Whole 30 Accountability - Week 1 - Monday

Monday

Breakfast:

2-3 eggs prepared any way you like them
Cook using the fat of your choice (ghee, avocado, or coconut oil)

side of fruit and a sliced avocado sprinkled with a little Real salt


Lunch:

Salad with Roasted Golden Beets 

This salad is SO yummy.

First start with your greens - I love arugula for this one, but if you don't like the "peppery" flavor, then mix it half and half with spinach or just used "mixed" greens.  Put them in a large bowl to wait for your other ingredients.

Roasted Golden Beets are so good.  They caramelize in the oven and are just yummy.  I don't recommend doing this with red beets because they are super messy.  Take your beets and peel them with a potato peeler and cut them into chunks.  Toss in a bowl with olive oil, salt, and pepper.  Spread in a single layer on a baking sheet and roast for 25-30 minutes at 400 degrees. 

Let the beets cool a bit, they don't have to be cold.  Add them to the greens.

Dressing (per salad):

3 tablespoons of extra virgin olive oil
1 tablespoon of balsamic vinegar
2-3 drops of Young Living Sweet Orange Oil  (or you could squeeze the juice of half an orange, but the oil is much more potent and SO yummy)

Toss the dressing over the salad ingredients and top with chopped walnuts.

YUM!!

**If you feel that you need some extra protein, add a bowl of the chicken soup that I shared on the FB page**


Dinner

Stuffed Peppers (this recipe is for 4 and found on pg 222 of the Whole 30 book - adjust amount for your family)

4 peppers (red, yellow or orange)
3 tablespoons of cooking fat (ghee, avocado, olive and coconut oils are approved)
1/4 cup chopped onion
2 cloves minced garlic
4 kale leaves finely chopped
1 pound ground meat (beef, lamb or bison)
2 tablespoons tomato paste
1/4 tsp cumin
1/4 tsp chili powder
1/4 tsp black pepper
1 cup finely chopped and peeled winter squash (butternut, acorn, etc...)

**you can also add any leftover veggies in your fridge, chopped mushrooms, broccoli, whatever you have that needs to be eaten **

Preheat oven to 350 and line baking dish with parchment.  Slice each pepper and clean out inside - if they won't stand up, trim a little off the bottom.  Bake for 10 minutes until soft.

Meanwhile heat pan with oil and add IN ORDER - onion, garlic, kale, ground meat, veggies, tomato paste, and seasonings.  Cook until meat is mostly browned and add squash last - cooking another 2-3 minutes.

Divide mixture evenly and fill peppers.  Bake for 10 minutes until peppers are slightly wrinkly and meat is slightly brown.


Serve with a green salad with lots of raw veggies and home made vinaigrette -

1 1/2 TBS orange juice
1 1/2 TBS lemon juice
1 1/2 TBS lime juice
2 cloves garlic minced
2 tsp mustard powder
3/4 cup extra virgin olive oil
1 tsp fresh thyme
1 tsp fresh cilantro
1 tsp fresh parsley
1/2 tsp salt
1/2 tsp black pepper

Whisk together juices, garlic and mustard powder in a small bowl.  Drizzle in the olive oil which whisking to emulsify.  Add minced herbs and whisk until blended.  


Now pat yourself on the back.  Day 1 is done and you did GOOD!!!!