Day 11 Whole30

I'm finding my grove with this Whole30, plenty of variety in my diet and a ton of veggies! Day 11 wasn't super smooth, I had a few cravings and found myself wishing I could just have a piece of 85% Lindt and Nespresso with cream, however I didn't as I don't want to short change myself, I need to remind myself why I'm doing this Whole30. 

I wouldn't say it's hard but it's not easy either, when hubby is sitting there eating chocolate and I'm not then yeah at that moment it feels hard but it's all relative, it really isn't that hard, it's just changing habits and not being so emotional with food. I feel like things are changing for the better, still can't believe I've gone 11 days without chocolate or dairy, I'm over a third of the way there :)

8 hours sleep

7am: 3 egg omelet filled with sautéed kale, red peppers, mushrooms, cherry tomatoes, bacon and walnut pesto

12pm: Lamb and Pumpkin coconut curry with green beans & cashews

6pm: 1 tablespoon of Coconut Manna

8pm: Cajun steak with avocado/mayo onto of a large salad, mesclun, cucumber, yellow peppers, radishes, cherry tomatoes

Whipped Coconut Cream

I think you all will love this! Whipped Coconut Cream, yes you can whip coconut cream much like you do with normal cream.

Here I served mine with fresh pineapple and toasted coconut chips on top! I have also made it into Chocolate mousse and it's really amazing.

I buy the Kara Coconut Cream but any Coconut Cream will work, so long as it's the cream not the milk. Keep it in the fridge for a day or place it in the freezer for 30-60 minutes. It needs to be chilled before you even attempt this otherwise it won't hold it's shape

1. Use a large bowl
2. Open up the Carton or Tin and scoop out the most solid part of the cream, it will produce a stiffer whipped cream. 
3. Beat cream until it forms soft peaks, it should take about 4-5 minutes using electric beaters.
4. The addition of Vanilla is amazing!
5. Will keep refrigerated well

You are welcome ;)

Lamb and Cauliflower Curry

I was making lamb bone broth from a leftover lamb bone that I cooked on the weber over the weekend.  It smelt so incredible that on a whim I decided to make a curry with the lamb that was falling off the bone!

To make your bone broth please see my blog for directions and just use lamb instead of chicken. 

Serves 1

Once your broth and lamb is ready transfer it to a smaller pot, add in the following ingredients:

1 1/2 tsps Cumin

1 tsp Ground Coriander

1 tsp Tumeric

1/2 tsp Ground Ginger

1/4 tsp White Pepper 

Salt to taste, I use about 1 tsp.

1/2 cup Coconut cream

1/2 tin chopped tomatoes

1-2 cups Cauliflower florets, small pieces

Bring to the boil and then turn down the heat and simmer for 15-20 mins, the liquid should reduce.

Once ready serve with some fresh coriander! (I didn't have any for photo)

*This was made super fast and without much thought or preparation, I'm sure some additional spices would make it even better like bay leaves (remember you remove the leaves before eating ;)), garam masala, cardomon, curry leaves etc..

Chicken Satay Skewers

Ingredients:

Satay Sauce:

• 1 garlic clove, peeled
• 2cm fresh ginger, peeled
• 2 tbsn soy sauce or coconut aminos
• 1 red chilli de seeded
• Zest of 2 limes and juice of 1 lime
• Bunch of fresh coriander
• 3tbsn crunchy peanut butter or sunflower butter

Water to thin it out or coconut cream is good too.

Directions:

4 skinless, deboned chicken breasts (try to get nice fat and plump ones)

Combine the satay ingredients in a food processor and whizz until a thick paste is formed. Add a bit of water until the sauce is spooning consistency.

Pour half of the sauce into a bowl and set aside.

Pour the other half into a roasting tray.

Slice the chicken breasts into big chunks and skewer onto wooden skewers. (soak the wooden skewers for a few minutes before skewering the chicken). Place the chicken skewers into the roasting tray and coat in the satay sauce. Grill/roast the skewers until the chicken is cooked and they are golden.