Whole30 program for a month. But she
hopes that the new books will promote
long-term dietary change that some readers have previously struggled to achieve.
“If you can lose the morality around food
and stop seeing making poor food choices
as a failure, that’s more than half the battle,” she says.
Some might describe Hartwig’s no-
nonsense, no-compromise approach to
dietary transformation as tough love. She
doesn’t reject the label but emphasizes,
“It’s a tough love that’s really heavy on
the love. People need a little bit of a kick in
the pants to empower themselves.”
While she hopes that her books will
enable readers to make transformations in
their attitudes toward food, her words
have already made a huge impact on some-
one’s life: her own. She says, “The process
of writing this book helped me establish
food freedom in a way I’ve never felt be-
fore. As I wrote it down, I was absorbing
and embracing it.” C
Jennifer Babisak is a Texas-based writer.
Excerpted from The Whole30 Fast & Easy, by Melissa Hartwig. ©
2017 by Thirty & Co., LLC. Photography © 2017 by Ghazalle
Badiozamani. Published by Penguin Canada, a division of Penguin
Random House Canada Limited. All rights reserved.
NORTH AFRICAN CHICKEN SKILLET
WITH SWEET POTATO NOODLES
567 to 681 grams ( 1¼ to 1½ pounds) boneless,
skinless chicken breasts
7 mL ( 1½ teaspoons) smoked paprika
5 mL ( 1 teaspoon) salt
4 mL (¾ teaspoon) ground cinnamon
30 mL ( 2 tablespoons) extra-virgin olive oil
3 medium shallots, sliced
1 large sweet potato, peeled and spiralized
1 can (411 grams; 14. 5 ounces) Whole30-
compliant diced tomatoes, undrained
125 mL (½ cup) chopped pitted
60 mL (¼ cup) fresh orange juice
Sliced almonds, toasted (see Tip), optional
Finely chopped fresh parsley, optional
Place each chicken breast between 2 pieces of
plastic wrap and use the flat side of a meat mallet
to flatten to an even 1-cm (½-inch) thickness.
Sprinkle both sides of the chicken with the paprika,
salt and cinnamon.
Heat the olive oil in an extra-large heavy skillet
over medium-high heat. Add the chicken and
shallots. Cook, turning once, until the chicken is
lightly browned but not cooked through, 2 to 4
minutes. Transfer the chicken to a plate and cover
with foil to keep warm.
Add the sweet potato noodles, tomatoes, dates
and orange juice to the skillet with the shallots;
stir to combine. Return the chicken to the skillet.
Bring to a boil over medium heat, cover and
reduce the heat to low. Cook until the chicken
is no longer pink and the sweet potato noodles
are just tender, 6 to 8 minutes. Serve with sliced
almonds and parsley, if desired. Makes 4 servings.
Tip: To toast almonds, heat in a skillet over
medium heat, stirring, until fragrant and lightly
browned, about 2 minutes.