Part of the ease in making this Whole30 regime work is keeping sequestered from outside challenges like dining out.
Entertaining guests also adds a new dimension to our culinary journey.
Old habits resurface, as when Captain François automatically reached for a slice of bread
during a recent dinner party.
The next few days may or may not be difficult as we welcome guests for the week.
We’ll just have to wait and see.
On the meal board for today…
Scrambled Eggs with Zucchini Spread
(recipe for this really yummy zucchini spread here, you’ll want to make lots)
My 8 month-old Grandson couldn’t get it into his mouth fast enough.
I added a tablespoon of chopped jalapeños to the eggs for an extra kick.
Easy Cabbage Soup
Some sautéed onion, chopped cabbage deglazed with balsamic vinegar,
add to this a tablespoon of tomato paste, a tin of tomatoes and 4 cups of chicken broth.
I seasoned with a pinch each of caraway, anise, coriander, and dill seeds with some sea salt and pepper.
Yummy and belly warming.
For extra protein I sometimes add little turkey meatballs.
Grilled Turkey Sausage
1 pound ground turkey
1 teaspoon dried thyme
1/2 teaspoon smoked sweet paprika
1/2 teaspoon smoked hot paprika
1/2 tsp dried onion powder
1 teaspoon sea salt
3/4 teaspoon fresh ground pepper
neutral tasting cooking oil
Mix all of the ingredients together.
Form into small patties about 2″ in diameter.
Cook in a small amount of oil until golden brown on each side.
Serve with a mash up of your favourite winter veggies.
Ours tonight was a mix of mashed potatoes, carrots and parsnips
with some cooked chopped Brussels sprouts.
inspiration for sausages thanks to Cook Eat Paleo