I'm excited to have more than one recipe to share today. Not only was day #5 quite tasty and satisfying, but I didn't have a headache until much later this afternoon ;)
pre-workout - small portion of turkey & sweet potato casserole
breakfast - green smoothie
lunch - kale chips with leftover TJ's herbed salmon
snack - cashew hummus with carrots and celery
dinner - bacon, apple & rosemary chicken with roasted asparagus
I woke ravenous, so had a child-size helping of leftover casserole before going to the gym. Then about two hours later I had a Whole30-friendly smoothie consisting of:
large handful of baby spinach
1/2 ripe avocado
1/2 frozen banana, cut into chunks
1 tbs. raw almond butter
1 ground flax
For lunch I made kale chips to go along with my leftover salmon. Roasted kale is really the only way I enjoy eating the super green, unless it's all mixed up in a sauce, soup or stir-fry. Kale chips, however, I find hard to stop eating!
This afternoon's snack was the Whole9 cashew hummus I've been dying to make for days. When I first went Paleo, I tried a zucchini hummus recipe and despised it. This is a much tastier take on one of my favorite snacks! The kids liked it too, so this will definitely be added to my lineup.
I took my dinner inspiration from the wholefamilystrong blog. While the site has a lot of other stuff going on, I really enjoy the details and recipes from the family's Whole30 experiences. It's nice to find ideas from someone who has done the challenge as a family, as it's sometimes a struggle to come up with meals I can eat that would appeal to the kids too.
Tonight I had the caveman's two kids dining with us to boot, so I really needed something family-friendly. Bacon-Wrapped Apple Chicken sounded like a winner, since all of the kids adore all of the main ingredients.
I followed the technique of the recipe, but went with my own seasoning. The fresh thyme from last night's mushroom stew went perfectly with the meal's flavors, and the inclusion of balsamic vinegar was an afterthought that really worked well.
My chicken breasts were HUGE, even after I pounded them. I wound up using two slices of nitrite and sugar-free bacon per breast.
Bacon, Apple & Balsamic Chicken
adapted from wholefamilystrong
6 chicken breasts, pounded thin
1-2 slices bacon per chicken breast
1-2 apples (depending on size), cored and thinly sliced
1 tbs. chopped fresh thyme
salt & pepper
1-2 tbs. olive oil
Preheat oven to 350. Season chicken breasts with salt, pepper and a little garlic powder. Place apple slices on top of chicken, enough to cover it. Sprinkle chopped thyme on top of apples, and then drizzle with balsamic vinegar.
Roll up chicken breast and wrap with bacon. Pin closed with toothpick. Sprinkle outside of chicken with additional salt and pepper, if desired.
Heat olive oil in a large skillet. Add as many pieces of chicken will fit and cook for about 3 minutes a side. Repeat with remaining chicken.
Place chicken in a baking pan and cover with tin foil. Bake for 20 minutes or until no longer pink.