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.
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.
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
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.