Day 13: This is the part of Whole 30 when I start feeling like a toddler. I look at an egg and think "I don't WANNA." I'm like M when he asks to "go out" 400 times with increasing urgency each time, and then REFUSES to put on his shoes or walk down the stairs. I'm not even craving anything forbidden, I'm just mad about this choice that I've made and the rules that I've chosen to follow...wait...huh? I'm doing this to myself?
I've been thinking about immediate versus delayed gratification a lot lately as I try to decode both my toddler's crazy behavior and my own. In the example above, M wants to go out for some vague, hypothetical fun that isn't yet happening, but his other immediate desires (to continue playing, to avoid unpleasant tasks like putting on shoes and walking down stairs) interfere. He wants the results without the work. This feels a lot like cleaning up your diet. I want to be a healthy person, but sometimes it feels like a gargantuan task to resist the wine or cheese or pizza or cookies or hell, even sushi, that might interfere with that goal (as I've conceptualized it for myself for the next 17 days. I DO think I can be a healthy person in the future with all of those currently off-limits foods included, but really, 30 days is not a long time.)
So, I'm adding to Tuesday's list of reasons why I'm doing Whole 30. If I can practice restraint in various areas of my life, hopefully I'll set a better example for M as he grows up. Adulting is about dealing with the bleh stuff on the road to the good stuff and if he sees me not checking my phone every time my text bings or indulging every craving that breezes through my brain, he'll be better at delaying gratification too. And maybe one day he'll put his freaking shoes on without a fight.
That said, this salad is pretty gratifying. We're trying to make this Whole 30 more vegetable heavy, which means leaning on salads for one or two dinners per week. This one is very filling (half an avocado, 2/3 of a pound of shrimp, and a boatload of fruits and vegetables will do that) so you won't have salad for dinner and the contents of your pantry for dessert.
1.5 lb raw shrimp (tails on)
¾ tsp (heaping ½ tsp) cumin
¾ tsp (heaping ½ tsp) coriander
½ tsp garlic powder
2 tsp olive oil
1 bunch lacinto, Tuscan, or dinosaur kale, chopped and tough ribs removed
1 pomelo or grapefruit
1 cara cara or navel orange
2 blood oranges
1 small fennel bulb, thinly sliced
¼ red onion, thinly sliced
1 avocado, sliced
¼ cup roasted pepitas
For the meyer lemon vinaigrette:
2 Tbsp olive oil
Juice of 1 ½ meyer lemons or 1 regular lemon (about 1 Tbsp)
1 tsp Dijon mustard
½ tsp salt
Heat the olive oil in a deep skillet over a medium flame. Add shrimp and sprinkle with spices. Stir to distribute. Cook until shrimp are uniformly pink and cooked through.
If the pepitas aren’t already roasted (I have yet to find Whole 30 compliant roasted pepitas, so we do our own), preheat your oven or toaster to 350 and roast the seeds until just beginning to smell nutty and to brown, about 5 minutes, but keep an eye out to prevent burning.
Wash the kale, remove the tough center rib, and chop. We bought this tool, which makes the job SO MUCH EASIER. Add to your serving bowl and set aside. Thinly slice the red onion, fennel, and avocado. Set aside. Remove the skin from your citrus fruits by cutting a slice from the top and bottom and then running your knife along the sides from cut to cut, removing the skin in pieces. Either slice or section the fruit by cutting along the thin inner membrane to remove each piece (slicing is easiest). Set aside.
Make the vinaigrette by combining all ingredients and shaking well to combine. Add the vinaigrette to the kale and toss. Add your shrimp, citrus fruits, avocado, fennel, and red onion in whatever presentation you like. Toss (or leave the components separate if serving this to guests or you just want to be fancy) and sprinkle pepitas over the top.
Yield: Serves 2 adults and one toddler as a main dish, 4-5 adults as a side*
*M doesn’t know what to do with raw kale, so he ate shrimp and avocado with kale, onions, and cheddar cheese in a tortilla. I sautéed the kale and onions a little bit before popping them into a tortilla and melting the cheese for a quesadilla.