DIETARY REBOOT – Days 21 and 22

DIETARY REBOOT – Days 21 and 22

Barely a week to go to the 30-day mark

and we’re still going strong.

As challenging as it’s been to create meals without dairy, grains, legumes and sugar,

we’ve eaten really well and don’t feel at all deprived.


Breakfast Pizza

Very simple to throw together.

A base of hash browns, 8 eggs,

crumbled bacon and chopped sun-dried tomatoes.

About 30 minutes at 375 ° and it’s ready to enjoy.


Chicken Lettuce Wraps

Sliced grilled chicken topped with Dijon mustard, banana pepper

and sprouts on a bed of Boston lettuce.

Chicken Lettuce Wrap
Chicken Lettuce Wrap

Supper tonight was extra extra special.

I asked my daughter if she would make us one of her favourite dishes.

Aside from a bit of Parmesan which she sprinkled on her own helping,

it was totally Whole 30 compliant

and what amazing flavours!

I can’t wait to try this when we are back onboard.

Shakshuka à la Callie

what you will need

1 large onion, chopped

2-3 tbsp oil

6 cloves garlic minced

2 tbsp tomato paste

2 tsp cumin

2 tsp tumeric

2 tsp paprika

sprinkle of chili flakes

dash of cumin seeds

sea salt and pepper to taste

1 cup chopped roasted red peppers

28 oz can of diced tomatoes

1 glug (her term) red wine vinegar

1 cup Kalamata olives

4-5 cups chopped spinach

1 cup chopped parsley

6 eggs

Chopped green onions, avocado slices and lemon wedges for serving.

When no dairy or grain restrictions,

serve also with grated Parm and Pita points


ready to cook

Sauté onion and garlic for a moment in oil.

Stir in tomato paste and seasonings

and continue to cook until frangrant.

Deglaze with wine vinegar.

Add roasted peppers, olives and tomatoes.

Simmer for 15 minutes until sauce thickens.

Stir in  spinach and parsley.

Make 6 wells in the sauce and crack an egg into each.


Spoon sauce over each egg.

Cover and continue to cook until egg whites are set

but yolks still runny.


She makes everything look so easy.


Scoop into bowls, top with lemon and avocado,

pick up your fork

and get ready for a flavour explosion.

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