Whole 30: Days 16- 18

Meal Summary

 

Day 16

Breakfast: Boiled Egg, Lara Bar

Lunch: Leftover Pork, Leftover Guacamole, Dried Apples

Snacks: Cashews & Raisins, Homemade Banana Chips

Dinner: Meat Sauce, Butternut Squash Noodles

 

Day 17

Breakfast: Scrambled Eggs, Cantaloupe

Lunch: Leftover Meat Sauce

Snack: Raisins, Carrot Sticks, Fresh Fruit Cup

Dinner: 2 Turkey Burgers, Greens with Balsamic Dressing

 

Day 18

Breakfast: Scrambled Eggs, Pederson Farms Bacon, Skillet Roasted Potatoes

Lunch: Shrimp Cocktail, Fresh Fruit (my friend had the best bridal shower brunch but these were the only compliant spoils I could find!)

Snack: Rx Bar, Ginger Tea, Homemade Plantain Chips

Dinner: Jerk Chicken Drummetts, Lemon Green Beans

 

 

Thoughts

I feel like I was a little late to the party on this one, but I’m really liking the squash substitution for spaghetti! Below is a recipe for a meat sauce/ chili he paired with butternut squash noodles. The yield for this recipe is pretty big, so feel free to cut it in half if you’re want a night’s worth! Although we killed our butternut squash in one sitting, we ended up using the sauce as a pseudo-chili (it’s pretty hardy) for a couple lunches.

 

M E A T   S A U C E

Ingredients

2 Pounds ground beef

1 White Onion

1 Teaspoon garlic

1 Yellow bell pepper

1 Orange bell pepper

1 Cup portobello mushroom

1 Zucchini

32 Ounces crushed tomatoes

1/ 4 Cup fresh basil

1/4  Cup fresh thyme

1/4  Cup fresh oregano

Salt , black pepper and red pepper flakes to taste

Process

  1. Brown ground beef, onion and minced garlic. Remove this mixture from the pot and set aside.
  2. On a chopping board, chop pepper and zucchini into ½ inch cubes. Slice mushroom, and sauté all vegetables into the pot that used to contain the beef.
  3. Add crushed tomatoes, chopped basil, thyme, chopped oregano, and salt, black and red pepper flakes to taste.
  4. Cover the pot with a lid and let this simmer on medium-low for 10 minutes. Add Beef and onion mixture back into the pot and let this cook together for another 5- 10 minutes.

For the “noodles”: You can use spaghetti squash (just cut it in half and  bake it in the oven with a little olive oil, salt and pepper), or grab the same butternut squash noodles we found in Whole Foods’ produce section. At $4, each “noodle” was literally the perfect size and texture. The only preparation required was a light sauté in a pan of olive oil.

meat-sauce

 

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