To Whole30 or Not to Whole30?
Anyone else? I’ve been toying with the idea of doing a September Whole30, which has become a typical September routine around here. It’s a good reset before the holidays approach, and kills cravings from summer hedonism! But I’m not sure I have it in me. Right now, I’d like to be more forgiving of myself and more flexible. Can I blame it on Covid?
You all know that I like to eat a little bit of everything. Lots and lots of seasonal vegetables, good-quality meats and seafood, cheeseboards for days. Oh, and cookies and cocktails. So ya, there’s that. Yes, I want to be healthy and focus on whole foods and a nutritious diet, but I’ve decided that right now I need to do that with fewer parameters. If you’re planning for a round of Whole30, I have meal plans ready for you here, here and here. Also, you can find a ton of my Whole30 recipes on my site. Here for the support, if not the journey this time around.
There’s a lot going on right now, so stay with me!
I have a free meal planning webinar Sunday, August 30 (tomorrow) at 4pm Central Time! Grab a notebook, a pen and your computer and I’ll teach you how to create a weekly meal plan that works for you. Simple shifts in your routine will save time, money and energy. Not to mention, a meal plan is the best way to intentionally eat healthier. Register in advance to save your seat at the front of the classroom.
Last but not least… I opened the doors for my cooking class membership site! I’ll register new members until September 4, when the doors will close again until 2021. I hope you’ll join me on this new adventure. I have a year’s worth of monthly lessons planned that are only accessible to members who register before September 4. The price for this online cooking school is sure to go up, so grab your spot now for only $27/month. Once you register, you’ll keep that price forever (as long as you don’t cancel your membership, but no hard feelings if you do!).
FREE meal planning masterclass from 4-5pm central time. I’ll send my kids outside to swim, and hand my husband some honey hoisin pork tenderloin to grill. We have delicious Japanese eggplant from the farmer’s market and I can toss up a quick arugula salad with watermelon when the webinar is over. Also, tonight I plan to make a batch of these watermelon margaritas, just in case you want to incorporate them into your week!
Homemade sushi. Either veggie-based or spicy tuna rolls. My kids ask for this about once a week, and I love that we can make it with an array of veggies and everyone is happy. Set out avocado slices, jalapeño, cucumber and shredded carrots and let everyone make their own roll. I follow this recipe for sushi rice.
I have a rescheduled cooking class tonight that got pushed a week during hurricane Laura. It’s a free class for client’s of my favorite gym in Houston, Avenu Fit. I love them and have been a client myself for 13 years! All that to say, I’m feeding my family what we’re prepping and making in the class, sesame udon noodles and a butter lettuce salad with carrot ginger salad dressing. There may also be a bee’s knees cocktail on the menu… If you’re a client, be sure to sign up ASAP! We can cook dinner together tonight.
We have two more cooking classes for private clients today. For dinner, we’re having grilled chicken cutlets with lemon and capers, angel hair with tomato confit ( just make the roasted cherry tomatoes to toss with the angel hair and omit the goat cheese) and roasted Brussels sprouts. There may also be Eton Mess for dessert. Here’s how to make the chicken:
Grilled Chicken Cutlets with Capers and Lemon
- 6 chicken cutlets (or 3 chicken breasts sliced in half lengthwise so you have two thin pieces)
- ½ cup lemon juice, reserving 2-3 tablespoon for serving
- 1 tablespoon capers, minced
- 2 teaspoons caper juice
- 2 garlic cloves, minced fine or grated on a microplaner
- 1 tablespoon flat leaf parsley, minced, divided in half
1) Preheat grill to medium heat. Brush it down and oil the grates.
2) Combine chicken cutlets with marinade ingredients and let sit at room temperature for 30 minutes, or up to 3 hours covered in the refrigerator.
3) When ready to grill, brush down and lightly oil your grill grates. Lightly dab the chicken with paper towels before transferring to the grill. Leave at least an inch of space between each piece of chicken to give them room to cook evenly.
4) Cook for two minutes on one side and then flip to cook the other side. When you flip the chicken, turn the grill to low heat and close the lid to help the chicken cook through. About 4 more minutes.
5) Check that the internal temperature of the chicken is 165 degrees. Remove the chicken to a serving platter and top with remaining minced parsley, lemon juice and a sprinkling of sea salt.
French dip sandwiches for the win! Melt some provolone on hoagie rolls before piling on shredded roast beef, or serve the meat over mashed potatoes or polenta.