So I'm a little late with this post. But do not fear! We did successfully complete our Whole30! The last 10 days of our Whole30 were just as delicious as our first 20.
Although we were busier, got a little sick, and tempted to indulge, we
remained on the course! I'm actually still going strong and today is Day
37! Mark had a mini detour and enjoyed some organic tortilla chips with
my guacamole. I know, we are such rebels.
I currently have a cranky baby on my lap so I will just post these pictures as a reminder that eating this way is never boring or bland. I have actually enjoyed some of the most delicious meals while on this program. I hope to post a reflective piece on what I've learned from the experience this time around in the next day or so, as well as some of the recipes for the meals pictured below. Stay tuned! Until then, be inspired to eat real food!
PS: I downloaded this new app that adds text to photos and I might have gotten a little carried away!
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| Sweet potato, ground beef, and a homemade balsamic cherry jam |
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| That's yucca and plantains in that soup - no potatoes! |
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| Recipe slightly adapted from Primal Cravings Cookbook |
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| Another delicious recipe from the Primal Cravings cookbook |
I was craving something along the lines of lo mein or pad thai. Basically some saucy noodles with meat and veggies.
I only had about half hour to throw some dinner together last night, so I started to get creative with what I had on hand. What turned out was very delicious, satisfying, and the base of even better recipes to come.
Simple Spicy Cashew Sauce
Ingredients
- 3/4 cup cashew butter
- 1 13.5 oz can full fat coconut milk
- 2 Tbsp apple cider vinegar
- 2 Tbsp coconut aminos (or soy sauce)
- 1 Tbsp chili garlic sauce (or more or less, depending on how spicy you want it)
- pinch of salt (may not need if using soy sauce)
- About 1-2 tsp of freshly grated ginger (I didn't measure, this is a guestimate)
Super Easy Directions:
- In a sauce pan over medium heat, whisk all ingredients together until it reaches a low simmer, is well combined, and slightly thickened.
I decided to toss some of this sauce with some zucchini noodles (zucchini + julienne peeler + microwave for 1-2 minutes) and some left over garlic-herb chicken:
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| Slightly spicy, nutty, and very comforting |
This recipe does make a pretty big batch, so I stored the left overs in a glass container:
Note: The sauce is kind of thick, but zucchini noodles tend to add moisture to a dish that thinned out the cashew sauce nicely. If using with regular noodles, you may want to add a little bit of water or more coconut milk to thin out.
Since I had so much sauce left over, I got creative again this morning for breakfast. I stripped up another zucchini and quickly scrambled 2 eggs with some salt and pepper...
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| Before the sauce arrived |
...reheated some of the cashew sauce and gave it all a big toss!
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| Yum! |
As the hubby put it "interesante!" and I would have to agree. It was different, surprisingly very good, and a nice change of pace. Plus, it's the perfect well balanced breakfast: veggies (a whole zucchini) + protein (eggs) + good fat (nut butter + coconut milk).
I still have a ton of sauce left, so I'm sure I'll keep coming up with ways to use it up!
While the sauce is very good as is, I do think I can make it great!
What else would you add to make it even more flavorful?
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