I know it might not seem like it sometimes, but I do try to eat healthy. All the cake recipes etc. you see on here, I didn't bake them all at the same time. I try to only bake two things a week and those I bake at the weekend. The rest of the week I eat other things. As a type 2 diabetic with diverticulitis and IBS, and severe exema, finding a healthy balance can be really difficult, and a bit of a mine field, if not down right depressing from time to time.
I've been recently been looking into the Whole 30 way of eating and wondering if this might not be a way of eating for me to explore. This eating plan involves eating meat, seafood, eggs, tons of vegetables, some fruit, and plenty of good fats from fruits, oils, nuts and seeds, preferably as unprocessed and natural as possible, for 30 days, cutting out sugars, grains, alcohol, legumes and dairy. For 30 days.
I'm not sure I can do that . . . but I am going to try. We will see how it goes. This program promises that if you follow it to the letter in 30 days you put an end to unhealthy cravings and habits, restore a healthy metabolism, heal your digestive tract, and balance your immune system.
It sounds good and like something I want to do. This week I am trying a few different Whole 30 recipes to see if it is something I might be able to live and cope with. Sticky my toes into the water as it were . . . to test the temperature and if I like it, then I'll jump in with both feet.
To that end today I tried a recipe that I found on Physical Kitchness For a Cream of Celery and Mushroom Baked Chicken. it looked really good. I have adapated it though, to use turkey tenderloin meat and I switched out the directions a bit.
I was very happy with the end result and Todd was too. It was delicious. I used ground almonds because I didn't really have any almond flour and the almond flour available online was quite expensive. I looked up what is almond flour and it appears that it is just finely ground raw almonds. In any case the ground almonds I used worked well. We had it with stir steamed tenderstem broccoli and steamed new potatoes. We both enjoyed it very much.
*Mushroom Sauced Turkey Tenderloins*Serves 4Printable Recipe
This is gluten, wheat and dairy free . . . and delicious! Who knew! Whole30 friendly.
2 Turkey tenderloins1 TBS olive oil1 medium onion, peeled and chopped1 punnet of closed cup mushrooms, Sliced (about 2 cups)2 stalks celery, sliced2 TBS lemon juice500ml chicken stock (2 cups)250ml of almond milk (1 cup)50g of almond flour (1/2 cup)1/2 tsp fine sea salt1/2 tsp onion powder1/2 tsp garlic powder1/2 tsp dried thyme1/4 tsp freshly ground black pepper
Preheat the oven to 180*C/350*F/ gas mark 4. Slice the tenderloins crosswise into 4 pieces each. Place into a baking dish large enough to hold them in a single layer. Set aside.
Heat the olive oil in a large skillet. Add the onions. Saute, stirring frequently, until they begin to soften. Add the celery and mushrooms. Cook, stirring, until they softened. spoon half of this mixture over the turkey tenderloins pieces. Add the chicken stock, to the remainder and heat through. Whisk in the lemon juice, salt, onion and garlic powder, thyme and pepper. Whisk together the almond milk and almond flour. Whisk into the pan. Transfer this mixture to a blender and blitz until smooth Pour this over the turkey tenderloins.
Cover with foil or a lid and bake in the preheated oven for 35 minutes. Uncover and bake for an additional 10 to 15 minutes, until the turkey juices run clear. Serve hot.
Note- This is great with some tiny boiled new potatoes and broccoli on the side.
Bon Appetit!