Congratulations, tiger! You are one sexy beast! Read more about "tiger blood" from the fun people at Esquire.
I personally am not feeling tiger blood yet this time around, but I think I am fighting the 4th floor cold that is going around my office. Last night I could not get warm to save my soul. Anyway. Has anyone tried a new recipe yet. I DID..... Last night and it was great... Super easy and only took about 40 minutes. I have posted the recipe on my blog below. Crazy weekend in the Seattle area with the big game, so Stay safe and Eat CLEAN..... Happy Friday Ladies.
((Whole30 Newsletter))
After the excitement of making it through the first half of your Whole30, this may seem like just another day, and your food may seem like the same old food. Today, we’ll show you different! Each meal is what you make of it, and we are going to help you find ways to make your Whole30 meals exciting and new.
Today is all about creative, delicious, Whole30-approved sauces, dressings, and, salads—things you’ve perhaps never thought of as an option during your program. These ideas will spur your imagination—and pretty soon, you’ll be busting out fun new food creations of your own. (And taking picture-perfect photos to make your Facebook friends drool!) So belly up to the salad bar, friends, and dig into these delicious ideas.
Have a great Day 17!
Kick up the Flavor With Sauces and Dressings
Want to add some flavor to your meal, but having a hard time finding pre-made dips, dressings and sauces that fit the Whole30 guidelines? No problem! Make your own with the delicious recipes below.
Special insider tip: If a recipe calls for something that comes in a can, bottle, or jar, be sure tocheck the label for sneaky ingredients.
Dreamy Avocado Dressing (from It Starts With Food) ½ large avocado · 1 Tbsp lime juice · ¼ cup Olive Oil Mayo · 1 small garlic clove · ½ Tbsp pickled jalapeño rings (optional) · 1 Tbsp fresh cilantro leaves (optional) · 2 Tbsp water · salt and black pepper
Place all ingredients in a blender or food processor and purée to desired consistency, adding additional water 1 Tbsp at a time, if necessary. Allow the flavors to meld for 30 minutes before serving. Store covered in the refrigerator.
Dips (I dip. You dip. We dip.) * Cut up some peppers, jicama, and carrots and dig into thisPersian Eggplant Tomato Dip. * Guacamole is perfect for homemade sweet potato chips. * Some like it hot, and for those of you that do try this Hot Pepper Hummus. * Salsa is super quick, easy, and fresh. Try this Roasted Roma Salsa for a little something different. * And for a salsa that’s really different, check out this Black-Olive Salsa.
Dressings (Oil + Acid + Spice = Salad dressing) * The OG-ish Italian Dressing: It’s like the Olive Garden, in your house, without all the coma-inducing pasta. * Thai-inspired Chili Coconut Milk Dressing takes your coconut milk to the next level. * Southwestern Cumin Lime Dressingwill make you want to don some cowboy boots and ride off into the sunset. * Tangy. Carroty. Gingery. What’s not to like? Tangy Carrot Ginger Dressing * I came. I saw. I made Caesar Dressing.
Sauces (aka: Gettin’ Saucy) * If you are looking for a sauce that is delicious on literally everything, Melissa Joulwan’s Sunshine Sauce is for you. * Green Apple Guacamole – add some tang to your guac! * Thank Nom Nom Paleo for this ridiculously good Thai-Inspired Herby Green Marinade. * Presto! Pesto! * You’re not sipping cocktails right now, but you can still enjoy this Cocktail Sauce.
Mayo-My!
We think one of the best things you can learn to make during your Whole30 is homemade mayo. It can be used on or in all sorts of food, it is delicious, added ingredients can turn it into something entirely new, it’s skill-enhancing….did we mention it is delicious?
Melissa Joulwan from The Clothes Make the Girl has one of our favorite mayo recipes in her book Well Fed. Here’s the recipe and a video on how to make your batch come out with velvety perfection.
Ingredients: 1 egg · 2 Tbsp lemon juice @ room temp · ½ tsp dry mustard · ½ tsp salt · ¼ cup plus 1 cup olive oil (light, not extra virgin). All ingredients must be at room temperature
Directions: Place the egg and lemon juice in a blender or food processor. Let them come to room temperature together, about 30-60 minutes. (Or, take the egg out of the fridge and place on the counter overnight. As long as it’s not summertime in Atlanta with no air conditioning, it’s all good!) Add the dry mustard, salt, and ¼ cup of the oil. Whirl until well mixed – about 20 to 30 seconds.
THIS IS THE IMPORTANT PART! The only remaining job is to incorporate the remaining 1 cup oil into the mixture. To do this, you must pour very slowly… the skinniest drizzle you can manage and still have movement in the oil. This takes about three minutes or so. It’s a fairly long time. Breathe. Relax. Drizzle slowly. If you’re using a blender, you’ll hear the pitch change as the liquid starts to form the emulsion. Eventually, the substance inside the blender will start to look like regular mayonnaise, only far more beautiful. Do not lose your nerve and consider dumping! Continue to drizzle.
If your ingredients were all at room temperature and you were patient, you will be rewarded with thick, creamy, delicious mayo!
Mayo-A-Go-Go
When we make a batch of Melissa’s homemade mayo, it barely lasts a week. But maybe you’re not as mayo-crazy as we are… so we asked some folks on our Whole30 forum to weigh in on how to use that extra mayo.
- “I use mayonnaise whenever I roast a fish. My standard approach to salmon is to place it on foil in a baking pan, wet it with lemon juice. Dust it with salt, garlic powder, thyme, etc. Then slather it with mayonnaise. The mayonnaise keeps the fish moist while roasting at 400 degrees for 20 minutes.” - Tom Denham
- Blend in some curry powder and mix with pre-cooked chicken breast pieces, flaked almonds and dried currants and you get a British dish called Coronation Chicken (the legend goes it was first made for the banquet at Queen Elizabeth's coronation in 1953). - EllieBelly
- “I use it on lean meats (like chicken and some pork) when I'm roasting them, especially in the crockpot. It's also great for attaching a coating or crust to something (like almond crusted chicken) that you don't want to batter. We add it guacamole sometimes, too.” - Robin Strathdee
- “Today (inspired by Well Fed) I took some mayo, squeezed in some lime juice, added some salt and a couple of shakes of cumin, and had cumin-lime sauce for my very boring poached chicken. I practically licked it out of the container.” - jrustdc
- “I really like egg salad. I keep it simple: hard-boiled eggs, homemade mayo, salt, and pepper. Also, tuna with chopped olives and scallions. I've also been known to just put a dollop of the mayo on a piece of hot grilled chicken or a hamburger patty… add a clove of chopped garlic, salt, and pepper… YUM!” - Melissa Joulwan
Step up to the Salad Bar
With tons of veggies, proteins, and healthy fats, salads scream “Whole30.” There are oh-so-many ways to make the next one more scrumptious than the last, but coming up with various salad combinations can be hard (creative) work… until now.
Paleo Power™ Lunch was born when the author, Stormy Sweitzer, realized how challenging it can be to eat well at work. She says, “I often worked 50-60 hours a week. I always had some running or cycling event I was training for. And, of course, I wanted to spend time with my husband, family and friends enjoying the things we love to do. So food—especially the lunches and snacks I packed—had to be simple, not take a lot of time to prepare, and keep me going throughout the day.”
Paleo Power Lunch is a 117-page, full-color eBook in PDF format. It includes strategies for eating healthy meals, ideas for shopping creatively and efficiently, tips for storing and packing ingredients and lunches, and a system for preparing great lunches using recipes in the book or the ingredients you have on hand.
The book also features 26 Paleo Power Lunch salad combinations to fuel your day, and over a dozen delicious dressing recipes—and the tricks to creating your own dressings. All but one recipe (a honey-mustard dressing) is Whole30-friendly.
Want a special sneak preview of Paleo Power Lunch? Try “Taste of the Tropics Power Lunch”:
Ingredients: * 2-4 cups spring greens * 1-2 palms of poached, grilled, or steamed shrimp * ½ mango, chopped * ½ avocado, chopped * 2 Tbsp unsalted cashews (raw or toasted) * 1 tsp unsweetened shredded coconut
Directions: * Layer all ingredients in a lunch-sized food storage container. * Pack 2 Tbsp of Paleo Power Lunch’s Basic Citrus Dressing, or 3 Tbsp Creamy Avocado Cilantro Dressing, or 3 Tbsp Creamy Lemon Chive Dressing in a separate container.
Looking for more lunchtime salad inspiration? Check out these Whole30-friendly salad recipes!
- Crispy Duck and Arugula Salad, courtesy of Nom Nom Paleo
- Fennel and Orange Salad, courtesy of the Primal Palate
- Poached Eggs and Smoked Salmon Salad, courtesy of What This Foodie Eats
- Chili Chicken Salad with Jalapeno Vinaigrette, courtesy of Three Diets, One Dinner
- Deconstructed Gyro Salad, courtesy of The Clothes Make the Girl
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