Week #1 of my second time around on the #Whole 30 has come to a close. Lost a pound and a half this week and I'm continuing working out. Here are the recipes I came up with.They're all pretty fast and simple.
Quick dinner. I baked chicken breasts earlier in the day. While the chicken was baking I went ahead sliced a carrot and a sweet potato and baked those to a crisp. Some fresh baby spinach finished up my plate.
Saturday's breakfast. Egg and meat sauce scramble on a bed of baby spinach drizzled w/ vinegar and a side of plantain.
Mackerel and salsa cabbage rolls and a side of plantain. This is Chicken of the sea brand Mackerel and Herdez salsa casera. As with all canned and jarred foods be sure to read your labels carefully!
The following day I used the left over Mackerel and topped it with salsa. Tossed in some fresh baby spinach and squeezed 1/2 a lime on top. Added a handful of sunflower seeds and chowed down
Chicken, ripe plantain, sweet potatoes and carrots sliced thin and cooked in evoo, spinach drizzled with lime juice.
Veggies in the works. Eggplant, butternut squash, sweet potato. I add water and let them cook down. Seasonings: chili powder, and mrs dash salt free original blend which has onion, black pepper, parsley, celery seed, basil, marjoram, oregano, thyme, cayenne pepper, coriander, cumin, mustard, rosemary, garlic, carrot, orange peel, tomato, lemon juice, oil of lemon.
Chicken in the works. Seasoned with curry and garlic pepper. At this point I put the lid on and let it cook on very low heat till done.
Toasting the seeds from the butternut squash.
The finished product: chicken. Eggplant, sweet potato, butternut squash.
Used up the last of the stewed eggplant, sweet potatoes and butternut squash, by topping them with chicken, spinach and salsa.
Have a happy healthy crunchy green day :-)