Rescuing uninspired and hungry people from food-mediocrity one flavorful paleo recipe at a time!
To continue my love affair with my new BBQ, I grilled up some turkey tonight.
A few months ago I deconstructed a turkey and this weekend I pulled out one of the leftover turkey legs to grill. I did a cheater brine using leftover olive juice from a giant Costco jar of olives. Stuffed with garlic. Amazing. I rubbed the meat with the spice rub from Well Fed’s Best Chicken You Will Ever Eat.
I love Indian food. Once in a while I will get together with some girlfriends and order a huge load of it. The restaurant always thinks the amount of food we order is crazy, but somehow we end up finishing it all. Burp. Eating Indian while following Whole30 is pretty tricky. Lots of legumes, dairy and wheat to navigate. Channa Masala (curried chickpeas) is one of my faves, but definitely something to avoid during a strict clean eating program like Whole30.
During the latest of these decadent nights out (where I magically avoided the butter chicken, naan, bhatura, channa masala and MORE), I chose some Chicken Tikka Masala and Baingan Bharta (Eggplant). Deelish. The only problem was that it left me wanting more. I set out to make a paleo-friendly Chicken Tikka Masala to fill that spot in me that was still craving some butter chicken.
It may come as a surprise (???) to some, but mayonnaise is simply an emulsion of egg and oil. Unless you buy “mayonnaise style dressing” like miracle whip. ick ick. I chucked my container of it after reading the ingredients. Why I bought it in the first place? No clue. Moment of weakness?
So I made my own mayo. I do believe I yelled out something incredibly lame like “By golly, I finally did it! I made me some mayonnaise!…” followed by “I did it! I did it! I did it!” where Mr. Foodie and Kiddo probably thought I was nuts. Anyway, yup. After one colossal fail and a few mediocre attempts, I made homemade mayonnaise! I’ve got my technique down pat. 
I started my first Whole30 on June 1! I’m excited. This is definitely something I want to do right now. It’s been a very stressful time in my life, and I want to devote some time and energy into making me feel my best physically so I can support those around me in difficult times. It’s only been a few days, and this is a meal I made on day one.
Also, I am relieved to report that black coffee is kinda growing on me. However, I can no longer disguise mediocre coffee with cream. Has to be good stuff. A Starbucks Americano (black) is currently my favourite.
I got the idea for this recipe from the Whole 30 Success Guide. There was a recipe for an apple and sweet potato hash in there that intrigued me (or maybe I’m lying to you. I can’t remember and I can’t be bothered to check). I made this for dinner, but you could make it for breakfast and omit the eggs if you are looking for some egg-free options. It would also reheat well, but if you are going to store and reheat it, cook your eggs separately.
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