Gearing up to go Whole 30. http://whole30.com I'm cleaning out
cupboards, clarifying butter and going through condiments; seems like
every stinkin' thing has hidden sugars. I haven't officially started
yet so I can weigh myself, and in the last few days, I've dropped 1.5
lbs.
I used the Whole 30 recipe for chimichurri sauce on the chicken I
roasted for dinner tonight. Deeeliious, I think I'll have some on my
eggs this morning.

Here's how it's made
http://www.kokoscornerblog.com/mycor...imichurri.html
or
http://tinyurl.com/hb6p422

@@@@@ Now You're Cooking! Export Format

Chimichurri

sauces/dips, Whole30

1/4 cup red wine vinegar
1/4 cup lime juice
2 cloves garlic, minced
1/2 shallot, minced
1 1/2 cups extra-virgin olive oil
1/4 cup fresh cilantro
1/4 cup fresh parsley leaves
1/2 teaspoon salt
1/2 teaspoon black pepper

Combine the vinegar, lime juice, garlic, and shallot in a food
processor and mix on low speed.
Drizzle in the olive oil while mixing; the dressing will begin to
emulsify.
Add the cilantro, parsley, salt, and pepper and continue to mix on low
until the dressing is uniform in texture and the herb pieces are
chopped quite small.
Chimichurri will last 2 to 3 days in the refrigerator.
If making ahead, bring it to room temperature before serving.
If the dressing has separated, gently whisk to reblend.

Versatile chimichurri is a great topping for steak, lamb chops,
chicken, and eggs, and is fantastic drizzled over grilled vegetables.
You can also use it to marinate meat (like a flat-iron or skirt steak)
before grilling.

Hartwig, Melissa; Hartwig, Dallas. The Whole30:
The 30-Day Guide to Total Health and Food Freedom (Kindle Locations
6800-6809).
Houghton Mifflin Harcourt. Kindle Edition.


** Exported from Now You're Cooking! v5.91 **

koko

--

Food is our common ground, a universal experience
James Beard

On 5/19/2016 10:00 AM, koko wrote:
>
> Gearing up to go Whole 30. http://whole30.com I'm cleaning out
> cupboards, clarifying butter and going through condiments; seems like
> every stinkin' thing has hidden sugars. I haven't officially started
> yet so I can weigh myself, and in the last few days, I've dropped 1.5
> lbs.
> I used the Whole 30 recipe for chimichurri sauce on the chicken I
> roasted for dinner tonight. Deeeliious, I think I'll have some on my
> eggs this morning.
>
> Here's how it's made
> http://www.kokoscornerblog.com/mycor...imichurri.html
> or
> http://tinyurl.com/hb6p422
>
> @@@@@ Now You're Cooking! Export Format
>
> Chimichurri
>
> sauces/dips, Whole30
>
> 1/4 cup red wine vinegar
> 1/4 cup lime juice
> 2 cloves garlic, minced
> 1/2 shallot, minced
> 1 1/2 cups extra-virgin olive oil
> 1/4 cup fresh cilantro
> 1/4 cup fresh parsley leaves
> 1/2 teaspoon salt
> 1/2 teaspoon black pepper
>
> Combine the vinegar, lime juice, garlic, and shallot in a food
> processor and mix on low speed.
> Drizzle in the olive oil while mixing; the dressing will begin to
> emulsify.
> Add the cilantro, parsley, salt, and pepper and continue to mix on low
> until the dressing is uniform in texture and the herb pieces are
> chopped quite small.
> Chimichurri will last 2 to 3 days in the refrigerator.
> If making ahead, bring it to room temperature before serving.
> If the dressing has separated, gently whisk to reblend.
>
> Versatile chimichurri is a great topping for steak, lamb chops,
> chicken, and eggs, and is fantastic drizzled over grilled vegetables.
> You can also use it to marinate meat (like a flat-iron or skirt steak)
> before grilling.
>
> Hartwig, Melissa; Hartwig, Dallas. The Whole30:
> The 30-Day Guide to Total Health and Food Freedom (Kindle Locations
> 6800-6809).
> Houghton Mifflin Harcourt. Kindle Edition.
>
>
> ** Exported from Now You're Cooking! v5.91 **
>
> koko
>
> --
>
> Food is our common ground, a universal experience
> James Beard
>
Classic version - looks outstanding!

On Thu, 19 May 2016 09:00:13 -0700, koko > wrote:

>
> Gearing up to go Whole 30. http://whole30.com

My DD eats a similar diet. She calls it "gluten free vegan plus meat"
and within 30 days her lifelong eczema was under control as were a
couple of other things I thought were due to job stress. Avoiding soy
is really hard. I looked at the ingredients on a package of fancy
roasted almonds and soy was listed. Sheesh. It's as ubiquitous as
flour, which shows up in commercial bbq rubs.

--

sf

On Fri, 20 May 2016 01:06:51 -0700, sf > wrote:

>On Thu, 19 May 2016 09:00:13 -0700, koko > wrote:
>
>>
>> Gearing up to go Whole 30. http://whole30.com
>
>My DD eats a similar diet. She calls it "gluten free vegan plus meat"
>and within 30 days her lifelong eczema was under control as were a
>couple of other things I thought were due to job stress. Avoiding soy
>is really hard. I looked at the ingredients on a package of fancy
>roasted almonds and soy was listed. Sheesh. It's as ubiquitous as
>flour, which shows up in commercial bbq rubs.

And hidden sugar. I've never had to watch sugars before, dang, they
are in _everything_it seems.

koko

--

Food is our common ground, a universal experience
James Beard

On Fri, 20 May 2016 08:54:58 -0700, koko > wrote:

> On Fri, 20 May 2016 01:06:51 -0700, sf > wrote:
>
> >On Thu, 19 May 2016 09:00:13 -0700, koko > wrote:
> >
> >>
> >> Gearing up to go Whole 30. http://whole30.com
> >
> >My DD eats a similar diet. She calls it "gluten free vegan plus meat"
> >and within 30 days her lifelong eczema was under control as were a
> >couple of other things I thought were due to job stress. Avoiding soy
> >is really hard. I looked at the ingredients on a package of fancy
> >roasted almonds and soy was listed. Sheesh. It's as ubiquitous as
> >flour, which shows up in commercial bbq rubs.
>
> And hidden sugar. I've never had to watch sugars before, dang, they
> are in _everything_it seems.
>
Lower the fat, add sugar. That's modern life for you. Best to cook
our own food from scratch, so we know what's in it.


--

sf