Tag Archives: mint

Days 9-11

26 Oct

I cheated again. I couldn’t help myself, I just had to step on the scale on Day 10.  And it had good news for me – down 3 pounds! And I figured that kind of cheat is better than a food cheat (mostly because I don’t have to start over again)

So after my pinched nerve incident, I was feeling kinda lazy on Wednesday, and decided to munch on leftovers all day, egg muffins for breakfast, chicken salad for lunch, and I even replaced a side dish at dinner with some probiotic packed raw fermented veggies I found at Whole Foods.

Now, if you’re wondering what probiotics are all about, check out the Whole9 site’s page dedicated to this issue: http://whole9life.com/2012/04/probiotics-101/, but in summary, Probiotics help regulate your gut bacteria and keep you balanced.  Most people get it from dairy in a conventional diet, but with no dairy, you need to supplement it.  I thought I would try this out, so I found the Fab Ferments brand at Whole Foods and thought I’d give it a try. Warning: bathroom talk is in this post.

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I should’ve read one of the last paragraphs of the above linked article:
“One last thing… you’re going to want to start slowly with this stuff.  Taking tons of probiotics or gobbling up tons of fermented foods is probably going to make you feel bad, bad, bad.” 
Now I didn’t have that much as you can see below in my photo of my curried halibut and broccoli, but seeing as I have never messed with fermented foods before, this was still too much.

ImageI felt OK after I ate it, and it was delicious, but about an hour later I had a bathroom situation, which we’ll just go ahead and call a blowout, and then the next morning I went to the gym, had a good workout, came home, and threw up everywhere.  So warning: great product, but ease into it.  Please!

Feeling a little put-off by my choice of meal the day before and its effects on me that morning, I opted for something safe for lunch: Chipotle.  I told you, I have a problem.  I am so glad this is allowed on Whole30, or I don’t know what I would do.  While out and about trying to find some accessories for my Halloween costume, I was at Marshall’s and wandered over to explore their random food selection. I was looking for macadamia nut oil, but found these gems:

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Yeah, yeah, I know, they’re white potatoes and they’re fried. Misses the point of Whole30, but none of the ingredients were off limits and I was having a rough day.  And they were delicious! So it was a pseudo-cheat.

Today was a new day, and I got back on track with a dinner that was totally experimental, and totally delicious! I had some free range turkey breast in the fridge, and was thinking about how I could use the pomegranate I bought earlier this week with it.  Now pomegranates can be a little intimidating if you have never worked with them before (which I hadn’t) so I had no idea how this was going to turn out, or if it would turn out at all.  I ended up with this delicious turkey breast with a pomegranate mint balsamic reduction:

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I had no idea what I was doing, so this was a happy surprise, but was also pretty easy (once you get past the pomegranate part). First, I preheated the oven to 350° and put my turkey breasts in there with just olive oil, salt and pepper for about 35 minutes (until the internal temp reaches 180°).  While the turkey was cooking, I cut the pomegranate in half (although apparently I should’ve done this) and put half of the arils in a saucepan and half in a bowl for garnishing later.  To the saucepan, I added 1 1/2 cups of the chicken stock I made earlier this week, and about 1 1/2 Tbsp of balsamic vinegar.  I put it on high heat and let it do its thing until reduced by half.  To this I added 1 Tbsp of chopped fresh mint and stirred it in while the mixture continued to reduce. When left with about 1/2 cup of liquid, I strained it so I was left with just the liquid reduction, none of the mint leaves or arils.  I drizzled this over my finished turkey breast and garnished with the arils we set aside earlier and some thinly sliced mint leaves.  SO GOOD!  I paired it with more prosciutto wrapped asparagus bunches and it was a perfect dinner.

Here’s to more happy culinary experiments in my remaining 19 days!