I think I'm doing Whole 30 wrong. I'm periodically gripped by the feeling that I've eaten a forbidden food. It's almost like I've forgotten that I'm doing Whole 30. One could read this in two ways: It's possible that this has become habitual already, which seems like an important part of the 30 days. On the other hand, I'm afraid that my amnesia is due to the fact that I've changed what I eat, but not how I eat.
For example, yesterday I ate an entire bag of dried mango. (Sorry, I know no one wants to hear about this.) From a harm reduction standpoint, a bag of dried mango isn't exactly a snickers. But, does my body know that? Probably not. I've also been terrible about checking in with myself before snacking. Am I craving sugar? Am I thirsty? Am I actually angry, lonely, or tired? What if I'm just swallowing my feelings along with approved foods rather than "comfort" foods? I had hoped at the start of this 30 days that eating different foods would break the emotional eating cycle, but alas. There are still 10 days left to work on it.
On to more positive topics: Sauces!
Yield: 1.5 cups
Time: about 8 minutes
This is basically Bon Appetit's recipe with a few small tweaks. I never have sherry vinegar, so I sub in red wine vinegar. I also left out the parsley because I don't like it.
1/2 cup slivered almonds, lightly toasted
3/4 cup fire roasted red peppers
1 garlic clove
1/4 cup + 1 Tbsp tomato paste
2-3 Tbs red wine vinegar
1 tsp smoked paprika
1/8 tsp cayenne
6 Tbsp olive oil
1/2-1 tsp salt (to taste)
1/8 tsp pepper
Preheat the oven or toaster oven to 350. Spread the almonds out over a piece of parchment paper or tin foil. Toast until lightly golden brown.
Add the peppers, garlic, toasted almonds, tomato paste, red wine vinegar, paprika, and cayenne to a blender or food processor and pulse a few times. Add the oil in a stream (or dump it all in) and process until smooth. Season with salt and pepper to taste.