Don’t Hate Me
Okay, so I had a bit of a low yesterday. Having skipped lunch (I know, not okay Madi), I ate dinner around 6:30pm and found myself still quite hungry come 8:30pm. At this time, I become acquainted with the “cravings” for some form of treat. I wasn’t craving your typical treats: popcorn, cookies, cake or chocolate. I was craving “nice cream”, a dessert that is essentially blended up fruits. I haven’t had nice cream in quite a few months, however last time my friend Shon and I made sundaes out of it, which were quite delightful.
Consisting of blended up banana, coconut milk and almond butter, you are probably thinking “But Madi, that’s Whole30 compliant!”. Ah, but remember the whole sex with your pants on? Nice cream falls under that. Especially when you top it with a homemade date sauce. I am owning up to my actions however have zero regret. It was delicious. The problem is that I risk developing an addiction to the date sauce because IT WAS THAT GOOD.
1/2 c. Dates
1/4 c. boiling hot water
Allow the dates to soak in hot water for at least 20 minutes. Blend on high speed and add additional hot water for a thinner consistency.
Warm Me Up
In spite of the temperature being only -15 this morning, I awoke to a fairly chilled basement. I went through the motions of my morning routine- putting on warm slippers and a hoodie- then began preparing a breakfast bowl. There is something comforting about having a warm bowl of mush, whether I am doing the Whole30 or not. This particular bowl consisted of almond butter, hemp hearts, ground cashew, grated carrot and flax seed. To top it off, I fried bananas with coconut oil and drizzled some of my left over date sauce!
If you haven’t pan fried bananas before, I highly recommend it. Not only are they crispy, but warm as well, which gives off an entirely new array of flavours. Often I will sprinkle cinnamon on top as well.
After my sweet indulgence last night I interestingly enough found this bowl almost too sweet for my liking. With not putting any fruit in the n’oatmeal concoction, the base was quite savory. It was my topping choice that set it off. I would like to experiment with this recipe again, however top it off with a fried egg and veggies!
- 2 tbsp. coconut milk
- 1 tbsp. nut butter
- 1/4 c. almond milk
- 1 tbsp. hemp hearts
- 1 1/2 tbsp. flax seed
- 1/2 carrot, grated
- 1 tbsp. ground cashews
Shredded? Why Not.
Brussels sprouts are a newly acquainted love of mine. Growing up I was most certainly a child who believed that brussels sprouts were gross, as I’m sure many of you did. They are just one of those foods that children love to hate. I personally blame Arthur the television show for my misconception on the matter. This past fall I decided to give those poor, nutrient packed cabbage balls a chance. My aunt had roasted them with onions and balsamic vinegar for our Thanksgiving dinner. And as they say, the rest was history.
Browsing Whole30 vegetarian options on Pinterest- because I cannot imagine doing this as a vegetarian- I stumbled across a recipe for shredded brussels sprouts. Having temporarily borrowed my mother’s food processor, I decided to give the recipe a try.
I know for certain that I pulsed mine far too much, as you can tell by the picture above. That being said, my mistake didn’t alter the flavour and this turned out to be a nice addition to my salmon patty salad (I told you I would make those again soon!). Having previously enjoyed these fish cakes on a bed of zoodles, I decided to switch things up and make a roasted veggie salad. Stick to the Recipe
As I am famous for not following recipes, are you surprised to hear that I regret my latest improvisation? This evening I decided to alter a Tomato Garlic Basil Chicken as my pantry typically lacked many of the listed ingredients. Rather than using a can of Italian chopped tomatoes I used tomato paste, which is certainly not an appropriate substitute. Trying to cut the strong tomato flavour, I put some coconut milk and ground walnuts in. This aided in the flavour quite a bit. Although the tomato portion was not ideal, I had diced carrots, peppers, spinach and onion in, all of which improved the overall result significantly.
My lesson of the day: do not use tomato paste as a sole base. It was far too overpowering. Thankfully I rescued my sauce with the vegetables, and when tossed in zoodles (both spiralized zucchini and carrots), the tomato paste was bearable. I think it is safe to say that I am glad I do not have any leftovers for tomorrow at work.