Honey(less) Mustard

As you guys know, I am on day 24 of the Whole 30 challenge. Thus, I am going a month without sugar and artificial sweetener.
Tonight’s dinner was Stupid Easy Paleo’s Paleo Chik-fil-a Nuggets and I just had to improvise a sugar-less Honey(less) Mustard!
I love this because I’m not a huge fan of the way honey tastes and this mustard is all the sweet without the honey flavor. And I’ll use any excuse to have one less sugar-free condiment in my house (:

photo (1)

Honey(less) Mustard:

  • 3 dried pitted dates, roughly chopped (usually found with the raisins at the grocery store)
  • 1/3 cup boiling water
  • 1/3 cup mustard
  • 1 tsp apple cider vinegar
  • 3 tbsp homemade mayo
  • pinch of salt, onion powder, and black pepper

Method: 

Put chopped dates in a food processor with boiling water and let soak for 5 minutes and then blend until smooth. In a large measuring cup or jar, add mustard, vinegar, mayo, and spices. Add date paste and whisk together until well combined.

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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: 

21d

  • 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!

Day 20

Only 10 days left! Unbelievable!
I feel awesome, and yesterday I even got a complement from a complete stranger about how “perfect” my complexion is (:

Breakfast: 

  • Fried eggs

Lunch:

  • Larabar, cashews, and a cutie

Dinner:

20d

*Clarifying butter takes the milk solids out of the butter making it essentially dairy-free and 100% Whole 30 compliant!

Day 19

Forgive me for not posting yesterday. It was a very hard day.
Our first fur-baby, Peaches the chinchilla, passed away and she was only 2.

peach

We were so sick over it and I didn’t have the heart to take food pictures.  We will miss our little fluff ball<3

I think that from today through the rest of the 30 days, I will still post a food diary, but only include a picture if I’ve made a dish not yet posted. I initially only planned on doing the food diary for 2 weeks and that is mostly because I figured I would recreate many of the same dishes in the second half of the challenge. I have been pretty creative so far, but I am running out of new ideas! Thanks so much for following me this far! Hope that I will continue to challenge a healthier lifestyle to my readers (:

Breakfast:

  • fried eggs
  • bulletproof coffee

Lunch:

Dinner:

  • grilled chicken
  • skillet potatoes
  • sautéed broccoli