Whole30, Day 29
SO CLOSE! Of course I waited until the second to last day to discover a flourless cake recipe. It's not great, but it definitely would've help cut some cravings along the road. It's made with super ripe plantains (maduro) and eggs. It actually rises up pretty nicely and has a mildly sweet flavor.
I've been enjoying breakfast this week since we added bacon to it. Which is weird because I am otherwise sick of eating meat. The potatoes have been coming out well too - I'm afraid hubby may want me to keep that going...he has another thing coming.
For lunch I made my great-grandmother's chicken salad recipe again and had that with potato chips cooked in coconut oil that I found at the grocery store. (I may have done a little dance in the aisle when I found those bad boys!) Nonie's chicken salad is always great for lunch.
Then for dinner I braised two pork tenderloins with apple and radicchio. The guys liked that too. The recipe called for brown sugar which I omitted but I should've added in another apple to up the sweetness. It still had a pretty balanced flavor. Despite this being a pretty good meal - I can't wait for the weekend. Yesterday's event has me dreaming of polenta!
Whole30, Day 29 4.8 lbs. lost
Breakfast: bacon, fried egg, potato hash
Lunch: chicken salad with coconut oil potato chips
Dinner: braised pork loin with apple & radicchio, plantain cake
Nonni's Chicken Salad
*The key to my great-grandmother's chicken salad was it's amazing, creamy texture. She used a meat grinder to make it! It wasn't until she passed and my mother found the grinder that we realized that was how she had been doing it! I've found that my food processor produces similar results.
1 lb. chicken breast
1/2 large red onion
3-4 celery stalks
1/2 c. mayonnaise
Season chicken breasts with salt, pepper, garlic & onion powder. Bring a large pot of water to a boil and cook chicken breasts all the way through - about 15-20 minutes.
In the bowl of a food processor add the chicken. Cut the red onion into large slices and add it in. Cut the celery stalks into thirds and add those.
Pulse until the mixture is a uniform size and consistency and well blended. Empty mixture into a bowl. Add in the mayo and mix until combined. I like mine served with tortilla or potato chips and some pickles!
Braised Pork Tenderloin, Radicchio & Apples
(adapted from MyGourmetRecipes.com)
2 pork tenderloins
2 tbs. olive oil
1 tbs. coconut oil
1 small onion, chopped
2 garlic cloves, chopped
1 head of radicchio, quartered and sliced
2 apples, chopped
1 c. sugar free apple cider
2 tsp. Dijon mustard
salt & pepper
Season the tenderloins on all sides with salt & pepper. Heat the coconut oil over high heat in a deep saute' pan until almost smoking. Add the tenderloins and sear on all sides, about 2 minutes total. Remove from the pan and place on a dish, set aside.
Lower heat to medium. Add olive oil to pan, once heated, add in onion. Cook for about 5 minutes. Add in the garlic and cook until fragrant, about another 30 seconds.
Add the radicchio to the pan and cook for 3-4 minutes or until it starts to wilt. Season vegetables with salt & pepper,
To the pan, add in the apples, cider and mustard. Stir, scraping up and browned bits from the bottom of the pan.
Nestle the tenderloins into the radicchio mixture. Cover with a tight fitting lid and cook over medium-low heat for 10 minutes.
Remove tenderloins from the pan and place on a cutting board, allow to rest for 5-10 minutes. In the meantime, continue to heat the vegetable mixture until most of the liquid is evaporated. Spoon the vegetables into a serving dish. Slice the tenderloins and place on top of the vegetables. Serve immediately.