Whole 30 Thai Inspired “Noodle” salad

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veggie “noodles”

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My date paste is trying to escape its container, sorry date paste

Woo hoo! New kitchen gadgets make me so happy! I got my new veggie slicer and have been going crazy with it! I made an awesome “spaghetti” recipe from my friend Laurie and now this veggie noodle salad! Not sure whats up next, but I’m contemplating making sweet potato noodles for something crazy! Anyway, this’ll be quick since I need to wake my sleeping son before it’s too late in the afternoon. So no going on and on about how good this slicer and salad are. Just trust me, they are.

Whole 30 Thai-ish “Noodle” Salad

Yield: 10 Serving of 84 grams (3oz)/serving

Nutrition per serving

Calories 43

Fat 2 g

Sodium 211.2 mg

Carbs 6.2 g

Fiber 1.5 g

Sugars 3.5 g

Protein 1.5 g

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mmmm dressing

 

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smooth dressing

Ingredients

 

Salad

183 g or approx 1-2 medium zucchini julienne/shredded/spiral noodle cut

317 g or approx 1-2 medium yellow squash julienne/shredded/spiral noodle cut

200 g or approx1-2 large carrots julienne/shredded/spiral noodle cut

5 basil leaves chiffonade/minced

¼ cup fresh cilantro minced

 

Dressing

2 cloves garlic minced

2 Tb almond butter

1 oz date paste or 1-2 Tb sweetener of choice

¼ fresh squeezed lime juice

1Tb-1tsp grated fresh ginger (to taste, I like mine gingery!)

1 Tb light coconut milk, or full fat, your choice, I happened to have light today.

1 tsp kosher salt

¼ tsp red pepper flakes

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My method when I cook: yellow pad and scribble frantically between measurements and weighing

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pretty salad!

I used my new veggie slicer to cut my veggies into noodles and then made a yummy Thai inspired dressing to toss them with! Put your cut veggies into a large bowl and set aside. In a smaller bowl whisk together all dressing ingredients. Drizzle your dressing on top of the veggies and toss everything together. Garnish with the basil and cilantro for a pretty presentation, or just toss it all in together. Tastes great either way! I don’t happen to have any fish sauce, but I’m pretty sure this would be a great recipe to use it in if you happen to have some in your pantry. This dressing would also make a great dipping sauce for some Thai/Vietnamese lettuce wraps. Hmmm that sounds good. Maybe I’ll be having lettuce wraps for dinner!

Whole 30 Avocado ChickenSalad aka yesterdays lunch

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this whole 30 thing really isn’t so bad when you get to eat stuff like this.

I love when lunch just comes together quickly from things you have in the fridge. This is much easier to achieve when you have lots of options in the fridge ready to go! It is much, much harder when you need to go grocery shopping and have been avoiding it due to laziness and the knowledge that once you shop you must then prepare your foods before they go bad. And I am usually an overzealous shopper and purchase half the produce in the store. Then I get home and panic, realizing that I will never be able to eat/use it all in time. I have been a million times better about this since starting whole 30, and I haven’t had to throw out old produce in a few weeks, huzzah! Aaaanyway, I love chicken salad and here’s the version I made myself for lunch yesterday. It was so good that I then had it for dinner. And wished I had some for breakfast today pre-wod. I now must go grill some chicken breasts so that I have chicken for my chicken salad.

Whole 30 Avocado Chicken Salad

Yield: two 7.15 oz servings

Nutrition per serving

Calories: 160

Fat: 5.5 g

Sodium: 548.4 mg

Carbs: 7.3 g

Fiber: 3.4 g

Sugars: 2.2 g

Protein: 19.5 g

 

Ingredients

6 oz grilled (cooked somehow) boneless  skinless chicken breast

46 g (1/8thcup) diced white onion

50 g (1/8th cup-ish) diced celery

59 g (see above) diced grape tomatoes

2 oz avocado, diced or mashed

juice of one lime

kosher salt and cracked black pepper to taste

fresh cilantro to taste, about 2 Tb chopped for me

 

Take all your ingredients and toss them into a bowl, minus the avocado (unless you are a genius and mashed yours beforehand-which I am not and did not.) Mash up your avocado until smooth, then toss it into the bowl with the rest, stir until all the ingredients are uniformly covered in delicious avocado. Salt and pepper to taste. I ate mine over a bed of spinach leaves with nothing else on it. It was amazing! It would also be great as a wrap or sandwich for anyone not following paleo/gluten free/whole 30.

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My chips before they cooked.

PS Kale chips are amazing right out of the oven. I used this recipe from nomnom paleo and its freaking fantastic. I used smoked salt after they came out of the oven and wow! Delightful. No post oven picture because Christian and I then consumed them all as fast as we could!

 

Whole 30 Tomato Herb Salad

As of today I am on my 5th day of whole 30. Yay me! I am feeling awesome about it, especially the fact that I have been able to resist eating things from Christians plate that he doesn’t finish! That’s a pretty huge accomplishment for me, really. The reason I have gotten this far with a program that has you cook pretty much 100% of your food is having premade things around. I made Costco run on Tuesday and then cooked my butt off for the next few hours until I had to go to work. I managed to get a lot of food prep done, including this delicious tomato herb salad. I have been using it alone, or as a topping or filling and it’s great however you have it. Even though I am doing Whole 30 and you don’t have to/aren’t supposed to calorie count I am anyway. I really don’t like not knowing how many calories I am eating, and it helps me get an overview of my other nutrition as well. Such as how much fat, carbs and sodium I am getting with my meals. Not eating sweets is a pretty big deal for me since I almost always eat a little something sweet after every meal. EVERY MEAL. And now I can’t even have a smidge of honey or one chocolate chip. This is a pretty intense way to break yourself of a sweet addiction! That being said, I have started to really be able to taste the natural sweetness of other things. Roasted sweet potatoes have been amazing, and even the little tomatoes in this salad have their own sweetness along with the bright acidity. I love that I got to use herbs from my own backyard and can’t wait till my basil is a little bigger and I can use all basil for this salad! If you aren’t doing whole 30 this dish would be so good with the little pearl fresh mozzerella balls in it for a summer cookout. Pair that with a sizzling steak off the grill and don’t forget to lick the plate when you are done.IMG_5184

Tomato Herb Salad

Yield: Makes about 691 g total, and I divided mine into ~49g portions for 14 portions

Nutrition per serving

Calories 26.5

Fat 1 g

Sodium 103.1 mg (I used about ¾ tsp)

Carbs 1.1 g

Fiber 0.4 g

Sugars 0.6 g

Protein 0.4 g

Ingredients

1 bunch Green onions, sliced thinly, white and green parts

1 lb Zima (orangy-yellow grape size) tomatoes, quartered

5 oz red grape (cherub) tomatoes, quartered

3-4 garlic cloves, minced

1 TB extra virgin olive oil

kosher salt and fresh cracked pepper to taste

fresh herbs of choice minced, mine were basil, thyme, rosemary and oregano from the herbs my momma got me for my birthday!

Mix all ingredients in a bowl and adjust seasonings to taste. I put mine on salad greens with some kalamata olives for a super fast salad. Delicious in a lettuce wrap with grilled chicken, and on top of just about anything. Also great alone as a side dish.IMG_5181

What’s for lunch?

 

Tuna my way.

Canned tuna can be a super easy and quick way to put a lunch together for yourself that is tasty and filling. If you like tuna that is. If not, you’re out of luck on this one. I make mine with diced apples, celery and caraway seeds. I use light mayo and a lot of lemon juice, salt and pepper too. I love the caraway seeds because I used to eat tuna on rye, but since I have cut most bread from my diet I usually just use romaine hearts to eat my tuna in. Little tuna lettuce wraps that still have the rye flavor mixed in. I love it. Yesterday I had mine with just some baby carrots that my wonderful mother in law brought me from her food co-op. (She is always bringing me her extra produce and I love it!) I also stuck some leftover avocado into my tuna and it really added some creaminess to it.

Yesterdays lunch breakdown:

Romaine: 5 large leaves

1 can solid white tuna (starkist)

1 Tb Light mayo

1.1 oz avocado

78 g celery, about 2 sticks

3 oz apple diced, about 1/3 of a medium fuji

lemon juice of half a lemon, salt, pepper and 1 tsp caraway seeds

3 oz baby carrots

lots of water!

Total calories: 341