Whole30 day 19 - Tuna Cakes and more!
70 degrees in January means I wanted to spend as little time inside on day 19 as possible! Good for my mood, bad for the amount of food prep left at the end of the day. Since Monday was a day off of work, we pushed our normal weekly food prep from Sunday to Monday. So this meant major multitasking in the kitchen while trying not to burn anything. Made it through food prep and prepared a delicious dinner though, so it was worth it!
Breakfast: Sweet Potato Hash (shredded sweet potato, kale, broccoli, a chopped up leftover burger from last night, salt, pepper, and 5 eggs - all cooked in coconut oil), half an avocado, cup of coffee
Lunch: Because of the holiday, we had to wait until noon to get in a swim, and Andy was going in to work for a bit afterwards. To make things easy, we just prepared out usual lunch of veggies, grilled chicken, and sweet potato with coconut oil.
Dinner: After spending some time outside reading and enjoying the sunshine, I got in my run and then went straight to dinner and food prep. Dinner involved three components, none of which were at all pre-prepared, and I also made kale chips because we had kale that needed to be used, and a batch of the Sweet Potato Energy Bars. I must have looked like a madwoman in the kitchen when Andy came home with 3 burners going, the oven on, the food processor in use, and all sorts of food items covering the counter tops.
For starters, I made a batch of paleo mayo, as I needed some for one of the recipes I had planned for dinner. It's a surprisingly simple process, it just requires carefully following the instructions and some patient pouring. I followed this recipe that I found during our first Whole30 and it has worked every time.
I made the mayo to include in a batch of tuna cakes, our protein source for dinner. This is also a recipe idea that I used in our first Whole30 and have been adjusting to perfect it.
Ingredients
2 cans of tuna packed in water (*make sure to check the ingredients, many brands labeled as packed in water actually contain vegetable broth with soy)
1 T mayo
1 T mustard (any kind you want, I used brown)
1 T mustard (any kind you want, I used brown)
1 T coconut oil
Juice of 1/2 lemon (~2 T)
2 eggs
2 T capers
2 tsp salt
1 tsp pepper
1/4 cup plus 2 T coconut flour
1-2 T olive oil
Instructions
1) Drain the tuna and place in a bowl
2) Add the liquid ingredients - mayo, mustard, coconut oil, lemon juice, and eggs and mix well. It is easiest to use a fork here to help break up the tuna
3) Add the capers, salt, and pepper and mix thoroughly
4) Slowly add the coconut flour and mix. The mixture should be a bit sticky, but mold-able into patties. If it is too moist, add a little more coconut flour, if too dry, add a but more mayo or mustard.
5) Place 1 T olive oil in the bottom of a skillet over medium heat. Form patties about 2-3 inches in diameter and 1 inch thick. Cook for 2-3 minutes per side, enough to cook the egg, but not long enough for them to dry out. After flipping, add more olive oil if necessary.
Ingredients
1 large sweet potato
1.5 T coconut oil
1 T cinnamon
1 T savory spices (i.e. mix of thyme, rosemary, and oregano)
Instructions
1) Wash the sweet potato and cut into disks that are ~1/8 of an inch thick. This can be difficult to do, so use a sharp knife, or a mandolin if you have one.
2) Heat the coconut oil in a skillet over medium heat until melted
3) Add the sweet potato disks
4) Sprinkle the top of the disks with cinnamon and savory
5) Once the bottom of the sweet potatoes begins to brown flip, sprinkle with more cinnamon and savory, and continue cooking until the other side is browned
For the salad
2 cups baby spinach
2 cups romaine or other lettuce of choice
1/2 cup walnuts
1/2 cup raisins
1/2 cup diced apple
For the dressing
1/4 cup champagne vinegar
1/2 cup walnut oil (I used extra light olive oil because it's what I had on hand)
1 T mustard (horseradish, or Dijon)
1/4 cup finely diced walnuts
1/2 tsp salt
1/4 tsp black pepper
Instructions
1) Combine all ingredients for the dressing in a container with a good seal and shake until well mixed. If you can, mix the dressing ahead of time and place in the fridge to allow the flavors to meld.
2) Cut the romaine lettuce into bite sized pieces, combine in a bowl with the spinach, and top with the walnuts, raisins, and diced apple
3) When ready to eat, divide the salad into bowls and top with dressing.
Summary of Day 19: After Sunday's long run, it was so nice to have a day off of work...if only the three day weekend was the norm. My legs seemed tired during the day, but surprisingly they felt great when I went on my run. Even though it was a lot of work, the delicious dinner was worth it and a great way to end the extended weekend!
Comments
Post a Comment