Day 5: Breakfast – 1/2 a Grapefruit followed by a pretty mean frittata made with fried onion, artichoke hearts and gammon. Lunch was a bit more creative;
Almond Milk Poached Haddock
- 2 Smoked Haddock Fillets
- 1 cup almond milk
- 6 cabbage leaves
- 1 large courgette
- 1 pepper
- 1 lemon
- cumin
- olive oil
Finely slice the cabbage into thin strips and finely dice the courgette and pepper – set aside. Gently remove the skins from the Haddock Fillets; add olive oil to a pan and gentle fry the fillets on medium heat for 1 minute each side. Add 1 cup of unsweetened almond milk to the pan and turn the heat down low and cover. In another pan, add 1 tablespoon of olive oil and gentle fry the cabbage for 2 mins, then add the rest of the veg and fry on medium heat for a further 2 minutes.
Take the veg off the heat and cover it to stop it from getting cold. Transfer fish to a warm plate and cover. Place the pan of almond milk back on the stove and turn the heat up high, grate the zest of the lemon in and squeeze the juice into the milk, add a pinch of cumin and reduce to desired thickness before plating the vegetables with the fish on top and then drizzle the sauce over and serve. Simple lunch but very tasty 🙂
I made a lunchtime snack of #Whole30 friendly Date and Nut Balls – something similar to these – only without any of the agave or dried fruit, just ground up nuts, dates and hazelnut butter…. NOM! Dinner was a fairly simple salad of Spinach, cucumber, artichoke, eggs and avocado with lemon juice and olive oil.
The Whole 30 is making cooking more and more interesting by the day – it seems like there is actually no limit to what you can have if you simply take the time to find a way of making it fit within the guidelines of the Whole 30. It is a tough challenge but it does get easier every day and I am really starting to enjoy it for the first time. I’m testing my own skills in the kitchen and some of the results are quite wonderful. 🙂 HAPPY Whole 30.
Ninja Grasshopper 