Days 2 and 3 of the Whole30 went swimmingly. I started my push-up-a-thon
before dance class last night with a set of 20 off the back of the sofa and 20
more of the same this morning. I'm planning another 30 later today. Whee!
Thursday's breakfast was an apple fresh from the fruit stand with a smear of
almond butter. Mmm, almond butter!
For lunch I decided to spin some broccoli through my food processor and mix
it into eggs. Well, I couldn't figure out why the processor wasn't chopping, so I
packed the broccoli in there and added the eggs to it, thinking it needed a little
something to chop up the brocc in. Well, it turns out I just hadn't tightened the
blade thingy onto the spinning thingy, and I ended up with green-tinted, VERY
scrambled eggs once I figured that out. I cooked them in EVOO because I don't have any butter clarified. Sad face. I seasoned them with sea salt and some Essence (which I mixed myself from a Food Network recipe. Delicious!) and cooked away. Because I'm still in EAT ALL THE THINGS mode, I topped it with a drizzle of my favorite EVOO, an
organic brand that is somehow cheaper than most of the nonorganic ones. It's
richly flavored, comes in a dark bottle (the mark of an excellent oil, since this
prevents light oxidation) and is an AMAZING salad accompaniment. I
NEVER cook with this one because the flavor is so rich I couldn't bear to
waste it on greasing a pan, so I use it as a delicious fat-rich topping instead.
I've been putting it on salads by itself, no vinegar needed, which is good since I
need to reduce my acidic foods, that ol' war wound (my overactive
bladder/suspected interstitial cystitis) is acting up again.
No, this is not the first time I've topped scrambled eggs with olive oil. It's
delicious and you should try it yourself sometime. Just make sure it's a full-
bodied, really good oil and not a bland store brand.
Turns out this would have worked better with precooked broccoli, since it's still
crunchy. The eggs are fluffy as heck, though, so I decided to try again Friday
Thursday's dinner wasn't exactly forthcoming. I ended up not eating until after
dance class, scarfing two chicken breakfast sausages (I think they're Al Fresco
brand, and they're tasty)! The fiance and I went to the store to obtain salad
greens for me and his sandwiches for work, and decided on roasted brussels
sprouts for dinner. I defrosted some of my chicken stock, boiled it and salted it,
and had two cups of that with two HUGE bows of roasted sprouts each.
I attempted my fluffy green eggs again this morning after starting off with a
banana and coffee (my meals are staggered sometimes). This time I steamed
some broccoli-in-a-bag and spun that through the processor. Much better! I
chopped some onions up with it, threw them in the pan, superscrambled my
eggs in the processor (I'm calling it superscrambling from now on), and
repeated the experiment.
This is love.
I'm putting the recipe at the end of this post!
Early this afternoon I had some pistachios and an apple while I defrosted and
heated up my last quart of chicken stock. Daniel called from work and asked
very nicely for a mug of it because his throat "felt like sandpaper." I obliged and
made some for myself, because I know how it goes... if he comes down with
an infection we'll pass it back and forth for weeks.
Around 5:30 I whipped up a Big A-- Salad while I started clarifying some
butter (for the uninitiated, a Whole30 is dairy-free, and clarification removes
the milk solids and water and leaves behind pure butterfat).
I took some spring greens and a cup of cherry tomatoes...
...topped that with canned tuna, a little lemon juice, and some black pepper,
and then drizzled it with THE MOTHER OF ALL OLIVE OILS
And here's the clarified butter:
It turned out a little different than last time because the solids browned on the bottom, lending it what I suppose should be a "nutty" taste. I don't know whether it's nutty or not, and I don't know if I like it. We'll see.
I also did 20 push ups yesterday and 50 today. So 2230 left to go!
Here's the fluffy egg recipe. I always make my eggs fluffy and not in one big solid mass (gross) by whisking almost constantly while they cook. I can't stand those big chunky scrambled eggs, or omelets for that matter. That's right, I don't like omelets. I make "scrambles." So there!
I'm-Not-Fat-I'm-Fluffy Green Eggs
2-3 whole eggs
1/2 to 3/4 cup steamed broccoli florets
2T to 1/4 cup roughly chopped onion of your choice
extra-virgin olive oil/clarified butter for cooking
extra virgin olive oil for drizzling (or avocado, or clarified butter, or any other
fat source you enjoy)
a pinch or two of salt
a pinch of Essence or whatever other seasoning you think you'll like
Preheat small frying pan over medium heat with the cooking fat.
Toss broccoli and onions into processor and process until no big pieces remain,
then scrape into pan with oil. Season with salt and seasonings and stir up, then
Crack eggs into processor and whirl through until they start to brighten. Pour
eggs over vegetables and whisk slightly to make sure it's all still evenly
distributed. Whisk thoroughly as the eggs cook to make sure you don't get big
cooked chunks of egg (unless you like them that way, but they won't be fluffy)!
When everything is cooked through, place it in a nice bowl and top with olive