I finally have my computer back! This makes it much easier to upload photos, which means I'll finally get around to posting the good recipes from the past couple weeks of Whole30 eating.
Squash Apple Coconut Milk Breakfast Porridge - I really liked this, though I'm not sure Raj was as big a fan. It's basically just roasted squash (I just cut my squash in half, roasted it, then scooped it out of the peel), applesauce (it calls for a grated apple, but apparently grating an apple when there's perfectly good applesauce in my fridge is where I draw the "ain't nobody got time for that" line - I just dumped it straight into the blender without measuring, so maybe a cup...and a half?), coconut milk, and cinnamon. I just blended everything together and skipped the stove step. I added a tablespoon of chia seeds to each serving before refrigerating, then stirred in raisins and sliced almonds in the morning and ate it cold.
I swear, most of my pancakes did turn out looking like pancakes. I just chose to photograph the first day when I ate all the broken pieces. Still delicious.
Egg and Pumpkin Pancakes - I'm not going to link to the recipe for this one because while the idea was helpful, the proportions seemed WAY off to me. I suggest putting your whole can of pumpkin puree (not pumpkin pie filling, unless that's what you want for breakfast, in which case, you do you) into a mixing bowl and add eggs until it gets to a decent pancake consistency. Probably it will be around 8-10 eggs, depending on their size. Then dump in a whole lot of cinnamon or pumpkin pie spice. You have to cook these over low-medium heat, waiting to flip until pretty much the entire pancake has changed color. I suggest respraying your pan with cooking spray often. I enjoyed mine reheated with applesauce on top. Raj ate his plain. Maple syrup would also be quite delicious, I'm sure.
Brussels Sprouts and Bacon Hash - First of all, YUM. Secondly, this says it serves three, so in order to have four servings I used 16 ounces of brussels sprouts instead of 12. And we got two servings out of it (granted, that was minus the eggs). So while I will make it again, I will at least double it.
Uh, check out the dinner recipes below, picture them reheated, and there you have our lunches.
More delicious than it is photogenic, I promise
Gryo Meat with Chopped Greek Salad and fake tzatziki - We ate the Greek salad a couple of times this month and I cannot believe I am even about to type these words, but I didn't really miss the feta that's normally in it. I use capers in place of olives (probably more capers than the recipe calls for olives) so we still get the salty hit from them. I cooked the gyro meat on the stove instead of grilling it. Again, my fake tzatziki was homemade mayo with chopped cucumber and dill, plus lime juice and salt.
Thai Meatballs over Mashed Acorn Squash - These are meant to be served over rice, which isn't Whole30 compliant, so I had the idea to serve it with mashed acorn squash. Which is the same way Raj tells me he grew up eating Indian spiced meatballs, so apparently I was on to something. (We did try a recipe for Indian meatballs after this one, but it was just so-so.)
One Pot Mexican Chicken Stir Fry - I do love a one-pot meal and I thought the chicken in this was really good. The broccoli though didn't make much sense to either of us in it, so I'd sub that for something else next time. I think even cauliflower would work better with the flavors.
Pan-Fried Cod with Mustard Caper Sauce - You had me at "mustard caper sauce". This sauce was really good, as was the salad that goes with it. Our lettuce selection is quite limited, so I went with iceberg for this and I thought it was good. We pretty much always eat kale, spinach, or romaine, so it was kind of a nice change.
Lime Butter Salmon with Cilantro Lime Cauliflower "Rice" - I first made this way back when I was learning to cook and I remember having the salmon done and getting very flustered over the ricing of the cauliflower. This time, Raj did the cauliflower by putting it in the food processor. Done and done. We couldn't have butter, so I subbed coconut oil and I think it was better. The coconut flavor goes so well with the lime and cilantro. You just want to make sure you store leftovers in a container you can reheat them in because the coconut oil will solidify in the fridge.
Pork Chops with Kale - I've made this one several times over the past year or two. I'm not sure it's Raj's favorite, but I love it, partly because it's the easiest thing ever to make. I don't even precook the kale - just throw it in the pot before covering it and it steams while the pork chops finish cooking. You really can't beat it for a healthy dinner with very little effort.
I think that's all the Whole30 recipes I have that are fit to share. So far, anyway. I just pinned a whole lot of recipes from Nom Nom Paleo so it seems likely that there will be more to come. Just not too soon. Raj is away for a week...or two...or some indeterminate amount of time for work, so there won't be a whole lot of cooking going on around here until he gets back. Go go salad recipes!