Whole30 Day 8 & Paleo Chicken Curry
I decided to ask Lindsay how she's been feeling on the Whole30 yesterday, and was a little surprised by her response that she actually doesn't feel the need to drink coffee anymore...Well guess what I didn't need when I woke up this morning?? No coffee! Instead, I made some black tea (moreso just because I still like drinking something hot with breakfast when it's cold outside).
To share some insight on part of my breakfast...when I was at Trader Joe's the other day I saw a bag of oranges called Cara Cara which I had never heard of before. They looked better than the navel oranges so I figured I'd give them a try. They're awesome! They definitely look like a mix between a grapefruit and an orange. The outside looks like a regular orange, but the inside is pink! I also liked the taste a little bit more than navel oranges, and I love oranges. I decided to look them up, and it turns out they are more vitamin-packed than navel oranges...so go pick up a bag to try!
BREAKFAST
Chicken
1 Hard boiled egg
Small serving of cinnamon sweet potatoes
Cara Cara orange
LUNCH
PRE/POST WORKOUT FOODS
DINNER
Paleo chicken curry
Curry cauliflower rice
This curry was delicious and very flavorful! But I should give you fair warning that it was relatively spicy! If you have trouble handling spicy foods, reduce or omit the amount of cayenne pepper. Enjoy!
Paleo Chicken Curry
Adapted from Clear Lake CF Forum
Ingredients
1 lb boneless skinless chicken breasts, diced in bite-sized pieces
1 can unsweetened coconut milk
2 Tablespoons lemon juice
1/2 teaspoon ground ginger (Use up to 1 Tablespoon if you like ginger)
1 Tablespoon ground cumin
1 teaspoon dried basil
1/2 teaspoon cayenne pepper (Use less or omit if you do not like spicy!)
1/4 teaspoon cardamom (I substituted with 1/8 teaspoon cinnamon + 1/8 teaspoon nutmeg)
1/2 teaspoon ground black pepper
1/2 green pepper, sliced
1/2 orange bell pepper
1/2 yellow onion, sliced
~10 brussel sprouts, cut in half
2 medium carrots, diced
Cucumber slices to garnish
Olive oil/coconut oil
Directions
1) Preheat your oven to 450°F.
2) Heat a saute pan with some olive oil over medium-low heat and add your diced chicken. You do not need to fully cook the chicken at this point as it will finish cooking in the oven
3) In a large saute pan, heat some coconut oil over medium heat and add your sliced onions, peppers, brussel sprouts, and carrots. Continue to heat until the vegetables just begin to soften (they will finish cooking when everything is placed in the oven).
4) In a large sauce pan, add your coconut milk, spices, and lemon juice and allow turn your stove to a medium-low temperature to heat the mixture.
5) Once everything has been heated, turn off all heat and place the semi-cooked chicken in a baking dish with sides high enough to accommodate everything. Pour the coconut milk mixture on top and stir in your vegetables as well.
6) Place in the oven for about 15-20 minutes or until the sauce has thickened and the chicken is cooked through.
Curry Cauliflower Rice
Adapted from Clear Lake CF Forum
Ingredients
1 medium head of cauliflower, chopped into florets
1/2 teaspoon curry powder
1 green onion, finely chopped
Dash of black pepper
Olive oil
Directions
1) Place your cauliflower florets into a food processor and process until the cauliflower has reached a rice-like texture. You may need to do this in batches depending on the size of your food processor.
2) Heat some olive oil in a large pan over medium heat and add your cauliflower rice, green onion, curry powder, and other spices.
3) Stir fry until the rice begins to soften.
To share some insight on part of my breakfast...when I was at Trader Joe's the other day I saw a bag of oranges called Cara Cara which I had never heard of before. They looked better than the navel oranges so I figured I'd give them a try. They're awesome! They definitely look like a mix between a grapefruit and an orange. The outside looks like a regular orange, but the inside is pink! I also liked the taste a little bit more than navel oranges, and I love oranges. I decided to look them up, and it turns out they are more vitamin-packed than navel oranges...so go pick up a bag to try!
BREAKFAST
Chicken
1 Hard boiled egg
Small serving of cinnamon sweet potatoes
Cara Cara orange
LUNCH
Leftover pork chop
Rutabaga
Carrots
1/2 avocado
Olives
PRE/POST WORKOUT FOODS
1 steamed beets
1 hard boiled egg white
Cashews
DINNER
Paleo chicken curry
Curry cauliflower rice
This curry was delicious and very flavorful! But I should give you fair warning that it was relatively spicy! If you have trouble handling spicy foods, reduce or omit the amount of cayenne pepper. Enjoy!
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| This might not be the prettiest picture, but it really is delicious!!! (You'd never know it was made only from Whole30 ingredients!) |
Paleo Chicken Curry
Adapted from Clear Lake CF Forum
Ingredients
1 lb boneless skinless chicken breasts, diced in bite-sized pieces
1 can unsweetened coconut milk
2 Tablespoons lemon juice
1/2 teaspoon ground ginger (Use up to 1 Tablespoon if you like ginger)
1 Tablespoon ground cumin
1 teaspoon dried basil
1/2 teaspoon cayenne pepper (Use less or omit if you do not like spicy!)
1/4 teaspoon cardamom (I substituted with 1/8 teaspoon cinnamon + 1/8 teaspoon nutmeg)
1/2 teaspoon ground black pepper
1/2 green pepper, sliced
1/2 orange bell pepper
1/2 yellow onion, sliced
~10 brussel sprouts, cut in half
2 medium carrots, diced
Cucumber slices to garnish
Olive oil/coconut oil
Directions
1) Preheat your oven to 450°F.
2) Heat a saute pan with some olive oil over medium-low heat and add your diced chicken. You do not need to fully cook the chicken at this point as it will finish cooking in the oven
3) In a large saute pan, heat some coconut oil over medium heat and add your sliced onions, peppers, brussel sprouts, and carrots. Continue to heat until the vegetables just begin to soften (they will finish cooking when everything is placed in the oven).
4) In a large sauce pan, add your coconut milk, spices, and lemon juice and allow turn your stove to a medium-low temperature to heat the mixture.
5) Once everything has been heated, turn off all heat and place the semi-cooked chicken in a baking dish with sides high enough to accommodate everything. Pour the coconut milk mixture on top and stir in your vegetables as well.
6) Place in the oven for about 15-20 minutes or until the sauce has thickened and the chicken is cooked through.
Curry Cauliflower Rice
Adapted from Clear Lake CF Forum
Ingredients
1 medium head of cauliflower, chopped into florets
1/2 teaspoon curry powder
1 green onion, finely chopped
Dash of black pepper
Olive oil
Directions
1) Place your cauliflower florets into a food processor and process until the cauliflower has reached a rice-like texture. You may need to do this in batches depending on the size of your food processor.
2) Heat some olive oil in a large pan over medium heat and add your cauliflower rice, green onion, curry powder, and other spices.
3) Stir fry until the rice begins to soften.
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