A chef in Reno, Nevada was asked to adapt the best of Yucatán’s flavors to the growing Whole 30 diet.
Whole30 is a 30-day clean-eating plan designed to clean up your eating habits by cutting out foods that might be having a negative impact on your health. That means no dairy, sugar, grains, legumes or alcohol.
Challenged by the local Reno, Nev., Channel 2 news station, Chef Clint Jolly — a “Chopped” champion on TV — started with a roasted chicken.
“This is Pollo Asado style,” he told the camera, pulling a whole achiote-seasoned bird from the oven.
With it, he was able to make breakfast, lunch and dinner. This Whole30 day would start with protein-packed baked egg, chicken and prosciutto muffins to Caribbean-style chicken wraps and a loaded sweet potato topped with homemade guacamole.
A dish that would have featured pasta used zucchini noodles instead.
“As a chef, we’re always looking for some type of new challenge,” said Jolly. “So sometimes that comes from discovering a new cuisine, but also manipulating recipes that fit into a diet is equally as challenging.”
He added that it doesn’t have to be difficult. Even the most simple of ingredients — if prepared right — can be healthy and taste great, too.
“Everybody who I know who’s stuck with it for 30 days comes out feeling better.”
As with any nutritional plan, it is important to consult with your doctor first. To learn more about Whole30, log onto: http://whole30.com/step-one/
Readers in the Reno area may enjoy Chef Jolly’s Cook With Me! Flavors of the Yucatán at Nothing To It Culinary Center at 6 p.m. Thursday, March 16. To sign up, call 775-826-2628.