DIETARY REBOOT – Days 9 and 10
Still going strong and 1/3 of the way through our
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
minus the English muffin
For lunch a belly warming cup of
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.
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
some of the cooking juices thickened with a little arrowroot powder
and a side salad (recipe follows)
Cabbage Salad and Grapefruit Dressing
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.