Breakfast: Lamb Chops and Spinach with Aioli
I had some left over chops from last night for breakfast which I paired with steamed spinach. Luckily I also had some roasted garlic lemony aioli left over as well which was fabulous over the spinach. What an amazing breakfast!
Lunch: Boiled Eggs and Butter, Strawberries
Strawberries have been an exorbitant price lately, as high as $8 a punnet. I don’t like spending more than $4 for a large punnet but luckily today I found two punnets for $6 at Coles. It is unfortunate that I am not a massive strawberry fan, as they are one of the lowest carb fruits. I’m not sure why I think they are over rated, perhaps it is because they are either under-ripe when you need them, or over-ripe with mouldy ones on the bottom which have tainted the entire punnet. Maybe it’s because people seem to get so ridiculously excited about them that brings out my inner Debbie Downer. On the other hand it could have something to do with my brief teenage sojourn as a strawberry picker, where I managed to consume more than I put into the buckets, from which I was fired after a particularly awesome strawberry fight (which I totally won!).
Dinner: Massaman Curry (Beef, Pumpkin and Cashew)
I normally eat a lot of curries and predominantly Thai curries. My love affair with chillies becomes a marriage made in heaven when paired with the sweet-and-sour-and-saltiness of Thai food. Surprisingly my first curry attempt for the Whole30 was not an eye watering, nose running, brow perspiring spicy choice. Once again the weather has influenced my menu, and it being a cold day, I decided to do a melt in your mouth massaman curry.
I liked the challenges this curry raised. Firstly the meal choice was a decision made on the fly and I was going to need to prepare it quickly if it was going have enough time to simmer slowly for dinner. It was therefore impossible to source all the ingredients in time to make my own paste. I was going to have to cheat. This meant a trip to the local Thai grocery where I needed to find a Whole30 compliant paste. My normal emergency go-to curry pastes (Maesri) unfortunately contain both sugar and soybean oil. In the end, only one brand (Mae Ploy) had neither and fitted the Whole30 rules. Luckily it was one that I have had success with in the past, although it definitely needs some help to reach its full potential.
Secondly, peanuts which are such an integral part to massaman are a delinquent legume known to masquerade as a nut. This was easily resolved by substituting cashew nuts.
Thirdly, potatoes although technically Whole30 complaint, are very high in carbs in a dish already pushing nutritional boundaries. Therefore I decided to substitute pumpkin.
Finally, massaman usually includes sweetness from palm sugar which of course tops the list of Whole30 no-nos. This I hoped could be remedied by the use of the pumpkin, which should bring a little sweetness to the curry. I also decided to use lime juice instead of the traditional tamarind paste as it would have a little less tartness needing to be counterbalanced.
The end result was spectacular.