After completing a round of Whole30 and seeing some fantastic changes to my body, my sleep habits, my skin, my acid reflux, my weight, and my daily “feeling”, I have really tried to eat 90/10.
I try to focus on eating all the yummy and delicious meals I made and researched, along with making some of my faves #whole30approved.
Breakfast is still usually compliant and I find myself looking at every snack and item I buy for the ingredients…many of which scare the crap out of me to even put back in my body! I won’t go on about this, but once you cut a lot of stuff out you REALLY can’t put it back in….
So I make curry just about every other week for Wes for lunches during the week. I made it pretty healthy before, but I now make my own curry powder/mix and use coconut cream as my thickener.
5-6 medium red potatoes, 1 inch dices
5 large carrots, peeled and sliced on a bias
2 broccoli crowns, trimmed
2 chicken breasts, cut in half longwise and thinly sliced
1/2 red onion, large dice
-turmeric, fenugreek, ginger, garlic, cumin, lemongrass, garam masala, dried onion, cayenne, s&p (all dried, I just do about 2-3 big shakes of each)
-avocado or coconut oil, fish sauce, coconut aminos (can use soy sauce or ponzu if you aren’t worried about paleo/whole30), 2 cup chicken or veggie stock, 1/2 can coconut cream
*put about 2 T oil in a wok on medium
*add potatoes and cook until softer…about 10 minutes…add carrots and cook 5 minutes, add broccoli and cook 5 minutes, add onion….add ALL SPICES, about 1T each of fish sauce and coconut aminos and add stock as needed…you may not need all 2 cups
*add chicken, stir to mix up and cook until no more pink in chicken
*turn temperature down to medium low and add coconut cream
Makes about 5-6 servings…