Today was good food from start to finish. Yesterday's kind of "meh" salmon dinner tasted much better when I ate it at lunch today; I think the lime I had squirted on it had really helped the flavors marry together.
The plantain and bacon mash I posted earlier today was crazy good. So so good that at first bite I was worried I might eat the whole batch. Happily, though, it was very filling and I was able to stop after one respectable portion.
before gym - small bowl of last night's zucchini fries
breakfast - plantain mash with bacon
lunch - leftover salmon
dinner - spicy masala drumsticks with mango & avocado salad
I cannot take credit for tonight's dinner, but I can highly recommend it. I had pinned the recipe for Baked Spicy Curry Masala Chicken Legs (WAY too long a name if you ask me...) when I was first coming up with Whole30 meals. I love its simplicity, and that I was able to throw all of the necessary ingredients into a bag this morning and be all set for dinnertime.
I love the use of coconut milk as the liquid base to the marinade, and the blend of seasonings was spicy but not too much. The caveman is always lamenting chicken legs and wings that aren't crisp enough, so the broiling step at the end was very well-received!
To accompany the chicken I threw together a salad that I thought would add a sweet and cool compliment to the Indian spices of the protein. As you can see, I don't believe you can ever have too much curry ;)
Mango & Avocado Salad
3 mangos, peeled & diced
3 avocados, peeled & diced
1/2 red onion, cut into thin slices
juice of 1/2 lime
1 tsp. curry powder
large handful of chopped fresh mint & cilantro
Toss all ingredients together and allow to sit in the refrigerator for a bit to chill and allow flavors to blend.