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

sushi1

  • 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.

sushi2
Serve with your favorite soy sauce substitute and enjoy!

Kaitie Holley, housewife

 

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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!