Monday, May 28, 2012

Whipped Coconut Cream (Whole 30, Day 10)


As I mentioned Saturday, I didn't do that much to mark this holiday weekend. Without the kids, I spent it doing very important things like getting a pedicure and going on a long run this morning. I didn't go swimming or attend any cookouts, but thought since I was getting them back for dinner tonight perhaps I should do a traditional Memorial Day dinner.

The kids ate sliders, corn and veggies, and the caveman picked up some pre-marinated beef kebabs at Whole Foods for himself. I enjoyed a little grass-fed steak with some simple grilled veggies. Meals like that, which require no recipe, are such a testament to how easy and "real" eating primal can be.

I did want to pay a little homage to the day with a sweet treat, and finally decided to try my hand at making whipped coconut cream. I've bumped into the technique all over the internet, and Melissa Joulwan makes it look utterly irresistible in Well Fed. Served with blueberries and strawberries, it seemed the perfect way to honor the red, white and blue in a guilt-free manner.

I will admit that the recipe as made wasn't sweet enough for my kids' taste buds, so I added a little vanilla liquid stevia to their portions. For me, it tasted like fluffy heaven and I was good to go.

Whipped Coconut Cream 

1 can 14.5 oz coconut milk, chilled
1 tsp. vanilla extract

Place chilled can, bowl and beaters in freezer for 15 minutes. Once you remove it, flip the can of coconut milk upside down, opening it from the bottom with a can opener. Drain off the liquid (you could always save it for a smoothie) and scoop the thick stuff into your mixing bowl. Add extract and then whip on high until it gets fluffy like whipped cream. For me this took a smidge over 5 minutes.

Today's menu:
breakfast - smoothie with spinach, 1/2 avocado, 1/2 frozen banana, 1 tbs. almond butter & coconut milk
lunch - 2 masala drumsticks, remaining zucchini fries and small dollop of mango & avocado salad


snack - cashew hummus with carrots, celery, garlic olives and 2 slices Applegate Farms uncured turkey salami
dinner - grass-fed steak seasoned with herbs, grilled mushrooms, pepper and onion
dessert - small bowl of blueberries & strawberries with a dollop of whipped coconut cream

I feel like I ate A LOT today, but I also went on my first long run (10 miles) since starting the Whole30. Every other run since has been about 4-6. We ran early, but it was still already humid and I found myself feeling weak and hungry basically all day afterward. I did drink a ton of water, so I know it wasn't as issue of dehydration. When I first went Paleo last year, I remember my running suffered a bit. I think it was hard to bounce back today, which just makes me realize even more how what I eat affects me.

3 comments:

  1. Hi Meghan! I used the Whole9 recipe, linked to it here:
    http://preppypaleo.blogspot.com/2012/05/bacon-apple-balsamic-chicken-whole30.html

    SO SO tasty! We went with the "original" version and the olive. Definitely recommend.

    ReplyDelete
  2. This was simple! Thank you. I linked the recipe onto my blog :)

    ReplyDelete