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 (;
- 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
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!
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!
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
- small onion, diced
- 1 tbsp olive oil
- 12oz can of tomato sauce
- a pinch of dried basil
- 1 tbsp of balsamic vinegar
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!
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
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!
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
Talk about slacker status…
- 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
- 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.)
- 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 (:
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 (:
- 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
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.
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 (:
- Larabar, cashews, and a cutie
*Clarifying butter takes the milk solids out of the butter making it essentially dairy-free and 100% Whole 30 compliant!
Week 3 is so far so good!
Today was the last forecasted pretty day of the week. My nanny-baby and I spent the day outside playing in the grass and taking walks. It was a great break from being inside all winter!
Tonight Blaine found out that he had the flu, so now we are quarantined for a couple days. Hopefully it will be short lived. I’m so proud of him, he’s still eating and eating right! What a trooper!
- 3 scrambled eggs
- bulletproof coffee, not pictured
- An apple and almond butter
Again, you will have to forgive me for such a small lunch. There is not a rule on Whole 30 restricting me from having hamburgers and potatoes for lunch- if that’s what I need! However, I honestly don’t ever feel hungry anymore! I love it! But I’m still making sure to get enough food to where I’m not calorically starving.