Vegetarian Cucumber Roll

It’s been a little over a week since I’ve finished a 30 day grain, sugar, dairy, legume – free diet, just to get my mind back into the healthy-eating mindset. So where do I go from here?

Last Thursday I caught a stomach bug- ew- and on Friday and Saturday, the only thing I could keep down was white rice and white bread. Well, Sunday and Monday I paid the price. I felt super gassy and bloated, and hungry. I never really planned to add grain or gluten back into my diet, but after this weekend, my decision is final!

Dairy is a different story. I love full-fat cheese and butter. I’ve not noticed any problem in my body since adding it back into my diet and I’ve come this far with dairy as my friend, so I plan to use it in moderation.

All that to say, this vegetarian “sushi” I created for lunch yesterday was so perfect! All the green made me smile and of course I’m happy to have that cheese back in my life. The avocado and cream cheese take the protein roll and the cucumber and carrots are not only for looks. My body thanks me every time I eat colorful meals!

Vegetarian Cucumber Roll

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  • 1 long english cucumber
  • 1/2 an avocado, sliced thin
  • 1/2 large carrot, julienned or cut into small strips
  • 2 oz full-fat cream cheese, cut thinly into aprrox. 8 pieces

Method:

Rinse the english cucumber and pat dry, then, using a potato peeler, carefully run the blade down the english cucumber- length wise. Using the previous peel as a guide, continue to slowly peel down the cucumber until you have 8-10 slices.
Place a single cucumber slice on a paper towel and press dry, then assemble avocado, carrot strips, and cream cheese at one end of the cucumber, then, roll the cucumber from the filling side up until completely rolled. They should stay together well, if not, secure with a tooth pick! Continue until you have used all ingredients, drying each cucumber strip on a paper towel as you go.

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Serve with your favorite soy sauce substitute and enjoy!

Kaitie Holley, housewife

 

Day 4

Recipes featured: bulletproof coffee, curry chicken salad

I woke up this morning easier than I have the past few days- which feels like progress to me! Treating my body with real food totally pays off!

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  • Sugar-free bacon
  • Banana
  • “Bulletproof Coffee”: 8oz coffee, 1tbs coconut oil, cinnamon

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Curry chicken salad:

  • 1/2 cup shredded chicken,
  • 1 tbs homemade mayo,
  • 1/2 tsp curry powder,
  • 1/4 tsp celery salt,
  • handful of raisins and cashews

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  • Hamburgers with caramelized onions and homemade mayo
  • balsamic tomatoes
  • baked sweet potato fries

Day 2

Recipes featured: chicken salad

Kept it pretty simple today! Mostly just a mishmash of yummy things for each meal.
Dinner was packed up and reheated and just as good out of the microwave as it was from the pan(:
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  • peppered scrambled eggs with spinach- Don’t judge, I ❤ spinach.
  • apple slices and almond butter (no sugar added and dry roasted)
  • hot Caramel Chai herbal tea

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  • Chicken Salad: pan fried chicken breast, homemade mayo, mustard, smoked paprika, garlic salt, celery, grapes, and pecans

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  • Pan fried sweet potato and 2 Applegate Naturals beef hot dog
  • balsamic peppers and onions: 1 tbs olive oil, 1tsp balsamic vinegar, italian seasoning, and salt
  • Coconut sparkling water

Day 1

Recipes featured: Homemade Mayonnaise, Paleo Hacks’ Beef Stew (link)

Happy first Monday of 2015! I hope everyone is starting the year off right with a positive outlook on life and determination to enjoy the year.
For me and Blaine, we are taking on another Whole 30 Challenge in hopes to detox from Christmas feasting (and candy,) and to get our brains back on the track of eating real, God-made food.
If you click on the link above, you can read all about the Whole 30 program and how it’s supposed to work.
Here are the very basic rules of the challenge:

EAT THIS:

  • Meat
  • Lots of vegetables
  • Fruit
  • Nuts and Seeds

DON’T CONSUME:

  • Sugar in any form, including artificial sweeteners
  • Grains
  • Dairy
  • Legumes
  • Soy
  • Alcohol

I have done 2 previous Whole 30 Challenges and I guess you could call me a little obsessed. The way I feel and the things I learn are what makes this “diet” so great. I’ve had a lot of people ask about the challenge, many interested in taking it themselves.

So here I am, documenting the way I eat for the next 30 days. I really hope that these meals, photos, and recipes inspire you to eat foods that are beneficial to your body and health. Hopefully this will be a guide for many of you to follow on your own journey (:

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  • Eggs
  • Half an avocado
  • “Bulletproof Coffee”: 10oz coffee, 1Tbsp extra virgin coconut oil, and a dash of cinnamon. (Blended)

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  • Whole 30 BLT

Homemade Mayo:

  • 1 large egg
  • juice of 1/2 a small lemon
  • 1/4 tsp mustard
  • 1/2 tsp salt
  • 1 cup of Extra Light Tasting Olive OIl.

Method: Add all ingredients in a large jar or measuring bowl. Blend with a stick blender! I wish I could recommend a different method for this, but the stick blender is the only surefire way to get mayo 99% of the time. BE SURE the stick blender is touching bottom of jar and leave it that way for 20 seconds as you blend. After 20 seconds, slowly pull the blender upward until all the oil is turned to mayo!

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Paleo Hacks’ Crockpot Beef Stew- http://blog.paleohacks.com/quick-easy-crockpot-beef-stew/

So excited to share this journey with you all!
Again, if you have questions about the Whole 30 Program, visit their website at http://www.whole30.com!
Thanks for the encouragement!

Kaitie Holley, housewife