What a wonderful day! Happy New Year! I just got a text from the Second Son asking what my New Year’s Resolution is for 2017. I realized that in writing about my Health Hacks for January and the New Year I failed to share what I’ve chosen as my word for 2017. So, here it is . . . .
I am looking forward to 2017 and really want to savor this new year. It will be a big year as far as milestone birthdays for The Husband and me and considering my next 50 years makes me stop in my tracks a bit. I intend to appreciate, enjoy, savor and be grateful for any thing simple, small or big that comes my way each day.
Now, on to this month of health. I have played around with the Whole30 Program in the past, but as I already said, am a notorious cheater. I’m hoping to do a better job this go around and one of the main things I will be doing is sharing about it here and on Instagram. Whether you want to stick a big toe in, go all in, or merely want some inspiration for healthy meals, I hope you’ll follow along!
Preparation is the key to this program. As I shared in yesterday’s post, I stocked the refrigerator full of Whole30 friendly vegetables, fruits and lean meats. I have also set up a Whole30 Inspiration board on Pinterest, so please check it out! Today, I started the day with a great breakfast I shared on Instagram and will continue. You’ll get inspiration for breakfasts, lunches, snacks and dinners.
I have two meals in mind to begin the week and will share them with you below, in case you’re interested in trying them
1.Beef and Vegetable Chile (Whole30)
1½ pounds ground beef
2 cloves garlic, chopped
2 tablespoons (30 ml) oil
1½ cups onion, diced, about 1 large onion
½ cup chopped celery, about 1 stalk
1½ cups carrots,peeled and diced, about 4 medium carrots
2 tablespoons chili powder
1 teaspoon ground cumin
1 teaspoon oregano
1 teaspoon salt
¼ teaspoon cayenne pepper (optional)
4 cups zucchinis, diced, about 2-3 medium zucchinis
1 15-ounce can tomato puree or tomato sauce
1 15-ounce can diced tomatoes
1. In your seasoned skillet or 5-6 quart large cast iron pot, brown beef and garlic. Cook over medium heat until beef is thoroughly cooked and browned. Drain off excess fat, set aside.
2. Add oil, onions, celery, carrots, and seasonings to the skillet and cook until translucent over medium-high heat, about 5-7 minutes. Once onions are golden and veggies are midway cooked, add zucchini and cook for 2 minutes, making sure you stir everything well.
3. Add cooked beef, tomato puree/sauce, and tomatoes into the pot and stir well. Bring everything to a boil, stirring frequently, reduce heat and simmer for 20 minutes.
4. Check on it every so often and stir. Serve immediately.
Additional Note: This is a very thick chili recipe. Add up to 1 cup of additional liquid (tomato sauce or water) to thin out the sauce if you prefer.
2.LEMON CHICKEN DINNER (Whole30)
4 Chicken Breasts (cut in half length wise to make them a bit thinner).
3 T of Olive Oil
4 T of Real, Grass-fed Butter (or Ghee to make it Whole30 Compliant)
Salt + Pepper to taste
¼ Cup of Fresh Chopped Parsley
⅓ Cup of Fresh Lemon Juice
¾ Cup of Chicken Broth
¼ Cup of Capers
1 T Minced Shallots
1 T Minced Garlic
Slice the Chicken Breasts length wise, and butterfly if needed. The thinner they are the better for cooking.
Season both sides of Chicken in Salt and Pepper (to your taste)
Add Ghee (or Butter) and Olive Oil to a large skillet over Medium-High heat.
Add Chicken to Skillet when hot. Cook for 4-5 minutes on each side, or until chicken is cooked through.
Remove the Chicken and place on a separate plate when it is cooked.
Remove the skillet from the hot burner. Add your lemon juice, chicken broth, capers, minced shallots and minced garlic. Stir together with the sauce that was already in the skillet. Return skillet to heat and bring to a light boil. Taste the sauce and season if needed. You can also add a tablespoon of Arrowroot Powder if you want the sauce a bit thicker. (Again, this is still whole30 compliant!)
Add your Chicken back into the skillet, lower heat to Medium-Low, cover and let it simmer for 5 minutes.
Serve in the skillet or on a platter. Garnish with the fresh chopped parsley and lemon slices.
I’m headed on a fun trip leaving in 25 days so I’ll not be doing the “Whole 30” days . . . surely 25 days will leave me feeling energized and refreshed!
I’d love to hear your own experiences with Whole30. What you loved, what you hated, what was easy and what was hard. This morning I had my coffee black – without my usual spoon of half and half. I did miss the creaminess, but I think I can get used to it!
Enjoy Your Day!