DIETARY REBOOT – Days 15 and 16

DIETARY REBOOT – Days 15 and 16
What an interesting journey this is turning out to be!
It’s challenging me to create meals within certain parameters
all the while staving off boredom.
It does take a bit of extra work and for sure planning and prepping
seems to be the key.
Having a willing, enthusiastic and focused partner
has kept me on track.
So at the half way point of our Whole 3o Challenge
on the menu board for today…


Prosciutto-Wrapped Mini Meatloaves

I simply put together a basic seasoned mixture of ground turkey,

wrapped small portions in prosciutto,

baked in our little Omnia Stove Top Oven

and served with a pile of grilled vegetables.

Prosciutto-Wrapped Meatloaf

Prosciutto-Wrapped Meatloaf

for Lunch

 Cream of Spinach Soup

Instead of cream or milk I added some full fat coconut milk

and a healthy squeeze of fresh lemon.

Cream of Spinach Soup

Cream of Spinach Soup

Supper was one of our favourite Meatless Monday meals.

Carrot Sweet Potato Patties


Creamy Tahini Sauce
Carrot Sweet Potato Patties

what you will need

for patties

2 cups grated carrot

2 cups grated sweet potato

1 tbsp grated fresh ginger

1/4 cup grated onion

3 eggs

1/2 tsp ground pepper

3/4 tsp sea salt

Carrot Sweet Potato Patties

for coating

1/4 cup coconut flour

1/2 cup ground pumpkin seeds

4 tbsp Gomashio (recipe here)

oil for cooking

for the sauce

2 tbsp tahini

1 tsp sesame oil

4 tsp fresh lemon juice

pinch fine sea salt

pinch freshly ground black pepper

putting it all together

Mix all the patties ingredients together

and form into uniform sized balls.

Grind the coating ingredients together in a blender until finely processed.

Roll each ball in the coating mixture.

Carrot Sweet Potato Patties

Heat oil in your sauté pan.

Add the balls and flatten gently with a spatula.

Cook each side until golden brown.

Whisk together sauce ingredients and serve with the patties.

Inspiration for tahini sauce thanks to Detoxinista

Just 14 days to go!

I think we can do this.

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