Whole 30 Day 3

Today has been another great day! I think the key for me is being prepared and planning. Stress for me leads to mindless eating. SO again repeat breakfast of Sweet Potato and Sausage Patties and Garden Frittata from Day 2. We went to our friends The Flennikens to play and have lunch. I packed the boys a mix of goodies and for myself I had leftover Curry Chicken Salad in Romaine and some carrot sticks.

Curry Chicken Salad

2 cans of chicken in water (mine is from Costco)
6-8 green onions (chopped)
1/2 c. slivered almonds (unsalted)
1/2 to 1 c. homemade mayo
curry powder to taste
dried parsley

Mix and taste ... add more love until its good ... Serve in Romaine or Pure Wraps


For Dinner I was in the mood for some experimenting with flavors ...

Thai Basil Coconut Shrimp over Red Cabbage "Noodles"

1 can of light coconut milk (trader joes)
1 T minced garlic
1/2 T butter (Kerrygold, grassfed butter or ghee)
lots of basil with stems
sea salt and pepper
pinch of red pepper flakes
1 lime
1 t. fish sauce

1 lb shrimp (mine were pre cooked ... a freebie from Earthfare)
1/2 c. whole raw cashews (toasted and chopped)

In large sauce pan add coconut milk, garlic, butter, salt and pepper, juice of a lime and fish sauce. Take leaves off basil and put stems in sauce (Remember how many and remove before adding shrimp). Chop the basil leaves and put in sauce. Bring to a boil and turn off. Add shrimp and just heat.

1 small head of red or green cabbage
1 T butter (Kerrygold)
1 T garlic, minced
1/2 c chicken broth (homemade ... never throw a chicken bone out)
2 T tamari (gluten free soy sauce)

In a dutch oven heat butter and garlic. Core and Shred cabbage. Saute for 2 minutes. Add chicken broth and tamari. Cover and reduce heat. Let simmer for 15 min.

Serve with fresh basil and toasted cashews.