On August 1 I started the beginning of 30 days of a paleo program for me called “Whole 30”. This is going to be interesting. I have been more or less 80/20 primal for the last two years with an inspirational month tossed in here and there. But I do not think I’ve honestly been completely paleo with NO cheats for 30 days ever.
That is what the Whole 30 program is all about. It was started by Dallas and Mellissa Hartwig and is basically a 30 day cleanse your “soul of all evils” sort of a deal. That means no lovely wine, chocolate, smoked mozzarella, honey in my tea, or whip cream. (Whimper) I have felt the need to cleanse myself of sugar due to the fact that it has crept into my life, once again, slowly and insidiously, but all the rest? Yes, all the rest. Why not? I mean most of us could do almost anything for 30 days, and after watching the Olympic athletics the last few days, I think I got this. And who knows, I might like it!
The first thing that has been interesting to observe is the need of sugar after I eat anything. My body (?) screams for a piece of chocolate or maybe just a cup of tea with honey. It goes something like this… “I want chocolate Plllllease! No, no sugar for now. It is only for 30 days. We can do this. 30 days!! What are your frecking crazy! We’ll be okay, have a peach. Wwaaaaaaaaaaa!” Honestly feel like I have a two year old on board. Hopefully things will get better in this crazy head of mine.
Meanwhile the trick to all this is protein. Get enough protein and the bratty 2 years goes to sleep. (for a little while) Albacore tuna is being caught right off our beaches now and what a great way to get protein! One of my favorite fish recipes of all times is my macadamia nut crusted tuna. (It is really good with halibut too!) Ah so good that it makes you feel like you had something wicked but it is all good. I tried lots of different ways to make this and finally came up with a winner. Oh, and is it approved Whole 30 too. Sound off if you are doing the Whole 30 too and what you do to curb your sugarfied two year old.
Macadamia nut crusted tuna or halibut
1.5 pounds of halibut or tuna cut into 6 pieces
1 cup of chopped mac nuts
1 tablespoon of chopped fresh parsley
1 tablespoon of chopped fresh basil or tarragon
1-3 cloves of garlic pressed
1-2 tablespoons of sesame seeds or unsweetened flaked coconut
Few cranks of black pepper
½ teaspoon of sea salt
1 tablespoon of olive oil
2 tablespoons of coconut milk
2 egg whites
Turn on the fire (oven) to 350 and let it preheat. Lightly oil a glass baking dish and set aside. In a pie plate toss together the nuts, herbs, pressed garlic, sesame seeds, salt and pepper. Whip up the egg whites in a small bowl till they are cloudy, then mix in the coconut milk and olive oil. Dip the fish into the egg white mixture then press into the nut mixture. Coat the nut mixture on all side of the fish then lay into the baking dish.
When all the fish pieces are in the baking dish tuck into the fire to bake for 15-20 minutes depending on how fat the fillets are. You know the fish is done when it is flaky and pulls apart easily. Make sure and do not over bake! Serve with a glorious salad and enjoy.