DIETARY REBOOT – Days 9 and 10

DIETARY REBOOT – Days 9 and 10

Still going strong and 1/3 of the way through our

Whole 30 Challenge

So far we haven’t felt any major symptoms

nor have we missed the things

we’ve put aside for the 30 days.

(sugar, grains, legumes, dairy and alcohol)


On the menu board for breakfast today

Eggs Benedict with Avocado Hollandaise

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minus the English muffin

(recipe for Avocado Hollandaise here)


For lunch a belly warming cup of

Tomato Soup

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(my recipe here)


For supper tonight

Easy Slow Cooker Lemon Chicken

I love the advantages of cooking a whole chicken.

Economical, lots leftover meat for extra meals,

and nothing is better than soups made with homemade broth.

On the boat though,

we don’t have an oven and it would take far too

much power to run a slow  cooker for eight hours,

so if we want the whole bird we usually

purchase a ready-cooked rotisserie chicken.

Still very economical with the leftover benefits.

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I stuffed the cavity with cut up lemon, garlic and onion,

rubbed the skin with garlic, salt and paprika

then slow-cooked for 8 hours on low.

No extra liquid was necessary.

Served moist tender slices of chicken with

mashed potatoes

some of the cooking juices thickened with a little arrowroot powder

and a side salad (recipe follows)


Cabbage Salad and Grapefruit  Dressing

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what you will need

2 cups cabbage or broccoli slaw

1/3 cup fresh grapefruit juice

2 egg yolks (from pasteurized eggs)

1/2 Tbsp lemon juice

2 Tbsp Dijon mustard

1/2 cup neutral flavoured oil (my choice was grapeseed)

1/4 cup dried cranberries

salt and pepper to taste

ready to put it together

In a small bowl whisk juices, mustard and yolks together.

While continuing to whisk, add oil in a steady stream

until mixture begins to thicken.

Season to taste.

When ready to serve toss the cabbage and cranberries

with the dressing and serve.

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One response to “DIETARY REBOOT – Days 9 and 10”

  1. […] from our Lemon Chicken dinner (see days 9 & 10 here), […]

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