So, July 4 was Day 17 of my first Whole30. It turned out to be rather successful as well (even giving my husband the thumbs-up to bring beer, bread, and tortilla chips into the house . . . resulting in no temptation to me!).
Dinner consisted of a grilled grass-fed beef burger with caramelized onions, homemade guacamole, and a slice of fresh tomato; a roasted sweet potato; and steamed spinach. Dessert was a smal bowl of fresh berries (strawberries, raspberries, and blackberries).
Recipes after the jump.
Super easy “recipe” for caramelized onions – Whole30-style:
- 1 tsp coconut oil
- 1-2 slices onion (I used red onions)
The trick here is patience. If you turn up the heat too high, your onions will burn before they caramelize. Melt coconut oil over med-high heat. Add onion slices, and reduce heat to med-low. Stir occasionally (don’t move them around too much) to cook evenly. Depending on how many onions you have in the pan, they will likely take 20-30 minutes to properly caramelize.
Inspired by this guacamole recipe, I made some tasty homemade guacamole to be eaten on pretty much anything!
- 4 ripe avocados
- 2-3 limes
- 1 roma tomato, diced
- 1 small red onion, diced
- 1-2 jalapeños, diced (adjust quantity according to desired heat)
- 1/2 cup cilantro, chopped
- kosher salt to taste
- Split avocados in half, remove pits, and remove flesh from skin. I find it helps to slice the avocado while still in the skin and then use a spoon to remove it.
- In large bowl, combine avocados with juice from limes. Mash until desired consistency reached and lime juice is incorporated.
- Add remaining ingredients and stir until well mixed.
When removing the avocados from their skin, I find that it helps to first slice the avocados, then use a spoon to scoop out the slices. It also helps to have smaller pieces when mashing. For consistency, some people (myself included) prefer a slightly chunkier guacamole, while others prefer more of an avocado puree. For less spicy guacamole, use fewer jalapeños and remove seeds. For more spicy guacamole, use more jalapeños and/or include seeds. (Remember to use gloves when handling hot peppers!)