Chicken Curry/Tandoori with Cauliflower Rice

After a long day of meal prepping, it seemed only right to end the day with a delicious meal that had been planned a week earlier.  The plan was to pick up some Thai red curry paste during our shopping trip, but life did not care about our plan; the grocery store didn’t have a Whole30-friendly curry paste.  With a hankering for curry, I refused to be thwarted by the insufficient supply of curry paste so my partner in healthy eating and life decided to get creative.  We bought tandoori paste and curry powder and hoped for the best.  We were not disappointed.

This recipe is the love child of chicken tandoori and chicken curry; it’s got that familiar curry taste with a tandoori kick.  It’s a perfect recipe to warm you up on a cold and frosty night (like this one)!  The cauliflower rice acts just like regular rice and makes the perfect vessel for sauce.  I’m amazed by all the ways cauliflower can morph into other foods; rice, pizza crust, mashed potatoes…want can’t it do?!

This is a great dinner that will fill you up without giving you that I-ate-way-too-much-what-have-I-done feeling.  Give it a try!  And, as always, feel free to post any questions or comments in the comment section.

Chicken Curry/Tandoori* with Cauliflower Rice

*This was supposed to be made with red curry paste, however the supermarket didn’t have one that was Whole30 compliant so we improvised.  I used this Tandoori paste and curry powder instead, and I regret nothing.

You’ll need:

  • 2 large boneless chicken breast, chopped into bite-size pieces
  • 1 Tbs coconut oil
  • 1 zucchini, cut into chunks
  • 1 red bell pepper, ribs and seeds removed, sliced
  • 1 yellow onion, sliced
  • 1 clove of garlic, minced
  • 1 ½ Tbs Tandoori paste
  • 1 ½ Tbs curry powder
  • 1 16 oz can light coconut milk
  • Salt and pepper

What you do:

Heat a wok or a large skillet over medium/high heat. Add the coconut oil. Once the coconut oil is melted, add the chicken and cook until it’s fully cooked (about 8 minutes). Transfer the cooked chicken to a plate.

With the heat still on, add in all the vegetables and season with salt and pepper. Cook the vegetables until starting to brown slightly on the edges, about 6-8 minutes. Add the garlic and cook for about 30 seconds until fragrant. Stir in the curry paste, and then stir in the coconut milk. Add the chicken back in, and cook for another five minutes.

Spoon the chicken curry over cauliflower rice (see recipe below) and enjoy!

Cauliflower Rice

You’ll need:

  • 1 head cauliflower
  • 1 tsp coconut oil or EVOO (optional)
  • Salt and pepper (optional)

What you do:

Chop the cauliflower into florets, and pulse them in a food processor until they become grain-like.  If you don’t have a food processor, you can use a cheese grater.  You can eat the rice cold or heat it up in a skillet with the oil and a sprinkle of salt and pepper.  Cooking the rice will make it a bit softer so I recommend doing it, it only takes 5-8 minutes.  Heat the oil up on medium heat, add the rice, season with salt & pepper, and cover.  Give it a stir every few minutes so it doesn’t burn. I cooked mine for about 5 minutes and it still had a little crunch – I recommend cooking for 8 minutes it you like it tender.


Whole30 Meal Prep & Plan Weeks 2-3

Working for a company owned by Norwegians has its benefits.  One of the big ones being their belief in paid time off and holiday observation.  Seeing as I had the day off, thanks to the wonderful memory Dr. King, I knew what I would be doing most of the day – meal prepping and planning!

I know I forgot to post my meal plan last week (my apologies), but work kicked into high gear so I found myself having less time to write than usual.  Here’s last week in a nutshell:

  • Chicken* with broccoli (recipe at the end of this post)
  • Turkey Meatloaf
  • Sweet potatoes, brussel sprouts, and blueberries – not together, I was just in the mood for each of these things.
  • Pork chops with broccoli – the pork chops are seasoned the same way as the chicken and cooked in EVOO in a cast iron pan (5 minutes on each side on high heat)
  • Turkey meatballs with zoodles (recipe will make an appearance this week)
  • Lots of salads
  • Breakfast of champions: 2 hardboiled eggs, 1 banana, leftover sweet potatoes and brussel sprouts.

*this is usually dinner, but this week the chicken is being cooked as we speak for lunch time salads.  This is a VERY quick and easy thing to prep for the week and have in the fridge for lunch or dinner.

Saturday night we went out Hu Kitchen on 5th Ave by Union Square for dinner.  If you live anywhere near Manhattan, or come for visit, I HIGHLY recommend you check this place out.  It’s not a sit-down restaurant, it’s more cafeteria style with counters but there were plenty of places of to sit.  They even had a coffee bar that served organic wine, but sadly I could not partake.

I spent Sunday out and about in the city with my lovely lady friends, so by the time I got home I was not feeling the whole ‘try new recipe’ thing.  I picked up a turkey kielbasa and brussel sprouts (if you can’t tell, I really love brussel sprouts) and had that with some of the organic sauerkraut I had picked up at Whole Foods.  Quick, easy, and delicious.

For this week, breakfast and lunch will be looking pretty similar but dinner will be all new recipes!  Here’s what on deck:

  • Chicken curry with cauliflower rice
  • Chicken “cutlets” with lemon and capers, served with brussel sprouts
  • Pork chops with sweet potatoes and broccoli
  • Shepard’s pie

Make sure to check back throughout the week for the recipes!  Here’s my recipe for what I refer to as “everything chicken” as it’s good with everything!  These quantities will give you enough for a week’s worth of chicken, but feel free to change the numbers if you want more or less.

“Everything Chicken”

You’ll need:

  • 3lbs boneless chicken breasts
  • 1 Tbs coconut oil or EVOO
  • 1 Tsp Adobo
  • 1 tsp pepper
  • 1 tsp paprika
  • 1/2 tsp red pepper flakes (optional)

What you do:

Heat up a frying pan with oil on medium heat and cut the chicken into bite site pieces.  Throw the chicken in the pan, toss with oil, and add the seasonings.  Cook chicken all the way through – about 8-10 minutes.  If you’re not sure, cut into one of the pieces – if it’s white and the juices run clear you’re good to go.  Serve with veggies, cauliflower rice, or on top of salad.



Whole30 Mental Check In

It’s been almost two weeks since I’ve had any gluten, dairy, soy, sugar, or booze and I’ll be honest with you, I feel pretty damn good.

This past week was a historically difficult time of the month for me, if you catch my drift.  I was pretty nervous going into it.  I usually can’t stop eating sugar (or really anything) and want to punch anyone who dare make contact with me in the face.  Considering that’s how I felt the week prior due to sugar withdrawal, I thought it was going to be a disaster and I should have my resume on standby.  But I didn’t eat any sugar and I didn’t punch anyone in the face; I live to write documentation another day (yay?).  For the first time in forever I didn’t want chocolate.  I kid you not.  I know, I’m as amazed as you are.

What really blew my mind was how stable my mood was.  I’ve had trouble keeping my mood stable ever since I said so long to Lithium, but it’s something I find fairly manageable with exercise, diet, sleep, and adequate ‘down time’.  As I’ve mentioned previously, part of my interest in doing a Whole30 was to see how it affected my mood.  I’m sure it’s still too early to tell, but so far I’m impressed.  When my mood changes, either because of hormone swings of because my brain is a jerk, I can become extremely socially awkward, depressed, and anxious; a trifecta of unpleasantness.  Add outside stress to that (work, crazy neighbors, and general anxiety of city life), and I’m usually held up in the bathroom trying to make it look like I haven’t been crying or having a panic attack for the last 20 minutes.  But not this week.  This week I felt calm…well, my definition of calm.

Today I spent about a half hour shooting the breeze with a few co-workers, which is something I haven’t felt up to doing for quite a while.  My anxiety plays tricks on me and makes it hard for me to get out a coherent sentence when someone asks me a simple question like “how’s it going?”.  But today I didn’t feel any of that.  I didn’t have the thoughts racing through my mind telling me that the people I work with hate me, that my work is inadequate, or that I might have left the fridge open at home.  My mind was quiet and that never happens.  

I’ve been sleeping much better and not stressing over what I eat as much, so I must give credit to the Whole30.  Could my diet have been contributing to my mood swings?  I still have about two and half weeks to go but if this feeling lasts through then, I think I have my answer.

Stay tuned!

Mom! The (turkey) Meatloaf!!

Thanks to a five-day cold, my meal plan fell a bit off track.  Egg muffins sounded repulsive, which could also be the result of eating them for 6 days straight, and salads were pretty unappealing.  Despite my longing for chicken noodle soup and sugar-filled OJ, I stayed faithful to the Whole30 and made due with chicken broth and oranges.  Thankfully I’m feeling better and getting back to making healthy and hearty Whole30 meals.  Last night was the first time I was actually hungry since the plague descended upon me, and finally had the energy to cook.  I decided to take a healthy twist on a childhood classic; meatloaf.  

Personally, I hated meatloaf as a child, but then again I hated anything that wasn’t cheese or pasta.  As an adult, I could not get enough of this meatloaf and will be making it on a regular basis from here on out.  I looked up a few recipes and did some tweaking to make it Whole30 approved, and I must say I’m pretty pleased with the result.  Here’s the recipe:

For the Meatloaf:

  • 2 lbs ground turkey
  • 1 egg
  • 1 small onion, finely chopped
  • 1 clove garlic, minced
  • 4 oz tomato sauce (from a can)
  • 1/2 cup coconut flour
  • 1 Tbs Italian seasoning
  • ¼ tsp paprika
  • ¼ tsp garlic powder
  • 1 tsp salt
  • 1 tsp pepper

For the Topping:

  • 4 oz tomato sauce (from a can)
  • 2 tsp dried basil


Preheat the oven to 350 degrees.  Combine all ingredients in a large bowl.  If you don’t have Italian seasoning, you can use ½ tsp of dried basil, ½ tsp of dried oregano, and ½ tsp of dried thyme.  Place the meatloaf mixture in a greased pan.  I used Nature’s Promise Organic Olive Oil Cooking Spray to grease a large bread pan.  Drizzle with tomato sauce and dried basil.

Bake for 90 minutes – turkey takes a while to cook (unfortunately).  After 60 minutes, I took my pan out of the oven and drained the grease, then put it back in for another 30 minutes.  Make sure it’s fully cooked – if you have a meat thermometer, it should be 160 degrees.  If not, cut into the meatloaf – if it’s pink, put it back in for another 10 minutes and check again. If it’s not pink, you’re good to go!  

We had some leftover tomato sauce (from an 8oz can), so we drizzled it over the slices of meatloaf and sprinkled them with extra basil.  Enjoy!

Whole30 Week 1 Wrap Up

I did it.  I made it a whole week without gluten, dairy, sugar, soy, or (wait for it)…booze!  I’m not gonna lie, the first few days were pretty tough.  Walking past the Friday bagels and not reaching for a piece of candy when I walked by reception was a challenge.  I also felt like total crap for the first 4 days.  But on the fifth day, after my body had detoxed from sugar and processed food, I actually felt pretty good!  Unfortunately that feeling did not last as I started to feel crummy again, but in a different way this time; I got a nasty cold.  I will not fault the Whole30 for that as I travel in a cesspool every day (i.e., the subway) and work in an open office, so it was only a matter of time before I was infected.

Despite having the plague, I was actually sleeping pretty well and had a decent amount of energy.  I was able to go out to dinner on Friday and Saturday as well as see a hilarious broadway show, A Gentlemen’s Guide to Love and Murder.  If you have a twisted sense of humor (like I do), you’re in for a treat and should see it immediately.

Eating out on the Whole30 is a bit of a challenge, depending on where you go, but is certainly doable.  I looked up the menus at each restaurant beforehand to make sure there was at least one thing I could have.  I also asked for substitutions, like salad instead of rice, and didn’t miss the extra calories one bit.  Much to my delight, skipping my usual glass of wine wasn’t as hard as I thought it would be.  On Friday night I had club soda with lemon and I didn’t feel like I was missing out at all.  Saying no to the shared dessert was the only time I cursed the Whole30.  I still have sugar cravings, but they’re definitely not as bad as they were a week ago.  I can’t wait to see what happens by week 4.

It’s a bit hard to take a full read on how I feel since I still have this stupid cold, but I did notice my jeans were a little easier to get on.  I don’t feel bloated and I’ve actually been a little less irritable.  Someone on the train was in bad need of a tissue and instead of wanting to punch them in the nose, I offered them one I had in my pocket.  Could this be the cure to Angry New Yorker Syndrome?

I’m still feeling under the weather so my meals are a little off, but I’ll post my meal plan for the rest of week tomorrow as I’m hoping to be back to normal by then.  Today will consist of chicken soup (no noodles of course) and oranges.


Whole30 Day 4 – D-Day i.e., Detox Day

Meal plan for today:

  • Breakfast: egg “muffin” & 1/3 cup blackberries
  • Lunch: Salmon salad
  • Dinner: Kielbasa soup

Today my body finally realized what’s going on…and it’s not happy.  According to other people who’ve done the Whole30, the first week can make you feel pretty crummy before you start feeling awesome.  Well, I guess those people are correct because I’m not filled with energy and positivity.  I’m grumpy and I want some goddamn yogurt and skittles, separately or together I don’t care.  Neeeeeeeed sugarrrrr. I’m hoping that after this week I’ll be over the ‘hump’ and things will start getting easier.  

I also know the Whole30 is not completely to blame.  Work has been frustrating and all of the trains in the city have decided not to run efficiently this week, so I’m sure my elevated stress level could be a result from that.  But the Whole30 is a better scapegoat.  

Since work will be picking up (a lot) next week and for the foreseeable future, I’m only going to post once a week.  Each post will include my meals for the week (breakfast, lunch, and dinner), a mental and physical ‘check-in’, and any challenges or triumphs.  Not being able to turn to wine or candy to deal with stress is proving to be quite challenging (at least for now), so taking the time to write every day is adding to my mountain stress.  It makes me sad, but it’s the hard truth.

On a lighter note, last night my boyfriend and I made an amazing dinner; shrimp over zoodles (better known as zucchini noodles).  Well he did the cooking, but I came up with the recipe so I’m going to share in the glory.  He is such a godsend, especially during weeks where I want to scream and punch everyone in the face.  

Ok, back to the cooking – zucchini noodles are about to become your new best friend.  As someone who loves pasta, I didn’t think these noodle imposters were going to cut it.  I’ve never been so happy to be so wrong.  They taste just like pasta, aka they’re an excellent vessel for sauce.  The oil and garlic from the shrimp coated the zoodles and they tasted so good that I couldn’t believe what we were eating was actually healthy.

If you’re looking for a gluten-free alternative to pasta, or just looking to cut down your carbs, I highly recommend you invest in a Vegetti, or as I like to call it – The Noodler.  You can use any vegetable you’d like, but I prefer zucchini.  You don’t even need to cook the veggies noodles either!  Once they come out of your Noodler, you’re good to go.   

Shrimp Over Zoodles

8-16 oz Frozen shrimp, peeled and deveined (we used about 8 oz for 2 people)

1 Tbs Olive oil or coconut oil

2 cloves of garlic, minced

1 lemon

1 tsp adobo

1 tsp dried basil

½ tsp paprika

1 zucchini

Salt & pepper

Garlic powder (optional)

Defrost the shrimp. Heat 1 Tbs olive oil and add minced garlic. Once garlic starts to golden, add the shrimp.  Add fresh lemon juice and season with adobo, dried basil, and paprika.

Make the zoodles with the Vegetti.  Once the shrimp is fully cooked (about 5-8 minutes), pour the shrimp and leftover oil/garlic over the zoodles. Quick and easy!

Whole30 Day 3 – All Salads All Day

This title may be misleading; I’m not having salad for every meal since I’m not a rabbit.  But I am going to talk about my favorite ways to prepare them! Photo cred to the Paleo Mama.

Meal plan for today:

  • Breakfast: Egg “muffin” & apple w/ almond butter
  • Lunch: Shredded chicken over spinach with walnuts and balsamic vinegar
  • Dinner: Shrimp over zoodles (i.e., zucchini noodles)

This morning I added an apple with almond butter for extra carbs, protein, and fat since I’m going to spin class during my lunch break.  I’m fortunate that I have a job that lets me take enough time to fit in a class, so I try to take advantage of it on days I don’t go to CrossFit.  I try to eat according to my workouts, so if I know I’m going to get my fitness on in the afternoon or after work, I’ll try to get in some extra nosh.  Conversely, if I’m taking a rest day I’ll usually go easy on the carbs since I won’t be burning them off at my usual rate.  Unless I see the train pull in when I walk into the station – then it’s an all out sprint and additional sustenance will be necessary.

For lunch today, I decided to make the same salad as yesterday since I loved it so much.  Even before the Whole30, I’ve always tried to have a salad for lunch.  I do my best to bring my own since salads run $10+ in my work neighborhood.  I usually assemble them in the morning before I head to the gym, but you can definitely prepare them the night before.  Just don’t add the dressing until you’re ready to eat it…unless you happen to have a mason jar.  That’s right, mason jars aren’t just for jamming or drinking out of in Brooklyn, they make excellent salad containers!  

Put your dressing on the bottom, then add the veggies and protein, and top it off with the lettuce.  Voila!  You have a portable, and spill proof, salad!  It’s also a great way to prep salad for the week, as long as you have the room in your fridge. I’m a big fan of using mason jars since I really hate getting to work and finding that salad dressing has leaked all over my bag. It’s almost as annoying as having a homeless man expose himself on my way to work.

I like to change up my salads because I typically get tired of eating the same thing day after day.  Salads are a great way to pack protein, veggies, and healthy fats into your midday meal time.  These salads can also make a great dinner if you’re trying to keep it light. I use a random assortment of the following ingredients, pick your favorites and give it a try!


  • Arugula
  • Romaine
  • Spinach

Veggies & Such

  • Carrots
  • Red peppers
  • Cherry tomatoes
  • Roasted sweet potatoes
  • Kalamata olives


Nuts & Seeds

  • Walnuts
  • Pistachios
  • Sunflower seeds


  • Olive oil with lemon juice
  • Straight up lemon juice
  • Balsamic Vinegar (you can cut it with olive oil if it’s too bitter)
  • Olive oil with salt & pepper

Normally I add dijon mustard to my dressings but unfortunately not this month since it’s not Whole30 approved.  Much to my dismay, dijon mustard has sugar in it.  I told you sugar was in everything!
Tonight I’ll be whipping up shrimp over zucchini noodles with my handy Vegetti (yes, the one ‘as seen on TV’), so make sure to check back tomorrow for the recipe!

Whole30 Day 2: Warm Beef Stew on a Cold Day

Today’s meal plan:

  • Breakfast: Egg “muffin”
  • Lunch: Shredded chicken over spinach with walnuts and balsamic dressing
  • Dinner: Beef stew round 2

It. Is. COLD!  It’s days like these I question why I still live in the North East.  Walking to the gym this morning was liking walking through the winter tundra, except with homeless people.   Fortunately, my delicious dinner from last night (and my fleece-lined, super awesome Wisconsin hat – go Badgers!) kept me warm.  

Last night I came home to a warm apartment and a big pot of the best beef stew I have ever had.  Seriously.  We’ll be eating it again tonight and I’m already looking forward to it!  

I’m very lucky to live with my amazing boyfriend.  Not only is he a great boyfriend, friend, roommate and person, he’s also a terrific chef!   What had been a frustrating day quickly turned into a relaxing evening full of soup, love, and coloring (pictured above).

Coloring has become one of my favorite ways to destress.  After work I get into comfy clothes, sit on my couch, and color.  I am almost 30 and in no way, shape, or form am I embarrassed about this. It’s a great way to practice mindfulness and create something beautiful.  I use this coloring book and these markers.  I think coloring will make an excellent replacement for my post-work glass of wine.  

And now for what you’ve all been waiting for…the beef stew recipe!

Beef Stew (in a crockpot)

  • 1 onion, chopped
  • 5 carrots, peeled and chopped
  • 2 potatoes, quartered
  • 3 lbs beef stew meat
  • 3 garlic cloves, minced
  • 1.5 tsp oregano
  • 1 tsp parsley
  • 1/2 tsp cayenne pepper
  • Salt to taste (about 1 tsp)
  • 28 oz can peeled crushed tomatoes
  • 32 oz. chicken broth

Place chopped onion, carrots and quartered potatoes in the crock-pot. Add beef stew meat, season with spices, and add the chicken broth and tomatoes. Cook on high for four hours or low for 8 hours.

Note: you can also cook this stew in a large pot on the stove. Sauté the onions in 1-2 Tbs of olive olive.  Add the carrots, potatoes, and beef and cook for about 3 minutes.  Add the chicken broth, tomatoes, and spices.  Give it a big stir and bring to a simmer.  Cover and let the stew cook for 2-3 hours on a low simmer.


For those who want to learn how to make shredded chicken (or just want to learn another way to make it) – here’s the recipe:

Shredded Chicken

  • 3 boneless chicken breasts
  • 1 medium onion, sliced
  • 4 cloves of garlic, peeled and slightly crushed (put a knife over a clove and give it a good whack!)
  • 1 bay leaf
  • 1 tsp salt
  • 1 ½ tsp cumin
  • ½ tsp black pepper
  • 32 oz chicken broth
  • Water

Combine all ingredients in a large pot, except the water.  Use water to cover the chicken if you don’t have enough broth.  Bring to a boil and scrape off any foam that appears.  Bring down to a simmer and cook for 30 minutes.

Transfer the chicken to a cutting board to cool.  Once it’s cool, use two forks (or natures fork, i.e., your fingers) and pull the chicken apart.  Use in salads or eat it on it’s own.  Yum!

Whole30 Day 1

Today is the first day of the Whole30!  Today’s meal plan consists of:

  • Breakfast: Egg “muffins”
  • Lunch: Salmon Salad
  • Dinner: Beef Stew

I spent the vast majority of yesterday in the kitchen, which is also my living room since I live in the city.  The apartment smelled amazinggggg.  My boyfriend/roommate was doing his meal prep as well so our tiny kitchen saw a lot of action.  We now have a very happy and very full fridge for the week.

I made egg “muffins” for the week as well as salmon and sweet potatoes for salads.  Yes, you can put sweet potatoes on salad and it is delicious!  The “muffins” are a great way to sneak veggies into your breakfast and I must say, I didn’t even notice that I was eating swiss chard this morning.  I was also starving after this morning’s workout, but I’m pretty sure I would have enjoyed them either way.

Our workout this morning was not so much exhausting as it was challenging.  I’m not say that it wasn’t exhausting, everyone collapsed when it was over, but I struggled more with trying not to scream than trying not to pass out.  One of the exercises we do fairly often in CrossFit is called Double Unders.  It’s basically extreme jump roping; you try to get the rope to pass under you twice, rather than once, in one jump.  It usually results in a lot of whip lash.  I’m usually pretty decent at them…except for today.  I had an unpleasant commute (thanks to the terrible parents of New York) so maybe it’s because I already frustrated, but for whatever reason I really struggled today.  After the workout was over I was so tired that I didn’t care anymore, but there was a good chunk of time where I wanted to throw my jump rope and yell i.e., have a temper tantrum.  Fortunately I did not do that, nor did I punch anyone on my way to my office, so I’m going to chalk that up as a little win for today.

One of the things I want to do along side my Whole30 is track what I like to call my “little wins”.  Little wins are time when I feel my emotions spiraling out of control but muster up the strength to keep it together.  Some are easier, like not screaming at a jump rope, while other are much harder, like trying not to have a panic attack on the train (that’s a big win).  I’m hoping that as I nurture my body with good food and exercise, the physical and mental benefits will lead to more little wins.

You can make your own egg “muffins” and salmon salads with the recipes below.  Feel free to post any questions in the comment section. I’ll be posting the beef stew recipe tomorrow so make sure to check it out!

Egg “muffins” (makes 8)

1 Tbs coconut oil (plus more for greasing the pan)

1 onion, chopped

1/2 turkey kielbasa, cut into bite size pieces

2 big handfuls of spinach

4 leaves of swiss chard

8 eggs

Salt & pepper to taste

Preheat the oven to 350 degrees and grease a muffin tin with coconut oil.  Melt the coconut oil and sauté the onion for 2-3 minutes.  Add the spinach, swiss chard, and turkey kielbasa.  Sprinkle with salt & pepper and cook until the veggies have been cooked down and the onions are golden, about 5-8 minutes.

Scoop the mixture into the muffin tins, I filled mine to the top.  Beat the eggs and fill each cup with egg (each cup takes about 1 egg).

Bake for 25-30 minutes.

Salmon Salad

For the salmon:

1lb Wild Alaskan Salmon

1/3 cup EVOO

2 cloves of garlic, diced

1 Tbs fresh lemon juice (or half of a large lemon)

1 tsp dried basil

1 tsp salt

1 tsp pepper

Preheat the oven to 375 degrees.  Place the salmon and all ingredients in a plastic bag or tupperware container (make sure the lid fits on tight!).  Shake it up and let marinate for 2-3 hours. If you’re short on time, I’ve made this recipe after only letting it marinate for half an hour and it still tasted great.

In a glass pan, place the salmon in tin foil and pour the remaining marinade over it before sealing.  Bake 35-45 minutes, until easily flaked with a fork.  Voila!  You have salmon for salads for the week OR a tasty dinner!

For the salad:

Arugula or romaine lettuce

Kalamata olives

Sweet potatoes*


Fresh lemon juice

Place all ingredients in a bowl (up to you to decide your portions) or Tupperware and squeeze fresh lemon juice (this is your “dressing”).  Mix it up and enjoy!

*For the sweet potatoes – clean and chop a large sweet potato into bite size pieces.  Place in a baking dish and drizzle with EVOO. Sprinkle with salt, pepper, and garlic powder.  Bake at 400 degrees for about 15 minutes or until a fork can easily poke through.

Whole30 Eve

Twas the night before the Whole30 and all through the apartment, I searched for hidden candy in every compartment.

Today is my first meal prep day!  After a long and arduous trip to the grocery store, I (and my fellow healthy-eating boyfriend) have stocked the fridge and pantry with proteins, veggies, and an abundance of sweet potatoes.  Today’s prep will include breakfast for the week (egg “muffins”) and salmon for lunch time salads.  Dinner for Monday and Tuesday could also be assembled in a freezer bag, frozen, and thrown into a crock pot tomorrow, but our crock pot can’t be trusted (i.e., it leaks when we’re not here to catch it) so I’ll be cooking tomorrow.  Make sure to check back tomorrow and Tuesday morning for the recipes 🙂

The grocery list consisted of:

  • Extra Virgin Olive Oil (aka EVOO)
  • Eggs
  • Lemons
  • Spinach
  • Onions
  • Sweet potatoes
  • Lettuce
  • Salmon
  • Frozen Shrimp
  • Zucchini
  • Turkey kielbasa
  • Chicken breasts
  • Broccoli
  • Chicken broth
  • Garlic
  • Beef (for stew)
  • Carrots
  • Swiss chard
  • Can of peeled crushed tomatoes

My grocery store didn’t have arugula or kale so I’ll be picking that up at the Union Square farmer’s market tomorrow.  Ideally, I’d like to get most of my produce from the farmer’s market. However, I wasn’t here on Saturday to stop by my local one so the super market produce section had to do.

While browsing the aisles of the Stop & Shop I did something I’ve never really done before; read the labels. I was shocked to discover that sugar is in everything.  Seriously.  It’s in freaking chicken sausages!  Fortunately most of the food I needed didn’t have labels (yay nature!) so it wasn’t too inconvenient to abide by the Whole30 rules.

I actually feel excited to start this ‘food journey’.  I’m sure that excitement will fade relatively quickly, but after a very fun weekend of eating too many potato chips and drinking way too much vodka, clean eating and sobriety sounds pretty appealing.  Drinking and eating poorly threw me into a bit of a funk this morning (as expected), but my spin class was able to pull me out of it.  I’m looking forward to seeing how my new healthy lifestyle will effect my mood.

My salmon is marinating and I’ll be getting started on my egg muffins soon while finishing off the rest of my candy stash, so that’s all for now. Check back tomorrow for the recipes!