So, in a nutshell here is a recap of my weekend:
Friday night:
Dinner out with the ladies at a popular local sushi restaurant. Wanted a roll, opted for a steak, salad and side of veggies. Very tasty!
Saturday:
WoD with my sister and PR'd on 'Nancy' and am now in 5th place on the leader board! Whoo Hoo! Had lunch with my family out. Chose some pulled pork and green beans. Husband told me daughter's mac n cheese really wasn't that good so I shouldn't be too sad. For dinner I made an Italian Sausage and Eggplant Strata from 'Well Fed' and rounded it out with some berries, toasted almonds and whipped coconut cream.
Sunday:
Eggs/bacon/and pumpkin fritters with cinnamon for breakfast. Helped out at our gym cleaning up and ate some jerky and banana with almond butter for a snack. For dinner we had broccoli and chili sweet potato stuffers.
Not too bad! Still am craving something sweet, but not as frequent now. I'm not feeling too grouchy and black coffee is starting to agree with me ;)
Here are a few pics of some dishes I made this weekend:
Dinner out with the ladies at a popular local sushi restaurant. Wanted a roll, opted for a steak, salad and side of veggies. Very tasty!
Saturday:
WoD with my sister and PR'd on 'Nancy' and am now in 5th place on the leader board! Whoo Hoo! Had lunch with my family out. Chose some pulled pork and green beans. Husband told me daughter's mac n cheese really wasn't that good so I shouldn't be too sad. For dinner I made an Italian Sausage and Eggplant Strata from 'Well Fed' and rounded it out with some berries, toasted almonds and whipped coconut cream.
Sunday:
Eggs/bacon/and pumpkin fritters with cinnamon for breakfast. Helped out at our gym cleaning up and ate some jerky and banana with almond butter for a snack. For dinner we had broccoli and chili sweet potato stuffers.
Not too bad! Still am craving something sweet, but not as frequent now. I'm not feeling too grouchy and black coffee is starting to agree with me ;)
Here are a few pics of some dishes I made this weekend:
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| Italian Sausage and Eggplant Strata ('Well Fed') |
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| Mixed Berries with Toasted Almonds and Coconut Sprinkles. Topped with Whipped Coconut Cream |
Whipped Coconut Cream
(adapted from 'Well Fed')
1 14.5 oz can full fat coconut milk (I used Thai Kitchen brand)
(cannot be box or light in a can!)
2 teaspoons pure vanilla extract
**when you are off Whole30, may add 1/2-1 tbsp pure maple syrup**
1. Must plan this one ahead. Can of coconut milk must be cold! Refrigerated a minimum of 4 hours. Right before ready to make, place can in freezer for 10 minutes along with mixing bowl and beaters in freezer as well.
** Can use a hand mixer, but I used my Kitchen Aid stand mixer and I think it made the cream extra fluffy. #kitchenleadinglady
2. Remove can from freezer and flip upside down and open with can opener. Label writing should be upside down! Drain off excess liquid from can and you should be left with a thick, somewhat hard white paste at the bottom of can. Scoop all that goodness into the mixing bowl and add vanilla (maple syrup if not Whole30). Now, whip on highest setting until coconut solids become light and creamy just like whipped cream!
3. Top on whatever fruit you like with whatever paleo condiments (nuts, coconut flakes) you like and get ready to be amazed of how close this is to dairy whipped cream. Sure, it doesn't taste just like whipped cream, but it is light, mild and not super coconutty for those who are not fond of that taste. #coconuthaterhusbandapproved.
