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| Now that is better than a salad, am I right? |
I’m currently doing my first whole30, or as I like to say, one month of amazing poops. I thought I would be hangry 200% of the time and quit after 72 hours, but to tell you the truth I am a changed woman. Will I shotgun a beer the moment these 30 days are up? Absolutely. But this has opened my eyes to how much added sugar I was eating and how easy it is to avoid it. I don’t even miss cheese!
It’s important to know I’m doing the vegetarian version, so I’m allowed to eat legumes and whole milk yogurt (thank the lord). You will learn from reading this cursèd blog that my favorite food is garbanzo beans, so get ready for a LOT of those.
I go into making a meal asking myself some key questions: Where’s the protein? What are my veggies? How are we cooking them? What flavor am I going for? Before doing whole30 another question was What grain do I put this all on? But that question turns out to be fairly unimportant!
I could honestly get dice to roll for this because I really only use a few ingredients.
Protein:
Egg, Tofu, Beans, Lentils
Veggies (some combo):
Kale, Spinach, Broccoli, Cauliflower, Carrots Celery, Sweet Potato, Spaghetti Squash, Mushrooms
Cooked:
Sauteed, Roasted, Steamed, Souped (please bear with me)
Flavors:
Curried, Mexican, Italian, Asian
So when I go to make a meal I assess what I have in the fridge and go from there.
For this particular meal, I decided to roast up some stuff. Always start by preheating the oven to 350/375 (my knob isn’t super exact). For ease of reading, here’s a list of ingredients:
• 1 can garbanzo beans
• 1 cup broccoli
• ½ cup baby carrots
• ¼ onion
• 2 cups cut and washed Kale
(Plus olive oil and seasonings)
I drained and rinsed a can of ‘bonzos, washed and cut broccoli, baby carrots, and an onion, and threw some kale in there to feel good about myself. I tossed the whole mixture in two tablespoons of olive oil and seasoned well. I mean WELL. Veggies are only good when they’re flavorful. For this particular meal I went for a spicy curry flavor, so I used curry powder, paprika, cayenne, and garlic powder, in addition to salt and pepper (duh). After tossing all the seasoning and the oil so it’s distributed evenly, lay it all out on a sheet pan lined with aluminum foil (for easy cleaning) and throw that ish in the oven for 20-25 minutes. The kale will get super crispy fast, but the chickpeas take a while to get roasted, so use them as your reference to see when it’s all done. It’s that simple! Super filling, very few ingredients, and a half hour in the kitchen.