DIETARY REBOOT – Days 29 and 30

DIETARY REBOOT – Days 29 and 30

Morning has broken on our final Whole 30 day.

Sunrise Over Montreal

Looking back over the month, I can’t think of anything I would have done differently.  Variety in our meals made it all very enjoyable.  Good planning was key to keeping on track.

I found the creativity of finding substitutes for some things (mostly condiments) challenging but there is a whole world wide web of exciting recipes to choose from.

We never felt deprived.  There were a few times we would loved to have had a glass of wine but our sparkling water and lemon cocktail made it all seem very festive.  Consumed this by the gallon we did!

Although weight loss wasn’t the intent (but definitely hoped for) we did shed a few pounds.  We had blood work done for our annual medical the other day so it will be interesting to see if any of this has had significant impact.  Regardless, we both feel great and have decided we’ll continue on a modified version for a while to see if those last few pounds will fall off before boating season starts again. I don’t really like the imbalance of excluding food groups unless there is good reason to eliminate them and keeping my Frenchman permanently from his bread, wine and cheese is just cruel.

There will be another two weeks of integrating all the food groups back into our diet, one by one (wine on days 1 – 3 YAY!)

So for our last two and final days of our Whole30 Dietary Reboot here is what’s on the menu board…


Scambied Eggs and Ham

No, that’s not a typo…

 (click on the image below for an explanation)

Scambied Eggs and Ham


Strawberry Romaine Salad

what you will need

2 cup of slivered strawberries

1/4 cup chocolate balsamic vinegar

(regular balsamic is very good too but the chocolate bangs this up several notches)

4 cups torn romaine leaves

1/2 cup slivered almonds

a grind or two of sea salt and pepper

Strawberries & Chocolate Balsamic Vinegar
Strawberries & Chocolate Balsamic Vinegar

putting it all together

Toss strawberries with the vinegar and set aside for 1/2 hour or so.

When ready to eat, place Romaine in your salad bowl.

Dump in the strawberries, vinegar and all.


Toss well to coat the lettuce.

Sprinkle almonds over all and serve.

Flavour explosion!

and too easy.


Strawberry Romaine Salad
Strawberry Romaine Salad


A dish I used to make for my kids, usually served over a bed of steamed rice but for tonight I used steamed cauliflower ‘rice’ instead…a very good substitute.

Easy Chicken Marengo

what you will need

2 tbsp olive oil

1 small onion, chopped (about 1/2 cup)

2 cloves garlic, minced

1 bell pepper, seeded and chopped

2 cups sliced white mushrooms

2 cups chopped cooked chicken

2 tbsp balsamic viengar

2 tbsp tomato paste

1 28oz tin diced tomatoes

1 cup Kalamata olives

12 seeded prunes

dash or two of dried chilis

salt and pepper to taste

chopped parsley to garnish


putting it all together

In a little heated oil, sauté the onion until transparent.

Add the garlic and continue to sauté until fragrant.

Add the bell pepper and mushrooms and cook for a minute or two.

Stir in the chicken.

Deglaze with the vinegar.

Add the tomato paste, tomatoes, prunes, olives and seasoning.

Continue to simmer for about 15 minutes until the juices begin to thicken a bit.

Scoop generous helpings over ‘rice’

Sprinkle with parsley and you’re ready to dive in.

Who could possibly feel deprived with a meal like this?


As the sun sets over the city, I bid you all a good night…

Sunset Over Montreal
Sunset Over Montreal

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