the marinade to coat.
3) Marinate for at least 15 minutes (I let mine marinate for about 30).
4) Heat coconut oil in a large skillet over medium high heat and sear the chicken for about 4 minutes per side, depending on thickness.
5) Add the water, cover, and reduce heat to medium. Cook for about another 5 minutes or until the chicken is cooked through.
Spiced Cauliflower Rice
Ingredients
1/2 head of cauliflower
1.5 teaspoons paprika
1/2 teaspoon cayenne pepper
1.5 teaspoons oregano
1/4 onion, diced
1 garlic clove, minced
Coconut oil
Directions
1) Chop your cauliflower into small florets and place in a food processor. Process until cauliflower turns into a rice-like texture. Be sure not to over-blend! The best way to achieve this is to use a shredder attachment, but it works just fine with a regular food processor as well. If you have a small food processor, like I do, you will need to do this in a few batches.
2) Place your cauliflower rice into a large bowl and add the paprika, cayenne pepper, and oregano.
3) Heat coconut oil in a large skillet over medium heat and add your onion and garlic. Saute until soft.
4) Add your cauliflower rice to the skillet and mix with the onions and garlic. Cover, and allow to continue cooking for about 5-10, stirring every couple minutes.
5) The rice is finished when it starts to get soft.
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