I can’t believe I’ve made it almost 19 days of Whole30! I’m still feeling great, less lethargic in the afternoons, sleeping deep at night, and my skin is cleared up. I think I could get used to making a better effort to include Whole30 meals in my regular lifestyle, even after the 30 days have been completed. For me, the biggest benefit of doing Whole30 has been the mind-shift and really evaluating what I’m eating and how it’s going to make me feel. Yes, I could totally eat an entire bag of Sour Patch Kids, by myself, in a day–but do I really want to deal with the spiking/diving blood sugars and a broken out face the next day? Just food for thought, really. Anyway, so the experience has been great and I officially have one more week to recap so stay tuned for that one. Here are a few of the recipes that I’ve made this week.
Zucchini Pasta with Chicken Sausage
Peel whole zucchini length wise until you hit the seed core–you’ll have some fettuccini-looking pieces of zucchini this way. You can also use a spiralizer but I didn’t have one so I just used a regular vegetable peeler. I sautéed my chicken sausage in a little bit of olive oil and then tossed in the zucchini for a few minutes until tender. This was such a buttery dish, even though it didn’t contain any butter at all. This dish was also really filling and almost made me not miss regular pasta.
Again, this recipe was delicious and so easy to make. I honestly couldn’t tell this was mostly cauliflower and I even had one of my sisters try it before I told her what was in it–and she loved it too. I tried to take a better picture of the finished product, but they kept disappearing as I was making them. *Ahem, certain sister*
1 head shredded cauliflower
2 shredded potatoes
3 tsp seasoning (I used a Cajun blend)
Salt and pepper to taste
Olive oil for pan
Heat skillet on stove with olive oil coating the pan. Combine all ingredients into a bowl and stir until combined. Next, ball up small portions of the hashbrown mix and fry on one side for 4-5 minutes. Flip and repeat until both sides are brown and crispy. This would be an awesome addition to “Breakfast for Dinner” meals.
Banana Almond Ice Cream
I had the hankering for something sweet the other night and whipped up this little concoction. This was pretty delicious and gave me the “I just ate ice cream and I’m satisfied” feeling.
4 frozen bananas
1/4 cup chopped almonds
Canned coconut milk to thin
1 Tbsp vanilla extract
I mixed all ingredients in a blender until the mixture was smooth. Then, I poured the ice cream into a glass dish and put in the freezer for a couple of hours. You could probably leave this for a few more hours, or even overnight, but I was getting hangry and couldn’t want any longer.
I hope you’re able to make some of these recipes and that you enjoy them! I’m already looking for things to make for Week 4 and I’ll share those with you next week.