And just like that, we successfully completed Whole 30! I feel like the month flew by! I quite enjoyed the challenge. It made me stop and think before mindlessly shoving food in my mouth.
Some things we will take with us:
*Our new obsession with homemade cashew creamer (recipe HERE).
*Lower sugar intake– for instance, when sugar can be avoided, we will do so! That means reading labels. Things like almond milk, peanut butter, & salad dressing with sugar as an ingredient get a big HECK NO!
*Ice cream will be a luxury and not a nightly occurrence.
*I’ll have healthy snacks & desserts ready to eat so we’re not inclined to eat sugary snacks & desserts.
*I like carbs and grains. They don’t have an adverse affect on me, so I will keep them in my diet (whole wheat, whole grains, brown rice, etc)
*I love a good glass of wine at night, so unless I’m pregnant or nursing, I will indulge.
*Planning for the week is necessary. Here is a shot of our fridge set up for a week of deliciousness! I will continue the meal prep over the weekend so our weeknights are easy, especially with school starting in a few weeks!
Saturday: Meat Sauce on zucchini noodles (meat sauce left over from this recipe because it made a ton)
Sunday: Egg Roll in a Bowl (Thanks Rachele!) This was a great one! We left out the mayo and it was just as tasty.
Monday: Pork Carnitas
Tuesday: Crock Pot Chicken Chile
Wednesday:Fajita Sweet Potatoes
Thursday: Stir Fry (yes this is the third time because it’s seriously delicious and super easy! Thanks, Kait)
Friday: Egg Frittata Tart (tart recipe below. I just followed the recipe and pre-baked the tarts earlier in the day. Then when we were ready for dinner, I whisked 4 eggs, salt & pepper. Filled the tarts. Topped with prosciutto and tomatoes and baked for about 8 minutes at 350*F until the eggs were firm.
- 3 cups blanched almond flour
- 1 egg
- 1/4 cup arrowroot powder
- 2 Tbsp melted coconut oil
- 2 Tbsp cold water
- 1/2 tsp fine sea salt
- Preheat oven to 325*F
- Lightly grease 11x7 inch tart pan
- Combine almond flour, egg, arrowroot, coconut oil, water, and salt in standing mixer with beater attachment.
- Beat on medium speed until loose dough forms.
- Gather dough and press it into the bottom of the pan and up the sides.
- Bake for 15 minutes, or until the crust is golden on the edges.
- Remove from oven and let cool.
- I filled the tarts with eggs, prosciutto, and tomato. I baked for an additional 8-10 minutes and served warm.
A friend of mine asked me what our next challenge would be. She mentioned something called “Fright Camp” where you sign up for 12 hours of “pure hell”. You’re dropped in an abandoned camp and chased through the woods by zombies… I think I’ll stick with something less petrifying ;o)