Everyone in the household passed whole30 day two with flying colors. There were no accidental non-whole30 ingested items and I have almost stopped throwing a tantrum about not getting my birthday sushi. Okay, I lied. Tantrum is still in full force. I am not ready to grieve the loss of my birthday sushi yet. To add to my tantrum I just received a sushi making kit for Christmas and I want so badly to use it, but just opening up the little booklet that it came with makes me drool. If I watch the documentary Jiro Dreams of Sushi…. it’s over.
Enough sushi talk…onto the real food.
My roomy Dez was craving something creamy, so we decided we would give a cauliflower puree a go. Served it with Roasted chicken, chimichurri sauce, and some roasted zucchini. ( not pictured )
For the cauliflower puree, I steamed the cauliflower until very tender. (almost mushy ) and then put it in my food processor with garlic and coconut milk. I roasted the chicken with mexican spices..thought i’d change it up a bit. I made a “compound butter” with coconut oil, chili powder, cumin, salt, and pepper. I placed the coconut oil under the skin just like I would normally do with butter.
For the Chimichurri I placed a few cloves of garlic in the food processor with salt, pepper and parsley and pulsed until turned into a paste. I then added in the oil, lemon juice, and apple cider vinegar. You want it to be a little bit tangy to balance out the creamy/salty flavors of the cauliflower and chicken.
Now onto day three of Whole30, round two.