15 days down, 15 to go.
It’s January 15! That means we’re halfway done with our Whole30! That rocks my socks off. So far, the thing that my meal plan has been best for is pulling up recipes to make grocery lists. We haven’t even kind of stuck to what meals we planned to have at what time. We buy ingredients for 5 meals or so at a time, and have really enjoyed many of the dishes.
Here are the dishes that we’ve liked the best:
A surprise favorite: Not Beanie Weenie – We never would have tried this recipe if we hadn’t found the Whole30 approved hot dogs! It’s a solid recipe, but it tastes even better if you add some yellow mustard. Best part — it’s a 1 pot meal.
Baked Pork Chops with Apple-Thyme Gravy – So Good! The gravy itself was more like a sauce than a gravy because it wasn’t thick. You couldn’t really taste the apple, but it was still so full of umami goodness that it was worth mentioning.
There was only one real problem with this recipe on its own. The cooking time suggested on the recipe’s website is cah-rayzee. Pork chops should never take an hour and fifteen minutes to cook in an oven set to 400 F. If you leave them in that long, you will end up with hockey pucks instead of pork chops. Instead, we stuck a meat thermometer in the thickest chop we were using and took it out of the oven when the pork’s internal temp reached 145 F. We let the meat rest for a few minutes, and it came up to 150 F, which is ideal for food safety. It took maybe 20 minutes, which made this meal both mouthwatering and quick. We paired it with baked sweet potato.
Last, but certainly not least, last night, we really enjoyed Tropical Grilled Flank Steak – Possibly the easiest and best tasting recipe we’ve tried yet. Instead of adding minced garlic and chopped chives or scallions, I coated both sides of the flank steak with granulated onion powder and granulated garlic powder. Also instead of mincing the ginger, I grated it, so that it would stick to the steak better. It was so much less work than the update I made to my Mom and Grammy’s flank steak recipe, and it was just as good. This will probably become a part of our regular meal rotation even after the Whole30 is over. We paired it with steamed broccoli.
Our Favorite Snacks
One of the most important things for us has been having snack food, for those moments when you’re totally hungry and don’t have time to fix something. Here’s what we’ve been enjoying.
Dried, Non-Sweetened Organic Mango Slices
Dried, Salted Plantain Chips
Homemade Beef Jerky
With the Whole30 being halfway through, I have a much better handle on how to cook for it. If a recipe has more than 5-6 non-spice ingredients, I usually don’t have the time or patience to make it.
So what’s on the menu in the next several days?
Our chili recipe, which I’m planning to make tonight. (I’ve gotta get off this computer and go shopping for the ingredients!)
Slow Cooker Cilantro Lime Chicken – an old favorite that we ate even when we weren’t paleo! We double Adam’s Taco Seasoning and add it in place of the packet of taco seasoning in the recipe. We’ll definitely make some paleo tortilla chips to go with it, and probably some guacamole too.
Keeping with the slow cooker theme, we’re also slated to try NomNomPaleo’s Slow Cooker Korean Short Ribs and Slow Cooker Cheater Pot Stew. I’m a little worried about the pork stew, just because Adam doesn’t like cabbage usually. Sometimes, he digs bok choy, though… so I’m hopeful that this recipe passes his palate’s test.
We’re also going to try Buffalo Ranch Chicken Meatballs, which, when paired with celery sticks, looks like something easy and yummy for supper. I’m thinking of adding some paprika and cayenne pepper to the meatball itself, for a little extra kick.
This food isn’t gonna buy or cook itself, so I’d better wrap it up and get to the store. Hope everyone’s having a great day!