We have made it to day 5 of our Whole30 challenge. My lifesavers so far: coffee with coconut milk, rooibos tea, coconut flakes and SeaSnax. Surprisingly, however, I have managed to significantly cut my caffeine consumption and am typically only having one cup of coffee a day as opposed to the two or three I would consume before Christmas.
My restaurant experience *almost* worked according to plan except the waitress forgot I had asked for no feta on the salad. Not wanting to make a fuss, I didn't send it back and simply picked off as much as I physically could. Now I understand why Whole30 is so adamant on absolutely no cheating... although it was not my slip up, the microscopic amount of cheese I consumed sent me into a mental tailspin and I was ready to throw in the towel. I managed to get my head back in the game and baked two dozen cupcakes for a co-workers going away party without so much as licking a spoon.
We are going to attempt the restaurant thing again tonight... this time it is both of us going out for tapas so I feel like we stand a good chance.
Serves 4
Ingredients
2 tablespoons olive oil or ghee
2 pounds veal shanks
Salt
Pepper
3 cloves garlic, minced
1 onion, chopped
1 carrot, peeled and chopped
1 stalk celery, chopped
1 cup beef or veal stock
1 14 ounce can diced tomatoes
1 5.5 ounce can tomato paste
Directions
Preheat the oil in a large skillet over medium high heat. Season the veal with salt and pepper. Brown the veal on both sides.
Add the garlic, onion, carrot and celery to the pan. Saute until softened.
Add the stock, diced tomatoes and tomato paste. Stir to combine. Reduce heat and simmer until the veal is cooked through, 10 to 15 minutes depending on size.
Serve with oven roasted brussel sprouts or sweet potatoes.
♥ Amy
No comments:
Post a Comment