Whole30 Dinner – Spicy Roasted Chicken with Mashed Potatoes and Carrots

You guys are in for an extra special New Year’s celebration meal!  This was a nice comfort meal I made yesterday which made all members of my household happy! 👍😄

It does taste as good as it looks!

Ingredients

  • 3 Organic Chicken Breasts
  • 1 bag of Organic Mini Carrots
  • 3 Russet Potatoes, Organic
  • 4 tablespoons of red chili flakes
  • 1/4 cup of olive oil
  • 2 tablespoons of Himalayan pink salt
  • 2 tablespoons of black pepper
  • 2 tablespoons of garlic powder
  • 1 tablespoon of paprika
  • 2 cups of wwater
  • 1 cup unsweetened almond milk for potatoes
  • 4 tablespoons of ghee for potatoes

Instructions

STEP 1 Peel potatoes, chop in half inch thick slices to cook faster if you are hungry. Put in boiling water and cook until mashable. Add almond milk and ghee, season as you wish.

STEP 2-4 Put oven roaster chicken in a pan with the carrots, water, olive oil, then season chicken with all the spices.  Put in oven at 400 degrees fahrenheit for an hour, 425 degrees fahrenheit for the last 10 minutes for a cripsy skin.

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There is something to be said about perfectly cooked chicken.  My mother mastered it as we were growing up and the secret trick is water at the bottom of the pan.  She always advised the first 1/4 inch of the pan should be water and it will come out perfect every time.  I have actually tried chicken without the water and it comes out awful.  Some prefer to boil their chicken, but in my opinion, it is gross.  The skin is the best part, so having it extra crispy and spicy is amazing.  If you are a dipper and love sauce, Tessemae’s has a ranch and Caesar dressing that you can use to help calm down the heat.  Overall this meal was an A++ so I definitely recommend you give it a try!

Have a great night!

Whole30 Lunch – Kale Chicken Caesar Chive Bacon Salad

Oh wow, this was the BEST salad I have had on the Whole30 diet since I started my first round in November this year!  I had leftover baked chicken drumsticks from dinner last night so I chopped this up and added Tessemae’s Caesar dressing.  It is definitely more pricey than the regular dressing you find that has sugar, but it is Whole30 compliant and saves time for you so you do not have to homemake the dressing yourself.  I am a big fan of Caesar salads and didn’t think the salad would be great without parmesan or croutons, but it was STELLAR!  It was also super filling as it is dinner time now and I am still not hungry.  Not sure if you are like me, but I am mainly cranky when I am hungry and this salad really kept me full for most of the day. As you can see I also made some bacon which was leftover from this morning.  There is this paleo friendly, sugar free bacon at the grocery store and that is what I used here.

After stripping chicken, breaking it this and the bacon into pieces in the bowl, and taking out the Caesar dressing, I started on the salad part.  I bought Red Kale from WholeFoods last night as I made a night time trip which was so relaxing. Only stressful part is checking out as there is always a line.  Hopefully now that Amazon is invested in the company they can work on speeding up the checkout process somehow!  I heard there are stores that you can actually check out of without actually checking out.  Obviously it is not widely accepted yet but this is definitely in the works in the future!

As you can see I washed the kale first then hand separated it into small pieces.  I also had chives on hand and used a pair of kitchen scissors to cut and add chives into the salad as well.  I think chives are a lighter onion that does not overtake the salad.

After this was complete I added the chicken and bacon along with the Caesar dressing on top.  If you are fancy and like the Caesar dressing on every inch of the salad, I would definitely recommend putting all the ingredients in a plastic covered bowl, covering and then mix it by shaking it.  If you are not into chicken, then you can always substitute this with shrimp, chicken, steak, egg or garbanzo beans if you are vegan.  Tofu would be good too!

I dressed the salad right on top and it came out really delicious.  I ended up using more dressing later on, also adding some pink Himalayan salt and ground pepper to it as well to give it a kick.  I would suggest if you like your salads extra salty, you can add green olives and it should give you the salt fix you need.  Just be sure they are Whole30 compliant.

I wanted to share a few extra pictures of the Tessemae Whole30 Caesar Dressing, so you know what to look for at the grocery store.  Luckily I have found this dressing at Trader Joe’s, Ralph’s and WholeFoods thus far, so you should have no problem finding it.  Most salad dressings have added sugar, so you are in for a real treat with this one!

Happy Eating from Bradley Cooper and I! 🙂 🙂

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Day 30 on the Whole30 Diet

Guys, I lost a total of 13 pounds this month!  So happy, and feeling so much more energetic and lighter.  So happy I committed.

Because the diet was so successful, I am going to continue as long as I can until I get below my healthy weight.  I lost 13 pounds from 180, which is 167, however for a 5 foot 6 inch women, the healthy recommended weight is anywhere from 130-155 pounds.  Therefore I am going to try to get on the higher side of this range by the end of next month.  I will keep blogging to show you my meals and progress, just because I know it is tough especially in the first few weeks where your body is getting used to the organic food and detoxing from sugar.

In celebration of today I took off work, by accident actually as my husband had an appointment, but this gave me time to make a Whole30 specialty, Fried and Baked Italian Style Chicken Cutlets!  I remember running up to my friends house growing up to help her and her mom make these for me and the rest of her family, and the smell in my kitchen post cutlets is pretty fabulous, takes me back to the good old days!

baked cutlet.jpeg

I went to the grocery store first and got the following, which is exactly what you will need to get started on cooking:

  • A dozen eggs
  • Almond Flour
  • Extra Virgin Olive Oil
  • Dried Basil
  • Dried Oregano
  • Dried Garlic
  • Himalayan Pink Salt
  • Dried Italian Seasoning
  • Organic Chicken Breasts

First, I chopped up the chicken into bit sized pieces and set aside.

Second, I mixed 2 cups of the almond flour with the dry spices and salt in one bowl, 2 eggs in second bowl.

midcutlet

Third, coated a frying pan and a baked pan with olive oil and preheated the oven and put the frying pan on low.

Fourth, I dipped the chicken in the flour mixture, into the eggs, back into the flour mixture and into the frying pan.  I also did another batch in the oven at 350 degrees for 35 minutes.  In the frying pan I gave it 3 minutes on each side.

THIS WAS DELICIOUS!  I am using the leftovers for a kale salad tonight for dinner, along with some chopped apple and pistachio nuts.  All organic!

I also had the pistachio nuts as a snack with the chicken cutlets today and it was excellent.

pistachio

If you are looking for some additional recipes, try the homepage of my site and scroll through!  There are a ton of pictures and creative ideas to help you be successful on this diet.  I am so grateful to the Hartwig family that came up with this diet as it has really changed my life.

Being the mother of two toddlers and working full-time, it is a struggle to do something for myself and with this diet it makes me feel happy and powerful, giving me the power to take control of my diet, well being in life.  Before we were getting delivery for our meals, and I had no idea what they were adding to it to make it delicious, probably tons of dairy, sugar and carbs that my body just absorbed and never released.  Any way super grateful and have so much to be thankful for!

Have a great rest of your day!