Happy Monday (or so I keep telling myself). I’ve got a bit of a case of the fuzz-brain today, so just bear with me for a bit.
I got an interesting comment on Facebook this morning, re: the Baked Eggs with Ratatouille recipe. At the beginning of that post I wrote, “It’s August 1st – welcome to Day 1 of the Whole30.” A very nice woman pointed out that August has 31 days, and thought I’d made a typo. I’m so glad she said something.
I automatically assumed that everyone who reads my blog understood what that meant, entirely overlooking the fact that I get a ton of traffic from Facebook/Foodgawker/Tastespotting/Photograzing etc. and not all of these people – darn few, in fact – know what the dickens a Whole30 is.
Whole30 is a very strict paleo diet protocol that one follows for at least 30 days. By strict, I mean no grains of any kind, no sugar or sweeteners of any kind (even stevia), no dairy of any type, no legumes (including peanuts), no soy, no industrial seed oils, no white potatoes and a few I probably am missing but can’t think of right off the top of my head. Paleo “treats” are also a no-no, as are paleofied versions of “problem foods” such as pizza. If it sounds boring, it can be if you let it (I disagree with the reasoning behind some of the restrictions, which I’ll probably go into at a later date), but as they say – it’s just 30 days, and for the most part it is a great way to detox and take stock of your diet.
I gave up grains for the most part (gluten-bearing grains all together), cut down on dairy, eliminated refined sugars, legumes, processed soy and industrial seed oils three years ago while embracing grass-fed/pastured meats and eggs and locally grown, sustainable fruits and vegetables 3 years ago and haven’t looked back since. I lost some weight (although not nearly enough) and my health improved vastly.
Now, having said that I have periods where I begin to “drift” – too many gluten-free baked goods, a few too many white potatoes, too much alcohol, etc. I successfully completed a Whole30 last August, and while I didn’t see the results I’d hoped for – my biggest reason for doing it was to find some relief for the worst of my menopause symptoms (I’m 50, in case you’re new here), which was a bit of a bust – that doesn’t mean it didn’t do me any good.
Over the last six months or so, those very symptoms that were driving me so crazy last summer have greatly decreased in frequency and severity; I can only conclude that after an extremely rough five years, I’m finally on the downside of the peri-menopause mountain I’ve been climbing. And since I know what’s coming, and have a different set of expectations this time around, I’ve decided that it certainly couldn’t hurt to do another Whole30 again this August – if I feel it is hurting me, there’s no law that says I’ve to stick it out for the entire 30 days, is there?
So, for those of you who are new or happened to stumble upon my humble little corner of the interwebz, that’s my story in a nutshell – what a Whole30 is and why I’m participating this month. All of the recipes posted here between August 1 – 30 will be Whole30 compliant…and they will be delicious.
We had this Sunday morning; it’s the result of a suggestion from Beloved when I asked what he’d like for Sunday brunch (always a big deal in our house). Frankly, I simply took my Mexican Meatzza recipe, scaled it down slightly and changed the toppings to make it suitable for breakfast.
And Holy Mother of Pearl, is it good. Even The Young One ate it (minus the vegetables, of course). It was a great brunch dish, and could easily be doubled if you’re serving a crowd. It went very well with the fruit salad I’ll post later this week.
This can, of course, be modified in any way you like – if you’re okay with dairy, by all means, put some cheese on it (The Young One did). Might I suggest a good quality Mexican cojita? It would be nice topped with salsa, too, or hot sauce (I believe my better half doused his in Tapatio).
Note: I used an 11″ x 17″ cookie sheet for this, and it shrank quite a bit as the fat rendered out; the “crust” cracked in a couple of places, as well. It didn’t affect the taste at all, but it might work a little better in a slightly smaller pan.
Click the image to enlarge
- 1 pound ground pork
- 1 pound Mexican chorizo
- 1/2 recipe Enchilada Sauce
- 8 large eggs
- salt and pepper to taste
- 3 tablespoons ghee or clarified butter
- 1 large tomato, diced
- 1 large avocado, diced
- 1/2 cup red onion, diced
- Preheat oven to 350 F.
- Mix the pork and chorizo together in a large bowl. Pat out into a medium-size cookie sheet or other shallow, rimmed baking sheet to a uniform thickness, pushing it up the sides slightly to form a rim. Spread the enchilada sauce evenly over the surface of the meat.
- Bake for 20 to 25 minutes, rotating the pan once halfway through, or until the meat is cooked through. Carefully pour off any fat and liquid in the pan and allow to rest for 5 minutes.
- Scramble the eggs in the ghee in a large skillet over medium heat until done to your liking.
- Scatter the eggs evenly over the surface of the meatzza; sprinkle lightly with salt and pepper. Cut into eight equal pieces and top each piece with the tomato, avocado and onion before serving.
- Nutrition (per serving): 503 calories, 40g total fat, 267.9mg cholesterol, 686.8mg sodium, 693.9mg potassium, 9.8g carbohydrates, 2.8g fiber, 3.3g sugar, 25.9g protein