Whole 30 Week 2 Day 7

Breakfast

Fiesta Breakfast Bowl

I found this recipe idea over at meatified. I thought it offered a good non-egg option for breakfast. I LOVE me some Mexican food, and the idea of both salsa and gaucamole made my mouth water while I was meal planning. 

 1 tsp coconut oil, 1/2 small onion; sliced, 1 cup sliced peppers bell peppers, 1/2 lb ground pork or chicken, 1/2 tsp dried oregano leaves, pinch ground cumin, salt, pepper & ancho chile powder to taste, 1 avocado, aliced, 2 - 4 tbsp. salsa

In a large skillet, heat the coconut oil. Add onions & peppers to the skillet and cook until soft. While the vegetables are cooking, mash the avocado with a fork, add salt and pepper to taste, and set aside. When the onions and peppers begin to brown, move them to the edge of the skillet. Add the pork or chicken, along with the oregano, cumin, salt, pepper & ancho chile. Turn the pork over after a few minutes and break it up into chunks with the back of a spoon. Cook for several minutes more, until the meat is thoroughly cooked. Stir to combine the meat and vegetables. Split the skillet between two bowls. Top each bowl with half of the mashed avocado and salsa to taste.

  

I could barely lift my arms to make this delicious concoction after doing P90X3's "The Challenge". However, I must say that it was one of the BEST breakfasts I've had yet on the Whole 30. I decided not to mash up the avocado. It was enjoyable just in slices. Yum!
 
Lunch

Leftover Egg Salad

Dinner

Brined and sauced BBQ ribs with Roasted Cabbage

***Start the night before***

2 racks baby back ribs and Brother Mark's BBQ sauce

Brine: 1 cup veggie broth, 1 tsp. dried rosemary, 1/2 c. apple cider vinegar,  8 c. water, 1/2 tbsp. salt.

Dry Rub: 1 tbsp. garlic powder, 1/2 tbsp. salt, 1/2 tbsp. black pepper.

In a large stockpot, mix together brine ingredients. Place rib in the brine, making sure they are completely covered by the liquid. Refrigerate the container overnight.

When it's dinnertime, heat the grill on low heat. If using charcoal, simply push to one side of the grill so the ribs aren't over direct heat. Remove ribs from the brine and cover completely with ALL dry rub. Cook over indirect heat for one hour, turning occasionally. Generously slather both sides of the racks of ribs with BBQ sauce and cook for another 30 minutes. Brush on more sauce just before serving.

Roasted Cabbage

1 head cabbage, 2 tbsp. coconut oil, 1/2 tbsp. garlic powder, salt and pepper to taste

Cut cabbage into bite-sized florets. Place on large baking stone or cookie sheet. Stir to coat cabbage with oil. Sprinkle with seasonings. Bake on 400 F for about 30 minutes or until cabbage starts to brown, stirring often. 

Enjoy! 
Needless to say, we all scarfed down every last drops of dinner tonight.