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

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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