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: 

IMG_3400

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 9

Recipes featured: ceasar dressing, eggplant chips9b
  • Scrambled eggs
  • banana
  • Bulletproof coffee: 10oz coffee, 1 tbsp coconut oil, cinnamon – blended

9l

  • 1 Apple
  • Simple Truth almond butter
  • Pistachios
  • Pickles. No, I am not pregnant, I’m just obsessed with pickles. (:

9d

  • Ceasar Salad

Ceasar dressing:

combine: 1/4 cup homemade mayo, juice of 1/2 a lemon, 1/2 tsp dijon mustard, 1/2 tsp coconut aminos, 1/4 tsp minced garlic, 1/4 tsp anchovy paste, salt, black pepper

Almond Crusted Eggplant Chips:

  • 1 thin eggplant- sliced into coins,
  • 1/2 cup almond flour,
  • 1/2 tsp garlic salt,
  • 1/2 tsp italian seasoning,
  • one egg- beaten

Method: Preheat oven to 425°. Combine almond flour and spices in a shallow bowl and beat egg in a separate bowl. Dredge eggplant slices in egg and then coat in almond flour mixture. Lay eggplant chips on a baking sheet (lined with aluminum foil and greased). Drizzle olive oil on top of chips. Bake for 10 mins, flip, and bake for another 10-15 mins until browned.

-DISCLAIMER – these are WAY too good…