My Whole30 Challenge Diary: Day 16
Thurs, March 16th
If you haven't already read my disclaimer, please click the link HERE from Day 1 of our challenge. As with any lifestyle or dietary change, if you have any questions or concerns, be sure to discuss them with your physician. Also check out the Whole30 website for specifics and additional info.
Having WAY too many technology issues today so this post will be short and sweet.
GIF compliments of GIPHY.com
Whole30 Smoothie and hardboiled egg for breaky today.
In this smoothie I included the following:
1 cup frozen berries (raspberries, blackberries, blueberries)
5 fresh strawberries
6 baby carrots
1/4 cup fresh blueberries
1 tablespoon goji berries
1 tablespoon chia seeds
1 cup power greens
1/4 cup fresh broccoli florets
water (to help it mix better)
TASTE TEST: This smoothie was a little more "hearty and robust" than the others, but still edible. I'd probably add a little less power greens if I add the broccoli next time.
TIP: If you make these with power greens, drink them within a short amount of time as the greens seem to settle quickly and decrease the overall taste.
Since we made extra Whole30 seasoned chicken breasts, I decided it was time I make a salad since the last one I remember making was well over a week ago... Salad it is! Power greens, grape tomatoes, green onions, and seasoned chicken breast with Whole30 Trifecta Salad Dressing, click link for recipe.
Dinner consisted of organic grass feed beef filet with remaining Whole30 Brussel Sprouts and Whole30 Prosciutto Wrapped Asparagus for a little dinner treat. We made sure the prosciutto had no sugar added as the only two ingredients were prosciutto and salt. We also cut off most of the extra fat to try and keep it as healthy as possible.
Hubs cooked the filet as usual (Whole30 style with Everyday Spice Blend). He pan-seared the filet on all ends first to lock in the juices, and then cooked it in the oven for the remaining time until it was medium for me and medium rare for him. To see the full Whole30 Filet recipe, click the link.
Note: I modified the Prosciutto Wrapped Asparagus recipe from Chowhound. To see the original recipe, click here.
Whole30 Prosciutto Wrapped Asparagus
1 pound medium asparagus (3/4 to 1 inch thick)
1 tablespoon olive oil (or coconut oil)
thin slices prosciutto
freshly ground pepper
Arrange top oven rack about 6 inches from broiler. Begin to heat broiler.
Wash asparagus and trim ends.
Brush on olive oil (or coconut oil) and toss evenly to coat. Season with salt and pepper. Set aside.
Cut prosciutto in half lengthwise (this makes it easier to wrap).
Place non-stick aluminum foil on baking sheet.
Start wrapping prosciutto around asparagus, beginning just under the scaled tip of asparagus. Wrap each spear in a downward spiral, just barely overlapping seams of prosciutto. Place on baking sheet. Continue with remaining asparagus. Leave space between each asparagus on baking sheet to ensure they cook properly.
Broil for 3-4 minutes, then remove baking sheet and flip the asparagus over. Return baking sheet to oven and broil for an additional 3-4 minutes until prosciutto is crisp and slightly browned.
To get crisp prosciutto, arrange oven rack about 6 inches below the broiler. Keep an eye on asparagus in broiler to ensure it doesn't burn.
This is also an easy crowd-pleasing party appetizer.
For a Whole30-approved bacon option, you can also use Pederson's uncured, no sugar added hickory smoked bacon instead of the prosciutto.
TASTE TEST: They were a hit and we'll definitely be having this at our next get-together.
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