Day #8 ... And you do the Hokey Pokey and you turn yourself around...

Sorry, about the post title. I had to. From what I hear, Parker is learning the Hokey Pokey, and I love the Hokey Pokey! Plus, I thought that particular line just worked, right?




Anyway, Day #8 and away we go! It's my Friday!


BS: 126




Breakfast: 2 eggs, scrambled with a couple of tablespoons of the leftover filling mixture from last night's prosciutto wrapped chicken, I also chopped up the small amount of leftover prosciutto and mixed that in with the scrambled eggs. I served this over spaghetti squash and topped with MP salsa and diced avocado. I also served myself 2 strips bacon but ended up only eating about 1/2 of a strip; the egg dish was quite filling. Fresh pineapple. Coffee w/almond milk.




Lunch: Leftover prosciutto wrapped chicken, green beans, orange




Dinner: Deconstructed (i.e. no shell/chips, cheese or sour cream) taco salad (with lots of other goodies; seasoned meat, lettuce, olives, carrot curls, tomatoes, salsa and avocado). This is one of those dishes that, for me, didn't actually convert particularly well; taking out the sour cream, cheese, refried beans and tortilla shell left my salad a bit lacking. However, I was exhausted by the time I actually was ready to face dinner and having the seasoned meat all ready and just tossing all of the other ingredients together made it a fast, easy fix.


As promised, here is a great recipe I found in Paleo Indulgences:


Roasted Sweet Potato Salad


Potatoes
4-5 large sweet potatoes, peeled and cut into cubes
3Tbsp coconut oil, melted
1 tsp coarse sea salt
Freshly ground black pepper to taste


Salad
2-3 stalks celery, chopped
1 cup diced carrots
1/4 cup diced red onions
1 small can black olives
1 Tbsp chopped fresh dill (or 1 tsp dried)
1 Tbsp chopped fresh parsley (I always use flat leaf)
1/3 cup Paleo mayo (here's a great recipe, http://www.theclothesmakethegirl.com/2010/06/03/the-secret-to-homemade-mayo-patience/). When I make this, I use my immersion blender; I combine all the ingredients (including the oil) allow to come to room temp and then blend, putting immersion blender all the way to the bottom of the container and then tipping and lifting to incorporate all of the oil. It works great!
1 Tbsp cider vinegar
1 tsp granulated onion
sea salt and freshly ground black pepper to taste
(I also added a small amount of chopped dill pickle)


Preheat oven to 450.
Place sweet potatoes in a large bowl, add the coconut oil and stir to coat. Add salt and pepper to taste.
Place the sweet potatoes in an even layer on a parchment-lined baking sheet. Bake 20-25 minutes or until potatoes are soft and browned. Cool in the pan on a wire rack.
Meanwhile mix the salad ingredients in a large bowl. (I mixed the dressing ingredients (mayo, seasonings and herbs) together in a separate bowl, adjusted seasonings to taste and then, once blended, tossed it over the other salad ingredients. Add cooled sweet potatoes and stir to combine. Chill salad at least 1 hour before serving. Store salad in an airtight container in the fridge up to 2 days.


Note: I cut this in half and it made approximately 4 generous servings.


Enjoy!