Did you say Day 20?
To say things have been busy in my life would be both an accurate description and an over-exaggeration. On one hand, I worked all weekend at the hospital and did not have the brain power to write my posts. I came home from work, did some yoga and went to bed. On the other hand, I could have caught up on my blogging yesterday but instead opted to read for the ENTIRE day instead. So while I can excuse my busy weekend, I’ve come up empty with a rationalization for yesterday.
In case you are interested why I chose to read all day, google Beneath a Scarlet Sky by Mark T. Sullivan. Through extensive research, Sullivan created a masterpiece, recounting the life of -a then- teenaged Pino Lella; an Italian who not only guided Jewish individuals through the mountains into Switzerland, but also infiltrated the Nazi operations by being an undercover spy. While parts of this novel are fictionalized, a majority of the content is based on true occurrences.
So while I have been lost in 1945, 2018 has been passing by my awareness. Though I’ve been in a way “checked out” of reality, I have still been maintaining my Whole30 diet. I admit, I had to consult the calendar today to find that I am on Day 20. That means I am 2/3’s of the way through and still quite content with my restrictions. For the most part, I have not missed my sweets or grains. While the other nurses ate donuts, I opted for my chia seed pudding, something that I prefer over the former anyways. That being said, I do have a bit of a sushi craving- that has been present practically since day one- and I have already set a date with Brittany to go to our $12 all you can eat restaurant downtown.
Breakfast Bowls for Days
Over the past few “hectic” days, I have prepared last minute breakfasts that I am able to bring to work.
Still loving my apples sautéed with cinnamon, I made some no’tmeal bowls which I topped off with raisons and large chunks of coconut.
Madeleine’s No’tmeal Recipe
- 1/2 c. almond milk
- 1.5 tbsp. ground flax
- 1 tbsp. ground nuts (I used almonds)
- 1 tsp. cinnamon
- 1 tbsp. coconut flour
Combine and add to above:
- 1/2 mashed banana
- 1 tbsp. almond butter
- 1/2 zucchini, grated
With all of my no’tmeal recipes, I found this one to be one of my favourites. It is not too sweet, and the zucchini provides a nice texture without being an overpowering flavour. As I’ve told you before, I wanted to attempt creating a savoury oatmeal. So yesterday morning, I prepared a recipe similar to the one above, but held the cinnamon, banana and almond butter, instead adding salt, pepper and cumin. I then poached an egg (as I have now mastered the art of doing such), sautéed some red pepper with onions, sliced an avocado and scooped some salsa for the toppings. The result was delicious and I couldn’t help but scold myself for not having thought to create something like that sooner.
This morning things were a bit more chaotic. I received a call in from work at 7:40 asking me to come in as soon as possible. Well, we also got a huge snow/ ice storm last night. SO not only was my car buried in snow, but it also had a thick layer of ice on it. While I allowed the ice to melt, I quickly pureed a sweet potato (that I had already baked last night) in the food processor with some almond milk, cinnamon and almond butter. Being in the rush I was, I didn’t peel the skin and forgot to take a photo of my bowl. Not that it was much to look at in terms of presentation, but to give you a visual of what you missed: some blueberries, hemp hearts, coconut flakes and almond butter on top.
Shon and Madi Had An Idea…
A couple of months ago, I was fresh out of university, unemployed and getting restless. With little motivation or energy to do anything, I felt in a bit of a slump. Luckily I had my parents, Maris and Shon, who also graduated with me and fell in the same slump as I had. As we lived within commuting distance from one another, we got together often and did what we do best: invent recipes, exercise and job search.
Earlier this summer, when we were in Ottawa we had chicken shawarma from Three Brother’s. Having gone to school in a town that shawarma wasn’t readily available, we thought it was the best thing we had ever had. After that weekend we would reminisce about shawarma, voicing our longing and cravings.
Sitting at my parent’s house, we concocted the idea of homemade shawarma. Why that idea hadn’t occurred to use before is beyond me because it is genius. There were various recipes available online, as many other people had also decided to recreate the Levantine dish as well. With the correct spices on the chicken, we used tahini, made homemade taboola, sliced up cabbage and were off to the races. We were so happy with the result that I made it for my sisters the following weekend, who also fell in love.
When I was talking to my mom on the phone the other night, she told me that she made her and my dad the shawarma bowls. She too, had jumped on the shawarma bowl fan wagon after I made it for her back in the fall. I got to thinking, why don’t I make myself some shawarma that is Whole30 compliant? With a recipe provided by Pinterest, I threw together some salad ingredients that I had in the fridge (zucchini, red onion, cucumber, tomato), and marinated the chicken.
Pinterest did not fail me in this instance, as the shawarma sauce was on point. While I didn’t have tahini, I did have cashews and was able to soak those in boiling water, then blend them with almond milk for a creamy sauce. All I can say is yum. My love affair with shawarma is probably infinite.
Sunday night I arrived home late from work with little appetite for a bowl of chili. When cooking for yourself, meals get repetitive and you grow tired of eating the same thing. Knowing that I had chili in the fridge, I decided to see what I could do with it to jazz it up. What better way to do so then put it on nachos? But wait, you can’t have nachos on the Whole30 because both grains and corn are forbidden. What I can have, as you all know, is sweet potatoes.
Sliced very thin, I put them in the active-fry with some cumin, garlic powder, salt and pepper. Within twenty minutes, they were crisped up and ready to be topped off with the chilli and sliced avocado.
I had planned on putting salsa on top however the chili gave enough liquid and tomatoes for the dish. I ate it while speaking to my mom on the phone, who envied my creation.