Alright everyone, my 30 day challenge is officially over! I am currently working on a complete wrap up of my experience that I will publish in the morning, but tonight I will continue with a normal post about my day.
Tuesdays are awesome, cause they are my day off! That said, I rounded at the hospital this morning because my brother is out of town and we have too many people for my other partner to see on his own. For breakfast I had some eggs and the last of my Whole 30 friendly bacon.
After the hospital I came home and did some work around the house and in the yard. My wife is teaching Vacation Bible School, and both my kids are attending. After they got out we met for lunch at a local joint and I had some baked chicken wings…they are awesome.
Dinner started two days ago when I got this awesome grass fed shoulder roast and seasoned it up. The dry rub consisted of:
Kid Friendly Dry Rub
1 T Salt
1/4 t Pepper
1 t Paprika
1 t Onion Powder
1 t Garlic Powder
1 t Dried Thyme
A Dash of Chili Powder (Kids don’t like the spice)
Dry off the roast well and liberally season with the dry rub. Afterwards vacuum seal to get ready for the Sous Vide.
I set the roast in the Sous Vide set at 130 F for 48 hours. This afternoon I whipped up a Whole 30 friendly pesto. In a food processor add:
Paleo Walnut Pesto:
Large Handful of Fresh Basil
Large Handful of Walnuts
3 Garlic Cloves
1/2 t Salt
1/4 t Pepper
Process until roughly chopped
Next drizzle in olive oil while the processor is running until the pesto just comes together. Next I chopped up some cauliflower into florets. My daughter went with me to the grocery, thus the colorful cauliflower!
I Roasted the cauliflower at 375 F Convection for around 20 minutes, mixed it with a splash of water and the pesto, and it was ready.
My daughter loves mushrooms, as do I, so I make them often. Tonight I had two packs of enoki mushrooms, one white and one brown, along with some shitake mushrooms. I sauteed them simply with olive oil, salt and pepper. Not on Whole 30? Add a splash of very dry sherry or Madeira wine at the last minute and heaven awaits!
Lastly I heated up the cast iron skillet full blast and put a little coconut oil in. I browned off the roast in the pan after thoroughly drying it. Dry it well or it won’t get that wonderful crust you are looking for. Here was my dinner plate, and what a way to end off the Whole 30! My daughter set the table, thus the awesome place card waiting for me 🙂
So that’s the end. What a 30 days! Please stay tuned tomorrow morning for my complete Whole 30 breakdown!