January Whole 30! (and Kale pesto!)

 All of the sauces. All of them.

All of the sauces. All of them.

Friends! It's Whole 30 times again. If you want to read about our first go round with this way of eating, check out this post, this post, this post, this post, and this post. And if that last one depressed you about Whole 30 (it depressed me!), read this post that was a little more uplifting after I had some distance from those first 30 days. Technically speaking, we've been easing into this Whole 30 since Christmas because we lost track of how many cookies, cakes, bars, appetizers, cocktails, and glasses of wine we had during the holidays. And technically speaking, yesterday was our first day of this Whole 30. However, today feels like Sunday (even though it's Monday) and since it's the first day of the official #JanuaryWhole30, it felt like the right time to post.

This month, I'll be publishing only Whole 30-compliant recipes here and on Instagram that we're eating regularly and that we also feed to M. Because the only thing harder than doing a Whole 30, is doing it with a kid. While he's not actually doing Whole 30 with us (he'll be eating plenty of grains, legumes, and dairy), I don't want to cook much for him that isn't acceptable for us too because, a) I don't have that much self-control; b) we're making super healthy stuff, so why wouldn't we want to feed it to our kid?; and c) I'm lazy. 

A couple of things we've done to prep for this Whole 30: 
1) Roast a ton of vegetables (and I mean, A TON). At the beginning of a Whole 30, I get really snack-y and while part of the program is about checking in with yourself before grazing to make sure that you're physically hungry and not mentally hungry, the first week is really hard and doing a little damage control is helpful. And by damage control, I mean, cooking things that you can snack on that are Whole 30. Once you get into the swing of things, you can work on eliminating those extras.

2) Stock the fridge and freezer with things that are easy to throw onto a sheet pan or into a pressure cooker. In our freezer right now: Salmon, shrimp, cod, Whole 30 compliant chicken sausages, ground chicken, and skinless, boneless chicken thighs. 

3) Make/buy all of the sauces:
Ketchup, BBQ sauce, and mustard
Mayonnaise
Basil Pesto
Caesar dressing
Romesco
Chimichurri
 

Kale pesto

Adapted from The Kitchn
4 cups packed chopped kale
1/2 cup toasted walnuts
2 garlic cloves
1 Tbsp lemon juice
1 tsp salt
6 Tbsp olive oil

Bring a medium pot of water to a boil and fill another large bowl about half way with ice water. Wash and chop kale, but don’t worry about removing the tough stems because everything will be blended anyway. When water is at a rolling boil, add the kale and swirl with a slotted spoon a few times. When kale is a bit wilted (about 1-2 minutes), remove it from the boiling water and immediately add it to the bowl of ice water. I don’t drain the kale very thoroughly (I just take it out of the water and shake it a few times) because I think a little extra water helps to thin the sauce without adding more oil, but you can pat the kale dry if you want a thicker pesto. Add to your blender or food processor.

Roast the walnuts in a 350 oven or toaster oven for about 5 minutes or until just lightly browned and starting to smell nutty. You can also toast them in a sauté pan on the stove top. When browned, add them to the blender or food processor as well.

Add the garlic, salt, and lemon juice and start to blend, slowly adding the olive oil in a thin stream. If using a small food processor or a blender without a top that opens, just add the oil with the rest of the ingredients and process together. Blend until you've reached your desired consistency.

Yield: 1.25 cups or 10.5 oz