Day 30

Well here it is! The 30th day of my Whole 30! I’ve just survived a month without sugar (real or fake), dairy, grains, legumes, soy, or alcohol. Hear me when I say it WAS a challenge, but the benefits of a clear mind, clear skin, and happy body are so worth the restriction. I have proven to myself that I can live without excessive and unnecessary eating and that’s what this is all about to me- realizing what nourishes and what is just excess.

Tonight I wanted to make something special for the last meal! Blaine suggested his favorite W30 meal so far- my zucchini noodles and eggplant chips, but it just wasn’t special enough, plus we had already had it once and I wanted to try something new. Then I thought “eggplant, zucchini, GOT IT…” I’ve always wanted to try ratatouille! So I made a compromise and made my own “ratatouille” with eggplant chips on top!

Thanks for following me on my food journey! I hope to continue to post loveable, healthiful recipes! Tomorrow night, I’m celebrating with chips and salsa (;

Breakfast:

  • Eggs and a cutie

Lunch:

  • Chicken Salad

Dinner: 

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Ratatouille:

  • 1 can of tomato sauce
  • 1 tsp oregano
  • 1 tsp red pepper flakes
  • 1 yellow squash
  • 1 zucchini squash
  • 1 red bell pepper
  • Extra virgin olive oil
  • Salt and pepper
  • 1 eggplant
  • 1 egg
  • 1/2 cup almond flour
  • 1/2 tbsp italian seasoning
  • 1 tsp garlic salt

Method:

Preheat oven to 400°. Pour tomato sauce in the bottom of a round casserole dish and add oregano and red pepper flakes. With a mandolin slicer (or a steady hand), slice yellow squash, zucchini, and bell pepper into coins and layer one over the other along the bottom of the casserole dish until you run out of room. Drizzle olive oil over the squash and salt and pepper generously. Put in the oven and bake for 20 minutes. While the squash is baking, combine almond flour, italian seasoning and salt in a shallow dish and beat the egg in a bowl. Slice eggplant into coins and dredge in egg and then coat with almond flour mix. Lay eggplant chips on a well oiled baking sheet and after the squash has been in the oven 20 minutes, put eggplant chips in the oven on a seperate rack. Bake both for 10 more minutes, then, using a spatula, take the eggplant chips off of the baking sheet one at a time and lay on top of the squash bake in an even layer. Put oven on broil until chips are browned!

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Day 28- Super Bowl Sunday!

Just gotta say, I am SO proud of my Holley family! I haven’t yet mentioned that my mother-in-law, father-in-law, and sister-in-law have been doing Whole 30 along with Blaine and I! We love how much they are inspired by our health habits and the fact that they joined us on our efforts to eat right.

And honestly, let me take a minute to shout out to e v e r y o n e who has informed me of the inspiration my blogging has been. You’re encouragement means so much to me and I am so happy to hear that my recipes and experiences are inspiring others to make an effort towards a healthier lifestyle. That’s what this blog is all about and I wouldn’t do it if it weren’t for you guys.

Today on SUPER BOWL SUNDAY the Holley family worked together to make sugar-free, dairy-free, grain-free snacks. We food-prepped all day long, but it was such sweet bonding time and we had lots of fun creating these new recipes. Even on a pretty restricted whole foods diet, we were able to make some REALLY delicious game foods!

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Bacon Ranch Meatballs by Brylee:

  • 2lbs ground beef
  • 10-12 slices of sugar-free bacon, cooked
  • 1/4 cup homemade ranch dressing
  • 1/2 tsp onion powder
  • 1/2 tsp garlic salt
  • 1/2 tsp pepper
  • 1 tbsp olive oil
  • Sauce: 
  • small onion, diced
  • 1 tbsp olive oil
  • 12oz can of tomato sauce
  • a pinch of dried basil
  • 1 tbsp of balsamic vinegar

Method: 

Heat olive oil in a large skillet on med-high heat. Combine all other ingredients in a bowl well and form into small golf balls and fry on one side for 5 minutes, then flip and cover with a lid and cook 10 more minutes on med-low heat.
For sauce: saute onions in olive oil until softened, then add the rest of the ingredients and stir. Pour over meatballs in a crockpot on low for later OR cook sauce alone for a few minutes in the skillet to serve immediately!

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Dairy-Free Buffalo Dip by Kaitie:

  • 12.5oz can of organic canned chicken breast
  • 1/2 cup of raw cashews, soaked in water for at least 3 hours
  • 1/2 cup homemade ranch
  • 1/2 cup Franks Hot Sauce
  • Salt and pepper to taste

Method: 

Put soaked cashews in a food processor or blender and blend until smooth- adding a little splash of water if necessary (only a little at a time, you only want it to be smooth, not watery.) Combine cashew cream, chicken, homemade ranch, hot sauce, and salt and pepper in a dip-sized crockpot or a small casserole dish. For crockpot, cook on low for 1 hour. For casserole, bake in the oven at 350° for 30 minutes or until bubbly!

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Can you say teamwork?! I seriously could not be more proud! All our hard work payed off and it really shows.
Seriously guys, real food is delicious.

Kaitie Holley, housewife

Days 24, 25, 26, and 27

Talk about slacker status…

Breakfast:

  • 24: eggs and a banana
  • 25: eggs and a banana
  • 26: Green smoothie: spinach, coconut milk, pineapple, a splash of apple juice, 1 flax/chia seed packet
  • 27: Eggs and sugar-free bacon

Lunch:

  • 24: tuna salad
  • 25: homemade trail mix (nuts and raisins), a cutie
  • 26: Paleostix original beef jerky and an apple with almond butter
  • 27: “Morning Dirt” juice from the Franklin Juice Co. (Carrot, apple, lemon, celery, romaine, green leaf, dandelion greens, parsley, cilantro, Hawaiian spirulina.)

Dinner: 

  • 24: Paleo Chik-fil-a Nuggets and broccoli
  • 25: Fajita chicken, peppers, and onions
  • 26: Beef Veggie soup (beef, canned green beans, canned potatoes, frozen peas and carrots, tomato paste, beef broth)
  • 27: Bacon wrapped Applegate Beef Hotdogs and baked sweet potato fries

We’re still going strong and with only 3 more days left!
Stick around. Superbowl Sunday is gonna be awesome- even without sugar, dairy, grains, or legumes! Can’t wait to post pictures of all the awesome stuff we are making (:

Day 22

This morning I got to babysit and visit my favorite twin girls ever! They are such a sweet blessing to me.
Also, with this last week, I’m trying harder to eat more. I’m doing the Whole 30 for the health aspect and NOT to lose weight (which is easy to do).

Breakfast: 

  • Green Smoothie: spinach, banana, pineapple, full-fat coconut milk, apple juice, flax and chia seeds

Lunch: 

Dinner:

Day 21

Recipes featured: homemade green sriracha

Breakfast:

  • A banana and a handful of cashews- had to rush to church!

Lunch:

  • Pork tenderloin and skillet roasted potatoes, compliments of Dad Holley!

Dinner: 

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  • Omelette with green peppers and spinach
  • Merrick’s Ranch Sugar-free bacon

Homemade Green Sriracha:

  • 1lb jalapeños
  • 6 cloves of garlic
  • 3 tbsp apple cider vinegar
  • 2 tbsp tomato paste
  • 1 dried pitted date
  • 1 & 1/2 tbsp fish sauce (look for a brand without sugar)
  • 1 tsp salt

Method:

Coarsely chop jalapeños and remove seeds. If you like a lot of heat, don’t worry as much about the seeds.
Add all ingredients to a high-speed blender or food processor and purée until smooth.
Add purée to a saucepan and bring to a boil, then reduce heat to low and simmer for about 5 minutes. Remove from heat and let cool, store in a condiment bottle or a jar in the fridge up to a week!