I had a great time in San Francisco this past weekend. So much so that I now have to detox for the next 2 weeks to feel healthy again. My friend Fides talked to me about Whole30 while I was there, and although I’m not strict with trendy diets and meal plans, I can recognize a good idea when there is one.
Without going into too much detail about what Whole30 is–because the Internet can tell you that with another click–I’m going to try and eliminate all grains, sugars, butter, and soy from my eating habits in the next 2 weeks while continuing to eat more animals and plants and skipping anything processed. I plan to start my days with a real breakfast to avoid snacking at work before lunch and I plan to eat more fruits and protein bars that are Whole30 compliant as afternoon snacks.
I created a new category on the right for these experimental recipes that follow the Whole30 philosophy so that they’d be easy to find and you can plan your visits to the supermarket in as fewer trips as possible. I’m not throwing out the Califian almond milk in my fridge just yet (the compliant version is really just made out of almonds and water and I’m not going to make my own) but I’ll definitely skip the sugar and honey in my iced coffees and hot teas. I’m also not buying brand-compliant soy and fish sauces for my Asian meals–I just pared down my pantry and the last thing I need is to buy more stuff; I’m just going to skip them altogether and learn to season differently. Slowly but surely, you know?
scant olive oil
handful of Brussels sprouts, shredded
red chile pepper flakes
half an avocado, sliced
1. In a skillet, heat oil. Add sprouts and sauté until soft, about 5 minutes, while seasoning with salt, pepper, and chile.
2. Crack the eggs open into the pan and scramble with the sprouts by mixing to incorporate well. Turn off the heat after 1 minute and cook the egg in the remaining heat.
3. Serve with avocado slices.