I recently started cooking the Whole 30 way which is a way to get the useless carbs out of your diet, increase your protein intake, and, possibly, feel better. I don’t usually purchased ‘diet’ specific cookbooks but it wasn’t the concept so much as the recipes that got my attention. I’ve tried quite a few of the recipes, already, and all of them have been exceptional. This is a version of one of the recipes that we particularly enjoyed.
Since the recipes take several ingredients that go into the mix at different time, in order to avoid over or under cooking any one item, there is a French directive that keeps you on track very easily – “Mise en place” which, basically, means everything in place. So, dice, chop, and line up your ingredient before you turn on the burner and the recipe isn’t quite as confusing as you might think.