WHOLE 30, day 6

still hanging in there really tight! my only weakness is dried fruits, so i have decided to eliminate them completely. i can eat a cup of raisins in under 1 minute. that’s a lot of sugar.

breakfast: sweet potato hash, 2 eggs, 2 strips of bacon. coffee with coconut cream.

lunch: chicken thigh, roasted peppers, hand full off nuts, an apricot.

lunch dessert: a billion raisins.

dinner: steak with board dressing and fried smashed plantains with apricot cilantro chutney.

results? omg what an amazing dinner. i have eaten fried plantains a billion times, but never made them. it was so easy. i found it really fun to flavor them as i pleased. the chutney was perfect to summer-up the steak and for dipping the plantains. this was really a delightful meal that made me thankful that i was stepping outside of the box for W30.

here is my recipe!

steak with board dressing

1lb ribeye steak, room temp

1 tsp salt

1 tsp chile powder

1 big bunch cilantro

1 clove garlic, smashed and minced

juice of 1/2 lime

method: sprinkle salt and chile powder over steak. while grill is being prepared, make board dressing.

cook steak.

on a large cutting board, combine cilantro, garlic, and a sprinkle of salt. chop cilantro and garlic until it is very fine. place in a bowl and stir in lime juice.

place dressing into glass dish. place hot-off-the-grill steak in dish on top of dressing.

fried smashed plantains with apricot cilantro chutney

2 plantains, peeled, sliced into 1″ chunks

2 tbsp chile powder

2 tbsp salt

2 apricots, chopped

1 bunch cilantro, chopped super fine

juice 1/2 lime

method: combine cilantro, apricots, lime juice in a bowl. set aside.

get a deep skillet nice and hot over medium heat with high heat oil.

place plantains in hot skillet, flat side down. allow them to brow, 1 minute or so, then flip. cook ither side until brown. transfer to paper towels to drain. use something flat (we used the bottom of a pyrex) to flatten each chunk. return, to hot skillet and cook for a minute or so, until brown and crispy.

drain on towels. sprinkle with salt ad chile powder. serve immediately.

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