This is a little late, but I wanted to sum up our whole 30 adventure! We really enjoyed it. It was eye opening seeing how sugar is in almost everything you can buy. It was fun trying out new recipes, and they actually were pretty filling. We definitely ate a lot more protein and vegetables, and we’re trying to continue eating this way. I have been adding legumes back in, but we’re continuing to avoid dairy and grains if they seem unnecessary to a recipe.
Here are a few of our favorite recipes from the last two weeks. 😊
This one has good flavor, and I loved the cinnamon in it. I made it on the stove instead of the crockpot, so I made sure to sauté the onion, garlic, bell peppers, and carrots, to soften them. I set them aside and then browned the meat. Then I added the vegetables back in, as well as the rest of the ingredients and let it simmer for half an hour. We ate it over cauliflower rice; I just get a bag from the frozen section and microwave it for 6 minutes on high.
Another Mexican dish, this one uses chicken instead of ground turkey. This recipe was super spicy!! I think I would leave out the chipotle chili pepper next time. We ate it over cauliflower rice, and it reminded us of a Chipotle bowl! We drizzled vegan ranch over the top, which it needed to cut some of the heat! (Note: I added black beans because it was reintroduction week, and it was legumes day.)
These chicken tenders were easy to make and don’t require very many ingredients. The breading is made out of cashews and coconut! I used a couple tablespoons of almond flour instead of coconut flour since that’s what I had on hand. They aren’t very spicy, so you can serve them with hot sauce, but I enjoyed mine plain.
Buffalo Chicken Stuffed Spaghetti Squash
We liked this dish! The only tip I have is to soften the spaghetti squash before cutting! You can put it in the microwave for 5 minutes to help.
Sheet Pan Dinner
Tonight, I made my first sheet pan dinner! It turned out pretty well! I used olive oil, salt, lemon pepper, garlic powder, and basil (as a chicken marinade and to drizzle over the vegetables). The pan went in at 375 degrees for 15 minutes and then another 12 minutes bumped up to 425. I’m sorry I don’t have measurements; I just threw the spices together in a bowl this time.
taste and SPARKLE 