Whole 30 Week 2 Day 5

Breakfast

Leftovers

I actually ended up having leftover tuna salad in the car on the way to work. Haha. That kinda stuff always tastes better the next day.

  

Lunch

Salad with leftover Chicken and Everyday Paleo Vinaigrette

Prepare salad greens into a large salad bowl. Add desired amount of sliced (leftover) chicken breast, sliced tomato, artichoke hearts, olives, cucumbers, etc. Use whatever veggies you may have in your fridge. Top with vinaigrette and toss to coat. If you are taking this to work, leave the dressing on the side until you're ready to eat. 

 Everyday Paleo Viniagrette

2 tsp. Dijon mustard, 1/4 c. red wine vinegar, 1/2 c. extra virgin olive oil, 2 tbsp. fresh squeezed OJ, 1 tbsp. dried parsley

Whisk all ingredients together and store leftovers in fridge. 

 ***Sorry friends, I forgot to take a picture***
 

Dinner

 Easy BBQ Pulled Pork w/ Sweet Potato Chips

I love me a good pulled pork sammy in a fluffy wheat bun. Unfortunately during the Whole 30, I will eliminate what I consider a staple in a pulled pork recipe; the bun. So instead we will eat the pulled pork on top of sweet potato chips,which I just LOVE!

Dry Rub: 3 tbsp. chili powder,  1 tsp. ground coriander, 2 tsp. ground cumin, 2 tsp. onion powder, 1 tbsp. dried parsley, 1/4 tsp. chipotle powder, 2 tsp. sea salt. Pork: 4-5 lb. pork butt roast, 2 onions; sliced. Brother Mark BBQ sauce to taste. (recipe below)

Mix dry rub ingredients together in a small bowl. Rub the roast with dry rub. Be sure to use the entire recipe of dry rub. Place a layer of sliced onions on the bottom of your crockpot. Set roast on top. Cook roast on high 5-6 hours, then low another 3-4 hours or until roast falls apart and is easy to shred.

Sweet Potato Chips

2 sweet potatoes, 1 tbsp. melted coconut oil, salt and pepper taste. 

VERY thinly slice sweet potatoes and place in a large bowl. Drizzle coconut oil on top and sprinkle generously with salt and pepper. Stir with hands to coat each slice with a small amount of oil. Place potatoes on a cookie sheet or stone so that they are not overlapping. You'll likely have to use more than one cookie sheet or stone. Bake on 400 F for about 30 minutes or until crispy. 

Brother Mark BBQ Sauce

 I once again, got this recipe from Everyday Paleo Family Cookbook. I used this on BBQ chicken during our last Whole 30. We had tried another BBQ recipe that we thought was awful, so we were a tad skeptical about trying this since there were so many ingredients and steps. The good thing was that there was plenty leftover to used in another recipe AND it was DELISH!

6 garlic cloves; minced, 1/2 yellow onion; diced, 3 tbsp. coconut oil, 2 tsp. lemon zest, 1 small sprig rosemary (or 1/2 tsp. dried), 1 c. pineapple juice, 1 c. apple juice, 1/2 c. tomato paste, 1/4 c. red wine vinegar, 1 tbsp. coconut aminos, 1 tsp. sea salt, 1/2 tsp. paprika, 1 tbsp. chili powder, 1/2 tbsp. ground cumin, 1/8 tsp. cayenne pepper, 1/8 tsp. red pepper flakes, 1 tsp. Dijon mustard, 1 tbsp. apple cider vinegar, 1/4 c. water. 

  

Over medium heat, saute onions and garlic in 2 tbsp. coconut oil until onions are translucent. Add lemon zest, rosemary, 1/8 c. each of the pineapple and apple juices, and bring to a simmer then turn heat to low while you continue to prepare the sauce. In a separate skillet, melt remaining coconut oil over medium-low heat and whisk in tomato paste. Turn the heat up to medium-high heat ans slowly add the red wine vinegar and remaining pineapple and apple juices, stirring constantly. Strain the onion and rosemary mixture through a strainer so that the liquid goes into the tomato paste mixture. Let the sauce cook down and thicken while stirring constantly for about 7-10 minutes. Add remaining ingredients, whisk together well and let simmer for another 7-10 minutes. Makes about 2 cups of BBQ sauce.