Experimenting on Shelby
Up until recently I have been fortunate enough during the Whole30 to eat my home cooked meals without having to awkwardly talk my way through ordering a meal at a restaurant. Many bloggers post tips on how to survive a business dinner or friendly gathering, all of which lead to the Whole30 participant asking a Whole-lot-of-questions. I don’t know about you all, but I used to find it embarrassing when I was out for dinner with friends who had dietary needs. “Gluten free. That is spelled G-L-U-T-E-N. I can not have anything containing it. If you do, I will probably yell at you”. Okay, I never experienced anything that extreme or socialize with someone that annoying.
But that being said, I almost panicked when my friend Shelby texted me and asked about doing brunch. We had discussed perhaps going out to eat, a seemingly difficult concept given my dietary situation. Not that I would be unable to order at a restaurant: I thought of a list of possibilities that would adhere to the Whole30. Breakfast would probably be the easiest option as I could order some eggs and potatoes with vegetables. I then offered to make Shelby brunch at my place, hoping to alleviate some stress. Wrong. I then worried that she would not like any of the food options I had, as up until now, I have been making some very strange combinations of food. I shouldn’t have worried as Shelby too is a nurse, equipped with empathy and optimism.
Text Conversation with Shelby
Me: K the more I think about it the more I realize that everything I can eat is weird…so let’s go out and you don’t have to eat my weird breaky! haha
Shelby: If it’s easier for you to get a good breaky in by making it with your own food that’s cool with me haha
Me: Okay well I can do something normal like eggs/hash browns or you can try something weird! You pick!
Shelby: Totally up for either 🙂 I can do weird!!
After a late night the evening before, I hadn’t had time to run to the grocery store. I woke up early with no idea what I was going to make. As you well know, sweet potatoes are a good staple ingredient, so I decided to try and spiralize them. Unfortunately I have a $24 spiralizer from Home Sense that is not equipped to handle the density of sweet potatoes. So I had to move to plan B. A friend had mentioned that he had a to-die-for potato latke recipe, which inspired me to make sweet potato pancakes.
Sweet Potato Pancakes
- 2 shredded sweet potatoes
- 1 shredded zucchini
- 1 tablespoon coconut flour
- 2 eggs
- salt & pepper
Once I fried those bad boys up, I sliced an avocado on each and topped it with a poached egg. Now, I have never in my life prepared a poached egg. With Shelby sitting at my counter, I googled it and warned her of the experiment being conducted. She graciously encouraged me and I was quite happy when they turned out.
As you all are well aware, I love salmon. Especially from the can as it is cheap and tasteful. Using price match at Walmart, I purchased a couple of cans for $1.97 a piece and decided to invent yet another recipe to pair with it. After talking with Maris on the phone (for those of you who don’t remember, that is my younger sister), she inspired me to make a cauliflower-crust quiche. I had mentioned the desire to make it sweet potato crusted, which she countered. “You have sweet potatoes a lot lately, why don’t you try something new?”. So I set out for the cauliflower crust. Unfortunately, Walmart had a sale on cauliflower and it naturally was sold out.
What vegetable is similar in many ways to cauliflower? If you guessed broccoli, you are correct. Thus, I ended up with a broccoli head in hopes of making a broccoli crusted salmon quiche. I started with the crust, blending together broccoli, almonds, an egg, salt and pepper in the food processor.
While that was baking in the oven, I sauteed an onion with mushrooms and garlic, all the while some brussel sprouts were roasting in the active-fry. Once everything was all cooked, I began to assembled my creation. First the salmon went down, followed by the veggies.
To top it all off, I whisked together eggs and almond milk. After sprinkling the veggies with thyme and rosemary, I poured the liquid mixture over top. To ensure my presentation was on point, I thinly sliced tomatoes to decorate the top.
Broccoli- Crust Salmon Quiche
For the Crust:
- 1 head broccoli
- 1-2 eggs (depending on how dry the mixture is)
- salt & pepper
- Handful of almonds or walnuts
Blend together in the food processor, than press into a pan. Bake at 375 for 25-30 minutes.
For the Quiche:
- 1 can pink salmon
- 1/2 tbsp. coconut oil
- 3/4 cup. sliced mushrooms
- 1 medium onion
- 1 clove garlic
- 3/4 cup of sliced brussel sprouts
- 6 eggs
- about 3/4 cup. almond milk
- 1 Beefsteak tomato
- salt & pepper
Saute the onions with garlic for five minutes until soft. Add the mushrooms and continue to saute. Roast the brussel sprouts either in the over for thirty minutes (with the baking crust) or in the activefry for twelve minutes. Combine the brussel sprouts with the onions and mushrooms. Once the crust is baked, place the salmon in the bottom of the pan. Top with the sauteed vegetables.
Whisk together eggs and almond milk until blended. Pour over vegetables and salmon in the quiche pan. Top with thinly sliced tomatoes. Bake for 40 minutes at 375, or until brown.