Day 5. Still going strong. Today would bring a new challenge as I was making meals for myself and my mother for Whole 30 and we were both mostly at home over the holidays. Now, both back in the office, preparing meals to take ahead of time, or making enough to use throughout the week will likely be the normal plan of action.
I hadn’t really thought that I was going to make 90 different meals in 30 days, and so far I’ve closely matched a breakfast and eaten one leftover dinner, but I think that the next culinary challenge for myself will be to stretch my skills and make new dishes with new techniques and ingredients I haven’t used before for some set period of time, like 21 new dishes in a week.
Sometime after the Whole 30.
But I will still make new dishes as they come to me during this month. I’ve never made scotch eggs before but it seemed easy enough (and, in fact, it was). I used a good, store-bought chorizo and I made my own turkey sausage to mix with it. Next time I’ll buy ground turkey with a little more fat content, this sausage cooks up a little dry. If you haven’t done it, you really should try it. What’s not to love about spiced meat wrapped around a hard-boiled egg? To keep mine Whole 30 I skipped breading the balls and just baked them as protein in protein.
For dinner, I tried my hand at making a balsamic glaze to pour over pork and serve with vegetables. I don’t think I reduced the balsamic down nearly enough but the heavenly aroma of the vinegar hung in the air for hours. If balsamic vinegar was excluded from the Whole 30, I might have failed the challenge already.
Breakfast – Scotch Egg with Wilted Spinach and Tomatoes
Lunch – Beef Knockwurst with Rosemary Potatoes and Rosemary Mustard
Dinner – Balsamic Glazed Pork with Roasted Carrots and Green Beans