DAY TWENTY-THREE
Let it snow, let it snow, let it snow seems to be Toronto’s MO right about now. Yup, snow for days! I woke up early, cranked the fireplace and enjoyed a little morning yoga sesh while plump snowflakes fluttered just outside the window. I brewed a pot of black coffee and sat in front of the fire and listened to Mogli (a new music addiction) it was a rejuvenating morning. After coffee we did our 20 minute workout and went to run at the indoor track across the street.
Breakfast: Cold weekend mornings call for warm soup to slurp.
BROTH WITH PEA SHOOTS AND SOFT-BOILED EGG
Serves 2
Ingredients:
2 cups chicken broth
1 handful pea shoots
2 soft boiled eggs
salt and pepper to taste
Preparation: Heat the chicken broth and add the pea shoots right before serving, cook until wilted but still bright green. Drop a soft boiled egg into each bowl of broth and serve.
Lunch: Had to try it. The “crack slaw” I keep hearing about!
EGG ROLL IN A BOWL
Serves 4-6
Ingredients:
sesame oil
1 onion, chopped
4 cloves garlic, chopped
1 pound organic ground pork
1 2-inch piece of ginger, minced
a healthy splash of fish sauce
a big splash of coconut aminos
white pepper to taste
1 head cabbage, shredded
2 carrots, shredded
a palmful of bean sprouts
5 green onions, chopped
a sprinkling of sesame seeds
Sriracha (for Whole30, use a Whole30 approved hot sauce or chopped Thai chilies)
Preparation: Heat sesame oil in a skillet over medium heat. Sauce the onion and garlic until translucent and fragrant 1-2 minutes. Add the ground pork, and ginger and cook, stirring occasionally, until the pork is cooked through and no longer pink. Add the fish sauce, coconut aminos and white pepper to taste. Stir to combine. Next add the shredded cabbage, shredded carrots, bean sprouts and the white portion of the chopped green onions. Stir to combine and cook until softened. To serve, plate in bowls and top with the green portion of the green onions, sesame seeds and Sriracha (or Whole30 approved hot sauce) Enjoy!
Dinner: We had surprise company at the door as dinner was heading to the table, so all you get to see is the shank… not a bad shank though!
BRAISED LAMB SHANKS WITH GARLIC + ROSEMARY WITH ROASTED POTATOES + BLISTERED TOMATOES
Serves 2-4
Ingredients:
2 large lamb shanks or 4 small ones
8 cloves of garlic
1 bunch rosemary
2 cups chicken broth
salt and freshly ground black pepper to taste
Preparation: Roast the lamb shanks in a Dutch oven in a 450F oven for 15 minutes, until browned. Remove the lamb from the oven, season with salt and pepper, add the garlic cloves, rosemary and chicken broth. Put the lid on and roast in a 325F oven for 2 hours. Do not remove the lid during this cooking time… wait the full 2 hours. When done, remove and serve.
ROASTED POTATOES
Ingredients:
at least 1 potato person, peeled and chopped
a few cloves of garlic
a sprig of rosemary
extra virgin olive oil
salt and black pepper to taste
Preparation: After peeling and cleaning the potatoes, chop into bite-sized chunks and soak in cold, salted water to remove some of the starch. Pat dry and place in an aluminium foil lined roasting pan. Mix with olive oil, salt, pepper, garlic and rosemary and bake in a 400F oven for 1 hour or until golden brown. You may want to use a spatula and flip the potatoes about half way through cooking to ensure even color.
Table Without Borders 