This week has been easier than last, though due to the end-of-semester grading crunch we have both been wishing that wine were allowed on the Whole30. No such luck.
Breakfast continues to be my strawberry/almond butter bowl, yesterday with some added coconut, today with some red banana.
Lunch is pretty consistently dinner leftovers and/or added salad and fruit. Yesterday I was pretty stressed out, so Harrison brought home some dried dragon fruit slices to cheer me up. They have the strangest texture, but in a good way–very lightly sweet, and like you are eating a bunch of chia seed on fruit leather. And so pretty:
Last night’s dinner was really good, so I have included the recipe. It was my take on Lion’s Head Meatballs, which are large meatballs made from ground pork. They are traditionally served on cooked bok choy (which is the mane-looking part of the lion’s head), but I used fresh watercress instead. I cooked them in a lightly spiced coconut curry sauce, and they were delicious. This will definitely go into regular rotation.
- 1 1/4 pounds ground pork
- 1 egg
- 1/4 cup almond meal
- 1 clove garlic, peeled and minced
- 2 tablespoons minced, dried onion
- 1 teaspoon grated fresh ginger
- 1/4 teaspoon crushed red pepper flakes
- 1/2 teaspoon salt
- 1 tablespoon coconut aminos (or skip this and increase the salt to a scant teaspoon)
- 2 cups coconut milk
- 1 tablespoon tomato paste
- 1-2 teaspoons curry powder
- In a medium mixing bowl, stir together the pork, egg, almond meal, garlic, onion, ginger, crushed red pepper flakes, salt, and coconut aminos.
- Heat a deep skillet with a lid over medium-high heat. Form the pork mixture into 6 meatballs (the mixture will be wet). Place them in the skillet and let them brown on the bottom, then flip them over and let the other side brown.
- Add the coconut milk, tomato paste, and curry powder to the pan. Cover and let the meatballs cook for 5-8 minutes covered, then uncover the pan and cook until the sauce has reduced and the meatballs and cooked through. Serve hot, over cooked or raw greens of your choice.
Right now I have a whole chicken roasting for dinner tonight–I rubbed it with some tandori spices and it will roast covered for an hour and then uncovered for another half hour. With that I have spiced cauliflower left over from last night, plus some Brussels sprouts that I will roast. I picked a couple of giant leeks out of the greenhouse, so I might cook those to go with the chicken or they may end up in some kind of soup later in the week.
Thanks for reading,