Whole30 Better than sweet fire chicken stir fry

Whole30 Day 14

Alee and Me has made it through day 14! The tiredness is gone and so are the cravings. We both have more energy and our sleep patterns seem to be improving some.

Alee says she is not sure she has noticed enough of a change to make it worth it. I have noticed less pain, better skin, weight loss (I think), more energy and generally just feeling better.

A have several friends who are starting Whole30 on May 1st and we are starting a Facebook support group. while I will be on day 21 then, I am hopeful I can be of help to them. I would suggest a support group if you want to try this.

Tonight we had a chicken stir fry I called “Better Than Sweet Fire Chicken” (because that is our favorite entree and Panda Express). Watch for the recipe, I will post it soon!

I will write a post about physical activity this week, and I will post some midway pictures.

Sorry for the sort update, I will try to do better!

Whole30 Compliant Tomato Soup

Tomato Soup (Whole30 compliant)

We are not big fans of raw tomatoes but we like tomatoes in things. A few years ago, we had an abundance of them in our garden. Alee wanted grilled cheese sandwiches and tomato soup (she never ate the soup but like to dunk her sandwiches) so I threw some stuff together and attempted to make my own.

NOTE: I will add photo’s later–I have to make a new batch and take some! I wanted to get the recipe up in case anyone wants to try it.

What we ended up with was a tomato soup that she loved and I also enjoyed. We’ve made it multiple times since. The only tweak I made in making this Whole30 compliant was leaving honey that I had used in the original recipe. Honestly, unless you like a sweet soup, honey or even the date are not needed. (If you do add the date then cook it down, it does make a decent sauce to replace ketchup though.)

  • 2 Pounds Roma Tomatoes (you could use any kind, but I tend to always get these)
  • 2 Nectarines
  • 1 Onion
  • 2 Cloves Garlic
  • 1 Tbsp Fat (Olive Oil, Coconut Oil, Tallow–any healthy fat)
  • 1 Chili Pepper
  • 1 Jalapeno Pepper
  • 1/2 Pitted Medjool Date (optional)
  • 2 tsp Vinegar
  • salt, pepper, garlic, minced onion, chili powder, cayenne pepper

Prepare tomatoes by either blanching or roasting, then remove peel and core.

In a large pot, put prepared tomatoes, nectarines (pitted but doesn’t have to be peeled), Onion (cut in quarters), peppers (if you don’t like spice, you can use less or no peppers) and date if you like a slightly sweeter soup.

Bring to a boil, reduce heat and simmer about 30 minutes.

Transfer to blender and puree mixture (it doesn’t work out as well if you puree it before cooking). Put puree back into the pot and return to stove.

Add your spices to taste.

Add vinegar last, and add it in parts. Sometimes you will want a little more or a little less depending on the natural flavors of the fresh ingredients. Alternatively, you can add lime juice instead for a different twist.

Simmer until it cooks down to desired thickness.

Play around with it and let us know what you think.

Homemade Pico de Gallo Organic Blue Chips

Beak of the Rooster??? (Pico de Gallo, Yum!)

*This post is by both Aleesha and Sharlene*

One of the hardest things about healthy eating for both us has been finding healthy condiment options. Even things that seem “healthy” are often loaded with sugars and preservatives neither of us need. One of our favorite snacks has always been chips and salsa, and while we try to limit our grains, sometimes we just crave the comfort of a well remembered snack.

In the past, Shar never liked Pico de Gallo because she is not a huge cilantro fan, but Aleesha has always liked it. We decided to try and make our own awhile back and the results were a two thumbs up for both of us. We actually read the ingredients off the back of a store bough package to see if there were any surprise ingredients (there really weren’t) and just went for it.

For this recipe we used:

-2 Ripe Roma Tomatoes

-2 Tbs Chopped Onion (we used red onion)

-1 Tbs Chopped, Fresh Cilantro (you could use more to taste)

-1 Fresh Jalapeno Pepper, Finely Chopped

-1 Clove Garlic Minced or Finely Chopped

The Juice of One Lime

Salt, Pepper, Garlic Powder, Onion Powder, Chill Powder(optional) to taste.

Put it all together and you can eat it right away or let it sit and it is even better! We used a lot of lime juice because we wanted the chili/lime flavor. You might want to use less depending on your tastes.

Homemade Pico de Gallo Healthy snack
Homemade Pico de Gallo, quick, easy and so good! Photo-Sharlene

For chips, we are so lucky to have a local business called Whole Grain Milling Company . They grow and make organic grains within a 20 mile radius of our home. In fact, the chips themselves are cooked about 1/2 mile from our front door! They are honestly the best corn chips we’ve ever had. With Shar’s difficulty digesting grains, if we are going to eat corn, we would rather have locally grown organic. All of their products are top notch though, so if you get a chance, definitely try them!

We also use Pico de Gallo for tacos and salads now, but nothing beats eating it with chips. (I found this great article on Whole Grain Milling Company. Aren’t you jealous now?)

Whole Grain Milling Company Blue Organic Corn Chips
We don’t eat grains very often, but sometimes, you just want corn chips! We are lucky and have organic chips made locally! They are the only ones we eat. Photo-Sharlene

Fun Fact: Did you know that Pico de Gallo is translated as “Beak of the Rooster”? Not sure where that came from, but I can never make it without thinking about it.

Give this recipe a try and tell us what you think! We have heard some people add cumin or hotter peppers, or even a splash of vinegar. Have fun with it and mix it up!