Whole30- Day 7

I have knocked it out of the park today. My food has been so good. So no more talking, here's what I've eaten.

Breakfast- fried eggs (a la yesterday's) and a sweet potato hash brown. A match made in heaven.

After breakfast, while the kids played Wii, I prepped the stir-fry ingredients for dinner. It will be such a relief to be able to just throw everything in the skillet when the time comes. I'm learning that preparation is key with Whole30. If I get hungry, I want to grab something immediately. 

Lunch- I knew it would be a salad. I bought a lot of lettuce and have yet to use it. But I'm really not a salad fan. When I saw my avocados threatening to over-ripen on the counter, I remembered this salad with avocado dressing. Perfect! But with no cheese and no chips, would it be anything more than chicken on lettuce? No. That's boring. So I didn't go tex-mex with this salad. I went classic chicken salad. I added some halved grapes and a handful of chopped almonds. Delicious!!

Dinner- Chicken stir-fry with lots of veggies and cauliflower "rice." I'm not going to lie- I was scared of this. When I prepped it this morning, my son kept complaining about how smelly his sister was. He was begging me to change her diaper. I assured him that it wasn't her, it was mommy's dinner. That didn't bode well.

Let me say this- cauliflower rice is not rice. However, in the context of a stir-fry, it's not bad. The texture was more like couscous, and it didn't taste overwhelmingly like cauliflower. I ate every last bite. I sauteed mine with onion and red pepper, then stir-fried chicken thighs, onion, carrot, garlic, ginger, and snap peas in another pan. I made a sauce with clementine zest and juice, salt, pepper, cayenne pepper, and a bit of water. I expected both my husband and I to miss the soy sauce, but neither of us did. 

I didn't actually cook all of the cauliflower, and have more "rice" to use later in the week. A couple of friends mentioned cauliflower garlic "mashed potatoes," so I might try that another night. 

Chicken Salad for the Mayo-Hater (like me)

lettuce
cooked chicken
halved grapes
sliced celery
chopped green onions
chopped roasted almonds
salt and pepper

Avocado Dressing

1 large avocado
juice of 1 small lemon
2 tbs olive oil
salt and pepper
water

In a blender, puree avocado with lemon juice, olive oil and enough water to make a creamy consistency. Season to taste with salt and pepper (and cayenne, if desired) and blend well.

Combine all ingredients (adjust the amounts accordingly, you might not need all the dressing.)  and toss. Season to taste with salt and pepper.