Whole 30 Accountability - Week 2 - Tuesday

Breakfast

Home Made Sausage and Eggs

Heat cooking fat in skillet, add 1/4 cup finely diced onion per 1/2 pound of ground meat (pork, chicken, lamb) -- adjust for your family.

Saute onion until soft.  Transfer onion to a mixing bowl and add ground meat, sage, salt, pepper, and garlic powder.  Form into patties and return to hot skillet.  Brown about 2 minutes on each side.

Line a baking sheet with parchment and bake for 5-6 minutes on 350 until meat is done.

Crack eggs into sausage skillet and cook sunny side up.

Serve with a side of fruit.



Lunch

Butternut Squash with Kale and Swiss Chard

2 cups diced butternut squash
1 TBS olive oil
1 bunch kale, stemmed and torn
3 TBS ghee or coconut oil
1 clove minced garlic
1/2 cup raw sliced almonds
1/2 tsp chili powder
salt and pepper

Preheat oven to 425 and line baking sheet with parchment.

In large bowl, toss squash with olive oil and place on baking sheet.  Roast for 45-50 minutes.

While squash is baking, bring 2 cups water to a boil in a large pot.  Place a steamer inside the pot and add kale and chard.  Come and steam until kale is tender but not soft (3-5 minutes)  Remove from pot and set aside.

Wipe pot out and place back over heart, add cooking fat and then garlic and almonds.  Stir for about 1 minute.  Raise heat to high and add the steamed greens.  Toss for 30 seconds to combine and then transfer to serving dish.

Combing the roasted squash wight he greens and add chili poser, salt and pepper.  Serve hot.

For extra protein add cooked chunks of chicken and/or boiled eggs.


Dinner

Grass fed beef burgers with salsa and avocado slices.
Mushrooms
Green Salad

Prepare burgers as you like them - serve with salsa and avocado slices, a side of mushrooms and a salad.