Whole30: Day 18 - On the downward slope.

Hot pot

Here we are on day 18.  It's still going well, but if I never see another egg or roasted nut again, it will be too soon.  Thank god for Trader Joe's and some alternative approved snacks.

All in all, we've had fun with this.  Granted "the take out dilemma" sucks, but luckily we live in a great ethnic neighborhood with a hot pot restaurant within walking distance. 

shrimp, pork, baby bok choy and carrots

Over the past 17 days, Lucas has been a great help in the kitchen.  Anyone that has done this fully understands how much planning it takes.  And, to be honest, he's extremely lucky.  I cook for a living.  I menu plan for parties and catering events.  I know what to do with most ingredients.  I can look in the fridge and pull together a beautiful meal without a recipe.  I don't say any of this to brag, but as a "congrats" to all of you that have done this without someone like that.  I can appreciate how difficult all of this may be for some people.  It's second nature to me; just as controlling a room full of children is to a teacher, dressing a wound is to a nurse, and fixing a computer for an IT professional. 

Having said that, I've compiled some tips for the non-chefs that want to spend 30 days detoxing their body and not becoming bored on day 2 (forget I said I was sick of nuts and eggs, just for the time being).

capers

Go bold.  Embrace big flavors.  Restock your selection of vinegars - sherry, white balsamic, rice - all will add something new and bright to dishes.  If you don't have crushed red pepper flake on hand, go buy some.  Even if you don't love spicy foods, these little bad boys add a nice subtle heat (as long as you aren't too heavy handed).  We love spicy food, and I think we have used these almost every day.  

Caponata

Seek out a jar of capers.  For those of you who aren't familiar with them, capers are the unripened flower buds of a perennial plant native to the Mediterranean.  Once harvested, they are dried , then pickled in vinegar, wine or salt (don't buy the wine ones - at least not until you're done).  These small buggers bring a nice sour and salty flavor to dishes, sauces, salad dressings, dips. The are integral to caponata, a Sicilian dish with olives, vinegar and tomatoes, making it the perfect combination of bold flavors to pair with chicken, or a nice firm white fish. 

sesame seared tuna with a ginger scallion sauce

Add fresh ginger to your weekly grocery list.  It's bright, a bit spicy and a lovely addition to sauces, coleslaw, and marinades.  It's also a great way to flavor your water.  If you're anything like us, new and exciting ways to flavor sparkling water becomes a reason to celebrate.  If you come home from the store and wonder what you'll do with the whole ugly knobby thing you now have to use, don't worry - it freezes beautifully.  I recommend peeling it and cutting int to 2" pieces before freezing.  Trust me, it will be easier when you go to use it. 

These are just a few examples of ways to add flavor and brightness to food.  And it must be said; don't forget the humble citrus family.  Limes, lemons, oranges - all should always be kept on hand.

Oh, and while you're at it, learn how to make a good vinaigrette.


Try something new.  This means something different to everyone.  Perhaps you are looking for a way to spruce up your salads.  Try some escarole, endive, frisee or radicchio.  Bored with carrots? Try jicama.  How about leeks? Bok choy? Maybe those weird looking mushrooms you always pass over? Whatever it is, try it.

The world has gotten smaller, and most grocery stores have caught up.  Things you used to have to shop for at specialty markets now can be found at your local Stop & Shop, Kroger or Publix.  Most of us have smart phones, which leaves you no excuse not to pick up something new.  A quick google search on your iPhone, and voila, multiple uses for that strange new item you just threw in your cart.

Jicama

Also, go ahead and play around with ways to use familiar ingredients.  Grill up some romaine lettuce,  slow roast cherry tomatoes for a new salad topping, and save your pickle juice to brine chicken.  The food world is constantly evolving, and new ways to use "old" foods are being celebrated. 

Make it a game.  Believe me, it will be fun. 








Don't be afraid to make a bad meal.  It happens to everyone.  Even those of us who do this for a living.  I've made some stuff that has gone on the 'don't make again' list.  So don't worry your pretty little head about.  You can do this.

Start with a nice piece of meat or fish and go from there.  Check your fridge next.  What needs to be used up? What's in there that you have no idea what to do with?  Here, again, google is your friend.  Sometimes a cookbook can be intimidating.  If you know what exactly you want to make they are great.  And unless you are like me, and read them for fun, you probably aren't too versed in what's in each book on your shelf.  But thanks to the interwebs, your life becomes a million times easier when figuring out the ever daunting question "what to have for dinner tonight".  Just search for the ingredients that you have, and go from there.

Pork chops with sauteed leeks and radicchio

Or, if you are feeling particularly ambitious, don't use a recipe at all.  We all know what we enjoy, and clearly are aware of what we like to pair with our favorites.

When dealing with any meats, make sure to get a good sear on it before continuing the cooking process.  Feel free to use this same pan to saute up any veggies your may be using too.  The more flavor you can build, the better.  Then don't forget to deglaze your pan, or in layman terms, using liquid to scrap up the yummy bits on the bottom of the pan.  Outside of Whole30, my go to for this was wine, but now we've been limited to stock or perhaps some 100% fruit juice.  Although, I did just read an article that used black tea to deglaze, so perhaps I'll try that this weekend.  If anyone tries it first, let me know how it turns out!

crispy leeks

Then work on adding some color to your plate.  We eat with our eyes first after all.  Beets are a beautiful, sweet addition to meals.  Cook up some snap peas for a crunch and a pop of green. Fry up some leeks or shallots for a garnish, and there you have it. 

Pork chops with sauteed leeks and radicchio, beets and snap peas.

At this point, I'm sure you've uttered "right.......it looks easy when you do it".  But I assure you that anyone can cook.  Anyone can make beautiful meals at home.  It just takes a bit of time, and a willingness to not be perfect. 

I could go on and on about other tips on how to make a challenge like this a bit easier.  Sure, it won't make your pizza cravings go away, or the box of Girl Scout cookies less tempting.  But it may make a few meals more enjoyable. They also might be things you continue to use/do when this is all over.

And I also promise this: if you have any questions, let me know.

I'm my moms resident culinary expert. I can be yours too.