Two Recipes – Breakfast and Dinner
Hi friends! Because I neglected to give you a meal plan this week, I’m coming at ya with TWO recipes to try. First, I’ll start with a Whole30 update:
Honestly, the past few days have been a real bummer with the Whole30. I’m at that point where I am tired of cooking and planning but MOSTLY tired of doing dishes!!!! I’ve still had some of this cold lingering around which has made me feel not-so-great which is the WHOLE POINT of me doing the Whole30 – to feel better! I’ve stuck with it but I’ve felt frustrated and annoyed. In better news, a pair of pants buttoned way more easily this morning! That was a good enough reason to get my butt back to work in the kitchen today for some prep. We will be out of town this weekend so preparing some stuff to go on the road with me is crucial.
Dinner tonight was quick and easy burrito bowls – cauli rice for me and good ol white rice for Jake. The recipe for that is at the end of the post. This would 100% have been smothered with cheese if I wasn’t
putting myself through this small hell on the Whole30 wagon.
I also made a sweet potato hash to have for breakfast for the rest of the week. This is a great one for those of you who get tired of eggs but still want something substantial and easy in the mornings. You can reheat and pair with whatever protein you want in the morning (or afternoon or evening!).
For our trip, I bought a few RXBars to get me through the weekend. Road trips are one spot where I tend to eat like crap, so these should keep me from getting hangry if we get slowed down with traffic. I also plan to make this Chicken Bacon Ranch Casserole to reheat for a few meals. Prosciutto, carrots and guacamole, and almonds will also make it into my bag/cooler. I’ll keep you posted on how it goes! We will be visiting family in Cincinnati so there should be plenty of ways to get Whole30 compliant food once we get there. Always better to be safe than sorry though!
Pressure Cooker Burrito Bowls with Cauli-rice
For the chicken
2 boneless, skinless chicken breasts
1 Tbsp Chili powder
1 Tbsp onion flakes/powder
1/2 Tbsp cumin
1/2 Tbsp garlic powder
1/4 tsp cayenne pepper
Pour 1 cup of water into your pressure cooker. Place pressure cooker rack into the water. Season chicken generously on both sides and place on the rack. Cook on high pressure for 5 minutes. Let sit for 5-7 minutes. Shred or dice chicken.
For the cauli-rice
1/2 a head of cauliflower, chopped into florets
1 clove of garlic, minced
Season to preference (I used chili powder, salt, pepper)
Place chopped cauliflower into food processor. Pulse until rice-like texture. Heat oil of choice in a skillet over medium heat. Saute garlic until fragrant. Add cauliflower with seasoning and cook until tender.
Pile all of this together with toppings of choice! I just went with chopped onions and salsa.
Sweet Potato Hash
1 large sweet potato, peeled
1/2 medium onion, sliced
1 garlic clove, diced
Rosemary to taste
Dill to taste
Fennel to taste (go easy here, it’s a strong flavor)
If you are an adult who actually has it together, you will have a grating attachment with your food processor. Cut sweet potato into large chunks and feed into that until all is grated. If you are like me and do not have it together and have lost your food processor attachment, you will grate the sweet potato by hand with a cheese grater. You will also wish that you were grating cheese to then funnel into your mouth until you explode. Ok I got side tracked. Heat oil of choice in a skillet over medium high heat. Add onions and garlic and saute until fragrant. Add sweet potato and seasonings. Continue to saute until soft. If you don’t like delicious brown flavorful bits, stop here. If you DO, broil on high for about 8 minutes or until crisped to your liking!