things are simplifying now that i’ve come up with a few self-imposed limitations.
-only 1 serving of fruit, fresh or dried, per day. this should keep my apricot/dates/cherry addiction under control. really, i could eat about 2 servings of each daily. so when i journal that i had “dates” or “raisins” during the day, know that it was A LOT of those things. that’s a lot of fruit, and a lot of fermenting in my belly. not to mention possible weight gain issues.
-tomatoes don’t count as a fruit.
-only one serving of nuts per day.
-only one serving of seeds per day.
what do you think? i think it should keep me under control. i have lots of soft-boiled eggs in the fridge for snacking if i reach my limits on fruit, nuts, and seeds.
breakfast: 2 eggs, 2 slices of bacon, tapioca flatbread. coconut cream coffee.
lunch: big ass salad-chicken, 1/2 avocado, 1/2 tomato, 1/4 cup sunflower seeds on baby greens with oil and vinegar. also had applesauce (unsweetened) with cinnamon. -today was the last day of my massive antibiotic treatment, so i needed the pectin.
dinner: sausage stuffed peppers. OMG.
results: i felt great all day. maybe it’s because i woke up around 8 since it was my day off, so juniper and i took a long walk after a lazy breakfast. or maybe it was because my eating was perfectly on track. i dunno. just a good day!
sausage stuffed peppers
2 bell peppers (red, green, whatever), halved and seeded
1 lb ground pork sausage, i like spicy italian*
1 can (14 oz or so) roasted, diced tomatoes -check the ingredients!
3 tbsp tomato paste
small handful of basil, chopped
sprinkle of crushed red peppers, and any other seasonings you may want
*ask your meat guy if he has any sausage without nitrates and other non-approved ingredients in it. if there is none prepackaged, they love to be accommodating and make fresh for you. i promise.
method: preheat oven to 450f. place peppers in a baking dish and sprinkle a little salt and pepper over them. bake them for 20 minutes or so, until they’re a little soft. prepare the rest of the ingredients while they bake.
brown pork over medium heat. throw crushed peppers in there to heat things up while you’re at it!
while pork browns, stir the remaining ingredients into a large bowl.
when pork is cooked, remove it from the heat. stir it into the bowl with the tomato sauce.
spoon into peppers, and bake for another 10-15 minutes.
allow to cool for a few minutes before serving. i can imagine this would be delicious with some superb stanky italian cheese browned on top, but guess what….. it’s whole 30, and we don’t do that.