Well, I made it through Day 1 of the Whole30 without a hitch. I really appreciate the show of support on yesterday’s post! Thank you all so much. (And thank you, TC, for replying to the comments. ) Someone asked if I was going to post what I eat every day and, much to my surprise, Beloved said I should. So I guess I will.
Breakfast was two cups of coffee with coconut milk, no stevia. I’m often not hungry until much later in the morning, so that was it – just the coffee.
Lunch was 3 eggs, scrambled in coconut oil, and the last handful of cherries that never got made into a relish because I ate them all. Ahem.
Dinner was this. Now, I will confess to wondering if I should go this route for dinner, especially on Day One. Da Rools specifically say “No paleofying of ‘junk food.’” However, they also allow a certain amount of “processed meats” – ham, bacon and lunch meat IF it is made without sugar, preservatives or other nasty things like carageenan. Since Applegate Farms makes a wonderful uncured grass-fed beef hot dog without any sugar or fillers – it’s just beef and spices – I’m going to give them a green light for the next 30 days, at least occasionally. And why not top those hot dogs with a healthy, delicious, homemade hot dog chili? I mean, really – no one would blink an eye if I’d had a bunless burger for dinner. Or chili. So, after hemming and hawing over the it, I decided to go ahead.
So I did.
And it was wonderful.
I ate just one hot dog topped with maybe 1/4 cup of the sauce, some Gulden’s Spicy Brown Mustard (it contains no sugar) and some chopped onion, along with one small Japanese sweet potato that I cubed and roasted in some coconut oil. Again, it was wonderful.
- 1 pound ground beef
- 1 medium onion, diced
- 1 clove garlic, minced
- 1 can (6 oz) tomato paste
- 2 cups water
- 2 tablespoons chili powder
- 1 tablespoon cumin
- 1 teaspoon paprika
- 1 tablespoon prepared mustard
- 1 1/2 teaspoons kosher or sea salt
- 3/4 teaspoon freshly ground black pepper
- 8 Applegate Farms Uncured Grass Fed Beef Hot Dogs
- Brown the ground meat in a 12″ skillet over medium-high heat, breaking it up as much as possible. Once the beef has begun to render out some of the fat, add the onion and continue cooking until the onion is soft and the meat is cooked through. Add the garlic and cook for one minute more.
- Reduce the heat to low and stir in the tomato paste, prepared mustard and water, then stir in the chili powder, paprika, cumin, salt and pepper. Taste and adjust seasonings as necessary. Simmer, uncovered, until the
- mixture thickens, about 20 minutes, stirring occasionally.
- Bring 1 quart of water to a boil in a large saucepan. Drop in the hot dogs and cook until they plump up and are heated through, 3 to 5 minutes.
- Serve the hot dogs with the chili sauce and additional mustard and chopped onion, if desired.
- Nutrition (per serving): 295 calories, 20.4g total fat, 72.5mg cholesterol, 946.6mg sodium, 451.6mg potassium, 7.3g carbohydrates, 2.1g fiber, 3.5g sugar, 18.7g protein