Day 1 - My November Whole 30 Challenge

So, my long awaited Whole30 challenge began today and unfortunately my body decided to conk and I am suffering from a really crappy cold today.

I  have not allowed it to ruin my Day 1diet wise however, but it is sapping my energy all the same and the lack of appetite has meant I have not really eaten much. I suppose it has meant I have not been craving anything bad.

The first day of a Whole30 is always challenging - especially if you are giving up refined carbs and sugars for the first time. It is completely normal to experience a small crash during the afternoon if you have not added enough fats to your meals. It is important to add this so you feel satisfied until dinner time.

I suppose the biggest challenge for me today was not having milk in my tea. Although I am a fairly strict Paleo most of the time, I do allow myself milk in tea only and white potatoes from time to time. I got through it though and I think I will be drinking more black coffee this month rather than tea.

Remember apart from tea and coffee you can only drink water. Drink as much as you can as it will help flush out bad toxins.

My Day 1 Menu


Breakfast: 2 pieces of bacon, 4 cherry tomatoes and 2 eggs scrambled in the bacon fat.
Cup of black coffee

Snack: Orange

Dinner: Baked buttered salmon with coconut oil roasted vegetables
Water

Snack: Banana

As I said, my appetite has been poor today and I had to go to bed mid day so I ate less than usual.
Hopefully things go better for me tomorrow!

How did your day go guys?!!

Clarifying Butter; Making Ghee

Clarifying butter removes the mild solids from the butter, leaving behind just the fat. This beautiful golden bounty is also knowen as ghee.

It is essential to remove the dairy components and the water from the butter and make it Paleo friendly.You will be left with the pure butter fat. This also raises the smoke point of the fat substantially, making it less likely to burn and turn rancid.

And it is a lot easier than you think!




Ingredients:


1 block of Kerrygold Butter

Method:

Cut butter into pieces and melt in a pot over a low heat.
Do not stir.
Once the butter is melted and golden you will see a skim on the top of the liquid and solids at the bottom. This is the part you want to get rid of.

Line a sieve with some muslin (a baby muslin works great here or even a clean cloth) in it and place over a bowl.
Gently pour the butter mixture into the lined sieve and allow the liquid to go through.
This will happen quite slowly, do not be impatient and squeeze or you might push through the milk solids.
The lovely golden mixture in the bowl is the clarified butter/ghee and can be placed in a tub and refrigerated for up to one month.

It has a higher smoke point now too making it great for cooking at higher temperatures.

Chocolate & Coconut Cake

So, my oven has been broken for a couple of weeks which has meant no baking and zero Paleo treats for me. Which is no bad thing as I don't like eating too many treats, Paleo or not.

However, as I am starting my Whole30 challenge soon and because I have been doing good with my results I decided to have my parents over for dinner today and to treat them to a Paleo chocolate cake.

This cake is perfect for a celebration or large family gathering as I figure it could easily feed 15 - 18 people! I had 8 for dinner and I only used about 2/3 of it and the portions were too big as the cake is quite luscious.

I know the chocolate is not 100% Paleo but the rest of it definitely fits the brief and a chocolate treat, as long as it is good quality is OK sometimes.

I was delighted with the results, and I hope you enjoy it too!

Ingredients:
For the cake:

3/4 cup good quality chocolate at least 72% Cocoa solids and soya free
1 cup of coconut oil
1 cup Almond Flour
3/4 cup of cocoa powder
1 cup honey
10 free range eggs
1 tbsp of vanilla extract
2 tbsp baking powder
Pinch of salt
For the filling: 
(you could also just use some whipped coconut cream if desired)
2 avocados
1.5 tsp of cocoa powder
tbsp of honey
1 small ripe banana (optional, I just felt it needed a little more sweetness. This is up to you)
For the frosting:
(It is really lovely and can be used as a cake frosting or for cupcakes.)
1 cup of good quality chocolate
1/2 cup of coconut oil
3 tbsp of honey
1 tbsp of vanilla extract
Pinch of salt


Directions:
Melt the chocolate and the oil over a water bath and allow to cool (this is important as we don't want the eggs to scramble when we add later.
Combine the dry ingredients in a bowl and mix well

Mix the eggs, honey, vanilla and cooled chocolate and oil in a bowl, beating well until combined.
Add the dry ingredients to the wet gradually combining well.

Pour batter into greased 9" tins which you have lined the bottom of.
Cook at 175C for 35 - 40 minutes until lightly browned and when a skewer comes out clean.
Remove from tins and take of baking paper. Cool on a wire tray.

You can bake the cakes the day before your party to save time and decorate on the day. Just wrap it in foil and keep.

To make the filling - Combine all the ingredients and blitz with a hand blender until smooth.
Spoon over the bottom cake and sandwich together.

To make the frosting:
Melt the chocolate and oil over a water bath
Add honey, vanilla and salt and stir well

Allow to cool in the fridge until thick.
Blitz with a hand blender until smooth.
If it is a little thick place over the water again until ready to spread. (or put in microwave for 10 seconds)
Smooth over the cake and garnish with dessicated coconut and strawberries.
The frosting will set a little again but is delicious!