Day #2 – whole30 beef with broccoli and mushrooms
I’ve decided to change the numbering as I was getting confused myself. Technically I am writing this on day 3, but I am telling you about day 2, so it makes more sense to name it day 2 right?
So yesterday I had this delicious biefslices with broccoli and mushrooms for lunch. That is the big advantage of working from home, because for Tom it is a bit of a challenge to stay on the whole30 while being on the road… But he’s managing it..
Day 2 is behind us. Slept like a log. Much better actually than I have been sleeping for the past week, but that could just be a coincidence. I have to go to the toilet a ridiculous amount of times, which cannot be fully explained by the amount of water and (herbal) tea I am drinking. I always drink plenty of water during the day. I have a bottle of water on my desk at all times and drink that during the day. So that hasn’t really changed.
My head feels kind of heavy but that seems to be normal. Ellen from In my red kitchen had this brilliant suggestion for a chicken recipe and yes, that was a total winner. I will share the recipe for that tomorrow. Crackling chicken.
So what did we eat on day 2?
Eggs with smoked chicken, courgette and spring onions
This recipe you’re looking at right now
Crackling chicken with a beetroot and cauliflower couscous with hazelnuts. Both great recipes which didn’t really go together all that well, but hey it was tasty nontheless.. 😉
I printed this recipe from a paleo site but I cannot remember where! So if I do find out I will mentioned the name in the source but for now... I have no idea! ;(
- 250 gr beef
- 1/2 cup of coconut aminos
- 2 cloves of garlic
- piece of ginger finely sliced or grated
- some spring onions
- 100 gr chestnut mushrooms
- 2 cups of broccoli florets
- coconut oil for baking
Make a marinade by putting the coconut aminos, the garlic and the ginger in a bowl and put the beef in it. Make sure it is covered with the coconut aminos. Sprinkle some of the chopped spring onions on top.
Slice your chestnut mushrooms and break the broccoli into smaller florets
Keep the beef and marinade in the fridge for 1-2 hours and take out when you're ready to start cooking
Briefly blanch the broccoli in boiling water for 1-2 minutes. Take out, drain and set aside
Heat a large frying pan or wok with the coconut oil and add the slices of beef, but leave the marinade, garlic and ginger in the bowl. You'll use that later. If you've marinated the whole piece, slice it into smaller bits first.
Add the broccoli, the marinade and the mushrooms to the beef and cook on high heat until the marinade has evaporated a bit and the broccoli and mushrooms are cooked and the beef is cooked too.
Add salt and pepper where needed and enjoy!